Monthly Archives: January 2018

PUMPKIN CRUMB CAKE

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FOR THE BATTER:

1 (15 oz) can pumpkin

2 c sugar

1 c milk

2 c self-rising flour

1 stick (1/2 c) butter OR margarine

2 eggs

1 tsp vanilla

1 1/2 tsp cinnamon

FOR THE CRUMB TOPPING:

1 stick (1/2 c) butter OR margarine

1 c brown sugar (dark OR light)

1 c flour (self-rising OR all-purpose)

1 c oats (quick OR old-fashioned

Spray a 9″x13″ pan with cooking spray. Place all batter ingredients into a lg mixing bowl. Mix until well blended.

In a med bowl, place all topping ingredients. Cut together with a long-tined fork until well blended.

Pour 1/2 of the batter into the pan and top with 1/2 of the crumb mixture. Pour remaining batter over and top with remaining crumb mixture.

Bake for 45 minutes to an hour at 350 degrees. Cake is done when a toothpick inserted into the center comes out clean.

CHICKEN CROQUELLE

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1 lg chicken

2 tbs butter

1 tbs flour

1 pint milk (may use half stock)

3 egg yolks

1 can whole mushrooms OR 1 lb fresh, sauteed

parsley, chopped

salt, cayenne pepper, nutmeg, to taste

3 oz sherry (can use up to 4 oz)

butter

bread crumbs

Stew chicken and cut meat into pieces.

Make sauce of butter, flour and milk.

Remove from heat and add yolks separately, beating constantly.

Let sauce cool.

Add chicken, mushrooms, parsley, seasoning and sherry.

Mix well and place in a long shallow baking dish.

Dot with butter.

Top with bread crumbs and bake until heated and crumbs are brown.

8 servings

 

CROCKPOT UNSTUFFED CABBAGE SOUP

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5 c beef broth

1/2 head cabbage, chopped

1 lb ground beef

1/2 lb ground breakfast sausage

1 onion, chopped

1 (28 oz) can crushed tomatoes

1/2 c quick-cooking barley

2 cloves garlic, minced

2 tsp sugar

1 tsp pepper

1/4 tsp hot sauce

Put the cabbage in the crockpot (5 qt or larger) and set off to the side.

In a lg skillet over med heat, brown the meat with the onion, drain and put back in the skillet.

Pour the broth, tomatoes (undrained) and the rest of the ingredients in the skillet.

Combine well and use a spoon to ladle over the cabbage in the crockpot.

Cover and cook on low for 8-9 hours. (Give it a good stir before serving).

8 servings

 

BRUSSELS SPROUTS WITH BACON

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3 lbs med brussels sprouts

2 tbs vegetable oil

8 thick slices bacon (about 8 oz), cut crosswise into 1/2″ strips

2 tsp apple cider vinegar

1/2 tsp kosher salt, plus more as needed

freshly ground black pepper

Bring a lg pot of water to a boil and salt it generously. Trim the bottom end of the brussels sprouts, leaving the core intact, and pull off the outer dark leaves. Halve through the core. Add the brussels sprouts and cook, uncovered, until tender, about 6 minutes. Drain and rinse under cold running water. (This can be done a day ahead.)

Meanwhile, put the oil and bacon in a very lg skillet or stewpot, and cook over med heat, stirring occasionally, until the bacon is crispy. Remove the bacon with a slotted spoon and set aside. Increase the heat to med-high, add the brussels sprouts and cook, stirring occasionally, until they brown and the edges get crisp, about 10 minutes. Stir in the vinegar, salt, pepper, and bacon.

Serve warm.

8 servings

RANGER COOKIES

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1 c packed brown sugar

1 c sugar

1 c shortening, softened

2 lg eggs, beaten

1 tbs vanilla

1/2 tsp salt

1/2 tsp baking soda

1/2 tsp baking powder

2 c flour

2 c puffed rice cereal

2 c quick-cooking oats

Preheat the oven to 400 degrees.

In a lg bowl, cream the sugars and shortening. Add the beaten eggs and vanilla to the sugar mixture. Mix thoroughly.

In a separate bowl, sift together the salt, baking soda, baking powder, and flour. Add to the wet mixture. Stir in the cereal and oats. Roll the dough into walnut-size balls and place 2″ apart on ungreased baking sheets. Bake until golden brown around the edges, about 10 minutes.

Cool the cookies on a wire rack or a plate.

makes 4 dozen cookies

PEANUT BUTTER BREAKFAST BITES

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5-6 c peanut butter whole grain cheerios (can also use plain cheerios)

1 c crunchy natural peanut butter

1/2 c honey

1 tsp vanilla

In a lg bowl, pour the cheerios into the bowl.

In a  med bowl, measure and scrape out the crunch peanut butter and microwave for 40 seconds.

Take out, stir, and add the 1/2 cup honey and microwave for another 30 seconds.

Add the vanilla, and mix in until well combined.

Pour the peanut butter mixture over the cheerios and mix together with a  spoon until all the cereal pieces are coated.

Spoon out bite-sized spoonfuls and place on a sheet of greased aluminum foil.

Let the bites solidify for about 3 hours.

20 servings

HOMEMADE BUTTERMILK COOKIES

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1 cup (2 sticks) butter, softened

2 c sugar, plus more for sprinkling

3 lg eggs

1 tsp vanilla

2 tsp baking soda

2 tsp cream of tartar

5 c flour

3/4 c buttermilk

Preheat the oven to 350 degrees.

Cream together the butter and sugar in a lg bowl. Add the eggs, beating well. Then add the vanilla. Mix together the baking soda, cream of tartar, and flour. Add the buttermilk and the dry ingredients alternately to the butter mixture. Chill the dough, uncovered, for several hours.

Roll out and cut the cookies using a round glass or cookie cutter and place on ungreased cookie sheets. Sprinkle with sugar and bake until golden, about 10 minutes.

Cool the cookies on a wire rack or plate.

makes 4 dozen cookies

MAKE AHEAD SAUSAGE EGG AND CHEESE MUFFINS

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4 c shredded hash browns, thawed

4 tbs butter, melted

1 tsp salt

1 tsp pepper

8 eggs

1 1/2 c shredded cheddar cheese

1/2 lb sausage, cooked and crumbled

Preheat oven to 400 degrees.

In a lg bowl combine the hash browns, butter, salt and pepper.

Spray a muffin tin with cooking spray. Fill the cups about 3/4 of the way full with the hash browns.

Press with your fingers to mold the hash browns to the cups all the way to the top. Try to make the sides the same thickness all the way around for even cooking. Make sure there are hash browns on the bottom of the cup.

Bake 20-25 minutes, or until they are starting to brown. Let cool slightly.

Reduce oven to 350 degrees.

Take half of the shredded cheese and sprinkle in the bottom of the cups.

Repeat with half of the sausage crumble.

Whisk the eggs together and fill the cups until almost full.

Top with the second half of the cheese and sausage.

Bake until eggs are set, 20-25 minutes.

TO FREEZE: Let cool for two hours, then place muffins in a Ziploc gallon bag until you are ready to enjoy. Microwave for a few minutes before serving for breakfast.

makes 12 servings

HONEY SPICE COOKIES

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3/4 c (1 1/2 sticks) butter, softened

1 c packed brown sugar

1 lg egg

1/4 c honey

2 c flour

2 1/4 tsp baking soda

1/2 tsp salt

1 tsp ground ginger

1/2 tsp ground cinnamon

1/4 tsp cloves

granulated sugar for rolling

Preheat the oven to 350 degrees.

Cream the butter, brown sugar, egg, and honey together in a lg bowl. In a separate bowl, mix together the flour, baking soda, salt, ginger, cinnamon, and cloves. Add the flour mixture to the wet ingredients, a little at a time, until a stiff dough forms. Shape the dough into 1 1/2″ balls and roll in sugar to coat. Place the balls on ungreased baking sheets and bake until the cookies are golden brown and cracked on top, 10-15 minutes. Cool the cookies on a wire rack or a plate.

makes 2-3 dozen cookies

“DON’T PEEK” CHICKEN

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1 c uncooked long-grain rice

1 can cream of mushroom soup

1 can cream of celery soup

1 envelope (from a 2 oz box) onion soup mix

1 soup can cold water

1 clove garlic, crushed

1 tsp chopped fresh parsley

1 tsp Worcestershire sauce

1 (3 1/2-4 lb) chicken, cut into 8 pieces

paprika for sprinkling

Preheat oven to 350 degrees. Coat a 9″x13″ baking dish with cooking spray.

In a lg bowl, mix together rice, soups, soup mix, water, garlic, parsley, and Worcestershire sauce.

Pour the mixture into the prepared pan. Press chicken into mixture. Sprinkle with paprika, then cover tightly with aluminum foil.

Bake 1 1/4 hours. DO NOT open cover (not even to peek) during baking.

4 servings