I can honestly say that my husband came up with this recipe for cornbread on his own. It is so good and it has become a new family favorite. The kids will eat this on its own...like they're eating a cookie.
What you'll need:
*2 cups all-purpose flour
*2 cups cornmeal
*2/3 cup sugar
*2/3 cup brown sugar
*2 tsp. salt
*7 tsp. baking powder
*2 eggs
*2 cups milk
*2/3 cup canola oil (or veg oil...whichever you have)
What you do:
1. Mix all the dry ingredients together.
2. Add the wet ingredients to the dry ingredients. Mix really well.
3. Pour batter into a well-greased and floured 9x13 baking dish.
4. Bake at 400 degrees F for 25-30 minutes.
Thursday, December 29, 2011
Sausage Potato Casserole
This recipe came from a cookbook that was put together by my MIL's 4th husband's family. Don't ask.
What you'll need:
*1 lb. ground pork sausage
*3/4 cup milk
*1/2 tsp. salt
*3 cups potatoes, peeled and thinly sliced
*1 can cream of mushroom soup
*1/4 tsp. ground pepper
*1 cup shredded cheddar cheese
What you do:
1. In a large skillet, cook sausage until it is no longer pink; drain.
2. In a bowl, combine the soup, milk, salt, and pepper.
3. In an ungreased 9x13 baking dish, layer half the potatoes, then the soup, then the sausage; repeat the layers.
4. Cover and bake at 350 degrees F for 1 1/2 hours (aka 90 minutes).
5. Sprinkle with cheese and return to oven until cheese is melted (about 5 minutes).
*NOTE: I don't actually measure the potatoes after I have sliced them...and it doesn't have to be "3 cups" worth of potatoes. You can stack them as deep as you like...which is what I do. Just make sure that you make more of the soup/milk mixture to accomodate all those taters!
What you'll need:
*1 lb. ground pork sausage
*3/4 cup milk
*1/2 tsp. salt
*3 cups potatoes, peeled and thinly sliced
*1 can cream of mushroom soup
*1/4 tsp. ground pepper
*1 cup shredded cheddar cheese
What you do:
1. In a large skillet, cook sausage until it is no longer pink; drain.
2. In a bowl, combine the soup, milk, salt, and pepper.
3. In an ungreased 9x13 baking dish, layer half the potatoes, then the soup, then the sausage; repeat the layers.
4. Cover and bake at 350 degrees F for 1 1/2 hours (aka 90 minutes).
5. Sprinkle with cheese and return to oven until cheese is melted (about 5 minutes).
*NOTE: I don't actually measure the potatoes after I have sliced them...and it doesn't have to be "3 cups" worth of potatoes. You can stack them as deep as you like...which is what I do. Just make sure that you make more of the soup/milk mixture to accomodate all those taters!
Homemade Fresh Bacon Bits
This recipe for bacon bits is recipe #242966 on Recipezaar's web-site.
What you do:
1. Partially freeze your package of bacon so that it holds together better while slicing.
2. Using a sharp knife, cut the frozen bacon into long strips about a 1/4 inch wide.
3. Turn the bacon and cut the strips into pieces also about a 1/4 inch wide.
4. Sprinkle with pepper, if desired (I don't do this).
5. Fry over medium-high heat until crisp.
6. Remove with a slotted spoon and drain on paper towels.
What you do:
1. Partially freeze your package of bacon so that it holds together better while slicing.
2. Using a sharp knife, cut the frozen bacon into long strips about a 1/4 inch wide.
3. Turn the bacon and cut the strips into pieces also about a 1/4 inch wide.
4. Sprinkle with pepper, if desired (I don't do this).
5. Fry over medium-high heat until crisp.
6. Remove with a slotted spoon and drain on paper towels.
Creamy Potato Soup
"Easy and very creamy soup with taste! Great served with grilled cheese sandwiches. Will satisfy even the meat lovers in your family." ~Karen from Colorado.
This recipe is #15165 on Recipezaar's web-site. I came across this recipe almost a year ago and I am sad to say that I have made this soup only twice. It is DELICIOUS! Here in Texas we have very few days that I consider "soup weather" (yes, even in the winter). I guess I'd better hurry up and make this again...before it gets too warm to enjoy it!
What you'll need:
*5-6 large potatoes, peeled and cut into bite-sized pieces
*1/2 lb. bacon (cut into bacon bits...I'll tell you how to do this in a bit)
*1/4 cup all-purpose flour
*3 cups chicken broth
*2 cups heavy cream
*3/4 cup frozen corn kernels (or canned, drained)
*1 medium onion, diced
*6 garlic cloves, minced
*1/4 cup butter (optional)
*salt and pepper, to taste
What you do:
1. Fry bacon until crisp. Remove to paper towels to drain. Reserve bacon grease. (Don't worry...I will post how to make perfect bacon bits)
2. Meanwhile, boil potatoes in a large Dutch oven or stock pot in water until tender (but not falling apart)...do NOT add salt! Drain.
3. Pour reserved bacon grease into large empty pot; saute onion and garlic in reserved bacon grease until onion is lightly browned.
4. Add flour to the sauted onion and garlic, stirring until evenly browned; add cream and stir constantly until mixture thickens. Add chicken broth and stir until bubbly.
5. Stir potatoes, corn, and crumbled bacon into the soup; add butter, salt, and pepper to taste. Simmer until butter is melted and stirred into soup.
6. Add milk a little at a time if the soup is too thick for your taste.
*Some side notes...I don't use the butter. Also, this soup will be THICK! I don't add milk at the end to thin it out. Instead, I add 2 whole cans of chicken broth (which ends up to be 4 cups instead of 3).
This recipe is #15165 on Recipezaar's web-site. I came across this recipe almost a year ago and I am sad to say that I have made this soup only twice. It is DELICIOUS! Here in Texas we have very few days that I consider "soup weather" (yes, even in the winter). I guess I'd better hurry up and make this again...before it gets too warm to enjoy it!
What you'll need:
*5-6 large potatoes, peeled and cut into bite-sized pieces
*1/2 lb. bacon (cut into bacon bits...I'll tell you how to do this in a bit)
*1/4 cup all-purpose flour
*3 cups chicken broth
*2 cups heavy cream
*3/4 cup frozen corn kernels (or canned, drained)
*1 medium onion, diced
*6 garlic cloves, minced
*1/4 cup butter (optional)
*salt and pepper, to taste
What you do:
1. Fry bacon until crisp. Remove to paper towels to drain. Reserve bacon grease. (Don't worry...I will post how to make perfect bacon bits)
2. Meanwhile, boil potatoes in a large Dutch oven or stock pot in water until tender (but not falling apart)...do NOT add salt! Drain.
3. Pour reserved bacon grease into large empty pot; saute onion and garlic in reserved bacon grease until onion is lightly browned.
4. Add flour to the sauted onion and garlic, stirring until evenly browned; add cream and stir constantly until mixture thickens. Add chicken broth and stir until bubbly.
5. Stir potatoes, corn, and crumbled bacon into the soup; add butter, salt, and pepper to taste. Simmer until butter is melted and stirred into soup.
6. Add milk a little at a time if the soup is too thick for your taste.
*Some side notes...I don't use the butter. Also, this soup will be THICK! I don't add milk at the end to thin it out. Instead, I add 2 whole cans of chicken broth (which ends up to be 4 cups instead of 3).
Friday, October 28, 2011
Homemade Corn Tortillas
I actually got this recipe off my bag of Masa de Maiz (Corn Masa Flour). These are pretty darn tasty.
What you need:
*2 cups instant corn masa flour
*1/4 tsp. salt
*1 3/4 cups warm water
(This amount will make approximately 16 corn tortillas)
What you do:
1. Combine the masa, salt, and warm water in a bowl and mix with your hands. Add extra water by the Tbsp. to reach a soft dough (mashed potato consistency). Mix for about 4 minutes. Allow masa to sit for 10 minutes.
2. Cut 2 squares of wax paper for each tortilla being prepared. Form masa into 2 Tbsp. size balls. Place a sheet of wax paper on both sides of the masa ball and place in a tortilla press. Lightly press the tortilla to the desired thickness; set aside with the wax paper. Finish making the rest of the tortillas in the same manner.
3. Heat a large non-stick skillet, ungreased griddle or comal over high heat for about 3 minutes. Remove the wax paper from the tortilla and cook for 1 minute per side. Store in a tortilla warmer (if you have one) or a gallon size Ziploc bag.
What you need:
*2 cups instant corn masa flour
*1/4 tsp. salt
*1 3/4 cups warm water
(This amount will make approximately 16 corn tortillas)
What you do:
1. Combine the masa, salt, and warm water in a bowl and mix with your hands. Add extra water by the Tbsp. to reach a soft dough (mashed potato consistency). Mix for about 4 minutes. Allow masa to sit for 10 minutes.
2. Cut 2 squares of wax paper for each tortilla being prepared. Form masa into 2 Tbsp. size balls. Place a sheet of wax paper on both sides of the masa ball and place in a tortilla press. Lightly press the tortilla to the desired thickness; set aside with the wax paper. Finish making the rest of the tortillas in the same manner.
3. Heat a large non-stick skillet, ungreased griddle or comal over high heat for about 3 minutes. Remove the wax paper from the tortilla and cook for 1 minute per side. Store in a tortilla warmer (if you have one) or a gallon size Ziploc bag.
Homemade Flour Tortillas
This is a really easy recipe for flour tortillas. It took me a few times to get the tortillas rolled into a shape reminiscent of circles, but it honestly doesn't matter what they look like...they will still taste fabulous!
What you need:
*4 cups all-purpose flour
*1 tsp. salt
*2 tsps. baking powder
*2 Tbsps. lard (Crisco...actual LARD)
*1 1/2 cups water
What you do:
1. Whisk the flour, salt, and baking powder together in a mixing bowl. Mix in the lard with your fingers until the flour resembles cornmeal. Add the water and mix until the dough comes together. Place on a lightly floured surface and knead a few minutes until smooth and elastic. Divide the dough into 24 equal pieces and roll each piece into a ball.
2. Preheat a large skillet over medium-high heat. Use a well-floured rolling pin to roll a dough ball into a thin, round tortilla. Place into the hot skillet and cook until bubbly and golden (about 30 seconds); flip and continue cooking on the other side (about 20 seconds). Place the cooked tortilla in a tortilla warmer (if you have one) or a gallon sized Ziploc bag. Continue rolling and cooking the remaining dough.
What you need:
*4 cups all-purpose flour
*1 tsp. salt
*2 tsps. baking powder
*2 Tbsps. lard (Crisco...actual LARD)
*1 1/2 cups water
What you do:
1. Whisk the flour, salt, and baking powder together in a mixing bowl. Mix in the lard with your fingers until the flour resembles cornmeal. Add the water and mix until the dough comes together. Place on a lightly floured surface and knead a few minutes until smooth and elastic. Divide the dough into 24 equal pieces and roll each piece into a ball.
2. Preheat a large skillet over medium-high heat. Use a well-floured rolling pin to roll a dough ball into a thin, round tortilla. Place into the hot skillet and cook until bubbly and golden (about 30 seconds); flip and continue cooking on the other side (about 20 seconds). Place the cooked tortilla in a tortilla warmer (if you have one) or a gallon sized Ziploc bag. Continue rolling and cooking the remaining dough.
Tuesday, October 11, 2011
Pumpkin Pie Oatmeal
Mother of pearl! This stuff is fabulous! If you love pumpkin pie, you will love this oatmeal!
What you'll need:
*1/2 cup steel cut oats (they HAVE to be steel cut oats)
*2 cups unsweetened vanilla-flavored almond milk
*1/2 cup pumpkin puree (make sure it's "packed" pumpkin)
*1/2 tsp. ground cinnamon
*1/4 tsp. ground allspice
*Pinch of ground cloves
*Brown sugar, for serving
*Chopped pecans, for serving (optional)
What you do:
1. The night before you want to have this for breakfast, oil the crock-pot.
2. Combine the oats, milk, pumpkin, cinnamon, allspice, and cloves in the slow cooker. Cook on low for 6-8 hours.
3. In the morning, stir the oatmeal to get a consistent texture.
4. Serve in bowls topped with brown sugar and chopped pecans (optional...the pecans are, not the brown sugar!)
*A COUPLE OF NOTES:
1. You MUST use STEEL CUT OATS! Instant oats and rolled oats will burn.
2. I don't think it's necessary to use almond milk. This is a vegan recipe, so that's why it was used. I'm pretty sure that regular cows milk will work just as well.
3. The chopped nuts may be optional, but the brown sugar IS NOT. Not unless you like your food extremely bland. The brown sugar adds so much flavor.
What you'll need:
*1/2 cup steel cut oats (they HAVE to be steel cut oats)
*2 cups unsweetened vanilla-flavored almond milk
*1/2 cup pumpkin puree (make sure it's "packed" pumpkin)
*1/2 tsp. ground cinnamon
*1/4 tsp. ground allspice
*Pinch of ground cloves
*Brown sugar, for serving
*Chopped pecans, for serving (optional)
What you do:
1. The night before you want to have this for breakfast, oil the crock-pot.
2. Combine the oats, milk, pumpkin, cinnamon, allspice, and cloves in the slow cooker. Cook on low for 6-8 hours.
3. In the morning, stir the oatmeal to get a consistent texture.
4. Serve in bowls topped with brown sugar and chopped pecans (optional...the pecans are, not the brown sugar!)
*A COUPLE OF NOTES:
1. You MUST use STEEL CUT OATS! Instant oats and rolled oats will burn.
2. I don't think it's necessary to use almond milk. This is a vegan recipe, so that's why it was used. I'm pretty sure that regular cows milk will work just as well.
3. The chopped nuts may be optional, but the brown sugar IS NOT. Not unless you like your food extremely bland. The brown sugar adds so much flavor.
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