Category: KITCHEN & COOKING TIPS

Slow Cooking Thrusday ~ Everything But the kitchen sink…

I’m going to have a houseful for Christmas and here in the North Woods there is always the possibility of enough snow to keep us all indoors so I’m starting to think menu for a crowd and how I can make it ahead to avoid my spending the entire time in the kitchen. While cleaning out the freezer and fridge today I had an idea and came up with the yummiest soup I can remember in a long time. So we’re calling it Everything but the Kitchen Sink Soup. I plan on making this (and many others) ahead of time and freezing them. I can then just put them in the crock pot and have a delicious meal without all the prep and mess.

4 cups frozen chicken broth (leftover from the last several chicken carcasses)
4 cups water
1 can Campbell’s tomato soup
1 tablespoon Classico tomato pesto
2 tablespoons beef flavor Better Than Bouillon
1 tablespoon minced garlic, Jar
1 bunch green onion, sliced
1 small onion chopped
1 large red pepper, seeded and cut into small slivers
1/2 bag baby carrots, halved
1 1/2 boxes mushrooms, sliced
1 bag frozen white shoepeg corn
2 tenderloin steaks, cut into small pieces
1 teaspoon sea salt
1 teaspoon white pepper
1/2 cup long grain rice
1/4 cup barley
1/4 cup wild rice
1/3 cup split peas

  • Mix together the chicken broth, tomato soup, pesto, better than bouillon, salt, pepper and garlic into the slow cooker.
  • Add veggies and meat as you prep them, stirring well in between.
  • Cook on low 6 hours.
  • Add the rices, barley and split peas.
  • Cook on low 2 more hours or so.
  • Serve with warm beer bread.
I do the memes: Menu Plan Monday hosted by Laura at I’m an Organizing Junkie, Favorite Ingredient Friday hosted by Kathryn at Overwhelmed with Joy, Freezer Food Friday hosted by MJ at mjpuzzlemom, Scrumptious Sunday hosted by Meredith at Mercedes Rocks, Tasty Thursday hosted by Pumpkin Patch, Watchin’ What We Eat hosted by Lorie at Honey I Shrank Myself and Slow Cooking Thursday hosted by Sandra at Diary of a Stay at Home Mom. Doing them all make great additions to help keeping me on track and finding so new recipes!

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Tasty Thursday & Scrumptious Sunday – Crispy Cheese Puffs

Tasty Thursday is hosted by Trista at Pumpkin Patch
Scrumptious Sunday hosted by Meredith at Mercedes Rocks
CRISPY CHEESE PUFFS

2 cups grated cheddar cheese
1 cup butter, softened
1/2 teaspoon Worcestershire sauce
1/2 teaspoon Frank’s Red hot sauce
4 cups corn flakes, finely crushed
3/4 cup flour, sifted
1/4 teaspoon paprika

  • Preheat oven to 375 degrees.
  • Mix butter and cheese with a mixer until well blended.
  • Add Worcestershire and hot sauce.
  • Combine corn flakes, flour and paprika.
  • Add to cheese mixture.
  • Beat together until well blended.
  • Drop generous teaspoons of dough 2 inches apart on an ungreased baking sheet.
  • Bake 10 minutes or until golden brown.

The Recipe Box Swap – Cherry Conserves

While answering comments this morning I ran across a monthly meme called The Recipe Box Swap over at I have to say… that is right up my alley. Most of you know by now I cook primarily from scratch avoiding as many boxed and canned items or processed items as possible. So what better way to share a recipe than a recipe swap that revolves around fresh ingredients? I was able to score some beautiful cherries at the farmer’s market recently and they were wonderful ingredients for this recipe. I also like to make large batches if I’m going to make that big a mess, so this recipe is for a double batch. This recipe was also a 1st place winner at the LA County Fair.

CHERRY CONSERVES
7 cups cherries ~ washed, pitted and halved
1 cup cranberries ~ washed and halved
1 tablespoon cinnamon
2 tablespoons lemon juice
1/2 cup golden raisins
1/2 cup orange juice
10 cups sugar
1/2 cup finely chopped walnuts
2 packages pectin

  • In a small bowl soak the raisins in the orange juice for at least an hour before beginning.
  • In a large stock pot combine the cherries, cranberries, cinnamon and lemon juice. Mix well.
  • Simmer over medium heat for 15 minutes or so until the fruit is soft enough to create a mashed mush as it thickens. Add the sugar and walnuts and mix well.
  • Bring to a rolling boil.
  • When the rolling boil cannot be stirred away add the pectin and boil for 2 minutes more, stirring constantly.
  • Remove from heat, skim foam and immediately pour into sterilized jars.
  • Water bath 15 minutes.
  • Enjoy.

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Menu Plan Monday

MONDAY ~ Hubby & I are going to be out playing for the day (flea markets and antique stores) for our Anniversary – dinner at the Golden Pines
TUESDAY ~ Taco Ring Salad always a HUGE hit around here
WEDNESDAY ~ Stuffed Shells & Salad
THURSDAY ~ Mexican Baja Casserole
FRIDAY ~ Carnitas & Salad
SATURDAY ~ Chicken Cacciatore & Noodles
SUNDAY ~ Chicken Carbonara & Salad

I do the memes: Menu Plan Monday hosted by Laura at I’m an Organizing Junkie, Favorite Ingredient Friday hosted by Kathryn at Overwhelmed with Joy, Freezer Food Friday hosted by MJ at mjpuzzlemom, Scrumptious Sunday hosted by Meredith at Mercedes Rocks, Tasty Thursday hosted by Pumpkin Patch, Watchin’ What We Eat hosted by Lorie at Honey I Shrank Myself and Slow Cooking Thursday hosted by Sandra at Diary of a Stay at Home Mom. Doing them all make great additions to help keeping me on track and finding so new recipes!

Scrumptious Sunday ~ National Peach Month ~ Upside Down Peach Cake


Scrumptious Sunday hosted by Meredith at Mercedes Rocks

Upside Down Peach Skillet Cake
6 tablespoons butter
¾ cup packed brown sugar
3 tablespoons lemon juice
2 tablespoons sugar
1½ cups flour
¼ teaspoon baking soda
½ cup butter, softened
½ cup sugar
3 eggs
½ cup sour Cream
1 tablespoon vanilla
1 teaspoon cinnamon
1½ pounds peaches, washed and sliced

Preheat oven to 350°.

In a 12 inch cast iron skillet, melt 6 tablespoons of butter. Stir in the brown sugar, cinnamon, lemon juice and 2 tablespoons sugar. Cook until mixture is bubbly and smooth. Remove from heat.

Mix the flour and baking soda, set aside. Beat butter and sugar in a large bowl on medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add flour mixture to sugar mixture, alternating with sour cream, beating well after each addition. Add vanilla; mix well until batter is thick and fluffy.

Arrange peach slices in a circular pattern, overlapping slightly in sugar mixture in cast iron pan. Spoon the batter over the peaches making sure not to disturb the peaches.

Bake 30-35 minutes or until golden brown and toothpick comes out clean.

Cool in skillet 10 minutes.

Run a dull knife around the outer edge. Place serving plate over skillet. Carefully invert skillet to release cake.

Glazed Stuffed Pork Chops for SITS contest

The Secret is in the Sauce is having a contest for original recipes.
Head on over to check out the rules and join in.
Here’s my entry for a juicy, crispy pork chop with a sweet and spicy bite.
Glazed Stuffed Pork Chops

4 VERY thick pork chops
8 slices oatnut bread
butter
1/2 teaspoon thyme
1/2 teaspoon garlic salt
1/2 teaspoon white pepper
1/2 teaspoon ground ginger
1/4 teaspoon red pepper flakes
1/2 cup apricot pineapple jam, room temperature
1 tablespoon peach schnapps
1 large lemon, juiced

  • Preheat oven to 350°.
  • Slit each pork chop along 2 sides to create a large pocket.
  • *Toast each slice of bread well and then lightly butter.
  • Cut each piece into small squares.
  • Toss with thyme, garlic salt and pepper.
  • Stuff each pork chop with 1/3 cup of mixture.
  • Whisk together the jam, peach schnapps, red pepper flakes, ginger and lemon juice.
  • Place chops in a square greased baking dish.
  • Arrange remaining stuffing around the edges.
  • Glaze chops and stuffing tops.
  • Bake uncovered 30 minutes.
  • Turn chops, glaze chops and stuffing again. Bake another 30 minutes.

*If you prefer, prepare 1 box of stove top stuffing instead.
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Favorite Ingredient Friday ~ Salad Edition ~ Hot Wilted Greens

HOT WILTED GREENS
1 head green leaf lettuce, washed and shredded
1 large bunch green onion, sliced thin, tops too
1/2 pound bacon, browned and crumbled (save 1/2 cup bacon grease)
1/2 cup apple cider vinegar
6 tablespoons sugar
2 Worcestershire sauce

  • Toss together the shredded lettuce, green onion slices and crumbled bacon in a large salad bowl and set aside.
  • In a saucepan bring the remaining ingredients to a boil.
  • Just before serving pour the dressing over the salad and toss.
  • Serve immediately.

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Macaroni & Cheese ~ spicy style

SPICY MAC & CHEESE
1 package cheese and garlic croutons, coarsely ground (2 cups ground)
2 tablespoons butter, melted
3 cups dry elbow macaroni
3 cups whole milk, room temperature
1/2 cup butter
1 small onion, minced
1/2 cup flour
2 tablespoons Frank’s Hot sauce
1/4 teaspoon cayenne pepper
1/2 teaspoon sea salt
1/2 teaspoon white pepper
4 cups extra, extra, extra sharp cheddar cheese (16 oz. block), grated

  • Preheat oven to 350 degrees.
  • Toss crouton crumbs with melted butter and set aside.
  • Prepare macaroni and drain.
  • In large skillet melt 1/2 cup butter.
  • Add onions and saute’ until tender and slightly browned.
  • Whisk in flour until smooth.
  • Gradually add milk, stirring constantly until thick.
  • Stir in hot sauce, salt and peppers.
  • Stir in cheese until blended.
  • Toss together the macaroni and 3/4 of the bread crumbs.
  • Stir in cheese mixture until smooth.
  • Pour into lightly sprayed 9×9 stoneware.
  • Top with remaining crumbs.
  • Bake 30 minutes.

Recipe of the week ~ an all time favorite ~ Quiche Lorraine


1/2 pound bacon, crisply fried and crumbled
1 cup finely grated swiss cheese
1 large bunch green onions finely sliced
4 eggs
2 cups whipping cream
1 teaspoon sea salt
1 teaspoon white pepper
1 teaspoon sugar
1 deep pie crust

Preheat oven to 425°.

Prebake the pie crust and cool before filling.

Sprinkle the crumbled bacon, finely sliced onion and grated swiss cheese evenly into crust.

Beat the eggs, whipping cream and seasonings until well blended. Pour over mixture in pie crust.

Bake 15 minutes and then reduce heat to 300° and bake an additional 35 minutes or until just golden and knife comes out clean.

Let stand 10 minutes before slicing.
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Menu Plan Monday

MONDAY ~ Jambalaya & Salad
TUESDAY ~ Crispy Cheesy Chicken Nuggets & Salad
WEDNESDAY ~ Chicken Pie
THURSDAY ~ Meatloaf Muffins & Salad
FRIDAY ~ Pork Chops & Home Made Apple sauce
SATURDAY ~ Seafood Salad & Parmesan rolls
SUNDAY ~ Lemon Lime Pepper Chicken & Salad

I do the memes: Menu Plan Monday hosted by Laura at I’m an Organizing Junkie, Favorite Ingredient Friday hosted by Kathryn at Overwhelmed with Joy, Freezer Food Friday hosted by MJ at mjpuzzlemom, Scrumptious Sunday hosted by Meredith at Mercedes Rocks, Tasty Thursday hosted by Pumpkin Patch, Watchin’ What We Eat Wednesday hosted by Lorie at Honey I Shrank Myself and Slow Cooking Thursday hosted by Sandra at Diary of a Stay at Home Mom. Doing them all make great additions to help keeping me on track and finding so new recipes!

Favorite Ingredient Friday ~ Bread Pudding


hosted by Overwhelmed with Joy

BREAD PUDDING
2 cups whole milk
½ cup softened butter
4 eggs, beaten
2 tablespoons cinnamon
1 cup sugar
1 cup brown sugar, packed
1 15¼ ounce can crushed pineapple, drained well
½ cup golden rum soaked raisins*
1 cup milk chocolate chips
⅓ cup slivered almonds
8 slices bread, cubed and staled

Preheat oven to 325°. Cream butter, sugars and cinnamon until fluffy. Add eggs one at a time and beat on high until well blended. Fold in pineapple and raisins*, chocolate chips and nuts. Fold in bread last. Pour into a greased casserole. Bake 40-45 minutes until top is crusty.

*1 hour before preparing pour rum over raisins and leave to soak. Just before adding to mixture, drain off excess rum.

I do the memes: Menu Plan Monday hosted by Laura at I’m an Organizing Junkie, Favorite Ingredient Friday hosted by Kathryn at Overwhelmed with Joy, Freezer Food Friday hosted by MJ at mjpuzzlemom, Scrumptious Sunday hosted by Meredith at Mercedes Rocks, Tasty Thursday hosted by Pumpkin Patch, Watchin’ What We Eat hosted by Lorie at Honey I Shrank Myself and Slow Cooking Thursday hosted by Sandra at Diary of a Stay at Home Mom. Doing them all make great additions to help keeping me on track and finding so new recipes!