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Thursday, December 6, 2012

Fluffy Cinnamon Rolls (II)

2 CUPS BUTTERMILK (or 2 cups milk with 2 Tbls Lemon juice, sit for 5 minutes)

FILLING (mix together 1st 3 ingredients)
1 1/2  Cups packed brown sugar
2 Tbls. Cinnamon
1/2 Cups Pecans, chopped
1/2 cup Butter softened

Mix the buttermilk, vegetable oil and sugar in bowl, place in microwave for 2 minutes, remove and stir in dry yeast. Let this mixture sit for 5-10 minutes to let the yeast activate.

Add 4 (of the 4½ cups) of flour to the buttermilk mixture and stir well (no need to knead, just mix well). Dough at this stage will be extremely sticky. Cover dough with plastic wrap and let it sit in a warm place for an hour. In a small, separate bowl, mix the final ½ cup of flour, baking powder, baking soda and salt.

After the sticky dough has raised for an hour, tap in center, and add the final half cup flour mixture. Mix until well incorporated (I used a wood spoon) Turn batter (which will still be quite soft and sticky) out onto WELL-floured counter and roll/kneed the dough around a few times, coating the surface with flour so it is not so sticky. Roll dough out into a rectangle (about 24" by 13 "). Spread dough surface with softened butter (I do this by hand) then evenly spread on the filling ingredients (pat the nuts into the dough a little). Roll up keeping it as tight as you can. Pinch the seam shut tightly. Cut 24 slices and place into 2 greased 9x13 baking dishes. Cover with plastic wrap and let rise for 30 minutes. Bake in pre-heated 375F oven for about 20 minutes or until golden.  Drizzle with glaze while the rolls are still hot.

2 cups powdered sugar
2 teaspoon vanilla extract
½ teaspoon maple extract (I did not add this but will try next time)
2 Tbls. REAL Maple syrup
2-3 tablespoons milk

This recipe is adapted from a recipe off of

Tuesday, November 20, 2012

Baked Pork Chops

6 Pork chops
1 tsp. garlic powder
1 tsp. lawrys season salt
2 eggs, beaten
1/4 C. flour
2 C. Italian bread crumbs
4 Tbls. olive oil
1 can cream of mushroom soup
1/2 C. milk
1/3 C. cooking white wine

Preheat oven to 350*. Season meat with garlic and seasoning salt, beat eggs in a small bowl. Dredge meat in flour, dip in egg, then coat liberally with bread crumbs. heat oil in skillet over medium high heat. Fry pork chops 5 minutes on each side. Transfer to a 9*13 pain, cover with foil, bake for 1 hour. While baking, mix soup, milk and cooking wine. After the 1 hour, cover with soup mixture, replace foil and bake for 30 minute more.

Tuesday, October 9, 2012

Crockpot Pork Chops

4 Tbls Shortening
8 Pork chops
2 Beaten Eggs
1 C. flour
2 onions, sliced
1 large can cream of mushroom
3 C. milk

Melt shortening in skillet over med high heat.  Dip pork chops in egg, than dredge in flour, cook in skillet turning once to brown on both sides.  Place pork chops in crock pot and put onions on top.  Mix soup and milk and pour on top. Cover and cook on high for 4-5 hours, or low for 8-10 hours.

Wednesday, October 3, 2012

Healthy Carrott-Applesauce Muffins

  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1/4 teaspoon salt
  • 1 1/4 cups sugar
  • 2 cups carrots, shredded 
  • 1/2 cup pecans, chopped
  • 1 cup raisin, soaked 
  • 1 - 1 1/2 cup chocolate chips
  • 3 large eggs
  • 1 cup applesauce
  • 2 teaspoons vanilla
Preheat oven to 350°F. and spray 24 muffin cups.
Into a large bowl sift together flour, baking soda, cinnamon, salt and sugar. Shred enough carrots to measure 2 cups and chop pecans. Add shredded carrots, pecans, raisins and chocolate to flour mixture, toss.  Add eggs, applesauce, and vanilla.  stirring until batter is combined well.
Divide batter among muffin cups, and bake in middle of oven until puffed and a tester comes out clean, about 20 minutes. 
Muffins keep in an airtight container at room temperature 5 days.

Friday, August 24, 2012

Christmas Popcorn

2 packages popcorn, popped
3 Cups Rice Krispies
2 Cups honey roasted peanuts
24 oz.  vanilla almond bark
4 Tbls. peanut butter

Pop two packs of popcorn and put into a Turkey Roaster Size pan. Add rice Krispeis and peanuts. In a Microwave, mel  Almond Bark ( 30 second increments til melted) remove and add 3 tablespoons peanut butter. pour over popcorn and stir to cover the mixture. Line a cookie sheet with parchment paper and Layout popcorn to dry. Store in sealed container for freshness.

Ninja Pancakes

My daughter went to a sleepover with one of her buddies, and came home raving about the breakfast, I had to get it to try for my kids.  This is called Grandma Millie's Skinny Pancake recipe, it's a basic crepe, very good.
4 1/2 C milk
1 1/2 tsp sugar
1 1/2 tsp baking powder
3 C flour
1 1/2 tsp oil
6 eggs

Combine above ingredients in medium size bowl. MIx ingredients until it looks like a 'heavy cream soup' consistency. Place a little oil in a pan. Place a little batter in pan & turn so it spreads to the edges. Flip over. Pancake should have brown dots on each side. Eat with butter or margarine & sprinkle cinnamon/sugar, honey or maple syrup.

Wednesday, August 15, 2012

Ham and Cheese Crescent Snacks

1 8oz. can crescent rolls
2 Tbls. margarine
1 tsp. mustard
1 C. cooked cubed ham
1/3 c. chopped onion
1/3 C. green bell pepper
6 oz. cheddar cheese, grated

Heat oven to 350*, unroll dough and press into cookie sheet.  In a small bowl combine margarine, mustard, and spread over crust.  sprinkle ham, onion, pepper and cheese over top.  Bake at 375* for 18-25 minutes, cut into squares.

Friday, July 13, 2012

Shepherd's Pie

Image taken off of Google Images

2 lbs. Ground Beef
2 Cans corn or green beans
1 package turkey or brown gravy
4-5 cups mashed potatoes
1/2 c. onion, chopped
salt and pepper

Prepare potatoes, whip with butter and mil.  Brown meat and onion in skillet, and season with salt and pepper. Drain fat. Meanwhile praper gravy according to directions on pacake add to meat.  Place inthe bottom of a 13*9 pan, and layer with veggies, top with potatoes.  Sprinkle with paprika and bake at 350* for 30 minutes

Sunday, July 1, 2012

Championship Ribs

1st stage rub
1/2 c. dark brown sugar
1/2 c. paprika
1/3 c. garlic salt
2 Tbls. onion salt
2 Tbls chili powder
1 1/2 tsp. dried oregano
1 1/2 tsp. white pepper
1 tsp. cumin

2nd stage rub
1/2 c. apple juice (per slab)
1/2 c. grape juice (per slab)

3rd stage rub
3/4 c. first stage rub
1/4 c. brown sugar

Finishing glaze
1 1/2 c. BBQ sauce
1/2 c. honey

1. With bone side down, slide knife under the membrane of ribs and remove.
2. Preheat oven to 2508, make first stage rub, and generously apply to both sides of ribs. Place meat side on a broiler pan and bake for 2 hours 15 minutes.
3. Remove from oven, place ribs meat side down onto it's own double aluminum foil square, mix juices and our 1 cub liquid over each rib. Wrap tight and bake 1 hour.
4.Remove foil, apply medium coat of 3rd stage rub to mead side of ribs. Place uncovered in oven meat side up for 30 minutes.
5. Increase temp to 350*, brush on finishing glaze on both sides and cook for 10 more minutes.

Monday, June 25, 2012

Peanut Butter Brownies

Traditional Peanut Butter Truffle Brownies

1   box fudge brownie mix ,Water, vegetable oil and eggs called for on brownie mix box                                           
3/4 cup creamy peanut butter                                           
1/4 cup butter
2  cups powdered sugar                     
2  teaspoons milk
1  cup semisweet chocolate chips       
1/4  cup butter                                             
  • Heat oven to 350°F. Grease a 13x9-inch pan with cooking spray.  Make brownies as directed on box. Cool completely.
  •  In a bowl, beat filling ingredients with electric mixer on medium speed until smooth. Spread mixture evenly over brownie base.
  • In small microwavable bowl, microwave topping ingredients uncovered on High 30 to 60 seconds; stir until smooth. Cool 10 minutes; spread over filling. Refrigerate about 30 minutes or until set.   Store covered in refrigerator

Tuesday, June 19, 2012

Matt's Flour Tortillas

2 C. flour
1/4 C. shortening
1/2 tsp. salt
1/2 tsp. baking powder
3/4 C. warm water

blend flour, salt, powder, and shortening.  Add water a little at a time til it's all incorporated.  Form dough into a ball, and kneed on a floured surface until dough is smooth and elastic.  Divide into 12 small balls, cover, let rise 30 minutes. Roll each ball on floured surface to 7" diameter. Place on preheated griddle, cook til medium golden on both sides. Stack between towels to keep warm.

Tuesday, June 12, 2012

Green tomato salsa

1 1/2 lbs. Green tomatoes, chopped

1 large ripe red tomato

2 Jalapeno peppers; seed/mince

1 Garlic clove; finely chopped

1/4 c Cilantro leaves; chopped

1/4 c Parsley leaves; chopped

1/2 Red bell pepper; seeded-and coarsely chopped

3 tb Lime juice

1-1/2 ts Sugar

1/2 ts Salt

Instructions:Place the green tomatoes, jalapeno peppers, garlic, cilantro and parsley in a food processor or blender. Blend to a coarse puree.Add remaining ingredients and stir.

I have not tried this recipe yet, but I always have a lot of green tomatoes so it's on my list of things to try.  

Tuesday, May 22, 2012

Refrigerator Dinner Rolls

1 C. warm water
2 tsp. sugar
5 tsp. yeast
1/2 C. butter, melted
1/2 C. sugar
3 eggs
1 tsp. salt
4 - 4 1/2 C. flour

*Combine water, yeast and sugar in Bosch   Let rise 5 minutes.  Add butter, eggs, salt and flour.  Blend for 5 minutes.  cover and refrigerate 2 hours-4 days.
*Grease 15*10 pan, turn out dough onto floured surface. Divide in half. Cut into 24 equal pieces. Roll each into a ball, place into pan. Cover, let rise 2 hours or til doubled. Bake at 375* for 15-18 minutes. Brush with butter.

Monday, March 5, 2012

Spareribs with Zesty Honey Sauce

1 C. Chili Sauce
1/2-3/4 C. honey
1/4 C. minced onion
1 Tbls. Worcestershire sauce
1 tsp. Dijon mustard
3 Lbs. Pork spareribs

Combine ingredients in saucepan, cook and stir over medium heat til boiling. Reduce heat to low, simmer uncovered for 5 minutes. Preheat oven to 375*. Sprinkle ribs with salt and pepper. Place on rack, cover with foil, roast for 45 minutes. Uncover, brush with sauce, roast additional 45 minutes brushing every 15 minutes. Cook til tender.

Monday, February 13, 2012

Meat Loaf

2 eggs
3/4 cup milk
1 cup italian style bread crumbs
1/2 of an onion, chopped
2 Tbls. dry parsley
1 tsp. salt
1/2 tsp. basil
1 1/2 pounds hamburger

1/4- 1/2 cup ketchup
1/4 cup honey bbq sauce
3 Tbls. brown sugar
1 tsp. mustard

Mix first 8 ingredients and pat into a casserole dish...we like ours about 2 inches deep.  Mix topping and spread ontop.  Bake in a 350 degree oven uncovered for 1 to 1 hour 15 minutes.

Mornin' French Toast

4 eggs, beaten
1 cup milk
2 Tbls. sugar
2 tsp. vanilla
1 heaping tsp. cinnamon
1/4 tsp. nutmeg
12  slices of wheat bread

Heat griddle, and spray with cooking spray.  Mix all ingredients with a wire wisk and quickly dip bread on both sides, placing on griddle.  Cook for 2-3 minutes on each side.  Enjoy with your favorite toppings.

Banana chocolate chip Bread

5-6 mashed ripe bananas
1 Cup Sugar
1/2 C. cooking oil
2 eggs

2 Cups flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. nutmeg

1 cup chocolate chips

Grease the bottom of either 4 small loaf pans or two larger loaf pans.  Set aside. In a large bowl mash bananas, add sugar, oil and eggs, combine.  Gently add flour, powder, soda, cinnamon and nutmeg.  mix vigorously incorporating the flour mixture into wet ingredients.  Fold in Chocolate chips, divide dough evenly into pans.   Bake in a 350 degree.  4 loafs for 35 minutes or 2 loaves for 45 minutes. Cool in pan for 5 minutes than flip out onto wire racks.

Chocolate Peanut Butter Cake

Peanut Chocolate Cake Recipe
•1/2 cup butter, softened
•2-1/4 cups packed brown sugar
•3 eggs
•3 ounces unsweetened chocolate, melted and cooled
•2 teaspoons vanilla extract
•2-1/4 cups all-purpose flour
•2 teaspoons baking soda
•1/2 teaspoon salt
•1 cup (8 ounces) sour cream
•1 cup water

:•1 cup butter, softened
•1 cup peanut butter
•4 cups confectioners' sugar
•1/4 cup milk
•2 teaspoons vanilla extract
•1 cup finely chopped peanuts (optional)

•In a large bowl, cream butter and brown sugar until light and fluffy; beat in eggs, chocolate and vanilla. Combine the flour, baking soda and salt; add to creamed mixture alternately with the sour cream, beating well after each addition. Gradually beat in water.

•Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

•For frosting, in a large bowl, cream the butter, peanut butter, confectioners' sugar until light and fluffy. Beat in milk and vanilla until smooth; set aside.

•Cut each cake horizontally into two layers. Place bottom layer on a serving plate; top with 1/2 cup frosting. Repeat layers twice. Top with remaining cake layer. Frost top and sides of cake with remaining frosting. Gently press peanuts into sides of cake.
Recipe can be found on

Monday, February 6, 2012

Crockpot Sesame Pork Ribs

3/4 c. Brown sugar
3 Tbls. honey
1/2 C. soy sauce
1/2 C. ketchup
2 Tbls. vinegar
2 cloves garlic, minced
1 tsp. ground ginger
1 tsp. salt
1/4 tsp. red pepper
1 onion, sliced
2 Tbls. sesame seeds
4 lbs. boneless country style pork ribs

In crock pot add onions to the bottom, mix remaining ingredients  add ribs and cover.  cook on low for 6-7 hours. Put in broiled with sesame seeds for a few minutes.