Saturday, October 31, 2020

Jalapeno Popper Pigs in a Blanket

 Kathleen found this recipe and adapted it to what we would like.  She made this for the Monday night Packer game.  We tasted them and she ran and got more jalapenos to make more!  The 2nd batch she omitted the smokies since she doesn't care for them.  They are delicious!


Jalapeno Popper Pigs in a Blanket

adapted from hostthetoast.com/


8 -10 jalapenos

4 oz cream cheese, softened

3/4 tsp garlic powder

salt and pepper

1/3 cup cheddar cheese

1 package crescent rolls

20 little smokies

2 T melted butter

Kosher salt, for sprinkling


Mix cream cheese, garlic powder, salt and pepper and cheddar cheese together until combined. 

Slice jalapenos in half length-wise and seed. 

Fill jalapeno halves with cream cheese mixture. Top with a little smokie and half of a crescent roll. Repeat until all jalapenos are rolled. 

Brush with melted butter and sprinkle with kosher salt.

Bake at 400 for 20-30 minutes. We found we only needed to bake these for 14 minutes. 



Thursday, October 29, 2020

No Rise Pizza Crust

The girls had first made this crust while Don and I were gone.  I needed a quick crust last week and we made this again.  So EASY and SO good.  I always par bake my crusts.  I do NOT like soggy pizza crusts!



No Rise Pizza Crust

adapted from food.com

1(1/4 ounce) package(2 1/4 t) dry yeast
1 cup warm water
2 1⁄2cups flour
 2 tablespoons olive oil
1 teaspoon sugar
1 teaspoon salt
 
Preheat oven to 425.

Dissolve yeast in warm water in a medium bowl and add rest of ingredients.
Beat vigorously 20 strokes and let rest 10 minutes.
Press dough onto greased 11x17" baking sheet or a pizza pan.  Par bake for 5-8 minutes.   Add sauce and  topping ingredients of your choice.

Bake at 425° for 15 to 20 minutes or until done.

Tuesday, October 27, 2020

Bob Evans Banana Bread

I went with Don to Missouri on a work trip a month ago.  I ate at Bob Evan's one night while he was working and brought banana bread home for him.  He loved it.  This tasted pretty close.  I found I had to bake it longer.



Bob Evans Banana Bread

https://www.frugallyblonde.com/

4 Bananas, very ripe
3/4 cup Sugar
1/4 cup Oil
1 Egg
1 1/2 teaspoon Baking Powder
1/4 teaspoon Baking Soda
1 1/2 cup Flour
1/4 teaspoon Cinnamon
1/4 cup Walnuts Optional


Place 4 bananas in the mixer and run on low until bananas are mashed.  Add egg, sugar, and oil to mixture. Mix for about two minutes until sugar is dissolved.   Mix in baking soda, baking powder, and flour.  

Once completely mixed in add cinnamon and walnuts.

Mix for about 1-2 minutes stopping once to scrape sides of bowl.

Pour dough into a 9 x 5 pan and bake at 350 degrees for about 50 minutes. Beth needed to bake this another 10-15 minutes.

Remove from the oven and allow to cool for about 2-3 minutes. 

Place the banana bread in a large zip-lock bag in fridge to lock in moisture.

Serve when cooled. Enjoy!

Sunday, October 25, 2020

Blueberry Cobbler

I made this with the full cup of butter and after baking, it was SWIMMING in butter.  I contacted the maker of the recipe and she said it was correct.  I added more flour and sugar to the top(like 1/2 c flour and 1/4 c sugar--to absorb the butter I couldn't spoon off.  Next time I would use 1 stick or 1/2 c butter.
I also added the vanilla and almond to the recipe. 



Blueberry Cobbler


adapted greatly from The Farm Stand


5 cups fresh blueberries, washed and drained
1/3 cup light brown sugar
5 Tablespoons corn starch
Juice of 1/2 lemon
1/2 t almond extract

DOUGH
1 cup melted salted butter, slightly cooled **This was too much. Use only 1/2 c or 1 stick.
1 1/2 cup granulated sugar
1 1/2 cup all purpose flour
lemon zest from 1 lemon
1 t vanilla extract
1/2 t almond extract


Vanilla ice cream

Preheat oven to 350. In a bowl, add all the ingredients for the BERRIES. Stir with a spoon to combine. Set aside.

In a small bowl, combine all the ingredients for the DOUGH with a spoon, just till combined.

Add the berry mixture to a 10 inch iron skillet, or other baking dish. (square, round or oval is fine). Using your hands, take a 1/4 cupful and pat it in your palm to make a rough circle. Lay each “pat” in an overlapping fashion on top of the berries. Bake for 45 minutes, or until the berries are bubbling and the top is light golden brown. Cool slightly and serve with ice cream. Enjoy!

Friday, October 23, 2020

Parmesan Garlic Roasted Baby Potatoes

Jenna made these and served them with Bang Bang Sauce!  YUM



Parmesan Garlic Roasted Baby Potatoes
adapted slightly from https://www.theyummylife.com/

1/2 cup Parmesan cheese (from the can)
1/2 teaspoon garlic powder
1/4 teaspoon paprika
1/2 teaspoon dried oregano
1/2 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
2 tablespoons olive oil
1 1/2 lbs baby potatoes, halved We used peeled russets and cut them into small pieces

FOR DIPPING (optional)
sour cream 
chives

Preheat oven to 400 degrees F.

In small bowl, combine grated cheese, garlic powder, paprika, oregano, salt, and pepper, stirring with fork until mixed.

Pour olive oil evenly into 9x13 glass baking dish. 

Sprinkle cheese mixture over bottom of pan.  Arrange potatoes in a single layer, cut side down, on top of cheese mixture. Press down to insure potatoes are flat and in contact with cheese layer.

Bake for 30-40 minutes, or until cheese is browned and potatoes are soft when pressed or pierced with fork. Remove from oven and let rest in pan for 5 minutes. Remove potatoes from pan using a small spatula, being careful to keep the cheese layer intact on the cut side of potato. 

Arrange on serving platter cheese side up. Serve with sour cream, sprinkled with chopped scallions or chives, if desired.


Wednesday, October 21, 2020

Golden Grahams S'Mores Bars

Jenna made these and they turned out great!


Golden Grahams S'Mores Bars
https://www.justsotasty.com/

5 cups mini marshmallows
1 1/2 cups chocolate chips
5 tablespoons butter 
1/4 cup corn syrup
7 cups Golden Grahams
1 cup mini marshmallows


Grease a 9x13 inch baking pan.
Add 5 cups marshmallows, milk chocolate, butter, and corn syrup to a large sauce pan.  Melt the mixture together over low heat while gently stirring with a rubber spatula.

Once melted remove from the heat and immediately stir in the cereal and remaining cup of marshmallows. It will be very sticky.

Spoon the batter into the prepared pan and flatten down using the back of your spatula or wet your hands and pat down.

Allow to harden at room temperature for 60 minutes before cutting into squares


Monday, October 19, 2020

Bang Bang Sauce


Kathleen made this to go with waffle fries( or anything you use ketchup for)Delicious!


Bang Bang Sauce

https://www.contentednesscooking.com/

1 cup vegan mayo(clicke her to go to the reicipe)
3 Tbs Sriracha
1/4 cup  Chili Sauce
2 Tbs Maple syrup
2 tsp Garlic powder
1 tsp paprika



Combine vegan mayo, sriracha, sweet chili sauce, maple syrup in a small bowl. Add garlic powder and paprika. Season with a pinch of salt and pepper. Mix everything well until combined.

Saturday, October 17, 2020

Chocolate Chip Pan Chewies


I needed a quick and easy dessert last weekend and this one fit the bill!  They were delicious!


Chocolate Chip Pan Chewies
Recipe adapted from Lil Luna.

1/2 cup unsalted butter, melted
1 cup brown sugar
1 egg
2 teaspoons vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup chocolate chips


Preheat oven to 350°F and grease a 9x9-inch baking pan with nonstick spray.
In a medium bowl, stir together melted butter, brown sugar, vanilla, and egg until well combined.
Add flour, baking powder, salt, and baking soda and stir to combine.
Stir in chocolate chips and pour into prepared pan. Bake 20-25 minutes. Enjoy!





Thursday, October 15, 2020

One Bowl German Chocolate Cookie Bars

 These were easy to make and oh so yummy!



One Bowl German Chocolate Cookie Bars
adapted from https://www.favfamilyrecipes.com/


Crust:
1 box devil's food cake mix
1/2 cup unsalted butter, cold
1 large egg

Filling:
1 14 oz can sweetened condensed milk 
1 1/2 tsp vanilla extract
1 large egg
1 cup chopped pecans
1 cup shredded coconut
1 cup milk or semi sweet chocolate chips


Preheat the oven to 350 degrees.
Grease a 9x13 inch baking pan.

In a medium bowl, mix together the cake mix and egg.  Cut in butter as for pastry.  Press into the bottom of the prepared pan.  The crust should not come up the sides.

Bake for 7 minutes and remove from the oven. The crust will not look done.

While the crust is baking, using the same bowl, mix together the sweetened condensed milk, vanilla, egg, pecans and coconut.  Pour evenly over the warm crust.  Sprinkle evenly with the chocolate chips.

Bake for 24-30 minutes, until the top is a light golden brown.

Remove from the oven and cool completely before cutting into squares.


Tuesday, October 13, 2020

Roasted Cabbage Wedges with Onion Dijon Sauce

These were delicious as a side dish or even for a meal!


Roasted Cabbage "Steaks" with Onion Dijon Sauce
adapted slightly from https://anoregoncottage.com/


1/2 medium green cabbage about 1½ pounds
1 tablespoon olive oil
salt & pepper

Sauce:

3 tablespoons butter
2 tablespoons fresh onion, diced small
1 tablespoon Dijon mustard
1/2 teaspoon minced garlic
1/8 teaspoon each salt and pepper

Heat oven to 450 degrees. Line a baking sheet with parchment or silicone.

Cut cabbage half into 1 inch slices(like steak size) and set on prepared baking sheet. Use a pastry brush to coat the cut side of each wedge with oil and sprinkle with salt and pepper. Flip the "steaks" over and season the other side.
Place the baking sheet in the oven and cook for 10-12 minutes. Flip the "steaks" and roast until nicely browned, 8-10 minutes more.

Meanwhile, make the sauce by adding all the sauce ingredients to a small saucepan and cook over medium heat until the butter is completely melted. Keep warm.

To serve, place the wedges on a plate, whisk sauce again and drizzle over wedges. 


Sunday, October 11, 2020

CRANBERRY PISTACHIO CHOCOLATE BARK

Kathleen made this.  It was very tasty!





CRANBERRY PISTACHIO CHOCOLATE BARK

8 oz chocolate almond bark
4 oz white chocolate almond bark
1/3 cup pistachios, chopped
1/3 cup dried cranberries


Line a baking sheet with aluminum foil. Chopped the white chocolate and melt it in a microwave at 30 second intervals stirring in between until completely melted. Do the same with the chocolate.

Spread the chocolate onto the prepared baking sheet. Drop the white chocolate over the dark chocolate and with a work spread it over to give it a marble effect. Sprinkle the pistachios and cranberries over the chocolate and freeze for 30 minutes.

Once the chocolate has solidified just cut into pieces with your hands.


Friday, October 9, 2020

Potato Pizza with White Sauce and Balsamic Glaze

This pizza is so yummy!  The girls made it when we had company and they fell in love with it!  


Potato Pizza with White Sauce and Balsamic

1 Pizza Crust

1 recipe of Potatoes for Pizza

Bechemel sauce (below)

Mozzarella cheese

Chopped red onion

6 slices bacon, crumbled

1/2 cup freshly grated parmesan

Balsamic glaze (for serving)


Par bake pizza crust, spread with bechemel. Sprinkle mozzarella to cover, evenly lay potatoes over the cheese, top with bacon and onion.  Bake as you would a normal pizza; top with parmesan and bake 2 minutes more. Serve with Balsamic glaze or reduction.


Bechemel White sauce

6 tablespoons butter

3 cloves garlic, minced

2 tsp dried minced onion

2 tsp dried rosemary

salt and pepper

5-6 tablespoons flour

2 cups milk (Start with a 1 1/2 cup)

1 cup freshly grated parmesan


Melt butter over medium heat, add garlic and cook 2 minutes, add dried onion, rosemary, salt and pepper and flour. Cook 1 minute, until the flour begins to turn slightly brown. Slowly add milk while constantly stirring. When it's a bit thinner than pizza sauce consistency, turn off and add the cheese. Stir until melted.




Wednesday, October 7, 2020

Crispy Sliced Potatoes

 The girls made these a few times now and put them on a pizza.  They are yummy to eat as a side dish, too.


Crispy Sliced Potatoes

4 large potatoes

1 large red onion

1 stick butter

4 cloves garlic, minced

1.5 tablespoons dried minced onion

salt and pepper

2 tsp dried rosemary


Preheat oven to 425

Slice potatoes and onion on the thin setting of the mandoline. 

Melt butter over medium-low heat. Add minced garlic and swirl constantly until the butter starts to brown and the garlic starts to crisp. Add minced onion, rosemary, salt and pepper and cook another 30 seconds.

Using a pastry brush, spread several tablespoons of the butter mixture on the bottom of a pizza pan, to prevent sticking. Arrange potatoes around the pan, brush with the remaining butter mixture. 

Bake 10-15 minutes, flip the potatoes, bake another 5-10 minutes. 


Monday, October 5, 2020

Vegan Mayonnaise

Kathleen made this since she doesn't care for regular mayo. You can't tell a difference! She used it to make veggie pizza and another dip.


Vegan Mayonnaise
https://thehealthyfoodie.com/

1 cup avocado oil 
3 tbsp aquafaba from canned chickpeas**LIQUID from the can
1 tbsp Dijon mustard
1 tbsp apple cider vinegar 
1/4 tsp salt 
pinch cayenne pepper optional

EQUIPMENT NEEDED
An immersion blender
A tall narrow glass jar that’s barely wide enough to accommodate the head of your immersion blender. A one pint wide mouth Mason type jar works wonders for this.

Add the aquafaba,(LIQUID from the chick peas) Dijon mustard, vinegar, salt and pepper (if using) to the glass jar and then pour in the oil. Let the ingredients sit for a few seconds, just long enough for the oil and liquid to fully separate.

Insert immersion blender and push it all the way down until it makes full contact with the bottom of the jar.

Set the speed to high  and let the blender do its job without moving it for about 20 seconds. Almost instantly, the transformation will start to happen: the oil will start to emulsify and turn into this thick and creamy white concoction, slowly climbing all the way to the top of the jar.

After about 20 seconds, the transformation should be pretty much complete, so you can start moving your blender around and up and down just to make sure that every last bit of oil gets well incorporated.
The vegan mayonnaise is now ready to use; put the lid on and keep it in the refrigerator for up to a few weeks.

Notes

- About the oil: Be sure to use only neutral tasting oil such as avocado oil. Do not use olive oil, not even the light tasting kind: its texture changes once refrigerated and renders the cold mayonnaise kind of unpalatable.- Aquafaba from canned chickpeas appears to be giving the best results, although the liquid from most any canned beans would work


Saturday, October 3, 2020

Chocolate Banana Bread

This was a tasty bread. I baked it for 60 minutes and the middle was still gooey. I think i will use only 1 cup of bananas and cook it a bit longer next time.


Chocolate Banana Bread
adapted from https://www.spendwithpennies.com/

1 1/2 cups flour
1/2 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup butter
1/4 cup brown sugar
1/2 cup granulated sugar
2 eggs
1 t vanilla
1/4 t salt
4 small bananas mashed (approx. 1 1/3 cups)
1/2 cup chocolate chips


Preheat oven to 350 degrees F. Grease a 9×5 loaf pan.

Combine flour, cocoa powder, baking soda, salt and baking powder in a large bowl. Set aside.

Cream butter and sugars together until fluffy. Stir in eggs, vanilla and bananas. Add banana mixture and chocolate chips to flour mixture. Stir just until combined.

Bake 50-60 minutes, or until a toothpick comes out clean.


Thursday, October 1, 2020

Garlic Burgers with Creamy Garlic Sauce

 I thought this recipe reminded me a bit of what we order at Fred's in Burlington, Wisconsin when we go back for a visit.  It was very good.  We LOVED the sauce and think it would make a great white sauce for a pizza!


Garlic Burgers with Creamy Garlic Sauce
adapted from https://dailydishrecipes.com/

Cream Cheese Mixture to stuff the burgers:

2 oz cream cheese, softened
2 teaspoons  garlic, minced
1/2 teaspoon Italian seasoning

Burgers:
1 pound ground beef
4 teaspoons garlic powder
salt and pepper, to taste

Creamy Garlic Burger Sauce:
1/2cup water
1 tablespoons garlic, minced
1/2 teaspoon garlic powder
1 cup heavy cream
1 1/2 teaspoons dried parsley
salt and pepper to taste
1 tablespoon cornstarch
1/8 cup water


4 slices provolone cheese
4  hamburger buns

In a small bowl, combine the cream cheese, minced garlic and Italian herbs and blend well. Divide into 4 equal portions.


In a large bowl, mix the ground beef with the garlic powder and salt and pepper.  Divide the hamburgers into 8 equal portions. Form the meat into balls and then flatten into a patty about 1/4" thick. Remember to make the burgers a bit over sized to account for shrinkage when cooking. In the middle of 4 patties, spoon some of the cream cheese mixture.

Top each of the four patties with the cream cheese mixture with the patties without. Gently press the burgers together to form a large burger.

Grill burgers as desired.

When almost ready to remove burgers, add a slice of provolone cheese to the top of each burger. Allow cheese to melt by closing grill.

Creamy Garlic Burger Sauce
In a saucepan, boil water over medium heat.
Stir in the minced garlic and garlic powder. Boil until the water is nearly evaporated, about 3-5 minutes. It's okay for some water to remain, but you want very little.

Stir in the heavy cream, Parsley, salt, and pepper.

In a small bowl, mix the cornstarch and water and stir until dissolved. Add to the cream mixture.
Continue boiling, stirring constantly, until thickened. About 3 minutes.  Remove from heat. It will continue to thicken upon cooling.

Place burgers on bottoms of buns.  Spoon Creamy Garlic Burger Sauce over burger.
Top with the top of the bun.