English Muffin Bread

English Muffin Bread

FULL RECIPE - makes 4 loaves
5 1/2 cups warm water
3 packages RAPID RISE yeast
(You can use regular yeast, but you will need to let is rise TWICE. Once in the bowl, til it reaches the top...and then again in the pans, til it reaches the top. With the RAPID RISE you only need to let it rise once in the pans.)
2 Tablespoons salt
3 Tablespoons sugar
11 cups flour (bread flour or all purpose)

Mix altogether, let rise in bowl until double in bulk, then spoon into (4) well greased loaf pans. Let rise in pans until dough reaches the top of the pan, and bake in 350 degree oven for 45 minutes or until golden brown. (My oven runs a little hot so I ended up cooking mine for a total of 35 minutes. Just keep an eye on it. You're looking for golden brown.) 10 minutes before done, brush with melted butter. Makes 4 loaves. Bread will be moist at first. Allow to COOL COMPLETELY before cutting. Makes terrific toast.


HALF RECIPE - makes 2 loaves
2 3/4 cups warm water
1 1/2 packages RAPID RISE yeast
(You can use regular yeast, but you will need to let is rise TWICE. Once in the bowl, til it reaches the top...and then again in the pans, til it reaches the top. With the RAPID RISE you only need to let it rise once in the pans.)
1 Tablespoon salt
1 1/2 Tablespoons sugar
5 1/2 cups flour (bread flour or all purpose)

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Bread Pudding

Bread Pudding (Gramma’s recipe)

1 ¼ cups stale (not dry) cubes
2 cups scalded milk
2 tbsp. butter
Few grains salt
3-5 tsps. Sugar
2eggs
½ tsp vanilla
Raisins

Mix together bread, sugar, salt & butter. Pour the hot milk over, cover & set aside to cool to loke warm. Add the slightly beaten eggs & vanilla. Turn into buttererd baking dish & bake in a moderately slow oven(325◦F) for 1 hour or until pudding is fairly firm in centre. Serve hot or cold. Can be sprinkled with cinnamon



Old Fashioned Bread Pudding

3 cups bread crumbs ( as above)
2 cups milk
¼ cup butter
½ cup sugar
¼ tsp salt
1 tsp. cinnamon or nutmeg( I prefer cinnamon)
2 eggs, slightly beaten
½ cup raisins

Place bread crumbs in 1 ½ qt. greased baking dish. For firmer pudding use an extra cup of bread crumbs.

Scald milk with butter; add sugar, salt and spices and mix well. Pour over bread mixture. Sprinkle with raisins. (n I think I mix them in a bit)

Place baking dish ina pan of hot water 1” deep. Bake 40- 45 min. at 350◦F oven. When it’s done a knife inserted in centre will come out clean.. usually takes longer..
Serve warm with ice cream…

Two Needle Slippers

Two Needle Slippers

These slippers have been around in one form or another for decades, and there is a reason why - they are fast (takes an hour per slipper!), use little yarn (less than a skein!), worked on 2 straight needles (no double points needed), and they fit any size foot (even my hubby's!)

There are a bizzilion and one patterns out there for these slippers, and here's our take (because you can never have enough free patterns!)

About 150 yards of Worsted or Aran yarn
Size 5 needles for kids, size 6 needles for adults

Directions are for Children, with Adult sizing in parenthesis - ( and )

Notes - SSP is a slip as if to knit, slip as if to knit, purl the two slipped stitches together decrease. If this is too much for you, simply purl these two together through the back loops, without twisting or slipping.

Cast on 76 (86)
Knit 14 rows of garter stitch.

Decrease row 1 - K 35 (40), K2tog, P2, SSK, K 35 (40)
Decrease row 2 - P 34 (39), SSP, K2, P2tog, P 34 (39)

Continue working these two decrease rows, keeping the decreases on either side of the center 2 stitches, until there are 40 (50) stitches left.

Work 7 rows of garter stitch. For a fold down cuff, work additional rows. Bind off with a size 8 or 9 needle (keeps the cuff from being too tight) and seam back and sole.

Mom's Fruit Crumble

Fruit Crumble

Fruit of any kind
3/4 cup flour
1/2 cup butter or marg.
1/4 teaspoon cinnamon
1/2 cup brown sugar
1/4 teaspoon cloves

Cover bottom of 8-inch square baking dish with 1-inch layer of any prepared fruit (recipe below). Cream butter; add brown sugar gradually, creaming well. Add flour and spices and mix to crumbly consistency. Crumble topping over fruit and bake in moderate oven (350 degrees F) 40 to 45 minutes or until fruit is cooked. Serve plain or with ice cream or whipped cream.


Fruit Preparation
8 or more apples, peeled and sliced thinly (any fruit can be used)
1/2 cup granulated sugar
1/2 cup brown sugar
1/3 cup flour
1 tsp. cinnamon or to taste
1/4 tsp. salt

Core. peel, and slice apples.combine the rest of the ingredients and mix with apples. If you want to double the topping recipe , which I do since we love that topping, adjust your amount of apples but don't add too much more sugar than up to 3/4 cup each or it will be way too sweet.. I always put more cinnamon as I love it

Cowboy Booties

Cowboy Booties


Materials: Size F or G crochet hook
Worsted weight yarn 1 oz. brown, 40 yds Gold

Sizes: Directions are given for small size with changes for large size in ( ).

Small size: Use small directions and F hook for 3 1/2" finished sole.

Medium side: Use small directions and G hook for 4 1/2" finished sole.

Large size: Use large directions and G hook for 5" finished sole.


Sole
Rnd 1: With brown, ch 12 (14), sc in 2nd ch from hook, sc in next 7 (9), hdc in next, 2 hdc in next, 5 hdc in end ch. Now working down opposite side of starting ch, 2 hdc in next, hdc in next, sc in next 7 (9), 2 sc in next.

Rnd 2: 2 sc in first sc of last rnd, sc in next 10 (12) sts, (2 sc in next, sc in next) 3 times, sc in next 9 (11), 2 sc in next, sc in next.

Rnd 3: 2 sc in next, sc in next 11 (13), (2 sc in next, sc in next) twice, (sc in next, 2 sc in next) twice, sc in next 11 (13), 2 sc in next, sc in next, sl st in first sc of rnd, ch 1, turn.

Rnd 4: Working in Back Loops only for this rnd, sc in each st around, sl st in first sc. 39 (43) sts. Fasten off.

Boot
Rnd 5: Working on heel of sole, center 13 sts. Working in front loops of rnd 3, with brown, join with sl st in first of 13 centered sts, sc in 11, sl st in next. Fasten off.

Rnd 6: With gold yarn, join with a sc in middle st of last round at center back, sc in each st around. 39 (43) sts.

Rnd 7: Sc in next 14 (16) sts, skip next, hdc in next, skip next, dc in next 2, dc next 2 sts together, dc in next 2, skip next, hdc in next, skip next, sc in next 13 (15).

Rnd 8: Sc in next 13 (15), skip next, sc in next, skip next, sc in next 3, skip next, sc in next, skip next, sc in next 12 (14).

Rnd 9: Sc in next 12 (14), (skip next, sc in next) 4 times, sc in next 10 (12).

Rnd 10: Sc in next 6 (7), sl st in next 5 (6), skip next, sc in next 3, skip next, sl st in next 5 (6), sc in next 5 (6), sc in first sc of round, sl st in next. Fasten off.

Rnd 11: With brown and working in Back Loops only for this rnd, join with a sc in sc before sl st of last rnd, sc in next 10 (12), skip next, sc in next 2, skip next, sc in next 9 (11).

Rnd 12: Sc in next 22. (for large size, skip 2 sts somewhere at toe and you will have 24 sc.)

Rnd 13: Sc in each sc around. 22 (24) sc.

Rnd 14: Repeat rnd 13.

Rnd 15: 2 sc in next, sc in next 11 (12), 2 sc in next, sc in 9 (10), sc in first sc of rnd.

Rnd 16: Sc in next 24 (26).

Rnd 17-18: Repeat rnd 16.

Rnd 19: Sc in next 4 (5), hdc in next, skip next, dc in next, 4 dc in next, dc in next, skip next, hdc in next, sc in next 5 (6), hdc in next, skip next, dc in next, 4 dc in next, dc in next, skip next, hdc in next, sc in next, sl st in first sc of rnd. Fasten off.

Gold Edge
Rnd 1: With gold yarn, join with a sc in center back, sc in each st around with 2 sc in 2nd dc of each 4 dc group of last rnd.

Rnd 2: Skip first sc of last rnd, sc in each sc around with 2 sc in 2nd sc of 2 sc group of last rnd, sl st in first sc. Fasten off.

Decoration on Front
Row 1: Going back to the front loops of rnd 11 and working in the 3 center front loops, with gold yarn, sc in each of 3 center loops, ch 1, turn.

Row 2-3: Sc in 3 sc, ch 1, turn.

Row 4: (sc, hdc) in first sc, 3 dc in next, (hdc, sc) in last sc. Fasten off. Tack top of emblem to boot.

Decoration on Sides
With single strand of gold, ch 25 (30). Arrange in design (look at pic) and tack in place.

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CAFE RIO CHICKEN √

CAFE RIO CHICKEN

2 lbs chicken breasts
1 packet zesty Italian dressing mix
1/2 Tbsp. minced garlic
1 packet ranch dressing mix
1 Tbsp. chili powder
1 Tbsp. ground cumin
1/2 Tbsp. paprika
1/2 Tbsp. onion powder

Place all ingredients in a crock pot. Cook on High 3-4 hours OR on Low 5-6 hours. Shred with fork and serve in salads, burritos, tacos...etc. You can also double or triple this to make extras for freezing. Then simply thaw and reheat for a fast and delicious meal.

Enjoy!

Modified from recipe found here

Charlene's Beans √

Use a LARGE pot!

1 1/2 lb ground meat - cooked and drained
6 cans pinto beans
1 can peeled tomatoes, cut
1 lg green pepper, chopped
1 onion, chopped
2 Tbl ground chili powder
1/2 Tbl salt
1/2 Tbl pepper
dashes Tobasco Sauce

Bring to boil and simmer 20-30 minutes.

Brown Bag Burritos

Brown Bag Burritos

• 2 lb. ground beef
• 2 cans refried beans (I make my own)
• 1 1/3 c. enchilada sauce
• 1/2 c. water
• 1/3 c. minced onion (I use dried)
• 1 Tbsp. chili powder
• 1 Tbsp. garlic powder
• 1 tsp. salt
• 1 tsp. dried oregano
• 3 c. shredded cheese (cheddar, Mexican blend, whatever)
• 20 flour tortillas (burrito-size)

Brown ground beef; drain. Add remaining ingredients (except tortillas). Bring to a boil. Reduce heat; cover and simmer for 20 minutes.

Heat 3-4 tortillas at a time. Spoon 1/4 c. beef mixture down the side of each tortilla. (I like to use my cookie scoop for this. Helps me keep everything uniform without any mess.)

Roll up. Wrap each burrito in a paper towel, then wrap in foil.

Refrigerate or freeze. I like to pack them in the tortilla ziplock bag. I can usually fit 10 per bag. Oh, by the way, sure wish I would have looked at the corner of this bag before I bought them. See where it says “Thins?” Not such a good thing for burritos. These tortillas tore too easily. I know I should practice making my own…

When ready to eat, remove foil and microwave for about a minute. The paper towel keeps the burritos moist. If you don’t use a microwave, skip the paper towel and just wrap in foil. Then heat burritos in the oven with foil. For a sit down meal they are nice topped with lettuce, cheese, salsa, and sour cream. If you’re eating on the run, though, just grab and go!

Coconut Chicken

Coconut Chicken

4 chicken breasts
Salt & Pepper
Canola Oil
1/3 cup fine dry plain breadcrumbs
1/3 cup flaked coconut
1/4 cup butter, melted

Sprinkle the chicken with salt & pepper. Rub oil on the chicken.

Mix the breadcrumbs and coconut together. Roll the chicken in the coconut mixture.

Place your chicken in a lightly sprayed baking plan and drizzle it with the butter.

Bake at 350 for 40 - 50 minutes...until your chicken is done.

I often place a sheet of foil over my pan for the first half of the baking so the coconut doesn't get too brown. Just watch it and do what you want. You might like brown coconut.

Crockpot Chicken Thighs

1 package (about 6-8 Pieces) Chicken Thighs, Bone In
1-½ cup Apple Juice Or Apple Cider
1 cup Barbecue Sauce
1 Tablespoon Dried Mustard
1 pinch Spices To Taste


Lay the chicken on the bottom of the crockpot, skin side up. Pour enough apple juice to come just below covering the chicken. Add the bbq sauce, dried mustard, and whatever spices you want depending on your taste preference. Rosemary, thyme and oregano all work well. Some of the blended spices are nice also. Experiment.

Cook on low for 6-8 hours. Remove the chicken with a slotted spoon and be certain to pull out the bones and skin. The meat will fall apart as it’s removed. Serve over rice or on rolls for ‘pulled chicken’ sandwiches.

Crockpot 40 Clove Garlic Chicken

CROCKPOT 40 CLOVE GARLIC CHICKEN

-1 large broiler/fryer whole chicken (as big as your crock will fit)

-thyme, rosemary, sage, parsley

-salt

-fresh ground pepper

-40 cloves UNPEELED garlic

-2 stalks celery, washed and cut into 3 inch pieces

-baguette or french bread slices, toasted (optional)

Place the celery slices on the bottom of the crock. Season the chicken in and out with salt, pepper, and generously with the herbs. Place on top of the celery. Place the cloves all around and on top of the chicken. Cover and cook on low 8 hours.

Remove chicken and celery to serving platter. Remove garlic to small bowl.

GRAVY

-1/4 cup cream

-2 - 3 tablespoons cornstarch

-salt and fresh ground pepper to taste

Skim the fat off the liquid in the crockpot. Turn to high. Add the cream. Mix cornstarch with a small amount of water until smooth and add to liquid. Stir, cover and heat until thickened. You can pour some on the chicken and put the rest in a gravy boat.

Serve with noodles or garlic mashed potatoes made from some of that wonderful roasted garlic in the pot.

The roasted garlic can also be squished out of it's skins onto the toasted bread.

Hoisin & Honey Pork Tenderloin √

HOISIN & HONEY PORK TENDERLOIN

Hands-on time: 10 minutes
Time-to-table: 40 minutes
Serves 4

• Cooking spray
• 1 pound pork tenderloin
• Salt & pepper

SAUCE
• 2 tablespoons hoisin sauce
• 2 tablespoons soy sauce
• 2 tablespoons honey
• 2 teaspoons minced garlic


• 2 – 3 green onions, chopped

Preheat oven to 375F.
Spray a large, oven-proof skillet with cooking spray and heat on medium high. When the pan is hot, add the meat (it should sizzle) and sear the bottom side. Season the top with salt and pepper, then turn the meat to sear the other side and season the new top side. Move the skillet to the oven for about 30 minutes or until a meat thermometer inserted into the center reads 150F or the color is ‘just barely past pink’.
While the meat cooks, mix the sauce ingredients in a small pan and bring to a boil. Let it cook down just slightly, then keep warm on low heat.
Slice the meat and transfer to plates. Drizzle with hot hoisin-honey sauce and sprinkle with green onion. Serve immediately.

Crockpot Teryiaki Ribs

6 lbs pork spareribs, cut to fit crock pot
3/4 cup ketchup
1/2 cup soy sauce
1 teaspoon ginger powder
1/2 cup sugar
1/2 teaspoon molasses
2 teaspoons garlic, minced

Directions:

Put ribs in the slow cooker.
Mix in a bowl the rest of the ingredients. And pour over the meat.
Cover, and cook on low for 6 hours.
Take the meat out of the crock.
Pour the juices into a sauce pan. Boil until reduced. pour over ribs. Serve.

Roasted Potatoes

Cook a pierced potato in the microwave until it’s soft all the way through – about 6-7 minutes total, flipping over every 1-2 minutes. Cut the potato in half, then cut each half into squares. Don’t cut all the way through, just down to the skin. Season with butter, Parmesan cheese and Lowry’s seasoning salt, then pop them into the middle rack of your oven set to broil for 10-15 minutes.

Recipe found here

Grilled Balsamic-Garlic Crusted Pork Tenderloins

• 4-5 garlic cloves, finely minced or crushed
• 2 tablespoons balsamic vinegar
• 2 1/2 teaspoons coarse salt
• 1/2 teaspoon freshly ground pepper
• 2 tablespoons olive oil
• 2 pork tenderloins (about 1¼ pounds each)
• 2 tablespoons canola oil (if preparing in oven)

Stir together garlic, balsamic vinegar, salt, pepper, and olive oil in a small bowl. Rub the paste all over pork. If you like or have the time, marinate overnight. If not, no worries, it will still be great!

Grill preparation:

Sear the tenderloins on all sides, then grill for about 20-30 minutes, rotating every 10 minutes, until the internal temperature is 160 degrees. Try to let it rest before slicing.

Oven preparation:

Preheat oven to 400 degrees.

Heat canola oil in a large, heavy saute pan over medium-high heat. Working in batches if necessary, add pork, and brown all over, about 4 minutes.

Transfer pan to oven. Roast pork, turning occasionally, until the internal temperature is 160 degrees, about 20 minutes. Transfer pork to a cutting board, and try to let it rest 10 minutes before slicing.

Recipe found here

Chili Pasta Bake

10 oz penne pasta
1 lb ground beef
1 cup chopped onion
2 tbsp chili powder
1 14.5oz can diced tomatoes
1 8oz can tomato sauce
1 cup salsa
1 7oz can diced green chilies, drained
2 cups shredded mexican cheese

Cook pasta according to package directions; drain

Cook meat and onion in large skillet; drain. Add chili powder, undrained tomatoes, tomato sauce, salsa and chilies. Cook 5 minutes.

Toss pasta and sauce. Spoon into 13x9 baking dish. Top with cheese. Bake at 350 for 20 minutes.

Yorkshire Pudding

Yorkshire Pudding
4 eggs
2 cups milk
2 cups flour
Roast Drippings

Mix all ingredients together and put in a bowl to chill in the fridge while your roast is cooking.
After you take out your roast from the oven to rest, this is when you want to cook your yorkshire.

In a 9x13 pan place about 3 tablespoons of roast drippings in the bottom. Take your batter out of the fridge and stir it before pouring it in your pan. Pour mixture in your pan and then bake at 425* for 30 minutes or until it starts to brown on top.

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Mashed Potatoes with a twist

Mashed Potatoes with a twist

8 large potatoes, peeled and cut into pieces

1 package of cream cheese

1 cube of butter

1 cup of sour cream

Salt and Pepper to taste

Peel and chop your potatoes and bring them to a boil in a large pot. Boil until fork tender. Drain your potatoes. Add in the pot cream cheese, butter and sour cream. Blend until creamy and add salt and pepper to taste.

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Roast Beef

1 3lb chuck roast
1 onion chopped
1 T of garlic chopped
6 beef bouillon cubes
Salt
Pepper
Water

In your roasting pan, place your roast in the middle and add your chopped onion, garlic, bouillon cubes, lots of salt and pepper, and then fill it up with water so that the water covers the roast by about 1 inch.

Place in a preheated 325* oven and cook for 6-7 hours...depending on how big your roast is. Remove roast from pan and cover with foil! Don't throw away the juices, you need these to make your yorkshire and your gravy!!!

Serve with Mashed Potatoes with a Twist and Yorkshire Pudding

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Quick and Easy Kielbasa

• 1 whole Onion
• 1 whole Green Bell Pepper
• 1 whole Tomato
• 1 package Kielbasa Sausage (or Smoked Sausage)
• 1 bottle Barbecue Sauce
• 3 dashes Extra Virgin Olive Oil

Cut up onion, green bell pepper, tomato and sausage into bite sized pieces and put in a bowl.

Add enough barbecue sauce to completely cover.

Put in refrigerator for at least 2 hours in advance for best taste.

When done marinating, put a few dashes of extra virgin olive oil in a skillet.

Add in sausage and vegetable mixture, set burner on Medium and simmer until meat is cooked through, and vegetables are to your liking.