Wednesday, August 29, 2018

Apple Fritters

1-1/2 C. all-purpose flour
1/2 C. white sugar
2 teaspoons baking powder
1/2 teaspoon salt
2/3 C. milk
2 eggs, beaten
1 tablespoon butter
3 C. peeled, cored & chopped apples
Vegetable oil (for deep-frying)
1 C sugar + 1 T cinnamon (mixed)

  • Heat the oil in a deep-fryer or electric skillet to 375 degrees
  • In a large bowl, combine the flour, 1/2 c. sugar, baking powder and salt. 
  • Pour in the milk, eggs and butter. Mix well.
  • Stir in apples and stir until they are evenly incorporated.
  • Drop spoonfuls of the batter into the hot oil and fry until golden on both sides, about 5 minutes.
  • Using a slotted spoon, remove fritters from oil & drain on paper towels. 
  • While still warm, roll them in the sugar/cinnamon mixture.
  • Enjoy!

Sunday, July 1, 2018

Chicken Broccoli & Rice | Dump It Meals

 1-1/2  cups  chicken broth
1 cup uncooked long-grain white rice
1/2 teaspoon salt
1/4 teaspoon pepper
1 lb boneless skinless chicken breast cut in 1-inch pieces
1 10 oz pkg broccoli florets (about 4 cups)
1 cup shredded sharp Cheddar cheese

Instant Pot™ Directions

  1. Spray 6-quart Instant Pot™ insert with cooking spray. 
  2. Mix broth, rice, salt and pepper in insert.
  3. Stir in chicken and broccoli. 
  4. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 10 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure.
  5. Add cheese & stir.
Oven  Directions
  1. Preheat oven to 375 degrees
  2. Grease a 13x9 baking pan.
  3. Mix broth, rice, salt and pepper in the pan
  4. Stir in chicken and broccoli. 
  5. Bake for one hour
  6. Add cheese, stir........Serve!
Crockpot  Directions

  1. Add broth, rice, salt and pepper
  2. Stir in chicken and broccoli. 
  3. Bake on low for 6-8 hours.
  4. Add cheese, stir........Serve!

Saturday, June 30, 2018

McDougall McVeggie Burgers

McVeggie Burgers Preparation Time: 30 minutes Baking Time: 30 minutes Servings: makes 16 burgers 20 ounces firm water-packed tofu, drained well 12.3 ounces silken tofu 10-ounce package frozen chopped spinach, thawed ½ cup water 1 large onion, chopped ½ pound mushrooms, chopped 3 cloves garlic, pressed 3 cups quick oats 2 tablespoons soy sauce 2 tablespoons vegetarian Worcestershire sauce 2 tablespoons Dijon mustard 1 teaspoon paprika 1 teaspoon lemon juice ½ teaspoon ground black pepper Preheat oven to 350ºF degrees. Place both kinds of the tofu in a food processor and process until fairly smooth, stopping several times to scrape down the bowl. Transfer processed tofu to a large bowl and set aside. Drain the spinach well and press any excess water out with your hands. (Spinach should be very dry.) Set aside. Place the water, onion, mushrooms, and garlic in a large non-stick frying pan. Cook, stirring frequently until onion has softened and all liquid has been absorbed about 10-12 minutes. Set aside. Add the oats and the seasonings to the tofu mixture and mix well. Add the spinach and mix in well, using your hands. Add the onion mixture and continue to mix with your hands until all ingredients are well combined. Take a small amount and form into a ball shape (a bit larger than a golf ball), then flatten into a burger-sized patty about ¼ inch thick and place on a non-stick baking sheet. (If you do not have a good non-stick baking sheet, then lightly oil your baking sheet first.) Repeat this process until all the mixture is used. (It will help to lightly moisten your hands several times during this process.) Bake for 20 minutes, then flip over and bake an additional 10 minutes. Cool on racks after removing from the oven. Serve in a whole wheat bun with your favorite condiments.

Recipe came from this website

Wednesday, May 23, 2018

Homemade Pureed Prunes

Why would you want pureed prunes?
Because it can replace the fat (i.e. butter or oil) in baking and it keeps the baked goods moist.
Often used in vegetarian/vegan type recipes.

1 cup dried prunes  (250g/8 oz)
1/4 cup + 2 tbsp water

  • In a blender or food processor, combine water and dried prunes. 
  • Pulse approx 15-20 times. It will be slightly thick, and may have a few chunks.

Store for up to one month in the refrigerator

Friday, May 4, 2018

Moist Pumpkin Bread

3-1/2 cups flour
2 C. brown sugar
2/3 cup white granulated sugar
One 15-oz can pumpkin
1 cup vegetable oil
2/3 cup milk
2 tsp baking soda
1 tsp salt
1 t nutmeg
1-1/2 tsp cinnamon
1 cup walnuts

Preheat oven to 350 degrees
Flour & grease two loaf pans. Set aside.
Combine above ingredients.
Pour into prepared pans.
Bake for 50-55 minutes. Original recipe said 1 hour + 15 minutes, but it was done in less than an hour.
After removing from oven, cover with foil and allow to steam for 10 minutes.
Remove foil and allow to cool on a wire rack.

Saturday, April 28, 2018

Homemade Blue Cheese Dressing

3/4 cup sour cream
1 1/3 cups mayonnaise
1 teaspoon Worcestershire sauce
1/2 teaspoon dry mustard
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 ounces blue cheese, crumbled

  • In a large bowl, whisk together the sour cream, mayonnaise and Worcestershire sauce. 
  • Stir in dry mustard, garlic powder, salt and pepper. Mix well.
  • Stir in blue cheese. 
  • Cover, and refrigerate for 24 hours before serving.

Homemade Raspberry Balsamic Vinaigrette

1 cup fresh raspberries
1 tbs raw brown sugar
2/3 cup balsamic vinegar
1 tbs honey
1/2 tsp salt

  • Combine the raspberries and sugar together in a bowl; set aside for about 10 minutes. 
  • Using a fork or a potato masher, mash the berries  until liquefied. 
  • Pour into a jar with a lid; add balsamic vinegar, honey, and salt. 
  • Cover jar with lid and shake until dressing is mixed well. 
  • Store in refrigerator.

Butterhorns.......My Favorite Unleavened Bread Recipe

2 cups flour
2/3 cup butter
3/4 cup sour cream
Beef or turkey sticks (optional) 
1/2 cup sharp shredded cheddar cheese (optional)

  • Preheat oven to 350
  • Measure flour into a large bowl and cut in butter. 
  • Stir in sour cream
  • * If making cheese butter horns, add shredded cheese and mix thoroughly. 
  • Divide into 3 portions and roll each portion out into a 12” circle. 
  • Cut each circle into 12 wedges and roll up, beginning with the wide end. . 
  • * These are good with a beef stick piece baked inside before rolling up.
  • Place each on a greased baking sheet with the point tucked under. Bake for 20 minutes.

This can also be rolled out and cut into desired shapes using a cookie cutter and topped with any of the below toppings.

Topping ideas:
Brown sugar/cinnamon
Ranch seasoning
Garlic or onion powder

* I like to add both the shredded cheese and beef/turkey sticks.
* I would like to try using turkey pepperoni with a bit of cheese rolled up inside. Sort of like a pepperoni roll.