Our traditional role in Christmas morning is breakfast. I make a big breakfast and my parents, Jeff's parents, my sister and her significant other and anyone else who wants to, comes over to see what Santa brought the kids.
Most of what I make can be done the day before and refrigerated till morning when they are popped in the oven before everyone gets here. My mom has made these biscuits for years. These yeasty biscuits are even better if they sit in the fridge for a day or 2 before baking, just make sure to cover them well.
Angel Biscuits
2 1/2 c self rising flour
2 T sugar
1/2 c shortening or butter
1 T warm water
1 packet yeast
1 c buttermilk
Mix dry ingredients, cut shortening into dry ingredients until the mixture resembles cornmeal. Dissolve yeast in warm water, stir into buttermilk. Mix liquid into dry ingredients to make a stiff dough. Roll to 1/2 inch thickness on a floured board and cut into 2 inch biscuits.
While mixing biscuits melt 1/2 stick butter in your pan, add biscuits to hot butter, bake at 400 for 10 minutes or until golden brown.
Another favorite of ours is Facelift Casserole. I have no idea where the name came from, this is another dish my mom has made for as long as I can remember.
Facelift Casserole
1 dozen eggs, scrambled
1 pound of breakfast sausage, browned, crumbled and drained
1 8 oz package of shredded cheese
2 slices of white bread, cubed
1 t dry mustard
dash pepper
Mix all ingredients well, pour into casserole dish and refrigerate overnight. Bake at 350 until set and beginning to brown. Yum!
Merry Christmas everyone!
Friday, December 24, 2010
Thursday, December 16, 2010
Comfort Food
It is an icy, yucky day. The kids are home from school and I am thinking that something warm and comfortable sounds really good for supper. To me comfort food means one of two dishes, potato soup or chicken and dumplings. Because my husband thinks we should have meat at every meal, chicken and dumplings it is.
I am making these on the stove top today because I am home and don't mind, but all the chicken and seasoning can be dumped in the crock pot before you head out to work if you want.
In a big pot (I use an enormous cast iron stock pot) melt a couple tablespoons of butter, add to that, 1 rib of celery, chopped, 1/2 cup onion, chopped and 1 small carrot, chopped. Let them cook till they start to brown. Add 1 whole chicken, brown on all sides, add 1 gallon water, 2-3 chicken bullion cubes, a couple cloves of garlic, 8 - 10 black peppercorns, 2-3 sprigs rosemary and thyme (about 1 teaspoon of each herb) and cover. Simmer till the chicken is falling off the bone, several hours, stirring occasionally. When the chicken is done, set him aside to cool. Strain the broth, and separate off the fat. Put the broth back in the pot and reduce it by half.
If you want to use canned biscuits for dumplings ( after all that work, the chicken deserves better!) you can, but I will mix 2 cups of self rising flour, 1/2 stick of butter and enough milk to make a biscuit like dough and drop it by spoonfuls into the boiling broth, cover and simmer for 20 minutes. NO PEEKING!
Clean up and chop the chicken meat, add to the dumplings when they are done, stir to combine and serve. If your chicken was very big, you should have plenty for chicken enchiladas or chicken salad tomorrow.
I am making these on the stove top today because I am home and don't mind, but all the chicken and seasoning can be dumped in the crock pot before you head out to work if you want.
In a big pot (I use an enormous cast iron stock pot) melt a couple tablespoons of butter, add to that, 1 rib of celery, chopped, 1/2 cup onion, chopped and 1 small carrot, chopped. Let them cook till they start to brown. Add 1 whole chicken, brown on all sides, add 1 gallon water, 2-3 chicken bullion cubes, a couple cloves of garlic, 8 - 10 black peppercorns, 2-3 sprigs rosemary and thyme (about 1 teaspoon of each herb) and cover. Simmer till the chicken is falling off the bone, several hours, stirring occasionally. When the chicken is done, set him aside to cool. Strain the broth, and separate off the fat. Put the broth back in the pot and reduce it by half.
If you want to use canned biscuits for dumplings ( after all that work, the chicken deserves better!) you can, but I will mix 2 cups of self rising flour, 1/2 stick of butter and enough milk to make a biscuit like dough and drop it by spoonfuls into the boiling broth, cover and simmer for 20 minutes. NO PEEKING!
Clean up and chop the chicken meat, add to the dumplings when they are done, stir to combine and serve. If your chicken was very big, you should have plenty for chicken enchiladas or chicken salad tomorrow.
Wednesday, December 15, 2010
Taco Pie
It is a cold dreary day with ice and snow forecast for tonight. This is a take on a meal I vaguely remember from my childhood, with a few of my own touches thrown in for good measure. It is basically a taco, baked in a crust. I think my kids will like it and I hope you do too.
Mix up a package of corn muffin mix, I added some frozen corn for texture, and spread it in the bottom of a 9 x 13 pan. Bake at 400 until set. While the corn bread bakes, brown and crumple a pound of ground beef and season with a packet of taco seasoning. When the corn bread is done, spread with 1 can of refried beans, 1 can of black beans, the ground beef, and top with a package of shredded cheese. Bake at 400 for 20-25 minutes. Cut into squares and serve, topped with your favorite taco toppings.
If you make this, let me know what you think. Happy Snow Day!
Mix up a package of corn muffin mix, I added some frozen corn for texture, and spread it in the bottom of a 9 x 13 pan. Bake at 400 until set. While the corn bread bakes, brown and crumple a pound of ground beef and season with a packet of taco seasoning. When the corn bread is done, spread with 1 can of refried beans, 1 can of black beans, the ground beef, and top with a package of shredded cheese. Bake at 400 for 20-25 minutes. Cut into squares and serve, topped with your favorite taco toppings.
If you make this, let me know what you think. Happy Snow Day!
Saturday, December 11, 2010
Feeling Fudgy!
Yesterday I posted a recipe for bourbon balls, they are sitting in my fridge waiting to be dipped in chocolate. Today I am making peanut butter fudge. This recipe can be made with crunchy or creamy peanut butter, depending on your preference. I will have to make two batches because the kids and I like creamy and my husband likes crunchy!
Ingredients
1/2 cup butter
2 1/4 cups brown sugar
1/2 cup milk
3/4 cup peanut butter
1 teaspoon vanilla extract
3 1/2 cups confectioners' sugar
Directions
Melt butter in a medium saucepan over medium heat. Stir in brown sugar and milk. Bring to a boil and boil for 2 minutes, stirring frequently. Remove from heat. Stir in peanut butter and vanilla. Pour over confectioners' sugar in a large mixing bowl. Beat until smooth; pour into an 8x8 inch dish. Chill until firm and cut into squares.
I use real butter, but you can use margarine. As always, if it is raining, this probably won't set up. It has something to do with the humidity in the air, although I have heard that you can reduce the liquid but 1 or 2 tablespoons to make up for this.
Happy Saturday!
Ingredients
1/2 cup butter
2 1/4 cups brown sugar
1/2 cup milk
3/4 cup peanut butter
1 teaspoon vanilla extract
3 1/2 cups confectioners' sugar
Directions
Melt butter in a medium saucepan over medium heat. Stir in brown sugar and milk. Bring to a boil and boil for 2 minutes, stirring frequently. Remove from heat. Stir in peanut butter and vanilla. Pour over confectioners' sugar in a large mixing bowl. Beat until smooth; pour into an 8x8 inch dish. Chill until firm and cut into squares.
I use real butter, but you can use margarine. As always, if it is raining, this probably won't set up. It has something to do with the humidity in the air, although I have heard that you can reduce the liquid but 1 or 2 tablespoons to make up for this.
Happy Saturday!
Friday, December 10, 2010
Candy Anyone?
I was lazy cooking supper tonight (frozen pizza) because I have been mixing up Christmas candy. I am making bourbon balls, fudge (chocolate and peanut butter) and peanut butter balls. Tonight I will share the recipe for the bourbon balls.
In a container with a lid, mix 1 c chopped nut (I used pecans), 5 T bourbon and let sit overnight. In a separate bowl, mix 1/2 cup softened butter and 1 pound powdered sugar, fold in nut/bourbon mixture. Roll into balls and refrigerate overnight. Melt a package of chocolate chips and dip the bourbon balls into the chocolate, sit on waxed paper to cool, store in the fridge.
The longer they sit, the better they get. Enjoy!
In a container with a lid, mix 1 c chopped nut (I used pecans), 5 T bourbon and let sit overnight. In a separate bowl, mix 1/2 cup softened butter and 1 pound powdered sugar, fold in nut/bourbon mixture. Roll into balls and refrigerate overnight. Melt a package of chocolate chips and dip the bourbon balls into the chocolate, sit on waxed paper to cool, store in the fridge.
The longer they sit, the better they get. Enjoy!
Thursday, December 9, 2010
EEEWWW!!! Brussel Sprouts!
Tonight I was lazy! I had some leftover chili in the freezer, thawed it out and made chili dogs, tater tots with bacon and cheese and Brussels sprouts. The sprouts are a favorite of mine (and one child) and I bought a big bag of fresh ones. I guess we will eat them every night until they are gone. Tonight I caramelized them with toasted pecans.
Melt a tablespoon or so of butter in a heavy skillet and add about 1/4 cup chopped onions. Let the onions cook until clear, then add 1/4 cup slivered nuts (I used pecans, but almonds, pistachios, almost anything would work). While the onions caramelize, steam the cleaned and halved sprout (frozen will work fine for this too) til nearly done. When the onions have begun browning and the nuts are toasty, add the sprouts and 2 T sugar, and cook till everything is nicely brown. Finish with about a tablespoon of balsamic vinegar and serve. YUM!
Melt a tablespoon or so of butter in a heavy skillet and add about 1/4 cup chopped onions. Let the onions cook until clear, then add 1/4 cup slivered nuts (I used pecans, but almonds, pistachios, almost anything would work). While the onions caramelize, steam the cleaned and halved sprout (frozen will work fine for this too) til nearly done. When the onions have begun browning and the nuts are toasty, add the sprouts and 2 T sugar, and cook till everything is nicely brown. Finish with about a tablespoon of balsamic vinegar and serve. YUM!
Tuesday, December 7, 2010
Apple and Onion Pork Chops
This is a very seasonal dish. It just seems "fall" to me. I serve it with sweet potatoes and turnips (I am the only one who actually eats the turnips) to round out the seasonal feel.
Start by melting a couple tablespoons of butter in a heavy skillet. Add a couple thick slices of onion (feel free to use more, my husband just isn't a big fan) and cook till starting to brown. Add the pork chops and brown on both sides. Then slice 2 apples, peeled and cored,(or more if your family likes them a lot) over the chops, sprinkle with 1/4 c brown sugar, 1/2 t cinnamon and cover. Simmer on low until the meat is very tender.
The kids and I like the apples and pork together, my picky husband only eats the meat. I hope you enjoy this as much as we do. Happy Tuesday!
Start by melting a couple tablespoons of butter in a heavy skillet. Add a couple thick slices of onion (feel free to use more, my husband just isn't a big fan) and cook till starting to brown. Add the pork chops and brown on both sides. Then slice 2 apples, peeled and cored,(or more if your family likes them a lot) over the chops, sprinkle with 1/4 c brown sugar, 1/2 t cinnamon and cover. Simmer on low until the meat is very tender.
The kids and I like the apples and pork together, my picky husband only eats the meat. I hope you enjoy this as much as we do. Happy Tuesday!
Saturday, December 4, 2010
Crockpot Beef Stew
It is a cold, dreary morning outside and doesn't seem much better in the house. My husband was called in to work on his day off and will be working outside in the cold and wet all day. I think today is a good time to fall back on an easy, comforting favorite, stew.
This recipe is so easy, a can of cream of mushroom soup (cream of celery is good, too) a can of cheddar cheese soup, mixed together, with a packet of onion soup mix. (I like the flavor of the onion soup mix but I have to pour it through a sifter because my husband just can't handle the onions.) Pour the soup mixture in your crock pot, add a package of beef stew meat, and about a pound each peeled and cubed carrots and potatoes. Cook for 8-9 hours on low or 4-5 hours on high. Serve with good bread or biscuits. Super easy and yummy, too.
If you have never tried them, this is a good recipe to use a slow cooker liner. There is no mess, just throw the liner away after supper, wipe out the crock pot and put it away. Happy Saturday.
This recipe is so easy, a can of cream of mushroom soup (cream of celery is good, too) a can of cheddar cheese soup, mixed together, with a packet of onion soup mix. (I like the flavor of the onion soup mix but I have to pour it through a sifter because my husband just can't handle the onions.) Pour the soup mixture in your crock pot, add a package of beef stew meat, and about a pound each peeled and cubed carrots and potatoes. Cook for 8-9 hours on low or 4-5 hours on high. Serve with good bread or biscuits. Super easy and yummy, too.
If you have never tried them, this is a good recipe to use a slow cooker liner. There is no mess, just throw the liner away after supper, wipe out the crock pot and put it away. Happy Saturday.
Friday, December 3, 2010
All Sorts of Yummy, Wrapped Up in an Egg
Tonight we are having omelets. Totally yummy, easy and customizable.
I have 3 kinds of meat, sausage, bacon and ham, plus tomatoes, bell pepper, onion, mushroom, hash browns, and cheese. I like everything, Sabrina wants only cheese, Jeff will only eat the meat and cheese and Stephen wants his wrapped in a tortilla because he doesn't like eggs. I added a can of biscuits (yes, lazy is biscuits in a can), made gravy and called it supper.
Omelets make a great quick supper, ham can be bought chopped, bacon comes in bits, shredded cheese and done. Enjoy your easy Friday night. (They are pretty easy for Saturday morning, too)
I have 3 kinds of meat, sausage, bacon and ham, plus tomatoes, bell pepper, onion, mushroom, hash browns, and cheese. I like everything, Sabrina wants only cheese, Jeff will only eat the meat and cheese and Stephen wants his wrapped in a tortilla because he doesn't like eggs. I added a can of biscuits (yes, lazy is biscuits in a can), made gravy and called it supper.
Omelets make a great quick supper, ham can be bought chopped, bacon comes in bits, shredded cheese and done. Enjoy your easy Friday night. (They are pretty easy for Saturday morning, too)
Thursday, December 2, 2010
It's Been a While . . . ,
I haven't been here in a while, I guess I just fell out of the habit of posting every morning. As some of you may know I have recently gone back to work (outside the home) and that makes the act of planning and cooking supper more of a chore and less of a joy. In an effort to re-inspire myself (and you), I am back at my keyboard, to share my ideas.
Tonight I am making crispy pork over rice. I started with a family sized package of boneless pork ribs, cut into about 1 inch chunks. Toss the pork with 2 t cumin, 2 t Italian seasoning, 1 t garlic powder, 1 t onion powder (I like 1 t red pepper, too, but my kids think that is too hot). Put this in the fridge and go to work, it will marinate while you are gone. When you get home, drizzle about 2 T olive oil in a pan large enough for the meat to lay in one layer, and preheat the pan and the oven to 375. Add to pork and stir every 15 minutes or so until done and crisp (about an hour). Make enough rice to feed your family, set the pork out of the pan, and scrape up all the yummy bits off the bottom, into a pan with a can of beef broth. Simmer til reduced about 1/2. Serve the pork over the rice, with the broth over the top.
I am serving potatoes and Lima beans on the side. Please let me know if you try this and like it.
Tonight I am making crispy pork over rice. I started with a family sized package of boneless pork ribs, cut into about 1 inch chunks. Toss the pork with 2 t cumin, 2 t Italian seasoning, 1 t garlic powder, 1 t onion powder (I like 1 t red pepper, too, but my kids think that is too hot). Put this in the fridge and go to work, it will marinate while you are gone. When you get home, drizzle about 2 T olive oil in a pan large enough for the meat to lay in one layer, and preheat the pan and the oven to 375. Add to pork and stir every 15 minutes or so until done and crisp (about an hour). Make enough rice to feed your family, set the pork out of the pan, and scrape up all the yummy bits off the bottom, into a pan with a can of beef broth. Simmer til reduced about 1/2. Serve the pork over the rice, with the broth over the top.
I am serving potatoes and Lima beans on the side. Please let me know if you try this and like it.
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