Hello all,

We have a new name for our blog. Please tell us what you think! Have fun cooking!

~KJV

Cooking with the little ones

Almost all little ones will want to help cook with you! Never mind that "Oh, they will make a mess and I don't feel up to it", (I have had that feeling before) just cook with them anyways. Even if they do make a mess! Have fun with them. Sometimes its more fun to make a mess.=) Afterwards, encourage them to help clean up. And you will have a growing relationship with them, that they will never forget!

~KJV

Keys to the kitchen

• Clean your kitchen as you go. I try to get as many dirty dishes as possible out of the way before we sit down to eat. After supper, there's less mess, which means more time to spend with family
• Make a grocery list and set a budget, then stick to them when shopping. I shop once a month, with the exception of things such as milk and eggs. That way, I don't have to go to the store as often and can keep a closer eye on my spending.
• Don't try to do everything yourself. I let my husband our children lend a hand whenever possible. The older enjoy helping me cook, while the little ones are happy to set and clear off the table.

---Jennifer Trenhaile

Posted by: KJV

Gluten Free French Bread

2 C white rice flour
1 C tapioca flour
3 tsp. xanthan gum
1.5 tsp. salt
2 tsp egg substitute (optional)
2 T sugar (date or maple sugar work also)
1.5 C lukewarm water
2 T fast rise yeast
2 T melted butter
3 egg whites, slightly beaten
1 tsp. vinegar

Place flour, xanthan gum, salt, and egg replacer (if used) in mixer.  Blend on low.  Is small bowl, dissolve sugar in water and add yeast.  Wait until foams slightly then blend into dry ingredients.  Add butter, egg whites, and vinegar.  Beat on high for 3 minutes.  Spoon dough on to greased and rice flour-dusted cookie sheet into 2 long French-loaf shapes or into special French-bread pans.  Slash diagonally every few inches, brush with butter if desired, cover and let rise in a warm place until doubled in size, 20-25 minutes.  Preheat oven to 400 degrees and bake 40-45 minutes.  Remove from pan to cool.

~VLS

Gluten Free Apple Nut Bread

2 1/2 C quinoa flour
1 1/3 C apple OR pear sauce
1/2 C better
1 C honey
1/2 C chopped walnuts
1 apple OR pear, grated
2 tsp. baking soda
1/2 tsp. vanilla
1 tsp. cinnamon
1 C raisins
1/2 tsp. salt
3 eggs

Preheat oven to 350 degrees. Cream butter and honey together. Beat in eggs 1 at a time. Stir in applesauce, grated apple, raisins, and vanilla. In a seperate bowl combine all remaining dry indgredients. Add to wet mix, stir by hand until well combined. Turn into an oiled 5x7 loaf pan. Bake for 50-60 minutes or until and inserted toothpick comes out clean. Cool 10 minutes before removing from pan.

~VLS

Vinegar

  Two commonly used vinegars are red- and white-wine vinegar. White-wine vinegar is perfect for mild salad dressings or as a base for flavored vinegar, made by adding fruit or fresh herbs. Vinegar made from red wine has a more robust flavor than the white, and is often used as a marinade ingredient or in vinaigrette.   Vinegar should be stored in an airtight container in a cool, dark place. It will usually maintain its flavor for six months, but should be discarded at the first sign of mold.

Garlic

  There are nearly two hundred varieties of garlic, ranging in flavor from mellow to pungent, and sweet to bitter. Some are easy to peel; others have tiny cloves that are almost impossible to skin. The two primary types are soft neck and hard neck: Soft-neck garlic is the variety most widely available in supermarkets. Hard-neck garlic, known among chefs as gourmet garlic because it has a better flavor, is easier to peel and doesn't have small cloves at its center; it is also hardy to colder regions such as the northeastern United States.

Corn Chowder

About 5-6 servings
Easy to double

1/2 # bacon, cut into 1 in. pieces
1 medium onion, chopped
1/2 cup chopped celery
2 T flour
4 cups milk
1 can creamed corn
2-3 potatoes, cubed
1/2 tsp. salt
1 tsp. pepper

Fry bacon pieces. Remove bacon, and reserve 4 T drippings. Saute onion and celery in drippings. Remove from heat and stir in flour. Pour in milk. Bring to a boil, stirring constantly. Reduce heat to medium or lower; add bacon and all other ingredients. Stir often to prevent scorching. Cook until potatoes are soft.

~V.L.S.

A few tips on chocolate chip cookies...

I should have posted this sooner. But here are a few tips about making your chocolate chip cookies the best you have ever tasted...

First, never use margerine or shortening. Only butter. The butter is better ;-) because it makes your cookies flatter. Second, put the baking powder and salt in before the flour, it helps the cookie dough flatten better when you bake it. Thirdly, don't add too much flour, because that will make your cookies puffy, and not flat. Fourthly, add a little extra Vanilla, just for taste, it always makes your cookies the best. I think that about sums it up!

When I first used these tips for Chocolate chip cookies, my brothers loved them, and won't have chocolate chip any other way!

Click here for the chocolate chip cookie recipe...

Have fun, and ENJOY!

~KJV~

Mommarie's Stroganoff

This is a very easy and tasty recipe. Great for beginners, and "professionals"

For 1 LB of Meat: (Steak (from leftovers), Beef or Pork)

Add flour to browned meat (2 TB Tablespoons for every Cup of milk)

3 C Milk

1 1/4 C Sour Cream

add 25 shakes of No-salt (or to taste) (you can get No-salt seasoning at Costco)

Parsley (to taste)

Salt and Pepper (also to taste)

Serve over rice.

Enjoy

~KJV~

Mud Pie

This recipe is so yummy and makes a great summer dessert...

1. Crush 26 Oreo cookies. Mix with 1/3 c. melted butter. Pat into bottom of 9x13 pan. Freeze.

2. Let 1/2 gal. vanilla ice cream sit until slightly melted. Spread on crust. Freeze.

3. Pour 1 large can fudge topping (not choc. syrup) on top of ice cream. Freeze.

4. Spread a large tub of Cool Whip on top of fudge topping. Freeze.

5. Sprinkle with crushed Oreos.

V.L.S.

Broccoli n' Cheese Casserole

This makes a wonderful side dish.

2 frozen pkg broccoli, cooked and drained
1/2 lb. cheddar cheese, crumbled
1/2 pkg Ritz crackers
1/2 C butter

Alternate layers of broccoli and cheese.  Put crackers on top.  Pour melted butter over the crackers.
Bake at 325 degrees until cheese bubbles.  20-25 minutes.

~VLS

Summer is here...

so please click on the "Summer" label to find recipes perfect for hot summer days!

Frosting Your "Perfect" Cake

Have you frosted your cake, and wished you knew a better way so you wouldn't get it on the seving plater?

Just place a piece of parchment or wax paper on your serving plater. Then frost your cake. Slip the paper out from underneath. And there you have it! a nice frosted cake. With NO messes!

KJV

Oatmeal Pancakes

These are gluten free!

1 C rice or almond milk

3/4 Quick-cooking oats

3/4 C oat flour
2 T honey, agave syrup, brown rice syrup, maple syrup, etc.
2 tsp. Ener-G brand (Huckleberry's) baking powder.  It's allergen free.
1/2 tsp. salt
2 beaten egg yolks
1 T light-flavored olive oil, walnut oil, etc.
2 egg whites

Heat milk until hot, stir in quick oats and let stand for 5 minutes.  Combine all remaining dry ingredients in a mixing bowl then add oat/milk mixture.  Add egg yolks and oil into the mix.  Beat egg whites seperately until stiff peaks form.  Fold egg whites into batter.  Lightly oil cooking pan and drop batter onto pan in desired size and cook.

Hard to Cut Brownies?

...Here's a good way to do it.

Take a pizza cutter, instead of a plastic or metal knife. Works great!

KJV

No More Cooked-on Messes: Try it!

When I cook any type of pasta or rice, I spritz the pan with the nonstick cooking spray, let it sit for a moment, then add the water. Once the water boils, I add the pasta and stir as needed. When it's done, there's no sticky mess on the botom of the pan.

--Judith Wenzel, Hemlock, Michigan

~KJV~

Ready for Independence Day?

~KJV~

Manicotti

3 C spaghetti sauce
1 box manicotti noodles
3 C ricotta cheese
2 C mozzarella cheese
1/2 C Parmesan cheese
2 eggs
1 tsp. salt
1 T parsley
3/4 tsp. oregano

  Boil noodles for 8 minutes and drain.  Grease a 9x13 pan.  Spread layer of spaghetti sauce in bottom of pan.  Stuff shells with cheese mix; cover with remaining sauce.  Bake, covered with foil, at 375 degrees for 30 minutes; uncover and bake for 10 to 15 minutes more, or until bubbly throughout.  Then sprinkle with mozzarella cheese.  Put back in oven until cheese melts.

Gluten Free Dark Chocolate Brownies

5 oz. semi-sweet, dark chocolate
1/2 C butter
2 eggs
1 C brown sugar (date and maple sugar work well also)
1/2 C almonds, ground finely
1 T ground flaxseed meal
1/4 C brown or white rice flour
1/2 tsp. sea salt
1/4 tsp. baking soda
1 tsp. vanilla
1/2 C chopped pecans
1/4 C chocolate chips

Preheat oven to 350 degrees.  Grease 8x8 pan.  Melt the dark chocolate and butter in the microwave.  Beat eggs in mixer until frothy.  Add chocolate mixture and brown sugar to eggs.  In seperate bowl, combine almond meal, rice flour, salt and soda.  Slowly add to mixer, adding vanilla at the end.  Stop machine and stir in pecans and chocolate chips.  Pour into pan and bake for 35 minutes.  Cool and eat!

Cabbage Salad

This is my FAVORITE salad!  It's great with a barbeque lunch.

Dressing:
1/2 C vegitable oil
3 T red wine vinegar
2 T sugar
1/2 tsp. salt
2 chicken seasoning packets (from Top Ramen)
2 tsp. sesame seeds
2 tsp. sunflower seeds

Salad:
1 head cabbage, chopped
1 package Top Ramen noodles, uncooked
2 stalks green onion, chopped
Slivered almonds, optional

Combine all dressing ingredients and whisk.  Combine salad ingredients in a large bowl, top with dressing.

~VLS

Cold Spaghetti Salad

1 1/2 lbs. thin spaghetti
1 chopped onion
1 chopped green onion
1 chopped tomato
1/2 C kidney beans
8 oz. Italian dressing
Optional ingredients: chopped parsley, basil, chopped brocolli, olives, parmesan cheese, and black pepper.

Cook spaghetti until done and rinse in cold water. Let dry. Add ingredients. Mix thoroughly. Refrigerate, then serve with sliced eggs and grated cheese.

Perfect Lemonade

1 C sugar
1 C water (for the simple syrup)
1 C lemon juice (fresh squeezed from REAL lemons!)
3-4 C cold water (to dilute)

Make simple syrup by heating the sugar and water in a small sauce pan until the sugar is completely dissolved.

While the sugar is dissolving, use a juicer to extract the juice from 4-6 lemons, enough for 1 cup fo juice.

Add the juice and the sugar water to a pitcher.  Add 3-4 cups cold water, more or less to the desired strength.  Refrigerate 30-40 minutes.

Serve with ice and sliced lemons on a hot summer day!

Eggs, eggs, eggs...

~A fresh egg will sink in water; a stale one will float.
~For light and fluffy scrambled eggs, add a little milk or water while beating eggs.
~Can't remember if the egg is fresh or hard boiled?  Spin it.  If it wobbles, it's raw.  If it spins easily, it's hard boiled.
~To test egg whites:  If they adhere to the bowl when you turn it upside down, they are well whipped.
~When poaching eggs, try water flavored with tarragon vinegar for a subtle, different taste.

Helpful Hints on Fruits

~Ripen green bananas by wrapping them in a wet dish towel and placing in a paper bag.
~You can get more juice from a dried-up lemon or lime if you heat it for 5 minutes in boiling water before you squeeze it out.
~To ripen green tomatoes, place them in a paper bag with an aple or ripe tomato.  Store the bag in a warm dark place for 2 days or until the tomatoes ripen and turn red.

A Little Common Sense

Keep a pair of kitchen scissors handy for chopping
ingredients such as herbs, or for cutting bacon, etc.

The Proper Tea Party

"In serving tea, the table should be arranged before any
visitors arrive.  Its cover may be a linen tea cloth embroidered
or trimmed with lace, while the cups and saucers, with the
spoon resting in each saucer, the thin slices of lemon, the
small wafers, cakes or sandwiches on plates or pretty doilies,
should be artistically arranged upon it.  The tea kettle should
be in its place, the teapot just in front of it.  The cream pitcher
and sugar bowl should be within reach.  If the hostess pours
the tea, she allows the guest to put in the sugar and cream
themselves.  If she expects many visitors, then there will be
wisdom in asking a friend to pour tea for her."


~Ladies' Home Journal, 1897

Facts About Herbs

From: "The Backyard Homestead".

• Dried herbs are more potent than fresh--1tsp dried equals 1TB fresh.
• To store fresh herbs, wrap them in barely damp paper towels, place inside resealable plastic bags, and keep refrigerated.
• Add most herbs about 30 Minutes before the end of cooking time; simmer slowly to release flavor and retain volatile oils.
• The chopped leaves of fresh herbs may be frozen with water into ice cubes and then stored in labeled, airtight freezer bags. Use to impart an herbal flavor to soups or stews.
• Use herbs in moderation. Some may be overpowering if too much is used.

~KJV~

Baked Gemelli with Pesto, Mozzarella and Meat Sauce

Serves 6-8
~
16 oz. Gemelli or other pasta (spiral, macaroni, shells)
1 T cooking oil
1 onion, chopped
1 lb. ground beef
1-28 oz. can crushed tomatoes
1 tsp. salt
1 1/2 C pesto sauce
1 1/2 C mozzarella cheese, grated
1/4 C Parmesan cheese, grated

Preheat oven to 400 degrees.  Oil a 9x13 baking dish.  Cook onion in oil for about 3 minutes.  Add ground beef, cook and drain.  Add the tomatoes and salt and bring to a simmer.  Cook until most of the liquid evaporates, about 10 minutes.  Remove pan from heat and stir in pesto sauce.

Meanwhile, cook pasta according to directions.  Toss with the meat sauce.  Put half the pasta in the baking dish.  Top with half of the mozzarella and 2 T of the Parmesan.  Repeat with the remaining pasta, mozzarella, and Parmesan.  Bake until bubbling, about 15 minutes.

~VLS

Honey

 
  To substitute honey for sugar in recipes, start by substituting
up to half of the sugar called for. With a little experimentation,
honey can replace all the sugar in some recipes.


  When baking with honey, remember the following:
Reduce any liquid called for by 1/4 cup for each cup of honey used.
Add l/2 teaspoon baking soda for each cup of honey used.
Reduce oven temperature by 25 F to prevent over-browning.


  Because of its high fructose content, honey has a higher
sweetening power than sugar. This means you can use less honey
than sugar to achieve the desired sweetness.


  When measuring honey, coat the measuring cup with non-stick
cooking spray or vegetable oil before adding the honey.
The honey will slide right out.

  To retain honey's wonderful texture, always store
it at room temperature; never in the refrigerator. If your honey
becomes cloudy, don't worry. It's just crystallization, a natural
process. Place your honey jar in warm water until the crystals
disappear. If you're in a hurry, place it in a microwave-safe
container and heat it in the microwave on HIGH for 2-3 minutes,
stirring every 30 seconds. Remember, never boil or scorch honey.

~VLS

Make your own...

ITALIAN HERB SEASONING:
1 tsp. Oregano
1 tsp. Marjoram
1 tsp. Thyme
1 tsp. Basil
1 tsp. Rosemary
1 tsp. Sage

CINNAMON SUGAR:
(Great on top of buttered toast!)
7/8 C Granulated sugar
2 T Ground cinnamon

CHILI POWDER:
3 T Paprika
1 T Ground cumin
2 T Oregano
1 tsp. Red or Cayenne pepper
1/2 tsp. Garlic powder

~VLS

Gluten free Granola Squares

1 C almond butter
1 C honey
3 C oatmeal
1/4 C whole flax seeds
1 C dried fruit, chopped (I use dates and raisins.)

Melt almond butter and honey in a saucepan. Stir in remaining indredients then press into pan.  Cool in the fridge and cut into squares.  Keep refrigerated.

Yum, yum, yum!

~VLS

Cinnamon Muffins

I like to make these for a quick and easy breakfast!

5 T butter
5 T shortening
1 C sugar
2 eggs
1 tsp. salt
1/2 tsp. nutmeg
3 tsp. baking powder
3 C flour (I use spelt flour for added texture and health!:)
1 C milk
~
Grease 12 three-inch muffin pan cups.  Cream together the butter, shortening, and sugar.  Beat in the eggs, salt, nutmeg, and baking powder.  Stir in the flour and milk alternately until mixture is just combined.
Fill muffin cups to the top.
Bake at 350 degrees for 20 minutes.
Allow to cool for a few minutes.
Dip each muffin top in melted butter.
Roll each muffin in the cinnamon sugar blend.

~VLS

Chocolate Chip Ice Cream Pie

This pie is delicious, and great for birthdays!

1/2 cup chocolate syrup
1/3 cup semisweet chocolate chips
2 cups crisp rice cereal
1/4 cup sour cream
1 quart chocolate chip ice cream, softened
~
1.  Coat the bottom and sides of an 8 inch pie plate lightly with butter.
2.  Combine chocolate syrup and chocolate chips in a small bowl.  Microwave on high until hot, about 45 seconds.  Stir until smooth.  Reserve 1/4 cup of chocolate mixture.
3.  Combine remaining chocolate mixture and cereal in a medium bowl and mix to coat cereal.  Press mixture over bottom and up sides of prepared pie plate.  Freeze for 15 minutes.
4.  Combine reserved chocolate mixture and the sour cream in a small bowl and mix well.  Spread half the ice cream in the prepared pie plate. Drizzle with half the sour cream mixture.  Top with remaining ice cream and sour cream mixture.  Freeze pie, covered, until firm, about 1 hour.

~VLS

6 Egg Pound Cake

This is a great way to use up all those stock-piled eggs...

3 C all-purpose flour
3 tsp. baking powder
1/2 tsp. salt
1 1/2 C butter, softened
2 1/2 C sugar
6 eggs
1 1/2 tsp. vanilla extract
3/4 C milk

1. Grease and flour a tube or Bundt pan. Do not preheat oven.

2. In a medium bowl, mix flour, baking powder and salt. Set aside.

3. In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well each time. add vanilla.

4. Add flour mixture alternately with milk. Beat until smooth. Pour batter into tube or Bundt pan.

5. Place cake into cold oven, set the temperature to 350 degrees F (175 degrees C) and bake for 60 to 90 minutes, or until toothpick inserted into center of cake comes out clean.

6. Top with confectioners sugar or glaze.

~VLS

Mock Devonshire Cream

Use this cream to top your scones with!

1/2 C heavy cream or 8 oz. softened cream cheese
2 T confectioner's sugar
1/2 C sour cream

In a chilled bowl, beat the cream until medium-stiff peaks form.  Add the sugar during the last few minutes of beating.  (If you use cream cheese, just stir it and the sugar together.)  Fold in the sour cream and blend.  Makes 1 1/2 cups.

~VLS

Grammy's Old Fashioned Scones

2 cups flour
1 T baking powder
2 T sugar
1/2 tsp. salt
6 T butter
1/2 C buttermilk or half & half
1 lightly beaten egg

Mix together all the dry ingredients.  Then use a pastry cutter or two knives to cut in 6 tabelspoons of butter until mixture resembles coarse cornmeal.  Make a well in the center of your dough and pour in the buttermilk OR half and half.  Stir until the dough clings together and is a bit sticky.  (Don't stir to much.  You don't want the scones to be tough.)

Now put the dough on a floured surface and flatten it into a circle that's 1 1/2 inches thick and between six and eight inches across.  Working quickly, cut the dough into triangles like pieces of a pie or use a large round biscuit cutter to cut it into circles.

Put your triangles or circles on an ungreased cookie sheet.  Make sure the sides of the scones don't touch eachother.  Then brush some of the lightly beaten egg on top so that your scones will be a shiny beautiful brown.  Serve your scones warm with some special creams or your favorite preserves and jams.

~VLS

-Sweet 'N' Sour Sauce, for Meatballs-

This recipe is very easy, and very tasty! I will post the meatballs with this later...

-Sauce-

1/2 C Packed brown sugar

2 TB Cornstarch (may need 1/2 tsp more)

1/3 C Vinegar

1 TB Soy Sauce

1 Can 13 1/4 oz. Pinapple Chunks, UNDRAINED

1 Can Mandrain Oranges (optional)

2 tsp crushed red pepper (optional)

Sauce will seem thin at first, but after a bit of stirring, it will thicken...

INSTRUCTIONS (for Sauce): Add brown sugar and corn starch to skillet. Stir in remaining ingredients. Heat to boiling, stir constantly. Pour over meatballs...serve warm with rice and veggies!

-Enjoy-

-KJV-

Gluten Free Oat Bread for Bread Machine

2 C brown rice flour
2/3 C tapioca flour
1/3 C arrowroot powder
1/2 C gluten free oatmeal
2 1/2 tsp. xanthan gum
1 1/2 tsp. salt
1 T flax seed
1 T pumpkin seed
1 T sunflower seed
1 T sesame seed

3 eggs
1 1/4 C water
1 1/4 C vinegar
3 T oil
1 T molasses OR honey

3 T sugar
1 T dry yeast

Blend flours together with oats, xanthan, salt, and seeds.  In a seperate bowl, beat eggs slightly, add water, vinegar, oil, molasses.  In a small bowl, measure out sugar and yeast.
Place ingredients into breadmaker in order suggested by manual.  Bake on regular or light crust setting.

Enjoy delicious, warm bread!

~V.L.S.

Gluten Free Pizza

This gluten free pizza recipe is loaded with ground beef, sauce, and cheese.  No matter which flavor you choose, the toppings perfectly compliment the rice crust.

Pizza is a staple of most American lives.  Anyone on a gluten free diet knows how hard it can be to find a gluten free pizza recipe that is both healthy and delicious.  Often, the problem lies in the flavor or the texture of the crust.

The beauty of this gluten free pizza is that the rice pizza crust is both easy to make and fun to eat.  It uses no flour at all, yet the rice holds the gluten free toppings well.  Making the recipe with brown rice instead of white rice will greatly increase the nutritional benefits while lending the rice pizza a slightly nutty, earthy flavor.

This is one of the best ground beef recipes due to it's simplicity.  It is a complete family meal that is high in nutrition and flavor.  You can easily customize it to your personal tastes and preferences by adding ingredients like pepperoni or sundried tomato.  Try adding shredded carrot to the sauce mixture for a nutritional boost your famly won't even know about. 

RICE PIZZA CRUST:
3 C cooked brown rice
2 eggs
1/2 C Mozzerella or Cheddar cheese
2 T grated Parmesan cheese

DIRECTIONS:
Heat oven to 425 degrees.
Mix all ingredients together and press firmly into a large pie pan or baking dish.
Bake for 20 minutes.

TRADITIONAL FLAVOR GLUTEN FREE PIZZA:
1 lb. ground beef
1/3 C chopped onion
2- 8oz. cans tomato sauce
2 tsp. dried oregano
1 tsp. basil
1 tsp. salt
1 C shredded Mozzarella cheese
2 T grated Parmesan cheese

DIRECTIONS:
In a large skillet, brown beeg and onion, drain.
Add sauce and spices and simmer to reduce the liquid and blend the flavors, about 10 minutes.
Pour into prepared rice pizza crust and top with Mozzarella and Parmesan cheeses.
Bake for 10 minutes at 425 degrees.
Let stand 10 minutes before serving.

SPICY ITALIAN GLUTEN FREE PIZZA:
1/2 lb. ground beef
1/2 lb. ground Italian sausage
1/3 C chopped onion
1/4 C chopped green pepper
2 cloves minced garlic
2- 8oz. cans tomato sauce
2 tsp. dried oregano
1 tsp. fennel seed
1 tsp. dried basil
1 tsp. salt
1 C shredded Mozzarella cheese
2 T grated Parmesan cheese

DIRECTIONS:
In a large skillet, brown beef, Italian sausage, onion, green pepper, and garlic, drain.
Add sauce and spices and simmer to reduce the liquid and blend the falvors, about 10 minutes.
Pour into prepared rice pizza crust and top with Mozzarella and Parmesan cheeses.
Bake for 10 minutes at 425 degrees.
Let stand 10 mintues before serving.

Whether you make Gluten Free Rice Pizza the traditional or Spicy Italian way, you are sure to have a meal the whole family will enjoy!

VLS

BBQ Meatloaf

1 1/2 C Baby Carrots--cut in half

1 TB Vegetable Oil--divided

1 tsp Garlic Salt--divided

3/4 tsp Black Pepper--Divide

1 egg

1/2 C Barbecue Sauce--divided

1 small onion

1/4 C Bread Crumbs

1 1/2 LBS Hamburger

4 Medium potatos

Heat oven to 450 degrees F. Spray baking sheet with cooking spray. In medium bowl, combine potatos, carrots, oil, 1/2 tsp of the Garlic salt and 1/4 tsp of the pepper; toss to coat. Arrange on baking sheet; bake 10 minutes in lower third of oven.

Mean while in a bowl, combine egg, barbecue sauce, onion, bread crumbs, and remaining 1/2 tsp Garlic Salt and 1/2 tsp Pepper. Add ground beef; mix thoroughly. On rack over broiler pan, shape beef mixture into 6 oval (1-inch thick) patties; brush top of each with barbecue sauce. Put meatloaves on a cooling rack, and bake on rack.

Reduce oven to 400 degrees F. Stir vegetables. Place meatloaves on oven rack above vegetables; make sure you put baking sheets under the meatloaf, as they will drip. bake 25 to 30 minutes or until meatloaves are medium (160 degrees) done and vegetables are tender, brushing meatloaves as needed with additional barbecue sauce to keep moist.

Enjoy

KJV

Happy Spring Baking!

Irish Cream Soda

2 Litter bottle Ginger Ale Pop
Irish Cream Syrup
Milk

Fill twelve cups with the ginger ale, gently pour Irish Cream Syrup in add milk and syrup to taste, stir and add ice cubes! Serve at your Patrick's Day dinner!

KJV

Clover Cookies

1 1/2 C Butter

1 C granulated sugar

1 egg

2 TLBS milk

1 tsp Vanila (add one tsp extra)

1/2 teaspoons almond extract
3 1/2 C all purpose flour

1 tsp baking powder

Add green dye to the mix...

Preheat to 375 degrees. Throughly cream butter and sugar. Add egg, milk, vanila and almond extract. Roll out and use a clover cookie cutter to cut out. bake 10-12 minutes or until lightly browned; cool on rack.

KJV

DUGGAR HOMEMADE ROLLS

1/2 c. shortening

1/2 c. sugar

1 t. salt

2 pkg. yeast

2 c. flour

Combine first 5 ingr. in large bowl & cut with pastry cutter.

2 eggs beat in 2 c. measuring cup, fill cup to 2 cup mark

with hot water. Pour over dry mixture.

Slowly add:

3 c. flour

Cover. Let Rise 20 min. in warm oven. Pour onto floured surface.

Knead. Flatten with hands into large pizza shape. Cut with pizza cutter into16 slices. Roll up from wide end to point. Place in greased pans leaving space for rolls to double in size. (can shape like crescent or lay on side where swirl shows.) Cover. Let rise in warm oven at least 20 min. Remove from oven. Preheat oven. Preheat oven to 375. Bake 20-30 min. depending on how dark you prefer. Immediately brush with 1 stick (1/2 c.) melted butter. (Everyone’s favorite Roll’s!)

Yields 16 Rolls in 2-9”x13” pans

Sometimes our family makes these to go with our Paddy's Day! They are soft and yummy!

KJV

Enjoy Your Saint Patrick's Day Cooking!

Mommarie's Sour Cream and Cheese Brussel Sprouts

In Skillet add at least 24 brussel sprouts, pour water just over tops. After water boils, make sure Brussel Sprouts are soft by poking with fork, drain water and place sprouts in your favorite bowl.

Heat oven to warm and add sour cream and cheese on top of the Brussel Sprouts, to your desired amount. Place them in the oven, to keep warm and melt the cheese.

Enjoy!

K.J.V.

Colcannon (Mashed Potatoes With Cabbage)

This is another one of our family's favorites!

Serves 6 (you may have to double it for company or large familys!):

6 medium potatoes (about 2 lbs)
1/2 small head of cabbage, shredded (about three cups)
6 scallions (with tops), chopped
1/4 C water
1/8 tsp salt
1/3 to 1/2 C milk
1/4 C Butter, softened
1 tsp salt
Dash of Pepper
butter

Heat 1 inch salt water (1/2 tsp salt to 1 C water) to boiling. Add potatoes. Heat to boiling; reduce heat. Cover and cook until tender, 30 to 35 minutes; drain. Heat cabbage, scallions, water and 1/8 tsp salt to boiling; reduce heat. Cover and simmer until crisp-tender, 5 to 10 minutes; drain.
Mash potatoes until no lumps remain. Beat in milk in small amounts. Add 1/4 cup butter, 1 tsp salt and the pepper; beat until potatoes are light and fluffy. Stir in cabbage and scallions; dot with butter.

Enjoy!!!

K.J.V.

Irish Soda Bread

Irish Soda Bread is kind of like scones!

Our family loves this recipe!

This teatime favorite from Irland was originally baked in an iron pot over a peat fire--a primative Irish oven. Today it remains one of Irland's favorite breads, served hot or cold, with butter and jam. There are many variations on the basic recipe, but the brand is nearly always idnetified by the cross on top of the loaf.

Makes 1 loaf (may need to double for company or large families):

3 TBSP margarine or butter, softened

2 1/2 C all-purpose flour

2 tsp sugar or honey

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

1/3 C rasins (optional)

3/4 C buttermilk (what you could do is make your own butter, and use the buttermilk from that)

Cut margarine into flour, sugar, baking soda, baking powder and salt until mixture resembles fine crumbs. Stir in raisins and enough butter milk to make a soft dough. Turn onto lightly flowered surface; knead until smooth, 1 to 2 minutes. Shape into round loaf, about 6 1/2 inches in diameter. Place on greased cookie sheat. Cut an X about 1/4 through loaf with floured knife. Bake in 375 degree oven until light brown, 35 to 45 minutes. Brush with butter if desired.

Enjoy!!!

K.J.V.

Patrick's Day

Since Patrick's Day is coming up, we are going to start posting Patrick's Day recipes for you!

Patrick's day is our biggest cooking day!
We get up early and cook all day and evening long, making tasty and delicious foods to share with our family, at dinner time...from Irish Soda Bread, Colcannon, Brussel Sprouts, Corned Beef, Dinner Rolls to Clover Cookies and maybe more...

K.J.V.

Happy Valentine's Day Cooking!

U-Pick Pudding Cookies

Named u-pick because you can do any combo. of pudding, chips, and nut flavors, all with this one recipe! The possibilities are endless!

2 1/4 cup flour

1 tsp. baking soda

1 cup butter or margarine

1/4 cup white sugar

3/4 cup brown sugar, packed

1 (4oz.) pkg. instant pudding, u-pick

1 tsp. vanilla

2 eggs

1 pkg. chips, u-pick (chocolate or otherwise)

1 cup nuts, u-pick

Combine butter, sugars, pudding, and vanilla in large bowl. Then beat in eggs. Add flour and soda until blended. Then stir in chips and nuts. Drop on cookie sheet. Bake 375 for 10 mins. until just golden, don't over bake (cookies continue to cook after out of oven)

Make that one Large pudding box, or two small ones!

K.J.V.

I have never tried making these yet...but I know they are fabulous, and I wanted to share them with you!

Mommarie's Potato Casserole

INGREDIENTS:

6 Medium Mashed Potatos
1/4 cup milk or sour cream
1/3 pound Ham cut into 1/2 inch pieces
2 C sauerkraut, drained
1 TB Horseradish Mustard
1 C cheese

DIRECTIONS:
Preheat oven to 400 degrees F. In large bowl, stir together potatoes, eggs and milk until well combined. Stir in ham, sauerkraut and mustard. Set aside half the cheese. Stir in remaining cheese into potato mixture. Pour into a greased 13x9 inch pan. Top with desired cheese amount. Bake 15-20 minutes or until top is golden.

Sprinkle with Parsley.

Enjoy!

K.J.V.

Baked Oatmeal

Serves 6
~
1/3 C butter
2 large eggs
3/4 C brown sugar
1 1/2 tsp. baking powder
1 1/2 tsp. vanilla
1 tsp. nutmeg or cinnamon
1/4 tsp. salt
1 C milk and 2 T milk
3 C oatmeal

1. Melt butter
2. Grease 1 1/2 qt. baking dish and drop in eggs and beat.
3. Add brown sugar, baking powder, vanilla, nutmeg or cinnamon, and salt. Mix well.
4. Whisk in butter and milk, then add oats.
5. Stir well and refrigerate overnight.
6. Bake uncovered at 350 degrees for 35-45 minutes.

Enjoy warm oatmeal.

~V.L.S.