Dirt Seasoning

 A coffee inspired seasoning. 

 

Dirt Seasoning

1 cup instant espresso
1/4 cup garlic powder
1/4 cup pepper
3/4 cup brown sugar
1 tsp paprika
1 tsp cayenne
1 tbsp Peruvian seasoning (optional)

Mix well. Store in closed container.

 

Pickled Salad

This is just so good. My husband put this together and I had to write it down. 

2 cans chickpeas

2 English cucumbers

1 red onion

1/2 cup cilantro

10 oz frozen sweet white corn

1 cup apple cider vinegar

1 1/4 cup sugar

1 Tbsp kosher salt

1 Tbsp powdered mustard

Ground black pepper to taste

1 tsp hot sauce

Mix chickpeas, cucumbers, onion, cilantro and corn in a bowl. 

Mix the rest of ingredients together, stirring until sugar is dissolved. 

Mix together and let sit for at least 2 hours. Mix occasionally as it pickles. 

Tak's Lasagna

This is my favorite lasagna recipe from a family cookbook. Unfortunately, I seem to keep removing it from my cookbook and losing the page. I decided to back it up here for next time I lose it.

Tak's Lasagna

1lb ground beef

1 onion, chopped

2 cloves garlic, minced

3 Tbsp cooking oil

1 - 29oz can tomatoes

1 - 8oz can tomato sauce

1 Tbsp dry parsley

1 Tbsp dry basil

1 Tbsp sugar

2 tsp salt

1 - 12oz package lasagna noodles

1/2lb cheddar cheese

1/3 cup sour cream

1/3 cup cottage cheese

3oz cream cheese

1/3 cup grated parmesan cheese

Add oil to pot.  Cook and stir ground beef, onion, and garlic until meat is brown and onions are translucent. 

Add tomatoes, tomato sauce, parsley, basil, sugar, and salt. Simmer 1 hour. 

Mix sour cream, cream cheese, and cottage cheese together. 

Cook noodles in boiling salted water until they are close to al dente, but still about a minute away. Drain noodles, add oil or butter to keep from sticking together. 

Preheat oven to 350⁰

Build lasagna in ungreased 13x9 pan. Add a little meat sauce to the bottom of the pan. Layer with noodles, meat sauce, cheddar cheese, and cheese mixture. Repeat 2 times, ending woth meat sauce. Sprinkle parmesan cheese over top. 

Bake uncovered 45 minutes. Allow additional 10-15 minutes cooking time if lasagna was refrigerated beforehand. Cool 15 minutes after removing from oven.

Big Family Chili

Chili Recipe

5lb hamburger

4 onions

2 cans chili beans

1 can stewed tomatoes, smashed up a little

1/4 cupish Lea & Perrins

1/4 cup Chili powder

1/4 cup Cocoa powder

1 Tbsp red pepper flakes

1/4 cup brown sugar

Brown hamburger. Salt meat to taste. 

Cook down onions in hamburger fat. 

Add beans and tomatoes.  Add Lea & Perrins.  

Smash tomatoes up so they aren't so chunky.  

Add meat. 

Add spices. Simmer an hour to allow spices to cook for better flavor. 

For even better flavor, toss it on a smoker in a big pan (or a few big pans) open on the top to add a nice smoked flavor.  

Super Easy Creamy Coleslaw

This is a very easy slaw recipe that can be thrown together and ready within minutes.  We make huge batches of it, but you can easily half or quarter the recipe. I love it with bbq!

Super Easy Creamy Coleslaw

5lb bag of slaw mix (with carrots)

4 cups heavy duty mayo (not miracle whip)

1 cup Apple cider vinegar

1 tbsp onion powder

Heaping 1/2 cup sugar

Dash of pepper

Mix mayo, vinegar, sugar, onion powder, and pepper together in bowl.  Combine with slaw mix.  Let sit 20 minutes and then you’re ready to eat it!  

Instant Pot Penne Pasta with Meatballs

Instant Pot Penne Pasta with Meatballs

This is one of the very first hinge I made in my Instant Pot, and it continues to be my kids favorite.  

I love the super easy dump and go ability.  It’s a one pot meal that’s easy to assemble and easy to clean up. 

Ingredients:

1lb penne pasta

Frozen meatballs

1 jar favorite pasta sauce

I put about 20 or so frozen meatballs in the bottom of the Instant Pot cook pot.  Then dump 1 pound of penne pasta on top of the meatballs.  Add 5 cups of water.  Then put 1 jar of pasta sauce over the top of the uncooked pasta, trying to cover as much as possible.  

Close the lid, make sure the steam valve is closed to allow it to get pressurized, and turn it on to 6 minutes.  Once it is done, qpr (quick pressure release) so the pasta doesn’t overcook.  I do this slowly, using a long wooden spoon or by turnjng the steam release just enough to slowly let the steam out.  

**If you’ve made pasta before, you know that turning it all the way causes it to spit foam and pasta starchy liquid EVERYWHERE!  

DON’T cover the steam release as this can cause the pressure to not release properly.  Just go a little slower.**

Once the pressure valve has dropped, open and stir up your dish!  Super easy.  Super fast.  Perfect for those last minute meals.  

Pineapple Pie

Pineapple pie

This pie is so easy to make and it tastes amazing.  With the coconut added it tastes like a piña colada pie.  

Makes 1 pie 

1 sleeve graham crackers

1 stick butter

Toasted coconut - 1 bag coconut toasted in oven

1 can crushed pineapple, drained

2 vanilla pudding boxes (4 serving boxes)

1 cup sour cream

1 container Cool Whip or can of whipped cream

Spread coconut out on baking sheet and broil, stirring often, until toasted.  Watch closely as it burns quickly. 

Crush graham crackers and mix with butter and 1/2 cup toasted coconut. 

Press into pie pan. 

Mix pineapple, sour cream, and powdered pudding mix together. 

**Do not make the pudding.  You add it dry.**

Pour into crust and chill at least 1 hour. 

Top with Cool Whip or whipped cream and sprinkle with toasted coconut. 

Grandma Beulah’s Zucchini Crumb Pie

This recipe tastes just like apple pie and, if you don't tell, they won't know the difference. We found it best to use the overly large zucchini from your garden or grocery store because they are the same size and shape as apple slices. This recipe is from my Grandmother Beulah Menne. 

 

Beulah's Zucchini Crumb Pie

Amanda Hartman

 

Crust:

1 3/4 cup flour

1/2 tsp salt

6 Tb chilled butter, small pieces

5 Tb chilled shortening, small pieces

2 Tb ice water

 

Filling:

3 3/4 lb large zucchini (3-4) peeled, cored; thick slices - they look just like apple slices

1 Tb lemon juice

2 1/2 Tb butter

2 Tb apple cider (or apple butter)

1 1/2 Tb cornstarch

1/2 cup apple sauce

1 cup sugar

2 tsp cinnamon

 

Topping:

3/4 cup flour

1/4 cup golden brown sugar

1/2 cup sugar

1/4 tsp salt

6 Tb butter, small pieces

3/4 cup chopped walnuts

 

Crust:

1) Mix in food processor flour and salt. Add butter until it looks like course meal. Drizzle ice water until it clumps up. It will be light and soft but will not fall apart when squeezed together. Try not to add too much water or it will stick real bad. Form in disc shape and wrap in plastic wrap. Chill in fridge. 

 

Preheat oven to 350 deg.

 

2) Roll out crust and place into buttered 10 inch pie pan. Freeze for 15 minutes.

 

3) Line with foil and add pie weights (beans or rice will do). You may want to spray nonstick spray on foil touching crust to avoid tearing crust when removing foil. Bake 15 minutes. Remove foil and bake another 10 minutes. Let cool completely.

 

Filling:

1) Toss zucchini and lemon. Melt butter in large skillet on med-high temperature. Stir in sugar and cinnamon. Add zucchini and saute about 5 minutes. 

 

2) Whisk apple cider with cornstarch in bowl (if using apple butter you can use water or apple juice). Add to zucchini. Boil, stirring constantly. Transfer zucchini to large bowl. Add applesauce. Cool completely.

 

Topping:

1) Using fingertips, rub all ingredients in bowl until moist clumps form. 

 

Preheat oven to 350 deg

 

Place filling in the crust. Sprinkle topping over zucchini. Bake until topping golden about 40 minutes. 

 

Serves 8

Holiday Fruit Punch

I was at church for a potluck years ago and one of the ladies brought a punch that we all loved!  We were all asking for the recipe, and she was hesitant to give it out because of the sugar content.  However, I did get it from her, and it really is amazing. 

Holiday Fruit Punch

About - 23 oz. Grapefruit juice  (1/2 can - not frozen concentrate - in juice section)

About - 23 oz. Pineapple juice  (1/2 can - not frozen concentrate - in juice section)

5 bananas (mashed)

4 cups sugar

1 cup lemon juice

1 - 12 oz. Can frozen Orange Juice concentrate

8 cups water

 

Blend together.  Freeze in 16 oz. Plastic cups.

 

When ready to serve - place as many frozen cups as you want to use in punch bowl.  Mash frozen parts with potato masher to blend, or use a hand held stick blender/mixer if you have one.  Add 7-up or ginger ale to the consistency you like.  Blend and serve.   

Cafe Rio Copycat Recipes

Cafe Rio Chicken

3 lbs boneless, skinless chicken breasts
1/2 bottle Kraft Zesty Italian Dressing 
2 tsp cumin
2 tsp chili powder
2 cloved minced garlic

Cook for about 4 hours in a crock pot. Shred chicken with a fork.


Cafe Rio Pork Barbacoa

Pork Roast: Put it in a crock pot with a little water and cook until very tender (about 8 hours on low). 

Shred pork and add:
1 can enchilada sauce
2 cloves minced garlic
1 small can diced green chilies
1 can Coke (not diet coke)
1 cup brown sugar
salt to taste

Cook for one more hour.

 

 

Creamy Tomatillo Dressing

1 package Ranch Buttermilk Dressing mix
1/3 cup buttermilk
1 cup Mayonnaise (I use half mayo and half sour cream)
3 fresh tomatillos
1 cup fresh cilantro
2 cloves garlic
¼ tsp cayenne pepper

Just put everything in a blender and puree.
Refrigerate for a couple of hours and if you need to, adjust the thickness by adding more buttermilk to thin it out, or sour cream to make it thicker

Bran Muffins

I recently discovered my kids love bran muffins.  I made them for them to snack on, an they devoured them.  

Here's the recipe.  It's super easy. 

3 cups bran

1 cup water

1 stick butter

1 cup brown sugar

2 1/2 cups flour

2 tsp baking soda

1 tsp salt

2 eggs (beaten)

2 cups buttermilk

Boil water and add 1 cup bran.  Stir and set as side to cool for about 3-5 minutes. Add butter to melt.  Mix in brown sugar.  Mix in eggs. 

Mix flour, 2 cups bran, salt, and baking soda together in a bowl.  Add buttermilk (don't stir). 

Combine wet bran mix, with flour/milk ingredients. 

Put in muffin cups and bake 400° for 15 minutes.

Makes 35-40 muffins (depending on the size)

Sour Cream Biscuits

We found this recipe when watching Paula Deen, and fell in love with it.  It's great for filling people up quickly.  It's a basic delicious and disgustingly rich side.  

Ingredients

• 2 cups self-rising flour
• 1 cup (2 sticks) butter, at room temperature
• 1 cup sour cream

Directions

• Preheat the oven to 400 degrees F. Grease miniature muffin pans.

• Mix the flour and butter together, add the sour cream, and blend well. Place spoonfuls of the batter in the muffin pans. Bake until golden, 8 to 10 minutes.

Recipe courtesy of Paula Deen

Homemade Baked Mac and Cheese

Homemade Baked Mac and Cheese

I love Mac and Cheese.  It's an amazing home style dish that just makes you want to snuggle up and eat on a bad day, good day, cold day, or whatever type of day.  I decided to try my hand at this and make my own Mac and Cheese.  My husband has a slight allergy to eggs, so I used flour as a thickener instead.

3 cups uncooked shell pasta
1 1/2 cups whole milk
1/2 cup heavy cream
2 oz cream cheese
4 oz velveeta
2 cups fontina or cheddar cheese, plus additional 1/2 cup for top
1 Tbsp butter
1 Tbsp bacon fat (optional)
Pinch salt and pepper
Pinch nutmeg
1 tsp Worchestershire sauce
2 Tbsp butter (softened)
2 Tbsp flour



Preheat oven to 350°
Butter 9 inch square or round baking pan.

Cook shell pasta for about 5 min.  You'll want it to be only about half cooked.  Drain and set aside.

While the pasta is cooking, over med heat 1 Tbsp butter and milk over med heat.  Add velveeta and cream cheese.  Stir or whisk until melted.  Remove from heat.  Add salt, pepper, bacon fat, nutmeg, and worchestershire sauce.  Stir to combine.
Add 2 cups of cheese. Stir until combined.

Mix 2 Tbsp butter and 2 Tbsp flour together until it is a paste.  Put geese mixture back on med heat. Add flour/butter to the cheese mixture and whisk constantly.  You will want to make sure the flour beaks up and doesn't lump.  Do not boil, but whisk until it starts to thicken.  Then remove from heat an add and mix together with shell pasta.

Put in baking dish.  Top with another 1/2 cup cheese.  Bake, uncovered, 25 minutes.  Cool 5 minutes.

Enjoy

You can also add crispy bacon, ham, or any other yummy additions to make this your own.

Spicy Taco Seasoning

I love making tacos, but I never buy taco seasoning.  I have everything I need, so I make my own.   I usually make it with sausage, so I don't put much salt in this.  Feel free to add to it if you need. 

Here is my recipe. 

Spicy Taco Seasoning 

2 Tb Cayanne Powder

2 Tb Cumin Powder

1 tsp Paprika

1 tsp Black Pepper

1 tsp Onion Powder

1 tsp Garlic Powder

1/2 tsp Sea Salt

1/4 tsp Dried Oregano

Mix all ingredients in a coffee grinder and mix together.  

Thai Mango Sticky Rice

While eating at my favorite Thai restaurant my husband ordered some Mango Sticky Rice.  I am not a mango fan.  Personally, I think mango is pretty gross.  However, I have found myself wantin nothing but bowls of this stuff.  So, I want to share the recipe. 

Thai Mango Sticky Rice

1 1/2 cups short grain rice (sushi rice works)

2 cups coconut milk or water

1 1/2 cups coconut milk

3/4 cup sugar

1/2 tsp salt

1-2 tsp tapioca starch (aka tapioca flour)

1 cup coconut milk

2 Tbsp sugar

1 tsp tapioca starch

2-3 mangos; pealed and sliced. 

Rinse and drain uncooked short grain rice until liquid is clear.  Drain well. 

Combine 2c coconut milk or water and rice.  Bring to boil.  Cover and simmer 15 min.  Remove from heat and let sit 5 min. 

While rice is cooking, combine 1 1/2 c coconut milk, sugar, salt, and tapioca starch.  Stir constantly.  Bring to boil over Med heat.  Boil 1 min.  Remove from heat.  Combine with cooked rice. 

Set aside until cooled.  About 30 min to 1  hour.  

Combine 1c coconut milk, sugar, salt, and tapioca flour. Bring to boil over Med heat.  Boil I min.  Combine with rice.  

Serve with mango slices on top. 

Serves 8

Homemade Almond Milk - So Easy!

Do you like to drink almond milk?  Have you ever wondered how had it is to just make it yourself?  Come to find out, it's so very easy!

For 2 cups of almond milk you need: 

1 cup almonds

2 cups water

Nut Milk Bag or Cheese Cloth

Blender

First, put your almonds and water in the blender. 

Turn it on to the highest setting and blend until almonds are blended up into little bits. 

Get your nut milk bag ready. 

Pour the mixture through the bag into a container. 

Strain it through and squeeze the excess milk out. 

Pour the milk into a jar or container and store in the refrigerator.  

I then put out the nuts that was strained, lay them to dry, and use them for cooking. 

Crockpot Baked Potato Soup

I made this recipe a while back and loved it.  I can help but share it with you.  I'm including the link where I found it. 

I do it a little different and shred the potatoes, instead of dicing them, to get them to cook faster. I push them into the liquid to coat them a little before putting the lid on. 

Slow Cooker Baked Potato Soup

• 5 pound(s) Russet Potatoes, Washed but not peeledDiced into 1/2 in cubes
• 1 medium yellow onion, diced
• 10 clove(s) garlic, minced
• 8 cup(s) chicken stock or broth
• 16 ounce(s) cream cheese, softened
• 1 tablespoon(s) seasoned salt
• bacon, shredded cheese for garnish

1. Add potatoes, onion, garlic, seasoning, and chicken stock to slow cooker.
2. 
   
   

1. Cook on high for 6 hours or low for 10 hours.
2. 
   
   
3. Add the softened cream cheese and puree soup with an immersion blender until the cheese is incorporated and about half the soup is blended. (Alternately you could remove half the soup and the cream cheese to an upright blender, then re-incorporate).
4. Stir well, top with your choice of garnishes & enjoy!

http://www.myrecipes.com/m/recipe/ugc/u-slow-cooker-baked-potato-soup-3/

Homemade Apple Cider Vinegar

I'm doing a recipe someone I know shared. My batch is smaller than hers, though. She had 3 gallons.  I only have 1. 

I had a gallon of peels and cores. Put them in a clean jar. I had kimchi in my gallon jar, so I had to use 2 half gallon jars. 

Add 1/3 cup sugar to each 1/2 gallon (2/3 cup per gallon). 

Fill with water about 1-2 inches over the top of the peels. 

Cover with a cloth to keep bugs/dust out, but allow to breathe. 

Stir daily for 2 weeks. 

Once the alcohol smell starts to go away, strain it. The apple will be pretty broken up at this point. 

Bottle, but it still needs to breathe to avoid exploding. Leave the jar lid loose with cloth between the lid and ring to allow it to release the gas/alcohol. 

Wait 12 weeks. Then take the cloth out, recap and done. 

We will see how it goes. I'll blog it as it goes. 

Day 1

Day 7

On Day 16 I strained it.  Then let it set overnight while I prepared the bottles (cleaned them up from being stored).

Day 17 I bottled them, but the caps are not sealed so the gasses don't cause the jars to explode. 

Brent's Chocolate Chip Walnut Cookies

My husband likes a flat and crispy, yet still chewy, chocolate chip cookie.  He came up with this recipe, and it's become a favorite in our house. 

Brent's Chocolate Chip Walnut Cookies

1 stick butter; softened

1 cup brown sugar

1 cup flour

1/4 tsp salt

1/2 tsp baking soda

1 egg

3/4 tsp vanilla extract

3/4 cup walnuts; chopped

1/2 cup Gheridelli semi-sweet chocolate chips

Preheat oven 350°

Whip butter until light and fluffy.  Add in brown sugar and whip until mixed and light. 

Mix flour, salt, and baking soda together. 

Slowly add to sugar mixture. 

Add egg and vanilla extract.  Mix until combined. 

Fold in walnuts and chocolate chips. 

Drop onto greased cookie sheet (a silpat baking mat is recommended) by tablespoon. You want a lot of space between the cookies.  You can get 8-10 per batch. 

Bake 10 minutes, or until golden brown. 

Let them sit 3-4 minutes before transferring to a cooling rack.  Otherwise they will smash into itself and fall apart if moved when too hot. 

**These are also really good if you add 1/4-1/2 cup shredded coconut to the mixture.**

Whole Wheat Lemon Ginger Cookies

I was wanting some cookies, and thought I'd throw together some whole wheat cookies.  I had some lemon ginger coconut oil and decided to use that to see how the flavors turned out. It's a pretty basic recipe, but is delicious. 

Whole Wheat Lemon Ginger Cookies

1/2 cup coconut oil (Ziggy Marley's Coco'Mon Lemon Ginger)

1 cup sugar

1 egg

1 cup whole wheat flour

1/2 tsp salt

1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp ground cinnamon 

Preheat oven 375°

Mix coconut oil and sugar about 2 minutes until smooth and slightly fluffy. Add egg and mix until combined. 

Sift dry ingredients together and add to sugar mixture.  Stir until combined. 

Drop on cookie sheet or muffin tin if you want them taller (as mine are  in the picture) by tablespoon or cookie scoop.  Bake 8-10 minutes or until golden around the edges. If you used a muffin tin, let cool 30 sec to 1 min. Then run a butter knife around the edges before they harden. 

These are a little oily, so you'll need a napkin.