French Onion Soup

This is what is for dinner tonight! I am writing what I did & used. Smells fabulous!

2 medium yellow onions, sliced
1 stick butter (salted)
1 cup Red wine
3 cans Beef broth
dash worchestershire sauce

Melt Butter in a soup pot (I used my dutch oven, my stockpot would be too big). Cook onions in butter until they are translucent. Add the wine & simmer for 20 minutes. Add the beef broth & simmer.

I will be using wheat bread for the "Crouton" & a smoked cheddar for the cheese, because that is what I have, but it is best served with French bread for "crouton" & Swiss or provolone cheese.

Ladle soup into individual bowls add crouton & top with cheese. place under broiler until cheese is browned.

My Astore is up & running

I am still adding items, but I think I have a good selection in the cookbooks at least!!!

http://astore.amazon.com/lisascookbook-20

Make Your Own Recipes

I have & will be posting MYO recipes over at http://thefrugalmomma.blogspot.com.

Mostly mixes & replacements for convenience foods we all use regularly

Sweet Cinnamon Biscuits

This is a favorite of mine, I think I got it off of one of those junk mail recipe cards... I usually use buttermilk powder instead of the real thing. I don't use enough to buy a fresh container & I have a couple of recipes that require buttermilk. So the powder is the better option for me, since it seems to keep in the fridge for months.


Sweet Cinnamon Biscuits
2 c flour
1 T baking powder
1 t salt
1/4 t baking soda
1/4 c vegetable oil
3/4 c butter milk
8 T butter soft
3/4 c sugar
1 t cinnamon
1 c milk

Combine flour, powder, salt, soda in a medium bowl & mix well. Stir in oil. Add buttermilk & stir just until blended.Knead the dough on a lightly floured surface until smooth. Roll into a 15" x 8" rectangle.Preheat the oven to 400. Grease a 9" round cake pan lightly.Spread butter over the dough. Combine sugar & Cinnamon & mix well. Sprinkle over butter. Roll up rectangle jelly roll fashion, starting from one long side. Pinch to seal.Cut the roll into 1 1/2" slices. Arrange cut side up in the pan. Bake until lightly browned, about 15-20 min. Remove from oven. Pour milk over the top if desired. Serve hot.


Icing:
8 Tbs. margarine, softened
1 1/2 cups powdered sugar
2 oz. cream cheese
1/2 tsp. vanilla extract
1/8 tsp. salt

Combine icing ingredients. Beat well with mixer until fluffy. When rolls come out of oven, cat each generously with icing.

Venison our only red meat

Ok so 99% of the red meat we eat is venison. Most all of the recipes I make that call for beef I substitute venison for it. Usually the only thing I buy beef is round steaks, or London broils.

Sometimes I do mix ground beef & venison, this usually make for moister burgers/meatballs... If I am just making a casserole or anything else I will only use the venison.

We tend to eat a lot of venison around here! It isn't like I prefer it to beef, just the opposite, but it's what we have lots of. Usually a freezer full at this time of year. My family has 4 deer this year, not bad between 4 hunters, but it is usually around 6... You have to understand my Father hunts, my husband hunts, my brother hunts everything (turkey, deer, bow or gun), & my brother-in-law hunts. This is just the family...we have tons of friends that hunt & they organize huge hunting parties at least 2x a season...

I like to use venison in the crock pot best. I think the slow roasting & the right sauces make all of the difference in the texture. Our favorite stews usually only have venison in them.

If you don't have a hunter in the family, I have seen where you can purchase venison, but I don't know why you would...

Husband's Delight

Husband's Delight
1 lb. ground beef
2 cans tomato sauce
1 large or 2 small onions
1 tsp. saltGarlic
salt, to taste
Pepper, to taste
3 oz. cream cheese
1 C. sour cream
1/2 C. grated Cheddar cheese
1 (8 oz.) pkg. noodles or spaghetti

Brown ground beef and onion, then pour off excess grease. Add salt, pepper and garlic salt, then add tomato sauce. Simmer for 15 minutes.
Cook noodles or spaghetti according to directions on the package. Blend sour cream and cream cheese together. Grease a 13 x 9-inch baking pan with just a little shortening, then layer ingredients, beginning with noodles or spaghetti, then meat sauce, cream cheese mixture, and finally sprinkle grated cheese on top. Bake in a 350°F preheated oven for 20 minutes.
Serve with a tossed salad
From Recipe Goldmine

Mexican Lasagna

Mexican Lasagna ~ My Way!!!

3 10" flour tortialls (I had to cut mine in half to fit)
1 pound ground beef
1/2 c shredded zucchini
1 pkg taco seasonings
1 can red kidney beans, drained & rinsed
1 can diced tomatoes, undrained
1 can green chillies
refried beans (1/2 a can)
sour cream (I used 1/2 a pint)
shredded cheddar cheese (I used 1 cup)

Brown ground beef, drain. Add zucchini, taco seasonings, kidney beans, tomatoes & green chillies. Simmer for 5 minutes Pre heat oven to 350. Spray a round 2 qt casserole dish with cooking spray.

Layer #1: Place a tortilla in the bottom, spread some refried beans over tortilla, then layer 1/3 of the meat mixture.
Layer #2: Tortilla, beans, meat, sour cream (to taste), cheese(to taste).
Layer #3: Tortilla, beans, meat.

Cover with foil & bake for 25 minutes. Remove foil & top with cheese, bake for another 5 minutes or until the cheese melts. Serve with tortilla chips, salsa, & sourcream.

I made this the other night with out the green chillies, it was a true pantry challenge! It was yummy with out them, probably lacked a little kick, so if you don't like kick, leaving them out is ok. The original recipe I adapted called for 6 corn tortialls cut in half to place in a rectangular baking dish, so if you don't have a round dish, just cut the tortillas in half & layer the same way. It will only be 2 layers if you do this though so adapt the layering accordingly.

Sunday Chicken Crockpot

Sunday Chicken
5 Chicken breasts
2 cans cream of mushroom soup
1 envelope dry italian dressing mix
1 pkg. cream cheese (low fat and fat free work well)

Line outer edge of crockpot with chicken breasts. Put soup in the middle. Break up the cream cheese into about 8 pieces and put on the soup. Sprinkle italian dressing mix over all. Cook on high for 3 hours or low for 6 hours.

Excellent Sunday meal served with rice, corn and Salad.

Cheesy Crockpot Soup

Cheesy Crock Soup
Recipe By : A Potful of Recipes, Joanna Lund
Serving Size : 6

1 10.75 oz can Cream of Mushroom Soup (reduced fat)
1 cup nonfat dry milk powder
3 cups hot water
1/2 cup finely diced onion
2 cups finely chopped celery
1/2 cup sliced mushrooms (1 2.5-oz. can) -- drained
1 teaspoon Worcestershire sauce
1 teaspoon dried parsley flakes
1 1/2 cups shredded reduced-fat Cheddar cheese

Spray a slow cooker container with butter-flavored cooking spray. In prepared container, combine mushroom soup, dry milk powder, and water. Add onion, celery, and mushrooms. Mix well to combine. Stir in Worcestershire sauce, parsley flakes, and Cheddar cheese. Cover and cook on low for 4 to 6 hours or until vegetables are tender. Mix well before serving.

Serves 6 (1 full cup)

NOTES : So creamy good, this vegetable cheese soup is ideal for those wintry days when you think you'll never be warm again! A cupful of this will convince you that spring is just around the corner.

Freezer Pie Crusts

Freezer Pie Crusts
5 pounds all purpose flour
3 pound can of shortening (I use Crisco)
2 1/2 teaspoons of salt (do not add more as there is salt in the Sprite)
2 12-ounce cans of regular Sprite soft drink

Use a very large container to mix this in. Place the flour and salt into the container and stir it really well. Add the shortening to the flour and cut in just like you do regular pie crust. Add the Sprite and moisten the flour. Gather it into a large mound and cover it with Saran wrap. Allow it to rest for one hour. This step is VERY important as the texture will change in that hour. Divide it into 16 balls if you have large pie pans or 20 balls if you have 8 or 9 inch pans. Flatten these balls into a disk and place them in ziplock sandwich bags. Place these pie crust/sandwich bags into large freezer bags and freeze. Thaw on the counter and roll to fit the pie pans. This makes a very tender and flaky pie crust that does not get tough when it is worked.

Freezer Apple Pie Filling

Freezer Apple Pie Filling
18 cups baking apples (about 6 pounds) -- peeled and sliced
3 tablespoons lemon juice
4 1/2 cups sugar
1 cup cornstarch
2 teaspoons ground cinnamon
1 teaspoon salt
1/4 teaspoon ground nutmeg
10 cups water

In a large bowl, toss apples with lemon juice; set aside. In a Dutch oven over medium heat, combine sugar, cornstarch; cinnamon, salt and nutmeg.Add water; bring to a boil. Boil for 2 minutes, stirring constantly.Add apples; return to a boil. Reduce heat; cover and simmer until the apples are tender, about 6-8 minutes. Cool for 30 minutes. Ladle into freezer containers, leaving 1/2" headspace. Cool at room temperature no longer than 1-1 1/2 hours. Seal and freeze; store up to 12 months.
Yield: 5 1/2 quarts, enough for about five 9" pies.
Source: Taste of Home, October/November 1996.

Kitchen Substitutions

Kitchen Substitutions

For: 1 cup self rising flour Use: 1 cup all purpose flour + 1 1/2 tsp baking powder + 1/2 tsp salt

For: 1 Tbsp fresh herb
Use: 1/3 to 1/2 tsp dried herb (of the same kind)

For: 1 clove garlic
Use: 1/8 tsp garlic powder

For: 1 egg in baking
Use: 1 tsp cornstarch plus 1/4 cup water

For: 1 whole egg
Use: 2 egg yolks plus 1 Tbsp water

For: 1 cup whole fresh milk
Use: 1/2 cup evaporated milk plus 1/2 cup water,or 1/3 cup dry milk plus 1 cup water

For: 1 cup buttermilk
Use: 1 cup plain yogurt, or 1 cup sour milk (4 tsp white vinegar or lemon juice plus milk to make 1 cup --let sit for five minutes before using)

For: 1 cup sour cream (in baking)
Use: 7/8 cup buttermilk or sour milk plus 3 Tbsp butter

For: 1 cup sour cream (in salad dressings, casseroles)
Use: 1 cup plain yogurt or 3/4 cup sour milk plus 1/3cup butter

For: 1 cup cream
Use: 1/3 cup butter plus 3/4 cup milk

For: 1 cup corn syrup
Use: 2/3 cup granulated sugar plus 1/3 cup water

For: 1 cup brown sugar
Use: 1 cup granulated sugar plus 2 Tbsp molasses

My Favorite Pancake Mix Recipe

I make this mix up about once a month. I have made it using applesauce, or pumpkin instead of the bananna & blueberries. I also started replacing a couple tablespoons of flour with some milled flaxseed, for an omega-3 boost.

Homemade Pancake Mix

From Quick Cooking


Wendy Mink of Huntington, Indiana uses whole wheat flour to bring extra flavor to the flapjacks at her breakfast table. "My family particularly likes the blueberry banana variation," she says.
INGREDIENTS
4 cups all-purpose flour
2 cups whole wheat flour
2/3 cup sugar
2 tablespoons baking powder
1 tablespoon baking soda

ADDITIONAL INGREDIENTS FOR PANCAKES
1 egg
3/4 cup milk

ADDITIONAL INGREDIENTS FOR BLUEBERRY BANANA PANCAKES:
1 egg
3/4 cup milk
1 medium ripe banana, mashed
3/4 cup blueberries

SERVINGS
36-42

DIRECTIONS
In a bowl, combine the first five ingredients. Store in an airtight container in a cool dry place for up to 6 months. Yield: 6-7 batches of pancakes (about 6-3/4 cups total). To prepare pancakes: In a bowl, combine egg and milk. Whisk in 1 cup pancake mix. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown. Yield: about 6 pancakes per batch. To prepare blueberry banana pancakes: In a bowl, combine egg, milk and banana. Whisk in 1 cup pancake mix. Fold in blueberries. Cook as directed above. Yield: about 8 pancakes per batch. Yield: about 6 pancakes per batch.

Mozart Mozzerella

I think I got this from a Yahoo Group I used to belong to, but I've had it for years! I have added a can of peas or corn to this, but usually I serve it with broccoli spears.

Mozart Mozzerella (stuffed rolls)
2 lb. hamburger
1 onion, chopped
1 (15 oz.) can tomato sauce
1 sm. can mushrooms
8 oz. carton sour cream
1 1/2 c. shredded Mozzarella cheese
1 1/2 c. shredded Cheddar cheese
1 (8 oz.) tube crescent rolls, separated
Oregano
Basil

Brown hamburger and onion. Drain. Mix with tomato sauce and mushrooms. Spread in bottom of 9 x 13 inch pan or casserole. Spread cheeses over top.Lay rolls out and spread with sour cream. Sprinkle with oregano and basil. Roll and place on top of cheeses. Bake at 350 degrees for 35 minutes or until rolls are brown and done.

Easy Pleasing Meatloaf - Kraft

I am making this for dinner tonight, I'm thinking with a side of rice & peas.

I have made this bunches. I originally received it from a friend of my sisters, but quickly discovered it to be a Kraft recipe (Stovetop duh!). They have variations on their website using bbq sauce.

I found it bland the first time I made it, we like onion here, so I add a small chopped onion to the mix before putting it in the pan.

Easy Pleasing Meatloaf
1 lb ground beef
1 1/2 c stove top chicken flavor stuffing mix
1/2 c water
1/4 c ketchup divided
1 egg beaten
Mix all ingredients except 2 Tbs ketchup.
Shape into a loaf in a 12" x 8" baking dish. Top with remaining ketchup.
Bake at 375 for 40-45 minutes.
Makes 4 servings

Honey-Cumin Roasted Pork with Caramelized Onions

I usually buy the whole pork loin when they go on sale. I have had the butcher process them but it's not too hard to do your own. I usually request it cut in 3rds, 2 as roasts & 1 cut into chops. The nice thing about having it done at the store is that it is already wrapped. If I do it at home I use zip lock bags, if I had a food saver I would seal them...~~~hint hint~~~

I have made this recipe a couple of times, both with rave reviews!!! I don't know about 12 servings out of a 3 pound roast though, I guess it depends on who you have eating it!!! Last time I made it I served it with garlic mashed potatoes, yummy.

Honey-Cumin Roasted Pork With Caramelized Onions Low fat
1 (3-pound) boned pork loin roast
3 tablespoons honey
1 tablespoon fresh lemon juice
1 tablespoon ground cumin
1-1/2 teaspoons kosher salt
1/4 teaspoon ground red pepper
2 large onions (about 2 pounds), cut into 8 wedges
1 cup fat-free, less-sodium chicken broth, divided
1. Preheat oven to 375 degrees.
2. Trim fat from pork; score a diamond pattern on top of pork. Combine the honey and the next 4 ingredients (honey through red pepper) in a small bowl. Combine 2 tablespoons honey mixture and onion wedges; toss well to combine. Place the pork on the rack of a broiler pan or roasting pan. Arrange onion wedges around pork. Brush the remaining honey mixture over pork. Insert a meat thermometer into thickest part of pork. Bake at 375 degrees for 1 hour and 15 minutes or until thermometer registers 155 degrees (slightly pink). Place pork on a platter, and cover with foil. Let stand 10 minutes for the pork to reabsorb juices. (Temperature of the roast will increase 5 degrees upon standing).
3. Remove rack from pan. Add 1/2 cup broth to drippings in pan, scraping pan to loosen browned bits. Combine drippings mixture and 1/2 cup broth in a small saucepan. Bring to a boil; reduce heat, and simmer 5 minutes. Cut pork diagonally across grain into thin slices; serve with onions and sauce.

Yield: 12 servings (serving size: 3 ounces pork, about 1/4 cup onions, and 1 tablespoon sauce).
CALORIES 212 (35% from fat); FAT 8.2g (sat 2.8g, mono 3.7g, poly 0.9g); PROTEIN22.7g; CARB 11.3g; FIBER 1.5g; CHOL 62mg; IRON 1.4mg; SODIUM 403mg; CALC 28mg

Cranberry Salsa Dip

Hope everyone had a very Merry Christmas &/or great holidays!!!

Here is a yummy sounding recipe from Melissa over at Underconstruction @ Club Mom http://underconstruction.clubmom.com/under_construction/2006/12/on_the_menu.html
I do so love a good dip over a block of cream cheese!!! I can't wait to give this one a try, better get some cranberries before they pull them off the shelves!

cranberry salsa dip
(this is soooo good. it sounds weird when you read the ingredients but it is by far my most requested recipe so here you go)
Ingredients:
1 bag fresh cranberries (squishy ones removed) (about 3 cups)
4 green onions, diced (scant 1/2 cup)
1 large fresh jalapeno pepper, minced (2 tbsp)
1/2 cup sugar
1/4 fresh cilantro, minced
2 tbsp fresh ginger, grated
2 tbsp fresh lemon juice
8 oz cream cheese
crackers (I use OkMok, they have the right flavor and texture for this dip. I get them at Trader Joes)
use a food processor (or a salsa maker) to chop the cranberries. I like to leave some decent size chunks, you want some texture. Mix in everything else except the cheese and crackers. Refrigerate at least 4 hours (for the flavors to blend). Pour over the brick of cream cheese and serve with crackers.

DEATH BY CHOCOLATE WAFFLES

I make this in my Belgian waffle maker a lot!

DEATH BY CHOCOLATE WAFFLES

1 1/3 C. flour
1/3 C. whole wheat flour
1/4 C. unsweetened cocoa
1 T. baking powder
1 tsp. cinnamon
1/2 C. (1 stick) butter
3 oz. semisweet chocolate
2 T. granulated sugar
2 1/4 C. whole milk
2 eggs, beaten until frothy
Preheat waffle iron. In a large bowl, sift together flour, whole wheat flour, cocoa, baking powder and cinnamon. In a heavy-bottomed saucepan over very low heat, melt butter, chocolate and sugar. Whisk to smooth, remove from heat, then whisk in milk and eggs. Make a well in dry ingredients, pour in chocolate mixture and blend just until everything is combined. Let batter stand for several minutes. Pour about 1/2 to 3/4 cup batter into very hot waffle iron and bake until waffles are golden and crisp. Serve hot. Makes 4 waffles.

Cheesy Crockpot Chicken

Another tried & true recipe

CHEESY CROCKPOT CHICKEN

2 pounds boneless, skinless chicken breasts
2 cans condensed cream of chicken soup
1 can condensed cheddar cheese soup
1/4 teaspoon garlic powder
Place chicken breasts in the crockpot. Mix the undiluted soups together with the garlic powder and pour over chicken. Cover and cook on low 6 to 8 hours, until chicken is tender. Serve with the delicious sauce over rice or noodles.

Crockpot Spoon Peaches

This is wonderful with vanilla ice cream! I also found out that it is a little too much for a 1.5qt slowcooker, I had to break out the big one (3qt).


Crockpot Spoon Peaches (Slowcooker)
1/3 cup sugar
1/2 cup brown sugar
2 tsp. margarine -- melted
1/2 can evaporated milk
3/4 cup Bisquik
2 eggs
2 (29 oz ) cans peaches -- drained & mashed
2 tsp. vanilla
3/4 tsp. cinnamon
Spray crockpot with non-stick cooking spray. Combine sugars and Bisquik. Add eggs and vanilla. Add margarine and milk. Add peaches and cinnamon. Pour into crockpot. Cook on low for 4 to 6 hours.

Chocolate Chip Cheese Ball

This is my new favorite party food! I usually just set it out as a dip & don't bother with the pecans at all. I have served this with a variety of graham crackers, cinnamon & chocolate are the favs. It also works with teddy grahams.

Chocolate Chip Cheese Ball

Serves/Yields: About 2 cups

Ingredients:

1 8 oz. pkg. cream cheese
1/2 cup butter, soft (no substitutes)
1/4 tsp vanilla extract
3/4 cup powdered sugar
2 T brown sugar
3/4 cup mini chocolate chips
3/4 cups finely chopped pecans
Variety of graham crackers

Directions:


In a mixing bowl, beat cream cheese, butter and vanilla until fluffy.
Gradually add sugar, beat until just combined. Stir in chocolate
chips. Cover and refrigerate at least 2 hours. Place onto saran wrap;
shape into a ball. Refrigerate at least 1 more hour. Just before
serving, roll cheese ball in pecans. Serve with graham crackers.