Sunday, November 15, 2015

Crescent Cheese Danishes


Oh these Cream Cheesecake filled Danish are the tastiest treats you can make quick and easy.

What you need:
2 Crescent Roll Tubes
1- 8 oz. package of Philly cream cheese (softened)
2 TB butter (fully melted)
1/2 Cup of light brown Sugar
1/4 Cup of regular White Sugar
1 Teaspoon Pure Vanilla Extract

Glaze:
1/2 Cup powdered sugar
1 Teaspoon Pure Vanilla extract
4 Teaspoons of milk

How to make these:
Preheat over to 350F.
In a medium bowl mix together the softened cream cheese, pure vanilla extract and
the white sugar until well combined.set aside.
Open your crescent roll tubes and on a flat surface, lay out each triangle peice
Take two of the Triangle pieces and make a square using two of them ( so 8 squares
total) They should look like little boxes, use your fingers to press the
perforations together to seal.So they should look like little rectangles laid flat.

Top each center with 2 tablespoons of the cream cheese mixture.
Then fold over and press around to close each pastry

Bake in preheated over for about 16-19 minutes or until golden brown.

Using a brush, take the melted butter and brush it over each rectangle and sprinkle
each with one tsp of the light brown sugar.

Glaze
In a small bowl combine all 3 ingredients and stir until smooth, then drizzle over
each warm danish
ENJOY!

Friday, November 13, 2015

Green Beans with Potatoes

This is an old time recipe that you won't find in any canned vegetables
it;s so good


Ingredients
2 teaspoons rendered bacon fat*
1 large onion, halved and very thinly sliced
Kosher salt
2 garlic cloves, sliced
1/4 teaspoon crushed red chile flakes
3 cups homemade chicken stock or store-bought unsalted broth
1 1/2 pounds small Yukon gold potatoes (about 18), a strip peeled from each
1 pound green beans, trimmed and cut up in 1" pieces


How to make it:
Heat the bacon fat in a 5-quart saucepan over medium-high heat. Add the onion and 1
teaspoon salt. Cook, stirring occasionally, until just tender, about 2 minutes. Add
the garlic and chile flakes and cook, stirring frequently, until the onions are
tender, about 3 minutes.

Add the stock, potatoes and 1 teaspoon salt. Bring to a boil, then reduce the heat
to maintain a steady simmer. Simmer until the potatoes are just tender enough to be
pierced with a fork, but are still firm.

Add the green beans, cover, and simmer until very tender, about 10 minutes. Use a
slotted spoon to transfer the potatoes and green beans to a serving dish. Bring the
liquid to a boil and boil until reduced to 1 cup, about 6 minutes. Spoon over the
vegetables and gently fold to mix. Serve hot.


*If you don’t have rendered bacon fat on hand, you can cook 4 strips to get the fat
needed in this recipe. You can then crumble the cooked bacon on at the end too

Tuesday, November 3, 2015

Tomato Jam



If you've made tomato jam or preserves before I'm sure you peeled your tomatoes but this recipe
doesn't call for that step because you use small cherry and grape tomatoes. You see, I’ve made this recipe twice now. The first time, I thought I could improve on things and peeled and seeded the tomatoes prior to cooking them down. However, without those bits, the finished jam was too sweet and entirely without texture. It needs the skin and seeds, to keep things interesting. Don’t take them out. Besides they are just too small to peel and sweet enough to use whole.


Yield: Varies depending on the kind of tomato used, pan width and the finished thickness*

Ingredients

5 pounds tomatoes, finely chopped
3 1/2 cups sugar
8 tablespoons lime juice
2 teaspoons freshly grated ginger
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1 tablespoon salt
1 tablespoon red chili flakes

How to make tomato jam
Combine all ingredients in a large, non-reactive pot. Bring to a boil and then reduce temperature to a simmer. Stirring regularly, simmer** the jam until it reduces to a sticky, jammy mess. This will take between 1 and 1 1/2 hours, depending on how high you keep your heat.
When the jam has cooked down sufficiently, remove from heat and fill jars, leaving 1/4 inch of head space. Wipe rims, apply lids and twist on rings. Process in a boiling water canner for 20 minutes.
When time is up, remove jars from water bath and allow them to cool. When jars are cool enough to handle, test seals. Store jars in a cool, dark place for up to one year.
Notes

*The finished yield on this recipe varies depending on the kind of tomato you use, the width of your pan and the finished thickness to which you cook it.

you should get from 2 1/2 to 4 1/2 pints

**In my kitchen, the word simmer means to cook just below a boil. There should still be a few bubbles, but it shouldn’t be splashing all over your cooktop. If you cook at lower temperatures, the cooking time will increase.

Pumpkin Pecan Cobbler



Pumpkin and Pecans together in a cobbler, how tasty is that? Well it's pretty good and you need to make this recipe.

8 servings

What you need:
1 cup + 3 tablespoons all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup granulated sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/2 cup pumpkin puree
1/4 cup milk
1/4 cup melted butter or vegetable oil
1 1/2 teaspoons vanilla

Topping:
1/2 cup granulated sugar
1/2 cup brown sugar
1/4 cup chopped pecans
1 1/2 cups very hot water

How to make it:
Preheat oven to 350 degrees.

In a medium sized bowl, stir together flour, baking powder, salt, sugar and spices.
Set aside.
In a smaller bowl, stir pumpkin, milk, melted butter and vanilla together to
combine. Pour wet ingredients into dry ingredients and mix to create a thick
batter. Pour into a small 8-inch casserole dish with high sides.
Ready for the topping

In a separate bowl, stir sugar, brown sugar and pecans together. Spread over the
top of the batter evenly. Pour hot water over the entire thing {WITHOUT STIRRING A
THING!} and bake for 40 minutes or once the middle is set. **Be sure to place on a
baking sheet in case it bubbles over.** Cool 5-10 minutes before serving. Serve with
more pecans and vanilla ice cream.

Monday, November 2, 2015

Crab rangoons



I like to cook Chinese Food So I said "hey, why not make Crab Rangoons at home too", and I'm glad that we decided to make these. They are really yummy, creamy good

What you need:
1 clove garlic, minced
1 (8 ounce) package cream cheese
1 (6 ounce) can crabmeat, drained and flaked
2 green onions with tops, thinly sliced
2 teaspoons Worcestershire sauce
1/2 teaspoon light soy sauce
48 wonton wrappers

Directions
Preheat an electric fryer
Combine garlic, cream cheese, crab, green onions, Worcestershire sauce, and soy sauce in a bowl. To prevent wonton skins from drying, prepare only 1 or 2 rangoon at a time.

Now the easy way to make these is take 1 wonton wrapper and put about 3-4 teaspoons of your filling mixture on the center then take one corner of the wrapper and pull it over to meet the other corner in a triangle. They are bigger so if you want them fancy or smaller you can cut the wrappers in half or even 1/4ths and fill them with 1 teaspoon of mixture, that's great for parties..

Here are directions for making them like the restaurants do
Place 1 teaspoon of filling onto the center of each wonton skin. Moisten the edges with water and fold the wonton skin diagonally to form a triangle, pressing edges to seal. Moisten one of the bottom corners. Create a crown by pulling both bottom corners together and sealing.
Drop into hot fryer and fry just till nice and golden
Drain on paper towels and serve with your favorite sauce

Cheeseburger Pockets


These little pockets are tasty and fun to make, serve them up as snacks or party foods, or put them with a salad or side dish for lunch or dinner. So much better than buying frozen foods like them.
Better for you too.

5 servings
What you need:
1/2 pound ground beef
  1 tablespoon chopped onion
  1/2 teaspoon salt
  1/8 teaspoon pepper
  1 tube (12 ounces) refrigerated buttermilk biscuits
  5 slices process American cheese.

How to make it:
Preheat oven to 400°
In a large skillet, cook beef, onion, salt and pepper over medium heat until meat is no longer pink; drain and cool.
Place two biscuits overlapping on a floured surface; roll out into a 5-in. oval. Place about 1/4 cup of meat mixture on one side. Fold a cheese slice to fit over meat mixture. Fold dough over filling; press edges with a fork to seal. Repeat with remaining biscuits, meat mixture and cheese.
Place on a greased baking sheet. Prick tops with a fork. Brush with egg wash
Bake 10 minutes or until golden brown.

Pricking the tips of Cheeseburger Pockets helps steam escape during baking. If you don't do this, the pockets will puff up and may break open.

Tuesday, October 27, 2015

Cauliflower and Mushroom Dippers




These veggies are simply delicious, with the taste of fried cauliflower and mushrooms without the grease. They really are so good

What you need:
2/3 cup plain bread crumbs
1/4 cup grated Parmesan cheese
2 egg beat
1/4 cup. water or milk
2 cups bite-size cauliflower florets
8 ounces bite-size whole fresh mushrooms,
cleaned and trimmed
Low-fat meatless spaghetti sauce or ranch dressing

How to make it:
Preheat oven to 400 degrees.  In a plastic bag with a tight-fitting
seal, combine bread crumbs and cheese.  In a small bowl, stir together
egg white and water.  Dip a few vegetables at a time in the egg
mixture and place them in the plastic bag.  Seal the bag and shake
gently.  Place vegetables in a single layer on a baking sheet.

Bake for 15 to 20 minutes, or until lightly browned.  Serve warm with
spaghetti sauce for dipping, if desired.  We also like Ranch
Enjoy Good food

Tuesday, October 6, 2015

Awesome Chicken Fried Steak



This is by far the best chicken fried steak I've ever made. I've made this numerous times for my picky family and friends. I get requests for this one a lot Now remember Enjoy Good Food

What you need:
4 (1/2 pound) beef cube steaks(you can pound some cutlets or sirloin)
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon black pepper
3/4 teaspoon salt
1/2 teaspoon garlic powder
1 1/2 cups buttermilk
1 egg
1 tablespoon hot pepper sauce (e.g. Tabasco™)
2 cloves garlic, minced
3 cups vegetable shortening for deep frying

1/4 cup all-purpose flour
4 cups milk
kosher salt and ground black pepper to taste

How to make it:
Pound the steaks to about 1/4-inch thickness. Place 2 cups of flour in a shallow bowl. Stir together the baking powder, baking soda, pepper, and salt in a separate shallow bowl; stir in the buttermilk, egg, Tabasco Sauce, and garlic. Dredge each steak first in the flour, then in the batter, and again in the flour. Pat the flour onto the surface of each steak so they are completely coated with dry flour.
Heat the shortening in a deep cast-iron skillet to 325 degrees F (165 degrees C). Fry the steaks until evenly golden brown, 3 to 5 minutes per side. Place fried steaks on a plate with paper towels to drain. Drain the fat from the skillet, reserving 1/4 cup of the liquid and as much of the solid remnants as possible.
Return the skillet to medium-low heat with the reserved oil. Whisk the remaining flour into the oil. Scrape the bottom of the pan with a spatula to release solids into the gravy. Stir in the milk, raise the heat to medium, and bring the gravy to a simmer, cook until thick, 6 to 7 minutes. Season with kosher salt and pepper. Spoon the gravy over the steaks to serve.

Roast Beef with Mushroom Onion Gravy



This inexpensive roast cook my way will melt in your mouth and you will never spend high prices on higher priced cuts of meats.

What you need
2 lb chuck Roast
2 tbsp Olive oil
1 1/2 tsp kosher salt and pepper (keep 1/2 tsp for searing meat)
1/2 tsp smoked paprika
1/2 tsp dried thyme
1/2 tsp garlic powder
1/2 tsp marjoram
1 large onion quartered and sliced up(gives the meat flavor and great gravy)
16 ounces mushrooms white, cremini sliced in half(your choice)
1 clove garlic minced


How to make it:
First I want you to rub your roast with the olive oil all over well
Next I want you to salt and pepper it and rub that in, wrap it in a large zip lock bag or covered container and put in the refrigerator overnight or at least 6 hours to marinate.

Then next day
Get a large pot out and drizzle just a slight bit of olive oil in pot and get really nice and hot, once it's hot place your roast into the pot and sear it on all sides till it is nice and brown. This keeps the meat juicy and flavorful.
Once you have it browned well I want you to pour 3-4 cups of water over it, add the other spices and cook it for about 1 hour on medium low, then add onions cook another hour, just watch it that the juice doesn't all cook away, so not too high. If water cooks down, add a little bit if needed.
Now add your garlic and mushrooms and simmer this down so you have about half the water it should be nice and brown juice and smells delicious. This is how you cook a good roast.
Your roast should pretty much fall apart, and you're ready to make your gravy.
Remove meat from pot and mushrooms gently, (leave onion bits in pot), to a bowl and let the juices drain off well pour the extra juice back into pot and get boiling. Don't burn

For Gravy:
2 large tablespoons corn starch
1 cup cold water
Mix your corn starch and water in a cup stir to mix up and pour into your hot juice and stir well, reduce heat just a bit now, till it thickens do not let this burn now, you've make perfect gravy.
Put mushrooms and any onions that may have scooped up back into your gravy and stir just to coat well.
Serve your roast with mashed potatoes and serve your mushroom onion Gravy over.
Enjoy Good Food



Breaded Fried Mushrooms



One of my most favorite vegetables are mushrooms I love them all kinds of ways
and homemade fried mushrooms are a real treat. Always Enjoy Good Food

INGREDIENTS

SERVINGS 3
10 ounces fresh white mushrooms, wiped clean
1 cup flour
1⁄2 cup cornstarch
3⁄4 teaspoon baking powder
1/4 teaspoon garlic powder
1⁄4 teaspoon salt
1 cup water
2 cups breadcrumbs (Panko if you can find them)

How to make it:
Mix flour, cornstarch, baking powder and salt in a bowl.
Add water to make a batter.
Dip clean mushroom into batter letting excess batter drip off.
I find it easier to stick a toothpick into the mushroom to dip it.
After dipping into batter roll in Panko breadcrumbs to coat.
Deep fry in oil until golden.
We like this with Ranch dressing/dip the thicker the better.

Sunday, October 4, 2015

Cinnamon Muffins


These muffins are very easy and they have that crunchy cinnamon buttery topping plus a secret ingredient, I add 1 mashed banana to them, great source of fiber too, Bananas are a very good source of vitamin B6 and a good source of manganese, vitamin C, potassium, dietary fiber, potassium, biotin, and copper.

Enjoy Good food

Makes 6 Large Muffins or 12 Regular Size

What you need:
1 1/2 cups flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon sea salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/2 teaspoon cinnamon
1 banana mashed
1 egg, beaten
1/2 cup milk
1/3 cup butter, melted

TOPPING
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1/4 cup butter(to dot on top of each muffin)

How to make them:
Mix flour, sugar, baking powder, salt, nutmeg and allspice.
Add egg, milk, mashed banana and melted butter.
Stir into dry ingredients until moistened.
Spoon into greased or paper-lined muffin cups.
Bake at 400 degrees for 20 minutes or until done.

Crunchy Cinnamon Topping:
For topping combine sugar and cinnamon. Sprinkle this mixture on each muffin
Then just before you pop them into the oven put a small dot of butter on each muffin
Then bake, cool about 10 minutes then pop out of muffin tin. Serve warm with your favorite drink

Saturday, September 26, 2015

Italian Meatball Stew



I decided to make a stew on this pretty fall day, so I made this Italian Meatball Stew, it's easy and quick and taste good with homemade ingreidients, fresh vegetables and hearty tomato beef sauce.
Try some good food today

What you need:
SERVINGS 6-8
2 lbs ground beef(you can use any ground meat you like)
1 cup fine soft bread crumbs
1⁄4 cup finely chopped onion
2 eggs
1 1⁄2 teaspoons salt
1⁄4 teaspoon pepper
1 tsp Italian Seasoning
1 tablespoon butter
1 tablespoon oil

1/2(64 ounce)  can tomato juice
1 (10 ounce) can beef bouillon
1 (10 ounce) can diced tomatoes
1 cup dry red wine
1 cup water
1 (250 g) bag frozen pearl onions (or use fresh)
2 cloves garlic, minced
4 potatoes, peeled and cut in large cubes
4 carrots, cut in 1 inch chunks (can use a bag of baby carrots)
1⁄2 lb mushroom, quartered (optional)
1⁄4 cup parsley, chopped
2 tablespoons flour
1⁄2 cup cold water

How to make it:
Combine beef, breadcrumbs, onion, eggs, salt, pepper and Italian Seasoning; shape into 1 1/2 inch meatballs.
In a large dutch oven, heat butter and oil; brown meatballs lightly on all sides.
Drain excess fat and add remaining ingredients except parlsey, flour and water.
(Recipe may be made ahead to this point and refrigerated).
Cover and simmer for about 45 minutes or until vegetables are tender.
Taste and adjust seasoning.
During last 15 minutes of baking, thicken sauce with 2 tbsp flour into 1/2 cup cold water.
Add parsley and serve.
Note; This casserole freezes well
Thaw completely and reheat 15- 30 minutes.
You can also freeze in tubs and pop into a crock pot to reheat.


Lemon Blueberry Lemon Glazed Bread



Yummy Fresh Lemon-Blueberry Yogurt Bread made with freshly squeezed lemon juice, lemon zest, yogurt and plump blueberries is lightly brushed with a lemon syrup then drizzled with a lemon glaze. Bursting with lemony flavor and fresh blueberries, this melt in your mouth will leave you begging for more.

This recipe makes- 1 9x5  or 12 muffins or 36 minis
What you need:

For the Loaf:
1 1/2 cups + 1 tablespoon all-purpose flour, reserved for blueberries
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt or sour cream
1 cup sugar
3 large eggs
2 teaspoons grated lemon zest (approximately 2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1 1/2 cups blueberries, fresh or frozen, thawed and rinsed

For the Lemon Syrup:
1/3 cup freshly squeezed lemon juice
1/3 cup sugar



For the Lemon Glaze:
1 cups confectioners’ sugar, sifted
2 to 3 tablespoons fresh lemon juice

How to make it
Preheat the oven to 350 degrees F.
Grease bottom and sides of one 9 x 5-inch loaf pans; dust with flour, tapping out excess.
In a medium bowl, sift together flour, baking powder and salt; set aside.
In a large bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla and oil. Slowly whisk the dry ingredients into the wet ingredients. In a separate bowl, mix the blueberries with the remaining tablespoon of flour, and fold them very gently into the batter.
Pour the batter into the prepared pan and bake 50 to 55 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Let cool in the pans for 10 minutes before removing loaf to a wire rack on top of a baking sheet.
While the loaf is cooling, make the lemon syrup in a small saucepan over medium heat. Stir together the lemon juice and sugar until the sugar is completely dissolved. Once dissolved, continue to cook for 3 more minutes. Remove from the heat; set aside.
Use a toothpick to poke holes in the tops and sides of the warm loaf. Brush the top and sides of the loaf with the lemon syrup. Let the syrup soak into the cake and brush again. Let the cake cool completely.
To make the lemon glaze, in a small bowl, whisk together the confectioners’ sugar and 2-3 tablespoons of the lemon juice. The mixture should be thick but pourable. Add up to another tablespoon of lemon juice if the mixture is too stiff. Pour the lemon glaze over the top of loaf and let it drip down the sides. Let the lemon glaze set, about 15 minutes, before serving.

Friday, September 18, 2015

Chicken Cutlets in Lemon Sage Brown Butter Sauce




Lemon and Sage makes this chicken Crispy and Tasty and Keeps it Tender Juicy

Serves 4

What you need:
2 tablespoons olive oil
4 chicken breast cutlets (pounded to 1/4 inch thick)
1/2 cup all-purpose flour
6 tablespoons butter
6-8 sage leaves
1/2 lemon (juice)
Sea salt and black pepper

How to make it:
In a large skillet, add the olive oil and place over medium-high heat.
In a baking dish, add the flour and season with salt and pepper. Dip each chicken cutlet in flour, shake to remove any excess and place in hot pan. Cook for 3-4 minutes. Turn chicken and add the butter and sage to the pan. Allow the butter to melt and turn slightly brown. Add the lemon juice and bring to a simmer. Sauté the chicken until golden-brown on both sides and cooked through in the middle, about 8 minutes total. To serve Spoon some of the sauce over the chicken.

Serve with your choice of vegetables and Enjoy Good Food





Country Fried Potatoes


Who doesn't like Country Fried Potatoes
These are awesome
cooked in your preferred oil



What you need:
serves 3-4
1 onion diced
6 potatoes peeled and diced small
2-3 cloves garlic minced
You can also add other veggies like zucchini, squash, peppers if you like
sea salt and pepper
Oil for cooking, your choice

How to cook them:
Cut all ingredients into small cubes toss in bowl to mix
Heat about 1/2 inch of oil in skillet till really hot, you want the oil super hot so the crisp up quick
Once hot carefully place cubed up veggies into hot skillet and season to taste
cook till crispy brown on bottom turn gently and cook till tender then serve

Serve with your favorite condiments, we like ketchup or salsa
Enjoy Good Food


Monday, September 14, 2015

Amish Bread Recipes and how to make a Starter

Have you heard of Amish Bread? Well to make it right you have to make what's called a Starter
If you’d like to give the Amish Friendship Bread a try, it’s easy to start yourself.
I am going to teach you how to make it step by step and will be sharing recipes
Enjoy Good Food

Starter:
  1 tablespoon  Active Dry Yeast
  1 cup  Warm Water -- divided (110 degrees)
  1 cup  Flour
  1 cup  Sugar
  1 cup  Milk


Bread:
  1 cup  Vegetable Oil
  1 cup  Sugar
  2 cups  Flour
  3 Eggs
  1 small  Vanilla Pudding Mix -- Instant
  1 teaspoon  Cinnamon
  1/2 teaspoon  Salt
  1/2 teaspoon  Baking Soda
  1/4 teaspoon  Baking Powder
  1/2 cup  Milk
Cinnamon Sugar:
  1 cup  Sugar
  2 tablespoons  Cinnamon


For Amish Friendship Bread Starter: Dissolve yeast in 1/2 cup of the warm water in a deep glass container. Stir in remaining warm water, milk, flour and sugar. Beat until smooth.

Cover a large glass jar or bowl with a tight fitting lid works best for this. DO NOT REFRIGERATE! The starter requires 10 days for fermentation as follows:
DAYS 1, 2, 3 and 4:... Stir batter
DAY 5:................ Add 1 cup each milk, flour, sugar and stir
DAYS 6, 7, and 8,9..... Stir batter each day
DAY 10: ............. Add 1 cup each flour, sugar, milk; stir.
Put 1 cup of starter in each of three containers or larger zip lock bags.
Give away to friends and keep one. This will begin their Day 1.

Remember, don’t use a metal bowl, or metal utensils. Don’t stress about the starter. If you mess things up, you can always start a new one. Want to slow things down, feed your starter less frequently. Just don't forget your bag, watch it when it gets really puffed up time to let the air out of the bag and mush!! Need a break, freeze your starter. You’ll know if things go bad if your starter turns orange or pink, or gets a funky smell.

Directions after you have your Starter:
Store your starter in zip lock bags
Do not use any type of Metal Spoon or Bowl Mixing. Do Not Refrigerate.
It is normal for the batter to rise and ferment. Do not taste raw batter and Date Bag.

Day 1: Do Nothing.
Day 2: Mush the bag and let the air out
Day 3: Mush the bag and let the air out
Day 4: Mush the bag and let the air out
Day 5: Mush the bag and let the air out
Day 6: Add to the bag 1 Cup flour, 1 cup sugar and 1 cup milk. Mush the bag and let the air out.
Day 7: Mush the bag and let the air out
Day 8: Mush the bag and let the air out
Day 9: Mush the bag and let the air out
Day 10: Mix and divide starter as follows.

Pour the entire contents of the bag into a non metal bowl.
Add 1 1/2 Cups Flour, 1 1/2 Cups Sugar, and 1 1/2 Cups Milk.
Next measure 1 Cup Batter into 4 gallon size zip lock bags.
Keep one for yourself and give the other 3 to friends along with a copy of the recipe.
You will end up with 5 batches of bread (4 bags and 1 in the bowl)
You can freeze these to use later

You can make a double batch yielding in (6 loaves) then  only have 2 starters left, one to give out and one to keep for yourself and start all over again in 10 days.
✫*¨`*✶♪.¸¸.✻ღϠ₡ღ✻ℒℴνℯ….ღ…Cheryl…ღ

Amish Friendship Bread (to bake the bread)
Preheat oven to 325 degrees To the remaining batter in the bowl (about 2 cups) add

3 eggs
1/2 cup milk
1/2 tsp salt
1 1/2 tsp baking powder
1/2 baking soda
1 cup sugar
1 large box instant pudding (or 3.5 oz boxes)
1/2 tsp vanilla
2 tsp cinnamon
1 cup oil
2 cups all purpose flour


Grease two large loaf pans or one 9 x 13 inch pan.
**If giving this bread or selling it use the disposable loaf pans, you get 3 loaf pans for $1.29.

Mix 1/4 cup sugar and cinnamon. Dust the greased pans with half the mixture.
Pour batter into the pans and sprinkle the remaining cinnamon mixture on top.
Bake for about 1 hour cool until bread loosens from the pan.


✫*¨`*✶♪.¸¸.✻ღϠ₡ღ✻ℒℴνℯ….ღ…Cheryl…ღ

Be certain to tell the recipient which day the bag is given to them. The day you give them their bag of starter is day one for them. If you keep starter for yourself you will be baking every 10 days.

Only the Amish know how to make the starter so if you give your entire starter away, you will have to wait until someone gives you back a starter.

You can freeze some of the starter bags instead of giving them all away. The day you remove it from the freezer is day one.

✫*¨`*✶♪.¸¸.✻ღϠ₡ღ✻ℒℴνℯ….ღ…Cheryl…ღ
You can make more than just the traditional bread recipe too:
                    Cinnamon Bread

Remainder of Amish Batter 1 c. oil
4 eggs 2 c. flour
1 c. sugar 3 t. cinnamon
1/2 t. salt 1 t. baking soda
1 small box instant vanilla pudding 1/2 c. raisins
1/2 c. crushed nuts

Mix Pour into 2 greased loaf pans. Bake at 325*F 1 hour. Sprinkle cinnamon
sugar on top when it comes
out of oven.

                      Friendship Bread

Remainder of Amish Batter 2/3 c. oil
3 eggs 2 c. flour
1 c. sugar 1 t. cinnamon
1/2 t. salt 1/2 t. baking soda
1 1/4 t. baking powder 1 t. vanilla
canned fruit or 2 c. diced apples or raisins

Mix. Pour in 2 greased loaf pans. Bake at 350*F for 50-60 minutes.

                         Biscuits

1 c. flour 1/2 t. baking soda
1/2 t. salt 2 t. baking powder

Combine all above in large bowl. With spoon make well (dent) in center.
Combine: 2 eggs
1 c. Amish batter
1/4 c. oil

Beat 2 minutes on medium speed. Pour egg mixture into flour mixture all at
once. Stir until dough cleans sides of bowl. Pour onto floured board. Roll
1/2" thick. Cut our (circle cutter). Place close together on greased cookie
sheet. Brush top of biscuits w/ melted butter. Cover, let rise in warm place
30 minutes.  Bake at 350*F 15-20 minutes. Makes @ 2 dzn 3" biscuits.

                      Chocolate Cake

Cream:
2/3 c. shortening
1 2/3 c. sugar
Add: 3 eggs
1 c. Amish batter
1 t. vanilla
Beat 2 minutes on medium speed.
Combine:
2/3 c. cocoa 1 1/2 t. baking soda
1 t. salt 2 c. flour
1/2 t. baking powder

Add flour mixture to batter alternately with 3/4 c. cold water. Beat 1
minute on medium speed. Mix in by hand 1 c. chopped nuts. Pour into greased
and floured 9x12 pan. Bake at 375* 30-40 minutes.

                         Apple Bread

1 1/2 c. sugar 3/4 c. oil
1 t. vanilla 2 c. flour
2 t. cinnamon 2 eggs
1 c. Amish batter 1/2 t. baking soda
1 t. salt
Beat well on low speed for 2 minutes.

Fold in by hand: 1 c. chopped nuts
3 c. diced fresh apples
Pour into 2 well greased loaf pans. Bake at 375*F 50-60 minutes.

                          Cinnamon Rolls

2 c. flour
1 c. milk
1 c. Amish batter

Combine in large bowl and let set at room temperature overnight or 10-12
hours. Stir down.

Combine:
1 egg
3 t. sugar
1/2 c. shortening
1 t. salt
1/2 t. baking soda
1 t. baking powder
Add small bowl all at once to stir down.

Pour dough out on well floured board and knead until no longer sticky. Roll
out to 1/2" thickness in a rectangle shape. Brush dough with soft butter.

Combine:
1/4 c. sugar
1 T. cinnamon
1/2 c. crushed nuts

Sprinkle cinnamon-sugar mixture over buttered dough. Beginning at wide side,
roll up, and seal seam. Cut 1" slices and place on well greased cookie
sheet. Let rise 30 minutes. Bake at 350*F 30-35 minutes.

                               Pancakes

1 c. flour 1/2 t. salt
1 t. baking powder 1 t. baking soda
2 t. sugar

Combine above in large bowl.
combine:
2 T. oil
2 c. Amish batter
1/2 c. milk
1 egg

Add small bowl to large and mix on medium speed. Spoon batter onto greased
griddle.

                                    Waffles

Prepare batter for pancakes except increase oil to 1/4 c.

Cookies

1 1/2 c. applesauce
3 t. baking soda

Combine above in small bowl and set aside.

Cream together:
3/4 c. brown sugar
3/4 c. sugar
1 t. vanilla
1 c. shortening
Add:
1 c. Amish batter
1 egg

Beat 2 minutes on medium speed. Add applesauce mix alternately with 4 1/2 c.
flour and 1 t. baking powder. Mix until well blended. Fold in 2 c. (12 oz.)
chocolate chips. Drop on cookie sheet. Bake at 350*F 8-10 minutes.

                          Cornbread

1 c. Amish batter 2 eggs
1 1/2 c. milk 2 t. sugar
1/2 c. flour 1 1/2 c. cornmeal

Combine all above in large bowl and beat at medium speed for 2 minutes.

Add:
1/4 c. oil
3/4 t. baking soda
1/2 t. salt
1 t. baking powder

Mix until well blended and pour into well greased 9" square pan. Bake at
425*F 25-30 minutes.

                             Muffins

1/2 c. flour 1/2 c. brown sugar
1/2 c. whole wheat or bran flour 1 t. baking soda

Combine all above in large bowl. With spoon make a well (dent) in center of
flour mixture.

In the well add:
1/2 c. milk 1 slightly beaten egg
1/2 c. oil 1 1/2 c. Amish batter
2 T. undiluted orange juice

Stir with fork until mixture is well moistened. Do not over-mix, batter will
be lumpy. Spoon into well greased muffin cups. Bake at 375*F 30-35 minutes.
Allow to cool in pan 5 minutes before removing.

✫*¨`*✶♪.¸¸.✻ღϠ₡ღ✻ℒℴνℯ….ღ…Cheryl…ღ
Now there are many Friendship Bread Variations:

Chocolate Bread: Use the basic mix recipe except use Chocolate Pudding instead of Vanilla make sure to add the 2 tsp cinnamon it really makes the bread taste the best.


Peanut Butter Cup:Used basic mix recipe, except use Chocolate pudding instead of Vanilla. Omit the 2 tsp cinnamon in the batter. Add 4 Tablespoons creamy peanut butter to the batter and one bag Reeses peanut butter chips.

Cherry Cheese Cake or Strawberry Cheese:I used the basic mix, omitted the cinnamon and used two small boxes of cheese cake pudding instead of the vanilla and I added a small pack of cream cheese and 1/4 cup more milk. You also need a can of Cherry or Strawberry pie filling. After putting the batter into the pans dab teaspoons of cherries on top of them and swirl around with spoon to mix in the cherries. Cook at 325 until dark golden brown.

Cinnamon Struesel: Before I start the Amish bread I get my pans ready and make the streusel 1 stick butter or margarine at room temp.
2/3 C – 1 cup packed brown sugar 2/3 C – 1 cup flour cinnamon - as much as you like
Put the ingredients together. (1 C chopped pecans are optional.) This will make approx. 2 cups. If you like a little more, increase the sugar and flour to 1 cup each.

Make your Amish bread according to directions. Use French Vanilla pudding or Vanilla Pudding. Put approx. 1-1/2 C batter in the bottom of each pan and spread into the corners. (Batter will not be runny - sort of a heavy batter.) Top with 1/2 C streusel, remaining batter and remaining streusel.

Banana Nut Bread:Use the basic mix with 1 cup of walnuts or pecans , 2 large mashed bananas and 1 large box of banana cream pudding instead of vanilla pudding.

Lemon Bread:Substitute lemon pudding mix and use 2 tsp lemon extract instead of vanilla, omit the cinnamon and nuts. For Lemon Poppy Seed Just add some poppy seeds.

Butterscotch Bread:
Add 1 Large box of butterscotch pudding and 1 1/2 cups of butterscotch chips. Omit cinnamon.
proceed with recipe.

Apple Cinnamon Bread:Make the streusel 1 stick butter or margarine at room temp. 2/3 C – 1 cup packed brown sugar 2/3 C – 1 cup flour cinnamon - as much as you like Put the ingredients together. (1 C chopped pecans are optional.)

This will make approx. 2 cups. If you like a little more, increase the sugar and flour to 1C each. Make your Amish bread according to directions. Use Vanilla or French Vanilla pudding. Put approx. 1-1/2 C batter in the bottom of each pan and spread into the corners.

(Batter will not be runny - sort of a heavy batter.) Add 1 can apple pie filling evenly throughout the each loaf. Top each loaf with remaining batter and the Add streusel topping last, bake as directed.

Yes there are so many variations. If you have a variation not listed leave me a comment and tell me what it is. I love new friendship bread flavors.

Monday, August 31, 2015

Cheese Crusted Chicken Cutlets



This is by far one of the best breaded Chicken Cutlets I've ever Made and Tasted, The secret is the cheese in the breading, it's so Juicy and Tender and doesn't take very long to cook at all.
Enjoy Good Food

Serves 4

What you Need:
4 pieces boneless, skinless chicken breast(slice in half butterfly style)
Salt and freshly ground black pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1 cup all-purpose flour
3 large eggs
1/4 cup milk
1 cup plain bread crumbs
Freshly grated nutmeg, about 1/4 teaspoon(or 1/2 ground)
3/4 cup grated Parmigiano-Reggiano Cheese

How to Make it:

Heat 1/4" of oil in large skillet to hot while preparing the Chicken; and if you can't cook all 4 at one time Preheat the oven to 275 degrees F.

Butterfly the chicken breasts open by cutting into and across but not all the way through the breast with a sharp knife. Lightly pound out the chicken under plastic wrap and season with salt and pepper, to taste.

Set up a breading bowls: 1 pan of flour, 1 pan of eggs beaten with 2 tablespoons flour and  milk, and 1 pan of bread crumbs seasoned with nutmeg, onion powder and garlic powder and combined with cheese. Coat the chicken pieces in the flour, then in the egg and then in the bread crumb mixture. Set aside.

Arrange a cooling rack over a baking sheet and put it in the middle of the oven.

Fry the chicken, about 3 minutes on each side. You can transfer the first 2 cutlets to the cooling rack in the oven to keep warm while you cook the second batch if you have a smaller pan that wont fit all 4 at once.


Saturday, August 22, 2015

American Macaroni Salad



It's the last dog days of summer and this salad is fresh with fresh veggies and a twist of boiled eggs with some pickles in it, enjoy your last summer days and don't spend a lot of time cooking with this recipe, Enjoy Good Food

what you need:
1 pound elbow macaroni or 4 cups uncooked
1 cup miracle whip salad dressing
2 tablespoons cider vinegar
2-2 tbs sugar or Splenda
Mustard to taste or 1 tablespoon or so
1 ½ tsp salt
½ tsp pepper
1 large sweet onion, chopped fine or ½ - 1 tsp onion powder
2 stalks thinly chopped celery
3 boiled eggs
2 grated Kosher dill pickles
1 grated carrot
½ cup frozen baby peas, thawed

How to make it
Bring a large pot of salted water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Rinse under cold water and drain. Place in a covered dish and refrigerate. In a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt, pepper, onion, celery, eggs, dill pickles and carrot. Make the dressing the day before and refrigerate. Just before serving, stir in the thawed peas and add dressing to the macaroni. It doesn't absorb the dressing and is more creamy. Sprinkle salad with paprika after placing in a serving bowl and place a tomato that has been cut into eights on top decoratively.

Monday, August 10, 2015

Fresh Hoisin Sauce



I cook a lot of Chinese and often I find recipes that call for Hoisin Sauce and it always seems I am out so I got to thinking I bet I can make my own, and guess what You can and you will save money because you probably have what you need in the kitchen.
Here is my recipe for Hoisin Sauce, it's easy and fresh when you need it There is a small quantity and a large depending on how often you use it


What you need:
Hoisin Sauce-small quantity
1/4 c. low-sodium soy sauce
1-2 T. black bean paste or creamy peanut butter(I prefer PB)
1 T.  molasses, honey, or brown sugar, firmly packed (I used molasses)
2 t. unflavored rice wine vinegar, white wine vinegar, or white vinegar (use use rice wine vinegar)
2 t. sesame oil
1 clove garlic, minced or 1/4 t. garlic powder (I used the powder)
1/8 t. onion powder
2 t. cornstarch
10 drops hot sauce, preferably Chinese (you can leave it out)
1/8 t. black pepper

Combine soy sauce, peanut butter, molasses, vinegar, sesame oil, garlic, onion powder in a glass measuring cup.  Microwave on high 30 seconds to melt peanut butter for easier mixing.  Beat with a wire whisk until well blended  and cool.  Stir in cornstarch, beating until well blended.  Microwave 30 seconds to 1 minute until mixture is thickened.  Stir well.  Add hot sauce and black pepper.  Makes about 1/3 cup.

Hoisin Sauce-large quantity
1 c. beef broth (low sodium if possible)
1/2 c. low-sodium soy sauce
1/3 c. dry sherry or white wine
2 T. cornstarch
2 T.  molasses
2 T. brown sugar
2 T. tomato paste
1-2 cloves garlic, crushed
1/2 t. ginger
black pepper to taste

How to Make it
Combine all ingredients in a 1 qt. glass measuring cup or microwave-proof bowl.  Stir with a whisk to dissolve cornstarch.  Partially cover with plastic wrap.  Microwave on high 2 minutes.  Stir with whisk.  Microwave 1 1/2 to 2 more minutes until thickened.  Stir again with whisk until smooth. Ingredients may also be put in a small saucepan, and mixture cooked on the stove until boiling and thickened.  Let cool and store in refrigerator up to 2 weeks.
Makes about 2 cups.

Red Chinese (CHARSU) Pork


This is My Recipe for making Red Chinese (CHARSU) Pork I saw this made on a TV show of Guy Fieri,  on D D & D, a restaurant in Hawaii Makes, and I just had to make my own so I researched recipes and this is my version of how I made it, including a homemade hoisin sauce. It turns out so tender and sweet, melts in your mouth with each bite.


What you Need:

1/4 cup low-sodium soy sauce
1/4 cup hoisin sauce(I make my own recipe is here)
3 tablespoons ketchup
3 tablespoons honey
2 teaspoons minced garlic
1 teaspoon powdered ginger
1 teaspoon dark sesame oil
1/2 teaspoon five-spice powder
1 (2-pound) boneless pork shoulder (Boston butt), trimmed and sliced in half long way
1/2 cup fat-free, lower-sodium chicken broth
1 bottle red food coloring(optional but I leave it out, it's just to color the meat and it's not necessary really, adds no taste)


How to make it:

First day preparation:
First slice the pork shoulder or butt roast in half the long way so it's thinner, then in half the short way so you basically have 4 pieces
To make the marinade, combine the first 8 ingredients in a marinating container just large enough to hold the pork snug - or - in a Ziploc plastic bag. Reserve 1/4 cup of marinade for glaze. Add the pork, turn well to coat, and refrigerate at least 24 hours and not longer than 48 hours.
Second day preparation:
Preheat oven to 450°F Set a pan filled with 1" water on the bottom rack.
Combine the honey, 2 Tbs. soy, sesame oil, and 1/4 cup pork marinade in a small saucepan and bring to a boil. Set aside.
Place pork strips on broiler pan and put on rack above water pan. Roast 10 minutes.
Brush with 1/3 of the glaze, roast 10 minutes more, and then lower the heat to 350°F
Brush with half of remaining glaze and roast 10 minutes more.
Brush with remaining glaze and turn off oven. Remove from oven after 5 minutes and cool to room temperature on a rack , serve it up!
I made Baked Macaroni and Cheese to go with this





Here's my recipe for Baked Macaroni and Cheese







Baked Macaroni and Cheese

 

A dash of mustard powder and grind of black pepper adds extra kick to a creamy cheese sauce. Stir cooked macaroni into the sauce and bake with a layer of Ritz crackers over the top Serve this dish with my Red Chinese (Charsu) Pork

Servings: 6
What you need:
1 1/2 cups uncooked elbow macaroni
1/4 cup butter
2 tablespoons all-purpose flour
1 teaspoon mustard powder
1 teaspoon ground black pepper
2 cups milk
8 ounces American cheese,cubed
8 ounces processed cheese food (eg. Velveeta), cubed
1/4 cup Ritz Cracker crumbs

How to make it:
Preheat oven to 400 degrees F (205 degrees C). Butter a 1 1/2 quart casserole dish.
Bring a saucepan of lightly salted water to a boil. Add macaroni, and cook until not quite done, about 6 minutes. Drain.

In a separate saucepan, melt the butter over medium heat. Blend in the flour, mustard powder, and pepper until smooth. Slowly stir in the milk, beating out any lumps. Add the American and processed cheeses, and stir constantly until the sauce is thick and smooth.

Drain noodles, and stir them into the cheese sauce. Transfer the mixture to the prepared casserole dish. Sprinkle cracker crumbs over the top.
bake for 20 to 25 minutes, or until sauce is thick and bubbly.
Mmm It's hot and bubbly fresh out of the oven

Red Chinese (Charsu) Pork


Sunday, August 9, 2015

Best Zucchini Muffins



I like Zucchini Muffins and these top them all, the sweet crunchy topping just makes them even better and these aren't make with lots of sugar so they are better for you, plus the added honey and cinnamon give you that get up and go energy, I know we all need that right?
Enjoy Good Food


Makes 12 muffins

What you Need:
1 cup whole wheat flour
2/3 cup all-purpose flour
1/2 cup sugar
1 teaspoon ground cinnamon
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/3 cups shredded zucchini (drained)
1/2 cup nonfat milk
2 tablespoons canola oil
2 tablespoons honey
1 large egg
1 tablespoon sugar
1/4 teaspoon ground cinnamon

How to Make them
Preheat oven to 400.
Combine first 7 ingredients in large bowl (through salt); stir with whisk.
Combine zucchini, milk, oil, honey and egg in a small bowl; stir until blended.
Make a well in the center of dry ingredients; add milk mixture, stirring until just moist.
Spoon batter into 12 muffin cups that are coated with cooking spray or lined with paper liners.
Combine 1 tablespoon sugar and 1/4 teaspoon cinnamon; sprinkle over tops of muffins.
Bake at 400 for 15 minutes (start checking on them by 12 min).
Remove from pans immediately; cool on a wire rack. Enjoy!


Best Sandwiches and Burgers Ever



This is where I am going to be posting some of the best SANDWICHES AND BURGERS EVER!!
so check back often for more additions for the top rated as I find them and make them.


MeatLoaf Burger


This is the finest of meatloaf made, here is my crock pot recipe for The Easiest Meatloaf and tasty oh it's so good, then I turned it into YES a Burger, gotta try this and top it with your favorite cheese and toppings.


Another Great Burger here We made Pepper Jack Bacon Burgers
They are amazing
Homemade burgers are the best



Friday, August 7, 2015

Fresh Basil Mint Pesto



I grow several Herbs and I like to make Fresh Pesto
Here is my Recipe for Basil Mint Pesto
You should try this recipe and Enjoy Good Food
I serve this over my Crock Pot Meat Loaf

You can freeze this, I just don't add the cheese until I thaw it and right before serving

 Makes about 1 cup
 You definitely should take a free hand with this—more basil? Why not? Want to add parsley? Go ahead. Imagine that right before every ingredient on the list it says “about.”

 What you need:
1 cups mint leaves, washed
2 cup basil leaves, washed
1/3 cup Pine nuts
¼ cup finely grated Parmesan cheese (optional)
¼ cup olive oil (not extra virgin, just regular)
 Salt to taste

How to Make it:
Add all the ingredients in a food processor and blend to a puree. Add water to thin the pesto to about the consistency of runny yogurt if you want it that thin, I generally leave mine a little thicker, your choice, try it both ways

Serve immediately, or if you want to hold the pesto for a couple of hours, add a scant ¼ teaspoon Fruit Fresh or vitamin C to hold the green color, otherwise the pesto will oxidize and turn brownish. (It’s still okay to eat.)

To preserve, don’t thin with water. Pour the thick pesto into a sterilized half pint jar, cover with a drizzle of olive oil and refrigerate for up to ten days. You can also freeze pesto.

Fresh Tomato Basil Pasta Sauce



This is a spicy Tomato and Basil Pasta Sauce that is zesty but also has just the right amount of Parmesan Cheese added to make it Italian Good, serve over Pasta

what you need:
4 pints Cherry Tomatoes (halved)
good Olive Oil
2 tbs butter
2 tablespoons minced Garlic (6 cloves)
18 large Basil Leaves (julienned; plus extra for serving)
1/2 teaspoon crushed Red Pepper Flakes
a sprig of thyme, leaves pulled off the stem or 1/2 tsp dried
Kosher Salt
1/2 teaspoon freshly ground Black Pepper
1 large red onion, chopped
1 pound dried Angel Hair Pasta
1 1/2 cups freshly grated Parmesan Cheese (plus extra for serving)


How to make it
Cut your tomatoes in half(I use the two lid method to cut cherry tomatoes easily, 2 lids plastic same size, 1 right side up, lay tomatoes on lid, place other lid upside down over and hold gently as you take a sharp knife and slice through the lids, wallah sliced tomatoes easily.
Heat Olive oil and butter in skillet till its nice and hot, put in tomatoes, garlic, onions and chili peppers, cook with lid on about 20 minutes to pop those tomatoes, add the thyme. Then when your pasta is done, save 1 cup of the pasta water, and add it to the tomato sauce, stir in and finally just before you're ready to serve stir in 1 cup of Parmesan cheese.

Just before you’re ready to serve, bring a large pot of water with a splash of olive oil
and 2 tablespoons salt to a boil and add the pasta.  Cook al dente according to the
directions on the package (be careful – it only takes 2 to 3 minutes!).  Drain the pasta, save 1 cup of water for sauce above.
Serve the Fresh Tomato Basil Sauce over the Pasta
I serve this with Crock Pot Meat loaf
Enjoy Good Food

Crock Pot Meat Loaf



Sometimes we all need meals that are tasty but easy to make and ready when we get home from our busy day out. Well here is my recipe for a good meat loaf in the crock pot, Plus I make a Fresh Basil-Mint Pesto that I put over the meat loaf before Serving. Enjoy Good Food
I  put this with a Fresh Tomato Basil Pasta that I cooked the sauce for the night before then I just warm it up and add the cheese last and serve.

What you need:
2 1/2 lbs. ground beef or ground turkey
1/2 lb of ground pork
1 T. brown sugar
1/2 tsp. salt
1 tsp. garlic, fresh or dried, minced
1 tsp thyme fresh or 1/2 tsp dried
1/2 tsp pepper
1/4 tsp. onion powder
1 - 2 T. mustard
1/4 c. ketchup
1 T. Worcestershire sauce
1 egg
1 c. breadcrumbs or crackers crushed well
1/4 c. milk, (you can even use Almond Milk, but you can use what you have on hand, even water)
1 onion, small, diced
1 small can of tomato sauce for topping meat loaf the last hour or so

Honestly BEST and Easiest Meatloaf EVER! It is moist and has a ton of delicious flavor!
Mix all ingredients in a large bowl.
Form into a loaf to fit crock pot. Place a strip of foil under the meatloaf and place in crock pot, cover top of meatloaf with tomato sauce --the last hour before it's done.
Cover. Cook on Low for 8 hours.The last hour don't forget to top with the tomato sauce
NOTE: Foil is to make it easier to lift out! TOP with a little fresh basil mint pesto and serve

Make Pesto up the night before
My Basil Mint Pesto recipe

Thursday, August 6, 2015

Sweet and Spicy Peach Chicken Veggie Stir Fry



You all know I like cooking Chinese food and we eat it often, here is a quick and easy dish that will save you money from getting take out and it has no MSG or other ingredients that restaurants might put in your food. It's really easy to make. I would suggest investing in a good large wok to cook in, I love mine. This dish uses homemade Peach Jelly, but you can use Orange or lemon Jelly or Jam if you like. My peach Jam recipe is here


What you need:
1 1/2-2 pounds chicken cut in small pieces
6 cloves garlic chopped(2 tsp)
1 onion diced small
Olive oil
A few drops of sesame oil(1 tsp or less)
2 tbs rice wine vinegar
1/2 cup soy sauce(I like low sodium)
1 cup peach jelly
1 tsp 5 Chinese spice
1/2 tsp red chili peppers
A little sea salt and some pepper

You can put any veggies that you like in your recipe, here's what I used tonight
1 zucchini chopped
1/2 cup diced carrots or sliced thin
1/2 cup celery sliced thin
1 cup broccoli chopped small
1 cup snow peas

2 cups cooked rice
My recipe for perfect rice is cooking perfect brown rice

How to make it:
First drizzle about 1/4 cup olive oil in your pan, heat till nice and hot, throw your onions and garlic, and celery in the pan and cook a couple minutes, then add your chicken. Cook about 5 minutes till its good and done, I want my chicken cooked through
Toss in your sesame oil, rice wine vinegar and soy sauce stir, then add your veggies cook till they are just crispy tender, add a little more soy sauce if needed, I usually add about 1/2 cup more now
Serve over rice


Monday, August 3, 2015

Extra Vanilla Divine Cheesecake



For cheesecake with the richest vanilla flavor, use the best highest strength vanilla extract you can find. This Cheesecake is Rich and so Delicious it's Divine



What you need:

Vanilla Wafer Crust:
50 vanilla wafers, finely crushed (2 cups)
1/3 cup butter, melted
1/4 cup sugar
1-2 teaspoon Pure Vanilla Extract

Cheesecake Filling:
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
4 eggs
1 cup sour cream
1 tablespoon Rich Pure Vanilla Extract --Like McCormick Extra Vanilla Extract

How to make it
Preheat oven to 325°F. For the Vanilla Wafer Crust, mix vanilla wafer crumbs, butter, sugar and vanilla in medium bowl until well blended. Press evenly into bottom and 2 inches up sides of 9-inch springform pan do not grease pan or your crumbs wont stick on the sides of pan

Set aside.
For the Filling, beat cream cheese and sugar in large bowl with electric mixer on high speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Add sour cream and vanilla; mix well. Pour into prepared crust.

Bake 50 minutes or until center is almost set. Turn off oven. Leave cheesecake in oven 2 hours or until cooled. Remove from oven.
Refrigerate 4 hours or overnight. Run small knife around sides of pan to loosen crust; remove sides of pan. Store leftover cheesecake in refrigerator.

Serves: 12
(amount per serving)
Calories: 447