Grandma's Pound Cake My grandma used to make this pound cake nearly every week. It's still my favorite cake.
Ingredients of Grandma's Pound Cake
3 cups flour
1/2 tsp baking soda
1/2 tsp. baking powder
3/4 tsp salt
1 cup shortening
2 cups sugar
4 eggs
1 tsp vanilla
1 tsp lemon extract
1 cup buttermilk (or 1 cup milk w/ 1 tblsp vinegar)
Method of Grandma's Pound Cake
Preheat oven to 350.
Mix flour, baking soda, baking powder and salt.
Add shortening, sugar, eggs, vanilla and lemon extract.
Mix.
Add buttermilk.
Mix well.
Grease and flour bundt or tube pan.
Add batter to pan.
Bake for 1 hour, 10 minutes.
Crockpot Pot Roast This fall apart pot roast recipe is fantastic comfort food, and cooking it in the crockpot really simplifies the process. Slow cooking an inexpensive pot roast both tenderizes the meat and infuse it with great flavor...the results are amazingly good.
Method of Crockpot Pot Roast
1 (3-pound) boneless beef chuck roast - trimmed and cut in half
1/4 cup low-sodium soy sauce
2 large garlic cloves - minced
1 cup beef stock (preferably homemade), or low-sodium broth, or consomme
1 package (.35-oz) dried mushrooms (such as shiitake or morels)
1 tablespoon cracked black pepper
3 tablespoons sun-dried tomato paste or regular tomato paste
2 medium onions (about 3/4 pound) - quartered
1 package (16-oz) carrots - cut into 2-inch pieces
16 small red potatoes (about 2 pounds) - halved
1 tablespoon olive oil
1 1/2 tablespoons all-purpose flour
3 tablespoons water
Method of Crockpot Pot Roast
Combine roast, soy sauce, and garlic in a large zip-top plastic bag; seal bag, and marinate in refrigerator at least 8 hours, turning bag occasionally.
Bring stock to a boil in a small saucepan; add mushrooms. Remove from heat; cover and let stand 20 minutes. Drain mushrooms through a cheesecloth-lined colander over a bowl, reserving broth mixture.
Remove roast from bag, reserving marinade. Sprinkle roast with pepper, gently pressing pepper into roast. Combine reserved marinade, mushroom broth mixture, and tomato past; stir well, and set aside.
Place mushrooms, onion, carrot and potato in a 6-quart crockpot; toss gently.
Heat oil in a large skillet over medium-high heat, and add roast, browning well on all sides. Place roast over vegetables in cooker. Pour tomato paste mixture into pan, scraping to loosen browned bits. Pour tomato paste mixture over roast and vegetables.
Cover and cook on low for 10 hours or until roast is tender. Place roast and vetegables on a serving platter; keep warm. Reserve cooking liquid in cooker; increase heat to high.
Place flour in a bowl. Gradually add water, stirring with a whisk until well blended. Add flour mixture to cooking liquid in cooker. Cook, uncovered, 15 minutes or until slightly thick, stirring frequently. Serve gravy with roast and vegetables.
Makes 6 to 8 servings.
Chickamauga Chicken this recipe comes from any of those. But to be honest, my son Trevor named this dish in March 2007 when we first made it. He just liked the sound of it and it stuck.Ingredients of Chickamauga Chicken
4 ea Corn tortillas sliced as directed
1 teaspoon Salt
3 ounce Ranch dressing
1 ounce Bbq sauce
1/4 teaspoon Black pepper ground
1/2 teaspoon Salt
1/4 teaspoon Red pepper ground
1 teaspoon Paprika smoked if available
3/4 teaspoon Cumin
1/4 teaspoon Onion powder
4 ea Chicken breast halves, boneless, skinless pounded to 1/4 inch thin
1/2 cup Cheese shredded, (like mexican blend)
2 ounce Black olives sliced
2 ea Green onion julienned sliced
Method of Chickamauga Chicken
Cut a tortilla in half and place halves on top of each other. Then slice into 1/4" slices sideways into strips (your final pieces should be 1/4" thick by 2-3"). Heat vegetable oil over medium high heat in a skillet so that the oil is about 1/4" deep. Fry the tortilla pieces in batches until all are golden brown.
Set aside on a paper towel on a plate. Season each batch with a little salt. I like to use a mix of blue and yellow tortillas if possible.
Mix the "mauga sauce" by combining ranch dressing & bbq sauce together and set aside.
You can do this on the grill or indoors.
Live Fire/Grill Instructions:
Grill over DIRECT heat for 4-5 minutes per side over a medium hot grill (350f). Top with cooked tortilla strips, green onion, black olives, and cheese. Place back in
cooker at 350-400f over INDIRECT heat for 10-15 minutes until breasts hit 160f internal temp.
Range Top Instructions:
Dredge in flour. Saute about 4-5 minutes per side in 1.5 tablespoons of butter and 1.5 tablespoons of olive oil until golden brown. You want the chicken to be cooked through and ready to eat at this point. Top with cooked tortilla strips, green onion, black olives, and cheese.
Place under broiler for about a minute until cheese melts.
Drizzle with the 'Mauga Sauce (bbq sauce/ranch) and serve.
Quintuple Chocolate Brownies still be delicious but you won't get as even of a distribution of white chocolate glaze on top.
Ingredients of Quintuple Chocolate Brownies
For the Brownies
1/2 cup all purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon salt
1 stick (8 tablespoons) unsalted butter, cut into 8 pieces
3 ounces unsweetened chocolate coarsely chopped
3 ounces bittersweet or semisweet chocolate coarsely chopped
2 tablespoons strong coffee
1 cup sugar
3 large eggs
1 teaspoon pure vanilla extract
6 ounces premium-quality milk chocolate chopped into chips, or 1 cup store-bought milk chocolate chips
1/2 cup chopped nuts
For the Glaze
6 ounces premium-quality white chocolate finely chopped, or 1 cup store-bought white chocolate chips
1/3 heavy cream
Method of Quintuple Chocolate Brownies
Getting Ready: Center a rack in the oven and preheat oven to 325 degrees F. Line a 9-inch square baking pan with foil, butter the foil and place the pan on a baking sheet.
Sift together the flour, cocoa and salt.
To Make the Brownies: Set a heatproof bowl over a saucepan of simmering water and add, in the following order, the butter, the two chocolates and the coffee. Keeping the pan over low heat, warm just until the butter and the chocolates are melted? you don?t want the ingredients to separate, so keep an eye on the bowl. Stir gently, and when the mixture is smooth, set it aside for 5 minutes.
Using a whisk or a rubber spatula, beat the sugar into the chocolate mixture. Don?t beat too vigorously? you don?t want to add air to the batter? and don?t be concerned about any graininess. Next, stir the eggs one at a time, followed by the vanilla. You should have a smooth, glossy batter. If your not already using a rubber spatula, switch to one now and gently stir in the dry ingredients, mixing only until they are incorporated. Finally, stir in the milk chocolate chips and nuts. Scrape the batter into the pan.
Bake for 35 minutes, or until a think knife inserted into the center comes out streaked but not thickly coated. Transfer the pan to a cooling rack and let the brownies rest undisturbed for at least 30 minutes. (You can wait longer if you?d like.)
Turn the brownies out onto a rack, peel away the foil and place it under another rack?it will be the drip catcher for the glaze. Invert the brownies onto the rack and let cool completely.
To Make the Glaze: Put the white chocolate in a heatproof bowl. Bring the heavy cream to a boil and pour it over the chocolate. Wait 30 seconds, then, using a rubber spatula, gently stir until the chocolate is melted.and the glaze is smooth.
Hold a long metal icing spatula in one hand the bowl of glaze in the other. Pour the glaze onto the center of the brownies and use the spatula to nudge it evenly over the surface. Don?t worry if it dribbles over the edges, you can trim the sides later (or not). Refrigerate the brownies for about 20 minutes to dry the glaze.
Cut into 16 squares, each roughly 2 1/4 inches on a side
Grilled Salmon Do not overcook it, however! Remember that all meat continues to cook even when removed from a heat source.
Ingredients of Grilled Salmon
2 each Salmon filets about 1 pound
1/2 cup Vegetable oil
1/2 cup Lemon juice
4 each Green onion thinly sliced
3 tablespoon Fresh parsley minced
1 1/2 teaspoons Fresh rosemary minced
1/2 teaspoon Salt
1/8 teaspoon Pepper
Method of Grilled Salmon
Place salmon in a shallow dish. Combine remaining ingredients and mix well. Set aside 1/4 cup for basting; pour the rest over the salmon.
Cover and refrigerate for 30 minutes. Drain, discarding marinade.
Grill salmon over medium coals, skin side down, for 15-20 minutes or until fish flakes easily with a fork. Baste occasionally with reserved marinade.
Easy Low Country Boil Most low country boils call for seafood, generally shrimp. I don’t care for too much shrimp, so I omitted it in my version.
Ingredients of Easy Low Country Boil
1 Old Bay seasoning to taste
1 lb new potatoes
1 1 1 lb package Polish or smoked sausage cut into 2 inch pieces
4 ears sweet corn cleaned and sliced into thirds
1 butter
Method of Easy Low Country Boil
In a large pot, add potatoes and sausage. Cover by about 4” with water.
Add Old Bay seasoning to taste. Heat over high heat, and bring to a boil.
Cover and cook for 15 minutes. Add the corn; cook for another 5-10 minutes.
Drain and serve with additional Old Bay and a dollop or two of butter if desired.
Irish Soda Bread 1 This is mine, hope it will be yours.
Ingredients of Irish Soda Bread 1
4 cups flour
2 tablespoons sugar
1 teaspoon salt
1 teaspoon baking soda
4 tablespoons butter
1 cup raisins
1 each egg, lightly beaten
2 cups buttermilk
Method of Irish Soda Bread 1
1. Preheat oven to 425?. Sift together the flour, sugar, salt, and baking soda into a large mixing bowl.
2. Using a pastry cutter or two knives, work butter into flour mixture until it resembles coarse meal, then stir in raisins.
3. Make a well in the center of the flour mixture. Add beaten egg and buttermilk to well and mix in with a wooden spoon until dough is too stiff to stir. Dust hands with a little flour, then gently knead dough in the bowl just long enough to form a rough ball. If the dough is too sticky to work with, sprinkle in a little more flour. Do not overknead! Transfer dough to a lightly floured surface and shape into a round loaf.
4. Transfer dough to a large, lightly greased cast-iron skillet or a baking sheet. Using a serrated knife, score top of dough about 1/2' deep in an "X" shape. Transfer to oven and bake until bread is golden and bottom sounds hollow when tapped with a knife, about 35-45 minutes.
5.Check for doneness also by inserting a long, thin skewer into the center. If it comes out clean, it's done.
Hint 1: If the top is getting too dark while baking, tent the bread with some aluminum foil.
Hint 2: If you use a cast iron skillet to cook the bread in the oven, be very careful when you take the pan out. It's easy to forget that the handle is extremely hot. Cool the handle with an ice cube, or put a pot holder over it.
Transfer bread to a rack to let cool briefly. Serve bread warm, at room temperature, or sliced and toasted.
Hi Fiber Oatmeal nice recipe and special
Ingredients of Hi Fiber Oatmeal
1 3/4 cups Water
1 pinch Kosher salt
1 cup Oatmeal
1 tablespoon Maltodextrin
1 tablespoon Flax meal
1 tablespoon Soy protein powder
Method of Hi Fiber Oatmeal
Bring water and salt to a boil. Add oatmeal while stirring then add remaining ingredients. Reduce heat to medium low and cook for at least 5 mins, stirring frequently.
Remove from heat and allow to cool for 2-3 minutes.
Serve with brown sugar, Splenda, or your choice of toppings.
Each (1 cup) exclusive of any topping, serving contains an estimated:
Cals: 202, FatCals: 37, TotFat: 4g
SatFat: 1g, PolyFat: 2g, MonoFat: 1g
Chol: 0mg, Na: 203mg, K: 175mg
TotCarbs: 35g, Fiber: 10g, Sugars: 1g
NetCarbs: 25g, Protein: 9g
All-Star Pork Meatballs Scalloped potatoes and buttered green beans make the meal complete. Republished with permission from National Pork Board.
Ingredients of All-Star Pork Meatballs
1 pound ground pork
1 tablespoon onion flakes
3/4 cup crushed corn flakes
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 egg
1/4 cup ketchup
3 tablespoons brown sugar
1 teaspoon dry mustard
Method of All-Star Pork Meatballs
Heat oven to 375 degrees F. In a large bowl, combine ground pork, onion flakes, corn flakes, salt, pepper and egg. In a small bowl stir together ketchup, brown sugar and dry mustard. Spoon 2 tablespoons of the ketchup mixture into the pork and mix well.
Spray muffin tin with vegetable cooking spray. Form 6 meatballs and place in muffin tin.
Coat the top of each meatball with the remaining ketchup mixture. Bake for 30 minutes at 375 degrees F until nicely browned and glazed.
Oatmeal Scotchies When preparing this recipe, it may seem like too many oats at first -- but don't worry, the cookies come out perfect and all those oats give the cookies a great flavor and texture.
Ingredients of Oatmeal Scotchies
1 cup unsalted butter chopped
3/4 cup granular sugar
3/4 cup brown sugar, firmly packed
2 large eggs
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
3 cups rolled oats (I use Quaker Old Fashioned or Quick. Do NOT use instant.)
1 package (11 oz) butterscotch chips
Method of Oatmeal Scotchies
Adjust oven rack to middle position and heat oven to 375 degrees F.
In bowl of electric mixer or by hand, beat butter until creamy. Add sugars; beat until fluffy, about 3 minutes.
Beat in eggs and vanilla; beat until well combined.
In a separate small bowl combine flour, baking soda, salt and cinnamon. Gradually mix into butter mixture with wooden spoon or large rubber spatula until just combined. Stir in oats and butterscotch chips.
Drop the dough by heaped tablespoons onto ungreased baking sheets (or, parchment-lined baking sheet*), leaving at least a 2-inch gap between each mound. Place one baking sheets at a time onto center rack of preheated 375 degree F oven. For soft chewy cookies; bake until very lightly browned, about 7 to 8 minutes. For crisper cookies; bake until golden brown, about 9 to 10 minutes. Cool on baking sheet for at least two minutes before transferring to wire rack to cool completely.
Makes about 48 cookies.
To make Bar Cookies: Grease a 10- by 15-inch jelly-roll pan. Spread cookie dough in prepared pan. Bake until light golden brown, about 18 to 22 minutes. Cool completely in pan on wire rack before cutting into bars.
Store cookies in an airtight container at room temperature for up to 1 week. Cookies freeze well.
*Note: Parchment paper is not a necessity but does make for easy cookie removal and cleanup. If using parchment, remove baking sheets from oven and immediately slide cookies on parchment directly onto cooling racks.
Spinach and Cheese Souffle
Ingredients of Spinach and Cheese Souffle
1 container Nonstick Cooking Spray Enough to line pan
1/4 cup Parmesan grated
4 tablespoon Butter (or Margarine) melted
1 small Onion diced
4 tablespoon Flour
1 package Frozen chopped Spinach thawed
1 cup Milk
1/2 cup Cheddar cheese grated
8 large Egg separated
1/4 teaspoon Salt
1/4 teaspoon Black pepper
1/4 teaspoon Baking Soda
Method of Spinach and Cheese Souffle
A-1) Heat oven to 400
2) Spray inside surfaces of 8 inch x 8 cup souffl dish or other 8 inch by 4 inch or higher bake able pot/casserole, then "flour" with the grated parmesan or other finely grated cheese. (this will give souffl traction to rise. If needed sides can be extended by wrapping either bakers parchment or aluminum foil around pan to increase height. If using foil, treat as the pan sides. Souffl will double in volume!
B) In saucepan, melt butter, add the diced onion, and cook until translucent.
2) Gradually stir in flour.
3) Allow butter-flour mixture to cook for a few minutes.
4) Add the chopped spinach, no need to drain, as water will be part of the liquid additions.
5) Slowly stir in milk and cook until thickened.
6) Reduce heat and stir in grated cheddar cheese.
7) When cheese is melted. Turn off heat and allow to start cooling
8) Add egg yolks one at a time stirring to keep thick, add salt, and pepper to taste. When all yolks are added, start whipping the egg whites, this will allow for more cooling time.
C-1) Add the baking soda to the egg whites and whip until stiff, they should form and hold peaks.
2) Slowly fold stiff egg whites into cheese mixture.
3) Pour mixture into prepared souffl pan.
D) Place on middle rack of oven and turn oven down to 350
1) Bake 30-40 minutes. DO NOT OPEN OVEN for first 25 minutes! 2) Souffl will hold in oven for about 5 minutes, but ideally should be served immediately.
Baked Ham with Honey Apricot Glaze
Ingredients of Baked Ham with Honey Apricot Glaze
10 -14 pound spiral-sliced fully-cooked smoked ham
1 cup honey
1 6-oz. orange juice concentrate thawed
1/3 cup soy sauce
1/3 cup apricot jam
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
Method of Baked Ham with Honey Apricot Glaze
Preheat oven to 325 degrees F. Place ham on rack in shallow roasting pan. Stir together remaining ingredients in medium bowl; set aside. Bake ham for 30 minutes; pour glaze over ham and continue to bake until ham is heated through, about a total of 2 1/2 hours. (about 15-18 minutes per pound.)
