BBQ Pulled Pork Sandwiches

My sister told me about this recipe and I made them yesterday. They are very good, and quite easy to make. It uses a seasoning packet and is made in the crock pot, so the meat turns out very tender. You could easily use your own homemade sauce, or a bottled one, but this is very good, too. It has a nice, smokey flavor to it.

Printable Recipe

3 pounds boneless pork shoulder, well trimmed of fat (I used a boneless pork loin roast)
1 pkg McCormick "Slow Cookers BBQ Pulled Pork Seasoning"
1/2 cup ketchup
1/2 cup firmly packed brown sugar
1/3 cup apple cider vinegar

Place pork in crock pot. In a bowl or saucepan, mix together the seasoning packet, ketchup, brown sugar and vinegar and pour over the roast. Cover. Cook on LOW for 8 hours, or on HIGH for 4 hours. Remove pork from crock pot and using two forks, shred meat. Return meat to crock pot and continue cooking for about 5 - 10 minutes to heat the meat back up. The sauce is quite thin, so you may want to add a little bit of bottled bbq sauce if you desire a thicker sauce. However, if allowed to sit for several minutes, the meat will absorb much of the sauce. Serve on buns.

The roast I had was closer to 5 pounds, so I cut it down to 3 pounds. If your roast is larger, you will need to cook it longer than the specified time.

Lunch Lady Peanut Butter Cookies

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I browse a lot of cooking blogs and recently found this recipe on
Elle's New England Kitchen.  These cookies are very good!  They stay soft and still taste fresh, even a few days later!  I cut the recipe in half, and they still made quite a few cookies.  You mix together a mixture of butter, peanut butter, and honey that you then add to the cookie dough.

Note: The recipe calls for 4 oz. of honey in the peanut butter mixture, and I wasn't sure if it means by weight or by volume, and if it even makes a difference in the way you measure it out.  I will have to contact Elle and ask her.  I did measure it by weight and the peanut butter mixture seemed a little runny, but in the end, the cookies still tasted great.  However, they did seem a little on the thin side and I had to cool them completely on the cookie sheets before removing them.  Maybe next time I will use a measuring cup instead of weighing it, and see if that makes a difference.  Perhaps chilling the dough before baking will help, too.

I divided the dough in half and used Reeses Pieces in half, and milk chocolate chips in the other half.  These are definitely a new favorite!

See the original recipe here.


2 1/2 cups all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup butter, room temp
1/4 cup shortening, room temp
1 cup granulated sugar
1 cup brown sugar
2 large eggs
1 tsp vanilla extract
Peanut butter mixture (see below)
1/2 (10 oz) bag Mini Reese's Pieces

Peanut Butter Mixture
1 cup peanut butter
1/4 cup butter, room temp
2 tbsp honey

Mix together the peanut butter mixture and set aside.

Mix together the flour, baking powder, baking soda, and salt and set aside.

In a large bowl, cream the 3/4 cup of butter, shortening, granulated sugar and brown sugar until light and fluffy. Add the eggs, beating well after each one. Add the vanilla and the peanut butter mixture. Add the flour mixture in thirds and beat on low speed until mixed in.

Roll into large balls and bake 350 degrees for 9-11 minutes, depending on the size of the ball of dough. Do not over bake.  Remove from oven when lightly golden brown.  They will set up nicely as they cool.  Cool a few minutes on the cookie sheets before removing to a cooling rack to cool thoroughly.  Store in an airtight container.

Easy Chicken Tacos

 Printable Recipe

This recipe comes from Cooks Country, the August/September, 2009 edition.  As soon as I saw this recipe, I knew I wanted to make them. The recipe calls for canned chipotle chilies in adobo sauce. You can find them in the ethnic section of your grocery store. I've never used them before, so I didn't know what to expect. They have a kick to them, but not too spicy, and the sauce has a nice, smokey flavor to it. These tacos are simple to make and can be ready in under 30 minutes (or so). Next time, I might even double the sauce because I used about 1 1/4 pounds of chicken, rather than the 1 1/2 pounds called for and the sauce gets completely absorbed by the chicken; it would be nice if there were some extra.

3 tbsp butter
4 garlic cloves, minced (I did not use)
2 tsp minced canned chipotle chilies in adobo sauce
1/2 cup orange juice (not frozen concentrate)
1 tbsp Worcestershire sauce
3/4 cup chopped fresh cilantro, divided
4 boneless, skinless chicken breasts (about 1 1/2 pounds)
1 tsp prepared yellow mustard (I am not a fan of mustard, and even though this is such a small amount, I could still taste it, so I may not use it next time - I don't think it would be missed)
salt and pepper, to taste

12 (6-inch) flour tortillas

Warm the flour tortillas, wrap in foil and place on a baking sheet. bake in 350 degree pre-heated oven for about 15 minutes. (Do this, as they get nice and warm and steamed and it tasted better than if they are warmed in a skillet on the stove, or even eaten cold.)

To poach the chicken, melt the butter in a large skillet over medium-high heat. Add the garlic and chipotle and cook until fragrant, about 30 seconds. Stir in the orange juice, Worcestershire, and 1/2 cup of the chpd cilantro and bring to a boil. Add the chicken and simmer, covered, until meat registers 160 degrees on a meat thermometer, about 10-15 minutes, flipping chicken over halfway through cooking time. Transfer to a plate and tent with foil.

Increase heat to medium-high and cook until liquid is reduces to 1/4 cup, about 5 minutes.  Off heat, whisk in the mustard. Using 2 forks, shred the chicken into bite-sized pieces and return to the skillet. Add the remaining 1/4 cup chpd cilantro and toss until well combined. Season with salt and pepper.

Serve with shredded lettuce and chpd tomatoes, grated cheese, and sour cream. If you like, add a little additional chpd chipotle chilies, as well.

UPDATE:
I just made these again for a second time, and I did just a couple of minor things differently: I pounded the chicken into an even thickness, which really helped them to cook more evenly; so they turned out more tender than they did the first time around.

Secondly, I doubled the sauce and did not add the mustard. I did not reduce the sauce before adding the shredded chicken, but I added it immediately. I then let it all cook a few minutes uncovered, until the sauce was thickened and absorbed by the chicken.

Certainly, add the mustard if you want - I just don't like the taste of it and I didn't miss it any (but then why would I? :] )

Rosemary Sirloin Steak

I made this steak again a few weeks after posting this recipe, so I wanted to post a photo of the entire steak. 

I made this steak for Mother's Day, and it was excellent! I've always marinated sirloin steak in a Teriyaki marinade, but I wanted to do something different this time. I wanted something that would add a little flavor though, so I searched the web and I found this wonderful website called Grilling Companion. Check it out. You will find a wealth of information and recipes. One thing, is that because my steak was so thick, I had to grill it much longer than is called for on the website. It turned out very flavorful and juicy, and with grilling season coming up, you must try it! It would make a wonderful meal for Memorial Day!

By the way, I served the steak with onion rings that I bought at Sam's Club. A box is quite expensive, but you do get a LOT of onion rings, packaged in 5 separate bags inside the box, so in the long run, it is worth it. Even though I just bake them, and don't deep-fry them, they still taste like what you'd get at a restaurant.

For the steak recipe, click  Here

Hawaiian BBQ Shredded Chicken Sandwiches

 

Printable Recipe

I found this recipe on Tasty Kitchen, and also from My Retro Kitchen  and they really are very good. I've made a bbq chicken sandwich before, but wanted to try a different recipe. These are very easy to make. I followed Aime's suggestion to use just half a can of pineapple, and I'm glad I did. If you want to use a whole can of pineapple, I would suggest using a bold and spicy BBQ sauce. It so happens that I bought the same sauce that Aime used when she first made these sandwiches (Sweet Baby Ray's - Original), and I found it to be a little bland. I did have another bottle of Sweet Baby Ray's Hickory and Brown Sugar BBQ Sauce, and ended up adding the whole bottle. Next time though, I will try a different sauce. At any rate, this is a very tasty sandwich and it makes a lot.

3 to 3 1/2 lbs of boneless, skinless chicken breasts and thighs

chopped onion (I did not use the onion, because my kids wouldn't eat it if I had)

1/2 to 1 whole can of crushed pineapple (I used half a can)

1 bottle BBQ Sauce

Hamburger Buns

Place the chicken in the crock pot and pour the pineapple over the chicken and pour the BBQ sauce over all. Cover and cook on high for 4-6 hours. An hour before it is done, take the chicken out and shred it and put back in the sauce in the crock pot, so the chicken can absorb the sauce. Be sure to cook it long enough so that the chicken is tender. Serve on hamburger buns.

Mandarin Orange & Almond Salad

Printable Recipe

This is a very tasty salad. The caramelized almonds are really what make this so good. It is quick and easy. Just do not add the dressing until just before serving, otherwise it will become soggy.


Salad
1/2 head inceberg lettuce, or hearts of romaine (I used hearts of romaine)
1 tbsp chpd fresh parsley (I did not use)
2 green onions, thinly sliced
1 can (chilled) mandarin orange slices, drained

Combine the salad ingredients in a chilled bowl, cover and refrigerate until ready to serve.

Dressing
1/2 tsp salt
2 tbsp sugar
2 tbsp cider vinegar
1/4 cup vegetable or canola oil

Combine the dressing ingredients and set aside until ready to serve. Toss salad with the dressing and either top with the caramelized almonds or serve alongside.

Caramelized Almonds
2 tbsp granulated sugar
1/4 cup sliced or slivered almonds

In a dry skillet, combine the sugar and almonds and turn burner onto medium to medium-low. Stir until the sugar is melted, and caramelizes and browns the almonds. Stir frequently. You want to have the burner on high enough that it will melt the sugar. Once it starts melting, the almonds will brown quickly, so keep a close eye on them. You may want to turn the burner down a little as they begin to caramelize. Place on a wax paper-lined plate and allow to cool. Break apart.

Quick Chicken Parmesan

Adapted from Fine Cooking


Printable Recipe

This recipe comes from a Fine Cooking magazine, and I've been wanting to try it ever since I saw it.  I made it tonight, and it is delicious!  Panko bread crumbs make for a very crisp crust, and fresh Mozzarella  and Parmesan cheeses, make all the difference in the world, particularly the fresh Mozzarella.  You should be able to find it in almost any larger grocery store.  Look in or near the Deli department.  You should be able to find Panko crumbs with the other dry bread crumbs, probably in the baking aisle and if not there, check the ethnic foods section (they are a Japanese-style bread crumbs).

5 boneless, skinless chicken breasts, pounded to an even thickness
1/2 cup flour
salt
pepper
2 eggs
1 tbsp water
1 1/2 cups Panko bread crumbs
about 5 tbsp olive oil, more if needed
4 oz fresh Mozzarella cheese, thinly sliced, more if desired
1/4 cup fresh Parmesan cheese, grated on a small box grater

Sauce

(I used doctored-up Ragu sauce, but only because I didn't have the tomatoes on hand. I will definitely try making this sauce the next time I make these.)


1 (15-oz) can crushed tomatoes, preferably Muir Glen fire-roasted crushed tomatoes
1 tbsp olive oil
chpd onion, optional
2 medium cloves garlic, finely chpd, optional
1/4 tsp salt
1/4 cup packed fresh basil, chopped (1/2 oz)


Mix the flour, salt and pepper together on a plate. In a shallow bowl, beat together the eggs and water. In another shallow bowl, pour in the Panko bread crumbs.

Between 2 sheets of waxed paper, pound the chicken breasts to an even thickness, about 1/2 inch. This will make them quite large, depending on the size of the breasts.
Dip the breasts in the flour mixture, coating both sides. Dip them in the egg mixture, coating them on both sides. Then dip them in the bread crumbs, coating them on both sides and pressing down the bread crumbs on both sides.

Brown the breaded chicken in a heated skillet in the oil, one at a time. Use about 1 tbsp of oil for each breast. Brown well on both sides. You can brown them until they are almost cooked through, and have a shorter baking time; or you can brown them just until browned and bake them longer. I did the latter, and ended up having to guess how long to bake the chicken, but they still came out very moist and delicious. Repeat the browning process with each chicken breast, adding about 1 tbsp of oil for each one.

Place the chicken on a rack inside a large roasting pan that is lined with foil. At this point, I grated some fresh Parmesan cheese on top of the chicken, thinking they would bake through more quickly than they did. Since the chicken took longer than I thought, the cheese ended up browning, but this may have contributed to the crispness of the breading - which ended up being very good. You could wait until  the chicken is closer to being done, to add the Parmesan cheese.

Bake 425° for about 20 - 25 minutes, depending on the size of the chicken pieces. About 5 - 7 minutes before the end of cooking time, place the fresh Mozzarella cheese on each piece of chicken and continue baking until the cheese is melted. It does not need to brown.

Spoon some of the sauce over the chicken, just before serving and then top with some more freshly grated Parmesan cheese.

If you brown the chicken in the skillet until they are cooked about halfway through, the baking time may take as little as 5 -7 minutes, according to the recipe. If this is the case, top right away with the fresh cheeses before baking.

Serve with cooked thin spaghetti noodles and a nice, crusty bread and a crisp green salad and you will have a most, delicious meal!



For the Sauce
In a clean skillet, over medium heat, saute the onion and garlic in 1 tbsp olive oil, stirring often, until onion is tender and slightly browned about 3 - 4 minutes. Stir in the tomatoes, stirring occasionally, until thickened, 4 - 5 minutes. Remove from heat and stir in the fresh basil. Serve the sauce over the chicken.

Breaded Pork Chops

 

Printable Recipe

So easy and so moist! I didn't really follow any recipe and didn't measure anything, either, but I'll give you approximate amounts. I used plain bread crumbs, but next time I will use Italian bread crumbs for the added flavor. If you're able, bake them on a rack in a roasting pan so they will brown on both sides and remain crisp.

6 - 7 boneless pork chops, about 1/2" thick
1/2 cup flour (or more, if needed) seasoned with salt, pepper, and paprika
3 eggs
2 tbsp milk
1 - 2 cups dry bread crumbs (I used plain, but net time will try Italian bread crumbs - I might even add some Italian seasoning to the bread crumbs, as well)


a little olive oil


On a plate, mix together the flour,salt, pepper and paprika. Set aside. Beat together the eggs and milk in a shallow, large bowl and set aside.  Place the dry bread crumbs on another plate and set aside.

Dredge the pork chops in the seasoned flour, coating both sides well. Dip in the egg mixture, coating both sides then dip them in the dry bread crumbs, coating both sides well.

Fry the pork chops in a little bit of oil in a heated skillet, just until browned on both sides. This will only take a few minutes. Place the chops on a rack in a roasting pan and bake 375° for about 15 - 18 minutes, or until no longer pink in the middle. The thickness of your chops will determine how long they need to bake. Turn them over halfway through baking so both sides brown evenly.

Spice Cake with Spiced Vanilla Buttercream

This is a dense and spicy cake that is so good! It is somewhat a lengthy process to make, but it is so worth it! You can top it with a cream cheese frosting, or use a regular Vanilla Buttercream as I've done below.

 

Adapted from Cook's Illustrated

Printable Recipe


Cake
2 1/4 cups all-purpose flour, plus extra for dusting the pan
1 tbsp ground cinnamon
3/4 tsp ground cardamom
1/2 tsp ground allspice
1/2 tsp ground cloves
1/4 tsp ground nutmeg
16 tbsp butter (2 sticks), divided
1/2 tsp baking pwd
1/2 tsp baking soda
1/2 tsp table salt
2 large eggs, plus 3 large egg yolks, room temperature
1 tsp vanilla extract
1  3/4 (12 1/4 oz) granulated sugar
2 tbsp molasses
1 tbsp grated fresh peeled gingerroot
1 cup buttermilk, room temperature

Preheat oven to 350 degrees. Grease and flour a 9 x 13" pan. Combine the spices in a small bowl and reserve 1/2 tsp for the frosting.

Heat 4 tbsp of the butter in a small skillet or saucepan over medium heat until melted. Continue to cook, swirling pan constantly, until butter is lightly browned and has a faint nutty aroma, about a couple of minutes. Add the spices and continue to cook, stirring constantly, for 15 seconds. Remove from heat and let cool to room temperature, about 30 minutes.

Whisk flour, baking pwd, baking soda, and salt in a medium bowl and set aside. In another bowl, gently whisk together the eggs, egg yolks and vanilla and set aside. With an electric mixer, cream the remaining 12 tbsp butter with the sugar and molasses at medium-high speed until pale and fluffy, about 3 minutes, scraping down sides of bowl as needed. Add the cooled butter and spice mixture, grated ginger, and half of egg mixture; mix for about 15 seconds. Add the remaining egg mixture and beat for another 15 seconds. Scrape down sides of bowl.

On low speed, add one-third of flour mixture and half of the buttermilk, mixing just until incorporated, about 5 seconds. Add half of the remaining flour mixture, with remaining buttermilk and mix until incorporated, another 5 seconds. Add the remaining flour mixture and mix for about 15 seconds. Fold batter once or twice with a rubber spatula to incorporate any remaining flour.

Pour batter in prepared pan and run a knife through the batter  and then lightly tap bottom of pan on counter-top a few times, to remove any air bubbles.

Bake 130 degrees, about 32-37 minutes, or until toothpick comes out clean. Cool cake on a wire rack and frost.

Frosting 
1/2 cup butter, softened
2 cups pwd sugar
reserved spice mixture
1 tsp vanilla
1 1/2 tbsp milk or more, if needed

With an electric mixer, cream butter until light and fluffy. Add the pwd sugar and beat until light and fluffy. Add the remaining ingredients and beat until smooth.

If you prefer a Cream Cheese Frosting:
8 oz cream cheese, softened
5 tbsp butter, softened
1 1/4 cups pwd sugar
reserved spice mixture
1/2 tsp vanilla

With an electric mixer, cream the cream cheese until smooth, then add the butter and beat until smooth. Add the remaining ingredients, beating until smooth.

Overnight French Toast Ham (and Cheese) Sandwiches

Printable Recipes

These sandwiches are so easy to make and are pretty versatile as well. You can add cheese, sliced tomatoes, anything that you like! Make as many or as few of these as you need to.

4 slices bread
softened butter
thinly sliced ham (I use ham from the deli)
thinly sliced cheese, any kind, optional
2 or 3 eggs (I use about 1 egg per sandwich, adding one extra egg for every two sandwiches being made. Sometimes I use 2 eggs per sandwich, depending on the size of the bread slices)
2 to 3 tbsp milk (just eye-ball it, about 1 tbsp per egg)
a little salt

Butter one side of each slice of bread, like you would for a grilled cheese sandwich. Spray a baking dish with cooking spray. You don't want a lot of extra space between the sandwiches, so make sure you use a small enough baking dish. Place the bread buttered sides down, and place the sliced ham on top of the bread, and then top with the other slices of bread, buttered sides up. In a bowl, beat the eggs and milk and salt together and pour over the sandwiches. Cover the dish with foil or plastic wrap and refrigerate overnight or for at least 8 hours. Bake uncovered at 350 degrees until browned, about 30 - 35 minutes. I usually flip the sandwiches over halfway through baking so they brown evenly on both sides. Serve with maple syrup.

Lemon Sugar Cookies

So it gas been a very long time since I've last posted. That's what happens when life suddenly gets so busy! Hopefully I will be able to post more often from here on out.

Printable Recipe 

These are very good. The dough is somewhat dry and crumbly when you are making them, so you wouldn't want to leave the dough in the refrigerator, but once baked, they are a crunchy cookie. A nice twist on the traditional sugar cookie.

Cream:
2 cups granulated sugar
1/2 cup canola or vegetable oil
1/2 cup butter, softened

Add:
3 egg yolks, one at a time and blend well
2 tsp pure lemon extract

Stir in:
2 cups flour
1 tsp baking soda
1/2 tsp cream of tartar
2 tsp salt

Mix well. Roll into balls the size of a walnut and roll in sugar. Bake on parchment-lined cookie sheets at 300 about 20 minutes, or until lightly browned.

Lemon Pork Chops

These pork chops are so moist and flavorful, with the addition of a lemon slice on top of each chop as it bakes. Be sure to save the juices that develop when they are done baking, and add it to the packet of gravy that you will make. You can certainly make a gravy from scratch, but for the sake of convenience, I use a gravy packet.

Brown the pork chops in a hot skillet in a little olive oil. Brown them well. Sprinkle with salt and pepper on both sides. Place in a lightly greased 9 x 13" pan and top, in this order, with a thin slice of onion, a thin slice of lemon, 1 tbsp of brown sugar, and 1 tbsp of ketchup.

Bake the pork chops at 350 degrees, covered, for 30 minutes and then another 30 minutes, uncovered. Place the chops on a plate or in another pan.

See those wonderful juices? Save them, because they are very, very flavorful! I even put some extra onion and lemon slices next to the pork chops before baking, so I had even extra juices. I didn't end up using all the juice in the gravy, because it would have made the gravy too thin.

Prepare the gravy mix according to package directions and add some of the extra juice leftover from the pork chops. I made only one gravy packet.

Voila! A delicious meal!


Printable Recipe

4 pork loin chops, boneless - 3/4" thick  
The chops I used were an inch thick, at least
4 thin slices onion
4 thin slices lemon
4 tbsp brown sugar
4 tbsp ketchup

a little olive oil
salt and pepper

1 packet of McCormick Pork gravy mix

Brown the pork chops in a heated skillet in a little bit of olive oil. Brown them well on both sides. Sprinkle with salt and pepper on both sides. Place in a lightly greased 9x13" pan. In this order, top each chop with a thin slice of onion, then a thin slice of fresh lemon, then 1 tbsp brown sugar, and finally, 1 tbsp ketchup. Cover pan loosely with foil and bake at 350 degrees for 30 minutes. Remove the foil and bake for another 30 minutes. Remove the pork chops to another plate and save the juices.

Prepare a packet of Pork gravy according to package directions. Add as much of the juices to the gravy as you would like.

Classic Cake Doughnuts

I have been making these doughnuts for about 38 years, every year, for Christmas morning! I started out by helping my mother when I was 10 years old, then somewhere along the way I took over making them all together. I've made them ever since - although I may have bowed out making them the year I had my first baby, since he was born on December 8th. We used a different recipe in the beginning, but I like this one better. I usually make a quadruple batch, and have enough left over to freeze and to enjoy for a few weeks after Christmas.

A few tips I've found over the years is that they are so much easier to make when using an electric deep fryer, rather than a pan on top of the stove. Using a deep fryer makes it much easier to regulate the temperature of the oil throughout the cooking process.. You want to make sure you put the doughnuts in the oil when it is at 375 degrees. If the oil is too cool, they will absorb too much oil. If the oil is too hot, they will brown too quickly on the outside and be doughy on the inside. Be sure to roll out the dough as directed, at a 1/2" thickness. You don't want the dough too thin, or too thick.

I cut out a bunch at a time and place them on a cookie sheet lined with parchment paper. I use parchment paper as opposed to waxed paper, because the dough will end up sticking to the waxed paper. However, if you do use waxed paper, sprinkle it with a little flour first. When you drop them into the hot oil, be sure not to get too much of the flour in the oil, otherwise the flour will accumulate at the bottom of the fryer and burn.

I use canola oil to fry them. I used to use shortening, but I like using canola oil better. In mixing the dough, I mix together a double batch at a time. Then if making a quadruple batch, I change the oil after finishing the first double batch. Otherwise, the oil gets too many burned bits in it and is difficult to continue using. This year though, I only made a triple batch and I did not change out the oil. I just had to add a little bit of oil towards the end, and it was ok. When you take the doughnuts out of the hot oil, drain them on paper towels.

When I serve them, I keep bowls of powdered sugar, and a mixture of sugar and cinnamon alongside for rolling them in.

 Here are the steps:

Mix together the dry ingredients.

Mix together the liquid ingredients.

Make a well in the center of the dry ingredients and mix in the liquid ingredients. Mix with a large spoon, just until dry ingredients are moistened. Chill dough while you bring the oil up to temperature.

Take out a portion of the dough and on a floured surface, sprinkle the dough lightly with flour and knead the dough for a minute or two.

Roll out into a 1/2" thickness.

Using a doughnut cutter, cut out the doughnuts.

Place on a tray lined with parchment paper.

Fry the doughnut holes for about 2 minutes, or a little longer, at a temperature of 375 degrees. While they are in the oil, turn with a slotted metal spoon. In my fryer, I do a total of 12 doughnut holes at a time.

Fry the doughnuts for 1 1/2 minutes per side, for a total of 3 minutes. In my fryer, I fry four doughnuts at a time.

Drain on paper towels.

If desired, roll them in powdered sugar, or a mixture of sugar and cinnamon. Store the doughnuts in a covered container or plastic ziplock bags.

Printable Recipe

This recipe is for a single batch.

4 cups all-purpose flour
1 cup sugar
3 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 tsp nutmeg
1 cup buttermilk
1/4 cup margarine or butter, melted, or 1/4 cup oil (I use butter)
1 tsp vanilla
2 eggs, beaten

oil for deep frying (I use canola oil)

In a large bowl, combine the flour, sugar, baking pwd, baking soda, salt and nutmeg. Stir well to combine all the ingredients.  Stir in the remaining ingredients, except the oil for frying, just until dry ingredients are moistened. If desired, refrigerate the dough for easier handling.

Fill a large saucepan or electric skillet 2/3 full with oil. Heat to 375°. On a floured surface, knead the dough for 1 -2 minutes, or until no longer sticky. Roll out half the dough at a time to a 1/2" thickness; cut with doughnut cutter. With a metal spatula, slip the doughnuts into the hot oil. Fry doughnuts and holes 1 to 1  1/2 minutes on each side, or until deep golden brown. Drain on paper towels. If desired, roll doughnuts in powdered sugar or granulated sugar, cinnamon-sugar mixture, or drizzle with a glaze.

Makes about 30 doughnuts

Colonial Easy Cookies

Printable Recipe

I don't know if this recipe really dates back to the Colonial times but without the addition of an egg, they make a very crisp cookie. They're very good.

2 cups butter (you may use half margarine, if you desire)
2 cups sugar
2 cups flour
2 tsp baking soda
4 cups oatmeal

Cream butter and sugar until fluffy. Beat in the flour and soda. Stir in the oatmeal. You may have to stir in the last bit of oatmeal with a spoon, unless you have a powerful mixer. Dough will be very thick. Roll into 1" balls and bake on ungreased cookie sheets, 350 degrees for 10 - 13 minutes or until lightly browned. These cookies will flatten themselves. If you want to add peanuts, just press a few onto the top of the rolled ball of dough, since they are a little on the crumbly side before baking.

Let cool on the cookie sheets for a few minutes before removing to a wire rack to cool completely. Store in an airtight container.

Stuffed Pasta Shells

This is one of my son's favorite meals. It's a little putsy to make, but it is very good and worth the effort.

 

Printable Recipe

1 (12-oz) box jumbo pasta shells

1 pound hamburger

chpd onion (optional)

1/2 cup dry Italian-seasoned bread crumbs

1 or 2 eggs, beaten (recipe only calls for one egg, but I like to add two)

2 cups shredded Mozzarella cheese

2 (15-oz) jars spaghetti sauce (I use Ragu that I doctor up with seasonings and a little sugar)

1/2 cup Parmesan cheese

Cook pasta shells according to package directions, making sure they aren't undercooked, drain. Brown the hamburger and onion together in a skillet, drain. Place the hamburger mixture into a bowl and let cool slightly. Add the bread crumbs and Mozzarella cheese. Mix together until well combined. Add the egg(s) and stir until well combined. Pour one of the jars of spaghetti sauce into a greased 9x13" pan. Stuff the pasta shells with the hamburger mixture. You will need approximately 1-2 tbsp per shell. Place stuffed shells in the pan over the sauce. Stuff all the shells, and if you have any of the hamburger mixture leftover, loosely form into meatballs and stuff in and around the shells. Pour the other jar of spaghetti sauce over all and sprinkle with the Parmesan cheese. Bake uncovered at 400 degrees, for 30 minutes, or until bubbly and cheese has melted and browned.

Brown Sugar-Glazed Bacon-Wrapped Little Smokies

Ok, for lack of a better title for this recipe, I'll just name them this. These were made by my sister, for a family get-together. They are very tasty, and they couldn't be any simpler to make. They go fast, so you will probably want to double the recipe.

Printable Recipe

1 pkg Hillshire Farms Beef Little Smokies (you can use any brand, and any flavor)
1 pound maple bacon (you can use any brand, and any flavor)
brown sugar (you'll get an even more molasses-y flavor if you use dark brown sugar)

Cut bacon in thirds, cross-wise and wrap a one-third slice around each little smokie and secure with a toothpick. Roll in brown sugar. Place in a baking dish, and bake 375 degrees for 45 minutes.

Blueberry Cheesecake Bars

These dessert bars are wonderful! Everyone loves them. You could easily use whatever sort of pie filling you'd like. It is best to make this the day before you serve it, so that the cheesecake softens and mellows in flavor. Believe me, it will make a big difference! The original recipe is called a tart, so its filling is very thin. I always double the filling ingredients, and once I even tripled it, which just made it all the more delicious, but usually, I just double it. What is listed below is the doubled version.

It is very simple to make and doesn't take all that long!

Pat your graham cracker crust in a  greased 9 x 13" pan and set aside. I lined the pan with parchment paper because the pan is scratched up. It's not necessary and not something I usually do, but it turns out that I liked it better with the pan lined, so I will probably do so next time. But do as you wish.

Beat together your filling and pour over the crust. Bake until filling is set and top is lightly browned. Cool. When it comes out of the oven, it will be real puffed up, but then will deflate as it cools.

Top with pie filling.

Spread Cool Whip on top and refrigerate. Store in the refrigerator.

Printable Recipe

Crust
2 cups graham cracker crumbs
1/2 cup butter, melted
1/4 cup pwd sugar


Mix together in a bowl and pat into a greased 9 x 13" pan. You may line the pan with parchment paper if you wish. What I did was to spray the pan with Pam first, line the pan, then spray the parchment with Pam again. Set pan aside while you prepare the filling.

Filling
2 (8-oz) packages cream cheese, softened
1 cup sugar
4 eggs
2 tsp pure vanilla extract

Topping
1 can Blueberry Pie Filling (you may use whatever flavor you wish - lemon should be real good, though I haven't tried it yet)
1 (12-oz) container of Cool Whip

Beat the softened cream cheese until smooth. Add the sugar, beating until smooth, again. Add the eggs and vanilla, beating until thoroughly combined. Pour over the graham cracker crust. Bake 375 degrees for 20 - 25 minutes, or until filling has set and top is lightly browned. Cool completely on a wire rack. Top with the pie filling, spreading to the edges of pan. Top right away with the Cool Whip, also spreading to the edges of the pan. Refrigerate. Store in the refrigerator. This is best made the day before serving.

Apple Pie Bars

Being a cold and snowy day, it was perfect weather for making pie. That, and the fact that I have an abundance of apples in my refrigerator. I decided that rather than making traditional pie, I'd make it into bars. I am lousy at making pie crust (which is why I don't make pie very often), and while the crust doesn't look pretty, it sure is tender, flaky and delicious! The glaze is optional.

 Printable Recipe

This comes from my Betty Crocker cookbook.

Pastry
1  1/3 cups shortening
3  1/2 cups flour
1 tsp salt
8 - 9 tbsp cold water

Filling
1 cup granulated sugar
1/3 cup flour
1 tsp ground nutmeg ( I added additional nutmeg to taste)
1 tsp ground cinnamon
dash salt
8 cups thinly sliced pared, tart apples (about 7 medium)

3 tbsp butter, cut into small pieces (do this when you add the apples to the pastry)

Glaze
3/4 cup pwd sugar
about 1 tbsp milk
might be good to add a splash of maple extract


Heat oven to 425 degrees.

Combine the sugar, flour, nutmeg, cinnamon, and salt, and then add the apples, stirring until combined. Set aside.

For the Pastry, combine the flour and salt and cut in the shortening until particles are the size of small peas. Sprinkle in the water, 1 tbsp at a time, tossing with fork until all flour is moistened and pastry almost cleans the side of the bowl.1 - 2 tsp of water can be added, if necessary. Shape into a ball and divide in half.

Shape each pastry half into a flattened round on a lightly floured surface. Using a flour-covered rolling pin, roll first round into a rectangle, 18x13". Fold pastry in fourths; unfold and ease into an ungreased jelly roll pan,
15 1/2x10 1/2".

Roll second pastry round into a rectangle, 17x12". Fold into fourths, and cut a few slits into the edges so that steam can escape. Pour prepared apples into the pastry-lined pan. Dot with the 3 tbsp butter. Top with the other pastry crust with the slits. Seal and flute the edges.

Bake 425 degrees for about 35-40 minutes until crust is golden brown and juices from the apples begin to bubble through the slits in the crust.

For the Glaze, combine the pwd sugar and milk until desired consistency, and drizzle over the crust.

New York-Style Crumb Cake

This recipe comes from Cook's Illustrated. I made only a few adjustments to it. The directions say to be sure to use cake flour, or else it will turn out too dry. It only is enough to make a 9" cake pan, so it was almost completely gone after we ate. (We had "breakfast" for dinner!) It's good enough that I'm tempted to make another one, tomorrow morning!

Printable Recipe

Crumb Topping
8 tbsp butter, melted and still warm
1/3 cup granulated sugar
1/3 cup packed dark brown sugar (I used light brown sugar)
3/4 tsp cinnamon (I used 1 tsp, but you could even add a little more)
1/8 tsp salt
1  3/4 cups cake flour
I sprinkled on some nutmeg, when I put the crumb topping on the cake batter

Cake
1  1/4 cups cake flour
1/2 cup granulated sugar
1/4 tsp baking soda
1/4 tsp salt
6 tbsp butter, cut into 6 pieces, softened but still cool - not melted at all
1/3 cup buttermilk or plain low-fat yogurt (I used buttermilk)
1 large egg plus 1 egg yolk
1 tsp vanilla extract

For The Topping:
Whisk the butter, sugars, cinnamon and salt together in a medium bowl. Stir in the flour until completely incorporated; set aside to cool to room temperature, 10 - 15 minutes.


For The Cake:
Adjust the oven rack to the middle position and preheat the oven to 325 degrees. Line an 8" square pan with foil, allowing extra foil to hang over the edges of the pan. Lightly coat the foil with vegetable oil spray.
(I skipped the foil step, and obviously, I used a round cake pan ... my square pan is in storage. I must say that I did have a little trouble getting the first piece out of the pan, but that could have been because I did not cool it as long as it says to later on in the directions. So you may want to do the step with the foil.)

Whisk the flour, granulated sugar, baking soda, and salt in a large bowl until completely combined. With an electric mixer on low speed, add the butter 1 piece at a time, beating until the mixture resembles moist crumbs, with no visible chunks of butter remaining, 1 - 2 minutes. Add the buttermilk, egg, egg yolk and vanilla and beat on medium-high speed until batter is light and fluffy, about 1 minute, scraping sides down as needed.

Spread the batter in the prepared pan and smooth the top with a spatula. Break the crumb topping (Which will probably be somewhat hardened at this point, but that is ok) into large pea-sized pieces and spread in an even layer over the batter beginning with the edges and then working toward the center. (There was so much crumb topping, I had to do almost a double layer of it; but that's not a bad thing!) Just be sure not to press the topping down into the batter. I sprinkled the crumb topping with nutmeg.

Bake at 325 degrees until the crumbs are golden brown and a toothpick inserted in the center comes out clean, about 35 - 40 minutes. Cool the cake on a wire rack for at least 30 minutes, remove from pan by lifting the foil extensions. Dust with pwd sugar just before serving.

Ginger Bars

This recipe is adapted from Fine Cooking. They can be dusted with pwd sugar, or frosted with a Royal Icing. The day I made these happened to be very humid, so the icing never did properly set up. Still, I'm not entirely sure that is the type of icing I was going after. What I was trying for, is the type of frosting that you find on ginger cookies sold at a bakery, but I'm not exactly sure what sort of icing that is. You know, something that hardens? What I'm thinking of is a little sweeter and doesn't taste so much of meringue. Anyways, next time, I will probably use this recipe for the glaze, unless someone can give me a recipe for what it is I'm looking for.

I added extra spices to the bars, and you could probably up the spices even a little more. I'm not a huge fan of honey and I wondered if it would overpower the bars, so I cut down in the amount called for and added an extra 1/2 of a tbsp of sugar. The honey didn't overpower the bars, but I could still taste it. Perhaps next time I might cut down in it even some more. Still though, they turned out very well and were nearly all eaten that night!

2 cups flour
2 3/4 tsp ground ginger
1 1/2 tsp cinnamon
1 tsp baking soda
1/2 tsp plus 1/8 tsp ground cloves
1/4 tsp salt
13 tbsp butter, softened
1 1/3 cups plus 1/2 tbsp sugar
2 tbsp plus 1 1/2 tsp molasses
4 tsp honey
2 extra-large eggs

pwd sugar for sprinkling

Combine the flour, ginger, cinnamon, baking soda, cloves, and salt in a bowl. Mix well and set aside. In another bowl, cream the butter, sugar, molasses and honey for 4 minutes. Add the eggs, one at a time, beating well after each addition. Add the flour and beat on low speed, until just blended. Spread into a greased 9 x 13" pan and bake, 350 degrees, for 23-25 minutes until the edges just begin to pull away from the sides of the pan and until a toothpick inserted in the center comes out almost clean. Cool completely in pan, on a wire rack. Dust with pwd sugar, or frost with icing of your choice.

As I said, I used a Royal Icing, made from Meringue Powder, following the directions on the side of can. Just be aware that if it is humid, it probably will not properly set up. It will still taste good, but it won't completely harden.