Sunday, November 24, 2019
Friday, November 1, 2019
Saskatoon Berry BBQ Sauce
2 cups saskatoon berries
2 Tbsp minced red onion
1/2 cup balsamic vinegar
3 Tbsp ketchup
3 Tbsp sugar
2 cloves garlic, minced
1 tsp chili powder
1/2 tsp salt
1/2 tsp Worchestershire sauce
1/4 tsp cayenne pepper
Combine all ingredients over medium-high heat. Once it boils, turn heat down and simmer for 15 minutes. Stir occasionally. Remove from heat and let cool. Blend in blender until smooth.
2 Tbsp minced red onion
1/2 cup balsamic vinegar
3 Tbsp ketchup
3 Tbsp sugar
2 cloves garlic, minced
1 tsp chili powder
1/2 tsp salt
1/2 tsp Worchestershire sauce
1/4 tsp cayenne pepper
Combine all ingredients over medium-high heat. Once it boils, turn heat down and simmer for 15 minutes. Stir occasionally. Remove from heat and let cool. Blend in blender until smooth.
Tuesday, October 22, 2019
Green Bean Soup (Schaubel Zup)
Cooked farmers sausage, ham or back bacon, chopped in to bite size pieces
3 cups green beans, cut in to bite size pieces
4 medium potatoes, cut in to bite size pieces
2 cups carrots, sliced
1 medium onion, minced
1 stalk celery, chopped
1 Tbsp summer savory
1 Tbsp parsley
1 bay leaf
1/2 tsp salt
1/2 tsp pepper
Optional: Add 2 cups shredded zucchini
Put all ingredients in to a slow cooker and simmer all day.
3 cups green beans, cut in to bite size pieces
4 medium potatoes, cut in to bite size pieces
2 cups carrots, sliced
1 medium onion, minced
1 stalk celery, chopped
1 Tbsp summer savory
1 Tbsp parsley
1 bay leaf
1/2 tsp salt
1/2 tsp pepper
Optional: Add 2 cups shredded zucchini
Put all ingredients in to a slow cooker and simmer all day.
Tuesday, September 10, 2019
Grandma W's Donuts
4 cups flour
3/4 cups Crisco
1 cup sugar (can use a little less)
1 tsp salt
Cut up as in making pie pastry
2 pkg yeast in 4 cups lukewarm water. Let rise.
6 beaten eggs. Add to flour mixture with the yeast. Add flour as necessary to make soft dough.
Let rise. Punch down. Rise again (can let it rise once to save time). Make into donuts.
Let rise and roll dough into 1/3" thickness. Fry.
Glaze while warm
1 lb (approximately - can use less) icing sugar
1 Tbsp butter
Vanilla and hot water to make paste.
Makes 100 donuts. Can half the recipe.
3/4 cups Crisco
1 cup sugar (can use a little less)
1 tsp salt
Cut up as in making pie pastry
2 pkg yeast in 4 cups lukewarm water. Let rise.
6 beaten eggs. Add to flour mixture with the yeast. Add flour as necessary to make soft dough.
Let rise. Punch down. Rise again (can let it rise once to save time). Make into donuts.
Let rise and roll dough into 1/3" thickness. Fry.
Glaze while warm
1 lb (approximately - can use less) icing sugar
1 Tbsp butter
Vanilla and hot water to make paste.
Makes 100 donuts. Can half the recipe.
Tuesday, August 13, 2019
Monday, August 12, 2019
Reese Peanut Butter No Bake Bars
Ingredients
1 cup salted butter (melted)
2 cups graham cracker crumbs
1/4 cup brown sugar
1-3/4 cup powdered sugar
1 cup peanut butter
1/2 tsp. vanilla
1 (11 oz) bag milk chocolate chips
Instructions
1. Combine all ingredients, except chocolate chips in a medium sized bowl. Stir until the mixture is smooth and creamy.
2. Pour peanut butter mixture into a 9 x 13 pan.
3. Melt chocolate chips in the microwave (at 50% power) for 1-2 minutes. Stir chocolate and pour over the peanut butter mixture. Spread chocolate with a spatula. To even out chocolate, tap pan on the counter.
4. Refrigerate bars for one hour. Cut while bars are still cool. Enjoy!
1 cup salted butter (melted)
2 cups graham cracker crumbs
1/4 cup brown sugar
1-3/4 cup powdered sugar
1 cup peanut butter
1/2 tsp. vanilla
1 (11 oz) bag milk chocolate chips
Instructions
1. Combine all ingredients, except chocolate chips in a medium sized bowl. Stir until the mixture is smooth and creamy.
2. Pour peanut butter mixture into a 9 x 13 pan.
3. Melt chocolate chips in the microwave (at 50% power) for 1-2 minutes. Stir chocolate and pour over the peanut butter mixture. Spread chocolate with a spatula. To even out chocolate, tap pan on the counter.
4. Refrigerate bars for one hour. Cut while bars are still cool. Enjoy!
Monday, May 27, 2019
Sunday, May 26, 2019
Saturday, May 25, 2019
Friday, May 24, 2019
Thursday, March 21, 2019
Whole Wheat Biscuits
1 cup all-purpose flour
1 cup whole wheat flour
2 tsp baking powder
3 Tbsp granulated sugar
1/2 tsp fine salt
4 Tbsp cold butter or margarine
1 cup milk
In mixing bowl, put flours, baking powder, sugar and salt.
Add butter. Cut into dry ingredients until mixture is crumbly.
Add milk. Stir with fork until soft dough is formed. Turn out on lightly floured surface. Knead gently 8-10 times. Roll or pat dough 3/4 inch (2 cm) thick. Cut with round 2 inch (5 cm) cookie cutter. Arrange on ungreased baking sheet, close together for soft sides, 1 inch (2.5 cm) apart for crisp sides. Bake in 450 deg F (230 C) oven for 12-15 minutes until browned. Serve with butter.
1 cup whole wheat flour
2 tsp baking powder
3 Tbsp granulated sugar
1/2 tsp fine salt
4 Tbsp cold butter or margarine
1 cup milk
In mixing bowl, put flours, baking powder, sugar and salt.
Add butter. Cut into dry ingredients until mixture is crumbly.
Add milk. Stir with fork until soft dough is formed. Turn out on lightly floured surface. Knead gently 8-10 times. Roll or pat dough 3/4 inch (2 cm) thick. Cut with round 2 inch (5 cm) cookie cutter. Arrange on ungreased baking sheet, close together for soft sides, 1 inch (2.5 cm) apart for crisp sides. Bake in 450 deg F (230 C) oven for 12-15 minutes until browned. Serve with butter.
Tuesday, March 19, 2019
8-Layer Slow-Cooker Dish
6 medium potatoes, thinly sliced
1 medium onion, thinly sliced
salt to taste
pepper to taste
1 cup corn
2 cups carrots, thinly sliced
1-1/2 lb ground beef, browned
10-3/4 oz can cream of mushroom soup
1. Layer 1: 1/2 of potatoes, 1/2 onion, salt and pepper
2. Layer 2: 1/2 of corn
3. Layer 3: 1/2 of carrots
4. Layer 4: 1/2 of potatoes, 1/2 onion, salt and pepper
5. Layer 5: 1/2 of corn
6. Layer 6: 1/2 of carrots
7. Layer 7: Ground beef
8. Layer 8: Mix soup with 1 cup water and spread on top.
9. Cover. Cook on low for 6 hours.
1 medium onion, thinly sliced
salt to taste
pepper to taste
1 cup corn
2 cups carrots, thinly sliced
1-1/2 lb ground beef, browned
10-3/4 oz can cream of mushroom soup
1. Layer 1: 1/2 of potatoes, 1/2 onion, salt and pepper
2. Layer 2: 1/2 of corn
3. Layer 3: 1/2 of carrots
4. Layer 4: 1/2 of potatoes, 1/2 onion, salt and pepper
5. Layer 5: 1/2 of corn
6. Layer 6: 1/2 of carrots
7. Layer 7: Ground beef
8. Layer 8: Mix soup with 1 cup water and spread on top.
9. Cover. Cook on low for 6 hours.
Sunday, March 17, 2019
Garlic Pork Tenderloin
Pork
2 tbsp olive oil
1 tbsp sea salt
4 oz butter sliced into 6 slabs
2 tbsp diced garlic
1 tsp basil
1 tsp oregano
1 tsp thyme
1 tsp parsley
1 tsp sage
Season pork with salt and pepper.
Brown pork in sauce pan with olive oil.
Rub down pork with herb mix and place in foil wrap.
Add butter slices on top of pork and cover with wrap.
Bake at 350 deg F for 25 minutes.
Remove and let rest for 5 minutes then slice and serve.
2 tbsp olive oil
1 tbsp sea salt
4 oz butter sliced into 6 slabs
2 tbsp diced garlic
1 tsp basil
1 tsp oregano
1 tsp thyme
1 tsp parsley
1 tsp sage
Season pork with salt and pepper.
Brown pork in sauce pan with olive oil.
Rub down pork with herb mix and place in foil wrap.
Add butter slices on top of pork and cover with wrap.
Bake at 350 deg F for 25 minutes.
Remove and let rest for 5 minutes then slice and serve.
Friday, March 15, 2019
Tuesday, March 12, 2019
Friday, February 1, 2019
Egg Vegetable Muffins
6 large eggs, beaten
2 egg whites
2 cups cooked, chopped mixed veggies
1/4 tsp salt
1/4 tsp pepper
1 Tbsp oil
1/2 cup shredded cheese
Mix together and pour into a well greased 12-cup muffin tin.
Bake at 350 deg C for 25 minutes.
2 egg whites
2 cups cooked, chopped mixed veggies
1/4 tsp salt
1/4 tsp pepper
1 Tbsp oil
1/2 cup shredded cheese
Mix together and pour into a well greased 12-cup muffin tin.
Bake at 350 deg C for 25 minutes.
Tuesday, January 1, 2019
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