Recipes

 Dutch Oven Crusty Bread

Yield: 1 loaf

Adapted from Simply So Good

Ingredients

• 3c unbleached all-purpose flour
• 1/2 t yeast
• 1/2 t salt
• 1-1/2c warm water
• 1 t sage
• 1 t dried rosemary

Instructions

1. In a large mixing bowl, whisk together flour, salt, herbs and yeast. Add water and stir until a shaggy mixture forms (mixture will be loose and sticky; this is what you want). Cover bowl with plastic wrap and set aside for 12 - 18 hours (up to 24). Overnight works great.
2. Preheat oven to 450. Place a cast iron dutch oven with a lid in the oven and heat the pot for 30 minutes. Meanwhile, pour the risen dough onto a heavily floured surface (mixture will be sticky) and lightly shape into a round loaf.
3. Remove hot pot from the oven and carefully set in the dough. Cover and return to oven for 30 minutes. Then, remove the lid and bake an additional 10-15 minutes. Carefully remove bread from oven and from pot and place on a cooling rack.

Southern Cream Gravy 

Ingredients:

¼ cup bacon or sausage drippings 

¼ cup self-rising flour 

1 cup milk 

1 cup water 

½ teaspoon salt 

¼ teaspoon pepper 

Directions:

1. Combine drippings and flour in a large heavy skillet.
2. Cook over medium heat until color is pale brown.
3. Stir in milk, water, salt and pepper; cook until thickened, stirring constantly.

Yields 2 cups

Cherries in the Snow

Yield: 12 servings (serving size: 1 cup)

 

INGREDIENTS:

1 (8-ounce) tub fat-free cream cheese

1 cup sifted powdered sugar

1 (12-ounce) carton frozen reduced-calorie whipped topping, thawed

8 cups (1-inch) cubed angel food cake

1 (20-ounce) can light cherry pie filling

 

DIRECTIONS:

Beat cream cheese at medium speed of a mixer until smooth.

Gradually add the sugar, beating until blended.

Gently fold in whipped topping.

Place half of cake cubes in a large glass bowl; top with half of cheese mixture.

Spread half of cherry filling over cheese mixture.

Repeat layers with remaining cake cubes, cheese mixture, and cherry filling.

Cover and chill.

SLICE OF HEAVEN CAKE

1 package devil's food chocolate 

cake 

1 14oz can sweetened condensed 

milk

1 jar caramel topping

1 8oz tub cool whip

4-5 snickers bar (my preference)

(you can use Skor, Heath bar, or mini Reese's)

Bake the cake according to directions in 9x13 inch pan. Cool for 5

minutes, using the handle of a wooden spoon poke holes into cake, then

let cake cool for about an 1/2 hour until warm. Slowly pour sweetened

milk over cake, letting it soak into holes, then drizzle caramel over

the cake.

Let cake cool completely (you may refrigerate it to cool faster just cover

well). Top cake with cool whip, decorate with candy & drizzle with 

caramel!!

 

Lemon Lavender Coffee Cake


For the batter
1 tbsp dried lavender (swap 1½ cups dried tart cherries for lemon-sour cherries coffee cake)
4 cups unbleached all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
8 ounces (2 sticks) unsalted butter, at room temperature
2 ¼ cups granulated sugar
3 tablespoons freshly grated lemon zest
5 eggs
¼ cup freshly squeezed lemon juice
1 cup plain yogurt ( I used sour cream)

For the glaze
1 cup powdered sugar
2 teaspoons freshly grated lemon zest
2 tablespoons freshly squeezed lemon juice
1 teaspoon dried lavender

Preheat the oven to 325F. Oil a 12-cup Bundt pan.

Preparing the batter
(If making lemon sour cherries coffee cake: Place dried cherries in a medium bowl and cover with hot tap water. Let soak and plump for 10 minutes, then drain thoroughly and check for pits.)

Sift flour, baking powder, baking soda, and salt into a large bowl. Add in the dried lavender. Toss with your hands and set aside.

Combine butter, sugar, and lemon zest in the bowl of a stand mixer. Using the paddle attachment, mix on medium speed for 5 to 8 minutes. The mixture will become smooth and pale in color. Add eggs, one at a time, making sure each egg is fully mixed into the butter before adding another. After the last egg is incorporated, slowly add the lemon juice and mix for 1 more minute. Scrape down the sides of the bowl and mix for 30 seconds to make sure all of the ingredients are fully incorporated. Remove the bowl from the mixer.

Alternately add small amounts of the flour mixture and the yogurt to the batter, mixing with a wooden spoon just until all dry ingredients are incorporated into the batter.(If making the sour cherries cake: Set aside 10 to 12 cherries for garnish and gently fold the remainder into the batter, taking care not to overmix.) Pour batter into prepared Bundt pan, filling two thirds of the pan. Bake on center rack of oven for 1 hour and 10 minutes, or until the top is golden brown. Check the center of the coffee cake with a skewer. It will come out clean when the cake is finished. Let cool in the pan on a wire rack for at least 20 minutes.

Loosen the sides of the cake with a sharp knife. Place serving plate, upside down, on the top of the cooled Bundt pan and invert the pan to remove the cake. Let cake cool completely.

Glazing the cake
Sift powdered sugar into a medium bowl, then add lemon zest and lemon juice. Mix with a spoon until smooth. Drizzle glaze over the cooled coffee cake and top with reserved dried lavender (or plumped cherries).

Tater Tot Casserole

Ingredients

1 can low-fat cream of mushroom soup (such as Campbell's)

1/2 can beef consomme

1 cup canned yellow corn

1 cup canned peas & carrots

3/4 lb. lean ground beef

2 cups mozzarella cheese (low-fat)

2 servings Ore-Ida tater tots (approx. 18 pieces)

Season to taste: black pepper, basil, garlic powder

Directions

Heat oven and bake Tater Tots according to package directions. Leave oven on, but set Tater Tots aside.

Meanwhile, brown beef at med/med-hi heat in a large skillet. Add cream of mushroom and consomme soups; stir until mixed and warm. Add vegetables and stir until warm. Season to taste.

Put beef/vegetable mixture in a baking dish; top with the cheese. Nestle Tater Tots in the cheese all over the top. Bake 5-10 min. or until cheese is fully melted.

Serves 8.

Indian-Spiced Turkey Breast

Ingredients

2 cups plain whole-milk yogurt

1 medium onion, coarsely chopped

3 large garlic cloves

One 1-inch piece of fresh ginger, peeled and thinly sliced

1/4 cup fresh lemon juice

2 teaspoons ground turmeric

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon cinnamon

1/2 teaspoon cayenne pepper

2 bone-in, skin-on turkey breast halves (about 3 pounds each)

Kosher salt and freshly ground pepper

2 tablespoons unsalted butter, melted

1.In a food processor, puree the yogurt with the onion, garlic, ginger, lemon juice, turmeric, cumin, coriander, cinnamon and cayenne. Place the turkey breasts on a large rimmed baking sheet. Pour the yogurt marinade over the turkey and rub it over both sides and under the skin. Cover and refrigerate for at least 6 hours and up to 24 hours. Remove the turkey from the refrigerator 1 hour before roasting.

2.Preheat the oven to 475°. Transfer the turkey breasts (with any marinade that sticks to them) to a large roasting pan, skin side up. Season with salt and pepper and drizzle the butter over the skin. Roast for 20 minutes. Reduce the oven temperature to 375° and roast for 50 minutes longer, or until an instant-read thermometer inserted in the thickest part of the breast registers 165°. Transfer the turkey to a cutting board and let rest for 10 minutes. Carve and serve.

Italian Chicken and Rice Casserole

(You can also make this in a crock pot)

Here’s what you’ll need:

• 2-3 cups cooked, chopped chicken
• 1 cup rice, uncooked
• 1 red bell pepper, chopped
• handful of chopped fresh parsley
• 1 cup Italian blend shredded cheese
• 2 cans (15 oz) chicken broth
• 1 can cream of chicken soup
• 1/2-1 tsp. oregano
• 1/2-1 tsp. basil
• 1 garlic clove, minced or crushed
• black pepper to taste

Put the chicken in the bottom of a 9×13 casserole dish. Sprinkle the rice, red pepper and parsley over the top. Spread the cheese evenly over the top.

In a small bowl, combine the broth, chicken soup,, oregano, basil, garlic and pepper. Pour evenly over the top of the other ingredients. Bake at 350 degrees for 1 hour – 1 hour and 15 minutes. Let it stand for a few minutes before serving.

Crock Pot Shepherds Pie

2 lbs ground beef

salt & pepper

1 teaspoon minced onion

1 can roasted turkey gravy

2 different cans of any veggies you like
(I like to use peas & carrots or corn)

2 teaspoons garlic powder

1 teaspoon parsley (optional)

6 servings of box mashed potatoes
(or 8 or 9 potatoes peeled cooked & mashed with butter, milk & salt for taste)

1 8oz bag of sharp cheddar cheese


Method:
First, in a large pan brown the hamburger adding minced onion while its browning. Then add however much salt & pepper you like.

Drain the grease and put the meat into the crock pot.

Add the gravy.

Open & drain both cans of veggies then add over the meat & gravy.

Then grab a large pot and make the 6 servings of potatoes & add 2 teaspoons garlic powder & 1 teaspoon parsley.
When finished spoon over the veggies and spread evenly. Add cheese over top, cover & cook.

Cook on low for about 3 hours or until cheese is nice and melted.
(on high, about 1 hour)

Tips:
* If making real potatoes, peel, cut & begin boiling before beginning to save on prep time.

** If you really like garlic mashed potatoes make 8 servings instead of 6.