Sunday, July 11, 2010

Beef Daube

This is a very good dish. It's like French beef stew served over pasta.


2 tsp Olive Oil
12 garlic Cloves, crushed
2-pound Beef Stew, cut into 2-inch cubes
1 1/2 tsp Salt, divided
1/2 tsp Black Pepper, divided
1 cup Red Wine
2 cups chopped Carrot
1 1/2 cups chopped Onion
1/2 cup less-sodium Beef broth
1 tsp Tomato Paste
1 tsp chopped fresh Rosemary
1 tsp chopped fresh Thyme
Dash of ground Cloves
1 (14.5-ounce) can diced Tomatoes, undrained
1 Bay Leaf
3 cups hot cooked medium Egg Noodles (about 4 cups uncooked noodles)
Chopped fresh Thyme (optional)


Preheat oven to 300°.

Heat olive oil in a skillet over low heat.

Add garlic to pan; cook for 5 minutes or until garlic is fragrant, stirring occasionally.

Remove garlic with a slotted spoon; set aside.

Increase heat to medium-high. Add beef to pan. Sprinkle beef with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Cook 5 minutes, browning on all sides. Remove beef from pan.

Add wine to pan, and bring to a boil, scraping pan to loosen browned bits. Add garlic, beef, remaining 1 teaspoon salt, remaining 1/4 teaspoon pepper, carrot, and next 8 ingredients (through bay leaf) to pan; bring to a boil.

Place mixture into a slow cooker and cook on High for 5 hours.

Tuesday, July 6, 2010

Chicken and Broccoli Braid (Pampered Chef)


2 cups Canned Chicken, chopped
1 cup Broccoli, chopped
1/2 cup Red Bell Pepper, chopped
1 Garlic Clove, pressed
1 cup Sharp Cheddar Cheese, shredded
1/2 cup Mayonnaise
2 Tbsp fresh Dill
1/4 tsp. Salt
2 pkgs. (8oz. each) refrigerated Crescent Rolls
1 Egg White, lightly beaten
2 tbsp. Slivered Almonds


Preheat oven to 375F.

Chop chicken and broccoli.; place in 2 qt. bowl.

Chop bell pepper.; add to bowl.

Press garlic over vegetable mixture using garlic press.

Shred cheese using cheese grater and add to vegetable mixture; mix gently.

Add mayonnaise, dill, and salt; mix well.

Unroll 1 package of crescent dough; do not separate.

Arrange longest sides of dough across width of 12" x 15" rectangle baking sheet or stone. Repeat with remaining package of dough.

Using roller, roll dough to seal perforations.

On longest sides of baking stone, cut dough into strips 1 1/2 inches apart, 3 inches deep using a knife or pizza cutter (there will be 6 inches in the center for the filling).

Spread filling evenly over middle of dough.

To braid, lift strips of dough across mixture to meet in center, twisting each strip on turn. Continue alternating strips to form a braid. Tuck ends under to seal at end of braid.

Brush egg white over dough using a pastry brush.

Sprinkle with almonds.

Bake 25-28 minutes or until deep golden brown.

Wednesday, April 21, 2010

Teriyaki Salmon Kabobs


1 cup Soy Sauce
1/2 cup Rice Vinegar
1/2 cup Brown Sugar
4 T. minced Garlic
4 T. minced Fresh Ginger
1/2 cup minced Green Onions
4 T. Vegetable Oil

8 Salmon fillets
1 medium Fresh Pineapple
2 Sweet Onions
3 Green Peppers
15 bamboo skewers


Combine soy sauce, vinegar, and brown sugar until well blended and sugar is dissolved. Add ginger, garlic, green onion, and vegetable oil and mix well.

Cut salmon fillets into 1 inch cubes and pour marinade over salmon. Cover and refriderate for at least 1 to 2 hours or longer if desired.

Preheat grill to medium heat.

Soak bamboo skewers in water for at least 20 minutes prior to cooking.

Cube pinapple, sweet onion and green peppers into 1 inche cubes.

Thread salmon, onion, pineapple and green peppers then salmon, onion, pineapple, and green onion and repeat one more time onto a skewer. Repeat on each skewer.

Pour marinade into a saucepan and bring to a boil. Reduce heat and simmer for 10 minutes.

Place kabobs 6 inches apart on grill and baste with reserved marinade. Cook for 2 to 4 minutes on each side basting with marinade frequently. Cook until salmon is just barely cooked through.

Thursday, March 25, 2010

Mississippi Mud Cookies


2 cups SemiSweet Chocolate Chips
1 cup Butter, softened
2 cups Sugar 4 large Eggs
2 tsp Vanilla
3 cups All-Purpose Flour
2 tsp Baking Powder
1 tsp Salt
2 cups chopped Pecans
1 cup Milk Chocolate Chips
2 1/3 cups Minature Marshmallows

Preheat oven to 350 degrees.

Microwave semisweet chocolate chips in a small microwave-safe glass bowl on High for 1 minute or until smooth, stirring ever 30 seconds.

Beat butter and sugar at medium speed with an electric mixer until creamy;

add eggs (1 at a time) beating until blended blended.

Beat in Vanilla and melted chocolate

Combine flour, baking powder, and salt and add to chocolate mixture 1/2 cup at a time, beating until well blended.

Stir in chopped pecans and milk chocolate chips.

Drop dough by heaping tablespoonfuls onto parchment paper-lined baking sheets.

Press 3 marchmallows into each portion of dough.

Bake for 10 to 12 minutes or until set.

Remove to wire racks.
Makes 3 dozen

Friday, March 19, 2010

Stuffed French Toast

Normally I don't post recipes before I try them but this one sounds so good I wanted to go ahead and post it. I'll report back my thoughts on it and if you try this, please report your thoughts.

Update: I made these but we didn't like them very much. I will be working on creating my own stuffed french toast recipe.


1 tub (8oz) Whipped Cream Cheese
1 tbsp. Brown Sugar
3 tsp. Ground Cinnamon
1 1/2 tsp. Vanilla Extract
16 slices French Bread
1/2 cup of Preserves
5 Eggs
1 cup Milk
2 tbsp. Butter


Mix cream cheese, sugar, 2 tsp cinnamon, 1 tsp vanilla extract, and preserves in a small bowl until well blended.

Spread mixture on both sides of bread and press each side together to form sandwiches.

Beat eggs and stir in milk and 1 tsp cinnamon, and 1/2 tsp vanilla extract until well blended.

Dip bread into egg mixture, soaking both side for 2 minutes.

Melt 1 tbsp of butter in a large skillet on medium-low heat.

Place 4 sandwiches in skillet and cook each side for 4-5 minutes or until golden brown.

Repeat adding 1 tbsp of butter.

Thursday, March 18, 2010

Apple & Sage Pork Chops

from McCormick Recipe Inspriations


1 1/2 tsp. Rubbed Sage
1 tsp. Minced Garlic
1/2 tsp. Ground Allspice
1/2 tsp. Paprika
1 tbsp. Flour
1 tsp. Salt
4 - 6 Pork Chops, 1-inch thick
2 tbsp. Olive Oil
1 medium Onion, thinly sliced
2 - 3 Red Apples, thinly sliced
3/4 cups Apple Juice
1 tbsp. Brown Sugar


Mix flour, all the spices, and salt in a small bowl.

Sprinkle both sides of pork chops with 1 tablespooon of seasoned flour.

Heat olive oil in a large skillet on medium-high heat.

Cook pork chops until brown on both sides.

Remove pork chops from skillet.

Add onion; cook and stir for 3 minutes or until tender.

Add apples; cook and stir for 2 minutes.

Combine juice, sugar, and remaining seasoned flour.

Pour mixture into skillet.

Return pork chops to skillet.

Bring to a boil.

Reduce heat to low; cover and simmer for 5 minutes or until desired doneness.

side note:
If you do not keep the spices on hand, McCormick has this recipe and spices in a nice pre-measured package. They are about $1.99 each.
Also there is 1 tsp. Thyme Leaves in the recipe but I leave that out.

Sunday, February 28, 2010

Crockpot Chicken and Stuffing


4 boneless, skinless Chicken Breast
1 can Cream of Chicken with Herbs Soup
1 can Cream of Celery Soup
1/2 cup Chicken Broth
1 tsp dried Parsley flakes
1 tsp dried Thyme
1/2 tsp Salt
Dash black pepper
2 cups Seasoned Stuffing Crumbs
4 Tbsp butter


Mix the soups, broth, parsley, thyme, salt, and pepper.

Lightly grease a 5 to 7-quart slow cooker.

Pour stuffing crumbs on the bottom of the slow cooker and drizzle with butter. Add the chicken and pour the soup mixture on top.

Cover and cook on LOW for 5 to 7 hours, or until chicken is cooked through.

Stuffed Cube Steak


4 Cube Steaks
1 box Stove Top Stuffing
1/2 cup Celery
1/2 cup Onions
1 can Golden Mushroom Soup
1 can Cream of Celery Soup
1 can Milk (soup can)
1 tsp. Worcestershire Sauce


Preheat oven to 325 degrees.

Cook Stove Top Stuffing by direction on box. Dice the onion and celery and saute. Add to Stove Top Stuffing.

Heat olive oil in skillet.

Flatten the cube steak with hands. Fill each steak with Stuffing mixture. Roll steak and secure with toothpicks.

Brown rolled steak in skillet. Place in a casserole dish.

Mix soups, milk, and Worcestershire, add to drippings in skillet. Mix and bring to a boil, then pour over the steaks.

Bake for 1 hour or until bubbly.

Saturday, February 13, 2010

Garlic Mashed Potatoes


1 sm head Garlic
Olive Oil
1 lb Red Potatoes
3 Tbsp Butter
1/2 cup Heavy


Preheat over to 425 degrees.

Slice off the very top of the garlic head and drizzle it with olive oil. Wrap it in foil and bake for 30 minutes on a sheet tray. Remove from over and let cool.

Wash potatoes and quarter them evenly. Place in a pot with cold water on top of stove. Add salt and bring to a boil. Cook until tender and drain.

Remove garlic cloves from the head and mash.

Place potatoes back into the pot and mash.

Heat butter and cream on top of stove until butter melts.

Add mashed garlic cloves to potatoes. Add butter/cream mixture and stir everything together until well blended.

Salt and pepper to tase.

Gorgonzola Cream Sauce


1 Tbsp Butter
1 Shallot
1 cup Heavy Cream
1/4 plg Grogonzola Cheese


Mince the shallot and shred the cheese.

Heat a medium saucepan over medium heat.

Add butter to melt and saute shallot until tender.

Add heavy cream and let reduce by half.

Turn heat to low and add the Gorgonzola cheese and stirs until melted. Season salt and pepper to taste.

Grilled Flank Steak


2 lb Flank Steak


Heat a grill pan to medium heat.

Season steak with salt and pepper to taste.

Cook steak for 8 to 10 minutes on each side.

Remove from heat and cover with foil to make a tent. Let steak rest for 5 mintues. Cut into 1/8 inch slices.

Italian Beef Florentine


1 1/4 lb Hamburger (or 5 beef patties)
2 1/2 cups Baby Spinach Leaves
3 Eggs
4 Tbsp butter
3 cups Milk
2 packet Garlic and Herb sauce mix
4 Tbsp Olive Oil
1 3/4 cups Panko
3 tsp Italian seasoning
1/2 tsp Salt
1/4 tsp Pepper
1/2 cup Flour


Make 5 hamburger patties.

Place the flour in plate. Then beat the eggs and place into a bowl. Next combine the panko, italian seasoning, salt, and pepper in another plate.

Preheat a large skillet on medium-high heat with 4 Tbsp of olive oil. Next, Dip patties in the flour (covering both sides), then dip into the egg mixture. Then dip into panko mixture.

Place each pattie into the pan and cook each side to brown the crust. Then cook until internal temperatures reaches 160 degrees (total time in pan could be 4 - 6 minutes).

Combine sauce mix and milk in a saucepan on medium-high heat. Bring to a boil. Reduce heat to low and stire in butter and spinach. Cook for 2 - 3 minutes, stirring often, until the spinache is wilted.

Tuesday, February 2, 2010

Beef Brisket in Beer


1-3/4 pounds Beef Brisket
1/4 teaspoon Pepper
1/2 large Onion, sliced and separated into rings
3 1/4 tablespoons Chili Sauce
1 1/4 tablespoon BrownSsugar
1 clove Garlic, pressed
1/3 cup Light Beer
1 1/4 tablespoon All-Purpose Flour
Garnishes: tomato slices, fresh parsley sprigs


Trim fat from brisket, and cut brisket in half. Sprinkle with 1/4 teaspoon pepper.

Place onion rings in bottom of a slow cooker; top with brisket.

Stir together chili sauce and next 3 ingredients; pour over brisket.

Cover and cook on HIGH 4 to 6 hours, or on LOW 8 to 12 hours. Remove brisket, and set aside, reserving liquid in slow cooker.

Remove 1 cup reserved liquid from slow cooker; whisk in flour, and pour into slow cooker, whisking constantly. Cook, whisking constantly, 5 minutes or until thickened.

Serve over brisket; sprinkle with pepper.

Garnish, if desired.

Monday, February 1, 2010

Overnight Cinnamon Rolls


1 cup Milk
1/2 cup Butter
1 (.25 ounce) package Active Dry Yeast
1/2 cup White Sugar
4 1/2 cups All-Purpose Flour
1 Tsp salt
3 Eggs
3/4 cup Brown Sugar
1 Tbsp ground Cinnamon

1 Tsp Light Corn Syrup
1/2 Tsp Vanilla Extract
1 1/4 cup Powdered Sugar
2 Tsp Light Whipping Cream


Heat milk in a saucepan until it bubbles. Remove from heat and add butter. Stir until melted; let cool until lukewarm.

In a large mixing bowl, dissolve the yeast in the milk mixture. Add the sugar, 3 cups flour, salt and eggs. Stir well to combine. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn onto a lightly floured surface and knead until smooth and supple, about 8 minutes.

Place dough in a large oiled bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

Deflate dough and turn onto a lightly floured surface and roll into a 10 x 14 inch rectangle. Lightly brush the far edge with water. In a small bowl combine the cinnamon and 3/4 brown sugar and sprinkle over the rectangle. Roll up the dough into a log and seal the seam.

Cut the dough into 12 equal pieces and place in a greased baking dish. Cover with plastic wrap and place in the refrigerator to rise overnight.

Next Morning:

Preheat over 375 degrees.

Take rolls out of the refrigerator and let stand at room temperature for 30 minutes.

Bake roils for 25 to 30 minutes.

In a small bowl, combine corn syrup and vanilla. Whisk in powdered sugar and enough cream to make a think glaze, set aside.

Drizzle glaze over rolls and serve warm.

Wednesday, January 20, 2010

Dixie's Treats


1 cup Oatmeal
1/3 cup Butter
1 cup Boiling Water
3/4 Cups Cornmeal
1 tsp Sugar
2 tsp chicken or beef instant bullion
1/2 cup Milk
1 cup Shredded Cheddar Cheese
1 Egg
2 cups Wheat flour


Preheat over to 325 degrees.

Line cookie sheets with parchment paper.

Combine oatmeal, butter and water in a large bowl and let stad for 10 minutes. Beat egg and set aside. Stir in cornmeal, sugar, boullion, milk, cheese, and egg. Mix well. Add 1 cup of flour at a time and mix well after each addition until dought is stiff.

On foured surface, knead in remaining flour until dought is smother and no longer sticky. This will take about 3 to 4 minutes.

Pinch off dought, roll into ball and press flat for round cookies or roll or pat out dought to 1/2 inches thickness and cut with cookie cutters.

Place on cookie sheet and bake for 35 to 40 minutes or until golden brown. Cool completely and store loosely covered.

Chocolate Delight


1 1/2 stick Butter
1 1/2 cups Flour
1/2 - 1 cup Peacan
8 oz Cream Cheese
1 Large Container of Cool Whip
1 cup Powered Sugar
3 cups Milk
1 small box of Vanilla Pudding
1 small box of Chocolate Pudding


Preheat oven to 350 degrees.

Mix butter, flour, and pecans well with pastry cutter. Spread in bottom of 9 x 13 pan and bake for 15 to 30 minutes. Let cool.

1st Layer:
Mix cream cheese, powered sugar and 1-2 cups of Cool Whip and spread on cooled crust.

2nd Layer:
Mix pudding and milk. Spread on 1st layer.

Top with remaining Cool Whip

No Bake Oatmeal Cookies


2 cups Sugar
1/2 cup Milk
1/2 cup Cocoa
1 stick Butter
1/2 cup Peanut Butter
2 1/2 cup Oatmeal
1/2 tsp Vanilla


Melt butter medium heat.

Add sugar, milk, and cocoa, stir to mix.

Bring to a rapid boil. Cook for 3 minutes, stirring constantly.

Remove from heat. Stir in peanut butter, oatmeal, and vanilla.

Drop by spoonfuls onto wax paper. Let cool and set up.



1 (8oz) Cream Cheese, softened
1 (14oz) can Sweetened Condensed Milk
1/3 cup Lemon Juice
1 tsp Vanilla
1 (16oz) Graham Cracker Pie Crust
1 (21oz) can Pie Filling, your choice


In a large bowl, beat cream cheese until fluffy. Gradually beat in milk until smooth. Stir in lemon juice and vanilla.

Pour into crust.

Chill 3 hours or until set.

Top with pie filling.

Refrigerate leftovers.

Punchbowl Cake


2 to 3 store bought Angel Food Cakes
1 pt. Strawberries
1 pkg. Strawberry Gel
1 pkg Cool Whip
1 (8oz) Sour Cream
1 cup Powdered Sugar


Mix strawberries and gel.

Mix sour cream and powdered sugar.

Tear cake into peices into bowl. Pour sour cream mixure over cake. Let sour cream mixture soak into the cake.

Layer cake, strawberries, and cool whip into a punch bowl. Top with left over Cool Whip and strawberries.

Mississippi Mud Cake


2 cups Sugar
1 cup shortening
4 eggs
1 1/2 cup Flour
1/2 cup Cocoa
1/2 tsp Salt
1 cup Pecan nuts
2 tsp Vanilla
1 bag Mini-Marshmallows


1 stick Butter
1/2 cup Cocoa
1 box Powdered Sugar
1/2 tsp Vanilla
1 cup Pecan nuts
1/2 cup Sweetened Condensed Milk


Preheat oven to 325 degrees.

Cream shortening, sugar and eggs by hand. Sift flour, salt, cocoa, nuts, and vanilla. Pour in 9 x 13 cake pan and bake for 30 to 35 minutes.

Take out of oven and cover with mini marshmallow and return to oven until melted.

Make icing and spread on top of marshmallows.

Chocolate Eclair Cake


1 cup Sugar
1/3 cup Cocoa
3 1/4 cup Milk
1 stick Butter
1 tsp. Vanilla
1 box Graham Crackers
8 oz Cool Whip
2 boxes French Vanilla Instant Pudding


Mix together the sugar, cocoa, 1/4 cup milk, butter and vanilla on medium heat. Boil for 1 minutes. Set aside to cool.

Mix together the pudding and 3 cups of milk. Beat and add cool whip.

Line a 9 x 13 dish casserole dish with graham crackers. Spread a layer of filling on top. Then alternate with filling and graham crackers, ending with crackers on top.

Pour topping on top.

Tuesday, January 19, 2010

Baked Tilapia


5 (4oz) Fillets Tilapia
2 1/4 tsp butter
1/3 tsp Old Bay Seasoning TM
2/3 tsp Garlic Salt
1 1/4 tsp Lemon Juice
1 (16oz) Mixed Vegetables
Salt and Pepper


Preheat over to 375 degrees.

Grease a 9 x 13 casserole dish.

Place tilapia in the bottom of the dish and dot with butter. Season with seasoning and garlic salt. Sprinkle each tilapia with lemon juice.

Arrange mixed vegetables around the fish and season lightly with salt and pepper.

Cover and bake for 25 to 30 minutes or until vegetables are tender and fish flakes easily with fork.

Monday, January 18, 2010

Chicken Roni Casserole


4 Chicken Breast, boneless and skinless
1 box Rice-A-Roni
1 can French Green Beans
1 cup broth
1 can Cream of celery soup
1/2 cup Mayonnaise
1 Tbsp dried Onion
3 Tbsp. butter or margarine


Preheat oven to 350 degrees.

Cook chicken and cut into chunks.

Cook Rice-A-Roni per direction on box

Melt butter or margarine in a 9 x 13 casserole dish. Mix chicken and all ingredients together and pour into casserole dish.

Bake 25 to 30 minutes.

Pistochio Salad


1 box Pistochio Pudding
1 cup crushed Pinapples, drained
1 (12 oz) Cool Whip
1/2 (12 oz) bag Mini-Marshmellow


Mix pistochio pudding and cool whip until well blended. Add pinapples and mix again until well blended. Add marshemllow and mix until well blended.

Cover and refrigerate

Parmesan Crusted Chicken


4 Skinless, Boneless Lemon Chicken Breast
3 Large Eggs
2 cups Panko
1 Tbps Italian Season
8 Tbps Olive Oil
1 cup Parmesan Cheese (grated, shredded, or crumbles)


Preheat oven to 350 degrees.

Heat 8 Tbps olive oil on medium heat in a skillet.

Gather 3 plates. Place the chicken in the first plate and in second plate, whisk the eggs. Place the Panko in the third plate.

Salt and pepper each side of chicken. Sprinkle italian seasoning onto each side of chicken.

Sprinkle the cheese on top, patting each side.

Dip into the eggs.

Then coat in panko, covering each side completely.

Cook chicken, in batches, until golden brown.

Place chicken onto a rack, in a 9 x 13 pans or pork chop and bake for 15 minutes or until cooked

Roasted Broccoli with Parmesan

Roasted Broccoli with Parmesan


1 head broccoli
1 tablespoon olive oil
Salt and freshly ground black pepper
2 tablespoons grated Parmesan


Preheat your oven to 400 degrees F.

Peel the outer layer of the broccoli stalks. Cut the broccoli lengthwise keeping the stalk and broccoli florets intact. (The long broccoli spears should resemble trees.)

Arrange in a single layer on a baking sheet. Drizzle with olive oil and season with salt and pepper, to taste. Toss to coat and roast until nicely caramelized, about 15 minutes.

Turn broccoli over and sprinkle with grated the Parmesan. Cook until the Parmesan melts, about 5 minutes.

Transfer to a serving bowl or platter and serve immediately.

Fried Rice Restaurant Style

Fried Rice Restaurant Style


2 cups enriched white rice
4 cups water
2/3 cup chopped baby carrots
1/2 cup frozen green peas 2 tablespoons vegetable oil
2 eggs
soy sauce to taste
sesame oil, to taste (optional)

1. In a saucepan, combine rice and water. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes.
2. In a small saucepan, boil carrots in water about 3 to 5 minutes. Drop peas into boiling water, and drain.
3. Heat wok over high heat. Pour in oil, then stir in carrots and peas; cook about 30 seconds. Crack in eggs, stirring quickly to scramble eggs with vegetables. Stir in cooked rice. Shake in soy sauce, and toss rice to coat. Drizzle with sesame oil, and toss again

Meatball Subs


1- 24 oz package Meatballs (or make your own)
1- 16 oz Parmesan Shredded Cheese
2 cups BBQ Sauce
1 package Sub Rolls


Cook meatballs per package directions but in 2 cups of BBQ sauce.

Toast Sub rolls.

Place Meatballs on sub rolls and sprinkle parmesan cheese.


Baked Spaghetti


1 lb Hamburger Meat (if desired)
1 16 oz Mueller's Spaghetti Noodles
1 26oz Ragu (or make your own)
1 16oz Sargento Itallian Shredded Cheese

Preheat over to 325 degrees.

Cook noodles as directed on package.

Brown hamburger meat in skillet, drain. Add spaghetti sauce, cook until heated.

Mix noodles and sauce in 9 x 13 casserole dish. Bake for 20 minutes or until bubbley. Sprinkle cheese on top and put back into oven until melted.

Poppy Seed Chicken


4 Chicken leg Quarters
1 can cream of chicken
1 can cream of celery
1 (8oz) sour cream
1 stick butter, melted
1 pkg Ritz crackers
1 1/2 Tbsp poppy seed


Preheat oven to 325 degrees.

Cook and debone chicken.

Mix chicken with soups and sour cream. Place in a 9 x 13 casserole dish.


Crush crackers and mix with butter and poppy seed. Sprinkle on top of chicken mixture.

Bake for 25 minutes.

Sunday, January 17, 2010

Homemade Cranberry Sauce - Crock pot

Homemade Cranberry Sauce


--12 oz cranberries (fresh or frozen)
--1/2 cup orange juice
--1/2 cup water
--1/2 cup brown sugar
--1/2 cup white sugar
--1/4 tsp cinnamon

The Directions

I used a 1.5 quart crockpot. It worked well for this recipe. If you only have a huge crockpot, you can put an oven-safe dish into it to create a smaller cooking vessel.

Rinse off the cranberries and put them into your crockpot. Add the orange juice and water. I had the kids squeeze fresh juice, but you can use store-bought if that's what you have on hand.

Add the sugar and the cinnamon. Stir. There will be an awful lot of liquid, and the cranberries will float and you'll wonder how on earth it could possibly turn into cranberry sauce.

Cover and cook on high. It will take about 3 hours.

Stir every hour or so. When the skin from the cranberries has softened, the cranberries will "pop" when pushed with a spoon up against the side of the crock. It wasn't until about 2 hours in that my cranberries were soft enough to do this.

Smoosh all of the cranberries. Stir well.

Heat enough for it to be warm throughout. Take the lid off and heat on high for another 30 to 45 minutes. Your house will smell wonderful!

Serve. This easily can be made a few days before your holiday dinner.

Super Simple Cranberry Roast (beef or pork)

Super Simple Cranberry Roast (beef or pork)


2-3 pounds beef or pork roast or stew chunks
1 tablespoon dried onion flakes, or 1 medium yellow onion, diced
2 tablespoons soy sauce (La Choy and Tamari wheat-free are gluten free)
1 (16-ounce) whole berry cranberry sauce (or 2 cups homemade!)

that's it!

The Directions

Use a 4-quart slow cooker. Plop in the meat (frozen is fine), and add the onion and soy sauce. Pour in the entire can of cranberry sauce over the top. Do not add water. Cover and cook on low for 7-9 hours, or on high for 5-6. If you are cooking on high, you may need to "help" the meat break apart by taking it out an hour or so before serving by cutting it into chunks, then returning to the sauce. I like it when the meat is tender and the juice has fully soaked in.

Triple Chocolate Chip Cookies


1 cup butter flavored vegetable shortening
1/2 cup vegetable shortening
3/4 cup sugar
1 3/4 cups firmly packed brown sugar
3 large eggs
1 teaspoon vanilla extract
3 3/4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 (6-ounce) package semisweet chocolate morsels
1 (6-ounce) package milk chocolate morsels
1 cup of bittersweet chocolate morsels 


Preheat oven to 375 degrees F. Line baking sheets with parchment paper.

With an electric mixer, mix shortening at medium speed until creamy;

gradually add sugars,

beating until fluffy.

Add eggs (one at a time) and vanilla, beating well.

In a small bowl, combine flour, baking soda and salt; gradually add to butter mixture, beating until blended.

Stir in chocolate morsels.

Drop cookies by 1/4 cupfuls about 3-inches apart onto prepared baking sheets.

Bake for 11 to 12 minutes, or until lightly browned. Let cool for 2 minutes on baking sheets. Remove to wire racks to cool.

Potato-Bacon Torte

Potato-Bacon Torte

4 strips bacon
3 sprigs fresh thyme
2/3 cup heavy cream
2 Pie Crusts, recipe follows or use store bought
3 medium baking potatoes, peeled
Salt and freshly ground black pepper
1/4 cup grated Gruyere cheese
1 egg yolk, whisked with a splash of water

Preheat the oven to 375 degrees F.

In a skillet over medium heat, cook the bacon until just crispy. Drain on paper towel lined plate and set aside. Crumble the bacon when cool to the touch.

Meanwhile, in a small saucepan, heat the thyme and cream over low heat to a bare simmer. Turn off the heat and let steep for about 5 minutes. Remove the thyme sprigs.

Remove the pie pan from the refrigerator. Slice the potatoes in half lengthwise and then finely slice the potatoes. Working in circles, arrange the potato slices in the pie crust, stopping to season each layer with salt, pepper, and about 1/4 of the crumbled bacon. Continue layering until the pie pan is nearly full. Top with an even layer of the cheese and gently pour cream around and over the entire pie, allowing it to seep down between the potato slices. (You may not use all the cream.)

Roll out the remaining disk of refrigerated dough. Cover the pie with the dough and crimp the edges closed. Brush the top and edges of the crust with egg wash. Make a few slits in the center of the top crust, for the steam to escape, and put the pie pan on a baking sheet. Bake the torte until the crust is browned and crispy and the potatoes are cooked through, about 50 to 60 minutes. If the crust edges get too brown, cover them with some strips of aluminum foil. Remove the pie from the oven and let rest at least 15 minutes before cutting into wedges and serving.

Pie Crust:

1 cup butter (2 sticks), cubed and chilled
2 1/4 cups all-purpose flour
1 teaspoon salt
8 to 10 tablespoons ice water

Put the butter, flour, and salt in the food processor, and pulse lightly just until the mixture resembles wet sand. Add the water, 1 tablespoon at a time, pulsing briefly after each spoonful of water. Keep adding water until the dough just begins to gather into larger clumps. Transfer equal amounts of the dough into 2 resealable plastic bags and pat each into a disk. Let rest in the refrigerator for at least 30 minutes. Remove 1 of the disks from the bag to a flour coated surface. Using a rolling pin, roll the dough out to a 10-inch round. Gently fit the rolled dough into a 9-inch pie pan, and refrigerate while you prepare the torte ingredients.

Yield: 2 (9-inch) pie crusts

Chicken Pot Pie

4 chicken breast
1 can cream of chicken
1 can cream of celery
1 cup chicken broth
Vegetables of your choice 
1 cup self-rising flour
1 stick butter, melted
1 cup buttermilk
Black pepper

Preheat over at 425 degrees.

Cook, debone and dice chicken.

Mix soups, and broth together and spoon into 6 individual pans.

Spoon chicken into each pan and mix.

Spoon vegatebales into each pan and mix. My family likes carrots, peas, and mushrooms.

Topping:Mix flour, buttermilk, butter and pepper and spoon on top.

Bake 40 minutes.

Or when crust is golden brown and soup bubbles.

For one large chicken pot pie use the same ingredients as above and mixed everything together (except the crust) and pour into a 9 x 13 dish.
Then mix the crust ingredents and pour on top.
Bake the same length of time as above.