Thursday, December 11, 2008
Pretty Penne Ham Skillet (This is a good one to half for a small family too)
1 pound uncooked penne or medium tube pasta (I only had egg noodles left as you can see :)
3 cups cubed fully cooked ham
1 large sweet red pepper, diced (I used green)
1 medium onion, chopped
1/4 cup minced fresh parsley (1-2 tsp dried)
2 garlic cloves, minced
1-1/2 tsp minced fresh basil or 1/2 tsp dried
1-1/2 tsp minced fresh oregano or 1/2 tsp dried oregano
1/4 cup olive oil
3 T butter
1 can (14-1/2 oz) chicken brother
1 T lemon juice
1/2 cup shredded Parmesan cheese
Cook pasta according to package directions. Meanwhile, in a large skillet, saute ham, pepper, oni9on, parsley, garlic, basil, and oregano in oil and butter for 4-6 minutes or until ham is brown and veggies are tender. Stir in broth and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until liquid is reduced by half. Drain pasta; stir into ham minutes. Sprinkle with Parmesan cheese.
Apples (I think I used about 2 apples per tray)
Apple peeler and slicer
*Place sliced apples on the 4 trays and set the time for 8 hours at 135 degrees.
Cafe Rio Lime Ranch Dressing
1 1/3 c. sour cream
2/3 c. mayonnaise
1 bunch cilantro
1 pkg ranch dressing mix
4 T. salsa verde
2 cloves garlic
1/8 t. Tabasco sauce
juice of 1 lime
Mix in blender until smooth.
Thursday, December 4, 2008
Rachel Ray's Swedish Meatballs
- 1 pound mixed ground beef, pork and veal
- 1 egg
- 1/2 cup plain breadcrumbs
- 1/4-1/3 cup cream
- 3 tablespoons white onion, finely chopped
- 1/4 teaspoon dry mustard
- 1/8 teaspoon grated nutmeg (eyeball it)
- Salt and pepper
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups beef stock
- 1 cup sour cream
- 2 teaspoons of your choice: lingonberry preserves, red currant or grape jelly
- 1 pound egg noodles, cooked to al dente
- Finely chopped fresh dill, for garnish
- Finely chopped parsley, for garnish
- 1/2 cup cornichons or baby gherkin pickles, finely chopped (optional)
Pre-heat oven to 400ºF.
In a bowl, mix meat with egg, breadcrumbs, 1/4 cup cream, onion, mustard, nutmeg, salt and pepper. Roll the mixture into 1-inch balls and arrange on a nonstick baking sheet and bake 10-12 minutes.
Heat a saucepot over medium heat. Melt the butter, whisk in the flour and cook for a minute or two. Then whisk in stock and thicken for 6-8 minutes. Stir in sour cream and jelly and warm through. Season the finished sauce with salt and pepper.
Carefully remove the meatballs from the baking sheet with a thin spatula.
Mix meatballs and egg noodles with sauce and garnish with dill, parsley and finely chopped cornichons or baby gherkin pickles, if using.
Wednesday, December 3, 2008
Ginger Bread Cookies (Scovil Bakery-- Nauvoo, Illinois)
1 cup sugar
1 cup Sorghum or Molasses
3/4 cup oil or lard
1/2 cup hot water
(It says to rinse the malasses from the cup with hot water, but I just put oil in first and it didn't stick.)
Add: 2 eggs
Mix together the following:
1 tsp soda
2 tsp cinnamon
1/2 tsp salt
2 tsp ginger
6 or 7 cups of white flour
Refrigerate dough overnight. Roll out and cut with cookie cutters.
Bake at 350 for 10 minutes.
To roll out the dough, we use Pam in place of flour.
Cookies freeze well and are softer and more flavorful after freezing.
Monday, December 1, 2008
Club-Style Turkey Enchiladas
8 bacon strips, chopped
1/2 cup chopped sweet red pepper (I only had green and it worked great)
1/3 cup chopped onion
10 oz thinly sliced cooked turkey, shredded
1-1/2 cups shredded Swiss (or mozzarella) cheese, divided
1/4 tap salt
1/4 tsp pepper
8 yellow corn tortillas, warmed (I substituted flour tortillas)
1 carton (10 oz) refrigerated Alfredo sauce (I used about 2/3 jar of ragu alfredo)
1/4 cup milk
2 cups shredded lettuce
1 can tomatoes, well drained (I chopped up 2 fresh)
In a large skillet, saute the bacon, red peppers and onion until bacon is crisp and vegetables are tender; drain. Cool slightly.
In a large bowl, combine the turkey, bacon mixture, 1 cup cheese, salt, and pepper. Place 1/2 cup turkey mixture down the center of each tortilla. Roll up and place seam side down in a greased 13x9 baking dish. In a small bowl, combine Alfredo sauce and milk; pour over top.
Cover and bake at 350 for 25 minutes. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until cheese is melted. Garnish with lettuce and tomatoes.
Creamy Turkey Vegetable Soup
1 cup diced fresh carrots
1/2 cup chopped celery
1/3 cup chopped onion
2 T butter
2 cups diced cooked turkey
2 cups water
1-1/2 cups peeled, diced potatoes
2 tsp chicken bouillon granules
1/2 tsp salt
1/2 tsp pepper
2-1/2 cups milk, divided (Confession: I used half and half to make it creamier)
3 T all-purpose flour
*I also added about 1 cup of stuffing I had left over- it added some fun flavor, and I thought it was a good addition if you have it sitting around. :)
In a large saucepan, saute the carrots, celery, and onion in butter until tender. Stir in turkey, water, potatoes, bouillon, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until vegetables are tender.
Stir in 2 cups milk. Combine flour and remaining milk until smooth. Stir into soup. Bring to a boil; cool and stir for 2 minutes or until thickened.
Friday, November 28, 2008
Lemon-Herb Roasted Turkey
1/2 cup butter, melted
3 tsp lemon juice
2 tsp grated lemon peel
1/4 tsp minced thyme
1 turkey (14 to 16 lbs)
2 tsp salt
2 tsp pepper
1 med lemon, halved
1 med onion, quartered
14 garlic cloves, peeled (I just had minced galic)
24 fresh thyme sprigs (I just stirred the lemon, onions, and garlic in some dried thyme)
1 T Flour
1 turkey-sized oven roasting bag
In a small bowl, combine butter, lemon juice, peel, and minced thymr. Pat turkey dry (w/ cloth or paper towel). Sprinkle salf and pepper over skin of turkey and incside cavity; brush with butter mixture. Place the lemon, onion, garlic and thyme inside cavity.
Place flour in oven bag in a proasting pan; add turkey, breast side up. Cut six 1/2 inch slits in the top of the bag; cloise bad with tie provided.
Bake at 350 for 2-1/2 to 2-3/4 hours or until meat thermometer reads 180, remove turkey to serving platter and keep warm. Let stand for 15 minutes before carving.
"Best Ever" Fresh Apple Pie (Thanks to Steve) Makes one Pie
3/4 cup sugar
1/4 cup flour
1/4 tsp nutmeg
1/2 tsp cinnamon
dash of salt
(I also added pinch of lemon juice)
6 cups of peeled, sliced apples (I think I peeled about 5 or 6 apples)
Combine ingredients, mix well. Pour into unbaked pastry shell. Place another shell on top- flute the edges (which is an art I have never acquired- if anyone has tips please pass them on!) Bake at 350 for about 50 minutes (Steve said to check it at 30 or 40 minutes- mine was done at about 40.) Cover with foil the last 10 minutes.
If you're running short on pie crust, here is Steve recipe for a yummy crumble topping.
1 cup flour
1/2 cup firm margarine (or butter)
1/2 cup brown sugar packed
(Mix until crumbly and sprinkle over the pie's top.)
Green Bean Casserole
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1 teaspoon white sugar
- 1/4 cup onion, diced
- 1 cup sour cream
- 3 (14.5 ounce) cans French style green beans, drained
- 2 cups shredded Cheddar cheese
- 1 1/2 cup French Fried Onions
- Preheat oven to 350 degrees F (175 degrees C).
- Melt 2 tablespoons butter in a large skillet over medium heat. Stir in flour until smooth, and cook for one minute. Stir in the salt, sugar, onion, and sour cream. Add green beans, and stir to coat.
- Transfer the mixture to a 2 1/2 quart casserole dish. Spread shredded cheese over the top. Sprinkle French Fried Onions on top
- Bake for 30 minutes in the preheated oven, or until the top is golden and cheese is bubbly.
Thursday, November 27, 2008
Grandma Lou's Pumpkin Pie Recipe: (Makes two pumpkin pies)
1 (5 oz) can evaporated milk
1/2 cup milk (I have no doubt she would have used cream or half and half. She was just that way.)
1 1/2 cups brown sugar
1 tsp ginger
1 tsp nutmeg
1 can (15 oz) pumpkin
1 tsp pumpkin pie spice (She didn't have that down, but I had it and the name just makes it seem so appropriate. :)
Combine all ingredients and mix well. Pour into uncooked pastry shell 450 for 15 minutes and then 350 for 30 minutes.
Tuesday, November 25, 2008
Italian Sausage & Vegetable Soup (Lydia Stewart)
· ½ lb ground sausage (You could also use Italian Sausage to give it more flavor)
· 2 cans stewed or diced tomatoes
· 2 cups beef base (can use bullion)
· 1 package mixed vegetables
· ½ tsp salt
· ½ tsp Garlic Powder
· 1 tsp Italian Seasoning
· ¾ cup sea shell pasta
*Brown meat (drain) and sprinkle with Italian seasoning, add tomatoes, beef base, veggies, garlic, salt. Bring to a boil. In the last five minutes add the pasta.
Tuesday, November 18, 2008
2 packages (16 oz each) fresh baby carrots
1/2 cup butter, melted
1/2 cup packed brown sugar
2 envelopes ranch salad dressing mix (I think you would be fine with just one)
Put carrots in the crockpot and pour mixed butter, brown sugar, and ranch mix glaze over carrots. Cook on low for about 5 hours.
BAKED BONED CHICKEN BREASTS
2 tsp. lemon juice
2 tsp. Worcestershire sauce
2 tsp. celery salt
1 tsp. paprika
2 tsp. salt
1 tsp. pepper
Bread crumbs (approximately 1 1/2 c.)
4 boned chickenbreasts
Dip chicken breasts into mixed ingredients, then dip into bread crumbs. Bake in greased baking dish, uncovered, for 1hour at 350 degrees. Serve over rice.
Friday, November 14, 2008
Anyway- I love the taste (likely has something to do with all the sugar), but I do have two beefs with the recipe. So do the Ahhhmish :) have plastic Ziploc bags handy in addition to their packages of store-bought Instant Vanilla Pudding? Hmmmm.... interesting. There must be some kind of variation going on they never told us about. :) Anyway, it's good stuff so I won't complain. Also- I would really like to know why you can't use a metal spoon or anything metal. I just think that is rude. Is it so you feel Amish as you break your wrist hand-mixing it? :) Perhaps you know? Well, anyway, enjoy the recipe.
I have included the recipe for the starter if you have never recieved one and are feeling a little left out. Now you can be the first to make the mushy goodness and pass it on! :)
Amish Friendship Bread Recipe:
Amish Friendship Bread Starter:
1 tablespoon Active Dry Yeast
2 cups Warm Water — (110 degrees)
1 cup Flour
1 cup Sugar
1 cup Milk
1 cup Vegetable Oil
1 cup Sugar
2 cups Flour
1 small Vanilla Pudding Mix — Instant (You can use chocolate too)
1 teaspoon Cinnamon
1/2 teaspoon Salt
1/2 teaspoon Baking Soda
1/4 teaspoon Baking Powder
1/2 cup Milk
1 cup Sugar
2 tablespoons Cinnamon
For Amish Friendship Bread Starter:
Dissolve yeast in 1/2 cup of the warm water in a deep glass container. Stir
in remaining warm water, flour and sugar. Beat until smooth. Cover. A large
glass jar or bowl with a tight fitting lid works best for this. Because your
first batch of starter contains fresh yeast, you can skip the next set of
directions and go directly to the instructions for splitting your start.
Do not refrigerate! Do not stir with a metal spoon! The starter requires 10
days for fermentation.
Day 1- Begin or receive starter, do nothing
Day 2- Mush the bag
Day 3- Mush the bag
Day 4- Mush the bag
Day 5- Add 1 cup sugar, 1 cup flour, 1 cup milk
Day 6- Mush the bag
Day 7- Mush the bag
Day 8- Mush the bag
Day 9- Mush the bag
Day 10- Add 1 cup sugar, 1 cup flour, 1 cup milk
Put 1 cup of starter in each of three Ziploc bags. Give 2 away to friends and
keep one for yourself. This will begin their Day 1. (It might help to mark the bag)
For Amish Friendship Bread:You will have about 1 cup of batter left besides the 1 cup you have saved for
yourself. To the remaining batter add vegetable oil, sugar, flour, baking
powder, baking soda, eggs, milk, vanilla pudding mix, cinnamon, and salt. Beat
until well blended. Add one cup raisins, chocolate chips or nuts, if desired.
Grease 2 loaf pans well, and sprinkle with cinnamon sugar, coating bottom well.
Turn batter into pans, and sprinkle remaining cinnamon sugar onto tops of
loaves. Bake at 325 F degrees for one hour.
If you can’t figure out who to give all your starters to that will actually bake the bread, bake lots of bread and give it away.
Tuesday, November 11, 2008
Quick and Easy Taco Bean Soup
1 cup cooked shredded chicken
1 cup salsa
4 oz cream cheese (you can sub about 1 cup sour cream if you would rather)
1 can diced tomatoes
1 can refried beans
1 can pinto beans
1 T chili powder
Salt & Pepper to taste
Throw everything in a pot, heat, and eat!
Monday, November 10, 2008
Good Morning Blueberry Bran Muffins
15 oz can applesauce (just over a cup)
1/3 cup oil
1/4 cup milk
1 egg, lightly beaten
1 cup All-Bran (I mixed mine in the blender to make it smooth)
1 1/2 cups whole wheat flour
1/3 cup packed brown sugar
3 tsp baking powder
1 tsp ground cinnamon
1/2 tsp baking soda
1/4 tsp salt
1-2 cups blueberries (I used a bag of frozen)
In a bowl, combine applesauce, oil, milk, and eggs. Stir in bran; let stand for 5 minutes. In another bowl, combine the flour, sugar, baking powder, soda, and cinnamon, and salt. Stir in bran mixture just until blended. Fold in blueberries. (Batter will be thick.)
Fill greased or paper-lined muffin cups two-thirds full. Bake at 375 for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. (I made 18)
I just melted a little bit of butter, dipped the muffins in and then dipped them into a small bowl of sugar. Works best when they are kind of warm.
Thursday, November 6, 2008
Lyd's Ham Fried Rice
About 1 cup sliced ham (any kind works)
2-3 grated carrots
2-3 celery stalks, slices (Doug said next time he wants more celery and less peas- guess it just depends)
1 small onion, chopped
1-2 T olive oil
6 T soy sauce, divided (I'm a salt adict so I like a lot, but use it to taste)
2 eggs, beaten
1 bag (more or less) frozen peas
4-5 cups cooked rice
In a large pot (probably your biggest so everything will fit in there) fry up everything (ham and veggies) execpt the eggs, rice, peas, and 3 T Soy Sauce. Simmer over medium heat in the oil until veggies get cooked through. In a small bowl, beat eggs for 1 minute and throw them in as well. Continue to stir and cook until eggs are also cooked. Then just stir in the rice, peas, and a bit more soy sauce to taste until they are heated through. Now you're ready to serve. Easy Shmeezy Lemon Squeezy!
It makes great left overs too... I'm actually eating a bowl for lunch right now! :)
Tuesday, November 4, 2008
Individual Pumpkin Cheesecakes
Prep Time: 15 minutes
Bake Time: 30-35 at 325
Chill Time: 1 hour
18 paper baking cups
18 gingersnap cookies
12 ounces cream cheese, softened
3/4 cup sugar
1 T corn starch
1 tsp Pumpkin Pie Spice
1 cup canned pumpkin
1/3 cup Karo Lite Corn Syrup
Place paper cups in muffin pans. Place 1 gingersnap cookie in each cup. Beat cream cheese, sugar, corn starch, and pumpkin pie spice with an electric mixer until well mixed. Add egg and blend well. Add pumpkin and syrup, beat 1 minute. Pour filling into cups, dividing evening. Bake in preheated 325 oven for 30-35 minutes, until just set. Chill for 1 hour. Garnish as desired. (I put whipped cream and a sprinkle of Cinnamon.)
Sunday, November 2, 2008
Doug’s Favorite Chicken Enchiladas
· 1-2 Chicken breasts, diced (I nuke & chop them or do my Crockpot Italian chicken)
· 1 can cream of chicken
· 1 can enchilada sauce
· 1 can chilies (optional-too spicy for me :)
· 3-4 tbs sour cream
· 1 cup grated cheese
· Flour tortillas
· ½ can of olives, slices
· 1-2 Green Onions, chopped
*Cook chicken. Mix cream of chicken, chilies, chicken, sour cream, and ½ can enchilada sauce in a bowl. Layer casserole dish with tortilla, sauce mixture, cheese, etc. End with tortilla, then put more enchilada sauce, and cheese. Bake at 350 for 20-30 min. (you can also do individuals, just put sauce and cheese inside, roll up and place in dish. Top with remaining sauce and cheese and bake for 15-20 minutes.)
Saturday, November 1, 2008
Annette's Amazing Chili
1 lb. hamburger
1 lb. ground sausage
1 onion, chopped
1 to 2 cloves garlic, chopped
1 quart jar tomatoes, diced and undrained (or 2 cans diced tomatoes)
2-3 stalks celery, chopped
1-2 tsp chili powder
2 tsp salt
1 T sugar (I used brown sugar)
1-2 tsp Worcestershire sauce
1 (15 oz) can kidney beans
1 (15 oz) can pinto beans
*I also added 1/2 to 1 cup of salsa and to make it go further, three more cans of beans: black and 2 chili beans. I drained some, but not the chili beans.)
Cook and stir hamburger, sausage, onion, and garlic is saucepan until cooked through. Drain. Stir in tomatoes with liquid, celery, chili powder, salt, sugar and Worcestershire sauce. Heat to boiling; reduce heat. Cover and simmer 1 hour. Stir in beans, heat to boiling, reduce heat. Simmer until thick and heated through. (I threw it all in the Crockpot to simmer for quite a while- you could just do that after you brown the meat.)
Doug's Homemade Root Beer
6-8 cups white sugar (taste it- it's a good excuse!)
3 1/3 gallons cold water
1 (2 ounce) bottle root beer extract
4 pounds dry ice (the more you get the more fizz to try more)
In a large cooler, mix together the sugar and water, stirring to dissolve sugar completely. Stir in the root beer extract. Carefully place the dry ice into the cooler, and cover loosely with the lid. Do not secure the lid, as pressure may build up.
Let the mixture brew for about an hour before serving. Leftover root beer can be stored in one gallon milk jugs.