Spicy Navy Bean Soup

When I was a kid, my mom made Navy bean soup frequently during the winter months.  I HATED it.  It was bland and starchy and smelled horrible.  I'm not sure if my mom still makes it.  Fast forward to present day....Hubby and our youngest daughter LOVE Navy bean soup.  Not my mom's recipe, a new twist I have recently developed.

Ingredients:
2lb bag of dried Navy Beans
1 lb roll cheap breakfast sausage
2-4 Tablespoons Asian Garlic Chili Sauce
3/4 cup unbleached flour
salt
pepper
garlic

Instructions
Follow the directions for quick soaking on the package of dried beans.  While they are sitting,  crumble and brown the sausage.  Do not drain the grease from the sausage.  When the sausage is browned set it aside until the beans are done soaking.
Rinse beans and pour them into a 5 quart or larger crockpot. 
Add the sausage and sausage grease. 
Add enough water to completely cover the beans.
Add an additional 2 cups water
Add Garlic Chili Sauce.
Cook in crockpot on low 8 to 10 hours
Add Salt, pepper and garlic powder to taste
Mix flour with 1 cup cold water
Spoon 2 cups of broth into a saucepan and bring to a boil
Add flour mixture and allow to boil for 3 minutes while stirring.
Pour the thickened broth back into the crockpot.
Soup is now ready to eat, but can be left on warm in the crockpot for up to 2 days before serving.
After that, allow to cool and store in refrigerator or freezer

This tastes better and better after sitting for a few days!

Hubby's Caramel Pie

Hubby found this recipe a few years ago, it is soooo delicious.

Ingredients
2 cans sweetened condensed milk
Prepared graham cracker crust (homemade or store bought)
1 cup heavy whipping cream
1/2 cup granulated sugar
1/4 cup powdered (confectioners) sugar
chocolate bar for shavings




Remove labels from the can.

Get a large pan with a rack on the bottom to lift the cans up.

Put the cans into lightly boiling water for 2 1/2 to 3 hours making sure they never come out of the water while cooking (add water as needed)

Remove from water and let cool until you can handle the cans.

Pour caramel into pie pan with a graham cracker crust (handmade or store bought)

In a mixing bowl combine 1 cup of heavy whipping cream and 1/2 cup sugar. Add 1/4 cup confectioners sugar to taste and mix to very stiff peaks.

Top caramel with the whipped cream.

Use a grater and grate chocolate onto the whipped cream or you can shave chocolate curls.

Refrigerate at least 2 hours

Serve chilled.

Hubby's Butter Tarts

Hubby's Mom was from Canada and this is an old family recipe.  They are not the prettiest, but they are melt in your mouth delicious.

Pie Crust  for  tart shells

1 cup flour
1/2 cup shortening
1/4 cup water

Cut shortening into flour with pastry cutter and slowly add water.  Once
dough is formed, pinch small amounts off and place into bottom of tart cups.
Press dough up sides of cup and flute edges.  Set shells aside



Butter Tart Filling

2 cups brown sugar
2 Tablespoons vinegar
2  eggs
1/2 cup butter
1/2 cup nuts (pecans are preferred but can use walnuts)
3/4 cup each raisins and currants ( you may use 1 1/2 cups raisins and no
currants)


Melt butter and mix together all ingredients.  Pour batter into prepared
shells (between 2/3 and 3/4 full).
Bake at 450  for the first  10 minutes
Finish baking at 350 for 20 to 25 minutes

Chili Verde

I have been making this for quite a few years and it is still one of my family's favorites. I've also won several church chili contests with this



It is not what most people think of when they think chili. It has no beans, it is not red or white and it uses pork instead of beef or chicken. Many people are afraid to try it because it has a very green (verde) color, but those brave enough to give it a try soon become fans. It is an adaption of a popular dish served in many traditional Mexican Restaurants in the Central Valley in California. The restaurant version is more of a soup with a very thin watery broth



Ingredients
Approx 5 lb pork roast (pork shoulder, Boston butt, etc)
2 cans  Las Palmas Green Chile Enchilada Sauce
1/4 cup flour or corn starch
salt and pepper
garlic
 

Over the years, I have developed a method of making it that is very easy and convenient for me. It takes two days. I buy the cheapest and biggest pork roast I can find. It doesn't matter if it has a bone or not. Pork shoulder roast or Boston butt work great.  I start by putting the roast in the oven at 350 for 3 to 4 hours. I season it liberally with salt, pepper and garlic. Don't add any water and just let it cook. When it is brown all over and juices flow clear when you poke it with a fork, take it out of the oven and let it cool for an hour or two. When the pan is cool enough to pick up without potholders, put it in the refrigerator overnight.

The next morning, I take it out and scoop all the congealed fat off the broth. The fat will be white and very much like shortening. I put the fat in the trash. Then, I remove the roast from the pan and put it on a plate. Transfer the broth (it will be congealed) to a medium size sauce pan and heat on low.


Cut the roast into large chunks, removing the fat from the meat and discarding as I go. Depending on how long the roast was cooked, it may cut into chunks easily or it may shred...either works fine. If I see a vein of fat running through a piece of meat, I cut on that vein to remove as much of the fat as possible. Chunks should end up being about the size of a six sided die. Once the meat is all cut up and as much fat as possible has been removed from it, I put it in the crockpot. Pour the cans of enchilada sauce over the meat, replace the lid and turn the crockpot on low. Bring the broth to a boil then thicken to a gravy consistency with either flour and water or corn starch and water. The gravy can then be added to the meat in the crockpot. Allow to cook in the crockpot for 3 to 4 hours. Serve with grated cheddar or jack cheese and flour tortillas.

A crockpot of this will feed quite a crowd, it also freezes well and is great to use in burritos or over rice for lunch or a light dinner.

Preparing for Thanksgiving

For the first time in several years, we will all be off work on Thanksgiving.  It is my favorite holiday, I LOVE spending the whole day cooking with and for my family.  This year we are going to be making a few changes to the standard menu.  Several of my kids have been less than enthusiastic about Thanksgiving.  I sat down with them and found that most of the kids dislike almost everything we usually serve.

2014 Tentative Thanksgiving Menu

• Roasted Turkey
• Roast Beef
• Baked Salmon
• Mashed Potatoes
• Turkey Gravy
• Beef Gravy
• Candied Sweet Potatoes
• Sweet and Sour Green Beans
• Whole Cranberry Sauce
• Bread Stuffing
• Cornbread Stuffing
• Fruit Salad
• Green Salad
• Veggie Tray
• Pickles and Olives
• Spiced Peaches
• Corn on the Cob
• Yeast Rolls
• Pumpkin Pie
• Pecan Pie
• Apple Pie
• Peanut Butter Pie
• Caramel Pie
• Butter Tarts

My Mom and I will do the majority of the cooking, but Hubby and each of the kids will have jobs to complete to get this feast on the table.

Sugar Cookie Day!!

Today is National Sugar Cookie day (according to Facebook).  Click HERE for my favorite sugar cookie recipe.  The almond extract makes it just a little different than your average sugar cookie, but can be left out if you don't like the taste of almond or you don't have any on hand.

Easy Fried Potatoes

Fried potatoes are a FAVORITE in our house.  They may actually be on that very short list of things that everyone eats.

The worst part for me has always been peeling and slicing the potatoes.  Yesterday, I washed the potatoes, poked holes in them to bake and put them in the oven at 400.  After 30 minutes, I took them out of the oven, sliced them up and added them to a pan of smoked sausage.  I used the grease from the sausage to fry them.  I also added a sprinkle of salt and pepper.  They came out amazing!!!

I will not be peeling and slicing raw potatoes anymore!!!

Menu Plan for the week

I have tried menu planning in the past with mixed success.  This week, I'm trying to stretch what I have in the pantry to feed everyone until payday.  I will note the things that I need to get from the store.  We've got 4 homeschooled kids home all day, I'm off 2 days at the beginning of the week and  hubby is off 2 days midweek.  Payday is Friday.

Breakfast  choices
Oatmeal
Cereal w/milk (need more milk)
scrambled eggs
Biscuits and Jelly
Pancakes or waffles
fruit (whatever is on sale)

Lunch choices
PB and J sandwich
Ramen
any leftovers
fruit (whatever is on sale)

Dinner
Sunday...Cheese Enchilada Casserole (need corn tortillas)
Monday...homemade chili w/cornbread (need meat from the store)
Tuesday...fried potatoes and sausage  w/corn or green beans (need potatoes and sausage from store)
Wednesday...Soup and Grilled Cheese (need sliced cheese from store)
Thursday...Spaghetti w/ Italian sausage (need sausage)

Grocery List
corn tortillas
1 lb hamburger
10 lbs potatoes
2 lbs smoked sausage
1 lb Italian sausage
1 lb Sliced cheese
Fruit
1 gallon milk

Dutch Carmel Apple Crumb Pie

We combine several different recipes and brainstormed some ideas at our house recently and came up with this pie.

Peeled, cored and sliced 6 cups of apples.  We used a combination of soft sweet apples and firm tart apples.  Sprinkle cinnamon on the apples, then fill a 4 quart casserole dish and cover with lid or foil.  Cook in oven at 400 until apples are the consistency of chunky apple sauce.

Next create carmel sauce....In a small saucepan combine 1/2 stick of butter, 1/2 cup granulated sugar, 1/2 cup brown sugar, 1 cup milk, 2 Tbs flour.  Heat slowly, stirring frequently.  When it gets close to boiling, stir constantly.  Boil for one minute stirring constantly, stir in 2 Tbs vanilla and remove from heat.

Combine cooked down apples and carmel sauce, set aside. 

Prepare a 10 inch pie crust.  2 cups flour, 1 Tbs sugar, 1 tsp salt, 2/3 cups shortening.  Cut shortening in until completely absorbed, then add 6 to 10 Tbs ice water until it forms into a manageable dough.  Dough should be fairly dry, do not add any more water than absolutely necessary to create a workable dough.  Roll dough out and place in glass pie plate.

Preheat oven to 350.  Pour apple and carmel mixture into pie shell.  Peel, core and slice 2 additional cups of firm tart apples (like Granny Smith).  Press apples down into the carmel apple mixture, then cover the carmel apple mixture with a layer of apples.

In a small bowl, combine 1 cup brown sugar, 1 cup flour, 2 tsp cinnamon and 1 tsp salt.  Mix together very well.  Add 1 1/2 sticks of softened butter.  Cut in with pastry cutter until a stiff paste or fine crumbs form.  Cover top of pie evenly with crumb mixture.

Cook with a cookie sheet underneath at 350 until bottom crust of pie is golden.

Oatmeal PUMPKIN Casserole

This recipe is similar to my Apples and Oatmeal Breakfast Casserole. 

Ingredients
4 cups rolled oats
1 t baking soda
1/2 t salt
1/2 t ginger
1 T cinnamon
1 1/2 cups milk
4 eggs
1 large can pumpkin puree
2 cups brown sugar
1 t vanilla extract

Measure the oats into a large bowl, add the baking powder and spices, set aside. In another bowl mix the milk, eggs, and brown sugar. When the sugar is dissolved well, stir in the pumpkin puree. Slowly pour the liquid mixture into the oat mixture, add the vanilla. Stir until everything is well mixed.  Pour into a 9 x 11 greased baking dish.

Bake in a 350 oven until the top is golden...approx 40 minutes. Serve hot with milk like traditional oatmeal or let it cool, then slice into squares to be eaten like a snack cake.

Sugar Cookies

Ingredients

1 1/2 cups powdered sugar

1 cup butter softened

1 teaspoon vanilla

1/2 teaspoon almond extract

1 egg

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon cream of tartar



Glaze
2 tablespoons milk
1/2 cup powdered sugar
1/4 teaspoon almond extract


Directions
In large bowl, beat 1 1/2 cups powdered sugar and the butter with electric mixer on medium speed, or mix with spoon. Stir in vanilla, 1/2 teaspoon almond extract and the egg. Stir in flour, baking soda and cream of tartar. Cover and refrigerate about 2 hours or until firm.

Heat oven to 375°F. On lightly floured cloth-covered surface, roll half of dough at a time 1/8 inch thick. Cut into desired shapes. On ungreased cookie sheets, place 2 inches apart.

Bake 7 to 8 minutes or until light brown. Remove from cookie sheet to cooling rack. Cool completely.

Mix glaze ingredients until smooth and desired spreading consistency, adding a few extra drops milk if needed. Spread glaze over cookies. Sprinkle with sugars.

Lemon Cookies

Ingredients
1 cup softened butter
1 1/2 cups powdered sugar
1 1/2 teaspoon lemon extract
1 egg

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar

Glaze
1/2 cup powdered sugar
2 tablespoons milk
1/4 teaspoon lemon extract

Directions
In large bowl, beat 1 1/2 cups powdered sugar and the butter with electric mixer on medium speed, or mix with spoon. Stir in lemon extract and the egg. Stir in flour, baking soda and cream of tartar. Cover and refrigerate about 2 hours or until firm.

Heat oven to 375°F. On lightly floured cloth-covered surface, roll half of dough at a time 1/8 inch thick. Cut into circles. On ungreased cookie sheets, place 2 inches apart.

Bake 7 to 8 minutes or until light brown around the edges. Remove from cookie sheet to cooling rack. Cool completely.

Mix glaze ingredients until smooth and desired spreading consistency, adding a few extra drops milk if needed. Spread glaze over cookies.

Peanut Butter Honey Cookies

We found this recipe in a kids cookbook.  The little girls helped me make them & they were delicious!!!

Ingredients
1/2 cup sugar
1/2 cup shortening
1/2 cup peanut butter (we used chunky)
1/2 cup honey
1 egg
1 1/2 cups flour
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt

Preheat the oven to 350.  Lightly grease the cookie sheet.

In a large bowl combine the sugar, shortening, peanut butter, honey & egg.  Mix well.
In another bowl combine the flour, baking soda, baking powder & salt.  Stir until mixed.
Slowly add the flour mixture to the wet mixture, stir continuously.  It is a fairly wet batter.

Drop dough in rounded teaspoonfuls onto the cookie sheet.  Cookies should be about 2 inches apart. 
Bake at 350 for approximately 12 minutes.  The bottom edge should look lightly golden.  They will be very soft when they first come out of the oven.  Let them cool on the cookie sheet for 5 minutes before transferring to a cooling rack.

Cranberry Nut Bread

This is my absolute favorite nutbread! Kroger sells a sweetened cranberry relish in the deli section, it is made with whole cranberries, pineapple & walnuts. A few years ago I discovered I could use it instead of the fresh cranberries in my nutbread it was AMAZING! This recipe is for standard cranberry orange nutbread, but I will note the modifications I made in case anybody feels like experimenting.

Ingredients
2 cups flour
3/4 cups sugar (1/4 cup if using sweetened relish)
1 1/2 t baking powder
3/4 t salt
1/2 t baking soda
1/4 cup softened butter
1 T grated orange peel (omit if using sweetened relish)
3/4 cup orange juice (substitute water if using sweetened relish)
1 egg
1 cup fresh or frozen chopped cranberries (or 1 cup sweetened cranberry relish)
1/2 cup walnuts or pecans (omit if using relish that contains nuts)

Preheat the oven to 350. Spray two 8X4 loaf pans with non-stick cooking spray. In a medium bowl, combine flour, sugar, baking powder, salt and baking soda, stir in butter until crumbly. Add orange peel, orange juice and egg. Fold in cranberries and nuts. Fill loaf pans half full. Cook @ 350 for one hour or until wooden tooth pick inserted in center comes out clean. Allow to cool in pans for 10 minutes before moving to a cooling rack. When it is completely cool, wrap nutbread in foil to store. This recipe also works great for mini loaves to give as gifts.

Banana Nut Bread

Banana's are very popular in my house, but just about every time I buy a bunch the last 2 or 3 don't get eaten. They get "too ripe" &  the kids won't touch them. So, into the freezer they go. Frozen bananas work well in any recipe calling for fresh banana. Mini loaves wrapped in foil are also perfect for gift giving. The recipe is a modified version from my Betty Crocker Cookbook. This will make 1 standard size loaf or about 3 mini loaves...foil pans are GREAT for baking mini loaves & can be reused over & over. When I'm making mini loaves for gifts, I double or triple the recipe depending on how many I need &  put all the mini pans on a cookie sheet to make getting them into &  out of the oven easier.
Ingredients
1 cup sugar
1/3 cup softened butter
2 eggs
4 over ripe fresh or frozen bananas (thawed enough to smash easily if using frozen)
1/3 cup water
1 2/3 cups flour
1 t baking soda
1/2 t salt
1/4 t baking powder
1/2 cup nuts

Preheat oven to 350. Cream sugar & butter together in medium mixing bowl. Stir in eggs, then add mashed banana & water. Mix the dry ingredients (except nuts)in a separate bowl then slowly add to wet mix. Fold in nuts. Pour into greased loaf pan & bake until tooth pick inserted in middle comes out clean....approximately 1 hr for standard size loaf. If making mini loaves, fill greased loaf pans 2/3 full. Cooking time will be between 30 & 45 minutes depending on size of mini pan. Let them cool in the pan for about 5 minutes, then on a wire rack until completely cool before cutting or wrapping in foil.

Snickerdoodles

Many years ago when my oldest was in 3rd grade (he’s 24 now), his class made a cookbook.  We’ve recently moved and that cookbook is one of the many things that resurfaced during the unpacking process.  My youngest son LOVES snickerdoodles and when he saw this new recipe he couldn’t wait to try it.

Ingredients
3 3/4 cups flour
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp cream of tartar
1 cup butter
2 cups sugar
2 eggs
1/4 cup milk
1 tsp vanilla


3 Tbs sugar
1 tsp cinnamon

Lightly grease cookie sheet.  In a small bowl, combine flour, salt, baking soda and cream of tartar.  In a larger bowl, beat butter 30 seconds.  Add 2 cups sugar and beat until fluffy.  Add eggs, milk and vanilla.  Beat well.  Add dry ingredients, beat well
.
Refrigerate dough 30 minutes.  Preheat oven to 375. 

Form dough into 1 inch balls, roll in mixture of sugar and cinnamon.  Place 2 inches apart on cookie sheet and flatten slightly with bottom of a glass.  Bake for 10 to 12 minutes or until light golden brown around the edges. Allow to cool on the cookie sheet for 5 minutes before transferring to cooling rack.

Tuesday Tag Along

Tuesday Tag Along is a blog hop. Click the button to participate. I've found some great new blogs to follow from this meme.

If you are following my blog, please leave a comment with your url so that I can follow your blog too.

Menu Plan Monday—July 5th

Last week I did ok the first few days, then my menu seemed to go right out the window.  Next Monday I am going back to work full time outside the house for the first time in almost 12 years.  Time is up and I now REALLY need to get serious about meal planning.

Monday…Homemade Chicken Strips (didn’t have these last week as planned)

Tuesday…Italian Sausage & Pepperoni Calzones

Wednesday…Sub Sandwiches and Fruit Salad

Thursday…Cowboy Beans

Friday…Grilled steaks w/corn on the cob

Saturday…Hot dogs, fries and baked beans

Sunday…Spaghetti and Meatballs

Friday Follow Me and I’ll Follow you Back

Friday is a popular day to find new blogs to follow....this week I am participating in all these events. Click the buttons to sign up. If you are following my blog, leave me a comment with your URL and I will follow you back.













 

Menu Plan Monday

It has been MONTHS since I’ve done this on my blog.  I belong to a message board for families with lots of kids and I usually try to post a weekly plan there.  Sometimes I stick to it and sometimes it goes right out the window.  I’m hoping by getting back into regular posting here, I will get better at true meal planning.
This week we don’t have a lot of options, most of what is in the freezer is chicken, so my challenge is to cook chicken in different ways that my family will eat without all of us getting completely burned out on chicken in general.
Monday…Easy Burritos with homemade tortillas
Tuesday…Chicken and Rice Stir Fry
Wednesday…Spaghetti with Italian sausage
Thursday…baked chicken and baked potato
Friday…Cheese Enchiladas (looking for a recipe for homemade corn tortillas)
Saturday…homemade chicken strips
Sunday…Chicken Parmesan

We will all be home during the day too, so I've got some tentative ideas for lunches, but no particular day planned for them.  On the other days we will eat leftovers or we may even resort to peanut butter and jelly.

SOS
Red Beans and Rice w/Cajun sausage
leftover Penne pasta casserole from last week
Cheesy Sausage and potatoe casserole