Category: MISC

ALMOND WALNUT DANISH

ALMOND WALNUT DANISH
1 cup butter
1 cup milk
1 1/2 cups warm water
1 cup sugar
2 teaspoon salt
1/2 teaspoon cinnamon
2 tablespoons yeast
4 eggs, beaten
7 1/2 cups flour
1/2 cup + walnut crumbles

  • In a saucepan melt butter.
  • Add milk and water whisking until smooth consistency and JUST boiling.
  • Cool 5-10 minutes so you don’t kill the yeast.
  • Add the sugar, salt and yeast to form a sponge like blob.
  • Add the eggs until uniform consistency.
  • In a mixer with a dough hook attached, combine flour and yeast mixture.
  • Knead well. Put in refrigerator for at least several hours, but overnight is better.
  • Preheat oven to 375 degrees.
  • Roll a ball of dough the size of a golf ball into a rope and coil into a circle. Make sure the center is thinner than the outer edges to hold the filling in. Sometimes I prefer squares, but you just have to work with your dough after you have it coiled.
  • Fill with a heaping tablespoon of filling per danish (recipe below).
  • Let rise an hour in a warm place.
  • Bake 15 minutes.
  • Frost with drizzle.

ALMOND DRIZZLE
1 cup powdered sugar
2 teaspoons grated orange peel
1 teaspoon almond extract
2 tablespoons milk
1 tablespoons butter, melted

  • Whisk together butter, milk, almond extract and orange peel until well blended.
  • Gradually add powdered sugar, mixing until desired consistency.
  • Drizzle all over danish, sprinkling with walnut pieces.

BUCKET LIST ~PLANS FOR THIS WEEK… BUCKET LIST

PLANS FOR THIS WEEK…  NOT MANY!
YOU SEE,
TODAY I AM CELEBRATING LIFE.

On 12-29-2010 my life changed forever with a cancer diagnosis so of course I made a BUCKET LIST.  No, not because I’m dying, but because I’m living. I’m doing well and recovering. Miracles DO happen.  Then life kinda got out of control and I forgot about it.  It is time to start thinking about it again make some fun plans.
There are so many things I want to do before I do die, but there never seems to be enough time, money or energy so I’m making a list as I go and changing that.  I’m fortunate that I have already done so many things, but there are so many more yet to do!  I no longer stress out over the small things and they were right, they are all small things! 
  • #  1 – eat a hangover burger – 12-28-11
  • #  2 – go to a PRO football game
  • #  3 – go to a PRO hockey game
  • #  4 – finish my novels
  • #  5 – finish my cookbooks
  • #  6 – get published
  • #  7 – Go to Vermont/New England and see the changing colors in the fall
  • #  8 – Go to Disneyworld/Epcot Center
  • #  9 – Go to an Olympics
  • #10 – Get a postcard series of pictures published
  • #11 – Go white water rafting
  • #12 – Go Deep Sea Fishing (if only for the pictures)
  • #13 – Design and publish a quilt pattern
  • #14 – Travel 1st Class
  • #15 – …
Every time I update this list I will change to the current date to show my progress.

RITZY CARROT & BROCCOLI CASSEROLE

Grams made this as a broccoli casserole for years and I recently converted it to include carrots (I love the color combo) and removed the yucky for you condensed soup.

RITZY CARROT & BROCCOLI CASSEROLE
4 medium carrots
2/3 cup water
1/2 teaspoon salt
1 tablespoon sugar
3 tablespoons butter
pinch cinnamon

  • Wash, peel and slice carrots diagonally.
  • In a saucepan combine the water, salt and sugar.
  • Add carrots. Bring to a boil.
  • Turn down heat to simmer and cook until JUST tender crisp.
  • Drain.
  • Toss with butter and cinnamon.

6 broccoli crowns, washed and trimmed into 2 inch pieces (stalks also)
1/2 cup mayonnaise
1 Jumbo egg
1 small Vidalia onion, chopped
1/2 cup grated cheddar cheese
salt and pepper to taste
4 tablespoons butter
1 1/3 cups ritz cracker crumbs**
4 tablespoon flour
1/2 cup chicken broth
1/2 cup milk

  • Preheat oven to 350 degrees.
  • Cook broccoli in boiling, salted water or steam until JUST tender.
  • Drain well, cool slightly and toss with carrots and onions.
  • Layer into a greased 9×9 baking dish.
  • Top with cracker crumbs.
  • Melt butter in bottom of saucepan. Whisk in the flour until smooth.
  • Add the chicken broth, milk, mayonnaise and egg, whisking until smooth.
  • Pour over broccoli mixture.
  • Cover and bake 40 minutes.
  • Top with cheese and bake uncovered an additional 10 minutes.
  • Let stand 5-10 minutes before serving.

**I love to substitute Keebler buttery garlic club crackers and add garlic!

BANANA PINEAPPLE RAISIN NUT BREAD

BANANA RAISIN NUT BREAD OR CAKE
1 cup packed brown sugar
1 cup butter, 1/2 soft & 1/2 melted
2 jumbo eggs
1 tablespoon cinnamon
1/2 cup golden raisins, currants or craisins
1/2 cup crushed walnuts
2 large, RIPE bananas
1 small can pineapple, well drained BUT RESERVED
1/2 cup sugar
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda

  • Combine the melted butter, brown sugar and bananas in a sauce pan.
  • Cook until smooth and then add pineapple, nuts and raisins.
  • Stir until well coated & set aside to cool.
  • Cream softened butter, sugar and eggs until fluffy.
  • Sift together flour, baking powder, baking soda and cinnamon.
  • Add this to the creamed mixture gradually until well blended.
  • Add cooled banana mixture.
  • Pour into greased and floured pan(s)*
  • Bake at 350 degrees for 45+ minutes.

*This recipe will make 2 large loaves or 1 cake. If making bread, skip the frosting.









FROSTING
8 ounces cream cheese, softened
1/4 cup butter, softened
juice of 1 small lemon
1 teaspoons pure vanilla extract
1 1/2 cups powdered sugar

  • In a medium bowl beat cream cheese and butter until smooth.
  • Add lemon juice and vanilla. Beat until blended.
  • Add powdered sugar gradually until well blended and smooth.
  • Refrigerate 1 hour to set icing before serving.

SHIRRED EGGS

SHIRRED EGGS

for 4 Jumbo eggs:
4 tablespoons butter, melted
1 cup diced ham or crumbled bacon
2 green onions, minced
1 cup cheese, your choice
salt & pepper to taste
Frank’s Hot Sauce

  • Preheat oven to 350°.
  • Melt butter and place 1 tablespoon in the bottom of each ramekin. Make sure you swirl it around the sides too.
  • Sprinkle your meat and onions into the ramekin.
  • Crack an egg into each ramekin.
  • Salt & pepper.
  • Bake for 6-10 minutes or until egg whites are just set.
  • Top with cheese.
  • Bake another 6-10 minutes or until eggs are set to desired doneness.
  • With a spoon gently remove egg from cup onto plate or toast.


*At home I use individual ramekins for just the two of us, but when camping or having company I use a muffin tin to make them all at once.

FIRE ROASTED ENCHILADAS via MISSISSIPPI POT ROAST aka PEPERONCINI POT ROAST

This recipe is floating all over Pinterest and always looks so good I finally had to try it. I wasn’t disappointed. It’s FANTASTIC!  At the end of the cooking time you have a melt in your mouth roast and gravy too!
Mississippi Pot RoastMISSISSIPPI POT ROAST aka PEPERONCINI POT ROAST
3 pound chuck roast
1 packet Hidden Valley Ranch dressing mix (dry)
1 packet Au Jus mix
6 pepperocini peppers
1 stick butter, sliced into slivers
1 large onion, cut into slivers
1 stalk celery, sliced
2 cups baby carrots, halved
2 large Yukon potatoes, cut into chunks
  • Layer the celery, onions and carrots in a 6 quart slow cooker.
  • Top with roast.
  • Sprinkle the dry mixes over the roast.
  • Top with peppers and then butter slices.
  • Cook on low 8 hours.

Menu Plan Monday hosted by Laura at I’m an Organizing Junkie


 DATE BREAKFAST LUNCH DINNER
MONDAY 6/2 YOGURT SANDWICHES Chipotle Cheddar Mac & Cheese
TUESDAY 6/3 BAGEL & CREAM CHEESE FRUIT & CHEESE C.O.R.N.
WEDNESDAY 6/4 YOGURT SOUP Mexican Cobb Salad with Jalapeno Ranch Dressing
THURSDAY 6/5 FRUIT FRUIT & CHEESE Chicken & Green Chile Flautas
FRIDAY 6/6 CEREAL SALAD Glazed Stuffed pork Chops
SATURDAY 6/7 S#*% on a Shingle OUT Chicken Chile Corn Custards
SUNDAY 6/8 Toasted French Toast C.O.R.N Laverne DeFazio Roast

LAVERNE DEFAZIO ROAST

LAVERNE DEFAZIO ROAST
1 can pepsi
3+/- pound pot roast, with good marbling
1 large onion, sliced thin
1 cup buttermilk
1/2 pound mushrooms, cleaned and chopped
2-3 cloves minced garlic
1 package KNORR brown gravy mix
1 tablespoon Better than Bouillon Beef base
Kosher salt and white pepper

  • Bring roast to room temperature.
  • Preheat oven to 325 degrees.
  • Brown the roast, generously ~ salt and peppering it.
  • Whisk together the milk, pepsi, bouillon base and gravy mix.
  • Surround roast with onions and mushrooms.
  • Pour Milk/Coke mixture over roast.
  • Bake for at least 3 hours undisturbed. Depending on the thickness of the roast it will probably take 4-5 hours for a thick 3 pound roast until the meat begins to fall apart. You should be able to cut your roast with a fork.
  • The combination of ingredients makes its own gravy that is soooooooooooooooooo good.

And look at those awesome hot beef sandwiches we had for leftovers!

Now, for the oven I like to use my grandma’s old Magnalite dutch oven which cooks really even! And see those little hobnail bumps in on the bottom side of the lid? Those are better known as drip catchers. They collect the steam from the juices and redistribute it all right back down on the roast as it cooks. These help keep the meat moist and juicy. After the roast is browned, place it in the dutch oven and spread vegetables all around it.

AWWWWW Summer Salads really hit the spot!

We don’t buy bottled dressing around here as you can see from the list below.   I cannot stress how much better dressings made fresh taste. Any one of these dressings is great with this combination of flavors. 


6 cups torn romaine lettuce
2 vine ripe tomatoes, chopped
1 bunch green onions, sliced thin (I like the larger Mexican ones)
1 chicken breast per person, grilled, & sliced
1/2 cup blueberries
1/2 cup grapes, quartered
salt & pepper to taste
bacon crumbles

1 recipe of one of the following dressings: 

    FARMHOUSE BUTTERMILK DRESSING 
    1 cup Buttermilk
    1 cup mayonnaise
    1 teaspoon salt
    1 teaspoon white pepper
    1 teaspoon parsley flakes
    1 teaspoon dried oregano
    1 teaspoon garlic powder
    1 teaspoon dried tarragon
    1 teaspoon dried basil
    1 tablespoon lemon juice
    1 tablespoon apple cider vinegar

    • Blend together in mini food processor or whisk vigorously. Chill overnight before serving.

    Home made “BLEU” CHEESE DRESSING

    • 1/2 cup sour cream

    • 1/2 cup large curd cottage cheese

    • 1 cup mayonnaise

    • 4 ounces bleu cheese crumbles (sometimes I use Gorgonzola for a bit of change or when I accidentally pick up the wrong container at the grocery store and we like it just as well)

    • 1/2 teaspoon salt

    • 1/2 teaspoon pepper

    • I put it all in my food processor and pulse until it’s well mixed. Chill for 24-48 hours before serving.

    I put it all in my food processor and pulse until it’s well mixed. Chill for 24-48 hours before serving.

    SWEET SESAME DRESSING
    1/3 cup sugar
    3 tablespoons champagne vinegar
    3 tablespoons rice wine vinegar
    3 tablespoons peanut oil
    1/2 teaspoon sea salt

    • Whisk vinegars, sugar and salt together.
    • Heat over a medium heat until sugar is completely dissolved.
    • Whisk in oil until well blended.
    • Cool and pour over salad.
    SWEET & SOUR CUCUMBER DRESSING 
    1 cup dairy sour cream
    2 tablespoons Apple Cider Vinegar
    Juice of 1 lemon
    1 tablespoon granulated sugar
    1/2 teaspoon salt
    1 small bunch green onions, minced
    1/2 cup small peeled and diced cucumber

    • Whisk sour cream until smooth.
    • Add lemon juice, salt and vinegar and blend well.
    • Add cucumbers and onions.
    • Cover to chill and blend flavors.
    • Serve over tomato and lettuce salads, sliced chicken or chilled salmon.
    • Makes 1 1/2 cups give or take.

    CHAMPAGNE DRESSING
    1/3 cup peanut oil
    3 tablespoons champagne vinegar
    Juice of 1 lemon
    3 tablespoons sugar
    salt & pepper to taste

    • Whisk together peanut oil, champagne vinegar, lemon juice, sugar, salt & pepper. Chill for several hours.
    • Enjoy!

     CELERY SEED DRESSING
    1 teaspoon salt
    1 teaspoon mustard
    1 teaspoon paprika
    1 teaspoon celery seed
    1/2 teaspoon white pepper
    1/3 cup sugar
    4 tablespoon lemon juice
    1 tablespoon white vinegar
    1 cup salad oil

    • Blend together in small food processor for 3 minutes. 
    • Chill. 
    •  This is a thick dressing so shake vigorously before serving. I spooned a small portion into a bowl and microwaved it for a few seconds and served it warm. It thins out dramatically when warmed. It was yummy! 
    • Keep bottled in refrigerator


    1000 ISLAND DRESSING (MY FAVORITE)
    1/2 cup mayonnaise
    2 tablespoons ketchup
    1 tablespoon white balsamic vinegar
    2 teaspoons sugar
    3 teaspoons sweet pickle relish
    1 heaping tablespoon minced red onion
    1 teaspoon Worcestershire sauce
    salt and pepper

    • In a mini blender blend all ingredients to desired consistency.

    WARM BACON DRESSING
    1 egg
    1/3 cup white vinegar
    1/2 cup sugar
    1/3 cup flour
    2 cups water
    1/2 pound bacon
    salt and pepper to taste

    • Cook bacon until crisp. Leave drippings in pan and allow to cool.
    • Drain on paper towels and crumble when cool.  Set aside.
    • In a medium bowl lightly beat the egg.
    • Add the vinegar, sugar, water, flour, salt and pepper.  Blend well.  Add to the bacon drippings.
    • Mix until well blended.
    • Cook over a low heat, STIRRING CONSTANTLY!  Bring to a rolling boil taking off the heat when you reach your desired consistency.
    • When cool, add the crumbled bacon.
    • Enjoy!

    BLACK-EYED PEA CHILI

    So what do you do with left over pot roast and a can of black-eyed peas? Why, you make chili of course!  I just happened to have all of my normal chili ingredients on hand also.  I prefer Williams Chili Seasoning packet, but I had a coupon for the Mrs. Dash so we gave it a try.  It was okay, but the Mrs. Dash won’t become my go to seasoning.
    MANY people swear by starting their year out with black-eyed peas for luck.  I’m not a superstitious person, but hey it can’t hurt!
    As a kid I HATED black-eyed peas, but I recently found the Trappey’s brand and they are fantastic! Hubs and I ate them plain and polished off the whole can. In fact they were so good that I can’t wait to try their other beans in soups, field peas, navy, black-eyed peas with jalapenos, etc…
    BLACK-EYED PEA CHILI

    1 can Trappey’s Black-eyed peas with bacon
    +/- 2 cups shredded left over pot roast
    1 can original Rotel tomatoes
    1 1/2 cups V8
    1 small HUNT’S tomato sauce 
    1 tablespoon Frank’s red hot sauce
    1 package Williams Chili Seasoning packet
    salt and pepper, to taste
    water to desired consistency*
    cheese bread or corn muffins
    sour cream and onions to garnish

    • Mix together everything except the bread and garnish in a stock pot.
    • Bring to a boil.
    • Reduce heat and simmer several hours until you can smell the chili calling you to the kitchen.
    • Ladle into bowls and garnish.
    • Enjoy!

    *I use about 2 cups.  I like to start thin and simmer until thick (2-3 hours) to allow the flavors to blend together.

    SLOW COOKED PORK TENDERLOIN AND SAUERKRAUT

    SLOW COOKED PORK TENDERLOIN AND SAUERKRAUT
    makes 6-8 servings

    2-32 ounce jars of sauerkraut, drained
    2 1/2 cups chicken broth
    1 package Lipton onion soup mix
    3 pound boneless pork loin roast
    3 tablespoons brown mustard**

    • Combine sauerkraut, chicken broth and Lipton soup mix until well blended.**
    • Add pork roast, cutting in half if necessary to avoid over crowding.
    • Set on low for 8 hours.
    **The original recipe called for water instead of chicken broth and for the mustard which I HAD to eliminate due to allergies (I’d like to live to make another recipe) and we loved it so I don’t believe the mustard is necessary, but add it if you like.

    BACON CHEDDAR CHEESE BALLS

    photo credit to Claudia
    I have no idea where this recipe came from, but it has become a family favorite. This picture shows that these or ANY cheese ball can be made what you want by just changing what you decorate the outside in and/or making them bite size by just adjusting how much you roll into each ball.  We prefer them “bite” sized.

    BACON CHEDDAR CHEESE BALLS
    1 pound extra sharp cheddar cheese, finely shredded
    8 ounce package Philadelphia cream cheese
    1/4 cup apricot pineapple preserves
    2 ounce jar pimentos, drained, rinsed and dried (optional)
    2 tablespoons milk
    1 teaspoon Worcestershire sauce
    1/2 teaspoon Franks Red Hot Pepper Sauce*
    8 slices bacon, cooked crisp & crumbled
    Additional toppings as desired – crushed nuts, chives, carrot pieces, pickle pieces, etc…

    • In a very large bowl combine the cheddar cheese and cream cheese.  Cover and let sit at room temperature for 1 hour.
    • Add the preserves, milk, Worcestershire sauce, hot sauce and half the bacon.  
    • Beat with a mixer until smooth.
    • Cover and refrigerate 2-4 hours.
    • Roll mixture into desired number of balls.
    • Roll each ball in desir4ed topping.
    • Chill for at least an hour.
    • Serve with crackers, celery sticks, toast points, etc…

    *Frank’s Red chile pepper sauce makes an awesome substitution