Grunt, Slump or Buckle?

Arkansas strawberries and rhubarb are showing up now in the local Farmer's Markets. May will bring on peaches followed by blueberries then raspberries. My heart is beating faster just writing this! If you love fresh fruit like I do, you can't wait to bake something yummy for dessert that requires a topping of ice cream! Ozark women have been making cobblers since pioneer days. All it takes is a little fruit... fresh, dried or canned and in two shakes of a lambs tail you have a hot bubbly, dessert on the table!

Simmer sweetened dumplings in with juicy berries and you've made a Grunt.

Blueberry Grunt
4 cups blueberries, rinsed and drained
1/3 cup plus 1 tablespoon sugar
1/4 cup light molasses
2 teaspoons grated lemon peel
3 tablespoons lemon juice
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
3 tablespoons cold butter, cut into chunks
3/4 cup milk
About 1/2 cup whipping cream (optional)
1. In a 10- to 12-inch frying pan over medium heat, frequently stir blueberries, 1/3 cup sugar, molasses, lemon peel, lemon juice, nutmeg, cloves, and 1/2 cup water until the mixture comes to a boil. Reduce heat and simmer gently until the berries have released their juices and the flavors are blended, about 10 minutes.
2. Meanwhile, in a large bowl, mix flour, baking powder, salt, and the remaining 1 tablespoon sugar. With your fingers or a pastry blender, rub or cut the butter into the flour mixture until coarse crumbs form. Add the milk and stir just until mixture forms a soft dough (do not overmix).
3. Drop 1/4-cup portions of the dough into the simmering fruit mixture. Cover the frying pan and simmer until a wooden skewer inserted in the center of the dumplings comes out clean, about 15 minutes. Spoon the warm dumplings and fruit equally into four bowls and drizzle the portions with cream if desired.
Makes 4 servings

Make a cake with fruit mixed into the batter or spooned on top, finished with a crumble topping and you've made a Buckle!

Blueberry Buckle Coffee Cake
2 cups all-purpose flour
3/4 cup sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1/4 cup shortening
3/4 cup milk
1 egg
2 cups fresh or frozen (thawed and drained) blueberries
Crumb Topping
1/2 cup sugar
1/3 cup all-purpose flour
1/4 cup butter or margarine -- softened
1/2 teaspoon ground cinnamon
Glaze
1/2 cup powdered sugar
1/4 teaspoon vanilla
1-1/2 teaspoons hot water (1-1/2 to 2 teaspoons)
Heat oven to 375º. Grease square pan, 9×9×2 inches, or round pan, 9×1-1/2". Blend flour, sugar, baking powder, salt, shortening, milk and egg; beat 30 seconds. Carefully stir in blueberries. Spread batter in pan; sprinkle with Crumb Topping.
Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Drizzle with Glaze. Serve warm.
CRUMB TOPPING:
Mix all ingredients until crumbly.
GLAZE:
Mix all ingredients until of drizzling consistency.
Printable Recipe

A Crisp is a baked dessert, the fruit filling covered with a crunchy topping crumbled over the top.

Basic Fruit Crisp
6 cups fruit, peeled and sliced such as Peaches, Apples, Pears, Plumcots, Berries
1/4 cup Dried Cranberries
1/3 cup Sugar
1/2 tablespoon Meyer Lemons juice freshly squeezed
1/2 teaspoon Meyer Lemons zest
1 cup Quick Cooking Oats
1/3 cup Brown Sugar firmly packed
2 tablespoons All-Purpose Flour
1/2 teaspoon Ground Cinnamon
4 tablespoons Butter
Preheat oven to 400 degrees. Grease a 9 inch square or rectangular pan.
In a large bowl, toss fruit with sugar, lemon juice and lemon zest.
Lay fruit into pan and set aside.
Mix together oats, brown sugar, flour, and cinnamon. Cut in butter until mixture resembles small peas.
Sprinkle over fruit mixture and bake approximately 30 minutes or until bubbly and crisp. Serves 6
Printable Recipe

To make a Slump, drop the dough over the fruit and cook on the stove top!

Stone Fruit Slump
Filling
4-1/2 pounds mixed plums, nectarines, or peaches, fresh or frozen, pitted
(8 to 9 cups or 3 pounds prepped), see cook's notes
3/4 to 1 cup granulated sugar
3 tablespoons cornstarch
1/2 teaspoon salt
2 tablespoons freshly squeezed lemon juice
Dumplings
1 cup (5 ounces) all-purpose flour
1/2 cup unsifted (2 1/2 ounces) cake flour
2 tablespoons granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/2 cup (4 ounces) cold unsalted butter, cut into 1/2-inch cubes
1 cup cold buttermilk
To peel peaches, drop in boiling water for 30 seconds, then pull off peel. They may need a little more time in the boiling water if they aren't good-and-ripe. Or instead of peeling peaches, try washing them well and then piercing them gently with a fork. Once they are slices and baked, the peel will fall apart into the fruit and add a rosy color to the dessert.
1. Prepare fruit filling: Slice fruit over bowl so you can collect all juices. Slice each fruit into 10 or 12 pieces, depending on size of the fruit and drop the slices into the bowl. Separately, rub sugar, cornstarch and salt together in small bowl, then add to the fruit and gently toss to coat. Gently stir in lemon juice, then scrape the fruit and juices into a 10- to 12-inch nonreactive, deep skillet or a wide 5-quart saucepan or Dutch oven. Whatever pan you choose, it must have a tight-fitting lid. Let stand for 15 minutes. During this time, the fruit will release some of its juices and the sugar will begin to dissolve.
2. Bring fruit mixture to a low simmer over medium-low heat. You will need to stir occasionally to prevent the juice from sticking to the bottom of the pan, but do so gently to avoid breaking down the pieces of fruit. Simmer for about 2 minutes, until slightly thickened. Remove from heat.
3. Prepare dumplings: Whisk the flours, sugar, baking powder, baking soda, salt, cinnamon and cardamom together in a bowl. Add butter and toss until evenly coated. Using your fingertips or pastry blender, cut in the butter (until butter is the size of peas). Add buttermilk and stir just until mixture comes together; it will be a slightly wet dough.
4. In eight portions, place dough atop fruit, distributing the dumplings evenly over the surface. Return to the stovetop and bring to a gentle simmer over low heat. Cover with a tight-fitting lid and continue simmering for 18 to 22 minutes or until dumplings are puffy and cooked through to the center. Remove cover and let cool for 15 minutes before serving. Sadly, slumps do not keep well. Serve immediately.
Serves 8
Printable Recipe

These are from an old War Eagle Mill Cookbook...

Apricot Patty Cake Cobbler
3/4 to 1 1/4 cups packed powdered sugar
1/4 tsp. ground mace or nutmeg
3/4 tsp. almond extract
1/2 tsp. grated orange peel
6 cups apricot quarters (about 2 lb. whole fruit)
Patty cake crust (recipe follows)
In a large bowl, combine sugar, mace, almond extract and orange peel. Add apricots and mix. If the apricots are firm and underripe, they will require the maximum amount of sugar. If the apricots are ripe and sweet, start with 3/4 cup sugar. Scrape mixture into a buttered shallow 1 1/2 to 2 quart casserole and spread level.
With lightly floured hands, tear off lumps (3 to 4 T. size) of the patty cake crust and pat into cakes about 1/4 inch thick; lay them as shaped over the fruit, covering fairly evenly (a few gaps are fine). When all the dough is in place, press down lightly to join portions.
Bake cobbler in a 375 degree oven until fruit is bubbling and crust is well browned, 50 to 60 minutes. If using a 1 1/2 quart casserole, set on a large sheet of foil in case mixture boils over. Let stand at least 10 minutes or until cool. Scoop fruit and crust into bowls, adding more sugar to taste if needed.
Patty Cake Crust
In a food processor or bowl, combine 1 cup flour, 6 t. butter cut into thin slices, 1/4 cup cream cheese (2 oz.), cut into small pieces; 1/2 tsp. grated orange peel; and 1/4 tsp. ground mace. Whirl or rub with your fingers until mixture forms fine crumbs. Add 1 large egg yolk and whirl or stir until dough holds together. Press into a ball.
Printable Recipe


Creeping Apple Cobbler
5 lg. apples, peeled and cored
1 1/2 cup sugar
1/2 teas. ground cinnamon
1/2 cup (1 stick) unsalted butter, melted & cooled to room temp.
1 cup all purpose flour
1 teas. baking powder
3/4 cup milk
Adjust oven rack to middle and preheat overn to 375º.
Fit processor with slicing disk. Cut apples in half; fit them in the feed tube and slice. Remove apples to a large bowl. Add 1/2 cup sugar and the cinnamon and toss until well blended.
With a pastry brush, coat the sides of 9 x 12 shallow baking dish with some of the melted butter. Pour the remaining butter into the dish and tilt it back and forth until its bottom is completely covered with the butter.
Sift together the flour, 1 cup sugar and baking powder into a medium. size bowl. With a wooden spoon beat in the milk until you have a smooth batter. Pour the batter into the butter coated dish. Sprinkle the apples, as well as the juice that will have accumulated, evenly over the batter.
Bake the cobbler 35 to 45 minutes or until the top is deep golden brown.
Yield: serves 6-8
As the cobbler bakes, the batter rises and literally creeps up through the apple slices.
Printable Recipe

Peach Crumb Cobbler
5 cup sliced peaches
1/3 cup pack brown sugar
3 tbs flour
1 tsp cinnamon, or to taste
1 cup flour
1 cup sugar
1/2 nutmeg
1 tsp baking powder
1/4 tsp salt
1/2 cup melted butter
1 egg, beaten.
Combine brown sugar flour & cinnamon.
Toss with peaches & arrange in 7x11 pan (9x9 works just fine too)
Take topping dry ingredients, sift... add egg & mix until crumbly.
Sprinkle over filling. Drizzle butter over top.
Bake at 375 for 55 minutes.
Serves 6 big servings
Printable Recipe

Have a good weekend and make some memories!

Recipe Puppy

Do you know about Recipe Puppy??? No, you won't have to worry about him chewing up your newspaper or tinkling on the carpet...this puppy is going to make your life EASY PEASY!!!

Recipe Puppy is an ingredient based recipe search engine built by Kris Brower. Recipe Puppy is a tool for finding recipes. Is your fridge nearly empty? You can use Recipe Puppy to find recipes that don't require a trip to the store. It can find recipes that fit your dietary requirements or combine two seemingly unrelated ingredients. Recipe Puppy makes it easy to find the recipes you actually want.

I accidentally found it while searching for something else, I don't even remember now what that was. But as soon as I realized I could type in a few of the ingredients of favorite recipes and it would pull them up...man oh man....I was so excited!

What about that Poppyseed Chicken Casserole that Linda brought us when we first moved to Springdale, all I did was type in chicken, cream of chicken soup and poppy seeds...poof there it was!

Poppy Seed Chicken Casserole

6 Servings

1 Chicken, boiled
1 cn Cream of Chicken soup
1 ct (8-oz) sour cream
1 tb Poppy seeds
1/2 Stack Ritz Crackers(or a little more)
Pick chicken of the bone and tear into small pieces. Place in greased casserole. Mix soup and sour cream; pour over chicken and mix. Sprinkle poppy seeds over, and then cracker crumbs. You may drizzle with some melted butter, if desired. Bake at 350 deg. for about 25 minutes.

What about that Chinese Take-Out Orange Beef that I love so much? Just type in orange juice, beef, cornstarch and ZIP...I have the recipe for tonight's dinner!

Orange Beef
1 lb beef round steak or sirloin, thinly sliced and cut into 3-inch strips
3 tablespoons soy sauce
1 tablespoon cornstarch
1 teaspoon cornstarch
1/2 teaspoon fresh ground black pepper
2 organic oranges, + zest
2 garlic cloves, minced
1 (1 inch) knob fresh ginger, peeled and minced
1/2 cup freshly squeezed orange juice
2 tablespoons sugar
2 tablespoons dry sherry or white wine
1 tablespoon hoisin sauce
2 teaspoons sesame oil
3 cups vegetable oil
green onion, thinly sliced for garnish
1In a medium bowl, toss the meat with 2 Tblsp soy sauce, 1 Tblsp of cornstarch, and the pepper. Marinate the meat at room temperature while you assemble the rest of the ingredients.
2Combine the orange zest, garlic, and ginger in a small bowl and reserve.
3In a medium bowl, combine the remaining Tblsp of soy sauce, and the remaining cornstarch with the orange juice, sugar, sherry, hoisin and sesame oil. Set aside.
4Heat the oil in a heavy wok or pot to 360º. Add one-third of the beef to the oil, one piece at a time (it's important not to add all the beef at once as the temperature of the oil will plummet and the beef will absorb more oil than necessary). Scrape the bottom of the pot as some of the meat may stick. Cook for 2 minutes or until crispy and brown. Transfer the meat with a slotted spoon to paper towels to drain and repeat with the rest of the meat. Discard all but 2 Tblsp of the oil.
5Add the orange zest, garlic and ginger mixture to the wok and cook for about 1 minute, or until fragrant. Stir the orange juice mixture and add it to the wok, along with the fried beef. Stir until the sauce thickens, about 2 minutes.
6Serve garnished with green onions.
* For a faster dish with less fat, stir-fry the beef instead of deep frying it. It won't be crispy, but the flavor is delicious. You can also substitute chicken, pork, or shrimp for the beef.

Recipe Puppy, I love you little Buddy!

Fried Bologna Sandwich

Every week I have to figure it out, what's for dinner? One day folds into a week, then a month, then summer is gone, fall is here, winter is upon us and springtime arrives. I try to mix it up, we've been having a lot of THIS lately. When we get tired of THAT then we try a little SOMETHING DIFFERENT. I really never know what I'm in the mood for until I wake up and say THIS SOUNDS GOOD!

Are you like that too? There's just some things that sound good in the SUMMER when it's too hot to cook. By the time Fall rolls around I'm thinking of FAMILY FAVORITES. Winter is for COMFORT FOODS, stick to my ribs meals. When I can't face another bowl of stew, then SPRING finally arrives with lighter MEALS. When life seems flavorless, look for something you haven't had in awhile. All of a sudden it tastes good again, but it's not the food. It's you that changes!

I'd love to have you join us on Facebook's Granny Mountain Group... it's a great way to pass along recipes, tips and ideas that we're all finding at Pinterest or even better... potlucks and family recipe boxes! 

Terry's Secret Recipe

Today I'm sharing a secret family recipe. This one is a keeper, put it where you can get to it easily if you've had a busy day or a "Mom's Night Off" or  "Dad's Cooking!" Easy, but oh so good and it's Super Bowl perfect too. My SISTER in law's recipe, it's famous in our family. It's probably the only recipe that I had that the daughters left home with... they didn't want to be far from the secret recipe!

OK, are you ready? It's not one of those recipes that has a lot of ingredients or a lot of steps. In fact, it sounds too easy to be considered famous or secret... just trust me on this, it is!

Terry's Secret Recipe   PRINT RECIPE
2 lb. hamburger
1 lb. brick chili, this isn't canned chili (it's next to the hot dogs in most groceries, a rectangular brick of chili meat that is condensed)  I like the Famous brand or 4 Star ... they look like this:

1 lb. Velveeta, cut in chunks
2 cans chili beans, undrained
1 can Ro-Tel tomatoes, your choice...blazing hot or wimpy mild!
8 oz. sour cream
shredded iceberg lettuce
shredded Cheddar cheese
tortilla chips

Brown hamburger and drain. Add beans, chili, Ro-Tel and Velveeta. Simmer over LOW heat until melted. Add sour cream and serve in bowls topped with shredded lettuce, shredded Cheddar cheese and serve with tortilla chips. I didn't say it was healthy, did I?

Ellen Side's Never Fail Dumplings

 

Pink robe on, still wearing summer pj's... I'm in denial. First frost has not arrived in Arkansas but Old Man Winter came early to Chardon, Ohio where Facebook friend Kim lives. She sat in silence this morning as she filmed the early morning weather report on tv. I can feel her pain through the silence!

 

 

They are predicting a Cold, snowy winter for Arkansas, Oklahoma, Kansas and Missouri. Well, it's only fair since we've had two mild ones in a row. Last winter I didn't even have to wear my big coat, when I ran errands it was a jacket or a sweater. I have the furnace set on 70 now, with firm resolve to keep it set there. I will fold when it really gets cold outside though! Our gas fireplace does a great job of keeping us toasty when we watch tv at night. "Zone heating," the new word for pot bellied stove! That's how our grandparents kept warm, they huddled around that black stove until their back sides were cooked then turned around and cooked the front!

 

Sharing a recipe this morning from  Aunt B. She shares her friend Ellen's Never Fail Dumplings. Take that Old Man Winter! 

 

 

Ellen Side's Never Fail Dumplings

1 1/2 cups flour

4 tablespoons shortening

1 egg, beaten

5 tablespoons water

1/2 teaspoon salt

Mix flour, salt and shortening. Beat egg and water together then add to the flour mixture, making soft dough. Roll out into thin sheets. Dry 15 minutes or more. Cut into strips and drop into boiling broth. Don't cover. *Ms. Ellen doesn't tell us how long to cook, like most good cooks she just "knows" when they are done. For the rest of us, about 15-20 minutes on the timer should cook these tender dumplings through. Take one out and give a taste-test, maybe taste more than one...

PRINT RECIPE

 

 

 

Southern Supper

Growing up, I didn't ever think of myself as being Southern. We were Midwesterners living in Missouri, the heartland. My Mother's staple meals were meatloaf, roast and yes, we ate a lot of Jello salads! When I'd visit my Grandma just 100 miles to the south, the table was always filled to capacity at mealtimes. In the middle of the table set an assortment of sweet and sour.. honey and sorghum, preserves and jellies, pickles and vinegar. Suppertime was a long, drawn out event that was prepared for and enjoyed. Long after the dishes were cleared, we'd set at the table and talk. I realize now that those conversations turned me into a Southerner. No matter where you go in the south, it's meat and three, plus a salad, rolls, dessert and sweet tea...

North Louisiana Dutch Oven Fried Chicken

Click HERE to print

from My Southern Food

A Celebration of the Flavors of the South

Devon O'Day

 

1 (2 to 3 pound) whole fryer, cut into pieces

Shortening or vegetable oil, to fill a cast-iron Dutch oven half full

  2 cups all purpose flour

 2 teaspoons salt, divided

 2 teaspoons pepper, divided

Rinse the chicken pieces and set aside. Heat the shortening or oil in the Dutch oven on high or to about 365 degrees. In a large bowl or brown paper bag, combine the flour, 1 teaspoon of the salt and 1 teaspoon of the pepper. Use the remaining 1 teaspoon salt and 1 teaspoon of pepper to cover each piece of chicken before dredging in flour or shaking to coat in brown paper bag. (Note: Additional salt and pepper, or dry Cajun seasoning, can be used on chicken pieces prior to flouring if a more savory chicken is desired). Make sure each piece of chicken is completely covered in flour. Test the oil to make sure it is hot by dropping a pinch of flour in the skillet. If the flour begins to sizzle, the temperature is right. Gently add all the chicken to the Dutch oven and clamp the lid on, reducing the heat to medium high, which should look like a gentle rolling boil. Check the chicken after about 15 minutes, bringing the bottom pieces to the top, rotating the top pieces to the bottom. At about 25 minutes remove the lid, increase the hit and turn each piece until it becomes a dark golden brown and the juices run clear. Remove each piece with tongs or a large fork and place on a large plate covered with paper towels or brown paper to soak up any excess oil, before moving to a serving platter.



 Lawn Mower Salad

Click HERE to print

from All Recipes makes 6 servings 

 1/2 cup canola oil 

1/2 cup white sugar 

1/4 cup water 

1/4 cup balsamic vinegar 

2 (3 ounce) packages chicken-flavored ramen noodles, crushed, seasoning packets reserved 

1 (12 ounce) package broccoli coleslaw mix 

1 bunch green onions, sliced 

1 cup roasted cashews 

1/4 cup roasted sunflower seed kernels 

Whisk canola oil, sugar, water, balsamic vinegar, and seasoning packets from ramen noodles in a bowl until thoroughly combined and sugar and seasoning packets have dissolved. Toss ramen noodles in a large salad bowl with broccoli slaw mix and green onions. Pour dressing over the salad and let stand 1/2 hour to 4 hours - shorter for crunchier noodles, longer for softer ones. Just before serving, toss salad again with cashews and sunflower seeds.



Loaded Cauliflower Casserole from Louanne's Kitchen

Doesn't this look like a great way to get your veges? Three kinds of cheeses and bacon, this is very close to my favorite potato casserole!

 

Grandma's Green Beans and Ham

Click HERE to print

 

 

1/2 cup chopped country ham (I like a good Arkansas ham like Petit Jean)

1 tablespoon oil

1 1/2 cups water

1 teaspoon sugar

1 teaspoon salt

2 pounds fresh green beans, snapped

 

Brown the ham in the oil in a 3 quart saucepan. Then add the water, sugar, salt and bring to a boil. Add the beans and stir, then cover the pot and reduce the heat. Simmer covered for 25-30 minutes until beans are tender. Makes enough for 6 servings, 3 if they are green bean lovers!

 

 



Buttery Cooked Carrots

Click HERE to print

 

4 cups carrots, cut in 1/2" slices, or baby carrots

1 teaspoon salt

1/2 teaspoon sugar

2 tablespoons butter

3 1/2 cups water

 

Add all the ingredients to saucepan and bring to a boil. Cover and turn heat to low, simmer until carrots are tender about 20-25 minutes.   

Slow Cooker Rolls from Rhodes Bread

Frozen to golden delicious in less than 3 hours. Can you say easy?

 

 Six of One, Plus One of Another Cobbler

Click HERE to print

from My Southern Food

A Celebration of the Flavors of the South

Devon O'Day

1 stick butter
 1 cup self-rising flour
1 cup sugar, divided
1 large egg
1 cup evaporated milk
1 tablespoon vanilla or almond extract (almond is especially good with peach cobbler)
1 cup canned fruit, not drained (peaches, cherries, blueberries or blackberries)

Preheat the oven to 350 degrees. Melt the butter in a 2 or 3 inch deep 9 inch square baking dish. In a large bowl, stir together the flour, all of the sugar except one tablespoon, the egg, milk and flavoring, blending well. Pour the mixture into the baking dish over the melted butter. Dump the fruit in the center  of the mixture and swirl it around the dish. (Don’t blend the fruit in entirely, but leave the “swirls” of fruit). Sprinkle the reserved teaspoon of sugar on top of the entire mix and bake for 30 minutes, or until the cobbler is golden on top.

 

Moravian Chicken Pie

We had stew and cornbread last night for dinner, perfect for a cold night. I have trouble sometimes deciding what sounds good, I love to try new recipes but more often than not, I return over and over to the ones we love. Sometimes I just reach back to places we've lived to remember some great recipes I learned in different regions. We moved to Wilkesboro, North Carolina in 1989 after Tyson bought Holly Farms. Wilkesboro was a beautiful little town in the NW corner of the state, the Blue Ridge Parkway was just a few miles away with it's breathtaking views of the smoky blue mountains. We only lived there a year, but we spent our time wisely sightseeing and tasting our way through NC! 

Wilkes County was a very confusing  place to drive, many of the roads were named for churches. When I'd ask for directions, they'd say "Turn down Brushy Mountain Baptist Church Road, then go about a quarter mile and turn right on Welcome Home Baptist Church Road. If you see Moravian Falls Church Road then you've gone too far!" It was kind of funny but not when I was crazy lost! That reminds me of another great thing about North Carolina, Kingswood Chicken Pie that the Moravian Falls Church made for fundraisers.The Wilkes Journal- Patriot printed the recipe and I couldn't wait to make it. I clipped the recipe and glanced over the ingredients. I looked twice and re-read, it had to be more than this...that's not enough ingredients for a proper Chicken Pie. But I was thinking Midwest Pot Pie and this was Moravian Chicken Pie. The Moravians settled in the area a century ago and they are famous for this dish made with not much more than chicken, chicken broth, flour, and butter. It's a meat pie, just simple comfort food. 

Just click on the title to print~

Kingswood Chicken Pie
(clipped from the Wilkes Journal-Patriot)

Pastry: 
2 cups sifted all-purpose flour
1 tsp salt
3/4 cup Crisco
8 tbsp cold water
Mix into soft dough. Handle as little as possible. Roll out half the dough to fit a greased pie plate. 

Filling:
3 cups finely chopped chicken
1/4 cup flour
1 1/4 cup chicken broth
Salt and pepper to taste

Place chicken in the crust, sprinkle with flour and pour chicken broth gently over the filling. Cover with top crust, pinch edges of crust together to seal and flute around the edges. Bake at 375 F oven for 60 minutes until golden brown.

Crockpot Turkey Breast

Inside this steamy crockpot is a great, simple dinner that will transport you to Grandma's house on Thanksgiving! I made this recipe in addition to the big turkey on Thanksgiving just so we'd have plenty of our family's favorite white turkey breast. It was so good, it upstaged the Big Bird! You're not going to believe how easy this recipe is, 3 little ingredients... just click the title to print!

Crockpot Turkey Breast 

Frozen turkey breast, thawed 3-6lb average size (I used a small 3 lb.)

2 tablespoons softened butter

1 package Knorr Onion Soup mix

Thaw the turkey breast in the fridge. Wash and dry turkey breast, rub with butter and coat with the onion soup mix. Place on high for 1-2 hours and then on low for 2- 4 more hours. The time varies with the size of the turkey breast. I tested mine with a meat thermometer and it's done at 165 degrees. So moist and the flavor was out of this world good!

Speecy-Spicy Meatballs

Remember that commercial? It made us laugh and even better, it sold a lot of Alka-Seltzer! Every time I make meatballs, I remember that old commercial!

This is a great recipe, make and freeze for later... you'll be glad you did!

Just click on the recipe to print!

Speecy-Spicy Meatballs 
Makes about 50 meatballs
1 1/4 cup whole milk
3/4 cup dried breadcrumbs
1 pound spicy Italian sausage, regular if you don't like it "speecy-spicy!"
2 pounds ground beef, I use ground chuck
2 1/2 teaspoons kosher salt
Freshly ground black pepper
1 tsp paprika
1/2 tsp cayenne
3/4 cup finely chopped Italian parsley
1 1/2 cups finely diced or grated yellow onion, from about 2 small yellow onions
4 large garlic cloves, finely minced or grated
2/3 cup grated Parmesan cheese
4 large eggs, beaten
Olive oil

Pour the milk over the breadcrumbs in a small bowl. Stir them together and set them aside to soften. Mix the sausage and beef  together in a large mixing bowl. Stir in the salt and a generous amount of black pepper, then add the cayenne and paprika. Stir in the chopped parsley, onion, garlic and Parmesan. Mix with your hands then stir in the breadcrumbs and milk,and eggs, mix thoroughly. Shape and cook the meatballs immediately or you can freeze the meatballs in Ziplocs for use later.

I bake mine in the oven, 350 degrees for about 20 minutes. Roll into ping pong size balls, about 1 1/2" in diameter. Place on baking sheets lined with silicone sheets or drizzle the pans lightly with olive oil. If you are cooking them in your marinara, add raw balls to the pot and allow to simmer at least 30 minutes covered to let them soak up the flavor of the sauce. They are delicious with a little brown gravy over mashed potatoes or with BBQ sauce as an appetizer. We like meatball subs too, toasted bun, meatballs, marinara and mozz... broil until bubbly and melted, it's GRANDkid friendly! Need a great marinara sauce? Go HERE for Rao's NYC Sunday Sauce!

Rao's Sunday Sauce

via

I'm feeling a little "fluffy" after making (and sampling) the pumpkin donut holes 3 times in less than 2 weeks! I do that, wear out a good recipe and then I move onto the next one, and the next one and the next one. Dr. Oz actually addressed this syndrome recently, Pinterest Addiciton. Pinning something to excess. Guilty as charged, I do love the ability to have recipes in the wings waiting for an occasion for me to make them. I traded my cookbook addiction for Pinterest and I've not looked back, that's a good thing! Think how much money I'm going to save on cookbooks ; )

This week I made two of our old time favorite casseroles that were staples when our girls lived at home, King Ranch Chicken Casserole and Lasagna. Our daughter had surgery this week, so it gave me an excuse to make 9X13's... I love 9X13's! If you have an excuse to make either of these, don't pass it up. In fact, make one for yourself too... it's big fork good! All my recipes are printable by just clicking on the titles~

King Ranch Chicken Casserole

2 tablespoons butter

1 onion, chopped

1/2 bell pepper, chopped

1 (10 1/2 ounce) can cream of mushroom soup

1 (10 1/2 ounce) can cream of chicken soup

1 (10 1/2 ounce) can Rotel tomatoes & chilies

1/2 cup chicken broth 

2 cups diced cooked chicken (I used a rotisserie chicken from Walmart)

12 corn tortillas, ripped into bite sized pieces

2 cups shredded sharp cheddar cheese 

Preheat oven to 325°F In large saucepan, saute the onion and pepper in the butter until tender. Add soups, tomatoes, and broth. Stir to combine. Fold in the chicken until well blended. Lightly grease a 9 x 13" baking dish. Layer with 1/3 the tortillas, 1/3 the chicken mixture, and 1/3 the cheese. Repeat layers twice more. Bake for 40 minutes or until hot and bubbly. About ten minutes before removing from the oven, sprinkle shredded cheese over the top; replace in oven until cheese is melted. Remove from oven and let stand 10 minutes before serving.

Here's an easy version of lasagna that goes together quickly...

Easy Lasagna

1 pound (16 ounces) ground beef

1/2 cup diced white onion

1 teaspoon minced garlic

1 (24 ounce) jar spaghetti sauce

1/2 cup water

1 (15 ounce) container ricotta cheese

3 cups mozzarella cheese

1/2 cup grated Parmesan cheese plus more for top

1 whole egg

2 Tablespoons fresh parsley or 2 teaspoons dried parsley

lasagna noodles(you can use no cook kind or the ones you boil for 10 minutes)

In a large skillet brown beef and onion. Add garlic and cook for one minute. Drain. Add spaghetti sauce and water and simmer for about 5 minutes. Mix ricotta, 2 cups mozzarella, 1/2 cup Parmesan, egg and parsley. Pour 1 cup of spaghetti meat sauce into a 9X13 greased casserole dish. Place a layer of the noodles and half of the ricotta mixture on top of the sauce. Cover with half of the remaining meat sauce. Add another layer of noodles, the remaining cheese mixture and the sauce. Sprinkle with remaining mozzarella and more Parmesan. Cover with foil and bake 375 degrees for 30 minutes, then uncover and bake another 30 minutes. Let set for at least 15 minutes to cool before slicing.

If you have the time, and it really takes less than 30 minutes... you can do your own sauce and have enough for two pans of lasagna or do like me and freeze the remainder for later! I love this simple recipe and it's great for any pasta dish.

Sunday Sauce 

from Rao's Restaurant NYC Cookbook

2- 28 ounce cans crushed tomatoes

1 cup beef broth

1 small onion, minced

2 cloves garlic, minced

1 tablespoon olive oil

1 teaspoon Italian seasoning

1 teaspoon parsley

sprinkle or two of red chili flakes, optional

salt and pepper to taste, I use 1 teaspoon each of the salt and pepper

Saute the onion and garlic until transparent, add the tomatoes, broth and spices and bring to boil while stirring. Turn heat to low, cover and simmer for 30 minutes. 

*Italian sausage or hamburger can be added to the sauce if desired. Just brown the meat with the onion and garlic, then add the remaining ingredients.

Coop de Ville and Never Fail Dumplings

I love living in the country, even if it is a "planned neighborhood." We have many of the perks of country living; peace and quiet and our houses are spaced far enough apart that we don't feel like we are on "top of each other." Summertime days include crickets chirping, birds singing and if you listen long enough you can even hear a rooster crowing up the road at the neighbor's house. I love that sound. In fact, I love chickens. Yes I do!

My love affair with chickens began early, my parents had a small flock of hens that provided us with fresh eggs daily. They were free range birds, a phrase that wasn't even in the American vocabulary in the 1950's! Mom would turn them out of the hen house early each morning to forage for worms and fresh grass.

My Grandparents lived on a real farm and had chickens and cows. When we would go to visit I loved feeding the chickens their “scratch”, a coarse ground corn and mixed grain. They would crowd around clucking, grateful for the scraps that came from Grandma’s kitchen. The hens had a “pecking order” that determined where they would fly up to roost in the chicken house at night. My Grandma pointed out things like that and it stuck with me. The Rooster would keep a healthy distance, always watching over his flock. Living in the country meant their were dangers to the hens, like hawks, fox or snakes. His crowing was a way to alert the girls “Heads up, danger!” Roosters came equipped with a big beak and spurs on their legs that they would use to defend. A bad Rooster sometimes would misbehave and try to “flog” Grandma…big mistake. He could end up making a delicious pot of dumplings! Most times she simply would fluff her apron at him and that was enough to correct his impudence.

The chickens served double purpose on the farm, keeping the bugs and snakes at bay and providing delicious eggs and fried chicken. Yes, Grandma tenderly cared for that flock of chickens, but make no mistake they were there for food. During the Depression my Grandparents would sell eggs and dressed hens to the local market for income. My Mother can remember in the early spring Grandma would order “peeps,” newly hatched chicks and when they would arrive they would be kept in the kitchen to keep warm until the weather turned nice. It would have been easy to think of them as pets, cute little yellow sun drops!

Our local Farmers Co-op will order chicks for you each spring and when I was there last week they had the catalog out on the counter. Oh my, how I would love to have a nice little coop of hens to tend. I know that’s not possible, my neighbors wouldn’t share my love of chickens. Just think... they could eat my nasty little bugs and scratch around the yard. They could supply me with chicken poo. They could soothe my ears with their soft cluck-cluck-clucking!

A nice chicken coop would fit into any setting, even a backyard. This one is pretty nice, don't you think?

I like this one too, the "girls" would love laying their eggs in this cute little cottage!

What about this one? I have just the place for it at the edge of our woods!

It’s wonderful having fresh eggs to enjoy. They do taste different than store-bought and definitely have brighter colored yolks. Your local Farmers Co-op has everything you need to start your own little backyard coop, even the COOP! If you have the space you'll be rewarded with a simple pleasure that’s good for you!

Today's recipe comes in the mail from Aunt B. She shares a friends' Never Fail Dumplings. Aunt B. says, "My friend Ellen Sides is an excellent cook, her peanut butter pie is to die for!" I'm asking for that one TOO!

Never Fail Dumplings

1 1/2 cups flour

4 tablespoons shortening

1 egg, beaten

5 tablespoons water

1/2 teaspoon salt

Mix flour, salt and shortening. Beat egg and water together then add to the flour mixture, making soft dough. Roll out into thin sheets. Dry 15 minutes or more. Cut into strips and drop into boiling broth. Don't cover. *Ms. Ellen doesn't tell us how long to cook, like most good cooks she just "knows" when they are done. For the rest of us, about 15-20 minutes on the timer should cook these tender dumplings through. Take one out and give a taste-test, maybe taste more than one...

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Amish Church Noodles

Amish Church Noodles

12 oz homestyle noodles
10 oz cream of chicken soup
5 tbsp butter
3 tsp chicken base
2 cups chicken broth
4 cups water
In medium saucepan, combine 2 cups chicken broth and 4 cups water, bring to a boil. In a separate pan, over medium heat, melt butter and cook until brown in color. Add 10 oz cream of chicken soup and stir well. Add chicken base, stir until dissolved. Add mixture to broth and water. Stir until combined. Add 12 oz noodles, gently stir and bring to a boil again. Cover saucepan with lid and turn heat off. Let noodles set. Do not remove lid for at least 20 to 30 minutes. Serves: 8 to 10
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Hashbrown Soup

Hashbrown Soup
2 pounds frozen hash brown potatoes
4 cups water
1 large onion, chopped
1/2 cup sliced celery
4 chicken bouillon cubes
1/2 teaspoon celery seed
1/4 teaspoon pepper
4 cans (10 3/4 ounces each) condensed cream of chicken soup, undiluted
4 cups milk
2 cups cubed fully cooked ham
1 tablespoon dried parsley flakes
1 teaspoon salt
1/2 cup shredded sharp cheddar cheese
1 1/2 teaspoon garlic salt
8 bacon strips, cooked and crumbled
In a large saucepan combine the first seven ingredients, bring to a boil. Reduce heat, cover and simmer for 20 minutes or until vegetables are tender. Mash vegetables with cooking liquid. Add soup, cheese, and milk, stir until smooth. Add ham, parsley, salt, and garlic salt then simmer for 10 minutes or until heated through. Garnish with bacon. Makes a lot 12-16 servings (4 quarts).
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Shepherd's Pie

Shepherd's Pie
leftover mashed potatoes
ground beef, browned and drained (or leftover beef or pork roast, cut in bite size pieces)
half an onion, chopped
celery, corn, even leftover green beans, or just a handful of frozen peas and carrots
salt and pepper
paprika
beef broth
Cheddar, Pepper Jack or even a mixture of cheeses that are leftover
In a medium skillet, cook the onion and other uncooked veggies until they get soft. Add the beef, cooked veggies, and enough to broth to moisten everything and cook until warmed through. Season with salt and pepper. Pour into a casserole dish and cover with leftover mashed potatoes. Put a good amount of cheese and sprinkle with paprika. Bake at 350F for 25-30 minutes, until the potatoes are golden brown.
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Dinner's ready... Avo's Meatloaf

That's right, I'm talking about mac and cheese, meatloaf, scalloped potatoes... they transport you back to that kitchen table where you set with your feet dangling and your napkin tucked in! I can remember the chrome table and vinyl chairs on Summit Street so well that I can even picture the window all steamed up from winter's cold breath. It was 1959 and dinner was on the table when Daddy walked in...

Avo's Meatloaf PRINT
Avo was Daddy's cousin, possibly the best cook in the family. I may be drummed out of the family after saying this...

3/4 cup applesauce

2 teaspoons salt

2 pounds ground chuck

1 cup bread crumbs

2 tablespoons minced onion

1 cup milk

Combine ingredients together. Form into a loaf and place in a baking dish. Place in a larger casserole and pour water into the bottom (this keeps the meatloaf moist). Bake at 400 degrees for 1 hour.

* If desired you can top with 1 tsp. mustard, 2 T. brown sugar and 1/4 cup ketchup. Combine and pour on top of meat before baking.

Marcie's Mom's Macaroni and Cheese PRINT
Too simple to be considered special? Just make it and you will have a following!

10 ounces elbow macaroni

2 eggs
1 tablespoon dry mustard
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups half and half
1 lb. grated sharp Cheddar cheese

Preheat oven to 375. Cook and drain the macaroni. In a large bowl lightly beat the eggs with dry mustard, salt and pepper and stir in the half and half. Add the cheese and the cooked drained macaroni. Pour into buttered 2 qt. casserole and bake 25 minutes. Put under the broiler 1 minute to brown and make a little crust on top. Another way to top is by dotting with butter and crumbled Ritz crackers at the end, watch carefully when you put it under the broiler or they will burn!

Scalloped Potatoes with Sausages PRINT
1/2 lb. breakfast link sausages
4 cups peeled baking potatoes, sliced
salt and pepper
4 tablespoons butter
4 tablespoons flour
3 cups hot milk

Brown sausages well, drain on paper towels. Preheat oven to 350. Slice the potatoes very thin and separate the onion slices into rings. Sprinkle each layer with slath and pepper. In a large saucepan melt butter and whisk in flour, cook briefly.  Slowly whisk in hot milk, then pour over potatoes. Cover tightly with foil and bake one hour. Remove foil and place breakfast links on top. Bake uncovered 15 minutes or more until potatoes are tender.

Mom's Beef Stew PRINT
2 lb. stew meat, in 1" chunks
flour for dredging
2 tablespoons butter
2 tablespoons oil
2 cloves garlic, minced
salt and pepper
4 cups beef broth
8 red potatoes, unpeeled and quartered
8 carrots, sliced
4 stalks celery, sliced
1 whole onion, large dice
tomato juice
parsley, chopped

Dredge meat in flour, Melt butter and oil in large pot, cook beef just to lightly brown then add the garlic and cook one minute. Add the broth and simmer covered for one hour on low heat. Add potato, onion, carrots and celery, simmer for another 30 minutes. Add tomato juice, just enough to make a nice gravy consistency. Salt and pepper to taste.

Potato Heaven PRINT
Feeling blue, do you need a hug? This will cure what ails you, from a cold to a heartache.
Take about 1 1/2 cups leftover mashed potatoes and form them into firm little pancakes. Dip in flour, melt butter in a small skillet and put the potato pancakes in. Cover and cook slowly until browned on both sides, adding more butter if needed. Salt and pepper and enjoy!

Betty's Raspberry Cheesecake Brownies PRINT
Pretty enough for company!

1 box of brownie mix for a 13×9 inch pan
(Make brownies according to the directions on the box)
Cheesecake batter
8 ounces package cream cheese, softened
1/3 cup sugar
1 large egg
Topping
1/3 cup Raspberry Jam, warm slightly in the microwave to soften
1/2 Semi Sweet Chocolate Chips

Pour brownie batter into a greased 13×9 inch pan. Pour cheesecake batter on the top of the batter. Melt jam a little in the microwave and pour on top of that. Swirl jam and cheesecake batter through the brownie batter with a butter knife. Sprinkle the top with chocolate chips. Bake for around 25-30 minutes at 350. Be careful not to over bake. Cool to room temperature, cut into 15 brownies.