Peach or Apple Crisp

Peach Crisp

Topping:

1 cup cold butter

1 cup brown sugar

1 - 1 1/2 cup oatmeal (I do old-fashioned)

1 cup flour

1/4 tsp. baking powder

1/4 tsp. cinnamon

Mix brown sugar, flour, oatmeal, baking powder, and cinnamon.  Cut in the butter and mix until the butter is crumbly.  

Pour 2 quarts peaches (not the juice) into bottom of 9x13 pan. I like to cut the peaches into bite sized pieces, but it's all preference. Sprinkle the topping over all.  Bake at 375 degrees 25-35 minutes or unil golden brown.  This is excellent with fresh peaches instead of canned, and needs ice cream or cool whip.  

Notes:

*This is also great with apple pie filling or fresh apples.  If  using fresh apples, use 6-8 peeled and sliced apples.  Sprinnkle apples with 1/2 c. sugar, 1/4 tsp. salt, and 1 tsp. cinnamon.  

*For smaller quanitity, make 1/2 of the topping and bake in a 9"x9" pan.  

Beef Stew Seasoning

This recipe is a super money saver.  I used to buy McCormick Stew Seasoning packets, but not anymore!

2 cups Flour
4 teaspoons Oregano
2 tablespoons basil
4 1/4 tablespoons salt
4 1/4 tablespoons black pepper
4 1/4 tablespoons Garlic Powder
4 1/4 tablespoons Paprika
1 teaspoon cayenne pepper
2 T Celery Seed
4 1/4 tablespoons Onion Powder
2 tsp. rosemary

Whisk all the ingredients together and put in an airtight container or bag.  Use 2-3 tbs. per pound of meat in your stew.  Personally I use 3 Tbs. for stew for my family.

Quick and Easy Cinnamon Rolls

I've tried a lot of cinnamon roll recipes, and this is the best!  To give credit where credit is due, I got this recipe from a blogspot, Outnumbered, http://tacpaskett.blogspot.com/2014/01/1-hour-cinnamon-rolls.html.  I wouldn't go as far as saying they only take one hour (like the blog's author does), but I think 1 hour and 15 minutes might be a little more on track.  I've changed the recipe only slightly from hers, and if you visit her blog she has a great video tutorial on how to roll the dough out. 

Cinnamon Rolls (12 large rolls)
1 3/4 c. warm water
3 Tbs. yeast
1/4 c. + 2 Tbs. sugar
1/4 c. oil
1/2 T. salt
1 large egg 
5 1/4 c. flour

Filling:
1/4 c. melted butter
1/2 c. brown sugar
1/2 c. white sugar
1 Tbs. cinnamon

In a stand-up mixer, sprinkle yeast over top of warm water. Sprinkle sugar over top of the yeast and mix it slightly to get everything wet. Add in the oil, salt, egg, and 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 (every flour is different). You want a soft dough that is just barely sticky to touch, but not so sticky that the dough sticks to your finger. I always know there is enough flour when the dough just starts to clean the sides of the bowl as it mixes. Refer to the pictures below to see what I'm talking about. Once all flour has been incorporated, let the dough knead in the mixer for at least 5 minutes.

Grease a counter-top with a little shortening (using flour will make the dough too dry).  Roll out into a rectangle.  In a small bowl mix both sugars together with the cinnamon. This will make an even distribution when you sprinkle it on the dough. Spread 1/4 c. melted butter over the rectangle of dough, and then sprinkle the cinnamon and sugars mixture over top. 

Roll the rectangle up starting with the long side.  Cut into 12 equal pieces.  Place on a greased cookie sheet and let rise 10-15 min depending on how warm your house in.  Bake at 375 12-15 minutes. (NOTE: these are huge rolls. If you want to stretch them a little farther, I've learned that cutting them into 15 rolls instead of 12 works extremely well. On the cookie sheet, you will then have 5 rows of 3. I now make 15 rolls instead of 12 nearly every time I make cinnamon rolls!) 

 Frosting
1/2 cube butter, soft
 dash of salt
 1 tsp. vanilla
 3 c. powdered sugar
1/3 c. warm milk (more or less, add a little at a time)

Tips
*This dough is also great for hamburger/hot dog buns as well as quick dinner rolls.
*Yes, 3 Tbs. is a lot of yeast.  That's what makes them quick.

*No, I never let any of my bread products rise twice.  It simply isn't a necessary step if you use a good quick-active dry yeast.


ORANGE ROLLS:

filling:

6 Tbs. melted butter (or you can use very soft butter and spread it on)

zest of 2 oranges

1/3 cup sugar

1 tsp. cinnamon (optional)

Orange Icing:

1 1/2 cups pow. sugar

2 Tbs. orange juice (squeezed from the oranges that you zested)

2-4 Tbs. heavy cream, half and half, or milk

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

You can see in this picture that the dough does not quite have enough flour yet.  It is still very sticky, and it sticks to the sides of the bowl.

Here the dough is perfect.  It does not have too much flour, and it has cleaned the sides of the bowl as it has mixed.  

Roll out the dough into a rectangle on your countertop.  Then add the filling and roll the dough up tightly.  Cut into 12 equal pieces.  

Great Macaroni Salad

I never liked macaroni salad UNTIL I was pregnant with my 4th child.  My mother-in-law made it, and I think I was super hungry, and I've loved it ever sine.  

Great Macaroni Salad:

dressing:
1 c. mayo
1/4 c. vinegar
2/3 c. sugar (I always prefer just to use 1/3 c.)
1 tsp. mustard (more if you like mustard; I hate it)
1 1/2 tsp salt
1/2 tsp. pepper


Cook 1 (16 oz) bag of elbow macaroni until tender. Drain it, and cool it completely.  Meanwhile while the pasta is cooking.  Mix up the dressing.  Make sure the sugar gets dissolved 100% before using it.

Basic Ingredients: cherry tomatoes or cut tomatoes, green peppers, cubed cheese, celery, cucumbers, pickles, olives.

Toss it all together and refrigerate until ready to serve.  You may not want to use all of the dressing depending on personal preference.  If you are putting cheese cubes in, don't add them until just before serving. 

Tips:
*Yes, it really does take that much salt and pepper.
*Other people make like it with more mustard.
*If the salad can chill 30 minutes before serving it's better.
*If I have celery seed on hand I will add just a little of that.
*I like the small elbow macaroni best.

Pork Chops and Rice (pressure cooker)

This is super easy and fast when you use an electric pressure cooker. The meat is very tender this way.

4 bone-in pork chops

1 can cream of chicken soup

1 1/2 c. Rice
1 tsp. oil (give or take, no need to measure it)

3 cups water

1 package onion soup mix

If you have an Instant Pot, you can brown the pork chops right in it.  Turn it to sauté, then add about 2 Tbs. cooking oil to the Instant Pot.  Season the pork chops with salt and pepper and brown on both sides.  Remove from the Instant Pot.  If you don't have an Instant Pot (like I used to have the Power Pressure XL), you will have to brown them on the stovetop, no big deal.

Place rice in the bottom of the pressure cooker. Add water and about 1/2 of the condensed soup, spreading it around a little to disburse evenly. Sprinkle half of the onion soup mix over top.  Set the pork chops on top and add the rest of the condensed soup and onion soup mix over all and stir just a little to blend, just make sure the rice stays on bottom.

Turn the pressure cooker on and cook for about 20 minutes. I let the pressure release on its own at least 10 minutes instead of forcing it to.

*Note: I've tried this with boneless pork-chops with less than stellar results.  The pork chops were dry. 

Picco De Gallo (Ree Drummond)

Easy!

3 yellow or red onions

12 roma tomatoes

2 cups fresh cilantro

2-3 jalapenos

1  lime

salt

Dice it all up!  Don't put the seeds in.  Cut the jalapenos as small as possible.  

Sweet and Sour Chicken

From Jill Adams

3-4 lbs. chicken cut into small bite-sized pieces

2 beaten eggs

1/2 c. cornstarch

1/2 c. flour

oil for frying

-Take all of your cut pieces of chicken and put them in a baggie (I just use my gallon sized bags I use for bread.  Poor the beaten eggs over top and mix it all around so as to coat every piece of chicken.  In a seperate bowl combine the cornstarch and flour (and I also sprinkle some salt and pepper), and then dump this over top of the egg-coated chicken.  Shake the bag, again ensuring that every piece gets coated.  Fry the chicken pieces in about 2-4 tbs. hot oil until no longer pink.  Place chicken in a glass casserole dish.  

Sauce:

3 c. suggar

1 1/2 c. vinegar

2 tsp garlic powder

1/2 tsp. minced garlic

1 c. ketchup

1 Tbs.. soy sauce

-Cook about 5-10 minutes (make sure the sugar is dissolved.) Pour it over top of the cooked chicken.  Bakee at 325 degrees for about 20 minuts.  

-Serve over rice.  

*Tips:

When coating the chicken in egg and flour/corn starch mixture I like to just dump the enitre bag, egg flour and all, into the hot frying pan.  This will get the sauce to thicken a little more in the oven.