I apologize little blog, but when my life got insanely crazy, I quit blogging here. I still love the idea of a family recipe blog, but I felt obligated to make several posts per week, and since cooking is NOT one of my passions, if been ignoring said blog.
However, I did try a new recipe. My oldest daughter bagged a 15 point buck last month, and the meat has been processed and all our freezers are full! Because my hubby and youngest daughter love my meatloaf - made with ground turkey or chicken - last night I decided to try my hand at meatloaf using deerburger. Turned out pretty good, if I do say so myself!
-1 pound deerburger (or ground beef, turkey or chicken) -2 eggs, beaten -1/2 cup chopped bell peppers -1/4 cup chopped onion -1 envelope onion soup mix -1/2 cup tomato paste (or ketsup, in a pinch) -1 box stuffing (Stovetop or generic brand) -Salt and pepper to taste -3 TBSP water (deerburger is dry, so this keeps it moist)
Mix everything together in a large bowl (reserving 1/2 the tomato paste) until all ingredients are well incorporated. Spray a loaf pan with non-stick spray. Pack deerloaf into loaf pan and spread remaining tomato pastoe on top. Cover with aluminum foil and bake in a 350 degree oven for 45 minutes. Remove foil from pan and continue cooking for 15 more minutes. Allow to rest 10 minutes before slicing.
Yummy! There is always plenty to have for sandwiches the next day, and to take my mother-in-law a plate.
Remember, this kind of meatloaf,NOT this kind of Meatloaf!!!!
I got this recipe from Traci at Meadows Family News and my family loves it! We have been using up the last of the garden tomatoes, so this recipe is perfect.
--Pie crust (I use my homemade crust, but frozen is okay) --1/2 cup Bread Crumbs --Garlic Powder, to taste --Salt & Pepper, to taste --Tomatoes, cut into pieces, enough to fill pie plate --1 to 1/2 cups shredded Mozzarella cheese --1/2 shredded Parmesan cheese --Fresh Basil
Preheat oven to 425. Cover edges of crust with foil and bake for 5 minutes. Remove foil and bake an additional 5 minutes. Remove crust from oven and turn oven back to 375. Layer pie crust with breadcrumbs, garlic powder, salt, pepper, tomatoes, mozzarella and parmesan, and then repeat layers again. End with a layer of tomatoes. Bake for 30 minutes. Sprinkle with fresh basil and let rest for 5 minutes before serving.
Pizza is a weekly meal at our home, typically on Friday nights. My hubby, daughter and I all have different tastes for pizza, so I make individual pizzas we can add our own toppings to. My daughter is partial to pepperoni and cheese pizza, my hubby loves barbeque chicken pizza, and I love veggie pizza. Below is my recipe for an easy, basic pizza dough. All you need to do is add sauce, cheese and your choice of toppings.
Basic Pizza Dough
--1 cup warm water --1 package active dry yeast --2 1/2 to 3 cups all-purpose flour --2 TBSP olive oil --1/2 tsp salt
Combine the water, yeast, and 1 1/2 cups of the flour in a large bowl. Mix well. Add the oil, salt, and remaining flour. With large spoon mix the ingredients together until the dough holds its shape. You may need a bit less flour, so add the last half gradually.
Place the dough on a lightly floured surface and knead until smooth and elastic, about 5 minutes. (I'm a lazy baker, so I mix my dough in a large bowl and then knead directly in the bowl, eliminating the need for a kneading surface.) If the dough becomes sticky, sprinkle a bit more flour over it.
Transfer the dough to a lightly oiled 2-quart bowl. Cover the bowl with a kitchen towel, and let the dough rest until it has doubled in size, about 1 hour.
When the dough has risen, divide it into two or more parts and roll them into balls. Cover them with a towel and let rest for 15 minutes. The dough is ready to be shaped, topped and cooked, or it can be stored in the refrigerator for later use.
My hubby's barbeque chicken pizza before cooking. All our pizzas are cooked on a pizza stone in a 425 degree oven.
My daughter LOVES macaroni and cheese, although I don't fix it very often due to the calorie count. However, here is my easy Mac and Cheese recipe:
Easy Mac and Cheese
--8 oz. dry macaroni --2 TBSP butter --2 TBSP flour --2 cups milk --2 cups shredded cheddar cheese (or cheese of choice) --Salt and pepper to taste
Preheat oven to 350 degrees.
Prepare macaroni per directions on box.
In a saucepan, melt butter. Add flour and stir to remove all lumps. Then add the milk and cook until thick, stirring continuously. Add salt and pepper to taste and then cheese. Cook over low heat until melted.
Stir cheese mixture into drained macaroni and spread into a baking dish. Bake for 20 minutes. Cool for 5 minutes then enjoy!
One of my family's comfort foods is roast chicken. I've perfected the recipe, so I want to share it with you.
OVEN ROASTED CHICKEN WITH POTATOES
--Chicken, your choice (I normally use a whole chicken or bone-in chicken breast, but thighs and legs work just as well) --4 or 5 medium potatoes, skins on, cut into cubes --Handful of carrots (or any other veggie you may want to use) --1 pkg. dry onion soup mix
Preheat oven to 375 degrees.
Scrub potatoes well then cut into cubes (I cut in half and then in half again). Coat potatoes with half the onion soup mix and then place in the bottom of a baking dish. Add carrots or other veggies you may be using. Then coat the chicken with the remaining soup mix and place on top of veggies. Cover dish and bake for 45 minutes. Then uncover dish and cook an additional 20 to 25 minutes, or until potatoes are tender and chicken reaches 170 degrees on a meat themometer.
Here's a quick and easy supper when you're in a hurry:
Sweet Pork Stir-Fry
--12 oz. boneless pork loin, trimmed of all visible fat --1 can (8 oz.) pineapple chunks in juice --2 TBSP Worcestershire sauce --1 TBSP cornstarch --1/2 tsp salt to taste --1/4 tsp freshly ground black pepper to taste --1 Tbsp canola or peanut oil, divided --2 cups shredded bok choy --1 cup fresh snow peas --1 medium carrot, thinly sliced --1 medium onion, cut vertically into 1/2-inch slices --1 can bean spourts (or fresh, if you grow them) --1 garlic clove, chopped --1 tsp minced fresh ginger
Pork is easier to slice if it is slightly frozen, so if you are thawing a frozen loin, don't unthaw completely. Cut pork into 1/4-inch strips and set aside.
Drain juice from pineapple into a small bowl, reserving pineapple. Add Worcestershire sauce and cornstarch to juice. Season with salt and pepper, if desired. Set aside.
In wok, heat 2 teaspoons oil over high heat. Add pork and stir-fry until white. Add bok choy, snow peas, carrots, onions, and reserved pineapple. Stir-fry until bok choy and carrots are brightly colored, about 2 minutes. Transfer to plate. Set aside.
Add remaining 1 teaspoon oil to wok. Add garlic and ginger. Stir-fry until fragrant, about 10 seconds, taking care not to burn them. Stir in pineapple juice mixture. Return meat mixture to wok and add bean sprouts. Stir-fry until liquid has thickened and meat is cooked through, 2 to 3 minutes. Serve immediately.
Just a reminder to all those interested, tonight at midnight is the deadline for entering my contest to win a copy of Twilight by Stephenie Meyer. To be eligible, click here and leave a comment. Good luck to everyone!
My youngest daughter and my mother both share the love of yeast rolls and we typically try to have them every holiday. For years, we have bought yeast rolls from our local bakery. However, this year we have discovered a yeast roll recipe that everyone loves, so guess who's supplying the yeast rolls for Christmas this year?
Christine's Favorite Yeast Rolls
--2 pkgs yeast --4 cups milk, lukewarm --1/2 cup sugar --2 tsp salt --4 whole eggs --8+ cups flour (works equally as well with all-purpose or whole wheat flour) --2 sticks butter or margarine, melted
In a small mixing bowl, mix 1/3 cup warm water with yeast and sprinkle with a small amount of the sugar. In a larger bowl, beat eggs, sugar, salt, butter and milk. Add yeast and enough flour to make a soft dough. Oil a clean bowl and turn dough so it is oiled on top. Cover and let rise until doubled.
To make the yeast rolls, I use paper muffin liners and fill each 1/2 full. I let the muffins rise again until double. (Note: if you fill the muffin tin too full, the dough will rise above the pan.) Bake at 350 degrees and bake until lightly brown, approximately 13-15 minutes.
This recipe is also good for bread: fill loaf pan 1/2 full of dough and let rise again until double. Bake at 350 degrees for 30 to 45 minutes, depending on size of loaf.
You can also roll out the dough to make donuts or cinnamon rolls. I don't have photos of these, but I will post them soon.
In my quest to start eating breakfast (I've always been a non-breakfast eater), I'm trying out some different cereal and granola recipes. Here is my verison of a Basic Breakfast Granola - my family loves it and so do I:
Basic Breakfast Granola
--3 cupd regular rolled oats --1 cup shredded unpeeled apple (I use apples from my backyard) --1/2 cup wheat germ --1/4 cup honey (from a local beekeeper) --1/4 cup water --1 tsp ground cinnamon --1 tsp Vanilla --Nonstick spray coating
In a large bowl combine oats, apple, and wheat germ; mix well. In a small saucepan stir together honey, water, and cinnamon. Heat to boiling; remove from heat. Stir in vanilla. Pour over oat mixture and mix well.
Spray a 15x10x1-inch baking pan with nonstick spray coating. Spread oat mixture evenly in pan. Bake in a 325 degrees oven about 45 minutes or till golden brown, stirring occasionally. Spread onto parchment paper to cool. Store in an airtight container in the refrigerator up to 2 weeks. (8 servings)
Well, I'm finally coming to the end of blackberry season in Kentucky. I have both tame and wild blackberries (the wild ones are tastier, but the tame ones are larger), so I've been making blackberry jam for the winter - and for Christmas gifts. For something different from jam, here's my recipe for Blackberry Cobbler:
Filling: --5 to 6 cups of blackberries --3 TBSP whole-wheat flour --1 cup sugar --3/4 tsp salt --3 TBSP lowfat butter
In a large mixing bowl, stir together the flour, sugar, and salt. Gently toss in the blackberries, and then pile it all into a buttered baking dish. Chop the butter into small pieces and sprinkle them over the fruit.
Topping: --1 1/2 cups whole-wheat flour --1/4 cup sugar --1 tsp baking powder --1/2 tsp salt --1 stick lowfat butter --1/4 cup skim milk --1 egg
Preheat oven to 425F. Combine the flour, sugar, baking powder, and salt. Cut the butter into 1-inch cubes and then cut butter into the flour mixture until it resembles coarse meal. Add the milk and egg to the flour mixture, and mix until just combined. Drop the mixture over the fruit, spoonful by spoonful, leaving openings around each part of the batter. Place in the oven with a sheet pan underneath the dish (to catch juices). Bake 35 to 45 minutes, or until juices are bubbling and crust is golden.
Eat plain or with ice cream or frozen yogurt. Enjoy!
Against my better judgement, I bought my youngest daughter some bananas at the grocery store last week. We have been avoiding bananas because they aren't local and they cost so much to transport. But she was complaining that she missed her bananas, so I caved in and bought some.
As always with bananas, the ripened quicker than she could eat them, so I ended up with 2 very ripebananas. What do you do with really ripe bananas? Why make banana bread, of course!
Easy Banana Bread
--2 to 3 very ripe bananas, mashed --1/3 cup butter --3/4 cup sugar --1 egg, beaten --1 tsp vanilla --1 tsp baking soda --pinch of salt --1 1/2 cups all-purpose flour (I used whole wheat flour)
Preheat oven to 350 degrees.
In large mixing bowl, mash bananas with a fork. Add butter to bananas and blend thoroughly. Add sugar, egg, vanilla, baking soda and salt; mix well. Slowly add flour until it is all incorporated into banana mixture. Pour into a greased loaf pan and bake for one hours. Enjoy.
Today I want to share with you a new recipe I found for Honey Oatmeal Wheat Bread. This recipe is from the blog, 5 Minutes For Going Green.
Honey Oatmeal Wheet Bread --3 cups boiling water --1 1/2 cups oatmeal --3/4 cup warm water (at least 110 degrees) --3 pkgs of yeast --1/2 cup honey or brown sugar (I used brown sugar) --1/3 cup canola oil --2 tsp salt --3 to 4 cups whole wheat flour --4 to 5 cups all-purpose flour
Pour boiling water over oatmeal in a large mixing bowl. Cool to lukewarm (this may take a couple of hours, so plan accordingly).
Dissolve yeast in warm water. Let stand until foamy (about 10 minutes). Add yeast to oatmeal mixture. Add honey or brown sugar and oil. Blend well. Add salt. Add whole wheat flour, stirring well after each addition. Gradually add 4 cups all-purpose flour to form a soft dough (I reserve the extra 1 cup for kneading).
Now, this is where I deviate from the recipe. The original recipe states to turn dough onto floured board and knead 5 to 10 minutes. Being the lazy baker that I am, I leave the dough in a huge mixing bowl and knead it in the bowl, usually sitting in front of the TV! I can tell no difference in the bread when it is kneaded either way, so now I always use the lazy method!
Place dough in a greased bowl, and cover with a damp towel. Let it rise until double in size. Punch down dough and form into 2 or 3 loaves. (This recipe makes 2 regular size loaves, or 3 smaller ones.) Let rise again for about 20 minutes. Bake at 350 degrees for 30 minutes. Put on cooling rack to cool.
This is one of the most delicious breads I have ever made! I have been making 2 loaves a week for the past month and my family never gets tired of it.
Of all the root crops, potatoes are my family's favorite. In honor of the first potato harvest of the year - in my backyard, of course - I'm sharing my recipe for Grilled Cripsy Potato Wedges. It's quick, easy and my family loves them!
GRILLED CRISPY POTATO WEDGES
--3 or 4 large baking potatoes potatoes (depending on your family size) --1/2 cup Dijon mustard --2 TBSP olive oil --1 TBSP fresh thyme (or 1 tsp dried thyme) --coarse salt to tast --freshly ground black pepper to taste
Bake or microwave the potatoes until almost cooked, approximately 30 minutes in a 350 degree oven, or 6 to 8 minutes in the microwave. Cut the partially cooked potatoes length-wise into wedges.
In a bowl mix together the mustard, olive oil, thyme, salt, and pepper. Coat the wedges with the mustard mix.
Preheat a grill to medium heat and lightly oil the grill surface. Add potatoes to grill and cover. Check every 5 minutes, turning the wedges to brown on all sides. Cook 10 to 15 minutes or until crispy.
In trying to implement better eating habits in my family we are trying to eat less red meat. However, meatloaf has always been a family favorite. I have experimented with ground turkey until I have come up with a recipe that is almost as good as beef meatloaf.
Served with mashed potatoes and peas, it makes a healthy meal.
Unbelievable Turkey Meatloaf --1 lb. ground turkey --1/2 cup breadcrumbs --1 large egg, beaten --1 medium carrot, shredded --1 medium onion, minced --1/4 cup ketchup --1/2 tsp minced garlic --1 tsp Worcestershire sauce --1/4 tsp celery seeds --1 tsp salt --1/2 tsp pepper
Preheat oven to 350 degrees. Combine turkey and bread crumbs in a large bowl. Add shredded carrots and minced onions and fold into turkey mixture. Add the remaining ingredients and mix well with your hands. Form into a loaf and place in lightly greased 9 x 12 pan. Cover with foil and bake for one hour. Remove foil and continue baking for 15 to 30 more minutes or until cooked through. Allow to rest for 5 minutes before slicing. Enjoy
Bring Thanksgiving to your home on a weekly basis with this wonderful recipe for Turkey Hash with Sage Biscuits. I use turkey breast that have been roasted or grilled for this recipe.
Turkey Hash with Sage Biscuits --1/4 cup low fat mayonnaise or salad dressing --2 TBSP Bisquick --2 cups cooked turkey, cut into bite-size pieces --1/4 cup shredded Cheddar cheese --2 celery stalks, diced (about 1 cup) --1/2 cup diced onions --2 1/4 cups Bisquick --3/4 cup milk --2 tsp fresh sage leaves, or 1/2 tsp dried sage leaves
Preheat oven to 425 degrees. Mix mayonnaise and 2 TBSP Bisquick in medium bowl until well blended. Stir in turkey, cheese, celery and onions; set aside.
Mix remaining Bisquick, the milk and sage just until soft dough forms. Place on surface generously sprinkled with flour or Bisquick. Gently roll dough until covered and then knead gently about 10 to 15 times. Roll dough until 1/2 inch thick. Cut with biscuit cutter dipped in Bisquick. Place biscuits close together around the edges of ungreased baking dish.
Spoon turkey mixture into mound in center of biscuits. Bake uncovered 18 to 20 minutes or until biscuits are golden brown and turkey is hot. Enjoy.
I love seafood - any type of seafood - so in order to get more fish into my diet, many days for lunch I fix myself a concoction I've named "Easy Fish Chowder". While, my hubby and daughter aren't too fond of this chowder, I love it and usually eat it 2 to 3 times a week.
EASY FISH CHOWDER --1 large potato, cut into bite-size chunks --1/2 an onion, roughly chopped (any sweet onion that is in season) --1 or 2 stalks celery (depending on your taste) --1/2 cup chopped carrots --1 piece of fish (tilipia, flounder, ocean perch, pollock, etc.) --Season salt to taste --1/4 cup of milk --2 tsp grated Parmeasan cheese (optional)
In a large skillet, place potatoes, onion, celery, carrots and Season salt to taste in enough water to cover all veggies. Cook over medium high heat for 10 minutes; most of water will absorb. Then turn heat to medium and stir in milk; add fish to center of skillet and cover with veggies. Continue cooking for 5 minutes, or until fish is flaky.
Remove from skillet with a slotted spoon. Sprinkle Parmeasan cheese over dish and your favorite fresh herbs (I like basil and dill for fish). Enjoy. This makes one large serving.
(PS: I realize all the cooking books say you should not add cheese to fish, but the Parmeasan cheese adds a special flavor that I enjoy!)
Spread half of cookie dough onto ungreased round pizza pan. Bake 12 to 20 minutes in 375 degree oven (check every minute after first 12 minutes). Be careful not to over bake! Cool on wire rack. You may eat this plain, or top with your favorite frosting. Makes 2 giant cookies, or left-over dough can be frozen for up to 3 months.
Tonight for supper, my 16 year old fixed Enchilada Casserole. It was so yummy, I'm going to pass the recipe on to you.
Christine's Enchilada Casserole --1 lb. lean ground beef (may substitute ground chicken or turkey) --1/2 cup chopped onions --1 small can of Old El Paso enchilada sauce --1 pkg. dry taco mix --1/2 cup water --1 cup sour cream --Flour or corn tortilla (we used corn) --1 1/2 cups shredded Cheddar cheese --lettuce and tomatoes for topping
Preheat oven to 350 degrees. In a skillet, brown beef and onions; drain. Stir in taco mix, water and enchilada sauce and heat to boiling. Lower heat and simmer until mixture cooks down to taco consistency.
Take four tortillas and cut in half. In an ungreased 11 x 7-inch baking dish layer tortillas. Spread with half of the sour cream, 1/2 cups of cheese and then top with half of the beef mixture. Repeat layers. For the top layer, add more tortillas and sprinkle with remaining cheese.
Bake for 20 - 25 minutes. Serve with shredded lettuce and diced tomatoes. Makes 6 servings.
Hi y'all! I'm sure many of you are visiting today from the SITS recipe site and I'm glad to have y'all over. Aren't those SITS ladies wonderful?!! I was thrilled to be chosen as the SITS "Reciper" of the day. Please feel free to surf around this site.
My recipe blog is a fairly new addition to my blogoverse, but with the economy in the shape it is right now, our family is spending more time at home. While I love spending time with family, cooking is not my favorite thing to do. I have been experimenting with easy recipes and one-dish recipes, things I can do with my 16 year old daughter. She is the one who loves to cook, so I'm finding myself in the kitchen with her more and more these days.
After your finished with my recipes, feel free to hop over to any of my other blogs; I always enjoy company!
This quick and easy baked tilapia makes a nutritious and delicious meal. Tilapia is one of my family's favorite types of fish. Serve the tilapia with baked or fried potatoes and homemade hushpuppies.
Baked Tilapia --4 to 6 tilapia fillets, about 1 1/2 pounds --Salt and pepper --1 cup soft fresh bread crumbs --1 tsp paprika --3 tablespoons melted butter (I use low-fat margarine) --lemon or lime juice
Heat oven to 400°. Lightly grease a large shallow baking dish. Arrange fish fillets on the prepared baking pan and sprinkle with salt and pepper. Stir the paprika into the butter, then combine with the bread crumbs and lightly toss. Sprinkle the crumbs over the tilapia fillets.
Bake the fish fillets for 15 to 18 minutes, or until fish is cooked through. Broil for 2 to 3 minutes to brown the topping. Fish will flake easily with a fork when done. Remove the fillets to plates with a spatula. Squeeze a dash of lemon or lime juice over each fillet. Serves 4.
Today I'm sharing another cookie recipe that is a family favorite: Butterscotch Chip Cookies. I also use this recipe to make Christmas gifts for family and friends - by layering the dry ingredients into a quart-size mason jar. I attach a ribbon and a recipe card - listing the wet ingredients to be added and the directions for baking - and the recipient has a wonderful dessert in a jar, ready for baking.
Butterscotch Chip Cookies --1 cup butterscotch chips --1/2 cup butter --1/4 cup sugar --1/2 cup brown sugar --1 egg --1 cup shifted, all purpose flour --1/2 tsp baking soda --1/2 tsp salt --1/2 tsp pure vanilla extract --1/2 cup chopped nuts (optional)
Preheat oven to 375 degrees
Cream the butter in a mixing bowl until soft. Add both sugars gradually and cream until light and fluffy. Sift in flour, soda and salt together and blend into the sugar mixture. Add vanilla and mix in well.
Fold in butterscotch chips and gently mix together. Using an ice cream scoop, drop batter by teaspoonfuls onto a greased cookie sheet about 2 inches apart. Bake for approximately 10 minutes, or until lightly browned. Cool on wire racks. Store in air-tight container. Makes approximately 3 dozens
My family loves chicken pot pies, especially my homemade variety. I have individual baking crocks, so all 3 of us get our own pie. This makes it easy to adjust ingredients according to what everyone likes. For example, my husband isn't crazy about peas but he loves the chicken, so I put in less peas and more chicken. I like the veggies more than the chicken, so I put in more veggies and less chicken. There's nothing like making individual recipes that are quick and easy.
Bobbi's Chicken Pot Pie
--1 cup frozen peas, thawed --1/2 cup frozen carrots, thawed (optional) --1 cup potatoes, cut into cubes and parboiled for 10 minutes (I don't like frozen potatoes) --1 to 1 1/2 cups cooked chicken, cut up --1 can cream of chicken soup (I use low-fat, low-sodium)
Pie Crust --1 cup flour --3/4 teaspoon baking powder --1/2 teaspoon salt --1/3 cup shortening --3 tablespoons ice water --1 egg yolk, beaten
Preheat oven to 400 degrees. This recipe can be made in one 9" pie plate, or individual baking dishes. In your baking dish, combine veggies, chicken and soup.
To make the pie crust, mix flour, baking powder, salt, shortening and water in a bowl. On a floured surface, roll dough to 1/4" thickness. Layer over top of baking dish and brush with egg yolk. Bake for 30 to 35 minutes; top should be golden brown and bubbly near edges.
Tip: The pot pies may bubble over, so place baking dish on a lined baking sheet for easier clean-up
I am a married mother of 3 grown daughters and I have 2 granddaughters and 1 grandson. I currently have a gardening column in the Sunday's Advocate Messenger and I freelance for Kentucky Monthly magazine and Examiner.com.