Apple Cinnamon Loaf

Ingredients :

- 1/3 cup brown sugar (not packed)
- 1 teaspoon ground cinnamon
 - 2/3 cup white sugar
- 1/2 cup butter, softened...
- 2 eggs
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1 3/4 teaspoons baking powder
- 1/2 cup milk
- 1 apple, peeled and chopped


Preheat oven to 350 degrees. Grease and flour a 9 x 5-inch loaf pan. Mix brown sugar and cinnamon together in a bowl and set aside. Beat white sugar and butter together in a bowl using an electric mixer until smooth and creamy. Beat in eggs, 1 at a time, until incorporated; add vanilla extract.
 Combine flour and baking powder together in another bowl; stir into creamed butter mixture. Mix milk into batter until smooth. Pour half the batter into the prepared loaf pan. Next add half the apples and half the brown sugar cinnamon mixture. Lightly pat apple mixture into batter.
Pour the remaining batter over apple layer; top with remaining apples and add more brown sugar/cinnamon mixture. Lightly pat apples into batter; swirl brown sugar mixture through apples using a finger or spoon.
 Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, 30 to 40 minutes.

Chicken Stroganoff

Ingredients

- 1 tablespoon plus 1 teaspoon vegetable oil, divided
- 10 ounce boneless, skinless chicken breast, cut into 1/2-inch strips
- 2 cups sliced mushrooms
- 1 cup sliced onions
- 1 cup chicken broth
- 2 teaspoons all-purpose flour
- 3 tablespoons sour cream
- 1 teaspoon red wine vinegar
- 1 teaspoon Dijon-style mustard
- 1/4 teaspoon pepper


In medium skillet, heat 2 teaspoons oil; add chicken.
Cover over medium-high heat, stirring frequently, until golden brown. Remove chicken from skillet; set aside.
In same skillet, heat remaining 2 teaspoons oil; add mushrooms and onion. Cook stirring frequently, until all liquids has evaporated and onions are golden brown.
In small bowl, with wire whisk, combine broth and flour, blending until flour is dissolved; strain and add to skillet. Stirring constantly, bring liquid to a boil over high heat; reduce heat to low. Simmer 10 minutes, stirring frequently.
Stir reserved chicken into broth mixture; simmer 5 minutes. Remove skillet from heat; stir in sour cream, red wine vinegar, mustard and pepper.

Cold Remedy

Garlic Honey Mustard Slow Cooked Ham

Ingredients :

-9-10 pound precooked spiral cut ham, bone in
-2 cups honey
-1 cup Dijon mustard
-1/4 cup Worcestershire sauce
-2 tablespoons minced garlic (I use jarred)


Directions
Combine all ingredients except ham in your blender and pulse until well blended. Reserve one cup of glaze.
Place ham in crock pot, flat side down. Slowly pour glaze over ham, making sure to get some between each spiral slice. Lift ham to get glaze underneath as well.
Cook on low for 2 hours. Pour remaining glaze over ham and continue cooking on low for an additional 1 to 2 hours.

Pineapple cake

One box Angel Food cake mix and 1 can approx 20 oz crushed pineapple, do not drain...add juice and all. Mix by hand in a large bowl, it foams up a lot. Heat oven to 350*, lightly spray a 9x13 cake pan and bake for about 30 minutes. That's it!

Komkommer / ui salade

Ik plaats eerst het recept op basis van  1 komkommer en achteraan eindig ik weliswaar met hetzelfde recept maar dan gemaakt met 2 en 2/3 van een komkommer ,om het net niet moeilijk genoeg te maken zijn het geen 3 volledige komkommers.
Ik maak meestal het eerste recept omdat we maar met zijn tweetjes zijn en daarvan zeker 2 keer kunnen eten .Je kan het een weekje in de koelkast houden .Het andere recept gebruik ik als ik een barbecue heb en meer mensen aan tafel heb ,dan is het eerste gewoonweg te weinig .

Mijn man lust geheel geen komkommer tot ik dit klaarmaakte en hij vind het zelfs heel lekker .Het is heel fris en kan een dag op voorhand bereid worden .

Ingredienten :

- 1 komkommer
- 1 ui gemiddelde grootte
- 1/3 cup suiker ( 5 eetlepels en 1 theelepel )
- 1/3 cup azijn
- 1/3 van een theelepel selderzaad (geen zout )
- 1 theelepel afgestreken zout


Schil de komkommer en snij die in dunne plakjes .Pel de ui en snij die in ringen en voeg die bij de komkommer .

Voeg daarbij de suiker en azijn en selderzaad en zout . Hou dit afgedekt in de koelkast .Roer eventueel eens om .

Je zal zien dat later de sap van de komkommer zich mengt met de azijn en suiker en veel meer vloeistof bijkomt .

Ik maak dit evenwel dezelfde dag klaar om te eten maar normaal gezien maak je het een dag ervoor klaar zodat alles goed kan intrekken .

Ingredienten voor een grotere hoeveelheid:

- 7 cups komkommer of  2 komkommers en 2/3 van een derde komkommer
- 3 uien
- 1 cup suiker (16 eetlepels )
- 1 theelepel selderzaad
- 1 eetlepel zout

Maak dit op dezelfde wijze klaar als het vorige .

Sweet tea

Ik drink het enorm veel als ik in Amerika ben . Maar maakte die thuis nooit ,tenzij citroenthee die ik liet afkoelen .
Dus ben ik even wezen kijken naar een recept die de sweet tea benaderd die ik daar drink .

Vooral eerst wil ik eraan toevoegen dat ik thee koop in de aldi ,alle meestal toch .Soms Lipton maar dat is het echt eerder zelden .De prijs he...
Nu van thee mag het wel gezegd worden dat er verschil in zit .Ik zal dan ook nauwelijks de theezakjes van de aldi lang laten trekken want dan heb je zwarte thee .Hij kleurt heel wat sneller aan dan pick wick en lipton en smaakt daarbij dan ook heel wat straffer aan .
Omdat het recept oorspronkelijk spreekt van 6 theezakjes en ik dus de aldizakjes in huis had,heb ik daar wat in geminderd en in plaats ervan maar 4 gebruikt.En zoals ik ook al dacht was dit ruim voldoende .Maar heb je lipton of pick wick zou ik het zeker houden bij de 6 zakjes en zelf aankijken .

Ingredienten :

- mespuntje baking soda ( bicarbonaat )
- 2 cups kokend water
- 4 aldi theezakjes ( anders 6 bij ander merk)
- 3/4 cup suiker
- 6 cups koud water

Strooi mespuntje baking soda in de container . Zet water op tot het kookt en haal daarvan 2 cups af en giet dit op de baking soda . Neem de theezakjes en laat dit in de container voor 15 minuten trekken ,afgedekt houden !

Haal de zakjes eruit , strooi de suiker erbij en roer dit om tot het opgelost is .
Voeg dan 6 cups koud water toe .
Plaats dit in de koelkast om verder af te koelen . Overheerlijk met enkele ijsblokjes .

Koude pasta salade

Ik maak steeds de pastasalade met sla en koop daarvoor de Romeinse sla . Die houd lang crispy en gezien wij maar met ons tweetjes zijn , kunnen we gemakkelijk 2 dagen eten van die schotel .Vind je geen Romeinse sla (te vinden in de delhaize ) kun je gemakkelijk ijsbergsla nemen ,maar zeker geen gewone krop sla omdat die te snel week word .Ik heb lang gesleuteld aan dit recept en telkens met andere ingredienten eens geprobeerd en dan die de bovenhand haalde eruit gehaald . Nu is het natuurlijk wel zo ,iets wat mij net iets te sterk smaakt ,kan voor iemand anders weer een extraatje zijn . Dus heb je graag een ander ingredient erbij , proberen maar . Zo lust ik heel graag gele paprika maar in dit recept kwam het te sterk smakend over .
Het is zo'n ideaal receptje als je zoals ik de sla/tomaat beu zijt om te eten .Ideaal om klaar te maken bij een barbecue ook ,dit maak ik steeds met de grote komkommer/ajuinen salade erbij .Omdat ik van onze reizen naar Amerika me ook bevoorraard met wat Ranch dressing ,gebruik ik die tesamen met mayonaise in dit recept maar in het begin gebruikte ik daarvoor gewoon weg effi fijne kruiden dressing .Ben je van Antwerpen en wil je de Ranch Dressing hebben ,op de Prins Boudewijnlaan vind je een Amerikaans voedingwinkeltje en die verkopen dat daar .(American Foodstore /Wilrijk).


Ingredienten :

- 1 Romeinse sla , fijn gesneden
- 1 grote tomaat (ontdaan van vel en pitjes )
- 1 blikje ananas op siroop ( in partjes gesneden )
- 3 zuur/zoete augurkjes (fijn gesneden )manlief lust het anders niet
- 2,5 eetlepels zuur/zoete uitjes
- Jonge kaasblokjes (ong. 3 grote eetlepels )
- Enkele rauwe champignons ( fijn gesneden )
- 2 tot  3 schalullekes / bosuitje of pijpajuintjes (fijn gesneden )
- 1 eetlepel mayonaise
- 3 eetlepels ongeveer ranch dressing (vind je die niet kan je eventueel Effi dressing nemen )
- beetje zout en zwarte peper
- 1 cup spiraal macaroni ( kan ook natuurlijk strikjes of andere vormen zijn )

De eerste keren dat ik dit recept maakte ,deed ik er ook een klein blikje tonijn in en ondanks wij niet echte viseters zijn ,smaakte dit zeer zeker af in het recept .Alleen doe ik het er nu niet meer in omdat ik dit meestal maak voor bij een barbecue en met al dat vlees vond ik de vis er net iets teveel aan .Maar smaken doet het zeker indien je het erbij doet !

Ik kook de macaroni en spoel die nadien goed onder water om het garen te doen stoppen .
Snij en was de sla . Doe die ik een grote schaal met de spiraaltjes . Pel de tomaat en verwijder de pitjes en snij die in kleinere blokjes en doe die bij de sla .
Ananas snijden , augurkjes in kleine blokjes doen, kaasblokjes maken , champignons pellen en fijn snijden ,bosuitjes fijn snijden en dit met de zuur/zoete uitjes allemaal bij de sla mengen .
Beetje zout en peper toevoegen .

Sauzen toevoegen ,dit is wat op gevoel .Als je deze schotel vroeg klaar maakt ,even proeven voor eten want de macaroni kan de saus opnemen ,zodat je eventueel nog ietjes bij moet doen .

Note :
Je kan eventueel nog  tonijn bijvoegen indien je dat wenst of gepluist kip die je eventueel nog op overschot had staan .
Koel bewaren en er kan gemakkelijk 2 dagen van gegeten worden als je een crispy sla gebruikt .

Note  2: Als je liefst voor iets pittiger wil gaan ,kan je eventueel wat chilisaus/hot sauce onder mengen !

Aardbeien invriezen

Aardbeien ontdoen van steeltje en wassen . Laat het een tijdje uitlekken  ,om nadien elke aardbei op een vel keukenpapier te laten drogen .
Uurtje of zo later kan je de aardbeien droogdeppen indien ze nog ergens vochtig zijn .

Plaats ze op een tray met bakpapier ,plaats de aardbeien van een ,zodat ze elkaar niet raken en plaats ze in de diepvries .

 Laat ze volledig invriezen en wanneer ze bevrozen zijn ,kan je de aardbeien in een diepvrieszakje doen en zo in de diepvriezer laten tot wanneer je ze nodig hebt .Doordat je ze zo invriest ,zullen ze niet aan elkaar vastkleven .

Note :Deze aardbeien lenen zich alleen nog om te gebruiken voor gebak ,icecream ,voor bij cereal of te gebruiken in een saus

Crockpot Coca Cola Roast

Ingredients :

- 1 beef roast of choice (use the size roast and the amount of vegetables you need to feed your family. I used a 2.5 pound Chuck Roast)
-1 can Cream of Mushroom soup- 1 package dry onion soup mix- 1 (12 oz) can Coke
- Red potatoes, halved
- Carrots, cut in chunks


Place beef in crock pot and top with dry onion soup mix.
Place vegetables around roast.

Mix together the cream of mushroom soup and the Coke in a bowl and pour over roast.
Set crock pot on low, cook for 6-8 hours. The longer you cook, the more tender the meat becomes.

 

Fruit Salsa with Cinnamon Chips

Ingredients :

for the fruit salsa:

- 2 kiwis, peeled and diced
- 2 Golden Delicious apples – peeled, cored and diced
- 8 oz raspberries
- 1 (16 oz) carton of strawberries, diced
- 2 tbsp white sugar
- 1 tbsp brown sugar
- 3 tbsp fruit preserves, any flavor (I used strawberry; would only use 2 tbsp next time)

for the cinnamon chips:

- 10 (10 inch) flour tortillas
- melted butter or butter flavored cooking spray

cinnamon sugar:

- 1 cup white sugar
- 2 tbsp cinnamon


 In a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar, and fruit preserves. Cover and chill in the refrigerator at least 15 minutes while the oven preheats to 350 degrees.

Coat one side of each flour tortilla with melted butter or butter flavored cooking spray. Sprinkle tortillas with desired amount of cinnamon sugar, cut into wedges, and arrange in a single layer on a large baking sheet. Spray again with cooking spray (not necessary if using melted butter).

Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture. This salsa can also be served with cinnamon graham crackers or cinnamon pita chips. Best when made and eaten the same day otherwise the fruit gives off so too much juice and it gets runny.

Chocolate Whipped Buttercreme Frosting

Ingredients :

 

 

- 2/3 c. unsweetened cocoa powder

- 1 ½ c. milk

- 1 ½ T. pure vanilla extract

- 1 ½ c. salted butter, at cool room temperature

- 1 ¾ c. granulated sugar

- Pinch of salt

 

 

In a small saucepan, whisk cocoa powder into milk.
Heat, stirring constantly, until it thickens, about 10-15 minutes.

Remove from heat, and let it cool to room temperature.

Stir in vanilla.

While the mixture is cooling, cream the butter, sugar, and salt together until light and fluffy on medium high, about 5 minutes.

Add the completely cooled milk mixture.

Beat it for about 5 minutes on high until it looks like whipped cream. It may look separated at first, so keep beating it until it comes together and looks like a whipped cream.

 

 

 

Let the house smell awesome in the fall !

Kook enkele sinaasappelsschillen met een 1/2 theelepel kaneel op medium heat .

Christmas Eve Creamy Crockpot Hot Chocolate

Ingredients :

- 1.5 cups heavy cream
- 1 can of sweetened condensed milk (14oz),
- 2 cups milk chocolate chips
- 6 cups of milk
- 1 tsp vanilla extract.

Mix it all together in the crock pot on low until it's all mixed together

Christmas candy wrap

Simpel kerst decoratie idee om eens te maken .

  

Halloween vase

De bloemen zitten in een vaasje in de grote vaas .
Candy is hier jelly beans and marshmallows .
Met wat fantasie en aanpassing kleuren en snoepgoed kan je evengoed voor Pasen en Kerst ook zoiets creeeren .

 

 

Berry triffle with white chocolate creme

Ingredients :

- 1 pint blueberries
- 1 1/2 quarts strawberries
- 2 Tbsp granulated sugar
- 1 Tbsp lemon juice or 1 tsp almond extract
- 1 [2.6 oz] pkg whipped topping mix [such as Dream Whip]
- 2 [3.4 oz] white chocolate instant pudding mix
- 4 cups whole milk or half & half
- 1 white cake, pound cake or angel food cake, cubed
- 1 [8 oz] frozen whipped topping, thawed


Clean the berries, dry well. Hull and cube the strawberries. Sprinkle with 2 Tbsp of sugar, lemon juice or almond extract stir, then set aside to allow the strawberries to release their juice. Whip together both envelopes of whipped topping mix with 2 cups of milk or half & half until stiff peaks form [around 5 minutes] Add both packages of white chocolate pudding and the remaining milk or half & half. Whip for an additional 2-3 minutes until thickened. Divide all ingredients into thirds. Layer in a trifle bowl beginning with the cubed cake, white chocolate cream, and berries. Reserve some berries for garnishing. Frost with thawed whipped topping. Chill well. Yield: 12 servings

Cook's note:
White chocolate pudding mix is readily available at most grocery stores, including Target and Walmart. If you're unable to find it, cheesecake flavored pudding would be a great substitute.

Frozen hot chocolate

Ingredients :

- 1/2 cup chocolate syrup (I used Hershey’s)
- 1 cup sweetened condensed milk
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 3 cups ice cubes


Blend all ingredients in a blender or food processor until smooth. Serve immediately – pour into a glass and top with chocolate shavings (optional). Swirl the inside of the glass with chocolate syrup beforehand like I did if you want to! You can also add cool whip or whipped cream on top, if desired. Enjoy!

Cinnamon Sugar Pretzels

Ingredients:

 

Pretzels

 

- 1 ½ c. warm water (about 85 F)

- 1 ¼ tsp. active dry yeast

- 2 T. brown sugar

- 1 tsp. ground cinnamon

- 1 tsp. salt

- 2 c. bread flour

- 1-2 c. all-purpose flour

 

Water Bath

 

- 2 c. warm water (about 85 F)

- 2 T. baking soda

 

Topping

 

- 1/4 c. butter

- 1 c. granulated sugar

- 1 T. ground cinnamon

 

In the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if mixing by hand), stir together warm water, yeast, and brown sugar. Let yeast mixture stand for 5-10 minutes or until foamy.
Once the yeast is foamy, stir in cinnamon, salt, and bread flour.

Stir in all-purpose flour 1/2 cup at a time until dough comes together. Dough will still be a little sticky. If you touch the dough, it should pull with your finger but shouldn't come off on your finger.

Cover the dough with plastic wrap, and let it rise for about 1 1/2 hours or until doubled.

Toward the end of the rising time, preheat oven to 425 F. Line baking sheets with parchment paper or silicone baking mats and spray with nonstick cooking spray.

To prepare the water bath, stir together remaining 2 cups warm water and 2 tablespoons of baking soda in a medium bowl.

Shape dough into knots, bites, or other desired shape.

Submerge dough in waterbath, and then place dough on prepared baking sheets.

Bake for 8-10 minutes for a 2-inch knot.

Toward the end of the baking time, melt butter in a small dish.

In a separate small dish, stir together sugar and cinnamon.

Remove pretzels from oven.

Immediately dip pretzels in melted butter and then into cinnamon sugar mixture.

Place on wire rack to cool.

 

One more thing to note – these pretzels are best eaten the day they’re made. They just don’t taste as good the next day. However, you can cover and chill the dough after it has risen. I’ve refrigerated mine for up to 2 days after I made it, and the pretzels were still good when I baked them. Just make sure that you leave some extra room in your container because the dough will continue to rise in the fridge.

 

 

Crockpot ranch pork chops

Ingredients:

- package of boneless pork chops
- 1 can of Cream of Chicken soup
- 1 packet dry Ranch dressing mix


In crockpot layer pork chops, add the cream of chicken soup, then sprinkle dry Ranch dressing all over.
Cover and cook on high for 4 hours OR Low for 6 hours.
The pork chops come out very tender and the flavor is amazing!

Freezed pickles

Dit recept lukt alleen als je verse augurken gebruikt . Verschil met onze komkommers is dat die augurken kleiner zijn , minder seeds inhebben en hun pel is niet zo glad als onze komkommers maar meer belegd met wratjes .

Ingredients:

- 7 cups sliced cucumber
- 3 medium size onions
- 2 cups Sugar
- 1 cup of apple cider
- 1 teaspoon selery seed
- 1 tablespoon salt

Hazel kwam tot ontdekking dat ze geen selery seeds in huis had dus heeft ze daar in plaats selery salt gebruikt ,iets meer dan een soeplepel .


Slice the cucumber thin in a bowl .Cut the onions in rings and put them with the cucumbers.
Poor Sugar ,cider and teaspoon of seleryseed and salt together. Stir it once in a while .

 

 

 

 

 

Keep it refridgerated overnight . Put it in small ziploc bags ,size you prefer and freeze them in .
Unfreeze and ready to eat .

Indian frybread

Ingredients:

- 4 cups of flour
- 1 tbs. baking powder
- 1 teaspoon salt
- 2 tbs. powdered milk
- 1 ½ cups warm water
- 1 cup shortening
Extra flour to flour your hands


Put flour in bowl, add baking powder, salt and powdered milk. Mix.
Mix in warm water to form dough.
Cover hands in flour.
Knead dough by hand until soft but not sticky. Cover with a cloth and let stand for 15 minutes.
Shape dough into balls about 2 inches across then flatten by patting and stretching the dough.
Melt shortening about an inch deep in frying pan. When hot put dough in pan. Fry one side till golden brown, then turn and fry the other.
This is a wonderful bread that can be used as a dessert by topping with honey, powdered sugar, etc. or can be used for main dishes such as topping with taco ingredients for an "Indian Taco".

 

Crunchy honey garlic pork chops

Ingredients:


- 6-9 pork chops (not too thick, you can use boneless pork loin)
- 2 eggs
- 4 Tbs water
- 2 cups flour
- 1 tsp. salt
- 1 tsp. black pepper
- 1 tsp. garlic powder
- Canola or vegetable oil for frying chops

Glaze:
- 1 1/2 cups honey
- 1/2 cup brown sugar (I added this)
- 1/2 tsp. ginger
- dash of cayenne pepper (to your taste)
- 1/2 cup soy sauce
- 1 Tbs chopped garlic
- 2 Tbs butter



Whisk the eggs and 4 Tbs. water together in a shallow dish.
Mix the flour, salt, pepper, and garlic powder in another shallow dish.
Dip the chops in the flour, then over into the egg.
Then back over into the flour mixture once again. This is what puts the extra crispy coating on the chops. Be sure to get plenty of flour on in this last coating, then shake them a little and place in a pan with about a half inch of oil. Be sure the oil is hot, but not too hot or the chops will cook too fast. You need to get it good and hot and then turn to about medium.
Cook for about 6 minutes on each side. Try not to turn more than twice or your breading will come off.
Remove from the pan to a 9"x13" baking dish.
Saute the garlic a little in the butter.
Add the honey, soy sauce, brown sugar, cayenne, and ginger. Bring to a boil then reduce to low and simmer for about 5 minutes. Watch this carefully because it will foam and might boil over.
Pour 1/2 of the glaze over the pork chops. Flip them over and pour the other 1/2 over the other side. Place uncovered in a preheated 350 degree oven for about 20-25 minutes. This sets the glaze and finishes them to be sure they are cooked through.

You can use chicken alswell instead of pork

Raspberry vanilla pudding salad

Ingredients:


- 1 box (5.1 oz) instant vanilla pudding
- 32 oz. container vanilla yogurt
- 8 oz. container Cool Whip (thawed)
- 1 pkg. frozen raspberries

Combine the pudding mix and the vanilla yogurt, stirring until well mixed. Fold Cool Whip into the mixture.
Lastly, fold in the raspberries.  I had set mine out for about 10 minutes before making the salad, but you can put them in frozen and they will thaw very quickly so you can serve the salad right after mixing.   If you don't serve the salad immediately, the raspberries will thaw more and the juices will add a raspberry flavor to the entire mixture - I like it both ways!

Wild Mushroom Beef Stew

Ingredients :


- 2 lbs. beef stew meat, cut in 1-inch pieces
- 3 Tbsp. flour
- 1 tsp. pepper
- 1 tsp. dried thyme
- 1 c. vegetable broth
- 1 6-oz. can tomato paste
- 1/2 c. red wine
- 4 garlic cloves, minced
- 3 pints wild mushrooms, in large pieces
- 1 c. fresh parsley, chopped


In a small bowl, combine the flour, pepper, and thyme. Add beef to the crock pot and toss to coat with seasoned flour. Combine the broth, tomato paste, wine, and garlic. Mix well and pour over beef. Add mushrooms on top of beef, but do not mix in.
Cover and cook on LOW for 8 hours. Do not lift lid during cooking! (I know you want to. But don’t.) Mix with chopped parsley before serving.

Grilled Honey Chicken with Glazed Pineapple

Ingredients:


- 1/4 cup vegetable oil
- 1/3 cup honey
- 1/3 cup soy sauce
- 1/4 teaspoon ground black pepper
- 1-2 TBSP lime juice
- 1/2 tsp garlic powder
- 4 skinless, boneless chicken breasts, pounded thin and halved
- 1 fresh pineapple, sliced into spears


Defrost chicken if needed. Pound thin using a meat mallet and slice in half.

Mix marinade ingredients in a gallon sized ziplock bag. Close the bag, shake it all up and use your hands to squish it to combine the ingredients. It's a very scientific process. {Not.}

Set aside about 3 TBSP of the marinade for the pineapple. If you're grilling veggies as well, I suggest doubling the marinade to have enough for those to soak separately from the chicken. Try zucchini, mushrooms, bell pepper and red onion. 

Add the chicken to the ziplock bag and once again , mix it around. Let the chicken marinate for about 6-8 hours in the fridge. Each time you open the fridge, pick it up and mix the marinade and chicken around again. 

To cut a fresh pineapple, I first slice off both the top and bottom parts. Standing the pineapple up on one of the ends, go around the outside and slice off the prickly exterior. Going from top to bottom, slice the pineapple in half, then lay it down on the cutting board. Slice each half in half again, then cut those quarters in half length-wise. Take each spear and slice the tough section of core off. Done!

Grill until juice from chicken runs clear. Pineapple should be on the grill for about 5-7 minutes, depending on the thickness of your spears. Brush the marinate on at about minutes 3 and 6. Enjoy!

 

 

 

Oven roasted potatoes

Ingredients :

russet potatoes - 2 pounds (1 kilo), washed and cut into wedges

olive oil - 1 tbsp

rosemary - 1 tbsp

garlic cloves - 2, pressed

salt and pepper - use very generoulsy

 

Yield: enough for 4 - 6 people as a side

 

 

 

Preheat the oven to 375 F (190 C)
In a large bowl, toss the potatoes with the olive oil, rosemary, garlic and salt and pepper, coating well.
Place potatoes in a single layer on a baking sheet lined with baking paper, and bake in the oven about 35 - 40 minutes, or until golden and softened.  (take the tray out a few times while baking and move the potatoes around with a spatula to ensure even cooking).

 

 

 

Baked Bacon

Line a rimmed baking sheet (jelly roll pan) with foil.(bakpapier)
Arrange the bacon in a single layer.
Place the tray of bacon in a cold oven. Turn on the oven to 400 degrees.
Bake for anywhere from 17-25 minutes, or until the bacon is cooked to your preference.
Baking time will vary depending on how fast your oven gets up to temp, and how thick your bacon is. Thinner bacon will cook faster than thicker bacon.
When the bacon is crispy, carefully remove the pan from the oven making sure not to spill the bacon grease.
Transfer the bacon to a paper towel lined plate to drain. Then ejoy!
If you want to save the bacon grease, pour it into a heat-safe container.

Crockpot beef and brocolli

Ingredients:


 - 1 pound boneless beef chuck roast, sliced into thin strips
 - 1 cup beef consumme
- ½ cup soy sauce
- ⅓ cup brown sugar or honey
- 1 tablespoon sesame oil
- 3 garlic cloves, minced
- 2 tablespoons cornstarch
-2 tablespoons cooled sauce from the crock pot after being cooked

Fresh broccoli florets (as many as desired)


Place beef in a crock pot.
In a small bowl, combine consomme, soy sauce, brown sugar/honey, oil, and garlic. Pour over beef. Cook on low for 6-8 hours.
In a cup, stir cornstarch and sauce form the crock pot until smooth. Add to crock pot. Stir well to combine. (If your sauce is not thickening, try bringing your sauce to a boil on the stovetop with the corn starch mixture. Boil until your desired consistency is reached).
Add broccoli to the crock pot. Stir to combine.
Cover and cook an additional 30 minutes on high (the sauce has to boil for it to thicken).

Raspberrie Whip

Ingredients :


- 1 Angel food cake, broken into 1" bits
- 1 8 oz carton of Cool Whip
- 1 C sour cream
- 1 C powdered sugar
- 1 pint red raspberries, well drained, fresh or frozen


In a medium bowl, mix together the Cool Whip, sour cream, and powdered sugar. Fold in raspberries. Place all the angel food cake bits in the bottom of a 9" x 13" baking dish. Pour the raspberry mixture over the cake. Cover the pan with plastic wrap and refrigerate one hour. Leftovers should be refrigerated immediately.

Slow cooker Pork tenderloin

Ingredients :


- 2 pound Pork Tenderloin
- 1 TBS Yellow Mustard
- 1 TBS worcestershire sauce-- more if ya like.
- 2 TBS olive oil
- 2 TBS Diced dried onions
- 1 1/2 TSP Garlic Salt or Powder

Mix ingredients above. Pour over Tenderloin in the crock pot and cook on low for 6 hours.

Chicken Marsala

Ingredients :



 4 boneless, skinless chicken half breasts
1/4 cup cake flour
1/2 teaspoon salt
1/2 teaspoon oregano
4 tablespoons oil
4 tablespoons butter
1/2 teaspoons pepper
1 cup sliced fresh mushrooms
1 medium thinly sliced onion (optional)
1/2 cup Marsala wine


Combine flour, salt, pepper, and oregano and blend well. Heat the oil and butter in a skillet until bubbling lightly. Dredge the chicken in the flour and shake off the excess. Cook the chicken on medium heat for about 2 minutes on the first side, until lightly brown. As you turn the breasts to the second side to cook, add the mushrooms around the chicken pieces. Cook about 2 more minutes, until lightly browned on the second side. Stir the mushrooms and optional onions. When the second side is lightly browned, add the wine around the pieces, cover the pan and simmer for about 10 minutes.

Butter cake

Ingredients :



1 cup butter
2 cups sugar
1 tsp vanilla
4 eggs
3 cups flour (All Purpose)
1 tsp baking soda
1/2 tsp. salt
1 1/3 cup buttermilk


Preheat oven to 350 degrees F. Butter and flour baking dish.

Beat together butter and sugar until fluffy. Beat in vanilla. Add eggs one at a time, blending well after each addition. Combine flour with baking soda and salt. Add to batter alternately with buttermilk, beginning and ending with flour.

Pour batter into prepared baking dish. Bake for about 1 1/2 hours or until a pick inserted comes out clean.

Allow cake to stand 8-10 minutes and remove from pan and finish cooling on a rack.

Honey Mustard Grilled Chicken

Ingredients

• 6 Boneless Chicken Breasts
• 3 Tablespoons of Mayonnaise or Dressing
• 1/3 Cup Dijon Mustard
• 1/4 Cup Honey
• 1 1/2 Teaspoons Soy Sauce
• 1 Teaspoon Lemon Juice

 

 

Mix together Dijon, Honey, Soy Sauce and Lemon juice.

Remove 3 tablespoons of the Honey Mustard Sauce and set aside.

Mix the chicken breasts with the marinade and let sit up to 4 hours in the fridge

Preheat the grill to medium and grill the chicken 6-7 minutes per side or until juices run clear and the chicken reaches 170 degrees.

 

Sauce

 

Add 3 tablespoons of mayo or dressing to the reserved Honey Mustard Sauce

Drizzle over chicken breasts and enjoy!

 

 

 

 

Oven potato

Beefstew

Ingredients :

 

 

 

- 2  pounds Stew Meat (or 2 pounds any lean roast cut into 1 inch or so squares)

- 1/2 cup flour

- 2  teaspoon salt

- 1  teaspoon pepper

- 1  teaspoon onion powder

- 1  teaspoon thyme

- cooking oil (about 4 teaspoons)

- 14 ounce can beef broth

- 6 ounce can tomato paste

- 1  1/2 pounds red potatoes quartered or diced (1 inch or so)

- 1 pound bag baby carrots

- 1  white onion diced large

- 2 cups frozen peas

 

 

Combine flour, salt, pepper, onion powder, and thyme in a big ziplock bag. Shake, then add the stew meat.

Shake to coat the pieces evenly.

Brown the meat in the cooking oil on all sides, you don't need to cook the meat through. You may need to cook the meat in batches.

Dump the meat into the slow cooker.

Put the pan back on the stove and de-glaze the pan with the beef broth, and tomato paste, scrap up any brown bits of meat and flour into the sauce. This will only take a minute or so.

Add the sauce to the slow cooker.

Add the potatoes, carrots and onions to the slow cooker.

Give everything a big stir.

Cook on low for 7 to 8 hours.

Add peas at the end of cooking time. Put lid back on and cook for 15 more minutes or so, to thaw the peas.

 

 

 

Whole Chicken in the crockpot

Ingredients :


-1 large chicken, we used about a 3.5 pound one but you can use whatever size you like that fits in your crock pot
- 2  teaspoons paprika
- 1  teaspoon salt
- 1  teaspoon onion powder
- 1  teaspoon thyme
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon black pepper
- 1 onion (we used a red onion because it's what we had on hand)



Loosely chop the onion and layer it on the bottom of the crock pot.
Combine the spices in a small bowl.
If need be clean the insides out of the chicken and then rub the spice mixture all over the chicken (and in the inside too if you like).
Place the chicken on top of the onion in the crock pot and put on the lid. No need to add any kind of liquid.
Cook for 4-5 hours or until chicken is fully done on high setting .
Leave it on low untill you eat it .

Pineapple Teriyaki Chicken

Ingredients:

 

- 6 chicken breasts

- 6 Pineapple Rings

 
Teriyaki Sauce :
 

- 3 Tablespoons Soy Sauce (I use low sodium)

- 2 Tablespoons Fresh Lime Juice

-2 Tablespoons Pineapple juice

- 3 Tablespoons Honey

- 3 Tablespoons Ketchup

-1/2 teaspoon sesame oil

- 1 clove garlic, minced

- 1 Tablespoon fresh ginger root, grated

- 2 Tablespoons finely minced green onions

 

Combine all sauce ingredients.

In a small Ziplock bag, place the pineapple rings and 3 tablespoons of Teriyaki Sauce.

In a larger Ziplock bag, add Chicken breasts and teriyaki sauce. Marinate 4 hours or overnight if possible.

Preheat grill to medium. Grill chicken for about 15 minutes or until no pink remains. Grill pineapple slices for 5 minutes.

 

 

3 envelop roast

Ingredients:

- 3 pound beef roast such as chuck roast
- 1 envelope of dry Italian salad dressing mix
- 1 envelope of dry ranch salad dressing mix
- 1 envelope of dry brown gravy mix
- 2 cups water

Instructions :
Put the water in a measuring cup that is larger then the amount of water you are using. Now add and mix all three envelopes of dry salad dressings to the water. Mix until blended completely.
Brown the roast (if desired). Add the meat to your cooker. Pour the water, salad dressing mixture over the roast. In the slow cooker cook it on high for about 4 hours on low about 8 hours.

West Virginian pepperoni roll

Ingredients :

- 3 cans Pillsbury Buttermilk Biscuits (10 biscuits per can )
-56 pepperoni slices
-Block of cheese (Colby &Monterey Jack )
-Parmesan
-Oregano
-1 jar pizza sauce

Cut the block of chees into at lease 28 squares.
Flatten a biscuit out and stack a pepperoni and cheese on top.
Gather up the edges of the biscuit .
Line the rolls up (seam side down) in a greased pan 9x13 inch pan .
Springle with oregano.
Back at 450F for 18 to 20 minutes.
Serve the rolls with warm pizza sauce for dipping.

Lemon Pepper Chicken

Ingredients:


-4 boneless skinless chicken breasts
-1/4 cup flour
-1 tsp pepper
-1/4 cup butter
-1 package dry italian dressing/seasoning mix
-1/2 cup fresh lemon juice
-1/2 cup chicken broth
-salt and pepper to taste


Prepare your chicken by rinsing it and trimming the fat. Since the chicken breasts that I buy are always huge, I cut them in half making them more like tenders.
In a shallow dish, combine the flour and pepper. Coat the chicken in the flour.
Melt the butter in a saucepan on your stovetop over medium heat. Once melted, brown each side of the chicken, but not cooking it throughout because you will be putting them in the crockpot. You just want them to have a nice golden brown breading on each side.
Spray crockpot with cooking spray and place the chicken into the crockpot. Sprinkle the italian seasoning package top of the chicken.
Mix together the lemon juice and chicken broth. Pour over the chicken and seasonings.
Cook on low for 3-4 hours.

Sweet Hawaiian Crockpot Chicken

Ingredients:


-1 cup pineapple juice
-1/2 cup packed brown sugar
-1/3 cup light soy sauce
-2 pounds chicken breast tenderloins.

Directions:

Add all ingredients to the crockpot and cook on low 6-8 hrs and they should just fall apart. Enjoy!