Tuesday, December 29, 2009

Tasty Tuesday Chili!

I posted Donna's chili recipe a while back, but with the cold weather firmly entrenched around here, I figure it wouldn't hurt to post one more. I posted this last January, but I've modified it slightly since then.

Cheryl's Tummy Warming Chili

1 lb 14 oz can light red kidney beans
1 lb 12 oz can diced tomatoes; pureed
1 tsp salt
1 lb very lean hamburger
2 cloves garlic; diced
1 tsp sugar
1 bay leaf
3 tbsp Mexene chili powder
1 large onion; chopped
1 jalapeno; seeded and diced
2 tbsp butter
3 oz spaghetti broken into thirds or 1 cup of any other pasta or macaroni you choose

Melt butter in large soup pot and saute onions until transparent. Add hamburger and cook until browned. Add all other ingredients except pasta and bring to a boil. Reduce heat to low, cover, and cook for 45 minutes, stirring occasionally. Then add pasta and cook another fifteen minutes, stirring every 5 minutes. Serve topped with grated cheese and enjoy with a nice, hot hunk on the side!

Tuesday, December 22, 2009

Tasty Tuesday Potato Soup!

When I was growing up, it was a tradition in our house to have potato soup for dinner on Christmas Eve. My mother never explained why, but since she rarely made it any other time, I'm thinking it had some special significance. Unfortunately, I never thought to ask her before she died in 1977.

This isn't her recipe, but one I've developed on my own over the years, and it's pretty close to the original.

Potato Soup

1 large chopped onion
3 tbsp flour
3 cups water
3 cups potatoes, peeled and diced
3 tablespoons butter
1 1/4 tsp salt
1/4 tsp pepper
2 cups hot (not boiling) milk

In a large soup pot, saute the onion in the butter over medium high heat until transparent. Whisk the flour into the water and add it and all ingredients except the milk to the pot. Bring to a boil, then cover and reduce heat to low, stirring occasionally and cooking until potatoes are soft. Add the milk and adjust seasoning as desired, adding more butter if necessary. Top with grated cheese and enjoy!

Tuesday, December 15, 2009

Tasty Tuesday

Here's another great recipe from Donna. You can tell how much fun she had making these cookies, can't you?
Choco-Coco Pecan Crisps

1 cup packed brown sugar
1 stick of butter
1 egg
1 tsp. vanilla
1 1/2 cup flour
1 cup chopped pecans
1/3 cup cocoa powder
1/2 tsp. baking soda
1 cup coconut
Beat brown sugar and butter until light and fluffy. Beat in eggs and vanilla. Combine flour, baking soda, cocoa,pecans. Stir into butter mixture to form stiff dough. Sprinkle coconut on hard working surface. Divide dough in 4 parts. Shape each into a log about 1 1/2 inches thick and about 5 to 7 inches long. Roll in coconut and Wrap in plastic wrap. Refrigerate until firm, about 1 hour or up to 2 days. Preheat oven to 350 degrees.

Cut rolls into 1/8 inch slices; place ungreased cookie sheets. Bake for 10 to 13 minutes (Mine our done at 10). remove to wire racks to cool.

Enjoy!!! Makes about 5- 6 dozen small cookies.

Tuesday, December 8, 2009

Tasty Tuesday Fudge Surprise!

This is the fudge recipe I mentioned in last Tuesday's comments. As you can see, the quantities are large enough for gift giving, so if you're only making it for yourself, you might want to cut it down a bit.

Fudge Surprise

4 lb powdered sugar
1 cup cocoa
3 cups chopped pecans
1 lb pasteurized process cheese cut into pieces (Velveeta)
2 cups butter cut up into pieces
1 tbsp vanilla

Sift sugar and cocoa into a large bowl, stir in pecans. Melt cheese in double boiler, stir frequently and add butter until melted. Add vanilla. Add cheese mixture to sugar and mix well. Press into 10 1/2 X 15 1/2 jelly roll pan. Cover and chill until firm. Cut into 1 inch squares. Store in air tight container in cool place. Makes 12 1/2 dozen pieces.

Tuesday, December 1, 2009

Tasty Tuesday Fudge!

This is a recipe for the fudge we had at the retreat earlier this month.

Nancy's Microwave Marshmallow Fudge

1 stick margarine or butter
1 bag semi-sweet chocolate chips
1 bag butterscotch chocolate chips
1/2 bag of small marshmallows

Soften butter in microwave in a large bowl. Add chocolate chips, stir and place in microwave for 30 or 40 seconds* until softened but not completely melted. Add butterscotch chips and stir. Place in microwave until all butterscotch chips are softened. Stir. As you stir, the butterscotch and chocolate will melt together and become smooth. Add marshmallows. You can also add nuts or dried cherry pieces. Spoon into a 13 X 9 pan. Place in the refrigerator for 1/2 an hour to harden so you can cut it.

*The key to this recipe is softening and not "cooking" the chocolate so if you have a powerful microwave adjust the time accordingly.

Note: You can replace the butterscotch chips with peanut butter chips or chocolate mint chips.

Tuesday, November 24, 2009

Tasty Tuesday Olie Bollen!

This recipe was sent to me by our own Diva Donna!
Olie Bollen

Servings: 48
Author Notes: Olie Bollen, small round Dutch doughnuts, are a traditional food to serve on New Year's Eve in Holland. The name of these tasty treats literally translates to "oil balls." Don't let this unappetizing name fool you, Olie Bollen are delicious. The Dutch regularly STUD their Olie Bollen dough with raisins, currants or even finely diced apples. Why not use all three?
Ingredients: 1 envelope dry yeast
3 tablespoons sugar
1 cup warm water, divided
2 eggs, at room temperature
1/2 teaspoon vanilla
1 teaspoon salt
4 cups all purpose flour
3 cups fruit (diced fresh apples, raisins or dried currants)
oil for frying
confectioner's sugar for dusting
Instructions: Makes 4-5 Dozen
Pour 1/2 cup warm water, about 85 to 115° F., into the bowl of a large food processor. Sprinkle the yeast and sugar over the water and mix at low speed. Let stand for five minutes. Slowly mix in remaining water, eggs, vanilla and salt. Slowly add flour a cup at a time. Mix on high for about a minute or two. The dough should turn into a ball and roll around the processor. If the dough does not ball up because it's to dry, add water one tablespoon at a time until it does. If your mixture is more like a batter, add flour one tablespoon at a time. Mix in fruit. Remove from food processor. Place in an oiled bowl, cover with a clean kitchen towel and let rise until doubled, about 1 1/2 hours.
Heat about 2 inches of oil in a large skillet. Punch down dough. Roll the dough into small balls, about 1/2 - 2 inches in diameter. Drop dough balls into hot oil, frying until golden brown, turning as needed. Drain on paper towels and dust with confectioner's sugar. Serve hot.

Tuesday, November 17, 2009

Tasty Tuesday: Pa's Pea Soup!

This recipe was written by my father many years ago and given to my mother's cousin Mildred, or Silly Milly, as she was often called. After my father's death, she sent me the original version which he had typed up for her on his trusty Woodstock. In her letter, she asked that I never let it be lost, and since the internet is forever, here it is.

I have transcribed it exactly as he wrote it, (including his footnote) but it loses a little something for not being on the original paper, which has yellowed with time but still reflects the force with which he would strike the keys. A much more accurate typist than I am, there's not a single mistake on the page.

Not being as big a fan of country ham as Pa was, I prefer to use regular ham chunks with little or no fat. Plus, I like to serve it with grated cheese on top, which thickens the soup like magic when you stir it up.

However you make it, it's an unbeatable tummy warmer for a cold night.



(Made in a 3 1/2 quart crockpot)

4 cups split peas
2 teaspoons salt
1/2 teaspoon black pepper
3 shakes of Cayenne pepper
1 to 2 cups chopped onion
Country Ham - as desired **
When all ingredients are in crockpot, fill with water to within 1" of top and cook on "low" about 6 hours or until peas are as soft as you like.

**Since I'm on a low fat diet, I only use about a 2" x 3" slice of Hickory Mountain ham with all fat removed. I use scissors to cut it into narrow strips and cut the strips into little cubes and fry it before putting in crockpot. Obviously, more and fatter country ham will improve the flavor, but I make some concessions in the interest of longevity.

Tuesday, November 10, 2009

Tasty Tuesday Hunky Steak Pie!

Another yummy recipe from our own Diva Donna!

Hunky Scottish Steak Pie from the Butt and Ben in Ontario, Canada

Prep Time:
30 Min
Cook Time:
20 Min
Ready In:
50 Min


  • 1 tablespoon vegetable oil
  • 1 pound cubed beef stew meat or cut up Sirloin Steak
  • 1 large onion, chopped
  • 1 (1 ounce) package dry mushroom gravy mix
  • 1 cup water
  • 1 teaspoon Worcestershire sauce
  • 1 pinch salt and pepper to taste
  • 1 sheet frozen puff pastry, thawed
  • 1 egg
  • 1 tablespoon water


  1. Heat the oil in a large skillet over medium-high heat. Add beef stew meat, and cook until browned on the outside. Add the onion; cook and stir until tender, about 5 minutes. Stir in the mushroom gravy mix and 1 cup of water. Season with Worcestershire sauce, salt, and pepper. Turn heat to low, and simmer for 20 to 30 minutes.
  2. Preheat the oven to 400 degrees F (200 degrees C). Transfer the beef mixture to a casserole dish. Roll out the puff pastry to cover the top of the casserole dish. Press edges onto the rim of the dish to seal. Whisk together the egg and 1 tablespoon of water in a small cup using a fork. Brush over the top of the pastry.
  3. Bake for 20 minutes in the preheated oven, until the pastry is puffed and golden brown.

Tuesday, November 3, 2009

Tasty Tuesday Curry Soup!

I love my crock pot, but I've had a problem with using onions in it. If I use raw chopped onions in a soup, it gives it an odd taste. Now, most people probably don't notice this, but I do. However, I have solved this problem by adding dried onions near the end of the cooking time. I think they taste better, and it's an easy way to get that good onion flavor into your soup.

This soup can be mild or hot and spicy depending on the type of curry powder you use. Give it a taste when you add the onions and adjust the seasoning as desired.

Curried Pork and Bean Soup

1 lb lean pork, cut into cubes
1 1/2 cups dried mixed beans (I used the 15 bean soup mix)
1/2 cup chopped baby carrots
1/2 cup chopped green pepper
1 can soybeans
1 tbsp curry powder
1/4 cup dried minced onions
1 tbsp instant ham broth
1/4 tsp black pepper
1 bay leaf

Soak beans overnight. (I do this in the crock pot) Drain and rinse beans and then place all ingredients except the onions in a 2 1/2 quart crock pot and add enough water to fill the pot to 1/2 inch or so below the top. Cook 8 hours on low, adding the onions about an hour or so before serving. Add more curry powder if desired.

Tuesday, October 27, 2009

Tasty Tuesday Sausage and Biscuits!

Looks like Donna's cooking breakfast for the guys! Guess I'd better find some hungry hunks for her!

Big Daddy Biscuits For All Our BIG HUNKS


Original recipe yield 6 grand sized biscuits
6 servings


2 cups all-purpose flour

  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 tablespoon white sugar
  • 1/3 cup shortening
  • 1 cup milk


  1. Preheat oven to 425 degrees F (220 degrees C).
  2. In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the shortening until the mixture resembles coarse meal. Gradually stir in milk until dough pulls away from the side of the bowl.
  3. Turn out onto a floured surface, and knead 15 to 20 times. Pat or roll dough out to 1 inch thick. Cut biscuits with a large cutter or juice glass dipped in flour. Repeat until all dough is used. Brush off the excess flour, and place biscuits onto an ungreased baking sheet.

    BiG Sausage Gravy

    Bill's Sausage Gravy Recipe GREAT With Big Daddy Biscuits

    PREP TIME 5 Min
    COOK TIME 25 Min
    READY IN 30 Min
    4 Servings

    INGREDIENTS (Nutrition)

    • 1 (12 ounce) package maple flavored sausage(BIG MEAT)
    • 3 tablespoons butter
    • 1/4 cup all-purpose flour
    • 3 cups whole milk
    • salt and pepper to taste


Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Remove sausage with a slotted spoon, leaving the drippings in the pan. Stir in the butter until melted. Add flour, and stir until smooth. Reduce heat to medium, and cook until light brown. Gradually whisk in milk, and cook until thickened. Season with salt and pepper, and stir in cooked sausage. Reduce heat, and simmer for 12 to 15 minutes. If gravy becomes too thick, stir in a little more milk. VERY YUMMY!

Tuesday, October 20, 2009

Tasty Tuesday Chili!

Donna's cooking again! This time it's a nice hot chili to warm you up on a cold night!

recipe image
Rated: rating
RG gives it Two Thumbs up.
Submitted By: Donna Cooks
Prep Time: 15 Minutes
Cook Time: 8 Hours
Ready In: 8 Hours 15 Minutes
Servings: 8
"The slow cooker is a great way to make chili. This beefy chili is packed with beans, veggies, and spice."
1 pound ground beef
3/4 cup diced onion
3/4 cup diced celery
3/4 cup diced green bell pepper
2 cloves garlic, minced
2 (10.75 ounce) cans tomato puree
1 (15 ounce) can kidney beans with liquid
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can cannellini beans with liquid or Canned Baked Beans
1/2 tablespoon chili powder
1/2 teaspoon dried parsley
1 teaspoon salt
3/4 teaspoon dried basil
3/4 teaspoon dried oregano
1/4 teaspoon ground black pepper
1/8 teaspoon hot pepper sauce
1. Place the beef in a skillet over medium heat, and cook until evenly brown. Drain grease.
2. Place the beef in a slow cooker, and mix in onion, celery, green bell pepper, garlic, tomato puree, kidney beans, and cannellini beans. Season with chili powder, parsley, salt, basil, oregano, black pepper, and hot pepper sauce. Cover and cook 12 hours on low.

Tuesday, October 13, 2009

Tasty Tuesday Halloween Fun!

Donna sent me another one that looks pretty tasty. This would be great fun at a Halloween party!



  • 1 (11 ounce) package refrigerated breadstick dough (8 count) plain or Corn Meal
  • 8 hot dogs (5 inchers--that's average wiener size, you know!)
  • mustard
  • poppy seed optional


  1. Preheat oven to 375°F Using 1 dough strip for each, wrap hot dogs to look like mummies, leaving an opening for eyes.
  2. Place on ungreased baking sheet.
  3. Bake 12 to 15 minutes or until light golden brown.
  4. Place dots of mustard and poppy seeds for eyes and enjoy!

Tuesday, October 6, 2009

Tasty Tuesday Frittata!

I've been making a lot of frittatas lately. Not only are they quick and easy, but you can put just about anything you want in them. You could go Italian, Southern, Southwestern, traditional--whatever ingredients you would normally like in an omelet. The base is very simple--just eggs and milk--and after that, the sky's the limit as to what you can put in there. The only thing you have to be careful about is that you don't add too much of any one ingredient or the egg base won't hold it all!

The version pictured here was Italian and was given a big thumbs up by my DH!


Italian Sausage Frittata

Beat together:
6 eggs
1/4 cup milk (or buttermilk)
1/2 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder
1/4 cup ricotta cheese (optional) or you may use grated Asiago, which makes for a creamier texture.

In a large iron skillet, saute the following ingredients over medium high heat until sausage is done and onions are lightly browned:

1/2 pound hot Italian sausage
1/2 cup chopped bell pepper
1/2 cup chopped onion
1 clove of garlic, minced
1/2 cup chopped black olives

When everything else is done, drain any excess fat and add:

a big handful or two of fresh spinach
1/2 tsp Italian seasoning or a heaping tsp of pesto and cook until spinach is wilted.

After the meat and vegetables are cooked, reduce heat to medium low and add egg mixture, making sure the eggs and other ingredients are well distributed in the pan. Let it cook for about 5-7 minutes until the bottom is set. The top will still look runny, but that's okay. While it's cooking, preheat broiler, and then put the skillet under the broiler until the eggs are done on top and the frittata is set. Remove from oven and top with:

2/3 cup grated mozzarella cheese.

Return to oven until the cheese is melted. Remove from oven and let it set for a few minutes before serving. Like quiche, frittatas are best if they're not too hot.
I'm blogging on Casablanca Authors today.

Tuesday, September 29, 2009

Tasty Tuesday!

Thank goodness Donna keeps sending me recipes, or I wouldn't have anything to post! This week is gonna be an off one on one at the hospital, which is something that just about kills a night shift person.

Marie finished reading Hero, and she seemed to like it pretty well. She did make the point that there wasn't enough sex, but I can always add more! Still waiting to hear from my editor. . . who is in Italy.

Savory Pork Stew

"A savory stew of pork and potatoes to warm you inside and out. Great with crusty bread or corn muffins for dipping into stew and cleaning the bowls!"
Savory Pork Stew Recipe

READY IN 2 Hrs 15 Min



1 tablespoon extra virgin olive oil (Ha Ha)

2 pounds pork stew meat

or pork loin

  • salt to taste
  • ground black pepper to taste
  • garlic powder to taste
  • 2 tablespoons cornstarch, or as needed
  • 8 red potatoes
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 sweet onion, diced
  • 1 (11 ounce) can whole kernel corn
  • 1 (14 ounce) can stewed tomatoes
  • 1 (10.75 ounce) can cream of mushroom soup
  • 1 1/4 cups milk
  • 1 (14 ounce) can beef broth
  • 1 tablespoon Italian seasoning

What to Drink?

Wine Tempranillo


  1. Heat the olive oil in a skillet over medium heat. Sprinkle pork on all sides with salt, pepper, and garlic powder, and lightly coat with cornstarch. Place pork in the skillet, and cook until lightly browned but not done. Transfer to a slow cooker. Place potatoes, green bell pepper, red bell pepper, onion, and corn in the slow cooker.
  2. In a bowl, mix the tomatoes, cream of mushroom soup, milk, broth, and Italian seasoning. Pour into the slow cooker.
  3. Cover, and cook 1 hour on High. Reduce heat to Low, and continue cooking at least 1 hour.
  4. ENJOY!!!! with good crusty bread.

Tuesday, September 22, 2009

Tasty Tuesday Meatloaf!

Looks like Donna has been in the kitchen again!

I'm blogging on Casablanca Authors today, so after you get done drooling, come on over!

Donna's BIG MEATLOAF serves 7
  • 1 1/2 pounds ground beef
  • 1/4 cup chopped onion
  • 1/4 cup quick-cooking oats
  • 1/8 cup cornmeal
  • 1 cup dried bread crumbs
  • 1 1/2 teaspoons salt
  • 1 tablespoon white sugar
  • 1 egg, beaten
  • 1/2 cup tomato juice
  • 1/2 cup water
  • 1 tablespoon barbecue sauce
  • 1 dash liquid smoke flavoring
  • 1 tablespoon distilled white vinegar
  • 1/4 cup ketchup
  • 1 tablespoon brown sugar
  • 2 teaspoons prepared mustard
  • 2 dashes liquid smoke flavoring

What to Drink?

Wine Merlot
Cocktail Fruity-Punchy

DIRECTIONS on handling the meat:

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, combine the beef, onion, oatmeal, cornmeal, bread crumbs, salt, sugar, egg, tomato juice, water, barbecue sauce, 1/8 teaspoon liquid smoke and vinegar. With your Hands, Mix together thoroughly and place mixture shaped like a Large YUMMYDOODLE into a lightly greased 9x5 inch loaf pan.
  3. In a separate small bowl, combine the ketchup, brown sugar, mustard and 2 drops liquid smoke and mix thoroughly. Spread over the top of the meatloaf.
  4. Bake at 350 degrees F (175 degrees C) for approximately one hour. Take it out of oven.
  5. Let it set for awhile before Serving. ENJOY the Meat. Serve with a nice salad, baked potato, and Hunky Pull- a- Part Buns.
Christian is checking to make sure his yummydoodle is okay. I'm sure it is. Probably very tasty, too. . . .

Tuesday, September 15, 2009

Taste Tempting Tuesday!

I have recently discovered the joy of cooking with Odobo seasoning, which is a mixture of salt, pepper, garlic powder and finely ground oregano. I made my own version which doesn't have MSG in it like the commercially prepared stuff does, but if MSG doesn't bother you, go for it!

Another thing I enjoy is putting together a meal with what I can find out in the garden at any given time of year. I came up with this menu a week or so ago after I'd watched the movie, Fried Green Tomatoes. This is my own version of the late summer favorite.

Pork Tenderloin with Hot Pepper Sauce and Fried Green Tomatoes

Thick sliced pork chops or thick sliced pork tenderloin (1 per serving)
Odobo seasoning
2 tbsp olive oil

Sprinkle both sides of pork chops with Odobo seasoning and then sear on both sides in 2 tbsp olive oil in iron skillet on high heat. Then place skillet in preheated 400 degree oven and bake for about 20-25 min. If you cook these in order (chops first, then tomatoes, then sauce), the chops will be done at about the same time as you finish the sauce. This also gives the tomatoes a little time to cool down so you don't burn your mouth!

Fried Green Tomatoes:

2 sliced green tomatoes
1/2 cup self-rising flour
2 tsp Odobo seasoning
Vegetable oil

Place flour in bowl with tight-fitting lid. Add 2 tsp or more of Odobo seasoning and shake green tomato slices until coated. Fry in non-stick skillet in 1/4 inch of vegetable oil until browned on both sides. Remove and drain on paper towels. Makes 2-4 servings depending on how big your tomatoes are.

Pepper sauce:
2 tbsp vegetable oil
1 bell pepper, seeded and sliced
2 jalapenos, seeded and sliced
1 small onion, chopped
2 cloves of garlic, minced
2 small tomatoes, peeled and chopped
Chipotle sauce to taste
2/3 cup shredded Colby Jack cheese

Saute onions, garlic, green pepper, and jalapenos in 2 tbsp of oil on medium high heat until onions are soft and translucent. Add chopped red tomatoes and several dashes of Chipotle sauce and sprinkle with Odobo seasoning. Cook about 2-3 min until tomatoes are soft and the juice is reduced by half. Sprinkle with about a tbsp leftover flour mixture from green tomatoes. Cook until thickened and then add the cheese, stirring until cheese is melted. This makes enough sauce for 2-4 pork chops.

Place pork chops on plate and top with sauce. Serve with the green tomatoes and enjoy!

Tuesday, September 8, 2009

Tasty Tuesday Buns!

1 bag frozen white dinner rolls, dough, thawed but still cold
1Tbsp. Seasoning blend. ( I use Morton's Nature's Seasons)
1 tbsp. oregano
1tbsp. basil or parsley
1/4 cup melted butter
1/4 cup grated Parmesan cheese
Thoroughly combine seasoning blend with herbs. Arrange 12 rolls in bottom of a 10''x4'' tube pan coated with nonstick coking spray. Brush rolls with butter, sprinkle with 1/3 of herb blend and cheese. Repeat layers of rolls, butter, herb blend and cheese two more times. Cover with sprayed plastic wrap and allow to rise until double in size. Preheat oven to 375 degrees.
Bake for 35 minutes. Cover with foil during last 15 minutes of baking. Let cool 5 minutes, and then remove Hunky Buns from Pants sic (Pans) . Pull apart, spread on the butter, and enjoy!

I'm blogging on Casablanca Authors today. No idea what I'm talking about, but drop by if you can!

Tuesday, September 1, 2009

Tasty Tuesday Chicken Strips!

Donna sent me this one and I tried it out last night. It's fabulous!
Uncle Bill's Chicken Strips better than McDonald's

recipe image
DONNA COOKS Recipe Collection
Prep Time: 10 Minutes
Cook Time: 15 Minutes
Ready In: 25 Minutes
Servings: 8
"Baked in a tangy dilled buttermilk-Parmesan batter, these are great solo, but hold their own in your favorite dipping sauces, too."
2 pounds skinless, boneless chicken breast
2 eggs
6 tablespoons buttermilk
1 1/2 cups dried bread crumbs
1/3 cup grated Parmesan cheese
1 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 teaspoons dried dill weed
1/3 cup butter, melted
1. Preheat oven to 400 degrees F (200 degrees C).
2. Remove all fat from chicken breasts and cut into 1 inch by 4 inch strips. In a bowl, whisk together the eggs and buttermilk. In a plastic resealable bag mix together the bread crumbs, grated cheese, garlic powder, salt, pepper and dill weed.
3. Dip each chicken strips into buttermilk mixture, then into bread crumb mixture (about 4 strips at a time), and toss to coat well. Place strips in a single layer in a 9x13 inch baking dish and drizzle with melted butter/margarine. Bake in the preheated oven for 15 minutes or until golden brown, turning once after about 8 minutes of baking time.

Friday, August 21, 2009

The staff of life

There was a time when I didn't buy bread at all, I made it. This is a recipe I developed back in the days when I had the time to do it, (before children and horses and romance novels) and I made it at least once a week.

My, how times have changed! Not only do I buy bread now, but I probably shouldn't be eating it at all. However, homemade bread is one of the joys of life which must be partaken of now and then. Making the pumpkin bread got me in the bread-baking mood, and in the course of one week, I've made three different kinds.

The pumpkin bread didn't last twenty-four hours. This bread may last longer depending on your homemade bread deficit level. The trick is to keep from eating all of it at once.

Whole Wheat Bread

Mix together in large bowl and let stand until foamy:

1/2 cup warm water
1 tbsp brown sugar
1/4 tsp ginger
2 pkgs yeast

Then stir in:

1 egg
1 3/4 cup warm milk
3 tbsp melted butter
1/2 cup honey
1 tbsp salt
1 cup whole wheat flour

Add 5 to 5 1/2 more cups of whole wheat flour one cup at a time, stirring in the first 4 and kneading in the rest until you have a smooth, non-sticky dough. Place in greased bowl, cover, and let rise until doubled in bulk.

Knead dough and shape into two loaves. Let rise in greased pans until nearly doubled in bulk. Bake at 350 for 45 min. If you make smaller, individualized loaves like the two in the picture, you can make 8 of them and you only need to bake them for 30 min.

And, yes, the arrangement of the bread in the photo was deliberate!

Monday, August 17, 2009

Pumpkin Bread!

I'm baking the bread as I write this blog, and let me tell you, very few things in this world smell better than this bread when it's baking. Man oh man, does it smell heavenly!
This is one of Mikey's favorite things (next to Kalamata Olive bread) so I'm making it for him before he goes back to college next weekend. It's also a huge favorite with the gang I go to the lake with.

I got the original recipe for this from The New Book of Favorite Breads from Rose Lane Farm cookbook. I've modified it slightly and made it my own. Enjoy!

Pumpkin Bread

Combine and allow to stand until foamy:

1/2 cup warm water
1 tsp sugar
1/4 tsp ginger
2 pkgs dry yeast

Then add:

3/4 cup warm milk
1/2 cup brown sugar
1/2 cup soft butter
1 1/2 tsp salt
1 tsp cinnamon
1 cup canned pumpkin
1 cup flour

Mix well and add another four cups of flour, one cup at a time, kneading in more flour if necessary to make a soft, non-sticky dough. Let rise in greased bowl, covered, until doubled in bulk.

Punch down and knead dough until elastic and then cut into six equal portions. Roll each portion into a rope about 16 inches long. Braid ropes into two loaves. Place braids longways on large greased cookie sheet. Cover with a dish towel and allow to rise until double in size and a fingerprint on the dough stays put and doesn't bounce back.

Bake 35 min at 350. Remove from oven and brush with milk or evaporated milk. Return to oven for another 10 min.

Be sure to take a stick of butter out of the fridge to let it soften up while the bread is rising and baking. Trust me, you're gonna want it!

Tuesday, August 11, 2009

Tasty Tuesday Berry Crisp!

I got this recipe from a friend years ago, and it's a great favorite with my guys. You can make it with any kind of berry you like, or you can use apples. I've done it with blueberries, blackberries, and wild raspberries, and it's always good!

Berry (or Apple) Crisp

1 cup flour
3/4 cup sugar
1/2 cup butter
1/8 tsp salt
1 tsp cinnamon (divided)
2 cups berries
1 Tbsp cornstarch
1/4 cup brown sugar

Place fruit in a large square or round baking dish, sprinkle with brown sugar, 1/2 tsp cinnamon, and cornstarch and toss. Blend butter, sugar, flour, 1/2 tsp cinnamon, and salt with pastry cutter. Spread over fruit and sprinkle with cinnamon. Bake at 375 for 1 hour.

Tuesday, July 28, 2009

Manicotti Italian Casserole!

Manicotti Italian Casserole

recipe image
Submitted by Diva Donna
Prep Time: 10 Minutes
Cook Time: 30 Minutes
Ready In: 40 Minutes
Servings: 8
"Some members of my family call it manicotti, some call it Italian casserole. So I call it Manicotti Italian Casserole. This is one of my all time favorite meals to make, and it's super easy!"
1 pound rigatoni pasta
1 pound ground beef
1 pound Italian sausage
1 (8 ounce) can mushrooms, drained
2 (32 ounce) jars spaghetti sauce
1 1/2 pounds shredded mozzarella cheese
thinly sliced pepperoni
1. Preheat oven to 350 degrees F (175 degrees C).
2. Bring a large pot of lightly salted water to boil. Pour in rigatoni, and cook until al dente, about 8 to 10 minutes. Drain, and set pasta aside.
3. Meanwhile, brown ground beef and italian sausage in a large skillet over medium heat. With a slotted spoon, remove beef and sausage to a baking dish. Stir mushrooms, spaghetti sauce, and cooked pasta into the baking dish. Sprinkle cheese and pepperoni over the top.
4. Bake in preheated oven until the cheese is brown and bubbly, about 20 minutes.

Tuesday, July 21, 2009

Tasty Tuesday Chicken Florentine!

It's time for another recipe! I had some cream, chicken, Locatelli cheese, and spinach on hand, so I put my own spin on a classic. The guys gave it two thumbs up!

Chicken Florentine

2 boneless skinless chicken breast halves, butterflied, then cut into pieces and pounded flat.
1/2 cup flour
2 tbsp olive oil
2 Tbsp butter
2 garlic cloves, minced
1 10 oz bag of fresh spinach
1 cup heavy cream
1 cup grated Pecorino Romano cheese (Locatelli)
garlic powder

Egg noodles cooked according to package directions. (about 1/3 of a one pound bag)

Prepare chicken pieces as above. Sprinkle with salt, pepper, and garlic powder, then place in a bowl with a tight-fitting lid, add flour and shake it until chicken is coated with flour. Heat olive oil in skillet over medium high heat. Add garlic and cook just until it starts to change color--not browned. Remove garlic. Add butter to skillet. Place floured chicken in skillet and cook until golden brown on all sides. Remove chicken and add spinach to skillet. Saute until the spinach is wilted. Then add cream and reserved garlic and heat until bubbling. Add the chicken and grated cheese and cook about two minutes more. Season to taste with more salt, pepper, and garlic powder. Add cooked noodles, toss gently, serve, and enjoy! Makes about three or four servings.

Thursday, June 25, 2009

Tasty Temptions

This is that recipe that I made a while back and couldn't taste.
However, I can taste it now, and, trust me, it's VERY good!

Chicken Piccata

1/2 cup flour
1/2 tsp black pepper
1/2 tsp paprika
2 boneless, skinless chicken breasts, butterflied, pounded until thin and cut into bite-sized pieces
2-3 Tbsp Olive oil
1/4 cup butter, divided
1 clove garlic, minced
1 cup white wine
1/2 cup chicken broth
juice of one lemon, strained
2 Tbsp capers
2 tsp parsley flakes

Noodles or pasta of choice, cooked as directed

Prepare chicken as above. Mix flour, pepper, and paprika in a bowl with a tight-fitting lid. Add chicken pieces and shake until coated. Heat oil in skillet over medium high heat, add garlic and saute until lightly browned. Remove garlic, add 2 Tbsp butter and then add chicken and cook until browned on all sides.

Remove chicken and add the wine to the skillet. Cook about 5 minutes until reduced by half, then add remaining ingredients, including 2 Tbsp butter. Return chicken to skillet and cook over medium heat until the sauce thickens.

Add cooked pasta or noodles to the skillet just before serving and toss to coat. Makes 2-3 servings.

Wednesday, May 6, 2009

Soup's On!

The weather cooled off a bit around here the past few days, and hot soup is sounding good again, so I decided to try out another of Leslie's soup recipes. I made this on Sunday, and it's delicious!

Leslie's Hearty Mushroom Barley Soup

Nonstick cooking spray
1 teaspoon extra-virgin olive oil
2 cups chopped onions
1 cup thinly sliced carrots
1/2 cup quick cooking barley (use 3/4 cup for a thicker soup if desired)
2 cans (14 ounces each) fat-free reduced-sodium chicken broth
12 ounces sliced mushrooms (I used baby portabellas)
1 can (about 10 ¾ ounces) 98% fat-free cream of mushroom soup, undiluted
1 teaspoon reduced-sodium Worcestershire sauce
½ teaspoon dried thyme
¼ cup finely chopped green onions
¼ teaspoon of salt
¼ teaspoon of black pepper

Step 1: Coat Dutch oven or large saucepan with cooking spray; heat over medium-high heat or until hot. Add oil and tilt pan to coat bottom of pan. Add onions; cook and stir 8 minutes or until onions just begin to turn golden. Add carrots and cook and stir 2 minutes.

Step 2: Add chicken broth, mushrooms, cream of mushroom soup, barley, Worcestershire sauce and thyme; bring to boil over high heat. Reduce heat; cover and simmer until carrots are tender, stirring occasionally. Stir in green onions, salt and pepper and enjoy!

PS: I forgot to buy the green onions, so to add a little extra flavor, I added some grated Locatelli cheese--and some rosemary to help me remember these things . . . not sure if it helps or not. . .

Tuesday, April 7, 2009

Tasty Tuesday Asiago Cheese Bread!

I recently bought some delicious Asiago cheese bread from a local bakery and decided take a stab at making some of my own. So, on Saturday, when I had the whole house to myself for the day, I made this bread, based on my Kalamata olive bread recipe. It smelled incredible while it was baking, and tasted pretty darn good, too.

Asiago Cheese Bread

Mix together in a large mixing bowl and let set until foamy:

1 cup warm water
2 pkgs yeast
1 tsp sugar

Then add:

1 cup flour
1 1/2 cups grated Asiago cheese
1/4 tsp pepper
1 tsp salt
1/2 tsp garlic powder
1 egg
1/4 cup melted butter

Mix together and knead in more flour (about 3 cups) until you've got a smooth, non-sticky dough. Cover and let rise 2 hours until doubled in bulk. Punch down the dough and shape into a ball. Place in a greased glass or ceramic pie dish, flatten the ball and lightly grease the dough with a little butter or oil, then let rise, covered, until doubled in size. Bake 50 min in 350 degree oven. Brush the top with milk and bake for 10 more minutes.

Thursday, March 5, 2009

Jean's Mexican Hot Dish

You're all invited to visit Magical Musings where I'm guest blogging today! Come on over!

In the meantime, this recipe was sent to me by Donna, and, trust me, it's a good one!


Jean’s Mexican Hot Dish
9x13 pan – 350 degree oven – 45 minutes bake time
2 lbs. ground beef
½ cup chopped onions
2 cloves minced garlic
1 8 oz. can tomato sauce
1 28 oz. can diced tomatoes
1 2 ½ oz jar chopped black olives
1 pack taco seasoning
1 15 oz. pkg. cheese taco chips (I used Nacho Cheese Doritos)
1 12 oz. pkg. shredded cheddar cheese
1 8 oz. pkg. shredded mozzarella cheese
½ pint sour cream
Brown meat with onions and garlic.
Add sauce, tomatoes, olives, and taco seasoning.
Crush ½ pkg. of taco chips into bottom of 9x13 pan.
Layer on 4 oz. cheddar cheese, meat mixture, then mozzarella cheese.
Spread sour cream across top.
Top this with remaining taco chips (optional: do not add remaining chips until about 30 minutes into baking time – then the chips will not be quite as crunchy).
Bake for 45 minutes.
Remove from oven and sprinkle on remaining cheddar cheese.
Serve to your friends & family.
*Optional: Sprinkle chopped green onions across top.
Also, this dish is relatively mild. If you want a little more heat, add cayenne or hot sauce to taste.

Thursday, February 26, 2009

Need a break?

With all the hotties I've been posting lately, I think it's time to cool off for a while with another recipe! This one is pretty easy, but darn good.

Chicken with Herbs and Lemon

Mix together:
1 can cream of mushroom soup
Juice of one lemon
1 tsp dried basil
1 tsp dried oregano
1/2 tsp salt
1/4 tsp garlic powder
1/4 tsp black pepper

Place one chicken, cut up (you may want to remove excess skin to lower the fat content) in a baking dish and spread sauce over the top.
Bake uncovered for 2 hours at 350.
This dish makes its own gravy, which you can serve over noodles or potatoes.


PS: I'm also guest blogging on A Book Blogger's Diary today. I'd love to have you visit!

Wednesday, January 21, 2009

A little something for those cold winter nights...

Here it is, as promised! The guys in my family get all dreamy-eyed when I serve this stuff.

White Chicken Chili

4 cups water
4 tsp instant chicken broth
2 cans Great Northern Beans
2 boneless, skinless chicken breast halves
3 tsp ground cumin
1/4 tsp ground cloves
1/2 tsp red pepper flakes
1 cup chopped sweet pepper
3 cloves chopped garlic
1 large onion
2 tbsp olive oil
1/2 tsp ground cayenne
1 cup uncooked pasta shells or macaroni
1/2 cup sour cream
2 cups grated Monterey Jack cheese

In a large soup pot, saute onions in olive oil until soft. Add remaining ingredients except for sour cream, pasta, and cheese. Put chicken breasts in whole. Bring to a boil and then cover and reduce to simmer for about an hour until chicken is tender. Remove chicken and shred it using two forks. Return chicken to pot and add pasta. Cook for another fifteen minutes. Add one cup of cheese and stir until it melts. Serve topped with a dollop of sour cream and more grated cheese. Sprinkle with chives to make it look pretty and enjoy!

Thursday, January 15, 2009

Cold Days and Red Hot Chili Peppers

It's cold and snowy here. My feet are cold and the trip to the barn to feed the horses left my face numb. Sounds like a great day for some nice, hot chili!

Now I know everyone has their own favorite way to make chili, and most people are very firm in their beliefs about what should or should not be included in the recipe. That being said, if you're a non-pasta chili person, I just might convert you.

Cheryl's Tummy-warming Chili

1 lb lean ground beef
1 medium onion, chopped
2 tbsp butter
2 cloves garlic, minced
1 bay leaf
3 tbsp chili powder of your choice (I use Mexene)
1 tsp salt
1 tsp sugar
30 oz can light red kidney beans (undrained)
28 oz can diced tomatoes (pureed)
3 to 4 oz uncooked pasta of your choice

In a big soup pot, saute the onion in the butter, then add garlic and ground beef. Use the leanest beef you can find so you don't have to drain it. When the meat is browned, add remaining ingredients except pasta. My husband doesn't like chunks of tomato in his chili, so I run the tomatoes through the blender first. Bring to a boil then cover and reduce to simmer for 45 min, stirring occasionally. Then add pasta and cover; cook another 15 min, stirring frequently until pasta is done and chili is thick. If you use spaghetti, break it into thirds before you add it. Pasta shells work well, too. Serve with grated Colby Jack cheese on top. If you want it hotter, you can always add the hot sauce of your choice!

Next week I'll post my recipe for White Chicken Chili. In the meantime, keep warm!