Sunday, December 20, 2015

Christmas Day Breakfast

Christmas Day Breakfast

Cinnamon Rolls (see breads recipes page)
Egg and Sausage Casserole bake 
Hash Browns with Ham 
Fruit Tray with Dip (leftover from Dinner)
Blueberry Lemon Cresent Ring


Egg and Sausage Casserole Bake
1 lb roll breakfast sausage
8 eggs
3 oz cream cheese, softened
1/2 cup milk
1 cup shredded cheddar cheese
1 (10 oz) can cream of mushroom soup
1 tsp each salt and pepper
Preheat oven to 350F. Brown and drain the sausage.  In a separate bowl, soften the cream cheese in microwave for 10 seconds. Mix cream cheese, eggs, milk, salt, pepper, and soup together. Pour into a 9x13 inch pan. Softly shake pan a little to let egg mix settle down and let air out. Sprinkle cheese on top. Bake until center reaches 165F temp, is brown on top, and sets up - about 40-60 minutes. Let sit for 5-10 minutes before slicing.
EASY ONE PAN MEAL VERSION: if you'd like to make this dish a whole meal, layer two bags of Jimmy Dean Sausage/bacon Breakfast Skillet in a 9X13 inch pan. Remove the sausage from the list. Double the recipe above and pour over the Sausage mixture. 
EASY SLOW COOKER VERSION: mix as above. layer uncooked sausage, and 2 cups frozen hash browns if including them in cooker. Pour in egg mixture. Sprinkle on cheese. Cook on low overnight (8-10 hours).

Hash browns with Ham
1 package Ore-Ida shredded hash browns (frozen bag) OR 4 large baking potatoes, peeled cleaned, shredded and patted dry.
2 tbsp veggie oil
2 tbsp butter
1 thick cut steak ham, cubed (or about 1 cup diced, leftover ham)
Salt and Pepper to taste
In a large skillet, heat oil on med-high. Add in potatoes. Sprinkle generously with salt and pepper. Once potatoes are browned on one side flip them and had the ham. Stir. Brown other side. Add additional salt and pepper if needed. Serve warm.

Blueberry Lemon Cresent Ring I will be adding 1/2 can blueberry pie filling to this recipe.

Dec 22 2015 BAKING DAY

CHRISTMAS BAKING DAY


Care Box

Cookies:

Sugar Cookies
Spice Cake-Mix Cookies
Spritz Cookies
Gingerbread
Wedding Cookies
  






Sugar Cookieshttp://www.foodnetwork.com/recipes/alton-brown/sugar-cookies-recipe.html

Spritz Cookies
https://www.pamperedchef.com/recipe/Desserts/Other+Cuisines/Classic+Spritz+Cookies/87807
Use the above recipe. Sprinke with sprinkles or crystal sugar before baking.
Spritz Cookies

Gingerbread Men:

Cake-Mix Cookies
1 box Cake Mix (any flavor, I'm using Spice cake)
1/3 cup butter, softened
2 eggs
1 tsp vanilla

 Cookie: Preheat oven to 350°F. In large bowl, mix cake mix, butter, vanilla and eggs with spoon until soft dough forms. On cookie sheets with parchment, drop dough using a leveled large scoop (3 tbsp scoop) 2 inches apart. Bake 7 to 10 minutes or until surface appears dry. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely.

Breads:

Banana Bread
Apple Spice Bread
Grandma's Cinnamon Rolls

Grandma Long's rolls
Ingredients
1/2 + 1 tsp cup granulated sugar
1/2 warm water
2 (1/4 oz) packages or about 1/2 tsp total of dry active yeast
2 tsp salt
1/3 cup Crisco oil
1 cup water (not cold)
1 room temp egg, lightly beaten
4+ cups flour (2 cups All Purpose, and the rest Whole Wheat, if desired)
2 tbsp melted butter

Directions
Mix in a small bowl the warm water, sugar, and the yeast. Let this rest 5 minutes.

In a standing mixer (or large bowl), mix 1 cup water, sugar, salt, oil and butter. Add yeast mixture. Add 2 cups AP flour, mix in (on low) one cup at a time until the dough looks like pancake batter. On low, add in 1 cup wheat flour at a time until it forms a bread-looking dough and starts to pull away from the sides of the bowl.
Take the dough out of the bowl and form into to a ball. Set the ball in a large greased bowl. Cover. Let it rise for 1 hour - the dough should double in size. It is important that the room be warm for this, if your room is not warm for this place the bowl in front of a fire or heat the oven to 170F and then turn it off and place the bowl in the oven with the door open.
After the hour, knead dough for a couple of minutes to get the air out. Repeat these steps one time.
Then, you can roll the dough out and form rolls or form a loaf. The easiest way to form rolls is to roll it out to 1 inch thick, then cut into squares. Pick up the squares and roll in your hand to make round. Place on a greased baking sheet, with plenty room in between.
Bake 350F 20 minutes for rolls or 40 minutes - 1hour for a loaf or until golden brown.
This recipe can also be made into cinnamon rolls. Roll out to 1/4 inch thick rectangle. Sprinkle on brown sugar and cinnamon. Roll the dough into a long roll. Cut into rolls. Bake in a greased dish at 350F for 20-30 minutes.

Grandma Logsdon's Banana Bread
2 1/2 All Purpose Flour2 tsp baking soda
1 tsp salt
4 eggs
1 tsp vanilla
1 cup butter
1 cup sugar
1 1/2 cup brown sugar (this makes a very sweet bread, if you'd like yours a bit less sweet, cut b. sugar down to 3/4 cup)
1 cup mashed very ripe bananas 
1/2 chopped walnuts, if desired
Mix wet ingredients together until incorporated. In a separate bowl, mix dry ingredients. Pour dry into wet, while mixing until incorporated. Pour into a greased loaf pan or muffin tins, and bake at 375F 1 hour for loaf or 20-30 minutes for muffins. The bread will be very dark on the out side, don't worry it's not burnt unless it's black! Let cool 10 minutes before slicing and enjoying. I like mine warm with a bit of butter!
APPLE VARIATION TO BREAD
Substitute bananas for shredded apples. Use all Granulated Sugar a instead of brown sugar. Add 1 tsp pumpkin pie spices.

Pies:

Apple
Raspberry

APPLE OR BERRY PIE:
2 Pie crust shells (recipe follows)3 cups berries (I like raspberries and blackberries best) OR 6 cups apples, cored and sliced
for apple pie: 1 tsp ground cinnamon and 1/2 tsp ground ginger,

1 cup granulated sugar for berries pie/for apple use brown sugar
1 tbsp corn starch
1 tbsp flour
1 tsp salt
1 tbsp apple cider vinegar
Egg wash: 1 egg, 2 tbsp water beat together
In a large bowl, mix fruit with corn starch, flour and salt until the fruit is coated. Once fruit is coated. Add cinnamon, ginger and sugar to bowl. Mix. Mix in 1 tbsp vinegar. Place 1 crust shell in a 9 in pie dish. Pour mix in shell. Top with other shell. Cut slits in top crust to vent. Brush on egg wash. Bake 350F for 20-25 minutes or until crust is done and browning.
PIE CRUST

2 1/2 cups flour
1 tsp salt
6 tbsp butter
8 tbsp Crisco shortening
2 tsp white or apple cider vinegar
2 tbsp - 1/4 cup cold water
Using a fork or a pastry blender, mix butter, shortening, salt, and flour together until it looks like small beads. Add vinegar and 2 tbsp water and mix until dough forms. If it is too dry to mix add water, a tbsp at a time until it comes together. Roll into a ball, cover with plastic wrap, and let rest 20 minutes (can be refrigerated for up to 3 days). After resting, roll out into 2 circles for your pie.








Christmas Eve

Fruit and Veggie Trays
Sausage Balls, Bacon Wrapped Hot Dogs
MENU:
Appetizers
Fruit Tray - assorted cut fruit with dip




Dinner:
dinner rolls
Baked Ginger Glazed Ham
Garlic Mashed Potatoes
Spinach Salad with Pear and Gorgonzola
Green Beans with Crispy Onions

Dessert:
Caramel Bundt Cake
Christmas Cookies (see Baking Day)

RECIPES:


Salad:
http://www.foodnetwork.com/recipes/giada-de-laurentiis/butter-lettuce-salad-with-gorgonzola-and-pear-dressing-recipe.html
I perfer spinach or kale to lettuce, so I will be swapping those in the above recipe.

Fruit Dip
1 (4-5 oz) plain (or Honey, or Vanilla flavored), Greek yogurt
1/2 cup cool whip
2 tbsp powdered sugar
1 tsp pure vanilla extract

Ham
1 large ham 

(7+ lbs, this ham will be used in 4 recipes through out this and next week) cook according to directions on
packaging - usually 20-30 minutes per pound in a 350F oven. 
I cover with foil except for the last 30 minutes, which is when I put on the glaze.  For glaze recipes click hereServe with Sweet Potato Casserole.

Garlic Mashed Potatoes
3  pounds red skinned potatoes
2+ tbsp salt
1 cup half-and-half
2 tbsp butter
6 cloves garlic, crushed
Directions
Peel (if desired) and dice potatoes, making sure all are relatively the same size. Place in a large saucepan, add the salt, and cover with water. Add garlic to water. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil. Cook until potatoes fall apart when poked with a fork.
Heat the half-and-half in a medium saucepan over medium heat until simmering. Remove from heat, add butter, and set aside.
Remove the potatoes, drain. Add half-and-half, butter and mash together with potatoes. Add salt and pepper if necessary/desired. Serve warm.

Special Green Beans
1/2 lb bacon
2 lb Fresh Green Beans
Salt and Pepper to taste
1/4 sliced almonds, if desired
Boil or steam the green beans until tender but not mushy. Dice bacon and cook crispy. Drain. Toss together with toasted almond slices, salt and pepper.

Baked Beans: 2 (11 oz) pork and beans. 1/4 cup ketchup. 1 tbsp deli style brown mustard, 1/4 cup brown sugar, 2 tbsp maple syrup. Mix together. Cook on stove top day of for 15-30 minutes, or until desired thickness is reached.

Caramel Cake
This is a dense but moist and delicious cake!
3 cups AP flour
2 sticks (1 cup) unsalted butter, room temperature
2 cups dark brown sugar
1 cup granulated sugar
1 tsp salt
1 tsp vanilla
5 large eggs
1/2 tsp baking powder
1 cup milk

In a standing mixer: Cream butter and sugar until lightened and fluffy. Add eggs, vanilla, milk, mix until combined. Add flour, baking powder, salt. Mix until combined. Whip batter for 1 minute. Pour into greased and floured bundt cake.
Bake 325F for about 40 minutes, or until golden brown and a tooth pick comes out from the middle clean.

Allow to cool completely. Invert onto a stand or platter. Drizzle with caramel syrup.

Week of Dec 20, 2015

Sun - Pot Roast
Mon - Hot Beef Sandwiches    
Tue - Stouffers Frozen Meal &  Baking Day
Wed - See Christmas Eve Dinner
Thur - Christmas - See Christams Breakfast
Fri - Ham Sandwiches
Sat - Scalloped Potatoes
Sun - Ham and Beans

Beef Pot Roast
Ingredients
3 lb chuck roast
salt and pepper
1 large onion, chopped
1 lb bag carrots, chopped or baby carrots
4 celery, chopped


Pot Roast Dinner
4 cloves garlic, pressed
6 medium red potatoes, quartered
1 tbsp thyme
3 bay leaves
1 teaspoon dried rosemary
1 tbsp Worcestershire sauce
1 tsp browning liquid
5 cups beef or veggie stock
Directions
Brown roast in 2 tbsp oil on high heat preferably in the roasting pan or cast iron pot (Dutch oven) you will be using to roast meat in oven. Turning to brown on all sides. Remove meat. While still on high heat, add 1 cup of the stock, scrap pan. Add all other ingredients except potatoes to pan. Return meat and add enough stock so that liquid reaches about halfway up the side of meat. (Add more stock if needed) Bake covered with foil /lid for 3 hours at 350F. Turn meat over every hour. Remove meat. Add potatoes to pot, and return meat. the liquid should cover the potatoes. Add more HOT stock if need. Cover. Cook for one more hour or until potatoes are tender.
Roast should be fall-apart tender when done.
For Gravy:
2 tbsp all-purpose flour
2 tbsp butter

mix together, whisk into drippings from roast pan on high heat. Boil, whisking constantly until thickness is reached.
Crock Pot Roast`
NOTE: SLOW-COOKER directions: Add vegetables to bottom of cooker. Pour in stock and bay leaves. Put roast on top and add seasonings. Cook on high for 6 hours. At the last 2 hours, mix in the flour and butter mixture.

Hot Beef Sandwiches
12 slices white bread
Leftover Roast Beef (at least 1 cup)
Leftover Beef Gravy (at least 2 cups)
Heat beef and gravy together in a sauce pot until hot. Pour over bread. Serve with mashed potatoes and a vegetable.
NOTE: If you do not have enough gravy, make more using a can of beef stock, 1 tsp Worcestershire Sauce and 2 tbls flour. Mix together with any leftover gravy you  have (or alone, if you have no leftovers). Boil until thickness is desired. Taste, add salt and pepper as necessary.
Makes 4 large 3-piece servings

Scalloped Potatoes and Ham
4 medium baker potatoes, thoroughly washed
1 cup cooked, diced ham
Scalloped Potatoes with Ham
3 cups sharp/medium cheddar cheese
3 tbsp butter (not margarine)
3 tbsp AP flour
1 1/2 cups 2% milk
1 tsp each salt and pepper
1/2 tsp garlic powder
1 tbsp dried parsley flakes
1 tsp Dijon Mustard (optional; don't substitute yellow mustard)
2 tbsp chives, chopped and/or fresh parsley, chopped, for topping (optional)
Slice potatoes thinly, with or without skin, (I prefer using a Mandolin or food processor for this).  Place in "Microcooker" or other microwave steamer (you can also use a microwave-safe bowl partially covered with plastic wrap) with 2 tbsp water. Cook in microwave on high for 7 minutes, or until ALMOST done. You may have to do this in 2 batches.
To make sauce, melt butter in large nonstick skillet over medium-high heat. Stir in flour with a whisk (that is safe for non-stick, such as silicone coated). Reduce to low heat and let cook for about 2 minutes or until there is a nutty aroma. Increase temp back to medium-high, and stir in milk. Add 2 cups cheese, 1/2 cup at a time, letting each batch melt before adding more. After all cheese is incorporated, add in seasonings and parsley. Taste sauce, add salt and/or pepper if necessary. Take off heat. THIS WILL HARDEN/THICKEN UP QUICKLY! MAKE WHEN READY TO ASSEMBLE CASSEROLE!
To assemble, in a greased 9 in square baking dish or 2 qt casserole dish, layer potatoes, ham then cheese sauce, and continue until you run out of potatoes, about 4 layers. On the top layer, spread any remaining sauce and top with the other 1 cup of cheese. If baking immediately, bake at 375F for 30 minutes, or until cheese on top is browned and potatoes are completely cooked. Allow to cool for 10-15 minutes before cutting. Serve with with chopped chives and/or parsley.
(NOTE: You can also let this cool and refrigerate for up to 3 days or freeze for up to 3 months to cook later. Make sure to allow the casserole to completely defrost before baking, and allow to warm up with the oven, do not pre-heat.)

HAM AND BEANS
1 ham bone
1 pound navy beans, rinsed, picked over, soaked overnight and drained
2 32 oz boxes of stock (veggie, pork or chicken)
2 carrots, diced fine
1 celery, diced fine
1/2 onion, diced fine
4 cloves garlic, pressed
1 tbsp olive oil
1 bay leaf
salt and pepper to taste
In a large stock pot, on medium heat saute onion, carrot, garlic and celery in oil until fragrant. Add stock, heat to a boil (high heat). Add ham bone and bay leaf. Simmer for at least 3 hours on medium-low heat, stirring and checking liquid leave often. Add pepper and salt to taste when ready to serve.
If desired, you can put all ingredients in a slow-cooker for 8 hours on high instead of on the stove.

Sunday, December 6, 2015

Week of Dec 6th 2015

Meatloaf Dinner
Sun - French Toast and Bacon
Mon - Meatloaf
Tue - White Bean Chili 
Wed - Chicken and Noodle-roni
Thur - Quiche Lorraine
Fri - Beef Bolognese

Meatloaf
2 lb lean ground beef (or ground turkey for low fat)
1 1/4 cup bread crumbs
1 large egg, lightly beaten
1/2 tsp each salt and pepper
1 tsp Worcestershire sauce
1/4 tsp garlic powder
(1 tbsp olive oil, for turkey only)
Topping: 1/2 cup ketchup, 1 tsp BBQ sauce, 2 tbsp brown sugar. Mix in a bowl.

Mix ingredients together until incorporated, do not over mix. Place in a loaf pan, best to use a meatloaf pan that has a way to drain fat off bottom. Bake at 350F for 1 hour or until temp reaches 160F in center. Add topping sauce 20 minutes before done, if desired. Allow to stand 5-10 minutes before slicing.

MICROWAVE WHITE CHICKEN CHILI
INGREDIENTS
3 whole heads garlic (about 48 cloves), unpeeled
3/4 tsp salt, divided
3 tbsp olive oil, divided
2 poblano peppers
1 medium onion
1 1/2 lb boneless, skinless chicken thighs
2 tbsp Southwestern Seasoning Mix
2 cans (15.5 oz each) Great Northern beans, drained
1 jar (16 oz) salsa verde

DIRECTIONS
Using (5-in.) Santoku Knife, slice about 1/4 in. off the pointed top of garlic heads to expose cloves. Place garlic cut side up in Classic Batter Bowl. Sprinkle garlic with 1/4 tsp of the salt and drizzle with 2 tbsp of the oil. Cover batter bowl with lid; microwave on HIGH 3 minutes or until garlic is soft. Set aside to cool.
Meanwhile, finely dice peppers using Santoku Knife. Chop onion using Food Chopper. Combine peppers and onion in Deep Covered Baker. Trim and finely dice chicken using Boning Knife. Add chicken, seasoning mix, remaining 1 tbsp oil and remaining 1/2 tsp salt to baker; mix well usingMaster Scraper. Microwave, covered, on HIGH 4 minutes; stir to separate chicken. Cover; microwave an additional 4-6 minutes or until chicken is cooked through.
Meanwhile, gently squeeze cooled garlic from heads into batter bowl (discard skins); mash usingMix ‘'N Masher. Add beans and salsa to batter bowl. Transfer bean mixture to baker; mix well. Microwave, covered, on HIGH 5-7 minutes or until chili is heated through.

Yield: 8 cups; 8 servings of 1 cup Nutrients per serving: Calories 230, Total Fat 7 g, Saturated Fat 1.5 g, Cholesterol 70 mg, Carbohydrate 21 g, Protein 21 g, Sodium 750 mg, Fiber 4 g
Cook's Tips: Taco seasoning mix can be substituted for the Southwestern Seasoning Mix, if desired. Omit salt.
Serve this chili with optional toppings such as shredded cheese, sour cream, lime wedges, diced avocado or chopped cilantro.
Boneless, skinless chicken breasts can be substituted for the chicken thighs, if desired.

QUICHE LORRAINE
Ingredients
6 ounces thick cut bacon, diced
4 large eggs
1 cups half-and-half or cream
4 oz cream cheese, room temperature (or warmed in a bowl in the microwave for 20 seconds)
1/2 tsp salt
1/4 tsp pepper
1 cup grated Gruyere or Swiss (or any other cheese you'd like)
Apple Pie and Quiche
1/2 cup wilted spinach, if desired
Directions
You'll need a 9 in tart pan or 9 in pie pan with pie crust (see below) for this recipe.
Preheat the oven to 375 degrees F.
Poke crust with fork ("docking"). Bake until the crust is set, 8 to 12 minutes. Remove from the oven and cool on a wire rack. Leave the oven on.
In a medium skillet, cook the bacon until crisp, about 5 minutes. Remove with a slotted spoon and drain on paper towels. Discard the fat or reserve for another use.
Arrange the bacon, cheese and spinach evenly over the bottom of the baked crust.
Cream (beat vigorously) cream cheese until soft. Add in the eggs, one at a time into cream cheese until mixed, then whisk in half and half. Pour into the prepared crust. Top with additional cheeese if desired.
Bake until the egg mix is golden, puffed, and set - 30 to 35 minutes.
Remove from the oven and let cool on a wire rack for 15 minutes before serving.
Flaky Pie Crust
2 1/2 cups flour
1 tsp salt
8 tbsp butter
8 tbsp Crisco shortening
1 tsp white vinegar
2 tbsp - 1/4 cup water
Using a fork or a pastry blender, mix butter, shortening, salt, and flour together until it looks like small beads. Add vinegar and 2 tbsp water and mix until dough forms. If it is too dry to mix add water, a tbsp at a time until it comes together. Roll into a ball, cover with plastic wrap, and let rest 20 minutes (can be refrigerated for up to 3 days). After resting, roll out into 2 circles for your pie.

Beef Bolognese
Ingredients
2 tablespoons olive oil
4 ounces pancetta or bacon, diced and browned
1 cup chopped yellow onions
1/2 cup diced carrots
1/2 cup diced celery
1 tablespoon minced garlic
1/4 teaspoon ground nutmeg
2 tsp thyme
3/4 cup broth
1 lb ground beef or pork
2 (14 1/2-ounce) cans crushed tomatoes and their juices (or 3 cups fresh, seeded, diced tomatoes)
3 oz cream cheese
3 tablespoons chopped parsley leaves
Salt and freshly ground black pepper
1 pound fettuccine or spaghetti pasta
1 cup freshly grated Parmesan cheese
Directions
In a large pot, heat the oil over medium high heat. Add the ground beef and cook, stirring, until browned. Add the onions, carrots and celery and cook, stirring, until soft, 4 to 5 minutes. Add the garlic, nutmeg and thyme, and cook for 30 seconds. Add the pancetta or bacon, tomatoes and simmer, stirring occasionally, over medium high heat until the sauce is thickened and flavorful, 20 to 30 minutes. Stir in the cream cheese and parsley, and adjust the seasoning, to taste. Remove from the heat and cover to keep warm.
Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine until al dente, about 10 minutes. Drain and add to the pot with the sauce, tossing to coat the pasta. Add 1/2 cup of the cheese and toss to blend