Sunday, October 28, 2012

Apple Goodie aka Apple Crisp

Not a great pic but it's great tasting right out of the oven with vanilla ice cream !!!!



Apple Goodie

1/2 Cup Sugar
2-TBSP Flour
1/4 tsp salt
1 tsp cinnamon
1-1/2 qt sliced apples ( I used about 5 apples)
Next time I would use 8-10 apples because when baked the shrink up alot

Mix sugar, flour, salt and cinnamon. Add apples and mix. Put on the bottom of a greased 9" x 13" pan.


Topping

1-cup Oatmeal
3/4 Cup Brown Sugar
1-Cup flour
1/4 tsp Baking Soda
1/3 tsp Baking Powder
2/3 Cup Butter-soften

Mix ingredients of top part until crumbly, and puton top of apples and pat firmly. Bake at 350 degrees for 20 minutes until brown and crust is firm.

Sunday, October 21, 2012

Guest Post-Bloomin Onion

Thankfully Amber continues to post YUMMY recipes that she shares with me. Thank you Amber!!



Bloomin Onion

For the Onion:

1 large sweet onion, such as Vidalia (about 1 pound)
2 1/2 cups all-purpose flour
1 teaspoon cayenne pepper
2 tablespoons paprika
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
Freshly ground black pepper
2 large eggs
1 cup whole milk
1 gallon soy or corn oil
Kosher salt
 
For the Dip:
 
 1/2 cup mayonnaise
2 teaspoons ketchup
2 teaspoons creamed horseradish
1/4 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon dried oregano
1 dash black pepper
1 dash cayenne
 
Combine all of the dip ingredients in a bowl, cover and refrigerate.
Slice the onion (see below). Whisk the flour, cayenne, paprika, thyme, oregano, cumin and 1/2 teaspoon black pepper in a bowl. In a small deep bowl, whisk the eggs, milk and 1 cup water.
Place the onion in a separate bowl, cut-side up, and pour all of the flour mixture on top. Cover the bowl with a plate, then shake back and forth to distribute the flour. Check to make sure the onion is fully coated, especially between the "petals." Lift the onion by the core, turn over and pat off the excess flour; reserve the bowl of flour.
Using a slotted spoon, fully submerge the onion in the egg mixture (spoon on top, if necessary). Remove and let the excess egg drip off, then repeat the flouring process. Refrigerate the onion while you heat the oil.
Heat the oil in a large deep pot over medium-high heat until a deep-fry thermometer registers 400 degrees. Pat off excess flour from the onion. Using a wire skimmer, carefully lower the onion into the oil, cut-side down. Adjust the heat so the oil temperature stays close to 350 degrees. Fry about 3 minutes, then turn the onion over and cook until golden, about 3 more minutes; drain on paper towels. Season with salt and serve with the dip.

How to Slice a Bloomin' Onion

1. Cut off 1/2 inch from the pointy stem end of the onion, then peel.
2. Place the onion cut-side down. Starting 1/2 inch from the root, make a downward cut all the way through to the board.
3. Repeat to make four evenly spaced cuts around the onion.
4. Continue slicing between each section until you have 16 evenly spaced cuts.
5. Turn the onion over and use your fingers to gently separate the outer pieces.

Tuesday, October 16, 2012

Baked Caramel Corn



Baked Caramel Corn-Adapted from my sister Kim =)

1-Cup Butter or margarine
2-Cups brown sugar
1/2 light corn syrup
1-tsp salt
1/2-tsp baking soda
1-tsp vanilla
6-quarts popped popcorn-3 bags of microwave popcorn

Melt butter. Stir in brown sugar, corn syrup, and salt. Bring to a boil stirring constantly. Boil without stirring for 5 minutes. Remove from heat and stir in baking soda and vanilla.
Pour popped popcorn into large well greased roasting pan. Pour caramel mixture over popcorn and mix well
Bake at 250 for 1 hour, stirring every 15 minutes. Remove from oven and cool.
Break apart and store in an air tight container.

Optional: Add mixed nuts

Wednesday, October 10, 2012

Slow Cooker Beef Stroganoff




Slow Cooker Beef Stroganoff-Adapted from Lipton

2-lbs boneless chuck steak cut into 1 inch pieces
1/4 cup all purpose flour
10 ounces sliced mushrooms
1-envelope Lipton Beefy onion soup mix
1/2 tsp dried thyme leaves crushed
1-can (14.5oz) diced tomatoes
1-container (8oz) sour cream

In slow cooker toss beef with flour. Stir in remaining ingredients except sour cream. Cook covered on LOW 8-10 hours or HIGH 4-6 hours until meat is tender
Stir in sour cream. Serve if desired over hot cooked noodles or rice

Sunday, September 30, 2012

Taco Pasta

Taco Pasta

Ingredients 
  • 1 pound ground beef
  • 8-12 ounces medium pasta shells  (I used whole wheat—yum!)
  • 1 small onion, chopped (about 1 cup)
  • 1 clove garlic, minced
  • 1 (14 oz.) can diced tomatoes, drained (I used Ro-tel mild)
  • 1 packet (4 tablespoons) taco seasoning-Note I only used about 2 Tablespoons
  • 3 ounces cream cheese
  • 1/2 cup sour cream
  • 1/4 cup chopped cilantro (optional)
  • Salt and pepper
Bring a large pot of water to boil. Cook pasta according to the package directions. Drain, reserving 1/2 cup of pasta water. Set aside.

Meanwhile, in a large skillet or sauté pan, cook the ground meat and onions over medium-high heat. Add in the diced tomatoes, garlic and taco seasoning and let simmer over medium heat for about 3-5 minutes.

Stir in the cooked pasta, cream cheese, sour cream and remaining pasta water. Continue stirring until the cream cheese is melted and the sauce is well blended. Simmer for a few minutes over medium heat to reduce the sauce, if needed.

Toss in the cilantro right before serving for some fresh color and flavor, if desired.

Sunday, September 23, 2012

Slow Cooker Italian Sausage


Slow Cooker Italian Sausage

6 Italian Sausage
2 Green peppers-Chopped
1-Red pepper-Chopped
1-Large red onion-Chopped
4-Garlic cloves minced
2-Cans italian diced tomatoes
2-Tbsp Italian seasoning


Combine Italian sausage, green peppers, red pepper, large red onion, garlic cloves, cans italian diced tomatoes and Italian seasoning. Split between two gallon freezer bags, seal, mix, lay flat and freeze.

To cook, add a drizzle of olive oil to slow cooker and cook on low for six hours and serve over hot noodles or even rice.

Sunday, September 16, 2012

Guest Post!! =) Oven Hot Dogs

This post comes from a friend of mine Amber. I think she loves to cook and eat just as much as I do!! When she posted this recipe on her facebook the other day I just knew it had to be shared. Hope you enjoy it!!



Oven Hot Dogs
8 hot dogs
8 hot dog buns
1 can of chili
1/2 an onion, diced
Cheddar cheese
Mayonnaise
Mustard {I used spicy brown, but you could use any mustard.}
Sweet relish

Line inside of hot dog buns with mayonnaise and sweet relish. Evenly add mustard. Fill with hot dogs and squish into a 13×9″ baking pan.



Top hot dogs with chili, cheese, and diced onion. Cover with aluminum foil and bake at 350F for 45 minutes.


Enjoy!!! Very yummy! Along with them I made Crispy Parmesan Zucchini Fries!!!


Thank you Amber for sharing, I can't wait to try them myself. Other sides you could have would be a small baked potato, tater tots, pasta/potato salad or my favorite Mac and Cheese. I would also add a leafy green salad to offset all the calories =)

Sunday, September 9, 2012

Homemade Laundry Soap


 Homemade Laundry Soap


Powder

2 bars grated Fels Naptha soap (or other bar soap of your choice)
4 cups Borax
4 cups washing soda (NOT baking soda) I found mine at Walmart

Simply mix together and use 2 Tablespoons per load of laundry. I use it with a front loader and it works well. You can also add a half cup to one cup of apple cider vinegar (in the bleach compartment) with a load every now and then to cleanse the washer and for a deeper clean in your clothes.

OR

You can make it as a liquid
Its about $0.75 for 2 gallons of detergent!! =)
Some kind of bucket to mix all your ingredients in. I used a large 4-5 gallon bucket.
1/3 bar of Fels Naptha Laundry Soap (you can also use Zote, Octagon, or Ivory--amounts may vary)
1/2 cup Borax
1/2 cup Arm & Hammer Super Washing Soda (everything but the bucket can be found in the laundry aisle of Walmart)

Cut your bar of Fels Naptha Soap into thirds and finely grate one third of it.-Save the other two thirds because next time you make a batch of laundry soap it will feel like you are doing it for FREE!

Step 2: Put your grated soap in a pot with 6 cups of water and heat on low until the soap melts. Don't let the soap boil. Once all the soap is completely melted add the washing soda and the borax and stir until it is dissolved. Continue stirring until the mixture thickens (almost as thick as honey) Remove from heat.

Step 3: Pour 4 cups of hot tap water into your bucket. Add the soap mixture and stir it up. At this point you could add a few drops of essential oil like lavender or tea tree oil if you wanted your soap to have a fragrance. Add nothing and your clothes will simply smell clean.

Now add one gallon of hot tap water plus 6 more cups.Give it another few minutes of stirring and then let it sit overnight.

Step: 4 In the morning your soap might look runny, or like gel, or separated with big clumps of slime on top and water on the bottom. This is all normal depending on the weather, the type of soap you used. At this point you can be done and simply keep your laundry soap in the bucket and just scoop out 1/2 cup per load 1/4 Cup for HE machines. Or you can give it another good stir and funnel it into your old well rinsed laundry soap bottle.

ALSO there is more....

If you have a Downy ball, you can put about 1/2 cup of Distilled White Vinegar in there and it makes a fantastic fabric softener. And no, your clothes do not come out smelling like vinegar. If you don't have a Downy ball just add your 1/2 cup of vinegar to the rinse cycle.

Sunday, September 2, 2012

Rhubarb Crisp


Rhubarb Crisp

1-Cup light brown sugar, firmly packed
1-Cup all purpose flour
3/4 Cup quick rolled oats
1/2 cup melted butter
1 tsp cinnamon
4 cups sliced rhubarb
1 cup sugar
2 Tbsp cornstarch
1 Cup water
1 tsp vanilla

Preparation
In mixing bowl, combine brown sugar, flour, oats, butter and cinnamon; mix together until crumbly, Press half the brown sugar and oats mixture into a butter 8 in square baking dish. Top with sliced rhubarb.
In a saucepan combine 1 cup sugar, cornstarch, and the 1 cup of water and vanilla. Cook together until clear then pour over rhubarb. Top rhubarb with remaining crumb mixture and bake at 350 for 45-55 minutes.

Serve warm with vanilla Ice Cream =)

Friday, August 24, 2012

I'm sure gonna try........

Ok I must admit I've been a bit busy these past few months, working full time and a baby who doesn't sleep all night is the main reason. But I'm gonna try once again to get a post once a week for those of you still intrested in my blog. =) I hope you all have had a great Summer and I can not wait for fall it's my favorite season and I love to bake with pumpkin; Which then leads to Christmas, my favorite holiday!! Have a safe and Fun weekend and I will be back sooner than last time. =)

Maybe this sweet picture will help you forgive me, for taking so long to post.

Potato Keilbasa Skillet





Potato Keilbasa Skillet

1 pound red potatoes, cubed (About 3 medium sized potatoes)
3 Tbs. water
3/4 lb. smoked kielbasa or Polish sausage, cut into 1/4-inch slices
1/2 cup chopped onion
1 Tbs. olive oil
2 Tbs. brown sugar
2 Tbs. cider vinegar
1 Tbs. Dijon mustard
1/2 tsp. dried thyme
1/4 tsp. pepper
4 cups fresh baby spinach ( I like to chop my spinach, but you can use them whole if you prefer)
5 bacon strips, cooked and crumbled

Directions
Place cubed potatoes and water in a microwave-safe dish. Cover bowl with plastic wrap (no need to poke any holes) and microwave on high for 4 minutes or until fork tender; drain. (Mine took closer to 6 minutes before they were fork-tender)
In a large skillet on medium-high heat, saute kielbasa and onion in oil until onion is tender; about 3-5 minutes. (I skipped the oil and just used the bacon grease to fry it in.) Add potatoes; saute 3-5 minutes longer or until kielbasa and potatoes are lightly browned.
Meanwhile, combine the brown sugar, vinegar, mustard, thyme, and pepper; stir into skillet. Bring to a boil. Reduce heat; simmer, uncovered for 2-3 minutes or until heated through. Add spinach and bacon; cook and stir until spinach is wilted. Yields 4 servings

*Note I boiled my potatoes till they were soft. I try not to use the microwave any more than I have to..

Wednesday, May 23, 2012

The Best Banana Cake with Cream Cheese Frosting!

Ok so who hasn't had brown or maybe even black bananas sitting on their counter at one point or another? Usually when thats the case in my house I'll whip up some bread or muffins but after awhile you want to try something new! I started searching through cookbooks and the internet and found this glorious recipe and to be honest the name really doesn't do this cake justice. To say its the Best Banana Cake would be an understatement!  I beg you to try this!!! Oh and be sure to serve it with a big tall glass of milk! 



The Best Banana Cake with Cream Cheese Frosting-Adapted-food.com

1 1/2 cups bananas, mashed, ripe
2 teaspoons lemon juice
3 cups flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
3/4 cup butter, softened
2 1/8 cups sugar
3 large eggs
2 teaspoons vanilla
1 1/2 cups buttermilk

Frosting

1/2 cup butter, softened
1 (8 ounce) package cream cheese, softened
1 teaspoon vanilla
3 1/2 cups icing sugar

*Please see my note at the bottom about the frosting. =)

Garnish

Chopped Walnuts



  • Preheat oven to 275°.
  • Grease and flour a 9 x 13 pan.
  • In a small bowl, mix mashed banana with the lemon juice; set aside.
  • In a medium bowl, mix flour, baking soda and salt; set aside.
  • In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy.
  • Beat in eggs, one at a time, then stir in 2 tsp vanilla.
  • Beat in the flour mixture alternately with the buttermilk.
  • Stir in banana mixture.
  • Pour batter into prepared pan and bake in preheated oven for one hour or until toothpick inserted icenter comes out clean.
  • Remove from oven and place directly into the freezer for 45 minutes. This will make the cake very moist.- *(I did not put my cake in the freezer because I baked it in Pampered Chef Stone and if you use them you know you cant put them into a cold freezer straight from the oven. My cake is still VERY moist despite not putting it in the freezer).
  • For the frosting, cream the butter and cream cheese until smooth.
  • Beat in 1 teaspoon vanilla.
  • Add icing sugar and beat on low speed until combined, then on high speed until frosting is smooth.
  • Spread on cooled cake.
  • Sprinkle chopped walnuts over top of the frosting, if desired.
  • Some have suggested to keep it in the refrigerator, that its best served cold! =)



  • *Note- For me the frosting is alittle too much for a 9x13 pan so next time I will half the frosting recipe and put a thin layer on the cake. If you were making this in two 8" or 9" pans where you spread some frosting in between and frost the whole cake then the original recipe would be a perfect amount!!


    Sunday, May 6, 2012

    Slow Cooker Salsa Chicken



    Slow Cooker Salsa Chicken

    4-Boneless, Skinless Chicken breast
    1-Cup Salsa (I would add maybe 1/2 cup more)
    1-can condensed cream of chicken soup
    1-Packet taco seasoning (I would only use half a packet)
    1/2 Cup Sour Cream (I used about 3/4 Cup)
    6-Tortillas

    Place Chicken in the bottom of your slow cooker. Sprinkle taco seasoning on chicken. In a bowl combine soup and salsa. Pour over chicken. Cook on high 4 hours. (mine only took 2 hours on high). Shred chicken with two forks and stir in sour cream. Add chicken back to crock pot to combine. Serve on tortillas or as desired. We added cheese and extra salsa to our tortilla when we ate them. =)


    Tuesday, March 20, 2012

    Mexican Casserole


    Mexican Casserole

    1lb Ground burger-browned
    Small Onion-Chopped
    Small Green Pepper-Chopped
    Small can of sliced mushrooms (or fresh)
    2-pk of Pillsbury Buttermilk biscuits
    2-Large tomato-Chopped
    2 Cups Shredded Cheese- I used an American and Cheddar blend
    Salt & Pepper to taste.

    Spray the sides and bottom of a 9x13 pan with cooking spray and then Line the bottom of the pan with both packs of biscuits and press together.
     
    Next brown the hamburger in a pan with the onion, green pepper and mushrooms, season with salt and pepper. Next layer on top of biscuits.


    Next layer chopped tomatoes and then the cheese.
     Finally Bake at 375 for 20-25 minutes till biscuits are baked and cheese is melted.

    *Note my oven tends to bake hotter so I set the temp at 350.

    Enjoy!!

    The best thing I've Baked so far!

    I would like to introduce to you my beautiful daughter Haylie Elizabeth. She was born on February 17 and was 8lbs 11 ounces. This should explain why I haven't posted anything for such a long time. Please forgive me. My time has been spent feeding & diapering this beauty.

    Saturday, January 21, 2012

    Pizza Casserole

    This is a great recipe that is quick and easy, both Hubby and I enjoyed it. I have noted some changes I made. Hope you enjoy it too!! =)



    Pizza Casserole

    1-Bag of Egg noodles- I used Rotini noodles
    1-Large can of Ragu Sauce-I used 2 Jars of Prego Pizza Sauce
    3-4 Cups shredded Mozzarella Cheese
    1-1/2 lbs ground Beef
    1-Package of Pepperonis-I used half a pack 

    I added onion to the ground burger and Italian seasoning. I also sprinkled the top with more Italian seasoning.

    Preheat oven to 350 degrees. Brown the burger (add onion and seasoning if you desire), cook noodles as directed on package. In a 9x13 pan layer the following, spread a thin layer of tomato sauce on the bottom and then layer half the noodles, next half the ground beef and half of the remaining sauce, next the rest of the noodles, half the cheese the rest of the meat, rest of the sauce and the rest of the cheese. Next layer the pepperonis and if you desire sprinkle with Italian seasoning. Cover with foil an bake for 30 mins, then remove foil and bake another 10-15 minutes.
    Serve with sliced Italian bread.

    Sunday, January 15, 2012

    Johnsonville Three Cheese Italian style Chicken Sausage & Broccoli Rigatoni




     Johnsonville Three Cheese Italian style Chicken Sausage & Broccoli Rigatoni

    12 oz uncooked rigatoni or pasta of your choice
    3-Cups fresh or frozen broccoli florets
    1-medium red bell pepper, chopped
    12 oz Johnsonville Three Cheese Italian style Chicken Sausage-or Sausage of your choosing
    1/2 Cup Italian dressing-I used 1 cup
    Grated Romano or Parmesan Cheese

    Cook rigatoni according to package directions in a large saucepan, add broccoli during the last 3 minutes of cooking time, in a large skillet combine sausage, red bell pepper and Italian dressing cook over medium heat until heated through. Drain pasta and broccoli transfer to a large bowl. Add sausage mixture to combine. Sprinkle with cheese. Serves 6 and ready in about 30 minutes

    Sunday, January 8, 2012

    White Chicken Enchiladas

    This is a great recipe, that is quick and easy. It's tastey although I feel it's missing something...maybe some garlic or onion..... not completely sure but I will have to play around with it next time. I think maybe the next time when I serve them I would top them with green onions and fresh tomatoes. and  I would personally double the Chicken and Cheese so the taco shells were much fuller  =) ENJOY


    White Chicken Enchiladas-Adapted from Joyful Momma's Kitchen
    Chicken enchiladas with green chili sour cream sauce
    10 soft taco shells
    2 cups cooked, shredded chicken
    2 cups shredded Monterey Jack cheese
    3 Tbsp. butter
    3 Tbsp. flour
    2 cups chicken broth
    1 cup sour cream
    1 (4 oz) can diced green chillies
    I would personally double the Chicken and Cheese so the taco shells were much fuller and I also only used 1/2 can of green chilies.

    1.  Preheat oven to 350 degrees.  Grease a 9x13 pan
    2. Mix chicken and 1 cup cheese.  Roll up in tortillas and place in pan.
    3. In a sauce pan, melt butter, stir in flour and cook 1 minute.  Add broth and whisk until smooth.  Heat over medium heat until thick and bubbly.  
    4. Stir in sour cream and chilies.  Do not bring to boil, you don't want curdled sour cream.
    5. Pour over enchiladas and top with remaining cheese.
    6. Bake 22 min and then under high broil for 3 min to brown the cheese.
    Fill tacos with chicken and cheese, roll up and place in pan
    Sour cream sauce

    Pour Sauce over enchiladas and then top with cheese.
    Bake until golden brown.= ENJOY!!