BREAKFAST
Crockpot Oatmeal
By cooking this overnight in your crockpot...can you IMAGINE the smell you're going to wake up to?! Thank you Rick Johnson, for bringing this to my attention!!
Place 2 sliced apples, 1/4 cup brown sugar, 1 tsp cinnamon, pinch salt in the bottom of the crock pot.
Pour in 2 cups of steel cut oatmeal, 2 cups of milk and 2 cups water.
Do NOT stir.
Cook overnight for 8 - 9 hours on low.
Comments: try cooking in the evening and watching it so it doesn’t burn. Then refrigerate and warm up for breakfast.
I like to offer additional ingredients when I serve it such as craisins, raisins, dried apricots, walnuts, bananas, more brown sugar and cinnamon. Yummmm.
Note:It is important to use Steel cut oats not regular oatmeal. Steel cut oats, sometimes labeled "Irish oatmeal," look like small pebbles. They are toasted oat groats—the oat kernel that has been removed from the husk that have been cut in 2 or 3 pieces.
Pour in 2 cups of steel cut oatmeal, 2 cups of milk and 2 cups water.
Do NOT stir.
Cook overnight for 8 - 9 hours on low.
Comments: try cooking in the evening and watching it so it doesn’t burn. Then refrigerate and warm up for breakfast.
I like to offer additional ingredients when I serve it such as craisins, raisins, dried apricots, walnuts, bananas, more brown sugar and cinnamon. Yummmm.
Note:It is important to use Steel cut oats not regular oatmeal. Steel cut oats, sometimes labeled "Irish oatmeal," look like small pebbles. They are toasted oat groats—the oat kernel that has been removed from the husk that have been cut in 2 or 3 pieces.
SOUPS
HOMEMADE CHICKEN AND DUMPLINGS
I found this delightful looking bowl of deliciousness on Pinterest. If you would like to see the wonderful step by step photo instructions.... just visit tastykitchen.com and type the name in the search box.
Ingredients
- 2 cups Flour
- ½ teaspoons Baking Powder
- 1 pinch Salt
- 2 Tablespoons Butter
- 1 cup Milk, A Bit Less Than A Full Cup
- 2 quarts Chicken Broth
- 3 cups Cooked Chicken
Heavily flour a work surface. You’ll need a rolling pin and something to cut the dumplings with. I like to use a pizza cutter. I also like to use a small spatula to lift the dumplings off the cutting surface.
Roll the dough out thin with a heavily floured rolling pin. Dip your cutter in flour and cut the dumplings in squares about 2″x2″. It’s okay for them not to be exact. Just eye ball it. Some will be bigger, some smaller, some shaped funny.
Use the floured spatula to put them on a heavily floured plate. Just keep flouring between the layers of dumplings.
To cook them, bring the broth to a boil. Drop the dumplings in one at a time, stirring while you add them. The extra flour on them will help thicken the broth. Cook them for about 15-20 minutes or until they not doughy tasting. Add the cooked chicken to the pot and you’re done!
CROCKPOT CHICKEN AND NOODLE SOUP
Out of all the new recipes I've made this week, this was Johns favorite. I have to say I do believe it was mine too. It took me a new level of how I use the term "comfort food". This creamy soup will be perfect for cool fall nights with some homemade cornbread. Look for my variations beside some of the ingredients. I only tweeked it a couple of times but just because I can't do without my personal favorites. You'll see what I mean. OOO! It just crossed my mind that those scrumptious Garlic Cheddar Biscuits would be FANFLIPPIN'TASTIC with this soup too!!
Chicken and Noodle Soup
- 5 cups of chicken broth (boxed or can is fine) - I used about 6 c. because I added potatoes.
- One 10.75 oz can cream of chicken soup
- 1/4 c. butter ....... yep. :D Just throw 1/2 a stick in the crock pot. I added the butter myself for a little extra YEE HAW!
- 1/2 cup onions, chopped fine
- 1/2 cup celery, chopped fine
- 1/2 cup carrots, chopped fin
- 1/2 cup green onions, sliced
- 3 medium sized potatoes ..... let's face it... where ever I can fit a tater in a recipe, it's goin' in baby!!!
- One 15 oz can of whole kernel corn, drained.... (personally, I prefer frozen...it just tastes better.
- Salt and Pepper to tast
- 1 1/2 cup Egg noodles
- 2 cups cooked chicken chopped or 2 cans canned cooked chicken
- *more water
Add everything but the noodles and cooked chicken to the crock pot on Low for 5-6 hours, the last hour turn on High, and add noodles and chicken.
*You may need to add a little more water because both of the potatoes and the noodles both suck up that moisture. Just add it if you want to after the noodles have cooked. If you want a chicken and noodle stew type of dish... don't add anymore water. ..... You really don't have to add the taters, but to me and hubby... they made the dish even more yummy and comforting.
GRANDMA KIBLER'S COLD BUSTIN', CRAMP KILLIN' POTATO SOUP
My first recipe I'm starting with should come as no surprise to anyone who knows me. ....Anyone want to take a guess? .....The main ingredient starts with 'po', ends with 'to' and has 'tat' in the middle. Yeah, like you thought it would be anything else?! It's the recipe that was handed down from my grandma Kibler. It's a recipe that nursed me through everything from colds to cramps. My grandma's potato soup. It's a basic, no frills soup. Enjoy.
- 1 stick of oleo .... that's butter for all of you that were just born yesterday .... or who are too young to know who Lawrence Welk is. I promise I won't call it that again.
- 1 sm. chopped onion
- 2-3 stalks of celery, chopped
- 1-5 lb bag of potatoes, peeled and cut up
- Water- enough to cover potatoes in the pot
- Salt and pepper to taste
- Milk, half 'n half, or evaporated milk (any one of these will work)
- Shredded cheddar cheese (optional)
First you saute your onion and celery and oleo (butter). Once the onion and celery are tender and somewhat transparent, you add your potatoes, cover them with water, add the salt and pepper and cook until a knife or fork can pierce the potatoes easily...about 20 min after boiling starts. DO NOT drain the water! Use a potato masher and mash potatoes until desired soup consistency. If you're going to add cheese, now would be the time. I use about 2 cups of shredded mild or medium cheddar, but you can add what ever amount you desire. Lastly, add the milk, half 'n half, or evaporated milk.
Let cook on low for a few more minutes then ENJOY!
My garlic cheddar biscuits go REEEEEAAAALLY well with this soup! Biscuit recipe to follow. :)
BREADS
Call me crazy, but I believe (and this is my own personal opinion), Red Lobster should be given the Nobel Prize for.... well, what ever category creating those melt-in-your mouth cheddar biscuits would fit into.
GARLIC CHEDDAR BISCUITS
- 2 cups baking mix.. i.e. Bisquick
- 2/3 cup of milk (I use a tad more milk to make them not so firm.)
- 1/2 cup shredded cheddar cheese ... Now, I shred my own cheese. I promise you, it's worth the effort.
- 2 TBS melted butter .... I have to say that, for my family, 2 TBS really isn't enough. I'll let you decide how much to use depending on your family's need for it.
- 1/8 tsp garlic powder
Preheat oven to 450*
Mix the baking mix, milk and cheese together and drop by spoonfuls onto an ungreased cookie sheet and bake for 8-10 min. While that's baking, add the garlic to the melted butter and wait. <enter Jeopardy theme here>
Once biscuits are done, slap 'em with the garlic butter. Voila!
Rachel Ray's No Time For Breakfast Biscuits
UPDATE: I just made these this morning and I have to say, they're very good and filling. The country girl in me say's that a spoonful or two of sausage or country gravy would send these over the top.
I just snatched these from Facebook and haven't even tried them yet. I have a lot of faith in my sweet cousin and sister in Christ Patrice!! I'm going to follow her advice and add more bacon, try the gluten free Bisquick and freeze them so we can have them at the ready.
- 1 tablespoon EVOO – Extra Virgin Olive Oil
- 4 strips bacon, chopped OOOOR.... you could use sausage instead!!!
- 5 eggs, divided
- Salt and ground black pepper
- 2 1/4 cups baking mix, such as Bisquick
- 1 cup milk for mix
- 1 cup shredded yellow cheddar cheese (yellow??? does it make a difference?)
Preheat oven to 425ºF.
Place a medium skillet over medium-high heat with 1 turn of
the pan of EVOO, about 1 tablespoon. Add the bacon to the pan and cook
until golden brown and crispy. Remove the bacon from the pan and drain
on a paper towel-lined plate.
Beat 4 eggs in a small mixing bowl. Add the eggs to the pan
that the bacon was cooked in, season with salt and pepper, and scramble
them lightly. Transfer the eggs to a plate and reserve.
In a medium mixing bowl, combine the baking mix, milk and
remaining egg to make the batter. Gently stir in the crispy bacon,
reserved scrambled eggs and shredded cheese.
Deposit dollops of the batter onto a greased baking sheet and bake until golden brown, 10-12 minutes.
MAIN DISHES
Mountain Man Breakfast
So now that we've tried this on our camping adventure, I'm pleased to announce that this was a hit!!!! You may not have a cast iron dutch oven but I do believe there is a similar recipe for the crock pot! In case you want to try your hand at cast iron cooking, here you go!
Ham Loaf
When I think comfort meal... This has to be the first thing that comes to my mind. If I'm ever on death row and asked what I'd like for my last meal....This would be it. Ham loaf and mash tatahs! (Imagine John Coffee from the Green Mile saying mash tatahs). This is one of those comfort foods that has the same effect on me that taking a bite of ratatouille had on Anton Ego from the movie 'Ratatouille'. A supersonic trip back to my childhood when everything was good. Not just the food, but everything. Sure we still had crime, drugs, bullies and world unrest... but this is MY blog! And as long as I'm eating ham loaf.... there is no more sickness, no heartache or strife, and there IS world peace. Now... let me say that there are different ways you can get to this happy place. One is to find a butcher that makes and sells ready-to-bake hamloaf. This consists of all of the ingredients you see below, EXCEPT the glaze, already mixed together by the butcher. This can be pricey. Why.. I do not know and I think it's redonkulous. So if you have a meat grinder, Kitchen Aid or other, you're golden. If it's a ready-to-bake mix, just ask the butcher for the temp and time. Most likely it's going to be the same know matter which route you take. Making your own, as long as you have the meat grinder, is very easy. You just buy your ham and pork.... grind and mix them together, add the other ingredients and your done. You can even buy pork already ground, but I don't think anyone sells already ground ham. Not sure about that though. Here's the 'from scratch' way...complements of Taste of Home. Ingredients
- 2 eggs
- 1 cup milk
- 1 cup dry bread crumbs ( I personally use crushed graham crackers) This is the way grandma did it, it's the way my mom does it and it tis the way I do it and twill be the way I teacheth my daughter as well!)
- 1/4 teaspoon pepper
- 1-1/2 pound ground fully cooked ham
- 1/2 pound ground pork
Oh dear glaze.... why must you be so delicious.
AMY'S GLAZE:
- Ketchup
- Brown sugar
This recipe is TOH's (Taste of Home) not mine, but still good.
TOH's GLAZE:
- 1/3 cup packed brown sugar
- 1/4 cup cider vinegar
- 1/2 teaspoon ground mustard
- 2 tablespoons water
Directions
- In a large bowl, beat the eggs; add milk, bread crumbs and pepper. Add ham and pork; mix well. In a shallow baking pan, shape meat mixture into an 8-in. x 4-in. oval. Insert a meat thermometer. Bake at 350° for 30 minutes.
- Meanwhile, combine glaze ingredients. Spoon over loaf. Bake 40 minutes longer or until the thermometer reads 170°, basting occasionally with glaze. Yield: 8 servings.
Cheesy Chicken Ranch Lasagna
PENNE ALFREDO
This recipe was actually passed on to me by my dear friend Cyndi Burgett. I haven't seen her in years but every time I make it, I think of her. Do you have recipes that do that? ...bring to mind a really special person? Now about this sauce. My husband will no longer order any Alfredo dish at a restaurant. Yep. It's THAT good. One of the really great things about this sauce, is that it's still really good the next day. You may need to put a very small amount of milk with it to loosen it up, but it will go right back to it's creamy beautiful self so you can pour it over leftover pasta, chicken, or dip breadsticks in it... really anything you would want Alfredo over.
- 1 stick of butter
- 1 pkg. of cream cheese ....You heard me right. cream cheese. Trust me. Not sure how low fat would work. If you try it, let me know.
- 2 cups heavy whipping cream .....shew. So sorry. (explanation below)*
- Parmesan cheese ....how much, you ask? Well, that's up to you. :)
about a cup. You can add more right before serving. (Note... if using
FRESH grated, start out with less because FRESH is a tad more bold
than the canned stuff. Personally, I prefer the canned stuff. But
you'll see in most of my recipes that call for shredded or grated
cheese, I'm all about FRESHLY shredded or graded cheese. It's just
better. Period.
- Garlic powder ..... See Parmesan cheese. BUT NOT THE CUP PART!!! It's just up to you. At this step you channel your inner granny and simply taste and add. Taste and add. Taste and add. Start out with 1 TBS.
- Salt and pepper ..... To taste.
- 1 box cooked Penne pasta ..... Use any pasta. ;)
In a medium sauce pan, start melting the butter first, then when it's almost melted, add the cream cheese. start it melting. It helps to cut it into chunks or cube it for the melting process. Go ahead and dump in the cream. *HOLY CRAP! I FORGOT TO MENTION HEAVY WHIPPING CREAM!!! Hold on, brb.... Ok... stir or whisk the cream into the butter/cream cheese mix. Do not fret.. the cream cheese will be lumpy. I promise it will be as smooth as silk when your done. I promise. Once these three are incorporated, add the garlic powder and stir. Then add the Parmesan cheese. Stir. Salt and pepper to taste and stir.
Pour over looked pasta. Don't forget to say Grace and thank God for all of the blessings He's bestowed upon you. Including this Heavenly dish. .....Theeen...go out for a long jog to end your day guilt free because you just consumed enough fat and calories to last you the entire week.
PLEASE NOTE! There are soooo many things you can use this sauce for. If you omit the Parmesan cheese and add Cheddar and/or other kinds of cheese like Muenster, Colby, Cojack, etc... you can make an over the top Mac and Cheese dish. BUT! my personal favorite use is this:
Chicken Broccoli Portobello Cheese Tortellini
- 1 batch of Alfredo sauce (see above)
- 1 12oz bag of broccoli florets
- 1-2 TBS butter or olive oil
- 2 cups of cooked diced Chicken .....Grilled chicken is the best, but any will do.
- 2 lg Portobello mushroom caps (any mushroom will do, even the canned kind, but fresh bellas are so delicious with this dish.)
- 2 garlic cloves, chopped. .....or as much/as little as you like
- 1 Package Cheese Tortellini
Prepare your Alfredo sauce as directed above. If you're not a seasoned multi-tasker, it will ever so patiently wait on the back burner while you cook the rest. Cook the chicken in a skillet with olive oil, just till it's cooked through and juices run clear and it's browned a little on the outside. Remove the chicken and add 1 Tbs of butter to the skillet. Saute the mushrooms, add more butter or oil if needed. Once the mushroom start to get soft, add the chopped garlic. Don't burn the garlic! Burnt garlic is a whole bunch of nastiness. Cook the broccoli according to pkg directions. Cook the tortellini according to it's package. Tortellini is last because it only takes about 5 minutes to cook. While these pillows of cheesy loveliness are cooking, cube up your chicken. Once you see those little suckers (tortellini) floating, they're done. Drain. Now comes the fun part.... ready? Toss everything together in the tortellini pot! EVERYTHING!!! Tortellini, chicken, broccoli, mushrooms, and last but certainly not least... Alfredo sauce!!! YEE HAAAAAW! Done. Finito! I do believe we have covered all of the major food groups! NO GUILT! What? No fruit? Have some strawberry ice cream and quit nit pickin!
SIDES
BAKED POTATO ROUNDS
Ok... These are DELICIOUS! You need to start these beauties first though if what ever else you're making is quick. It may have been that it was the first time making them but from prep to mouth it took over an hour. I'm going with that it was just the first time making them, because the overall idea is very simple! Just a matter of planning. It was actually the first time for both this side dish and the main dish (Philly Cheese Steak Sloppy Joes)
- 4 large baking potatoes, cut into 1/2 inch slices(any thinner and they may get overcooked)
- 1/4 cup melted butter
- salt and pepper to taste
- 2 TBL crushed garlic... I just use garlic powder.
- 8 slices bacon, cooked and crumbled
- 8 ounces shredded cheese..... I use 1/2 Monterey Jack / Cheddar
- 1/2 cup chopped green onions
- sour cream
Preheat oven to 400 degrees F (200 degrees C).
Brush both side of potato slices with butter, add salt, pepper and garlic; place them on a parchment lined baking sheet. Bake in the preheated oven for 30 to 40 minutes or until lightly browned on both sides, turning once (I forgot to turn them, they were fine!).
When potatoes are ready, top with bacon, cheese, and green onion; continue baking until the cheese has melted (I just turned the oven off and let the heat melt it all). Serve with sour cream if desired.
YUUUMMMY!!
SANDWICHES
PHILLY CHEESE STEAK SLOPPY JOES
I'm posting this one without having even tried it. I was just looking for meals to add to my weekly menu and happened across this beautiful, yummy looking sandwich on Pinterest.
(ADAPTED FROM RACHEL RAY)
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 softball-sized onion, chopped
- 1 green pepper, chopped
- 2 tablespoons steak sauce
- 1 cup beef stock
- Salt and ground black pepper
- 4 dinner rolls
- 1 tablespoon butter
- 1 tablespoon flour
- 1 cup milk
- 1 cup provolone, shredded
In large skillet over medium-high heat add the oil and then brown the ground beef, about 5-6 minutes. Add the onion and green pepper and cook another 3-4 minutes, until the vegetables start to get tender. Stir in the steak sauce and beef stock, season with salt and pepper, bring up to a bubble and cook about 2 minutes.
Split open rolls and remove most of the soft insides, leaving a bed to hold the meat mixture. Toast the rolls and set aside.
While the meat is cooking, melt the butter in a medium-size pot over medium-high heat. Stir in the flour and cook about 1 minute. Whisk in milk, bring up to a bubble and let thicken, about 2 minutes. Turn off heat and stir in the cheese.
To serve, place a scoopful of the meat mixture onto the bottom of the rolls, then top with the cheese sauce and replace the top of the roll.
Desserts
FRUIT/CREAM CHEESE TURNOVER
I can't for the life of me remember who gave me this recipe, so if it was you, please let me know so I can give you props!
- 1 tube of crescent rolls
- 8 oz pkg of cream cheese
- 3(?) TBS sugar
- vanilla.... tsp maybe
- jelly ... any flavor
- sliced apples (optional)
- cinnamon sugar (if you make the apple ones)
Take a
tube of crescent rolls and make four rectangles. Mix a block of cream
cheese and sugar together, I never measure it so don't know how much. I
think three tablespoons. I add a little vanilla too. Take a table spoon
of the cream cheese mixture and place it in the middle of the dough.
Make an indentation in the cream cheese and add any jelly or jam you
like. For the apple cinnamon I put a couple apple slices in the middle
and sprinkle it with cinnamon sugar. Then bake it at 350 degrees for
10-12 minutes.
Oh, take the opposite edges of the crescents and pull them up and twist them together making a nice little pocket.
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OK...I can now plan my week of meals!
ReplyDeleteI hope your family likes them girl!
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