Feb 092014
 

Probably the most versatile sauce for your recipe collection is a good spaghetti sauce.  I have been told by my kids and many others that mine is their favorite.  It is a simple recipe with nothing very unique or special.  Mostly, the ingredients are typical to any kitchen cupboard or pantry.

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So while I think it good enough to go on my blog collection of Only My Best Recipes, it is not particularly “sexy” or interesting.  (I never have understood why magazines will describe anything non-human as sexy.)

Anyway, it is just one of my most used recipes because it makes great lasagna or meatballs with pasta dishes.  Serve it over spaghetti noodles, atop toasted french bread or in your lasagna recipe.  Consider doubling it and freezing half for future use.  Or freeze in meal size portions for a quick meal when you are too tired, or too sexy for your cooking.  Or whatever.  Even if your aren’t tired or too sexy– it makes a wonderful Italian meal. Pair it with my Herb Bread and you will impress anyone.

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Let me know if you find it sexy.  I need to know why…

Italian Spaghetti

Ingredients:

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1 lb hamburger

1 lb Italian sausage

1 cup chopped onion (more if you love it)

1 clove garlic

1 cup water

1 t. salt

1 t. sugar

1 t. dried oregano leaved

3/4 t. dried basil leaved

1/2 t. dried marjoram leaves

1/4 t. dried rosemary leaves

1/2 t. red pepper flakes (if you like it spicy)

1 bay leaf

1 can (6 oz.) tomato paste

1 can (8 oz.) tomato sauce

1 (15 oz) can stewed tomatoes

Cook and brown the hamburger and sausage with the onion and garlic in a dutch oven. Do not overcook, just cook until browned.
Drain well.
Add the remaining ingredients.

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Heat to boiling then turn down to simmer.

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Cover and simmer over low heat for about one hour. Stir occasionally.

That simple.  But, it still is good enough for  Only My Best Recipes.

 

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My Best (but not particularly sexy) Spaghetti Sauce

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes

6 servings

Ingredients

  • Italian Spaghetti
  • 1 lb hamburger
  • 1 lb Italian sausage
  • 1 cup chopped onion (more if you love it)
  • 1 clove garlic
  • 1 cup water
  • 1 t. salt
  • 1 t. sugar
  • 1 t. dried oregano leaved
  • 3/4 t. dried basil leaved
  • 1/2 t. dried marjoram leaves
  • 1/4 t. dried rosemary leaves
  • 1/2 t. red pepper flakes (if you like it spicy)
  • 1 bay leaf
  • 1 can (6 oz.) tomato paste
  • 1 can (8 oz.) tomato sauce
  • 1 (15 oz) can stewed tomatoes

Instructions

  1. Cook and brown the hamburger and sausage with the onion and garlic in a dutch oven. Do not overcook, just cook until browned.
  2. Drain well.
  3. Add the remaining ingredients.
  4. Heat to boiling then turn down to simmer.
  5. Cover and simmer over low heat for about one hour. Stir occasionally.
http://www.onlymybestrecipes.com/my-best-but-not-particularly-sexy-spaghetti-sauce/

 

 

 

 

 

Aug 272013
 

My mother in law makes this recipe– I think she got it from her mother.  It is one of my favorites!  Simple, easy, quick , no fancy ingredients to buy– in fact, if you have pork chops in your freezer, you probably have all the necessary ingredients right now!

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(Note– I added craisins because I like them– they add a surprise bite to the dish– but you may omit them if you don’t love them.  If some of your family likes them, go ahead and throw them in.  Those that don’t can navigate around them.)

I actually had this recipe  published, like 25 years ago — it won the recipe award for a Sperry New Holland magazine.  My first claim to fame regarding food.

This recipe is mostly low fat (if you trim your chops well) and you can add more veggies (broccoli and cauliflower are good!) to make it more healthful.

Now to warn you– measurements are open to adjustments, depending on your taste.  Play with it, allow yourself extra time to cook to get the results that you want– especially if you add more veggies.

 

 

 

10 – 12 cups torn stale bread– try to use less dense breads that are dry. (I even leave it out to dry, or dry it an oven)
1 1/2 cups diced onion
1 1/2 cups sliced celery
1/4 c. chopped fresh parsley, if you have it. Dried parsley is okay, too– use 2 T.
1/4 to 1/2 cup craisins (optional)
1 1/2 t. salt
1 t. pepper

1 can cream of mushroom or cream of chicken soup ( chicken is better)

1 can of warm water

4 – 6 pork chops, trimmed

 

Combine the bread, onions, celery, salt and pepper and craisins. Add soup and water.

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Combine these ingredients, tossing gently so that it does not compress. Add more water only if it is too dry to combine well.
In greased 9 x 13 inch pan, lightly press the stuffing evenly.  My pictures show a smaller pan– it is better to use the bigger pan so the stuffing will crisp up.

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Trim your pork chops well, salt and pepper both sides and place on top of the stuffing. You can place as many as you want on top, but know that unless the stuffing can breathe a bit, it will be soggy. If you like crisp– then allow more space around the chops. If you like soft, crowd the pork chops and leave the fat untrimmed.

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Bake 1 hour at 400 degrees, longer if you like it crispy. If you use a shiny pan, it will not brown. I like to use stoneware (as pictured). Remember, darkened pans cook and brown anything faster!
Allow to sit for a few minutes before serving. This recipe will freeze well both before cooked and after cooked.
True comfort food. Bet your man will love it.

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Pork Chops and Stuffing (not to be confused with stuffed pork chops)

Prep Time: 15 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 1 hour, 30 minutes

4-6 servings

One chop and 3/4 cup stuffing

Pork Chops and Stuffing (not to be confused with stuffed pork chops)

Ingredients

  • 10 - 12 cups torn stale bread-- try to use less dense breads that are dry. (I even leave it out to dry, or dry it an oven)
  • 1 1/2 cups diced onion
  • 1 1/2 cups sliced celery
  • 1/4 c. chopped fresh parsley, if you have it. Dried parsley is okay, too-- use 2 T.
  • 1/4 to 1/2 cup craisins (optional)
  • 1 1/2 t. salt
  • 1 t. pepper
  • 1 can cream of mushroom or cream of chicken soup (better)
  • 1 can of warm water
  • 4 - 6 pork chops, trimmed.

Instructions

  1. Combine the bread, onions, celery, salt and pepper and craisins. Add soup and water.
  2. Combine these ingredients, tossing gently so that it does not compress. Add more water only if it is too dry to combine well.
  3. In greased 9 x 13 inch pan, lightly press the stuffing evenly.
  4. Trim your pork chops well, salt and pepper both sides and place on top of the stuffing. You can place as many as you want on top, but know that unless the stuffing can breathe a bit, it will be soggy. If you like crisp-- then allow more space around the chops. If you like soft, crowd the pork chops and leave the fat untrimmed.
  5. Bake 1 hour at 400 degrees, longer if you like it crispy. If you use a shiny pan, it will not brown. I like to use stoneware (as pictured). Remember, darkened pans cook and brown anything faster!
  6. Allow to sit for a few minutes before serving. This recipe will freeze well both before cooked and after cooked.
  7. True comfort food. Bet your man will love it.

Notes

Freezes well!

http://www.onlymybestrecipes.com/pork-chops-and-stuffing-not-to-be-confused-with-stuffed-pork-chops/

 

 

Jun 032013
 

IMG_0295Years ago I decided that I was craving some pork ribs.  I baked the ribs, drained off the fat and realized that I was running really late.   I needed to get the sauce made and then get out the door to who knows whatever reason, so I re-engineered the recipe.  I read over the ingredients, rounded them up or down and concluded that my empty tomato paste can would be my measuring cup today.  After all, Rachel Ray doesn’t seem to measure anything, so why can’t I?

I wasn’t too certain as to how my experiment would work.  I wasn’t very brave then. I hoped for the best. I have to say, though, it was liberating to toss the can into the trashcan when I was done.  A quick spoonful of the final product tasted fairly good, but this was BEFORE it was on the ribs. I would wait with baited breath.  Whatever that means…

So I dumped the truncated recipe onto the already cooked ribs and tossed them back into the oven.  Said a prayer, probably, and then headed out the door. returning an hour and a half later, I was not disappointed.  In fact, quite ecstatic!  My Rachel-esque experiment yielded a wonderful sweet/sour/spicy rib that pleased both me and my David.  And all this with minimal time and clean up.

And now,  this is the only method that I use to make BBQ sauce. It’s delicious with beef round steak, chicken and beef ribs, too.   And to make another confession, I have even used some as a tasty add-in to soups that lack pizzazz.  (Hint: save  what’s leftover in the pan, add bit of the meat and add some vegetables to some canned stock)

I often make it up in double batches and keep it in the fridge for a second meal assembly.  After all, it takes more time to get out the ingredients than it does to measure and clean up (I mean toss) the mess.

And as you know, it fits my recipe objectives:  it is simple and uses common ingredients.   Rachel would be proud. I think.

Simple “Can Do” BBQ Sauce

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4-6 lbs. of cooked ribs, chicken or beef*  (see cooking directions below)

1 6 oz. can of tomato paste

1 can water

1 can brown sugar

1 can ketchup

3/4 can white vinegar

1 can chopped onion

2 T. prepared mustard (or, two dollops if you don’t want to measure)

1 1/2 t. salt

1 clove of garlic or 1/4 t. minced garlic (from a jar, because I never use up fresh garlic  before it spoils)

1 t. (about) of red pepper flakes (optional)

Start by roasting the meat, which takes about 1 1/2 to 2 hours.  While the meat is cooking, open the tomato paste can.  Empty the paste into a medium mixing bowl.  Next, measure one can of water, add to the bowl.  Next, measure the brown sugar, then the ketchup, then the vinegar.  Chop the onion (about a can’s worth) and add it to the bowl.  Now finish with the mustard and seasonings.  Stir well.

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Pour over pre-cooked spare ribs, short ribs, chicken or round steak.  Bake at 350 degrees for about 1 1/2 hours.

*To cook the ribs, chicken or beef, place in a roaster pan or stoneware (as I have done).  Salt and pepper.  Cover loosely with foil, poke holes into the foil to allow steam to escape.  Roast meat for 2 hours or until mostly cooked.  Remove from pan and drain off fat.  Replace the meat into the pan and generously cover with the sauce.  Return to the oven and cook for another 1 to  1 1/2 hours at 350 degrees.  Check  periodically and remove if the sauce gets too browned.  Cut into serving pieces and serve with plenty of napkins.

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A BBQ sauce that anyone CAN master. (Hint, if you can open a can of tomato paste, you CAN make this)

A BBQ sauce that anyone CAN master.  (Hint, if you can open a can of tomato paste, you CAN make this)

Ingredients

  • 1 6 oz. can of tomato paste
  • 1 can water
  • 1 can brown sugar
  • 1 can ketchup
  • 3/4 can white vinegar
  • 1 can chopped onion
  • 2 T. prepared mustard (or, two dollops if you don't want to measure)
  • 1 1/2 t. salt
  • 1 clove of garlic or 1/4 t. minced garlic (because I never use up fresh garlic before it spoils)
  • 1 t. (about) of red pepper flakes (optional)
  • 4-5 lbs roasted meat-- ribs, round steak or chicken

Instructions

  1. For detailed directions and pictures, go to: [http://www.onlymybestrecipes.com/a-bbq-sauce-that-anyone-can-master-hint-if-you-can-open-a-can-of-tomato-paste-you-can-make-this/]
  2. *Start by roasting the meat, which takes about 1 1/2 to 2 hours.
  3. While the meat is cooking, open the tomato paste can.
  4. Empty the paste into a medium mixing bowl.
  5. Next, measure one can of water, add to the bowl.
  6. Next, measure the brown sugar, then the ketchup, then the vinegar.
  7. Chop the onion (about a can's worth) and add it to the bowl.
  8. Now finish with the mustard and seasonings. Stir well.
  9. Pour over pre-cooked spare ribs, short ribs, chicken or round steak. Bake at 350 degrees for about 1 1/2 hours.
  10. *To cook the ribs, chicken or beef, place in a roaster pan or stoneware (as I have done).
  11. Salt and pepper the meat.
  12. Cover loosely with foil, poke holes into the foil to allow steam to escape.
  13. Roast meat for 2 hours or until mostly cooked.
  14. Remove from pan and drain off fat.
  15. Replace meat into the pan and generously cover with the sauce.
  16. Return to the oven and cook for another 1 to 1 1/2 hours at 350 degrees.
  17. Check periodically and remove if the sauce gets too browned.
  18. Cut into serving pieces and serve with plenty of napkins.
http://www.onlymybestrecipes.com/a-bbq-sauce-that-anyone-can-master-hint-if-you-can-open-a-can-of-tomato-paste-you-can-make-this/

 

 Posted by at 2:34 pm
Apr 082013
 

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Hamburger Cheese Bake

As you may or may not have concluded by now, my recipes are pretty simple and use common ingredients.  Nonetheless, simple and common does not mean that a recipe is boring or unappealing.  Sometimes I am surprised how rearranging the simple creates a really popular and oft requested recipe.  This recipe epitomizes this:

Hamburger Cheese Bake

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This is one of my go-to recipes when I need something quick and easy for a potluck or when I am making a meal to go.  It is universally liked and oft requested.  Simple, easy and tried and true.  Period.

Need I say more? (I could, but let’s make this post simple and easy)

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Simple, common ingredients

 

 

 

 

 

 

 

 

 

Hamburger Cheese Bake

1 pound ground beef

½ cup chopped onion

1 15oz. can tomato sauce

1 t. sugar

¾ t. salt

¼ t. garlic salt

¼ t. pepper

4 cups uncooked noodles

1 c. cottage cheese

1 8 oz. package cream cheese, softened (you can halve this to save calories, or use Neufchatel cheese.)

¼ cup sour cream

1/3 cup sliced green onion

¼ cup chopped green pepper

Parmesan cheese for topping (optional)

Brown hamburger and onion in soup pot:  See why I fry in my..  Cook until onion is tender.

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Drain.

Add tomato sauce, sugar, salt, garlic salt, and pepper.

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Bring to boil and remove from heat.

Meanwhile, cook noodles according to directions and drain.

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Don’t overcook the noodles– undercook is better!

 

 

 

 

 

 

 

 

 

Combine cheeses and sour cream with green onion and green pepper.

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Spread half the noodles in an 11x 7 inch pan.

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Top with half of the meat sauce.

Cover with cheese mixture.

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Top with remaining noodles and meat sauce.

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Sprinkle with parmesan cheese.

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Bake at 350 degrees for 30 minutes.

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Makes about 8 – 10 servings.

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Hamburger Cheese Bake

Ingredients

  • 1 pound ground beef
  • ½ cup chopped onion
  • 1 15oz. can tomato sauce
  • 1 t. sugar
  • ¾ t. salt
  • ¼ t. garlic salt
  • ¼ t. pepper
  • 4 cups uncooked noodles
  • 1 c. cottage cheese
  • 1 8 oz. package cream cheese, softened (you can halve this to save calories, or use Neufchatel cheese.
  • ¼ cup sour cream
  • 1/3 cup sliced green onion
  • ¼ cup chopped green pepper
  • Parmesan cheese for topping (optional)

Instructions

  1. For detailed and pictured directions, please go to: www.onlymybestrecipes.com/hamburgercheesebake/
  2. Brown hamburger and onion in soup pot: See why I fry in my.. Cook until onion is tender.
  3. Drain.
  4. Add tomato sauce, sugar, salt, garlic salt, and pepper.
  5. Bring to boil and remove from heat.
  6. Meanwhile, cook noodles according to directions and drain.
  7. Combine cheeses and sour cream with green onion and green pepper.
  8. Spread half the noodles in an 11x 7 inch pan.
  9. Top with half of the meat sauce.
  10. Cover with cheese mixture.
  11. Top with remaining noodles and meat sauce. Sprinkle with parmesan cheese.
  12. Bake at 350 degrees for 30 minutes.
  13. Makes about 8 – 10 servings.
http://www.onlymybestrecipes.com/hamburger-cheese-bake/

 Posted by at 7:33 pm
Apr 012013
 

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Beirocks—a tasty bun stuffed with beef and cabbage

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Beirocks- a German beef and cabbage roll

 

 

 

 

 

 

 

 

 

 

 

 

I have never liked sandwiches.  I don’t like to eat them (but I will) and I don’t like to make them (but I will).

But be that as it is, sandwiches are quite convenient for lunches.  It is sort of hard to put a casserole into a baggie and pack it for lunch.

So I’m thinking that this is why I decided to try this recipe from my Betty Crocker’s International Cookbook.

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They are a German sort of pastry and are a favorite at my house.  Don’t let the cabbage scare you—it is delicious in this setting!

I use the same bread machine recipe as I use in the dough doggies.

Here are the ingredients that you will need:

 

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Note:  After you start the bread machine, start on the “stuffing” which is listed below.

This recipe uses  my “Fab-Fave White Bread” dough for bread machines.  Here it is:

1 c. milk, warmed a little or at room temperature

1 egg

¼ c. sugar

1 t. salt

1 T. yeast

Place these ingredients in the bread pan and swirl together until the yeast is dissolved.

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Then, add:

3 c. flour

¼ c. shortening (again, I like Butter Flavor Crisco, for the flavor and color)

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Run the dough cycle of your machine, checking it to make sure that the dough is not too sticky (add a tablespoon of flour if it is.)

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Dough here is a bit too sticky– add a tablespoon of flour

Don’t just start the cycle and not check the process—monitor the dough.  I often “help” it along in the beginning, pushing the flour with a rubber spatula to get it started.  Maybe I do this because I have literally worn out about 3 machines.  (My best advice:  start with less flour to begin with, adding more as needed)

Once the dough cycle is completed, drop the dough out on the counter, cover it and allow it to rest for 10 minutes.

After you start the bread machine, start on the “stuffing”

1 lb. ground beef

4 cups shredded cabbage

1 small onion, chopped

¼ cup water

1 ½ t. salt

1/8 t. pepper

Brown the hamburger with the onion.

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Stir in cabbage, water, salt and pepper.

Heat till boiling.

Reduce heat and simmer until cabbage is tender, about 10 minutes.

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Drain very well and cool.

To assemble:

Roll out the bread dough, about 12 x18 inches rectangle (approximately)

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Using a pizza cutter, cut the square into 12 squares.

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Top each square with about ¼ cup of the beef mixture until each has about the same amount of topping.

Pinch corners of each square together.  Then pull remaining edges together.

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Cup each ball in your hand and compress, making sure that the dough is sealed.

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Place seam side down onto a greased shiny cookie sheet, making sure they are evenly spaced.

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Cover and allow to rise for about 1 hour.

Heat oven to 375 degrees.

Bake until light brown, about 20 – 25 minutes.

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While hot, brush with margarine or butter.  Serve with condiments—David likes a horseradish/mayo combo.  Can be served hot or cold.

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Yumm.  Very yummm

 

 

 

 

 

 

 

 

 

 

Beirocks—a tasty bun stuffed with beef and cabbage

Beirocks—a tasty bun stuffed with beef and cabbage

Ingredients

  • 1 c. milk, warmed a little or at room temperature
  • 1 egg
  • ¼ c. sugar
  • 1 t. salt
  • 1 T. yeast
  • 3 c. flour
  • ¼ c. shortening (again, I like Butter Flavor Crisco, for the flavor and color)
  • Stuffing:
  • 1 lb. ground beef
  • 4 cups shredded cabbage
  • 1 small onion, chopped
  • ¼ cup water
  • 1 ½ t. salt
  • 1/8 t. pepper

Instructions

  1. For detailed and pictured directions, go to: [http://www.onlymybestrecipes.com/beirocks-a-tasty-bun-stuffed-with-beef-and-cabbage/]
  2. Start with: My “Fab-Fave White Bread” dough for bread machines. Once your bread machine has started, make the “stuffing” recipe.
  3. Place all ingredients except flour and Crisco into the bread pan and swirl together until the yeast is dissolved.
  4. Then, add the flour and shortening.
  5. Run the dough cycle of your machine, checking it to make sure that the dough is not too sticky (add a tablespoon of flour if it is.) Don’t just start the cycle and not check the process—monitor the dough. I often “help” it along in the beginning, pushing the flour with a rubber spatula to get it started. (My best advice: start with less flour to begin with, adding more as needed)
  6. Once the dough cycle is completed, drop the dough out on the counter, cover it and allow it to rest for 10 minutes.
  7. Brown the hamburger with the onion.
  8. Stir in cabbage, water, salt and pepper.
  9. Heat till boiling.
  10. Reduce heat and simmer until cabbage is tender, about 10 minutes.
  11. Drain very well and cool.
  12. To assemble:
  13. Roll out the bread dough, about 12 x18 inches rectangle (approximately)
  14. Using a pizza cutter, cut the square into 12 squares.
  15. Top each square with about ¼ cup of the beef mixture until each has about the same amount of topping.
  16. Pinch corners of each square together. Then pull remaining edges together.
  17. Cup each ball in your hand and compress, making sure that the dough is sealed.
  18. Place seam side down onto a greased shiny cookie sheet, making sure they are evenly spaced.
  19. Cover and allow to rise for about 1 hour.
  20. Heat oven to 375 degrees.
  21. Bake until light brown, about 20 – 25 minutes.
  22. While hot, brush with margarine or butter. Serve with condiments—David likes a horseradish/mayo combo. Can be served hot or cold.
http://www.onlymybestrecipes.com/beirocks-a-tasty-bun-stuffed-with-beef-and-cabbage/

 

.

 Posted by at 6:48 am
Mar 242013
 

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Okay, I know that my health conscious friends will turn up their noses at this recipe.  First of all, it is definitely NOT gluten free.  Second, I use hotdogs.  Yes, I just typed that out:  HOTDOGS.  They are probably one of America’s most popular food, but OMG, not the healthiest thing to put into your mouth.

Anyhew— I still crave them.  And although I am married to a beef rancher, we still stretch a BBQ meal (cookout, for you who say “y’all”) by cooking up hotdogs on the grill.  Believe it or not, I actually salt them with Lawry’s Seasoned Salt and kinda sorta burn them so that they are black and crispy.  Yumm.  Makes me want to do that tonight, except that at the time of this writing, it is 12 degrees outside (even though spring arrived two days ago– Montana weather.)

So, to appease the beef industry, I will at least suggest that you buy all beef hotdogs.  And then, try this hot dog recipe—just be ready to be “hounded” to make it again.

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Here is what you will need

 

 

 

 

 

 

 

Starting with your bread machine (which, by the way, is the BEST way to make bread dough)

Here is the dough recipe that you will make this hot dog recipe with:

 

My “Fab-Fave White Bread” dough for bread machines:

 

1 c. milk, warmed a little or at room temperature

1 egg

¼ c. sugar

1 t. salt

1 T. yeast

Place these ingredients in the bread pan and swirl together until the yeast is dissolved.

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Then, add:

3 c. flour

¼ c. shortening (again, I like Butter Flavor Crisco, for the flavor and color)

 

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Run the dough cycle of your machine, checking it to make sure that the dough is not too sticky (add a tablespoon of flour if it is.)

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Dough here is a bit too sticky– add a tablespoon of flour

 

 

 

 

 

 

 

 

 

Don’t just start the cycle and not check the process—monitor the dough.  I often “help” it along in the beginning, pushing the flour with a rubber spatula to get it started.  Maybe I do this because I have literally worn out about 3 machines.  (My best advice:  start with less flour to begin with, adding more as needed)

Once the dough cycle is completed, drop the dough out on the counter, cover it and allow it to rest for 10 minutes.

 

 

While the dough rests, put the hotdogs into hot water.  This is very important because the hotdogs should not be cold.  Once they are warmed, drain and place on a towel or paper towels to dry (which is also important, too.) You will need 10 – 12 hotdogs, depending on the size of the dogs.

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Roll the dough into a long rectangle, approximately 16 x 20.

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Place one hot dog on the end.  Cut the dough across using a pizza cutter.

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Roll the dog up, cutting the dough as pictured.

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Pinch the dough together.

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Roll the hot dog to seal the edges.  I also pinch off excess dough on the ends as I prefer not to have too much bread.

Place on a greased cookie sheet—a shiny one works the best.

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Continue until all the dogs are wrapped.  Allow to rise for about 1 hour, keeping covered with a light towel.

Preheat oven to 375 degrees.  Before placing in the oven, take a very sharp knife and slice two openings to allow the steam to escape (otherwise your doggies will puff up and bloat)

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Bake on the middle rack for 20 to 30 minutes, depending on your oven.  As always, I exhort you to “babysit” your stuff—every oven is different.   If you have taken the time to prepare your bread for the oven, don’t sabotage your end results by “going by the book” so to speak—take the time to check and check often!

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Remove once golden brown and the underside of your dough is baked.  (This is the determining factor as to whether your “dogs” are done.)

While still hot, use a cube of butter or margarine, rub all exposed dough with the stick.  This makes the dough stay soft and adds an extra bit of saltiness that your taste buds will enjoy.

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Allow to cool on a rack before packaging if not serving immediately.

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But let me tell you, fresh out of the oven, these dogs will not last long—get out the mustard and ketchup, or, do like my sister in law does at hunting camp:  top with chili and cheese.  OMG.  Dog Heaven- if ever there was one, this is it!

 

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Dough Doggies– Hot Dog Heaven!

Dough Doggies– Hot Dog Heaven!

Ingredients

  • 1 c. milk, warmed a little or at room temperature
  • 1 egg
  • ¼ c. sugar
  • 1 t. salt
  • 1 T. yeast
  • 3 c. flour
  • ¼ c. shortening (again, I like Butter Flavor Crisco, for the flavor and color)
  • 10 - 12 hot dogs

Instructions

  1. For pictured directions, go to: [http://www.onlymybestrecipes.com/dough-doggies-hot-dog-heaven/]
  2. Place the first 5 ingredients in the bread pan and swirl together until the yeast is dissolved.
  3. Then, add the flour.
  4. Run the dough cycle of your machine, checking it to make sure that the dough is not too sticky (add a tablespoon of flour if it is.) Don’t just start the cycle and not check the process—monitor the dough. I often “help” it along in the beginning, pushing the flour with a rubber spatula to get it started. Maybe I do this because I have literally worn out about 3 machines. (My best advice: start with less flour to begin with, adding more as needed)
  5. Once the dough cycle is completed, drop the dough out on the counter, cover it and allow it to rest for 10 minutes.
  6. While the dough rests, put the hotdogs into hot water. This is very important because the hotdogs should not be cold.
  7. Once they are warmed, drain and place on a towel or paper towels to dry (which is also important, too.) You will need 10 – 12 hotdogs, depending on the size of the dogs.
  8. Roll the dough into a long rectangle, approximately 16 x 20.
  9. Place one hot dog on the end. Cut the dough across using a pizza cutter.
  10. Roll the dog up, cutting the dough as pictured.
  11. Pinch the dough together.
  12. Roll the hot dog to seal the edges. I also pinch off excess dough on the ends as I prefer not to have too much bread.
  13. Place on a greased cookie sheet—a shiny one works the best.
  14. Continue until all the dogs are wrapped. Allow to rise for about 1 hour, keeping covered with a light towel.
  15. Preheat oven to 375 degrees. Bake on the middle rack for 20 to 30 minutes, depending on your oven. As always, I exhort you to “babysit” your stuff—every oven is different. If you have taken the time to prepare your bread for the oven, don’t sabotage your end results by “going by the book” so to speak—take the time to check and check often!
  16. Remove once golden brown and the underside of your dough is baked. (This is the determining factor as to whether your “dogs” are done.)
  17. While still hot, use a cube of butter or margarine, rub all exposed dough with the stick. This makes the dough stay soft and adds an extra bit of saltiness that your taste buds will enjoy.
http://www.onlymybestrecipes.com/dough-doggies-hot-dog-heaven/
http://www.ziplist.com/

 

 

 

 Posted by at 7:44 am
Mar 212013
 

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Crock Pot Cream Cheese Chicken Chili

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I woke up this morning feeling domestic—like maybe a little Rachel Ray-like.  Wishing that I had her retro kitchen and fab success.  Until I think about how hard she has worked to get there.  And remembering that she passed on having children— something I wouldn’t pass up for any or all worldly treasure–especially when I reflect on the entertainment our 2 ½ year old grandson brought us yesterday.  This transpired after Heston slurped down half of David’s 32 oz. caffeine gulp from McDonalds.  He managed to quaff most of it while I wasn’t supervising, and while Grandpa saw it but looked the other way, which is what grandparents do sometimes because they think it is so darling.  Parents have a fit while grandparents pretend to be sorry, all the while secretly chuckling about how amusing it is to broaden the children’s worldview.  This little oversight on our part produced an afternoon of high energy cuteness, including a video-worthy rendition of salsa dancing to the tune, “Rocky Top”.  I laughed till my cheeks ached.

So anyway…

I wanted to make my latest obsession—a super easy, tasty crockpot meal that comes from another blogger. I got it from my daughter, who got it from Pinterest.  You didn’t know that Pinterest is like a cookbook for the internet addicted?   Well, now you know.

So Paige, my daughter, pinned it, then made it; I tasted it, and I it was all over.  I mean, I was all over it!

It comes from a blogger, Rita’s Recipes, who you really must follow!  She was part of my inspiration to start my blog, because her blog idea is to post really great recipes, once a month.  It brought me my “aha!” moment that told me, “I should blog!”

So, because I always keep these ingredients on hand so as to indulge when needed, I pulled out my crockpot and assembled the stuff.

Now, I must tell you, this recipe is nothing short of fabulous!  It is super versatile, super easy, uses common ingredients (that you can always keep on hand) and is universally liked! This is perhaps the very best recipe I have ever gotten off the internet!  In fact, it is so good that it qualifies for the comment from my husband:  “Again?”

Let me explain:  It seems that when I discover something new and easy to make, that I make it, and make it all too often.  It’s not that he doesn’t love it, he does!  It’s just that I tend to repeat a successful gig until he has to say, “Enough”.  So predictable– the very night that I made this for my blog post, I told him we were having Crock Pot Cream Cheese Chicken Chili, and he had this “Again?” reaction!   I soooo know my husband. (I have to admit, he is right—if I had my way, pizza would be on my menu more often than not.  He calls it “Pizza Fatigue”) Hmmm.  That just gave me an idea—can this be a gourmet idea to topping for a pizza???

I better not go there.

So here it is—thanks bunches to Rita May!  My crock pot loves you!

 

photo 3

Ingredients that are easy to keep on hand

 

 

 

 

 

 

 

 

 

 

2 chicken breasts, still frozen

1 can Rotel tomatoes with green chilis

1 can corn kernels, do NOT drain

1 can black beans, drained and rinsed

1 pkg. Ranch dressing mix

1 T. cumin

1 T. chili powder

1 t. onion powder
1 t. red pepper flakes- optional

1 8-oz pkg. cream cheese

 

 

Put the frozen chicken breasts in your crock pot.
Top with the tomatoes, corn, and the beans.
Add ranch dressing, and seasonings.

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First, stir these ingredients together and then top with the brick of cream cheese.

 

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Cook on low for 6-8 hours, stirring once or twice to blend in the cheese.  Resist the temptation to do this too often.  I’m not even going to tell you not to taste it here, you probably already have.

When ready to serve, remove the chicken, shred and return to the crock pot.

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Now the best part: decide how you want to serve this.

  1. Serve over rice
  2. or quinoa,
  3. in tortillas,
  4. over tortilla chips
  5. or thin it down with chicken broth for a soup.
  6. I have even caught my daughter warming it up to serve as a chunky dip!

 

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How do I love thee, Crock Pot Cream Cheese Chicken, let me count the ways!

Next, I think I will try substituting pork chops for the chicken, right after topping a pizza crust to create a gourmet style pizza!

Hopefully David will look the other way.

Crock Pot Cream Cheese Chicken Chili– So easy, you can assemble it in under 10 minutes and leave it for the day. This recipe will get you raves!

Prep Time: 5 minutes

Cook Time: 6 hours

Total Time: 6 hours, 5 minutes

Crock Pot Cream Cheese Chicken Chili– So easy, you can assemble it in under 10 minutes and leave it for the day.  This recipe will get you raves!

Thanks to Rita May, from whom I borrowed this recipe. check out her blog, Rita's Recipes!

Ingredients

  • 2 chicken breasts, still frozen
  • 1 can Rotel tomatoes with green chilis
  • 1 can corn kernels, do NOT drain
  • 1 can black beans, drained and rinsed
  • 1 pkg. Ranch dressing mix
  • 1 T. cumin
  • 1 T. chili powder
  • 1 t. onion powder
  • 1 t. red pepper flakes- optional
  • 1 8-oz pkg. cream cheese
  • Serve on:
  • Flour Tortillas
  • Corn Tortillas
  • Rice
  • Tortilla chips

Instructions

  1. [For pictured directions, go to:/ http://www.onlymybestrecipes.com/crock-pot-cream-cheese-chicken-chili-so-easy-you-can-assemble-it-in-under-10-minutes-and-leave-it-for-the-day-this-recipe-will-get-you-raves/]
  2. Put the frozen chicken breasts in your crock pot.
  3. Top with the tomatoes, corn, and the beans.
  4. Add ranch dressing, and seasonings.
  5. First, stir these ingredients together and then top with the brick of cream cheese.
  6. Cook on low for 6-8 hours, stirring once or twice to blend in the cheese. Resist the temptation to do this too often. I’m not even going to tell you not to taste it here, you probably already have.
  7. When ready to serve, remove the chicken, shred and return to the crock pot.
  8. Now the best part: decide how you want to serve this.
  9. Serve over rice or quinoa,in tortillas,over tortilla chipsor thin it down with chicken broth for a soup.
  10. I have even caught my daughter warming it up to serve as a chunky dip!
http://www.onlymybestrecipes.com/crock-pot-cream-cheese-chicken-chili-so-easy-you-can-assemble-it-in-under-10-minutes-and-leave-it-for-the-day-this-recipe-will-get-you-raves/

 Posted by at 7:18 pm
Mar 042013
 

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Cincinnati Chili

It is Monday—you spent your wad over the weekend, going out to eat or to a concert, or both. We saw Big Daddy Weave, Chris August and Citizen Way here is Helena—a real treat to us.

So now you are feeling like you need to pinch your wallet a bit?  Here is an economical meal that is quick, easy and no exotic ingredients or fancy food prep required.  A variation on chili—this recipe is served atop spaghetti noodles with optional toppings –as you please or not.

I adapted it from Betty (Crocker that is).  Always a favorite at my house.

As an aside:  this is a terrific meal to keep in your repertoire for the times when you want to invite a crew over but there’s “too much month left at the end of the money”.  If you get what I mean…  If not, then it still is a comfort food that is ready in about 20 minutes.  About the time it takes to set the table and break out the chips and salsa.

Just so you know, true Cincinnati Chili has cinammon, allspice and sometimes chocolate.  This one doesn’t.  It probably would be considered a “redneck” version… thus the “other name”.

And, here is another thought–

I always keep these ingredients on hand for the unplanned social occasion (or for unannounced guests.) I call this one of my “hospitality fillers” for those last minute cooking events.  You will amaze your guests with your ability to put out a spread at a moment’s notice.  You might even wow them with the Mile High Biscuit recipe, too.  You will be famous.  Well, maybe only for a day or so.  But trust me; you will make an impression that will linger…

And you didn’t break the bank to do it.

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Cincinnati Chili

1 lb. ground beef or chicken

1 cup chopped onion (I love to use my Vidalia Onion Chopper for this, and no, they do not pay me to write this…)

1 T. chili powder

1 t. cumin (optional)

1 t. salt

1 16 oz. can tomatoes, whole or chopped.  Do not drain.

1 15.5 oz. can kidney beans, undrained

1 8 oz. can tomato sauce

6 or 7 oz. uncooked spaghetti

Cheddar cheese, grated, Sour Cream, jalapeños, chopped onions—all optional toppings

Cook and stir ground beef with onions in a soup pot (see my Why I fry in my.., ) stirring often to break up the hamburger.    Cook until onions are tender.  Drain.

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While beef is cooking, combine the remaining ingredients (sans the spaghetti noodles) breaking up the tomatoes.  Start cooking the spaghetti according to package directions.

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Once beef is drained, add the other ingredients while the spaghetti cooks.  Stir and heat through for about 5 minutes.  No need to simmer this!

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To serve, put about 1 cup of noodles in a bowl.  Top with ¾ c. beef mixture.  Now you can add toppings as desired.  My personal favorite?  Sour cream, cheese and jalapeños!

Stretch your food dollar with this variation on a popular theme: Cincinnati Chili! a.k.a. Redneck Chili Noodles

Prep Time: 20 minutes

Total Time: 20 minutes

5-7 servings

Stretch your food dollar with this variation on a popular theme:  Cincinnati Chili!  a.k.a. Redneck Chili Noodles

Ingredients

  • 1 lb. ground beef or chicken
  • 1 cup chopped onion (I love to use my Vidalia Onion Chopper for this, and no, they do not pay me to write this…)
  • 1 T. chili powder
  • 1 t. cumin (optional)
  • 1 t. salt
  • 1 16 oz. can tomatoes, whole or chopped. Do not drain.
  • 1 15.5 oz. can kidney beans, undrained
  • 1 8 oz. can tomato sauce
  • 6 or 7 oz. uncooked spaghetti
  • Cheddar cheese, grated, Sour Cream, jalapeños, chopped onions—all optional toppings

Instructions

  1. [For detailed and pictured directions, go to: /http://www.onlymybestrecipes.com/stretch-your-food-dollar-with-this-variation-on-a-popular-theme-cincinnati-chili/]
  2. Cook and stir ground beef with onions in a soup pot, stirring often to break up the hamburger
  3. Cook until onions are tender.
  4. Drain.
  5. While beef is cooking, combine the remaining ingredients (sans the spaghetti noodles) breaking up the tomatoes. Start cooking the spaghetti according to package directions.
  6. Once beef is drained, add the other ingredients while the spaghetti cooks.
  7. Stir and heat through for about 5 minutes. No need to simmer this!
  8. To serve, put about 1 cup of noodles in a bowl. Top with ¾ c. beef mixture.
  9. Now you can add toppings as desired. My personal favorite? Sour cream, cheese and jalapeños!

Notes

A thrifty easy recipe!

http://www.onlymybestrecipes.com/stretch-your-food-dollar-with-this-variation-on-a-popular-theme-cincinnati-chili/

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 Posted by at 3:22 pm
Feb 132013
 

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Here is your recipe list:

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This recipe is my mother’s.  It was one the first recipes I asked her for when I was a new bride.

The cookbooks that I looked at started with dried beans, and I was afraid to start from “scratch” when I was so new to cooking.  Besides, I always liked my mom’s chili the best.

It is very simple, no extraordinary ingredients, but always gets compliments and second helpings.  It takes about 10 minutes of prep time, about ½ hour of simmering and less time to disappear (at the chow line, that is).

Now if you like a more complicated chili, with more unusual ingredients, this does not fit the bill.  But if you want something that is universally liked and EASY to make, give this a try.  I personally think that it is the Pork and Beans that make this recipe so tasty—see what you think!

Start with 1 lb. ground beef

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Place the beef in a 5 to 8 qt. stockpot, top with 1 cup chopped yellow onion.

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Sauté the ground beef with the onion over medium high heat, adding 1 T. Worcestershire sauce once you have broken the meat into small pieces.

Stir and cook until the onion is very soft and the meat is not pink.  Drain off the fat.

While meat is browning, open the cans—do not drain any of them.

2   15.5 oz. chili beans

1   15 oz.   Pork and Beans (I prefer Van Camps)

1   4 oz.  Can of chopped green chilies

1   6 oz.  Can of tomato paste

1 – 2 T.  chili powder (depending on how hot you like it)

1 T. cumin (this gives it a smoky flavor)

1 t. salt

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Once you have drained the fat off the meat, add the above list of ingredients and stir well.

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Next add 4 cups hot water.

Bring to a boil.  At this point, you can transfer the mixture to a crockpot and allow to simmer 5 to 6 hours on low.  If you want to serve sooner, simply turn the heat to low and simmer gently for about ½ hour until mixture thickens.  Stir often to keep the bottom from sticking and burning.

If you want it spicier, add tabasco or serve with jalapeno peppers.  We also add a splash of apple cider vinegar for a surprise twist or serve with corn chips for crunch.  Also works as a good topping for nachos!

Serves 5 – 8, depending on your appetite!

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Simply Great Chili

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 38 minutes

Simply Great Chili

Ingredients

  • 1 cup chopped yellow onion.
  • 1 lb. ground beef
  • 1 T. Worcestershire sauce
  • 2 15.5 oz. chili beans
  • 1 15 oz. Pork and Beans (I prefer Van Camps)
  • 1 4 oz. Can of chopped green chilies
  • 1 6 oz. Can of tomato paste
  • 1 – 2 T. chili powder (depending on how hot you like it)
  • 1 T. cumin (this gives it a smoky flavor)
  • 1 t. salt

Instructions

  1. [For detailed directions and pictures, go to: [/http://www.onlymybestrecipes.com/simply-great-chili/]
  2. Start with 1 lb. ground beef
  3. Place the beef in a 5 to 8 qt. stockpot, top with 1 cup chopped yellow onion.
  4. Sauté the ground beef with the onion over medium high heat, adding 1 T. Worcestershire sauce once you have broken the meat into small pieces.
  5. Stir and cook until the onion is very soft and the meat is not pink. Drain off the fat.
  6. While meat is browning, open the cans—do not drain any of them.
  7. Once you have drained the fat off the meat, add the remaining igredients and stir well.
  8. Next add 4 cups hot water.
  9. Bring to a boil.
  10. At this point, you can transfer the mixture to a crockpot and allow to simmer 5 to 6 hours on low. If you want to serve sooner, simply turn the heat to low and simmer gently for about ½ hour until mixture thickens. Stir often to keep the bottom from sticking and burning.
  11. If you want it spicier, add tabasco or serve with jalapeno peppers. We also add a splash of apple cider vinegar for a surprise twist or serve with corn chips for crunch. Also works as a good topping for nachos!
  12. Serves 5 – 8, depending on your appetite!

Notes

Serve with onions, cheese and or apple cider vinegar.

http://www.onlymybestrecipes.com/simply-great-chili/

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