Stroganoff 57

 Ingredients:

1 pkg. egg noodles

1 lb. ground beef

1 small onion, chopped

½ c. Heinz 57 sauce

1 can (4 oz.) sliced mushrooms drained

2 T. flour

Directions:

1. Prepare egg noodles according to package directions. 
2. Meanwhile, in large skillet over med. high heat, brown ground beef for 4 to 5 minutes, stirring frequently.
3. Add onion and cook for additional 5 minutes, stirring frequently. 
4. Stir in 57 Sauce, and mushrooms. 
5. Dissolve flour in 2 cups. of water and add to skillet. 
6. Continue to cook for 3 to 4 minutes or until slightly thickened and heated through, stirring frequently. 
7. Serve over hot noodles.

Crockpot Pork and Sauerkraut

To bring good luck in the new year, it was always a tradition in our house when growing up, that we ate pork and sauerkraut on New Years Day.  This is a very easy recipe and the family enjoyed it!

Ingredients:

3 lbs. pork loin trimmed of excess fat
salt and pepper, to taste
1 T. oil
16 oz. sauerkraut drained
1 t. minced garlic
1 onion sliced
1 C. apple juice

Directions:

1. Liberally season the pork loin with salt and pepper on all sides. 
2. Heat oil in large skillet or Dutch oven. 
3. Sear pork loin on all sides, 2-3 minutes per side. 
4. Add seared pork into a slow cooker. 
5. Pour in apple juice*. 
6. Place onions, apples, and garlic around the pork loin. 
7. Top with sauerkraut. 
8. Place lid on the slow cooker and cook for 4-5 hours on high or 8-10 hours on low. 
9. Remove pork and slice or shred and serve with cooking liquids.

*If you don't have apple juice, use chicken stock with 2 T. brown sugar as a substitute.

Coffee Cake

Ingredients: 

Cinnamon Filling 

¾ C. light brown sugar 

¾ C. all purpose flour 

2 t. ground cinnamon 

Crumb Topping 

6 T. butter, melted 

1 C. light brown sugar 

1½ T. ground cinnamon 

1 C. all purpose flour 

Cake Batter 

1 C. butter, room temperature 

1 C. granulated sugar 

⅔ C. light brown sugar 

3 eggs 

1 T. vanilla extract 

¾ C. sour cream 

1 t. kosher salt 

3 t. baking powder 

1¼ C. milk 

3⅔ C. all purpose flour 

Icing - Optional 

1 C. powdered sugar 

2–3 T. milk 

Directions: 

1. Preheat oven to 350°F. 
2. Coat a 9×13-inch baking dish with nonstick spray. Set aside. 
3. In a medium bowl prepare the cinnamon filling by mixing together the brown sugar, flour, and cinnamon until combined. Set aside. 
4. To prepare the crumb topping, mix together the melted butter, brown sugar, cinnamon, and flour in a medium bowl until it resembles coarse crumbs. Set aside. 
5. For the cake, mix the butter, granulated sugar, and light brown sugar on medium speed for 2 minutes until light and fluffy. 
6. Add in the eggs, vanilla, sour cream, salt, and baking powder and mix for 1 minute until combined and smooth, scraping the sides of the bowl as necessary. 
7. Turn the mixer to low and add in the flour and milk in alternating portions, beginning and ending with flour. 
8. Mix until just combined and smooth, scraping the sides of the bowl as necessary. 
9. Spread half of the cake batter into the prepared pan. 
10. Sprinkle the cinnamon filling evenly on top of the batter. 
11. Carefully spread the remaining cake batter on top of the cinnamon layer. 
12. Evenly sprinkle the crumb topping on top. 
13. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean. 
14. Remove cake from oven and place pan on a wire rack to cool completely. 
15. Optional - Whisk together the powdered sugar and milk until smooth and drizzle on top of the cooled cake.

Scalloped Potatoes

Ingredients:

2 T. Unsalted Butter, plus more for greasing the skillet

3 T. All-Purpose flour 

1½ C. whole milk  

¼ t. ground nutmeg 

1 t. kosher salt

Freshly ground black pepper 

4 oz. Gruyere, shredded

2 lbs. Yukon gold potatoes, peeled and sliced ⅛-inch thick 

6 oz. thick-cut ham, diced 

½ C. chopped fresh chives 

Directions:

1. Preheat the oven to 350° F.
2. In a large saucepan, melt the butter over medium heat. 
3. Whisk in the flour and cook for 1 minute. 
4. Whisk in about ½ cup milk and cook, whisking, until thickened. 
5. Add another ½ cup milk and cook, whisking, until thickened, about 3 minutes. 
6. Add the remaining ½ cup milk and cook, whisking, until thickened, another 3 to 4 minutes. 
7. Add the nutmeg, ½ teaspoon salt, a few turns of black pepper, and half the cheese. 
8. Cook gently for a few minutes, making sure all the cheese is melted. 
9. Butter a Cast Iron Skillet. 
10. Arrange half of the potatoes all over the bottom. 
11. Sprinkle with ¼ teaspoon salt. 
12. Layer in half of the cream mixture, then sprinkle on the ham and half of the chives. 
13. Arrange the other half of the potatoes on top, then sprinkle with the remaining ¼ teaspoon salt, remaining cream, remaining shredded cheese and remaining chives. 
14. Cover and bake for 45 minutes.
15. Then uncover and bake until browned on top, an additional 20 minutes. 
16. Let cool slightly, then serve.

City Chicken

Ingredients:

Pork butt
Seasoned bread crumbs
Flour
Vegetable oil/Crisco
Eggs
Wooden skewers with pointed ends (cut about 5-6" long)

Directions:

1. Cut pork into 1-1½" chunks, then put on skewers.
2. First roll them in flour, then whisked egg, and finally bread crumbs.
3. Put vegetable oil in large frying pan and brown each one.  You may have to add more vegetable oil as you go.
4. Drain on dish with paper towel.
5. Put City Chicken in a rectangular casserole dish.
6. You can add a tiny bit of water or fat to the bottom.
7. Do not put them on top of one another.  
8. Cover with foil.
9. Cook at 350° F for one hour or until tender.
10. Uncover for about 10 minutes to get crisp.
11. Watch you don't burn them!

Tip:  You can use pork and veal or pork tenderloin.

Pecan Pie

Ingredients:

1 unbaked pie crust
1 C. white sugar
3 T. brown sugar
½ t. salt
1 C. corn syrup
¾ t. vanilla
⅓ C. salted butter, melted
3 eggs, beaten
1 C. (heaping) chopped pecans

Directions:

1. Mix sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla together in a bowl.  
2. Pour chopped pecans in the bottom of the unbaked pie shell.
3. Pour syrup mixture over the top.  
4. Cover top and crust lightly/gently with foil.
5. Bake pie at 350° F for 30 minutes.  
6. Remove foil, then continue baking for 20 minutes, being careful not to burn the crust or pecans.

Note:  Pie should NOT be overly jiggly when you remove it from the oven.  IF it shakes a lot, cover with foil and bake for an additional 20 minutes or until set.  Required baking time seems to vary widely with this recipe.   Sometimes it takes 50 minutes sometimes it takes 75 minutes.

Allow to cool for several hours or overnight.

Serve in thin slivers.

Original Ranch Snack Mix

Ingredients:

2½ C. crisp corn or wheat cereal or a mixture of both

2½ C. small pretzels

2½ C. bite-size cheddar cheese crackers

3 T. vegetable oil

1 packet (1 oz.) Hidden Valley Original Ranch Salad Dressing & Seasoning Mix

Directions:

1. Combine cereal, pretzels, and crackers in a gallon-size zipper bag.
2. Pour oil over mixture.
3. Seal bag and toss to coat.
4. Add dressing mix.
5. Seal bag and toss again until coated.

Classic Cheesecake

 

Ingredients:

1½ C. graham cracker crumbs

3 T. sugar

⅓ C. butter or margarine, melted

1 C. sugar

4 eggs

4 pkg. (8 oz. each) cream cheese, softened

1 t. vanilla

Directions:

1. Heat oven to 325° F.
2. Combine graham cracker crumbs, 3 T. sugar, and butter.  
3. Press onto bottom of 9-inch springform pan.
4. Beat cream cheese, 1 cup sugar and vanilla with mixer until blended. 
5. Add eggs 1 at a time, mixing on low speed after each just until blended.
6. Pour over crust.
7. Bake 55 minutes, or until center is almost set.
8. Run knife around rim of pan to loosen cake.
9. Cool before removing rim.
10. Refrigerate cheesecake 4 hours. 

Crockpot Beef Roast

Ingredients:

3 to 4 lbs. roast beef or round steak
salt and pepper
1 small onion, chopped
1 pkg. brown gravy mix
1 C. water
½ C. ketchup
2 t. Dijon mustard
½ t. garlic powder
½ c. red wine (optional)

Directions:

1. Place meat in slow cooker.
2. Sprinkle meat with salt and pepper.
3. Combine remaining ingredients; pour over meat.
4. Cover and cook on low 8 to 10 hours.

Homemade Frozen Hashbrown Potatoes

Making homemade frozen hashbrowns with extra potatoes is a great way to save money.  Your extra potatoes don't go bad, and you have frozen hashbrowns ready to heat and serve when you need them.

Ingredients:

Potatoes

Directions:

1. Preheat oven to 350° F.
2. Wash your potatoes and prick them a few times with a fork.
3. Bake potatoes for 1 to 1½ hours, until they are baked through.
4. Let potatoes cool a bit.
5. Place in refrigerator until completely cool (overnight is fine).
6. Remove potato skins.
7. Shred the potatoes on a grater.
8. Freeze in freezer safe bags.

Tip:  Be sure to label your shredded potatoes, once they are frozen, they have strong resemblance to shredded mozzarella, and unlabeled bags can get mixed up.

Spicy IPA Pickles

Ingredients:

4 English Cucumbers, sliced or cut into spears
5 cloves of garlic, minced, per quart jar
1 t. whole peppercorns, per quart jar
2 t. dill seed, per quart jar
1 t. crushed red pepper flakes, per quart jar
½ t. Calcium Chloride (aka Pickle Crisp), per quart jar

For Brine:

1 bottle IPA beer, for each 2 jars
¾ c. distilled vinegar, for each 2 jars - Add extra for slices
¾ c. apple cider vinegar, for each 2 jars - Add extra for slices
3 T. Kosher salt, for each 2 jars

Directions:

1. Add pickle slices/spears to jars snugly.
2. Add garlic, peppercorns, dill seed, crushed red pepper, Pickle Crisp to each jar.
3. To prepare brine, add IPA, distilled vinegar, apple cider vinegar, and salt to a large pot.
4. Bring to a boil.  Be careful not to boil over.
5. Once mixture boils, turn off heat.
6. Ladle into jars.
7. Securely place lids on jars.
8. Shake jars to distribute seasonings.
9. Let jars cool on counter for an hour.
10. Refrigerate for a week to allow flavors to blend.

Maple Breakfast Twist

Ingredients:
Dough:

2 packages dry yeast
¼ C. warm water

½ C. milk, scalded

⅓ C. sugar

¼ C. butter

1½ t. salt

½ t. maple extract

1 unbeaten egg

2½ C. all purpose flour

Filling:

½ C. sugar

1 t. cinnamon

1 t. maple flavoring

½ C. chopped walnuts

Combine all filling ingredients.

Glaze:

1 C. powdered sugar

½ t. maple flavoring

2 to 3 T. milk

Directions:

1. Add yeast to warm water.
2. In a large mixing bowl combine the scalded milk, sugar, butter, salt and vanilla. 
3. Cool to lukewarm.  
4. Blend in egg and softened yeast.
5. Gradually add the four to make a soft dough.  
6. Beat well.   
7. Form into a ball, cover, and let rise in a warm place until doubled in bulk, about 1½ hours.
8. Mix Filling ingredients.
9. After dough has risen divide into 3 equal balls. 
10. On lightly floured surface roll out one ball of dough to a 10 inch circle.  
11. Fit onto the bottom of a greased 10-12 inch pizza pan or large cookie sheet.  
12. Brush dough with 2 tablespoons melted butter and sprinkle with ⅓ of the filling.  
13. Continue in same manner, forming 2 more layers and ending with the filling.  
14. Use a glass to mark a 2-inch circle in the center of the dough (do not cut through the dough).  
15. Cut from outside edge to circle forming 16 pie-shaped wedges.  
16. Twist each of the 3-layered wedges 5 times.  
17. Let rise in warm place until doubled in bulk.  
18. Bake at 350° F for 20-25 minutes until golden brown.  

For Glaze:

1. In a small bowl combine powdered sugar, flavoring and milk till smooth.  
2. Add a bit more milk if necessary until frosting is thin enough to drizzle over the coffee cake.
3. Drizzle with glaze while still warm.

Hot Crab Dip

Ingredients:

6 oz. room temperature cream cheese
⅓ C. mayonnaise
1 t. lemon juice
1 t. garlic powder
1 t. onion powder
½ t. Old Bay Seasoning
2 T. pickled jalapeno, finely diced
1 t. mustard
2 C. Monterey Jack cheese
8 oz. lump crab meat

Directions:

1. Preheat oven to 375° F.
2. Mix together cream cheese, mayonnaise, lemon juice, garlic powder, onion powder, Old Bay Seasoning, jalapenos, mustard and cheese in a bowl.
3. Stir in crab meat, then place into an oven safe baking dish.
4. Bake for 25 minutes or until golden brown along the edges.
5. Serve immediately with tortilla chops, crackers, or vegetables.