Ham and Cheese Chili Dogs

My husband has some of the most unique ideas when it comes to food. Sound a little crazy I know, but this is so good and easy the family will truly be surprised. 


8 Slices Ham 1 1/2" thick and 6 inches long

1 8 count package hot dog buns
Chili
Fiesta shredded cheese
Home make relish

Place the buns on a cookie sheet and let them toast nice and golden.  Place the ham slices on cookie sheet with buns and allow to warm.
Homemade Bean Less Chili
1 lb ground meat
2 Tbs Flour
1 4 oz Can Tomato Sauce
2 Tablespoons Water
11/2 cup Chili Seasoning Mix
1 Tsp Red Chili Sauce (more if you go for spicy)
Salt & Pepper

Brown meat in large kettle.  Mix flour into meat string quickly to avoid lumps.  Pour in Tomato Sauce and water continuing to stir briskly until mixture is smooth. You might need to add more water at this point if the gravy is too thick.  Add chili seasonings, salt and pepper. Let simmer for thirty minutes while hot dogs cook.

Home Made Relish
1/2 Cup Dill Pickles (diced)
2 Jalapeno Peppers (diced)
3 Large Garlic Cloves (crushed)
1/4 Cup Diced Onion                                       

Mix all ingredients and let set in refrigerator for at least an hour before serving.

Place relish spoonful of relish on bottom of each bun.  Add Ham and top with chili and cheese.  Return to oven until cheese is melted and gooey. ENJOY!

Sweet Potato Fries
2 Large Sweet Potatoes (Baked)
Cooking Spray
Seasonings

Leaving skin on slice cooked potato into strips and place on a cookie sheet coated with cooking spray.  Lay potatoes on pan, topping with additional cooking spray.  Add seasonings (ie, garlic salt, onion powder, sea salt etc) and bake at 400 for approximately 10 minutes or until brown flipping occasionally.  Using baked potatoes cuts down on cooking time and adds a crispier texture to the fries.

Ham & Potato Cakes

I don't know about you but I am always looking for something different and inspiring to do with all of the holiday leftovers.  Ham & Potato Cakes are so simple and easy you may want to make them any time of the year.  It's a great breakfast treat, quick afternoon lunch or all-in-one dinner idea.  The best part is the amazing aroma they leave behind.  It reminds me of being back home.  This recipe will make twelve cakes 8" cakes.


3 Cups Mashed Potatoes (mashed with skin on)
2 Cups Diced Ham
3 Eggs
2 Tsp Salt
2 Tsp Pepper
1 Tbs Onion Powder
1 Tbs Garlic Powder
2 Cups Flour
Oil

Heat 2 inches of oil in a skillet.  Mix Eggs and Potatoes together in a large bowl until eggs are completely blended.  Add Ham and seasonings mixing well.  Stir in flour until you have a sticky batter.  Drop by large spoonful into hot oil and flatten with a spatula.  Cook until crispy brown (about five minutes per side) turning carefully with spatula. Tip: I use two spatulas to turn, holding both sides so that cakes don't flop.  Continue dropping batter into hot oil until none is left.

These quick and easy cakes are good by themselves, or you can add a variety of your favorite toppings.  These pictured are topped with leftover holiday gravy, melted cheese and french onion dip.  You might also try salsa, pica de gallo, or sour cream.

Amazingly Vegan Chocolate Chip Cookies

Every once in a while life tosses you an amazing surprise.  I love baking fresh cookies and like a lot of people chocolate chicp loaded with plenty of walnuts is definately my favorite.  This year I took a chance and wanted to see if there is any way to make a vegan cookie.  These cookies are so soft and chewey you can't stop eating them!  The biggest die hard cookie fan won't even realize that this sweet treat is totally vegan.






2 cups flour (I used Self-Rising. If you aren't, add in 1 Tsp of Baking Soda)
1 small bannana (mashed until liquefied)
1/2 tsp Baking Powder
1/2 cup Earth Balance butter
1/2 cup packed brown sugar
3/4 cup soy milk
1 tsp salt
1 1/2 tsp vanilla
1 1/2 cups Sunspire 42% Cacao Chips
1 1/2 cup chopped walnuts

Preheat oven to 375.  Mix flour, Baking Powder, mashed bananna and butter in large bowl.  Blend together with fork or pasty cutter until no clumps of butter are visible.  Add brown sugar, milk salt and vanilla and continue to mix until dough is moist and well blended.  Add chips and walnuts stirring well to distribute chips evenly into batter.  Coat cookie sheet with a vegetable oil cooking spray.  Drop cookies by spoon on to pan at least 1 1/2 inches and bake for 10-12 minutes until golden brown and slightly moist in the center.  Makes approximately 4 1/2 dozen small cookies 2 1/2 Large ones)
 

Personal Pan Pizzas

These Pizza's are so darn good. You won't believe how easy they are to make either. I made these using left over smoked breisket and chicken. It didn't matter they both went quick. Make these in advance and freeze to serve at your next party. They are perfect for a leftover lunch too. Use any combination of topings you like. I used these because the combination was colorful and flavorful.

1 pkg (5 count) Indian Flat Bread (Naan)

3 cups Marinara Sauce

1 1/2 cup eash - Mushrooms, Red Pepper, Green Onions, Black Olives and Green Olives

5 Cups chopped or shreeded meat (chicken, beef, pork, sausage)

1/4 Cup Green Chillies

Chedder and Mozeralla Cheese

Dice the vegetable ingredients a couple of hourse before you plan to bake the pizza's and place together in a covered bowl. This gives an equally diverse flavor amoung the ingredients. Place the flat bread on a cookie sheet. Warm in 350 oven for 10 minutes or until as crispy as you like. Do not heat the meat, but add Green Chilies and mix well. Spread marinara sauce to the very edge of each piece of bread. Top with 1 1/2 cup of vegetables and than 1 cup of meat and press with a splatula. Place back in oven for 10 munites to heat. Top with cheese as close to the edge as you can go and press again. Heat in oven until cheese is melted.

You can change the pizza up by adding your favorite meat topping like sausage or peproni and a different comination of cheeses. Either way you prefer them the taste is one of the best pizzas around.

Fajita Chicken Stir Fry

Wow!  That's all can say about this.  The flavor was is as good as it looks.  This dish is not only delicious, but it is packed with a nutritious kick. There are several options for making this dish.  The easiest and quickest choice is to simply grab some fajita seasoned chicken breast at the grocery store.  I prefer to season the meat myself.  To do this you can simply purchase 2 packages of Fajita Seasoning Mix, or make your own mix using these ingredients:

Fajita Seasoning

3 Tbsp cornstarch
2 Tbsp Chili Powder
2 Tbsp Salt
1 Tbsp Paprika
1 Tbsp Sugar
2 Tbsp Poultry Flakes
1 1/2 Tbsp Onion Powder
1 Tsp Garlic Powder
1/2 Tsp Red Pepper      

Stir Fry
4 Lbs Chicken Breast or Thighs cut into strips
2 Peppers (red, green, yellow or orange) sliced into strips
One Medium Onion sliced into strips
1 10 oz package fresh mushrooms sliced

Add 1/4 cup oil to Fajita seasoning in mixing bowl.  Add chicken and cover.  Chill in refrigerator for 2 or more hours.

Place chicken in Wok, or large skillet with 2 tablespoons of marinade.  Stirring chicken frequently allow to cook until tender, about 20 to 25 minutes.  Add fresh vegetables and continue to stir for an additional 10 until vegetables are tender, but not over cooked.

You can serve this the way my husband enjoyed it, with flour tortillas.  You can also serve it over white rice.  Either way you'll enjoy this dish for sure.

Roasted Pumpkin Seeds

If you carved and canned your fall pumpkin I hope you didn't forget one of the most nutritious parts.  Those pumpkins seeds are packed, and the roast very nicely.  If you read my post on canning pumpkin you know I bake my pumpkins first.  The pumpkin is one of the hardest produce items to cut.

After the pumpkin is baked split it down the middle.  When you remove the inside pulp and seed you have a stringy, gooey mess.  I found place the concoction in a colander and gently kneading it with my fingers allows the seeds to freely dislodge from the pulp.

Once all of the seeds are rounded up pat they dry with a paper towel.  Place them on a baking sheet and coat with a vegetable oil based cooking spray.  With a spatula rotate the seeds so they are completely coated.

At this point you can add what ever seasoning you like.  I used Cajun and garlic salt.  My daughter likes cinnamon and sugar.  Some other combinations might be chili and cheese powder or Parmesan and onion.  Use your imagination to create your own special flavor.  Stir the seeds again to be sure they are generously coated.

Bake seeds in a 350 degree oven for about twenty minutes or until gently browned.  Don't let them get too brown..  Check the seeds often and continue to stir frequently. 

Mom's Creamy Potato Soup the Vegan Years

It's was my daughter's favorite dish growing up.  It was the one bowl of comfort she could always count on.  It is no surprise to me that Seanna decided to turn this bowl of yumminess into a vegan dish she could get the same comfort out of. 


6 Large Potatoes
2 cups of water
2 TSP Garlic Salt
Pepper to taste
2 Cups Frozen Corn
1 Small Onion Diced
2 cups Soy Milk
2 TBS Earth Balance butter
1 3oz Package extra firm Tofu
2 TBS Flour
1/2 cup cold water

Daiya Vegan Cheese

Cut potatoes (unpeeled) into good bite size chunks.  Rinse well and boil in water with 1/2 of the soy milk, garlic salt and pepper for 5 to seven minutes.  They should be slightly tender but not soft.  Add Frozen Corn, Diced Onion, butter, remaining Soy milk and diced Tofu to potatoes.  Continue to boil for an additional fifteen minutes on medium heat.  Potatoes should be nice and soft.  Mix flour and water in a bowl and whip together until smooth.  Add to potatoes stirring briskly to avoid lumps.  Top with cheese and enjoy.

SMOKEY BRISKET BREAKFAST

This is such a great way to start a morning.  Sometime I think I come up with the most bizarre ideas but than my husband trows in a little twist it turns everything around.

I used some left over brisket that my husband had smoked.  Smoked summer sausage will make this just as tasty.  Either way you'll definitely be surprised at the great flavor.

Serves 4


3 Large Potatoes Diced
3 TBS oil (I prefer bacon grease for the flavor)
1 Small Onion Diced
1 Small Red Pepper Diced
3 Cloves Garlic Diced
1 Tsp Salt
1 Tsp Pepper
1/2 Tsp Red Pepper
2 Cups Chopped Brisket
2 Slices White or Wheat bread lightly toasted
2 Eggs
2 Tbs Oil
Shredded Colby Jack Cheese

In a large skilled heat grease.  Add potatoes and cook for 10 to 15 minutes or until golden brown.  Add remaining vegetables and toss in skillet until well blended.  Allow to cook for an additional five minutes until onions, peppers and garlic are tender but not too soft.  Add chopped brisket, turn heat to low and cook until meat is soft.

 Remove potatoes from skillet and add 2 tablespoons of oil.  Gently crack eggs in skillet before oil is heated.  Cook eggs until top is left slightly runny and turn.  Cook for 2 minutes. Place one spoonful of
potato and brisket over lightly toast bread.  Top with a sprinkle of shredded cheese and cooked egg.

 

Completely Vegan Chicken Vermicelli

Whether you are looking for a quick lunch, or something special to spruce up a meal this is one tasty dish that never disapoints! 



2 cloves crushed garlic
1 cup minced onion
1 small (8oz) pkg vermicelli noodles
1 tablespoon olive oil
1 can Imagineary Foods no chicken broth
1 tsp lemon pepper
1 tsp salt

Saute onion and garlic in skillet with olive oil until tender.  Stir in vermicelli and cook until noodles become transulent.  Add chicken broth, salt and peper cooking until noodles are done.

Vegan Dumpling Stew

 

Would you look at how good this is.  Talk about the best thing for a cold, rainy fall evening!  And it's so darn easy to make too.  It's a great dish to make a Sunday Afternoon even more relaxing.

 

The Broth

2 Cans Imagine's Organic Chicken Broth

2 Carrots sliced

2 Celery Stocks sliced

1/2 Green Pepper diced

1/2 Medium Onion diced

2 Garlic Cloves minced

 

Add all ingredients into a crock pot and cook on high for two hours, or until carrots are tender.

 

The Dumplings

 

1 cup flour

2 tsp baking powder

1/2 tsp salt

2 tbs Cream of Wheat ceral (uncooked)

1/2 cup Soy Milk

 

Mix all ingredients in a bowl.  Drop small portions by spoon into broth.  Cover and cook for another hour.  Do not stir so that dumplings will not fall apart. After one hour finish broth with 1/4 cup flour and 1/2 cup cold water blended until smooth.  Stir into broth and cook uncovered until broth has thickened.

Texas Smokey Chicken and Dumplings

It's true.  Texan's do love their BBQ.  It's not just a weekend tribute to the back yard.  It doesn't wait for Spring weather.  My husband is right up there with the best of them.  But, as he says "If I had to do it for a living it wouldn't be as much fun"!  So, he keeps his talents to family and close friends.  I enjoy utilizing the leftovers to create new dishes.  After he smoked a chicken (see South Texas Beer Can Chicken) I tried a new take on Chicken and Dumplings. 

CHICKEN

Beer Can Chicken (Leftovers)

2 tsp salt

1 tsp pepper

1/2 small onion diced

2 crushed garlic cloves

2 tsp celery seasoning

1 can low sodium, fat free chicken broth

 

 

Place remains of Beer Can Chicken (bones, meat and skin), onion, broth and seasonings in a crockpot and cook on high for two hours.  Any leftover chicken will do, but the hint of smoke and spice from this chicken adds amazing flavor.   Remove the chicken and remove remaining meat returning it to the crockpot with broth.  Turn heat to low and continuing cooking for another hour. 

 

DUMPLINGS

1 cup flour

2 tsp baking soda

1 egg

1/2 tsp salt

1 tbs cream of wheat ceral (uncooked)

3/4 cut milk

 

Mix all ingredients together in a mixing bowl including cream of wheat to give dumplings the perfect texture.  Drop small portions of batter by spoon into crockpot with chicken and broth.  Return lid and let cook for another hour.  Do not stir to prevent dumplings from falling apart. Whip 1/4 cup flour and 1/2 cup cold water until smooth and free of lumps.  Stir into chicken and cook an aditional thirty minutes with lid off to thicken the broth.



Fiesty Fiesta Tamales

Chicken Tamales

Weather you enjoy them spicy of just warm and full of flavor Tamales are fun.  Widely popular during the colder season for their "comfort tendencies" these things are good any time of the year.  There are two basic secrets to getting a tamale just right.  Taste, and texture.  It's not a difficult process but it does take patience and time. 

I have seen everything from basic beans to sweet pineapple used in tamales.  Once you get the masa down just use your imigination.  This recipe will make two dozen so if you really want to bump it up just throw in some extra filling.

THE FILLING
2LBS Meat (chicken/pork/beef) of your choice
5 Cloves Garlic
3 Medium Jalapeno Peppers
1 Small Onion
1/4 Cup Mesquite Seasoning
1/4 Cup Chili Powder

Crush garlic and peppers together and chop onion.  Place meat in crock pot.  Add seasonings, garlic, peppers and onion.  Cook on slow temperature for six to eight hours.  Meat should be very tender and fall apart easily.

MEAT SEASONING:
1/4 Cup Chili Powder
1Tbs Paprika
2 Tsp Cumin
1/2 Tsp Onion Powder
1/2 Tsp Garlic Powder
1/2 Tsp red pepper

Remove meat and save broth for later use.  Shred meat with two forks on a baking pan. Once meat is shredded add enough broth to moisten and flavor the filling.  Add dry spices and spread evenly through out the mixture. Set meat aside and let sit while corn husks are prepared.







Step1:  Spread prepared masa over softened corn husk

THE SHELL
24 corn husks
2 cups masa harina
2 Tbs bacon grease
2 cups broth left from slow cooked meat (this is where you get the best flavor)



Step 2: Place a good layer of shredded meat on left side of masa

Soak corn husks in a sink of hot water to soften the shell. Add bacon grease to masa.  Using fork blend until mixture is course.  Slowly add broth until masa is moist enough to form a soft ball.  Place corn husk side up on surface.  Keep a glass of very hot water and soup spoon near by.  Drop a glob of masa on husk.  Dip spoon in hot water and use it to smooth the dough across the surface of the corn husk in an even layer that is not too thick.  It should be thin enough to cover the meat.  Leave 2 inches of the right side empty and do not fill the v shape bottom..  Place the filling on the left side of the shell.  Fold the shell over to the open right side and roll.  Tuck up the open bottom of the shell and tie off with a thin strip of husk that can easily be torn from the shell.  Continue process until masa and meat are used.  Layer tamales in pan and cook.


Step 4: Tuck up bottom of husk and tie off

Step 3: Fold husk over masa and tightly roll

You can purchase a tamale pot fairly reasonably at many stores.  They come with an insert that allow the tamales to be lifted off of the water while the rising steam slowly cooks the masa.  With lid on be sure to check often so that pot doesn't boil dry.  Another alternative that works well is a crock pot.  I used a round cookie rack set in the bottom of the dish to rise the layered tamales up from the water.This method takes longer but I found the tamale to be even more moist than usual.  Cook for six hours on high in crock pot.

Vegan Quesadilla

I don't think there is ever a bad time for a Quesadellia.  Why not just make your own? These things and fresh, warm, crispy and just as cheesy as you like em. There are three key tips to making a pleasing quesadellia. First the shell should be crispy, but not overdone. Second, they should be gooey cheesy. Third the filling must me full of flavor.

 Make your quesadellia your way with a filling that sits your tastes. Ground meat, steak, chicken and even turkey make this a tasty snack, fun tailgating treat or even a quick meal when you want to kick back.  The vast array of vegan choices is ever expanding.

3 Cups Boca Ground Crumbles
2 Large Tomatoes Crushed in blender
1 Cup Diced Hatch Peppers
1 Cup Chopped Green Onion
3 Minced Garlic Cloves
1 Package Taco Seasoning Mix
1 16 oz Package Vegan Nacho Cheese by FollowYourHeart
1 Package 12 Count Fat Free Flour Tortillas

In skillet warm 1 teaspoon olive oil. Add green onion, cloves and hatch peppers. Still constantly until onion is slight tender. Add crushed tomatoes and meat. Let simmer for 10 minutes allowing broth to evaporate. Stir in taco seasoning mix thoroughly and remove from heat. Be sure to read the ingredients on the seasoning package.  Not all are vegan compatible. Cover filling  and set aside.

Heat griddle on medium and lightly coat with vegetable cooking spray. This will give the tortilla a nice crispy texture. Place one tortilla on griddle BEFORE it turns hot. Read the ingredients on the tortilla package to confirm it will work.   Add a layer of cheese to coat the entire tortilla and top with about 1/2 cup of the meat. A little less, a little more depending how full you like you quesadellia. Cover meat with another layer of cheese and top with tortilla. With a turner press the quesadellia so that filling is merged to the edge. Allow the tortilla to brown, turn to brown the other side. You may need to turn more that once to make sure your quesadellia is as crispy as you like it and not overdone. Serve with the following condiments of your choice:

Guacamole
Salsa
Sliced Avocado

Pork Quesadellia

I don't think there is ever a bad time for a Quesadellia.  You could run down to your favorite corner taco shop and grab one.  Why not just make your own?  These things and fresh, warm, crispy and just as cheesy as you like em.  There are three key tips to making a pleasing quesadellia.  First the shell should be crispy, but not overdone.  Second, they should be gooey cheesy. Third the filling must me full of flavor.

It's no secret that the top choice of meats in our home is Pork.  Make your quesadellia your way with a filling that sits your tastes.  Ground meat, steak, chicken and even turkey make this a tasty snack, fun tailgating treat or even a quick meal when you want to kick back.

3 Cups Shredded Pork
1/2 Cup Tomato Sauce
1 Cup Diced Hatch Peppers
1 Cup Chopped Green Onion
3 Minced Garlic Cloves
1 Package Taco Seasoning Mix
1 16 oz Package Shredded Mexican Blend Cheese
1 Package 12 Count Flour Tortillas

In skillet warm 1 teaspoon olive oil.  Add green onion, cloves and hatch peppers.  Still constantly until onion is slight tender.  Add tomato sauce and meat.  Let simmer for 10 minutes allowing broth to evaporate.  Stir in taco seasoning mix thoroughly and remove from heat.  Cover and set aside.

Heat griddle on medium and lightly coat with cooking spray.  This will give the tortilla a nice crispy texture.   Place one tortilla on griddle BEFORE it turns hot.  Add a layer of cheese to coat the entire tortilla and top with about 1/2 cup of the meat.  A little less, a little more depending how full you like you quesadellia.  Cover meat with another layer of cheese and top with tortilla.  With a turner press the quesadellia so that filling is merged to the edge.  Allow the tortilla to brown, turn to brown the other side. You may need to turn more that once to make sure your quesadellia is as crispy as you like it and not overdone.  Serve with the following condiments of your choice:

Sour Cream
Guacamole
Salsa
Sliced Avocado

Three Bean and Hatch Chili Salad

Three Bean and Chili Salad

Three Bean Salad is good no matter how you fix it.  I really get a kick watching my husband (yes, my husband) throw in ideas when I start putting something together.  I could see his eyes light up when we discussed  three bean salad with fresh cooked Hatch Chili's.  I gotta give him credit.  Some days he is my biggest inspiration.  I can't wait for him to get home and try it.  I think I'll serve it with his favorite Chili Cheese Dogs for dinner.  You can find my recipe for those here also.

1 12 oz can green beans
1 12oz can garbanzo beans
1 12oz can red kidney beans
1 cup chopped cucumber
1/2 cup chopped red pepper
1/2 cup chopped green pepper
6 green onions chopped
1/4 cup chopped black olives
1/4 cup cooked, chopped bacon
1/4 cup cooked chopped hatch chili peppers
1 cup Homemade Relish


Home Made Relish
1/2 Cup Dill Pickles (diced)
2 Jalapeno Peppers (diced)
3 Large Garlic Cloves (crushed)
1/4 Cup Diced Onion


DRESSING
1/2 cup miracle whip
1/4 cup honey mustard
2 tablespoons Weber Mesquite seasoning
Salt & Pepper to taste

Rind beans off in a colander and pour in a large mixing bowl.  Add all chopped vegetables, cooked bacon and peppers.  Mix dressing and add to beans.  Store in an air tight container in refrigerator.  Let chill for several hours before serving.

Loaded Mac 'n Cheese

  Loaded Mac "n Cheese

It's perfect for a warm filling lunch.  It's also one of the ultimate comfort foods.  This dish is a creamy as it looks and has a wonderful flavor.  Give it a try today.  There's no way you'll be sorry.  Serves four, or stores well for a great sack lunch that will make you an envy of the office.

2 1/2 Cups uncooked Pasta (your choice)
6 Slices of Bacon (Mesquite Smoked is best)
1/4 cup chicken broth
1/4 cup diced hatch chillies
1/2 cup chopped onion
3 minced cloves of garlic
1/4 cup diced red pepper
1/4 cup diced green pepper
Salt, Pepper and 1 tbs dried cilantro
1 8oz container sour cream
2 cups cubed Velveeta cheese

Cook pasta according to directions.  Remove from pan into a strainer, do not rinse the noodles.  Cook bacon until crispy.  When done chop bacon into pieces and set aside.  Add  chilies, onion, garlic and peppers to 1 tablespoon of the bacon grease.  Stir constantly for approximately two minutes and add broth.   Allow broth to simmer until vegetables are tender but not over cooked.  Add salt, pepper and cilantro stirring in sour cream with a whisk.  Add cubed cheese and continue to stir with whisk until cheese is completely dissolved.  Return pasta to the pan adding more chicken broth if sauce is too thick.  Cook on a low heat for 10 more minutes stirring occassionally.

 

Canning Pumpkin

Canning can be fun and fulfilling.  Knowing that the holiday Pumpkin Pie is made from Pumpkin made by hand and not from a store bought can is a pride.  An added benefit is the lack of packaged processing.

Pumpkins are probably the most popular of the of fall squash family.  Like many I am drawn to purchase a couple to spruce up my front lawn during Halloween and even Thanksgiving.  Drawn by my childhood I am unwilling to simply discard the oversized winter squash.  One medium sized squash can produce up to 8 pints of fresh packed pumpkin for holiday cooking.    That transforms into a lot of pumpkin pies, pumpkin cookies and even pumpkin soup.

 

Canning a pumpkin is a simple process

You will need:  One medium pumpkin

                           Six to eight quart canning jars

                           Salt
                           Food Processer or Blender
                           Large canning pot

 

Remove upper rack from oven.  Place remaining rack on lowest level.  Place one medium sized pumpkin on rack.  Set temperature at 250°.  Bake pumpkin for 4 hours or until it is soft to the touch.  Do not over cook.  Pumpkins tend to ooze juices when over cooked.  Allow pumpkin to cool.  Cut pumpkin in quarters.  Skin should easily peel off of pumpkin.  Discard seeds and skin and save for compost.

 

Place fruit of pumpkin in food processer or blender.  Allow puree completely, removing lid frequently to stir up mixture.  Add 1 tablespoon of salt for every four cups of pumpkin.  Continue process until all pumpkin has been pureed.  Pumpkin will not be as thick as store bought pumpkin. 

Place jars and lids in a large pot. Allow to boil for several minutes to thoroughly sanitize.   I like to use a large tamale pot.  It works very well, and is reasonably priced.  To avoid the cost of expensive canning jars I save every glass jar I purchase.  Once you’ve finished eating the jam ,The jar and lid can be reused to can with.

Place the fruit in the jars approximately ½ inch from the lower rim.  Seal the jar and tap the bottom several times to be sure all air bubbles are released.    Place the jars back in the pot.  Do not set the jars directly on the bottom of container.  Elevate the jars at least 6 inches to avoid too much heat cracking your accomplishment.  Allow the jars to boil for at least 20 to thirty minutes.  The elevated steam and heat activate the rubber on the lid to seal the pumpkin.  Carefully remove the jars and place on a surface that will not burn or melt.  Check the jars quite often by pushing on the center of the lip.  If the lid pops the pumpkin is not sealed.  If the jar is cooled and the lid is not sealed you can either place the jar back in the pan, or replace the lid.  If the jars are cooled and the lids do not pop you are ready to store your canned pumpkin for holiday cooking.

 

 

TIP:

 

Split the pumpkin in half canning the first half as mentioned above

 

Add 2 cups brown sugar

        2 tablespoons cinnamon

        1 tablespoon nutmet

        1/2 tablespoon cloves

 

to the second half and follow canning directions.  You've got a pumpkin butter great spread on toast, biscuits or pancakes.

 

From Scratch Sloppy Joes

Sloppy Joes are just plain good anytime.  I find the store bought mixes lacking in a lot so I just make my own from scratch.  Of course, I serve them on Homemade Buns.  You can also find that recipe on this blog (and they are worth a try).  This will make eight sandwiches

2 Lbs Ground Hamburger
2 Garclic Cloves Minsed
1/4 Cup Hatch Chili Peppers
1 Cup Catsup
2 TBS Brown Sugar
2 Tps Mesquite Flavored smoke
1 Tbs Mesquite Flavored Seasoning
2 TBS Worcestershire Sauce


Brown meat in skillet with garlic and chilis.  Once browned drain grease and add remaining ingredients.  Stir generously and allow to simmer for 15 to twenty minutes.  Serve on buns with jalapeno, pickles or avacodo.

Frontera Pollo y Fideo

We love fideo at our house and enjoy experimenting with a lot of new ideas to prepare it.  This is what a call a plate full of comfort with a great kick to it.  So easy it will compliment any Sunday night meal.  So quick you'll want to try it on a cold fall evening. This will serve four.

8 Chicken Legs and/or Thighs
2 TBS Olive Oil

1 16oz package Fideo noodles
1 Bunch (apx 6) Green Onions chopped
2 Garlic Cloves Minced
1/4 Cup Chopped Hatch Chilies
2 Tsb Oregano
1 8 oz Can Tomato Sauce
2 Cups Chicken Broth
Salt and Pepper to taste

In larges skillet brown chicken about 10 minutes on each side until slightly crispy.  Remove Chicken from skillet and add onion, garlic and chilies.  Cook for five minutes until blanched.  Add Fideo to vegetables and stir constantly until noodles look cream colored.  Add tomato sauce and chicken broth in to mixture blending well with salt and pepper.  Return Chicken to pan with Fideo.  Cover and cook for 15 to 20 minutes until noodles are done stirring frequently.  Serve with warm tortillas.

Vegan Personal Pizza

These Pizza's are so darn good.  You won't believe how easy they are to make either.  I made these half vegan and half non vegan.  It didn't matter they both went quick.  Make these in advance and freeze to serve at your next party.  They are perfect for a leftover lunch too.  Use any combination of topings you like.  I used these because the combination was colorful and flavorful.

1 pkg (5 count) Indian Flat Bread (Naan)

3 cups Marinara Sauce

1 1/2 cup eash - Mushrooms, Red Pepper, Green Onions, Black Olives and Green Olives

5 Cups Boca Veggie Crumbles

1/4 Cup Green Chillies

Vegan Chedder and Mozeralla Cheese (by Follow Your Heart)

Read package ingredients carefully.  Not all Naan is vegan friendly.  Dice the vegetable ingredients a couple of hourse before you plan to bake the pizza's and place together in a covered bowl.  This gives an equally diverse flavor amoung the ingredients.  Place the flat bread on a cookie sheet.  Warm in 350 oven for 10 minutes or until as crispy as you like.  Do not cook crumbles, but add Green Chilies and mix well. Spread marinara sauce to the very edge of each piece of bread.  Top with 1 1/2 cup of vegetables and than 1 cup of crumbles and press with a splatula. Place back in oven for 10 munites to heat.  Top with cheese as close to the edge as you can go and press again.  Heat in oven until cheese is melted.

You can change the pizza up by adding you favorite meat topping like sausage or peproni and non vegan cheese.  Either way you prefer them the taste is one of the best pizzas around.

Kickem Guacamole

You simply can't beat it!  Fresh guacamole is so creamy and goes with so many things.  Serve on Tacos, Tostados or Nachos for the perfect compliment.  Enjoy with tortilla chips, or baked pita chips and you've got a pleasing snack.  It's so simple you'll be serving it often.  Make this recipe for your next get together and you'll be a hit.

2 Large Haas Avocados
3 Large Crushed Garlic Cloves
2 Chopped Roma Tomatoes
1/4 Cup Chopped Onions
1/4 Cup Diced Hatch Peppers
1 Teaspoon Salt
2 Tablespoons Lemon Juice

Split avocados down the middle.  With a knife rotate the seed until it breaks free.  Remove the pulp with a spoon and mash with  a fork.  Add remaining ingredients and and mix well.  Let set for at least thirty minutes for a seasoned taste.

TIP:  Buying fresh hatch peppers and dicing your own is economical and easy.  Coat pepper with olive oil and bake on a low temperature in the oven for 15 to 20 minutes.  Once you remove the pepper from the oven the skin will peel off easily.  Dice the pulp and store in refrigerator.  Use in your favorite recipes for great flavor.

Homemade Sandwich Buns

Homemade Buns

I won't kid ya.  This is not a ten minute job but the effort is  worth it.  These buns are fresh, soft and tasty.  The work with any sandwich you can think of, including Hamburgers.   I love them for lunch with ham and cheese.  For breakfast they are really good with egg white and turkey bacon.  You can make them sliders, or full size buns for ease and they freeze well.  This makes 1 1/2 to 2 dozen buns.



Home Made Buns                
3/4 Cup Milk
1 Egg

Egg White and Turkey Bacon on Homemade Bun

2 Tbs Butter
2 Tbs Sugar
1/2 Tsp Salt
2 3/4 Cups Flour
2 Tsp Active Dry Yeast
1/4 Cup Warm Water
Place yest and warm water in a bowl for five minutes to activate the yeast.  Whip egg and milk together in mixing bowl.  Add yeast and dry ingredients kneading all items together.  Dough should be stiff and easily from a ball. If too moist add more flour until texture is proper.  Leave dough in bowl and cover with a warm towel until doubled (approximately 30 minutes).  Remove dough from bowl and lay on a well floured surface.  Knead until all air bubbles are removed.  With a rolling pen that has been floured make a round form 1 1/2 inch thick.  Pick a glass that is either 3 inches across (for sliders) or at least 5 inches for larger guns.  Dip glass in flour and place as close to edge of dough as possible.  With a knife trace the edge of the glass.  Remove glass and place the etched bun on a pan coated with cooking spray.  Continue process until all dough is used.  Take remaining  dough and roll again to form more buns.  Place tray in a warm room (or oven that is heated to no more than 150) and let raise until doubled (about 20 minutes).  Cook on 400 for 15 minutes or until golden brown.  Remove from oven and brush tops and bottoms of buns with butter  to keep from hardening.

TIP:  If you happen to have a bread maker place all ingredients in kneading pan and allow to knead on highest speed through course. Run maker to rise through first cycle and remove from pan.  Knead dough on floured surface and continue with remaining process.

Banana Split Bread

I love to make Banana Nut Bread so I thought I'd try something different.  This turned out so much better than I had imagined.  Recipe makes two loaves.  You can freeze one loaf for up to 30 days if you like.  Just remove from freeze and allow to thaw.

2 Ripe Bananas mashed
2 Eggs
1/4 Cup Milk
2 Cup Flour
1/2 Cup Sugar
1/2 Tbs Cinnamon
2 Tbs Baking Powder
2 Cups Milk Chocolate Chips
2 Cups Chopped Walnuts



Mix masked banana, eggs  and milk in mixing bowl until well blended.  Gradually add flour, sugar, cinnamon and baking powder blending thoroughly.  stir in Chocolate Chips and Walnuts. If too thick gradually add additional small portions of milk.  Pour into bread pan coated with baking spray.  Bake at 350 for 30 minutes, or until a toothpick when inserted comes out clean.

I like to serve this hot topped with strawberry preserves.  It's also good with whipped cream, or vanilla ice cream.

Pork Chops Smothered in Mushroom Sauce

When your looking for a perfect Sunday Family dinner that won't take you away from the fun of the day this one will work.  Yes, it is just as delicious as it looks.  No touch ups.  I do my own pictures directly from my own dishes.  Its another easy crock pot dish, but works well in the oven also.  This will serve up to six.




6- 8 oz Pork Chops
1 15 oz Can Cream of Mushroom Soup
1/4 Cup Worcestershire Sauce
1 Cup Hot Water
1 Tbs Garlic Salt
1 Tbs Lemon Pepper
1 Tbs Onion Powder
1/2 Tsp Celery Powder
1 16 oz Package White Button Mushrooms sliced


Place Pork Chops in Crock Pot.  In separate mixing bowl add Mushroom soup, Worcestershire Sauce and hot water.  With a wire whisk mix thoroughly until soup is well blended.  Add seasoning and pour over chops.  Top with mushrooms.  Cover and cook on low for four hours.  Save broth for a delicious gravy.

If baking in oven place in a 9X13 baking dish and cover.  Bake at 350 for one hour.

Baked Pita Chips

I recently become enamored with tasty Pita Chips.  Like anything else as the demand for these alternatives to over fried Potato Chips has risen so has the cost.  I was no longer willing to pay nearly $4 for a bag of my new favorite chip.  I knew if I wanted to keep my craving satisfied I'd have to make my own.

6 Thin Pita
Canola Oil Cooking Spray
Seasoning of your choice


Cut pita bead  into strips and separate the two slices.  Spray cooking oil a  baking pan and lay the strips in a layer.  Coat the top of the strips with cooking spray to allow the seasoning to stay on the chip.  Top with seasoning and bake in oven at 400 degrees string with a spatula after five minutes. Remove when golden brown and service serve with your favorite dip or add to your sandwich for a quick lunch.  You have a healthier solution with great flavor.

I seasoned my chips my sea salt and lemon pepper.  Some other suggestions would be:

Cajun seasoning
Mesquite Seasoning
BBQ Seasoning
Grated Parmesan Cheese
Hidden Valley Ranch seasoning mix

Vegan Tomato Hash

Yep-it's official.  My daughter has learned well.  I remember spending many days in the kitchen cooking up something new.  She always had her own touch to make a meal special.  She's done it again with this little jewel.  It's just as tasty as it looks.


2 Green Onions
2 Large Garlic Cloves
2 TBS Olive Oil
1 Large Beefstake Tomato
1 1/2 Cups Sliced White Mushrooms
1 tsb salt
1 tst pepper

1 14oz pkg Gimme Lean Ground Sausage
1 Tbs Olive Oil

Saute chopped onions and crushed garlic in heated olive oil.  Add diced tomatoes and mushrooms continuing to saute on low heat stirring occasionally adding salt and pepper.  In separate skillet brown sausage in olive oil and add to vegetables.  Cover and simmer for 15 minutes.

Carne Picada de Enchiladas

Enchilada's are always a good choice.  There simple to make and you can roll them with you choice of meat or vegetables.  These are so creamy and cheesy they will go fast.  Recipe serves four

Enchilada Filling
1 LB Ground Meat (pork, beef or turkey)
1 Small Onion
1 Small Green Pepper
3 Garlic Cloves crushed
1/4 Cup Tomato Sauce
1/4 Cup Chili Powder
1/2 TBS Salt
1/2 TBS Pepper
1 16 oz PKG Fiesta Blend shredded Cheese
12 Corn Tortillas

Brown meat in a large kettle and drain grease into a separate pan.  Saute onion, green pepper and garlic in grease drained from meat for 5 minutes stirring constantly.  Return sauteed vegetables to ground meat without grease.  Add tomato sauce, chili powder, salt and pepper.  Simmer uncovered until all liquid is dissolved.

Heat 1 cup of oil in a small skillet.  Once oil is hot drop tortilla into skillet and quickly turn lightly heating both sides to soften the shell.   Place tortilla on flat services placing at least 2 tablespoon of ground meat on one edge topping with a generous sprinkle of shredded cheese.  Roll tightly and place in a 9X13 baking dish coated with cooking spray.  Continue process until all twelve tortillas are filled and packed tightly into dish.

Enchilada Sauce

1 TBS Flour
1 15 oz can Chicken Broth
2 8 oz cans Tomato Sauce
1/4 Cup Chili Powder
1 Tsp Cumin
2 Tsp Dried Cilantro
1 Tbs Oragno
1 Tsp Red Pepper
1 Tbs Garlic Salt
1 Tbs Lemon Pepper

Mix Flour in 1/4 cup of cold water and swiftly stir into heated chicken broth.  Add Tomato Sauce and spices.  Cover and simmer for 10 minutes.  Pour sauce into baking dish with Enchiladas and top with shredded cheese.  Bake in 350 degree oven for 20 minutes or until bubbly and golden brown.

Curried Tomato Rice and BBQ Tofu

It’s amazing to watch my daughter come to her own as a creative cook.  She has become so inventive and her dishes are always as tasteful as they look.  You’ll want to try this one for sure.

 

 Cup Brown Rice

2 Cups Tomato Juice

1 Tsp salt,

1 Tsp pepper

2 Tsp curry powder

1 14oz Block Firm Tofu

1 Tbs Olive Oil

1 Tbs Rice Vinegar

1 Cup Brown Sugar BBQ Sauce

Cook rice in tomato juice about 20 minutes, or until rice is tender.  Add Seasonings.

Remove as much water from Tofu as possible. Place in 375 degree oven baking 20 minutes on each side.  Remove Tofu from oven and cut into slices about 3 inches thick.  Heat Olive Oil and Rice Vinegar in Skillet adding sliced Tofu.  Coat each side with BBQ sauce and cook until completely seasoned.  Serve over rice

Red White & Blue Cheese Cake

How fun is this? Dazzle them with this Red White and Blue Cheese Cake.  No baking this one.  The crust and filling are made from scratch which give it even more amazing flavor.  Speed it up a little and buy a pre-made graham cracker crust, and strawberry preserves for the topping.  Makes one 9" pie.

Crust

One pkg (10 ct) graham crackers preferably cinnamon and honey
or add 1 Tsp cinnamon and 2 Tbs sugar to original graham crackers
1/2 cup butter

Finely crush graham crackers-in a blender works best.  Add sugar and cinnamon if needed.  Melt butter and thoroughly mix with crackers until completely coated.  Press mixture evenly into a 9" pie pan about 1/4 inch thickness.  Bake at 350 for ten minutes.

Red white and Blue Cheese Cake

Filling

2 8oz pkgs cream cheese
1 5oz can condensed sweetened milk
1/4 cup lemon juice
1 Tsp vanilla

Cream Cheese should be at room temperature to insure it blends evenly.  Add milk to cheese and whip until creamy.  Add lemon juice and vanilla.  Pour filling into cooled pie crust and refrigerate for several hours until completely set.

Topping

1 16oz container strawberries
1/2 cup water
1/4 cup sugar
3 tablespoons corn starch mixed with 1/4 cup cold water
10 to 12 whole blueberries
Ship Topping

Cook strawberries with water and sugar allowing to boil for five minutes.  On low temperature slowly add corn starch and water string constantly until thickened.  Transfer to a covered bowl refrigerating until completely cooled.  Once strawberries are the consistency of a thick jam spreads on cheese cake.

Layer top left hand corner of pie with blueberries and top with stripes of whip cream (Redi Whip works best)

Patriot Crumble

Patriot Crumble is a deliciously warm desert for any occasion. I use Raspberries and Black Berries, but any combination of your favorite berries will work. My fav tip: Buy berries in summer months when they are in season and less expensive. Freeze, or can them for use any time. This recipe makes one 9" pie and makes six slices. Goes really well with vanilla ice cream.

Patriot Crumble

4 Cups Frosted Flakes

2 Tbs Cinnamon

1 Cup Melted Butter

1 1/2 Cups Fresh Raspberries

3/4 Cup Sugar

1 Tsp Cinnamon

1/2 Cup Corn Starch

1/4 Cup Cold Water

Crush corn flakes in a large bowl, but not too much. Melt butter in sauce pan . Add cinnamon and flakes stirring until flakes are completely coated and slightly brown. Coat one 9" pie pan with non-stick spray. Place 3/4 of the cornflake mixture in pie pan pressing into bottom and sides. Place in oven and bake at 350 for 15 minutes.

Boil water, sugar and cinnamon in a sauce pan. Mix corn starch and water in a cup and add to boiled water. Whisk swiftly until smooth. Toss Berries in pie base at the last minute so they won't become overcooked. Remove flakes from oven and add berries to crust. Sprinkle remaining flakes on top of berries and return to oven baking at 350 for an additional 20 minutes, or until golden brown.

Vegan Chocolate Cake

Vegan Chocolate Cake

Vegan Chocolate Cake

What do you do when your vegan friend has a birthday? Learn how to make a Vegan Chocolate Cake. I was running blind with this one, but it turned out really good (so I was told). It was very moist and had a great flavor. Since it is made with cocoa it had a rich chocolate flavor. I made a simple one layer version. Just double the recipe for a two layer cake.
CAKE

Vegan Chocolate Cake Ala mode

• 1 3/4 cups all-purpose flour
• 1 cup white sugar
• 3/4 cup cocoa powder
• 1 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/3 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 teaspoon distilled white vinegar
• 1 1/2 cup water

Mix all dry ingredients together. Add oil and use fork or pasty cutter to blend well. Add vanilla and vinegar string well so vinegar is well distributed. Add water slowly until batter is perfect consistency for cake. You may not need to use the entire 1 1/2 cups. Bake at 350 for 30 minutes or until tooth pick when inserted into center comes out clean. Allow to cool on rack.

FROSTING

1/4 Cup Cocoa Powder

1 Cup Powder Sugar

1/4 Cup Vegetable Oil (Or Vegan Butter if you have it)

Mix all ingredients together with blender adding vegetable oil in small amounts until smooth and creamy. Frost cooled cake and serve with vegan ice cream.

Southwest Scramble Egg Skillet

Eggs aren't just for dinner anymore.  Sometimes the best suppers are made with eggs, and they can be one of the most nutritious.  This is a quick meal that serves four.  It is also a crowd please when guests are over.

Southwest Scrambled Egg Skillet

4 Corn Tortillas
1 Sleeve Smoked Sausage
1 Small Onion
1 Small Green Pepper
2 Large Garlic Cloves
2 Large Jalapeno Peppers (optional)
2 cups Shredded Fiesta Cheese
4 Large Eggs
4 Tablespoons Milk
Salt and Pepper to taste
    Optional
 1 Package 12 Count Flour Tortillas
 1 Large Avocado Sliced                                                       Sour Cream and Salsa

Slice Corn Tortillas into 3" X 1" strips.  Place in skilled with hot oil and cook until brown and crisp.  Remove from heat and add add diced onion, green pepper, garlic and jalapeno.  Stir until blended and sauteed but not over cooked. Add diced smoke sausage and cook for five minutes returning tortilla strips.  Whip eggs, milk, salt and pepper in a bowl blending thoroughly. Pour eggs in skillet over meat, vegetables and tortillas evenly distributing.  Once eggs start to bubble on top turn with a spatula until completely flipped.  Continue flipping until eggs are no longer runny.  Top with shredded fiesta cheese and allow to set until cheese is melted.

Serve as is with biscuits, or place in flour tortilla topped with your choice of avocado, sour cream and salsa.

Sausage and Egg Pie

Everyone likes pie for breakfast, right?  Here is one that makes a great start to any day.  I threw this together this morning not knowing what I would come up with.  My husband really enjoyed it.  Although I've used sausage any meat you prefer can be substituted.  I like to make my own crust, but to speed up the cooking time use one package of uncooked store bought biscuits.  Serves 4.

 

Sausage and Egg Pie   

1 Pkg Jumbo Biscuits
  1/2 Lb Uncooked Pork Sausage
   4 Eggs
   1/2 Cup Picante Salsa
   1 Tsp Salt
   1 Tsp Pepper
   1 Tsp Garlic Powder
   2 Cups Fiesta Blend Shredded Cheese
   1 Diced Jalapeno (optional)

Gently kneed together biscuit dough on flowered surface and roll to 1/2" thickness.  Place dough in a 9" pie dish that has been coated with a non cook spray.  Place in 350 oven and bake for 15 minutes or until golden brown.,

Cook sausage over medium heat until no longer pink.  Do not crumble sausage, but leave in nice size chunks.  Set aside and remove all but one tablespoon of grease from pan.  Whip eggs, picante sauce and seasonings together.  Pour egg mixture over sausage and return to stove.  Allow egg to set and gently turn inward using spatula scraping sides of pan.  Continue turning eggs until done.  Place egg and sausage in pie crust.  Top with cheese and Jalapeno (if desired).  Return to oven for 10 minutes allowing cheese to melt.