recipes

Sunday, November 27, 2016

VEGETABLE SOUP

Ingredients


  • 2 large onions, chopped
  • 4 celery ribs, chopped
  • 1 large green pepper, seeded and chopped
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 4 cups water
  • 1 can (28 ounces) diced tomatoes, do not drain
  • 2 cans of tomato soup
  • 2 cups dices red potatoes
  • 2 bags of frozen mixed vegetables
  • 1 bag of lima beans- optional
  • 1 bag of frozen corn
  • 2 teaspoons chicken bouillon granules
  • 1-1/2 teaspoons dried parsley flakes
  • 1 teaspoon salt
  • 1 teaspoon dried marjoram
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon pepper

Directions

  1. In a Dutch oven, saute the carrots, onions, celery and green pepper in oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in the remaining vegetables. Bring to a boil.
  2. Reduce heat; cover and simmer for 1 to 1-1/2 hours or until vegetables are tender. Discard bay leaf.Yield: 14-16 servings (4 quarts). 
  3. serve with crackers or cornbread

CHOCOLATE TWINKIE CAKE




TWINKIE CAKE
1 box chocolate cake mix
1 can milk chocolate frosting
filling:
5 tablespoons flour
1 cup milk
1/4 tsp salt
1 teaspoon vanilla
1 cup granulated sugar
1/2 cup shortening
1/2 cup margarine
1/2 tsp salt
How to Make It :
bake cake according to package directions. when cake is completely cooled, turn cake out of pan onto a large plate or platter. (i usually use a cutting board). if the cake is really moist, put the cake in the freezer for a couple minutes and it should pop right out!
cut the thickness of the cake in half with a large knife or cake leveler. using a second plate, remove the top of the cake and set aside. flip the bottom half of the cake back into the cake pan. for this part, you can make the cake all fancy and do multiple layers if you want to. it’s all about what you want ðŸ™‚
In a medium saucepan cook 5 T flour, 1 c milk, 1/4 tsp salt until thick. when i say thick, i mean kind of like a thin gravy. When it is too thick it doesn’t beat up as nicely in the end. Remove from heat and add 1 tsp vanilla. Let cool completely. I usually put it in the refrigerator to cool while I do the next step.
In a medium bowl, cream together 1 c granulated sugar, 1/2 c crisco, 1/2 c margarine and 1/2 tsp salt.
When the “gravy” is cooled completely, add it to the bowl of creamed ingredients and beat for 10 minutes. It should be fluffy and the consistency of twinkie filling.
this recipe makes around 2 cups of fluff. It would be enough to have a 1/2 inch of filling in a 9×13 cake.
spread the cream filling on the bottom cake layer, leave 1/4 inch of space around the outside of the cake. the cream will spread out when the top layer is put back on.
carefully flip the top layer back onto the cake. frost as you normally would. if you are going to do a cake with multiple layers, i would recommend putting the cake in the freezer so the twinkie filling sets up and does not mix with the frosting if it squeezes out of the sides.
another note – the cake doesn’t need to be refrigerated. it keeps fine for the normal lifespan of a cake

SAUSAGE BISCUIT CASSEROLE W/ EGG

Ingredients










 
1 can FLAKY biscuits




1 pound of pork or turkey sausage ground well and cook til brown 




6 eggs




      
3/4 cmilk




1 cup shredded mozzarella cheese




1 cup shredded cheddar chesse




salt & pepper to taste

Directions Step-By-Step

1
Preheat oven to 325 degrees. Grease a 9x13 pan and set to the side.
2
Brown pork sausage and drain. While browning sausage, open biscuit can and place in baking dish. I cut them all in half. Mix together eggs and milk. Add Salt & Black pepper to taste to the egg mix.
3
Put sausage over biscuits. Then pour egg mix over biscuits. Spread cheese over top evenly.
4
Bake in Oven for 25 to 30 minutes. Let dish sit for 5 m

SAUSAGE BISCUIT CASSEROLE W/ EGG

Ingredients










 
1 can FLAKY biscuits




1 pound of pork or turkey sausage ground well and cook til brown 




6 eggs




      
3/4 cmilk




1 cup shredded mozzarella cheese




1 cup shredded cheddar chesse




salt & pepper to taste

Directions Step-By-Step

1
Preheat oven to 325 degrees. Grease a 9x13 pan and set to the side.
2
Brown pork sausage and drain. While browning sausage, open biscuit can and place in baking dish. I cut them all in half. Mix together eggs and milk. Add Salt & Black pepper to taste to the egg mix.
3
Put sausage over biscuits. Then pour egg mix over biscuits. Spread cheese over top evenly.
4
Bake in Oven for 25 to 30 minutes. Let dish sit for 5 m

Monday, November 21, 2016

Twinky Cake

 1 box of devils food cake mix
1 can chocolate frosting

filling:
5 tablespoons flour
1 cup milk
1/4 tsp salt
1 teaspoon vanilla
1 cup granulated sugar
1/2 cup shortening
1/2 cup margarine
1/2 tsp salt


bake cake according to package directions. when cake is completely cooled, turn cake out of pan onto a large plate or platter. (i usually use a cutting board). if the cake is really moist, put the cake in the freezer for a couple minutes and it should pop right out!

cut the thickness of the cake in half with a large knife or cake leveler. using a second plate, remove the top of the cake and set aside. flip the bottom half of the cake back into the cake pan. for this part, you can make the cake all fancy and do multiple layers if you want to. it's all about what you want :)

In a medium saucepan cook 5 T flour, 1 c milk, 1/4 tsp salt until thick. when i say thick, i mean kind of like a thin gravy. When it is too thick it doesn't beat up as nicely in the end. Remove from heat and add 1 tsp vanilla. Let cool completely. I usually put it in the refrigerator to cool while I do the next step.

In a medium bowl, cream together 1 c granulated sugar, 1/2 c crisco, 1/2 c margarine and 1/2 tsp salt.

When the "gravy" is cooled completely, add it to the bowl of creamed ingredients and beat for 10 minutes. It should be fluffy and the consistency of  filling.

this recipe makes around 2 cups of fluff. It would be enough to have a 1/2 inch of filling in a 9x13 cake.

spread the cream filling on the bottom cake layer, leave 1/4 inch of space around the outside of the cake. the cream will spread out when the top layer is put back on.

carefully flip the top layer back onto the cake. frost as you normally would. if you are going to do a cake with multiple layers, i would recommend putting the cake in the freezer so the twinky filling sets up and does not mix with the frosting if it squeezes out of the sides.

Wednesday, November 16, 2016

sweet potato rounds

Ingredients
  • 2 pounds of sweet potatoes
  • 4 tablespoons of unsalted butter
  • 1/2 teaspoon salt
  • 1 teaspoon of nutmeg
  • For the maple pecan sauce:
  • 1/2 cup maple syrup
  • 1/2 cup chopped pecans
Instructions
  1. Preheat the oven to 425. Have ready a roasting pan.
  2. Peel and slice the sweet potatoes into 1" thick slices, and scatter them on the roasting pan, not touching.
  3. Melt the butter, and drizzle it on top of the sweet potatoes. Sprinkle on the salt and nutmeg. Toss to coat, and then redistribute on the pan in a single layer, not touching.
  4. Roast for 20 minutes.
  5. Flip with tongs, and roast for another 20 minutes.
  6. The potatoes are done when they're golden brown and crisp, and the insides are light and fluffy.
  7. To make the maple pecan sauce: bring the maple syrup to a boil in a small sauce pan.
  8. Add the pecans.
  9. Wait for the sauce to come back to a boil, cook for 1 minute, and then remove from heat.
  10. Pour the sauce over the sweet potatoes and serve.

THANKSGIVING DRESSING


1 pan of cornbread pre- made(I use my cast iron skillet)
1 large onion, diced
2 stalks celery, diced
1 large bell pepper, diced
2 cans cream of celery soup
2 cans cream of chicken soup
6 cups of  chicken broth
4 eggs
Salt and pepper to taste
1 tablespoon of poultry seasoning
1ts of sage

Butter for topping after it comes out of the oven

Cook cornbread. Allow cornbread to cool.
Crumble cornbread fine. Add cut-up onion, bell pepper and celery. Mix.
Stir in cream of chicken soup, cream of celery soups and chicken broth. Mix well.
Add salt, pepper and eggs and spices. Mix. Note: Make sure that all ingredients are combined well. Pour into greased pan. Top dressing with butter. Bake at 350 degrees for 30 to 35 minutes until top turns golden brown and the dressing is firm on top.

Monday, November 14, 2016

BEEF STEW

  • 1/2 cup of flour
  • 3 Tablespoons Olive Oil
  • 1 Tablespoon Butter
  • 2 pounds Stew Meat
  • 1 whole Medium Onion, Diced
  • 1 tb Garlic powder
  •  4 cups Beef Stock (or 4 Cups Water + 4 Beef Bouillon Cubes)
  • 2 cups Water (add nore, If Needed)
  • 1 Tablespoon Worcestershire Sauce
  • 2 Tablespoons Tomato Paste
  • 1/2 teaspoon Paprika
  • 1/2 teaspoon Salt
  • 1 ts  Black Pepper
  • 1-1/2 teaspoon Sugar
  • 4 whole Carrots, Washed, Unpeeled, And Roughly Sliced
  • 4 whole New Potatoes, Quartered
  • Minced Parsley (optional)
dredge meat in flour.
Heat oil and butter in a large pot over medium-high heat. Brown meat in two batches, setting aside on a plate when brown. Cut pieces in half. Set aside.

Add diced onions to the pot. Stir and cook for two or three minutes until softened, then add garlic for another minute. Pour in beef stock, then add Worcestershire, tomato paste, paprika, salt, pepper, and sugar. Add beef back into the pot. Stir to combine. Cover and simmer for 1 1/2 to 2 hours.

: The liquid should cook down to a thicker state. If it gets too thick/reduces too much, add additional water as needed.

Add carrots and potatoes, then cover and cook for an additional 30 minutes. (If stew gets dry, just add a cup of hot water at a time to replenish the liquid.) Taste and adjust seasonings as needed.

Serve in bowls next to Fresh hot rice

Thursday, November 10, 2016

SAUTEED CHICKEN TENDERLOINS

INGREDIENTS:

  • 1 lb chicken tenders or cut chicken breasts
  • 1 Packet of  Italian dressing
  • 2 tablespoons honey
  • 2 teaspoons lime juice
  • 1/2 cup of chicken broth

DIRECTIONS:

  1. Place chicken tenderloins into a large plastic bag with wet ingredients. Marinate in refrigerator for at least one hour.
  2. Add chicken and liquid to a large skillet. Cook over medium heat until liquid is reduced and chicken is golden in color, but not dry. Be sure to turn chicken throughout the cooking process.
  3. about 20 minutes

JERK RUB

Ingredients
  • 2 teaspoons onion powder
  • 2 teaspoons cayenne pepper
  • 1 teaspoon paprika
  • 1/2 teaspoon dried crushed red pepper
  • 2 teaspoons dried thyme
  • 1 tablespoon garlic powder
  • 2 teaspoons dried parsley
  • 1/2 teaspoon black pepper
  • 2 teaspoons salt
  • 2 teaspoons sugar
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon ground allspice


  1. Stir to combine all ingredients and store in an airtight container.
double recipe if needed and hand out as gifts

Tuesday, November 8, 2016

BAKED ZITI

INGREDIENTS
  • 1 pound ziti  pasta
  • Olive oil
  • 1 pound ground beef or pork
  • 1 large onion, chopped
  • 3-4 garlic cloves, chopped
  • 1 Tbsp fresh rosemary (or basil), minced
  • 1 Tbsp Italian seasoning
  • 1/2 teaspoon red pepper flakes
  • 1 large jar of marinara sauce (about 32 ounces) or make your own tomato sauce
  • 1/2 pound of monterey jack cheese
  • 1 can of tomato soup

METHOD

1 Boil the pasta: Heat a large pot of water (2 quarts of water) to a strong boil. Add a tablespoon of salt. Add the pasta and cook at a rolling boil, uncovered, until the pasta is al dente—edible but still a little firm to the bite.
Drain the pasta through a colander. Toss with a little olive oil so the pasta does not stick together while you make the sauce.
2 Brown the meat: While the water is heating in the previous step, start on the sauce. Heat a tablespoon of olive oil in a large sauté pan on medium-high heat. When the oil is shimmering hot, add the bulk sausage or ground meat. Break up any large chunks as it cooks. Brown well.
Don't stir that often or it will be more difficult for the meat to brown. If you are using ground beef or pork instead of sausage, sprinkle with a little salt.
3 Add onions and sauté, then add garlic, spices, then tomato sauce and soup: When the meat is mostly browned, add the onions and stir well to combine. Sauté everything until the onions are translucent and beginning to brown, about 4-5 minutes.
Add the garlic, rosemary or basil, Italian seasoning and red pepper flakes and stir to combine. Cook 1 minute, then add the tomato sauce and stir well. Bring to a simmer.
4 Preheat the oven to 350°F.
5 mix it all together in casserole dish: Spread a thin layer of sauce in the bottom of a 9x13-inch casserole pan, then add the cheese to the top

6 Bake 10 min: Bake in oven at 350°F just until the cheese is melted, ayou dont wanna dry it out.

Tuesday, November 1, 2016

APPLE PIE BREAD PUDDING




INGREDIENTS
  • 14 oz French bread (day old)
  • 1¾ lb gala apples
  • 4 Tbsp butter
  • 2½ Tbsp flour
  • 2 tsp apple pie spice
  • ¾ cup brown sugar
  • 1 cup water
  • 5 eggs
  • 4 Tbsp unsalted butter, melted
  • 2¼ cups  milk- any kind
  • 2 tsp vanilla extract
  • ½ cup brown sugar
  • 1 tsp cinnamon

INSTRUCTIONS
  1.  cut bread into ½ inch cubes and spread it out on a large baking sheet. Leave it out to get stale for about a day.
  2. Apple Pie Filling:
  3. Peel, core and dice apples.
  4. In a medium sauce pan, over medium heat, melt butter. Add flour and stir well with a whisk. Add ¾ cup of brown sugar and stir well.
  5. Add diced apples, apple pie spice and water, stir and cover. Cook over medium heat until the apples are soft, stirring occasionally. (10-15 minutes.)
  6. Take off heat and strain through a strainer, don't throw away the juices. You will be using the juice to top off cooked bread pudding.
  7. Let the cooked apples cool a bit.
  8. Bread Pudding:
  9. Preheat the oven to 375 and lightly grease a 9x13 casserole dish.
  10. Spread stale bread in the baking dish evenly. Spread apples all over the bread evenly. Move it around a little to let some apples get between the bread.
  11. In a large mixing bowl, whisk eggs, milk, melted butter, vanilla extract, ½ cup of brown sugar, apple pie spice, and cinnamon.
  12. Pour egg mixture all over the bread and apples. Press down on bread lightly and put in the oven.
  13. Bake for 35-40 minutes. You can check for doneness by touching in the center, if it feels dense and firm, the eggs are cooked.
  14. Pull bread pudding out of the oven and pour saved juices from cooking apples all over the bread pudding.
  15. Serve bread pudding warm and with a school of vanilla ice cream on top.

LEMON POUND CAKE

  • ingredients
  • 1½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (2 sticks) butter, softened at room temperature
  • 1 cup sugar, plus ¼ cup for glaze
  • 4 eggs
  • 2 teaspoons pure vanilla extract
  • ¼ cup lemon juice for cake, plus ¼ cup for syrup and 2 tablespoon for glaze
  • ½ cup greek yogurt
  • zest of one lemon
  • ½ cup powdered sugar
  • instructions
  • In a small bowl whisk together the flour, baking powder and salt. Set aside.
  • In the bowl of a stand mixer fitted with a paddle attachment (or you can use a hand mixer,) cream the butter and cup of sugar until smooth Add the eggs one and a time followed by the vanilla.
  • Slowly add the dry ingredients and mix until almost combined. Fold in the lemon juice, zest and yogurt, finish mixing on low until combined.
  • Pout batter into a buttered/floured 9 inch loaf pan. Bake at 325F for 1 hour and 15 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  • For the syrup:
  • Stir together ¼ cup of lemon juice and ¼ cup sugar until sugar has dissolved.
  • For the glaze:
  • Gradually add the lemon juice to the powdered sugar until desired drizzling consistency is reached.
  • To complete: