2 heads broccoli, torn into bite size pieces
1/2 lb. bacon, cooked, drained, and crumbled
1 large red apple, cored and chopped, not peeled (I used Fuji)
3/4 c. almonds, slivered
1 small red onion, diced
3/4 c. craisins
Dressing:
1 c. mayo
1/2 c. sugar
2 T. white wine vinegar
1/4 t. salt
1/2 t. pepper
Combine all ingredients of salad. Prepare dressing. Stir into salad. Toss and combine. Chill at least 1 hour and serve.
Wednesday, May 22, 2019
KFC Honey Barbecue Sauce
1 1/4 c. ketchup
1/3 c. white vinegar
1/4 c. molasses
1/4 c. honey
1 t. hickory flavor liquid smoke
1/2 t. salt
1/4 t. onion powder
1/4 t. chili powder
Combine all ingredients together in pan over medium heat. Stir until well combined. Once boiling, reduce heat and simmer uncovered for 15-20 minutes. Store in air tight container or small mason jar for up to 2 weeks.
1/3 c. white vinegar
1/4 c. molasses
1/4 c. honey
1 t. hickory flavor liquid smoke
1/2 t. salt
1/4 t. onion powder
1/4 t. chili powder
Combine all ingredients together in pan over medium heat. Stir until well combined. Once boiling, reduce heat and simmer uncovered for 15-20 minutes. Store in air tight container or small mason jar for up to 2 weeks.
Strawberry Crunch Ice Cream Cake
16-18 oz. vanilla cake mix, plus needed ingredients
1 1/2 qt. carton strawberry ice cream
1 1/2 c. crumbled freeze dried strawberries (use a 1.2 oz. pkg)
16+ oz. tub vanilla icing
Prepare the cake mix as directed for 9x13 cake. Bake, and cool 15 min.Transfer to rack to cool completely. Trim the domed top of cake and slice remaining cake in half horizontally to make 2 cakes. Trim 3/4" strip from each long side and reserve. Cut the carton off the ice cream and set on cutting board. Slice lengthwise into fourths. Arrange ice cream on bottom layer of cake. Let soften and smooth with spatula over cake., leaving 3/4" border on long sides. Press reserved strip of cake against long sides of ice cream layer.Reserve the remaining strips. Place the second cake on top of ice cream and freeze for 1 hour. Cut off corner of frozen cake (if desired, to look like a bite has been taken). Preheat oven to 400 degrees. Crumble remaining reserved strips on baking sheet and bake, tossing occasionally until golden (about 10 minutes). Let cool and combine with freeze dried strawberries. Combine 1 T. frosting with with strawberry mixture to make it pink, and frost the inside of "bite" area to resemble strawberry ice cream. Cover the entire cake with remaining frosting. Press strawberry mixture into frosting. Freeze until firm, at least 15 minutes. Insert a wooden spatula handle or craft stick in cake before serving. The cake will look like a popsicle.
1 1/2 qt. carton strawberry ice cream
1 1/2 c. crumbled freeze dried strawberries (use a 1.2 oz. pkg)
16+ oz. tub vanilla icing
Prepare the cake mix as directed for 9x13 cake. Bake, and cool 15 min.Transfer to rack to cool completely. Trim the domed top of cake and slice remaining cake in half horizontally to make 2 cakes. Trim 3/4" strip from each long side and reserve. Cut the carton off the ice cream and set on cutting board. Slice lengthwise into fourths. Arrange ice cream on bottom layer of cake. Let soften and smooth with spatula over cake., leaving 3/4" border on long sides. Press reserved strip of cake against long sides of ice cream layer.Reserve the remaining strips. Place the second cake on top of ice cream and freeze for 1 hour. Cut off corner of frozen cake (if desired, to look like a bite has been taken). Preheat oven to 400 degrees. Crumble remaining reserved strips on baking sheet and bake, tossing occasionally until golden (about 10 minutes). Let cool and combine with freeze dried strawberries. Combine 1 T. frosting with with strawberry mixture to make it pink, and frost the inside of "bite" area to resemble strawberry ice cream. Cover the entire cake with remaining frosting. Press strawberry mixture into frosting. Freeze until firm, at least 15 minutes. Insert a wooden spatula handle or craft stick in cake before serving. The cake will look like a popsicle.
How to Cook Steak in Oven
2 10-12 oz. steaks, 1 1/2" thick, your choice, pat dry
2 T. oil
1/2 t. salt
pepper
Preheat oven to 250 degrees. Place steaks on a rack over a baking sheet. Rub with 1 T. oil and season with salt and pepper. Roast steaks in center of oven for 20 minutes, for medium rare. Adjust times for your preferred taste. Remove from oven. Heat oil in skillet over high heat. Add steaks and sear until deep brown and crisp (about 3 min. each side). Hold the steak on its side and cook edges for 1 min. per side. Remove to rack and rest for 10 min. before slicing. Enjoy!
2 T. oil
1/2 t. salt
pepper
Preheat oven to 250 degrees. Place steaks on a rack over a baking sheet. Rub with 1 T. oil and season with salt and pepper. Roast steaks in center of oven for 20 minutes, for medium rare. Adjust times for your preferred taste. Remove from oven. Heat oil in skillet over high heat. Add steaks and sear until deep brown and crisp (about 3 min. each side). Hold the steak on its side and cook edges for 1 min. per side. Remove to rack and rest for 10 min. before slicing. Enjoy!
BBQ Beef and Biscuit Casserole
16 oz. can (8 ct) flaky biscuits
1 lb. ground chuck
1 yellow onion, chopped
1 c. BBQ sauce
14 oz. can diced tomatoes, drained
1 1/2 c. shredded colby jack cheese
Preheat oven to 350 degrees. Spray 9x13 dish. Place biscuits in bottom and flatten so that they cover the entire dish. Bake until slightly browned, about 10 minutes. Cook meat and onion in skillet over medium high heat. Rinse and drain grease. Add BBQ sauce and tomatoes. Stir to combine. Pour mixture over biscuits and top with cheese. Bake additional 10-15 minutes until cheese is melted and mixture is bubbly.
1 lb. ground chuck
1 yellow onion, chopped
1 c. BBQ sauce
14 oz. can diced tomatoes, drained
1 1/2 c. shredded colby jack cheese
Preheat oven to 350 degrees. Spray 9x13 dish. Place biscuits in bottom and flatten so that they cover the entire dish. Bake until slightly browned, about 10 minutes. Cook meat and onion in skillet over medium high heat. Rinse and drain grease. Add BBQ sauce and tomatoes. Stir to combine. Pour mixture over biscuits and top with cheese. Bake additional 10-15 minutes until cheese is melted and mixture is bubbly.
Maple Apple Pork Chops
4-6 boneless pork chops
1 t.salt
1/2 t. pepper
1 ½ c. onion, coarsely chopped
1 t. garlic
2 apples, cored, thinly sliced
1/4 c. lemon juice
1/4 c. maple syrup
2 T.parsley, if desired
Sprinkle both sides of pork chops
with salt and pepper. Melt butter in 12-inch skillet over high heat until
sizzling. Add pork chops; cook, turning once, 6-8 minutes or until pork is
browned. Remove pork chops from pan; keep warm. Reduce heat to medium;
add onions and garlic. Cook, stirring occasionally, 1-2 minutes or until onions
begin to soften. Add apples and lemon juice; continue cooking 3-4 minutes or
until apples just begin to soften. Reduce heat to low;
return pork chops to pan. Cover; cook 6-10 minutes or until pork reaches an
internal temperature of 145°F, and is no longer pink. Remove pork chops from
pan; keep warm. Add maple syrup to pan. Increase
heat to medium-high; cook, stirring occasionally, 5-7 minutes or
until sauce comes to a boil and thickens. Place apple mixture onto serving
platter. Top with pork chops; sprinkle with chopped parsley, if desired.
(The apples got a little burnt the first time, but the taste was good)
Monday, May 20, 2019
Snickerdoodle Mug Cake
1 T. butter, melted
1 egg
3 T. SR flour
1 T. + 1 t. sugar
1/2 t. vanilla
1/2 t. cinnamon
Topping:
1/16 t. cinnamon
1/4 T. sugar
Spray a 12 oz. microwave safe mug. Add all ingredients. Mix with whisk until smooth (or mix ahead of time and then pour in mug). In a small bowl, whisk together the topping ingredients until blended. Sprinkle on top of cake. Cook in 1100 watt* microwave on high for 1 1/2 minutes. Do not overcook or the cake will be dry. Allow to cool before eating. *If you use a different watt size microwave, you may have to adjust the cook time.
1 egg
3 T. SR flour
1 T. + 1 t. sugar
1/2 t. vanilla
1/2 t. cinnamon
Topping:
1/16 t. cinnamon
1/4 T. sugar
Spray a 12 oz. microwave safe mug. Add all ingredients. Mix with whisk until smooth (or mix ahead of time and then pour in mug). In a small bowl, whisk together the topping ingredients until blended. Sprinkle on top of cake. Cook in 1100 watt* microwave on high for 1 1/2 minutes. Do not overcook or the cake will be dry. Allow to cool before eating. *If you use a different watt size microwave, you may have to adjust the cook time.
Friday, May 17, 2019
Crockpot Chicken, Carrot, Broccoli, and Rice
1 1/2 c. uncooked regular long grain white rice
1 3/4 lb. skinless, boneless chicken breasts (I used 4 breasts)
2 c. shredded cheddar cheese
16 oz. bag frozen broccoli cuts, thawed (I couldn't find a 16 oz bag, used 24 oz)
5 carrots, peeled and thinly sliced (about 2 1/2 cups) (I used 2 c. shredded carrots)
1 can cream of chicken soup
1 can cream of chicken and mushroom soup (I couldn't find this in the store, just used cream of mushroom)
1 1/2 c. chicken broth (I used 15 oz. can)
Place liner in crockpot. Place the rice in the bottom. Add layer of chicken, 1 c. cheese, broccoli, carrots, soups, and remaining cheese on top of rice. Pour the broth around the edges of the crockpot. Do NOT stir. Cover and cook on low for 6 hours, or high for 4 hours, or until chicken is cooked through. Cut or shred chicken & stir the rice and vegetables before serving. Season according to your likes. *This was like chicken pot pie without the crust.
1 3/4 lb. skinless, boneless chicken breasts (I used 4 breasts)
2 c. shredded cheddar cheese
16 oz. bag frozen broccoli cuts, thawed (I couldn't find a 16 oz bag, used 24 oz)
5 carrots, peeled and thinly sliced (about 2 1/2 cups) (I used 2 c. shredded carrots)
1 can cream of chicken soup
1 can cream of chicken and mushroom soup (I couldn't find this in the store, just used cream of mushroom)
1 1/2 c. chicken broth (I used 15 oz. can)
Place liner in crockpot. Place the rice in the bottom. Add layer of chicken, 1 c. cheese, broccoli, carrots, soups, and remaining cheese on top of rice. Pour the broth around the edges of the crockpot. Do NOT stir. Cover and cook on low for 6 hours, or high for 4 hours, or until chicken is cooked through. Cut or shred chicken & stir the rice and vegetables before serving. Season according to your likes. *This was like chicken pot pie without the crust.
DIY Spice Blends
Cajun Spice:
2 T. cumin powder
2 T. ground coriander
2 T. paprika
1 1/2 t. salt
1 1/2 t. black pepper
1 T. dried oregano
Cayenne pepper to taste
Greek Spice:
1 T. garlic powder
1 T. dried basil
1 T. dried oregano
1 1/2 t. salt
1 1/2 t. black pepper
1 1/2 t. dried parsley
1 1/2 t. dried rosemary
1 1/2 t. dried thyme
3/4 t. ground nutmeg
Pumpkin Pie Spice:
1/4 c. ground cinnamon
2 t. ground ginger
2 t. ground nutmeg
2 t. allspice
1 t. ground cloves
Lemon Pepper:
zest of 3 lemons
2 T. + 2 t. black pepper
2 T. salt
Curry Blend:
2 T. cumin powder
2 T. ground coriander
2 T. turmeric
1 1/2 t. ground cardamom
1/2 t. cinnamon
1/2 t. cayenne pepper
Italian Spice Blend:
2 T. dried basil
2 T. dried oregano
1 T. dried thyme
1 T. dried rosemary
1 T. garlic powder
1/4 t. onion powder
1/4 t. salt
Chili Seasoning:
2 T. chili powder
1 t. cumin
1 t. coriander
1 t. unsweetened cocoa powder
1/2 t. garlic powder
1/4 t. cayenne powder
1/2 t. salt
1 t. paprika
1 t. smoked paprika
Taco Seasoning:
2 T. chili powder
2 T. ground cumin
1 1/2 t. onion powder
1 1/2 t. garlic powder
1/2 t. cayenne pepper
1/2 t. salt
1/2 t. black pepper
1/2 t. oregano
Indian Sweet Spice Blend:
1 t. mustard seeds
1/2 t. cumin seeds
1/4 t. hing (aka asafoetida)
1/2 t. turmeric
salt, to taste (no more than 3/4 t.)
1 t. ground cumin
1/2 ground coriander
*Originally found in Women's Health magazine
2 T. cumin powder
2 T. ground coriander
2 T. paprika
1 1/2 t. salt
1 1/2 t. black pepper
1 T. dried oregano
Cayenne pepper to taste
Greek Spice:
1 T. garlic powder
1 T. dried basil
1 T. dried oregano
1 1/2 t. salt
1 1/2 t. black pepper
1 1/2 t. dried parsley
1 1/2 t. dried rosemary
1 1/2 t. dried thyme
3/4 t. ground nutmeg
Pumpkin Pie Spice:
1/4 c. ground cinnamon
2 t. ground ginger
2 t. ground nutmeg
2 t. allspice
1 t. ground cloves
Lemon Pepper:
zest of 3 lemons
2 T. + 2 t. black pepper
2 T. salt
Curry Blend:
2 T. cumin powder
2 T. ground coriander
2 T. turmeric
1 1/2 t. ground cardamom
1/2 t. cinnamon
1/2 t. cayenne pepper
Italian Spice Blend:
2 T. dried basil
2 T. dried oregano
1 T. dried thyme
1 T. dried rosemary
1 T. garlic powder
1/4 t. onion powder
1/4 t. salt
Chili Seasoning:
2 T. chili powder
1 t. cumin
1 t. coriander
1 t. unsweetened cocoa powder
1/2 t. garlic powder
1/4 t. cayenne powder
1/2 t. salt
1 t. paprika
1 t. smoked paprika
Taco Seasoning:
2 T. chili powder
2 T. ground cumin
1 1/2 t. onion powder
1 1/2 t. garlic powder
1/2 t. cayenne pepper
1/2 t. salt
1/2 t. black pepper
1/2 t. oregano
Indian Sweet Spice Blend:
1 t. mustard seeds
1/2 t. cumin seeds
1/4 t. hing (aka asafoetida)
1/2 t. turmeric
salt, to taste (no more than 3/4 t.)
1 t. ground cumin
1/2 ground coriander
*Originally found in Women's Health magazine
Thursday, May 16, 2019
Muddy Buddies Trail Mix
1 c. chocolate chips
1/2 c. creamy peanut butter
1/4 c. butter
1 t. vanilla
1 t. salt
9 c. crispy square cereal (like Chex)
2 1/2 c. powdered sugar
Place the first 5 ingredients in a large bowl and microwave on high in 30 second increments, stirring after each time. Heat and stir until mixture is all melted and smooth. Add cereal and gently stir until all squares are covered. Add powdered sugar and toss to coat. *May also make as trail mix, by adding raisins, peanuts/cashews, and M&M's to mixture after cooled. Store in airtight container.
1/2 c. creamy peanut butter
1/4 c. butter
1 t. vanilla
1 t. salt
9 c. crispy square cereal (like Chex)
2 1/2 c. powdered sugar
Place the first 5 ingredients in a large bowl and microwave on high in 30 second increments, stirring after each time. Heat and stir until mixture is all melted and smooth. Add cereal and gently stir until all squares are covered. Add powdered sugar and toss to coat. *May also make as trail mix, by adding raisins, peanuts/cashews, and M&M's to mixture after cooled. Store in airtight container.
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