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Friday, September 30, 2011

Ozark Sloppy Joes

I would have never thought that making Sloppy Joes from scratch could be so easy! We found this recipe in "The Taste of Home Cookbook, 3rd Edition: Best Loved Classics and All-New Favorites" on page A14.


Here's what is in it:


1 1/2 pounds lean ground beef
1 medium green pepper, chopped
1 small onion, chopped
2 teaspoons sugar
1 1/2 teaspoons all-purpose flour
1 1/2 teaspoons Italian seasoning
1/2 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon cayenne pepper
1 can (8 ounces) tomato sauce
1 1/2 teaspoons Worcestershire sauce
8 hamburger buns


(*note that all the seasonings are already mixed together...)




Here's what you do:


In a large skillet, cook the beef, green peppers and onion over medium heat until the meat is no longer pink; drain.







Stir in the sugar, flour, seasonings, tomato sauce and Worcestershire sauce.








Cover and simmer for about 10-15 minutes, stirring occasionally.







Spoon onto your buns.







Enjoy :)







This was a really easy recipe, but it wasn't that great... I was very bland! If I were to ever make this again, I would double or even triple the seasonings that go into it. As far as ease, it's very easy. A 1 on our scale.

I would give it a try, but like I said, add more seasonings! It's hard to believe this recipe was used for a product that was served to people. I know I would be very disappointed if I paid for these. Bland...

(we had to add BBQ sauce to add flavor...)


~Carson~

Wednesday, September 21, 2011

Sour Cream-Pear Coffee Cake

There are so many different coffee cake recipes out there, and that's a good thing, because I like coffee cake. This recipe is one to retry. We found it on page 228 of the "Good Housekeeping Great American Classics Cookbook" edited by Susan Westmoreland.

Ingredients:

Streusel

2/3 cup packed light brown sugar
1/2 cup all-purpose flour
1 teaspoon ground cinnamon
4 tablespoons butter, softened
2/3 cup chopped and toasted walnuts (I left these out)



Cake

2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons butter, softened
1 1/4 cups granulated sugar
2 large eggs
1 1/2 teaspoons vanilla extract
1 1/3 cups sour cream
3 firm but ripe Bosc pears (about 1 1/4 pounds) peeled, cored, and cut into 1-inch pieces - (I used Asian pears because Bosc were not available and they did nicely, but not as nice as Bosc would have)


Recipe:

Preheat your oven to 350 degrees and grease a 13 X 9 inch baking pan then dust with flour. Set aside.






Prepare the streusel...

In a medium bowl, mix brown sugar, flour, and cinnamon with a fork till well blended. Then with your fingertips, work in the butter until evenly distributed. If you're using walnuts, toss them into the mix. Set aside.


















Prepare cake...

In another medium bowl, combine the flour, baking powder, baking soda, and salt.





In a large bowl, with the mixer at low speed, beat the butter with the sugar until blended, frequently scraping the bowl with a rubber spatula. Increase speed to high: beat until fluffy, about 2 minutes, occasionally scraping the bowl. Reduce the speed to low and add the eggs one at a time, beating well after each one. Beat in the vanilla.






Reduce the speed to low. Add the flour mixture alternately with sour cream, beginning and ending with the flour mixture. Beat until the batter is smooth, occasionally scraping the bowl.






With the rubber spatula, gently fold in the pears.






Spoon the batter into your prepared pan and spread evenly.





Evenly sprinkle with the streusel mixture.





Bake until a toothpick inserted in the center comes out clean, about 40-45 minutes. Cool cake in pan on wire rack for 1 hour to serve it warm, or cool completely in pan to serve later.






This recipe is very easy and very good. The cake was nice and moist while fluffy. The pears add a freshness. The recipe says that the pears can be substituted for apples, peaches, or plums, or 2 cups of blueberries. I think it would be wonderful with some apples. I give it a 1 for ease.

I like having cakes like this sitting around to snack on. Maybe you will to.

Let us know what you think if you try this.

~Carson~

Tuesday, September 6, 2011

Classic Baked Apples

Yesterday was a very rainy day, and the cool tropical breeze that Lee brought us made it oh so nice to open the windows. It was a wonderful fall day and the air smelled crisp and clean. I decided to give this recipe a try and it filled the house with such a great aroma of fall. This recipe was given to me by a lady I work with.


Classic Baked Apples!
1/4 cup packed dark brown sugar
2 tablespoons golden rasins
1 teaspoon grated lemon peel
6 small to medium cored baking apples. (Granny Smith, Jonagold, and Golden Delicious are some good choices.)
1 teaspoon ground cinnamon
2 tablespoons butter, cut into small pieces.
1/4 cup orange juice
1/4 cup water
Ice Cream for serving on warm baked apples

Combine brown sugar, lemon peel, and raisins in small bowl.
Place apples in crock pot. Mine only held four. :( I need a bigger crock pot.
Place brown sugar mixture into cored apples, sprinkle with cinnamon and dot with butter.




Pour orange juice and water over apples. Cover and cook on low for 7 hours or high for 3.

Serve warm with ice cream. I used Dolce Vita and it was so great! It really brought the new fall season in with a bang. This recipe was super easy and I would give it a one on the hardness level as it required very little skill.






 Give this super easy spin on a classic a try. Until next time, happy eating.

Jason =)

Monday, September 5, 2011

Lemon Fried Chicken

Nothing like some good ole southern fried chicken! But if you want to have it with a little bit of a twist, try this scrumptious recipe. It comes from "The Complete Southern Cookbook," by Tammy Algood, found on page 154.

Go figure, a fried chicken recipe in a southern cookbook...

Anyway, here's what's in it ya'll:

1 (3-pound) package assorted chicken pieces - we used split chicken breast
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup vegetable shortening or lard
1/3 cup fresh lemon juice
1/4 cup vegetable oil
1/2 teaspoon sugar
1/2 teaspoon seasoned salt
1/2 teaspoon lemon pepper
1/2 teaspoon grated lemon zest
1/4 teaspoon prepared mustard
1/4 teaspoon paprika




(Jason went ahead and combined all the seasonings, minus the salt and pepper in one cup)



 Here's what you do:

Sprinkle the chicken evenly with the salt and pepper and set aside.



Melt the shortening in a very large (or large, depending on how much you have) cast-iron skillet over medium-high heat.



Add the chicken and fry for 15 minutes on each side. To reduce oil splatter (and mess), cover loosely with a lid.




While the chicken is frying in the pan, take a jar with a tight-fitting lid (such as a mason jar) and combine the lemon juice, vegetable oil, sugar, seasoned salt, lemon pepper, lemon zest, mustard, and paprika. Shake well to emulsify (or mix thoroughly).



Pour over the chicken, cover, and reduce heat to low.



Simmer 45-50 minutes, or until tender. Serve warm.



We had it served with stewed tomatoes from the garden, canned carrots and fresh from scratch cornbread.

This recipe was SO good. The chicken had a delectable lemon flavor that just melted in our mouths. Jason said, "It was VERY easy and that it's a different take on a traditional southern recipe." Jason gives it a 2 for ease (since he cooked it). He would have given it a 1 but just in case you've never fried anything before, he gives it a 2.

This recipe is definitely worth trying.

Happy frying!

~Carson~