Wednesday, December 29, 2010

Apple Cider Donuts

Apple Cider Donuts


2 cups sugar

1 Tbl plus 2 tsp cinnamon

1 1/2 cups apple cider

2 tsp baking powder

1 tsp salt

3 1/2 cups flour

4 Tbl unsalted butter, melted

2 large eggs plus 1 large egg yolk

6 cups vegetable oil, for frying



1. Line baking sheet with parchment. Line a large plate with paper towels. In a paper bag, combine 1 cup sugar and 1 Tablespoon cinnamon; shake to mix well. Set aside.

2. Bring cider to a boil over medium heat. Cook, stirring occasionally, until cider has reduced to 1/2 cup, about 20 minutes. Let cool to room temperature.

3. In a large bowl, whisk baking powder, salt, 1 cup flour and remaining sugar and cinnamon until well combined. In a small bowl, whisk butter, eggs, yolk and cooled cider mixture until well combined. Add cider mixture to flour mixture; whisk until smooth. Add remaining 2 1/2 cups flour and mix until just combined. Dough will be slightly sticky. Refrigerate 10 minutes.

4. Pour oil into a large pot and attach a candy thermometer to side. Heat oil over medium-high heat until it reaches 375, watching and adjusting as needed to keep oil from overheating.

5. Turn dough out onto a well floured counter top and coat finger-tips with flour. Pat dough out to 1/2 inch thickness. Using a doughnut cutter or 2 round cookie cutters(one large and one small), cut out doughnuts and holes. Transfer both to lined baking sheet. Gather scraps and re-pat dough, cutting as many doughnuts as possible.

6. Working in batches, carefully slide doughnuts into hot oil. After about 1 minute, doughnuts will rise to surface and begin to brown. At that point, turn over and fry 1 1/2 minutes longer. Transfer to lined plate to drain. Bring oil back to 375 before frying another batch. When doughnuts have cooled 1 minute, add to bag with cinnamon and sugar and toss to coat. Remove to a clean plate and serve.



Makes about 15 doughnuts and 15 doughnut holes.

Thursday, November 11, 2010

Root Beer Barbecue Beef Sandwiches

1 boneless beef rump roast (4lbs)
2 cups barbecue sauce
1 cup root beer
sandwich buns

In a 4 quart slow cooker, place the beef. In a 4 cup measuring cup or bowl mix 1 1/2 cups of the barbecue sauce and root beer; pour over beef.
Cover; cook on low heat setting 10-12 hours.
About 20 minutes before serving, remove beef from the slow cooker; place on large plate. Pour juices from slow cooker into 12 inch skillet. Cook over medium-high heat about 15 minutes, stirring occasionally, until juices are thickened and reduced to about 3 cups. Meanwhile, shred beef with 2 forks; return to slow cooker. Stir remaining 1/2 cup barbecue sauce into reduced juices in skillet; pour over shredded beef in slow cooker. Spoon about 1/2 cup beef mixture into each bun.

Friday, October 29, 2010

Pumpkin Coffee Cake

1 pkg 16oz pound cake mix
3/4 cup canned pumpkin
6 Tbl water
2 eggs
2 tsp pumpkin pie spice
1 tsp baking soda
Topping:
1/2 cup chopped pecans
1/2 cup packed brown sugar
1/4 cup flour
3 tsp butter, melted

In a large bowl, combine the first 6 ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour half of the pumpkin mixture into a greased 9" square baking pan.
In a small bowl, combine the topping ingredients; sprinkle half over the batter. Carefully spread with remaining batter. Sprinkle top with remaining topping.
Bake at 350 for 35-40 minutes or until toothpick inserted near the center comes out clean.

Serves 9

ENJOY!

Steak Salad

2 whole Rib-eye or Strip Steaks, Extra fat trimmed
FOR THE DRESSING/MARINADE
3/4 cups canola oil 3 Tbl red wine vinegar
1 Tbl balsamic vinegar 1 Tbl Worcestershire sauce
2 Tbl soy sauce 2 Tbl lime juice
2 Tbl sugar 3 cloves garlic minced
1 Tbl fresh minced ginger 1/2 tsp hot chili oil
1 tsp kosher salt black pepper to taste
_______
FOR THE ONION STRINGS
2 whole onions, sliced as thinly as possible
2 cups buttermilk
2 cups flour
1 Tbl salt
1/2 tsp cayenne pepper
1 quart canola oil
black pepper to taste
______________
FOR THE CANDIED PECAN BITS
1/2 cup chopped pecans
1 cup sugar
2 Tbl water
____________
FOR THE SALAD
Purchase a Bag o Salad your favorite blend
small grape tomatoes
3/4 cups crumbled blue cheese

To make the dressing/marinade, combine all the ingredients and mix well; taste and adjust seasonings to taste.

Place steak in a plastic ziiper bag. Pour half the marinade and seal. Refrigerate and for at least 2 hours.

Prepare the onion strings; Place in a baking dish and cover with buttermilk and soak for at least 1 hour.

Make the candied pecans; Spread pecans on a baking sheet. Add sugar and water to a small saucepan over medium heat. Cook to 280 degrees, or until dark and clear amber in color, about 5 to 6 minutes. Pour mixture over pecans and quickly stir/poke with a fork to evenly distribute mixture all over the pecans. Allow to cool completely.

Make the onion strings: Combine dry ingredients and set aside. Heat oil to 375 degrees. Grab a handful of onions, throw into the flour mixture, tap to shake off excess and plunge into hot oil. Fry for a few minutes until golden and remove to paper towel lined plate. Repeat until all onions are cooked.

Grill the steak over medium-high heat until medium rare, about 2 minutes on each side. Remove from heat and allow to rest 10 minutes. Slice steak against the grain in thin slices.

In a large bowl, add salad mix, cherry tomatoes, and blue cheese. Add a little dressing and toss to combine. Add more if needed. Add candied pecans at the end and toss to to combine.

Heap salad on a plate, making sure to get plenty of blue cheese, tomatoes and pecans on each plate. Add half the steak to the top of each plate, then top with onion strings.

Serves 4

ENJOY!

Grilled Bacon Wrapped Tilapia

8 slices bacon
4 (5 to 6 oz each) Tilapia fillets or you could use haddock
1 tsp dried parsley
1 tsp dried sage leaves crushed (don't use ground sage)

Place the bacon slices between several layers of paper towels. Microwave on HIGH 1 to 2 minutes to partially cook.

Coat grill rack with nonstick cooking spray. Preheat grill to medium-high. Sprinkle fillets with parsley and sage and salt and pepper to taste. Wrap 2 bacon slices around each fillet and secure with toothpicks.

Place fillets on grill. Grill 3 to 4 minutes per side or until bacon is crisp and fish flakes easily with a fork.

Serves 4

ENJOY!

Pumpkin Cloverleaf Rolls

3 3/4 cups flour
1 pkg or 2 1/4 tsp instant or bread machine yeast
1 tsp salt
1/4 cup milk
1/4 cup honey
1/2 cup canned or frozen pureed pumpkin
1 large egg
1/2 cup warm water
1/2 cup butter

In a large bowl, mix together flour, yeast, and salt, and set aside.
Pour the milk into a microwave safe bowl or 4 cup glass measuring cup and microwave on high 30 seconds. Whisk in the honey, pumpkin, egg and water. (The liquid mixture should be less than 110 degrees, anything hotter might kill the yeast.)
Blend the squash mixture into flour mixture until you have a soft dough. Cover with plastic wrap and refrigerate for at least 1 hour.
2 Hours before baking, turn the dough out onto a floured surface and knead the dough until smooth. Melt the butter and set it aside in a small bowl. Divide the dough in half, then divide each half into 6 portions. Divide each portion into 3 pieces. With floured hands, roll each piece into a ball and dip it into the melted butter. Place 3 balls in a muffin cup. Continue until all 12 muffin cups are filled.
Drizzle or brush each roll with leftover butter. Let the rolls rise in a warm spot (I use my heating pad on high) until they're double in size, about 1 to 1 1/2 hours. The 3 balls of dough will rise together to form a cloverleaf shape.
Heat the oven to 350 and bake rolls until golden, about 15-17 minutes.
Makes 1 dozen rolls

ENJOY!

Tuesday, October 19, 2010

Scallop 'n' penne casserole

1 1/2 cups uncooked penne pasta
1 17 oz jar Alfredo sauce
12 oz bay scallops
1 medium yellow squash, sliced
1 medium zucchini, sliced
1 Tbl dried parsley flakes
1/4 tsp garlic
1 1/2 cups shredded mozzarella cheese

Cook pasta according to package directions. Meanwhile, in a large bowl, combine Alfredo sauce, scallops, squash, zucchini, parsley and garlic. Drain pasta; add to sauce mixture and toss to coat. Transfer to a greased 9 x 13 baking dish. Sprinkle with cheese. Cover and bake at 325 for 35 minutes.
Serves 6

You could use 1 1/2 cups chopped imitation crabmeat or shrimp instead of the scallops.

ENJOY!

Saturday, October 16, 2010

Pumpkin Cheese Coffee Cake

2 cups sugar
2 eggs
1 1/4 cups canned pumpkin
1/4 cup vegetable oil
1/2 tsp vanilla extract
2 1/4 cups flour
2 tsp cinnamon
1 tsp baking soda
1/2 tsp salt
FILLING:
8 oz cream cheese, softened
1 egg
1 Tbl sugar
TOPPING:
3/4 cup flaked coconut
1/2 cup chopped pecans
1/4 cup packed brown sugar
1/4 tsp cinnamon

In a large mixing bowl, beat sugar, eggs, pumpkin, oil and vanilla. Combine the flour, cinnamon, baking soda and salt; add to egg mixture and mix well. Pour into a greased 13 x 9" baking pan. In a small mixing bowl, beat cream cheese, egg and sugar until smooth. Drop tablespoonfuls over batter; cut through batter with a knife to swirl. Combine topping ingredients; sprinkle over top. Bake at 350 for 35 to 40 minutes or until a toothpick comes out clean.

ENJOY!

Thursday, October 14, 2010

Grammie Leach's Cheeseburger Pie

1 - 2 crust 9" pie crust
8 oz can tomato sauce
1 sm onion, chopped
1 sm green pepper, chopped
1 tsp oregano
1 tsp basil
2 tsp minced garlic
8 oz shredded cheddar cheese
2 lbs hamburger

Brown hamburger, onion and pepper. Drain off fat. Add oregano, tomato sauce, basil. Pour into pie crust. Top with cheese. Top with 2nd crust. Bake at 400 for 10 minutes; reduce heat to 350 for 30 minutes.

ENJOY!

Monday, October 11, 2010

Pumpkin Waffles

2 cups Hungry Jack complete extra light & fluffy pancake mix
1 1/4 cup water
1/4 cup canola oil
1 egg
1/4 cup pumpkin
1 tsp pumpkin pie spice

Mix all together and follow your waffle iron directions for cooking.

ENJOY!

Wednesday, October 6, 2010

Apple Oatmeal Cookies

3/4 cup butter or margarine, softened
1 cup sugar
1/2 cup packed brown sugar
1 tsp vanilla
2 eggs
1 3/4 cups flour
1 tsp baking soda
1 1/2 tsp cinnamon
1/2 tsp salt
2 cups oatmeal
1 medium apple, peeled and cut into small pieces

Heat oven to 375. Spray cookie sheet with cooking spray or use parchment paper. In large bowl, beat butter, sugar and brown sugar until creamy. Beat in vanilla and eggs, scraping sides occasionally, until blended. In medium bowl, mix flour, baking soda, cinnamon and salt. Gradually beat flour mixture into sugar mixture. Stir in oatmeal and apple. Onto cookie sheet, drop dough by rounded tablespoonfuls 2 inches apart. Bake about 10 minutes or until edges are light brown. Cool 1 minute; remove from cookie sheet to cooling rack.

Yield: 3 dozen.

ENJOY!

Thursday, September 30, 2010

Mexican Chicken Corn Chowder

1 1/2 lb boneless, skinless chicken breasts, cut into 1 inch pieces
1/2 cup chopped onion
2 garlic cloves, minced
3 Tbl butter
2 chicken bouillon cubes
1 cup hot water
1 tsp ground cumin
4 Cups half and half cream
2 cups shredded Monterey Jack cheese
1- 14.75 oz can creamed corn
1 - 14.75 oz can corn
4 oz can chopped green mild chilies, undrained
1 md tomato, diced
1 tsp hot pepper sauce

In a Dutch oven, cook chicken, onion and garlic in butter until chicken is no longer pink. Dissolve the bouillon in hot water. Add to pan along with cumin; bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add the cream, cheese, corns, chilies and hot pepper sauce. Cook and stir over low heat until the cheese melts. Stir in tomato.
Serve immediately. 6-8 servings

ENJOY!

Monday, September 27, 2010

Red Lobster Batter-Fried Shrimp

Vegetable oil, for deep frying
1/2 cup vegetable oil
1 egg, beaten
1 cup flour
1/2 cup milk
1 tsp seasoned salt
1 1/2 lbs medium shrimp, peeled and deveined

Preheat the oil to 350 in a deep fryer. In a large bowl, combine the 1/2 cup oil and the egg; beat well. Add the remaining ingredients except the shrimp and stir until well combined. Dip the shrimp into the batter to coat. Drop the shrimp carefully into the hot oil and deep fry for 2 minutes or until golden brown. Remove with a slotted spoon; drain on paper towels.

Serves 6

Saturday, September 25, 2010

My Famous Mac n Cheese

4 cups cooked elbow macaroni, drained( 2 cups dry)
2 cups grated cheddar cheese*
3 eggs, beaten
1/2 cup sour cream
4 Tbl butter, cut into pieces
1/2 tsp salt
1 cup milk
1 Tbl fresh minced garlic

Preheat oven to 350. After macaroni has been boiled and drained, add cheese while macaroni is still hot. Combine remaining ingredients and add to macaroni mixture. Pour into a greased casserole dish and bake for 30 to 45 minutes. Top with additional cheese, if desired.

* I usually use a mixture of my favorite cheeses or I buy a bag call 4 cheese blend.

ENJOY!

Tuesday, September 21, 2010

Farmers' Market Stew

1/2 lb stew beef, cut into 1 inch cubes
2 - 1/2 inch thick boneless pork chops, cubed
1 T olive oil
2 carrots, peeled and chopped
2 parsnips, peeled and chopped (I used turnip)
2 potatoes, peeled and chopped
1 stalk celery, chopped
2 apples, cored, peeled and cut into 1 inch cubes
2 T quick cooking tapioca, uncooked
1 cup apple cider
1 cup water
2 tsp beef bouillon granules
1/2 cup red wine (optional)
1/4 tsp pepper
1/4 tsp dried thyme
1/4 tsp dried rosemary
salt to taste

Brown beef and pork in oil in a large skillet over medium heat; drain. Place vegetables and apples in a slow cooker; sprinkle with tapioca. Add beef and pork. Combine remaining ingredients in a small bowl; pour over beef and pork. Cover and cook on low setting for 8 - 10 hours, or on high setting for 4 -5 hours. Add salt to taste before serving. Makes 6 servings.

Enjoy!

Pumpkin Ginger Scones

2 cups all purpose flour
7 Tbl plus 1 tsp sugar, divided
2 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
1/2 tsp ginger
1/4 tsp baking soda
5 Tbl cold butter, divided
1 egg, lightly beaten
1/4 cup canned pumpkin
1/4 cup sour cream

In a large bowl, combine the flour, 7 Tablespoons sugar, baking powder, cinnamon, salt, ginger and baking soda. Cut in 4 tablespoons butter until mixture resembles coarse crumbs. Combine the egg, pumpkin and sour cream; stir into dry ingredients just until moistened. Turn onto a floured surface; knead 10 times. Pat into an 8 inch circle. Cut into 8 wedges. Separate wedges and place on a greased baking sheet. Melt remaining butter; brush over dough. Sprinkle with remaining sugar. Bake at 425 for 15-20 minutes or until golden brown. Serve warm

I mixed mine up in my food processor. Soo much easier.

Enjoy!

Monday, September 13, 2010

Cheese Broccoli Soup

1 Tbl butter
3 Cups water
3 tsp chicken bouillon
2 cups uncooked egg noodles
1/2 tsp salt
1 box chopped frozen broccoli
1 tsp garlic
3 cups milk
2 lbs velveeta, cubed
dash pepper

Bring butter, water and bouillon to a boil. Add noodles, salt and broccoli, cook uncovered for 5 minutes. Add garlic, milk and cheese; cover and cook over medium heat for 4 minutes. Stir often.

Serves 6

Friday, September 10, 2010

Slow Cooker Cranberry Pork Roast

1 boneless rolled pork loin roast (3-4 pounds), halved
2 Tbl vegetable oil
1 can (16 oz) whole-berry cranberry sauce
3/4 cup sugar
3/4 cup cranberry juice
1 tsp ground mustard
1 tsp pepper
1/4 tsp ground cloves
1/4 cup cornstarch
1/4 cup water
salt to taste

In a Dutch oven, brown roast in oil on all sides over medium-high heat. Transfer to a 5 quart slow cooker. Combine cranberry sauce, sugar, cranberry juice, mustard, pepper, and cloves; pour over roast. Cover and cook on low for 6-8 hours or until a meat thermometer reads 160 degree. Remove roast and keep warm. In a saucepan, combine the cornstarch, water and salt until smooth; stir in cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast.
Yield: 6-8 servings.

Wednesday, September 8, 2010

Baked Fish with Lemon Butter

2 lbs haddock fillets
1 med onion, finely minced
1/2 cup butter, melted
salt, pepper and basil to taste
2 Tbl lemon juice

Cut fillets into serving size portions and lightly salt and pepper both sides. Blend butter, onion, lemon juice and basil. Place fillets in a lightly buttered baking dish and pour the lemon butter over all the fillets in the pan. Cook at 350 for 25-30 minutes.

Serves 5

Red Potato Salad

1 lb sm red potatoes, cooked and quartered
1/2 cup onion, thinly sliced
2 scallions, chopped
1/4 tsp dry mustard
1/4 cup olive oil
1/3 lb bacon, cooked and diced
1/8 cup mayonnaise
1/2 Tbl white vinegar
3 hard boiled eggs, chopped

Cook onion until tender in the bacon fat. Drain off excess fat. Place cooled potatoes in a bowl with the bacon and onions and the scallions. Blend together mayonnaise, dry mustard, vinegar, olive oil, salt and pepper to taste. Add to bowl of potatoes and toss together. Fold in eggs. Cover and refrigerate.
Serve 4

Tuesday, August 31, 2010

Sweet and Sour Chicken

3 Tbl cornstarch
1 can (14 1/2 oz) Swanson Beef Broth
1/4 cup vinegar
1/4 cup sugar
1lb skinless, boneless chicken breasts, cut into cubes
1 small green pepper, cut into 2" long strips
1 med carrot, sliced (about 1/2 cup)
1 8 oz can pineapple chunks in juice, drained
4 cups hot cooked rice
1 small jar maraschino cherries, drained

In bowl mix cornstarch, broth, vinegar and sugar until smooth. Set aside.
In medium nonstick skillet over medium-high heat, stir-fry chicken in a little olive oil until browned. Set chicken aside.
Stir cornstarch mixture and add to skillet. Cook until mixture boils and thickens, stirring constantly. Return chicken to pan. Add pepper,carrot, cherries and pineapple. Reduce heat to low. Cover and cook 5 - 10 minutes or until chicken is no longer pink. Serve over rice.

Serves 4 - Prep time: 15 minutes - Cook time: 20 minutes.

Monday, August 30, 2010

Honey - Smoked Pork Tenderloin

3 Tbl butter
1 lb pork tenderloin, cut into 2" slices
4 med carrots, cut into 1" slices
3 stalks celery, cut into 1" slices
1 small onion thinly sliced
1/2 tsp ginger
1/4 tsp salt
1/4 tsp pepper
1/4 tsp sage
3 Tbl honey
2 Tbl lemon juice
1 tsp liquid smoke
1/2 tsp chopped fresh garlic

In 10 inch skillet melt butter until sizzling; add pork tenderloin slices and carrots. Cook over mediium high heat, stirring occasionally, until meat is browned(6 minutes). Reduce heat to medium. Stir in all remaining ingredients. Cover; cook, stirring occasionally, until vegetables are crisply tender (12 minutes).

Servings: 4

Tuesday, August 24, 2010

Grilled Steaks with Herb-Mustard Sauce

2 Boneless strip or ribeye steaks

Herb-Mustard Sauce
2 cloves garlic, crushed
2 tsp water
2 Tbl Dijon Mustard
1 tsp dried basil
1/2 tsp thyme
1/2 tsp pepper

On high power, microwave garlic and water together for 30 seconds. Stir in mustard, basil, thyme and pepper; spread onto both sides of steaks. Place steaks on grid over medium ash-covered coals and grill. Grill strip steaks for 8-9 minutes per side or ribeyes 6-7 minutes per side, depending on thickness, for medium-rare to medium doneness. Carve steaks crosswise into thick slices. Makes 4 servings.

Sunday, August 22, 2010

Pumpkin Muffins

1 cup flour
3/4 cup sugar
2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 cup butter
1 egg, beaten
1 cup canned pumpkin
1/2 cup milk
1/2 cup craisins

Preheat oven to 400. Grease and line muffin pans. Sift flour, sugar, baking powder, cinnamon, nutmeg together in medium bowl. Cut in butter until mixture resembles cornmeal. Combine egg with pumpkin and milk. Stir in craisins. Add egg mixture to dry ingredients, stirring just to moisten. Fill muffin cups 2/3 full. Sprinkle tops with coarse sugar. Bake at 400 for 20-25 minutes. Makes 12 muffins

Saturday, August 21, 2010

Pulled Pork Sandwiches

4-5 lb boneless pork roast
1 bottle of your favorite BBQ sauce

Place the roast and barbecue sauce in the Crock pot and cook on LOW for 8-10 hours. Shred the pork and mix back into the barbecue sauce in the Crock pot. Using a ice cream scoop place a good scoop on a hamburger bun. ENJOY

Thursday, August 19, 2010

Pepsi Pot Roast

3-4 lb beef roast(the cheap cut the better)
1 can cream of mushroom soup
1 packet of dry onion soup mix
12 oz regular Pepsi(not diet)

Place pot roast in a Crockpot. Top with the cream of mushroom soup, sprinkle with dry onion soup mix then pour Pepsi over everything. Cook on low for 8-12 hours. Serve with potatoes, carrots and onions.
You could cook the vegetables with the roast if you want.

Serves 4-6

Leftovers? cook the next day as beef stew.

Banana Blueberry Muffins

2 cups flour
1/2 cup sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1 cup ripe mashed bananas (about 3)
1/2 cup milk
1/3 cup vegetable oil
1 egg
1 cup blueberries

Preheat oven to 375. Grease and line muffin pan with baking cups.
In large mixing bowl, sift flour, sugar, baking powder, baking soda, salt, cinnamon and nutmeg. In a separate bowl, combine banana, milk, vegetable oil and egg. Stir into flour mixture until just moistened. Fold in blueberries. Fill muffin cups 2/3 full. Bake at 375 for 15-20 minutes. Cool 5 minutes before removing from cups. Makes 12 muffins.

Removing the muffins after 5 minutes prevents the muffins from getting tough.
ENJOY!
I am starting this blog to share my recipes and information on cooking. I hope all will like this and can gain some more recipes that are tried and true.

DELICIOUS AMERICAN CHOP SUEY

3 Tbl olive oil 3 Tbl butter 1 med onion, diced fine 1 med green pepper, diced fine 1 med yellow squash, diced fine 1 lb hamburger 2 ...