My Grandma Storms’ standard wedding shower gift was a "Better Homes and Gardens" cookbook. And so it was that when Mike and I got married, I received one from her. It has been one of those cookbooks that I reach for over and over. Not because it’s full of wonderful, gourmet recipes, but because it’s full of good, basic recipes ~ and recipes for just about anything a young bride might want to make. One of my early favorites is still a family favorite, although now I have to like, triple the recipe! So, here it is for you to try as well.
Texas Beef Skillet
1 lb ground beef
3/4 C chopped onion
1 16-oz can tomatoes, cut up
1 15 1/2-oz can red kidney beans
1/2 C quick cooking rice
3 T chopped green pepper
1 1/2 tsp chili powder
1/2 tsp garlic powder (I use fresh, diced garlic to taste)
3/4 C shredded cheddar cheese
Corn chips, crushed
In a skillet cook ground beef and onion till meat is browned and onion is tender. Drain off fat. Stir in the undrained tomatoes, drained beans, uncooked rice, green pepper, chili powder, garlic powder, 1/2 C water, and 1/2 tsp salt. Bring to a boil, reduce heat. Simmer, covered, for 20 minutes, stirring occasionally. Top with cheese. Cover and heat about 3 minutes or till cheese melts. Sprinkle corn chips around the edge. Serves 6.
This will double fine in a 12" skillet. If you are going to multiply it more than that, you’ll have to move on to a larger skillet or a dutch oven. The children really like this, and I usually serve it with extra corn chips and a green salad.
Enjoy!
Friday, November 16, 2007
Friday, November 9, 2007
Glazed Harvest Apple Cake
Here’s another YUMMY fall dessert! I originally found this in one of those super little recipe magazines, but when I couldn’t locate it recently, I went to RecipeZaar, and there it was!
Glazed Harvest Apple Cake
Cake
3 Cups finely chopped peeled apples
1 box yellow cake mix
1 (3 1/2 oz) box instant vanilla pudding
1 1/2 tsp cinnamon
1/2 C oil
1/2 C water
4 eggs
Glaze
1 1/4 C firmly packed brown sugar
1/2 C butter, cut into chunks
1/4 C apple juice
1. Heat oven to 350*.
2. Grease and flour 12 cup bundt pan.
3. In large bowl, combine all cake ingredients; beat at low speed until moistened. Beat 2 minutes at high speed.
4. Pour into prepared pan. Bake for 40-55 minutes or until cake tester comes out clean.
5. Cool in pan 15 minutes. While cake is cooling, combine all glaze ingredients in med. saucepan.
6. Cook over med-high heat until mixture starts to boil, stirring occasionally. Boil 1 minute.
7. Reserve 1/4 cup glaze, keep warm. With cake still in pan, pour remaining glaze over warm cake, between cake and edges of pan so glaze runs down sides of cake. Let stand 15 minutes.
8. Invert onto serving plate and remove pan. Slowly pour reserved 1/4 C of glaze over top of cake. Sprinkle with powdered sugar if desired.
9. Serve warm or cool. May be served with whipped cream or cinnamon flavored ice cream.
Enjoy! This is another that is quickly becoming a favorite around here.
Glazed Harvest Apple Cake
Cake
3 Cups finely chopped peeled apples
1 box yellow cake mix
1 (3 1/2 oz) box instant vanilla pudding
1 1/2 tsp cinnamon
1/2 C oil
1/2 C water
4 eggs
Glaze
1 1/4 C firmly packed brown sugar
1/2 C butter, cut into chunks
1/4 C apple juice
1. Heat oven to 350*.
2. Grease and flour 12 cup bundt pan.
3. In large bowl, combine all cake ingredients; beat at low speed until moistened. Beat 2 minutes at high speed.
4. Pour into prepared pan. Bake for 40-55 minutes or until cake tester comes out clean.
5. Cool in pan 15 minutes. While cake is cooling, combine all glaze ingredients in med. saucepan.
6. Cook over med-high heat until mixture starts to boil, stirring occasionally. Boil 1 minute.
7. Reserve 1/4 cup glaze, keep warm. With cake still in pan, pour remaining glaze over warm cake, between cake and edges of pan so glaze runs down sides of cake. Let stand 15 minutes.
8. Invert onto serving plate and remove pan. Slowly pour reserved 1/4 C of glaze over top of cake. Sprinkle with powdered sugar if desired.
9. Serve warm or cool. May be served with whipped cream or cinnamon flavored ice cream.
Enjoy! This is another that is quickly becoming a favorite around here.
Friday, October 26, 2007
Roast Meat Sandwiches
This has quickly become one of the favorites around here.
Roast Meat Sandwiches
Take a roast ~ pork, beef, venison ~ place it in a roaster or dutch oven ~ I ususally use the dutch oven for our family, however if we’re having company, I pull out the roaster! I slice an onion, add some diced garlic, soy sauce (sorry, no measurements, I just pour it in!), and a little water. I then put the cover on and let it cook at about 350* or 375* for several hours. I have done this with a frozen roast, and I just let it cook most of the day. Do check on it periodically, and make sure that it’s not too dry.
Once the roast is cooked to falling apart status, you take it out and pull the meat apart. The onions will be cooked to a point, where they will pretty much dissolve once you start stirring the meat. Put all the pulled meat back into the dutch oven, and then either add your choice of BBQ sauce, or you can make a gravy on it with cornstarch and water. If you choose the gravy, don’t make it soupy, just make enough that it’s nice and moist.
While the meat is cooking, I make hoagie rolls. I use my
French Bread Recipe~this recipe came from my dear friend, Tiffani
4 C warm water
3 T sugar
2 T yeast
2 T salt
11 C flour (sifted)
*Dissolve yeast in water, with sugar. Add 1/2 of flour and salt, begin mixing. I also add oil, but it’s not measured, I just pour it in. Pour about a count of 2 or 3, and that should be plenty. Add the rest of the flour and knead until smooth. (You may have to adjust the amount of flour, you want the dough pulling clean off the sides of your bowl).
*Put into greased bowl, let rise until double. Punch down, let rise again.
*For hoagie rolls, divide into 16 equal parts, and shape into oval loaves. Cut a couple of diagonal slits into the top of each roll. Let rise until double. Bake @ 425* for 10 min. then turn down your oven to 375* and bake for another 10 min. Loaves should have a hollow sound when thumped ~ then they are done! ~ ~ For french bread, you’ll just divide the dough into 3 parts, but follow the rest of the directions the same ~ EXCEPT after turning down the oven you will bake for about 20 minutes instead of just 10.
To serve, we slice the hoagies lengthwise, and pile on the meat. These are also great with Pepper Jack cheese. Our friends also eat Pepperochinis (sp) on them. Warning!! These are filling! I usually can’t eat a whole one (I share with the baby). The boys often will get two down, but I’ve had company go away complaining that I fed them too much food! LOL I guess that’s a *good* complaint for a hostess to deal with?
Roast Meat Sandwiches
Take a roast ~ pork, beef, venison ~ place it in a roaster or dutch oven ~ I ususally use the dutch oven for our family, however if we’re having company, I pull out the roaster! I slice an onion, add some diced garlic, soy sauce (sorry, no measurements, I just pour it in!), and a little water. I then put the cover on and let it cook at about 350* or 375* for several hours. I have done this with a frozen roast, and I just let it cook most of the day. Do check on it periodically, and make sure that it’s not too dry.
Once the roast is cooked to falling apart status, you take it out and pull the meat apart. The onions will be cooked to a point, where they will pretty much dissolve once you start stirring the meat. Put all the pulled meat back into the dutch oven, and then either add your choice of BBQ sauce, or you can make a gravy on it with cornstarch and water. If you choose the gravy, don’t make it soupy, just make enough that it’s nice and moist.
While the meat is cooking, I make hoagie rolls. I use my
French Bread Recipe~this recipe came from my dear friend, Tiffani
4 C warm water
3 T sugar
2 T yeast
2 T salt
11 C flour (sifted)
*Dissolve yeast in water, with sugar. Add 1/2 of flour and salt, begin mixing. I also add oil, but it’s not measured, I just pour it in. Pour about a count of 2 or 3, and that should be plenty. Add the rest of the flour and knead until smooth. (You may have to adjust the amount of flour, you want the dough pulling clean off the sides of your bowl).
*Put into greased bowl, let rise until double. Punch down, let rise again.
*For hoagie rolls, divide into 16 equal parts, and shape into oval loaves. Cut a couple of diagonal slits into the top of each roll. Let rise until double. Bake @ 425* for 10 min. then turn down your oven to 375* and bake for another 10 min. Loaves should have a hollow sound when thumped ~ then they are done! ~ ~ For french bread, you’ll just divide the dough into 3 parts, but follow the rest of the directions the same ~ EXCEPT after turning down the oven you will bake for about 20 minutes instead of just 10.
To serve, we slice the hoagies lengthwise, and pile on the meat. These are also great with Pepper Jack cheese. Our friends also eat Pepperochinis (sp) on them. Warning!! These are filling! I usually can’t eat a whole one (I share with the baby). The boys often will get two down, but I’ve had company go away complaining that I fed them too much food! LOL I guess that’s a *good* complaint for a hostess to deal with?
Friday, October 19, 2007
Pear Gingerbread Cobbler
Deciding to do something new, that I can hopefully stay consistent with; I have decided to implement sharing a recipe every Friday. This one is for a great fall dessert. We have had this several times, and it is a favorite! The flavors work really well together, and I hope that you will enjoy it as well. I got it from one of those little recipe magazines ~ Land O Lakes, I think, but I’m not sure. It was a fall baking themed one, and I just got it a month or two ago. I tripled this for mud football, and it tripled quite nicely. I always double it. If you use large pears, it doesn’t take quite as many.
Pear Gingerbread Cobbler
1/3 C sugar
1 T cornstarch
6 C 1/2" slices of peeled pears (5 med.) ~ NOTE: When I tripled this, I
just used 9 large pears in an 11×15?
3 T water
1 T lemon juice
Gingerbread Topping (below)
1. Heat oven to 375*. Mix sugar and cornstarch in large bowl. Add pears; toss
to coat. Gently stir in water and lemon juice. Spread in ungreased rectangular
baking dish, 11x7x11/2".
2. Bake 15 – 20 minutes or until mixture is bubbly around edges.
3. Meanwhile, make Gingerbread Topping. Drop tablespoonfuls of topping onto
hot pear mixture.
4. Bake 15 – 20 minutes longer or until toothpick inserted in topping comes out
clean and pear mixture is bubbly in center. Cool 20 minutes. Serve warm.
Gingerbread Topping
1 C all-purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
3/4 tsp pumpkin pie spice (I’ve just been using Nutmeg)
3 T packed brown sugar
1/4 C butter, melted
1/4 C molasses
1 egg, slightly beaten
Mix flour, baking powder, baking soda, pumpkin pie spice and brown sugar in med.
bowl. stir in remaining ingredients just until mixed.
We have served this warm with whipped cream. Yummy!
Pear Gingerbread Cobbler
1/3 C sugar
1 T cornstarch
6 C 1/2" slices of peeled pears (5 med.) ~ NOTE: When I tripled this, I
just used 9 large pears in an 11×15?
3 T water
1 T lemon juice
Gingerbread Topping (below)
1. Heat oven to 375*. Mix sugar and cornstarch in large bowl. Add pears; toss
to coat. Gently stir in water and lemon juice. Spread in ungreased rectangular
baking dish, 11x7x11/2".
2. Bake 15 – 20 minutes or until mixture is bubbly around edges.
3. Meanwhile, make Gingerbread Topping. Drop tablespoonfuls of topping onto
hot pear mixture.
4. Bake 15 – 20 minutes longer or until toothpick inserted in topping comes out
clean and pear mixture is bubbly in center. Cool 20 minutes. Serve warm.
Gingerbread Topping
1 C all-purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
3/4 tsp pumpkin pie spice (I’ve just been using Nutmeg)
3 T packed brown sugar
1/4 C butter, melted
1/4 C molasses
1 egg, slightly beaten
Mix flour, baking powder, baking soda, pumpkin pie spice and brown sugar in med.
bowl. stir in remaining ingredients just until mixed.
We have served this warm with whipped cream. Yummy!
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