Saturday, February 27, 2021

Quick Garlic Parmesan Crescent Rolls

I was looking for a quick bread recipe. This is AMAZING!

    
                                                            
Quick Garlic Parmesan Crescent Rolls
adapted from https://www.spendwithpennies.com/

¼ cup butter
2  cloves garlic minced
1 tablespoon dried parsley 
2 tablespoons parmesan cheese
1 roll refrigerated crescent dough

Preheat oven to 375°F.
In a small bowl, combine butter & garlic. Microwave just until butter is melted. Stir in parsley.

Unroll crescent rolls and brush with garlic butter mixture. Sprinkle parmesan cheese on the butter.  Press down the cheese.

Gently pull off one of the triangles, flip it over and roll it into a crescent shape keeping the butter side out.
Bake 10-12 minutes or until lightly browned.


Thursday, February 25, 2021

Easy Acorn Squash

I had an acorn squash to cook and I knew my Mother in Law would eat it with me.  This was tasty!


Easy Acorn Squash

1 acorn squash, cut in half with seeds scooped out

2 T butter

4 T maple syrup

chopped pecans, toasted(opt)

Place the squash  cut side up on a baking sheet.  Add butter and syrup.  

Bake at 400 for 40-50 minutes.  Add toasted pecans and serve

Tuesday, February 23, 2021

Buttery Cinnamon Cake

This is an easy cake to make and tastes great. I sent the leftovers to work with Jenna.

Buttery Cinnamon Cake
https://www.allrecipes.com/

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon ground cinnamon
¾ teaspoon salt
⅔ cup butter
1 ⅓ cups white sugar
2 teaspoons vanilla extract
3 eggs
⅔ cup milk
½ cup white sugar
6 tablespoons butter
⅓ cup water
1 teaspoon vanilla extract
¾ teaspoon ground cinnamon


Preheat oven to 350 degrees F (175 degrees C). Grease and lightly flour a 10 inch Bundt pan. Stir together the flour, baking powder, 1 teaspoon ground cinnamon and salt; set aside.

In a large bowl, beat shortening, 1 1/3 cups white sugar and 1 1/2 teaspoon vanilla until light and fluffy. Add eggs one at a time, beating for at least 1 minute after each egg. Beat in the flour mixture alternately with the milk. Pour batter into prepared pan.

Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack. Remove cake from pan while it is still warm, and poke holes around the top of the cake with a fork. Pour the warm cinnamon syrup into the holes and onto the top and sides of the cake.


To Make Cinnamon Syrup: In a saucepan, combine 1/2 cup white sugar, butter, water, 1 teaspoon vanilla and 3/4 teaspoons ground cinnamon. Heat and stir until butter melts.

Friday, February 19, 2021

Skillet Corn Bread with Honey Butter

I made this to go with the cowboy chili. It was quick to put together with just a hint of sweetness. YUM!

Skillet Corn Bread with Honey Butter
adapted from Five Mary's Ranch Raised Cookbook


For the honey butter

1/2 cup (1 stick) butter, at room temperature
2 tablespoons good-quality honey


For the cornbread

1 cup fine cornmeal
1 cup all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
½ teaspoon kosher salt
1 cup milk
2 large eggs
6 tablespoons butter, melted
2 T butter for the skillet


To make the honey butter:  in a small bowl, use a fork to smash and stir together the butter and honey until well combined. Cover and refrigerate for at least 30 minutes before using.


Preheat the oven to 425 degrees F. Put 2 T butter in a 10-inch cast-iron skillet or 8-inch square baking dish and heat in the oven.  Swirl around to coat the bottom.

To make the cornbread:  in a large bowl, whisk together the cornmeal, flour, sugar, baking power, and salt. In a small bowl, whisk together the milk, eggs, and butter. Add the wet ingredients to the dry ingredients and stir until just combined. Scrape the batter into the prepared pan.

Bake until the top is lightly golden and a toothpick inserted into the center comes out clean, about 17 minutes. Let cool for 10 minutes before serving with the honey butter.




Wednesday, February 17, 2021

Cowboy Chili

 

My sister sent the girls this cookbook before Christmas. I made this chili and it was delicious. I did add the cayenne pepper and added sugar to combat the heat so my mother in law could eat it. She told me it was GOOD!




Cowboy Chili

adapted from Five Marys Ranch Raised Cookbook

2 tablespoons extra-virgin olive oil
1 medium yellow onion, finely chopped
1 large bell pepper, diced
Kosher salt and freshly ground black pepper
2 pounds ground beef
1/4 cup chili powder, scant
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon cayenne-Optional
2 (15 ounce) cans pinto beans, rinsed and drained
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can diced tomatoes
1 cup water
1 cup beef broth
2 T sugar

For Serving

shredded Monterey Jack or cheddar cheese
sour cream
chopped green or red onions


In a large pot or Dutch oven over medium heat, warm the oil. Add the onion, bell peppers, and a pinch of salt and cook, stirring, until the vegetables soften and start to brown, about 8 minutes. Increase the heat to medium-high, add the beef, and cook, stirring, until it is no longer pink, about 5 minutes.

Add all of the spices plus 1 teaspoon salt and 1/2 teaspoon black pepper and stir until well combined and fragrant. Add the beans, tomatoes and their juices, and water. Bring to a boil, then reduce the heat to low, and cook, stirring occasionally, until the chili is thick and rich, about 1 hour. (If it gets too thick, add a little more water.). Taste and season with more salt and pepper if you’d like.

Serve bowlfuls of chili topped with cheese, sour cream, and/or onions.

 

Monday, February 15, 2021

Sinful Sourdough Pretzels

I had some sourdough I had fed and Jenna made these. They were yummy!

                                                        
Sinful Sourdough Pretzels
https://www.achickandhergarden.com/

2 Tablespoons butter
2 Tablespoons sugar, divided
1 cup hot water
1 1/2 cup sourdough starter
3-4 cups flour 
1 Tablespoon baking soda
1 egg
Sea/Kosher Salt for sprinkling


Melt and dissolve butter and sugar with hot water in a mixing bowl. When the butter and sugar are dissolved, add the sourdough starter.

Gradually mix in 3-4 cups of flour.  Turn out onto a well floured surface and knead in the flour, adding flour until you have a firm ball of dough.  Place the dough in a well greased bowl in a warm place and allow it to rise for 2 hours.

After the dough has risen, preheat the oven to 450°F.

Punch the dough down and turn it back out onto a floured surface.  Knead a few times, and roll out into a log.  Cut into 16 equal pieces.  Roll each piece out and tie into a pretzel shape.

Boil a pot of water and add remaining sugar and baking soda.  Poach each pretzel until it floats to the top (make sure they don't stick to the bottom). I was able to fit 3-4 in the pot at a time.
Remove from the water to a wire rack to drain.

Brush the tops with beaten egg and sprinkle with salt.

Bake for 15 minutes.

Serve with a dipping sauce of your choice.


Saturday, February 13, 2021

Browned Butter Sage Dinner Rolls

I had a bag of Rhodes frozen rolls in the freezer. I saw this recipe and modified it to fit our needs. They are delicious and so buttery!

Browned Butter Sage Dinner Rolls

adapted from https://www.waystomyheart.com/browned-butter-sage-dinner-rolls/

12 dough balls Rhodes frozen dinner roll dough 
6 T butter
1/2 tsp rubbed sage
1/4 tsp garlic salt


Arrange frozen dough balls on a greased baking sheet as directed on the Rhodes instructions. Gently cover with greased plastic wrap. Allow rolls to rise for about 4-5 hours prior to baking. 

When rolls are doubled in size and almost ready to bake, preheat oven to 350 degrees and prepare browned butter.

In a medium saucepan over medium heat, melt the butter. Butter will begin to bubble, boil, and foam. Whisk the entire time, be careful not to burn. After a few minutes (about 10) the butter will begin to turn brown, and you'll notice brown bits will develop on the bottom of the pan. Continue to whisk, butter should smell nutty.  Take off the heat.

Stir in the sage and garlic salt. Brush about 2/3 of the butter generously and evenly over the risen dough balls. Bake for 14-17 minutes or until golden brown. Once removed from the oven, brush with remaining sage butter.




Thursday, February 11, 2021

Baked Sticky Rhubarb Pudding

This was the last dessert I made before my parents left for home.  I used rhubarb that I had gotten from them and had in the freezer!  This was SO delicious! 


Baked Sticky Rhubarb Pudding

hoteatsandcoolreads

 

3 cups rhubarb, diced
1 cup all purpose flour
2/3 cup granulated sugar
1/3 cup milk
2/3 cup butter, melted and slightly cooled
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1 cup powdered sugar
1 tablespoon cornstarch
1 cup water

Preheat oven to 350 degrees. Grease a 9 inch square pan. Pour chopped rhubarb in the bottom.

In a bowl combine flour, granulated sugar, milk, melted butter, baking powder, salt and vanilla extract. Stir until smooth. Pour over rhubarb and spread evenly.

In the same bowl, combine powdered sugar and cornstarch. Sprinkle mixture evenly over top of rhubarb and batter mixture. Pour water over top.

Bake for 1 hour. Remove from oven, cool and serve.

Top with whipped cream or ice cream. Refrigerate leftovers.



Tuesday, February 9, 2021

Chili Relleno Casserole


Don's cousin gave me this recipe when she was here after Thanksgiving.  I made it for my parents.  It really IS better the 2nd day after it firms up.  I really liked it for  any meal of the day!


Chili Relleno Casserole

Deb Klein

Roasted poblano peppers (8 or 10)or Canned Anneheim peppers
2 large cans evaporated milk
2 eggs
2 T flour
salt and pepper
15 oz tomato sauce
4 c cheddar cheese or Mexican blend

Roast the peppers:  Spray the clean peppers(Beth cut them in half and took the seeds out) with cooking spray.  Place them on a cookie sheet and broil until skins are dark and bubbly about 5-10 minutes.  

Place the peppers in a glass dish and cover with saran wrap for 20 minutes.  Peel the peppers.

For the casserole:  Preheat oven to 350.  Spray a 9 x 13 pan with cooking spray.  Layer half the peppers on the bottom of the pan.  Top with cheese.  Next, add the rest of the peppers and then more cheese.  

Mix evaporated mix, eggs, flour and salt and pepper together.  Pour over the peppers and cheese.  Bake for 30 minutes.  Top with tomato sauce and more cheese.  Bake for 30 more minutes.  Let sit for 10-15 minutes before serving.  Better the 2nd day!


Sunday, February 7, 2021

French Onion Sloppy Joes

I put these together while my parents were here at Christmas. They were tasty and quick!

French Onion Sloppy Joes
adapted from https://www.theseoldcookbooks.com/

1 lb. ground beef
10.5 oz. condensed French onion soup
salt and pepper, to taste

Brown ground beef in a skillet; drain excess grease.

Add French onion soup. Simmer over medium heat.

Serve on buns. Optional toppings include Colby cheese, mustard or pickles.


Friday, February 5, 2021

S’MORES COOKIES CUPS

 Jenna made these for a quick treat.  They are delicious!


S’MORES COOKIES CUPS
https://fabulesslyfrugal.com/recipes/smores-cookie-cups-recipe


1 cup graham cracker crumbs (7-8 full sheets of graham crackers)
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt (reduce to 1/4 tsp if using salted butter)
1/2 cup unsalted butter, at room temperature
1/2 cup light brown sugar
1/3 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
12 large marshmallows, cut in half
2 Hershey's chocolate bars (24 chocolate pieces) or chocolate chips


Preheat the oven to 350 degrees F.

In a large bowl, combine graham cracker crumbs, flour, baking soda, and salt. Set aside.
In another bowl, beat the butter and sugars together until creamy and smooth. Add in the egg and vanilla extract and mix until combined. Slowly add the dry ingredients and mix until just combined.

Drop rounded tablespoons of dough into a greased mini muffin tin. Press dough down into the muffin tin using a spoon or something round so there is a small indent in the dough. Bake for 6-8 minutes or until edges are just golden brown. Remove from oven and gently press a half marshmallow, sticky side down, onto each cookie. Let cool completely.

Once cooled, preheat broiler. Place cookies under the broiler for 1-2 minutes, keeping a close eye on them so they don't burn. Once marshmallows are golden brown, remove from oven and place a piece of chocolate on top of each cookie.

Wednesday, February 3, 2021

Lady Bird Johnson's Lemon Pound Cake

 I made this after the holidays while my parents were still here.  We liked this, but it was a bit dry.  I think I will cut 5 minutes off bake time.


Lady Bird Johnson's Lemon Pound Cake

Adapted from http://themainehouse.blogspot.com

3/4 cup (1 1/2 sticks) unsalted butter, softened

1 1/4 cups granulated sugar

8 egg yolks

2 1/2 cups all-purpose flour

3 teaspoons baking powder

1/4 teaspoons salt

3/4 cup milk

1teaspoon vanilla extract

2 teaspoons lemon juice

1teaspoon lemon zest

For the lemon glaze: 2 cups powdered sugar

1-2 tablespoons fresh lemon juice

1-2 teaspoons milk

Zest of one lemon

 

1 Preheat oven to 325°F and grease a bundt pan with butter or nonstick spray.

2 In a large bowl, cream together the butter and sugar with an electric mixer until fluffy.

3 In a separate bowl, beat the egg yolks until light and pale yellow. Add to creamed butter mixture and mix to combine.

4 Sift together the flour, baking powder, and salt three times. Add to the butter mixture, alternating with the milk and mixing in between.

5 Add vanilla, lemon zest, and lemon juice and beat for two minutes.

6 Pour batter into prepared pan and bake until a toothpick inserted into the center comes out clean, about1 hour.

7 Remove from oven and allow to cool 20 minutes before inverting onto a serving plate. While cake cools, make the glaze.

8 Glaze directions: in a medium bowl, stir together the powdered sugar, lemon juice, buttermilk, and lemon zest.

9 Add more lemon juice and buttermilk as needed. Once cake is on serving platter, pour glaze over, slice, serve, and enjoy!

Monday, February 1, 2021

Crock Pot Green Bean Casserole

This turned out great!  I loved that I could use another of my crockpots!  I used the 9 x 13 crockpot for this. 



Crock Pot Green Bean Casserole

2 28 oz canned cut green beans

1 small onion, diced

2 cloves garlic, minced

1/2 bell pepper, diced

1 14.5 oz jar alfredo sauce

6 oz package French fried onions

salt and pepper to taste

Combine all ingredients except the French fried onions.   Mix well and add 1/2 of the French fried onions.  Place in a slow cooker and cook on high for 2-3 hours.  

Remove lid, sprinkle with the rest of the French fried onions.  Can serve immediately or cook for another hour.