Cheesy Brat Stew

05 Saturday Nov 2011

Posted by in cheesey brat stew, crockpot recipe, slow cooker, yummy stuff

≈ 4 Comments

This is a great meal made in your crockpot. It is super yummy and is great comfort food on a cool day.
If you don’t eat pork for health or religious reasons, use turkey or beef brats. Maybe even chicken, if they are available where you are.

You will need a 4-5 quart crockpot.
It will cook in approximately 6 hours on low.

Ingredients:

5-6 Bratwurst links
4-5 small/medium potatoes
1 small onion( about 1/4 cup chopped)
1/2 cup chopped red bell pepper
15-16 oz can of green beans
2 cups cheddar cheese
1( 10.75 oz) can cream of mushroom soup
2/3 cup water

In a skillet brown the bratwurst links, let cool, and slice them in about 1/4″ slices.
Put in the crockpot.
Peel and cube the potatoes. Seed and chop the pepper, and chop the onion.
Add to the crockpot.
Drain the beans and add that to the crockpot.
Add the cheese, water, and can of soup.
Stir well.
Put cover on and turn it on to low.
Cook for 6 hours or until potatoes are tender.

Serves 5-6.

If you have leftovers, they warm up well.

Baked Sweet Potato Fries

01 Tuesday Nov 2011

Posted by in oven baked fries, sweet potato fries, yummy stuff

≈ 2 Comments

Sweet potato fries are a nice change of place from plain french fries. This version is baked so it is low on fat, but big on flavor.
I have to say, I find these fries pretty addicting. They have the sweetness of the potato and a salty/spicy coating that tastes great together.

Preheat your oven to 450 degrees Fahrenheit. If you want them crispier move it up to 500 degrees.
You will also need one pretty large baking sheet or a couple medium size.
A large bowl is also needed.

Ingredients:

1-2 large sweet potatoes.
1/4 cup olive oil
1 Tablespoon sugar
1/2 Tablespoon Kosher salt or up to 1 Tablespoon table salt
1 Tablespoon Creole seasoning.

Peel the sweet potatoes and slice into fries.
Put the sliced potatoes into the large bowl.
Add the olive oil and toss to coat the potatoes well.
Add the salt, sugar, and Creole seasoning and mix well with your hands to coat all the potato slices well.
Immediately, lay out on the baking sheet(s) in a single layer.

Put in the preheated oven for 15 minutes.
Take out of the oven and turn each piece over.
Return to oven and bake another 10-15 minutes or until the fries are browned a bit. The outsides will be slightly crisp.

This will serve up to 4-6 people.
Total baking time: 25-30 minutes

Serve plain or with your favorite condiment.

It is important that you don’t let the fries with oil/spices sit in the bowl. If you do, some of the oil tends to come off before you get the fries on the pan.

Butterscotch Peach Jam

02 Sunday Oct 2011

Posted by in butterscoth peach jam, Jam recipe, peaches, yummy stuff

≈ 2 Comments


Butterscotch peach jam is simple to make and awesome to taste. It is a bit different from the usual peach preserves, but in a good way.
I have to give credit for this yummy recipe to  Mary Anne Dragan. I am not sure if she came up with it, but I found it in her Well Preserved cookbook.

You will need 5-6 eight oz. jelly jars and lids/bands,ready for canning.
You will need a bath water canner full of water and heating on the stove.

Ingredients:

6 cups peeled, cored, and chopped peaches(5-6 medium/large peaches)
1/3 cup lemon juice
5 cups brown sugar

In a Dutch oven, mix the chopped peaches and lemon juice.
Crush the fruit with a potato masher.
Bring to a boil over medium heat.
Cover, lower heat, and simmer for 10 minutes, stirring once in a while.
Add the brown sugar and stir until it is blended well.
Turn the heat up to medium/high and cook for about 20-25 minutes or until the jam has thickened a little bit.
Stir quite frequently so it won’t stick to the bottom.

When ready, remove from heat and stir for a few minutes so all the peach pieces stay distributed throughout the jam.
Skim off any foam. It isn’t necessary so that is your preference.
Ladle the jam into the prepared jars and wipe the rims of the jars, lids, and bands with a hot, damp cloth and seal.

Add to the bath water canner and process for 10 minutes.

Zucchini Pizza Crust

03 Saturday Sep 2011

Posted by in pizza, pizza crust, zucchini, zucchini crust pizza

≈ 5 Comments

This is another great way to use up zucchini. If you want to make it gluten free, use soy or oat flour.
I did find this on a recipe website many years ago. That website is no longer around. But, this fabulous recipe is.

You will need a medium size(12-14″) pizza pan that is very well greased. Grease well or the crust sticks in the pan.
Preheat your oven to 350 degrees Fahrenheit.

Ingredients:

3-1/2 cups grated zucchini
salt
3 beaten eggs
1/3 cup flour
1/2 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 Tablespoon minced fresh basil- in a pinch use 1/2 Tablespoon dried
sprinkle salt
sprinkle pepper
Oil to brush over crust

In a large bowl, salt the zucchini and let stand about 15 minutes to draw out moisture.
Drain and squeeze out as much excess moisture as you can.
Add the rest of the ingredients- except oil- and stir until combined well.
Spread the mixture onto the greased pizza pan.
Bake for 25 minutes or til the surface is dry and firm.
Remove from oven and turn oven to broil.
Brush oil over the surface of the crust.
Stick under broiler for a few minutes just to brown. Watch closely so it doesn’t get too dark.

To make pizza, add whatever toppings you like and bake an additional 20 minutes at 350 degrees Fahrenheit.
Let stand 5-10 minutes before cutting and serving.

Yummy Basil Marinade

26 Tuesday Jul 2011

Posted by in basil, basil marinade, fresh basil, yummy stuff

≈ 4 Comments

Marinating your food before cooking or grilling adds moisture and so much flavor.
This is one of my favorite marinades. It is really great for seafood and chicken.

It doesn’t take a lot of basil, but it packs a big flavorful punch.

You will need a blender or food processor.

Ingredients:

20-30 fresh basil leaves- no stems
1/3 cup olive oil
1/3 cup boiling water
1/3 cup lemon juice
3 peeled garlic cloves
1 teaspoon salt
1 teaspoon pepper

Put all the ingredients into the container of blender and blend until you have a smooth paste.

                                                        This is what it will look like.

Now you can pour it into a jar and store in the fridge for up to 3 days or you can use it immediately.

This will make 1 cup basil marinade and will marinade 3 pounds of meat.

You marinate seafood for an hour and poultry for 2 hours.

I’d like to thank Steven Raichlen for his marvelous recipe.

Chocolate Ice Milk

25 Monday Jul 2011

Posted by in Chocolate, chocolate ice milk, cocoa powder, yummy stuff

≈ 4 Comments

Who doesn’t love some frozen chocolatey goodness in the heat of the summer?

This is a really great treat and simple to make. You don’t even need an ice cream freezer for this.

Get out your blender or food processor.
You will also need a container with a lid for storing and a 9″x9″ pan.

Ingredients:

2 cups milk
3/4 cup sugar
1/3 cup cocoa powder, preferably Dutch processed
1/2 teaspoon vanilla extract

Take your storage container with lid and put it in the freezer to chill.

In the container of your blender or food processor add 1 cup of the milk, sugar, and cocoa powder and blend on high for 1 minute.
Add the rest of the milk and vanilla extract and blend for another minute on low.
Pour the mixture into the 9″x9″ pan.
Stick in the freezer for 1 to 2 hours til there is a thin frozen crust on the top.
Put the mixture back into the blender and blend til smooth and creamy.
Pour the mixture into the storing container and freeze for another hour or until firm.

Makes 1-1/2 pints

Rhubarb Cobbler

21 Thursday Jul 2011

Posted by in rhubarb, rhubarb cobbler, yummy stuff

≈ 4 Comments

Rhubarb cobbler is a great treat. It is best when it is warm from the oven, but tasty when room temperature also.

You will need a 2 quart baking dish. A 9″ square pan will work great.
Preheat the oven to 400 degrees.

Ingredients:

6 cups rhubarb
1 to 1-1/4 cups sugar
4 teaspoons cornstarch
dash cinnamon- optional

1 cup flour
3 Tablespoons butter or shortening
1 Tablespoon sugar
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon- optional
1/2 cup milk

In a medium saucepan, mix the 1 to 1-1/4 cups sugar, the cornstarch, cinnamon, and rhubarb.
Let stand for ten minutes.
While that is going on, make the topping.
In a medium bowl, mix the flour, 1 Tablespoon sugar, cinnamon, baking powder, and salt.
Cut in the butter til it is crumbly.
Stir in the milk.
Set aside.
For the filling, turn the heat on and cook until it is thick and bubbling. Make sure to constantly stir so it won’t burn.
Pour the filling into your baking dish.
With a large spoon, drop 6 to 9 mounds of the topping dough over the filling.
Bake for 20-25 minutes til the topping passes the toothpick test.

Serves 4-6.

Peanut Butter Chews

20 Wednesday Jul 2011

Posted by in peanut butter, peanut butter chews, peanut butter cookies, yummy stuff

≈ 4 Comments

What collection of recipes is complete without a peanut butter cookie recipe?
These peanut butter cookies are a little different because they are more chewy than the traditional peanut butter cookie and there is no criss-cross on the top either.
They have a slight crispness on the outside, but are soft inside.

Preheat your oven to 325 degrees.
Lightly grease cookie sheets. Or line the pans with parchment paper.

Ingredients:

1 cup( 2 sticks) unsalted butter, softened
1 cup brown sugar
1/2 cup sugar
1/4 cup corn syrup
3/4 teaspoon baking soda
1 teaspoon salt
2 teaspoons vanilla extract
2 eggs
2 cups peanut butter, preferably creamy
2 cups flour

In a mixing bowl, cream the butter with the brown sugar, sugar, corn syrup, baking soda, salt, and vanilla extract.
Add the eggs, one at a time. Beat the first one in well before adding the second one.
Add the peanut butter and beat until the mixture seems light and fluffy.
Blend in the flour.
Drop the cookie dough by the tablespoon OR a medium cookie scoop onto the baking sheets.
Bake for 15 minutes. They will be a light golden brown around the edges.
Do not overbake or they will turn out crispy instead of soft.
Take off the cookie sheets and let cool on a rack.

This will make about 4-5 dozen cookies.

Shrimp in Garlic Butter

19 Tuesday Jul 2011

Posted by in garlic butter shrimp, Recipe, shrimp, yummy stuff

≈ 7 Comments

This is a simple and super yummy dish to make. It only takes 20 minutes or less to put the whole thing together.

Ingredients:

1 pound fresh or frozen medium or large sized shrimp
2 Tablespoons butter
3 cloves garlic, minced
2 Tablespoons fresh parsley OR 1 Tablespoon dried

Thaw shrimp, if needed. Peel and devein shrimp, if needed.
In a large skillet, heat the butter over medium high heat.
Add the shrimp and garlic.
Cook, stirring frequently for 1 to 3 minutes or until shrimp are pink.
Stir in the parsley.
Serve.

This will serve 3 to 4.

This goes fabulously with a side of cooked rice.

Legacy Apple Cake with Brown Sugar Frosting

29 Wednesday Jun 2011

Posted by in apples, cake, Legacy Apple cake with brown sugar frosting, yummy stuff

≈ 4 Comments

This is a fantastic cake. It has chunks of apples in it and is covered with brown sugar frosting.
When you make the frosting, it make not seem like enough. But, believe me, it is.
It is really moist. It is also made with whole wheat flour. So, it you are looking to add more whole grains to your diet, this fits the bill.

Preheat your oven to 325 degrees Fahrenheit.
Grease and flour a 9″x13″ cake pan.

Ingredients:

CAKE-
2-1/2 cups whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1 cup(2 sticks) butter, softened
1 cup brown sugar
1 cup sugar
3 large eggs
1/4 cup water
1 teaspoon vanilla extract
5 cups peeled and chopped apples-4 apples

Whisk together the flour, baking soda, baking powder, salt, and spices an a medium bowl. Set aside.
In a mixing bowl, cream the butter and sugars til light and fluffy.
Add the eggs one at a time, beating after each addition.
Mix in the water and vanilla extract.
Blend in the flour mixture and stir til evenly moistened.
Fold in the apples.
Scrape the batter into the prepared pan and bake for 35-45 minutes until the cake tests done when using the toothpick test.
Remove the cake to a wire rack to cool completely.

BROWN SUGAR FROSTING-
5 Tablespoons butter
1/2 cup brown sugar
1/4 teaspoon salt
3 Tablespoons milk
1-1/2 cups powdered sugar
1/2 teaspoon vanilla extract

Melt the butter in a small saucepan. Stir in the brown sugar and salt and cook until the sugar melts.
Add the milk, bring to a boil, and pour into a mixing bowl to cool for 10 minutes.
Stir in the powdered sugar and the vanilla extract.
Beat well.
If it seems too thin, add a little more powdered sugar.
Spread over the cake while the frosting is still warm. Otherwise it will cool and firm up and be hard to spread.

If you like walnuts, you may replace 1 cup of the apples with 1 cup walnuts.