Crust less Rhubarb Pie

Could there be an easier recipe??? 

Butter a 9 inch pie plate then add

3 cups of diced rhubarb

In a blender put: 

1/3 cup flour

3/4 cup sugar

1/2 tsp baking powder

1/2 tsp salt

4 large eggs 

1 Tbsp. Vanilla

1 cup milk

Been 1 to 2 minutes

Pour over rhubarb

Bake in 375 oven for 40 minutes. When done the center may be slightly jiggly, but will firm up as it cools. 

Best Breakfast Casserole EVER!!!

Those who really know me, know that breakfast is my most favorite meal!!! I took a Pioneer Woman's recipe basics and made it my own and Mike and I both agree this is the best breakfast casserole ever. Feel free to adjust the ingredients to your particular tastes!!!! All the veggies are raw!!! 

1 tube breakfast sausage, crumbled , cooked and drained
1 bag spinach
1 red bell pepper, diced
about a cup of diced up mushrooms
1 1/2 cup sharp cheddar, shredded

In a 9x13 greased pan put half of each of these items in the order listed
spinach
bell pepper
mushrooms
sausage
cheese

Repeat layers

Beat together with a whisk 
12 eggs
1 cup half and half 
until light and well mixed

Pour over the casserole
Cover with aluminum foil

Bake at 350 for 25 minutes then remove foil and bake 25 more minutes!!! 

Triple Chocolate Cake

A neighbor shared this recipe with me years ago. It is one of Mike's favorites and he is a true choc-a-holic!!!! 

1 pkg. Devils Food Cake mix, prepared from the instruction on the box 
Put in greased bundt pan.

Filling:
8 oz. cream cheese, softened
1 egg
1/2 cup sugar
1 Tbsp. vanilla

Beat filling ingredients with mixer till smooth. Add  
1 cup semi sweet chocolate chips

Spoon filling on top of cake.

Bake at 350 for 60 minutes. 
Cool in pan for 30 minutes. 
Frost when cool. 

Frosting: Combine 
1 can sweetened condensed milk 
1 cup semi sweet chocolate chips 
Microwave carefully, stirring, till chips are melted. {I start out with 30 sec. on high, stop, stir, then 10 seconds , stop , stir.... }

Buffalo chicken chowder

A local gourmet diner has the best buffalo chicken chowder I have ever had as a special occasionally. I was determined to find a recipe so we could have it whenever we wanted. I ended up concocting my own recipe, with the help of two other recipes, Both Mike and I think it's a keeper!!!!

2 cups shredded cooked chicken
3 Tbsp. butter
2 stalks celery, diced
2 carrots, diced
1 onion, diced
2- 14 oz. cans chicken broth
1 1/2 cup milk
1/4 cup hot sauce [use more or less, what ever heat level you like!]
2 medium potatoes, diced
1 cup frozen corn
1 1/2 cups mozzarella
1 cup bleu cheese
1/2 cup parmesan cheese
1/3 cup flour

In butter, saute celery, carrots and onions till soft. Add chicken broth , hot sauce and potatoes, Bring to a boil, then simmer till potatoes are done.
In a small bowl mix cheeses and flour.
When the potatoes are done, add milk to the soup and when it

is back to a simmer, slowly add the cheese mixture to the soup, stirring so cheeses melt.
Add chicken and corn and simmer till they are both heated through. May top soup with sprinkles of more bleu cheese.

Chili

Tis the season for chili. We woke up to 13 degrees this morning and as Mike was going to be surveying outside all day,  I would have chili ready when he gets home. Chili is not my favorite dish, but I do love this recipe. 

In 1 Tbsp. of oil saute
1 onion, diced
1 green pepper, diced
1 # ground beef 
until the beef is all browned. 

In a small bowl mix
2 Tbsp. chili powder ******
5 tsp. flour
salt and pepper
and then add enough hot water to make a paste. Set aside.

Once the meat is browned add:
3 cans tomato soup
3 cans kidney beans, UNdrained
1 can diced tomatoes

Bring to a boil. Lower heat and stir in the chili powder mix until it is incorporated into the meat mixture. 
Cover and let simmer at least 30 minutes. 
Garnish with cheddar cheese or sour cream. 

****** I like a lot more chili powder than this recipe calls for! 

BBQ Spareribs

I am not a big fan of spareribs on the rack... too little meat, too big of a mess! However these spareribs are my absolute favorite. Delicious and easy, especially if you do them in the crock pot!

4#s country style spare ribs, the meatier the better
Brown them in the oven or the fry pan... While they are browning, in your crock pot mix together:
1 cup diced onions
1 cup catsup
1 cup water
1 tsp salt
1/4 cup cider vinegar
1/4 cup brown sugar
2 tsp . dry mustard
1 tsp. paprika
2 Tbsp. Worcestershire sauce 
Add the browned spare ribs. Cover and cook on low in crock pot for about 6 hours. 
You can bake them covered in the oven at 350 for 2 1/4 hours. 
The BBQ sauce is fairly thin and we love it over mashed potatoes or egg noodles!

Mixed Berry Cobbler

This is the easiest and absolutely most delicious cobbler I have ever made and my family agrees on the delicious part!

1 can biscuits, each biscuit cut into 4 pieces
Combine:
1/4 cup sugar
1/4 cup flour
 1/2 tsp.cinnamon
Sprinkle over biscuits.. set aside.

In saucepan combine:
1 pkg.fresh blueberries
1 pkg. fresh blackberries
1 pkg.fresh red raspberries
1 pkg.fresh strawberries, sliced
1/2 cup sugar
3 Tbsp. cornstarch

Cook over low heat until berries release their juice.
Put in 9x9 inch pan.
Cover fruit with biscuits.
Bake at 350 for 20-25 minutes. Serve with vanilla ice cream or whipped cream.

Beef and Tomato Macaroni Soup

I am not very fond of ground beef, so it's always nice when I do find a recipe with ground beef in it that I do like and I really liked this soup... especially the broth!

1# ground beef
1 cup onion, diced
3 cloves garlic, minced
6 cups very strong beef broth {I made my own with Better Than Bouillon, roasted beef base}
1- 28 oz. can diced tomatoes
1- 28 oz. can whole tomatoes {next time I would use diced for both cans!}
1/2 cup ketchup
1 1/2 Tbsp. Worcestershire sauce
2 Tbsp. brown sugar
1 tsp. Italian seasoning
2 cups dry elbow macaroni

Brown meat, onions and garlic, until meat is no longer pink, Drain grease off. Place in 6 qt. crock pot with beef broth, tomatoes, ketchup, worcestershire, brown sugar, and Italian seasonings.
Cook on low 8 hours, or I cooked it on high for 4 hours. The last 25 minutes stir in

the dry pasta.

Do Nothing Cake

This recipe has been popping up on my FB feed the last couple of weeks so I made it this morning. Not only is the cake and topping very quick and easy , but the cake is delicious. Very moist and dense! 

NGREDIENTS

• 2 cups sugar
• 2 cups flour
• 2 eggs
• 1 teaspoon baking soda
• 1 teaspoon vanilla
• 16 ounces crushed pineapple, undrained

ICING

• 1/2 cup butter
• 1 cup sugar
• 3/4 cup evaporated milk
• 1 cup coconut
• 1 cup nuts
• 1 teaspoon vanilla

DIRECTIONS

1. Place first 6 ingredients in a bowl & mix until blended with spoon.
2. Pour into 13x9 inch cake pan.
3. Bake at 350°F 35-40 minutes.
4. For Icing: Mix butter, sugar and evaporated milk together and cook over medium heat until a little thickened. (This usually takes about 5 minutes at a boil).
5. Remove from heat and add remaining ingredients. 
6.  Pour over hot cake.
   

"Sick" Brownie Bites

I saw Valerie Bertinelli make these on her FNC show earlier this week! Such an unusual way to make cookie balls and pretty scrumptious!!!!

1 2/3 cups graham cracker crumbs
2/3 cup shredded coconut
2/3 cup chopped walnuts
one 14 oz. can sweetened condensed milk
6 ounces semisweet chocolate chips
pinch of salt

Spray an 8x8 pan with cooking spray.
Combine the above ingredients in a bowl, stirring with a wooden spoon until well combined. 
Spread in 8x8 pan. 
Bake at 375 degrees 15 to 20 minutes until top is golden. Remove from oven.

Stir the brownie mixture until the chocolate is well incorporated. Press back to the sides of the dish. 
Set aside until cool enough to handle. Spread confectioners sugar on a dinner plate. 
Scoop out brownie mixture by tablespoon and shape into a ball then roll into the confectionery sugar while they are still warm. 
Store tightly covered. 

Hearty Split Pea Soup

I usually make my MIL's fabulous split pea soup, that starts with a ham bone. However I had some ham left over from a boneless ham and I came across this recipe that I could use it in, so I gave it a try. 
This recipe is a keeper and so super easy!!! 

1 [16 oz.] pkg.dried split peas, rinsed and drained
8 cups water
2 medium potatoes, cubed
2 large onions,chopped
2 medium carrots, chopped
2 cups cubed cooked corned beef or ham
1/2 cup chopped celery
5 tsps. chicken bouillon granules
1 tsp. dried marjoram
1 tsp. poultry seasoning
1 tsp. rubbed sage
1 tsp pepper
1/2 tsp. dried basil

In a Dutch oven, combine all of the ingredients and bring to a boil. Reduce heat, cover and simmer for 1 1/4 to 1 1/2 hours until peas are tender. 

Hash Brown Ham Quiche

Such an easy breakfast casserole and at my home, most of the ingredients are staples!

3 cups frozen shredded hash brown potatoes, thawed {I used diced as that's what I had here}
1/4 cup butter, divided
1 cup shredded pepper-jack cheese {I used extra sharp cheddar]
1 cup shredded swiss cheese
1 cup diced fully cooked ham
2 eggs
1/2 cup whipping cream
1/4 tsp seasoned salt

Press hash browns between paper towels to remove extra moisture. Grease a 9 inch pie plate with 2 Tbsp. of the butter. Press hash browns in to pie plate onto the bottom and up the sides.
Drizzle with 2 Tbsp. melted butter.
Bake at 425 degree for 20-25 min. till edges are brown.
Meanwhile in bowl

beat eggs, add cream, then remaining ingredients.
Put into the pie plate over top of the potatoes. Reduce oven to 350. Bake uncovered for 20-25 min. until knife inserted in center tests clean. Let stand 10 minutes. 

German Potato Salad

If you have never had German Potato Salad you are missing out on a taste sensation! Unlike your "typical" potato salad, this is served hot. We love it year round. I found this recipe in an old local church cookbook! 

6 medium potatoes, cooked, drained and sliced. I always use    red potatoes and leave the skins on.
2 hard boiled eggs, peeled and sliced
Toss together.
In a skillet, saute 
6 slices of bacon, till nearly crispy
Remove bacon , drain, chop and add to potato and eggs.
Remove all but 2 Tbps. of bacon grease and in that 2 Tbsp. of grease, saute 
1 small onion, diced 
2 stalks of celery , diced
until soft. 
Then add 
2 Tbsp. flour and
2 Tbsp. sugar 
Quickly stir and then add
1 cup water and 
1/2 cup cider vinegar.
Continue simmering and stirring until thickened. Add the potatoes, eggs and bacon and simmer till heated through. 

Zucchini Fritters

Obviously I have been very neglectful at keeping up with my blog. 
My friend Jan gave me her recipe for zucchini fritters that she tells me her whole family loves. Zucchini is my least favorite veggie, but when she mentioned that her grandchildren loved these, I figured I would at least try them. 
I LOVED these and so did Mike.... in fact they were like eating Lay's potato chips.... you can't eat just one!!! This is Jan's recipe as she gave it to me:

Zucchini Fritters

2 small zucchinis, grated and drained

2 cloves of garlic

2 eggs

1/3 c. grated cheese (I use Parmesan and Asiago cheese and add more than 1/3 c.)

1c. flour and 1t. baking powder ( I replace this with 1c. buttermilk pancake mix)

1/2t. or less crushed pepper flakes

some fresh parsley

1t. sugar

salt

Combine ingredients and drop by spoonful in frying pan of oil . We like them brown on the outside and crunchy with a soft center. This is the basic recipe that I go by and

usually add more cheese than it calls for.  Enjoy!

Lemon Pudding cake

This is one of my all time favorite cakes and one that is so easy even for beginner bakers!

In large bowl combine the following ingredients :
1 pkg. (18.25 oz.)Yellow cake mix
1 pkg. 4-serving size, instant lemon pudding and pie filling
4 eggs
2/3 rds cup vegetable oil
2/3 rds cup water

Blend together on low speed of mixer, then beat at medium speed for 2 minutes.
Put in floured and greased bundt pan. Bake at 325 degrees 50-60 min. Cool in pan for 10 minutes then invert onto a plate.
When cool, glaze with a mix of
3/4th cup of confectioners sugar
1 Tbsp. Lemon juice and
2 tsp. Water
Mix together and drizzle over cake!

Meat loaf dinner in a crock pot!

I am not a meat loaf lover. I think I ate too much of it growing up. However Mike loves it and the leftovers in a sandwich so I do make it a couple of times a year. I usually chose a new recipe, hoping that just once I will find one I love. Well I finally did. This is a one dish meal. The original recipe belongs to Sandra Lee but I fine tweaked it for our tastes!!!! 

4-5 medium potatoes, diced. I used red potatoes and left the skins on 
1- .06 ounce pkg. Italian salad dressing mix {divided}
1 3/4# ground beef
1# Italian sweet sausage
3 oz. prosciutto, finely chopped
1 can condensed tomato soup {divided}
1 jar {6.5 oz.} marinated artichoke hearts, drained and chopped
1/3 cup Italian bread crumbs
1 egg
1 can condensed mushroom with roasted garlic soup
1/2 cup beef broth
2 cups bell pepper strips 
1 onion, diced 

In a 5 qt. slow cooker, toss the diced potatoes and half the Italian dressing. 
In large bowl mix together, ground beef, sausage, prosciutto, 1/4 cup of the tomato soup, artichoke hearts, bread crumbs, and egg until well combined. 
Shape into a loaf and set it on top of the potatoes, making sure that the meatloaf does not touch the sides of the slow cooker. 
Combine the rest of the tomato soup, the mushroom soup and the beef broth and poor over the meat loaf. 
In a bowl combine the green peppers, the onion and the rest of the Italian dressing. Place on top of meat loaf. 

Cover and cook on high for one hour, then turn to low and cook 5 to 6 hours. 
I cooked it for 6 hours on low and it was perfect. 

Mike and I both thought this was pretty fabulous!!! The potatoes were perfect and the sauce complimented both the meat loaf and the potatoes. 
I think I can finally stop looking for a great meat loaf recipe!!! 
The original recipe called for a 1/4 cup of basil pesto to be added to the meat mixture and for the sausage to be hot. 

Fire Crackers

I came across this recipe just before the holidays and made a batch. They have already become my favorite snack food....also my "go to " food when I am hungry in between meals. They are easy to make and last for weeks in an airtight container. 

1# saltine crackers...4 sleeves
1 cup canola oil
1 (1 oz.) pkg. ranch dressing mix
2 Tbsp. crushed red pepper (I use 1 and 3/4th Tbsp.)
1/2 tsp garlic powder

Line crackers up on end , like dominoes, in an airtight container. 

Then mix all of the remaing ingredients . 

Slowly pour the oil mixture over the crackers trying to get the liquid on every single one. 

Put cover on the container, and for 20 min. turn the container upside down every 5 minutes to make sure all of the crackers absorb the oil.  ENJOY!!! 

Buttermilk Biscones

I had a friend over for breakfast this morning and I intended to make scones and a fresh fruit salad, but picked up the wrong cookbook for the scones recipe and stumbled across a recipe for Buttermilk Biscones instead! The cookbook is "Back in the Day Bakery Cookbook" and cover to cover, it is filled with fabulous recipes of baked goods.
The buttermilk biscones were scrumptious and simple to make. I made my own buttermilk {by stirring in 1 and 1/2 Tbsp. of lemon juice to 1 and 1/2  cup of  milk and letting it stand for five minutes....} I did use dried cherries, my favorite fruit! These are simple and easy to make!!

Buttermilk Biscones

from The Back In the Day Bakery Cookbook

1 1/2 cups unbleached all-purpose flour

1 1/2 cups cake flour

1/4 cup granulated sugar

2 Tbs baking powder, preferably aluminum free

3/4 tsp fine sea salt

1/4 tsp ground cardamom (sadly I was out of this)

1/2 lb cold unsalted butter, cut into cubes (2 sticks)

1 cup dried fruit (such as sour cherries or currants), optional

1 1/2 c buttermilk, or as needed

1 egg, beaten with a pinch of fine sea salt- for egg wash

1/4 cup cardamom sugar or turbinado sugar for sprinkling

Preheat oven to 375° and line a baking sheet with parchment or a silpat liner.

In a large mixing bowl, combine the flours, sugar, baking powder, salt and cardamom- whisk until incorporated.  Add the butter and working quickly, cut it in with a pastry blender.  You should have various sized pieces of butter from sandy patches to pea-sized chunks and some larger bits as well. Add the dried fruit, if using, and toss to distribute.

Gradually pour in the buttermilk and gently fold the ingredients until you have a soft dough and there are no bits of flour in the bottom of the bowl.  You should still see lumps of butter in the dough; these will give you light and flaky biscuits! The dough should be moist and slightly sticky.

Dust the top of the batter with a little flour and with a large ice cream scoop, scoop mounds of dough onto the prepared baking sheet. Arranging them about 1 inch apart so that the biscones have room to rise and puff up in the oven. Lightly tap down the tops and brush with the egg wash. Sprinkle with the sugar.

Bake 20-25 minutes, until the biscones are lightly golden and fully baked. Serve warm or room temp with your favorite jam. These are best eaten the day they are baked.

The Best Macaroni Salad Ever

I stumbled across this recipe yesterday by one of my favorite cooks: Ree Drummond, otherwise known as the Pioneer Woman. Every single recipe I have made of hers has become a family favorite, and as I own all three of her cookbooks, I have made a lot of her recipes.
I just mixed up this salad and despite tasting it before it is chilled, I can see where it is become a real family favorite.
So here is the recipe, as I copied and pasted:

The Best Macaroni Salad Ever

Prep Time:

 10 Minutes

 

Cook Time:

 15 Minutes

 

Difficulty:

 Easy

 

Servings:

 12

Print Recipe

Ingredients

• 4 cups Elbow Macaroni
• 3 whole Roasted Red Peppers, Chopped (more To Taste, Can Also Use Pimentos)
• 1/2 cup Black Olives, Chopped Fine
• 6 whole Sweet/spicy Pickle Slices, Diced (about 1/2 Cup Diced)
• 3 whole Green Onions, Sliced (white And Dark Green Parts)
• 1/2 cup Mayonnaise
• 1 Tablespoon Red Wine Or Distilled Vinegar
• 3 teaspoons Sugar, More Or Less To Taste
• 1/4 teaspoon Salt, More To Taste
•  Plenty Of Black Pepper
• 1/4 cup Milk (more If Needed)
•  Splash Of Pickle Juice (spicy Sweet Pickles)
•  Extra Pickle Juice To Taste

Preparation Instructions

Cook the macaroni in lightly salted water according to package directions. Drain and rinse under cold water to cool. Set aside.

Mix together mayo, vinegar, sugar, salt, and pepper. Splash in enough milk to make it pourable. Splash in pickle juice for extra flavor. Taste and adjust seasonings as needed. Set aside.

Place cooled macaroni in a large bowl and pour 3/4 of the dressing. Toss and add more dressing if you'd like. (Dressing will seem a little thin, but it will thicken up as salad chills.)

Stir in olives, roasted red peppers (or pimentos), pickles, and green onions. Add more of any ingredient if you'd like more stuff going on! At the end, splash in a little more pickle juice and stir.

Chill for at least 2 hours before serving. Sprinkle with sliced green onion to serve!

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A Very Different Chip cookie

Stumbled upon this recipe when I was looking for a new cookie to make and I think this will become a favorite for both Mike and I... It's got the chocolate he loves and these are crispy and almost salty, like I love. They are not "salty" per say .. but they taste more salty than sweet to me... You will have to try them for yourselves to find out exactly what I mean. 

Preheat oven to 350

In large mixing bowl combine 

1 cup butter, melted

1 cup brown sugar, packed

1 cup sugar

Then add  

2 eggs, one at a time beating well in between. 

Add 1 tsp. vanilla

In another bowl combine:

1 cup rolled oats

1 cup crushed cornflakes

1 7/8th cup flour... yep... 7/8th... I just took a bit of flour out of the last cup...

1 tsp. baking powder

1 tsp baking soda

1/2/ tsp salt 

Fold the dry ingredients into the butter/sugar mixture

Then add:

1 cup chocolate chips

2 cups crushed Heath bar chips

1/2 cup coconut

1/2 cup raisins

1/4 cup dried cherries

Roll into 2 in. balls and bake 12-15 min. until crisp. My oven took about 16 min. Maybe my cookies were larger than they were suppose to be . I used the Heaths Bits of Brickle  instead of the Heath bars and also used baking raisins .