Friday, March 3, 2017

Baked beans

I wanted to make some comfort food
for John and I knew he'd love this.



3 cups of dry navy beans (I used a blend)

6 hot dogs sliced into thin rings
** soak them all for 8 hours 
or soften the beans by boiling 
then simmering them for 10 minutes

In a crock pot:
1 medium yellow onion chopped
1 1/2 cups ketchup
1 1/2 cups brown sugar
1 1/2 cups water
1 tbsp ground mustard
1/2 cup molasses
salt to taste
and softened beans

Mix it well, cover and cook for 10-12 hours.
Stir occasionally near the end of the cooking time.

This can be made a day ahead 
and reheated on the stove on low heat.


"Bon Appetit!"



Sunday, January 8, 2017

Cheesy Asparagus Soup

I froze some asparagus
and never got around to using it.
New Years organizing required me
to get my freezer in order.
So I looked up a recipe
for frozen asparagus soup
and altered it to use items I had.
IT WAS YUMMMMMMMMMY.

Image result for cheesy asparagus soup

Ingredients:

2 packages (12 ounces each) frozen cut asparagus

1/2 onion or leek

Cook gently on medium/high until limp.
Puree and set aside.
Add some of the milk below if necessary.

1/4 cup butter
2 tablespoons all-purpose flour
1-1/2 teaspoons salt
3/4 to 1 teaspoon pepper
1 package of nacho cheese powder
OR 1 cup monterey jack cheese

Stir together until it creates a paste.

4 cups milk

In a large pot start bringing milk to a boil.
Add your cheese paste.
Whisk well.
Add the pureed asparagus.

Optional:
4 to 5 drops hot pepper sauce

Serve with crumbled bacon and extra cheese.

"Bon Appetit!"

Friday, October 28, 2016

gingered carrot soup

Image result for gingered carrot soup with rice

4 tbsp. margarine/butter
8 cups shaved carrot
4 stalks chopped celery
1 chopped red onion
2-4 tbsp. gingerbread seasoning or 8 tbsp. fresh grated ginger

  • Melt butter in large saucepan on medium.
  • Add the rest of the ingredients.
  • Cook for 5-10 minutes, stirring occasionally until onion is softened.
12 cups vegetable stock
4 tbsp. honey
1 tsp salt
1tsp pepper

  • Add remaining ingredients.
  • Bring to a boil
  • Reduce heat to medium/low
  • Simmer covered for 50 minutes stirring occasionally
  • Process with hand blender until it is the desired consistency
** you can puree in blender until smooth.

1 cup whole grain rice

  • Boil to desired doneness
  • Add to soup
  • Stir well and serve

NOTE:
This recipe called for me to add the rice to the soup with the salt and pepper using the soup to cook the rice and then puree EVERYTHING. I have changed the instructions for the likes of our family. I partly pureed the soup and will add the rice before serving.



"Bon Appetit!"

Saturday, October 22, 2016

pumpkin pie cheeseball

1 brick cream cheese
3/4 cup of pumpkin pie filling
1 cup powdered sugar

  • blend together well
  • chill well! overnight if possible.
  • roll in crushed cookie crumbs
  • serve with sliced apples, or small cookies.

Image result for pumpkin pie cheeseball


Bon appetite!

Thursday, February 25, 2016

Cranberry Chicken

I am thrilled with this recipe
because I always put cranberries out for the turkey dinner
and usually only 1 person eats any,
leaving me with a TON of leftovers.......













3/4 cup chopped carrot
3/4 cup of chopped onion

Place in crockpot.

1 can of cranberries (or whatever is left)
1/2 cup bbq sauce (hickory if you have it)
1/2 cup ketchup
1/3 cup brown sugar
2 tbsp. Dijon mustard
1 tbsp. lemon juice
1/2 tbsp dried crushed chillies (I used chili spice)

Mix in a large bowl

3-6 SKINLESS quarter chickens
***personally I think boneless skinless thighs or 2 cups of deboned leftover turkey/chicken would be amazing***

1 tsp dried sage
1/2 tsp garlic powder
1/2 tsp black pepper

Mix spices in a large Ziploc bag, and shake rinsed chicken in them.

Arrange chicken in crockpot.
Cover the meat with the sauce.
(if you have to layer the chicken ensure some of the sauce is on each piece)

Cook covered on low for 6 to 7 hours
or on high for 3 to 3 1/2 hours.

Remove chicken with slotted spoon

Rinse the veggies in a strainer with HOT water and serve as side dish. *** unnecessary if using deboned leftovers***

(found in Company's Coming - Chicken Now pg 99)

We served this with peas and rice.

"Bon Appetit!"

Monday, February 22, 2016

Apple Cake

  • 2 eggs
  • 1 cup coconut oil {or oil or butter}
  • 1 1/2 cups sugar
  • 1 teaspoon vanilla
  • 2 1/2 cups all-purpose flour
  • 2 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • diced apples (mine were frozen)
  • caramel topping - optional
  • walnuts - optional

  1. Preheat oven to 350 degrees
  2. Grease a 9×13 inch rectangular cake pan
  3. Beat oil and eggs until creamy
  4. Add sugar and vanilla and beat well
  5. Combine flour, cinnamon, salt and baking soda together in a bowl
  6. Slowly add flour mixture to the egg mixture
  7. and mix until thoroughly combined
  8. The batter will be very thick
  9. Fold in half of the diced apples
  10. Spread half the batter into the prepared pan
  11. Spread 1/4 of the leftover apples
  12. Spread the rest of the batter onto those apples
  13. Top with the last of the apples
  14. I added a few crushed walnuts on top
  15. I drizzled some caramel topping over the top
  16. Bake for 45 minutes or until cake is done in the center.
  17. Cool.



No caramel sauce on hand???
Caramel Glaze for the top:

  • 4 Tablespoons butter
  • 3 Tablespoons brown sugar
  • 3 Tablespoons white or raw sugar
  • 1 teaspoon vanilla
  • 2 Tablespoons milk
  • 1-2 Tablespoons confectioner’s sugar, sifted
  1. Heat butter, sugars, vanilla and milk over medium heat
  2. whisk constantly
  3. When it reaches a boil, boil for one minute
  4. whisk constantly
  5. Remove from heat and continue stirring 
  6. Add one tablespoon confectioner’s sugar to thicken.
    Use more if it needs to thicken more.
*Note: If you don’t have a whisk, then you should sift the confectioner’s sugar first to avoid lumps.

"BON APPETIT!"

A deep round dish will NOT work for this.... the apples make the center too gummy. Ensure you use the right pan! But YUMMMMMMMM


Saturday, February 20, 2016

Candy Cane Swirl Cheesecake

I have made this before and thought it would be a good idea for Christmas dessert 2015. Didn't quite turn out they way I wanted it to, but those that ate it enjoyed it.


Ingredients:

Cream Cheese Mixture:

3 packages (8 oz each) cream cheese, softened
3/4 cup sugar
1.5 tsp vanilla extract
3 eggs
42 Hershey's Kisses brand candy Cane Mint candies (divided 30/12)
1 Tbsp milk
1.5 cups sweetened whipped cream

Cookie Crumb Crust:

1.5 cups vanilla wafer cookie crumbs (approx 45 crushed cookies)
1 Tbsp sugar
1/4 cup (1/2 stick) melted butter

Directions:

1. Heat oven to 350F degrees. Prepare cookie crumb crust. Stir together wafer cookie crumbs and sugar in medium bowl; blend in melted butter. Press mixture onto bottom and 1/2 inch up side of 9" springform pan. Bake 8 minutes; cool.

2. Beat cream cheese, sugar and vanilla in large bowl until smooth. Add eggs, one at a time, beating well after each addition. Set aside 1/4 cup batter; spread remaining batter in prepared crust.

3. Remove wrappers for 30 candies. Place candies and milk in medium microwave-safe bowl. Microwave at Medium (50%) 1 minute, stir. If necessary, microwave at medium 15 seconds at a time, stirring after each heating until candies are melted and mixture is well blended when stirred. Gradually blend reserved cheesecake batter into candy mixture. Drop candy mixture by table spoonfuls onto vanilla batter. Gently swirl with knife for marbled effect.

4. Bake 45-50 mins or until center is almost set. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely, remove
side of pan. Cover; refrigerate until chilled. Garnish with whipped cream and remaining candies. Cover; refrigerate leftovers.

Makes 12 servings.