Wednesday, November 15, 2017

Hash Brown and Spinach Crustless Quiche

Original recipe from All Recipes. Makes a great breakfast or dinner!


Ingredients:
Directions:
  1. Preheat oven to 350. 
  2. In a medium cast iron skillet over medium heat, warm olive oil. Saute vegetables until tender.
  3. In a medium bowl, whisk eggs, milk and seasonings. Mix in cheese, then pour over vegetables.
  4. Place skillet in the oven and bake 45 min or until no longer jiggly.


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Thursday, November 9, 2017

Rhubarb Pie

Original recipe from me.



Perfectly sweet and tart dessert!

Ingredients:

  • pie dough for top and bottom
  • 5-6 c rhubarb, chopped and skinned
  • 1 T orange or lemon juice
  • 1 c sugar
  • 1 t cinnamon

Directions:

  1. Preheat oven to 425.
  2. Roll pie dough thin and place in pie pan.
  3. In a medium bowl, toss rhubarb with orange or lemon juice. Sprinkle sugar and cinnamon over all, shaking and mixing to coat. Pour into pie dough.
  4. Cover with top layer of dough, making a lattice if desired. Bake 15 min.
  5. Decrease temperature to 350 and bake 30 min more.
  6. Serve hot with vanilla ice cream. Enjoy!

Saturday, October 28, 2017

Potato Soup

Original recipe from All Recipes.

Ingredients:
  • 1 T olive oil
  • 2 stalks celery, diced 
  • 2 carrots, chopped
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 8 potatoes, peeled and cubed 
  • 4 cups broth, or enough to cover potatoes 
  • 1 c milk 
  • 1/2 t salt
  • 1/4 t pepper
  • cheddar or Parmesan cheese to taste
  • sour cream to taste
  • bacon bits to taste
Directions: 
  1. In a large pan over med heat, warm oil. Add onion, celery, and carrots and saute. Add garlic, saute a minute longer and then add flour and combine. 
  2. Add broth one cup at a time, mixing well between each addition. Add potatoes and salt/pepper to taste. Bring to a boil and simmer 8-10 minutes or until potatoes are desired consistency.
  3. Add milk, stir to combine. Serve with optional cheese, sour cream, and/or bacon bits.

Saturday, October 14, 2017

Broccoli Cheese Soup

Original recipe from Gimme Some Oven.

Ingredients:
  • 2 T olive oil
  • 1/2 onion, diced
  • 3 cloves garlic, minced
  • 2 T flour
  • salt and pepper to taste (~1/4 t each)
  • 2 cups broth
  • 2 cups fresh or frozen broccoli, chopped small
  • 1 c milk
  • 2 cups shredded cheese
Directions:
  1. In a medium pot over medium heat, warm oil. Saute onion and garlic. Add flour, salt, and pepper, and stir to combine.
  2. Slowly add broth 1/2 cup at a time. Add broccoli and bring to a simmer, cooking until tender (about 10 minutes). Add milk to "cool" soup slightly. Turn heat to low.
  3. Sprinkle cheese over soup while it is not boiling. Let it melt, then gently stir it in. Serve immediately or bring soup to desired temperature to serve. 
  4. Goes great with dutch oven bread

Monday, August 7, 2017

Basic Cheesecake

Original recipe from Food Network.


Pictured: favorite cheesecake topped with broken blueberries.

Ingredients:
  • 1 recipe graham cracker pie crust
  • 2 squares cream cheese, or 16 oz
  • 3 eggs
  • 1 c sugar
  • 1 pint sour cream
  • 1/2 t lemon juice
  • 1/4 t vanilla
Directions:

  1. Press cracker crust into spring form pan. For a firmer crust, bake for an optional 10 minutes at 350.
  2. Preheat oven to 275. 
  3. Beat cream cheese in electric mixer until smooth. Add eggs one at a time, beat until smooth. Add sugar slowly. Beat until smooth. Add sour cream, juice, and vanilla, until well-mixed. Pour over crust.
  4. Bake 80 min or until thermometer inserted reads 160. Let cool in oven to prevent cracking. 
  5. Top with whatever you love: hot fruit topping, caramel pecan topping, broken berries, apple butter, freezer jam, any ice cream syrup, etc.

Sunday, August 6, 2017

BBQ Baby Back Ribs

Original recipe from All Recipes


Pictured: what remains of three pounds of baby back ribs, smothered in our favorite BBQ sauce.

This is Mark's birthday dinner every year. It makes him very happy. 😋

Ingredients:
  • 3 pounds baby back ribs, trimmed 
  • salt and pepper, to taste 
  • 1/2 cup water 
  • 1/2 onion, sliced
  • 1 clove garlic, minced 
  • 2 c barbecue sauce
Directions: 
  1. Season ribs with salt and pepper.
  2. Pour water into slow cooker. Layer the ribs into the slow cooker. Top the ribs with onion and garlic.
  3. Cook on high for 4 hours (or low for 8 hours).
  4. Transfer to grill and coat with barbecue sauce. Sear/smoke to desired crispness. Serve with extra sauce!
  5. Alternatively, preheat oven to 375 degrees F (190 degrees C).
  6. Transfer ribs to a baking sheet. Discard onion and garlic. Coat ribs with barbecue sauce.
  7. Bake in preheated oven until the sauce caramelizes and sticks to the meat, 10 to 15 minutes.

Monday, July 10, 2017

Broken Berries

Original recipe from Food Network.

Pictured: mostly eaten broken blueberries.

Perfect light topping for breakfasts like pancakes or oatmeal, and for desserts like ice cream and cheesecake. Enjoy!

Ingredients:
  • 1 pint berries of choice, roughly chopped if desired
  • 1/2 t lemon juice
  • 1 T sugar
Directions:
  1. In a small saucepan over med-low heat, combine ingredients. Heat, stirring occasionally, 5 min or until berries just start to break down. 
  2. Serve over pancakes, oatmeal, ice cream, cheesecake or mini cheesecakes, etc. 

Wednesday, April 26, 2017

Lemonade Crinkle Cookies

Original recipe from Jen's Favorite Cookies.



Ingredients:
  • 1 c butter, softened
  • 1¾ c sugar
  • 2 egg
  • 1 t vanilla
  • 1/4 c lemon juice (juice of 1 lemon)
  • 1/2 t strawberry extract, optional
  • 5 drops red food color, optional
  • 1 t baking soda
  • ½ t baking powder
  • ½ t salt
  • 3 1/2 c flour
  • 1/4-1/2 c powder sugar
Directions:
  1. Preheat oven to 350.  Beat together butter and sugar.  Blend in egg, vanilla, lemon juice, and optional strawberry and red food color (for pink lemonade flavor).
  2. Add dry ingredients, beat until smooth. Scoop some powder sugar into a small bowl.
  3. Roll dough into balls ½ " to 1" wide, then roll in powder sugar.
  4. Place onto cookie sheet 12-16 at a time, and bake 10 min.
  5. Let cool 1 min on cookie sheet, transfer to wire rack.