tag:blogger.com,1999:blog-24688444829183506052024-03-14T07:20:18.088-08:00 ~Bundu Baking~ From Africa to Alaska.
A collection of my favorite recipes from scratch, tested in the BushTabithahttp://www.blogger.com/profile/17598049335744542142noreply@blogger.comBlogger77125tag:blogger.com,1999:blog-2468844482918350605.post-29632088590619318682019-03-07T15:20:00.001-09:002019-03-07T15:25:48.088-09:00Lasagna SoupI always hesitate to try more then one new recipe in a week in fear of having to many “iffy” meals. My boys are becoming quite the food critics, in a good way, sort of. So when I’m exploring my cookbooks or looking on Pinterest for new recipes to try, I try to keep to one new one a week. BUT this week I tried two. The first one was a twist to a recipe that I have made before and it was a fantastic turn out. So much so that my husband called to tell me It was fantastic. (We had different schedules that prevented us eating together last night) My kids even said “This is the best!” So having such success on one new recipe I was hesitant to try a new one. Because honestly in the past, I get excited and maybe prideful that a recipe turned out so well, and the next evening we end up eating grilled cheese because the recipe failed. Hahaha. But this week has been so flavorful, I just had to share this recipe.<br />
<br />
I have actually had this recipe for a few years. My mom and another friend sent me this with each having a slight variation to it. I just never have tried it until today. It was one of those days I forgot to take out meat from the freezer, then homeschool mixed with public school band, and then Keith and I ended up spending the afternoon tapping our maple trees. We anticipate the weather to warm up above 32° and the sap to start flowing good tomorrow, so my afternoon was spent out in the 9° with a wind chill of -2°. Did I say I am looking forward to the warmer weather tomorrow? After a afternoon out in that wind chill, soup sounded really good. So I dug through my books looking for recipes using burger meat. I saw this one and had most of all the ingredients so I figured I would try it. Good thing I did, because my boys said this was a HOME RUN, the kind that they’d would run home for! SCORE!! With fresh bread this was the perfect soup to warm up to.<br />
<br />
Lasagna Soup<br />
2 tsp olive oil<br />
1 1/2 pounds of Italian sausage (now I didn’t have this, I used burger seasoned with 1 tsp Italian seasoning and 1 tsp Adobo)<br />
3 chopped onion<br />
4 garlic cloves, minced<br />
2 tsp dried oregano (I used 2 drops of oregano essential oil)<br />
1/2 cup tomato sauce, half a can<br />
1 can fire roasted diced tomatoes with chilies<br />
2 bay leaves<br />
6 cups chicken stock<br />
8 oz Mafalda or fusilli pasta ( I actually didn’t have this so I used a box of lasagna noodles that I did have, I just broke them into little pieces)<br />
Salt and pepper to taste<br />
<br />
For topping:<br />
1 cup ricotta<br />
1/2 cup Parmesan cheese<br />
1/4 tsp salt and pepper<br />
2 cups mozzarella cheese.<br />
<br />
In a large pot, heat olive oil over medium heat. Add sausage or burger and brown. If using burger, add the Italian seasoning while browning. When brown add onions and cook till softened, about 5 minutes. Add garlic and oregano. Cook one minute. Add tomato sauce. Stir well to incorporate. Cook about 3 minute. Stir in diced tomatoes, bay leaves, and chicken stock. Bring to a boil and then reduce heat and simmer 10 minutes. Add pasta and cook till al dente. Do not over cook or the pasta will soak up all the liquid. If you want, cook the pasta separate and pour in your bowl an drink top it with your soup. That way the pasta won’t absorb all the liquid.<br />
<br />
Mix together the ricotta, Parmesan and salt.<br />
<br />
Serve up your bowl with pasta and soup. Top with ricotta mixture and mozzarella. Stir well and enjoy with fresh bread. Delicious!<br />
<br />Tabithahttp://www.blogger.com/profile/17598049335744542142noreply@blogger.com0tag:blogger.com,1999:blog-2468844482918350605.post-81127457171343154472019-01-01T20:27:00.000-09:002019-01-01T20:27:04.734-09:00Cranberry Orange CakeCranberries. They were a round firm berry that we would string on the Christmas tree and that was ALL that I knew what to do with them. In Alaska I made very tart muffins with them. I didn't really like them but I used them because that is what we had. I never really appreciated this tart berry and the potential that it could have. ..... That is till we moved to Maine where Cranberries are home grown in the bogs and beds around. You wouldn't even know you are driving by them unless you know what you are looking at. Back in college, when I was living with my Meema, we always talked about road tripping it up to New England to see how they grew cranberries. Visiting a Cranberry bog, It was like a thought out of a Hallmark movie. Fast forward to present day, where we live near and are friends with Cranberry farm owners. I have learned TONS about these cool berries, but since this is a recipe blog I will not give you all the information that I now know and just share recipes I have tried <br />
<br />
Unlike the small, delicate berries we had in Alaska, Maine's berries are big and usually pretty firm and since living here, I have looked for and tried many new recipes for these berries. Besides scones, this one is one of my favorite ways to use them. I am not sure why I always make this at Christmas time, but it turns out to be such a flavorful cake and you can really decorate it pretty. It sets a mood for a Christmas cake. It might take a little more effort but the result is so worth it! Here is the recipe for the cake, the frosting, and the sugared berries. The sugared berries were so delicious that I made extra just so we could snack on them. They are the perfect combination of sweet and tart! Trust me, Make extra!<br />
<br />
This recipe fills a 8 cup bundt pan, which is a small bundt pan, but I
doubled the recipe and filled two 8 in round pans to make the round
cake. So if you want to make it just like my picture double it and spray two round 8 inch pans. Or is you want to fill a big bundt pan, double the recipe. If you make this in a bundt cake, you may want to make a orange glaze instead of a cream cheese icing.<br />
<br />
<span style="font-size: large;"><b><u>Cranberry Cake(</u></b><span style="font-size: small;">I double this recipe for 2 round pans</span><b><u>)</u></b></span><br />
1 1/2 cup flour<br />
2 tsp baking powder<br />
1/4 tsp salt<br />
1 cup sour cream<br />
1 cup sugar<br />
3 eggs<br />
1 TBSP orange zest<br />
Juice of 1 orange ( I use the one i got the zest from)<br />
1/2 cup butter<br />
2 TBSP sugar<br />
1 1/2 cup chopped cranberries<br />
<br />
Preheat oven 350 degrees. Spray bundt pan or 8 inch round pan and then coat with a dusting of flour.<br />
Cream together butter and sugar. 4-5 minutes till light and fluffy. add eggs one ate a time. Mix well. add orange juice and zest and sour cream. In a separate bowl, mix together flour, salt, baking powder and stir well. add to cream mixture. add chopped cranberries and stir in. Pour into pan. Bake 50-55 minutes. Rest 5 minutes then invert out of pan. Let cool completely.<br />
<br />
<span style="font-size: large;"><b><u>Cream Cheese Frosting</u></b></span><br />
1 stick butter<br />
2 block cream cheese(softened)<br />
3-4 cups powder sugar<br />
1 Tbsp Orange Zest<br />
Cream together butter and Cream cheese. Add powder sugar and Zest. Whip till spreading consistency. Spread on cake.<br />
<br />
<span style="font-size: large;"><u><b>Sugared Cranberries</b></u></span><br />
<span style="font-size: large;"><span style="font-size: small;">2 cups sugar (divided 1 cup each)</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">1 cup water</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">12 oz Cranberries(I actually doubled the amount of berries because there was plenty of syrup to cover them)</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">In a sauce pan over medium high heat. Heat water and 1 cup sugar. Bring to boil and boil 10-15 minutes till it thickens. Cool 15 minutes. Line a cookie sheet (with edges) with parchment paper, Place cookie rack over the pan. toss the cranberries in batches in the syrup. Place on rack to dry 45 minutes. Then toss in 1 cup of Sugar. let dry a little longer. decorate cake with berries. </span></span><br />
<span style="font-size: large;"><span style="font-size: small;"> </span><u><b> </b></u></span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu3PIBFzGodq94YRs34eQGHqZhPXV_ZQSwxF1ciuBRPooGcOPisj7u5B8e-lvfkSRHsu8Ua7WlFm-djc-FVjlqpCbrDltYe3LKo1EXr6pfhsHZFh-pz4lKzseiHrsPgOsmfqqHeHO5Zaub/s1600/cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu3PIBFzGodq94YRs34eQGHqZhPXV_ZQSwxF1ciuBRPooGcOPisj7u5B8e-lvfkSRHsu8Ua7WlFm-djc-FVjlqpCbrDltYe3LKo1EXr6pfhsHZFh-pz4lKzseiHrsPgOsmfqqHeHO5Zaub/s320/cake.jpg" width="320" /></a></div>
<br />
<br />
<br />Tabithahttp://www.blogger.com/profile/17598049335744542142noreply@blogger.com0tag:blogger.com,1999:blog-2468844482918350605.post-54703654130010866262018-02-16T16:45:00.000-09:002018-02-16T16:45:50.314-09:00Chicken Thighs with Apple, Mushroom & Bacon Cream SauceAccording to my three little food critics, if I were to open a restaurant, this recipe would be the one to make me famous. It is the most requested dish in our house, besides tacos. It is a great recipe to have in Maine during apple season. But I make it year round. This recipe was created after finding one on Pinterest that I sounded yummy, but the process was not what I wanted. So I just went with it and created my own. I must say it is pretty tasty and my tough critics love it. So now I'm sharing it with you who read this.<br />
<br />
Chicken Thighs with Apple, Mushroom & Bacon Cream Sauce<br />
<br />
6 Chicken Thighs<br />
2 TBSP oil<br />
2 slices of bacon(diced)<br />
1/2 cup diced onion<br />
1/2 cup diced mushrooms<br />
1 cup apple cider<br />
1 cup water with bouillion cube (or chicken stock)<br />
1/2 cup apple butter(or apple sauce)<br />
2 cups chopped apples<br />
1 tsp Italian seasoning<br />
1/2 heavy cream<br />
1 TBSP corn starch(mixed in a little bit of water)<br />
salt and pepper to taste<br />
<br />
In a skillet, heat oil over medium heat. Season chicken with salt and pepper (I use Adobo which is a Puerto Rican seasoning). Place thighs in hot oil and cook till golden brown and a bit crispy, flip and cook other side. When cooked through move to plate till later.<br />
<br />
In pan with drippings, add bacon and cook till done. Add onions and mushrooms, and cook till tender. about 5 minutes. Pour in Apple cider and Chicken stock. Mix in Apple butter and Italian seasoning. Mix well, add apples and cook on low about 5 minutes. Add Cream. Mix in corn starch. Cook till thickened. Add chicken back to pan and simmer in cream sauce 5 minutes.<br />
<br />
Serve with Wild Rice, roasted potatoes or our favorite is Roasted Butternut squash.Tabithahttp://www.blogger.com/profile/17598049335744542142noreply@blogger.com0tag:blogger.com,1999:blog-2468844482918350605.post-4646197392661719772017-08-08T18:03:00.001-08:002017-08-08T18:03:26.110-08:00Taco BowlsI found a recipe for Taco bowls that sounds delicious and I planned to make them later this week with the left over meat I made for tacos tonight. I mean it is Taco Tuesday, but keith is out of town so I knew we wouldn't eat all the meat tonight with just us 4.... or so I thought. I have always had the best of intentions of making my own taco seasoning, to make it all healthy and MSG free and all that Jazz, but honestly, taco seasoning seemed easier! Well let me tell you, It's Not much faster and the flavor just doesn't cut it. You want to know why my sudden change of heart??... THIS RECIPE. I think I figured out the secret that is hiding in it, that I never would have thought to put in my taco meat, but man I will NEVER use pre-made taco seasoning again! My boys told me not to ever again to. So I made taco meat with all the intention of having leftovers for Thursdays Taco bowls..... but I better get out some more meat out of the freezer. my boys even want to make taco salad tomorrow. We shall see. I will be making the Taco Bowls on Thursday as planned and I will report back if they are delicious or not, but I will give you the recipe anyways just because the taco meat was delicious!<br />
<br />
Taco Bowls<br />
<br />
Cilantro Lime Rice:<br />
2 TBSP Butter<br />
1 1/4 cup basmati Rice<br />
2 1/4 cup chicken broth<br />
juice from 1 lime<br />
1/4 cup cilantro<br />
1/2 tsp salt<br />
1/2 tsp cumin<br />
<br />
Add butter and dry rice to sauce pan. Heat over med heat till melted and rice is a little toasted. Add remaining ingredients. Bring to a boil. Cover and Reduce to low Cook 15- 20 Minutes when rice is done. Doesn't this rice sound AWESOME?!?!<br />
<br />
<br />
Taco Meat:<br />
1 1/2 pound burger meat<br />
1 tsp salt<br />
1 tsp cumin<br />
1 tsp garlic powder<br />
1 tsp onion powder<br />
1 tsp brown sugar(I think this is the secret ingredient!)<br />
1/4 tsp black pepper<br />
Now I cooked the burger till done and mixed all the spices together and then added it to the meat and mixed well. This is what I used for my taco meat.<br />
<br />
Now to finish the Taco Bowl meat add<br />
1 can tomato sauce<br />
1 can diced chilies<br />
1 can chili beans (do not drain)<br />
<br />
For taco bowls layer your rice, meat and any toppings you want such as: <br />
Corn Chips<br />
shredded lettuce<br />
cheese<br />
chopped tomatoes<br />
pico de gallo<br />
guacamole<br />
sour cream<br />
<br />
Load it up and ENJOY!!!!Tabithahttp://www.blogger.com/profile/17598049335744542142noreply@blogger.com0tag:blogger.com,1999:blog-2468844482918350605.post-67758945476348152242017-05-26T09:55:00.001-08:002017-05-26T09:57:56.453-08:00Halibut/Fish SupremeI have been making this recipe since we lived in Alaska. Our good friend Rob would make it and it was fantastic! He kindly gave me the recipe and we make it often and think of Rob and Jen a lot! Though Halibut was a little hard to come by in North Carolina, I learned it works well with Amberjack and other firm white fish. It also does great in the crockpot! I will post the adjustments for that below. But this recipe is delicious and has my mouth watering just thinking about it and I am not much of a fish person!<br />
<br />
Halibut/Fish Supreme<br />
<br />
1 cup shredded cheddar cheese<br />
1/2 cup mayonaise<br />
1/2 cup sour cream<br />
2 TBSP flour<br />
1 1/2 tsp lemon juice<br />
1 tablespoon diced onions(<i>I like more so I add about half an onion</i>)<br />
1/8 tsp cayenne pepper( <i>I use a cajun seasoning called "Slap ya Mama" Though I really suggest you NOT slap your mom, she might slap you back! </i>)<br />
2 pounds Halibut steaks ( <i>I used Amberjack or any firm white fish I have on hand</i>) <br />
<br />
Preheat oven 425 degrees Lightly grease a baking dish<br />
In a bowl, Mix the cheese, mayonnaise, sour cream, flour, lemon juice, onion, and cayenne pepper. place the fish in the dish and cover with the cheese mixture.Bake 10 minutes in oven THEN REDUCE heat to 350 degrees and bake 15 -20 minutes more, till fish is flaky. I like to serve it with potatoes.<br />
<br />
~To cook this in a slow cooker, I layers my seasoned potatoes on the bottom of the slow cooker, then I put the fish on top, topped it with the cheese mixture and I cooked it on high for 3 hours. My topping didn't get golden brown like I like it so I quickly transferred it to a broiler safe pan and broiled it for a few minutes till it was golden on top. This was a great way to fix dinner before a baseball game and come home to a yummy cooked dinner.<br />
<br />
*I have not tried this on LOW in the slow cooker, so I don't know if it would work as well for LONG cooking times. Tabithahttp://www.blogger.com/profile/17598049335744542142noreply@blogger.com0tag:blogger.com,1999:blog-2468844482918350605.post-36164953489164403272017-03-17T16:50:00.001-08:002017-03-17T16:57:51.253-08:00Irish NachosIt's St. Patrick's Day and like all good (Not So) Irish people, we had to have some Irish food. Ok, since I have never been to Ireland, I am not a pro on this subject, but I have googled and researched and according to my research Potatoes, Corned Beef and Cabbage is Irish.... so let me know if I'm wrong. But I found a recipe that I really wanted to try called Rueben Nachos. However I dislike sauerkraut! Strongly! But I had an idea and changed the recipe. I actually changed it a lot. Here's my version of Irish nachos. <br />
<div>
<br /></div>
<div>
<u>Irish Nachos</u></div>
<div>
Peel and slice 4 large potatos. Drizzle with olive oil, season with salt, pepper, and any other seasonings you want (I used a Pampered Chef Rosemary blend) Layer on a baking pan. Bake at 350 degrees till soft and edges are crisp. Scatter chopped corned beef over potatoes. Top with cheese. I used a fiesta blend and mozzarella. Bake till cheese is melted. When done top with ranch dressing. The recipe calls for sauerkraut but as I said before I dislike it, so I made a Zambian Cabbage. Top the nachos and enjoy! </div>
<div>
<br /></div>
<div>
For Zambian Cabbage, I heat some oil in a sauce pan, then add chopped onions and chopped tomatoes. Let it stew a little and then add Cabbage that is cut thin. Add just a little bit of water. Cover and let it cook and stir occasionally till its soft. Add salt and pepper to taste. </div>
Tabithahttp://www.blogger.com/profile/17598049335744542142noreply@blogger.com0tag:blogger.com,1999:blog-2468844482918350605.post-74723027243613932832016-12-15T15:28:00.000-09:002016-12-15T15:28:26.545-09:00Korean BeefFirst thing first. I am NOT Korean and I have never made Korean food before, but I love to EAT Korean Food! I won't ever try to spell anything we have eaten correctly, but our neighbor in Alaska who was Korean got Keith and I hooked on Korean food. Last night I was relaxing and planning out meals, which involves searching for "new to try" recipes on Pintrest. I ran across this recipe and then all of a sudden I was craving Korean food. Besides Sesame oil, I had all the ingredients! I made this Korean Beef for dinner and made white rice to go with it. Then I had an idea that these might make yummy Lettuce Wraps! Getting my kids to eat anything green is a challenge, but they gobbled this up! It was super easy, super fast and super delicious! So I'm not claiming this to be authentic Korean food, but it sure tasted
great and I was rewarded with 3 "you should make this again!" Score one
for Mommy tonight!<br />
<br />
<u>Korean Beef</u><br />
1 lbs Ground Beef<br />
3 Garlic cloves<br />
1/4 cup Soy sauce<br />
1/4 cup brown sugar<br />
2 tsp sesame oil<br />
1/2 tsp ground ginger(the recipe called for 3 in of fresh ginger but I never know how to use that)<br />
Cooked Rice<br />
Roasted Sesame seeds -garnish<br />
3 Scallions-garnish<br />
<br />
Brown beef with garlic till the meat is a little crunchy. In a bowl mix Soy sauce, Brown sugar, Sesame oil and ginger. Pour over cooked beef and mix well and cook till heated through. Serve over rice. Garnish with sesame seeds and scallions. This is when we mixed up the rice and meat and loaded it into a leaf of lettuce. We will be eating this again! Tabithahttp://www.blogger.com/profile/17598049335744542142noreply@blogger.com0tag:blogger.com,1999:blog-2468844482918350605.post-36800122808177140082014-10-23T17:21:00.000-08:002014-10-23T17:21:56.013-08:00Apple Butter Pork LoinFall is here on the coast of North Carolina and we just got back from a wonderful, refreshing trip to the North Carolina mountains. Nothing like cool, crisp air with fall colors all around to get you into a Fall-ish mood. I tried this recipe tonight and I found it Fall-tastic! Homey, Warm, and perfect for a fall dinner with your family. I served it with Kale and boiled potatoes. YUMMY! It was easy but it did take 3 hours of cooking in the oven. But let me tell you, the 3 hours were worth it. It was falling apart when I took it out. I didn't even need to slice it. It was such a cozy dinner to eat on this chilly evening.<br />
<br />
<u>Apple Butter Pork Loin</u><br />
<u></u>2 lb pork loin<br />
seasoning salt (to taste)<br />
2 cups apple juice<br />
1/2 cup apple butter ( I used Peach Butter I made, Recipe below)<br />
1/4 cup brown sugar<br />
2 TBSP water<br />
1/4 tsp cinnamon<br />
1/4 tsp ground cloves<br />
<br />
Preheat oven to 350 degrees<br />
Season the pork loin with seasoning salt and place pork loin in a baking dish or roasting pan. Pour apple juice over pork loin. Cover dish with foil and bake for 1 hour. While pork is cooking, mix together apple butter, brown sugar, water, cinnamon, cloves.<br />
Remove pork from oven. Spread apple butter mixture over pork. Cover and return to oven for 2 hours till fork tender.<br />
<br />
<br />
~If you need a recipe for apple butter I posted it a while back in the Slow cooker section. Here is the link to it. <br />
<a href="http://bundubaking.blogspot.com/2014/09/slow-cooker-peach-butter.html">Crock Pot Apple Butter/ Peach butter</a><br />
It was so easy and turned out delicious! Tabithahttp://www.blogger.com/profile/17598049335744542142noreply@blogger.com0tag:blogger.com,1999:blog-2468844482918350605.post-9812973574304238502014-10-02T13:18:00.000-08:002014-10-02T13:18:14.736-08:00Pumpkin TorteHave you ever had a recipe in your collection that you have never tried and it just sits there because you are not brave enough to attempt it? I have! This recipe has been in my collection since I was in college. Even though I would love to say that was "last year" I will be honest and say it was more then 5 years ago..... maybe even more but I can't be THAT honest with you! hahaha. But I have had this recipe for a while with out making it. Not because it sounded gross but I was a bit intimidated by it's beauty. I'm sure you know what I'm talking about, you scan the magazines and recipe books and see those pretty cakes and their beauty makes it seem impossible to recreate. Well I guess this one has been one of those. I think cream and fluffiness is what made me not make this cake. I made it this last weekend for a party and now I regret not making it for so long. It was DELICIOUS! AND it was actually very easy to make! Even Keith has asked me with each bite "why have you not made this before?" It really is good!<br />
<br />
I normally don't post recipes that are not from scratch and this one does use a cake mix. I'm sorry I don't have a tested recipe for just the cake mix. I am sure I can find one for you if you need it, just send me a message. But if you do have a vanilla cake mix on hand this is a wonderful recipe! Perfect for the Autumn Season... I have posted before that pumpkin is one of my favorite things to cook with and this one is going in the list of FAVORITES right their beside Pumpkin Rolls!<br />
<br />
<u>Pumpkin Torte</u><br />
1 vanilla Cake mix( I used French Vanilla)<br />
1 Can solid pack pumpkin divided<br />
1/2 cup milk<br />
4 eggs<br />
1/3 cup oil<br />
1 1/2 tsp pumpkin spice (divided)<br />
1 package Cream Cheese softened<br />
1 cup powder sugar<br />
1 carton frozen whipped topping( I just whipped cream with a bit of sugar into a Cool whip consistancy)<br />
Carmel Ice cream topping<br />
Toasted pecans <br />
<br />
<div>
Mix cake mix, 1 cup pumpkin, milk, eggs, oil and 1 tsp pumpkin spice together. Beat on low for 30 seconds and then on Medium for 2 minutes. Pour into 2 greased 9-in round cake pans. Bake at 350 degrees for 25-30 minutes. Cool 10 minutes then remove from pans. Cool completely. </div>
<div>
<br /></div>
<div>
In a mixing bowl beat cream cheese till light and fluffy. Add powder sugar, remaining pumpkin and pumpkin spice. Mix well till smooth. Fold in whipped topping.</div>
<div>
<br /></div>
<div>
Cut each cake horizontally in two layers. Place one layer on plate. Layer 1/4 of the whipped topping and spread over the layer. Then repeat with remaining layers. Sprinkle toasted pecans and then drizzle Carmel sauce over top of cake. Store in the refrigerator. </div>
Tabithahttp://www.blogger.com/profile/17598049335744542142noreply@blogger.com0tag:blogger.com,1999:blog-2468844482918350605.post-62231348121886411432014-09-20T18:25:00.000-08:002014-09-20T18:25:15.118-08:00Slow Cooker Peach ButterWhat do you do with a whole case of peaches that are getting smooshy and soft? Make peach butter! I have always been intimidated by the phrase "butter". Apple Butter, Peach butter, Pumpkin butter. Which is kind of silly since real butter is really easy to make! Especially if, like me, you leave the heavy whipping cream to long in the mixer. There is a fine line between thick cream and butter and I seem to cross it.... A LOT! Probably because I try to do to many things at one time. But in the past I have always thought fruit butters are hard to make. I mean the Amish make them and sell them so in my mind that means it must be difficult. But today I am glad to prove my thought wrong!<br />
<br />
The other day Keith came home with a crate full of peaches. Sadly we didn't realize that if you have them in a fridge and then take them out and leave them they get soft. What a waste, I thought. But I decided to slice and freeze them for smoothies which my boys love, so I did. While scanning some recipes on Pintrest, where now days everything is getting you in the mood for Fall, I saw a few for Slow Cooker Apple butter. I am a sucker for Slow Cooker recipes so I read it. Then I read all the comments. People raved about how easy it was and how delicious it came out. One comment caught my eye. It asked "Can you use this recipe with Peaches?" There was no reply but it got me curious. I started to research peach butter recipes for the crock pot and HAPPY was I to see that there were several..... Hundred. But I went with the one with 5 stars. How can you go wrong with that? Thankfully this recipe was worth ever star it got. It was easy and DELICIOUS! I am now interested in making my own and trying all the butters! Pumpkin, Apple and whatever other kinds I can find! Seriously this was so delicious! So easy! I am not intimidated any more! So I am now going to share this amazing recipe so you can save money and make your own peach butter! When I try the other fruit butter recipes I will post those too.<br />
<br />
<u>Peach Butter</u><br />
5 lbs Peaches (fresh, frozen or it said you could use canned)<br />
1 cup sugar<br />
1/2 cup honey<br />
1 tsp cinnamon<br />
1/4 tsp nutmeg<br />
1/2 tsp all spice (this was NOT in the original recipe but I like this flavor)<br />
<br />
Peel the peaches( I didn't because my peaches were frozen and it still turn out nice) Core and chop them. Put them in a food processor or blender. Puree till smooth. Add to crock pot and add all ingredients. Mix well. Cook on low 6 hours or till it is thick and brown. I stirred it a few times during the time. I also cooked it about 2 hours more because it was kind of runny. Probably due to them being frozen. Let cool and place in the jars. If you want to seal them, process in a water bath for 15 minutes. With this recipe I got a little more then 2 pint jars. I sealed to and left the rest in my fridge for Breakfast.<br />
<br />
I hope you enjoy this recipe. It was delicious!Tabithahttp://www.blogger.com/profile/17598049335744542142noreply@blogger.com0tag:blogger.com,1999:blog-2468844482918350605.post-81707352715467768842014-09-08T15:33:00.001-08:002014-09-08T15:33:19.325-08:00Poppy-seed ChickenYou ever have those days where you are so busy doing something you don't realize dinner time has approached and you haven't done anything that was planned, so then you deviate from that plan and throw something together and it turns out to be a EPIC FAIL? Husband doesn't really like it, Kids gag and whine about eating it, and you honestly didn't like it either, so then you just skip right to the ice cream? Ever have those days? yeah well today was one of those and we did just jump to the ice cream.<br />
<br />
Well instead of giving a recipe that ended in disaster, I will give you one that I made a few nights ago that was a BIG hit! My husband actually asked why I have never made this before? And honestly I don't really know why I haven't but it will now go into the list of "favorites" and what I like about it is it is super easy and uses very few ingredients!<br />
<br />
<u>Poppy-Seed Chicken</u> <br />
4-5 chicken breast<br />
1 cup plain yogurt (or sour cream)<br />
1 can Cream of Chicken soup<br />
1 roll(about 2 cups) of Ritz Crackers or Saltine crumbled<br />
1 TBSP Poppy Seeds<br />
1 stick margarine( I used 1/2 a stick) <br />
<br />
Place chicken in a casserole dish or pan. Mix Soup and yogurt together, pour over chicken. Crush crackers and mix in seeds and then spread over soup mixture. Melt butter and pour over top the crackers. Bake at 350 degrees for about 40 minutes till chicken is done. This is good served with rice to soak up all the yummy sauce. Tabithahttp://www.blogger.com/profile/17598049335744542142noreply@blogger.com0tag:blogger.com,1999:blog-2468844482918350605.post-38946632166257807812014-08-25T10:05:00.002-08:002014-08-25T10:05:56.517-08:00Creamy Tomato Parmesan Pasta with ChickenThis is one of my Go To recipes when I need a quick lunch or dinner for my family and friends. It is not fancy but it is tasty!<br />
<br />
<u>Creamy Tomato Parmesan Pasta with Chicken</u><br />
<br />
1 box Farfalle Pasta( I have used Rotini and Penne pasta for this too)<br />
2 TBSP Olive oil(divided)<br />
1 lb ground chicken (I normally DO NOT HAVE ground chicken so I just use chicken breast, cook it and chop it)<br />
1/2 tsp kosher salt<br />
1/2 TBSP dried Oregano<br />
1/4 tsp black pepper<br />
2 garlic cloves, minced<br />
3 TBSP tomato paste<br />
1 1/2 cup half & half (I use evaporate milk if I don't have this)<br />
1 cup grated Parmesan cheese<br />
salt<br />
pepper<br />
1 cup fresh or 1 can rinsed and drained diced tomatoes<br />
Fresh Spinach<br />
<br />
Cook pasta according to box<br />
Heat 1 TBSP olive oil over medium high heat in a skillet. Add ground chicken, salt, oregano, pepper. Cook till chicken is browned. Move to a plate and set aside.<br />
In same skillet add 1 TBSP olive oil and heat over medium heat. Add garlic and salt. Saute 2 minutes. Add tomato paste, stir, and then add half and half slowly. Stir really well. Turn heat to low. Add Parmesan cheese and stir till melted and smooth. In a bowl add pasta, chicken, tomatoes, and spinach. Pour sauce over and stir. The heat will cook the spinach. Serve. <br />
<br />Tabithahttp://www.blogger.com/profile/17598049335744542142noreply@blogger.com0tag:blogger.com,1999:blog-2468844482918350605.post-62298366640209786432014-08-14T06:23:00.002-08:002014-08-14T06:23:55.571-08:00Chili CornAt the moment we are in the Land of CORN! The farms around our house grow 3 different crops throughout the year. Wheat, Soybeans and Corn. At the moment the corn is drying on the stalks and about ready to be harvested. Sweet corn has already been harvested and honestly I have never tasted corn as sweet as the stuff grown here in Hyde county. We don't really need a new way to eat it because right off the cob is the best. My son Isaiah eats it raw right off the cob and before we moved here he HATED corn. That should tell you how delicious it really is! Here is a recipe I love to make with corn if you don't like it on the cob, or you need a yummy side dish to take to a potluck. It is delicious! <br />
<br />
~Chili Corn~<br />
-Get your grill going.<br />
-Shuck you corn, I did 6 corn on the cobs and the butter was JUST enough so if you do more you will need to use more butter.<br />
-Melt about half a stick of butter and add in 1TBSP chilli powder<br />
-Brush on the chilli butter on to Cob and sprinkle with Kosher salt and place on the grill.<br />
-Roast each side of the corn. When done take off the grill. Cut off the Cob into a bowl<br />
Add:<br />
-half an onion diced<br />
-one diced red bell pepper <br />
-juice of one lime<br />
-fresh cilantro <br />
-Cayenne pepper (Optional but I would add a little to give a little more spice) <br />
<br />
Mix well and enjoy. It really is delicious!Tabithahttp://www.blogger.com/profile/17598049335744542142noreply@blogger.com0tag:blogger.com,1999:blog-2468844482918350605.post-4135342760895761032014-08-06T17:42:00.002-08:002014-08-06T17:42:46.981-08:00Pagoda's Honey Walnut Shrimp(or Chicken)Well, I must say it is about time I started blogging yummy recipes again. We have made a giant move from Galena Alaska to Lake Mattamuskeet, North Carolina. Our house is some what set up and I have my computer back up and running. We are out in the country and loving it, so I figure it is a good thing to start off our new adventure with a BANG! And man is this recipe a bang!!! If you have ever been to Pagoda's in North Pole, Alaska you will know what this is! This is the appetizer EVERYONE orders! I even order it for my main meal. It is AMAZINGLY DELICIOUS! If the capitalization does not give you a hint this stuff is awesome! Unless you are allergic to shrimp, like Keith, then I would suggest you NOT eat this.... BUT WAIT! I made this recipe with chicken and it was just as amazing as the shrimp! And what is even more awesome is the simpleness to this recipe. So I will not keep you from the deliciousness anymore and will get right to the recipe<br />
<br />
<u>Honey Walnut Shrimp(or Chicken</u>)<br />
1 cup oil<br />
1/2 cup water <br />
1/2 cup sugar<br />
1/2 cup walnut halves<br />
3 TBSP Mayonaise<br />
1 1/2 tsp honey<br />
1 1/2 tsp sweetened condensed milk<br />
1 pound medium shrimp peeled and deveined(or I used about 4 chicken breasts cut in 1 inch cubes)<br />
kosher salt<br />
fresh ground pepper<br />
1 large egg beaten<br />
1/2 - 1 cup corn starch<br />
<br />
Heat 1/2 cup water in a small sauce pan over medium heat. Bring to a boil. Add sugar and stir constantly, until golden and thickened. Add Walnuts and sir to combine. Transfer to parchment paper lined plate. Let cool and break apart.<br />
<br />
Heat oil in large skillet over medium high heat. <br />
<br />
In a small bowl, whisk together mayonnaise, honey and condensed milk. set aside<br />
<br />
Season shrimp with salt and pepper to taste<br />
<br />Working one at a time dip shrimp in egg, then dredge in the cornstarch, pressing to coat.<br />
Working in batches, add shrimp to the skillet 8-10 at a time. Fry until golden brown and crispy. About 2 mintues on each side. Transfer to paper towel lined plate.<br />
<br />
In a Large bowl combine Shrimp and honey mixture, Serve immediately topped with walnuts. And if you want to be just like Pagodas add some fresh steamed broccoli to the plate. I like to eat this with rice as well.<br />
<br />
Being in North Carolina, Pagoda's is a LONG ways away but thankfully I can make this dish and enjoy some of their delicious food! <br />
<br />Tabithahttp://www.blogger.com/profile/17598049335744542142noreply@blogger.com0tag:blogger.com,1999:blog-2468844482918350605.post-73507983505353515862014-04-30T10:30:00.001-08:002014-04-30T10:30:44.023-08:00Pineapple Zucchini Sheet Cake with Cream Cheese Frosting<span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="name">I make a lot of cakes for birthdays and I have an amazing chocolate cake recipe that I usually use, mostly because it is firm enough to stack and create fun cakes with, but sometimes I get tired of chocolate cake for everything. I have not found a white cake that is anything but blaaaa, so I have been on the hunt for another kind of cake that is firm but still delicious in a different flavor than chocolate. I think I found it! This cake is amazing! Flavor and texture and healthiness. OK I am not sure on exactly how healthy this cake is but it makes me feel better eating it with all the vegetables and fruit in it. I used this for a baby shower cake that I stacked and decorated and it turned out great! I did a test run BEFORE the shower and had a few people tell me if they liked it or not. So I took their thoughts and applied them to my cakes and it worked. My husband was even bummed that he was not invited to the baby shower. It tasted great and so this cake recipe is going into my recipe book of Favorites. </span></span><h1 itemprop="name">
<u><span style="font-size: small;"><span style="font-weight: normal;">Pineapple Zucchini Sheet Cake with Cream Cheese Frosting</span></span></u></h1>
<ul class="ingredients" id="ingredients-3799">
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="name">FOR THE CAKE:</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 cup</span> <span itemprop="name">All-purpose Flour</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">½ cups</span> <span itemprop="name">Whole Wheat Pastry Flour (I used White Flour)</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1-¼ cup</span> <span itemprop="name">Granulated Sugar</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">½ cups</span> <span itemprop="name">Sweetened, Flaked Coconut</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">2 teaspoons</span> <span itemprop="name">Baking Soda</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 teaspoon</span> <span itemprop="name">Salt</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">2 teaspoons</span> <span itemprop="name">Ground Cinnamon</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">¼ teaspoons</span> <span itemprop="name">Freshly Grated Nutmeg, Or More To To Taste (optional)</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 pinch</span> <span itemprop="name">Ginger (optional)</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">3 Tablespoons</span> <span itemprop="name">Canola Oil</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">2 whole</span> <span itemprop="name">Large Eggs</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 teaspoon</span> <span itemprop="name">Vanilla</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">2 cups</span> <span itemprop="name">Grated (unpeeled) Zucchini (Or you can use shredded Carrots instead or you can use 1 cup zucchini and 1 cup carrots) </span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 can</span> <span itemprop="name">(20 Oz. Size) Crushed Pineapple In Juice, Drained (Reserve Juice In Case You Need It For The Cake Batter Or The Frosting)</span></span></li>
</ul>
<span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="name"> </span></span>Preheat oven to 350°F.<span itemprop="instructions">
</span><br />
<br />
To prepare cake, lightly spoon flour into dry measuring cups; level
with a knife.<br />
Combine flours, sugar, coconut, baking soda, salt, and
spices in a large bowl; stir well with a whisk. <br />
Combine oil, eggs, and vanilla; stir well. Stir egg mixture, grated
zucchini, and pineapple into the flour mixture. Batter will be stiff and
dry but keep folding it and it will all come together. If it still
seems too dry, just add a little splash of the pineapple juice.<br />
Spoon batter into a 13 x 9-inch baking pan coated with cooking spray.
Bake at 350°F for about 33–35 minutes or until a wooden pick inserted
in the center comes out with moist crumbs and cake is pulling away from
sides of pan. Cool completely on a wire rack.<br />
<br />
Notes : If your zucchini are huge, scrape the seeds out of the center
before you shred it so it’s not too watery. Also, I spread it all out
on layers of paper towel to drain it and dry it off a bit. I squeezed most of the juice out of mine by hand. Then I
measure out 2 cups. Nuts can
also be added to the cake batter if desired. <br />
<br />
<ul class="ingredients" id="ingredients-3799">
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="name">FOR THE FROSTING:</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">2 Tablespoons</span> <span itemprop="name">Butter, Softened</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 package</span> <span itemprop="name">(8 Oz. Size) Low-fat Cream Cheese, Softened (You Can Use Full-fat Cream Cheese)</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">2 cups</span> <span itemprop="name">Powdered Sugar, More Or Less As Needed</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">2 teaspoons</span> <span itemprop="name">Vanilla Extract</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="name">Splash Of Milk Or Pineapple Juice, If Necessary</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="name">Chopped Walnuts Or Pecans (optional)</span></span></li>
</ul>
<span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="name"> </span></span><span itemprop="instructions">To prepare frosting, combine butter and cream cheese in a large bowl.
Beat with a mixer at medium speed until smooth. Beat in powdered sugar
and vanilla just until smooth. Add a splash of milk or pineapple juice
if necessary. Spread frosting over top of cake. You can garnish with
chopped pecans or walnuts, if desired. </span><span itemprop="instructions"></span>This recipe makes a very
generous amount of frosting. <br />
<br />
<br /><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="name"> </span></span>Tabithahttp://www.blogger.com/profile/17598049335744542142noreply@blogger.com0tag:blogger.com,1999:blog-2468844482918350605.post-59091548502573704032014-04-29T10:32:00.001-08:002014-04-29T10:32:20.139-08:00Texas Road House RollsOK It has been a few years since I have been to Texas Road House, but I still know the reason why many of us go there.... for the rolls. They are hot, fluffy, melt in you mouth with a hint of honey, when you take a bite Last night for dinner we had over a group of Texas guys that are here helping rebuild a house that was destroyed last year in the flood. We had my Pecan Crusted Salmon, Keith made some Puerto Rican rice with beans, and I tried these rolls. I was afraid I messed up the recipe at first but they turned out GREAT and everyone loved them! My only addition to the recipe would be instead of just spreading butter on top make a mixture of honey butter and you have a roll pretty close to the famous Texas Road House ones! I will be making these again! Oh and you want to make sure these have time to rise. I was a bit rushed last night and didn't give them the full time to rise. If I would have I think they would have been even MORE fluffy and delicious. I also halved the recipe because my mixer can not handle 9 cups of flour with out struggling. <br />
<br />
<u>Texas Road House Rolls (48 rolls)</u><br />
4 1/2 tsp yeast<br />
2 1/2 cup warm milk<br />
1/2 cup honey<br />
6 TBSP butter melted<br />
2 eggs<br />
1 TBSP Kosher salt<br />
8-9 cups flour<br />
<br />
Dissolve yeast in milk. Add honey and disslove, then let it sit about 10 minutes till frothy.<br />
Add butter, eggs and 4 cup flour. Mix till smooth. Add more flour to gather the dough together. Add salt and knead 7-9 minutes. (I used my mixer) Place in a greased bowl and cover. Let rise for about an hour till doubled. Spray cookie sheet with Pam. Turn dough out on to floured surface. Roll into a rectangle. About 1 inch thick. Cut in 48 pieces. Place on cookie sheet. Let rise till doubled about another hour. Preheat oven 350 degrees. Bake 12-15 minutes. When you take them out of the oven, spread butter on top. I suggest you make a butter honey mixture and top it. It would be delicious! <br />
<br />Tabithahttp://www.blogger.com/profile/17598049335744542142noreply@blogger.com0tag:blogger.com,1999:blog-2468844482918350605.post-9844969880372887662014-04-17T19:41:00.001-08:002014-04-17T19:41:31.767-08:00Chick-fil-a Carrot SaladI ABSOLUTELY HATE CARROTS! I will avoid them like the plague! I don't like them cooked or fresh! (Besides carrot cake which breaks the rules because it is cake)But besides in Cake I HATE CARROTS! Growing up I actually believed I was allergic to carrots and often wondered why God would make such a discussing vegetable! But let me tell you a short story. My friend Shell made this salad one time and brought it to dinner one night. I cringed when she put it down on my counter.... carrots! I HATE carrots! But not wanting to be rude I took a microscopic bit of this carrot salad she brought. Taking a bite and thinking I would need to swallow it with a giant gulp of water, I was not prepare for the deliciousness of this salad! I got up and actually got seconds..... And thirds..... And actually I wanted to lick the bowl! This is NOT normal carrot salad. It must be magic because if you can make me want seconds of anything with that disgusting orange vegetable, it must be magic! Did I mention I hate carrots? Anyways, this recipe is amazing! I even did something I have never done before, I asked my husband to bring me a bag of carrots.... Yes I did! And then I made this salad. And then my boys and I ate the bowl of it! It tastes NOTHING like carrots! And if my dad was right about carrots being good for my eyes, then I have no problem eating my share of carrots in this salad. My eyes will be great! So contrary to my former belief that carrots would make my mouth shrivel up and die, I will admit that this and only this salad is the ONLY way I will eat carrots! Try it, you won't believe the yumminess of it. It might even change your whole life!!<br />
<br />
<u>Chick-fil-a Carrot Raisin Salad </u><br />
4 cups shredded carrots(make sure it is small shreds)<br />
1 (20oz) can crushed pineapple<br />
3/4 cup mayonnaise<br />
1 TBSP lemon juice<br />
1/2 cup raisins<br />
Mix all together. ENJOY!Tabithahttp://www.blogger.com/profile/17598049335744542142noreply@blogger.com0tag:blogger.com,1999:blog-2468844482918350605.post-21579136304069344762014-04-16T00:33:00.001-08:002014-04-16T00:33:59.209-08:00Slow Cooker Cream Cheese Chicken ChiliWell today I tried a new recipe today and it was one of those iffy ones that I didn't really know how it would turn out. Well if an empty crockpot is any indication of how my family liked this, then I am adding this to the book of favorites! I was looking through recipes and saw this one that you put frozen chicken in for 6 hours. If you are like me, I always forget to get the frozen meat out the night before, so when I saw this was a from frozen to cooked, I'm going to try it. It turned out AWESOME!<br />
<br />
Slow Cooker Cream Cheese Chicken Chili<br />
<br />
2 chicken breast still frozen<br />
1 can rotel tomatoes<br />
1 can diced tomatoes(do not drain)<br />
1 can corn(do not drain)<br />
1can black beans(I used half because my boys don't like them much)<br />
1 package ranch dressing powder<br />
1TBSP cumin<br />
1tsp chili powder<br />
1 tsp onion powder<br />
1pk(8on) cream cheese<br />
Put chicken crock pot. Top with all ingredients except cream cheese. Mix well. Top with cream cheese. Cook on low 6-8 hours stirring during cooking. Shred chicken when done and add back to chili. Serve with rice or tortilla chips or taco shells. Serves 4Tabithahttp://www.blogger.com/profile/17598049335744542142noreply@blogger.com0tag:blogger.com,1999:blog-2468844482918350605.post-49942326237904718092014-04-03T12:26:00.001-08:002014-04-03T12:27:13.640-08:00Nutella CupcakesHere is a fun and yummy recipe. I mean cupcakes and Nutella, how can you go wrong? Plus you don't need to icing these, unless you really want to. I love Nutella and this is one great way to enjoy it!<br />
<u><br /></u><br />
<u>Nutella Cupcakes</u><br />
1/4 cup butter at room temperature.<br />
1/4 cup canola or vegetable oil<br />
3/4 cup sugar<br />
3 large eggs<br />
1 tsp vanilla<br />
1 3/4 cup flour<br />
2 tsp Baking Powder<br />
1/4 tsp salt<br />
1/2 cup Nutella at room temp.<br />
<br />
Preheat oven to 325 degrees<br />
<br />
In a bowl beat butter, oil, and sugar with mixer till light and fluffy. Add eggs and vanilla. Beat till smooth.<br />
<br />
In a separate bowl stir together flour, baking powder and salt. Add to
butter mixture and beat on low till all combined. Batter will be thick.
It needs to be so you can swirl the nutella.<br />
<br />
Divide Batter in 12 paper lined muffin cups. Drop a spoonful of Nutella
on top and swirl through batter with a Knife or bamboo skewer. Bake
25-30 minutes. Let them cool.... then hide them because they will be
gone soon!=)
Tabithahttp://www.blogger.com/profile/17598049335744542142noreply@blogger.com0tag:blogger.com,1999:blog-2468844482918350605.post-27827793766702020112014-04-01T12:06:00.001-08:002014-04-01T12:06:44.527-08:00Slow Cooker Rotisserie ChickenI love rotisserie chicken! I love all the flavors, the crunchy skin and I love Stores that have them HOT and ready to go so you don't have to think of something for dinner. But living in the bush there are no stores that have them hot and ready to go and I don't have one of those cool Rotisserie Ovens either. But I found this recipe that says it is JUST like Rotisserie chicken except you cook it in the Crock Pot. So I saved it and save it and saved it. I never tried it. Mostly because Whole chickens are a little hard to come by here. Yes I could use grouse(a small bird) or Ptarmigan (another small bird) but since this winter we have not found many, this was not really an option. But thankfully the last time we were in town shopping, we bought a few whole chickens and brought them out. I kind of forgot we had them till I was re-arranging my freezer. So I pulled one out and planned to try this recipe. Keith was a little skeptical of my seasoning ability. He is usually the one who seasons any meat we are eating. He is also one of those people that don't need a recipe and everything they cook turns out yummy. Unlike me, who has to follow a recipe till I know it well enough to branch out on my own. So despite his weird look that I was going to season it, he let me. Then I prayed that I would not mess this up and that it would taste GREAT. If not my life as a seasoner would be finished! I know that is a lot of pressure on ones shoulders....hehehe. I just hoped my chicken would taste great and I would not have to admit that I can't season meat. But thankfully this recipe worked great! The chicken literally fell off the bone. It was actually really hard to get it out of the crock pot with out it falling to pieces. Though the skin was not crunchy when I took it out, I put it under the broiler to give it a nice crisp.<br />
<br />
I am so glad this chicken turned out so yummy and my kids gobbled it up. Plus I set it up in the morning and had a long day at our local Spring Carnival with snow shoe races, ski races and dog sled races. And yes, to us in Galena, that is considered Spring... anyways. After a long day, it was wonderful to come home to a cooked meat and all I had to do was make up the sides. So if you don't have one of those cool rotisserie cookers, you can make a delicious chicken in your Crock Pot! Try it! Easy and delicious! It is wonderful!<br />
<br />
<u>Slow Cooker Rotisserie Chicken</u> <br />
1 whole chicken<br />
2 TBSP paprika<br />
1/2 tsp cayenne pepper<br />
1 1/2 tsp onion powder<br />
2 TBSP garlic powder<br />
1 tsp salt<br />
1/2 tsp black pepper<br />
<br />
Mix all spices in a small bowl. Add water by the teaspoonful to spices mix till there is a paste. Rub paste all over the chicken. Inside and out. I even did what my husband does and cut a few small slits into the breasts and rubbed spices in that too. That gives more flavor to each bite. Coat chicken well with paste. Spray your slow cooker with cooking spray and place chicken in pot, breast side up. Cover and cook 6-7 hours on low or 3-4 hours on high. Tabithahttp://www.blogger.com/profile/17598049335744542142noreply@blogger.com0tag:blogger.com,1999:blog-2468844482918350605.post-10100517439010456112014-03-26T18:47:00.000-08:002014-03-26T18:54:06.012-08:00Chicken Enchilada SoupI love this soup! It has so many yummy flavors all incorporated into it!It is really delicious!<br />
<br />
<u>Chicken Enchilada Soup</u><br />
3 cups chicken stock<br />
2 skinless chicken breast<br />
2 tsp cumin<br />
2 tsp ancho chilli powder( I don't have this so I used just plain Chili powder)<br />
1/2 tsp cayenne pepper<br />
1 (28 oz) can diced tomatoes( You can use fresh tomatoes too.probably about 2 cups)<br />
4-6 jalapeno peppers minced(I don't have fresh ones so I used canned green chillies)<br />
1 green bell pepper, diced<br />
1 large onion, diced<br />
4 cloves garlic, minced<br />
1 (15 oz) can black beans, rinsed and drained (You can use homemade beans too, about 1 cup)<br />
2 cups frozen, canned or fresh corn<br />
1/2 cup tomato paste<br />
8 oz cotija cheese, crumbled(you can use Queso Blanco or just use more Pepper Jack)<br />
8 oz Pepper Jack Cheese<br />
1 cup cilantro chopped<br />
Tortilla Chips<br />
<br />
In a large stock pot, add chicken stock and heat over medium heat. Add Chicken breast, cumin, chili powder and cayenne pepper. Simmer about 20-25 minutes till chicken is cooked through. Remove chicken and set aside. Add tomatoes, jalapenos, bell pepper, onion, and garlic to pot. Simmer about 30 minutes, covered until tomatoes have begun to break down. Add black beans, corn tomatoe paste and stir to incorporate. Add cotija cheese and half of Pepper Jack. Stir to melt. Chop chicken and return chicken to pot and cook about 20 more minutes till desired consistency. Serve with corn tortilla chips, sprinkle with cilantro and pepper jack cheese. <br />
<br />Tabithahttp://www.blogger.com/profile/17598049335744542142noreply@blogger.com0tag:blogger.com,1999:blog-2468844482918350605.post-4698374282193905052014-03-25T19:44:00.001-08:002014-03-25T19:44:17.374-08:00Pancake MixI love pancakes! We like to make them for dinner when I have not really planned dinner in advance. They are quick and easy and who doesn't like a nice stack of pancakes with syrup? You could always use Bisquick to make pancakes but I like to make a pancake mix up from scratch. It is really simple. You mix up the dry ingredients and then when that is mixed you can take out what you need from the mix and make pancakes. Here is the pancake mix that makes some nice fluffy pancakes.<br />
<br />
<u>Pancake Mix</u><br />
Mix together:<br />
12 cups flour<br />
2 TBSP salt<br />
3/4 cup baking powder<br />
3/4 cup sugar<br />
4 cups powdered milk<br />
<br />
Combine well. Store in a airtight container.<br />
<br />
To make <u>Pancakes</u>:<br />
1 1/2 cup pancake mix<br />
2 TBSP melted margerine<br />
1 cup water<br />
1 egg<br />
Combine all ingredients and beat till smooth. Cook on hot griddle.<br />
<br />
*After evacuating to Puerto Rico for the summer after our major flood here in Galena, I learned to make pancakes like my mother in law did. They are delicious!! You add a little vanilla and some cinnamon to you mix. Cook and top with some blueberries syrup and whipped cream.... May not be really healthy but it is REALLY DELICIOUS!!!Tabithahttp://www.blogger.com/profile/17598049335744542142noreply@blogger.com0tag:blogger.com,1999:blog-2468844482918350605.post-67386854319274681422014-03-14T15:07:00.000-08:002014-03-14T15:07:51.270-08:00Blueberry PieHappy Pi Day!!!! 3.14 deserves to have it's own holiday.... at least in my house it does! So when March 14th comes around on the calender our family gets to eat pie in honor of that weird never ending number. I mean do we really need any excuse to eat pie? Nope. I am NOT an expert on baking pies. I wish it was an easy thing to make pie crust, but they are a bit tricky. I have already blogged the amazing Tomato Pie which my family LOVES. You can find the recipe in the Main meals category. But today we are having Blueberry Pie. The first thing you need is a pie crust. Here is a recipe for my favorite pie crust recipe. <br />
<br />
<u>Pie Crust</u><br />
1 1/2 cup Crisco<br />
3 cups flour<br />1 egg<br />
5 TBSP cold water<br />
1 TBSP vinegar<br />
1 tsp salt<br />
<br />
Mix Flour and salt. Cut in Crisco till crumbly like corn meal. Beat egg
and add to flour mix, Add water and vinegar. Stir till all incorporated.
Separate in to 3 parts.(<i> You can put the ones you don't need in a zip lock and roll slightly and freeze them for when you need them.) </i>Let
the dough chill 15 minutes before you use it. It will make it easier to
handle. Flour a surface and roll out to use for a pie.<br />
<br />
For the Pie<br />
<br />
<u>Blueberry Pie </u><br />
1 cup sugar<br />
1/4 cup corn starch<br />
1/4 tsp cinnamon <br />
1 tsp vanilla<br />
1 TBSP water<br />
4 cups blueberry<br />
Mix sugar, corn starch, and cinnamon. Add the Vanilla and water. It is a bit clumpy but I mixed it really good. Mix in the blueberries. Put in pie crust. Make a lattice or top crust for top. Brush with a little water and sprinkle with sugar. Bake at 375 degrees for 40-50 minutes. Tabithahttp://www.blogger.com/profile/17598049335744542142noreply@blogger.com0tag:blogger.com,1999:blog-2468844482918350605.post-51105201658412627072014-03-13T17:02:00.000-08:002014-03-13T17:02:11.939-08:00Spicy Cheeseburger SoupThis is a delicious soup that is a good crowd pleaser. It is rather easy and is a pretty quick recipe to make. You can adjust the spice level to your liking. I actually don't make it spicy just so my boys will eat it.<br />
<br />
<u>Spicy Cheeseburger Soup</u><br />
1 1/2 cup water<br />
2 cups peeled and chopped potatoes<br />
1 small onion chopped<br />
1/4 cup chopped green pepper<br />
1 jalapeno seeded and chopped<br />
1 garlic clove, minced<br />
1 TBSP Beef Bouillon powder<br />
1/2 tsp salt<br />
1 lb ground beef, cooked<br />
2 1/2 cup milk (divided)<br />
3 TBSP flour<br />
8 oz velvetta(you can use cheddar cheese too)<br />
1/4 -1 tsp cayenne pepper(to your taste)<br />
1/2 lb bacon cooked and chopped<br />
<br />
In a sauce pan combine water, potatoes, onion, green pepper, jalapeno, garlic, Beef bouillon, salt. Bring to a boil. Reduce heat, cover and simmer 15-20 minutes till potatoes are tender. Stir in beef and 2 cup milk. Heat thoroughly. Combine flour and remaining milk in a small bowl till smooth. Add the flour mixture to the soup. Bring to a boil, cook and stir about 2 minutes till it starts to thicken. Reduce heat and add cheese and cayenne. Stir till cheese is melted and soup is heated thoroughly. Serve and top with bacon. This serves about 6-8 people. Tabithahttp://www.blogger.com/profile/17598049335744542142noreply@blogger.com0tag:blogger.com,1999:blog-2468844482918350605.post-50082514280179216182014-03-12T21:42:00.003-08:002014-03-12T21:43:57.163-08:00Cranberry/ Blueberry Nut BarsI made these the other night for the first time. They were super easy to make and quite delicious. However they were NOT the type of bar I was thinking they would be. They were more like a cake. A delicious cake! I think if I want more of a bar, then I would pour it into a bigger pan to make it more thin, but if you like a berry kind of a coffee cake this is a good one. I used Blueberries instead of the cranberries that the recipe called for and it was so yummy. It would be a good for a breakfast or a dessert. For a dessert it would be good with some Cool Whip.<br />
<br />
<u>Cranberry Nut Bars</u><br />
2 eggs<br />
1 cup sugar<br />
1 cup flour<br />
1/2 cup melted butter<br />
1 cup frozen or fresh cranberries<br />
1/2 cup pecans<br />
<br />
Grease a 8 in pan. Beat eggs in mixture bowl till thick. Gradually add sugar beat till blended. Stir in flour and melted butter. Blend. Add in Cranberries and nuts. Hand mix softly to avoid smashing the berries. Spread in pan. Bake 40-45 minutes till golden brown. Cool and cut into bars.Tabithahttp://www.blogger.com/profile/17598049335744542142noreply@blogger.com0