Recipes & Food Tips

Add a couple of Tbsp. of honey to a cake, to make it moist.

Basic cookie ingredients:
Flour - if you run it through a sifter, you will find that you have no more tough cookies!
Real Butter
Sugar
Baking Soda
Eggs
Always assemble ingredients at room temperature, for best results.

Broccoli Casserole


1 bag of frozen chopped broccoli, cooked according to package directions
1 small onion, finely diced
1 egg, beaten
1 cup mayonnaise
1 can of cream of mushroom soup
sprinkle of pepper

Mix all together in a casserole baking dish.

Top with shredded cheddar cheese 
(as much as desired...I probably use about 2-3 cups - we love cheese!)
Top with Pepperidge Farms stuffing mix
Place pats of butter or margarine on top.

Bake at 350 degrees for 35-40 minutes.
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Sweet Potato Casserole


4 large, fresh sweet potatoes, boiled until tender
2 eggs
1 cup sugar
1/2 cup butter or margarine
1 tsp. vanilla

Mix with mixer, until thoroughly mixed and mashed.
Pour into well-buttered casserole dish.
Top with topping.
Bake at 350 degrees until topping is brown (about 30 minutes or so).
Do not cover dish.

Topping

1 cup brown sugar
2 cups chopped pecans
1/3 cup flour
1/2 cup butter

Mix topping with fork until thoroughly blended.
Sprinkle on top of sweet potatoes.
Use all of topping.
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Deviled Eggs


The simpler, the better, I say.
The easier a recipe is, the more likely I am to repeat making it.
Honestly, this is the easiest, most simple way to make deviled eggs....
and of all of the varieties I've tasted, these are the best...hands-down.  :)
My sister, Sandi, shared this recipe with me, shortly after Kevin and I were married.

18 eggs, hard-boiled
Thousand Island Dressing

Peel eggs, cut in half length-wise, and remove hard-boiled yolks.
In mixing bowl, mix yolks with Thousand Island dressing.
I don't really measure this...just start out small, with 1 Tbsp.,
then continue to add until mixture is of a spreadable consistency.
With a knife, spread enough yolk mixture onto the tops of each halved-egg white to cover.

When finished, sprinkle eggs with paprika.
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Special Recipe Green Beans

Here's another simple, yet very tasty recipe.
It's my family's favorite way for me to cook green beans.
They come out tasting like fresh from the garden!

3-4 cans of store-bought, canned green beans (your brand choice)
3-4 beef bouillon cubes (add one cube per can of green beans)

Cook in saucepan until all liquid has evaporated & beans are completely dry.
Remove as soon as they are dry to prevent scorching.


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Sandi's Party Cheese Log

1 Block of Cream Cheese, softened
Finely chopped green olives, to taste
Finely chopped green onions, to taste
One pack of Carl Buddig beef, chopped into fine pieces

After the cream cheese is soft and pliable,
mix the green olives and green onions through it.
Pour finely-chopped beef onto wax paper.
Roll the cheese log in the beef, until it is well-coated.
Serve with variety of party crackers.
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Mexican Layer Dip

2 cans of refried beans (either traditional or spicy, your choice)
32 ounces of sour cream
2 packs of taco seasoning mix
2 small cans of chili peppers
Green onions, finely chopped, to taste
Tomatoes, finely chopped, to taste
Shredded cheddar cheese

Spread both cans of refried beans over the bottom of a 9x13 casserole dish.
Mix the two packets of taco seasoning mix with the sour cream,
then spread on top of beans.
Layer the remaining four ingredients in the order shown in recipe.
You can add finely chopped jalapeno peppers to the chili pepper layer, if you want a spicier dish.

Serve with tortilla chips.
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Pepperoni Pinwheels

2 blocks of cream cheese, softened
1 packet of ranch dressing mix
Pepperoni slices, to taste
About 4-5 green onions, finely chopped
2-3 jalapeno slices, finely chopped
1-2 tsp. of juice from jalapenos
5 tortillas

After cream cheese is soft and pliable, mix with ranch dressing mix.
Finely chop pepperoni.  
(I use our electric chopper...it works great!)
It is hard for me to say an exact number of pepperonis, but to give you an idea,
I bought the 3.5 box of Hormel pepperoni.  
There are 2 pouches inside, and I used almost one whole pouch.
Next, finely chop the green onions, 
(again an electric chopper does great and saves a ton of time.) 
Finely chop the jalapenos
(did I mention how much I love our electric chopper??) LOL!
Dump the pepperonis, green onions, and jalapenos into the cream cheese/ranch dressing mixture.
Add the jalapeno juice.
Stir and stir until everything is well-blended.
Lay the tortillas on counter, and spread the cream cheese mixture to fully cover the tortilla.
Fold, jelly-roll style, and use the cream cheese mixture to seal shut.
REFRIGERATE OVERNIGHT.
Take out the next day, and slice about 1/4 to 1/2 inch thick.
Serve on pretty Christmas or festive plate.
Enjoy!
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Chicken Alfredo

2-4 pounds of boneless chicken breast
Cook thoroughly until slightly browned in olive oil, seasoned with the following:
Lawry's Seasoned Salt
Pepper
Italian Seasoning
Garlic Powder

Add to the chicken,
2 Cans Classico Roasted Garlic Alfredo Sauce
Stir and let simmer for a few minutes.
Serve over your favorite pasta. My family loves regular spaghetti, so that is what I serve with it.

On the side, saute the following in olive oil:

Cabbage, Carrots, Onions, Brocolli, Green Peppers, or any other combination of fresh vegetables.
Season with the same seasonings as above (Lawry's Seasoned Salt, Pepper, Italian Seasoning, & Garlic)
This is one of our favorite meals, and it is so easy to prepare!

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Crock Pot Roast 
Honestly, this is the best roast I've ever eaten, and it is so easy to prepare!

1 Beef Roast - (Rump roast is the best, in my opinion, but any beef roast will do.)

Mix together in small bowl:
1 package of Good Seasons Italian Dressing Mix
1 package of Ranch Dressing Mix
1 package of Brown Gravy Mix

Place roast in crock pot, sprinkle dry mixture over the top, add one cup of water.

If you want to make gravy with the broth, add more water. 
(I usually add 6-8 cups, because we love the flavor of the gravy made with this broth.)


Cook on low for about 8-10 hours.

This is delicious!!

Gravy to serve with roast:
Pour some of the broth off the roast into a sauce pan.
Mix 2 Tbsp. or so of flour into an 8 ounce cup of milk.
Stir until the lumps are dissolved.
Bring the broth to a boil, and add the milk & flour mixture.
Stir continually, as you bring it back to a boil.
When it reaches desired thickness, remove from heat.

Serve with the roast and mashed potatoes.

Gravy tastes great over buttered bread or buttered toast, too! :~)

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Smoothies
 These are quick and easy and so nutritious!

1 carton of any type yogurt - we love vanilla, but we use also use fruit flavored (whatever we have on hand)
8 oz. coconut milk
2 bananas
10-15 strawberries
1 Tbsp. ground flaxseed meal
Ice
Honey, to taste

Add any other types of fruits. We use cantaloupe, pineapple, peaches, or whatever we have on hand.

Blend in blender for 30 seconds, or until thoroughly blended.
This makes enough for about 2-3 servings.
Delicious!! 
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Must-Go Soup
"Creamy Must-Go Soup"
Version #1

1 pound of ground beef, browned with 1 diced onion
3 potatoes
3 carrots
1 onion
1/2 head of cabbage
1 can of sweet corn
1 can of cream of mushroom soup
1 soup can full of milk
1 small can of pork and beans
Garlic Powder, to taste
Seasoned Salt, to taste
Pepper, to taste
Italian Seasoning, to taste
2 Tbsp. olive oil

Brown hamburger and onion.
Peel and dice potatoes, carrots, onion, and cabbage.
Place veggies in large kettle, and sprinkle olive oil over them.
Add garlic powder, seasoned salt, pepper, and Italian seasoning.
Cover with lid, and let simmer for about 20 minutes, stirring occasionally.
When cabbage is reduced, and veggies are somewhat tender,
add can of corn, cream of mushroom soup, milk, and pork and beans.
Cover again, and let simmer on low-medium for 20 minutes or so.

Here's another version of Must-Go Soup I made July 30, 2013, with what I had on hand:

"Creamy Must-Go Soup"
Version #2

1 pound of ground beef, browned with 1 diced onion
6 potatoes
2 carrots
1 onion
1/2 head of cabbage
1 can of sweet corn
1 can of cream of cream of chicken soup
1 soup can full of milk
Leftover Swiss Steak gravy (I made for Sunday dinner, recipe below)
Leftover Chili Sauce (I made for Saturday's dinner, recipe below)
Heaping Tbsp. Smart Balance margarine
4 beef bouillon cubes
Garlic Powder, to taste
Salt, to taste (I ran out of seasoned salt, so used plain salt)
Pepper, to taste
Italian Seasoning, to taste
2 Tbsp. olive oil

Brown hamburger and onion.
While meat and onion is browning, peel and dice potatoes, carrots, onion, and cabbage.
Add margarine and beef bouillon cubes to large kettle.
Place veggies in kettle, and sprinkle olive oil over them.
Add garlic powder, salt, pepper, and Italian seasoning.
Cover with lid, and let simmer for about 20 minutes, stirring occasionally.
When cabbage is reduced, and veggies are somewhat tender,
add can of corn, cream of chicken soup, milk, leftover Swiss steak gravy,
and leftover chili sauce.
Cover again, and let simmer on low-medium for 20 minutes or so.

Delicious!!



Saturday, we had sausage/cheese dogs on butter-toasted buns 
with homemade cole slaw and homemade chili sauce.

Here's how I made the Chili Sauce:
1 pound of hamburger, browned and drained
1 jar of chili sauce 
(you can use Heinz, or I used the IGA brand, because it is cheaper
and tastes great!)

That's it! Nothing more. Just mix and enjoy.

It tastes great on hot dogs or sausage dogs.
Especially, if you mix it with homemade slaw and onions!

Sunday, I made Homemade Swiss Steak.

Here's how I make it:
Cut up cubed steaks in squares (however big you want them)
Wet with water
Dip in mixture of flour, seasoned salt, and pepper
As you are turning the steak in the flour mixture, make sure it is evenly coated,
and pound with your fingers to make the steak more tender.
Fry in oil until both sides are brown and very crusty.

Here's how I make the Swiss Steak Gravy:

1 Onion, peeled and cut into large chunks
1 Green pepper, peeled and cut into large chunks
1/2 can of tomato sauce OR 1 whole can of tomato soup
1 cup of milk

Saute' the onion and pepper in margarine, until tender, in a skillet/frying pan.
Salt and pepper it, while it is cooking.
When it is very tender, pour in tomato sauce or soup, and milk.
Cover and let it simmer, until it thickens a bit.

Pour this over your crusty cubed steak.

This is SO good!

Also, if you want it to have a little kick, 
dump in some Rotel Original Tomatoes and Peppers.
Or you can also add a can of stewed tomatoes, in place of or in addition to the sauce or soup.

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Homemade Cole Slaw

1 small head of cabbage, finely grated
1 carrot, peeled and finely grated
Place grated cabbage and carrot in bowl.
Salt, to taste

Sauce:

Mayonnaise - 3-4 heaping Tbsp.
Vinegar (just dump in about 1-2 Tbsp., but you can add more or less, to your own personal taste)
2 packs of Equal, Splenda, or 3-4 Tbsp. sugar

Dump sauce over cabbage, carrot, and salt, and mix well. 

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2 comments:

  1. I would love this. My hubby would not! So when I am home in Wisconsin and not in our semi home on the road I sometimes make something like this for just ME! or I invite a friend to share. I have also found I can make it starting with a frozen bag mix and add more ingredients and then pack it and take it on the road and eat it cold! I look forward to following your blog. found u on Holly Gerth God sized dream!

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    1. I am so happy to have you stop by! I hope you get to try the recipe and enjoy it. :) Looking forward to having you stop by often. God's peace be with you!

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