Wednesday, May 31, 2017

Banana Bread

From Cyndi:  This is the recipe I made last night. I've used it for years and I do like it.

Banana Bread

1 3/4 cups flour
3/4 tsp baking soda
1 1/4 tsp cream of tartar
1/2 tsp salt
1/3 cup shortening
2/3 cup sugar
2 eggs
1 cup bananas, mashed
1/2 cup walnuts, chopped
---------------------
DOUBLE BATCH
3 1/2 cups flour
1 1/2 tsp baking soda
2 1/2 tsp cream of tartar
1 tsp salt
2/3 cup shortening
1 1/3 cup sugar
4 eggs
2 cups bananas, mashed
1 cup walnuts, chopped
---------------------
TRIPLE BATCH
5 1/4 cups flour
2 1/4 tsp baking soda
3 3/4 tsp cream of tartar
1 1/2 tsp salt
1 cup shortening
2 cups sugar
6 eggs
3 cups bananas, mashed
1 1/2 cups walnuts, chopped

Mix all together thoroughly. Pour into greased loaf pans (recipe makes one large loaf pan or 3 mini loaf pans). Bake at 350°, 50 to 60 minutes for large loaf pan, 40 to 45 minutes for mini loaf pans. Check to see if a toothpick in center comes out clean. Cool on rack, remove from pans and wrap well with plastic wrap.

Author Notes: A triple batch makes 8 mini loaves.

Or this one from her grandmother's 78 year old cookbook
No automatic alt text available.

Wednesday, April 19, 2017

Salsa Verde Chicken Tater Tot Casserole

Salsa Verde Chicken Tater Tot Casserole
MY NOTES:  We tried this tonight and it is lick the pan yummy!!!!  Keeping this one in the line-up for SURE!!!!  10 thumbs up!  

Serves 6-8

3 cups chopped cooked chicken
3 Tbsp butter
3 Tbsp flour
2 cups chicken broth
1 cup sour cream
1 (4-oz) can diced green chilies
1 tsp cumin
2 cups shredded pepper jack cheese
1 (32-oz) bag frozen tater tots

Preheat oven to 350 degrees. Lightly spray a 9x13-inch pan with cooking spray. Set aside.

In a small sauce pan over medium heat, melt butter. Whisk in flour and cook 1 minute. Add broth and whisk until smooth. Allow sauce to thicken. Remove from heat and stir in sour cream, chiles and cumin.

In a large bowl, combine chicken, tater tots, cheese and sauce. Stir until thoroughly combined. Pour into prepared pan.

Bake for 45 to 50 minutes.
Found at:  http://www.plainchicken.com/2017/03/salsa-verde-chicken-tater-tot-casserole.html

Tuesday, April 11, 2017

Pressure Cooker Coca Cola Pot Roast

Pressure Cooker Pot Roast

He did this on his YouTube channel and it looked amazing and simple.  Much better than many of the pot roasts end up on the videos.  Gotta Try this!!!!

Ingredients:

1 14.5 ounce can stewed tomatoes
1 cup cola
1 cup beef broth
1 packet dry spaghetti sauce mix
1 chopped onion
2 stalks of celery, chopped
1 1/2 teaspoons salt
1/2 teaspoon garlic powder
Black pepper
3 pounds chuck roast
2 tablespoons vegetable oil
Carrots and potatoes, cut up

Directions:

Season the outside of the roast on both sides with salt, pepper and garlic powder. Set your pressure cooker to brown and add oil. When hot, brown your chuck roast on both sides. Remove the roast and set the pressure cooker and add onions and celery to the pot. Saute, veg, but you don’t have to. Add the tomatoes with their juice, cola, broth, and spaghetti sauce mix. Stir well until mix is dissolved.

Add the roast to the pressure cooker. Set the pressure cooker to high for 30 minutes. RELEASE PRESSURE MANUALLY. Add the carrots and potatoes, set the pressure cooker to high for 15 more minutes. RELEASE THE PRESSURE MANUALLY.

https://www.youtube.com/watch?v=EO8nF7c0zLY

Found at: http://thebeardedhiker.com/

Monday, April 10, 2017

Taco Pasta Salad (Very Good)

Taco Pasta Salad
From me:  We tried this tonight and it was really good!  It's a keeper!

Ingredients
1 pound beef, cooked and drained
1 pound rotini, cooked and drained and rinsed with cold water
1 oz or 4 TBSPs taco seasoning  (I used my homemade taco seasoning)
1 green pepper, diced small
1 small yellow onion, diced small
1 pint grape tomatoes, sliced in half
2 cups shredded cheddar jack cheese
3 cups shredded iceburg lettuce
1 1/2 cups French dressing
9 3/4 oz bag Nacho Doritos, crushed

Instructions
Stir together the beef and the taco seasoning.
In a very large bowl, mix together the beef, noodles, green pepper, onion, tomatoes, lettuce, and cheese.
Mix in the French dressing until everything is well coated. 
Then stir in the chips. 
Enjoy right away.

Found at:  http://www.wineandglue.com/2017/04/taco-pasta-salad.html

Friday, April 7, 2017

Peanut Butter Brownie Bars

Peanut Butter Brownie Bars
I say:  I saved this because the peanut butter layer is cream cheese, peanut butter, powdered sugar and cool whip.  yeah...well, who can resist that?  Makes it lighter and fluffier.  Yummmm...


Prep Time
15 minutes, plus 1 hour refrigeration

Difficulty
easy

Servings
12 - 16



INGREDIENTS

1 box brownie mix
2 eggs
3 tablespoons water
1/2 cup vegetable oil
1 cup peanut butter chips
1 cup peanut butter
8 ounces cream cheese, softened
1 cup powdered sugar
8 ounces Cool Whip
1/2 cup chocolate chips

INSTRUCTIONS
1) Pre-heat oven to 350 degrees Fahrenheit.

2) In a large bowl, combine brownie mix, eggs, water and oil. Stir. Add peanut butter chips and fold into brownie batter. Pour into a greased baking pan. Bake for 20 minutes. Once cook, remove from oven and allow to cool completely.

3) To make the peanut butter frosting: in a bowl, combine peanut butter, cream cheese and powdered sugar. Mix until combined. Add in Cool Whip and fold until combined and smooth.

4) When brownies are completely cooled, frosting with peanut butter frosting. Top with chocolate chips.

5) Refrigerate for at least 1 hour. Garnish with chocolate sauce and powdered sugar if desired. Serve and enjoy!

Found at:  http://www.cookingpanda.com/content/get-recipe-peanut-butter-brownie-bars

Caramel Apple Dump Cake


CARAMEL APPLE DUMP CAKE


the original author says:  This caramel apple dump cake is a wonderfully sweet, moist and crumbly dessert that you will love to make and eat!














Caramel Apple Dump cake recipe with 4 ingredients!
Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hrs 5 mins

Servings: 8 servings
Ingredients

2 cans of apple pie filling you can also use cherry, blueberry, etc.
1 box of yellow cake mix
2 sticks of butter 1 cup, melted
1/2 cup caramel sauce like you would put on ice cream
1/2 tsp cinnamon optional
1/2 cup chopped pecans optional
Whipped cream for garnish optional

Instructions
In a greased 9x13 dish, mix apple pie filling and caramel sauce.
You may add in the 1/2 tsp cinnamon if desired.
Spread evenly in pan.
Pour dry cake mix directly on top of the pie filing and spread evenly.
Top with melted butter and pecans (optional).
Bake at 350 degrees for 45-50 minutes or until top is golden brown and apple filling is bubbly around the edges.
Serve with ice cream or whipped cream.
Store leftovers in the refrigerator.
Enjoy!

Found at:  http://centslessdeals.com/caramel-apple-dump-cake-recipe-4-ingredients/

Wednesday, April 5, 2017

Salted Caramel Chocolate Pretzel Bark

Salted Caramel Chocolate Pretzel Bark

Original author says:  Anyone who loves pretzels and chocolate will absolutely flip after they have tried a bit of this deliciousness!

It’s super easy to make and will be gone in no time! The best thing about ever making any kind of candy bark is you can add anything you want to it!

I wanted to keep it simple with pretzels cause let’s get real- it’s pretty much all you need for this one. But never be afraid to get creative!

Ingredients:
12 oz Semi-sweet chocolate chips, divided
8 oz Pretzels
11 oz bag Kraft Caramel Bits
Sea salt for sprinkling
Directions:
Line a large, rimmed baking sheet with parchment paper.
Melt the chocolate chips gently in the microwave until smooth. Spread the chocolate evenly over the parchment. Immediately add the pretzels over the top and gently press them into the chocolate.
Add caramel bits to a microwave safe bowl with 2 tablespoons water and melt according to package instructions (on high for 2 minutes). Stir well and drizzle the melted caramel over the top of all of the pretzels.
Sprinkle with sea salt.
Refrigerate until hardened.
Enjoy!
found at:  http://getinmybelly.com/salted-caramel-chocolate-pretzel-bark/

Leg of Lamb Rub

1 tsp garlic powder
1 tsp salt
1/2 tsp pepper
1 tsp sweet marjoram
1 tsp. thyme
1 Tbsp. salad oil

Make a paste of the ingredients and rub over lamb leg 2 hours before cooking.

I double the recipe.

From Sue Hodges Yates.

To cook (from Sue)
I do indirect heat. Put the lid on and come back in about 45 with another batch of charcoal to add and close the lid again until it's done. Well, medium rare to medium done. You don't want over cooked lamb. It keeps cooking for a bit after it's off the grill. The picture is pork butt and not lamb. I do turkeys the same way, minus the rub.






His mom still uses her 1950's G.E. rotisserie. It looks small here, but it's huge.

Tuesday, April 4, 2017

Amish Cinnamon Bread

Amish Cinnamon Bread
Quick Amish Cinnamon Bread is a quick bread recipe that is easy to make and turns out moist and delicious!!


Batter:
1 cup butter, softened
2 cups sugar
2 eggs
2 cups buttermilk or 2 cups milk plus 2 tablespoons vinegar or lemon juice
4 cups flour
2 teaspoons baking soda

Cinnamon/sugar mixture:
2/3 cups sugar
2 teaspoons cinnamon

How to make this recipe :

First to cream together butter, Two cups sugar, & also eggs. 
Then add milk, flour, & baking soda.

Second step : 
Put HALF of batter into greased loaf pans (1/4 in each pan). 

Step 3 : In a separate bowl, mix 2/3 c sugar & cinnamon. 
Sprinkle 3/4 cinnamon mixture on top of the HALF batter in each pan.

Step 4: Add remaining batter to pans; and sprinkle with last of cinnamon topping. 

Use a knife to swirl . 

Bake 350 F between 45 to 50 minutes. 
Let cool about 20 mins before removing from pan. 

Thursday, March 30, 2017

Dog Biscuit Treats

Dog Biscuit Treats

serves: 30-ish large dog treats

INGREDIENTS
Dog biscuits:
1 cup pumpkin
½ cup peanut butter
2 eggs
¼ cup oil*  (coconut oil, cooking oil etc)
2½ cups whole wheat flour
1 teaspoon baking soda
Glaze:
2 tablespoons bacon grease, melted (can use coconut oil if you don't have bacon grease)
¼ cup smooth peanut butter

INSTRUCTIONS
Preheat oven to 350 degrees.
Combine pumpkin, peanut butter, eggs, and oil in a bowl. Add in baking soda and whole wheat flour. Stir until a stiff dough forms. Knead dough or mix just until flour is incorporated.
Roll out dough with a rolling pin and use a cookie cutter to cut out dog bone shapes, or just bake into little circles like cookies. Bake for 15 minutes.
Whisk the bacon grease and peanut butter until very smooth. Drizzle over the treats and cool till glaze hardens (it does best in the fridge or freezer).

Friday, January 13, 2017

Basic Stevia Extract Recipe

Basic Stevia Extract Recipe

organic dried stevia leaf
vodka
glass pantry jar

Fill a clean glass jar 1/4 to 1/3 full with stevia leaf. Cover the herb with vodka and pour to the very top. Allow to steep for 24-48 hours, taking care not to let it extract any longer than that to avoid bitterness. Strain and bottle in amber glass with a dropper.

Vanilla Stevia Extract Recipe

Chop 1 organic vanilla bean and add to strained stevia extract. Allow to infuse for 2 to 6 weeks. Strain and bottle in amber glass with a dropper.

Orange Stevia Extract Recipe

Fill your jar 1/3 full with organic dried orange peel. Cover completely with strained stevia extract. Allow to infuse for 1 to 4 weeks, tasting along the way. Strain and bottle in amber glass with a dropper.
More flavors to try:

Lavender Flowers, Lemon Peel, Grapefruit Peel, Cacao Nibs, Cinnamon Sticks, Rose Petals, Peppermint Leaf, Classic Chai, Ginger Root

http://mountainroseblog.com/herbal-sweetener-homemade-stevia-extract/

Tuesday, January 10, 2017

Earache Remedy

Ear Ache Remedy 
July 1, 2010/in Remedies & Recipes /by John Gallagher 
Recently, my son woke up in pain in the middle of the night saying his ear was in pain. 
I immediately put together my favorite ear ache remedy for him. At this point I wasn’t sure if it was an ear ache or an ear infection. 
In either case, I would treat it the same way AND I didn’t want it to get any worse. 
All I know is that it was inflamed and he was in pain. I just wanted his pain to go away. The first day it was in the left ear. I applied the ear ache treatment. 
Then I applied the ear ache remedy to the other ear the next night when it moved to the right ear. 
The third day, it was gone. 
The ear ache remedy I used worked really well. 
Here’s my ear ache remedy: 

1. I went and got my garlic oil. 
     I made this by crushing a bulb of garlic and putting it in a small jar (4 ounces or even a baby food jar). I then filled that jar with olive oil to the top and let it sit. 
     If you have an emergency, you could use some in about an hour after you get it going. Other wise, let it sit a day or more. 

2. I warmed up the oil a little past room temperature. 

3. I got a dropper and applied 2-3 drops in the affected ear. I put a little cotton on his ear. You can plug it in or tape a cotton ball on the ear. 

4. I Made sure he was laying down for 15-20 minutes. I just put a movie on for him to watch. 

You can apply this up to 4 times throughout the day. 

Any left over oil should be refrigerated

Text from Ear Ache Remedy - LearningHerbs
Read More at http://learningherbs.com/remedies-recipes/ear-ache-remedy/
Copyright © 2017 LearningHerbs.

Monday, January 9, 2017

Black Bean Lasagna

Black Bean Lasagna

Recipe courtesy of Trisha Yearwood

Black Bean Lasagna
Total Time:
2 hr 55 min
Prep:
25 min
Inactive:
1 hr 15 min
Cook:
1 hr 15 min
Yield:12 servings
Level:Easy




Ingredients
Two 15-ounce cans black beans, rinsed and drained
8 ounces lasagna noodles
1 recipe Tofu Ricotta, recipe follows
One 28-ounce can fire-roasted diced tomatoes
One 12-ounce can tomato paste
1 tablespoon dried oregano leaves
2 teaspoons salt, plus more for pasta
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
1 small onion, finely chopped
Tofu Ricotta:
1/4 cup raw cashews, finely ground
14 ounces extra-firm tofu, drained and pressed
1/4 cup nutritional yeast
3 tablespoons olive oil
2 tablespoons finely chopped fresh basil, or 1 tablespoon dried basil
Salt and pepper

Directions

Preheat the oven to 375 degrees F.
In a large saucepan, combine the tomatoes and their juices, tomato paste, garlic powder, salt, pepper, oregano, onions and black beans. Bring to a boil over medium-high heat, and then reduce the heat and simmer, uncovered, for about 30 minutes.
Meanwhile, bring a large pot of salted water to a boil. Add the lasagna noodles and cook to al dente according to package directions. Drain the noodles well.
Spread 1 cup of the prepared sauce in a 9- by 13- by 2-inch baking pan. Make three layers each of noodles, sauce and Tofu Ricotta. End with the sauce and make sure the noodles are completely covered or they will dry out during baking. Bake for 45 minutes, uncovered. Allow the dish to stand for 15 minutes before cutting into squares and serving.
Tofu Ricotta:
Add the cashews to a food processor and grind them. Then crumble in the tofu, and add the yeast, olive oil and basil. Season with salt and pepper. Store in an airtight container in the fridge until ready to use. Keeps well for at least a week. Yield: about 2 1/2 cups.
Recipe courtesy of Trisha Yearwood

Found at: http://www.foodnetwork.com/recipes/trisha-yearwood/black-bean-lasagna-recipe.print.html?oc=linkback

*Notes From a reviewer: I mostly followed the recipe except for these changes: I subbed an 8 oz. can of tomato sauce for the tomato paste. I sauteed onion, bell pepper, and 3 large minced garlic cloves with some chopped fresh spinach until softened, then added the canned tomatoes, sauce, and beans. I also added a little more oregano, about 1 Tbl. dried basil, and 1 tsp. of minced, fresh rosemary along with 1/2 cup dry red wine, and 1/2 cup water to thin the sauce. I cheated and used a small amount of grated mozzarella after the tofu ricotta layers. I wanted that "ooze" that I expect in lasagna. I finished the with the sauce, some of the mozzarella, and a sprinkling of freshly grated Parmesan on top before baking. Personally, I HATE cashews, but I could not tell they were in the lasagna. The tofu ricotta was great, but I thinned it a bit to soften the dollops and didn't miss real ricotta at all. This is super for both omnivores and vegetarians alike. Low fat, high flavor. Try it, you won't be sorry!I mostly followed the recipe except for these changes: I subbed an 8 oz. can of tomato sauce for the tomato paste. I sauteed onion, bell pepper, and 3 large minced garlic cloves with some chopped fresh spinach until softened, then added the canned tomatoes, sauce, and beans. I also added a little more oregano, about 1 Tbl. dried basil, and 1 tsp. of minced, fresh rosemary along with 1/2 cup dry red wine, and 1/2 cup water to thin the sauce. I cheated and used a small amount of grated mozzarella after the tofu ricotta layers. I wanted that "ooze" that I expect in lasagna. I finished the with the sauce, some of the mozzarella, and a sprinkling of freshly grated Parmesan on top before baking. Personally, I HATE cashews, but I could not tell they were in the lasagna. The tofu ricotta was great, but I thinned it a bit to soften the dollops and didn't miss real ricotta at all. This is super for both omnivores and vegetarians alike. Low fat, high flavor. Try it, you won't be sorry!I mostly followed the recipe except for these changes: I subbed an 8 oz. can of tomato sauce for the tomato paste. I sauteed onion, bell pepper, and 3 large minced garlic cloves with some chopped fresh spinach until softened, then added the canned tomatoes, sauce, and beans. I also added a little more oregano, about 1 Tbl. dried basil, and 1 tsp. of minced, fresh rosemary along with 1/2 cup dry red wine, and 1/2 cup water to thin the sauce. I cheated and used a small amount of grated mozzarella after the tofu ricotta layers. I wanted that "ooze" that I expect in lasagna. I finished the with the sauce, some of the mozzarella, and a sprinkling of freshly grated Parmesan on top before baking. Personally, I HATE cashews, but I could not tell they were in the lasagna. The tofu ricotta was great, but I thinned it a bit to soften the dollops and didn't miss real ricotta at all. This is super for both omnivores and vegetarians alike. Low fat, high flavor. Try it, you won't be sorry!I mostly followed the recipe except for these changes: I subbed an 8 oz. can of tomato sauce for the tomato paste. I sauteed onion, bell pepper, and 3 large minced garlic cloves with some chopped fresh spinach until softened, then added the canned tomatoes, sauce, and beans. I also added a little more oregano, about 1 Tbl. dried basil, and 1 tsp. of minced, fresh rosemary along with 1/2 cup dry red wine, and 1/2 cup water to thin the sauce. I cheated and used a small amount of grated mozzarella after the tofu ricotta layers. I wanted that "ooze" that I expect in lasagna. I finished the with the sauce, some of the mozzarella, and a sprinkling of freshly grated Parmesan on top before baking. Personally, I HATE cashews, but I could not tell they were in the lasagna. The tofu ricotta was great, but I thinned it a bit to soften the dollops and didn't miss real ricotta at all. This is super for both omnivores and vegetarians alike. Low fat, high flavor. Try it, you won't be sorry!I mostly followed the recipe except for these changes: I subbed an 8 oz. can of tomato sauce for the tomato paste. I sauteed onion, bell pepper, and 3 large minced garlic cloves with some chopped fresh spinach until softened, then added the canned tomatoes, sauce, and beans. I also added a little more oregano, about 1 Tbl. dried basil, and 1 tsp. of minced, fresh rosemary along with 1/2 cup dry red wine, and 1/2 cup water to thin the sauce. I cheated and used a small amount of grated mozzarella after the tofu ricotta layers. I wanted that "ooze" that I expect in lasagna. I finished the with the sauce, some of the mozzarella, and a sprinkling of freshly grated Parmesan on top before baking. Personally, I HATE cashews, but I could not tell they were in the lasagna. The tofu ricotta was great, but I thinned it a bit to soften the dollops and didn't miss real ricotta at all. This is super for both omnivores and vegetarians alike. Low fat, high flavor. Try it, you won't be sorry!