tag:blogger.com,1999:blog-22992321115799311242024-02-19T02:35:37.613-07:00Homemade GoodnessVickiehttp://www.blogger.com/profile/15272938120834790098noreply@blogger.comBlogger97125tag:blogger.com,1999:blog-2299232111579931124.post-63894165999141754422010-10-22T14:04:00.005-07:002010-10-22T15:20:45.595-07:00Melanie's TortelliniI'm calling this "Melanie's Tortellini" because "Italian Cheese & Spinach Stuffed Tortellini with Burnt Butter & Basil Tomato Sauce" is kind of a mouth full.<br />
This is one of those complete accident recipes - I just started throwing what I had in the fridge together & ended up with this - and it is to die for! I'm not going to lie - this one is a lot of work. There are a bunch of little steps, but it comes together quickly. For me it's well worth the 30-45 minutes of prep time - the trade off is that it only takes 5 minutes to cook! I love it & hope you enjoy it too!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://homemadegoodness.blogspot.com/"><img border="0" height="285" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr8Sb6PEk9s-2Wl7bMh_xXIIkJI0ys85KZr7F3V26VHblQ_U0OMi5MB-id5z3dPZOPhy8Abe3-HryHFzP8vMz7as3Q58iEmQm3ZJa5GXOhIdP75oZEFF1kyvLGKKtsn7cOUsAW69U63sc/s400/Tort2.jpg" width="400" /></a></div>This is a HUGE Recipe! When I make it there is enough to feed my family for dinner & have left over's for lunch the next day. <u><b><br />
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<u><b>PASTA</b></u><br />
2 1/3 cup all purpose flour {or you can use freshly ground soft white wheat - that's my favorite!}<br />
1/2 tsp. salt<br />
2 eggs, beaten<br />
1/3 cup water<br />
1 tsp olive oil<br />
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Sift together 2 cups flour & salt. Pour onto counter & make a well in the center. Combine eggs, water & oil. Pour into center of well & use a fork to combine with flour until it forms a ball. If you need more flour, <i>lightly</i> sprinkle some on & knead until dough is soft & elastic (8-10 minutes). <br />
*If you add too much flour the dough is shot & there is no going back. I tend to keep it a little on the sticky side because I'll add more when I roll it out.*<br />
Cover & set aside to rest while you make the cheese filling.<br />
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<u><b>Cheese Filling</b></u><br />
15 oz ricotta {you'll need to drain off the excess liquid. A few hours before I start I line a colander with cheese cloth & a bowl underneath & let it sit in the fridge. Then right before I start putting it together I squeeze out as much liquid as I can. You want the ricotta pretty dry}<br />
1 cup shredded mozzarella*<br />
1 cup shredded Parmesan*<br />
2 oz cream cheese*<br />
1 tsp. kosher salt<br />
1 Tbsp extra virgin olive oil<br />
6 oz baby spinach leafs, washed & chopped<br />
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*Kraft makes a 5 Italian Cheese mix with Cream Cheese - which is a great substitution.<br />
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In a saucepan heat oil & add spinach. Saute until spinach leaves are soft & just start to wilt. Set aside to let cool. Combine drained ricotta, mozzarella cheese, Parmesan cheese, cream cheese, & salt. Stir in cooled spinach.<br />
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Next comes the fun {& time consuming} part. Start by dividing your pasta dough into 4 equal parts - this will make life easier! On a lightly floured surface roll each potion to about a 12" square, or 1/16" thick. Cut dough into circles & add filling. {I use a 2.25" cutter & 1 tsp filling - it is the perfect bite size for me & I cut them in 1/2 for my kids} <br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://homemadegoodness.blogspot.com/"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtUrXYgVsKuhJuyif_F6Nkk-Z-X4sOX35tF7RSWfljvymHQ_k9T_WDZH-_FPKFAFYWk5KlhphFq1dgie5eor7jrQqjYvaqwjgEkhybVUZAfKl28bBx8u_PsGtQlOycQkndQtu5E_cjNu0/s400/Tort1.jpg" width="400" /></a></div>Next wet 1/2 of the outside edge of the pasta. Fold it over to form a semi-circle & press tightly closed. Fold up the sealed side & bring the 2 ends together pressing/sealing together (hopefully the picture above helps). Set finished Tortellini aside on a lightly floured towel.<br />
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Have a large pot of boiling water ready before you start the sauce - this last part takes about 5 minutes to finish & you're ready to serve!<br />
<u><b>Burnt Butter Basil & Tomato Sauce</b></u><br />
4 Tbsp Butter<br />
2 cloves garlic, minced<br />
30-40 fresh Basil leaves<br />
30 oz diced tomatoes<br />
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In a large skillet, melt butter & cook until it just starts to turn light golden brown - be careful not to let it go too dark. Lower heat & add basil leaves & garlic. Cook until leaves have just started to wilt & add diced tomatoes.<br />
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Add your pasta to the boiling water (I do it in 2 batches). It take about 2 minutes to cook the pasta - you know it's done because they will all float. Use a slotted spoon to scoop out pasta, drain, & add right to the pan of tomato sauce. Let everything simmer together for a minute or too & then plate it up. We really like cheese, so I usually sprinkle some more Parmesan over the top.Melaniehttp://www.blogger.com/profile/02776431463379120653noreply@blogger.com3tag:blogger.com,1999:blog-2299232111579931124.post-19323128471717712442009-09-08T14:21:00.003-07:002009-09-08T14:26:16.415-07:00Alfredo RecipeA huge thanks to everyone who answered Vickie's request for Alfredo Recipe's. This is the recipe that I've been using for years ~ and for what it's worth Vickie said it was great & her husband loved it.<br /><br />2 Tbsp Butter<br />2 Tbsp Flour<br />1-2 cloves garlic, finely minced<br />2 cups heavy cream<br />6-8 oz Parmesan cheese, finely shredded<br />Salt & White pepper to taste<br /><br />Melt butter in pan over medium/low heat. Add garlic. Add flour & whisk constantly for a minute or two (to cook out the flour taste). Slowly pour in cream while whisking, allowing to thicken before adding more. Melt in cheese & season with salt & pepper to taste. Reduce over medium heat, stirring constantly, until you reach your desired consistency.<br /><br />Sometimes I use 3 Tbsp of Butter, or else go a little shy on the flour. When I add too much flour it doesn't really dissolve and my sauce has a gritty texture.<br /><br />I always buy a brick of Parmesan cheese & shred it myself. There's much more flavor than a bag of soft/pre-shredded cheese. If you buying it out of the diary/cheese section Frigo & Private Selection aren't bad. I'd rather buy a nice aged/hard brick from the deli, but that is more expensive.<br /><br />You don't have to use cream. Most of the time I just use whole milk, but I think the cream is much better.<br /><br />White pepper doesn't make it taste different... I just don't like to see little black specs in my sauce.Melaniehttp://www.blogger.com/profile/02776431463379120653noreply@blogger.com0tag:blogger.com,1999:blog-2299232111579931124.post-32888070537870050622009-08-07T10:12:00.002-07:002009-08-07T10:14:46.991-07:00Calling all cooks!Does anyone have a really great recipe for alfredo sauce? I've tried a couple different recipes and I just don't like them. If you have one, email it to homemadegoodness08@gmail.com, and include where you buy/what brand of Parmesan cheese you use in the recipe. (Maybe I'm just using a really bad kind of cheese??)<br /><br />Thank you!!Vickiehttp://www.blogger.com/profile/15272938120834790098noreply@blogger.com3tag:blogger.com,1999:blog-2299232111579931124.post-27448533517629732009-07-13T07:14:00.004-07:002013-10-31T07:58:54.951-07:00Pumpkin Chicken EnchiladasI found this recipe <span style="font-size: 180%;"><a href="http://mysweetsavannah.blogspot.com/2009/07/yum.html">here</a></span>.<br />
We had a pumpkin ripen early from our garden and it's too hot (117 this weekend) to even think about making pumpkin rolls or pie.<br />
So we tried these instead. I've got to admit, I thought for sure this would be a little too funky. We'd eat it once and never again. But, we were pleasantly surprised. These were <span style="font-weight: bold;">awesome</span>!<br />
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<i><span style="color: #333333;">8 corn tortillas (the corn flavor goes really well with the pumpkin, I promise)<br />a few tablespoons of cilantro (I subbed this for the 6 scallions, diced-sometimes I add both)<br />leftover chicken, shredded (maybe a pound)<br />optional: roasted green chiles, chopped small<br />6 oz. of white sharp cheddar cheese, shredded<br />Sauce<br />1 can of pumpkin puree (15 oz)<br />3-4 cloves of garlic, peeled<br />1 jalapeno (remove seeds and membranes if you don’t need extra heat)<br />1 teaspoon chile powder<br />1/2 teaspoon cumin (I added this too)<br />2 teaspoons of salt<br />1/4 teaspoon of pepper<br />1 1/2 cups of chicken stock </span></i><br />
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<i><span style="color: #333333;">DIRECTIONS:<br />Preheat your oven to 425 degrees. In a blender, puree pumpkin, jalapeno, chicken stock, garlic, chile powder, cumin, salt, and pepper. Place 1 cup of this sauce in the bottom of an 8 inch glass casserole dish. In a bowl, combine shredded chicken with green chiles, cilantro, and/or scallions and season with salt and pepper. Place some of the chicken mixture on each tortilla and then lay the tortilla seam side down in the casserole dish. Pour the remaining sauce over the enchiladas. Top with cheese. However, if you are casein-free, this recipe is fine without cheese. Martha recommends placing your casserole dish on a baking sheet in the oven to prevent any spills. Bake for 20-25 minutes until cheese is melted and casserole is bubbly.<br /><br /><span style="color: #339999; font-style: italic;"><br /></span></span></i><br />
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<span style="color: #336666;">I used fresh pumpkin in stead of canned. It was a small pumpkin, so I also added a small butternut squash. *You will need to cook your pumpkin first. I always do mine in the crock pot. </span><br />
<span style="color: #336666;">And I didn't need as much chicken broth.</span><br />
<span style="color: #336666;">Also, I didn't have any corn tortilla's so I just used flour. They turned out really great, but I can see how the corn would compliment the pumpkin. Next time I make them I will definitely use corn tortilla's</span><span style="color: #336666;">.<br /><br />**After making them with corn tortilla's, I actually prefer the flour. I just don't like the texture of corn.**</span></div>
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Melaniehttp://www.blogger.com/profile/02776431463379120653noreply@blogger.com0tag:blogger.com,1999:blog-2299232111579931124.post-79638375128817767332009-04-24T08:58:00.003-07:002009-04-24T09:15:58.827-07:00Crock-Pot BBQ ChickenThis is one of our favorite fall back meals.<br /><br />1 Whole Fryer Chicken (thawed)<br /><br />BBQ Rub ~<br />1/3 cup kosher salt<br />1/3 cup sugar<br />* You want to have equal amounts of kosher salt & sugar to create your rub. Everything else is up to you. This is what I normally use, but we like our food to be extra spicy.<br />2 Tbsp ground chili powder<br />1 Tbsp ground garlic<br />1/2 Tbsp ground cumin<br />2-3 tsp cayenne pepper<br />Mix together.<br /><br />Clean, rinse, & dry chicken inside & out. I also pull all the skin off & throw it away, but if you like it you can leave it. It just gets all soggy & gross in the crock-pot but you can throw it under a broiler right before serving to crisp it up.<br />Rub the chicken inside & out with your rub.<br />Cook in a crock-pot on Low for 6-8 hours or on High for 4-5 hours. You'll know it's done when the meat starts to fall off the bone.Melaniehttp://www.blogger.com/profile/02776431463379120653noreply@blogger.com2tag:blogger.com,1999:blog-2299232111579931124.post-13674931723808450122009-04-16T09:48:00.004-07:002009-04-24T08:56:59.191-07:00Buttermilk SyrupMy neighbor told us about Buttermilk Syrup the other day... and to be honest I thought it sounded gross. She was adamant that it was the best stuff EVER and insisted I try a spoonful.<br />She was right. This is DELICIOUS! It's great as a syrup, a glaze, by itself... my personal favorite has been with cinnamon rolls.<br /><br />1 1/2 cups sugar<br />1 buttermilk<br />1/2 cup butter<br />1 tsp baking soda<br />2 tsp vanilla<br /><br />Heat sugar, buttermilk, & butter in saucepan. Bring to a boil. Reduce heat & simmer for a few minutes. Turn off heat, add baking soda & vanilla.<br /><br />Refrigerate overnight (to let the soda calm down).<br /><br />Reheat when you're ready to eat.Melaniehttp://www.blogger.com/profile/02776431463379120653noreply@blogger.com3tag:blogger.com,1999:blog-2299232111579931124.post-63683120097392175282009-01-25T20:09:00.002-07:002009-01-25T20:26:03.176-07:00Grandma Garff’s Sour Cream RollsI wish I could say that I know <a href="http://adailyscoop.blogspot.com/">Stephanie</a>. She is an extraordinary woman, full of strength and courage. Her testimony is incredible and unwavering. If you need some perspective on life, check out her <a href="http://adailyscoop.blogspot.com/">blog</a>. And if you don't, you should try this <a href="http://adailyscoop.blogspot.com/2008/11/rolls.html">recipe for her rolls</a> ~ they are like a mouth full of heaven!<br /><br />16 oz sour cream<br />1/4 cup shortening<br /><br />Heat them together in a little pan, but don't boil.<br /><br />Place in mixing bowl and stir in:<br />1 cup sugar<br />1 teaspoon baking soda<br />1 teaspoon salt<br />2 eggs, well beaten<br /><br />Directions:<br />Take 2 packages of dry, fast rising yeast and dissolve in 1 cup of luke warm water. Then mix with other ingredients in large bowl. Add 7 1/2 cups flour, and knead.<br /><br />Cover the bowl with aluminum foil and place a dishtowel over it. Place bowl and contents, well covered, in a refrigerator overnight (or in a cold oven for 3 hours) and until the dough has doubled in bulk. <br /><br />Make rolls and place in roll pans, cover with dishtowel and let raise for about 3-4 hours.<br /><br />Bake at 350. Rolls bake in 9-12 minutes, cinnamon rolls bake in 18-20 minutes.<br /><br /><span style="color:#336666;">I really didn't make any ingredient changes to this recipe, but I did a few things differently to make the process go a little smoother... at least for me.<br /><br />I start by dissolving the yeast (I used 2 Tbsp SAF yeast) in 1 cup warm water and letting it sit while I'm heating the sour cream and shortening.<br /><br />I also cream together sugar, soda, salt, & eggs in my mixing bowl first. Then add about 1/2 cup of the hot sour cream / shortening to temper the eggs before adding the rest.<br /><br />And after I shaped my rolls, I just popped them in the oven... totally spaced that 2nd rise, but they still turned out heavenly!</span><br /><span style="color:#336666;"></span><br /><span style="color:#336666;">This is my cinnamon filling (which I think is pretty a pretty standard one).<br />1 cup brown sugar</span><br /><span style="color:#336666;">3-4 tsp cinnamon</span><br /><span style="color:#336666;">1/4 butter, softened<br /><br />And I use this <a href="http://homemadegoodness.blogspot.com/2008/03/cream-cheese-frosting.html">cream cheese frosting</a>.</span>Melaniehttp://www.blogger.com/profile/02776431463379120653noreply@blogger.com2tag:blogger.com,1999:blog-2299232111579931124.post-86094265244916390902008-12-22T11:54:00.003-07:002008-12-22T11:58:28.787-07:00Best Drink EverI have no idea what the name of this drink is. It's another one of my <a href="http://mamamartineau.blogspot.com/">Mom's</a> famous recipes. It's to die for!<br /><br />2 large cans orange juice frozen <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">concentrate</span><br />1 large can lemonade concentrate<br />1 cup sugar<br />9 cups <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">water</span><br />1 tsp vanilla extract<br />1 tsp almond extract<br />1 large bottle 7UP or Sprite<br /><br />Mix it all together until the orange and lemonade <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">concentrates</span> have dissolved.<br /><br />Seriously, you're going to love it!Melaniehttp://www.blogger.com/profile/02776431463379120653noreply@blogger.com1tag:blogger.com,1999:blog-2299232111579931124.post-82813062090612047252008-12-22T11:39:00.009-07:002008-12-26T17:35:00.332-07:00Pumpkin RollsThis is my <a href="http://mamamartineau.blogspot.com/"><span style="color:#339999;">Mom's</span></a> recipe. She's practically famous for it.<br /><br />*Warning* You're going to make an absolute mess and cover your kitchen with confectioners sugar, but trust me, it is <span class="blsp-spelling-error" id="SPELLING_ERROR_0">SSOO</span> worth it!<br /><br />3 eggs (room temperature)<br />1 cup sugar<br />2/3 cup canned pumpkin<br /><span style="color:#336666;"><span style="color:#339999;">*You only need <strong>2/3 cup</strong> of canned pumpkin! A small can will make about 2 rolls, a large can will make about 4 rolls*</span><br /></span>1 tsp lemon juice<br />3/4 cup all-purpose flour<br />1 tsp baking powder<br />2 tsp ground cinnamon<br />1/2 tsp ground nutmeg<br />1 tsp ground ginger<br />1/2 tsp salt<br /><br />Beat eggs (room temperature!) on high for 5 minutes. Gradually beat in sugar. Add pumpkin and lemon juice.<br /><br />Sift together flour, baking powder, cinnamon, nutmeg, ginger, and salt together. Fold into pumpkin mixture. <span style="color:#339999;"><span style="color:#339999;">Make sure you use a spoon/spatula and <strong>NOT</strong> your electric mixer to fold in your dry ingredients. If you use your mixer it tends to deflate the eggs you just spent 5 minutes beating. Then you don't have enough batter to fill the pan and your edges get burnt and crusty.<br /></span><span style="color:#000000;"><br /></span></span><span style="color:#333333;">Spread into a greased and floured jelly roll pan. Or line your pan with wax or parchment paper and spray that with cooking spray.<br /><br />Bake at 375 for 15 minutes.<br /><br />Sprinkle a dish towel with 1/2 cup confectioners sugar (Linen towels work better than terry cloth). When the cake is removed from the oven, turn it out onto the towel and sprinkle the top of your cake with another 1/2 cup confectioners sugar.<br /><br />Roll up your cake and cool in the freezer for 10-15 minutes.<br /><br />Filling:<br />2 cups confectioners sugar<br />8 oz cream cheese (softened)<br />1/4 cup butter (softened)<br />1 tsp vanilla<br /><br />While your cake is cooling, combine all your filling ingredients.<br /><br />Unroll the cake and spread with the cream cheese filling. Roll it back up and wrap it in wax paper and aluminum foil.<br /><br />You can store this in the fridge, but it's easier to cut and serve when it's frozen so I always put mine in the freezer.</span>Melaniehttp://www.blogger.com/profile/02776431463379120653noreply@blogger.com1tag:blogger.com,1999:blog-2299232111579931124.post-36191003992417436862008-11-03T20:28:00.005-07:002008-11-04T04:06:57.320-07:00MeatballsSo I basically took <a href="http://homemadegoodness.blogspot.com/2008/04/meatloaf.html">this</a> recipe, tossed in a few root vegetables, but shaped them into meatballs. Then I dipped them in marinara sauce, slapped 'em on a hoagie, and threw on some mozzarella cheese. It was fan-freakin-tastic. But then again, it doesn't take much to get me excited about food.<br /><br />1 lb ground beef<br />1 tsp salt<br />1 tsp pepper<br />1/4 cup chopped onion (1 Tbsp dehydrated)<br />2 Tbsp snipped parsley (1 tsp dried)<br />1/4 cup shredded carrots<br />1/4 cup finely chopped celery<br />1 clove garlic, minced<br />1/2 cup bread crumbs<br />1 egg<br />2-3 Tbsp powdered milk (You can use 3/4 cup milk, but I was lazy and just threw in the powder)<br /><br />Mix all the ingredients together. Shape into meatballs and place on lightly greased sheet. Bake at 350 for 25-45 minutes, depending on the size. Mine were slightly larger than golf balls and baked in about 35 minutes.Melaniehttp://www.blogger.com/profile/02776431463379120653noreply@blogger.com1tag:blogger.com,1999:blog-2299232111579931124.post-26282336149953238322008-11-03T09:15:00.001-07:002008-11-03T09:17:44.307-07:00Storing Brown Rice<p align="justify"><span style="font-size:130%;color:#336666;"><strong>**UPDATED**<br /></strong></span><br />Brown rice has a higher oil/moisture content, increasing the risk of botulism, which is why you shouldn't dry pack it (using the oxygen absorber packets). This also makes it very susceptible to oxidation and soon goes rancid, only giving you about a 6 month shelf life.<br /><br />Freezing &/or refrigerating your brown rice will greatly extend it's shelf life.<br /><br />You can also buy brown rice that has been packaged in air tight containers with an "inert nitrogen atmosphere" which gives you a longer shelf life.<br /><br />From the research I've done, it's not an easy or feasible solution to try and use the nitrogen method to store brown rice long term on your own. If you want a shelf life longer than 1 year, your best bet would be to buy it prepackaged in an air tight container. Doing my research and asking all of the food storage gurus that I know, this has been the general consensus;<br /><br />Do not buy more brown rice than you can use in 1 year.<br /><br />If you choose to dry pack it, use small containers (1/2 gallon P.E.T.E. work great).<br /><br />Once you open a container, keep it in the freezer.<br /><br />Do not eat brown rice that has been dry packed for longer than 1 year.</p>Melaniehttp://www.blogger.com/profile/02776431463379120653noreply@blogger.com0tag:blogger.com,1999:blog-2299232111579931124.post-70297985172700413592008-09-23T21:26:00.003-07:002008-09-23T21:34:22.965-07:00Fruit SalsaI tried to get my 2 year old to eat fish, in the form of tacos. He loved it, but he loved the salsa I made for it even more!<br /><br />1 large peach (or <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">nectarine</span> or mango, but I like peaches), <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">chopped</span><br />1/4 red bell pepper, finely chopped<br />1/4 yellow bell pepper, finely chopped<br />1 Tbsp lime juice<br />1 tsp salt<br />Cilantro & <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">jalapeno</span> finely chopped to taste.<br /><br />We like cilantro, and we like spicy so I used a 1 medium <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">jalapeno</span> and 1/3 of a bunch of cilantro. This hit the spot... I don't know that I'll ever eat fish again without this salsa!Melaniehttp://www.blogger.com/profile/02776431463379120653noreply@blogger.com0tag:blogger.com,1999:blog-2299232111579931124.post-57267140195696156732008-09-23T21:19:00.002-07:002008-09-23T21:26:24.458-07:00Canning ButterI'm hearing about canning butter from all directions these days. It seems to be the latest enrichment craze... <br />I did a lot of canning last week and needed to call the Ball/Kerr <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">hot line</span> with a <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">question</span>. I asked them about the butter as well, and they cautioned that you should not can any diary, flour, or other thickeners.<br />I won't say much about it, other than to check your sources. <span style="font-size:130%;"><a href="http://www.uga.edu/nchfp/questions/FAQ_canning.html#top">The National Center for Home Food Preservation</a></span> has more information if you'd like to read about it.Melaniehttp://www.blogger.com/profile/02776431463379120653noreply@blogger.com0tag:blogger.com,1999:blog-2299232111579931124.post-22039538001376682182008-09-04T22:08:00.004-07:002008-09-05T12:59:15.123-07:00What Not To Dry PackI've been doing some research on what you can and cannot dry pack (with an oxygen absorber packet).<br /><br />For long term storage, products must have a low oil content <strong>and</strong> have 10% or less moisture content. Otherwise you risk rancidity and botulism <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">poisoning</span>.<br /><br />So, <span style="font-size:180%;"><strong>DO NOT </strong></span><span style="font-size:100%;">dry pack the following items:</span><br /><br />Pearled Barley<br />Dried Eggs<br />Whole Wheat Flour (<em>*Wheat berries are okay*)</em><br />Milled Grains (<em>*Rolled oats are okay*)</em><br />Granola<br />Nuts<br />Brown Rice<br />Brown SugarMelaniehttp://www.blogger.com/profile/02776431463379120653noreply@blogger.com4tag:blogger.com,1999:blog-2299232111579931124.post-38731929721598769022008-09-04T21:55:00.002-07:002008-09-04T22:06:26.535-07:00Fried Buttermilk ChickenThis is a total comfort food... It tastes like chicken fried in a buttermilk biscuit. Yum!<br /><br />2 cups buttermilk<br />1/3 cup kosher salt<br />2 Tbsp sugar<br />4 chicken breasts (or the equivalent... any meaty piece of chicken will work, especially legs & thighs. Boneless skinless breasts just happen to be my favorite)<br />2 cups flour<br />1 tsp salt<br />1 tsp black pepper<br />1 tsp garlic powder<br />1 cup buttermilk<br />Cooking oil<br /><br />Combine buttermilk, salt, & sugar. Cut up chicken breasts in 1x2 or 1x3 inch pieces. In a large bowl, pour buttermilk mixture over chicken and refrigerate for 2-4 hours.<br /><br />Mix four, salt, pepper, & garlic powder together. Drain buttermilk off of chicken and discard. <em>You can pat the chicken dry with paper towels if you want, but I like to leave a lot on to get a thicker crunchier crust.</em> Coat chicken in flour mixture. Dip in fresh buttermilk, and then coat in flour mixture again.<br /><br />In a large skillet, heat oil. Cook chicken on both sides until golden brown. Place on a baking sheet and finish cooking at 350 for about 15 minutes (You could also use a deep fryer).Melaniehttp://www.blogger.com/profile/02776431463379120653noreply@blogger.com0tag:blogger.com,1999:blog-2299232111579931124.post-64562966003585633152008-09-04T21:26:00.004-07:002008-09-04T21:55:21.352-07:00RatatouilleI've heard of ratatouille before... I don't know why I've never tried it, because I LOVE eggplant. Now that Disney has made Ratatouille famous, at least in our house, I thought I'd actually try to make it. I should have done this sooner ~ it is awesome!<br /><br />8 strips of bacon (you can use more if you're a meat lover, but 8 slices is what I had in my fridge)<br />1 small onion, sliced<br />1 (14.5oz) can diced tomatoes, undrained<br />1 (6oz) can tomato paste<br />3 Tbsp olive oil<br />1 large clove of garlic, minced<br />1 tsp salt<br />1 large eggplant, sliced<br />2 medium zucchini, sliced<br />2 medium yellow squash, sliced<br />8 oz Monterey Jack cheese, shredded<br />4 oz Parmesan cheese, shredded<br /><br />Cook bacon until crisp. Remove from pan and let cool enough to crumble. Drain grease out of pan, but leave renderings.<br /><br />In bacon pan, cook onion in the olive oil just until the onion starts to become translucent. Add garlic, bacon, diced tomatoes, tomato paste & salt. Simmer for a few minutes.<br /><br />Spread 1/2 sauce in a 9x13 baking dish. Layer with eggplant, zucchini, squash & cheese. Repeat layers. Bake, uncovered at 350 for 1 hour or until hot and bubbly.<br /><br />*I'm fairly confident you could freeze this because everything in it freezes really well. You could also easily make it a vegetarian dish by substituting the bacon with portabella mushroom. Or just take out the bacon and use only the tomato sauce.Melaniehttp://www.blogger.com/profile/02776431463379120653noreply@blogger.com0tag:blogger.com,1999:blog-2299232111579931124.post-44692443688340782062008-08-15T11:20:00.003-07:002008-08-15T11:25:19.311-07:00Spaghetti SquashI love squash... every kind of squash. But I'm never sure what to do with it, so I usually end up cooking it and eating it plain with as a side.<br /><a href="http://arielleighmartineau.blogspot.com/">Ariel</a> introduced me to this idea. The next time you make spaghetti, instead of using spaghetti noodles, try using spaghetti squash. Seriously ~ this is DELICIOUS!Melaniehttp://www.blogger.com/profile/02776431463379120653noreply@blogger.com1tag:blogger.com,1999:blog-2299232111579931124.post-23775999564447283192008-08-11T20:34:00.002-07:002008-08-11T20:44:23.262-07:00Cabbage RollsMedium head of cabbage<br />1/2 lb ground beef<br />1/2 lb ground pork<br />1/2 cup uncooked rice<br />1 Tbsp parsley<br />1/2 tsp salt<br />1/2 tsp chili powder<br />1 small onion, chopped<br />15 oz tomato sauce, divided<br />15 oz diced tomatoes<br /><br />Boil head of cabbage for 3-4 minutes, until leaves start to fall off. Peal off 10-12 leaves and cut the thick vein from the bottom. Set remaining cabbage aside.<br /><br />Combine beef, pork, rice, parsley, salt, chili powder, onion, and 1/2 cup tomato sauce. Place about 1/4 cup meat mixture on each cabbage leaf, fold the sides in and roll completely.<br /><br />Chop remaining cabbage. Place in the bottom of a 9x13 greased pan. Arrange cabbage rolls in pan seam side down.<br /><br />Combine remainder of the tomato sauce & diced tomatoes. Pour over cabbage rolls.<br /><br />Bake at 350 for 1.5 hours.Melaniehttp://www.blogger.com/profile/02776431463379120653noreply@blogger.com0tag:blogger.com,1999:blog-2299232111579931124.post-31050397222625381532008-08-10T21:04:00.002-07:002008-08-10T21:21:54.468-07:00Mini Quiche<div align="center">I love quiche... but we never eat the whole thing. So I decided to make little guys in my muffin pan. They turned out great! But we still didn't eat all of it...<br /><span style="font-size:78%;">Sorry the picture's a little fuzzy.</span></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxQbd8USkLtk3RzDxmsqhtWIOSeWOkoqoY7J-1FZvvmLrN79q_jBromJ6xtj_TTkWBaMiF3QYfS1STynGhgf_heo8HFML0PpiLJSj2fvLAqNcQO0LARulNOoxFhUkxJVwGtg-LM5IffTc/s1600-h/HPIM1671.JPG"><img id="BLOGGER_PHOTO_ID_5233106352795247714" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxQbd8USkLtk3RzDxmsqhtWIOSeWOkoqoY7J-1FZvvmLrN79q_jBromJ6xtj_TTkWBaMiF3QYfS1STynGhgf_heo8HFML0PpiLJSj2fvLAqNcQO0LARulNOoxFhUkxJVwGtg-LM5IffTc/s400/HPIM1671.JPG" border="0" /></a> 8 oz pre-made crescent dough (I used Pillsbury Crescent Creations)<br />4 oz cream cheese (softened)<br />1-2 Tbsp milk<br />2 eggs<br />8 oz cooked meat of your choice (I used spicy pork sausage)<br />2 Tbsp chopped onion (I used green onions)<br />2 Tbsp chopped vegetable of your choice (I used mushrooms)<br />Shredded cheese to sprinkle on top<br />Salsa<br /><br />Beat cream cheese and milk until smooth. Add eggs, onion, and vegetables.<br /><br />Roll out and cut the crescent dough into 12 pieces. Press onto the bottom and up the sides of greased muffin cups. Sprinkle meat into cups.<br /><br />Pour egg mixture over meat.<br /><br />Bake uncovered for 18-20 minutes at 375 or until a knife comes out clean. <br /><br />Sprinkle cheese over top and let melt for the last 2 minutes or so. <br /><br />Top with salsa and serve warm.Melaniehttp://www.blogger.com/profile/02776431463379120653noreply@blogger.com0tag:blogger.com,1999:blog-2299232111579931124.post-67043291844907622262008-07-29T13:31:00.002-07:002008-07-29T13:37:54.306-07:00Oreo & Fudge Icecream CakeThis is a recipe I got just after my mother-in-law passed away. She had found it in a magazine, but I'm not sure which one so I don't know who to give credit to for this. But it's so yummy and easy to make.<br /><br />1/2 c. fudge topping, warmed<br />1 8 oz. tub Cool Whip, thawed<br />1 pkg. (4 serving size) Jell-o chocolate instant pudding<br />8 Oreo cookies<br />12 ice cream sandwiches (any flavor you like)<br /><br />Combine fudge topping with 1 cup Cool Whip with wire whisk until well blended. Add dry pudding mix; stir 2 minutes or until well blended. It will be stiff, so if it is too thick to spread easily add 1/4 cup milk. Chop Oreo cookies into chunks and stir into pudding mixture. <br /><br />Arrange 4 of the ice cream sandwiches on a large piece of foil. Top with half the pudding mixture. Repeat layers. Top pudding mixture with remaining 4 ice cream sandwiches. Frost the top and sides with the remaining whipped topping. Wrap with foil and loosely seal the packet. Freeze at least 4 hours before serving.<br /><br />I made this for my husband's birthday and used mint chocolate chip ice cream sandwiches.Vickiehttp://www.blogger.com/profile/15272938120834790098noreply@blogger.com0tag:blogger.com,1999:blog-2299232111579931124.post-6058457817191169782008-07-23T13:35:00.004-07:002008-07-23T20:22:33.829-07:00Marinated SteaksMy local grocery store was having a sale on selected meat: 5 packages for only $20. So we're having steaks for dinner tomorrow night. This is kind of a strange recipe because there aren't any specific quantities of the ingredients. This is the way my hubby likes to prepare steaks so I hope you enjoy it too.<br /><br />Ingredient list:<br />Steaks<br />Worcestershire sauce<br />salt and pepper<br />garlic salt<br />1 can of Coke (you may need more than one if you're doing a large quantity of steaks.)<br /><br />Place the steaks in a Tupperware bowl at least a couple inches deep. Keep in mind you'll need it big enough to work but small enough so that the steaks are covered as much as possible in the marinade. Splash a couple tablespoons of Worcestershire sauce on each steak and poke it several times with a fork (or a meat tenderizer if you have it). You want this meat tender and to be able to really soak up the marinade. Use your judgment on how much to use, but you will need to use quite a bit--maybe 1/4 cup per steak?? That's a rough estimate because I don't measure it before I put it in. Flip the steaks over and repeat. You may want to tenderize each side 2-3 times. Season with the salt, pepper, and garlic salt to taste. For good measure I splashed another couple tablespoons of the Worcestershire sauce in the bowl until they steaks were about 1/2 or 3/4 covered. Pour some of the coke over the steaks until they are covered and marinate for at least 2-3 hours or overnight.<br /><br />I apologize this isn't a very precise recipe but the combo of the Worcestershire sauce and the Coke is very good. I would probably recommend that you use more of the Worcestershire sauce than the Coke.<br /><br />To go with this meal I'm going to try my friend Becky's recipe for corn on the cob. I want to make sure she gets complete credit for this recipe, so click <a href="http://montjamesfamily.blogspot.com/2008/07/corn-on-cob.html">HERE</a> for the recipe. It sounds so yummy and I can't wait to try it. (And isn't her little girl just darling!)Vickiehttp://www.blogger.com/profile/15272938120834790098noreply@blogger.com0tag:blogger.com,1999:blog-2299232111579931124.post-18598907141962095052008-07-22T14:54:00.001-07:002008-07-22T14:54:13.005-07:00PancakesThis is a recipe out of my Betty Crocker Cookbook but these pancakes are so much better than Bisquick.<br /><br />1 large egg<br />1 cup all purpose flour or whole wheat flour<br />3/4 cup milk<br />1 Tbsp. granulated or packed brown sugar<br />2 Tbsp. vegetable oil<br />3 tsp. baking powder<br />1/4 tsp. salt<br />butter<br /><br />Beat egg in medium bowl with hand beater or fork until fluffy. Beat in remaining ingredients except butter just until smooth. For thinner pancakes, stir in additional 1-2 Tbsp. milk.<br /><br />Heat griddle or skillet over medium heat or to 375 degrees. Grease griddle with butter if necessary. For each pancake, pour slightly less than 1/4 cup batter from cup or pitcher onto hot griddle. Cook pancake until bubbly on top, puffed and dry around edges. Turn and cook other side until golden brown.<br /><br />Buttermilk pancakes: Substitute 1 cup buttermilk for the 3/4 cup milk. Decrease baking powder to 1 tsp. Add 1/2 tsp. baking soda.<br /><br />Berry pancakes: Stir 1/2 cup fresh or frozen (thawed and well drained) blackberries, blueberries or raspberries into batter.Vickiehttp://www.blogger.com/profile/15272938120834790098noreply@blogger.com0tag:blogger.com,1999:blog-2299232111579931124.post-44857304387063136172008-07-12T20:18:00.006-07:002008-07-12T20:39:18.236-07:00Crock Pot CheesecakeDid you know you can make cheesecake in a crock pot? I sure didn't, but was thrilled to find out. I love the crock pot ~ throw it in and forget it. I saw <a href="http://crockpot365.blogspot.com/">Stephanie the Crock Pot Lady</a> on <a href="http://www.rachaelray.com/">Rachael Ray's</a> talk show, and now have a ton of new recipe's to try. I tried this one first ~ and we loved it! In fact I'm making another one tomorrow!<br /><br />Crust:<br />1 Cup Graham Cracker Crumbs<br />2 Tbsp brown sugar<br />3 Tbsp melted butter<br /><br />Cheesecake:<br />16 oz cream cheese (room temperature)<br />3/4 cup white sugar<br />2 eggs (room temperature)<br />1/4 cup heavy cream<br />1 tsp vanilla<br />1 Tbsp flour<br /><br />You'll need to find a heat resistant baking dish that will fit inside your crock pot and allow 1-2 inches of water around the sides for a water bath. I had to 1/2 the recipe to get it to work in my crock pot (which is why I'm making more tomorrow).<br /><br />Mix together the crust ingredients. Press into the bottom of your baking dish.<br /><br />Mix all the cheesecake ingredients together with an electric mixer until well combined and creamy. Pour over graham cracker crust.<br /><br />Pour 1/2-1 inches of water in the crock pot. Add your cheesecake, but be careful not to splash it with water.<br /><br />Cook on high for 2-3 hours, but check it after an hour to make sure there's still plenty of water.Melaniehttp://www.blogger.com/profile/02776431463379120653noreply@blogger.com1tag:blogger.com,1999:blog-2299232111579931124.post-21562628073644413262008-07-05T14:06:00.000-07:002008-07-05T14:06:00.376-07:00Creamy Chicken Enchiladas1 can Cream of Chicken soup<br />8 oz. sour cream<br />1 cup pace picante sauce or salsa<br />2 tsp. chili powder<br />2 cups chopped cooked chicken<br />1 cup shredded cheese<br />10 fajita size tortillas<br />1 medium tomato, chopped<br />1 green onion, sliced<br />1 can sliced olives<br /><br />Mix soup, sour cream, salsa, and chili powder. Mix one cup of the mixture with chicken and cheese. Spread about 1/4 cup chicken mixture down center of each tortilla. Roll up and place seam side down in 3 qt. shallow baking dish. Pour remaining salsa mixture over enchiladas and bake at 350 degrees for 40 minutes.Vickiehttp://www.blogger.com/profile/15272938120834790098noreply@blogger.com0tag:blogger.com,1999:blog-2299232111579931124.post-90941237083754196462008-07-04T14:06:00.000-07:002008-07-04T14:06:00.309-07:00Sloppy Joe Casserole8 oz. shell macaroni<br />1 envelope sloppy joe mix<br />1 1/2 lb. lean hamburger<br />8 oz. can tomato paste<br />15 oz. can tomato sauce<br />1 1/4 cup water<br />8 oz. cottage cheese<br />1/2 cup grated cheddar cheese<br /><br />Cook macaroni, drain. Brown hamburger. Add seasoning mix, tomato paste, tomato paste and water to hamburger. In 3 quart dish layer 1/2 macaroni, 1/2 cottage cheese and 1/2 meat sauce. Repeat. Top with cheddar cheese. Freeze at this point or bake uncovered at 350 degrees for 30-40 minutes. If frozen, either thaw before cooking or increase cooking time to 50-60 minutes.Vickiehttp://www.blogger.com/profile/15272938120834790098noreply@blogger.com0