Gingerbread Muffins

Wet:
2T soft butter
2T oil
1 egg
1/2c blackstrap molasses
1/4c honey
1c water

Dry:
2c wholewheat flour
2t cinnamon
1 1/2t ginger
1/2t baking soda
1 1/2t baking powder
1/2t salt

*Blend wet
*Blend dry
*Blend wet with dry
*bake @ 350º for 20-24min

RYE OPTION:
use 2 1/2c rye flour instead of wholewheat
increase soda to 1 1/2t
bake @ 325º

Dirty Rice (The Fruit of the Spirit Cookbook)

1T olive oil
1/2# ground beef
1 med. onion chopped fine
1 rib celery chopped fine
1 bell pepper chopped fine
3 cloves garlic minced fine
1 (14.5 oz) can black beans
1/4 tsp thyme
1/4 tsp cayenne
salt
2 1/2 c chicken broth
2 bay leaves
1 1/4 c white rice
3 green onions (opt.)

*brown beef and add onion, celery and pepper.  Cook ~10 min, until softened
*add garlic, beans, thyme, cayenne and salt, cook for 5min
*transfer to drainer and cover to keep warm
*in same pan add broth, rice, bay. Bring to boil, scrape bits from bottom of pan
*simmer until rice is done  ~17min
*remove bay leaves, add back meat mixture and stir together
*sprinkle with green onions (opt.)

Cabbage Rolls (crock pot)

Cabbage Rolls (Crock Pot)


12 leaves cabbage
1 cup cooked white rice
1 egg, beaten
1/4 cup milk
1/4 cup minced onion
1 pound extra-lean ground beef
1 1/4 teaspoons salt
1 1/4 teaspoons ground black pepper
1 (8 ounce) can tomato sauce
1 tablespoon brown sugar
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce

* Bring a large pot of water to a boil. Boil cabbage leaves 2 minutes; drain.
* In large bowl, combine 1 cup cooked rice, egg, milk, onion, ground beef, salt, and pepper. Place about 1/4 cup of meat mixture in center of each cabbage leaf, and roll up, tucking in ends. Place rolls in slow cooker.
* In a small bowl, mix together tomato sauce, brown sugar, lemon juice, and Worcestershire sauce. Pour over cabbage rolls.
* Cover, and cook on Low 8 to 9 hours.

Layered Beef, Sauerkraut, Potato Stew (crockpot)

1# sliced potatoes

2# sauerkraut rinsed and drained (tho, I don't rinse or drain)
1med onion, halved and thinly sliced
1/4c dry white wine (I just use water)
2T corn starch
1 (14.5oz) can diced tomatoes
1/2tsp garlic pepper
1/4tsp salt
1T caraway seeds (optional) (we do use them)
2# beef round steak, trimmed of fat and cut into 1" cubes

*layer potato slices on bottom of crock pot
*spread sauerkraut evenly
*spread onion evenly
*in bowl; blend wine with cornstarch, then add tomato with liquid, garlic pepper, salt and caraway seeds; mix together
*pour 2/3 over layers already in pot
*spread beef evenly
*pour remaining tomato mixture over beef
*cover and cook on low about 9h, until beef is cooked and potatoes are tender

Upside-down Pizza

1# bulk sausage (or ground beef, or shredded chicken)
1 med. onion, chopped
1/4 c green pepper, chopped
2T plus 1c flour (can use WW)
1/2tsp dried basil or 1tsp It. seasoning
1/2tsp fennel seed, crushed
1 (15oz can) tomato sauce
2c (8oz) mozzarella cheese, shredded
2 eggs
1c milk
1T vegetable oil
1/2tsp salt
2T parmesan cheese, grated (optional)

*cook meat, onion and green pepper until meat is cooked through
*stir in 2T flour, basil and fennel, mix then add tomato sauce and boil 2min
*spread meat mixture into 9x13" pan
*sprinkle cheese over meat mixture
*in bowl place remaining flour.  Beat in eggs, milk, oil and salt until smooth.  Add in parmesan.
*pour over cheese in pan
*bake uncovered at 425 for 24-30min, until browned slightly

Broccoli Quiche

1 can cream chicken soup
1c milk
6 eggs
pinch cayenne
10 oz frozen broccoli, thawed
1c shredded cheddar cheese
2-9" pie shells

*prehead to 450
*combine soup, milk, egg and cayenne
*divide broccoli and cheddar between the 2 crusts
*pour egg mixture over broccoli and cheddar evenly
*bake 10min
*reduce heat to 350 and bake another 30min, or until set

Oat Applesauce Muffins

1 cup rolled oats

1 cup buttermilk  (I usually just put some lemon juice into milk then let sit before use)

1 cup whole wheat flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 cup brown sugar

1/2 cup applesauce

1 egg

Place oats in a small bowl, pour in buttermilk. Let sit for two hours at room temperature.

Preheat oven to 375. Grease 12 muffin cups or line with paper muffin liners.
In a large bowl, stir together whole wheat flour, baking powder, baking soda and brown sugar. Stir in oat/buttermilk mixture, applesauce and egg; mix well. Pour batter into prepared muffin cups.

Bake in preheated oven for 30 minutes, until a toothpick inserted into center of muffin comes out clean.
Optional:
dried cranberries; soak in water for about 1/2h then add to batter

Garbanzo Bean Soup (crock-pot)

In crockpot mix together: 1-lg onion, chopped
2 celery ribs, sliced
2 carrots, thinly sliced
2 1/2c chopped green cabbage (about 1/2 small head)
2 med potatoes cut into 1/2" cubes
1 1/2c chopped tomatoes (or 1-14.5 oz can diced)
1 med zucchini, diced
1 c DRIED garbanzo beans, rinsed, drained and picked over
4 garlic cloves, minced
3T fresh basil
1 bay leaf
1/2 tsp dried rosemary, crushed
1/2 tsp salt
1/4 tsp pepper
3 (14.5 oz) cans chicken or vegetable broth

*cover and cook on low about 8 hours, until the beans are tender
*remove bay leaf and stir in 2 c frozen cut green beans, thawed and another 2T basil. heat 10min longer
*serve with parmasan cheese sprinkled over top

Polish Reuben Casserole

2 (10 3/4-oz) cans cream of mushroom soup 1 1/2c milk
1/2c onion, chopped
1T mustard
2(16-oz) cans sauerkraut, rinsed and drained
1(8-oz) pkg. noodles, uncooked
1 1/2 polish sausages, cut into 1/2" pieces
2c Swiss cheese (I hate swiss, so I'm going to use colby/jack)
bread crumbs and butter for topping
*combine soup, milk, onion and mustard in bowl
*spread kraut into greased 9x13" pan and top with noodles
*spread soup mixture evenly over noodles
*cover with sausage and cheese
*combine bread crumbs and butter, sprinkle over cheese
*cover pan tightly with foil
*bake @ 350º for 1 hour, until noodles are tender

Super Skillet

Brown 1# ground beef with 1/2c onion, drain.

Add:
1 (16-oz) can diced tomatoes, 1 (8-oz) can tomato sauce, 1 1/4 tsp chili powder, dash cayenne, 1 tsp salt, 1/4 tsp pepper, 1 c elbow macaroni uncooked, 1/2 c water, 1 (12-oz) can corn with sweet peppers undrained

Bring to boil, reduce heat and simmer 15-20min until macaroni is tender

Add:
4-oz grated Monterey Jack cheese, heat until melted

Serve

Spaghetti Shephard's Pie

Click here for picture and 'recipe.'

More of a method really...

Baking, 7-16-10

Click here for the Whole Wheat Bread recipe.

Click here for the Cornbread recipe.

Click here for the Millet Muffin recipe.

Click here for the Granola recipe.

Beef-Tomato dinner

1# ground beef
2T minced onion
1T parsley flakes
1 (6 oz) can tomato paste
3c water
1 tsp salt
2 tsp chili powder
1 (4 oz) can mushrooms
1 (7 oz) pkg pasta (elbow mac.)

-brown beef with onion and drain
-in pan with beef add rest of ingredients
-bring to boil and simmer ~20min, until noodles are tender

Beef-Noodle-Scallop

8 oz fine noodles, cooked and drained
2 c chopped onion
2# ground beef
1 (4 oz) can mushrooms, drained
1 can cream of chicken soup
1/4 c milk
1/4 c salted mixed nuts
2 tsp salt
1/4 tsp pepper
1 tsp Worchestershire sauce (or soy sauce)
8 oz shredded cheddar cheese
1 (5 oz) can show mein noodles

Click here for pictures

*cook noodles with onions and drain.
*combine into drained beef: milk, soup, salt, pepper, Worchestershire, mushrooms. heat through.
*layer noodles into shallow baking pan, then pour beef mixture evenly over and sprinkle with cheese
*bake @ 350º 15min
*remove from oven and sprinkle chow mein noodles and nuts
*bake another 10min

Fruit Pizza

1 pkg sugar cookies
8 oz cream cheese, softened
1 c powdered sugar
1 c cool whip
1 tsp vanilla
fruit

-grease cookie sheet or pizza pan
-slice cookie dough in 1/4" slices, and allow it to soften
-smash dough on pan and spread it to form a crust covering bottom
-bake @ 375º for 12min
-cool completely
-beat cream cheese, sugar, cook whip and vanilla and spread on cooled crust
-drain all fruit well and arrange onto cream cheese mixture
-keep refrigerated

Ranch Dressing

mix:
1 c mayo
1/2 c each sour cream and buttermilk
1 tsp each garlic powder, onion powder and dill weed
1 1/2 tsp parsley
1/8 tsp salt&pepper

*buttermilk:
1/2T lemon juice into 1/2 c milk
-let sit until thickned slightly

baking powder

2 parts cream of tartar
1 part baking soda
1 part cornstarch

-mix together

Whole Grain Chippers

1 c butter, soft
2/3 c sugar
1 c brown sugar
2 eggs
1 tsp baking soda
1 tsp vanilla
pinch salt
1 c whole wheat flour
1 c all purpose flour (or more whole wheat)
2 c oats
1 (12 oz) pkg chocolate chips
sunflower seeds

-preheat oven to 375º
-cream butter and sugars, then eggs
-beat in soda, vanilla and salt
-add flours, oats and chips
-shape into balls and roll in sunflower seeds
-bake 8-10min

Cinnamon Bun Scones

1 c all purpose flour
1 c oats, uncooked
1/4 c + 2T granular sugar
1 T baking powder
1/4 tsp salt
8T butter, chilled and cut into pieces
3/4 c whole or 2% milk
1 egg, lightly beaten
1 tsp vanilla
1/2 c peacans, toasted and chopped
2 tsp cinnamon
3/4 c powdered sugar
3/4 tsp milk

-heat oven to 425º and spray cookie sheet
-in large bowl combine flour, oats and 1/4 c granular sugar, baking powder and salt
-cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs
-iin small bowl, combine milk, egg and vanilla
-add to dry all at once, stir with fork or rubber spatula until dry is moistened
-in smal bowl combine remaining granular sugar with pecans and cinnamon
-sprinkle evenly over dugh in bowl, gently stir batter to swirl in cinnamon mixture, do not overblend
-drop by 1/4 cupfuls 2" apart on cookie sheet
-bake 11-13min or until golden brown
-cool 5min
-in small bowl combine powdered sugar and enough milk for desired consistency and mix until smooth
-drizzle over warm scones
-serve warm

Zesty Chicken and Pasta

1/2 c Italian dressing
1# boneless, skinless chicken breasts cut into 1" pieces
2 c broccoli florets
1 lg red bell pepper, chopped
1 sm onion, thinly sliced
1 T fresh parsley, chopped
1 (8 oz) pkg pasta, cooked and drained (penne)
1/4 c grated Parmesan cheese

-cook chicken in 1/4 c dressing until done
-add veggies and parsley, cook 5min or until tender
-mix pasta with chicken and remaining 1/4 c dressing
-sprinkle with cheese

Creamy Chicken Enchiladas (partial crock prep)

1 can cream of chicken soup
1 soup-can of milk
1 sm can diced green chilis
1 tsp cumin
3-4 chicken breasts, frozen
1 c sour cream
1 pkg cheddar combo cheese
tortillas, amount desired

-spray crock pot
-add chicken, soup, milk, chilis, and cumin
-cook on high 4h
-remove chicken and shred; set aside
-whisk sour cream into crock
-put chicken and cheese into tortillas, roll up and place in baking dish
-pour sauce over tortilla rolls and extra cheese on top
-bake @ 350º for 30min

Saturday Lunch

6 hotdogs cut in 1/4" slices
1/2 tsp Worchestershire sauce
1/2 c cucumber, chopped
2 T onion, finely chopped
1/4 c cheddar cheese, cubed
1/3 c Miracle Whip
4 English muffins, halved

-mix hotdogs with all but English muffins
-top muffins with mixture
-broil 3" from flame for 3-5min
-serve warm

Italian Beef (crock)

2-4# roast
2 (16 oz) jars yellow pepper rings

-cut the roast across grain into large chunks, this will make it easier to shred later
-place roast along with one jar of pepper rings into crock pot
-cook on low 6-7h
-drain most of the liquid from the crock pot and shred the beef
-add the 2nd jar of pepper rings and continue cooking for another 1-2h

*if you do not want to have the peppers in the sandwiches get the whole peppers instead so you can fish them out easier

Enchilada Pie

1 T chili powder
1 T cumin
salt&pepper
1 (15 oz) can tomato sauce
1# ground beef, browned and drained
8 flour tortillas
1 (15 oz) can refried beans
2-3 c shredded cheddar cheese

-mix spices with tomato sauce
-in round casserole dish put thin layer of sauce and hamburger to coat bottom of dish
-put a tortilla, spread refried beans on tortilla, then add some hamburger
-put another tortilla down and put suace and cheese on that.
-repeat layers
-on last layer put lots of sauce so that it goes down sides, the put remaining hamburger and cheese
-cover and bake @ 300º for 1 hour

Mexican Cornbread

1# ground beef
1 pkg taco seasoning
1 c cornmeal
2 eggs
1 c milk
1/2 tsp baking soda
3/4 tsp salt
1 (15 oz) can cream style corn
1/2 c oil
1 c Mexican or cheddar cheese, shredded

-brown ground beef, drain and add taco seasoning; set aside
-combine cornmeal, eggs, milk, baking soda, salt, corn, oil and cheese
-in sprayed 9"x13" pan pour 1/2 of corn mixture
-sprinkle meat on top
-pour rest of corn mixture
-bake @ 350º for 45min

Enchilada Casserole

1# ground beef
1 can cream of mushroom soup
1 (10 oz) can enchilada sauce
1 c milk
2 c shredded cheddar cheese
10 flour tortillas, ripped into pieces

-brown meat and drain
-add soup, enchilada sauce and milk
-heat and stir till smooth
-in sprayed 9"x13" pan layer 1/2 of tortilla pieces
-sprinkle with cheese
-layer rest of tortilla pieces
-spread meat sauce to cover tortillas
-bake @ 350º for 45min, until bubbly

Easy Taco Casserole

1# ground beef
1 c onion, chopped
2 cloves garlic, minced
1/2 c gtaco sauce plus small amount water
1 (4 oz) green chilis, diced
1 (8 oz) can tomato sauce
1 c black olives, drained and sliced
1 pgk tortilla chips, broken
2 c shredded cheddar cheese
chopped tomatoes & sliced green onion for garnish

-cook beef with onion and garlic until browned; drain
-stir in water, taco sauce, chilis, tomato sauce, 1/4 c olives
-cook over low heat for 3-4 min
-layer 1/2 off chips on bottom of greased 8"x12" baking dish
-cover with 1/2 of meat suace; sprinkle with 1 c cheese
-repeat layers; chips, meat sauce, cheese
-bake @ 375º for 20-25min, until bubbly and cheese is melted
-top with rest of olives, tomatoes and green onion

Lasagana Soup

1 1/2# ground beef
1 1/2 c onion, chopped
2 bell peppers, chopped
5 cloves garlic, minced
3 (15 oz) cans chicken broth
2 (14.5 oz) cans diced tomatoes
2 (8 oz) cans tomato sauce
1/2 jar salsa
1 1/2 tsp Italian Seasoning
1 1/2 tsp salt
3 c broken lasagana noodles
1/2 c grated Parmesan cheese
2 c shredded mozzarella cheese

-fry beef with onion, peppers and garlic until browned and crumbled; drain well
-stir in broth, tomatoes, tomato sauce, salsa, Italian seasoning, salt
-bring to boil; reduce heat and simmer 15min
-add noodles and simmer until noodles are done ~10-12min
-stir in Parmesan cheese
-serve with mozzarella cheese sprinkled on top

7-layer dip

Layer as follows:
1 bean dip
2 guacamole
3 sour cream
4 chopped tomato
5 chopped olive, black
6 shredded cheddar cheese
7 chopped onion

-scoop with corn chips

Spinich Artichoke Dip

1 c artichoke, drained and FINELY chopped
1 (10 oz) pkg spinich, thawed, drained well, finely chopped
3/4 c parmasan cheese
3/4 c lite mayo
1/2 c mozzerella cheese, shredded
1/2 tsp garlic powder

-mix well
-place in sprayed 9" pie plate
-bake @ 350º for 20min

Apple Crisp

10 c sliced apples
1 c white sugar
1 T flour
1 tsp cinnamon
1/2 c water

-mix and pour into 9"x13" pan

Combine:
1 c flour, 1 c oats, 1 c packed brown sugar, 1/4 tsp baking powder, 1/2 c melted butter
-sprinkle over apples

-bake @ 350º for 45min

Sweet Corn Cake

1/4 c butter
1/3 c masa harina (or 1/3 c white flour & 1 T cornmeal)
1/4 c water (or 1 - 8.5 oz can cream corn)
1 1/2 c frozen corn, thawed
1/4 c corn meal
1/3 c white sugar
2 T heave whipping cream (or milk)
1/4 tsp salt
1/2 tsp baking powder

-cream butter and add harina and water, mix well
-process corn to chunky, stir into butter mixture
-mix rest of ingredients and add to butter mixture
-pour into 8"x8" pan, cover w/foil and place into 9"x13" pan 1/3 full of water
-bake @ 350º for 50-60min
-cool 10min before serving

Corn Casserole

1 can creamed corn
1 c milk (if doubling only 1 1/2c milk)
1 egg
1 c crushed crackers
1/4 c minced onion
3/4 tsp salt
dash papper

-blend all but crackers
-pour into 8"x8" pan (9"x13" if doubled)
-sprinkle crackers over top
-bake @ 350º for 20min

Ground Beef Casserole (crock)

1 1/2# ground beef browned and drained
2 large potatoes, sliced
3 med carrots, sliced
1 (10 oz) pkg frozen peas partially thawed
2 med onions, sliced
2 stalks celery, sliced
1 (10 oz) can tomato soup
1/2 c water
S&P to taste

-put veggies in bottom of crock pot, season well with S&P
-layer beef on top
-mix soup and water, pour over layers

-cook low 8 hours or high 3-4 hours; stir occasionally

Broccoli Casserole

1 pkg chopped broccoli (1 1/4 c fresh)
1 tsp chopped onion
1/4 c melted butter
1 can cream of mushroom soup
1/4 c milk
1 c minute rice, uncooked
1 c melted velveeta cheese

-boil broccoli until tender, drain
-add rest of ingredients
-pour into greased baking dish
-bake @ 350º for 40min

Puppy Chow

1 stick margarine
12 oz jar peanut butter
large package chocolate chips

-melt in microwave and blend well
-stir in box of Crispex cereal
-dump into paper bag that has powdered sugar in it and shake; leave in bag
-leave set for a little bit, then shake again

New York Cheesecake (my brother's recipe)

1 1/2 c sour cream
1/2 c sugar
2 tsp vanilla
1# cream cheese
2 T melted butter
1 9" pie crust, graham or chocolate
2 eggs

-blend sourcream,sugar, eggs and vanilla in blender for 1min
-add cream cheese; blend until smooth
-pour in melted butter while blending batter
-pour into crust
-bake in lower 1/3 of oven @ 325º for 45min

-when baking is finished remove from oven and turn on oven to broil; broil cheesecake until top begins to show attractive spots of brown
-refrigerate for 4 hours, preferably overnight, before cutting

Option:
for chocolate cheesecake add 1/4 c cocoa powder and increase sugar to desired amount

Spritz Cookies

1 c butter
2/3 c sugar
3 egg yolks
1 tsp almond extract
2 1/2 c flour

-heat oven to 400º
-mix butter, sugar, yolks and extract
-work in flour
-place 1/4 batter into spritz press, squeeze onto ungreased cookie sheet
-bake 7-10min, not brown but set


6 doz

Sugar Cookies

3/4 c shortening/ part butter
1 csugar
2 eggs
1 tsp vanilla
2 1/2 c flour
1 tsp baking powder
1 tsp salt

-mix shortening,sugar, eggs and flour
-stir in rest
-chill 1 hour
-heat oven to 400º
-roll dough 1/8" thick and cut out into shapes
-bake on ungreased cookie sheet 6-8 min, until golden in color

Wheat Snickerdoodles

1/2 c butter
3/4 c sugar
1 whole egg
1 egg yolk
1 2/3 c whole wheat flour
1/2 c chopped nuts (optional)
1/2 tsp salt
1/2 tsp nutmeg

-cream butter and sugar
-beat in eggs
-stir dry together and add into butter mixture
-fold in nuts
-drop teaspoonfuls 2" apart on sprayed cookie sheet
-bake @ 375º for 10-12min

Instant Oaties (healthy cookies)

3/4 c oatmeal 3/4 c nonfat dry milk powder
3/4 c creamy peanut butter
1 T honey
1/2 c wheat germ

-spread oats on large plate; microwave on high 4min, or until lightly toasted, stir twice during cooking time
-in med. bowl mix dry milk and peanut butter
-stir in oats and honey
-form into walnut-sized balls and roll in wheat germ

Chocolate Oatmeal Drop Cookies (no-bake)

2 c sugar
1/2 c milk
1/4 c butter
1/2 c peanut butter
3 T cocoa powder
1/4 tsp salt
1 tsp vanilla
3 c oats

-boil milk, sugar, butter and cocoa for 1 min; stir constantly; remove from heat
-stir in salt, vanilla, peanut butter; then oats
-drop on wax paper and refrigerate until set

Oatmeal Cookies

2 1/2 sticks butter
3/4 c packed brown sugar
1/2 c white sugar
1 egg
1 tsp vanilla
1 1/2 c flour (I use whole wheat)
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
3 c quick uncooked oats

-heat oven to 375º
-beat butter and sugars until fluffy
-beat in egg and vanilla
-add combined: flour,soda, salt and spices, mix well
-stir in oats
-drop by rounded teaspoonfuls onto ungreased cookie sheet
-bake 8-9 min

Option:
instead of adding in cinnamon and nutmeg, add 1tsp cardamom

Millet Banana Muffins

2 1/4 c whole wheat flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/4 tsp nutmeg
1 egg
1 c buttermilk
1/2 c oil (I use applesauce instead)
1/2 c honey
2 ripe bananas, mashed
1/4-1/2 c millet

-combine dry; set aside
-beat egg, add to dry
-add wet ingredients in order listed
-fill muffin liners and bake @ 400º for 15min

Muffins with Millet

2 c whole wheat flour
3/4 tsp salt
2 1/2 tsp baking powder
1/2 tsp baking soda
1/3 c sugar or honey
3 T oil
1 egg
1 c milk
1/4-1/2 c whole millet

-combine wet; set aside
-combine dry
-combine wet with dry
-fill muffin liners and bake @ 350º for 20min

Optional;
add 1/4-1/2 c dried fruit into dry before mixing with wet

Whole Wheat Muffins

1/2 c brown sugar
2 T soft butter
1 egg
1 c buttermilk
1 1/2 c whole wheat flour
1/2 c white flour (I use all WW flour)
1 tsp baking soda
1/4 tsp salt

-cream brown sugar, egg and butter
-stir in buttermilk, then dry ingredients
-fill muffin liners and bake @ 400º for 15min

Sweet Muffins

Muffins:
1 egg
1/2 c milk
1/4 c oil
1 1/2 c flour
1/2 c sugar
2 tsp baking powder
1/2 tsp salt

-beat egg, stir in milk and oil
-mix in remaining ingredients until moist; will be lumpy
-fill muffin liners 2/3 full
-bake @ 400º 20-25min, until golden brown

Hershey's Chocolate Cake

1 3/4 c flour
2 c sugar
3/4 c cocoa powder (I use dark)
2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 eggs
1 c strong black coffee
1 c buttermilk
1/2 c vegetable oil (or coconut oil, melted)
1 tsp vanilla

-combine: flour, sugar, cocoa, baking soda, baking powder and salt
-combine rest of ingredients and beat on medium for 2 min
-pour into a sprayed 9"x13" pan
-bake @ 350º for 35-40min

Banana Cake

3/4 c butter
2 1/8 c white sugar
3 eggs
1 1/2 tsp baking soda
1/4 tsp salt
1 1/2 c buttermilk
2tsp lemon juice
1 1/2 c mashed bananas
2 tsp vanilla
3 c flour (I use whole wheat)

-preheat oven to 325º
-mash bananas with lemon juice; set aside
-mix flour, soda,salt; set aside
-cream butter and sugar; add eggs one at a time; add vanilla
-alternately beat in buttermilk and flour mixture
-stir in bananas
-bake 45min

Carrot Cake

2 c flour
2 c sugar
2 tsp baking powder
1/2 tsp baking soda
4 eggs
3 c grated carrot
3/4 c vegetable oil
3/4 c mixed dried fruit
3/4 tsp ground ginger

-combine dry
-combine wet
-combine wet with dry
-pour into sprayed 9"x13" pan
-bake @ 350º for 30min
From: Bethany Weathersby

Mexican Hot Chocolate

Heat over low until disolved:
1/4-1/2 c sugar
1/4 c cocoa
1/4 tsp salt
1 T flour
1tsp cinnamon
1 c cold water

-boil 3 minutes

Add:
4 c milk

-heat to nearly boiling
-remove from heat and add 2 tsp vanilla
-serve

No-Knead Refridgerator Rolls (4 dozen)

2 pkg yeast (4 1/2tsp)
2 c warm water
1/2 c sugar
2 tsp salt
6 1/2-7 c flour
1 egg
1/4 c soft shortening

-dissolve yeast in water
-add sugar, salt and 1/2 of flour. beat throughly for 2 min
-add egg and shortening
-gradually beat in remaining flour until smooth
-cover with damp cloth and place in fridge
-punch down occasionally
-about 2 hours before baking cut amount needed and return rest to fridge
-shape and place on greased baking sheet
-brush melted butter on top
-let rise 2 hours in warm place
-bake @ 400º for 12-15min

Hawaiian Bread

1 1/2 c warm water
1 egg
1 tsp salt
1/2 tsp almond (or lemon) extract
1 T molassas
1 T honey
5 T sugar
2 T milk powder
2 T butter
4 1/2 c bread flour
2 tsp yeast

-mix all ingredients and rise until double
-shape into rolls, place on baking sheet and rise again covered with damp cloth
-bake @ 350º for 15min, until light golden brown.

Gingerbread

2 c flour
1/2 c white sugar
1 tsp baking powder
1/2 tsp baking soda
1 tsp salt
2 tsp ginger
1 tsp cinnamon
1/2 c applesauce
2 eggs
3/4 c molassas
1/2 c milk

-mix all ingredients for 2 min
-spread into greasted 9"x13" pan
-bake @ 350º for 30min

Wheat Tortillas

1-1 1/2 c warm water
1/4 c olive oil
1/4 c honey
3 c wheat flour
2 tsp salt
2 T lecithin
1/2 tsp baking powder

-mix dry
-mix wet
-mix dry with wet
-form into about 15 balls
-cover with plastic wrap and let rest 10-15min
-shape and cook

Dough will be STICKY so keep water nearby to wet hands

Bread Sticks

Mix:
1 pkg (2 1/4tsp) yeast
1 1/3 c warm water

Stir in:
1 c flour, 3 T oil, 1 T honey, 1 tsp salt
-beat well

Add another 2-2 1/2 c flour (can be up to 1/2 whole wheat total flour)
-knead to a sticky dough
-rise until double (30-40min)

-heat oven to 400º
-divide into 24 pieces and form into breadsticks
-brush with eggwhite and sprinkle with coarse salt
-bake 15min

30min Rolls

3 1/2 c warm water
1 c oil
1/2-3/4 c honey
4 T dry yeast
3 eggs
1 T salt
10-10 1/2 c flour (can be 100% whole wheat)

-mix water, oil, honey and yeast
-add eggs, salt and flour
-knead 5min
-shape in balls on ungreased sheet
-rise 10-20min
-bake @ 425º for 9-10min

Cornbread

1 c flour (I use whole wheat)
1 c cornmeal
2/3 c white sugar (I usually only use 1/3 c)
1 tsp salt
3 1/2 tsp baking powder
1 egg
1 c milk
1/3 c oil (I use olive oil)

-combine all dry
-combine all wet
-combine wet with dry
-pour in sprayed 9" round pan
-bake @ 400º for 20-25min, until nicely browned

I usually double this and bake in a 9"x13" pan

Whole Wheat Pizza Crust (ONE rise time)

Mix:
1 pkg (2 1/4 tsp) dry yeast
1 1/2 c warm water

Mix:
2 T oil (I use olive oil)
1 1/4 c wheat flour
2 T sugar
1/2 tsp salt

-add yeast water to flour mixture

-add up to 2 c more flour (can use WW or white) and knead 6-8min
-let rise 15-20min

How I use it:
-after rise time I form crust on pizza pan and bake @ 350º until dough dries out (about 8min)
-add toppings and bake until cheese is browned

Into the dough I add oregano & garlic sometimes

Topping ideas:
BBQ chicken; I cook chicken in BBQ sauce and shred then spread on pizza crust, add cheese

Thai chicken; use some thai peanut sauce as the sauce for the crust and add chicken chunks, onion and cheese

Spinich (like Sbarro); saute garlic in olive oil and add frozen spinich (thawed and squeezed out,) heat through and put on pizza crust, add mozzerella cheese.  At Sbarro they do not put sauce on it, but serve it on the side

Once I even cooked Asian noodles and spread teriyaki sauce on the crust, added the noodles, then broccoli and cheese

Whole Wheat Bread (option for rye)

2/3 c honey
2/3 c oil
6 c warm water
1/2-1 c gluten flour
3 T yeast
2 T salt
14-18 c whole wheat flour
1/2-1c gluten flour
3T dough enhancer

-sponge all water and yeast with 2 c flour for 15min

-add honey, oil, salt and 2 c flour, mix well
-add gluten flour and whole wheat flour as needed for a sticky dough
(this is key, it will be a sticky dough, do not add too much flour or you'll end up with a dense loaf, and the gluten flour REALLY helps the loaf turn out fluffy and greatly reduces the amount of flour needed)
-knead 10min

Yield 5 loaves
(My mixer can't handle this amount so I slighty over 1/2 the recipe and get 3 loaves)

Rye option:
-replace up to 1/2 of the whole wheat flour with rye flour and add 2-3 T caraway seeds
-molassas can be used instead of honey

Honey Hoisin Chicken (crock)

6 chicken breasts
1/4 c each; honey, soy sauce, hoisin sauce, white wine (or chicken broth)
2 T grated ginger
2 tsp black pepper
1/4 c sesame seeds, toasted

-mix ingredients and pour over chicken breasts in crock pot
-cook on high 2-3h or low 4-6h

-serve over rice

Fiesta Lime Chicken (knock-off from Chili's)

4 boneless skinless chicken breasts
1 c water
1/3 c teriyaki sauce
3 tsp minced garlic
1 T tequila (optional)
1 T liquid smoke (or worchestershire sauce)
1/2 tsp salt
limes
1/4 tsp ground ginger
1/4 cup mayonnaise
1/4 c sour cream
2 T salsa
1 T milk
1 T cajun seasoning
1/4 tsp dried parsley
1/4 tsp hot sauce
2 c shredded cheese
2 C lime flavored tortilla chips

-marinade chicken for one hour in: water, teryaki sauce, juice from 1/2 a lime, garlic, tequila, liquid smoke, salt and ginger

-sauce mix: mayonnaise, sour cream, salsa, milk, cajun seasoning, parsley and hot sauce

-broil or grill chicken until cooked through
-brush tops of each chicken breast with 1/4 of sauce mix and 1/4 of cheese
-broil until cheese is melted
-serve with lime wedges, lime tortilla chips and rice

Sirloin Tips

2# sirloin tip or 3# chuck arm steak
2 T flour
1-2 tsp chili powder
1 tsp salt
1/8 tsp pepper
1/4 c vegetable oil
1 (6 oz) can tomato paste
2 c water
1 med onion, chopped
1/2 c chopped green pepper

-trim fat from meat and cut into strips
-toss meat in flour, chili powder and salt&papper
-brown meat in oil
-stir in tomato paste, water, onion and green pepper and simmer covered 1 hour, until meat is tender

serve over noodles

BBQ Brisket

1 brisket
onion salt
garlic salt
celery salt
liquid smoke
BBQ sauce (I always use Open Pit original)
black pepper
Worchestershire sauce

-sprinkle or brush liquid smoke on all sides of brisket
(be gentle with amount, is is STRONG)
-sprinkle well all sides with salts
-wrap in foil and leave in fridge overnight

-next morning put in deep foil-lined pan and sprinkle with black pepper and worchestershire sauce on all sides
-cover pan with foil before putting on lid (if you have no lid wrap meat in foil before putting in foil-lined pan, and cover pan with foil)
-cook 5 hours @ 275º

-after the 5h remove from oven, drain off all liquid
-pour 6 oz of BBQ sauce over brisket,rewrap and continue cooking another hour
-let rest about 15min-1/2h before slicing

(I learned the hard way, LINE PAN WITH FOIL before putting in the brisket)

Chicken Cacciatore

2 1/2# broiler fryer chicken, cut up
1/4 c flour
1/4 c vegetable oil
1 med onion coarsely chopped
1 med green pepper coarsely chopped
1 garlic clove, minced
1 1/4 tsp salt
1/8 tsp pepper
2 bay leaves
1 (16 oz) can tomatoes
1 (8 oz) can tomato sauce
1/4 c dry white wine (or chicken broth)
2 T chopped parsley

-coat chicken in flour
-brown chicken in oil on all sides then remove from oil
-stir into pan; onion, green pepper, garlic; sautee 3 min
-return chicken to pan and add rest of ingredients except parsley
-simmer 30-35min, turning chicken occasionally
-garnish with parsley

Indian Butter Chicken

2# boneless skinless chicken breasts, cut 1" cubes
2 T lemon juice
1 T each: chili powder, butter, olive oil, minced garlic, garam masala, ginver paste (or minced)
1 onion, thinly sliced
2 T butter
2 c tomato sauce
1/2 c heavy cream or evaporated milk
S&P to taste

-toss chicken with lemon & chili powder

-sautee onion in 1 T butter and olive oil
-add remaining spices, tomato and another 2T butter. simmer 10min.
-stir in chicken
-bring to boil, reduce heat to simmer 15min, until chicken is done
-stir in cream and serve over rice

Chop Suey

2 T vegetable oil
1# beef, chicken or pork in 1" cubes

1 tsp soy sauce
1 onion, thinly sliced
2 c celery, thinly cross-cut
1 (6 oz) can mushrooms, drained
2 c hot water
2 bouillon cubes
salt to taste

-marinate meat with soy sauce
-brown beef on all sides in oil
-stir in onions & celery, cover and simmer 15min, stirring occasionally
-combine hot water and bouillon until dissolved. pour into meat and bring to boil
-simmer on low 20min

-serve over rice

Thai Chicken & Coconut Rice

2 (14 oz) cans coconut milk
2 c water
1 tsp salt
2 c uncooked longgrain rice
2 T peanutbutter, creamy
4 T soy sauce
1-4 tsp chili garlic paste
1/4 c sesame oil
4-6 boneless skinless chicken breasts, chunked
6 green onions, thinly sliced
2 med red bell peppers, thinly sliced

Rice:
-bring 2 c milk and water with salt to boil
-add rice, lower to simmer and cook 20min

Sauce for Chicken:
-whisk rest of milk, peanutbutter, soy and chili garlic paste

Chicken:
-in oil sautee chicken, add onion and peppers
-cook for 10min

-Add sauce, simmer 3 min

Serve chicken over the rice

Baked Beans (crock)

-soak 1# dried pinto beans over night

-drain beans and rinse
-boil with 6c water for 5min then simmer 1/2 hour
-drain

-place beans in crock pot with:
1 c water
2 tsp mustard
2/3 c molasses
1 tsp salt
1/4 tsp pepper
1/6# fried bacon
1 tsp vinegar
1 med onion, minced

-mix well and add enough water to just cover the beans

-cook on high 4-6h, adding water as necessary

Whole Wheat Pancakes

1 c Whole Wheat flour
2 tsp baking powder
1/2 tsp salt
1 T honey
3 T oil or melted butter
1 c buttermilk (I add 1 T lemon juice to 1 c milk and let sit until it thickens)
2 eggs

-stir honey and oil, add milk
-mix together dry, then add to wet
-let sit 10-15min before using batter

Homemade Instant Oatmeal

Grind in food processor:
4 c old fashioned oats and 3/4 tsp salt to the consistency of wheat germ

Preperation:
-place 1/2-3/4 c oats in bowl (we also add cinnamon)
-pour in 1 c boiling water (what we do is microwave 1/2 c milk & 1/2 c water for 2min 20sec)
-cover bowl and let sit for 2-3min
-we add toppings: chopped walnuts and brown sugar

Other toppings:
-Brown Sugar Spice; 1 tsp brown sugar, dash cinnamon, nutmeg and clove
-Pecan Pie; 1 tsp brown sugar, 1 T chopped pecans
-Apple Cherry; 1 tsp brown sugar, 1 T each chopped dried cherries & apples

Basmati Rice

2 c basmati rice
4 T butter (I use 2 T olive oil)
1 med. onion, chopped
1 clove garlic, minced
1 tsp garam masala
S&P to taste
4 c chicken broth

-preheat oven to 350º
-sautee onion, garlic and garam masala in butter/oil
-add rice to coat
-add broth and S&P, bring to boil
-cover and transfer to oven for 20-25min
-let sit 5min before serving

Granola

Mix:
6 c oats
1 c coconut
1 c wheat germ
1/2 c shelled sunflower seeds or almonds
1 c pumpkin seeds

Mix:
2/3 c canola oil
2/3 c honey
2/3 c water
1/2 tsp salt
1/2 tsp vanilla

-combine wet with dry in2- 9"x13" pans
- bake @ 350º 30-1 1/2h
-stir every 15min until dry and browned

*I add cinnamon to the dry
*I bake in a roaster pan because it is large, but you can spread it out on 2 shallow baking dishes, like jelly roll pans.

Refried Beans Without the Refry (crock)

In crock pot mix:
1 onion, chopped
3 c dried pinto beans
1/2 fresh jalapeno, seeded and chopped
2 T minced garlic
5 tsp salt
1 3/4 tsp pepper
1/8 tsp cumin
9 c water

Cook on high 8 hours.  Strain reserving liquid.  Mash beans, adding as much liquid as necessary for the consistence desired.

I started this blog

to go alongside The Adventures of 1/2 a Butchered Cow.  I'll be linking the beef recipes from here as we track the usage of the cow over there.

There aren't too many recipes here yet, but there will be! :)

Fried Cabbage & Potatoes (Indian style)

3 T oil                   1 med onion, chopped
1 tsp mustard seed (1/4 tsp dry)
4 lg potatoes, cut to 1/2" cubes
8 c coarsely shredded cabbage
1 tsp minced ginger (1/4 tsp dry powdered)
1/2 tsp cumin                1/2 tsp turmeric
1/2 tsp cayenne            1 1/2 tsp salt
1 tomato chopped (or 1/2 c salsa)
juice of one lemon

-sautee onion in oil with mustard seed until seeds pop
-add potatoes and cook ~5min.
-add cabbage and spices and salt
-cook uncovered ~25min, until tender and golden
-add tomato and lemon juice just before serving

Chinese Chicken Pasta Salad

1 c mayonnaise                        1 c pea pods
2 T soy sauce                          1 c red pepper,chopped
1 tsp ground ginger                  3 c cooked & drained noodles
1/4 tsp hot pepper sauce
2 c chopped, cooked chicken

Mix and refrigerate for several hours.

Taco Soup (crock)

In crock pot mix:
1/2#-1 1/2# ground beef (or pork,) browned, 2 (15oz) cans diced tomatoes, 1 envelop taco seasoning, 1 can kidney beans, 1 can black beans, 1# bag frozen corn, 1-2 tsp cumin, 2 c water or broth.

Crock low 6-8 hours.

Serve with crushed tortilla chips, cornbread or shredded cheese.

9-Layer Salad

1 head lettuce                     3-4 tomatoes, diced
1 onion, chopped                5 hard-boiled eggs, chopped
5 stalks celery, chopped      5-6 strips bacon, fried & crumbled
1 pkg frozen peas, thawed   Parmesan cheese or shredded Cheddar
2 T sugar                             1 3/4 c mayonnaise

Spread chopped lettuce in 9"x13" pan.  Sprinkle with onion, then celery, then peas.
Mix mayo & sugar.  Spread over the layers.
(can cover and put in fridge over night up to this step)

Spread tomatoes, then eggs, then bacon, then cheese.

Baked Corndogs

Mix together: 1 c cornmeal, 1 c flour, 2 T brown sugar, 1 1/2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt.

In another bowl beat 1 egg.  Add 2 tsp olive oil and 3/4 c milk.

Add to dry.  If too dry add more milk until thin enough to roll hotdogs.  Careful not to get it too thin or the coating will run off during cooking.

Spray baking sheet.  Bake @ 400º for 15-20min, until golden brown.

Lemon Rice Soup

3 c broth
2-3 oz uncooked rice
2 eggs
2 T lemon juice
dash salt
dash white pepper

Simmer rice in broth until tender.
Beat eggs and lemon juice in bowl, add 1 c rice a little at a time.
Pour egg mixture back into cooking pot.
Heat through, but do NOT boil.

Mexican Stuffed Shells

Click here for pictures

18 pasta stuffing shells, cooked and drained
1# ground beef, browned and drained
1 (12 oz) jar picante sauce
1/2 c water
1 (8 oz) can tomato sauce
4 oz shredded Monterey Jack cheese
1 can French fried onions

Combine picante, water and tomato sauce.  Stir 1/2 c of sauce into beef along with 1/2 c cheese and 1/2 can onions, mix well.

Spread 1/2 of remaining sauce in bottom of 10" round baking dish.

Stuff shells with beef mixture and arrange in baking dish; top with rest of the sauce.

Bake covered for 30min @ 350º.  Top with remaining cheese and onions and bake uncovered 5min, or until onions are golden brown.

Barley, Black Bean & Corn Taco Filling (crock-pot)

In crock pot combine:
15 oz can black beans
10 oz can Rotel tomatoes
1 c uncooked barley
2 c chicken broth
3/4 c frozen corn
1/4 c chopped green onion
1 T lime juice
1 tsp cumin
1 tsp chili powder
1/2 tsp cayenne pepper
1 garlic clove, minced

Cook on low 4-5 hours, until barley is tender and liquid is absorbed.

Stir in 1/4 c fresh cilantro.

Serve in tortilla shells with regular taco toppings.

Sweet-n-Sour Chicken (or pork)

6 T each olive oil, soy sauce, honey
2 T vinegar
1 1/2 tsp each thyme, paprika
1/2 tsp each cayenne papper and allspice
1 T black pepper
4-8 chicken breasts (or pork) cut into bite-sized pieces

Whisk together all spices and liquids and pour over meat chunks in baking dish.

Bake @ 350º 30-60min (depending on amount and size of pieces)

Serve over rice.

Zuppa Toscana (knock-off from Olive Garden)

1 # sausage, crumbled and cooked
1/2# bacon, cooked and crumbled
1 qt. water
2 cans chicken broth
2 lg cubed potatoes
2 cloves garlic, crushed
1 med. onion, chopped
2 c greens (I usually use a frozen brick of spinich thawed and squeezed)
1 c heavy whipping cream (I usually use one can of evaporated milk)

Simmer broth, water, potatoes, garlic & onion until tender.
Add meats and simmer 10min.
Add greens and S&P to taste and heat through.

Cardamom Roast

2-4# roast

Rub all sides with mixture of:
1-2 tsp cardamom
2-4 tsp garlic powder
2-4 tsp black pepper
1/2 c soy sauce

Braise on all sides then cover and pan-simmer ~4 hours.
(or crock-pot all day on low)

Asian (sesame) Noodles

1/2# dry asian noodles (or angel hair pasta)
2 T soy sauce
2 cloves garlic, chopped
1 tsp red pepper flakes (I usually use a few dashes of cayenne pepper)
1 tsp sesame oil
1 tsp vegetable oil

Cook noodles.  Toss with rest of ingredients.

For my family, I use a whole pound of the noodles and only double the soy sauce and garlic amounts

Teriyaki Chicken

3/4-1# chicken (I use one large breast)
3 c cabbage, coarsely shredded
1 c grated carrot
1/3 c sliced green onion
1 c frozen peas, thawed
1/4 c cilantro (optional)
1/2 c sliced almonds (optional)
2 T oil (sesame is what I use)
teriyaki sauce

Marinate chicken in sauce ~10min.  Dice and fry in oil.

Add rest of ingredients and cook until crisp-tender.

Serve over Asian Noodles

Rice meatballs in tomato soup

(known around here at porcupine meatballs)

1# ground beef
1/2c rice
1T onion minced
1 tsp salt
1/4 tsp pepper
1 (10 1/2oz) can tomato soup
3/4 c water

Mix all but soup and water.  Form into balls.  Brown on all sides, drain grease.  Mix soup with water and pour into meatballs.  Simmer 1 hour, stir often to prevent sticking.

I serve over extra rice or mashed potatoes.  I also usually will double the soup/water so there is extra 'gravy' for the rice.
See here for pictures

Vegetable crescent pizza (cold)

Crust:
2 cans crescent rolls

Grease cookie sheet.  Line with flattened crescent roll dough.  Bake @ 400º for 10min.  Cool completely.

Filling:
2 (8oz) cream cheese, room temperature
1 1/2 tsp dill weed
1 1/2 tsp onion powder
1c mayonnaise

Mix and spread on crust

Chop veggies of choice and spread over filling. 
ie; 1/2c each of: mushrooms, carrots shredded, broccoli cuts, cauliflower, green onion, black olive, red pepper

Top with mozzarella cheese if desired

Chicken Chili (crock-pot)

3 chicken breasts,  raw, frozen
1 bag mixed frozen peppers
28oz can crushed tomatoes
1 can corn, drained (I usually use that amount of frozen corn)
1 can black beans, drained (I use my own I've cooked and frozen in can-sized amounts)
2T chili powder
salt, pepper, basil to taste
Optional, 1/2tsp cayenne pepper
2-4c chicken broth (depending on how thick you want it)

Place chicken on bottom of crock pot.  Pour rest of ingredients over the chicken.

Cook low all day, or high 4 hours.  Shred chicken and return to crock pot just before serving.

Tater Tot Casserole

(From the Hebron United Methodist Women cookbook, modified my way)

1 1/2# ground beef
1 medium onion
1 can cream of chicken soup
1 can cream of celery soup
1# bag frozen peas, thawed (or which ever veggies you like)
1c milk
Salt & Pepper to taste
Tater Tots

Layer meat on bottom of pan that has been sprayed. 
Layer vegetables and onions.
Spread mixture of soups and milk and S&P.
Layer on tater tots to cover entire mixture.

Bake @ 350º for an hour, or until tater tots are nicely browned.

Click here for pictures