Penne Ham Skillet

1 (16 oz)  penne pasta, cooked
2 Tbs. olive oil
 3 tablespoons butter
3 cups cubed, cooked ham
2 cloves garlic
1 medium onion, chopped
1 sweet red pepper, chopped small
1/4 cup fresh parsley (dried is ok)
1 1/2 teaspoon fresh basil or 1/2 teaspoon dried
1 1/2 teaspoon fresh oregano, or 1/2 teaspoon dried
1 can chicken broth
1 tablespoon lemon juice
1/2 cup shredded Parmesan

- heat oil and butter. Add ham, red pepper, and onion. Cook 4-6 minutes. Add garlic and herbs, Cook 1-2 minutes longer.
-stir in broth and lemon juice. Bring to a boil. Reduce heat and simmer uncovered 10 to 15 minutes, (or until liquid reduced to half.)
-add pasta, toss to combine. Sprinkle with Parmesan cheese.

Clam Chowder

Clam Chowder

1/2-1 lb. bacon (cooked and crumbled)
3 cups diced potatoes
1/2 c. chopped onions (sautéed in butter or leftover bacon grease)
1 c. chopped celery

6 Tbs. butter
6 Tbs. Flour
1 quart milk
3 cans clams (undrained)
Salt and pepper

1. Cook bacon and set aside.
2. Sauté the onions in a little butter (or you can use leftover bacon grease), and set aside. 
3. Boil potatoes and celery in salted water. 
4. Meanwhile, melt 6 tbs. butter in a pan, and then slowly blend in the flour with a whisk; avoid lumps.  Mix in half of the milk and cook on medium until it thickens. Do not burn or scald. 
5.  When the potatoes and celery are done (after about 8-9 minutes), drain the water.  Combine all the ingredients together: cooked vegetables, the rest of the milk, the thickened milk, sautéed onions, bacon crumbles, and the 3 cans of undrained clams. 
6. Heath throughout, being very careful not to burn.  Add salt and pepper to taste. 

Cheese Tortellini Soup

This recipe is from my good friend Tawna Fuller. The tortellini used in the pic were from Costco and really good, but they were too big for this soup.  The smaller ones work lots better.

Cheese Tortellini Soup

1 lb. hamburger (or sausage)
1 onion
1-3 garlic cloves
6 cups beef broth
1 (28 oz.) can stewed tomatoes (or 1 quart bottled tomatoes)
1 can tomato sauce
1 cup chopped carrots
1 cup sliced mushrooms
2 cups cubed zucchini
1 cup chopped green pepper
2 tsp. sugar
1/4 c parsley
2 cups frozen cheese tortellini (or more, we like lots more!)
*Fresh grated parmesan for garnish (optional)

Brown the hamburger, garlic, and onion together.  Add all the other ingredients except the tortellini.  Bring to a boil, and then simmer about 20 minutes.  Cook the pasta according to package directions, and then add it to the soup. 

Crockpot directions:
Brown the hamburger, garlic, and onion together.  Transfer to a slow cooker, add all other ingredients except the tortellini.  Cook on high 4-5 hours.  Cook the pasta according to the package directions, drain, and add to soup.  Cook 30 more minutes. 

Note: This is extremely tasty when you add a sprinkle of grated fresh parmesan cheese when serving!

Canned Salsa

Several years ago I tried several different canned salsa recipes to find one that we really liked.  It was important to me to be able to use only the things from my garden (so no funny peppers that I'd never heard of), and to actually use the things in my garden (so no Mrs. Wages packets).  This recipe came from a friend, and it is the best.  I am aware of the warnings to only can USDA certified recipes, but I hated all the salsa recipes in the Ball Blue Book. 

7 quarts peeled, chunked tomatoes
4 green peppers, diced to desired size
3 medium onion, chopped to desired consistency
2 fresh jalapenos
1/2 cup sugar
6 Tbs. canning salt (no iodine)
1/4 tsp. cumin
1 Tbs. garlic powder
1/2 Tbs. cayenne pepper (or red pepper, same thing)
1 cup white vinegar

Mix everything together in a large pan and simmer until it is reduced to your desired consistency (about 2 hours).  Don't let it burn!  Put in pint jars.  Process is steam canner or boiling water bath for 15 minutes.  Makes about 11 pints

Stromboli

I love this recipe!  I don't make it often, but my kids really like it.  It's from my very good friend Jill.  You can check out her recipe blog at http://jbeanrecipes.blogspot.com/.


Stromboli:

1 batch of bread stick dough (see below) - or you can cheat and use a loaf of frozen bread dough
2 egg yolks (keep the whites)
2 Tbs. oil
1 tsp. oregano
1 tsp. parsley
1/2 tsp. garlic powder
1/4 tsp. black pepper
shredded mozzarella cheese or pizza blend
1 Tbs. grated Parmesan (optional)
desired toppings (pepperoni, Canadian bacon, olives, etc.)

Roll out dough into 12 x 15" rectangle.  Mix egg yolks, oil, oregano, parley, garlic powder, and pepper in a small bowl.  Spread the mixture over top of the dough. Add cheese, toppings, and grated Parmesan.  Roll up and pinch the seams together well.  Place seam-side down on a greased cookie sheet.  Bake at 350 degrees 30-40 minutes. Remove from oven and baste with the egg whites (optional).

Bread stick Dough:
1 1/2 c. hot water

1 Tbs. yeast

2 Tbs. sugar

1 tsp. salt

3 1/2 c. flour

Dough Instructions: Add water to mixer and sprinkle yeast and sugar over top.  Add in the salt and 2 cups of the flour.  Mix until smooth.  Add remainder 1 1/2 c. flour.  Knead 5-10 minutes.

Roll out the dough into a 12x15" triangle and rub the seasoned egg mixture evenly across it.

Add desired toppings.  Toppings that are not wet (don't use pineapple) work best.  

Roll it up tight.

       

After cooking, baste with egg whites (optional)

Raspberry Jam (Pectin Free, Reduced Sugar)

Raspberry Jam WITHOUT Pectin 

I really like this jam recipe for a couple of different reasons.  Number one, you don't have to spend money on pectin.  Two, this jam has reduced sugar; you use a lot less sugar than when you make the recipe from the box of pectin.  And finally, it tastes more like raspberry preserves because its not so sugary.  It's really good on ice cream!

Pectin free, reduced sugar Raspberry Jam
8 c. Raspberries (crushed slightly, but not much)
4 c. sugar

Combine raspberries and sugar and then boil for 5 minutes, stirring constantly.

Add 2 more cups sugar and boil another 2 minutes. Simmer for up to 15-20 minutes if you want a thicker jam. 




Cover and let it sit overnight or for about 8 hours.  Ladle into bottles and freeze.

Yummy Lemon Bars

These are really good!  I think the fresh lemon juice and the lemon zest make a huge difference.

Lemon Bars

1 cup butter, softened
1/2 cup white sugar
2 cups flour
1/2 tsp. salt

4 eggs
1 1/2 cups sugar
1/4 cup flour
1/2 c. fresh lemon juice (about 2 lemons)
zest from one lemon (or more if you'd like)

Preheat oven to 350 degrees.
For the crust, mix butter 1/2 c. sugar, 2 cups flour, and salt until a crumbly dough forms.  Press lightly into the bottom of a 9"x13" pan.  Bake for 15-20 minutes, or until slightly golden brown.

Meanwhile, prepare the filling.  Mix whisk the eggs, 1/4 c. flour, 1 1/2 c. sugar, lemon juice, and lemon zest together.  Set aside, and then whisk it really good again once the crust is done.

Poor the filling mix over the hot crust and bake an additional 20 minutes.  Remove from oven and sprinkle with a light powdering of powdered sugar.  Cool slightly before cutting.

Note: these are good warm, but even better after they are completely cooled.  

Chicken Stir Fry

I have only ever used this with chicken as the meat, but I suppose other meats like steak might work just as well.  I love this recipe!  I love the fresh veggies.  I rarely spend the extra money during the winter for pea pods, but when the garden is on sugar snap peas are soooo good in this!


Chicken Stir Fry

2 chicken breasts cut into small pieces
3 Tbs. cornstarch
2 Tbs. soy sauce
1/2 tsp. ginger
1/4 tsp. garlic powder

--Cut chicken small, and then coat with the cornstarch.  Add other ingredients and fry in about 2 Tbs. oil or so until chicken is no longer pink. Remove from the pan, and set aside.

Suggested Veggies (cut small):
Broccoli
Asparagus
Carrots
Green and/or red pepper
Pea Pods
Zucchini and/or crookneck
Water Chestnuts
Onions
etc.

Add veggies to pan w/ more oil and cook until tender (about 5-10 minutes).  I cover the pan with a lid and stir frequently.

Mix the following together and then add and the cooked chicken to the veggies.

1 c. water
1 tsp chicken bouillion
2 Tbs. soy sauce
scant 1/2 tsp ginger
1/4 tsp garlic powder
2 tsp cornstarch

Cook about another 10 minutes depending on how crisp you like the veggies.  Serve over rice.

Grandma Obrey's Jello Cheesecake

This is a great summer dessert because it's pretty light.  Today I didn't have raspberry flavored jello, and my husband didn't want lime.  I used cherry instead, but I have to say it's not as good as the raspberry, lime, or lemon.  I will stick with them in the future.

I'm not sure the real name of this recipe, it seems like I've hear it called ice-box cheesecake or something like that.  This is my Grandma Obrey's recipe.

 Grandma Obrey's Jello Cheesecake

1 can evaporated milk, chilled overnight or put in the freezer (the colder it is, the more it whips)
3/4 c. boiling water
1 small package lemon, lime, or raspberry jello
1 (8 oz.) cream cheese (softened)
1 c. sugar
Graham cracker crust for 9"x13" pan. ( 1 1/2 c. crumbs mixed with 3/4 cube butter)


Dissolve Jello in boiling water, set aside to cool slightly.  Meanwhile, prepare the graham cracker crust in a 9"x13" pan.  Cream together cream cheese and sugar, and then add it to the Jello.  Mix well.  In a separate bowl, beat the evaporated milk until stiff peaks form.  Immediately  fold the thick milk into the jello and cream cheese mixture.  Pour on top of the crust and refrigerate until well set, about 2 hours.

The Best Baked Beans

This is from my sister Bobbi.  Sometimes I don't add the hamburger to make it cheaper :).

1 can Bush's baked beans (28 oz.)
1 can dark kidney beans (drained_
1 can butter beans (drained)
1 c. ketchup
1 c. brown sugar
1 Tbs. liquid smoke
2 Tbs. vinegar
1 lb. browned hamburger
1 large onion (chopped)
1 lb. bacon

Sauté onions and bacon together.  Mix all other ingredients  together in a crockpot and let simmer about 3-4 hours. 

Hamburger and Hot Dog Buns

I rarely buy hot dog or hamburger buns anymore.  These are so much better than store-bought.  Each recipe will make about 9-10 hamburger buns and about 12 hot dog buns.




Hot Dog and Hamburger Buns:
1 c. warm water
2 tbs. yeast
1/4 c. sugar
1/3 c. oil
1 tsp. salt
1 beaten egg
3 1/3 c. flour

Add water to a mixer and sprinkle yeast over top.  Sprinkle sugar over top of the yeast and mix it slightly to get everything wet.  Add in the oil, salt, egg, half of the flour.  Mix until smooth.  Slowly mix in the rest of the flour, letting the flour incorporate between each small addition.  You may not need all of the flour, and yet you may need a little more.  You want a soft dough that is not sticky to the touch.  I always know there is enough flour when the dough cleans the sides of the bowl itself as it mixes. Let the dough knead at least 5 minutes.  

If you are making hamburger buns, roll out on your counter top about 1/2' thick.  Cut out the buns using a wide-mouth mason jar lid.  Place on a greased cookie sheet and let rise until double, about 25 minutes.  Bake at 425 for about 10 minutes.  

I like to determine if the thickness of the dough by knowing that the dough should be as thick as the ring itself.  

If you are making hot dog buns, first make rolls with the dough. I use a kitchen scale.  I measure the dough and then divide it into 12 equal pieces.  If you don't have a kitchen scale, just eyeball 12 equal pieces.  Now take one of the rolls and stretch it slightly so that it is about 4 inches long or so.  Next, use a rolling pin to make a rectangle that is approx. 3" x 6".  It doesn't need to be exact.  Then roll up the rectangle starting with the wide side.  Pinch the ends and tuck them under slightly, and place seem side down on a lightly greased cookie sheet.  Do this with the remaining rolls until you have 12 buns.  Bake at 425 about 10 minutes.  

For hotdog buns form 12 rolls first. 

Stretch the roll slightly by pulling on it. 

Using a rolling pin, roll the dough into a small rectangle.

Roll the rectangle up, starting with the long end.  Pinch the ends under and place seam-side down on a greased sheet.  Let rise and bake.  

For a video on how this is done, visit https://www.youtube.com/watch?v=iNWx8qxP704&t=193s.  There is no need to watch the entire video as she gives a recipe that is not the same as mine (and also is in metric units) in the beginning.  Skip to the tutorial on how to roll them out which is around 3:15 on the video.  This is where I learned to shape my buns.  

Caramel Pecan Rolls

I love caramel and pecans!  Plus I hate making frosting, so this is a great alternative to cinnamon rolls. 
 

Caramel Pecan Rolls

Dough:
1 c. warm water
2 Tbs. yeast
1/4 c. sugar
1/3 c. oil
1 tsp. salt
1 large egg 
3 1/3 c. flour

Add water to a mixer and sprinkle yeast over top.  Sprinkle sugar over top of the yeast and mix it slightly to get everything wet.  Add in the oil, salt, egg, half of the flour.  Mix until smooth.  Slowly mix in the rest of the flour, letting the flour incorporate between each small addition.  You may not need all of the flour, and yet you may need a little more.  You want a soft dough that is not sticky to the touch.  I always know there is enough flour when the dough cleans the sides of the bowl itself as it mixes.  Refer to the pictures below to see what I'm talking about.  Let the dough knead for at least 5 minutes.  In the meantime, prepare the pan by making the caramel sauce: 

Caramel Sauce:
1 cup packed brown sugar
1/2 c. butter
1/4 c. dark corn syrup (light will work if that's all you have)
3/4 c. pecan halves.

Bring the sugar and butter to a boil.  Remove from heat and add the corn syrup.  Pour into the bottom of an ungreased rectangular pan (13"x9" or slightly bigger) that has tall sides (not a cookie sheet).  Sprinkle with pecan halves.  

When your dough is done kneading, grease a counter-top with either a little shortening or oil (using flour will make the dough too dry).  Roll the dough out into a rectangle. Then add the filling.

Roll Filling:
2 Tbs. soft butter
1/2 c. chopped pecans
2 Tbs. sugar
2 Tbs. Packed brown sugar
1 tsp. cinnamon

Spread the butter overtop of the rolled out dough. Mix the pecans, sugars, and cinnamon together and sprinkle over top of the dough.  Roll up tightly starting with the long end.  Pinch the seam together.  Cut into 12 equal slices.  Place in the bottom of your prepared pan on top of the caramel.  Let rise until double in size.

Bake at 350 degrees for about 30-35 minutes.  Cover with tin foil towards the end if the rolls are getting too dark on top.  Remove from oven and immediately invert onto a heatproof tray.  I use a cookie sheet.  Let stand 1 minute to allow the caramel to drizzle down.  Enjoy!

This is what the dough should look like as you first start to mix in the flour.  

In this picture you can see a little more flour is needed since the dough is still sticking to the sides of the bowl.

Here you can see the dough is perfect.  It is not over-floured, yet it is no longer sticking to the sides of the bowl either.  It has essentially cleaned the bowl as it has mixed.  By the way, I didn't back when I took these pictures but I now have a little plastic gadget called a dough hook extender that I use with the dough hook.  It is fabulous because it cleans the center of the bowl as it mixes so you don't get the build up of dough around the centerpiece.  It works amazingly!  If you have a Bosch, I highly recommend it. 

Chicken Enchilada Casserole

These are the same ingredients I use to make chicken enchiladas.  However, I've learned that casserole is so much faster and easier than enchiladas, and they are just as good.  So go ahead and make enchiladas if you prefer.

Chicken Enchilada Casserole

1 c. cooked chicken (or more if you prefer)
1 can cream of chicken soup
1 cup sour cream
1/2 tsp. garlic salt
1 can diced green chilies (optional, sometimes I make the kids happy by only putting them in half)
1 tsp. chili powder
10-12 corn tortillas, torn into bite-sized pieces
fresh or canned mushrooms (optional)
Shredded cheese

Mix everything together.  Spread into a 9"x 9" casserole dish.  Cover with foil and back at 375 for about 25-30 minutes.
 

Baked Chicken Strips

I'm sure this recipe could be fried instead of baked if you prefer, but I like the baked option.  Sorry, I didn't take hardly any pics.
  

Chicken Strips:

1 c. bread crumbs (I use Italian flavored)
1/2 c. parmesan cheese
1 tsp. garlic salt
1 tsp. salt
1 cube melted butter
chicken cut into strips

Mix crumbs, cheese, garlic salt, and salt.  Roll chicken breasts in butter and then in the crumb mixture.  Bake at 375 for 40 minutes, turning half-way through the cooking process.

Notes: Ignore that in the picture I put the chicken strips on a wire rack before baking them.  This was an experiment, and I din't like the results as well as just placing the chicken on the pan directly.  For easy cleanup line the pan with tin foil first.

Broccoli Cheese Soup

I used to love broccoli cheese soup until one day it dawned on me how awful Velveeta cheese is for you!  I never made it again after that, until I found this recipe.  Though still a far cry from being a healthy choice, this recipe is great.  The original recipe came from here: http://77easyrecipes.com/panera-broccoli-cheese-soup/.

Broccoli Cheese Soup

1 tablespoon melted butter
1/2 medium chopped onion

1/4 cup butter
1/4 cup flour
2 cups half-and-half cream (or I sometimes use 1 cup cream and 1 cup milk)
2 cups water with 2 tsp chicken bouillion
1/2 lb fresh broccoli
1 cup carrot, chopped
1/4 teaspoon nutmeg (optional)
8 ounces grated sharp cheddar cheese
salt and pepper

Saute the onion in the 1 tablespoon butter.  Melt the 1/4 c. butter and mix it with the 1/4 c. flour to make a rouge.  Slowly add in the half-and-half.  Next add the chicken stock.  Let simmer for about 20 minutes as it thickens.  Add the broccoli, carrots, and sauteed onions.  Cook on low about 20 more minutes, or until the vegetable are tender.  Add cheese, nutmeg and salt and pepper (to taste).  

Pumpkin Pie Cake

The original recipe can be found here: http://www.mybakingaddiction.com/pumpkin-crunch-cake/. 

• Pumpkin Pie Cake

• 1 (15 ounce) can pumpkin puree
• 1 (12 ounce) can evaporated milk
• 4 large eggs
• 1/2 cup sugar
• 1/2 cup packed light brown sugar
• 2 teaspoons pure vanilla extract
• 1 tablespoon pumpkin pie spice 
• 1/2 teaspoon salt
• 1 box yellow cake mix
• 1 cup chopped Fisher Pecans
• 1 cup  butter, melted

Mix together the pumpkin, milk, eggs, sugars, vanilla, pumpkin spice and salt.  Pour it into a buttered 9X13 pan.  Sprinkle dry cake mix evenly over top.  Press slightly into the batter.  Sprinkle pecans over top and then top it off by drizzling melted butter over all.  

Bake at  350° for 40 minutes.  Check it, it may need an additional 10-20 minutes until it is set.  It is recommened to let it chill for a couple of hours before serving. 

Stuffed Pepper Soup (stovetop or Instant Pot)

Stuffed Pepper Soup

1 pound hamburger
6 cups beef broth (I just use water and beef bouillon)
2 (14 ounce) cans diced tomatoes, un-drained (or 1 jar bottled tomatoes, chopped)
2 green bell peppers, chopped (or substitute one red pepper)
1 onion, diced
2 cloves garlic, minced
1/4 cup brown sugar
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 tablespoon Worcestershire sauce
2 cups cooked rice (add near the end)

*Freshly grated parmesan for garnish (optional)

Directions:
In a large skillet, brown beef with onion and garlic until beef is no longer pink. Drain grease from beef and dump into a large stock pot. Place stock pot on stove top and add remaining ingredients except the cooked rice and the parmesan cheese. Turn heat up to medium high and bring soup to a boil. Reduce heat to low, cover with lid, and simmer for 20-25minutes. Add the cooked rice in at the vey last.  Sprinkle with parmesan cheese when serving.

Note: The original recipe came from here http://www.sixsistersstuff.com/2013/09/stuffed-pepper-soup.html.  I made my own adjustments to it. I actually like to add the rice towards the end of the simmering.  I don't like it overcooked, but it's up to you.  I also rarely cook it more than 20 minutes because I don't have time.    Sometimes if I have extra fresh tomatoes around I chop them up and add them too.

This works great for the Instant Pot!  Follow the recipe below:

Instant Pot Stuffed Pepper Soup

1 pound hamburger
6 cups beef broth (I just use water and beef bouillon)
2 (14 ounce) cans diced tomatoes, un-drained (or 1 jar bottled tomatoes, chopped)
2 green bell peppers, chopped (or substitute one red pepper)
1 onion, diced
2 cloves garlic, minced
1/4 cup brown sugar
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 tablespoon Worcestershire sauce
2 cups cooked rice

*Freshly grated parmesan for garnish (optional)

Directions:
Set the Instant Pot to sauté.   Season the hamburger with salt and pepper and brown the hamburger, garlic, and onions together.  Drain grease from beef, and then add all the other ingredients into the Instant Pot except the cooked rice and the parmesan cheese.  Set the pressure cooker to high pressure for 5 minutes.  It will take a long time to come to pressure! Once the Instant Pot has beeped and the time is up, it is ok to let the pressure out and depressurize the pressure cooker.  This too will take some time. Stir in the cooked rice after cooking is done. 

Note: I don't like my rice overdone, so I just cook it on the stovetop while the soup is in the instant pot.  If you like it really cooked so that it literally is very puffed up and inside out almost, then go ahead and add it before you pressure cook it.  One of these days I will get brave and just put in 2/3 cup dry rice (uncooked) and extra broth from the very beginning and see how it does! 
**EDIT: I did try putting in the 2/3 cup dry rice.  I did not like it at all.  It changed the entire appearance of the soup to a cloudy look.  The taste was ok, but I won't make it that way again.