Homemade Funnel Cakes

All I can say is OH MY WORD!!!! You MUST try this recipe!!!!

http://www.thekitchn.com/how-to-make-funnel-cakes-at-ho-92770

Hobo Casserole

Ingredients:
1 lb lean ground beef
1 small onion
2 medium potatoes, sliced
4 slices American cheese
1 (10 3/4 ounce) can cream of ____ (use whichever cream if soup you like)
1/8 cup milk
1 1/2 cups French-fried onions
salt and pepper, to taste

Directions:

Preheat oven to 350°F.

Pat ground beef into 8x8 pan and sprinkle with salt and pepper & slice onion on top of beef.

Slice potatoes onto onion layer, salt and pepper.

Layer with cheese slices.

Mix soup and milk together and spread over cheese.

Cover with aluminum foil and bake for 1 to 1 1/2 hours or until potatoes are tender.

Remove foil and top with french fried onions and brown for about 5 minutes.

Pork Lo Mein

Makes: 4 Servings; Prep: 15 Min; Cook: 12 Min

If you cook the pork and vegetables in vegetable oil instead of sesame oil, this dish will have a milder flavor and fragrance.

8 oz. uncooked lo mein noodles or thin spaghetti
1 Tbsp. light sesame or vegetable oil (sesame is pretty expensive)
4 boneless pork loin chops (1 lb.), cut into ¼-inch strips (seasoned)
1 small onion, sliced
1 cup chopped fresh mushrooms
¾ cup chopped celery (about 2 ribs)
1/3 cup soy sauce
¼ tsp. pepper

1. Prepare noodles according to package directions.

2. Meanwhile, heat oil in a large skillet or wok over medium-high heat 2 minutes. Add pork, and stir-fry 5 minutes or until done. Remove from skillet.

3. Add onion, mushrooms, and celery to skillet; stir-fry 4 minutes. Stir in soy sauce. Return pork to skillet; stir-fry 1 minute. Stir in hot cooked noodles and pepper, tossing to coat. Serve immediately.

General Tso Chicken

Ingredients:

3 lbs boneless skinless chicken breasts, cut into chunks
2 cups green onions, sliced
8 small dried chilies, seeds removed (bird pepper or thai chilies are good)

Cornstarch slurry

1/4 cup soy sauce, low sodium preferred
1 egg, beaten
1 cup cornstarch

Sauce

1/2 cup cornstarch
1/4 cup water
1 1/2 teaspoons fresh garlic, minced
3/4 cup sugar
1/2 cup soy sauce
1/4 cup white vinegar
1/4 cup sherry wine or 1/4 cup white wine
14 1/2 ounces chicken broth (a can)

Directions:

1 Place sauce ingredients in a quart jar with a lid and shake to mix. If you make this ahead of time just refrigerate until needed, shaking it again when you are ready to use it. This also keeps your dirty dishes down.

2 Mix cornstarch slurry in a large bowl- the mixture will be strange but trust me it works. It will be VERY thick almost paste like. Add chicken pieces to coat. Using a fork remove ONE chicken piece at a time and let the excess mixture drip off. YES even though the mixture has a weird consistency it will not stick like paste and the excess will drip off. Add chicken to the hot (350 degree) oil and fry until crispy.

Only cook 7 or 8 chicken pieces at a time.

You do not want to lower the temp of the oil by cooking too many at a time. You can use a simple cooking or candy thermometer to judge the temp of the oil.

3 Drain on paper towels. Keep warm- I just put them in the oven with the oven off. Repeating until all chicken is fried.

4 In a separate wok or large skillet add a small amount of oil and heat to 400 degrees. Again, a candy thermometer works great. You can fry all the chicken, drain the oil to the desired amount and use the same pan if you like.

5 Add green onions and hot peppers and stir fry about 30 seconds.

6 Stir sauce mixture, and then add to pan with onions and peppers, cook until thick. If it gets too thick, add a little water. The thickness of the sauce should be similar to what you get when ordering this at a restaurant.

7 Add chicken to sauce in wok, and cook until all is hot and bubbly. The quicker this is done the crispier the chicken stays.
8 Serve over rice.

Cheesy Broccoli Tot

1 Bag of frozen tater tot crowns (you can use full tots but crowns absorb better)
1 can broccoli cheese soup

- Fill a medium sized baking dish with the crowns. Season and toss.

- Heat the soup with 1 cup milk. Pour over the tater crowns to evenly coat.

- Bake in preheated oven at 375 degrees for about 30 minutes.

NOTE: you can add many things to this simple dish...chopped ham, onions, peas, salsa, etc. Top with more grated cheese and green onion if you like. Easy and delish.

I'm back!

Sorry it's been so long!!! Our family has been dealing with quite a bit the last few months but I'm finally back and will be getting up some new & wonderful recipes for everyone to enjoy!!!

Have a beautiful week!!!

Home Made Beef Au Jus

Eye of round is *usually* less expensive vs Chuck and can take a good slow cooking just as chuck can so I strongly suggest it if you can't afford the more expensive cuts.

I take a 2-3 pound eye of round and let it come to room temperature (about 40 minutes).
Season it on all sides (heavily) with salt, pepper and garlic powder.

Preheat the oven to 500 degrees and place the roast in a shallow pan-lined with foil- no water.
Once you put the roast in the oven reduce the heat to 475 and roast for 7 minutes a pound.
Then turn off the oven (DO NOT OPEN THE DOOR during the roasting process)
Let the roast stand in the oven for 2 1/2 hours. It will be a perfect medium to medium rare.

I have found you can slice it thinner if its cool- so I will wrap in the foil saving any dripping and refrigerate overnight.  When you want to serve as a French dip- toast some French bread, and heat a can of beef broth adding the drippings.

Slice the meat as thin as you can cutting against the grain and dip in the broth/ Au Jus to reheat before putting on the bread.  If you like the meat more done- leave it in the warming juices a bit longer.

Apple Sausage Puffs

Ingredients:
1 pound bulk pork sausage
1 medium apple, finely chopped
3 ounces cream cheese, softened

3 tubes (8 ounces each) refrigerated crescent rolls

Directions:In a large skillet, cook sausage and apple over medium heat until meat is no longer pink; drain. Stir in cream cheese.
Unroll one tube of crescent dough; separate into eight triangles. Place 1 tablespoon filling on the long side of each triangle. Roll up starting with a long side; pinch seams to seal.
Place point side down 2 in. apart on a greased baking sheet. Repeat with remaining crescent dough and filling. Bake at 375° for 10-12 minutes or until golden brown. Serve warm. Yield: 2 dozen.

Italian Ground Beef Delight Casserole

Ingredients:
Recipe: Adapted from a friend’s recipe, from about 1970.
Servings: 10
2 pounds lean ground beef
1 tablespoon olive oil

2 small onions — chopped
3 cloves garlic — minced
2 whole red bell peppers — chopped
16 ounces tomato sauce
1 pound mushrooms — chopped (optional)
1 teaspoon dried thyme
1 teaspoon dried oregano
2 tablespoons Worcestershire sauce
16 ounces linguine
1 1/2 pounds frozen corn
2 cups cheddar cheese — grated

Directions:

1. In a large skillet heat the olive oil and add ground beef. Cook until no pink remains and crumble it up with a spatula. Remove from the pan and set aside.

2. To the same pan add the chopped onion (remove some of the grease if you’d prefer) and stir while it cooks for about 2-3 minutes. Add the garlic and red bell pepper. Stir in the tomato sauce, mushrooms, seasonings. Cover and simmer for 10 minutes.

3. Meanwhile, prepare linguine and cook until it’s just a bit under-done. Drain and add to the meat mixture. Add corn.

4. Pour mixture into a 9×13 pan and sprinkle top with the cheddar cheese.

5. Bake in a 350 oven for 45 minutes.

Mexican Ground Beef Tortilla Layer Casserole

Ingredients:
1 1/2 lbs ground beef
1 onion, chopped
1 green bell pepper, seeded and diced

1 -2 tablespoon fresh minced garlic
1 large jalapeno pepper, seeded and finely chopped (optional)
2 -4 teaspoons cumin (or to taste)
salt and black pepper
2 (10 ounce) cans red enchilada sauce
1 (15 ounce) can black beans (rinsed and well drained)
2 cups frozen corn
9 corn tortillas
2 cups shredded Mexican blend cheese, divided (can use more or less)
TOPPINGS
2 plum tomatoes, finely chopped
sour cream
green onion
coarsley crushed tortilla chips

Directions:

Set oven to 350 degrees & Grease an 11 x 7-inch baking dish.

In a large skillet brown the ground beef with onion, garlic, green bell pepper and jalapeno (if using) until the beef is no longer pink; drain any fat then return to skillet and add in one can of enchilada sauce, black beans, corn and cumin.

Bring the ground beef mixture to a boil; reduce heat to medium-low and simmer for 20-25 minutes stirring occasionally, then season with salt and lots of black pepper.

Arrange 3 corn tortillas in the bottom of the baking dish, cutting as needed to cover bottom of the dish.

Spread 1/4 cup canned enchilada sauce over the tortillas in the baking dish.

Cover the sauce with 1/3 of the cooked ground beef mixture, then about 1/3 of the shredded cheese.

Repeat the layers twice but omitting the final cheese layer on top.

Drizzle any remaining canned enchilada sauce (from the second can) on top.

Cover with foil and bake in a 350 degree F oven for 25 minutes.

Remove foil and sprinkle with more cheese (any amount desired) then return to oven and bake for another 5 minutes or until the cheese has melted.

Let stand 10-15 minutes before slicing.

Top with sour cream and/or tomatoes, green onions and crushed tortilla chips if desired.

Buttermilk Biscuits

Difficulty: Easy | Total Time: 50 mins | Makes: 8 biscuits
This simple recipe uses just six ingredients, and creates fluffy, light biscuits. The key to any biscuit is to keep your butter cold, so be sure to work fast to ensure flaky results.

Special equipment: This recipe uses a 2-1/2-inch round cutter to make 8 standard-sized biscuits, but you can use different-size cutters to make smaller or larger biscuits.

INGREDIENTS:

2 cups all-purpose flour, plus more as needed
2 teaspoons baking powder
1 teaspoon fine salt
1/2 teaspoon baking soda
8 tablespoons cold unsalted butter (1 stick), cut into 1/2-inch pieces
1 cup cold buttermilk

INSTRUCTIONS:

Heat the oven to 425°F and arrange a rack in the middle. Line a baking sheet with parchment paper; set aside.

Whisk the measured flour, baking powder, salt, and baking soda together in a large bowl to aerate and combine. Add the butter pieces and toss to just coat them in the flour mixture. Place the bowl in the freezer for 10 minutes.

Using a pastry blender or 2 knives, and working quickly so as not to soften the butter, cut the butter into the dry ingredients until it’s in pea-size pieces. Drizzle in the buttermilk and stir just until a moist, shaggy dough comes together.

Generously dust a work surface with flour. Scrape the dough out onto the surface and dust the top with more flour. Using floured hands, gently pat the dough into a 1-inch-thick circle.

Using a 2-1/2-inch round cutter dipped in flour, cut out as many biscuits as possible (press straight down through the dough—do not twist the cutter, or the biscuits will not rise properly). Transfer the biscuits to the prepared baking sheet, spacing them at least 1 inch 

apart. Gather the scraps into a ball, pat it into a 1-inch-thick circle, and cut out more biscuits. Repeat as needed until you have 8 total. 

Discard any remaining dough.

Bake until the biscuits have risen and are golden brown on top, about 15 to 16 minutes. Transfer to a wire rack to cool slightly before servin

Ham And Hashbrown Breakfast Casserole Recipe

Ingredients:
6 bacon slices, cooked, crumbled, set aside
3/4 cup onion - chopped

1/3 cup butter or margarine
1 package (30 oz.) country style hashbown potatoes, thawed
1 can (10 3/4 oz.) cream of chicken and herb soup
1 container (16 oz.) sour cream
2 cups Monterey jack cheese
2 cups diced ham
1/3 cup jarred sweet red pepper strips, drained, chopped
2 tablespoons Dijon mustard
salt and pepper

Prep Time:20 minutes Cook Time
1 hour Total Time
1.25 hours
Container: 9 x 13 baking dish, large skillet
Serving Description: 2" square

Directions:Melt margarine or butter in large skillet.
Add onion, cook until golden and tender; approximately 6-10 minutes.
Turn off heat.
Squeeze excess moisture from potatoes.
Add to onion mixture alog with soup, sour cream, cheese, ham, red peppers, mustard and salt and pepper. Stir to combine.
Spoon into greased baking dish.
Bake covered at 350° F. for 45 minutes.
Uncover, sprinkle with bacon and bake for an additional 15 minutes or until browned on top.
Let stand for 10 minutes before serving.

Fried Raviolis

Hands-On Time: 10 minutes
Ready In: 20 minutes
Yield: 8 servings

Ingredients

1 pound frozen cheese ravioli, thawed
cooking oil
salt to taste
1 1/2 cups marinara sauce

Directions
Separate thawed ravioli and pat dry, if necessary, with a paper towel.
Heat oil to 325 degrees F in a large, heavy skillet to a depth of one inch, OR heat to the same temperature in a deep fryer.
Fry in batches until golden brown -- about 5 minutes.
Drain well on paper toweling, salt as desired, and serve with warm marinara sauce

Jack Daniel's Flank Steak

Ingredients:
1 1/2 lbs flank steaks, 1/2-inch thick
1 garlic clove, minced
2 teaspoons mustard powder
1/4 cup Jack Daniels Whiskey
2 tablespoons canola oil

Directions:
1 Score the flank steak with a sharp knife, about 1/8-inch deep, in a diamond pattern; set aside.
2 Mash the garlic with the mustard.
3 Stir in the whiskey and oil.
4 Place steak in a zipper type plastic freezer bag. Pour mixture over the steak and refrigerate overnight.
5 Set out at room temperature for 1 hour before cooking. Remove steak from marinade, reserving marinade.
6 Grill, using charcoal or gas grill. Cook over high heat 3 to 5 minutes per side. (Or cook under broiler in oven.)
7 Heat reserved marinade in small pan to a boil.
8 Slice the steak by cutting across the grain into 1/4-inch thick slices. Serve with heated marinade as a sauce. 

Slow Cooker Sausage Breakfast Casserole

Ingredients:

1 pkg. (26-32 ounces) frozen shredded hash brown potatoes
1 pkg. Jimmy Dean® Hearty Original Sausage Crumbles
2 cup (8 ounces) shredded mozzarella cheese

1/2 cup (2 ounces) shredded Parmesan cheese
1/2 cup julienne cut sun dried tomatoes packed in oil, drained
6 green onions, sliced
12 eggs
1/2 cups milk
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Directions:

1. Spray a 6 quart slow cooker with cooking spray. Layer 1/2 of the potatoes on the bottom of slow cooker.

2. Top with half of the sausage, mozzarella and Parmesan cheese, sun dried tomatoes and green onion. Repeat layering.

3. Beat eggs, milk salt and pepper in large bowl with a wire whisk until well blended.

4. Pour evenly over potato-sausage mixture.

5. Cook on low setting for 8 hours or on high setting for 4 hours or until eggs are set.

Notes
Substitute 1 cup chopped fresh tomato for sun dried tomatoes, if desired.

Substitute 1 pkg. Regular Flavor Jimmy Dean® Pork Sausage Roll, cooked, crumbled for Jimmy Dean® Hearty Original Sausage Crumbles.

Heavenly Pizza "Puffs"

Have I EVER mentioned that I LOVE Heather Christo?! If you haven't seen what she can do then OMW you NEED to go for it with THIS recipe!!! Sheer heaven!!!! Don't forget to visit her blog & show her some love too!!!

I’m attempting to keep my promise of some savory dishes mixed in among my gluttonous desire for non stop Christmas cookies and bed pillows made fromgingerbread cupcakes I bring you these (druuuuuum rooooollll please!!!!!)

Pizza Rolls!

Not like freezer style pizza rolls- like made from scratch, fluffy tender dinner rolls flecked with garlic and oregano, and stuffed with tomato sauce and oozing melty mozzarella cheese.

I love pizza. I really, really do. And a few weeks ago I made these cheese buns, all I could think was how I am so demented because there I was staring at and shoveling in these gooey melty cheese buns which were phenomenal on their own, but all I could think about was stuffing them with pizza sauce. I have issues. Also, I feel like my husband would freak out if I presented him with a big basket of these piping hot on like a Saturday afternoon, or for the kids when they get home from school! Wouldn’t you?

Preheat the oven to 375 degrees, and prepare a sheet pan with a silpat or parchment paper.

In the bowl of a standing mixer fitted with a dough hook combine the hot water, sugar and yeast. Let sit and rise until puffy, about 10 minutes.

Add the garlic powder, dried oregano, salt and olive oil and begin mixing on low.

Add the flour 1 cup at a time and mix until you have a smooth soft dough, about 5 minutes. Remove the dough hook and pat the dough into a ball. Lightly grease a bowl and place the dough in it, cover with a dishtowel and set in a warm place until the dough doubles, about an hour.

Divide the dough into 16 even pieces and pull apart and stretch out.

Pull each little piece of dough apart and stuff with a few little balls of fresh mozzarella (about ½ ounce) and a teaspoon of marinara, and then crease closed in a ball.

Place the buns on the prepared sheet pan, and brush generously with olive oil.

Bake the buns for about 12 minutes, until pale golden on top. When the buns come out, brush them with the olive oil.

Recipe: Pizza Rolls

Summary: makes 16 rolls

Ingredients

• -1.5 packets of yeast
• -1 tablespoon sugar
• -1 cup hot water
• -2 teaspoons salt
• -2 teaspoons garlic
• -2 teaspoons dried oregano
• -¼ cup olive oil
• -3 cups flour
• -3 tablespoons olive oil
• -8 ounces fresh mozzarella packed in water and drained(preferably mini balls)
• -1/3 cup marinara sauce

Instructions

1. 1. Preheat the oven to 375 degrees, and prepare a sheet pan with a silpat or parchment paper.
2. 2. In the bowl of a standing mixer fitted with a dough hook combine the hot water, sugar and yeast. Let sit and rise until puffy, about 10 minutes.
3. 3. Add the garlic powder, dried oregano, salt and olive oil and begin mixing on low. Add the flour 1 cup at a time and mix until you have a smooth soft dough, about 5 minutes.
4. 4. Remove the dough hook and pat the dough into a ball. Lightly grease a bowl and place the dough in it, cover with a dishtowel and set in a warm place until the dough doubles, about an hour.
5. 5. Divide the dough into 16 even pieces.
6. 6. Pull each little piece of dough apart and stuff with a few little balls of fresh mozzarella (about ½ ounce) and a teaspoon of marinara, and then crease closed in a ball.
7. 7. Place the buns on the prepared sheet pan, and brush generously with olive oil.
8. 8. Sprinkle the shredded cheese over the top of each bun.
9. 9. Bake the buns for about 12 minutes, until pale golden on top.
10. 10. When the buns come out, brush them with the olive oil.

Preparation time: 20 minute(s)

Cooking time: 12 minute(s)