Quick Yeast Rolls have a husband approved stamp in the recipe folder. It does not happen often, but when he likes a recipe he will mark a rating on it with a date. This one carries large letters that read VERY GOOD! This particular one is from quite a few years ago. Since then I have seen it pop up on Pinterest and several other recipe sites.
Since I am kind of lax at following rules and dislike kneading yeast dough, I usually turn to my quick rustic bread recipe or use the bread machine. Using the bread machine requires me to disassemble the bowl to clean before and after use. More kitchen cleanup is not on my list of favorite things.
But quick yeast rolls require no hand kneading, no bread machine, and does not require a whole lot of pre-thought. Another one of my many faults, failure to plan early enough in a day to do things. These can be on the table in less than an hour. Perfect for me today, since I got preoccupied getting my chicken into a pot for chicken and dumplings.
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Growing up, my mom made a version of beef tips that I always thought was kind of flavorless and tough. But this meant she would making rice. She hated rice and rarely made it. If rice so much as touched her plate, she was done eating. Imagine going out to a Japanese steak house with that……….
When I first made this myself, I immediately added beef base to the recipe. It definitely gave it some added flavor, but it was still quite tough.
Since this was one of the first recipes I ever attempted on my own as a young cook in my own kitchen, I have had many years of perfecting this recipe for my tastes.
Mushrooms and onions have joined the party over the years, and green peppers made an appearance for some years. If you like green peppers, feel free to add some during the last few minutes of cooking.
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Pumpkin Bread is another fall favorite at my house. I make this from the first leaf falling off the trees and all the way through the holidays. You might find it hanging out up until Easter. This gets made a lot. This another recipe of mine that is well used, and stained.
I make it in large loaves, small loaves, and mini loaves. I give it away and I also freeze it for later. Small loaves make great food gifts to appointments during the holidays. Wrap completely cooled loaves in holiday colored plastic wrap, and add a bow. When doing this I like to add a small container of whipped butter and perhaps a plastic knife since most places don’t stock serveware like we do at home.
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Eggplant Parmesan is the perfect marriage of summertime eggplants and Andy’s Favorite Pasta Sauce. This can also be made with jarred pasta sauce, and Lord knows I have used jarred sauce before when I was too lazy or busy to make homemade. No really, lazy is the better reason.
One trick I learned long ago, and even use with homemade sauce is to add a 15 ounce can of tomato sauce to extend and pasta sauce you are using. Unless you are mixing it with less than 16 ounces of pasta sauce, you should not notice a huge difference in taste. I like how it thins out the sauce for this recipe, as I don’t care for a big stiff glop of sauce on my eggplant or chicken Parm.
Eggplant may seems kind of intimidating, and I confess I was intimidated the first time I ever took a knife to one. Now, I have never ventured outside my box on eggplant, I only use it for a fried version of eggplant Parm.
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If I had to choose the one cookie recipe that I think would please everybody, it would be Snickerdoodles. Soft, buttery, and covered in sugar and cinnamon.
No worries about someone who doesn’t like chocolate, or those who may have a tree nut allergy. These are great with coffee, tea, warm cider, on winter days, on warm days, well they are great no matter when or how you serve them.
Snickerdoodles are one cookie you can bet will always be on my Christmas cookie gift platters.
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Flat Burger Sliders were created because, as you can only guess, there is no restaurant around here that serves decent thin patty burgers on slider buns. In addition, there is no White Castle or Krystal Burger within easy driving distance of Tulsa.
I have seen the several hundred, maybe even thousands, of White Castle copycat recipes on the interwebs. Yes, I have tried a few. No they did not make me happy.
This recipe is not supposed to be a copycat of either of those restaurants. I don’t believe you can accurately copy those recipes without their preformed patties, who knows what unhealthy additives, nor their large griddles. I think there might even be some magic in the little boxes they stuff the baby burgers into.
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Caramel Dip is served with sliced apples and crushed peanuts at my house. Large marshmallows are also delicious dipped in this caramel.
This recipe reminds of me of the cooler days of an early Illinois fall. This was often found at small festivals and craft fairs that were once popular in small rural towns.
Fat free sweetened condensed milk can be used, but why? Let’s face it, there is nothing outside of the apples that are healthy in this recipe. Caramel dip is a decadent pleasure that should not be eaten if calorie or carb counts are an issue.
Margarine is also an acceptable substitute, but for the same reasons listed above, why?
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Slow Cooker Beef Stew is one of my absolute favorite meals to cook when the weather turns cooler. It is easy to put together and the smell coming from the kitchen reminds you there is going to be something yummy served up.
Beef stew is fairly adaptable too. I stick with the traditional potatoes, carrots, and peas because that’s what I like. Sweet potatoes, parsnips, rutabagas or any other sturdy vegetable could be added.
I do not use any tomato base in mine, but feel free to add it. I prefer the pure beef flavor that shines through without it.
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I know I say all the time that pumpkin is my quintessential fall food, but man apples also hold a special place on my table in the fall too.
The second the heaviness of summer starts to dissipate, I have an urge to make apple crisp. Not just any apple crisp, THIS apple crisp.
It does not have oats in the recipe. I don’t have anything against oats. I will eat an oatmeal cookie, but given other options it isn’t my first choice. I will not eat oatmeal for breakfast, unless they are steal cut.
I came across this recipe years ago when I collected cookbooks. My favorite at the time was Beat This! by Ann Hodgman. I did not use the apple crisp recipe from that book since I don’t care for oats in my apple crisp. But if I did, I would have used hers.
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Frog eye soup was invented in my kitchen because of an ingredient shortage. We had plenty of groceries in the house. I am certain I was cooking for some holiday meal in the coming days.
My brother was making an unexpected visit that evening and I offered to make some homemade chicken noodle soup and sandwiches for dinner. I usually have chicken noodle soup ingredients on hand and I knew this would not require another trip to the store, because everyone knows I love chicken soup!!
I happily went about my business in the kitchen and started simmering some chicken breasts in chicken broth. I don’t always make a super-rich broth, especially when I am short on time.
I tossed in some onions, celery, and carrots. About 20 minutes before my brother was schedule to arrive I discovered I had no soup noodles!! What? At my house?
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