Tuesday, December 13, 2016


8 c apple cider
2 c orange juice
1- 46 oz can pineapple juice
2- 3" cinnamon sticks
1 T whole cloves
1/2 c honey

1. Place all ingredients in a slow cooker and cook on high for two hours. Strain out cinnamon sticks and cloves before serving.

Tuesday, October 11, 2016

Mixed Berry Scones

Mixed Berry Scones (Cook's Country)
1 3/4 c frozen mixed berries, roughly chopped
3 T powdered sugar
3 c flour
12 T cold butter, cut into 1/2" chunks, separated
1/3 c sugar
1 T baking powder
1 1/4 t salt
1 c milk
1 egg + 1 yolk
2 T butter
1 T honey

1. Preheat oven to 425* and line a jelly roll pan with parchment paper.
2. Toss berries in powdered sugar and set aside in freezer.
3. In food processor, combine flour, 6 Tablespoons butter, sugar, baking powder, and salt until butter is fully incorporated; add remaining butter and pulse until butter is reduced to pea-sized pieces.
4. Transfer mixture to a medium bowl and stir in berries.
5. In a separate small bowl, combine milk and eggs.
6. Make a well in the center of the flour mixture and pour in egg mixture; using a rubber spatula, gently stir together, scraping down the edges of the bowl, until just combined. Don't overmix. Dough will look shaggy.
7. Turn the dough out on a well-floured surface and knead briefly until dough just comes together. Using a dough scraper, form the dough into a 12"x4" rectangle; cut dough into four equal rectangles, then cut each of those in half diagonally (8 triangles total).
8. Transfer scones to prepared pan and bake until light brown, about 15-18 minutes, rotating pan halfway through.
9. While the scones bake, combine butter and honey in a small microwave-safe bowl and heat until butter is melted; stir and set aside.
10. Remove scones from oven and brush tops with honey butter glaze. Return scones to oven and bake for an additional 5-8 minutes, until golden brown. Transfer to wire rack to cool for 10 minutes.

Tuesday, October 4, 2016

Loaded Baked Potato Soup

Loaded Baked Potato Soup
1 lb bacon, roughly chopped and slightly frozen
1 yellow onion, diced
1 large carrot, peeled and diced
3/4 c diced celery
4 large potatoes, peeled and diced
4 medium red potatoes, diced
1/4 c flour
2 c chicken broth
salt and pepper, to taste
4 c heavy whipping cream
green onions, Cheddar cheese, sour cream (opt)

1. In a large pot over medium heat, fry bacon until crispy; remove bacon and set aside on paper towels to drain.
2. In bacon fat, cook onions, carrots, and celery until onions are clear; add potatoes and cook for 4 minutes, stirring occasionally.
3. Whisk in flour and stir constantly over low heat until the flour is cooked and the mixture has thickened slightly, about 5-7 minutes. Add chicken broth, salt, pepper, and half of the bacon.
4. Over medium-high heat, simmer for 25 minutes, or until potatoes are soft. At this point, you could mash some (or all) of the potatoes. Add cream and simmer for 5 more minutes.
Serve in a bread bowl topped with remaining bacon, and other toppings.

Tuesday, September 20, 2016

(Chicken) Pesto Pasta

(Chicken) Pesto Pasta
16 oz penne or rotini
2-4 chicken breasts, diced (opt*)
salt, pepper, olive oil
1 1/2 c whipping cream
1/2 c pesto
1 c Parmesan cheese, plus more for garnish
2 roma tomatoes, diced

1. Boil noodles in salty water.
2. Pat chicken dry, season with salt and pepper, and cook in a little bit of olive oil.
3. Once chicken is cooked, stir in cream, pesto, and cheese.
4. Drain noodles and add to chicken; mix well.
Garnish with tomatoes and more cheese.
*If not using chicken, just mix remaining ingredients with cooked, drained pasta.

Tuesday, August 2, 2016

One Pan Italian Chicken Dinner

One Pan Italian Chicken Dinner
3 chicken breasts, cubed
2 cans green beans, drained
6 large red potatoes, diced
1 stick butter, cubed
1 envelope zesty Italian dressing mix

1. Preheat oven to 350* and grease a 9x13 pan.
2. Place chicken down the center of the pan, lay green beans and potatoes on either side of chicken.
3. Arrange pats of butter on top of chicken and vegetables; sprinkle with Italian dressing mix.
4. Cover with foil and bake for an hour.

Tuesday, July 26, 2016

Strawberry Lemonade

Strawberry Lemonade
2 c sugar
1 c frozen strawberries, thawed
8 c water, separated
2 c lemon juice

1. In a medium pot, stir together sugar, strawberries, and 2 cups water; cook until sugar dissolves and strawberries begin to break down.
2. Remove strawberries and pulverize; return to pot and cook for a few more minutes.
3. Strain through a fine sieve into a pitcher and discard solids; stir in lemon juice and remaining 6 cups water.

Tuesday, July 19, 2016

Frosted Mini Wheat Cookies

Frosted Mini Wheat Cookies
1/2 c butter
1/2 c sugar
1/2 c brown sugar
1 egg
1 t vanilla
1 c flour
1/2 t baking soda
1/2 t baking powder
1/4 t salt
1 1/2 c frosted mini wheat crumbs
1 1/2 c chocolate chips

1. Preheat oven to 350* and lightly grease a cookie sheet.
2. In a medium bowl, cream butter and sugars; add egg and vanilla.
3. In a small bowl, combine flour, baking soda, baking powder, and salt; mix in to butter mixture.
4. Add in crumbs, then chocolate chips.
5. Spoon on to cookie sheet and bake for 12-15 minutes, until edges are golden brown.

Tuesday, July 5, 2016

Lemon Bars

Lemon Bars
1 c butter, melted and cooled
2 c + 3 T flour, separated
1/2 c powdered sugar + more for dusting
4 eggs
2 c sugar
zest and juice of 4 lemons
1 t baking powder

1. Preheat oven to 350*; line a lightly greased 9x13 pan with parchment paper.
2. Stir together butter, 2 cups flour, and 1/2 cup powdered sugar and then press onto bottom of pan; bake for 20 minutes, until golden brown.
3. Meanwhile, in a medium bowl, whisk eggs with sugar, lemon zest, and juice; stir in baking powder and remaining 3 tablespoons flour. Pour filling over hot crust.
4. Bake for 25-30 minutes, until filling has set. Let cool on wire rack for 30 minutes, remove from pan and cool completely.
Serve generously dusted with powdered sugar.

Tuesday, June 28, 2016

Fresh Cherry Pie

Fresh Cherry Pie
1 1/4 c sugar
1/3 c cornstarch
1 c cherry juice
4 c pitted cherries
1/2 t cinnamon
1/4 t nutmeg
1/2 t almond extract
2 c flour
1/2 t salt
2/3 c shortening
5-7 T cold water

1. Preheat oven to 425*.
2. In a medium pan, combine sugar and cornstarch; stir in cherry juice until smooth. Bring to a boil and cook for a few minutes, until thickened.
3. Remove from heat; stir in cherries, cinnamon, nutmeg, and almond extract and set aside.
4. In a large bowl, combine flour and salt; cut in shorteneing until crumbly.
5. Gradually add water, tossing with a fork, until a ball forms. Divide pastry so that one ball is slightly larger than the other.
6. On a slightly floured surface, roll out the larger ball to fit a 9" pie dish; transfer to pie dish and trim edges.
7. Add filling. Roll out remaining dough and cut strips; make a lattice crust and trim and seal the edges.
8. Bake for 10 minutes, then reduce heat to 375* and bake for another 45-50 minutes, until crust is golden brown. Cool on wire rack.


Tuesday, June 21, 2016

No-Bake Cherry Cheesecake

No-Bake Cherry Cheesecake
1 graham cracker crust
1 block cream cheese, softened
1- 14 oz can sweetened condensed milk
1/3 c lemon juice
1 t vanilla
1- 21 oz can cherry pie filling (or any fruit pie filling)

1. In a medium bowl, whip together cream cheese and sweetened condensed milk; stir in lemon juice and vanilla.
2. Pour into crust and chill for at least 2 hours. Top with pie filling.
Keep refrigerated.

Tuesday, June 14, 2016

Peach Citrus Upside Down Cake

Peach Citrus Upside Down Cake
1/2 c cornmeal
8 T melted and cooled, separated
1/3 c + 3/4 c sugar, separated
16 oz frozen sliced peaches, thawed and drained
1 c flour
1 t baking powder
1/8 t baking soda
1/2 c milk
zest and juice of 1 large orange
1 egg, plus 1 egg yolk

1. Preheat oven to 350*.
2. In Dutch oven, toast cornmeal over medium heat until fragrant, about 2-3 minutes, stirring frequently; transfer to a large bowl.
3. Wipe Dutch oven clean, place over medium heat, and add 2 tablespoons butter, 1/3 cup sugar, and a pinch of salt. Cook, whisking constantly, until sugar is melted, smooth, and deep golden brown, 3-5 minutes. (Mixture may look broken at first, but it will come together as you whisk.)
4. Off heat, carefully arrange peaches cut side down, covering the sugar in a tight pinwheel.
5. Whisk flour, powder, soda, and 1/2 t salt into toasted cornmeal. In a separate bowl, whisk together remaining ingredients, including 3/4 c sugar and 6 T butter, until smooth. Mix wet and dry ingredients until just combined.
6. Pour batter evenly over peaches. Bake until golden brown and passes toothpick test, about 30 minutes, rotating the Dutch oven halfway through baking.
7. Cool for about 15 minutes on a wire rack, invert on to a serving plate, and let cool completely, about an hour.
Serve topped with vanilla ice cream or whipped cream.

Tuesday, June 7, 2016

Sweet & Sour Chicken [Cook's Country recipe]

Sweet & Sour Chicken
1 T cornstarch
1/2 c + 1 T water
1/2 c pineapple juice
1/2 c orange juice
1/2 c vinegar
1/2 c sugar
3 T ketchup
1/4 t red pepper flakes
1 lb chicken breasts, cubed
salt and pepper
1 c flour
1 c cornstarch
2 t baking powder
1/2 t baking soda
1 1/4 c water
vegetable oil
2 bell peppers, cut into 1" pieces
6 green onions, cut into 1" pieces

1. Dissolve cornstarch in 1 tablespoon water in a small bowl and set aside.
2. In a medium pot, combine juices, vinegar, sugar, ketchup, pepper flakes, and remaining 1/2 cup water and bring to a boil over medium-high heat; reduce heat to medium and simmer until reduced to about 1 1/2 cups, about 8-10 minutes.
3. Whisk in reserved cornstarch mixture and cook until thickened, about a minute; remove from heat, cover, and keep warm, stirring occasionally.

1. Set a wire rack in a rimmed baking sheet and line half of the rack with paper towels.
2. Using different paper towels, pat the chicken dry and season with salt and pepper.
3. Whisk flour, cornstarch, baking powder, baking soda, 2 t salt, and 1 t pepper in a medium bowl; slowly whisk in water and 3 T oil until smooth. Place chicken in batter and submerge to coat.
4. Pour vegetable oil into a large Dutch oven until 1 1/2" deep and heat over medium-high heat to 375*.
5. Use one fork to spear a piece of chicken, and then use another fork to slide that chicken off and in to the oil. You can fry several pieces at a time, just make sure that you have the temperature at 350-375* before dropping in each piece.
6. Fry, stirring gently to prevent sticking together, until chicken is golden brown; transfer chicken to paper towel-lined side of rack, let drain, and then move to exposed side of rack to dry completely.
7. Once all chicken has been fried, remove Dutch oven from heat. Place peppers in oil and stir until softened; remove. Place onions in oil and stir until bright green; remove.
8. In a large bowl, combine chicken, peppers, onions, and 2/3 of sauce; toss to coat. Serve remaining sauce on the side.

Serve over rice.

Tuesday, May 31, 2016

Lemon Cream Cheese Crescents

Lemon Cream Cheese Crescents
1 block cream cheese, softened
3 T sugar
juice of 2 lemons, separated
2 cans crescent rolls
1/2 c powdered sugar

1. Preheat oven to 350*.
2. Whip cream cheese, sugar, and juice of 1/2 of a lemon together; spoon 1 T onto each crescent roll and wrap up.
3. Bake for 20-25 minutes.
4. Meanwhile, whisk together powdered sugar and juice of remaining 1 1/2 lemons; brush over hot rolls.

Tuesday, May 24, 2016

Holy Hannah! Bars

Holy Hannah! Bars
1/2 c butter, melted
1 sleeve graham crackers, crumbed
1 c chocolate chips
1 c peanut butter chips
1 c Reese's minis, chopped
1 c toffee bits
1-2 c shredded coconut (optional)
1- 14 oz can sweetened condensed milk

1. Preheat oven to 350* and lightly grease a 9x13 pan.
2. Combine butter and graham crackers; press into bottom of pan.
3. Sprinkle chips, Reese's, toffee, and coconut over graham cracker crust; pour milk evenly over pan.
4. Bake for 25-30 minutes.

Tuesday, May 17, 2016

Slow Cooker Chicken Enchilada Soup

Slow Cooker Chicken Enchilada Soup
1 1/2 lb chicken breast
1 onion, diced
1 bell pepper, thinly sliced
1 jalapeno, diced
2 cloves garlic, minced
1- 15 oz can diced tomatoes
2 c chicken broth
1 T chili powder
1 T cumin
1 t oregano
1/2 t paprika
salt and pepper, to taste
1- 13.5 oz can coconut milk, opt
2 T cilantro, chopped
1 avocado, pitted and sliced

1. Place chicken in the bottom of a slow cooker; add onion, bell pepper, jalapeno, and garlic.
2. Pour in tomatoes and broth; sprinkle with chili powder, cumin, oregano, paprika, salt, and pepper.
3. Cover and cook on low for 8 hours.
Shred chicken before serving. Stir in coconut milk. Garnish with cilantro and avocado.

Tuesday, May 10, 2016

One Pot Garlic Parmesan Pasta

One Pot Garlic Parmesan Pasta
1 T olive oil
4 cloves garlic, minced
2 c chicken broth
1 c milk, or more, as needed
2 T butter
8 oz uncooked spaghetti
salt and pepper, to taste
1/4 c Parmesan cheese
2 T parsley

1. In a large skillet over medium-high heat, heat oil and then add garlic and cook until fragrant, about 2 minutes.
2. Stir in chicken broth, milk, butter, spaghetti, salt, and pepper; bring to a boil, reduce to simmer, and simmer, stirring occasionally, for about 20 minutes.
3. Stir in Parmesan, and milk for desired thickness; serve immediately, topped with parsley.

Tuesday, May 3, 2016

Oven-Baked Bacon

Oven-Baked Bacon
1 lb bacon

1. Preheat oven to 425* and place one cooling rack each on two jellyroll pans.
2. Place bacon on cooling racks, careful not to overlap; bake for 15-25 minutes, depending on desired crispness.

Tuesday, April 26, 2016

Spaghetti Squash

Spaghetti Squash
1 medium, fat spaghetti squash

1. Slice squash widthwise into 1" rings; run a knife along the interior of the rings to remove seeds.
2. Salt both sides of each ring liberally and place on a cooling rack for 15-20 minutes.
3. Preheat oven to 375* and a cookie sheet with parchment paper.
4. Wipe excess moisture from squash rings and lay in a single layer on the cookie sheet.
5. Bake for 40 minutes; allow to cool for 15 minutes and then peel away skin and separate strands into long "noodles".

Tuesday, April 19, 2016

Slow Cooker Butternut Squash Thai Soup

Slow Cooker Butternut Squash Thai Soup
2 lb butternut squash, peeled and diced
21 oz unsweetened coconut milk
3 c chicken broth
3 t onion powder
1-3 t sriracha, to taste
juice of 2 limes + zest of 1 lime, separated
1 t garlic powder
1 t curry powder
3 t salt, or to taste
1/4 c chopped cilantro
1/4 c chopped cashews
1/2 t red chili pepper flakes (opt)
    1. Add butternut squash, coconut milk, chicken broth, onion powder, sriracha, lime juice, garlic powder, and curry powder in a slow cooker; cover and cook on high for 2-3 hours (or on low for 4-5 hours).
    2. Using an immersion blender (or regular blender or food processor), blend soup; add salt to taste and additional milk, if desired.
    3. In a small bowl, combine cilantro, cashews, red chili pepper flakes, and lime zest; sprinkle over individual servings of soup. 

    Tuesday, April 12, 2016

    Dump Ranch

    Dump Ranch
    1 egg at room temperature
    1 c light-tasting olive oil
    juice of 1 lemon
    2 T red wine vinegar
    1 t salt
    1 t pepper
    3/4 t onion powder
    3/4 t garlic powder
    1/2 c full-fat coconut milk
    1 handful fresh parsley
    1/2 T dried dill

    1. Blend all ingredients with an immersion blender for about a minute, until well combined.
    Will last about a week in the fridge.

    Tuesday, April 5, 2016

    Mini Frittatas

    Mini Frittatas
    12 eggs
    12 slices of bacon
    1/2 red bell pepper
    1/2 c shredded sweet potato
    3/4 c chopped mushrooms
    salt and pepper, to taste

    1. Preheat oven to 400* and line the 12 cups of a muffin tin with one slice of bacon each; bake for 15 minutes. Drain the bacon grease and reduce oven heat to 350*.
    2. While the bacon is cooking, mix all other ingredients in a medium bowl; divide mixture among the 12 muffin cups.
    3. Bake for 20-25 minutes, until it passes the toothpick test.

    Tuesday, March 29, 2016

    Beef Lombardi

    Beef Lombardi
    1 T olive oil
    1 lb 93/7 ground beef
    1 onion, diced
    salt and pepper
    3 T tomato paste
    4 cloves garlic, minced
    3- 10 oz cans Rotel, drained
    1 1/4 c sour cream
    1 T cornstarch
    12 oz wide egg noodles
    4 oz cream cheese, softened
    4 green onions, minced
    2 c Cheddar cheese

    1. In a large pan, heat oil over medium-high heat; add beef, onion, 1 teaspoon salt, and 1 teaspoon pepper. Cook until beef is browned.
    2. Stir in tomato paste and garlic; cook until fragrant, about 30 seconds. Stir in tomatoes and cook until mixture starts to thicken. Remove from heat and set aside.
    3. Preheat oven to 350* and grease a 9x13 pan. In a small bowl, whisk together sour cream and cornstarch.
    4. Bring water and a tablespoon of salt to boil in a large pot and cook noodles until al dente; reserve 2 cups of noodle liquid and drain the rest.
    5. In the empty pot, whisk cream cheese and reserved liquid; stir in noodles, sour cream mixture, green onions, 1 teaspoon salt, and 1/2 teaspoon pepper.
    6. Spread noodle mixture evenly in 9x13 pan, spread meat mixture evenly over noodles, and sprinkle with cheese. Bake for about 30 minutes, until cheese is browned and edges are bubbly. Let cool for 15 minutes before serving.

    Tuesday, March 22, 2016

    Cheesy Bread

    Cheesy Bread
    1-2 cloves of garlic, minced
    1/4 c butter, softened
    1 c Mozzarella cheese
    2 c Cheddar cheese
    1/4 - 1/2 c sliced green onions, to taste
    1/4 c mayonnaise
    1 T sour cream
    1 loaf French bread

    1. In a small bowl, combine garlic and butter.
    2. In a medium bowl, combine cheeses and green onions; add mayonnaise and sour cream. Stir in butter mixture.
    3. Preheat broiler and line a baking sheet with foil; slice bread in half horizontally and lay crust side down on sheet.
    4. Spread cheese mixture evenly over bread and broil for 3-5 minutes until golden brown and bubbly.
    5. Remove from broiler and let sit for a few minutes to cool before slicing and serving.

    Tuesday, March 8, 2016

    Cream Cheese Pinwheels

    Cream Cheese Pinwheels
    2 blocks cream cheese, softened
    1 pkg Ranch dressing mix
    1/2 t pepper
    5 green onions, thinly sliced
    5-8 burrito-sized flour tortillas
    1 bell pepper, finely diced

    1. In a medium bowl, mix cream cheese, the majority of the Ranch packet (to taste), black pepper, and green onions. Spread evenly on tortillas.
    2. Sprinkle bell pepper on tortillas and roll up tightly. Refrigerate for at least an hour, then slice and serve.

    Tuesday, March 1, 2016

    Poor Man's Bruschetta

    This is one of my favorite snacks.

    Poor Man's Bruschetta
    2 slices bread
    1 roma tomato, sliced
    olive oil
    salt, pepper, garlic salt, Italian seasoning, or any combination of these

    1. Toast bread, top with tomato slices, drizzle with olive oil, and sprinkle with spices.

    Tuesday, February 23, 2016

    Zucchini, Rice, & Beans

    Zucchini, Rice, & Beans
    1 large zucchini, diced
    1 small green bell pepper, diced
    1 T vegetable oil
    1- 15.25 oz can black beans, drained and rinsed
    1- 14.5 oz can fire-roasted tomatoes
    3/4 c water
    1 c instant rice, uncooked
    1 c Cheddar cheese

    1. In a large pan over medium heat, saute zucchini and pepper in oil for a few minutes until slightly tender, stirring occasionally.
    2. Add beans, tomatoes, and water; increase heat to high and bring to a boil.
    3. Remove from heat, stir in rice, and let stand, covered, for 7 minutes, until rice is cooked; stir in cheese.

    Tuesday, February 16, 2016

    Italian Meatballs

    Italian Meatballs
    2 lb ground beef
    1 lb ground turkey
    2 eggs
    2 T olive oil
    1 t salt
    1 t oregano
    1 t basil
    2 t rosemary
    3 cloves garlic, minced
    1 large onion, finely diced
    29 oz tomato sauce

    1. In a large bowl, combine beef, turkey, eggs, olive oil, salt, oregano, basil, and rosemary; gently mix until just combined.
    2. In a large pot, over medium-high heat, heat 2-3 tablespoons oil. Drop golf ball-sized meatballs in the pot, brown on all sides, and remove to a plate. Repeat with remaining meat mixture.
    3.When all meatballs are cooked and removed to the plate, add garlic and onion to the now-empty pot; cook until onions are clear.
    4. Add tomato sauce and meatballs to pot and reduce heat to medium-low; simmer for 20-30 minutes.
    Serve over spaghetti [squash].

      Tuesday, February 9, 2016

      White Chocolate Raspberry Cheesecake

      White Chocolate Raspberry Cheesecake
      2 c (or a 10 oz pkg) frozen raspberries
      5 T + 1/2 c sugar, separated
      2 t cornstarch
      1/2 c water
      15 Oreos, filling removed and discarded, and cookies crushed
      1/4 c butter, melted and cooled
      2 c white chocolate chips
      1/2 c half & half
      3- 8 oz pkgs cream cheese, softened
      3 eggs
      1 t vanilla

      1. Preheat oven to 325*. Grease a 9" springform pan and wrap the bottom in foil.
      2. In a small pot, combine raspberries, 2 tablespoons sugar, cornstarch, and water; bring to a boil and boil for 5 minutes, until sauce thickens. Strain sauce through a mesh strainer and set aside to cool.
      3. In a small bowl, mix together Oreo crumbs, 3 tablespoons sugar, and melted butter; press into the bottom of the springform pan.
      4. In a glass bowl, microwave chocolate chips and half & half for 3-5 minutes, stirring every 30 seconds or so, until well blended and smooth.
      5. In a large bowl, cream together cream cheese and remaining 1/2 cup sugar; beat in eggs one at a time, and then add vanilla and melted chocolate mixture.
      6. Pour roughly 2/3 of the batter into the pan; spoon about 4 tablespoons of raspberry sauce over batter, concentrating most of it in the middle. Pour in remaining batter and spoon raspberry sauce on top, to almost cover the cheesecake.
      7. Bake for 60 minutes, turn off oven, and leave inside for another 60 minutes. Let cool, cover with plastic wrap, and refrigerate for at least 8 hours before removing from pan and serving.

      Tuesday, February 2, 2016

      Chocolate Mayonnaise Cake

      Chocolate Mayonnaise Cake (with Brown Sugar Frosting)
      1 c water
      1 c mayonnaise
      1 t vanilla
      2 c flour
      1 c sugar
      3 T cocoa
      2 t baking soda
      Brown Sugar Frosting:
      1/2 c packed brown sugar
      1/4 butter, cubed
      2 T milk
      1 3/4 c powdered sugar

      1. Preheat oven to 350* and grease a 9x9 pan.
      2. In a large bowl, combine water, mayonnaise, and vanilla.
      3. In a separate bowl, combine flour, sugar, cocoa, and baking soda; stir into mayonnaise mixture.
      4. Pour into pan and bake for 35 minutes, until passes toothpick test. Cool completely.
      5. For frosting: In a small pan, combine brown sugar and butter and heat until bubbly; remove from heat, add milk, and then stir in powdered sugar.

      Tuesday, January 26, 2016

      Slow Cooker Sweet & Sour Meatballs

      Slow Cooker Sweet & Sour Meatballs
      1- 12 oz bottle chili sauce
      juice of 1 lemon
      1 c grape jelly
      2 lb ground beef (or 1 lb beef and 1 lb turkey)
      1 egg
      1 onion, finely diced
      1/2 t salt

      1. In a small bowl, combine chili sauce, lemon juice, and jelly; pour enough in slow cooker to coat the bottom and set the rest aside.
      2. In a large bowl, combine beef, egg, onion, and salt; roll into 2" balls.
      3. In a large pan, sear meatballs; layer meatballs and sauce in slow cooker. Cook on low for 6-8 hours, stirring a few times. Serve over rice.

      Tuesday, January 19, 2016

      Chicken Fried Steak

      Chicken Fried Steak
      6-8 1/4" thick eye of round steaks, pounded to tenderize
      1 c milk
      1 T vinegar
      1 1/2 c flour
      1 T salt
      2 t fresh ground pepper
      2 t garlic powder
      1 t baking soda
      1 t cayenne pepper
      1 t onion powder
      vegetable oil, for frying

      3 T butter
      3 T flour
      1 c chicken broth
      1 c milk (or 1/2 & 1/2, or a combination of both)
      1 T Worcestershire sauce
      1 1/2 t fresh ground pepper
      2 dashes hot sauce (I use Frank's)
      1/2 t salt

      1. In a gallon-sized ziploc, soak steaks in milk and vinegar for at least an hour, but preferably overnight.

      2. Mix flour and spices in a ziploc bag and then pour about 3/4 of it into a shallow dish; pour milk marinade into another shallow dish.
      3. One by one, coat each steak in the flour mixture, the milk marinade, and then the flour mixture again; place on a wire rack over a foil-lined jelly roll pan. Place the rack of steaks in the fridge for 30 minutes.
      4. [If you are really good at multitasking, you can make the gravy simultaneously with the steaks, otherwise I'd do it before you move on.] In a medium pot, melt butter and stir in flour; cook for about 2-3 minutes. Whisk in broth and milk, bring to a simmer, and allow to thicken. Add Worcestershire sauce, pepper, hot sauce, and salt; bring back to a simmer and then turn the burner down to low just to keep it warm until ready to use.
      5. Preheat oven to 250*; line a jelly roll pan with paper towels and put a wire rack on it. Heat an iron skillet over medium-high heat (I put the burner on a 6), place 1" of oil in the skillet, and heat to about 350*.
      6. Pour the remaining 1/4 flour mixture in a shallow dish; coat each steak one more time in the flour mixture before putting it in the oil. You can probably fry two steaks at a time, 2-3 minutes on each side. Using tongs, transfer the steaks to the second wire rack and place that in the oven to keep them warm while you cook the rest.

      Tuesday, January 12, 2016

      Chocolate Fudge Frosting

      Chocolate Fudge Frosting
      1/2 c butter, cubed
      1/4 c chocolate chips
      3 3/4 c powdered sugar
      1/2 c milk
      2 t vanilla

      1. In a small pan, melt butter and chocolate together over low heat; remove from heat and let cool for about 5 minutes.
      2. In a large bowl, mix powdered sugar, milk, and vanilla together until smooth; gradually add chocolate mixture and whip until light and fluffy.