Monday, September 22, 2014
I have been making this little recipe for years. Its very simple! It is a canning recipe.
You can also make applesauce with this recipe also by leaving out the allspice and cloves. I dont put my apples through a sieve, I like my applesauce chunky.
Friday, July 11, 2014
These honey roasted veggies are so amazing and so sweet. I wish I would have had this recipe when my kids were little, they would have been begging for me to fix them.
3 med. size turnips thick sliced
5 carrots peeled and sliced
2 large parsnips peeled and sliced
1/4 cup olive oil
1/4 tsp. black pepper
1/4 tsp salt
3 tbsp. honey
Preheat the oven to 350 degrees. Peel and cut the parsnips and carrots into 1 inch slices, and slice the turnips into 1/2 inch inch slices .
In a med. bowl mix the salt, pepper, olive oil and honey and whisk together, toss in the parsnips, carrots and turnips and mix till coated. Spread the vegetables on a baking sheet in a single layer and bake for about 30 min. and then with a spatula flip them over so they will brown on the other side for about another 15 min.until they start turning a golden brown and are tender with a fork. Remove and place on a platter (optional you can sprinkle with dried parsley flakes) and serve hot. Serves 4
Thursday, June 26, 2014
1 1/2 cups shredded Cheddar
1 cup shredded smoked Gouda
1 box med pasta shells cooked and drained
1/2 stick butter
1/2 cup all-purpose flour
4 1/2 cups whole milk
Pinch freshly grated nutmeg
pinch of cayenne pepper
Kosher salt and freshly ground black pepper to taste
Melt the butter in a pan over medium heat. Stir in the flour with a wooden spoon. Cook's Note: This is an important moment, as you have to slowly toast the flour without burning it. This will help you loose the floury taste.
Warm up the milk and gradually ladle into the pot with the butter-flour mixture, whisking constantly while bringing the mixture to a boil. Reduce the heat, and simmer for about 15 minutes until thick and will coat the back of spoon. Season the sauce with freshly grated nutmeg, cayenne, salt, and pepper. Then add in your cheeses and stir until melted into the sauce. Stir in your cooked pasta and dumped into lightly greased baking dish 9x13 bake at 350 until bubbly and lightly brown around the edges.
Saturday, June 21, 2014
Makes 4 sandwiches
2 - cups chopped cooked BBQ Brisket * See notes below for Brisket recipe
8 - slices of Texas toast
4 - sliced Provolone cheese
1 - med. yellow onion thinly sliced
1 - green pepper thinly sliced
Preheat oven to 350*
In a med. skillet put a couple of tablespoons of olive oil, sliced onion and sliced pepper in and sautee` till soft and remove from heat.
Butter the Texas toast and place the 8 slices on a baking sheet, put in oven till golden on the bottom and take out of the oven and flip them over , leave them on the baking sheet, put the onion and pepper mixture on 4 of the slices and a dab of butter on the other 4 slices and place back in the oven for about 10 min. remove from oven, then put the Provolone cheese on the pepper and onions and put back in the oven till cheese is slightly melted, Remove from the oven put the top on the sandwich and serve.
Sunday, June 15, 2014
|Chess Squares are very rich in flavor but perfect with a cup of coffee!|
1 box yellow cake mix
1/2 cup (1 stick) butter, melted
4 cups (1 lb box) powdered sugar
8 oz cream cheese, softened
Vanilla Ice Cream
Butterscotch Ice Cream topping
Preheat oven to 300º and spray a 9×13 dish with butter spray.
Mix together cake mix, melted butter and one egg to a soft dough. Press into the bottom of the pan. Then mix powdered sugar, softened cream cheese and remaining two eggs until smooth, about 1-2 minutes. Pour on top of crust. Bake for 40-50 minutes until top is golden brown.
Let sit for about 15 min. before cutting into squares.
Place one or two squares in a bowl and a couple of scoops of ice cream and drizzle the top with Butterscotch Ice Cream topping and serve.
* The butterscotch flavor pairs perfectly with the flavor of the Chess Squares.
Monday, June 9, 2014
|Delicious and healthy!|
3 Tbsp melted coconut Oil
1/4 cup buttermilk * batter thickens as it sets add more buttermilk if necessary
1/4 cup Coconut Flour
1 Tbsp Sugar
1/4 tsp Salt
1/4 tsp Baking Powder
In a large bowl whisk together eggs, oil and buttermilk until well combined.
In a separate bowl sift coconut flour, sugar, salt and baking powder.
Add dry to wet and thoroughly mix until there are no lumps.
Ladle 2 Tbsp to 1/4 cup batter per pancake onto a hot skillet. Cook until bubbles begin to form on the top, about 4 minutes, then flip and cook on the second side.
Blueberry Syrup recipe
1/2 c. sugar
1 T. cornstarch
1/3 c. water
2 c. fresh or frozen blueberries
In a saucepan over medium heat, combine sugar and cornstarch. Stir in water gradually. Add berries; bring to a boil. Boil, stirring constantly, for one minute, or until mixture thickens. Serve warm, or pour into a covered jar and keep in the refrigerator for several days. Makes about 2-1/2 cups.