Sunday, October 23, 2016

Pumpkin Breakfast Cookies

Kathleen made these for an easy on the go breakfast for her.  They were tasty.
Pumpkin Breakfast Cookies

1⁄4 cup coconut oil, melted
1⁄4 cup honey
1 cup rolled old­ fashioned oats (we didn't have these, so I used 1/3 cup steel cut oats and 3/4 cup quick cooking oats)
1 cup quick cooking oats
2⁄3 cup unsweetened, dried cranberries 
2⁄3 cup pumpkin seeds
1⁄4 cup ground flaxseed
1 teaspoon pumpkin pie spice
1⁄2 teaspoon sea salt 
1⁄2 cup pumpkin puree 
2 eggs, beaten

Preheat oven to 350 F. Line a baking sheet.
In a small bowl warm coconut oil and honey (either microwave, inside preheating oven or on
the stove top).

In a large bowl combine both kinds of oats, cranberries, pumpkin seeds, ground flax, pumpkin pie spice and salt. Add pumpkin puree, eggs and warmed coconut oil and honey. Stir until fully combined.

Drop about 1⁄4 cup sized scoops of the mixture onto a cookie sheet and flatten (cookies won't spread while baking). Bake for about 15­20 minutes until edges are lightly browned.
Let cookies cool on baking sheet before moving to an airtight storage container.

Saturday, October 22, 2016

Coffee Toffee Cookies

Kathleen made these for Don to take in his lunches.  Very tasty.

Coffee Toffee Cookies

3 sticks unsalted softened butter
1½ c. packed brown sugar
½ c. granulated sugar
2 eggs
1 tbsp. vanilla extract
4 c. all purpose flour
4 tsp. cornstarch
2 tsp. baking soda
1 tsp. salt
1 - 1½ tbsp. ground coffee
1 c. chocolate chips
½ c. chopped toffee pieces

Preheat oven to 350 degrees.

Combine flour, cornstarch, baking soda, salt and coffee grounds in a medium bowl. Set aside.

In mixer bowl, cream together butter and sugars  Add eggs, vanilla, and mix until creamy.
Slowly stir in the flour mixture until it is combined well. Fold in chocolate chips and toffee bits.

Bake for approx. 12-15 minutes or until edges are browned- cool on pan 5 minutes before transferring to wire rack

Friday, October 21, 2016

Frozen Strawberry Lemonade

Kathleen made this while we were gone to Nashville.  Jenna loved this.

Frozen Strawberry Lemonade

1 cup Frozen Strawberries
1 Tbsp Frozen Lemonade Concentrate
¾ cup Sprite
1 Tbsp Sugar

Add ingredients to your blender and blend thoroughly.
Serve in a Mason Jar and get ready to be refreshed… Yum!

Thursday, October 20, 2016

General Tso's Cauliflower

Jenna and Kathleen made this while we were gone to Nashville.  They really, really liked it.
General Tso's Cauliflower

General Tso's Sauce:
1 tablespoon sesame oil
3 cloves garlic, minced
1 knob of ginger (grated)
1/2 cup chicken or vegetable broth
1/2 cup soy sauce
1/3 cup rice vinegar
1/4 cup sugar (more to taste)
2 tablespoons tomato paste
2 tablespoons cornstarch

1 cup flour
2/3 cup cornstarch
1 1/2 teaspoons baking powder
2 teaspoons salt
3 eggs
water as needed (about 1/2 cup)

1 head cauliflower, separated into small florets
oil, for frying

General Tso's Sauce: 
Heat the sesame oil in a small saucepan over medium low heat. Add the ginger and garlic and stir fry for a minute or two. Add remaining ingredients and whisk to combine. Bring to a low boil; simmer for another 20-30 minutes or until sauce is thickened. Add more sweetness, citrus, etc. to your taste.
Cauliflower Batter: Whisk all the batter ingredients until a loose batter forms. The batter should be thick enough to cling to the cauliflower and cover it but stay loose enough to easily drip off (adjust thickness with water).

Cauliflower Frying: Pour oil into a heavy bottomed skillet to make it deep enough so it will cover the cauliflower about halfway (probably ends up being a few cups). Heat the oil over medium heat. Drop a small bit of batter in the oil to test it - when it rises to the top and bubbles, the oil is ready. Dip cauliflower florets in the batter and let the excess drip off before gently setting in the oil. Fry for a few minutes on each side, then flip, repeating sides several times if necessary until you get a nice golden brown fried exterior. The additional frying time helps make it a little crunchier, which I very much like. :) 

Remove and set on a cooling rack with paper towels underneath (again, rather than putting it all on a plate or bowl with paper towels, this keeps it crispy vs. soggy).
Serving: Toss the fried cauliflower with the sauce (enough just to cover) and sprinkle with scallions and sesame seeds for serving. Serve with rice.

Wednesday, October 19, 2016

Hillbilly Baked Potatoes

I have been making these for over 25 years.  I got the recipe from a fellow teacher in Trevor, Wi!  It is a very easy and adaptable recipe.  We love the crunchiness from the potatoes cooking in the butter.

Hillbilly Baked Potatoes
Steve Volz

For a 9 x 13 pan:

6 potatoes
1 stick butter
1/2 t paprika
1/2 t garlic salt
1/2 t pepper
1 /2 t onion salt

Scrub potatoes and slice in half lengthwise.  Melt butter in an oven proof pan.  I use a 9 x 13 or 8 x 8 or a cast iron skillet. Mix seasonings into the butter and lay the cut side of the potatoes into the butter.

Bake at 400 for 45 minutes or until potatoes are done.

Tuesday, October 18, 2016

Bacon Crock Pot Roast

Bacon makes everything better, right?  I really liked this.  Kathleen thought it needed more spice.  Don and Kathleen ate theirs on buns.  May add some cayenne pepper next time.

Bacon Crock Pot Roast

3lb chuck roast
1 white onion, sliced
3-4 slices of bacon cut into 1 inch pieces
6 garlic cloves halved
2 tsp sea salt
1/4 cup extra virgin olive oil
1 tbsp smoked paprika
1/4 cup chopped parsley
1 tsp oregano
1 tsp thyme
1 tsp garlic powder
1 tbsp red wine vinegar

Using a thin knife create about 12 holes deep into the meat about 1/2 inch wide, you need to be able to fit some garlic and bacon in the hole

Place bacon and garlic in each hole and set aside

In a small mixing bowl, mix your sea salt, paprika, parsley, oregano, thyme, garlic powder, extra virgin olive oil, and red wine vinegar and mix well

Rub your spice mixture all over both sides of your roast

Line the bottom of your crock pot with your sliced onions and whatever left over pieces of bacon you have.

Place your roast on top and cook on Low for 7-10 hours. Remember chuck roasts are tougher cuts of meat so the longer it cooks the better

Monday, October 17, 2016

Crockpot Ranch Onion Whole Chicken

I made this last Sunday for Don and me.  It went together very easy and was done by the time we were home from church!  I did broil the chicken at the end to get the skin crispy.

Crockpot Ranch Onion Whole Chicken

Whole Chicken approx. 4 – 5 pounds
1 Lipton Recipe Secrets Onion Soup – 1 oz. packet
1 Hidden Valley Ranch Mix packet (1 oz.) or 3 Tbsp Buttermilk Ranch Dressing Mix
3 Garlic Cloves, crushed, then peeled
1 Tsp. Paprika

Add dry ingredients to small bowl and mix together for rub. Rinse chicken, remove innards and pat dry with paper towels.

Generously add rub to inside and outside of chicken.  Place three peeled garlic cloves inside of chicken.

Place chicken in resealable bag overnight to marinate. (optional)

Carefully place chicken into 6 - 7 quart Crockpot.  Cook on HIGH for 4 hours or LOW for 8 hours, or until done. Can broil for a few minutes to crisp the skin.

Use meat thermometer in thick portion of breast to verify if chicken is done at 165 degrees Enjoy!!