Saturday, January 31, 2009

DAYAM good Wings lol

Thats what hubby said about these tonight lol, he couldnt quit eating them, I think they could be hotter but they are very YUMMY, supposed to be similar to Hooters wings which I have never had, will be making more tomorrow for the big game :D I watch for the commercials myself lol. We did 24 wings and used double the recipe, there was plenty of ingredients and sauce

Buffalo Wings Restaraunt style

* oil for deep frying
* 1/4 cup butter
* 1/4 cup hot sauce
* 1 dash ground black pepper
* 1 dash garlic powder
* 1/2 cup all-purpose flour
* 1/4 teaspoon paprika
* 1/4 teaspoon cayenne pepper
* 1/4 teaspoon salt
* 10 chicken wings


1. Heat oil in a deep fryer to 375 degrees F (190 degrees C). The oil should be just enough to cover wings entirely, an inch or so deep. Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving.
2. In a small bowl mix together the flour, paprika, cayenne pepper and salt. Place chicken wings in a large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated. Cover dish or bowl and refrigerate for 60 to 90 minutes.
3. Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings begin to turn brown. Remove from heat, place wings in serving bowl, add hot sauce mixture and stir together. Serve.

Wednesday, January 28, 2009

Monkey Bread

Oops someone stole a piece hehe.. Ok it was me :D
Omgosh how fun this was to make, I wish my kids were young again teehee..its SO yummy and easy too

Recipe From Southern Plate

Monkey Bread

2 Cans Flaky Layer Biscuits

1 stick margarine

1 Cup sugar

1 ½ Tablespoons cinnamon

Open biscuits and divide them among however many children are helping, placing them on a large plate. Have kids separate or tear each biscuit into two pieces. Roll each piece into a ball. Combine sugar and cinnamon and divide among zipper sealed bags, giving one bag to each child. Have them drop their dough balls inside and seal, then give it a good shake. Place coated dough into bundt pan. Once all dough is in pan, sprinkle 2-4 Tablespoons of cinnamon sugar mixture over top. Melt margarine and pour over top. Bake at 350 for thirty minutes. Let sit in pan for five to ten minutes before turning out onto plate.

Monday, January 26, 2009

7 Layer Taco Dip

Yummy, I left out the taco seasoning, used green chilis instead of salsa and also added a layer of guacamole to mine.Sorry the picture is so awful

Tuesday, January 20, 2009

Prize Winning Meatloaf

This recipe is the same one my mom always used, I really have never tried any other meatloaf recipes lol, maybe I should. I always use tomato sauce on top, not ketchup. Im so sorry for the horrible picture, I really tried to get a good one but I think meatloaf just isnt very pretty lol

Prize Winning Meatloaf

1 1/2 lb ground beef
1 C tomato juice (I use tomato sauce)
3/4 C oats/ uncooked
1 egg beaten
1/4 C chopped onion
1 t salt
1/4 t pepper

Preheat oven to 350 degrees. Combine all ingredients mixing well. Press firmly into an ungreased bread pan and cover top with tomato sauce. Bake for 1 hour and let stand 5 mins before slicing.

Amish White Bread

Thanks to Mommy's Kitchen Blog for this Nummy Recipe

Amish White Bread

2 cups warm water (110 degrees F/45
degrees C)
1/3 - 2/3 cup white sugar
1 1/2 tablespoons active dry yeast
1 1/2 teaspoons salt
1/4 cup vegetable oil
6 cups bread flour

In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam. Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour. Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans. Bake at 350 degrees F (175 degrees C) for 30 minutes.

Yields 2 Loaves

Monday, January 19, 2009

To Try

Tender Honey Yeast Rolls

gotta try this and soon :D

Thursday, January 15, 2009

Crazy Crust Taco Pie

Crazy Crust Taco Pie


1 lb ground beef
1 t salt
2 t chili powder
1/4 to 1/2 t tabasco sauce
1/2 C chopped onion
1 16 oz can kidney beans
1 6 oz can tomato sauce

Brown meat and and onion together. Add other ingredients and simmer.

Crazy Crust:

1/2 C flour
1/2 t salt
1/2 t baking powder
1/4 C shortening
1/2 C sour cream
1 egg

Lightly grease and flour the bottom and sides of a 9 inch pie plate. Combine ingredients and stir 60 to 70 strokes (batter will be lumpy).

Spread batter thinly in bottom and thick on sides of the pie pan within 1/4 inch of pan rim. Fill with hamburger mixture and bake at 425 degrees for 20-30 minutes.

After baked top with lettuce, tomatoes, cheese etc.. just like a taco

Enjoy!! And let me know if you try it

Tuesday, January 13, 2009

Carm's Goulash

Carm's Goulash

1 1/2 to 2 lbs ground beef
1/2 of an onion choppped
1 pkg med shell noodles
1 28 oz can whole tomatoes with juice chop them up
2 8 oz cans tomato sauce (or to taste)
2 Can corn drained
grated cheese

Start your noodles boiling and cook according to package directions and drain.
Brown your burger and onions together and drain grease.
Add burger/onion to drained noodles.
Add in your canned tomatoes with juice
add in your 2 cans tomato sauce (can add more or less)
Season with salt and pepper/ garlic powder etc..whatever you like

We usually put ours in bowls , add grated cheese to the top and melt in the of our fav dishes :D and SO easy

Monday, January 12, 2009

Beer Roasted Lime (Lemon) Chicken

Tried this last night DELICIOUS!!! Hubby usually does beer butt chicken on the grill so he was very impressed that I did it in the oven and it turned out FAB. I only had a lemon so I used it, also rubbed the whole outside with salt,pepper and italian seasoning and squirted some lemon juice under the skin. I put one half lemon inside after squeezing the juice of it inside and put the other half on top to cover the neck cavity hole,Dont forget to season the inside too. After the chicken was done I also tried to get most of the fat off the drippings, added 4 T flour..whisked it in and kept adding milk to make a gravy omgosh Im wondering if the gravy was the best part hehe.. SO good. My chicken was about 5 and some pounds so I cooked it for 2 hrs..perfect!

Beer Roasted Lime Chicken

Allrecipes link


* 1 (4 pound) whole chicken
* 1 tablespoon salt, or to taste
* 1 tablespoon ground black pepper, or to taste
* 1 lime, halved
* 1/2 (12 fluid ounce) can beer
* 1 cup water


1. Preheat the oven to 350 degrees F (175 degrees C).
2. Season the chicken inside and out with salt and pepper. Squeeze the juice from the lime over the whole chicken, then place the halves into the cavity of the chicken. Set the half full beer can in the center of a roasting pan or baking dish, and place the chicken over it in an upright position with the beer inserted into the cavity. Pour water into the bottom of the pan. Cover the chicken with aluminum foil, and place roasting pan and all into the oven.
3. Roast the chicken for about 1 1/2 hours in the preheated oven, removing foil during the last 20 minutes. Baste occasionally with the drippings. When finished, the internal temperature of the chicken should be 180 degrees F (80 degrees C) when taken in the meatiest part of the thigh. Let the chicken rest for about 10 minutes before serving.

Thursday, January 8, 2009

Southern Salisbury Steak

Tried these tonight, pretty tasty but needs more spice and maybe some green peppers?? sorry for the bad pic

Southern Salisbury Steak Recipe
The Patties

* 1 ½ lbs ground beef (leaner beef shrinks less)
* 2 eggs
* 2 TBS onion chopped fine
* ¼ cup crackers crushed well
* 1 tsp salt
* ½ tsp pepper
* ½ tsp sage seasoning

The Gravy

* ¼ cup butter
* 2 cans mushrooms sliced (4 ounce cans)
* 6 TBS plain flour
* 3 ½ cups water
* 4 bouillon cubes (beef)

Directions for the Salisbury Steak Patties:

1. Place ground beef in a large bowl and add eggs, onions, crackers, salt, pepper and sage. Mix well. Using your hands works best to get the ingredients well mixed.
2. Divide meat into four portions and shape into steaks. Typically Salisbury steak patties are made oval instead of round; however, round is fine. Just don’t make them too thick, or they’re hard to cook through.
3. Cook the meat patties on both sides until browned and cooked through. Then, set the patties aside.
4. Pour off hamburger grease and wipe inside of pan.

Directions for the Gravy:

* Add butter to the skillet where the patties were cooked and let butter melt.
* Pour drained mushroom slices into hot butter and cook for two minutes stirring.
* Add flour and mix well. A fork or a whisk works well for getting the flour mixed in.
* Add water and bouillon cubes. Cook on medium until the sauce thickens up.
* If you like a darker colored gravy, you can add Kitchen Bouquet or other browning ingredient to the gravy. This is only for eye appeal and not required.

* Place the cooked Salisbury steaks back in the gravy and turn heat to low. Let simmer on low for around 10 minutes.

Crispy and Creamy Doughnuts

got my dough rising right now, will post a pic and let ya know how we like them when they are done :D

Update: these were a pain in the you know what to make lol, took HOURS BUT hubby said they are the best doughnuts he has ever had, I dont know about that , waiting for the daughter to come home and try them. I think they were too dark but my first few were a bit doughy in the middle so I wanted to make sure they were done. The glaze I made was a bit too runny I think.. I dont know. I might make them again but my thermometor sp? broke so I had no way to test the temp of the oil.

Daughter LOVED them..stuffed 2 in her face as soon as she got home saying O YUMMM

Crispy and Creamy Doughnuts

All Recipes link


* 2 (.25 ounce) envelopes active dry yeast
* 1/4 cup warm water (105 to 115 degrees)
* 1 1/2 cups lukewarm milk
* 1/2 cup white sugar
* 1 teaspoon salt
* 2 eggs
* 1/3 cup shortening
* 5 cups all-purpose flour
* 1 quart vegetable oil for frying
* 1/3 cup butter
* 2 cups confectioners' sugar
* 1 1/2 teaspoons vanilla
* 4 tablespoons hot water or as needed


1. Sprinkle the yeast over the warm water, and let stand for 5 minutes, or until foamy.
2. In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, shortening, and 2 cups of the flour. Mix for a few minutes at low speed, or stirring with a wooden spoon. Beat in remaining flour 1/2 cup at a time, until the dough no longer sticks to the bowl. Knead for about 5 minutes, or until smooth and elastic. Place the dough into a greased bowl, and cover. Set in a warm place to rise until double. Dough is ready if you touch it, and the indention remains.
3. Turn the dough out onto a floured surface, and gently roll out to 1/2 inch thickness. Cut with a floured doughnut cutter. Let doughnuts sit out to rise again until double. Cover loosely with a cloth.
4. Melt butter in a saucepan over medium heat. Stir in confectioners' sugar and vanilla until smooth. Remove from heat, and stir in hot water one tablespoon at a time until the icing is somewhat thin, but not watery. Set aside.
5. Heat oil in a deep-fryer or large heavy skillet to 350 degrees F (175 degrees C). Slide doughnuts into the hot oil using a wide spatula. Turn doughnuts over as they rise to the surface. Fry doughnuts on each side until golden brown. Remove from hot oil, to drain on a wire rack. Dip doughnuts into the glaze while still hot, and set onto wire racks to drain off excess. Keep a cookie sheet or tray under racks for easier clean up.


Editor's Note
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Tuesday, January 6, 2009

Sweet N Sour Pork

Another to try, if I could learn to make this I would save SO much not having to get take out, I rarely get chinese food at all anymore :(

New Yummy Soups to try

Cheeseburger Paradise Soup

recipes found here

I’ve never met a person who didn’t enjoy this creamy soup, and it’s hearty enough to serve as a main course with your favorite bread or rolls. —Nadina Ladimarco Burton, Ohio




TIME: Prep: 30 min. Cook: 25 min.

* 6 medium potatoes, peeled and cubed
* 1 small carrot, grated
* 1 small onion, chopped
* 1/2 cup chopped green pepper
* 2 tablespoons chopped seeded jalapeno pepper
* 3 cups water
* 2 tablespoons plus 2 teaspoons beef bouillon granules
* 2 garlic cloves, minced
* 1/8 teaspoon pepper
* 2 pounds ground beef
* 1/2 pound sliced fresh mushrooms
* 2 tablespoons butter
* 5 cups milk, divided
* 6 tablespoons all-purpose flour
* 1 package (16 ounces) process cheese (Velveeta), cubed
* Crumbled cooked bacon

In a soup kettle, combine the first nine ingredients; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.
Meanwhile, in a large skillet, cook beef and mushrooms in butter over medium heat until meat is no longer pink; drain. Add to soup. Stir in 4 cups milk; heat through.
In a small bowl, combine flour and remaining milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheese until melted. Garnish with bacon. Yield: 14 servings (about 3-1/2 quarts).

Tortilla Soup

The presentation of this soup is so pretty...its zippy taste is even better! --Julie Ferron




TIME: Prep: 30 min. Cook: 50 min.

* 1 medium dried Ancho pepper, seeded and chopped
* 1 cup water
* Oil for deep-fat frying
* 6 corn tortillas (6 inches), halved and cut into 1/4-inch strips
* 1 small onion, sliced
* 4 garlic cloves, peeled
* 1 can (14-1/2 ounces) whole tomatoes, drained
* 6 cups vegetable or chicken broth
* 1/4 cup chopped fresh cilantro
* 1/2 teaspoon salt
* 1/8 teaspoon cayenne pepper, optional
* 1-1/2 cups (6 ounces) shredded Monterey Jack cheese
* 1 large avocado, peeled and diced
* 1 medium lime, sliced and quartered

In a small bowl, combine the Ancho pepper and water; let stand for 20 minutes or until pepper is softened. Drain and discard water; set pepper aside.
In a large saucepan, heat 1 in. of oil to 350°. Add half of the tortilla strips; cook and stir until golden brown. Remove with a slotted spoon to paper towels to drain. Repeat with remaining tortilla strips; set aside.
Drain saucepan, reserving 2 teaspoons of oil. In reserved oil, cook onion, garlic and pepper over low heat until onion is golden brown, about 7 minutes. Remove from the heat; cool slightly. Transfer to a food processor; add tomatoes. Cover and process until smooth.
Return mixture to the pan. Cook, uncovered, over medium heat for 10 minutes or until mixture has thickened to the consistency of tomato paste. Add broth; bring to a boil. Reduce heat; cover and simmer for 30 minutes.
Add cilantro, salt and cayenne if desired. Divide cheese and avocado among six bowls; top with soup, tortilla strips and lime. Yield: 6 servings.

Ohhh and yummy chili

Cincinnati Chili

“The chocolate in this recipe threw me off at first, but now it's the only way I make chili,” writes Joyce Alm from Thorp, Washington. You'll find layers of delicious flavor in this heartwarming dish. It's well-worth the time it takes!



METHOD: Slow Cooker

TIME: Prep: 25 min. Cook: 5-1/2 hours

* 3 pounds ground beef
* 1-1/2 cups chopped onions
* 1-1/2 teaspoons minced garlic
* 2 cans (16 ounces each) kidney beans, rinsed and drained
* 2 cans (15 ounces each) tomato sauce
* 2 cups beef broth
* 1/4 cup chili powder
* 1/4 cup red wine vinegar
* 1/4 cup Worcestershire sauce
* 1 square (1 ounce) unsweetened chocolate, coarsely chopped
* 1-1/2 teaspoons ground cinnamon
* 1-1/2 teaspoons ground cumin
* 1 teaspoon salt
* 1 teaspoon dried oregano
* 1/2 teaspoon pepper
* 1/8 teaspoon ground cloves
* Hot cooked spaghetti

In a Dutch oven, cook the beef, onions and garlic over medium heat until meat is no longer pink; drain.
In a 5-qt. slow cooker, combine the beans, tomato sauce, broth, chili powder, vinegar, Worcestershire sauce, chocolate, cinnamon, cumin, salt, oregano, pepper and cloves. Stir in beef mixture.
Cover and cook on low for 5-1/2 to 6 hours or until heated through. Serve with spaghetti. Yield: 10 servings.

Monday, January 5, 2009

Homemade Pizza Yummy

The recipe I used for the dough, I prebaked it according to the directions, hubby and daughter both helped to make this tonight, what fun :D and soo yummy Jordan gave it a thumbs up lol, we used prego spaghetti sauce, pepperoni, green peppers, tomatoes, onions and olives plus mozzerella of course. We used a cookie sheet and made one big ol pizza, turned out perfect, we even have leftovers

Basic Pizza and Calzone dough

(makes 2 12-inch pizzas or 2 calzones)

2 1/2 cups all-purpose flour
1 package (2 1/4teaspoons) yeast

1 1/2 teaspoons salt

1 cup water (120º-130ºF)

2 tablespoons vegetable oil

In medium mixing bowl, combine 1 cup flour, yeast and salt; mix well. Add warm water (120-130ºF) and oil. With spoon, mix until almost smooth. The dough will be the consistency of a pancake batter. Gradually stir in remaining flour to make a firm dough. Turn out on lightly floured board and knead 2 to 3 minutes until the dough is smooth and elastic. Pizza/Calzone dough requires less kneading time than other bread dough.

Let rest 15 minutes.

Divide dough into 2 parts. The crust can be shaped right in the pan. Place one section of dough in the center of a greased 12- or 14-inch pizza pan or 9- x 12-inch baking pan. With well-floured or greased fingers, working from the center out, push the dough toward the outside edge of the pan. If the dough doesn’t stretch easily, let it rest a couple of minutes and then press it out some more. You may have to repeat this a couple of timeS. If any holes or tears appear, repair by pinching dough together. Complete with your favorite toppings. Bake at 425ºF for 25 to 30 minutes until edge is crisp and light golden brown and cheeses are melted. Serve immediately.

BAKING TIP: You can par-bake the crust to 10 minutes at 400ºF to save for toppings and further baking later. Be sure to generously prick the crust with a fork so that it doesn't bubble too much while baking.

Sunday, January 4, 2009

Ground Beef and Potato Casserole

Ground Beef and Potato Casserole

This is pretty tasty, I made mine in a 9x13 inch pan and used a 2 lb bag of tater tots, Next time I will add some sour cream to the soup mixture to give it a little zing, Hubby loved this

1 1/2 lb. Ground beef
1/2 env. Dry onion soup mix
1 tsp. Salt
1/2 tsp. Pepper
1 lb. Frozen hash brown potatoes
2 tbsp. Soy sauce
3/4 c. Grated cheese
1 can cream of mushroom soup
1/2 soup can water

Brown meat and drain fat. Put into a large, greased casserole and
sprinkle dry onion soup mix over meat. Top with frozen potatoes. Mix
soup, water,salt, pepper, and soy sauce together until well blended.
Pour over meat and potatoes. Cover with foil or lid and bake for 1
hour at 350 degrees. Remove lid and top with grated cheese. Bake for
15 minutes longer.

Serves 6.

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