Tuesday, July 28, 2009

Time to eat your veggies!!!

We all know how important it is to eat veggies to get those nutrients, but eating the same old thing meal after meal is BORING! Not to mention that kids can get really fussy sometimes! Here are some recipes I use for veggies in our house.


Carrot Souffle: made this last night and everyone loved it! more like a dessert than a side dish.

  • 2 lbs. carrots, peeled and sliced or 32 oz. carrots (I used some of our home canned carrots)
  • 3/4 c. sugar
  • 2 eggs
  • 1 tsp. vanilla
  • 1/2 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1 tsp. salt
  • 1 cup light cream or milk

Topping:
  • 1 c. crushed cornflakes (I think it would be great with wheat flakes too!)
  • 1/2 c. brown sugar
  • 1/4 c. chopped pecans (optional)
  • 4 Tbsp. melted butter or margarine
  • 1 Tbsp. flour

Cook carrots until soft. Put into food processor or mixing bowl. Add rest of ingredients and process or mix until smooth. Pour into casserole dish. Mix topping ingredients together and sprinkle on top of carrot mixture. Bake at 400 degrees for 30 minutes.


Simple Cinnamon Sweet potatoes:

Open a large can of sweet potatoes, drain and mash. Put in casserole dish and drizzle with about 1/4 c. each melted butter or margarine and honey. Sprinkle with cinnamon and bake at 350 degrees for 20 to 30 minutes.


Veggie Pizza:
  • 1 large baked pie crust (make it from scratch, a box, or buy one)
  • 1 envelope dry ranch dressing mix
  • 1 cup Miracle Whip or mayonnaise
  • 2 8 oz pkg cream cheese
  • Chopped fresh veggies: broccoli, cauliflower, carrots, tomatoes, green peppers
  • Ripe black olives, sliced (optional)
  • Cheddar cheese
Mix dry ranch dressing mix, Miracle Whip or mayo and cream cheese until smooth. Spread on pizza crust. Sprinkle liberally with chopped veggies, olives and cheese. Store in refrigerator. Cut into small serving pieces.



Pea Salad/Broccoli & Cauliflower Salad
  • 1 16 oz. pkg frozen peas, thawed OR 3 cups fresh broccoli & cauliflower flowerets
  • 1 cup Miracle Whip or mayonnaise
  • 1 small white or red onion, diced
  • 1 cup finely shredded Cheddar cheese
  • 1/4 lb. bacon, cooked and crumbled
  • Salt and pepper to taste
Mix all ingredients except veggies in a bowl. Stir in veggies. Store in refrigerator


Marinated Carrots (Copper Penny Salad)
  • 2 lb. carrots, peeled and sliced
  • 1 green pepper, sliced thin
  • 1 onion, sliced thin
Sauce:
  • 1/2 c. veggie oil
  • 1 can condensed tomato soup
  • 1 tsp. salt
  • 1 c. sugar
  • 3/4 c. vinegar
  • 1 tsp. pepper
  • 1 tsp. dry mustard (I have used prepared mustard when I'm out of this ingredient)
Cook carrots until just tender. While carrots are cooking, combine sauce ingredients in a small saucepan and heat until almost boiling. Drain carrots, put into bowl with lid. Pour sauce over carrots, stir and cover. Store in fridge.


Corn pudding:
  • 2 c. cooked corn (frozen or canned or fresh)
  • 2 beaten eggs
  • 3 Tbsp. melted butter
  • 1/4 c. sugar
  • dash of salt
  • 1 c. milk
  • 1/2 c. crushed saltines.
Combine all ingredients, reserving a small portion of the cracker crumbs. Place in a 1 quart casserole dish and sprinkle remaining cracker crumbs on top. Dot with small pats of butter and bake in 325 degree oven for 50 minutes.


Famous Green Bean Casserole:
  • 4 cups (32 oz.) regular cut green beans, cooked
  • 1 can condensed cream of mushroom soup
  • 3/4 c. milk
  • 1/8 tsp. black pepper
  • 1 2.8 oz. can french fried onions, divided
In 1 1/2 qt. casserole dish mix soup, milk, pepper and 2/3 c. (1/2 can) french fried onions. Stir in beans. Bake at 350 for 25 minutes. Top with rest of french fried onions and bake an additional 5 minutes.

Wednesday, July 22, 2009

Bread - the Staff of Life!

Mmmmm, who can resist the smell of fresh baked bread or rolls? Doesn't your mouth water just thinking about biting into a cinnamon roll still warm from the oven with the icing juuuuuust beginning to melt? Well, have I got some recipes for YOU!


Here's our family's favorite white bread recipe. It's soft on the inside and a mixture of chewy/crispy for the crust. You can make it in the bread machine, a large stand mixer with a dough hook or even by hand:

Rice Bread:
  • 1/2 cup cooked white or brown rice
  • 1 1/2 Tbsp. (1 Tbsp. + 1 1/2 tsp.) vegetable or canola oil
Put these two ingredients in a 2 cup measuring cup and add enough warm water to make 1 1/2 c. Dump into bread machine pan or mixing bowl.
Add:
  • 2 Tbsp. sugar
  • 2 tsp. salt
  • 3 cups all purpose flour (I've used all purpose or whole wheat, even a mix of both)
  • 1 1/2 tsp. active dry yeast.
If using a bread machine, set to desired setting and start. I prefer to use the dough cycle then take the dough out and form a loaf, let rise in my bread pan and bake at 350 for 30 minutes.
If using a stand mixer, add the flour last, cup by cup. If mixing by hand I will also add the flour at the last and then knead for 6 to 8 minutes before letting it rise, covered, in a greased bowl. Form into a loaf, let rise in bread pan and bake 350 for 30 minutes. Remove from pan immediately.

I've also used this recipe to make dough for burger buns. Divide dough into 12 parts and form into balls, place in greased 9 x 13 pan to let rise. Bake at 350 for 20 to 22 minutes.


Whole Wheat Dinner Rolls
  • 1 1/2 c. whole wheat flour
  • 1/4 c. plus 2 Tbsp. sugar
  • 2 1/4 tsp (1 pkt) active dry yeast
  • 1 tsp. salt
  • 1/2 c. milk
  • 1/2 c. water
  • 1/4 c. butter or margarine
  • 1 egg
  • 2 to 2 1/4 c. all purpose flour
In a mixing bowl combine whole wheat flour, sugar, yeast and salt. In a saucepan, heat milk, water and butter to 120 - 130 degrees (very warm). Add to flour mixture. Beat in egg. Beat on low speed for 1 minute, then 1 minute on medium speed. Gradually stir in enough all purpose flour to form a soft dough. Turn onto a floured surface and knead until smooth and elastic, about 6 - 8 minutes. (Sorry, I prefer to let my bread machine or KitchenAid do all the mixing & kneading for me) Place in a greased bowl and let rise, covered, about 1 to 1 1/2 hours until doubled. Punch down, shape into 9 to 12 balls and place in greased 9 inch square pan. Cover and let rise until doubled, about 45 to 60 minutes. Bake at 400 degrees for 15 to 20 minutes. If desired, cover the rolls with foil during the last 5 minutes to prevent extra browning. Remove from oven and pan, let cool on wire rack.


Oat Dinner Rolls
  • 2 1/3 c. water, divided
  • 1 c. oatmeal
  • 2/3 c. packed brown sugar
  • 3 Tbsp. butter or margarine
  • 1 1/2 tsp. salt
  • 2 pkg (4 1/2 tsp.) active dry yeast
  • 5 to 5 3/4 c. all purpose flour
In saucepan, bring 2 cups water to a boil. Stir in oatmeal, reduce heat and simmer for 1 minute. Stir in brown sugar, butter, salt and remaining water. Transfer to a mixing bowl; let stand until mixture reaches 110 degrees (feels warm, not hot, to the touch). Stir in yeast. Add 3 cups flour and beat well. Add enough remaining flour to form a soft dough. Turn onto floured surface; knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, cover and let rise in warm place until doubled, about 1 hour. Punch dough down; shape into 24 balls. Place on greased baking sheets or cake pans. Cover with a towel and let rise until doubled, about 30 minutes. Bake at 350 degrees for 20 to 25 minutes until golden brown. Remove from pan and cool on wire racks.


English Muffin Bread - GREAT for toast!
  • 5 1/2 - 6 c. flour
  • 2 pkg (4 1/2 tsp.) active dry yeast
  • 1 Tbsp. sugar
  • 2 tsp. salt
  • 1/4 tsp. baking soda
  • 2 c. milk
  • 1/2 c. water
  • cornmeal
Combine 3 c. flour, yeast, sugar, salt, and soda. Heat milk and water until very warm (120 to 130 degrees). Add to dry mixture & beat well. Stir in enough additional flour to make a stiff batter. Spoon into loaf pans that have been greased and "floured" with cornmeal. Sprinkle tops of loaves with additional cornmeal. Cover, let rise in warm place for 45 minutes. Bake at 400 degrees for 25 minutes. Remove from pans immediately and cool.


Toasted Oat Bread

Topping

Toast oats: Spread oats on 15X10-inch pan; place in 375 degrees oven for 10 to 15 minutes or until light brown.
In large bowl, combine 2 cups flour, rolled oats, sugar, salt and yeast; blend well.
In small saucepan, heat milk and margarine until very warm. Add warm liquid and egg white to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. Stir in 3 1/4 to 3 1/2 cups flour until dough pulls cleanly away from sides of bowl.
On floured surface, knead in 1/4 to 1/2 cup flour until dough is smooth and elastic, about 10 minutes. Place dough in greased bowl; cover loosely with saran wrap and cloth towel. Let rise in warm place until doubled in size, about 45 to 60 minutes. Punch down dough several times to remove all air bubbles.
Divide dough in half; shape into 2 loaves by rolling dough into two 14x7-inch rectangles. Starting with shorter side, roll up; pinch edges firmly to seal. Place seam-side- down on lightly greased cookie sheet. Cover; let rise in warm place 35 to 45 minutes.
Heat oven to 375 degrees.
In small bowl, combine water and egg white; beat slightly. Carefully brush on loaves; sprinkle with 1 tablespoon rolled oats.
Bake 25 minutes, cover with foil, and bake 10 minutes more until loaves sound hollow when lightly tapped. Cool on wire racks.


60 Minute Cinnamon Rolls
  • 4 1/2 tsp (2 pkt) yeast
  • 1/4 c. warm water
  • 1 Tbsp. sugar
  • 2 c. warm milk
  • 1/2 c. butter
  • 1/4 c. sugar
  • 1 tsp. salt
  • 6 c. flour
Dissolve yeast in 1/4 c. warm water with sugar, in a small bowl. Pour warm milk over butter, sugar and salt. Cool a little. Add 6 cups flour and yeast mixture. Knead in bowl for 5 minutes. Let stand for 15 minutes in a warm place. Roll out into large rectangle with rolling pin or your hands.
Mix: 1 1/2 c. sugar, 4 tsp. cinnamon and 1 c. raisins (optional) Brush dough with a bit of melted margarine and sprinkle with sugar mixture. Roll up, starting with long edge and seal edge. Using dental floss or a very sharp serrated bread knife, cut into slices. Place slices in greased pan(s) and let stand in warm place for 15 minutes. Bake at 375 degrees for 25 minutes. When done, top with powdered sugar glaze while still warm.

Saturday, July 18, 2009

I LOVE my crockpot!

For all of us busy moms that still want to serve hot meals without all the time spent over the stove...


Steak & Gravy
  • 2 to 2 1/2 lb. round steak, cut into serving size pieces
  • 1 pkg. dry onion soup mix
  • 1/4 cup water
  • 1 can condensed cream of mushroom soup
Place steak pieces in crockpot. Add rest of ingredients. Cover and cook on low for 6 to 8 hours. Serve with mashed potatoes or rice.


Swiss Steak
  • 2 lbs. round steak, cut into serving size pieces
  • 2 Tbsp. flour
  • 1 tsp. salt
  • 1/8 tsp. pepper
  • 2 to 3 Tbsp. vegetable oil
  • 1 16 oz. can diced tomatoes
  • 1 small onion, diced
  • 1 small green pepper, diced
  • 1 stalk celery, sliced thin
  • 1 tsp. worcestershire sauce
Mix flour, salt and pepper. Coat steak pieces with flour mixture and brown on both sides in hot oil. Place pieces in crock pot. Mix rest of ingredients and pour over steak. Cover and cook on low for 6 to 8 hours.


Crock pot Salsa Chicken
  • 4 to 6 chicken breasts
  • 32 oz. salsa (2 16 oz. jars)
  • 1 15 oz. can corn, drained
  • 1 16 oz. can black beans, drained and rinsed
Lay chicken pieces in bottom of crock pot. Top with rest of ingredients. Cover and cook on low for 6 to 8 hours until chicken is done. Serve with rice, or with flour tortillas, sour cream, black olives, tortilla chips, etc.


Baked Beans
  • 1 lb. dry navy beans (I've also used black-eye peas or great northern beans)
  • 6 cups water
  • 1 small onion, chopped
  • 3/4 c. ketchup
  • 3/4 c. brown sugar
  • 3/4 - 1 c. water
  • 1 tsp. dry mustard
  • 2 Tbsp. molasses
  • 1 tsp. salt
Soak beans in water overnight in large pot. Bring to a boil, reduce heat, simmer until soft, about 1 1/2 hours. Drain and discard water. Mix together all ingredients in crock pot. Cover and cook on low 10 to 12 hours.

Note: I often soak the beans the day before, cook them and then cook in crock pot overnight.

Note: I sometimes add sliced hot dogs or ham to the mixture. When I do this I reduce the salt to 1/2 tsp.



Don't forget, you can also cook a whole chicken (see previous blog entry) or beef or pork roasts in the crock pot! Just season, cover and cook for 8 to hours! Soups and stews (see taco soup recipe in previous entry) are also easy to put together and let cook for hours in the crock pot.

Thursday, July 16, 2009

Ground beef recipes!!!

Ah, one of the popular and inexpensive "cuts" of beef! And so many things to do with it!!!

My family always polishes this off!

"Boston Market" Meatloaf

2 lbs ground beef

1 c. tomato sauce

2 Tbsp. barbecue sauce

1 Tbsp. brown sugar

1/2 cup flour

3/4 tsp salt

1/2 tsp. onion powder

1/4 tsp. ground black pepper

2 dashes garlic powder

Combine tomato sauce, bbq sauce and sugar. Add to meat and stir. Add dry ingredients all at once and work it into the meat mixture well with your hands or a wooden spoon. Put into a baking dish. Bake at 350 degrees for one hour. You may top with ketchup before serving.



Copycat Manwich

  • 1 lb. ground beef

    1 8 oz. tomato sauce

    1 c. ketchup

    1 Tbsp. dried onion flakes

    1 Tbsp. chopped green pepper

    1 tsp. salt

    1/2 tsp. minced garlic

    1/4 tsp. celery seed

    1 tsp. prepared mustard

    1/2 tsp. chili powder

    Brown ground beef. Mix rest of ingredients together and add to browned meat. Simmer for 5 to 10 minutes and serve on toasted buns.



Wet Burritos

  • 1 lb. ground turkey or beef,
  • 1 can refried beans,
  • 1 pkt. taco seasoning,
  • 1 c. water,
  • 10 large flour tortillas,
  • 8 oz. shredded cheddar,
  • 2 chopped tomatoes,
  • 1 to 1 1/2 c. chopped lettuce,
  • 1 medium diced onion,
  • 1 can mild enchilada sauce,
  • 1 can cream of chicken soup.

Brown and drain the ground meat. Add refried beans, taco seasoning and water. Stir well and simmer for 15 minutes over low heat. Now come the hard part: Divide the meat/beans into 10 fairly equal parts. Doing one at a time, place a part of the meat/bean mixture on a warmed tortilla, top with some tomatoes, lettuce and onion. Roll the tortillas according the directions on the tortilla package, being sure to tuck the ends in. Place in a 9 x 13 casserole dish or pan. Repeat with each tortilla. Mix enchilada sauce and chicken soup together and pour over the top of the burritos. Sprinkle the cheese over the top and bake 30 to 40 minutes at 350. These may be a bit too spicy hot for young kids (mine love them) but any leftovers will keep in the fridge for a few days



Ramen noodle casserole:

  • 1/2 lb. ground turkey or beef, browned.
  • 1 can cream of mushroom soup,
  • 1/2 c. water,
  • 1/2 c. milk,
  • 1/4 c. diced onion,
  • 2 stalks celery, sliced,
  • 2 packages of broken ramen noodles
  • 1 beef seasoning packet from the noodles.
  • Sprinkle with a little soy sauce if desired
  • 4 oz. can of mushrooms if you want.

Bake at 350 degrees for 15 minutes, stir the noodles on top into the bottom, bake another 5 minutes.



Tator Tot casserole: brown 1 lb. ground turkey, put on bottom of casserole dish. top with a can of cream of mushroom soup and a can of veggies. Top with 1/2 pkg tator tots and bake at 350 for 30 min.



Shepherd's Pie:

  • 1 lb. ground beef, browned with a bit of chopped onion
  • 1 can tomato soup
  • 1 can vegetable soup
  • 2 cans (1 quart) green beans
  • 3 cups mashed potatoes (I use instant)

Mix beef, soups and green beans, pour into casserole dish. Top with mashed potatoes and bake at 350 for 20 - 25 minutes.



Mexican Casserole:

16 oz. elbow macaroni, cooked and drained

1 lb. ground beef, browned

2 tsp. minced garlic, added to beef

1 medium onion, chopped and cooked with beef

16 oz. can diced tomatoes

15 oz. can tomato sauce

1 pkg. taco seasoning (or use my homemade recipe)

1 cup sweet corn kernels (canned, fresh or frozen)

1 small can sliced black olives (optional)

8 oz. cheddar or mexican blend shredded cheese

Put cooked macaroni in 9 x 13 pan. Combine rest of ingredients except for olives and cheese and put on top of macaroni. Top with cheese, then spread olives over the cheese. Bake at 350 degrees for 20 minutes.



Salsa Beef & pasta

1 lb. ground beef, browned

16 oz. salsa

2 c. water

8 oz. elbow macaroni, cooked & drained

1/4 lb. Velveeta, cubed

Cook ground beef and add salsa and water. Bring to a boil and add macaroni. Reduce heat, cover and simmer for 8 to 10 minutes until macaroni is tender. Stir in Velveeta until melted.



Pizza Casserole:

1 lb. ground beef

1 large onion, chopped

1 medium green pepper, chopped

1 Tbsp. minced garlic

1/4 c. Parmesan cheese

3 to 6 oz. pepperoni slices, slices quartered

1 4 oz. can mushrooms pieces, drained

3 to 4 cups spaghetti sauce

16 oz. Rotini (spiral) pasta, cooked al dente

16 oz. mozzarella cheese

Grease 9 x 13 baking dish. Cook the ground beef with onions, green peppers and garlic until beef is browned. Drain and add Parmesan cheese. Stir in the pepperoni, mushrooms, and spaghetti sauce until well combined. Simmer for 10 minutes.

Place the cooked pasta in the baking dish. Top with 1/2 the cheese, beef/sauce mixture and the remaining cheese. Bake at 350 for 30 to 40 minutes.



Hamburger Stroganoff:

1 lb. ground beef

1 medium onion, chopped

1 Tbsp. minced garlic

1 can cream of mushroom soup

1 cup sour cream

16 oz. egg noodles, cooked

Brown ground beef with onion, drain. Add garlic, soup and sour cream. Stir well. Stir into hot noodles.



Salisbury patties & gravy

1 lb. ground beef

1 medium onion, chopped

1 to 1 1/2 cups coarsely crushed saltines

1 egg

3 tsp. instant beef boullion granules, divided

2 to 3 cups water

3 Tbsp. cornstarch mixed in 3 Tbsp. water

Mix together beef, onion, saltines, egg and 1 tsp. beef boullion granules. Form patties with hands and fry in small amount of margarine on both sides. When all patties are browned, cover with 2 cups water and rest of beef boullion. Cover with lid and simmer for about 15 minutes. Remove patties to a plate and make gravy by slowly adding the cornstarch/water mix. You may add more water and beef boullion granules to taste.



Lasagna

9 lasagna noodles, cooked and drained

1 lb. ground beef

1 6 oz. can tomato paste

16 oz. can diced tomatoes, do not drain

1 tsp. oregano

1/2 tsp minced garlic

16 oz. small curd cottage cheese or ricotta cheese

8 oz. mozzarella cheese

1/4 to 1/2 c. grated Parmesan cheese (optional)

Brown ground beef. Add tomato paste, tomatoes, oregano and garlic. Simmer for 5 minutes. In 9 x 13 pan, put a couple of spoonfuls of sauce and spread on bottom of pan. Top with 3 lasagna noodles laid lengthwise, then 1/3 sauce mixture, 1/3 cottage or ricotta cheese and 1/3 mozz cheese. Repeat twice more. Sprinkle with Parmesan cheese. Bake at 350 degrees for 35 minutes; let stand 10 minutes before cutting.



Baked Spaghetti:

1 c. chopped onion

1 c. chopped green pepper

1 Tbsp. butter or margarine

1 28 oz. can crushed or diced tomatoes with liquid

1 4 oz. can mushroom pieces, drained

2 tsp. dried oregano

1 lb. ground beef, browned and drained

16 oz. spaghetti, cooked and drained

8 oz. shredded cheddar cheese

1 can cream of mushroom soup

1/4 c. water

1/4 c. grated Parmesan cheese

1 small can sliced black olives

In large skillet, saute onion and green pepper in butter until tender. Add tomatoes, mushrooms and oregano. Add ground beef. Simmer uncovered for 10 minutes. Place half of the spaghetti in a greased 9 x 13 baking dish. Tope with 1/2 of the tomato/beef mixture. Sprinkle with 1 cup cheddar cheese. Repeat layer. Mix the soup and water until smooth; pour over casserole. Sprinkle with parmesan cheese and top with sliced olives. Bake uncovered at 350 degrees for 30 to 35 minutes.


...and of course there's tacos, burgers, etc!!!

Tuesday, July 7, 2009

Time for some homemade recipes...

...for things you pay a LOT more for in the store or restaurant!

Italian Salad dressing mix:

  • 2 Tbsp. oregano
  • 1 Tbsp. salt
  • 1 Tbsp. parsley flakes
  • 1 Tbsp. onion powder
  • 1 Tbsp. garlic powder
  • 1 Tbsp. sugar
  • 1 tsp. black pepper
  • 1/4 tsp. basil
  • 1/4 tsp. celery salt

Stir all ingredients together.

To make dressing:

  • 1/4 c. vinegar
  • 2/3 c. vegetable or canola or olive oil
  • 2 Tbsp. water
  • 2 Tbsp. dry mix

Shake, whisk or stir well.


Homemade Ranch dressing mix:

  • 1/2 c. dried parsley flakes
  • 1/4 c. finely crushed saltines
  • 1/4 c. dried minced onion
  • 1/4 c. garlic salt
  • 1/4 c. onion salt
  • 2 Tbsp. garlic powder
  • 2 Tbsp. onion powder
  • 1 Tbsp. dried dill weed.

Combine all ingredients, store in airtight container in fridge. Use 1 Tbsp. for recipes calling for 1 pkt of ranch dressing mix.


Spaghetti Sauce mix:
  • 1 1/2 Tablespoons cornstarch
    1 Tablespoon dry onion flakes
    1 Tablespoon dry parsley flakes
    1 1/2 tsp. Italian seasoning
    1 tsp. oregano
    1 tsp. minced garlic OR 1/4 to 1/2 tsp. garlic powder
    1/4 tsp. sugar
    salt to taste

    Combine all ingredients and add to 15 oz. can of tomato sauce plus 1 15 oz. can diced tomatoes. Cook until thick. May add browned sausage or ground beef, green peppers, olives, mushrooms, etc.....


Homemade Taco seasoning mix:
  • 2 Tbsp. flour
  • 2 tsp. chili powder
  • 1 1/2 tsp. dried onion flakes
  • 1 tsp. salt (may use less)
  • 1 tsp. paprika
  • 1 beef boullion cube or 1 tsp. instant beef boullion
  • 1/4 tsp garlic powder
  • 1/4 tsp sugar.

Mix together and use with 3/4 c. water to make taco meat. Can also substitute in any recipe calling for 1 pkt taco seasoning mix. Can add red pepper flakes if desired


Sweet French dressing (Catalina style)

  • 1 cup vegetable oil
  • 1 cup catsup
  • 1/2 c. white sugar
  • 1/2 c. white vinegar
  • 1 tsp. garlic powder
  • 1 tsp. paprika, or chili powder if you like a bit of a bite

Whisk all ingredients together until mixed well. Store in refrigerator.


Honey BBQ Sauce

  • 1 1/4 c. ketchup
  • 1/3 c. white vinegar
  • 1/4 c. molasses
  • 1/4 c. honey
  • 1 tsp. liquid smoke flavoring
  • 1/2 tsp. salt
  • 1/4 tsp. onion powder
  • 1/4 tsp. chili powder

Combine all ingredients in small saucepan over medium heat. Stor well and bring to a boil. Reduce heat, cover and simmer 15 minutes.


Copycat Manwich

  • 1 lb. ground beef
  • 8 oz. tomato sauce
  • 1 cup. ketchup
  • 1 Tbsp. dried onion flakes
  • 1 Tbsp. chopped green pepper
  • 1 tsp. salt
  • 1 tsp. prepared mustard
  • 1/2 tsp. minced garlic
  • 1/2 tsp. chili powder
  • 1/4 tsp. celery seed

Brown ground beef. Mix rest of ingredients together and add to browned meat. Simmer for 5 to 10 minutes and serve on toasted buns.


Better Than KFC Chicken Strips:

2 lbs. chicken breast, sliced into strips.

Sauce: 4 eggs, 1/3 c. water, 1 cup Louisiana hot sauce (the strips are NOT spicy hot), 1 1/2 tsp salt, 1 1/4 tsp ground black pepper, 1/4 tsp garlic powder.

Dredging mix: 2 c. all purpose flour, 1 Tbsp baking powder, 1/4 tsp salt.

Dip chicken strips into sauce, then into flour mixture. Fry a few pieces at a time (depends on the size of your fryer) until they are done, takes about 4 or 5 minutes.


Homemade Pizza Rolls
  • 4 cups shredded pizza cheese or mozzarella cheese
  • 1 lb sausage, cooked, drained
  • 2 (3 ounce) packages sliced pepperoni, chopped
  • 1 medium green pepper, finely chopped
  • 3/4 cup fresh sliced mushrooms, coarsely chopped
  • 1/2 small onion, finely chopped
  • 1/3 cup chopped black olives
  • 1/2 cup crushed pineapple, very well drained
  • 2 (14 ounce) jars pizza sauce
  • 32 egg roll wraps
  • oil (for frying)
  • Combine above ingredients except wrappers (and oil). Place a ¼ cup filling in center of each egg roll. Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner w/water and roll up tightly to seal. Fry in 1/2 to 1 inch of 375ΒΊ oil for 1-2 minutes til golden brown. Serve with addition pizza sauce for dipping if desired.


Pizza Sauce: enough for 2 pizzas

  • 15 oz. can tomato sauce
  • 2 Tbsp. finely chopped onion
  • 2 Tbsp. dry parsley flakes
  • 3/4 Tbsp. oregano
  • 3/4 Tbsp. basil
  • 1/2 to 1 tsp. salt
  • 1/2 tsp. minced garlic or 1/8 tsp. garlic powder
  • dash of red or cayenne pepper if desired.
Combine all ingredients, simmer for 5 minutes


Pizza Hut Pizza Crust: for one thick crust or two thinner crusts, can make in bread machine

  • 1 1/3 cups water
  • 2 teaspoons sugar
  • 1 1/4 teaspoons salt
  • 2 tablespoons olive oil
  • 3 cups unbleached all purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1 1/2 teaspoons bread machine yeast
  • 2 tablespoons cornmeal
  • Put all ingredients except cornmeal in bread machine in order listed. Set for dough setting and let it go through the cycle. Grease a pizza pan with vegetable oil. Sprinkle with cornmeal. Spread dough. Brush more vegetable oil or olive oil onto dough. Bake at 400 degrees for 3 to 4 minutes, remove, brush with oil again and top with sauce and other desired toppings. Bake at 400 degrees for 12 to 14 minutes.



  • Biscuits

    • 2 c. flour
    • 1 Tbsp. baking powder
    • 1 Tbsp. granulated sugar
    • 1/2 tsp. salt
    • 1/2 c. margarine, butter, or Crisco shortening
    • 3/4 c. milk

    Combine dry ingredients, cut in shortening until resembles small peas. Stir in milk with fork just until moistened. Pat out on a floured board or countertop until about 1/2 inch thick. Cut with floured drinking cup. Bake on ungreased baking sheet at 450 degrees for 10 to 12 minutes.

    I've also used this recipe for any recipe that calls for a can or two of biscuits, like for a pot pie crust, pull apart bread, breakfast pockets. etc.