Food Friday: Corn Dog Bites

While cleaning out my stash of recipes I found this corn dog batter recipe.  I had not ever tried it, so put it to the test.

I didn't want to fill the fryer with oil.  It seemed wasteful since I will probably only get a few uses out of it before having to dump the oil (before we move).  So I cut the hot dogs into fourths and dipped them into the batter (no sticks) = Corn Dog Bites.

 This was easy, quick and delicious - just like a bought corn dog.

Corn Dog Batter

2 eggs, beaten

1 C. corn meal

2 C. flour

2 C. milk

3/4 tsp. salt

2 tsp. baking powder

1/4 C. sugar

Mix all ingredients well. Skewer hot dogs or cut into fourths.  Dip hot dogs in batter.  Fry in oil in deep fryer until light brown.

Food Friday: Beef Stew

Beef Stew

2 pounds beef stew meet, cubed

1/2 - 1 C. flour (I usually add a little salt and pepper - in addition to what is listed below)

3 T. shortening

1 medium onion, chopped

4 carrots, sliced

1 C. fresh green beans (or 1 can if that is what is on hand)

1-2 clove garlic, minced

2 bay leaves

1 tsp. salt

1 tsp. sugar

1 tsp. lemon juice

1 tsp. Worcestershire sauce

1/2 tsp. black pepper

1/2 tsp. paprika

1/8 tsp. ground cloves

4 Cups water

In the photo above, I had also added 2 cubed sweet potatoes.  It was too sweet for my husband, but I really liked it.

Dredge meat in flour.  Melt shortening in a large skillet.  Add beef cubes to the skillet and saute until evenly browned.  Transfer to Crock-Pot Slow Cooker.  Add remaining ingredients. Stir. Cover and cook on LOW 10-12 hours or on HIGH 5-6 hours.  Remove and discard bay leaves.  Serve with bread.

Makes 8-10 servings.

Food Friday: Chicken and Vegetable Cream Soup

Another great recipe I received (and sampled) at the 12 Favorite Things Party.

Chicken and Vegetable Cream Soup

3 chicken breast

2/3 C.  celery, diced

2/3 C.  carrots, diced or shredded

1 C. cooked rice

1 T. onion flakes

1/4 C. butter

1 T. flour

2 1/2 T. cornstarch

1 can evaporated milk

6 cubes chicken bouillon

1-2 T. parsley flakes

1 T. salt

1/8 tsp. pepper

Directions:

Boil 3 chicken breast and reserve 2 quarts of water.

Bring the 2 quarts of water, carrots and celery to boil.

Add cooked rice and onion flakes.

Simmer 10-15 minutes.

In a separate pan:

Melt butter.

Add flour.

Add cornstarch.

Slowly add evaporated milk.

Pour white sauce into soup. 

Add:

Chicken bouillon

Parsley flakes

Chicken breasts, diced

Salt and Pepper

Cook until bouillons are dissolved.  Serve and Enjoy.

Recipe courtesy of Beverly Udall

Food Friday: Very Chocolate Pudding Cake

Very Chocolate Pudding Cake

(courtesy of Irene Dougherty)

1 Super Moist Butter Recipe Chocolate or Devil’s Food Cake Mix

1 - 3 oz. box Jello Instant Chocolate Pudding

½ C. oil

¼ C. water

4 eggs

1 C. sour cream

1 C. semi-sweet or milk chocolate chips (Nestles,                   Guittard or Girardelli)

1 can Chocolate Frosting

Preheat over to 350 degrees.

Grease large bundt pan (w/ Crisco).

In a large bowl mix: cake mix, pudding mix, oil, water, eggs and sour cream.  Beat on high for approx. 2 minutes, scraping sides of bowl until well blended.  Stir in, by hand, chocolate chips.  Batter will be thick.  Spoon carefully into bundt pan.  Even out batter until smooth and even. 

Bake on middle rack of oven for 46 minutes (do not over bake).  Remove from oven and let cake set in pan on wire rack for 10-15 minutes - then turn upside down on a cake plate.  When cake is cool, frost with Frosting OR  serve  with whipped cream.

 

Enjoy!

Pumkin Roll Recipe

Photo and recipe source.

 Ingredients:

• 3 eggs, separated
• 1 cup sugar, divided
• 2/3 cup canned pumpkin
• 3/4 cup all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon salt

Filling: 

• 1 package (8 ounces) cream cheese, softened
• 2 tablespoons butter, softened
• 1 cup confectioners' sugar
• 3/4 teaspoon pure vanilla extract
• Additional confectioners' sugar, optional

Directions:

• Line a 15-in. x 10-in. x 1-in. baking pan with parchment paper grease the paper REALLY WELL and set aside.  

I had a larger pan and it worked fine.  The batter is thick and can be spread to the cake size you want.  The original recipe says to use  wax paper.  I did the first time and 1/2 the cake stuck to it.  But I also didn't grease the wax paper as well as the parchment.  So probably the important part is to grease the paper REALLY WELL.   I used PAM.  

• In a large bowl, beat egg yolks on high speed until thick and lemon-colored. Gradually add 1/2 cup sugar and pumpkin, beating on high until sugar is almost dissolved.

• In a small bowl, beat egg whites until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form. Fold into egg yolk mixture. Combine the flour, baking soda, cinnamon and salt; gently fold into pumpkin mixture. Spread into prepared pan. 

• Bake at 375° for 12-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. 

• Turn cake onto a kitchen towel dusted with confectioners’ sugar. [I dusted the cake, and the towel only where needed]. Gently peel off parchment paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.

• In a small bowl, beat the cream cheese, butter, confectioners' sugar and vanilla until smooth. Unroll cake; spread filling evenly to within 1/2 in. of edges. Roll up again. Cover and freeze until firm. May be frozen for up to 3 months. Remove from the freezer 15 minutes before cutting. Dust with confectioners’ sugar if desired. Yield: 10 servings.

This turned out delicious.  My family was begging for more.

Easy Pumpkin Chocolate Chip Cookies

These cookies are simple and delicious.  I found this recipe on food.com, but the package sizes didn't match up to what I had.  I ended up making a double batch which worked out well because the cookies get eaten so quickly (plus we like to share with others).  So this is what I used (for a double batch) ~

29 oz. can pumpkin (NOT pumpkin pie filling)

2 boxes spice cake

24 oz. (or around that) of semi-sweet chocolate chip.

Directions:

Pre-heat oven to 350 degrees.

Mix together pumpkin and spice cake until well blended. Add chocolate 

chips to mix. 

Drop cookies on baking sheet. (The source says a greased baking sheet.  I use stoneware and didn't grease mine.  Turned out perfect).  I love to use my mini-scoop for dropping cookies: quick and easy.

Bake for 15-18 minutes.  (15 min. was plenty for my size cookies).

We enjoy eating this a little warm.

Enjoy!

Recipe source.

Food Friday: California Dip Meat Loak (aka: Potato Chip Meat Loaf)

This is a great freezer meal recipe.  And is very easy to make.

I got this from a freezer meal book that I borrowed from a friend.  Can't remember the name of the book though.  I'm not claiming this as my own recipe, just passing it along.

California Dip Meat Loaf

2 lbs. hamburger

1 envelope dry onion soup mix

2 eggs

3/4 Cup sour cream

1 1/2 Cups crushed potato chips (I use Ruffles)

1 large green dell pepper, chopped (optional)

Mix everything together using your hands until thoroughly combined.  It's mushy and theraputic.  :)

For the freezer: Place in a labeled quart freezer bag.  I also include the baking directions along with the name of what is in the bag.

To serve: Thaw (if necessary).  Place in a greased loaf pan or shape and put on a baking sheet.  Bake at 375 degrees Fahrenheit for 75 minutes.

Enjoy!

(no photo as of now - the ones I took didn't turn out well)

Food Friday: Green Chicken PeppeRoni

photo credit

This recipe began as a stuffed green pepper dish that a college roommate shared.  There were 5 of us living together and we each took a night of the week to cook for each other.  It worked out great!

We don't eat green chicken, that would probably make us sick, but the name Green Chicken PeppeRoni seemed to flow better than Chicken Green PeppeRoni.  The dish began has Rice-o-Roni stuffed in steamed green peppers with melted cheese (I think) on top.  Yum!  Well, then I got married and had a baby.  The peppers seemed to take too long to steam now that other persons were demanding my attention and time.  So I chopped the green peppers and cooked them with the rice-o-roni.  Then eventually the chicken was added, instead being cooked in a separate pan.  And it has become a ONE PAN RECIPE  :)  Now I even make the rice-o-roni part from scratch. So this is how it goes:

1/4 Cup onion, diced

6 Tablespoons butter

2 Cups long grain rice

1 Cup vermicelli (or 1/2 inch long pieces of capellini or angel hair noodles)

2-3 cloves garlic, minced

2 pinches tumeric (for coloring-you don't want to add too much or it will change the flavor of the dish)

6 Cups chicken broth OR 6 chicken bouillon cubes dissolved in 6 Cups warm water

2-3 Green Peppers, chopped

2 Chicken breast, chopped

1 Cup cheddar cheese, grated

In a large skillet saute onions in butter.  Add rice and vermicelli -> lightly brown.  Add garlic, broth, tumeric, chicken and green pepper.  Bring to boil.  Cover and simmer for 20 minutes or until rice is done.  Add cheese and let sit covered for a few minutes for cheese to melt.  Mix and serve.  Goes well with garlic bread.  Enjoy!

Sorry, this isn't a very appetizing photo.  It tastes a lot better than it looks here.

Food Friday: Home Made Lara Bars

Dates.  To look at them reminds me of cockroaches.  Sorry, but true.

Dates.  In my mind these are were a "grandma" food.  Now I want to cook with them more.  I never had (and don't even remember if I have ever tried one) before.  They have great nutritional value for such a little fruit.  This is what Camilla of Enlightened Cooking writes about dates:

Dates Nutrition Notes:
Dates are included in a majority of the LARA Bars, so I thought I’d mention a few facts about these wonderful fruits.

I love dates because I love brown sugar, and dates taste like brown sugar candy--hence they are a delicious and healthy way to curb my sweet tooth. One date has a mere 23 calories and is loaded with nutrition. Dates are an excellent source of carbohydrates (great for pre- or post-workout), contain no cholesterol, are high in fiber, and boast a wide range of nutrients, including calcium (32 mg per serving), Magnesium, Phosphorous, Potassium, Iron, Zinc, Copper, and Manganese.

Dates also contain vitamins A1, B1, B2, B3, B5, C and more than 20 different amino acids; they help in the digestion and assimilation of carbohydrates, and help to regulate blood sugar levels and fatty acids content in our bodies.

A friend shared the link to Enlightened Cooking's Lara Bars.  I am trying to eat healthier, which carries over to my family eating better.  I made the original recipe and then two variations of Camilla's Cookie Dough variations.  I rarely follow a recipe 100%.  I wish that I did more or at least write down what I do so I can repeat it if I like it.  I like the original better than my other 2 variations.  My husband liked the Cookie Dough variations better.  He is the chocoholic in the family.  So of course he would choose those.  And that is why I made the "Cookie Dough" variations, so that he would like them and want to eat them.  :)

Click here for the LARA Bar home made recipe.
Camilla has great photos and directions so no need to repeat it on this page.  :)

I am grateful for my friend sharing the Enlightened Cooking site.  I look forward to trying out other recipes from there as well.

Food Friday: Regular and Chocolate Buttercream Frosting

I have tried different buttercream recipes and this is The One for me that I tweaked a little from the original.  It has a delicious and smooth taste.

Buttercream Frosting: Makes 6 Cups
1 Cup Butter Flavor Crisco
1 Cup butter - BUTTER
1 - 2# bag powdered sugar
2 teaspoons vanilla extract (Use clear vanilla for a white colored frosting.  I didn't have any and didn't want to try and find it.  It is a special item and I would think that a baking store would have it.  And yes, I know white isn't a color).
5 Tablespoons milk


Mix until smooth.
Add extra powered sugar, if needed, To Thicken to decorate.  I didn't need to thicken for the frosting style above.  For the style in the photo I used a #12 tip.
Add milk, light corn syrup or water To Thin.


Chocolate Frosting:
Same as above Except:
1 Cup Baking Cocoa (I use Nestle's)
6 Cups Powdered Sugar

Morning Goodness: Green Smoothie!

My latest smoothie creation:

about 6oz. water

1 whole banana, peeled

1 whole orange, peeled

about 2 handfuls ice

handful of fresh spinach leaves

large pinch of bee pollen

Blend in my Blendtec (that I LOVE) on "smoothie" setting.

Wallah!  Breakfast.

Food Friday: Empanadas

This week we hosted dinner at our house for a set of youth missionaries.  It was part of a month long activity for the youth at church to get a feel for what it is like to be a missionary.  Our "location" was Argentina, where my husband served his mission.  At his request we had empanadas, ensalada rusa, bread, and juice (kind of like Tang).  It was a great evening.

This recipe is from "From Argentina With Love."  She shows a short video on the process of folding the edges of the empanadas too.

Mendoza-Style Empanadas

makes one dozen

1 pound ground beef

1 tablespoon butter

2 onion

1 1/2 tablespoons smoked paprika (I only had regular paprika, so used that)

2 teaspoons cumin

green olives, pitted and cut into slices, about 6

2 hard-boiled eggs, cut into rounds

salt and pepper to taste

crushed red pepper, to taste 

12 empanada rounds (tapas: can be found at your local Latino Market in the freezer section) 1 egg, beaten, for glazing 1 glass water, to seal edges Note: The meat can be made a day in advance. In a medium saucepan, heat the butter over medium-high heat. Put the onions, sliced finely in rounds, in a frying pan and salt them. Saute until they start to become translucent, then add in the beef. Cook the ground beef, chopping as it cooks with a flat spatula to maintain ground beef texture. Add salt and pepper to taste. Cook until the beef has cooked through, then taste for salt and pepper, and stir in the paprika, cumin, and crushed red pepper and mix well.

Pre-heat the oven to 400 degrees Fahrenheit. Put the tapas on a lightly floured work surface. With a tablespoon, put a little of the meat filling in the center of the dough round. Add a slice of the olive and a piece of the hard boiled egg.

For sealing, you'll need a small glass of water. Moisten the edge on the top half of the round with a little water on your finger. Fold the bottom half of the dough up until the edges meet and seal with your fingers by pressing down. The empanada should have a half-moon shape.

Use the palms of the hands to pack the filling firmly in the center. Next, fold the edges with the Repulgue: using your fingertip, fold one corner of the empanada over, pressing down firmly. Go to the edge again and repeat, pressing firmly each time. Go around the edge of the empanada and you'll get a spiral pattern. You can also use a fork-seal, instead.

Beat an egg in a cup and paint the top of each sealed empanada so that when they bake, they have a shiny, golden shell. Spread flour lightly over several cookie sheets, and place the finished empanadas on top. Put the empanadas in to bake for 12 to 15 minutes-they should be sizzling and very golden brown on top. Take out and eat very carefully while hot!

Food Friday: Happiness in Cupcakes

Okay, again with the non-recipe Food Friday post.

Little I's friend was over for playtime.  She missed his birthday party last Saturday because the invitation was in the mail and we failed to get our mail for a few days.  Oops!  Little B. is so cute and the 2 have a lot of fun together.  So this morning we thought we would celebrate his birthday a little more.  We played with punch balloons, the train set, grooved to party tunes, made cupcakes and decorated them.  Yum!  We did throw in some morning nutrition with raspberries and blueberries on top of the chocolate cupcakes of all sizes.   Party on!

Food Friday: Alaskan Salmon

Okay this isn't exactly a recipe, but I thought I would share what I have been enjoying for lunch lately.

The Alaskan Salmon Burgers are from Costco.  I started eating them again when Miss A broke her jaw and could start eating soft foods.  I add home dried rosemary and fresh squeezed lemon on top after it is baked.  Eat with a vegetable.  I usually like a green with it, but today's veg. was leftover smothered cauliflower.  I need to share that recipe some time.  It's a good one.

Food Friday: Pizza Sauce

PIZZA SAUCE

1 - 15 oz. can tomato sauce

1- 6 oz. can tomato paste

1 Tablespoon ground Oregano

1 teaspoon Paprika

about 3 cloves garlic, crushed

Mix together and there you have it.

I'm still on the hunt for a good deep pan pizza crust recipe.  If you have one, can you share it with me? Pretty Please!

Food Friday: Mom's Strawberry Jello

I hope you had a wonderful Thanksgiving!  You probably are enjoying left-overs today.  

This recipe is one my mom would always make for Thanksgiving and Christmas.  Now it is my family tradition to have for those holidays.   So you are getting a "family secret" recipe today.  Woohoo!  It may seem like a interesting combination of ingredients, but if you should try it.  It is ohh so good!

Mom's Strawberry Jello

1 - 6 oz. package strawberry jello

2 Cups boiling water

1 - 10 oz. package frozen strawberries

1 - 8 oz. can crushed pineapple, drained

2 bananas, diced

1 Cup sour cream (yes, that's right, sour cream)

Add jello to boiling water and stir until jello is dissolved.  Stir in frozen strawberries.  Add pineapple and banana. 

Pour half of the mixture into a square dish (8x8 or 9x9).  Place in the refrigerator to set.  About 1 hour.  (You can leave the remaining half in the pan until ready for use).

After first portion has set, smooth over it the sour cream.  I quickly put mine on this time.  But, you want it perfectly smooth, it just takes a little more effort.  Which makes for a nice presentation.

Then pour on remaining mixture.  Set until firm.

Enjoy!

Serves about 9

Food Friday: Belgium Waffles

This recipe comes from my brother, Dave.  He made these for everyone at the Lake House one year.

I was blessed to have this recipe during my 3rd pregnancy.  It was about all I could eat for breakfast.

2 Cup Krusteaz pancake mix

1 1/4 Cup Water

1/4 Cup Vegetable Oil

1 Egg

Whisk ingredients until well blended.  Cook on greased Belgium waffle maker.

Add your favorite toppings and Enjoy!

Food Friday: Potato & Broccoli Soup

Fall creates in me a need to make and eat soup.  It is a warm and cozy food.

The following recipe I created a couple of years ago.   A neighbor inspired a new Halloween supper tradition for us.  Soup bowls.  We have now done it for the past 4 years.  An easy, warm and filling food before the kids try and stuff themselves with treats.

Feel free to add or take away.  I usually do.  I like to ad lib with my recipes.  Sometimes I wish that I would write down how I made something because it turns out really well.  So this one I wrote down just as a reminder.  I need to try and write down more recipes that I throw together just in case they turn out to definitely be repeats.

Potato and Broccoli Soup

About 8 Medium Potatoes, peeled, 1/2" cubes

2 Cans chicken broth

1 Cup finely diced onion - sauteed in butter or olive oil

2 Cans cream of broccoli or celery

3/4 lb. Cured ham, 1/4" cubes

2 Cups broccoli, chopped

Salt and pepper to taste

White sauce, if needed to thicken (melted butter, flour, milk or water)

Boil potato cubes in chicken broth, add water if necessary to cover potatoes at least 1/2".  After potatoes are cooked add rest of ingredients. Cook on medium until hot. Serve in bread bowls or in a bowl with bread on the side.  Enjoy!

The soup wasn't "dressed up" for this photo shoot and so doesn't look the most appetizing.  But let me tell you: it's good.

Food Friday: Artisan Bread

I was taught this recipe by a good friend.  She then gave me this book and a pizza peel for my birthday.  Smiles!!!  I hadn't made it in a while because I had been using a different recipe (not from the book, but a different one that my friend had taught me).  When I discovered my mistake, I made the correct recipe.  The one given below.  Oh boy!  It is scrumptious! Yummm!  And ohhh, the sound of it!  (Watch Ratatouille if you don't know what I mean). I made another mistake by only making one loaf for supper.  My husband said that it was a good teaser but now wanted more.  Unfortunately it would take about an hour to raise and bake the bread.  My baby was crying and signing for more.  When she would spot some on the table, even if it was about the size of a crumb, she would baby beg for more.  

 So, give the recipe a try and you will not be disappointed!

Artisan Bread
3 Cups lukewarm water
1 1/2 Tablespoons yeast
1 1/2 Tablespoons kosher or other course salt
6 1/2 Cups of bread flour
Wheat flour or corn meal for pizza peel

Put water in mixer, add the yeast, salt and flour.  Mix until ingredients are combined, approx. 5 minutes. The mixture will be wet. Place dough in a large container or bowl and cover (not airtight). Let raise for 2 hours at room temperature. Place in refrigerator until ready to use (at least 3 hours).
This makes 4 one-pound loaves of bread.  Or you can divide dough into different portions for various sizes.

Take the dough from the fridge, shake a small amount of flour over the top of dough so it will cut easily with a serrated knife. Splitting the dough in thirds and then baking only one loaf a day is ideal. Cut off the amount you want to bake and remainder goes back in the fridge.  The dough gets better with age.  Although, use the covered, refrigerated dough within 14 days.

Place baking stone and drippings pan in oven while preheating to 450 degrees.

If making a baguette, you roll dough on a very lightly floured board. Then sprinkle wheat flour on a pizza peel, let the dough rise for 20 minutes.  Brush water on top of loaf or spray with Pam to add toppings.  When the oven is ready, place the dough on the baking stone that is in the oven and hot, it slides right off the pizza peel because of the wheat flour.  Then place 1 cup of water in the dripping
pan. Close the oven door quickly to trap the steam. Bake in a preheated 450 degree oven for 25 minutes.

If you are making an herb bread, add herbs in the water at the beginning or take the dough out of the fridge and spread as flat as possible with your hands, again on a lightly floured board. Add herbs, garlic, olives, whatever sounds good. Incorporate it into the dough. Form a boule or ball with the dough. Allow to raise for 40 minutes on a corn meal covered pizza peel.  Bake on a preheated stone at 450 degrees for 30 minutes with the cup of water in the pan below.

When the bread is done it should be hard on the outside but very chewy on the inside.Bon Appétit!

Recipe Source (it contains many wonderful recipes): Artisan Bread in 5 Minutes a Day

Their Blog: http://www.artisanbreadinfive.com/

Food Friday: Italian Meatballs and Marinara Sauce

Homemade Goodness!

Authentic Italian Meatballs

from recipezaar.com

Serves 10

1 lb ground beef

1 egg

1/4 cup milk

1/2 cup breadcrumbs

1/2 teaspoon salt

1 teaspoon oregano

1 tablespoon fresh parsley

1/2 teaspoon garlic powder

1/2 teaspoon fresh ground pepper

1/4 cup grated parmesan cheese

Mix all ingredients in a large bowl by hand.

Use your bare hands for best results.

Roll meatballs to about the size of a golf ball.

Drop raw meatballs into large pot of sauce.

Simmer for about 3 hours.*

*I usually don't think about making meatballs that far ahead and so I improvise.  I make them smaller and fry them until they are almost done and then put them in the sauce.  Or if I want them separate from the sauce, I fry them until cooked through.

I don't know why, but I haven't tried the sauce recipe yet.   It doesn't look difficult.  If it is as good as the meatballs, I'm sure it is great!  So next time I'm going to make it!  And then the meatballs will be cooked in the sauce like they're supposed to be and taste even yummier!

Marinara Sauce

from recipezaar.com

Serves 10

2 (28 ounce) cans tomato puree

1 (28 ounce) can peeled plum tomatoes

2 cloves garlic

1 small onion, diced

6 cloves

1 teaspoon basil

1 teaspoon kosher salt

1/4 teaspoon fresh ground pepper

2 tablespoons sugar

1/4 cup extra virgin olive oil

1/4 cup grated cheese

In a large pot, sauté onion and garlic in olive oil.

Empty plum tomatoes into large bowl and squash with your hands.

Add all ingredients (including any meatballs or sausage you want to add) to pot and simmer for 3 hours.