Thursday, February 28, 2013

Crispy Fish Tacos with a Cool Dill Tartar Sauce




Ingredients:

Kosher salt and freshly ground black pepper
1/2 cup mayonnaise
1/3 cup dill pickle relish
2 Tbs. chopped dried or fresh dill
2 Tbs. fresh lemon juice, more to taste
1 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon kosher salt
1 tsp paprika
1 teaspoon freshly ground white pepper
1 pound tilapia or swai fillets, cut into 4-by-1-inch strips
2 large eggs, beaten
3 cups panko (Japanese bread crumbs)
3 cups vegetable oil, for frying
12 corn tortillas, warmed
2 cups lettuce, finely sliced
1/4 cup scallions, finely sliced
1/4 cup Roma tomatoes, finely chopped
Directions:

Finely slice lettuce and scallions.

Meanwhile, make the tartar sauce. In a small bowl, mix the mayonnaise with the relish, dill, lemon juice, and 1/4 tsp. each salt and pepper. Taste and add more lemon juice, salt, and pepper if needed.

In a large resealable plastic bag, combine the flour, garlic powder, onion powder, paprika, salt and white pepper. Seal the bag and shake. Add the fish and shake to coat.

Put the eggs and panko in separate shallow bowls. Dip the fish in the egg and then in the panko. Transfer the fish to a wax paper–lined platter.

In a large, deep skillet, heat the oil to 350°. Add half of the fish and fry over moderate heat, turning once, until golden, about 3 minutes. Drain the fish on a paper towel–lined platter. Repeat with the remaining fish. Serve the fish with the warmed tortillas, dill tartar sauce, Roma tomatoes, lettuce and scallions for serving.

Delicious Amish Friendship Bread Starter


Every time I receive a starter for Amish Friendship Bread I squeal with delight. I get so excited is because this is the most amazing bread...EVER! If you've never sampled this delectable bread before... you are in for a real treat. Once you make up an initial batch, you can continue to give away starters and keep one for yourself in order to always have a couple of loaves of this deliciousness on its way every ten days. Give it a try and I bet that you will agree that this is one of the tastiest breads you have ever had. I hope your family enjoys it as much as we do!

Starter Recipe:

1 package active dry yeast

2 - cups warm water (110 degrees)

1 cup milk

1 cup flour

1 cup sugar

For Amish Friendship Bread Starter:

Dissolve yeast in 1/2 cup of the warm water in a deep glass container. Stir in remaining warm water, milk, flour and sugar. Beat until smooth. Cover a large glass jar or bowl with a tight fitting lid works best for this. Do not refrigerate! The starter requires 10 days for fermentation.


Directions:

Day 1, 2, 3 and 4: Mush batter in bag.

Day 5: Add 1 cup each milk, flour, sugar and stir

Day 6-9: Mush batter in bag.

Day 10: Add 1 cup each flour, sugar, milk; stir.
Put 1 cup of starter in each of three containers or larger zip lock bags. Give away to friends and keep one. This will begin their Day 1.

Directions after you have your starter:

Do not use any type of metal spoon or mixing. Do not refrigerate.

It is normal for the batter to rise and ferment. Do not taste raw batter and date bag.

Day 1: Do nothing.

Day 2: Mush the bag and let the air out

Day 3: Mush the bag and let the air out

Day 4: Mush the bag and let the air out

Day 5: Mush the bag and let the air out

Day 6: Add to the bag 1 cup flour, 1 cup sugar and 1 cup milk. Mush the bag and let the air out.

Day 7: Mush the bag and let the air out

Day 8: Mush the bag and let the air out

Day 9: Mush the bag and let the air out

Day 10: Mix and divide starter as follows. Pour the entire contents of the bag into a non metal bowl. Add 1 1/2 cups flour, 1 1/2 cups sugar, and 1 1/2 cups milk. Next measure 1 cup batter into 4 gallon size zip lock bags. Keep one for yourself and give the other 3 to friends along with a copy of the recipe. You will end up with 5 batches of bread (4 bags and 1 in the bowl).


To Bake Friendship Bread~

Preheat oven to 325 degrees. To the remaining batter in the bowl (about 2 cups) add:

3 eggs

1/2 cup milk

1/2 tsp salt

1 1/2 tsp baking powder

1/2 baking soda

1 cup sugar

1 large box instant pudding (or 2 small boxes)

1/2 tsp vanilla

2 tsp cinnamon

1 cup oil

2 cups flour

If using self - rising flour omit soda, salt and baking powder.

Grease two large loaf pans or one 9 x13 inch pan. Mix 1/4 cup sugar and cinnamon. Dust the greased pans with half the mixture. Pour batter into the pans and sprinkle the remaining cinnamon mixture on top. Bake for about 1 hour cool until bread loosens from the pan.

A great gift for friends and family. Make them a mini loaf and a starter and a copy of the recipe...a super sweet treat for anyone you know. Enjoy!

Wednesday, February 27, 2013

Chocolate Chip Cookie Dough Brownie Bombs from The Domestic Rebel


Holy smokes...What an amazing idea for a sweet treat! These Chocolate Chip Cookie Dough Brownie Bombs are incredible. All of your favorites in one bite....chocolate chip cookies and brownies dipped in chocolate, oh yes, I think so ;-) To read more and view this and other delicious recipes from The Domestic Rebel click on link: www.thedomesticrebel.com

Buttermilk Biscuits and Sausage Cream Gravy


Ingredients:

For the biscuits:

2 cups all-purpose flour, plus more as needed
2 teaspoons baking powder
1 teaspoon fine salt
1/2 teaspoon baking soda
8 tablespoons cold unsalted butter (1 stick), cut into 1/2-inch pieces
1 cup cold buttermilk

For the Sausage Gravy:

3 tablespoons unsalted butter
12 ounces uncooked breakfast sausage, casings removed
1/3 cup all-purpose flour
1/2 teaspoon fine salt, plus more as needed
1/2 teaspoon freshly ground black pepper, plus more as needed
1/8 teaspoon cayenne pepper
3 1/2 cups whole milk

Directions:

For the biscuits:Heat the oven to 425°F and arrange a rack in the middle. Line a baking sheet with parchment paper; set aside.

Whisk the measured flour, baking powder, salt, and baking soda in a large bowl to aerate and combine. Add the butter pieces and toss to just coat them in the flour mixture. Place the bowl in the freezer for 10 minutes.

Using a pastry blender or 2 knives, and working quickly so as not to soften the butter, cut the butter into the dry ingredients until it’s in pea-size pieces. Drizzle in the buttermilk and stir just until a moist, shaggy dough comes together.

Generously dust a work surface with flour. Scrape the dough out onto the surface and dust the top with more flour. Using floured hands, gently pat the dough into a 1-inch-thick circle.
Using a 2-1/2-inch round cutter dipped in flour, cut out as many biscuits as possible (press straight down through the dough—do not twist the cutter, or the biscuits will not rise properly). Transfer the biscuits to the prepared baking sheet, spacing them at least 1 inch apart. Gather the scraps into a ball, pat it into a 1-inch-thick circle, and cut out more biscuits.

Repeat as needed until you have 8 total. Discard any remaining dough.
Bake until the biscuits have risen and are golden brown on top, about 15 to 16 minutes. Transfer them to a wire rack. Meanwhile, make the gravy.

For the gravy:
Heat the butter in a large frying pan over medium-high heat until foaming. Add the sausage and cook, breaking up the meat into smaller pieces with a wooden spoon, until it’s no longer pink and is starting to brown, about 5 minutes.

Reduce the heat to medium. Sprinkle with the flour, measured salt, measured pepper, and cayenne. Cook, stirring frequently, until the raw taste of the flour has cooked off, about 1 minute.

Gradually stir in the milk, scraping up any browned bits from the bottom of the pan. Bring to a simmer, stirring occasionally. Continue simmering, stirring often, until the mixture has thickened slightly, about 1 minute more (the gravy will continue to thicken as it sits). Taste and season with additional salt and pepper as needed. Keep warm.

To serve, split the biscuits in half horizontally and top with the sausage gravy.

Recipe shared from: www.chow.com

Easy Cheesy Sausage Baked Hash Browns


Ingredients:

1 pound turkey breakfast sausage, casing removed, browned and drained
1-20 oz pkg shredded hash browns
1-10 3/4 oz can cream of chicken soup
1 1/2 cup grated low fat cheddar
3/4 cup low fat sour cream
1/2 cup onion, grated
2 tbsp butter, melted
1 tsp garlic powder
1 tbsp parsley, dried
1 tsp red chili flakes
1/2 tsp pepper


Directions:

Heat oven to 350 degrees. Melt butter and set aside. Spray a 9 x 13 inch glass baking dish with nonstick spray. Set aside.

Mix all ingredients into a large mixing bowl. Place hash-brown mixture into greased baking dish and spread evenly.

Bake for approximately 45 minutes or until the hash browns are bubbly and golden brown. Allow to cool for 10 minutes. Enjoy!

So Good Lazy Day Biscuit, Egg & Cheese Cupcakes

You can make these easy breakfast cupcakes ahead of time and warm them up...they are even good the next day (believe it or not). These are great for brunches or for an easy meal on the go. I hope you enjoy these for your breakfast as much as my family does!

Ingredients:

1 can of buttermilk biscuits (Grands)
1 pound of any breakfast sausage roll (browned, drained, and cooled)
2 cups shredded mozzarella and cheddar cheese (1 cup of each)
5 eggs, beaten
2 egg whites
3/4 cup milk
1/4 teaspoon salt
1/8 teaspoon black pepper


Directions:

Preheat oven to 425 °F. Crumble and cook sausage in s skillet over medium heat until browned. Drain.

Place one biscuit in the bottom of greased large cup muffin pan (you can use a regular sized muffin pan, but you will have leftover egg mixture). Press dough into the bottom of each cup making sure it comes up the sides. Fill 1/3 of the cup with cooked sausage and add 2 tbsp shredded cheese.

Whisk together eggs, milk, salt and pepper in a medium bowl until blended. Pour egg mixture over biscuit and sausage mixture until the cup is 3/4 full. Once you have made prepared all of the cupcakes, place pan on a baking sheet and put into preheated oven.

Bake 30 minutes or until set (A knife should come out clean when inserted in the center). Let stand for 5 minutes. Enjoy!

Recipe adapted from: www.mrmrsbeeze.blogspot.com

Tuesday, February 26, 2013

Sweet and Spicy Caramelized Onion & BBQ Grilled Cheese from Ring Finger Tan Line


Oh my goodness! This Sweet and Spicy Caramelized Onion & BBQ Grilled Cheese from Ring Finger Tan Line is out of this world. Challah bread, sharp cheddar, pepper jack, grilled red onions and BBQ sauce...yuuuuummmy! Can't you just taste all that gooey cheese and onions placed between two pieces of toasted Challah bread? I certainly can :-) To read more and view this and other delicious recipes from Ring Finger Tan Line click on link: www.ringfingertanline.com

Amazing Tonkatsu (Panko Breaded Pork) from Las Vegas Food Adventures


If you've never had Tonkatsu at a Japanese restaurant you are so missing out!  It's crispy, juicy and delicious.  It sounds complicated, but it is so easy to make and your family will love it...I promise you! Tonkatsu is a crispy breaded pork cutlet and is served with a spicy sauce. The pork is coated in panko bread crumbs and lightly fried until crispy! To read more and view this and other fabulous recipes from Las Vegas Food Adventures click on link: www.lasvegasfoodadventures.wordpress.com

Irish Cream Trifle from Hoosier Homemade


More amazing St. Patrick's Day sweets coming your way! This Irish Cream Trifle from Hoosier Homemade is fantastic! Layers of brownies, pudding, Andes candy and mint chips, Cool Whip Topping and a little Irish Creme flavor to kick it the mint....yum! Swing by Hoosier Homemade to view this and other terrific recipes by clicking on the link: www.hoosierhomemade.com

Amazing Loaded Bacon and Cheddar Bread from A Beautiful Bite


Oh my word...just look at this Loaded Bacon and Cheddar Bread from A Beautiful Bite. Isn't it just amazing? This would make the most delicious cheese grilled sandwich! After all, who doesn't love bacon and cheddar? Swing by A Beautiful Bite today to view this and many of their other tasty recipes by clicking on link: www.abeautifulbite.com

Monday, February 25, 2013

Nutter Butter Krispie Treats from Cookies and Cups


This one is for all those Nutter Butter fans out there....you know who you are! Cookies and Cups shared this tasty twist on a rice krispie treat. Nutter Butter Krispie Treats...sounds amazing!! Nutter Butter cookies, rice krispie cereal, butter and mini marshmallows. Sounds easy, huh? To read more and view this and other fabulous recipes from Cookies and Cups click on link: www.cookiesandcups.com

Thin Mint Puppy Chow from Shugary Sweets


Do my eyes deceive me or is this really mint puppy chow??? All mint lovers unite!  Shugary Sweets has created this divine recipe for Thin Mint Puppy Chow that is fa-bu-lous! Candiquik, a mint chocolate bar, powdered sugar, Rice Chex and mint M&M's. Only five ingredients and you have an amazing St. Patrick's Day treat everyone will love! To read more and view this and other delicious recipes from Shugary Sweets click on link: www.shugarysweets.com



Southwestern Quichilandas from Plain Chicken


A perfect dish for breakfast, lunch or dinner. These Southwestern Quichilandas from Plain Chicken are fabulous! Sausage, tomatoes, cheddar cheese, eggs wrapped up in a tortilla and baked....yum!! To read more and view this and other delicious recipes from Plain Chicken click on link: www.plainchicken.com

Corned Beef and Cabbage Rolls from Sweet Peas Kitchen


These Corned Beef and Cabbage Rolls from Sweet Peas Kitchen are amazing! A tasty switch from the regular St. Patrick's Day dish. A traditional Irish meal wrapped in a golden crispy shell....delicious! To read more and view this and other tasty recipes from Sweet Peas Kitchen click on link: www.sweetpeaskitchen.com

Sunday, February 24, 2013

Low Fat Turkey Sausage Breakfast Cups


Ingredients:

1/3 pound low fat turkey sausage or low fat soy crumbles, cooked and drained
2 slices of turkey bacon, cut into small pieces
1/2 tsp red pepper flakes
1 1/2 cups of low fat or fat free egg substitute
1/4 cup  fat free milk
1/2 garlic salt 
1/2 tsp pepper
1/4 cup low fat cheddar cheese, grated


Directions:

Preheat oven to 375 degrees.

In a large saute pan, brown Italian sausage for about five minutes, or until the sausage is no longer pink. Add red pepper flakes and cook for 1 minute more. Remove from heat and drain on a paper towel lined plate. Place two paper towels on top of sausage and press down to remove additional grease. Set aside.

Cook two slices of turkey bacon, drain, chop and set aside.

Whisk together eggs and milk. Add garlic salt, pepper, cooked sausage, bacon and cheese.

Spray one jumbo sized muffin cup with non-stick spray.


Ladle the egg mixture into prepared cups and fill 3/4 full.


Bake for approximately 25 minutes or until golden brown and centers are set. Allow to sit for five minutes before serving. Enjoy!

Low Fat Kung Pao Chicken



Ingredients:


2 tablespoons of dark sesame oil
1 cup onion, rough chopped
3 garlic cloves, minced
1 pound boneless skinless chicken breasts
3/4 cup water
3 tablespoons low sodium soy sauce
2 teaspoons cornstarch
1 teaspoon brown sugar
1/2 to 1 teaspoon red pepper flakes
2 tablespoons dry-roasted peanuts
2 tablespoons cilantro, chopped
white rice


Directions:

Heal oil in wok, or deep non-stick frying pan, over medium high heat. Add chopped onion to pan and saute for three minutes or until soft. Add garlic and saute 30 seconds making sure to stir constantly. Add chicken and saute three minutes or until chicken begins to brown.

Combine 3/4 cup water, soy sauce, corn starch, brown sugar, and red pepper flakes. Stir with a whisk until sugar dissolves. Add water mixture to pan, bring to a boil. Cook for two minutes or until sauce thickens. Add peanuts and cook 30 seconds more. Add cilantro and give one more quick stir. Serve with white rice. Enjoy!

Recipe adapted from: www.sixsistersstuff.com

So Easy Low Fat Szechuan Chicken


Ingredients:

4 boneless skinless chicken breasts, cut into cubes
3 tablespoons cornstarch
1 tablespoon vegetable oil
1 red onion, chopped
4 cloves garlic, minced
1 tsp red chili flakes, optional
1/2 green bell pepper, chopped
1/4 red and yellow bell pepper, chopped
2 carrots, thinly sliced
5 tablespoons low-sodium soy sauce
1 1/2 tablespoons white wine vinegar
1/4 cup water
1 teaspoon white sugar
1/8 teaspoon cayenne pepper, or to taste


Directions:

Place the chicken and cornstarch into a bag or bowl, and toss to coat. 

Heat oil in a wok or large skillet over medium-high heat. 

Fry the chicken pieces, onion and garlic, stirring constantly until lightly browned. 

Add the bell peppers and carrots. Cook and stir for about three minutes.

Stir in the soy sauce, vinegar, sugar and water. 

Cover, and cook until the chicken pieces are no longer pink inside, three to five minutes.

Stir in the cayenne pepper and cook uncovered for about two more minutes. Serve over white rice. Enjoy!

Simple Santa Fe Couscous with Spicy Sausage


Ingredients:

1 pound spicy ground Italian sausage, browned and drained

1/2 tsp red pepper flakes
2-5.8 oz boxes of roasted garlic & olive oil couscous
1 1/2 cups fat free chicken broth
14.4 oz can diced tomatoes with mild green chilies, drained
8 oz frozen corn, thawed and drained
1 tbsp chopped jalapeno
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1 tsp cayenne pepper
salt and pepper to taste
1/4 cup chopped fresh cilantro
salsa


Directions:

Brown one pound of sausage with red pepper flakes. Drain and set aside.

Prepare 2 boxes of couscous according to directions substituting chicken broth for water. 

When couscous is finished, fluff with a fork.

In a large non-stick frying pan, add one tsp of oil and heat pan on medium high heat until hot. Add diced tomatoes, corn and jalapenos. Cook until most of liquid has evaporated. 

Reduce heat to medium and add prepared sausage and couscous. Add garlic powder, onion powder, cumin and salt. Stir fry for 5 about minutes. Season with salt and pepper. Add cilantro and cook 1 minute more. Top with your favorite salsa and enjoy!

Crunchy Baked Shrimp with Sweet & Sour Sauce



Crunchy Baked Shrimp:


Ingredients:

24 extra large shrimp (peeled, deveined, with tails)
1/2 tsp garlic salt
1/2 tsp Johnny's seasoning salt
1/2 tsp pepper
2 egg whites

1/2 cup flour
1 1/2 cups of panko bread crumbs

Directions:

Preheat oven to 450 degrees. Line a baking sheet with aluminum foil. Liberally spray with non-stick cooking spray.

In a medium bowl, mix the shrimp with garlic salt and pepper. Beat the egg white and pour it into the shrimp. Mix well.


In a zip top bag combine the bread crumbs, seasoning salt and flour. Mix well. Place 3-4 shrimp at a time in the bag and shake to coat the shrimp with the bread crumbs. Lay the shrimp on the prepared baking sheet. Liberally spray the shrimp with non-stick spray and bake for 8 minutes or until golden brown. Broil tops of shrimp for 1-2 minutes for extra crispiness.

Variation: To make coconut shrimp add ¼ cup to the bread crumb mixture and omit the seasoning salt. Replace garlic salt and pepper with plain salt. 


Simple Sweet & Sour Sauce: 

Ingredients:

1/2 cup of pineapple juice - add some water if you do not have enough juice.
1/4 cup of vinegar - white, rice or apple cider vinegar.
1 tablespoon of sugar - for pineapple in sweet syrup, leave out sugar.
2 tablespoons of ketchup
2 tablespoons soy sauce
1 tablespoon of cornstarch or flour - stir and dissolve into pineapple juice and/or water.

Directions:

In a bowl, dissolve sugar and cornstarch in 1/2 cup of pineapple juice and/or water. Add ketchup, soy sauce, and vinegar. Mix well. Cook in a saucepan on medium-high heat until thick and bubbly for about 1-2 minutes.

Recipe adapted from: www.mykitchensnippets.com

Friday, February 22, 2013

So Simple One Step Slow Cooker Cheesy Sausage Ravioli


Ingredients: 

1-6.4-8 oz oz pkg lite brown and serve sausage links
1-15 ounce jar four cheese Alfredo pasta sauce
1-24 oz jar three cheese tomato pasta sauce
1-14.5 oz can Italian diced tomatoes
1 tsp garlic powder
1/2 cup onion, finely chopped
1-2 tbsp fresh parsley (you can also use dried)
2 cups mozzarella cheese, shredded
1-24 ounce package frozen ravioli (any variety)


Directions: Cook sausage links and break up into pieces. Spray slow cooker with non-stick spray. Mix half of sausage pieces, pasta sauces, diced tomatoes, garlic powder, parsley and chopped onion together in slow cooker. Add half of a package of the ravioli, top with 1 cup of the cheese. Top with remaining package of ravioli and 1 cup cheese. Pour remaining ingredients over the top. Cover and cook on low for 5-6 hours. Serve with crispy Italian bread.

Easy Slow Cooker Korean Short Rib Tacos with Cucumber Oriental Slaw


Ingredients:
Korean Short Ribs:

5 cloves garlic
1-½ whole inches of ginger, peeled and chopped
¾ cups soy sauce
½ cups plus 3 tbsp brown sugar
6 tablespoons rice vinegar
2 tbsp sesame oil
1 teaspoon red pepper flakes
3 pounds beef short ribs
Cucumber Slaw:

½ hot house cucumber, cut into matchsticks
½ carrot, cut into matchsticks
1/2 sweet onion, thinly sliced1/4 cup lite Oriental sesame dressing
red pepper flakes
cilantro, chopped

4 corn tortillas
oil for frying
2 Tablespoons cilantro for garnish
Directions:

For the Korean short ribs:
Chop garlic and ginger until minced. Mix with soy sauce, brown sugar, rice vinegar, sesame oil, and red pepper flakes.
Place short ribs in slow cooker and pour sauce over ribs. Turn slow cooker on low heat. Cover with a lid and cook for 6-8 hours.

Remove meat from pot, discard bones. Place in the fridge to chill.
Meanwhile, skim fat off the top of the sauce. Place in a sauce pan and simmer until thickened.

Once meat is cool, pull apart with your fingers. Pour about 1/2 cup of the sauce back into the meat. You may serve the extra sauce on the side or discard it.

For the cucumber slaw:

Peel cucumber and chop into matchsticks. Cut carrot into matchsticks as well. 

Mix cucumber, carrot and onions with salad dressing, red pepper flakes and cilantro. Place in regfrigerator.

Add 1 tbsp oil to a non stick frying pan. Heat until oil is hot and add corn tortillas. Brown on both sides. Keep a close eye on them as they cook very quickly. Drain on a plate lined with paper towels.
Serve meat on a crispy tortilla topped with slaw and additional cilantro.

Recipe adapted from: www.tastykitchen.com

Easy Savory Oven-Roasted Short Ribs


Amazingly delicious and tender! These Oven-Roasted Savory Short Ribs are so easy to make. Make a double batch and remove the extra meat to make sandwiches that are out of this world! This is one versatile meat that you can use to make numerous dishes. Enjoy!

Ingredients:

3/4 cup brown sugar
2 tbsp paprika
2 tbsp cumin
1/4 tsp cinnamon
1 tbsp fresh garlic, finely chopped
2 tsp garlic powder
1 tbsp salt
1 tsp cayenne
1 tsp pepper
1 tsp red chili flakes
4 pounds of short ribs, cut into 4 slabs

Directions:

Preheat the oven to 200˚F. Rinse the slabs and pat them dry. Combine the brown sugar, paprika, cumin, cinnamon, garlic powder, salt, cayenne and pepper in a large mixing bowl.

Center a slab of the ribs on a large piece of tin foil. Pat the spice rub over the ribs, rubbing it in on all sides. Place the ribs meat-side down on the foil and fold tightly into a packet. Repeat for the remaining slabs.

Place the packets on a baking sheet and put it in the oven. Bake the ribs for 4 hours, then reduce the heat to 175˚F and bake for 2 more hours, or until a fork easily penetrates the meat.
Open the packets and pour the juices into a saucepan. Bring the juices to a simmer over medium heat and reduce by about half, until they cling to a spoon. Skim the fat off the top and adjust seasonings.

Place the ribs, uncovered, in the broiler on high for 3-5 minutes, or until they have charred slightly. Drizzle the sauce over them, then serve.

Recipe adapted from: www.bitesoutoflife.com

Crazy Good Slow Cooker Pulled Pork Chili & Delectable Chipotle Cheddar & Bacon Corn Bread


This slow cooker pulled pork chili is so easy to make! You literally throw everything into the slow cooker and forget it for 10-12 hours. After that all you do is pull out the pork, shred it up, and add it back in to the chili...super quick and easy! Serve this chili with my Delectable Chipotle Cheddar, Corn & Bacon Corn Bread (click on link to be taken to recipe) for a perfect side. I hope you enjoy this recipe as much as we do. Enjoy!



Ingredients:


2-14.5 oz. cans cans fat-free reduced-sodium chicken broth
3-10 oz. cans RO*TEL diced tomatoes with green chilies, undrained
1-15.5 oz. can cannellini beans, rinsed
1-15.5 oz. can navy beans, rinsed
2-28 oz can baked beans
1 large onion, chopped
4 cloves garlic, finely chopped
1-4 oz can dice green chilies
1-4 oz can diced jalapenos (optional)
1-1.0 oz pkg taco seasoning
1/4 bbq sauce
1 tbsp red chili flakes (adjust to taste)
2 tbsp smoked paprika (regular paprika will work as well)
2 Tbsp. chili powder
2 tsp. ground cumin
1 boneless pork shoulder (2-1/2 lb.)
1/2 cup grated cheddar
1-1/4 cup sour cream
1/2 cup green onions, thinly sliced (optional)

* I used an 8 quart slow cooker for this recipe. If you have a 6 or 6.5 quart slow cooker, you will need to cut down your recipe and use 1-28 ounce can of baked beans instead of 2-28 ounce cans and reduce the 3-10 oz cans of RO*TEL to 2-10 ounce cans.



Directions:
Combine all ingredients except meat, cheese and sour cream in slow cooker. Add meat; cover with lid. Cook on LOW 10 to 12 hours (or on HIGH 7 hours).

Remove meat from slow cooker. Shred meat; return to slow cooker. Stir.Serve and top with cheese, sour cream, and green onions (optional). 

Easy Cheesy Waffle Iron Hashbrowns


Oh my goodness! This recipe for Easy Cheesy Waffle Iron Hashbrowns is so easy and so deliciously good. Four simple ingredients and 15 minutes and you have the crispiest most delicious waffles ever! Everyone raves when i make these for breakfast because they go perfectly with eggs, bacon, sausage, ham, gravy or any other breakfast sides. Give it a try and I am sure you will agree. Enjoy!

Ingredients:

1 bag frozen tater tots or hashbrowns, thawed
1/2 cup grated sharp cheddar
salt and pepper to taste

Directions:

Spray a hot waffle iron generously with nonstick cooking spray.


Place tater tots or hasbrowns (2 per serving you plan on making) and place them in a medium sized mixing bowl. using your hands, mash the hashbrowns until crumbly. Add grated cheese.


Squeeze into lemon sized balls and place on a heated waffle iron. Press the lid down to shut. Because the potatoes are dense you might have to apply pressure to get the lid closed.


Cook until light brown and crispy.

Remove from waffle iron. Add salt and pepper and sprinkle with additional cheese if desired. Top with scrambled eggs, sausage gravy or just enjoy them plain with a little ketchup on the side Enjoy!

Thursday, February 21, 2013

Brownie Cake Pops Made Easy!


Ingredients:

1 package of your favorite brownie mix
1-16 oz container chocolate fudge frosting
20-6 inch Wilton cookie sticks
1 pkg candy melts
Nonpareils, jimmies, sprinkles and/or decorator candies

Directions:

Cook brownie per package directions and then cool completely.

Crumble brownie as best you can so that there are no big clumps at all.

Add 1/2 of the container of frosting to the brownie crumbles. Mix thoroughly. This will help it stick much easier to form a ball.

Form 20 balls (about 1 1/2-2" in size) with the brownie mixture and freeze at least 4 hours (preferably overnight).

Insert lollipop sticks into each ball. place back into freezer. 

Melt the candy melts in a double boiler and dip each ball into melted chocolate tapping out any excess and turning continually for several minutes.  Do not set out all of the brownie pops at once...just take out one at a time in order for them to stay cold. This will help the chocolate to set quicker. 

Before the chocolate completely sets, sprinkle with nonpareils and/or jimmies and/or decorator candies.

Allow to cool and harden. Stand up in a cup that has been placed in the refrigerator.

If giving as a gift, place in a small clear candy bag and tie off with matching ribbon.

Delicious Amish Friendship Bread Starter

Every time I receive a starter for Amish Friendship Bread I squeal with delight.  I get so excited is because this is the most amazing bread...EVER! If you've never sampled this delectable bread before... you are in for a real treat. Once you make up an initial batch, you can continue to give away starters and keep one for yourself in order to always have a couple of loaves of this deliciousness on its way every ten days. Give it a try and I bet that you will agree that this is one of the tastiest breads you have ever had. I hope your family enjoys it as much as we do!

Starter Recipe:

1 package active dry yeast
2 - cups warm water (110 degrees)
1 cup milk
1 cup flour
1 cup sugar

For Amish Friendship Bread Starter: 

Dissolve yeast in 1/2 cup of the warm water in a deep glass container. Stir in remaining warm water, milk, flour and sugar. Beat until smooth. Cover a large glass jar or bowl with a tight fitting lid works best for this. Do not refrigerate! The starter requires 10 days for fermentation.



Directions:

Day 1, 2, 3 and 4: Mush batter in bag.
Day 5: Add 1 cup each milk, flour, sugar and stir
Day 6-9: Mush batter in bag.
Day 10: Add 1 cup each flour, sugar, milk; stir.


Put 1 cup of starter in each of three containers or larger zip lock bags. Give away to friends and keep one. This will begin their Day 1.


Directions after you have your starter:

Do not use any type of metal spoon or mixing. Do not refrigerate.
It is normal for the batter to rise and ferment. Do not taste raw batter and date bag.

Day 1: Do nothing.
Day 2: Mush the bag and let the air out
Day 3: Mush the bag and let the air out
Day 4: Mush the bag and let the air out
Day 5: Mush the bag and let the air out
Day 6: Add to the bag 1 cup flour, 1 cup sugar and 1 cup milk. Mush the bag and let the air out.
Day 7: Mush the bag and let the air out
Day 8: Mush the bag and let the air out
Day 9: Mush the bag and let the air out
Day 10: Mix and divide starter as follows. Pour the entire contents of the bag into a non metal bowl. Add 1 1/2 cups flour, 1 1/2 cups sugar, and 1 1/2 cups milk. Next measure 1 cup batter into 4 gallon size zip lock bags. Keep one for yourself and give the other 3 to friends along with a copy of the recipe. You will end up with 5 batches of bread (4 bags and 1 in the bowl).




To Bake Friendship Bread~

Preheat oven to 325 degrees. To the remaining batter in the bowl (about 2 cups) add:

3 eggs
1/2 cup milk
1/2 tsp salt
1 1/2 tsp baking powder
1/2 baking soda
1 cup sugar
1 large box instant pudding (or 2 small boxes)
1/2 tsp vanilla
2 tsp cinnamon
1 cup oil
2 cups flour

If using self - rising flour omit soda, salt and baking powder.

Grease two large loaf pans or one 9 x13 inch pan. Mix 1/4 cup sugar and cinnamon. Dust the greased pans with half the mixture. Pour batter into the pans and sprinkle the remaining cinnamon mixture on top. Bake for about 1 hour cool until bread loosens from the pan.
A great gift for friends and family. Make them a mini loaf and a starter and a copy of the recipe...a super sweet treat for anyone you know. Enjoy!

Wednesday, February 20, 2013

Lazy Girl Spicy Chutney Meatballs


Ingredients:

1 1/4 lbs Italian seasoned ground turkey
1 1/4 lbs lean ground turkey
1/2 cup grated Parmesan and Romano
2- 1 oz pkgs dry ranch seasoning
2 green onions, finely chopped
3 cloves of garlic, finely minced
1/2-3/4 cup mesquite BBQ sauce
1- 8 oz jar of apple pepper chutney (*or any other chutney you prefer)
*If you use a different type of chutney you may want to add some red pepper flakes for extra spiciness.

Directions:

Mix the chutney with the bbq sauce and set aside.

Preheat oven to 400 degrees. Spray a large baking sheet with non-stick spray.

Combine all first 6 ingredients in a large mixing bowl. Using a small ice cream scoop, portion into meatballs and place on baking sheet.

Cook for approximately 25 minutes. Remove from oven and drain off excess juices into a bowl.

Using a basting brush, coat each meatball with a good amount of the chutney-BBQ sauce. Place under broiler for approximately 4-5 minutes or until the sauce has thickened and browned.

Remove from oven and allow to cool 5 minutes before serving.

Easy 30-Minute Mini Meat Loaves


Ingredients:
1/2 cup ketchup 
2 tablespoons packed brown sugar
1 lb lean (at least 80%) ground beef
1/2 lb ground pork
1/2 cup Original Bisquick® mix
1/4 teaspoon pepper
1 small onion, finely chopped (1/4 cup)
1 egg

Directions:

Heat oven to 450°F. In small bowl, stir ketchup and brown sugar until mixed; reserve 1/4 cup for topping. In large bowl, stir remaining ingredients and remaining ketchup mixture until well mixed.

Spray 13x9-inch pan with cooking spray. Place meat mixture in pan; pat into 12x4-inch rectangle. Cut lengthwise down center and then crosswise into sixths to form 12 loaves. Separate loaves, using spatula, so no edges are touching. Brush loaves with reserved 1/4 cup ketchup mixture.

Bake 18 to 20 minutes or until loaves are no longer pink in center and meat thermometer inserted in center of loaves reads 160°F.

Recipe shared from: www.bettycrocker.com

Rosemary & Paprika Sausage Gravy with Flaky Honey Biscuits


Ingredients:

12-ounces spicy bulk pork sausage or pork sausage links with casings removed
2 tablespoons all-purpose flour
2 cups milk
1 tsp rosemary, finely chopped
1/2 tsp paprika
1/2 tsp seasoning salt
1/2 tsp red pepper flakes
1/2 tsp sugar
1/4 cup plus 2 tbsp green onions, finely sliced
Freshly ground black pepper, to taste
Flaky honey biscuits, recipe follows

Directions:

Heat a large non stick fry pan or a cast-iron skillet over medium-high heat. Add the sausage, break it up with a wooden spoon, and cook, stirring occasionally, until well browned and cooked through, about 7 minutes. Add red pepper flakes and half of the rosemary and cook another minute.

Using a slotted spoon, transfer the sausage to a bowl, leaving the rendered fat in the skillet. Whisk the flour into the fat and cook, stirring, for about 1 minute. While whisking, pour the milk into the skillet and bring the gravy to a boil. Lower the heat and simmer gently for 2 minutes. Stir in the sausage, paprika, remaining rosemary, seasoning salt, sugar, pepper and 1/4 cup green onions. Split the biscuits in half and divide them among plates. Top each biscuit with some of the gravy and sprinkle with green onions. Add additional salt and pepper to taste. Add a dash of paprika a pepper and serve immediately.

Flaky Honey Biscuits

Ingredients:

3 cups all purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 cup milk
1/4 cup honey
1 1/2 sticks (3/4 cup) cold unsalted butter

Directions:

Preheat the oven to 400 degrees and line a baking sheet with parchment paper. In a medium bowl, combine the flour, baking powder, and salt. In a small bowl, combine the milk and honey. Stir until it is completely combined.

Cut the butter into chunks and add it to flour. With a pastry cutter or two knives, cut the butter into the flour until it's the size of small peas. Add the milk and honey mixture to the flour and mix gently just until there are no dry spots.

Flour your work surface and turn the dough out. Pat it into a rough rectangle, then roll it until it's about 1/2 inch thick. Fold it in thirds, like a letter, and roll it again. Fold in thirds again. This time, roll it again to about an inch thick. With a 3-inch biscuit cutter, cut as many biscuits as you can. Re-roll the scraps and cut more biscuits. 

Place the biscuits on the prepared baking sheet, If you like soft sides, place the biscuits so they touch. If you want the sides more crisp, keep them separated. If you like, brush the top of the biscuits with milk, butter, or cream. Bake at 400 degrees until the tops are nicely browned, 12-14 minutes.

Biscuit recipe shared from: www.seriouseats.com

Cream Cheese Biscuits with Rosemary Sausage Gravy



Ingredients:

Biscuits:

8 ounces cream cheese, softened
2/3 cup butter, softened
1 1/3 cup commercial or homemade self-rising flour
Butter, softened or melted, for finishing

Sausage Gravy:

1 pound ground pork breakfast sausage
1/4 cup all-purpose flour
2 cups milk
Salt & black pepper to taste
1/2 tsp rosemary, finely chopped
8 biscuits
parsley, finely chopped
Directions:

Pulse together the cream cheese, 2/3 cup butter, and 1 cup of flour two or three times in food processor fitted with the knife or dough blade until it comes together in a ball. Turn the dough out onto waxed paper and divide into two rounds. Flatten. Wrap in waxed paper, plastic wrap, or resealable plastic bag, and refrigerate for at least 30 minutes.

When ready to bake, preheat oven to 425 degrees.

Lightly sprinkle a board or other clean surface using some of the 1/3 cup reserved flour. Sprinkle the top lightly with flour. With floured hands and a floured rolling pin, roll out one portion of the dough at a time to about 1/4 inch thick. Fold the dough over to make it 1/2 inch thick. For each biscuit, dip a 1 to 1 1/4 inch biscuit cutter into reserved flour and cut out the biscuits, starting at the outside edge and cutting very close together, being careful not to twist the cutter. The scraps may be combined to make additional biscuits, although these scraps make tougher biscuits. Roll out the second portion when ready to bake.

Using a metal spatula if necessary, move the biscuits to an ungreased baking sheet, placing the biscuits 1 inch apart. Refrigerate the biscuits for 10 to 20 minutes until cold. Bake the biscuits on the top rack of the oven for a total of 10 to 12 minutes until light golden brown. After 6 minutes, rotate the pan in the oven so that the front of the pan is now turned to the back, and check to see if the bottoms are browning too quickly. If so, slide another packing pan underneath to add insulation and retard the browning. Continue baking another 4 to 6 minutes until the biscuits are light golden brown. When the biscuits are done, lightly brush the tops with butter. Turn the biscuits out upside down on a plate to cool slightly. Serve hot, right side up. These biscuits may be frozen, unbaked or baked, and reheated.

To make the gravy crumble and cook sausage in large skillet over medium heat until browned. Stir in flour until dissolved. Gradually stir in milk. Cook gravy until thick and bubbly. Season with salt, pepper, and rosemary. Set aside and keep warm. Serve hot over split and toasted cream cheese biscuits. Sprinkle with parsley.

Recipe shared from: www.sandynawrot.blogspot.com

Tuesday, February 19, 2013

Creamy Vodka Sauce with Italian Sausage and Fettuccine




Ingredients:

2 tablespoons olive oil
2 tablespoon butter
4 garlic cloves chopped
3-28 oz cans of crushed tomatoes
4 plum tomatoes, diced
1/4 teaspoon salt
1/2 tsp white pepper
1/2 cup vodka
1/4 lb spicy Italian ground sausage, browned and drained
1/2 cup basil, finely chopped
1/2 pint heavy cream
red pepper flakes, adjust to liking
parsley, chopped

Directions:

Brown Italian ground sausage and drain on paper towels. Set aside.

In the same pan you used for the sausage, add oil, butter and garlic, saute on medium heat for five minutes or until the garlic is light brown.

Add all of the tomatoes (fresh and canned), salt and pepper.Cook covered on a medium low heat for about 30 minutes.

Add vodka.Cook uncovered for 25 minutes. Add cooked Italian sausage and allow to cook five more minutes.

Add basil and heavy cream and cook five more minutes. Add red pepper flakes.

Serve with fresh fettuccine, grated Parmesan cheese and a dash of parsley. Enjoy!

Recipe adapted from: www.mausersandmuffins.blogspot.com

Monday, February 18, 2013

Savory Chicken & Parmesan Meatballs


Ingredients:

1 pound lean ground chicken
2 eggs, lightly beaten
1/4 cup light cream cheese
1/4 cup grated Parmesan cheese
1 tablespoon Panko bread crumbs
1 teaspoon crushed red pepper flakes
1 tablespoon Italian seasoning
1 tablespoon garlic powder
1 tablespoon vegetable oil
1 teaspoon salt
1 teaspoon ground black pepper
1 cup Italian seasoned bread crumbs

Directions:

Preheat oven to 450 degrees. Line a baking sheet with foil, and spray with cooking spray.

Combine the chicken, eggs, cream cheese, Parmesan cheese, Panko bread crumbs, red pepper flakes, Italian seasoning, garlic powder, vegetable oil, salt, and pepper in a large bowl; mix well. 

Form mixture into 20 meatballs and roll in Italian seasoned bread crumbs. Place on prepared pan. Give them a quick spray of nonstick cooking spray. This will help crisp up the bread crumbs. 

Bake on the center rack until juices run clear, 17 to 18 minutes. Serve with marinara sauce and a sprinkle of mozzarella cheese or with your favorite pasta dish. 

Recipe adapted from: www.queenofpoints.com

Very Cherry Chocolate Cupcakes with Milk Chocolate Icing




This cake was first introduced to me by a coworker at my school. It was like a chocolate covered cherry, but in cake form. I decided to change it up a little and add chocolate chips and make them into cupcakes. A more portable version that didn't require plates or forks. I hope you enjoy this recipe as much as we do...enjoy!

Cherry Chocolate Cake:

Ingredients:

1-18.25 oz box of chocolate cake mix with pudding
2 tsp almond extract
2 eggs
1/2 cup milk chocolate chips
1-21 oz can cherry pie filling




Directions:

Heat oven to 350 degrees. Grease and flour 9×13 inch pan.
 Place combine cake mix, eggs, and almond extract and beat with an electric mixer for about one minute. Add cherries and mix by hand in order to not break up the cherries. Batter will be very thick. Pour batter into prepared pan. Bake for 25-30 minutes* or until toothpick inserted in center comes out clean. Remove from oven and cool.

*If you wish to make cupcakes, bake for approximately 20 minutes.



Chocolate Icing:

Ingredients:

3/4 cup granualted sugar
5 tbsp butter
1/4 cup milk
1 cup milk chocolate chips

Directions:

In a small saucepan, combine sugar, butter, and milk. Boil, stirring constantly, for 2 minutes. Remove from heat and stir in chocolate chips until smooth. The icing sets pretty quickly, so immediately dip the tops of your cupcakes into the icing or pour over your cake. If you are going to add sprinkles, make sure to do those right after icing the cupcakes because they will not stick once the icing sets. 

Sunday, February 17, 2013

So Easy Low Fat Cheesy Shredded Chicken Taquitos


Before you read any further....I am going to warn you that this recipe has Velveeta in it, so if you are a Velveeta hater turn away now ;-) For those who can bear the thought of eating Velveeta, then continue on. This recipe is so ridiculously easy to make and is lower in fat (4.5 grams/serving) than its fried counterpart that has up to 20 grams of fat. Kids love them because they are hand held and portable. I love them because they are baked in the oven and get just as crispy as the deep fried version. Dip them into your favorite salsa, low fat sour cream or guacamole. I guarantee that your family will love them!

Ingredients:

1 rotisserie chicken or rotisserie turkey breasts, shredded with all skin and fat removed
1-2 tsp olive oil
2-10 oz cans Ro*Tel diced tomatoes and green chilies
1 tbsp sugar
16 corn tortillas
12 oz Velveeta, cut into 2 1/2 x 2 1/2 squares, then into 4 strips
4 green onions, thinly sliced
non-stick cooking spray
toothpicks




Directions:

Preheat oven to 375 degrees. 

Shred chicken or turkey meat and set aside. Place olive oil in pan and heat on medium high. Add shredded meat and cook until meat begins to brown for approximately 7-10 minutes. Make sure to turn over occasionally. Add pepper and Ro*Tel. Continue turning until most of the liquid had been evaporated. 

Place 12 corn tortillas wrapped in a damp paper towel and microwave for 1 1/2 minutes to soften.  Remove from microwave oven. 

Spray a large baking sheet with non-stick cooking spray. Set aside.  

Lay one tortilla on plate and place 1-2 tablespoons of meat mixture along the center. Add one slice of Velveeta. Sprinkle with green onions. 



Roll up tight and place a toothpick through the center. Set on prepared baking sheet. Repeat with remaining ingredients.



Liberally spray the tops of taquitos with non-stick spray. 

Cook for approximately 25 minutes or until crispy and golden brown. Remove from oven and allow to cool for 5-10 minutes. Remove toothpicks. Centers will be very hot! Serve with salsa and light sour cream. Enjoy!