Frozen cranberry salad

I package cranberries (ground up)
1 can crushed pineapple (drain some of the juice)
1 cup sugar
1 package mini marshmallows

chill above ingredients in fridge for 1 hour.

Then whip one pint of whipping cream fold into mixture pour into mold and freeze. let thaw 45 min before serving, un-mold serve.

Ambrosia

Serves: 6-8

1 (8 oz.) tub of whipped topping, thawed

1 cup sour cream

1 (20 oz.) can pineapple tidbits, drained well

1 (15 oz.) can mandarin orange segments, drained well

1 cup red or green seedless grapes, sliced in half (optional)

1½ cups sweetened coconut flakes

1½ cups mini marshmallows

1 (10 oz.) jar of maraschino cherry halves, drained very well

1.    In a medium bowl, combine whipped topping and sour cream.

2.    Add in coconut flakes and marshmallows.

3.    Then gently fold in pineapple, mandarin oranges, grapes and maraschino cherries and nuts (if using).

4.    Once combined, put some plastic wrap on it or put it in a bowl with a lid and refrigerate for about an hour before serving.

Cherry Bars

These are really yummy!

This is made like a bar cookie but tastes like a pastry.

1 cup butter
1 3/4 cup sugar
4 eggs
1 teaspoon vanilla
1 1/2 teaspoon baking powder
3 cups flour
1 large can cherry pie filling*

*you may substitute any flavor pie filling.

 Cream butter and sugar. Add eggs one at a time, beating after each one. Add vanilla, baking powder, flour. Mix well. Put 2/3 of batter in 11x17 pan and spread evenly. Spread pie filling over the top. Drop dough by teaspoonfuls over top of pie filling. Bake at 350 degrees for 45 minutes. top with powdered sugar icing (using almond flavoring in icing).

Icing
1/3 cup melted butter
2 cups powdered sugar
1 1/2 teaspoon Almond extract
2-4 Tablespoons hot water
mix and drizzle over cherry bars

Quiche Lorraine

This is the recipe that I made when the kids were little ..... I really love it.

1 pie crust
1 1/2 cups grated Swiss cheese (or what ever you have on hand)
1 1/2 cups whipping cream
1/2 teaspoon salt
Pinch nutmeg
1/2 pound bacon chopped (you can add chopped ham, chorizo or what ever meat you like)
1/4 cup finely chopped onion
3 eggs, beaten
1/4 teaspoon pepper
Partially bake pie shell (7 minutes). Cook bacon and crumble into pie shell. Cook onion and mix with 1/2 cup of the cheese and sprinkle on top of bacon. Combine remaining cheese with cream, eggs, salt, pepper and nutmeg. Mix and pour into shell. Bake 425 degrees for 25 minutes or until set. Leftovers heat up well in the micro wave.

Dottie J's jiggler spiders

3 envelopes Knox gelatin
1 small box Jello (grape or black cherry work great because they are dark)
1 cup boiling water
Black food coloring opt.

Mix until dissolved, pour into sprayed molds freeze 5 min. Take out of trays. Makes 3 trays of spiders.

Zucchini Chips

1 Lemon

1-2 Cloves of Garlic (I used about 3)

Zucchini

Salt

Cut your zucchini into thin slices into a bowl, I sliced mine at an angle to get a little bit bigger slices. Mince the garlic and add to the zucchini. Juice the whole lemon and add to the garlic and zucchini and mix to coat, you can also let sit for a few minutes for the zucchini to pick up more of the flavors.  Lay out the zucchini onto greased dehydrator trays or cookie sheets and top with some salt to taste, you can also put on some other seasonings for a little bit of a twist,  Turn the dehydrator to high or if using an oven turn it to the lowest setting.  Let them dry for about 2 hours more or less depending on the dehydrator, if using an oven leave the door cracked open.

Apple Crisp

This recipe is the one my mom always made. It is from the back of a McCormick spice can.

Spread 1-20 oz. can of sliced apples in a 8" pan.
sprinkle apples with 2 tsp. lemon juice.

Combine with pastery cutter until crumbly
1/2 cup brown sugar
1/2 cup flour
1 teaspoon cinnamon
1/4 cup butter

Sprinkle mixture over apples. Bake at 375 degrees for 25 min.

I never uses canned apples. Just cut your apples really thin or par-boil them and drain well before placing in prepared pan.

Also I never make one recipe, that would only be enough for one person so multiply recipe as
needed.

The can also had a recipe for cinnamon ice cream. 1 pint of vanilla ice cream with 1/2 of a teaspoon of cinnamon. We always serve it with plain ice cream.

The Best Pizza Dough for Grilling

This recipe looks long but it isn't there is instructions on how to freeze the dough and how to freeze a topped pizza.

recipe credit  http://www.thekitchn.com/how-to-make-homemade-frozen-pizza-cooking-lessons-from-the-kitchn-186527

Makes 8 small pizzas

1 2/3 cups water
1 to 2 teaspoons active dry or instant yeast
1/4 cup olive oil
5 cups all-purpose flour
2 teaspoons salt

If you want to use the pizza dough that same day, use 2 teaspoons yeast. If you are going to let the dough rise overnight, use 1 teaspoon yeast.

Mix the water and yeast together in the bowl of a stand mixer or a large mixing bowl. Let stand for a few minutes until the yeast is dissolved. Stir the oil into the yeast mixture, then add the flour and salt. Mix with a spatula until a shaggy, floury dough is formed.

Knead the dough on low speed with a dough hook for 5 to 7 minutes, or knead by hand on the counter for 6 to 8 minutes. When kneaded, the dough should form a smooth ball, feel smooth to the touch, and spring slowly back when poked.

Use a pastry scraper or knife to cut the dough into 8 lumps. Grease a baking pan lightly with olive oil or baking spray. Place the dough lumps in the pan and turn them over so they are coated with oil. Cover the pan with plastic wrap or a damp kitchen towel.

To Make Pizza the Same Day

Let the dough rise at room temperature for 1 to 1 1/2 hours, or until it has doubled in bulk.

At this point the dough can be used immediately, or refrigerated or frozen for later use.

→ How long the dough lasts in the fridge: The dough can be refrigerated for up to 3 days. After that it should be cooked or frozen.

To Make Pizza the Next Day (or Later)

If you don't need the dough until the next day, place the covered pan immediately in the refrigerator and let it rise slowly overnight or up to 24 hours.

Before making the pizza, remove the dough from the refrigerator and let it sit at room temperature for at least 1 hour.

You can also of course remove just one or two balls of dough and return the remaining dough to the fridge. If removing just part of the dough, prepare a baking sheet or countertop surface by greasing lightly with oil or baking spray. Place the dough balls on top, then cover loosely with plastic wrap or a damp towel while they rise.

To Grill the Pizza

Preheat your gas grill with all the burners on high 10 to 15 minutes before you plan to cook. (Alternatively, start a charcoal grill.) Once heated, turn off or lower half the burners, creating an area of direct heat and an area of indirect heat. (Alternatively, bank a charcoal grill to create areas of direct and indirect heat.) Set up a workspace near the grill with space for shaping the pizza and bowls with sauce and toppings.

Working with one piece at a time, pull and stretch a dough ball in your hands into a round. Once it becomes large, drape it over your fists to continue stretching it into a large, thin round. If it feels more comfortable, you can also do this on a greased work surface.

Flip the shaped pizza onto the grill over direct heat. Close the grill. Let the pizza grill until the bottom is just barely cooked and shows char marks, 1 to 3 minutes. Every grill is different, and depending on yours and how long you preheated it, this time could vary.

Use tongs to flip the pizza over and move it to the indirect heat. Quickly spread it with sauce and spread a thin layer of toppings over top. (Don't over-top the pizza as this will interfere with it cooking quickly and completely.) Close the grill and cook until the toppings are warmed through and the cheese is melted, another 2 to 3 minutes. Again, time on your grill may vary. Use your sense of smell; if the pizza smells like it's scorching, open the grill and rotate the pizza into a cooler spot.

Use tongs or a large spatula to slide the finished pizza onto a cutting board. Cut the pizza into slices and serve. Repeat with the remaining pieces of dough; as you get into a rhythm, you can start a second pizza over direct heat while the first pizza is finishing over direct heat.

Freezing Dough

You can freeze any kind of pizza dough in any quantity — just let it fully rise before you freeze it and then divide it into pieces portioned for single pizzas. The dough can be frozen for up to three months and just needs to be thawed in the fridge overnight before you use it!

How to Make Homemade Frozen Pizza

Makes one large pizza or two individual pizzas

What You Need

Ingredients
1 pound pizza dough, store-bought or homemade
1/2 to 1 cup sauce: tomato sauce or other spread 
2 to 3 cups other toppings: sautéed onions, sautéed mushrooms, pepperoni, cooked sausage, cooked bacon, diced peppers, leftover veggies, or any other favorite toppings 
1 to 2 cups (8 to 16 ounces) cheese, shredded or sliced: mozzarella, monterey jack, provolone, fontina, or any other favorite

Equipment
Parchment paper
Rolling pin
Baking stone (or baking sheet)
Plastic wrap
Aluminum foil

Instructions

1. Pre-heat the oven to 450°F: Place a pizza stone or baking sheet on a middle rack in the oven as it heats.
2. Roll out the pizza rounds: Divide the pizza dough in half to make two individual pizzas, if desired. Place the ball of dough in the middle of a piece of parchment paper. Roll it out to your preferred thinness. If the dough starts to shrink back and crinkle the paper, let it rest for a few minutes and then try rolling it out again. If making two individual pizzas, repeat with the second round of dough.
3. Par-bake the pizza rounds: Slide the pizza rounds on the parchment sheets onto the pizza stone or baking sheet in the oven. Bake for 3-5 minutes until the rounds are puffy and dry on the top, but still very pale.
4. Let the pizza rounds cool completely: Remove the parchment from beneath the pizza rounds and let them cool completely on a wire rack.
5. Top the pizzas: When cool, top the rounds as you would if you were going to bake them right away: spread some sauce on the pizzas, add toppings, and sprinkle cheese over the top. Note: pizza rounds can also be frozen un-topped.
6. Freeze the pizzas: Place the pizzas on a baking sheet and freeze, uncovered, until solid, about 3 hours.
7. Wrap the pizzas in plastic wrap and aluminum foil: Once frozen, remove the pizzas from the freezer and wrap them first in plastic wrap. Write the pizza toppings on a piece of masking tape and stick the label to the plastic wrap. Then, wrap the pizzas in a layer of aluminum foil. The double layer protects the pizzas from drying out in the freezer.
8. Freeze for pizzas for up to three months.
9. Bake the frozen pizzas: When ready to eat eat the pizzas, preheat the oven to 550°F (or the temperature at which you normally cook your pizzas). If you have a baking stone, place it in the oven as it heats; frozen pizzas can also be baked on the foil used to wrap them. When the oven has heated, unwrap the pizzas, discard the plastic wrap, and slide into the oven. Bake for 8-10 minutes, until the crust is dark brown and the cheese in the center of the pizza is bubbly. Eat immediately.

Exquisite Pizza Sauce

 recipe credit allrecipes.com

Ingredients

• 1 (6 ounce) can tomato paste
• 6 fluid ounces warm water (110 degrees F/45 degrees C)
• 3 tablespoons grated Parmesan cheese
• 1 teaspoon minced garlic
• 2 tablespoons honey
• 1 teaspoon anchovy paste (optional)
• 3/4 teaspoon onion powder

 

• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried marjoram
• 1/4 teaspoon dried basil
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon dried red pepper flakes
• salt to taste

Directions

1. In a small bowl, combine tomato paste, water, Parmesan cheese, garlic, honey, anchovy paste, onion powder, oregano, marjoram, basil, ground black pepper, cayenne pepper, red pepper flakes and salt; mix together, breaking up any clumps of cheese.
2. Sauce should sit for 30 minutes to blend flavors; spread over pizza dough and prepare pizza as desired.

Roasted chicken spice blend (the blend we put on chicken legs) Kendrick's favorite

1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon lemon pepper
1/4 teaspoon thyme
1/4 teaspoon paprika

Preheat the oven to 375 degrees. prepare the spice blend by combining the ingredients in a small bowl. Place the chicken pieces onto a baking sheet, skin side up. Bake for 20 minutes, then remove the chicken from the oven and cool for 5 to 10 minutes. When you can handle the chicken, remove the skin, sprinkle the entire surface of the chicken with a light coating of the spice blend (approximately 1/2 teaspoon for a big piece, 1/4 teaspoon for a small piece). and replace on the baking sheet, Return the sheet to the oven for 10 more minutes or until the chicken is done. This enough spice mix to cover one whole chicken...this is great if you Rotisserie cook a chicken.

Blue Ribbon Banana Bread

Recipe from the Hawaiian cook book

3 eggs
1/2 cup vegetable oil
1/2 cup butter or margarine, melted
1 1/2 cups sugar
2 cups flour (may use one cup whole wheat and 1 cup all-purpose)
2 teaspoons baking soda
1/2 teaspoon salt
pinch cinnamon
2 cups bananas, sliced and firmly packed
1 teaspoon vanilla
2 cups walnuts, chopped

Preheat oven to 350 degrees, Grease and flour two 8 1/2x2 1/2 inch loaf pans. Beat eggs, oil, butter and sugar for 2 minutes. Add dry ingredients and mix well. Add bananas and vanilla and mix until bananas are mashed. Add nuts. Pour into prepared pans and bake for 50-55 minutes or until a toothpick comes out clean. Remove from pans immediately and cool on a wire rack.
 Note: for terrific mango bread, substitute 2 cups drained mangoes for the bananas and add 2 teaspoon cinnamon.

Spaghetti Sauce

Spaghetti Sauce

#10 can crushed tomatoes (106 oz.)
1 onion, chopped
2 Tablespoons olive oil or pam
2 Tablespoons minced garlic
3 cups water
4 Tablespoons dried Basil
2 Tablespoons Salt
1/2 cup +2 Tablespoons sugar or splenda (I add less)

Saute onion and garlic in oil when onions are translucent add tomatoes, water, basil, salt, and sugar or splenda simmer for 20 minutes or more. Makes 16 cups
If you want to add meat just brown meat with the onion and garlic.

Best Damn Borracho Beans Period!

These are the beans I made for Ky and Kristin's wedding for the pulled pork nacho's

2 lbs pinto beans (washed and sorted)
2 small white onions
2 fresh jalapenos
6 garlic cloves, minced
4 small roma tomatoes
2 Tablespoons fresh cilantro, chopped
3 ham hocks (I used bacon*)
1 Tablespoon chili powder
2 teaspoons paprika
1 Tablespoon black pepper
1 1/2 Tablespoon kosher salt
1 teaspoon cumin
2 Tablespoons bacon drippings
12 ounces chicken stock
12 ounces dark beer (optional) Mexican beer like negro Modelo is preferred

1. Bring beans to boil in 8-10 cups of water. Remove from heat and cover. Let the beans soak for 30-45 min. until the beans start to swell from the water infusing into them.

2. Strain the beans.  Add 8 cups of water to drained beans and bring to boil.

3. While beans are boiling, trim the ham hocks of fat; leave fat in large pieces. Cut the meat into small bite-size pieces. Put all into pot. Remove fat and bones when your beans are tender and done.

4. Chop all veggies into small pieces. Combine veggies, meat, fat, and spices into large stock pot or dutch oven and simmer for at least 2 1/2 hours. Remove fat when finished. Taste, add more seasoning if needed.

*I cook the bacon until half way cooked then add the onions and garlic and finish cooking the bacon until crisp then add to the beans with other veggies.

I also add if I have it Goya brand ham flavoring and Goya sazon. It really improves the color and flavor. But this is optional.

Other optional things to add would be Mexican oregano and chopped green peppers.

Greek Salad

Greek Salad


6 large ripe but firm tomatoes
2 jars artichoke hearts
2 cans medium black olives
1 large cucumber
1 red pepper
1 green pepper
1 medium white onion
Olive oil, balsamic vinegar, oregano, salt, pepper, basil, feta, garlic and Parmesan to taste. I like to use herb le Provence if available instead of the others.

Wash vegetables. Cut everything except olives and spices in chunks, not slices. Even the onion. Toss everything together. Add oregano and salt and pepper to taste. Add a couple Tablespoons each of vinegar and olive oil. Toss again. (Add what ever vinegar and oil that you need, I usually use more).

Peanut Butter Bars

Peanut Butter Bars

1 cup butter
1 cup white sugar
1 cup brown sugar
2 eggs
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons vanilla
2 cups flour
2 cups oats (quick or rolled)
1 cup peanut butter

Cream together butter and sugars. add eggs and beat well. Blend in peanut butter. Stir in flour, soda and salt. Add oats and mix well. Add vanilla. Spread into a greased 9x13 pan bake at 350 degrees for 20 min. (until light brown. Spread with peanut butter then chocolate butter cream frosting

Onion Rings

Onion Rings

Batter

1 1/4 cups all-purpose flour

2 Tablespoons Corn Starch

1 teaspoon baking powder

1 egg

1 cup milk, more as needed

salt and pepper to taste.

Dry bread crumbs (Panko)

I also added some paprika and a little bit of garlic powder.

Directions

Prepare some oil to fry the onion rings in.
Slice a large onion and separate the rings (tip: if you let the rings soak in ice cold water for about 10 minutes you are able to remove the inner skin of each of the rings this helps to keep the onion from pulling all out when you take a bite).
Mix together the flour, corn starch, baking powder, egg, milk, and salt and pepper into a batter that should resemble a pancake batter, if you like really crispy rings make the batter a little thicker.
Dip the rings into some flour (seasoned if you like) than into your batter, let the extra batter drip off and dip into the bread crumbs.
Fry until golden brown about 3 minutes on each side.

For a little extra treat, take some guacamole and put into the center of each of the rings freeze for about an hour or over night bread and fry just like you would with normal onion rings.

Cabbage Stew

Cabbage Stew
recipe credit South Your Mouth

2 tablespoons vegetable oil
1 pound smoked sausage, cut into bite-sized pieces (Kielbasa is fine)
1 onion, chopped
1-2 carrots, shredded (about 1/2 cup)
3-4 tablespoons bacon grease (can substitute butter)
1 small head of cabbage, chopped into 1" pieces
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
6 cups chicken broth
5 medium potatoes, peeled and cubed
1 10.5-oz. can cream of celery soup (cream of chicken works great)
opt. dash of cream

Saute sausage in vegetable oil in a large stock pot or Dutch oven until nicely browned. Add onion and carrots and continue cooking until onions are semi-translucent. Add bacon grease, cabbage, salt, pepper and garlic and continue cooking and stirring for 5 minutes.

Add chicken broth and potatoes and stir well. Reduce heat to medium-low, cover and simmer stew for 30 minutes or until potatoes are tender. Stir in cream of celery soup, reduce heat to low, cover and continue cooking for 10-15 minutes.

I really loved this soup. It's fast and inexpensive. You can make substitutions also if you don't have something on hand. The addition of a dash of cream to your bowl of soup just makes it creamier and richer but is not needed.