Snow Ice Cream

Yes, snow. It's safe, provided you follow a couple of guidelines. A very important one is that you don't want to get snow as soon as it starts falling. Wait until it's been falling for about an hour at least, that way the general dirt/pollution in the air will be on the ground and not in your ice cream. Ideally, you want to have a snowfall of several inches before you start scooping snow. When you do scoop it up, leave about 1 to 2" on the ground - this is the layer that will have the dirt/pollution from the atmosphere. It needs to be clean snow, nobody has walked on it, no tree leaves or debris, and it goes without saying TO AVOID SNOW THAT IS YELLOW! It's best if you can get it from an area where there has been no animal activity, if we are going to make snow ice cream we get it from the front yard and not the back yard since the dogsters are back yard babies. Ideally, you should put a large bowl out where it can catch falling snow - preferable plastic and not metal! Measurements are approximate, which is normal around my house.

Snow Ice Cream

Fresh snow, at least 3 or 4 cups but as much as you can get. You can add more to the mixture as you mix it, if needed.

1 cup sugar (more if desired)
1 or 2 eggs (can be skipped)
Milk, the amount is determined by how creamy you want the ice cream to be
Vanilla, at least 1 teaspoon

Mix all ingredients thoroughly, add the milk last. Add the milk in small amounts and stir, then add more if you think you need it. The snow will start out looking like a lot, but it will melt down as you mix it and you might need to add more to it.

It's best if you eat it as soon as it's made, it can be frozen but keep in mind that snow is basically ice and it will freeze very hard, like ice.

Poke Cake

This one is fairly easy. It's also very good and a fun one to experiment with. The kiddos might really like this one, both the eating and the making!

Poke Cake

Baked Cake, any type or flavor. You can use a box mix or bake a cake from scratch. Any flavor will do, but plain white cake always works well. After the cake is baked & cooled, poke several holes in it. You can use a fork or a straw, poke a LOT of holes in it and make sure that they go to the bottom.

Jello, flavor of your choice.

Prepare jello according to package directions, 1 cup boiling water with jello stirred in and then 1 cup cold water stirred in once jello is dissolved. Pour the jello over the cake, covering all of the cake. Then cover with foil and put in the refrigerator for several hours. As the jello sets, it will be drawn up into the cake. When it's cut, it will be marbled.

Frost with any icing you desire. When my mom used to make this, she would use whipped topping instead of icing and it was wonderful!

You can experiment with this one, try different flavors of cake and/or jello. I remember that mom would mix in soda with the jello. It seems like she used soda in place of the cold water, but I can't find her recipe so I'm not sure on that. But try it if you feel like it. She would use Big Red with cherry or strawberry jello, I think that lemon or lime jello would work well with Sprite or 7Up. Any uneated cake will need to be refrigerated, especially if you do use whipped topping.

Baked Squash

This is a good way to cook all that extra zuchinni you might have left if you have a garden! You can use just about any summer squash in this, I usually use zuchinni but yellow squash works just as well.

Baked Squash (See my note at the end)

Preheat oven to 350.

3 cups sliced (or cut into strips) squash (doesn't have to be peeled)

Place squash into a greased baking dish (I don't always grease the pan, but I use an olive oil based non-stick spray when I do)

1/4 cup milk - this is an estimate, ideally the squash should be barely covered by the milk
2 tablespoons butter, dotted around on the squash (I use a butter substitute for this)

Sprinkle with:

1 teaspoon salt (or less, depending on your individual tastes)
1/4 teaspon paprika (I usually use more)

If desired, you can spritz it with lemon juice but I usually don't. You can also use other spices besides or in addition to the paprika.

Cover with lid and cook for 30 minutes.

If desired, you can top it with crumbled cooked bacon after it's cooked. I usually don't, but some people might like it.

Note: Since I usually use a lot more squash than this recipe calls for, I adjust the other ingredients accordingly. Also, if you are using more than 3 cups you might want to stagger or layer the squash - butter - spices and then pour the milk over it after you're finished with the layering step.

When we don't eat it all and there are leftovers, I generally drain the milk. I've had too many experiences with milk going sour after it's been cooked.

Pineapple Upside Down Cake

This one is easy, although it doesn't sound like it just by the name. It's good and it's kind of fun to make. It has several steps, but it's so good that it's worth any effort to make. But it's not hard.

Pineapple Upside Down Cake

9" round cake pan

6 - 8 slices canned pineapple, drain juice and then place slices on paper towels to drain as much juice out as possible. You won't need the juice, but it can be saved for other recipes or you can do what Bill usually does - just drink it! I use pineapples in natural fruit juice or light syrup instead of heavy syrup.

While the slices are draining on the paper towels, place in the cake pan:

3 tablespoons butter, either place the pan & butter in the warming oven for a (very) few minutes or pre-melt the butter. At this point, you'll need to tilt the pan around so that the butter coats the sides as well as the bottom. I forget about the sides frequently when I make this!

Sprinkle on top of the melted butter:

3/4 packed brown sugar. You may need to use a spoon for this step, the brown sugar needs to be spread as evenly as possible.

The next step is easy: place the pineapple slices on top of the brown sugar in the pan, starting with the center. Then, if desired, place maraschino cherries in the hole of each pineapple slice and between the slices. You can also use pecan halves, but I've always used cherries.

Whisk together in a bowl:

2 eggs
2 tablespoons buttermilk
1/2 teaspoon vanilla

In a seperate bowl, mix together:

1 cup flour
3/4 cup sugar
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt

To the flour mixture, add:

6 tablespoons softened butter
6 tablespoons buttermilk

Beat the flour/butter mixture until the flour is just moistened. Use low speed if you are using an electric mixer. The batter should be a little stiff at this point.

The next step is to add the egg mixture, in thirds, beating for about 20 seconds and scraping the sides of the bowl down each time.

Scrape/pour the mixture over the pan with the pineapple slices, as evenly as possible.

Bake 30 - 40 minutes at 350 degrees. I use the toothpick test on baking - insert a toothpick into the center of the cake. If it comes out clean, the cake is done. When the cake is done, tilt the pan from all sides so that it releases from the sides - this is why it's important to coat the sides with the butter in the first step! Let the cake sit for 2 or 3 minutes, then invert onto a plate or cake platter. If any of the pineapple slices stick to the pan, they are easy to remove with a spatula and then place them on the cake. Serve hot or cool.

Also - for this one, I use real butter. Most of the healthy butter substitutes don't work for this type of cooking because they don't melt well. This recipe needs butter that is melted, it blends with the brown sugar and makes a crispy, sticky topping. You can use a little more butter if desired, but these amounts usually work very well. Also, you can use a skillet to bake the cake in but it needs to be non-stick and obviously oven proof! I use a non-stick 9" round cake pan.

Pecan Pie

For the record, it is pronounced "Peh Conn", not "peecan." At least, in Texasspeak!

This is just about as good as it gets. Wonderful served with whipped topping, vanilla ice cream or plain. It's best when it's warm, but it's still good cold. Not that it ever lasts long enough in my house to actually get cold. It's also not really healthy, real butter is best for this one so I don't make it often.

Pecan Pie

1 cup corn syrup (I usually use Karo brand, light syrup)
3 eggs
1 cup sugar
2 tablespoons butter, melted (it really does need to be melted)
1 teaspoon vanilla
1-1/2 cups (6 ounces) pecans (I usually use halves but you can use pieces)
1 (9-inch) unbaked or frozen deep-dish pie crust (I usually use frozen)

Preheat oven to 350°F.

Mix corn syrup, eggs, sugar, butter and vanilla. Add pecans. Pour filling into pie crust. The pecans will rise to the top.

Bake on center rack of oven for 60 minutes, I usually check about 50 minutes into the cooking time to see how brown the pecans are. I usually cook it closer to 50 minutes than 60, but that is my oven and yours may be different. But always remember: you can add more cooking time if you need it, but you can't subtract if it's already overcooked. If you are using a frozen crust, it does not need to be baked beforehand. I suggest placing the pie on a cookie sheet to cook, it will help keep your oven clean because sometimes it does bubble over the sides. It's sticky and would be a big mess to clean. Cool for about 2 hours before serving.

Good luck on having leftovers, Bill always makes sure that I don't!

Chocolate (or Carob) Syrup

Otter is mildly allergic to chocolate, so we use carob powder in place of cocoa. It tastes very close to the same, although it's not quite as sweet. It's pretty much interchangeable with cocoa. It can be hard to find, although it is most likely to be found at natural foods stores such as Whole Foods which are nationwide. It can probably also be found on the internet.

1/2 cup cocoa or carob powder
1 cup sugar
1 cup water
1 teaspoon vanilla
dash of salt

Combine cocoa, sugar and salt in a saucepan. Add water and mix until smooth. Bring mixture to a boil. Allow it to boil for one minute, be carefull this does not over boil - it can boil over very easily so you need to be stirring constantly. Remove from heat. When it cools, add the vanilla. It makes about 2 cups. It needs to be stored in the refrigerator. Before using, give it a good shake! Especially if you are using carob, as it tends to seperate slightly.

Sloppy Joes (Edited)

This is easy. It's basically the chili recipe with a couple of changes.

Sloppy Joes

1 1/2 pound ground beef or turkey
1/2 chopped onion
1/2 chopped bell pepper
1/4 teaspoon chopped garlic
chili seasoning
Spaghetti sauce

Brown the meat with the onions and bell peppers. Drain well. Add remaining ingredients, spaghetti sauce last. The amount of sauce & chili seasoning is up to the individual, I'd suggest starting with about a cup of sauce and a teaspoon of chili powder and then adding more of each as you see fit. You can leave out the garlic if you want, or use garlic salt or powder. You can also add salt and/or pepper. Add sauce in small amounts and stir well - same thing applies to the chili powder. Remember, it's a whole lot easier to add more to it than it is to take it out if you use too much!

I usually let it simmer 5 - 10 minutes over a very low flame. Simmer time varies, depending on how much liquid I want.

The spaghetti sauce can be canned, from a jar or homemade. I tend to stick with Ragu brand, sometimes I'll use the kind with mushrooms in it but I usually use the plain kind. Use whatever kind you like.

I usually serve it over toast, sometimes I'll use hamburger buns.

Edit: I am probably going to retool this one, I have a few ideas I want to try with it. If I do, I'll post them as another recipe and leave this one posted.

Chili (Edited) (Edited Again!)

This is one of our favorites. Naturally, we are Texan after all! It's easy and you can control the amount of heat very easily.

1 1/2 pound ground beef or turkey ****
1 can Rotel tomatoes
1 or 2 can chili beans
1/2 chopped onion
1/2 chopped bell pepper
1/4 teaspoon chopped garlic
chili seasoning

Brown the meat with the onions and bell peppers. Drain well. Add remaining ingredients, chili seasoning last. The amount of chili seasoning is up to the individual, I'd suggest starting with about a tablespoon and then adding more as you see fit. The only way to tell when you have enough chili seasoning is to taste it. We use a lot, like about 1/2 cup but sometimes more, and that's only the amount I start with. You can leave out the garlic if you want, or use garlic salt or powder. You can also add salt and/or pepper. Bill usually tops his off with a lot of picante sauce (real Texans only use Pace!).

I usually let it simmer 5 - 10 minutes over a very low flame. Simmer time varies, depending on how much liquid I want in the chili.

This is a really good meal for cold weather, but we have it pretty much all year round. It's a Texas thing. It's good served with tortillas, crackers, nacho chips or whatever you happen to feel like. We also top it with shredded cheese.

Chili isn't chili unless it has beans in it. It's just spicy meat sauce otherwise. In Oklahoma, chili is apparently served without beans but see my first sentence for my opinion on that! Another way it's served in Oklahoma is over cooked pasta. It's called 3-Way Chili: chili, beans, pasta = 3. It's surprisingly good over pasta.

We usually use ground turkey, but Bill's requested that I make it with ground buffalo so I'll probably try that the next time.

****I tried it with ground buffalo. It was very good! But buffalo has more fat than turkey, so it will need to be drained longer.

2nd Edit: We made it a slightly different way, we added about 4 oz. of water and let it simmer a little longer. It was obviously more soupy than normal, but it was good.

Oven Fried Chicken

This is actually a version of baked, it's not actually fried. I usually use chicken breast (not boneless) but you could use any other pieces. I also remove the skin but that is not necessary. It's just healthier that way.

And measurements don't happen here! So I'm going to guess, but remember - it's a guess.

Chicken breast (however many you want)

Remove the skin, rinse off if you want to. If you do rinse, you'll need to pat dry slightly.

In a large (gallon) ziploc-style bag, combine:

flour (about a cup)
cornmeal (optional)
garlic powder (teaspoon?)
salt
pepper
parsley flakes
chili seasoning (if desired)
any other spices you want to use

Zip the bag closed, then shake it to mix the contents.

In a bowl:

1 or 2 eggs, beaten with a fork or whisk
(you can add a little milk to the egg, if you want to)

Dip the chicken in the egg, turn to coat both sides. Then put the chicken piece in the bag, seal the bag and shake to coat the chicken. You can repeat the egg & bag step if you want a deeper coating of breading on the chicken. I suggest you use tongs for this step, as it gets messy!

Repeat until you've run out of chicken! You might have to add more flour, etc. to the bag and you might also need more egg/milk.

When you've coated all the chicken pieces, place them on a cookie sheet or baking pan that has been sprayed with non-stick spray. I use an olive oil based spray.

Cook at 425 degrees. Approximately 30 minutes. About 25 minutes into the cooking time, I usually check for doneness. I use a fork, poke into the thickest part of the meat and it's usually done when the juices run clear. If you aren't sure, cut into the meat at the thickest part and visually check.

Pasta Dogs

This one is about as easy as it gets. It's one that Bill came up with on his own, sometimes he experiments. When he experiments, sometimes strange things happen. This one turned out pretty good. It's not one that we have often, but it's fast and simple. And better than it sounds!

Pasta Dogs

Any type of pasta, cooked according to package directions
Hot dog weiners, sliced.
Olive oil
Parsley

About 5 minutes before the pasta is cooked, add the hot dog slices. Then drain pasta when done. Add olive oil & parsley, stir well. It won't take much oil. I suggest you stop adding oil BEFORE you think you've added enough because you can always add more but it's not something you can take out if you add too much. Experiment with this one, we've made it with cut up ham instead of hot dogs before. You can use any other seasonings you want to, with or in place of the parsley.

I didn't say it was a particularly healthy meal, but it's good. I do use beef hot dogs, on the rare occasions that I actually eat them.

A Different Kind of Chicken Fajita (Edited)

This one is different. It's one I created and it's actually pretty good. It's easy.

1 - 2 lb. boneless, skinless chicken breast (you can use other cuts, but we prefer chicken breast meat)

Lemon juice
Fajita seasing, I use McCormick's***

Place chicken breast in a ziploc bag or a container with a secure lid. Pour about 2 - 3 tablespoons of lemon juice over the chicken - the amount can vary depending on how much chicken you actually use. This is one of those times I don't measure, so I'm not sure of the exact amount of lemon juice.

Sprinkle fajita seasoning on the chicken, on both sides. The amount is up to you, we prefer it to be fairly spicy so I use a LOT of seasoning.

Let it marinate in the refrigerator for several hours. I also prepare it in ziploc bags and then freeze it for later use, thaw it out in the fridge (generally overnight) and by the time it's thawed it is well marinated. If using a bag, flip the bag over about half way through the marinating process. If you are using a container, you can turn the individual pieces over. Drain off and discard any remaining marinade liquid.

I usually bake the chicken in the microwave, but it can also be cooked in a small amount of olive oil on the stove. You'll want to use a good, non-stick pan if you prefer to use the stove. You can add more fajita seasoning at this point if you think you need it. When the chicken is cooked through, drain it well and cut into bite-size pieces. If using the microwave, the chicken pieces will need to be turned and cooked on both sides. I usually give it about 4 minute per side. Depending on the thickness of the chicken, it might need to be flipped more than once.

This is where it gets different. The amounts on the next ingredients are also not measured but I'm guessing.

Next ingredients:

Yellow squash (1 or 2)
Zuchinni squash (1 or 2) (the squashes need to be sliced or chopped)
Onion, chopped (at least half of one onion but I usually use more)
Bell pepper, chopped (1)
Carrots, peeled and sliced (2 or 3)
Celery, chopped (2 or 3 stalks)
Jalepenos, chopped (optional)
Any other fresh vegetable you like.

Saute the veggies in a small amount of olive oil. It's a good idea to start with the carrots first as they take longer to cook. Then add the rest of the vegetables and stir frequently. When they are warmed and slightly cooked to the crisp-tender stage, add the chopped chicken. There may be a lot of liquid left in the pan, thanks to the squash. Also, you'll want to make sure you have a large pan for this stage. Non-stick works best. You could also use a wok and we have used a griddle for it (such as for pancakes) but it didn't work as well. And then there is always the old standard, cast iron!

Serve on warmed tortillas. Add shredded cheese, sour cream if desired, tomatos, lettuce as desired and top with picante sauce. (True Texans only use Pace brand!)

It also makes a wonderful taco salad. Prepare as directed but then instead of tortillas, place it on a bed of lettuce with the other "normal" taco toppings - cheese, tomatos, etc.

The squash and carrots make it different from standard fajitas but they give it a wonderful flavor. It would probably work as well with beef, but we haven't tried it.

***I have made my own seasoning before, I use an assortment of spices. Finely ground black pepper, garlic powder, a little salt are the base ingredients and then I use whatever I happen to have on hand and feel like at the time.

Beefy Mexican Soup (EDITED)**

This one is originally a Hamburger Helper recipe. But it could be altered if you didn't want to use Helper. It would take a little time to get the spices right and of course you would have to add pasta. Have fun!

Beefy Mexican Soup

1 Pound Ground Beef or Turkey
1 Medium Onion, chopped (about ½ Cup)
¼ Cup Chopped Green (Bell) Pepper
1 Package Hamburger Helper mix for Chili Tomato or similar flavor because Chili Tomato is hard to find.  Chili Mac will work.
5 Cups Water
1 Teaspoon Chili Powder (or more to taste) **I use a tablespoon but that's just me.
½ Teaspoon Garlic Salt (or more to taste)
¼ Teaspoon Salt
1 16 oz. Can Whole Tomatoes (or can use chopped)
1 8 oz. Can Whole Kernel Corn
2 Tablespoons Sliced Pitted Ripe (Black) Olives

Cook and stir ground beef, onion and green pepper in Dutch Oven (large sauce pan) until beef is brown, drain well. Stir in Sauce Mix, water, chili powder, garlic salt, salt and tomatoes (with liquid). If using whole tomatoes, break up with fork. Heat to boiling, stirring constantly. Reduce heat, cover and simmer, stirring occasionally, 10 minutes. Stir in macaroni (from boxed mix), corn (with liquid) and olives. Cover and cook 10 minutes longer. Garnish with corn chips, etc., if desired. Makes about 9 cups.

Mini Pizzas

This one is pretty easy. It's one that can be customized as needed. It's a lot of fun to make.

Mini-Pizzas

Canned Biscuits (the cheaper, flatter kind and not the Grands style)
Spaghetti Sauce, whatever brand you want to use.
Shredded Cheese, I usually use a combination of cheddar & motzerella
Toppings as desired. You can use cut up lunch meat, the original recipe called for salami, or pepperoni. Or not! Add whatever veggies you want, onions and bell peppers are pretty much in everything I cook so of course they will be on any pizza I make! Olives, mushrooms, etc. Use your imagination and have fun. This one is a great one to get the kids involved with, and it can be slightly messy but that makes it more fun.

Flatten biscuits out on a GREASED cookie sheet, even if the biscuit directions say ungreased. Trust me on this! Spoon sauce on top of each biscuit, top each with other ingredients, cheese last is how I usually make it but cheese can be on first. Cook according to time/temperature directions on biscuit can.

You could also use English muffins, etc., instead of the biscuits but the cooking time will have to be adjusted down considerably because the biscuits are uncooked.

(Edited X 5) Crock Pot Soup, Vegetable Soup, Beef Vegetable Soup (5th Edit is Very Important!)

This is my speciality, it's probably my signature dish. Mom taught me how to make it, but she was making it up as she went along and it turned out pretty good. I've tweaked it a little bit. It can be made without the beef, if you prefer vegetable soup, but you'll have to use a soup stock as a base. I use a bullion cube in mine which adds flavor but because I use the beef in it, I don't feel like it needs any more stock. And, before I forget - as various members of my family will attest to: IT WORKS JUST AS WELL WITH VENISION (DEER) AS IT DOES WITH BEEF! But I suggest that you tell people that before you serve it to them. Unlike me. Well, Robyn, I thought you knew it was deer meat before you ate it! Sorry!

Measurements are approximate, I have a big crock pot so I use closer to 2 lbs. meat.

Crock Pot Soup

1 to 1 ½ lb. Boneless Stew/soup Meat
1 Can each: Whole-Kernel Corn, Green Beans, Peas, Lima Beans (or whatever you like) DRAIN VEGETABLES – DISCARD JUICE.**(See third edit)
2 to 3 Carrots, peeled and sliced or chopped (or can use 1 can)
2 to 3 Stalks Celery, sliced or chopped
½ Chopped Onion

1/2 Chopped bell pepper

1 Can Diced or Crushed Tomatoes (or can use whole tomatoes, but if I do I put them in the blender) (Not Rotel tomatoes although they might make it taste pretty good)
1 Beef Bullion Cube (don’t forget!)
2 to 3 Potatoes, peeled and chopped or sliced (or can use 1 can)

Salt, Pepper, Garlic, Parsley, Oregano, Basil and/or any other spices, amount varies to taste.

Water to fill level on crock pot. The water amount needs to be at least the same as the beef ideally. But add water to where it's at the rim of the crockpot.

Cook on high for 1 hour, stir well. Then on low “overnight” or for several hours until the meat is done.

This is a really good cold-weather meal. It also freezes wonderfully.

**Here's my second edit! I have a new crockpot, it's the biggest one I could find and holds 7 quarts. It's BIG. For a larger crock, I would suggest using 2 bullion cubes or a larger amount if you use loose bullion, possibly as much as a tablespoon but this is one thing that you will have to adjust as you go along. You can't add and taste, so you have to finish the recipe & the cooking process and then adjust the next time. Also, since there is more room I will add a lot more potatos and carrots, as well as more celery and probably onion too.

**Here's the 3rd edit:  I made it with frozen vegetables.  I used 3 packages of mixed veggies, probably about 16 oz. each.  It did work, it actually tasted better but the veggies should probably have been let to sit and warm up a little bit before I tossed them in the crockpot.  The outer "heating unit" got a lot warmer than the crock and I turned it down after about 45 minutes.  Then it cooked on low with a few stirrings all day, as usual.  I probably will reduce the amount of water the next time, it cooked over a little bit.  Also, I'll probably use single vegetable packages, one each of green beans, peas, corn and possibly lima beans.  The mixed veggies worked but there were too many carrots and since Otter's allergic to them, she always takes them out - the frozen package carrots were tiny.  So I'll keep using fresh carrots, the rest of the vegetables that were fresh to start with will stay that way.  (SEE THE 5TH EDIT!)

**Here's the 4th Edit:  I added 1 can of Rotel tomatos to it.  This is in addition to the canned tomatos already in the recipe.  It turned out really good, slightly spicy but not overpowering.  But you will definitely notice the spicy flavor of the Rotel.  I used Hot Rotel, but there are milder versions.  You could probably use any brand of spicy tomatos, but a True TEXAN only uses Rotel.

 

**5th edit:  Don't use frozen vegetables unless they are well-thawed and are not cold at all.  Otherwise, you might just wind up with a cracked crock because of the cold/heat difference.  I did and my crockpot had to be replaced.  It will still work well with frozen vegetables, just make sure that they are not frozen anymore and not cold at all.

My Comment on Sugar Cookies, Etc.

For some reason, Blogger won't let me leave a comment the regular way so here's my answer to Kid # 3's comment:

OK, It's fixed. I don't know what Blogger was doing last night but it does act up and post multiple times.

Kid # 3 is Froggy's daughter, FYI. The recipe I have is the one that my Mom wrote down for me and that's probably the # of eggs she used. I haven't made it in years, I'll probably make it soon and I'll see if it works with 2 eggs or needs an addition.

Aunt Jessie's Cookies, Sugar Cookies, Cut Out Cookies, Drop Cookies, Chocolate Chip Cookies

This is a basic sugar cookie recipe, but it can also be used as cut out cookies with the addition of a little more flour. Also it works well as drop cookies and is wonderful with chocolate, etc., chips added.

I don't know if the recipe originated with our Aunt Jessie or not, but this is what we've always called it.

Aunt Jessie’s Cookies

400 degrees, 12 – 15 minutes on greased cookie sheet. Can also be prepared and dough left overnight in refrigerator.

2 Cups Sugar
1 Teaspoon Vanilla
1 Cup Shortening

Mix above ingredients together. Add:

2 Eggs

Stir well. Add in alternates:

3 ½ Cups Flour, with 1 Teaspoon Baking Soda added to flour
½ Cup Buttermilk

(If making cut out cookies, use 4 Cups of Flour). Can add chocolate chips, nuts, etc.

Can use ½ Cup regular Milk with Lemon Juice added as a substitute for the Buttermilk.

This recipe is really a fun one to use if you want to use cookie cutters and then after baking they can be iced. This is what we always made our Christmas cookies with.

Pinto Beans

Beans, a South Texas staple! There aren't really any measurements with this one, it's kind of up to the cook how much to make. Beans are sold in bags of various weights.

Pinto Beans

Clean beans and rinse well. (Cleaning means rinsing them under running water and getting any debris out such as the occasional pebble).

To cook beans, put beans in cooking pot and cover with (at least) 1” of water. (Actually, I usually cover it with a few inches of water since the beans will absorb some of it). Cover pot, bring to a rolling boil, turn off the stove, uncover pot and let it sit for 1 hour.

After 1 hour, bring it to a boil again. More water may need to be added at this point. Add a pinch of Baking Soda. The beans will boil up a little when the baking soda is added. Add seasonings – ham, bacon, etc. and salt – salt is a necessity! Boil uncovered for 2 hours, not a rolling heavy boil. Water will need to be added on a regular basis, try to keep the water level at about the same all during the cooking process.

Of course, beans go best when served with shredded cheese & chopped onions on top and fresh corn bread on the side.

Uncooked Cookies (Edited)

Edit: Please see Froggy's comments before you attempt to make this one. She's made it several times.

These are about as easy as it gets. And they are delicious!

Uncooked Cookies

2 Cups Sugar
1 Stick Butter
½ Cup Milk

Boil above ingredients for 3 minutes. Add:

3 Cups 3-Minute Oatmeal
4 Tablespoons Cocoa
Chopped Nuts if desired
Place on greased cookie sheet, let harden.

Then you eat them. Like I said, easy! :) And again, I don't think it will work as well unless you use real butter or possibly margarine. But not the butter substitues.

Spanish Rice. Two Versions

Here's the original recipe, as dictated by my mother many years ago.

Spanish Rice

1 Cup Crushed Tomatoes
2 Cups Water
1 Cup Rice

Sauté in butter or oil:

½ Onion, Chopped

Combine onion and rice mixture. Add:

½ Teaspoon Salt (optional)
1 Teaspoon Chili Powder (can vary amount)

Cook 20 minutes over medium heat. May need to add a little more water.

Here's the 2nd version, which is mine and what Otter refers to as Nuclear Rice.

Spanish Rice

1 Can Rotel Tomatoes (you can use more than one can)
2 Cups Water
1 Cup Rice

Sauté in olive oil:

½ to one whole Onion, Chopped (I like a lot of onion)

Combine onion and rice mixture. Add:

AT LEAST 1 Tablespoon Chili Powder and frequently quite a bit more. This is one of those times when I don't measure, I just toss in a lot of chili powder and eventually it looks like it's the right color. This one takes practice, but Mom taught us to cook without having to measure all the time. (Drives Bill nuts when I don't measure!)

Cook 15 - 20 minutes over medium heat. May need to add a little more water.

If you've gotten it hot enough to burn your taste buds off, it's nuclear. Bill frequently pours picante sauce on top of it, even when it's so hot it's already melting through the bowl it is being served out of.

Plain Cake

This is basically a pound cake. It's very good, especially toasted and buttered. And Jelly of any flavor is always good on it. It's great for breakfast, if you're in a hurry. But the best way is still to slice it as soon as it's out of the oven and slather on the butter!

Plain Cake

350 degrees, 50 minutes, loaf pan

1 Cup Sugar
3 Tablespoons Shortening

Cream sugar and shortening together. Add:

1 Egg
1 Teaspoon Vanilla

Stir well. Add alternatively:

2 Cups Flour
3 Teaspoons Baking Powder
1 Cup milk.

Can also be used for cupcakes. Makes 21 cupcakes, fill cups ¾ full, bake for 20 minutes at 350 degrees.

I don't usually alternate the flour/baking powder and milk. I just toss it all in and stir, and it is just as good.

Bachelor Stew (Edited) (Edited Again)

Edit: Froggy suggested garlic & parsely. Considering that I use those in nearly everything I cook, I guess I forgot to add them in here!

2nd Edit: We tried something new, I put a little soy sauce on the stew after it was cooked. It was pretty good.

Bill invented this recipe. It's called Bachelor Stew because when he was a bachelor, he had to learn to cook to keep himself alive. This one is actually pretty good. It's a really good recipe for cold weather. I usually use more onion and bell pepper. Also, you can use two regular cans of mixed vegetables or one large can (drain if you use canned vegetables) in place of the frozen veggies. Also, the water can be increased if you'd prefer more soupy stew. It's great served over cooked rice. It freezes wonderfully, on the rare occasions when there is any left that is! And the simmer time can be adjusted up or down, I don't usually let it simmer that long.

Bachelor Stew

1 pound ground beef or turkey
1 pound bag frozen mixed vegetables
1 can cream of mushroom soup
1 soup can of water
1/4 small onion, chopped
1/4 small bell pepper, chopped

Brown beef with onion and bell pepper. Drain. Add rest of the ingredients, cover and simmer for 20 minutes. Stir occasionally.

Brownies

This is one of Mom's recipes, I don't know if she originated it or if she got it somewhere. But it's the BEST brownie recipe EVER. I use carob powder when I make it, because of Otter's chocolate allergy. Sometimes I'll throw in about a half cup of carob chips - they're basically the same as chocolate chips so chocolate chips would work just as well. I don't usually frost it and it is gone pretty much as fast as it shows up. I don't usually add nuts although it is very good with them. Otter makes this one frequently.

Brownies

350 degrees, 30 minutes

2 Cups Sugar
½ Cup shortening

Cream together the sugar and shortening. Add:

4 eggs

Mix well. Add:

½ Cup Milk
½ Cup Cocoa (or Carob)
2 Teaspoons Vanilla

Mix Well. If desired, add ½ Cup Chopped Nuts.

Frost while hot, if desired.

(And it's especially good served with ice cream!)

Monkey Bread

This one is for Froggy. She requested that I post it, which I was going to do later on. But since she likes it so much, I decided to move it to the top of the list.

Monkey Bread

2 - 4 cans biscuits, any variety (small biscuits work best)
1 1/2 cups melted butter (I sometimes use the low fat butter substitute)
1 cup brown sugar
1 teaspoon cinnamon

1/2 cup chopped nuts (I use pecans or walnuts) This is optional, you can skip the nuts if you don't like them

White sugar and additional cinnamon to toss the biscuits in

Cut the biscuits into small pieces, at least 4 piece per biscuit. I usually cut mine up into about 6 pieces each. Toss the pieces in the white sugar/cinnamon mix until they are coated. Place biscuits in a greased pan (I use an olive oil based non-stick spray - it doesn't take much). Combine the melted butter, brown sugar and cinnanom - I melt the butter in a sauce pan and then add the sugar & cinnamon, then stir it over low to medium heat unti is mixed well and smoother. Then add the chopped nuts. Pour over the biscuit pieces. Bake at 350 for 25 minutes - the time may need to be adjusted up or down depending on your oven. The important thing is to get the biscuits baked because half-cooked biscuits are gross! For the regular recipe (2 cans of biscuits) I use a square baking pan and if I double it (4 cans), I use a 9 x 13 x 2 baking dish. The original recipe called for a bundt-style cake pan to bake it in and then inverting over a plate to serve. I suggest you just use a baking dish, otherwise you will have a big, sticky mess on your hands. And the floor! The brown sugar mixture makes a syrup and it is very good. However, if you use real butter forget about watching your fat intake. Even with the low-fat substitute, it's probably not the most healthy meal so we don't make it too often. It's been suggested to me that we top it with whipped cream, which would probably be delicious. But I haven't tried that.

Ice Box Cookies

These are Bill's great-Grandmother's cookies. Yes, the recipe really does call for a pound of butter. Real butter, not the fake stuff! He's made it with soft "healthy" butter substitute before, it makes the cookies very soft. But check the package if you decide to substitute, not all of the butter alternatives will work for baking. And yes, it really does take that much flour. They are very good, they are a slightly sweet-spicy cookie. They won't last long. They can be a pain to mix, so if you have a big mixer now is the time to use it. The nuts can be left out or a different kind can be used.

Here's the recipe:

Ice Box Cookies1 pound butter (2 cups equals 1 lb) (soften butter slightly)
1 1/2 cup white sugar
1 1/2 cup brown sugar
3 eggs
juice of 1/2 lemon
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon allspice
teaspoon cloves
1 cup chopped nuts (Walnuts work best)
6 or more cups flour
Mix all ingredients together, except flour. Once thoroughly mixed,add flour in 2 cup increments.

Divide dough into equal parts. Roll in waxed paper, 1" thick rolls. Place in refrigerator over night.

To bake, slice in 1/4" thick slices. Place on cookie sheet leaving 1/2" between cookies.

Bake at 375 for 10 minutes. Makes 12 dozen. Uncooked cookie dough can be stored in the refrigerator or freezer.

Peach Cobbler (Edited)***

I've thought long and hard about the first recipe. And I realized today that it needed to be one of Mom's. This one was probably Dad's favorite, the tradition was that he would always be the first taster. Dad had a huge sweet tooth. The rest of the tradition is that he always tasted a corner, Mom made her cobbler in a 13 x 9 baking pan and we always knew that Dad had found it because the rectangle was always missing (at least) one corner! So, here goes. It's easy. It's good.

Peach Cobbler

350 degrees, 30 minutes, 9 x 13 pan

1 Cup Flour
1 Cup Sugar
3 Teaspoons Baking Powder

Mix above ingredients. Add:

1 stick melted butter

On top of mixture, pour 1 large can of peaches (can use other fruit).

5 minutes before it is done, sprinkle top with sugar and cinnamon. Put back in oven for remaining 5 minutes.

Mom probably used oleo, margarine to all the non-Texans. I don't know if the healthy version would work since some of them are not really good to cook with. You can also use other fruit besides peach. And I would suggest experimenting with fresh or frozen fruit but I'm not sure of the amounts.

And it's also very good if served still warm and topped with ice cream.

***Froggy had slightly different instructions than the one I had, both recipes are from our mother and she probably just left something out when she was writing it out for me.  Here's Froggy's addition:

In the pan you are going to bake the cobbler in, put 1 stick of "butter". preheat oven. While oven is preheating, place pan

in oven and let butter melt. While it is melting mix the other ingredients, except for peaches.

Pour your mixed ingredients into the melted butter. Make sure it covers entire pan. Then put the peaches all over the pan. Then cook. 5 minutes before it is done, put a mixture of cinnamon and sugar over the cobbler.

(Someone has to eat one corner out by being sneaky. That is when we say that the mouse has been in the cobbler.)

Introduction

This blog is mainly going to be used to post recipes and related information. Lables will generally be the name of the recipe, and possibly some of the ingredients as well as categories such as Main Dishes, Desserts, etc. Any suggestions will be welcomed! I might not follow them, but I'll read them at least. It won't be updated on a regular basis, but check back often. If you have a recipe you want to add, please email me instead of leaving it as a comment. Although comments are welcomed.