tag:blogger.com,1999:blog-43772628822010251052024-03-28T22:28:32.742-05:00Beth's Favorite RecipesBethhttp://www.blogger.com/profile/09735582661681991969noreply@blogger.comBlogger4295125tag:blogger.com,1999:blog-4377262882201025105.post-39658980612204132152024-03-28T06:30:00.001-05:002024-03-28T06:30:00.141-05:00 Potato Stuff<p>I have been making this since I got married almost 37 years ago! Kathleen was looking for the recipe on the blog and it wasn't there! We made it early February again to take the picture. It is delicious! The recipe is from my college roommate's mother in law.</p><p><b></b></p><div class="separator" style="clear: both; text-align: center;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYa8YXSl_lw7DptLrwCNq_eyn1hoEgZs9Wav9PcvRBw2IAiY37ZEcn4PMSBVJocwfZDOdeFIHQnAja26xBdw2JSKYw31T4fTIoLJRMDNj5cO00yhqvPmGKfXeaHnwxrWu0buJgE3Nom59nn68cGH9u3qNvsm__GehdmGIjNwOU9KPJHpkGPm0b3BYfgiy1/s4032/IMG_1270.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYa8YXSl_lw7DptLrwCNq_eyn1hoEgZs9Wav9PcvRBw2IAiY37ZEcn4PMSBVJocwfZDOdeFIHQnAja26xBdw2JSKYw31T4fTIoLJRMDNj5cO00yhqvPmGKfXeaHnwxrWu0buJgE3Nom59nn68cGH9u3qNvsm__GehdmGIjNwOU9KPJHpkGPm0b3BYfgiy1/w300-h400/IMG_1270.jpg" width="300" /></a></b></div><b><br />Potato Stuff</b><p></p><p>Donna/Rheba Hammond</p><p>2# pkg frozen hash browns</p><p>1 stick butter</p><p>2 c sour cream</p><p>1/2 c chopped onions</p><p>2 c grated cheddar cheese</p><p>1 can cream of chicken soup(undiluted)</p><p>1 tsp salt</p><p>1 tsp pepper</p><p>Put potatoes in a greased 9 x 13 pan. Break up a bit. Melt butter and pour over the potatoes. </p><p>In another bowl, mix sour cream, onions, cheese, soup and salt and pepper. Spread over top of the potatoes.</p><p>Top with:</p><p>3 pieces of bread torn into small pieces. **(<b>can use 2 cup bread crumbs but we have never done tha</b>t) Melt 1 stick of butter and pour over the bread crumbs. </p><p>Bake at 350 uncovered for 1 hour.</p>Bethhttp://www.blogger.com/profile/09735582661681991969noreply@blogger.com0tag:blogger.com,1999:blog-4377262882201025105.post-20491047153286526902024-03-26T06:30:00.001-05:002024-03-26T06:30:00.146-05:00Lemon Garlic SaladThis was a tasty salad. The dressing was delicious. The toasted pecans were a nice addition.<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmzuRqSylO2uMeG8qA1YHGanK9DytIa4MLzms_cGTLzecj2yT59jAE5ETPejMpujjCWd9qucx97gsCCYT8WWJ9VHTRJ_OTyiLJrUEKe51ZG4r5ZqzYzslW_6XiFqCW8q-SbqUdHkv1H9GX3nhyphenhyphen1DsbHviDIEx5m2maL7Knsb9tx-WOSxv2FLzVqwncFvdg/s4288/DSC_0317.JPG" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="2848" data-original-width="4288" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmzuRqSylO2uMeG8qA1YHGanK9DytIa4MLzms_cGTLzecj2yT59jAE5ETPejMpujjCWd9qucx97gsCCYT8WWJ9VHTRJ_OTyiLJrUEKe51ZG4r5ZqzYzslW_6XiFqCW8q-SbqUdHkv1H9GX3nhyphenhyphen1DsbHviDIEx5m2maL7Knsb9tx-WOSxv2FLzVqwncFvdg/w400-h266/DSC_0317.JPG" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"></td></tr></tbody></table><br /><b>Lemon Garlic Salad</b><br /><a href=" https://thetipsyhousewife.org" target="_blank"> https://thetipsyhousewife.org</a><br /><br /><b>For The Salad</b><br /><br />2 Heads Of Romaine, torn<br />1 Cup Diced Tomatoes<br />1 Cup of Freshly Shredded Swiss Cheese<br />1/4 Cup of Freshly Shredded Parmesan<br />1/3 cup crushed pecans, toasted<br />8 Strips of Bacon, cooked and crumbled<br />1 bag of Caesar or Italian Seasoned Bread Crumbs<br /><br /><b>For The Dressing (Must Be Refrigerated 4 Hours Before Serving)</b><br /><br />1/3 cup Vegetable Oil<br />1/4 cup Lemon Juice<br />3 to 4 cloves garlic, minced<br />Salt and Pepper to taste<br /><br />Wash and tear the romaine lettuce and add to a large bowl. Dice tomatoes and toss with the lettuce.<div><br />Add pecans to a skillet and toast for a few minutes. Let cool.<br /><br />Make the dressing by combining the lemon juice with the garlic, oil, lemon juice and salt and pepper, add to a jar, shake well and refrigerate at least four hours.</div><div><br />When you are ready to serve your salad, add the cheese, bacon crumbles, toasted pecans and dressing to the lettuce and tomatoes, toss and top with the croutons.<p><br /></p></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br />Jenna Johnsonhttp://www.blogger.com/profile/09241079059518821415noreply@blogger.com0tag:blogger.com,1999:blog-4377262882201025105.post-62762003712958651522024-03-24T06:30:00.001-05:002024-03-24T06:30:00.244-05:00Smashed Potatoes with Dipping Sauce<p>These were delicious! It was liked smashed baked potatoes. We also used them a few days later, chopped small when we made breakfast tacos! YUM</p><p><b></b></p><div class="separator" style="clear: both; text-align: center;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDxiyqvU3wXlBDq4rr840HwtZDZQp_Kwl1cN7cepXuk2CBwvVkTy84YipKSEAIZ3igWSDPo7FsJYesJJt-e1kAFSmZ-14sbe1Lh0fTL01lLhCJlTJmPTvlLtCPIymMBWOEJUqZovwfgsjfvK_OgOkl05cf3oeutqz2VVQVMnI6l0VaHRE-NQWTqPQR9Ydo/s4288/DSC_0316.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2848" data-original-width="4288" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDxiyqvU3wXlBDq4rr840HwtZDZQp_Kwl1cN7cepXuk2CBwvVkTy84YipKSEAIZ3igWSDPo7FsJYesJJt-e1kAFSmZ-14sbe1Lh0fTL01lLhCJlTJmPTvlLtCPIymMBWOEJUqZovwfgsjfvK_OgOkl05cf3oeutqz2VVQVMnI6l0VaHRE-NQWTqPQR9Ydo/w400-h266/DSC_0316.JPG" width="400" /></a></b></div><b><br />Smashed Potatoes with Dipping Sauce</b><p></p><p>adapted slightly from <a href=" https://www.modernhoney.com/crispy-smashed-potatoes/" target="_blank"> https://www.modernhoney.com/crispy-smashed-potatoes/</a></p>1.5 lbs Petite Yukon Gold or Fingerling Potatoes---<b>We used red potatoes, cubed</b><br />3 Tablespoons Salted Butter * (melted)<br />2 Tablespoons Extra-Virgin Olive Oil<br />1 teaspoon Salt<br />1/2 teaspoon Pepper <div>1 t italian seasoning</div><div>1/2 t minced garlic<br />Fresh Parsley (chopped)<br /><br /><b>Garlic Cheddar Sour Cream Dip:</b><div>8 ounces Sour Cream<br />3/4 cup Cheddar Cheese (grated)<br />1 Garlic Clove (or 1/4 teaspoon Garlic Powder)<br />1/2 teaspoon Garlic Salt<br />1/4 teaspoon Pepper<br /><br /><br /><br /><br />Start by using petite gold or fingerling potatoes. You want to use small potatoes to make it easy to smash them with the bottom of a glass. If they are too large, they will just fall apart. I prefer yukon gold potatoes because of their creamy texture and thin skins.<br />Place the potatoes in a large pot and fill with water. Place on high heat until boiling. Boil for about 20-25 minutes or until the potatoes are soft and fork-tender. You want them to be soft enough to smash! The larger the potatoes, the longer the cooking time.<br />Preheat oven to 425 degrees. Drain the water and place the potatoes in a colander to allow the steam to release for about 5 minutes. Get a large baking sheet ready. Place the potatoes on the baking sheet and press on each one with the bottom of a glass to "smash" them.<br />Drizzle the potatoes with melted salted butter and extra-virgin olive oil. Sprinkle with salt and pepper. <br />Bake in a 425-degree oven for about 35-45 minutes, depending on the level of desired crispiness. Sprinkle with fresh parsley and serve with garlic cheddar sour cream dip.<br /><br />Garlic Cheddar Sour Cream Dip:In a small bowl, mix together sour cream, cheddar cheese, garlic, and pepper. Top the potatoes with the dip or dip the potatoes into the dip.<br /><br />We loved these - the sauce was delicious. I cubed red potatoes so they didn't smash super great but still got very crispy. I added italian seasoning and minced garlic to the potatoes with the salt and pepper. </div></div>Jenna Johnsonhttp://www.blogger.com/profile/09241079059518821415noreply@blogger.com0tag:blogger.com,1999:blog-4377262882201025105.post-59243307782183695452024-03-22T06:30:00.001-05:002024-03-22T06:30:00.135-05:00BEST Baked Parm Chicken<p>Jenna made this and it was so very tender and juicy. She sliced the chicken breasts in half horizontally so they weren't so large. </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz-sNaBnktINtGdgOeJPGz6zkb6OkgApn0yeDns_X_vAwrCXnlqTxNu-DcmI8iXoTD25bD-wLUpKvwfDZKEdOk5TzU14BWiz2loCORxtTMrbCDB7ThklQGEbaf49LSauFH5N62vXKFwmSUHbMuf6oZrDWgjbwnSLfvuc2yVb4IVI-4YoB5hXgfX25fRw-B/s4032/IMG_1410.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz-sNaBnktINtGdgOeJPGz6zkb6OkgApn0yeDns_X_vAwrCXnlqTxNu-DcmI8iXoTD25bD-wLUpKvwfDZKEdOk5TzU14BWiz2loCORxtTMrbCDB7ThklQGEbaf49LSauFH5N62vXKFwmSUHbMuf6oZrDWgjbwnSLfvuc2yVb4IVI-4YoB5hXgfX25fRw-B/w300-h400/IMG_1410.jpg" width="300" /></a></div><br /><b><br /></b><p></p><p><b>BEST Baked Parm Chicken</b></p><p><a href=" https://www.allrecipes.com/recipe/165522/baked-parmesan-crusted-chicken/">https://www.allrecipes.com/recipe/165522/baked-parmesan-crusted-chicken/</a></p>¾ cup butter<br />2 cloves garlic, minced<br />1 cup dry bread crumbs<br />⅓ cup grated Parmesan cheese<br />2 tablespoons chopped fresh thyme<br />2 tablespoons chopped fresh basil<br />2 tablespoons chopped fresh oregano<br />¼ teaspoon pepper<br />½ teaspoon salt<br />6 (4 ounce) skinless, boneless chicken breast halves<div><br /></div>Preheat the oven to 350 degrees F<br /><br />Heat butter and garlic in a saucepan over medium heat until butter starts to bubble; remove from the heat and allow to cool slightly.<div><br />Mix bread crumbs, Parmesan cheese, thyme, basil, oregano, pepper, and salt together in a bowl. Dip chicken breasts into melted butter mixture, then press into seasoned bread crumbs.***<b>I double dredged these (2 times in butter, two times in the parm mixture)</b> Arrange breaded chicken breasts in a 9x13-inch baking dish.<br /><br />Bake in the preheated oven until golden brown on top and chicken is no longer pink in the center, about 45 to 50 minutes.<div><figure class="comp mntl-sc-block allrecipes-sc-block-image mntl-sc-block-universal-image mntl-sc-block-image--no-theme no-theme mntl-sc-block-image figure-landscape figure-high-res" id="mntl-sc-block_9-0" style="background-color: white; box-sizing: border-box; color: rgba(0, 0, 0, 0.95); font-family: SourceSansPro, Helvetica, sans-serif; font-size: 18px; margin: 1rem 0px 2rem; overflow: visible; padding: 0px;"><div class="figure-media" style="box-sizing: border-box; margin: 0px; padding: 0px; position: relative;"></div></figure><p><br /></p></div></div>Jenna Johnsonhttp://www.blogger.com/profile/09241079059518821415noreply@blogger.com0tag:blogger.com,1999:blog-4377262882201025105.post-28539585592103259882024-03-20T06:30:00.001-05:002024-03-20T06:30:00.128-05:00Smothered BurritosWe had leftover taco meat and when I saw this recipe, I knew we would like it. I used regular sized flour tortillas and this made 18 tortillas---I used a 8 x13 and a 7x 11 pan. We LOVED these!<br /><b><br /></b><div><b><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgajJk2Ke1S-AnpK2DYGtKloqZnIlYnUwpFEpl2o-n9NZOKOlQf9EWlWX5e-iogeS8GAlQCliZRUm78lGbRV0vBSzhlgZnly7O-oTPNPj4SEbELbs8lRJhhnZ28zAQ9I33lyb4lUn9kfOC9dDs-t7aY5PY6u_HRGO3ljfPV16zD-tRVTFO05WXM7bvk71U1/s4288/DSC_0315.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2848" data-original-width="4288" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgajJk2Ke1S-AnpK2DYGtKloqZnIlYnUwpFEpl2o-n9NZOKOlQf9EWlWX5e-iogeS8GAlQCliZRUm78lGbRV0vBSzhlgZnly7O-oTPNPj4SEbELbs8lRJhhnZ28zAQ9I33lyb4lUn9kfOC9dDs-t7aY5PY6u_HRGO3ljfPV16zD-tRVTFO05WXM7bvk71U1/w400-h266/DSC_0315.JPG" width="400" /></a></div><br />Smothered Burritos</b><br /><a href="https://www.missinthekitchen.com/">https://www.missinthekitchen.com/</a><br /><br /><br />1 1/2 pounds ground beef<br />3 tablespoons taco seasoning<br />1/2 cup water<br />12 flour tortillas<br />2 tablespoons butter<br />3 tablespoons flour<br />8 ounces chicken broth<br />12 ounces sour cream<br />8 ounces heavy cream<br />1/2 cup salsa verde<br />2 teaspoons ground cumin<br />1 teaspoon garlic powder<br />2 cups shredded cheddar cheese<br />green onion tops for garnish, if desired<br />sour cream and salsa for serving<br /><br />Brown ground beef in a large skillet over medium-high heat. Stirring to break up and brown evenly.<br />Add taco seasonings and water and stir to combine. Cook for 5 minutes, remove from heat and set aside.( <b>we used leftover taco meat from another meal)</b><div><br />Add butter to a saucepan and whisk in flour. Cook over medium heat. Whisk continually for about 3 minutes. Add chicken broth, sour cream, heavy cream, salsa verde, cumin and garlic. Continue to whisk, heating until sauce thickens. Remove from heat.</div><div><br />Preheat oven to 350°.<br />Pour half of sauce in a 9 x 13 inch baking dish.<br />Spoon ground beef into tortillas and roll up. Place seam side down into sauce. Pour remainder of sauce over the top of the burritos. Top with shredded cheese.<br />Bake, uncovered for 30 minutes. Remove from oven and rest 5 minutes before serving.</div><div><br />Top with additional sour cream and salsa if desired.</div></div>Bethhttp://www.blogger.com/profile/09735582661681991969noreply@blogger.com0tag:blogger.com,1999:blog-4377262882201025105.post-69443957922979588302024-03-18T06:30:00.001-05:002024-03-18T06:30:00.135-05:00Turtle Rice Krispies<p>I made these with Christmas colored Rice Krispies. I can't tell you how much I liked these. Next time I will make them and take them somewhere so they are out of my view!</p><div><b><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS6WwKs87Yk3H68ggngyjWQitWwXxDmqEb2USEbyz9UQQJAg3eYDKXdB4DNpE6Q81U1M4tJU3NMFclnovj7D78dQphNoFe2TAvzxL5qyDr5YvhfqNsNA6T4tPlgyLg60YU6pmkL7WwvSwxCVqJ66hGHwaLOGvX6OjJfIINxhXQOOh6wg37Ke29ky-dOOGJ/s4288/DSC_0312.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2848" data-original-width="4288" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS6WwKs87Yk3H68ggngyjWQitWwXxDmqEb2USEbyz9UQQJAg3eYDKXdB4DNpE6Q81U1M4tJU3NMFclnovj7D78dQphNoFe2TAvzxL5qyDr5YvhfqNsNA6T4tPlgyLg60YU6pmkL7WwvSwxCVqJ66hGHwaLOGvX6OjJfIINxhXQOOh6wg37Ke29ky-dOOGJ/w400-h266/DSC_0312.JPG" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioM89PpcXB_5h3eyOId0HIzL36hV7zEIrtlRz49Yq3EOKDM_0AVwraqMaC-hzzyGafzEVdsjQQ0lxLX5LZQaLjYvwutk4U5cGPh31hq3KNFvBT7CgeQdJk1ezqaz570gU9qr2y4Ct9QKcB5KWwWQ0GVwpijQclswu8xtyAXRRDws17V8BD3e7Np2Qnfb4W/s4288/DSC_0313.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2848" data-original-width="4288" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioM89PpcXB_5h3eyOId0HIzL36hV7zEIrtlRz49Yq3EOKDM_0AVwraqMaC-hzzyGafzEVdsjQQ0lxLX5LZQaLjYvwutk4U5cGPh31hq3KNFvBT7CgeQdJk1ezqaz570gU9qr2y4Ct9QKcB5KWwWQ0GVwpijQclswu8xtyAXRRDws17V8BD3e7Np2Qnfb4W/w400-h266/DSC_0313.JPG" width="400" /></a></div><br />Turtle Rice Krispies</b><br />adapted from <a href="https://www.yourcupofcake.com/">https://www.yourcupofcake.com/</a><br /><br />1 14-16 oz. bag mini marshmallows<br />6 Tablespoons butter<br />1 teaspoon vanilla extract <br />7.5 oz box Ric Krispies<br />1 bag caramel bits<br />1 14 oz. can sweetened condensed milk<br />6 Tablespoons butter<br />2 cups Chocolate chips <br />2 cups chopped pecans <br /><br /><br />Grease a 9 x 13 pan with cooking spray.<br /><br />Place marshmallows, butter and vanilla in a large microwave safe bowl and microwave until marshmallows are puffy and stir until smooth.<br /><br />Add Rice Krispie Cereal and fold until combined. Dump into prepared pan and pat until flat.<div><br />Over medium heat melt caramel bits, sweetened condensed milk, and butter until smooth. Pour over Rice Krispie Treats.</div><div><br />Melt chocolate chips and spread over caramel. (Add a little cream if you want it to be thinner.)</div><div><br />6. Sprinkle chopped pecans over the chocolate layer and let set in the fridge or on the counter.</div></div>Bethhttp://www.blogger.com/profile/09735582661681991969noreply@blogger.com0tag:blogger.com,1999:blog-4377262882201025105.post-27573272503558618152024-03-16T06:30:00.001-05:002024-03-16T06:30:00.249-05:00Sandwich Sauce<p>We are always looking for fry sauce. Jenna whipped this up to serve with fries when we grilled brats/Italian sausages one weekend. It is great as a dipping sauce, or on a sandwich. Like most, we think it gets better as it sits in the fridge! </p><p><b></b></p><div class="separator" style="clear: both; text-align: center;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5aOW-dyLV2uNUPDOvfsCO7D-Z1D0XatSy1bfiVLHOFgVInTWSf2fR6eE7brRiUhBx1q4p_51qCefmgoO3OCiso3o-wNjsTN899HfZhqYTw3gva31cnt46iHqxaaFSM05AhgXfh6sVp3A7tyGGVqweR59MAZKHVLLO7FwKMGE73lc3RVOHCmuXZ89NnCOo/s4288/DSC_0305.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2848" data-original-width="4288" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5aOW-dyLV2uNUPDOvfsCO7D-Z1D0XatSy1bfiVLHOFgVInTWSf2fR6eE7brRiUhBx1q4p_51qCefmgoO3OCiso3o-wNjsTN899HfZhqYTw3gva31cnt46iHqxaaFSM05AhgXfh6sVp3A7tyGGVqweR59MAZKHVLLO7FwKMGE73lc3RVOHCmuXZ89NnCOo/w400-h266/DSC_0305.JPG" width="400" /></a></b></div><b><br />Sandwich Sauce</b><p></p><p><a href="http://kevinscooking.com">kevinscooking.com</a></p><p>2 cups mayonnaise</p><p>1/4 cup ketchup</p><p>2 tablespoons spicy brown mustard</p><p>2 tablespoons creamy horseradish</p><p>2 tablespoons Worcestershire Sauce</p><p>2 cloves garlic minced</p><p>1 tablespoon fresh parsley chopped (<b>we used dried!</b>)</p><p>1 tablespoon lemon juice</p><p>1 tablespoon smoked paprika</p><p>1 tablespoon Cajun Seasoning (we used this <a href="https://bethsfavoriterecipes.blogspot.com/2017/03/cajun-seasoning.html?q=cajun+seasoning" target="_blank">Cajun Seasoning</a> recipe)</p><p><br /></p><p>Place all ingredients in a bowl and whisk together until smooth. Cover with plastic wrap and refrigerate minimum of 1 hour to set.</p><p>Use as a dipping sauce for chicken wings, fried appetizers like steak fries, onion rings or use as a sandwich spread, top burgers or any grilled meat</p>Jenna Johnsonhttp://www.blogger.com/profile/09241079059518821415noreply@blogger.com0tag:blogger.com,1999:blog-4377262882201025105.post-89912356363609286452024-03-14T06:30:00.001-05:002024-03-14T06:30:00.240-05:00Breakfast Monkey Bread<p>I had some bacon in the freezer already chopped and frozen. This was so easy! My sauce didn't really "drizzle" over at the end - it was more of a frosting. I added a splash more lemon juice but that didn't seem to make a difference. It still had great flavor, so I wouldn't omit. </p><p><br /></p><p><b></b></p><div class="separator" style="clear: both; text-align: center;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6E2lmNcN7OKox2sMHaG8894tXowB-XPUGPPg6bnb48SefXtpP5EX0s-eHivvHN35pREViml6CqRlT3XZB-SP9GOBrQ97hupWF8rhyphenhyphenFOzwYN4Ah_FwwsSRRSfxvDG4hj6T9cXH7Bti1WUbIZ5gGnjcS4ZjdWdiUJEwRsfd_SeJARbpvREu30er78j12Mkn/s4288/DSC_0303.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2848" data-original-width="4288" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6E2lmNcN7OKox2sMHaG8894tXowB-XPUGPPg6bnb48SefXtpP5EX0s-eHivvHN35pREViml6CqRlT3XZB-SP9GOBrQ97hupWF8rhyphenhyphenFOzwYN4Ah_FwwsSRRSfxvDG4hj6T9cXH7Bti1WUbIZ5gGnjcS4ZjdWdiUJEwRsfd_SeJARbpvREu30er78j12Mkn/w400-h266/DSC_0303.JPG" width="400" /></a></b></div><b><br />Breakfast Monkey Bread</b><p></p><p><a href="http://www.lemontreedwelling.com">www.lemontreedwelling.com</a></p><p><br /></p><p>1 16 oz. can refrigerated biscuits</p><p>4 Tbsp. salted butter, melted</p><p>6 large eggs, scrambled</p><p>1/2 pound bacon, cooked and crumbled</p><p>1 c. shredded cheddar cheese</p><p>2 Tbsp. fresh chives</p><p>1/4 c. mayo</p><p>1/4 c. sour cream</p><p>1 tsp. lemon juice</p><p>1/2 tsp. dijon mustard</p><p><br /></p><p>Preheat oven to 350 degrees. Cook bacon and eggs; set aside. Cut biscuits into sixths. Place biscuit pieces in a gallon size ziplock bag and toss with 4 Tbsp. melted butter. (Jenna placed this is a large bowl to mix and it worked great!) Add scrambled eggs, bacon, shredded cheese, and fresh chives to the bag and shake (or stir) to distribute.</p><p>Pour mixture into a greased 6 cup bundt pan. Bake at 350 degrees for 30 minutes. While bread is baking, combine sauce ingredients in a small saucepan and heat, stirring, over medium heat until smooth. Cool in pan 5 minutes, then use a knife or spatula to loosen edges if needed. </p><p>Invert bread onto a plate and drizzle with sauce before serving.</p>Jenna Johnsonhttp://www.blogger.com/profile/09241079059518821415noreply@blogger.com0tag:blogger.com,1999:blog-4377262882201025105.post-25971778729645423152024-03-12T06:30:00.001-05:002024-03-12T06:30:00.155-05:00Spanish Rice in the Instant Pot<p>This was a delicious rice made in the instant pot.</p><p><b></b></p><div class="separator" style="clear: both; text-align: center;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7DdFXp5AB8SJJD67ZENuUIAeyAvT0rZACn00ohqNWILEBz1e4S_n45aZMNNXvv3exg8O40jAKSlgPEuREnyTplqypmPH2z7mDLwVHs_WwpDj8ANWxpJXh0JNqnRdPrXiyu0zOGjz6zbk7IAF_BKwivxZMk5Oi7ifaOPQJZ4zYS_yCbW8drfSIrNDqs5cT/s4288/DSC_0297.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2848" data-original-width="4288" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7DdFXp5AB8SJJD67ZENuUIAeyAvT0rZACn00ohqNWILEBz1e4S_n45aZMNNXvv3exg8O40jAKSlgPEuREnyTplqypmPH2z7mDLwVHs_WwpDj8ANWxpJXh0JNqnRdPrXiyu0zOGjz6zbk7IAF_BKwivxZMk5Oi7ifaOPQJZ4zYS_yCbW8drfSIrNDqs5cT/w400-h266/DSC_0297.JPG" width="400" /></a></b></div><b><br />Spanish Rice in the Instant Pot</b><p></p><p><a href="http://amindfullmom.com">amindfullmom.com</a></p><p><br /></p><p>1 tablespoon olive oil</p><p>¼ cup small onion diced</p><p>1 jalapeno seeded and minced</p><p>2 cloves garlic minced</p><p>2 cups vegetable or chicken broth</p><p>1 teaspoon paprika</p><p>1 teaspoon kosher salt</p><p>2 cups long-grain rice</p><p>½ teaspoon cumin</p><p>¼ teaspoon oregano</p><p>1 teaspoon chili powder</p><p>⅔ cup tomato sauce</p><p>1 tablespoon butter optional</p><p><br /></p><p>Place rice in a colander and rinse really well.</p><p>Turn Instant Pot to saute and let heat up. Once heated, add in oil, onion, jalapeno, and garlic. Saute for 2-3 minutes. Turn Instant Pot OFF. Add in stock and scrape up any browned bits on the bottom of the inner pot. Add in seasonings and stir well. Add in rice and gently push down with a spoon to submerge in stock. Top with tomato sauce.</p><p>Place lid on the Instant Pot and be sure vent knob is pointed to sealed. Cook on HIGH pressure for 5 minutes for long-grain white rice, and 22 minutes for long-grain brown rice. Let pressure release naturally all the way. Remove lid and fluff rice with a fork, while stirring in the tomato sauce.</p><p>Stir in butter if desired and serve (<b>we did not do this</b>!)</p>Jenna Johnsonhttp://www.blogger.com/profile/09241079059518821415noreply@blogger.com0tag:blogger.com,1999:blog-4377262882201025105.post-39271847385565143922024-03-10T06:30:00.001-05:002024-03-10T06:30:00.250-05:00Crockpot Black Charro Beans<p>Jenna made these one night when we had tacos. Yummy!</p><p><b></b></p><div class="separator" style="clear: both; text-align: center;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyFbp7ohzfj_h4seB08c_iQ0MTum6ST7qDssd8QeDWp586HdG5OaNLciu7Mj5yPuQQkMS0XmRib52O9ZnBz8Hc9xXWY7P462KGamBqASHVN7jXxrWgzeATg-MI7u31hdrTzhaRsh73PYRTxbFnNPVtb79dfWH35BkvcpWJ_6qPjwvSOd_u4oxA6Fl469ru/s4288/DSC_0296.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2848" data-original-width="4288" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyFbp7ohzfj_h4seB08c_iQ0MTum6ST7qDssd8QeDWp586HdG5OaNLciu7Mj5yPuQQkMS0XmRib52O9ZnBz8Hc9xXWY7P462KGamBqASHVN7jXxrWgzeATg-MI7u31hdrTzhaRsh73PYRTxbFnNPVtb79dfWH35BkvcpWJ_6qPjwvSOd_u4oxA6Fl469ru/w400-h266/DSC_0296.JPG" width="400" /></a></b></div><b><br />Crockpot Black Charro Beans</b><p></p><p><a href=" https://www.thepurplepumpkinblog.co.uk/mexican-slow-cooker-charro-beans/"> https://www.thepurplepumpkinblog.co.uk/mexican-slow-cooker-charro-beans/</a></p><p>1 lb, black beans, washed</p><p>1 onion; diced</p><p>1-2 diced roma tomatoes</p><p>4 cloves garlic; finely chopped</p><p>6 strips of bacon; diced and pre-cooked (<b>Johnson's prefer it this way</b>)</p><p>1 fresh jalapeño; diced and de-seeded</p><p>1 teaspoon de arbol pepper(<b>cayenne</b>)</p><p>1/2 teaspoon ground cayenne pepper</p><p>1 teaspoon paprika</p><p>1 tablespoon cumin</p><p>2 teaspoons salt</p><p>3 tbsp lime juice</p><p>handful fresh cilantro, chopped with stems</p><p>4 cups chicken broth</p><p>2 cups water</p><p><br /></p><p>Place the beans, onion, garlic, bacon, fresh jalapeno, de Arbol chili, cayenne pepper, paprika, cumin, salt, and cilantro into the slow cooker. Stir. Pour in the stock/water and stir. Cover and cook on low for 8-9 hours or high for 5-6 hours until the beans are tender.</p><p>Before serving, use a ladle to press against some of the beans and stir. This will add to the texture of the beans and broth. Enjoy!</p>Jenna Johnsonhttp://www.blogger.com/profile/09241079059518821415noreply@blogger.com0tag:blogger.com,1999:blog-4377262882201025105.post-72181108654697036532024-03-08T06:30:00.001-06:002024-03-08T06:30:00.139-06:00Quick Stir Fry Sauce<p>Jenna put this together to go over stirfry. YUMMY and easy!</p><br /><b><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfrizKW1bArMk5apDV4MjCgDjv1KltG0yuNH1UTWB_8KM_UemKgdzhbIPivKn0TzQD4qv64eaOAXsDlX1Y0X_67AGIUbcjrg5uhBFwfIAxALF9yDFX5tJnXi46Tm1tfHAkyReOnLBxvep2qVZ0Py4hvNAqT2VcaGbb0XyJ6A2TINr0O5i3tNJc90duQRIc/s640/IMG_1118.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfrizKW1bArMk5apDV4MjCgDjv1KltG0yuNH1UTWB_8KM_UemKgdzhbIPivKn0TzQD4qv64eaOAXsDlX1Y0X_67AGIUbcjrg5uhBFwfIAxALF9yDFX5tJnXi46Tm1tfHAkyReOnLBxvep2qVZ0Py4hvNAqT2VcaGbb0XyJ6A2TINr0O5i3tNJc90duQRIc/w300-h400/IMG_1118.jpg" width="300" /></a></div><br />Quick Stir Fry Sauce</b><div>adapted greatly from <a href=" https://buildyourbite.com/3-ingredient-homemade-stir-fry-sauce-recipe/"> https://buildyourbite.com/3-ingredient-homemade-stir-fry-sauce-recipe/</a><br /><br /></div><div>⅓ cup + 2 tablespoons soy sauce <br />¼ cup toasted sesame oil<br />1 tablespoon cornstarch<br />1/4 t garlic powder<br />1/4 t ground ginger<br />2 t brown sugar</div><div><br /></div>Add soy sauce, sesame oil, spices and cornstarch to a mason jar. Screw on the lid and shake to combine.<div><br />Once the stir fry is mostly cooked, add the stir fry sauce and heat an additional 3 - 5 minutes, or until sauce thickens. This is important, as the corn starch needs a few minutes to thicken up.<br /><br /></div>Jenna Johnsonhttp://www.blogger.com/profile/09241079059518821415noreply@blogger.com0tag:blogger.com,1999:blog-4377262882201025105.post-22901991340537404722024-03-06T06:30:00.001-06:002024-03-06T06:30:00.156-06:00Stuffed Shells...minus the Ricotta<p>Jenna made this in a lasagna pan. I did add some caramelized onions I had in the fridge, garlic, parm, garlic powder, onion powder and a splash of balsamic to spruce up the jarred pasta sauce. Everyone thought they were delicious.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpi-3DJRZh53EvbWAeN5WSC4KETFD5waDFC-Tm8HCDWXjSHA0z_RrJ4QMq9_f6SuYdmd0Rz0vNB-ss94UyoZcLr_0JnxqxJuk5Ds2AHERiTrxftocr5YxjHI9lNX72uvJ1pLlCpHMF76xheA3yNfX5Eap4JyZbCONliUWTWWkLD3k_cqoIyRyLfE2fEOFH/s5712/IMG_0993.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5712" data-original-width="4284" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpi-3DJRZh53EvbWAeN5WSC4KETFD5waDFC-Tm8HCDWXjSHA0z_RrJ4QMq9_f6SuYdmd0Rz0vNB-ss94UyoZcLr_0JnxqxJuk5Ds2AHERiTrxftocr5YxjHI9lNX72uvJ1pLlCpHMF76xheA3yNfX5Eap4JyZbCONliUWTWWkLD3k_cqoIyRyLfE2fEOFH/w300-h400/IMG_0993.jpg" width="300" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBfstWvxNtXby7aGpg0dSCYvZ0hnQxkL-n947iSaSYYCfroIa6Ft2uiy5GnQ_GWrYhgaVUsp_Udw7i9SN4eTJAqDyB4uBFbFGtqvIPwQ4FuJlDa2Fvu3ZjHEchXR1ecnTXNPYDpRLFvCxTw_XIQIIwiGa2sZza5bkJvxchk4lPFizriJBHD_aIReDtmbgt/s5712/IMG_0994.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5712" data-original-width="4284" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBfstWvxNtXby7aGpg0dSCYvZ0hnQxkL-n947iSaSYYCfroIa6Ft2uiy5GnQ_GWrYhgaVUsp_Udw7i9SN4eTJAqDyB4uBFbFGtqvIPwQ4FuJlDa2Fvu3ZjHEchXR1ecnTXNPYDpRLFvCxTw_XIQIIwiGa2sZza5bkJvxchk4lPFizriJBHD_aIReDtmbgt/w300-h400/IMG_0994.jpg" width="300" /></a></div><p><br /></p><p><b>Stuffed Shells...minus the Ricotta</b></p><p><a href=" https://www.food.com/recipe/i-hate-ricotta-meat-2-cheese-stuffed-shells-56846" target="_blank"> https://www.food.com/recipe/i-hate-ricotta-meat-2-cheese-stuffed-shells-56846</a></p>1 lb ground beef<br />1 large onion, diced<br />1 garlic clove, chopped<br />8 ounces mozzarella cheese, shredded<br />1⁄2 cup Italian style breadcrumbs<br />1⁄4 cup fresh parsley, chopped(<b>we used dried</b>)<br />1 egg, beaten<br />1(26 ounce) jar of your favorite spaghetti sauce<br />8 ounces tomato sauce<br />1⁄2 cup parmesan cheese, grated<br />18 jumbo pasta shells, cooked and drained<br />salt and pepper, to taste.<div><br />Boil water for pasta.</div><div><br />Meanwhile, in a large skillet, brown ground beef, onion and garlic; drain and cool.</div><div><br />Cook pasta in water, drain.</div><div><br />Preheat oven to 400 degrees.<br />While pasta is cooking, combine meat, mozzarella cheese, bread crumbs, egg and parsley; season with salt and pepper.<br />Mix spaghetti sauce with tomato sauce; cover bottom of a 13x9 casserole dish with 1/4 of the sauce.<br />Stuff cooked, drained shells with the meat mixture and place on top of sauce in dish in a row. Cover shells with sauce and sprinkle with parmesan cheese.</div><div><br />Bake in oven for 20-25 minutes or until bubbly and browned.<br /><br /><br />SHOP RECIP</div>Jenna Johnsonhttp://www.blogger.com/profile/09241079059518821415noreply@blogger.com0tag:blogger.com,1999:blog-4377262882201025105.post-71176825234469696802024-03-04T06:30:00.001-06:002024-03-04T06:30:00.126-06:00Waffle Bowls for Ice Cream<p>This makes SO many. I (Jenna) made 14 waffle bowls and have a quart freezer bag full of the mix to thaw and use again. It was delicious but you need to make them and use them right away, or they do get soggy as they're thicker than a normal waffle cone. </p><p><br /></p><p><b></b></p><div class="separator" style="clear: both; text-align: center;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiafeqRGHrJE5u9BcIzJYScovN6HN-23m6ldYPpNlZQMb0nRfU1DAWhf128Xh412qBGZ10Jt6CrDpKqdLUBN4krlDLktrfzzE44BXAk9H-H0QuR-ypN-2vwzg1HrSBIvei7e-1s6C1FbazBVtTBOqNzGjzqa8Qk1-Adwj9jDjM4WAK11k4vl3Wecvf0xzBK/s5712/IMG_0883.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5712" data-original-width="4284" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiafeqRGHrJE5u9BcIzJYScovN6HN-23m6ldYPpNlZQMb0nRfU1DAWhf128Xh412qBGZ10Jt6CrDpKqdLUBN4krlDLktrfzzE44BXAk9H-H0QuR-ypN-2vwzg1HrSBIvei7e-1s6C1FbazBVtTBOqNzGjzqa8Qk1-Adwj9jDjM4WAK11k4vl3Wecvf0xzBK/w300-h400/IMG_0883.jpg" width="300" /></a></b></div><b><br />Waffle Bowls for Ice Cream</b><p></p><p><a href=" https://bydash.com/blogs/recipes/classic-waffle-bowl"> https://bydash.com/blogs/recipes/classic-waffle-bowl</a></p>1½ cups all-purpose flour<br />1 ⅓ cups granulated sugar<br />2 tsp baking powder<br />1 tsp kosher salt<br />4 large eggs<br />½ cups whole milk<br />6 tbsp unsalted butter, melted<br />1 tsp vanilla extract<br /><br /><br />DirectionsPlug in your Waffle Bowl Maker to preheat.<br />In a large bowl combine the flour, sugar, baking powder and salt and whisk to combine. In a separate small bowl whisk the eggs and stir in the milk, melted butter and vanilla extract. Pour the wet ingredients into the dry and whisk until blended.<br />Grease the Waffle Bowl Maker with butter or a small amount of non-aerosol cooking oil. Ladle 3 tbsp of batter into the preheated Mini Waffle Bowl Maker and cook until the waffle bowl is golden brown and crisp.Jenna Johnsonhttp://www.blogger.com/profile/09241079059518821415noreply@blogger.com0tag:blogger.com,1999:blog-4377262882201025105.post-68814325797962484452024-03-02T06:30:00.001-06:002024-03-02T06:30:00.134-06:00Bread Machine Cinnamon Raisin Twist Bread<br /><div>Since my Mother-in-love east cinnamon raisin bread every day(some times multiple times, but she is 91....she can do what she wants), I found this and made it to suit our needs. It IS DELICIOUS! We ate it the night I made it. It makes great toast too!</div><div><b><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHcKRTjJdSNlEEQToNkyn-PU08f6PuXKbIup-CPmANJQw7MyZf-ZV6Fi_2_UDYOPH6xfGvyFUgV5A8803SHws15hiG5IZJBFNlLCDKvmi6qK81PzfJ95VYbSJuBL_jKQvUpC-GaPANdacn2-Sd-TsfVlO4fNjw3ubjNzkfPEk2Efd7eMIxJvdP2DwpdIv_/s4032/IMG_1404.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHcKRTjJdSNlEEQToNkyn-PU08f6PuXKbIup-CPmANJQw7MyZf-ZV6Fi_2_UDYOPH6xfGvyFUgV5A8803SHws15hiG5IZJBFNlLCDKvmi6qK81PzfJ95VYbSJuBL_jKQvUpC-GaPANdacn2-Sd-TsfVlO4fNjw3ubjNzkfPEk2Efd7eMIxJvdP2DwpdIv_/w300-h400/IMG_1404.jpg" width="300" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAQcRrX2ruLWUofPEFnRx6DGEGsSMrw2LzUlxtnqoBBby5vZOUHXyNRO5o3jdRBAKLifIj0ffvVY_jB8_CyG7bnEGQmAn7tklRe1XFcDlFfnJgrtG8o0pDWzUefRbEI1GU9SAzdO-jEHPS4RgKE9_BMOWC_5_nOdJFl976KG-PYrla_e0CRommvCGAWhjp/s4032/IMG_1405.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAQcRrX2ruLWUofPEFnRx6DGEGsSMrw2LzUlxtnqoBBby5vZOUHXyNRO5o3jdRBAKLifIj0ffvVY_jB8_CyG7bnEGQmAn7tklRe1XFcDlFfnJgrtG8o0pDWzUefRbEI1GU9SAzdO-jEHPS4RgKE9_BMOWC_5_nOdJFl976KG-PYrla_e0CRommvCGAWhjp/w300-h400/IMG_1405.jpg" width="300" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1HaKf3vm5tyiIuyo9Z028j9bnC24QM70_hM6LeWbomedoB0D7CEbc6STIpSmIL600PZYnNLe_xArUMaxiUawpHj2s_1Cd3SDoR6YiQgGeTHWL9eTzDaXyXxm-iGSuGNyw6k7qWkTCo_cbChyphenhyphencWJrDdqKaVOKe2ovFpsqIT5ygwpTSYTbuIaO7TN_IoiRy/s4032/IMG_1408.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1HaKf3vm5tyiIuyo9Z028j9bnC24QM70_hM6LeWbomedoB0D7CEbc6STIpSmIL600PZYnNLe_xArUMaxiUawpHj2s_1Cd3SDoR6YiQgGeTHWL9eTzDaXyXxm-iGSuGNyw6k7qWkTCo_cbChyphenhyphencWJrDdqKaVOKe2ovFpsqIT5ygwpTSYTbuIaO7TN_IoiRy/w300-h400/IMG_1408.jpg" width="300" /></a></div><br />Bread Machine Cinnamon Raisin Twist Bread</b></div><div>adapted slightly from <a href="https://www.thesemisweetsisters.com/">https://www.thesemisweetsisters.com/</a></div><div> </div><div>1 cup warm milk<br />¼ cup warm water<br />2 eggs<br />¼ cup soft butter<br />5 cups flour<br />¼ cup sugar<br />1 teaspoon salt<br />2¼ teaspoons quick rise yeast</div><div><br /><b>filling:</b><br />2 tablespoons melted butter<br />1 cup powdered sugar<br />1 tablespoon cinnamon</div><div>1 c raisins<br />icing:<br />1 cup powdered sugar<br />3 tablespoons milk<br /><br />Heat water and milk together in microwave for 1 min.</div><div><br />Add warm water, milk, eggs, butter, flour, sugar, salt, and yeast (in that order) into bread machine and set in for dough cycle. Grease 2 bread pans</div><div><br />When it's done, roll dough out on floured surface. Get it about 1½ x 2 feet then brush with butter, sprinkle powdered sugar and cinnamon and raisins and roll it up tight.</div><div><br />Cut in half so you have two long loaves. Slice deeply, but not all the way through, down the middle loaf then twist. Place in greased pan and repeat for the other one.</div><div><br />Let rise for 45-60 mins.</div><div><br />Preheat oven to 350 degrees and bake for 30--35 mins</div><div>.<br />Mix powdered sugar and milk and pour over the top of warm bread.(<b>Beth didn't do this</b>)<br /><br /><br /></div>Bethhttp://www.blogger.com/profile/09735582661681991969noreply@blogger.com0tag:blogger.com,1999:blog-4377262882201025105.post-76058293556542036492024-02-29T06:30:00.001-06:002024-02-29T06:30:00.135-06:00 Maid RitesJenna found this recipe and I made it for supper a few weeks ago. It was very tasty and even great warmed up! <br /><div><b><br /></b></div><div><b><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM1ltmhfbiSK6W1ZfNGg6eE2aB-9Ncp3s2-yawpXJkJNMNA_jMspWeirO5giRAruxk1lALSGmPG75QIy5xH2XEnsfu5frNhZ4ximqSjmZ0YmSElGJTiI2MftxNL4FQNmmmq2rSpQDRGFeIoxZMbLl1D80gutPYNNtGpufw5zsxGQubpZNxZXwbcwrtjEHD/s4032/IMG_1394.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM1ltmhfbiSK6W1ZfNGg6eE2aB-9Ncp3s2-yawpXJkJNMNA_jMspWeirO5giRAruxk1lALSGmPG75QIy5xH2XEnsfu5frNhZ4ximqSjmZ0YmSElGJTiI2MftxNL4FQNmmmq2rSpQDRGFeIoxZMbLl1D80gutPYNNtGpufw5zsxGQubpZNxZXwbcwrtjEHD/w300-h400/IMG_1394.jpg" width="300" /></a></div><br />Maid Rites</b><div><b><br /></b><div>adapted slightly from<b> <a href="https://thetipsyhousewife.org/" target="_blank">https://thetipsyhousewife.org/</a><br /></b><div><b><br /></b>2 pounds of lean ground beef<br />1 large sweet onion, diced<br />1 can of Campbell's French Onion Soup <br />1/2 teaspoon of Lawry's <br />1/2 teaspoon of black pepper<br />1/2 tablespoon Worcestershire<br />Pinch of Paprika<br />1tablespoon of dill pickle juice<br />1 tablespoon of butter<br />6 to 8 sesame seed buns<br />sliced dill or bread and butter pickles<br />Mustard of your choice<br />Ketchup</div><div>BBQ sauce<br /><br />Add butter and onions to a skillet. Cook for about 7 minutes on low. After 7 minutes, add the ground beef.</div><div><br />Cook the ground beef, breaking it up into a fine crumble. Drain, add the seasonings and pickle juice.</div><div><br /></div><div>Sauté for a minute or so then add the can of soup and simmer for 10 minutes on low until the mixture thickens up and absorbs. </div><div><br /></div><div>Serve on buns with mustard and ketchup or bbq sauce and slices of pickle, or just plain!</div></div></div></div>Bethhttp://www.blogger.com/profile/09735582661681991969noreply@blogger.com0tag:blogger.com,1999:blog-4377262882201025105.post-67588813024419625672024-02-27T06:30:00.001-06:002024-02-27T06:30:00.130-06:00Stephen's Ice Cream Cake<p>This year Stephen decided to have Braum’s Cookie Monster ice cream (cookies and cream and chocolate chip cookie dough). Kathleen made the cake and bought the ice cream from Braums. He said it was the best cake ever and his new favorite!</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXEJkGz5htaAlvLpY4FUeBPRmsKtEXd1LD3sYxyhPSf8pJLoStmt_1AIczz3SXXGP9VaFjYLuDbdGcJQSeM7DToQrKtVtagOhXS_7zW02w1RMmHWtl78-nsKP71d9srVEf7tbCuanWI90QCBIc5c6gYcAgSepPli_54uI_V2Iw0v_n8aelbkZFYo72BJwL/s640/IMG_8228.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXEJkGz5htaAlvLpY4FUeBPRmsKtEXd1LD3sYxyhPSf8pJLoStmt_1AIczz3SXXGP9VaFjYLuDbdGcJQSeM7DToQrKtVtagOhXS_7zW02w1RMmHWtl78-nsKP71d9srVEf7tbCuanWI90QCBIc5c6gYcAgSepPli_54uI_V2Iw0v_n8aelbkZFYo72BJwL/w300-h400/IMG_8228.jpg" width="300" /></a></div><br /><p><b>Stephen's Ice Cream Cake</b></p><p>Cake:</p><p>2 1/4 cup all purpose flour<br />1 1/3 cup sugar<br />1/2 cup butter (1 stick)<br />1 cup milk<br />1 T baking powder<br />1/2 tsp salt<br />1 tsp vanilla<br />2 large eggs<br /><br />Additional Ingredients:<br /><br /></p><p>2 quarts of ice cream of your choosing<br />Small tub of Cool Whip<br /><br /><br /><br />Let all ingredients come to room temperature. Preheat oven to 350. Cut parchment rounds for 2 cake pans and spray pans and tops of parchment with oil. </p><p>Combine dry ingredients in a mixer with paddle attachment. With mixer on low, add butter 2 tablespoons at a time. Blend until it is a grainy consistency. Scrape bowl with rubber spatula. Add vanilla and milk and mix another minute. Add eggs one at a time and mix until fluffy (about 30 seconds). Pour batter into pans, tap on counter to release air bubbles and make for 30-35 minutes until golden brown. </p><p>Allow cakes to cool. </p><p>Line a spring form pan with plastic wrap, leaving about 6 inches of plastic wrap hanging over the top on all sides. </p><p>Spread a layer of softened ice cream on the bottom of the pan (about 1/2-3/4 of a quart). Add a layer of cake and press down slightly. Spread another layer of ice cream, then add the final layer of cake. Press down firmly. Wrap top of cake with extra plastic wrap and freeze in the pan for at least an hour (may take up to 3 to set completely). One ice cream is solid again, pull cake out of the pan and flip it onto a platter to ice with cool whip. Spreads desired layer of cool whip all around the outside of the cake and decorate as desired. </p>Kathleen Johnsonhttp://www.blogger.com/profile/10121955543258958352noreply@blogger.com0tag:blogger.com,1999:blog-4377262882201025105.post-40871845301559552922024-02-25T06:30:00.001-06:002024-02-25T06:30:00.134-06:00McAlister’s Chili Copycat<p>Kathleen made this and also made the bread bowls to serve it in. They liked it!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivmk1ALcIRE5jj3t236fk0OmB1Zhhjav3M46NivZtTdxv_LS6dUbSeUvHFdDTFoxpfR19gq4CKl8mFYaNaNB23hmnFTTG7vycE12GNuJGr9wdr8mPWLC8a-56BKmrTUv16N0wvVZzQEBgTknwYu8sUXd-9KBGus2KAOsq7OlgsE4e3xYBjx3QuB-KY1fcN/s640/IMG_8009.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivmk1ALcIRE5jj3t236fk0OmB1Zhhjav3M46NivZtTdxv_LS6dUbSeUvHFdDTFoxpfR19gq4CKl8mFYaNaNB23hmnFTTG7vycE12GNuJGr9wdr8mPWLC8a-56BKmrTUv16N0wvVZzQEBgTknwYu8sUXd-9KBGus2KAOsq7OlgsE4e3xYBjx3QuB-KY1fcN/s320/IMG_8009.jpg" width="240" /></a></div><br />McAlister's Chili Copycat <div class="wprm-spacer" style="background-attachment: initial !important; background-clip: initial !important; background-image: none !important; background-origin: initial !important; background-position: initial !important; background-repeat: initial !important; background-size: initial !important; box-sizing: border-box; color: #333333; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif; font-size: 0px; height: 5px; line-height: 0; width: 628.667px;"></div><div class="wprm-recipe-summary wprm-block-text-normal" style="box-sizing: border-box; color: #333333; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif; font-size: 14.4px;"><span style="box-sizing: border-box; display: block;"><a href=" https://www.twopinkpeonies.com/copycat-mcalisters-chili/" style="font-family: "Times New Roman"; font-size: medium;" target="_blank"> https://www.twopinkpeonies.com/copycat-mcalisters-chili/</a></span></div><br /><div class="wprm-recipe-ingredients-container wprm-recipe-ingredients-no-images wprm-recipe-10357-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular wprm-recipe-images-before" data-recipe="10357" data-servings="6" style="box-sizing: border-box; counter-reset: wprm-advanced-list-counter 0;">1 pound lean ground beef <br />1 stalk celery, ends removed<br />1 large white onion finely diced<br />1 14 oz can stewed tomatoes <br />1 10 oz can diced tomatoes with green chiles <br />1 tablespoon tomato paste<br />1 teaspoon white wine vinegar<br />1 tablespoon chili powder<br />1 teaspoon cumin<br />¼ teaspoon cayenne pepper<br />½ teaspoon garlic powder<br />½ teaspoon onion powder<br />salt and pepper to taste<br /><br /><br />In a large skillet, brown and then drain the fat off of ground beef. Set aside.<br />Run the cans of tomatoes through a food processor, or use a hand blender, and add to a large pot.<br /><br />Chop the celery stalk, or put in the food processor and add it to the chili. Add the ground beef and onion. Stir well. Add the tomato paste, vinegar, and spices. Stir well.</div><div class="wprm-recipe-ingredients-container wprm-recipe-ingredients-no-images wprm-recipe-10357-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular wprm-recipe-images-before" data-recipe="10357" data-servings="6" style="box-sizing: border-box; counter-reset: wprm-advanced-list-counter 0;"><br />Bring to a low boil and then reduce to a low heat let simmer for about two hours. Stir occasionally.</div>Kathleen Johnsonhttp://www.blogger.com/profile/10121955543258958352noreply@blogger.com0tag:blogger.com,1999:blog-4377262882201025105.post-36260975291502863222024-02-23T06:30:00.001-06:002024-02-23T06:30:00.138-06:00Oreo Layer Cake<br />Kathleen made this cake for Stephen when we celebrated early for his birthday. The frosting was light and so yummy! We all loved this.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiQgzruH5c3ayT8jLRwfcWweUewIZBG7XMdi_zPQgoVKrQL4R0W-0lltLxBS_uXe7dqwyUi0HNB0ibBzPW9lFQ00mE3YnW3_zJFl2XccswAKedLFC0arqdg22AL8x90ZrNUFcGXK4Q9ZxL7nOxzujjLuqDcryOWCTYQHq8MP4v09_BntiduSXVxwDqzk1Z/s4032/IMG_1320.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiQgzruH5c3ayT8jLRwfcWweUewIZBG7XMdi_zPQgoVKrQL4R0W-0lltLxBS_uXe7dqwyUi0HNB0ibBzPW9lFQ00mE3YnW3_zJFl2XccswAKedLFC0arqdg22AL8x90ZrNUFcGXK4Q9ZxL7nOxzujjLuqDcryOWCTYQHq8MP4v09_BntiduSXVxwDqzk1Z/w300-h400/IMG_1320.jpg" width="300" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVbr7saRLwcBk6_0pkXfQtaLuuroImyRY5FWylTd8VroNoU4Afzxe42HgLaloQbOT1RuhemXzbMTDQLpMB4c-C9sZ_OlXqikT61VskF6xh5JH8H7xDQIzFNXsSR-Oaw25xID8BxKellO7XbGKjm-RO0N3nppVp4jvFQ7flZ3f-PbBsSdy3dom9gwmRgDw0/s2286/IMG_1315.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2286" data-original-width="2153" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVbr7saRLwcBk6_0pkXfQtaLuuroImyRY5FWylTd8VroNoU4Afzxe42HgLaloQbOT1RuhemXzbMTDQLpMB4c-C9sZ_OlXqikT61VskF6xh5JH8H7xDQIzFNXsSR-Oaw25xID8BxKellO7XbGKjm-RO0N3nppVp4jvFQ7flZ3f-PbBsSdy3dom9gwmRgDw0/w301-h320/IMG_1315.jpg" width="301" /></a></div><br /><br /><b>Oreo Layer Cake</b><br /><br />Cake:<br /><br />1 cup all-purpose flour<br />1/2 cup Oreo cookie crumbs<br />1 2/3 cup granulated sugar<br />6 tablespoons regular cocoa, sifted<br />6 tablespoons Hershey’s Special Dark cocoa<br />1 1/2 tsp baking soda<br />1 tsp baking powder<br />1 tsp salt<br />1/4 cup vegetable oil<br />3/4 cup buttermilk<br />3/4 cup hot strong brewed coffee or hot water<br />2 large eggs<br />2 tsp vanilla<br /><br /><br />Oreo Buttercream: <br /><br />5 large egg whites<br />1 1/3 cup granulated sugar<br />3 sticks butter, room temperature, cubed<br />1 tsp clear vanilla extract<br />3/4 cup Oreo cookie crumbs<br /><br />Assembly: <br /><br />10 Double-Stuffed Oreos, chopped (I just used more crumbs)<br /><br /><br /><b>Cake:</b> <div>Preheat oven to 350, grease four 6” round cake pans, line bottoms with parchment.<br />Place all dry ingredients in a bowl of a stand mixer with a paddle attachment and stir to combine. <br />In a medium bowl, whisk all wet ingredients (pour coffee in slowly to not scramble the eggs)<br />Add wet ingredients to dry and mix on medium for 2-3 minutes. Batter will be very thin, but have chunks from Oreos<br />Pour evenly into prepared pans and tap cake on the counter<br />Bake for 25 minutes and rotate pans in the oven. Bake until a cake tester comes out mostly cleaned—total of 30-35 minutes.<br />Cook 10 minutes on the pan and then turn out onto parchment lined wire racks to cool completely. Do not slice into layers<br /><br /><br /><b>Oreo Buttercream: </b></div><div>Place egg whites and sugar into the bowl of a stand mixer and whisk until combined<br />Place bowl over a hot water bath on the stove and whisk completely until the mixture is no longer grainy to the touch (approximately 3 minutes)<br />Place bowl on your stand mixer and whisk on medium high until the meringue is still and cold (the bowl is no longer water to the touch—approximately 5-10 minutes)<br />Switch to paddle attachment. Slowly add cubed butter and mix until smooth.<br />Add vanilla and Oreo cookie crumbs, Whip until smooth (the buttercream may look like it’s curdled at some point. Keep mixing until it is completely smooth.<br /><br /><b>Assembly: </b><br /><br />Place one layer of cake on a cake stand, top with about 2/3 cup buttercream and sprinkle with chopped Oreos. Repeat with remaining layers. Frost and smooth the outside. Add additional crumbs along sides and top if desired. </div>Kathleen Johnsonhttp://www.blogger.com/profile/10121955543258958352noreply@blogger.com0tag:blogger.com,1999:blog-4377262882201025105.post-45642029745559158642024-02-21T06:30:00.001-06:002024-02-21T06:30:00.157-06:00The BEST Steak Fajitas<br /><br /> Kathleen made these: <span style="background-color: white; color: #242424; font-family: "Segoe UI", "Segoe UI Web (West European)", "Segoe UI", -apple-system, BlinkMacSystemFont, Roboto, "Helvetica Neue", sans-serif; font-size: 15px;">I had cut my skirt steak with the grain, so wanted to find a way to tenderize the meat…I just cut these into small pieces and sautéed in my Dutch oven </span><span class="marki82ol7ozn sbNPW" data-markjs="true" style="border-radius: 2px; border: 0px; color: #242424; font-family: "Segoe UI", "Segoe UI Web (West European)", "Segoe UI", -apple-system, BlinkMacSystemFont, Roboto, "Helvetica Neue", sans-serif; font-feature-settings: inherit; font-kerning: inherit; font-optical-sizing: inherit; font-size: 15px; font-stretch: inherit; font-variant-alternates: inherit; font-variant-east-asian: inherit; font-variant-numeric: inherit; font-variant-position: inherit; font-variation-settings: inherit; line-height: inherit; margin: 0px; padding: 0px 1px; text-decoration-line: inherit; vertical-align: baseline;">until cooked through. I didn’t do peppers and onions. We ate them as street</span><span style="background-color: white; color: #242424; font-family: "Segoe UI", "Segoe UI Web (West European)", "Segoe UI", -apple-system, BlinkMacSystemFont, Roboto, "Helvetica Neue", sans-serif; font-size: 15px;"> tacos with Monterrey jack cheese.</span><br /><br /><b><br /></b><div><b><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6HWlJagcQQh-lpwKC4cdinEzfIUPNq62G8aoCEv2EdMUno8ePUElenFbGUYzNVX5PHQ4FnY1mj9x986rwuptjvzisCkUvkYm9Sy1ObWMfrlahkLvC7cQRvOKfGmAgPwrD1djkh76tsxvByUQvQY0xrUdVOGyy3aj8weeXMMk-GPBho8KDTgEyAcnBuP9y/s640/image1.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6HWlJagcQQh-lpwKC4cdinEzfIUPNq62G8aoCEv2EdMUno8ePUElenFbGUYzNVX5PHQ4FnY1mj9x986rwuptjvzisCkUvkYm9Sy1ObWMfrlahkLvC7cQRvOKfGmAgPwrD1djkh76tsxvByUQvQY0xrUdVOGyy3aj8weeXMMk-GPBho8KDTgEyAcnBuP9y/w300-h400/image1.jpeg" width="300" /></a></div><br />The BEST Steak Fajitas</b><br /><a href="https://littlespicejar.com/">https://littlespicejar.com/</a><br /><br /><b>Steak Marinade</b>:<div>⅓ cup lime juice<br />¼ cup pineapple juice (no sugar added)<br />2 tablespoons Worcestershire sauce<br />3 tablespoons olive oil<br />1 tablespoon minced garlic<br /><br />2 teaspoon EACH: ground cumin AND chili powder (or more to taste)<br />1 teaspoon EACH: kosher salt AND smoked paprika<br />½ teaspoon EACH: black pepper AND red pepper flakes (or more to taste)<br />¼ cup chopped cilantro</div><div><br /><b>Fajitas</b>:</div><div>1 ½ - 2 pounds skirt or flank steak<br />1 tablespoon oil (high heat)<br />2 medium white onions, sliced<br />1 large poblano, ribs and seeds removed then sliced<br />2-3 bell peppers, thinly sliced (any color you please!)<br /><b>Optional</b>: guacamole, salsa, cilantro leaves, salsa verde, sour cream, black beans, rice, tortillas, cilantro-lime rice, sautéed corn, tomatoes, lettuce, shredded cheese, etc.<br /><br /><br />STEAK MARINADE: Combine the ingredients for the marinade in a large shallow bowl. Give it a taste and check for seasonings, adjust to preference. Coat the steak with the marinade and let sit covered in the refrigerator for at least 2-4 hours and ideally overnight. Remove from the refrigerator 30 minute prior to cooking.</div><div><br />Set a large cast iron skillet or pan over high heat and let heat up for a couple of minutes. Add the steak to the pan and fry on each side for about 3-5 minutes or longer if you'd like it more done. Feel for desired firmness. The 3 minutes/side will yield a medium rare doneness. If the pan becomes too hot, reduce the heat to medium high. Remove the steak from the pan and allow to rest for several minutes tented with a piece of foil. Slice the meat against the grain into thin slices. I like to do so on an angle so the meat slices are tender and thin.</div><div><br /><b>FAJITA VEGGIES</b>: Add the remaining tablespoon of oil to the pan over high heat, add in the onions, poblano, and bell peppers. Let the veggies begin to sizzle and toss as necessary, cook for a total of 2-3 minutes or longer if you prefer them softer, season with a pinch of salt and pepper. If your pan is small, cook the veggies in a few batches so they don't steam.<br /><br /></div><div>Serve them in tortillas or on rice bowls topped with your favorite toppings!</div></div>Bethhttp://www.blogger.com/profile/09735582661681991969noreply@blogger.com0tag:blogger.com,1999:blog-4377262882201025105.post-88163827374791136192024-02-19T06:30:00.001-06:002024-02-19T06:30:00.139-06:00Onion Roasted Potatoes<p><b><br /></b></p><p>I wanted a quick and easy potato recipe. I found a few recipes and then did my own thing....Next time I WILL use a foil lined pan. I didn't think they would stick with the oil IN the recipe. They were tasty, but some pieces weren't done in an hour--which was surprising. I will cut them smaller next time.</p><p><b></b></p><div class="separator" style="clear: both; text-align: center;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr1yW7KHFn5lQP6lNr_kqUhN3-VsJsoytUlR-jhZVZN24l0EQZN05XlciRdgtrRvgbpxlRdkUoSikPwCF0ukZm1yutO5IywurF8DHtLhOTzv6ZFeOi9XhInER9S8E87CcPQCgEl5Oiiyowf8VYGz_g-ycKdWGH6Vb5WoIXpcfrdWVL1gGFZH2XHvlZYoEX/s4032/IMG_1256.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr1yW7KHFn5lQP6lNr_kqUhN3-VsJsoytUlR-jhZVZN24l0EQZN05XlciRdgtrRvgbpxlRdkUoSikPwCF0ukZm1yutO5IywurF8DHtLhOTzv6ZFeOi9XhInER9S8E87CcPQCgEl5Oiiyowf8VYGz_g-ycKdWGH6Vb5WoIXpcfrdWVL1gGFZH2XHvlZYoEX/w300-h400/IMG_1256.jpg" width="300" /></a></b></div><b><br />Onion Roasted Potatoes</b><p></p>2 pounds potatoes, cut into quarters or smaller<br />1/3 cup olive oil<br />1 package onion soup mix , dry<div>1 t garlic powder<br /><br />Preheat oven to 400 degrees F.<div><br />Slice the potatoes quarters. Just make sure they are all about the same size.<br />Add the potatoes to a medium bowl. Add the oil, garlic powder and soup mix and stir.<br />Line a large baking sheet with aluminum foil and spray with nonstick spray.<br /><br />Roast in the preheated oven for 20-25 minutes, turning the potatoes halfway through. Take them out when they are fork tender. <b>Beth roasted for an hour and still some weren't tender.....cut smaller next time</b><br />Serve hot!<br /><br /><br /><p><br /></p></div></div>Bethhttp://www.blogger.com/profile/09735582661681991969noreply@blogger.com0tag:blogger.com,1999:blog-4377262882201025105.post-75729390202637169952024-02-17T06:30:00.001-06:002024-02-17T06:30:00.144-06:00Bread Machine Crescent Dinner RollsI saw this recipe and wanted to try it since it uses sour cream. They turned out light and fluffy. I started out cutting the dough in half and getting 8 rolls out of the first half. You can see how LARGE a few of these turned out. I took the 2nd half of the dough and cut that in half. I got 24 rolls out of thism but am sure next time will get at least 30!<br /><b><br /></b><div><b><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZJG9bdfxxOqcL4qYobO9NOyhW2CbqeCVZZw2X6cN32fhJWdAlZGrcqYURAFNPX0gxlxWe3KAZeg1LowOC6DGN-R10Urkk4IPqqooMqzy06l0h0pybIFQxeWhZABT_0R-myzkqBq7LC8sdxfyfPC8NNg3clfGI-8EbX4n3YI05CyB1_aTJlvUPuU0UgYRT/s4032/IMG_1255.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZJG9bdfxxOqcL4qYobO9NOyhW2CbqeCVZZw2X6cN32fhJWdAlZGrcqYURAFNPX0gxlxWe3KAZeg1LowOC6DGN-R10Urkk4IPqqooMqzy06l0h0pybIFQxeWhZABT_0R-myzkqBq7LC8sdxfyfPC8NNg3clfGI-8EbX4n3YI05CyB1_aTJlvUPuU0UgYRT/w300-h400/IMG_1255.jpg" width="300" /></a></div><br />Bread Machine Crescent Dinner Rolls</b><br />adapted slightly<a href="https://www.peanutblossom.com">https://www.peanutblossom.com</a>/<br /> <br />1 cup water<br />2 eggs<br />4 tablespoons butter softened<br />1/2 cup sour cream<br />4 1/3 cup bread flour<br />2 tablespoons brown sugar<br />2 teaspoons salt<br />2 1/4 teaspoons yeast<br /><br /><br />Add all the ingredients to your bread machine's baking pan, fitted with the paddle attachment, in the order they are listed from water through yeast. <div><br />Select the DOUGH program and press Start.</div><div><br />Line two baking sheets with parchment paper and set aside.</div><div><br />When the bread machine has completed the program, turn the dough out on a lightly floured baking mat and remove the paddle. Divide the dough into two portions.*****<b>Beth did 3 portions and next time will do 4. Dividing into just 1/2 made the rolls HUGE</b></div><div><b><br /></b>Roll one portion out to a 10-inch circle. Use a pizza wheel or knife to cut it into 8 pie wedges. Roll each pie wedge from the widest part towards the point to form a rolled crescent. Place each dinner roll on a prepared baking pan, point side down.</div><div><br />Repeat with the rest of the dough. <b>Now is the time to put some on a cookie sheet and flash freeze(freeze solid and put into a freezer bag to bake later)</b></div><div><b><br /></b>Cover the baking pans with plastic wrap an allow the dough to rise for 20 - 30 minutes.</div><div><br />Preheat the oven to 375°F. Uncover the pans and bake the rolls for 15 - 18 minutes or until they are light golden brown on top.<br /></div></div>Bethhttp://www.blogger.com/profile/09735582661681991969noreply@blogger.com0tag:blogger.com,1999:blog-4377262882201025105.post-40056695258117725462024-02-15T06:30:00.001-06:002024-02-15T06:30:00.134-06:0010-Minute Mexican Rice<br />Living in a 5th Wheel, I have limited pantry space. I had minute rice and was looking for an easy Mexican rice to go with tacos. This was perfect. The only change I will make next time is to add some jalapeno pepper to the mix. It wasn't spicy, but had a great flavor.<br /><br /><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGLC0uqR9XC0O7tuIIZDazpp7SAkBm48sh5RDY1aVi_bSARZXG_JrmaJeeemDYL0qAZqu_OLDZsW6O7vRwuxyQWvDFadXkeqsgZMDgbueU8i-ug5fkRVgKl6XrqXVchyphenhyphenRbFnkLhHft62MBmRP1XEQnPEGRHRMaS3h7teweCiskPcaoBkuJ8u0WGssQh-mf/s4032/IMG_1238.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGLC0uqR9XC0O7tuIIZDazpp7SAkBm48sh5RDY1aVi_bSARZXG_JrmaJeeemDYL0qAZqu_OLDZsW6O7vRwuxyQWvDFadXkeqsgZMDgbueU8i-ug5fkRVgKl6XrqXVchyphenhyphenRbFnkLhHft62MBmRP1XEQnPEGRHRMaS3h7teweCiskPcaoBkuJ8u0WGssQh-mf/w300-h400/IMG_1238.jpg" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"></td></tr></tbody></table><br /><br /><br /><br /><br /><br /><br />10-Minute Mexican Rice<br /><br /><br /><br /><a href="https://www.gracelikerainblog.com/">https://www.gracelikerainblog.com/</a><br /><br /><br />1 Tbsp olive oil<br />1 tsp garlic powder<br />1 tsp onion powder<br />1 tsp ground cumin<br />1 tsp sea salt<br />2 Tbsp cilantro, fresh, finely chopped<br />1 cup tomato sauce<br />2 cups water<br />2 cups uncooked instant white rice<br /><br />In large saucepan, heat olive oil over medium heat. Add garlic powder, onion powder, cumin, sea salt, and cilantro. Cook, stirring constantly, for 1 minute.<br /><br />Add tomato sauce and water. Increase heat to medium-high and bring to a boil. <br />Add uncooked rice and bring back to a boil. Cover and turn off heat. Let rice sit covered for 5 minutes until liquids have been absorbed. <br />Bethhttp://www.blogger.com/profile/09735582661681991969noreply@blogger.com0tag:blogger.com,1999:blog-4377262882201025105.post-63861854906372717652024-02-13T06:30:00.001-06:002024-02-13T06:30:00.132-06:00Easy Potato SoupI had potatoes and milk I needed to use up and found this super easy recipe. Don's mom loves soup so she really enjoyed this during the cold weather snap we had here in TX. I used the immersion blender and made this a smooth soup.<br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkMEoTqdiOnbWB_O9lwzunOEfdalEQieqTrLDnHlEnqn3r3sbo6Z2m2ivorjBC26uvPbkNHzmZowb6eDrMO0mvZhGIBsH79pRLhG7R0JBYBbkH7UM3LVdjdSLkX-tmxxCNGQW0Jvlz9ZdqhOcP7cSRRZDgyk969VdfRSgRZQGLURsEaG0v26unO1sHhEK1/s4032/IMG_1250.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkMEoTqdiOnbWB_O9lwzunOEfdalEQieqTrLDnHlEnqn3r3sbo6Z2m2ivorjBC26uvPbkNHzmZowb6eDrMO0mvZhGIBsH79pRLhG7R0JBYBbkH7UM3LVdjdSLkX-tmxxCNGQW0Jvlz9ZdqhOcP7cSRRZDgyk969VdfRSgRZQGLURsEaG0v26unO1sHhEK1/w300-h400/IMG_1250.jpg" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"></td></tr></tbody></table><br /><b>Easy Potato Soup</b><br /><br />adapted slightly from <a href="https://thefoodcharlatan.com/">https://thefoodcharlatan.com/</a><br /><br /><b>For the vegetables</b><div>4 cups diced potatoes <br />1 cup diced carrots <br />1 clove garlic mashed and diced<br />3 cups water<br />1 tablespoon chicken bouillon </div><div>1/4 cup fresh chopped parsley or 1 tablespoon dried parsley<br />1 teaspoon kosher salt<br /><br /><b>For the white sauce</b></div><div>1/2 cup butter<br />1/2 cup all purpose flour<br />1/2 teaspoon kosher salt<br />1/2 teaspoon black pepper<br />4 cups milk <br /><br /><b>Optional garnishes</b></div><div>cheddar cheese<br />chopped green onions<br />chopped parsley<br /><br /><br />Place potatoes, carrots and garlic in a stock pot. Add 3 c water or more to cover the veggies.</div><div><br />Add bouillon, salt and parsley to the pot. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to medium to keep it at a steady simmer. Simmer for about 20 minutes, until the potatoes and carrots are very tender. Remove from heat.</div><div><br />Use a potato masher and roughly mash the mixture, or <b>use an immersion blender</b> to your desired texture. </div><div><br />Meanwhile, in a 2 quart pot or larger, melt 1/2 cup butter over medium heat. Once it is melted, add 1/2 cup flour and use a whisk to stir it together into a paste. Add 1/2 teaspoon kosher salt and 1/2 teaspoon pepper. Cook this mixture for 1-3 minutes, stirring constantly.</div><div><br />Slowly add the 4 cups of milk, 1 cup at a time. Use the whisk to incorporate the milk into the roux every time you add more. </div><div><br />Once all the milk is added, keep stirring often so the bottom doesn't scorch. Wait until the mixture has come to a boil and then let boil for 1 minute, stirring. Remove from heat.</div><div><br />Pour the white sauce into the pot with the potatoes, using a spatula to scrape all that goodness in. Stir the mixture together.</div><div><br />Serve warm and garnish with extra chopped parsley, shredded cheddar cheese, and chopped green onions.</div><div><br />Store leftovers in the fridge for up to 5 days. Don't freeze this soup! </div><div class="separator" style="clear: both; text-align: center;"><br /></div><br />Bethhttp://www.blogger.com/profile/09735582661681991969noreply@blogger.com0tag:blogger.com,1999:blog-4377262882201025105.post-74764089835859632462024-02-11T06:30:00.001-06:002024-02-11T06:30:00.390-06:00Crockpot Ham<p>I found this recipe a few years ago. Jenna put it together on a Sunday morning and we had it for lunch. It was THE best ham and even was better as leftovers!</p><p><b></b></p><div class="separator" style="clear: both; text-align: center;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgymN52bVvO4PpH04JPRFXuS_uYCef2aPbVY4EsYisifTvgSYIMDJuG-aO2uiTn7pnAM-7B_z-qusUKkRVKQvqEdlWjIyAKV_Wg7sUoiz4McRv5GS017DfkgMmP5ot1ibCyuzBuTOfCPXLjx5oaVc9r39zVEe3ucF_mc8E3PvrKyhTC1x5GmHjkyI9LvXRC/s4032/IMG_1187.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgymN52bVvO4PpH04JPRFXuS_uYCef2aPbVY4EsYisifTvgSYIMDJuG-aO2uiTn7pnAM-7B_z-qusUKkRVKQvqEdlWjIyAKV_Wg7sUoiz4McRv5GS017DfkgMmP5ot1ibCyuzBuTOfCPXLjx5oaVc9r39zVEe3ucF_mc8E3PvrKyhTC1x5GmHjkyI9LvXRC/w300-h400/IMG_1187.jpg" width="300" /></a></b></div><b><br />Crockpot Ham</b><p></p><p>1 can ginger ale</p><p>1 apple, diced</p><p>1 c orange juice</p><p>1 T cracked peppercorns</p><p>1 T cloves</p><p>2 T honey</p><p>1 spiral cut ham</p><p><br /></p><p>Mix all ingredients and pour over ham that has been placed in a crockpot. Turn crockpot on to warm and cook for 3-4 hours until ham is warmed through.</p><p><br /></p>Bethhttp://www.blogger.com/profile/09735582661681991969noreply@blogger.com0tag:blogger.com,1999:blog-4377262882201025105.post-21014542750714354792024-02-09T06:30:00.001-06:002024-02-09T06:30:00.133-06:00Hawaiian Bread for the Bread Maker<p>I found this on a website that converted recipes to a bigger sized loaf. This made a 2 # loaf and it turned out perfectly shaped and tasted wonderful!</p><p><b><br /></b></p><div class="separator" style="clear: both; text-align: center;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4niSfCsNzhJfOE0oSui2Attuhwx59RW5gkzmgDcImZ2kcMJLTvYlK4Wd8JVMuDfGMEF4k2J3xYXBpxzwCPBRHe7QO82MByZ_62aW6ph8Nuepe_OxV_hLujEQ4BK0DbEofITKHL8_siudLiuoixw7GLsKNTbY-SfF9VlBCywxObqL6WNR1WJMrcUFe7YBG/s4032/IMG_1159.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4niSfCsNzhJfOE0oSui2Attuhwx59RW5gkzmgDcImZ2kcMJLTvYlK4Wd8JVMuDfGMEF4k2J3xYXBpxzwCPBRHe7QO82MByZ_62aW6ph8Nuepe_OxV_hLujEQ4BK0DbEofITKHL8_siudLiuoixw7GLsKNTbY-SfF9VlBCywxObqL6WNR1WJMrcUFe7YBG/w300-h400/IMG_1159.jpg" width="300" /></a></b></div><b>Hawaiian Bread for the Bread Maker</b><p></p><p>2# loaf</p><p>1 c pineapple juice(1 6 oz can)</p><p>2 large eggs</p><p>2 1/2 T olive oil</p><p>2 1/2 T milk</p><p>3 T sugar</p><p>1 t salt</p><p>4 c flour</p><p>2 t dry yeast</p><p>Add ingredients in order listed. Set on Basic setting and light color loaf. </p><p><br /></p><p><br /></p>Bethhttp://www.blogger.com/profile/09735582661681991969noreply@blogger.com0