Chicken Roll-Ups

This is an easy twist on chicken cordon bleu.

Preheat oven to 350F

Boneless/skinless trimmed chicken
Shaved deli ham
Swiss Cheese
Barbecue Sauce

Slick chicken breasts horizontally into 3 thin pieces. Next, layer the deli ham and then swiss cheese. Roll up and secure with a toothpick. Spread barbecue sauce on top and bake at 350F for 45 minutes.

Biscuits

Preheat oven to 450F.

3 1/2 C plain flour
5 tsp baking powder
1 1/2 tsp salt
2/3 C Crisco
1 1/2 C milk

Mix dry ingredients in sifter. Cut in Crisco. (Thoroughly mix the Crisco into the flour. I use a pastry mixer for this. See picture.)



Make a well and pour the milk into the middle. Incorporate the milk into the flour mixture. Don't over mix. Turn out onto floured surface and gently roll dough into pastry about 3/4" thick. Cut biscuits and place on cookie sheet.

Bake at 450F for 15-20 minutes.

Basic Meatloaf

This recipe is courtesy of Paula Deen. I used to make the "Boston Market" meatloaf, but we like this one better. Plus, I usually have these ingredients on hand and it has always turned out beautifully.

1 pound ground beef
1 1/4 tsp salt
1/4 tsp pepper
1/2 C chopped onion
1/2 C bell pepper
1 egg, lightly beaten
8 ounces canned diced tomatoes with juice
1/2 C quick-cooking oats

Topping:
1/3 ketchup
2 T brown sugar
1 T yellow mustard

Preheat oven to 375F. Mix all meatloaf ingredients well and place into loaf pan. Shape. Mix topping ingredients and spread on loaf. Bake for 1 hour.

note: I usually double this recipe and it turns out fine.

I know this is a terrible picture - but Kellen wasn't here to take it and the rest of the family was too hungry to wait.

Vegetable Beef Stew

This recipe can be changed or altered in many ways, but this is how I made it yesterday and it was well received by the family. I usually make this meal with the leftover meat and gravy from a roast.

4 C water
4 beef bouillon cubes
5 peeled and diced potatoes
5 peeled and sliced carrots
3 stalks chopped celery
2 C brussel sprouts
frozen or canned corn
1 can large butter beans
1 can peas
1 can green beans
1 can navy beans
leftover beef gravy
sliced beef
2 medium cans of tomato sauce
1/2 diced onion
salt and pepper to taste

Mix all together in large pot and cook until raw veggies are done.

Cornbread

For years, I have tried to make my Granny's cornbread. The most important thing for this recipe to be successful is the right pan. I use a Le Crueset deep fry pan. It's cast iron with a porcelin-enamel finish. It's a terrific pan.

Generously wipe Crisco inside the entire pan and place in the oven. Preheat to 450F.

1/4 C melted Crisco
1 1/2 C self-rising yellow cornmeal
1/2 C flour
1/2 tsp salt
2 beaten eggs
1 C milk

Mix all the ingredients and pour into HOT pan. Bake at 450F for 20-25 minutes.





If you're wondering... it's not quite as good as Granny's but close enough.

NOTE: After I posted this recipe, Lee emailed me and said that the secret to Granny's cornbread was bacon grease in place of the shortening, Crisco. She said to melt it in the pan, pour some into the mixture and leave some in the pan to make a crispy, tasty crust. Thanks, Lee!!

Blueberry Muffins

I've tried many blueberry muffin recipes throughout the years. This one is really good. The lemon flavor makes it unique.

2 C plus 1 T flour
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
2 eggs
3/4 C packed brown sugar
4 T melted butter
3/4 C buttermilk (regular milk may be substituted)
1 tsp grated zest and 2 tsp juice from 1 lemon
1 tsp vanilla
1 C blueberries

Preheat oven to 375F. Mix dry ingredients. Mix eggs and brown sugar. Whisk in butter, milk, lemon zest and juice and vanilla. Fold in dry ingredients. Fold in blueberries. Fill muffin cups 2/3 full and bake for 22-25 minutes.

Fried Apples

This is so easy, I almost didn't add it, but I figured one of my kids would ask me some day how to make them... so here it is.

Apples (choose a variety that will hold up to cooking)
2-3 T butter
1/3 C brown sugar
Cinnamon to taste

Core and slice apples and fry them in the butter. Add sugar and cinnamon. Cook approximately 10 minutes.

Spaghetti Casserole

The original recipe was given to me by my mother-in-law. (Thanks, Mom!) I've changed a couple of minor things. It's one of the favorites in our family.

2 T butter
2 garlic cloves
1 T diced onion
1 tsp sugar
Salt and Pepper to taste
1 lb ground turkey (or beef)
1 lg can of Tomato Sauce
1 lg can of Crushed Tomatoes
3 oz. cream cheese
1 1/2 cups of sour cream
1 lb pasta
1/2 cup of shredded cheddar cheese

Place the butter in a skillet. Add chopped garlic and onion and mash with the sugar, salt and pepper. Add meat and brown. Add tomato sauce and crushed tomatoes and simmer for 20 minutes. Blend cream cheese and sour cream. Cook pasta according to package directions. Drain and pour in the bottom of a baking dish. Spread cream cheese mixture over the pasta. Add the meat and sauce, then sprinkle cheddar cheese on top and back for 30 minutes in a 350F oven.

note: I save a little of the meat sauce and serve it on the table for those that prefer extra sauce.

Peach Cobbler by Uncle Red

This is a super quick recipe and one that's easy to remember.

1 stick of melted butter
1 cup of sugar
1 cup of flour
1 cup of milk

Spray Pam on the bottom of baking dish. Stir all of the above ingredients and pour into the bottom of a baking dish. Complete the recipe by adding fresh fruit on top. I used approximately 8 peaches. Bake about 1 hour at 350F.

Serve warm with ice cream or whipped cream.

Thanks, Uncle Red!

Twist Rolls

These rolls are a nice compliment to almost any meal. They're pretty easy once you get the hang of shaping them.

Mix together the following:

1 2/3 C room temp. milk
4 1/2 C flour
2 tsp yeast
2 1/2 tsp salt
4 T sugar
1/2 C butter
2 eggs

Knead the dough on a floured surface for 5-10 minutes. Place dough in a greased bowl, cover and let rise for about 1 hour.

Divide dough into balls - approximately the size of a lime. Then form into the braided shape (illustrated in video.)










Let rise for 30 minutes then bake in a preheated oven at 350F. Bake for 12-15 minutes or until done. (Makes 24 rolls.)


Here's the finished product!

Penne With Meatballs

Braeden's birthday dinner was his call and he decided on "meatballs." (Of course, I added sauce and pasta to complete the meal.)

Meatballs:

2 pounds of Ground Veal
2 beaten eggs
3/4 C Flavored Bread Crumbs
1/2 C Parmesan Cheese
1 T Italian seasoning
Salt and Pepper

Squish it all together, shape into balls and broil on high to brown. Turn meatballs over and brown other side.



Sauce:

Saute garlic and onion in olive oil, than add
2 Cans Crushed Tomatoes
1 Can Tomato Sauce
1 small can Tomato Paste
1 T Italian seasoning
Fresh Basil
Salt and Pepper
Pinch of Sugar

Add meatballs and simmer 4-6 hours in a crock pot or 3 hours on the stove on a low setting - stirring often.  Serve over your choice of pasta.



Footnote - I must thank Monique DiAuto, my friend on Long Island that taught me to make sauce and meatballs. The recipe was passed down from her husband's grandmother.

Olive Garden Rip-Off

Went to Olive Garden for their famous "Soup and Salad." I selected the Zuppa Toscana and decided to make it at home. One of the many great things about the internet is immediate information. I didn't have to experiment - I just googled the recipe. I didn't put as much red pepper in it as it called for because I didn't want it to be too hot for the little boys. But it was very good.

http://www.tuscanrecipes.com/recipes/olive-garden-zuppa-toscana.html


Here's the finished product:

Another Blog?

Yes, I have decided to start another blog. Last week, Kellen suggested a blog as a way for me to record what I cook. She said that it's the 21st century way of passing down recipes. So, here I go... now, I don't cook interesting things every day, but I've decided to put even the boring things on here.