Archive for category Food/Recipes
I’m a huge fan of The Pioneer Woman. I watch her show on the Food Network whenever I have time. I’ve made quite a few of her recipes and they have all been delicious. A few weeks ago there was an episode where she made cheesy garlic bread. It looked so good and so simple to make.
Last night I was making potato soup and wanted something to go with it. The cheese bread episode popped into my head and I thought it would go perfect with the soup. I, however, couldn’t remember the exact ingredients and I didn’t have time to go online to find the recipe. So I made up my own concoction based on The Pioneer Woman recipe. And may I just say…It was AMAZING. Probably the best garlic cheese bread I have ever had. I only made a small batch since there was only 2 of us eating. Here is how I threw it all together:
2 Slices Sourdough Bread
Handful of Sharp Cheddar Cheese
Handful of Mozzarella Cheese
A Few Shakes of Lawrys Garlic Salt (probably about 1-2 tsp, divided in 1/2)
1 tsp Basil
2 T Butter, melted
2 scoops Mayo (about 1/4 cup or enough to bind other ingred. together)
Melt butter and add 1/2 garlic salt then brush over slices of bread. While you are letting the butter soak in, mix together both cheeses, rest of garlic salt, basil and mayo. Spread cheese mixture over both slices of bread. Bake in a 350 degree oven for 10-15 minutes or until cheese is melted. Then move rack close to broiler and broil on HI for 5 minutes or until cheese is golden and bubbly. Remove from oven and cut into slices. Enjoy!!
By the way…My son absolutely will NOT eat mayo. But he never knew that I put it into this recipe and said it was the best cheese bread ever. You really can’t taste the mayo, it is just to bind the ingred. together.
Made my first batch of granola tonight. Thought I would share the recipe. It was delicious! This recipe comes from A Farmer’s Daughter cook book by Dawn Stoltzfus. She did a book signing a few weeks ago at the book store where I work. After tasting some of the recipes she made and brought with her, I had to buy the cook book.
3 cups rolled oats
1/2 cup dry roasted peanuts (I substituted pecans and almonds)
1/2 cup flaked coconut
1/4 cup wheat bran or germ
1/4 whole flax-seed
1/2 cup peanut butter
1/2 cup brown sugar, firmly packed
1/4 cup salted butter
2 Tbsp. honey
1/4 tsp. salt
Preheat oven to 350 degrees.
Toss together oats, peanuts, coconut, wheat bran/germ, and flax-seed.
In a small saucepan, heat peanut butter, brown sugar, butter, honey, and salt for 3 minutes over medium heat. Remove from heat and pour over oat mixture. Toss to coat. Spread mixture evenly on a lightly greased jelly roll pan. Bake for 15-20 minutes or until lightly browned, stirring every 10 minutes. Yields 5 cups.
I doubled this recipe so that I wouldn’t run out so quick. And I enjoyed some right out of the oven in a bowl with Almond Milk. So yummy!!! Would also be good on yogurt. Enjoy!
Made these for treats for Cade’s class tomorrow to help him celebrate his birthday. Sure hope they enjoy them!
Warning…..There is not 1 part of this recipe that is healthy. But they are delicious!
1 1/2 cup oil
3 cups sugar
1 1/2 cup milk
1 1/2 TBSP vinegar
1 TBSP vanilla
1 1/2 cup cocoa
1 TBSP salt
1 1/2 cup hot water
7 1/2 cups flour
1 TBSP soda
Mix together vinegar and milk; let set. Mix soda in water. Mix everything together, adding flour last. Drop onto cookie sheet. Bake at 350 for 10 minutes.
2 egg whites
2 TBSP Vanilla
2 TBSP flour
2 TBSP milk
4 cups powdered sugar
1 1/2 cup crisco (I substituted butter instead of crisco, used same amount recipe calls for)
Beat egg whites until stiff. Add rest of ingredients.
I love this recipe! It is always a huge hit when I take it to cookouts. You can put it on hamburgers, hotdogs, egg sandwiches, lunch meat sandwiches, or even use it as a salsa. Enjoy!
36 Hot Peppers (I use Hungarian Wax Peppers that I grow in my garden)
1 Quart Yellow Mustard
1 Quart White Vinegar
5 Cups Sugar
1 1/2 Cups of Flour
2 Cups Water
CAUTION****Be sure to wear gloves when working with peppers*****
Grind peppers, seeds and all, in food processor. Combine with mustard, sugar, and vinegar. Bring to a boil. Mix flour with water for thickening. Add to boiling ingredients and cook until desired thickness (will thicken some after processing). Process jars in boiling water bath for 15 minutes.
My pepper plants are overflowing. How about yours? I never seem to have problems with peppers, they grow in abundance in my garden. I am very thankful for that. However, with me being the only one in my house who eats them, I have to do some quick thinking on what to do with them once they are ready to be picked. For the last 2 years I have banana peppers and Hungarian wax peppers. I grew the wax peppers specifically to make hot pepper butter. I will post about that sometime this week. But let me just tell you, it is delicious! Last year I canned so much that I really didn’t need to can more this year. But for some reason I still planted them. So now to figure out what to do with them. If all else fails, can pepper rings for sandwiches, pizza, or salads.
This was very easy. I ended up with 8 pints of peppers.
- 4 cups of water
- 4 cups of white vinegar
- 1 cup sugar
- pinch of turmeric (mainly for color, optional)
- 4 cloves of garlic cut in half (you can also use a whole clove. just depends on how much you like garlic)
- pickling salt-1 tsp for each pint ( I used sea salt because I didn’t have pickling salt)
- olive oil-1 tsp for each pint
Heat the water, vinegar, sugar, and turmeric till boiling. In the meantime sterilize jars and add 1/2 garlic clove to each pint. Pack jars with pepper rings. Top with salt and olive oil. Then add vinegar mixture to 1/4th inch of top of jar. Make sure to get rid of air bubbles. Wipe rim of jar clean before adding lid and ring. Put in water bath for 10 minutes.
This is the first time I have ever used this recipe so I’m anxious to see how it turns out. I got this recipe from 2 different places and just combined them. Both recipes were from the Complete Book of Home Preserving by Ball.
Anyone else have any good recipes for canning peppers? Would love to hear them.
I found this recipe in a magazine the other day and decided I just had to make it. I cut the recipe in half though because I didn’t have enough berries on hand to make the whole thing. It was delicious and Cade loved it. Thought I would share.
2 pints strawberries hulled and quartered
1 pint blueberries
1 cup sugar (divided)
1 tbsp cornstarch
3/4 cup flour
1 tsp baking powder
1/2 tsp salt
1/4 cup milk
1/2 tsp vanilla
6 tbsp butter, melted
1. Preheat oven to 375. In a bowl combine all berries, 1/3 cup plus 2 tsp sugar and cornstarch. Let sit for 10 minutes.
2. In another bowl, mix flour, 1/2 cup sugar, baking powder and salt. In a third bowl, stir egg, milk, vanilla and butter. Add dry ingredients. Stir well.
3. Place six, 6-oz. ramekins on a baking sheet. Divide fruit evenly and top each with spoonfuls of batter. Bake 25 to 30 minutes, until tops are golden brown. Cook 5 minutes; serve.
As you can see by my picture, I did not use ramekins. I used my mini baker from Pampered Chef. Love Love Love my mini baker. Since I used a different baker, I had to bake it longer than the 25-30 minutes. It was probably more like 40 minutes maybe even 45. I set my timer for the 30 minutes and when I checked it the first time I could tell that its was still a little gooey in the middle. So I stuck it back in for a little longer. It came out perfect and looks delicious, don’t you think? Enjoy!
Do you know what isn’t fair? The extremely short season of certain fruits. Namely strawberries. And I’m not talking about the strawberries that travel hundreds of miles on a truck to make it to a local grocery store near me. I’m talking about local grown berries that are picked and in the store or roadside market within 24 hours. And the best is when you can get out to a local farm and pick your own but I haven’t done that for years. For any of you who love fresh strawberries you know what I’m talking about. Every year I am determined that I want to make strawberry preserves for the freezer. And every year the season comes and goes before I know it. If it could be just a few weeks longer, I would be very appreciative. But I guess it’s one of those things where if I would have access to fresh strawberries for a longer period of time they wouldn’t be as special and I wouldn’t be as eager to partake in such scrumptiousness. I will usually get a quart or two and we will have strawberries in our cereal and also strawberry shortcake for a few days. I cheat and do not make my own shortcake. We buy the little cakes you find in the store. I top it all with a little sugar and add some Almond Milk. Delicious! I also like to add blueberries since they are in season around here right now also. I have been known to fix strawberry shortcake for supper. Not as a dessert but for the main meal. Hey, it’s summer and those berries won’t be here forever so why not!!!
Do you wish strawberry season was longer? Do you have a favorite fruit with a short season that you wish you could eat all year?