Homemade Ice Creams & Sauces

Mason Jar Ice Cream - Good

1 cup heavy whip cream
2 Tablespoons sugar
1 Tablespoon cocoa powder
1 teaspoon vanilla

Shake - Freeze - Enjoy

I shake it then put in a small container to freeze. Depending on how big your mason jar is you need to be able to get the ice cream out of the jar.

Easy Homemade Butterscotch Sauce-Good  

Ingredients
⅔ cup cream
4 tablespoons  butter
½ cup dark brown sugar
½ teaspoon salt
1 teaspoon vanilla extract (optional)

Instructions

Combine all ingredients (except the vanilla and salt) in a heavy bottomed pot.
Over low heat cook until the sugar has dissolved, do not boil.
Bring the sauce to a simmer for 3-4 minutes
Take off the heat and whisk in the salt and vanilla extract.
Serve warm or store in the fridge for up to 8 weeks.

Homemade Chocolate Syrup-Good

1/2 cup cocoa powder
1 cup water
2 cups sugar
1/8 teas salt
1/4 teas vanilla

Mix the cocoa powder and the water in a saucepan. Heat and stir to dissolve the cocoa. Add the sugar, and stir to dissolve. Boil for 3 minutes over medium heat. Be careful not to let it get too hot and boil over! Add the salt and the vanilla. Let cool. Pour into a clean glass jar, and store in refrigerator. Keeps for months, but trust me it will be gone before then. Yields 2 cups.

Homemade 2 Ingredient Ice Cream by Gemma-Good

2 cups heavy whipping cream cold
14 ounces (1 can) sweetened condensed milk cold
1 teaspoon vanilla optional

Place sweetened condensed milk in the fridge to keep cold.

Using a hand or stand mixer fitter with a whisk attachment, whip the cold cream on medium/high speed until soft peaks form.

Turn off the machine and pour the cold condensed milk into the whipped cream.

Turn the speed to high and whisk until the mixture is thick and stiff peaks form. Turn off the machine and stir in the vanilla extract.

Vanilla extract keeps your ice cream from freezing to hard. If you decide to omit the vanilla you can leave your ice cream at room temperature for about 15 minutes to make it more scoopable.

Once you finish creating your flavors, transfer your ice cream mixture to an airtight container.

Put in the freezer for a minimum of 6 hours or overnight before eating. I do overnight.

Good up to 6 weeks in freezer. Enjoy. I like mine plain just the 2 ingredients with chocolate syrup on top.

Chili/Hamburger & Spaghetti/Spaghetti Sauce/Rice Stuff

Spaghetti Sauce

1 lb hamburger

2 teaspoons oil

Onion powder

Garlic powder

1 - 28 ounce can peeled diced tomatoes

4 teaspoons basil

4 teaspoons oregano

1 teaspoon sugar

Instead of the oregano and basil you can use Italian seasoning. 

Ann's Chili 

I make simple Chili and we love it. It's all about the spices.

1 lb ground beef browned: while browning add: Himalaya salt, Italian seasoning, garlic powder, onion powder and I add turmeric and moringa. Moringa is a vitamin.

When beef is browned add 2 cans of cream of tomato soup and 2 teaspoons chili powder along with all the spices from above. Add 1/2 cup of water or so. I use organic soup so its a bit thicker. I also have been buying the 32 ounce jugs of tomato soup. It is cheaper then the cans and both are organic. 

Cook spaghetti. We like the long spaghetti.

I do beans for Butch on the side. Like I said simple but it's good.

Hamburger & Spaghetti

I don't make this that often anymore. But since it was a dish I made when the kids were growing up I will add the recipe.

1 lb ground beef
1 or 2 cans of tomato soup. This time no water added. Add the Himalaya salt, Italian seasoning, garlic powder, onion powder. Serve over spaghetti.

Rice Stuff

One day I got bored with cooking the same old stuff. So I made this:

Brown 1 lb of hamburger - Add 1 or 2 cans of cream of chicken or mushroom soup (I used chicken but mushroom is okay but will change the flavor) - add season salt.

Serve over rice

This use to be my girls favorites. 

Hot Chocolate/Chocolate Syrup/Chocolate Pudding

Hot Chocolate

There is no need to buy the packet's of hot chocolate anymore. Homemade is to easy. The only good thing about the packets is you use water. I don't. I use milk.

Mug of Milk
1 Tablespoon of cocoa
1 teaspoon of honey

Heat milk in your mug for a minute and a half. Add the cocoa and put back in the microwave 30 seconds more. Add the honey and enjoy.

Some other options:

To the hot milk I add:

Andes Mints (either the square candies or the chips)

Add a Seroogy's caramel bar or any candy bar to the hot milk. You only need 1/4 of the bar

Do you like peppermint? Add some peppermint chips to the milk.

When using candy no need for the honey.

The list can go on and on. What do you like?

Hot Chocolate for a group

1 1/2 cups heavy cream, 1 can sweetened condensed milk 14 oz, 2 cups chocolate chips, 6 cups of milk, 1 teaspoon vanilla extract.

Chocolate Syrup

1/2 cup cocoa powder
1 cup water
1/4 cup sugar
1 teas salt
1/4 teas vanilla

Mix the cocoa powder and the water in a saucepan. Heat and stir to dissolve the cocoa. Add the sugar, and stir to dissolve. Boil for 3 minutes over medium heat. Be careful not to let it get too hot and boil over. Add the salt and vanilla. Let cool. Pour into a clean glass jar, and store in the fridge. Keeps several months. Makes 2 cups.

Chocolate Pudding
1/4 cup unsweetened cocoa  3 T corn starch
1/2 cup sugar         1 teas vanilla
2 cups milk        Cook til thick

Ruhbarb Crunch/Broken Glass Torte

Rhubarb Crunch

2 cups flour
2 cups brown sugar
2 Tablespoons cinnamon
1 1/2 cups uncooked oatmeal
1 cup melted butter

Mix all together until crumbly and press into pan. Add rhubarb.

Sauce: 2 cups sugar
2 cups water
2 Tablespoons Corn Starch
2 teaspoons vanilla.

Bring sauce to a boil, it should be white and pour on rhubarb. Bake at 350 for 1 hour. Hard for me to make this anymore being their is so much sugar. 

Broken Glass Torte

 

1 1/2 packages graham crackers and 7 tablespoons melted butter to make the crust. 

2 - 3 oz jello's two different flavors

Dissolve the jello in 3/4 cup each jello in boiling water and add 3/4 cup cold water each jello. Put in a pie plate and chill. When chilled cut in squares. Take 1/2 pint dairy whip cream and beat until fluffy and add some sugar with it just a T maybe. In measuring cup put 1/4 cup hot water in it and add one envelope Knox and then fill the cup to 1/2 with cold water. Add to the whip cream and stir and then add jello. Mix and pour into the crust. Chill. 

Melt in your Mouth Chicken Breast

My Chicken Breasts

My husband loves my chicken and it's so simple. We live by Maple wood Meats and we are truly spoiled. I buy there bone in chicken breast. When I am ready to prepare them I just put them in a pan drizzle some avocado oil on them, sprinkle with my homemade season salt. Then bake at 375 for at least 45 minutes or till done. For a white meat they are so tender and not dry.

Season Salt 

6 Tablespoons sea salt (I always use Himalaya salt)
3 Tablespoons garlic powder
2 Tablespoons Onion powder
1 Tablespoon Turmeric
1 Tablespoon coconut sugar or sugar
Hint of black pepper unless you like it add more.

This is absolutely the best season salt. I won't even trying to make the Lawerys or the Curts. It is nice to know the ingredients though.

Sloppy Joes/Pasta Sauce

Sloppy Joes

1 lb ground beef
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/2 teaspoon garlic powder
1 teaspoon yellow mustard
3/4 cup ketchup
1/4 cup barbecue sauce optional
3 teas brown sugar
salt to taste
ground pepper to taste

I used my garlic and onion chives from patio. I did add a little garlic and onion powder too. No pepper and green bell pepper.

Sloppy Joes Again

1 pound ground beef

1/2 cup chopped onion

1 8 ounce tomato Sauce

1/3 cup ketchup 

2 Tablespoons brown sugar

1 Tablespoon apple cider vinegar

Very good too. If you want them less sloppy don't add all the ketchup. 

Fresh Pasta Sauce

In saucepan, sauté 1 pint cherry tomatoes in oil for 5 minutes., or until skins begin to split. Add 2 cloves garlic, minced, and a pinch of oregano. Add salt and pepper to taste; stir until fragrant. Toss with cooked angel hair pasta. Top with grated Parmesan and baby arugula. Drizzle with oil.

Lasagna

1 1/2 pounds of hamburger

1 clove garlic

1- 6 ounce tomatoe paste

1 teaspoon salt

1/2 cup onion

2-8ounce can tomatoe sauce

2 teaspoons basil

8 oz laz noodles 

oven 375 till done

Baked Tenderloin

Whole tenderloin brushed with oil and garlic pd. In oven at 375 for 1 to 1/2 hours or till done. 

Oven Tenderloin

Oven Tenderloin

Take a whole tenderloin. Brush with oil. Now put garlic powder on it and don't be stingy. Also pepper if you like pepper.

Bake at 375 for 1 to 1 1/2 hours.

Potatoes/Spaetzl/Noodles

Potato Deluxe

2 lb frozen hash browns thawed
1 can cream of chicken soup
1 stick melted butter
2 tsp salt
1 cup chopped onion
2 cups sour cream
1 cup sharp cheddar cheese grated

Mix and bake uncovered in 9x13 pan at 350 for 1 1/2 hours. (My daughter likes to add half the amount of sour cream).

Spaetzl

4 cups flour 3 eggs     1 cup milk   dash salt       1 tablespoon butter

Beat eggs with the milk. Slowly mix in flour and salt. I boil water then and cut little pieces from a plate into boiling water and let cook.

Baked Garlic Fries

Ingredients:

3 tbsp oil (I like avocado or olive oil, but any high-smoke point oil works)
2 tbsp minced garlic
1.5 lbs russet potatoes (rinse/scrub well beforehand)
3 tbsp minced parsley
1/2 tsp salt plus more to taste

Instructions:

Preheat the oven to 425 degrees F.
In a small pan set over medium low heat, combine the oil and minced garlic. Simmer this mixture for 5 minutes, to infuse the garlic flavor into the oil.
Strain the garlic from the oil, letting the oil out directly over a rimmed half sheet pan. Make sure to save the minced garlic for later.
Cut the potatoes into matchsticks by first cutting into thick slices, then cutting each slice into small thin sticks. I like about 1/4" thick.
Place the fries onto the oil sheet pan and add 1/2 tsp salt. Use your hands to thoroughly coat the fries with the oil and salt.
Spread the fries out evenly on the sheet pan, making sure they are in one single layer, spaced a bit apart. If they’re all on top of each other and crowded, they will steam each other and never get brown. When in doubt, bake on two pans.
Bake the fries for 20-25 minutes*, until the bottoms are starting to turn golden. Then give everything a toss to redistribute the fries, and return to the oven for another 10-15 minutes, until golden but still tender on the inside. You want to make sure they don't dry out or burn (they brown faster at the end), so when you think they might be ready, taste one.
Toss the fries with the reserved minced garlic, parsley, and additional salt, to taste. Enjoy!

One pot Garlic Parmesan Pasta

1 Tablespoon oil

4 cloves garlic

2 cups chicken brotrh

1 cup milk, or more as needed

2 Tablespoons butter

8 ounces uncooked fettuccine

salt and pepper to taste

1/4 cup freshly grated parmesan cheese

2 Tablespoons chopped fresh parsley leaves

Heat olive oil in a large skillet over medium high heat. Add garlic and cook, stiring frequently until fragrant about 1-2 minutes. Stir in chicken broth, milk, butter, and fettuccine; season with salt and pepper to taste. Bring to a boil; reduce heat and simmer, stirring, occasionally, until pasta is cooked through, about 18-20 minutes. Stir in Parmesan. If mixture is too thick, add more milk as needed until desired consistency is reached. Serve immediately, garnished with parsley, if desired.  

Hot Sandwich's

Ham & Cheese Sliders

Buns: Spread butter and mayo on the buns.
Top with ham and cheese.
Now top with whatever you want: tomato, onion etc.

Bake in oven 350 for 12 to 15 minutes.

Pulled Pork Sandwich

Maple-wood meats pulled pork
Maple wood meats coleslaw

Put both on a bun

There is a homemade recipe on my pinterest page that looks good.

Stuffing

Stuffing                   
                 
2 small onions - I used a white onion and not that much.
4 stalks of celery
2/3 cup butter
1 1/2 teaspoon poultry season - I made my own
black pepper to taste - didn't use
salt to taste - not sure if i used
12 cups bread cubes - I used brown berry sage flavor per Butch
3-4 cups chicken broth - might not need that much
2 tablespoons fresh parsley - didn't use
1 tablespoon fresh herbs sage, thyme, rosemary - didn't use. Wasn't sure cause up above I added all these in a poultry season.
Preheat oven to 350F.

Melt butter. Add onion, celergy and poultry sesaon. Cook over medium low until tender do not brown. Place bread cubes in a large bowl. Add onion mixture.  Pour broth overtop until cubes are moist but not soggy and gently toss. Season with salt and pepper to taste. Put in a baking dish dot with some butter and cover. Bake 35 minutes then uncover and bake for 10 minutes. 

Last year I used bread pieces from bread smith. I will have to write down next time I make it how I changed it.

Last year I used bread pieces from bread smith. I will have to write down next time I make it how I changed it.

Bluegill Parmesan Recipe

Bluegill Parmesan Recipe
                                     
1/4 cup butter melted
1/2 cup dry bread crumbs
1/3 cup grated Parmesan cheese
2 tablespoons minced fresh parsley
1 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon dried oregano, basil and pepper
1 pound bluegill or crappie

Directions
Place butter in a shallow bowl. In another shallow bowl, combine the bread crumbs, cheese and seasonings. Dip fish in butter, then coat with the crumb mixture. Place in a greased 15x10x1in baking pan. Bake, uncovered, at 350 degree's for 20 minutes or until fish flakes easily with a fork.

If I am deep frying I coat them flour then egg or milk and then back in the flour. Same for chicken.  I also saw a bluegill recipe for 1 part flour to 3 parts corn meal to coat them.

Batter for Shrimp, Chicken or Veggies (Taken from Fondue Book)

1 cup sifted flour 1 tablespoon sugar 1 1/2 teas baking powder
1/2 teas season salt 1/2 teas chili pd 2 eggs beaten
1/3 cup milk 1 tablespoon oil or melted butter

Mix dry ingredient then add wet. Dip whatever you want. Then deep fry.

Artisan Bread and Garlic Bubble Bread

No need crusty artisan bread

Ingredients

3 cups all purpose flour

1 teaspoon salt

1 teaspoon yeast

1 1/2 cups Luke warm water - I just take the chill off.

Combine the three dry ingredients in a large bowl then pour in the lukewarm water. Stir until completely combined. Dough will look messy and not smooth and that is completely OK. Once combined, cover tightly with plastic wrap and let’s sit on the counter overnight. It needs to sit for at least eight hours. I like overnight but sometimes I make it during the day.

Dough will be puffed up and be sticky. Put flour on a clean countertop or surface. Turn Dough on the flowered surface and shape into a round ball. ( I put flour on the dough so it’s easy to handle and make into a ball). Don’t pop the air bubbles. Place round dough on parchment paper.

Preheat oven to 450. It says to heat the Dutch oven so when the temperature gets to 200 I put Dutch oven in oven to preheat. When oven is ready you can place your bread in pan on parchment paper. Put the cover on Dutch oven and put in oven. Bake for 30 minutes then remove cover. Then bake till done. Normally once the cover comes off I bake for another 13 minutes it all depends how hot your oven gets. Bread will be golden color. Pan will be extremely hot. Put on cooling rack.

If your making more then one loaf you will want to take the dough for the second loaf and prepare it like 15 to 20 minutes before the first loaf is done baking. It will just sit there on the parchment paper till your ready to put in oven.

The 4 ingredients is the main plain bread recipe and my favorite. But now you can do add ins. Water is always last ingredient to do. So if your adding anything else add it to the dry flour, salt and yeast before the water.

Get creative now. You know what you like.

To make orange cranberry walnut bread add to your flour, salt and yeast 1/2 cup dried cranberries, grated orange peel or the spice and 1/2 cup walnuts.

Butch likes just plain cranberry so I add a whole cup of cranberries.

Got kids coming? Add chocolate chips to you ingredients before the water. Messy but good. Kim’s favorite.

If I make a loaf just for sandwiches I might add some Italian seasoning and or onion powder.

I have made one just adding cinnamon. 4 tablespoons though in order to taste cinnamon.

I have added apples too maybe three of them. I guess I should try apple cinnamon.

I know rosemary and Himalayan salt is good cause I make a skillet bread like that.

Can also make buns. Instead of making your dough into a round ball make 7 smaller ones. When the go in the Dutch oven you will put them in like the bread. When comes out of oven just break them off.

Lots you can do. Enjoy……..Ann at 920-655-7883.

Artisan Bread

Garlic Bubble Bread

This is a whole different bread. You can use a loaf of frozen bread dough or make a loaf of dough. I haven't made it for awhile but someday do want to try my homemade bread. Last time I made it I used frozen bread dough. Not anymore. 

1 egg beaten

1 teas parsley flakes

1/2 cup melted butter

1/2 teas garlic powder

1/4 teas salt

Thaw or make dough. Blend 5 ingredients together and tear off pieces of the dough and dip them into mixture and place back in bread pan. Bake at 375 for 30 minutes.

To make a cinnamon loaf thaw dough or make dough. For the mixture use:

1 egg beaten

1/2 cup melted butter

1/4 teas salt

1 Tablespoon cinnamon or use your best judgment. I have learned it takes more cinnamon to make it taste cinnamon.

Milk Bread

2 Cups flour - 1 Tablespoon baking powder - 1/4 teaspoon salt - 1 1/4 cups milk - Mix but don't overmix. Bake at 350 for 35-40 minutes. 

40-Minuted Hamburger Buns/Old Fashion Biscuits

40-Minute Hamburger Buns 

2 Tablespoons active dry yeast
1 cup plus 2 tablespoons warm water
1/3 cup vegetable oil
1/4 cup sugar (I didn't use that much)
1 large egg
1 teaspoon salt
3 - 3 1/2 cups flour

In a large bowl, dissolve yeast in warm water. Add oil and sugar; let stand for 5 minutes. Add the egg, salt and enough flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 3-5 minutes. Do not let rise. Divide into 12 pieces; shape each into a ball. Place 3 inches apart on greased baking sheets.

Cover and let rest for 10 minutes. Bake at 425 for 8-12 minutes or until golden brown. Remove from pans to wire racks to cool. Makes  dozen depending on the size of the buns.

Bob's Old Fashion Biscuits

2 cups flour
1 Tablespoon baking powder
1 Tablespoon sugar
1 tsp salt
6 Tablespoon butter
1 cup milk

Preheat oven to 425. Whisk together the flour, baking powder, sugar and salt. Cut in butter with pastry blender until the mixture resembles coarse crumbs. Slowly add milk and stir until dough just comes together. Dough will be wet and sticky.

Turn Dough out onto a lightly floured surface and knead 15 times. Gently roll or pat dough to 1 inch thick. Cut biscuits with a biscuit cutter. Place biscuits on ungreased baking sheet.

Bake 12-15 minutes or until golden brown. Makes 6 big biscuits.

Tortillas Shells/Pizza Crust

Homemade Tortillas

2 cups flour
1/2 teas salt
3/4 cup water
3 Tablespoons Oil

In a large bowl, combine flour and salt. Stir in warm water and oil. Turn onto a floured surface; knead 10-12 times, adding a little flour or water if needed to achieve a smooth dough. Let rest for 10 minutes.

Divide dough into eight portions. On a lightly floured surface, roll each portion into a 7 inch circle.

In a large nonstick skillet coated with cooking spray, cook tortillas over medium heat for 1 minuted on each side or until lightly browned. Keep warm. Yields 8.

Pizza Crust

1 Tablespoon active dry yeast
1 cup warm water
2 1/2 cups flour
2 Tablespoons oil
1 tsp sugar
1 tsp salt

Combine flour, salt, and sugar in a small bowl. In a separate bowl, dissolve yeast in water. Add oil and dry ingredients. Stir dough until tough, then knead on lightly floured board until smooth and elastic. Form dough into a ball and place in a greased bowl. Cover bowl and let dough rise until doubled. Divide dough in half and pat with floured fingers or use rolling pin to form two 12 inch circles. Pinch and edge around the crusts and place on cornmeal dusted baking sheets. Top as desired and bake in a preheated 450 oven for 15-20 minutes.

Muffins

Grandma's Honey Muffins

2 cups all purpose flour
1/2 cup sugar ( I used less)
3 teaspoons baking powder
1/2 teaspoon salt
1 large egg, room temperature
1 cup 2% milk
1/4 cup butter, melted
1/4 cup honey

Preheat oven to 400 degree's. In a large bowl, combine flour, sugar, baking powder and salt. In a small bowl, combine egg, milk, butter and honey. Stir into dry ingredients just until moistened.

Fill greased or paper lined muffin cups 3/4 full. Bake until a toothpick inserted in center comes out clean, 15 to 18 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm.

I added blueberries. So get creative with other stuff.

Soups & Chili

Loaded Baked Potato Soup

4 slices bacon, diced
5 tablespoons unsalted butter
1/4 cup all-purpose flour
3 1/2 cups milk, or more, as needed
3 russet potatoes, peeled and cubed
2 green onions, thinly sliced
1 cup shredded cheddar cheese
1/2 cup sour cream
Kosher salt and freshly ground black pepper, to taste

DIRECTIONS:

Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.

Melt butter in a large stockpot or Dutch oven over medium heat. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in potatoes and green onions.

Bring to a boil; reduce heat and simmer until potatoes are tender, about 15-20 minutes. Stir in cheese, sour cream, salt and pepper, to taste. If the soup is too thick, add more milk as needed until desired consistency is reached.

Serve immediately, garnished with green onion, cheese and bacon, if desired.

Cream Soup Substitute  

Ingredients: 2 Tablespoons butter, 3 Tablespoons flour, 1/2 cup chicken broth, 1/2 cup milk, 1/4 teaspoon salt and 1/4 teaspoon pepper.
In a sauce pan, melt butter over medium to low heat. Whisk in flour and let cook for 1 to 2 minutes. Slowly stir in chicken broth, then milk. Whisk until it begins to thicken. Let it simmer for a few minutes. Season with salt and pepper.

Vegetable Stock

2 quarts water, 2 carrots, 2 large onions, 2 celery, teas salt, 1/4 teas rosemary, 1/2 cup parsley leaves, 2 bay leave, 1/2 teaspoon thyme, 1/2 teaspoon marjoram. Placee all in stock pot and boil. Reduce heat to low and simmer 45 minutes. Take whole veggies out and strain if you want. Add any veggies you want to make this stock.

Creamy Tomato Soup

In sauce pot over low heat, combine 2 cloves garlic minced; 6 tomatoes, chopped; 1 Tablespoon tomato paste and 3 cups chicken stock. Simmer 30 minutes. Add 1/2 cup cream. Let cool slightly. Puree in blender and serve.

Lentil Vegetable Soup by Cynthia

2 cups lentils
2 slices bacon, diced or real bacon bits
1/2 cup chopped onion
1/2 cup chopped celery
1/4 to 1/2 cup chopped carrots
2 Tablespoons parsley. I use dry
1/4 clove of garlic to taste
2 1/2 teaspoons salt
1/4 teaspoon pepper
1/2 teaspoon dried oregano crushed 1 pound can (2 cups) diced tomatoes
2 Tablespoons wine vinegar

Rinse lentils. Drain and place in soup kettle. Add 8 cups of water and rest of ingredients and simmer covered for 1 1/2 to 2 hours. I usually simmer until lentils are soft but not mushy. If you like mushy, simmer longer. I double recipe.

Tomato Potato Soup

4 cups veg broth,  3 cups potatoes, diced, 1/2 cup onion, minced,
1 cup sliced mushrooms,   2 cloves garlic, minced, 5 roma tomatoes, chopped,
2 cups raw spinach, chopped,  1 cup Lima beans,  1 cup corn,    1 teas parsley  flakes.
pinch of basil and oregano and pepper. Add all ingredients to broth and simmer 30 min.

Chicken Barley Chili

1-14&1/2 ounce can tomatoes, diced undrained

1-16 ounce Salsa or tomato sauce

1-14&1/2 chicken broth

1 cup  barley

4 cups water

1 Tablespoon Chili powder

1 Tablespoon Cumin

3 cups chicken cut in pieces

1-15 ounce can black beans - 1-15 ounce  can corn.

Combine first seven ingredients. Over high heat bring to a boil. Cover and reduce heat to low. Simmer for 40 minutes stirring occasionally. Add beans, corn and chicken. Increase heat to high untill chilli comes to a boil. Cover and reduce heat to low. Simmer for another 5  minutes or until barley is tender. Add more broth or water if to thick. Can top with cheese and or sour cream if you want. 

Refrigerator Beets

Refrigerator Beets

1 bunch of beets like 5 to 6 medium trimmed
1/4 cup apple cider vinegar
1 teaspoon sugar
1 tablespoon oil and I use avocado
1/4 teaspoon dry mustard
A dash of salt and pepper

I boil with skins on. There done when easily pierced with a fork. Watch water level cause it does boil off.

Seasonings

Poultry Seasoning

2 teaspoons sage
1 1/2 teaspoons thyme
1 teaspoon marjoram
3/4 teaspoon rosemary
1/2 teaspoon nutmeg
1/2 teaspoon pepper ( I didn't use that much)

Italian Season

2 Tablespoons basil
2 Tablespoons oregano
2 Tablespoons rosemary
2 Tablespoons thyme
2 Tablespoons marjoram
On the back of the bottle I have it uses:
Oregano, basil, marjoram, garlic and sage.

On the back of the Italian seasoning bottle it says: Ingredients are: Oregano, basil, marjoram, garlic and sage.

Taco Seasoning

1 part chili powder
1 part cumin
1 part garlic powder
1 part onion powder
1/4 to 1/2 part crushed red pepper

Depending on what size batch you want mix this next time instead of the packets from the store.

Season Salt 

6 Tablespoons sea salt (I always use Himalaya salt)
3 Tablespoons garlic powder
2 Tablespoons Onion powder
1 Tablespoon Turmeric
1 Tablespoon coconut sugar or sugar
Hint of black pepper unless you like it add more.

This is absolutely the best season salt. I won't even trying to make the Lawerys or the Curts. It is nice to know the ingredients though.

The Lawerys salt has salt, sugar, paprika, turmeric, onion and garlic.

Curts salt has salt, garlic, onion and premium spices so it says.

Homemade Peanut Butter/Butter

Homemade Peanut Butter

You can use whatever nut you want to use. I actually use cashews.

2 cups roasted, salted nuts or unsalted and add your own salt.
4 Tablespoons vegetable oil or canola, safflower but NO olive oil. (I use avocado oil and sometimes a bit more)
2 Tablespoons honey

Put the nuts in the food processor or blender and grind until they start to break down and form a soft smooth paste. Add oil and honey and process again til very well blended. Store in air tight container in the fridge. If seems to hard add some more oil.

Roasting Raw Cashews

Preheat oven to 350. Put cashews in a bowl. Coat with oil and salt (My favorite is avocado oil. I am starting to use almond oil too).  Put cashews on cookie sheet and into the oven. I don't know how long I do know that you have to watch them. You look and there not done then look again and they are to done. These are so good. Using your own pick of oil and salt. Most nuts are processed in cotton seed oil that isn't good for you. I like to buy fresh thyme's nuts because it is processed in peanut oil.

Instructions for Peanuts

Place raw peanuts, inshell or shelled, one layer deep in a shallow baking pan. Roast in 350 oven for 15 - 20 minutes for shelled and 20-25 for inshelled. Remove from heat just short of donesness desired as peanuts continue to cook as they cool. Season to taste.

How to Make Homemade Butter

Serves: 2 sticks

Ingredients
3 cups  heavy cream (high fat content)
1 teaspoon salt
5 tablespoons Ice water

Instructions:

I use my kitchen aid mixer. Pour your heavy cream in mixer. You have to start the mixer out slowly or it will splatter all over. I gradually as it thickens up the speed of the mixture. It takes at least 6 minutes. You will know it's butter when you have buttermilk splashing at the bottom of the mixer bowl. So watch it closely. I don't feel a need for the cold ice water to be added. When its butter separate the butter from the milk. I just squeeze the butter to get all the liquid out and while squeezing I add salt. Store in frig. I keep just a bit out on cupboard for toast. Be careful it doesn't spoil.

Use the butter for your fresh Skillet Bread and the buttermilk to make pancakes. If you don't have enough just add some regular milk.

Here is another way to make it.

Pour the cold cream into your food processor. You can also use an electric whisk or stand mixer.
Whip the cream until it separates. After around 2 ½ minutes you will see it start to over whip and really thicken. Keep going. After around 4 minutes it should be fully separated. You can see yellow buttery solids and cloudy liquid at this point.
Once it separates pour in your ice cold water. This helps separate the butter fully separate from the liquid (buttermilk) and you will see even more buttermilk appear.

I use my kitchen aid to mix it. It takes longer because I have to start the mixer on mix and gradually put it up to power 8 or 10. If I don't start out on mix there is liquid splashing all over. If you have a splash guard that's great use it. Also remember the butter doesn't last as long sitting out like the store bought butter does. That's why I just form mine into small balls. Take a little at a time out. If you don't have enough butter milk for your recipe just add milk or water to make it enough.

Did you know you can make buttermilk simply by adding 1 Tablespoon of  white vinegar to a cup of milk? Or add 1 Tablespoon of lemon juice to a cup of milk. I have used the vinegar mix with milk but normally I use homemade buttermilk. It's so good.

Now your butter is done. Go make my easy no knead skillet bread or cornbread.

I love having homemade bread, butter, peanut butter, and jelly. No restaurant can beat it.

Mixing the Cream (See note above)

From the mixer to the strainer to be squeezed

You should have buttermilk

After squeezing add Salt - work in & Shape

End result - I make mine into little balls

Buttermilk for your favorite Recipe

Bars & Bars

Lemon Bars

2 cups flour
1 cup butter
1/2 cup powdered sugar

Blend and spread in 9x13 pan. Bake 20 minutes in 350 degree oven.

Beat well 4 eggs and set aside, (should be light lemon in color)

Mix together with the mixer

2 cups sugar
1 teaspoon baking powder
3 Tablespoons lemon juice

Fold in eggs. Carefully pour over hot crust and bake 25 minutes at 350 degrees or until golden brown. Make sure to cook thoroughly or else will not set. I usually bake 35-40 minutes. Depends on your oven. Dust with powdered sugar and cool and cut.

7 Layer Bars

1/2 Cup Butter
1 1/2 Cups Graham Cracker Crumbs
1 Cup Semisweet Chocolate Chips
1 Cup Butterscotch Chips
1 Cup Pecans, Chopped
1 (14 Ounce) Can Sweetened Condensed Milk
1 1/3 Cups Shredded Coconut

INSTRUCTIONS

Preheat oven to 350 degrees.

Add butter to a 9X13 inch baking dish then place in the preheated oven until butter is completely melted.

Swirl the pan to spread the butter. Add graham cracker crumbs and mix them together to combine evenly. Spread the crumb mixture evenly in the baking dish and press it firmly
Sprinkle the graham cracker layer with the chocolate chips, then the butterscotch chips, then pecans, then the coconut.

Pour the condensed milk evenly over the top of all the layers.

Bake in preheated oven 25-30 minutes, until the top is nicely golden brown. Cool completely before cutting into serving pieces.

Pumpkin Bars

2 cups Flour
2 teaspoon cinnamon
4 beaten eggs
1 1/2 cups sugar (1 cup)
2 teaspoons baking powder
1 teaspoon baking soda
1 16 ounce can pumpkin
1 cup cooking oil or Apple sauce

Stir we ingredients, add dry ingredients and spread batter in ungreased 15x10x1 inch baking pan. Bake in 350 oven for 25 to 30 minutes. Cool and frost. It takes 30 minutes in a oblong pan.

Jim Bars by Cynthia

Melt 1/2 cup butter in 13x9 pan. Mix in 2 cups crushed graham crackers crumbs and 1/4 cup sugar. Mix and press into the 13x9 pan. Bake app 10 to 12 minutes. When cooled spread 1 7 1/2 oz package coconut over crust. Evenly pour 1 can of sweeten condense milk over coconut. Bake app 15 minutes. Allow to cool.

For the icing: Melt together 1 1/2 cup semi sweet chocolate chips, 1 1/2 tablespoon peanut butter. Spread over the bars. Cool and cut.

Pecan pie Bars

1 3/4 cups blanched almond flour
1 egg
1 Tablespoon coconut oil
1/2 teaspoon arrowroot powder
1/4 teaspoon sea salt

Filling

8 ounce pitted dates
2 eggs
1/4 cup maple syrup
1/2 teaspoon vanilla
1 cup chopped pecans

Preheat oven to 350

In a food processor, combine the almond flour, egg, coconut oil arrowroot powder, and sea salt. Pulse until the dough forms a ball. Press the dough into a 9x9 inch glass casserole dish, and bake it for 15 minutes.

Meanwhile, make the filling by adding the dates to the food processor and blending them on high for 1 minute. Add the eggs, maple syrup, and vanilla and process on high until filling is smooth.

Pour filling mixture over the partially baked crust. Sprinkle the pecans evenly over the top, and bake the bars for another 30 minutes. Let the bars cool before cutting them.

I made these once. Lots of work. They were good.

Pecan Pie for One

Crust:

2 1/2 tablespoons butter
2 tablespoons sugar
1/4 cup flour
1 tablespoon cornstarch
1/8 teaspoon salt

Filling:

1/4 cup corn syrup
1 egg
1/4 cup sugar
pinch of salt
1 tablespoon butter melted
1/2 teaspoon vanilla
1/3 cup pecans

Instructions:

Preheat oven to 350. In a bowl, cream butter and sugar until light and fluffy. Add flour, cornstarch and salt. Mix until combined. Press dough onto bottom of lightly greased 5 inch baking dish. Set aside to make filling.

Mix corn syrup, egg, sugar, salt, butter and vanilla in a bowl using a spoon. Stir in pecans. Pour filling over shortbread crust. Bake on center rack of oven for 30 minutes. Remove from oven and let pie cool on wire rack for 2 hours.

Fudge/Carmels/Mounds Bars

Fanny Farmer Fudge

2 pounds dipping chocolate melted
1 teaspoon vanilla
3 eggs added one at a time
walnuts are optional

Mix with mixer and pour into square pan, cool and cut. Another idea would be to pour into cookie cutters. Not sure how easy to get it out of them though. Also pour batter into cupcake liners.

Carmels 

2 pounds light brown sugar
1 lb butter
1/2 teas salt
2 cups light Karo syrup
1 can eagle condense milk

Mix to a boil stirring all the time to 245-250. Remove from the heat and add vanilla, mix and pour into a buttered cookie sheet, cool and cut and wrap.

Coconut Macaroon by Cynthia

Ingredients:

1 14 oz bag unsweetened coconut flakes
2 cups semi sweet chocolate chips
2/3 cup salted almonds chopped
1 14 ounce can sweetened condensed milk regular or fat free works

Instructions:

Preheat oven to 325F
Line a baking sheet with parchment paper and set aside
In a large bowl combine coconut, chocolate chips, almonds and sweetened condense milk
Stir til combined
Scoop out dough with a cookie scoop onto prepared baking sheet
Moisten the tips of your fingers with water and shape into discs. Pat the tops flat
Bake cookies for 12 to 14 minutes or until tips of coconut are just starting to turn golden brown
Let cool on a baking sheet
Store cookies in a airtight container

Parchment paper is very important for these cookies. Don't substitute

I have had these and they are very good.

I don't use fat free. Think about it. They took something out to make it fat free so what did they add back in?

Homemade Mounds Bars by Ann

Ingredients:

3 cups unsweetened shredded coconut
1/2 teaspoon Maldon salt or another flaked sea salt ( I use my Himalayan salt)
2/3 cup sweetened condense milk
10 ounces bittersweet chocolate melted (Very important to taste. Use bittersweet)

Instructions:

Line an 8x8 inch baking pan with parchment paper or tin foil (I always use parchment). Spray with nonstick spray or just oil it.

In a medium bowl mix together the coconut, salt, and condense milk until combined. Press mixture into prepared pan and spread into an even layer with a rubber spatula. Freeze 15 minutes or until slightly hardened.

In a small microwave safe bowl melt the chocolate in 15 second bursts in the microwave, stirring between every burst, until smooth.

Remove coconut mixture from pan. Cut into 1 inch bars. Dip the coconut bars in the chocolate, turning to coat with a fork. Let excess drip before placing on parchment lined baking sheet. Place mound bars in fridge until chocolate is set.

Bars can be kept in fridge up to 4 days. They won't last that long they are so good.

Ann's note: I just use the chocolate like a frosting. I don't mind if the whole bar isn't covered in chocolate.

Homemade Corn Syrup Substitute 

2 cups sugar
3/4 cup water
1/4 teaspoon cream of tartar
2 teaspoons lemon juice
A pinch of salt

In a heavy bottomed saucepan, over medium heat, add the sugar, water, cream of tartar and lemon juice. Once the sugar dissolves, turn down the heat and let the syrup simmer steadily until it reduces significantly and becomes a thick syrup that drips off your spatula slowly. This will take roughly 15 to 20 minutes. You can test if it's ready by putting a drop on a cold plate and placing it back in the fridge for 10 minutes. If it is really thick once it's cold then it is ready. To be even more exact, you it to reach 230 on a candy thermometer.

Remove from the heat and put the pot in a bowl of cold water to cool it down quickly. Once the syrup cools down completely use as directed in your recipe.

You will end up with roughly 1 1/3 cups of corn syrup substitute. Store in an airtight container at room temperature for 3 months.

Christmas Cut Outs/Sour Cream Pound Cake

Sour Cream Sugar Cut Out Cookies

1 cup butter
1 cup sugar
1 egg
1 cup sour cream
1 1/2 teaspoon vanilla
4 cups flour
1 1/2 teaspoon baking soda
1/4 teaspoon salt

In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg, sour cream, and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle.

On a lightly floured surface, roll dough to 1/4 inch thickness. Cut with a floured 3 inch cookie cutter.

Place 1 inch apart on baking sheets lightly coated with cooking spray or parchment paper. Bake at 350 degree's for 8-10 minutes or until set. Cool for 1 minute before removing to wire rack to cool completely.

Frost and decorate.

Butter Frosting

1/3 cup butter softened
4 1/2 cups confectioner's sugar
1/4 cup milk
1 1/2 teaspoons vanilla extract

Beat the butter until fluffy. Gradually add 2 cups of the sugar. Beat well. Slowly beat in the milk, vanilla and remaining sugar. Beat well. Frost and eat.

Sour Cream Pound Cake

1 cup butter softened
6 eggs
2 teaspoons vanilla
3 cups flour
3 cups sugar (I use almost full amount for these)
1/4 Tablespoon baking soda
1 cup sour cream

Cream butter and sugar. Add eggs one at a time. Mix soda and vanilla with sour cream. Add alternately with the flour mixture to cream mixture. Mix well. Pour into greased and floured bread pans. Bake at 325 degree's for one hour.

This pound cake recipe is the same ingredients as the cut out cookies above. You can also frost and decorate the pound cake as you eat it. We do.

Snacks

Granola Bars 

1/3 cup coconut oil
1/2 cup peanut butter
1/3 cup honey
1 1/2 cup oats
1/3 cup choc chips
1/4 cup peanut butter chips

In a small sauce pan heat oil, peanut butter and honey over medium heat. Once melted and fully combined mix in the oats and choc chips. Stir until the chips are melted. Allow to cool for about 30 minutes. Stir in the rest of the chips and spread into a lined 8x8 pan. Put in frig until completely set. cut into squares. Store in fridge.

So many options to make these bars. Replace the chocolate chips and peanut butter chips with whatever you like. I have never used nuts but that would be good. Use your imagination.

This one I used chocolate chips and dried cranberries

No bake energy bites

1/2 cup peanut butter or any nut butter
1/3 cup honey
1 cup old fashioned rolled oats
1/2 cup chocolate chips
This is how I make mine. More add in's below:

1 cup shredded unsweetened coconut (optional)
1 teaspoon vanilla (optional)
1 teaspoon of your favorite spices or spice combination (optional)
2 Tablespoons flax seed (optional)

If your peanut butter and honey is hard melt them together in a pan or in microwave. Then add the rest of the ingredients. Stir and shape into small balls. I keep mine in the frig or even the freezer otherwise they get to soft.

Easy Homemade Granola

I haven't tried this one yet. I found it at Jennycancook.com.

I like to use thick oats when I can find them. Be sure to keep an eye on the granola towards the end -- you want it well browned but not overdone. You can add raisins, dried cherries or other dried fruit after it’s done and cooled.

Ingredients:

4 cups rolled oats (not quick oats)
1 cup chopped nuts (I use walnuts, almonds & pecans)
3 Tablespoons shredded sweetened coconut
1/3 cup brown sugar (1/4 cup works too)
1/4 cup pure maple syrup
3 Tablespoons vegetable oil

Instructions:

1. Preheat oven to 325° F.
2. Place all ingredients on an ungreased baking pan.
3. Combine well using your hands.
4. Bake about 30 - 35 minutes, stirring at 20 minutes, then check every 5 minutes. Bake until well browned - watch carefully.
5. Remove from oven, stir and cool in pan. Don't under-bake.

Cinnamon Pecan Bites

1 egg white 
1/4 cup honey
1 teas salt
1 teas cinnamon
2 cups pecans

In a large bowl, whisk together egg white, honey, salt and cinnamon. Toss nuts in the egg white mixture to coat. Pour nut mixture onto a parchment paper lined baking sheet. Bake at 300 for 30 minutes, until nuts are browned. Allow nuts to cool for 5 minutes. Break apart and serve.

Frozen Bananas 

To make frozen banana's on a stick simply unpeel banana place a stick in it and freeze. When frozen either dip or drizzle on chocolate. The whole banana doesn't have to be covered.

Also you can slice the banana in slices or at least and inch plus then put in freezer. When froze spread with peanut butter then put two together like a sandwich. Freeze again. Then dip in chocolate.

Pumpkin Bread/Pumpkin Muffins/Pumpkin Pie

Pumpkin Cranberry Bread 2 Loaves

2 1/4 cup flour 1 Tbs pumpkin pie spice
2 teas baking powder 1/2 teas salt
2 eggs 1 cups sugar
1/2 cup oil 1 - 2 cups dried cranberries
1 3/4 cups (15 ounce can) pumpkin

Combine wet then add dry. Cranberries last to be folded in. Place in 2 greased and floured loaf pans. Bake 350 oven for 55 to 60 minutes or until toothpick comes out clean.

Pumpkin Choc Chip Muffins

3/4 cup sugar 1/4 cup oil 2 eggs 3/4 cup canned pumpkin
1/4 cup water 1 1/2 cups flour 1/2 cup choc chips
3/4 teaspoon baking powder, 1/2 teas soda, 1/4 teas ground cloves (don't use) 1/2 teas cinnamon, 1/4 salt, and 1/4 ground nutmeg.

Beat first 5 ingredients - add rest of ingredients. Chips added last. Fill tins 2/3 full and bake at 400 for 20-25 minutes.

Savell's Pumpkin Bread

Preheat oven to 350.

Mix together:
3 1/2 cups flour
2 tsp baking soda
1 1/2 tsp salt

Add:
1 tsp cinnamon
1 tsp nutmeg
3 cups sugar (I used 1 cup of coconut sugar plus 2 cups white)
1 cup oil (I used avocado oil)
4 eggs
2/3 cup water
2 cups canned pumpkin (3 1/2 cups pumpkin in large can) (I used a 15oz can)

Mix together. Divide into 3 regular size loaves or 7 individual loaves. For regular loaves bake 1 1/2 to 2 hours; for small loaves bake 40-45 minutes. Test with a toothpick. (Next time I make it will change it a bit. Looking at the recipe below.)

Pumpkin Bars (Smaller Recipe)

2 cups Flour
2 teaspoon cinnamon
4 beaten eggs
1 1/2 cups sugar (1 cup)
2 teaspoons baking powder
1 teaspoon baking soda
1 16 ounce can pumpkin
1 cup cooking oil or Apple sauce

Stir we ingredients, add dry ingredients and spread batter in ungreased 15x10x1 inch baking pan. Bake in 350 oven for 25 to 30 minutes. Cool and frost. It takes 30 minutes in a oblong pan.

Cream Cheese Frosting

8oz cream cheese

1/2 cup butter

2 cups powdered sugar

1 teaspoon vanilla

Pumpkin Pie

I received a decorative pie plate from a very good friend. A sister. This recipe came in the bowl.

Ingredients:

Mix 2 eggs slightly beaten and 1 1/2 cups pumpkin
Combine 1/4 cup brown sugar (I use my homemade and don't pack it)
1/2 cup granulated sugar
1/2 teaspoon salt (I don't use that much)
1 1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves (I don't use them don't like them)
1/4 teaspoon nutmeg

Blend into pumpkin mixture. Stir in 1 1/2 cups evaporated milk ( I just use my regular whole milk)

Pour into your favorite pie crust

Bake at 425 degree's for 15 minutes, then 350 for 40 minutes. Mine always takes longer to bake. Maybe because I use regular milk. Not sure.

Brown sugar: 1 cup granulated sugar and 1 Tablespoon molasses equals brown sugar

Pie Crust

1 1/2 cups flour  - 1/2 teaspoon salt - 1 stick of butter cold  - 4-5 Tablespoons ice water

Butter pie pan. Mix flour and salt. Cut in butter. Add ice water to form dough. Roll out on floured surface.

If prebaking bake at 425 degree's for about 8 minutes. Otherwise fill and bake.

I roll my crust thin so this recipe makes 2 pie crust's. Also I normally use more ice water then what it calls for.

I saw a cute idea where instead of using a top pie crust you can cut shapes to put across the top of pie. I saw one using stars. At Christmas you could use cut outs.

I did a top crust in hearts. Worked fine.

Mix Berry Torte/Cheese Cake/Blueberry Crisp

This is my husband's second favorite dessert.

Mix Berry Torte

Crust:

1 cup flour  -  1/2 cup melted butter  -  1/2 cup chopped pecans

Mix. Press into a small baking dish and bake. Sometimes I don't make it with the pecans. However hubby likes the pecan's.

Filling:

1 cup cool whip  -  8 oz cream cheese softened  -  1/4 cup powdered sugar

Mix and spread on cooled crust. Top with whatever you want. Cherry pie filling is what we use. Refrigerate for a bit and serve.

Absolutely Delicious Cheesecake

I don't make this one anymore since I don't really do graham cracker crust's. Also the recipe calls for added sour cream. I know you don't need it. So this recipe sorta like the one above.

3/4 cup sugar - 8 oz cream cheese softened - 8 oz cool whip - 1 Tbsp vanilla - 1 cup sour cream
2 graham cracker pie crust - 2 cans cherry pie filling

Mix sugar, vanilla, and cream cheese. Stir in sour cream, then mix it slowly, add cool whip. Spread mixture in the two pie crust and top with cherry pie filling.

Blueberry Crisp in microwave 

(I use frozen blueberries but fresh works too):

Place fruit on the bottom of the microwave safe dish

1/3 cup flour
3/4 cup packed brown sugar (I use coconut sugar and a bit less 1/4 cup)
1/4 cup butter melted
2/3 cup oatmeal

In 2 qt 8x8 baking dish arrange fruit. Combine flour, oats, brown sugar. Melt the butter and mix with the flour, oats and sugar. Spoon over the top of fruit. Cook uncovered 12 minutes or till tender. Keep a close watch on it. Top with cool whip.

This is so simple and one of our favorite. To make a smaller amount use a smaller glass pan. Then cut the recipe in half. Spread blueberries then the mix. Probably take the same amount in the microwave. Keep a watch on it. 

Breakfast Food

Homemade Buttermilk Pancake Mix

Ingredients:

2 cups  all purpose flour
2 teaspoon baking powder
1 teaspoon baking soda
3 tablespoons sugar (I use coconut sugar)
1 teaspoon salt

2 eggs

2 cups buttermilk (You can add a tablespoon of lemon juice or white vinegar to a cup of milk to make your own buttermilk

4 Tablespoons oil (almond or avocado is what I use)

1 teaspoon vanilla optional

Instructions:

Mix together the dry ingredients in a large bowl.
Whisk together the buttermilk, eggs, oil and vanilla extract, if using.
Add the liquid to the dry mix and starting lightly mixing together.

Ham and Cheese Omelet by Cynthia

8 eggs, 1 cup milk, 3 thin slices ham, 1 cup shred cheddar cheese, salt.
Mix and pour into a greased 8x8x2 pan. Bake at 350 for 30 to 35 minutes or til done. Any meat works. I use white cheddar cheese so that is why it is so light in color.

Egg Bake

Norwegian Waffles

Beat together 3 eggs, 1/2 cup sugar. Then add dash of salt, 2 1/2 cups milk and beat. Gradually add 2 1/2 cups of flour so no lumps. Add 1/2 cup sour cream, 1 tablespoon cardamon, and 1/2 T oil and beat. Top with fruit and cool whip or just plain syrup. We like cherry pie filling.

Waffle topped with Blueberries and Cool Whip

German Pancake    
                     
3 eggs
2 cups milk
1 1/2 cups flour
1/4 cup sugar
1 teaspoon vanilla
1 stick butter

Turn on oven and put butter in a 9 x 13 pan in oven to melt. Mix rest of ingredients in blender or mix it. Dump in the pan after butter is melted.

Bake at 400 degrees for 45 minutes or so. If you have a new oven like I do don't put the heat so high.
Serve with some kind of fruit or jelly on top or syrup.

Cornmeal Mush 

Boil 1/2 cup cornmeal in 1 1/4 water with salt for 20 minutes. Pour into loaf-pan, refrigerate over night, slice and fry in butter. Serve with syrup. (I didn't grow up on this but I have had it. Good)

Chocolate chip oatmeal breakfast cookie

2 ripe medium banana's mashed

1 cup of uncooked oats

1/4 cup chocolate chips

Oven 350. Bake 15 minutes. Greased cookie sheet. 

Easy Skillet Bread/Corn Bread

Easy Skillet Bread

1 package active dry yeast or if you buy the jars it would be 2 1/4 teaspoons
2 cups lukewarm water
1/2 Tablespoon salt - I use Himalaya salt. In fact I use that for everything
4 1/3 cups all purpose flour
Olive oil but I use avocado oil either works
Rosemary

Combine yeast and warm water in a large bowl. Using a wooden spoon add in 1 cup of the flour and then salt and mix until combined. Stir in the rest of the flour, one cup at a time (I stir mine in less then one cup at a time so no lumps) until completely incorporated. Cover with plastic wrap. Allow to rise for 1 hour. Do not punch dough down. Sprinkle a good amount of flour on the top of the dough and then cover hands with flour. Take the dough from the bowl and shape into a disk. It will be sticky. Place in the oiled skillet, cover loosely with plastic wrap and a towel, and allow to rise for another
30 minutes. Preheat over to 400 degree's. Drizzle a little more oil over the top of the bread and slash the dough with a knife creating and X. Sprinkle with salt and rosemary leaves. Bake for 35 to 40 minutes until the top is deep brown in color.

Ann's Note: I love this recipe. Any recipe that doesn't require a mixer has my vote. It is very good.

How pretty is that?

Corn Bread

2 cups yellow cornmeal
2 cups flour
1/2 cup sugar
1 Tablespoon baking powder
1 tablespoon salt
2 cups milk
1 stick butter
1/2 cup honey
4 eggs, lightly beaten

Oven to 375 degree's. Oil a 9x13 pan.

Combine and whisk cornmeal with the flour, sugar, baking powder and salt till combined. Set aside.

In a medium bowl, whisk the milk with the melted butter, honey and eggs until well combined, add the milk mixture to the cornmeal mixture and using a spatula stir till combined. Transfer the batter to a 13x9 oblong cake pan and bake for 30 minutes or until golden brown.

Half Recipe for Corn Bread

1 cup cornmeal, 1 cup flour, 1/4 cup sugar, 1/2 Tablespoon baking powder and 1/2 salt, 1 cup milk, 1/2 stick of butter, 1/4 cup honey and 2 eggs beaten. Mix the same way and use half the size pan.