Wednesday, April 15, 2015

My Granny - Best Cinnamon Bun Baker Ever!!


To my granny...  I miss you! :)


Cinnamon Buns

Dough:
4 ½ cups hot Water
1 cup Oil
3 tsp. Salt, heaping
1/3 cup Sugar, rounded
2 Eggs
2 ½ Tbsp. Instant Yeast, rounded
Flour

Filling:
2 – 3 cups Margarine, melted
4 cups Brown Sugar & 2 cups White Sugar
Cinnamon

Sauce:
2 cups Cream
2 cups Brown Sugar
2 cups Corn Syrup
4 Tbsp. Margarine

Mix together water, oil, salt, sugar and eggs.  Add 2 cups flour and yeast and mix.  Add flour (a cup at a time) to make nice dough (so that they dough is not too hard, but not sticky either).  Let rise in dough bowl until double in size (about 1 hour).  Roll dough out on floured counter (do ½ at a time).  Spread ½ of the margarine onto dough.  Sprinkle ½ of the sugar mixture over top.  Sprinkle generously with cinnamon.  Roll up and slice into 1 – 1 ¼” slices.  Place into greased 9 x 13 pans.  Let rise about 1 hour.  Bake at 350oF for about 15 – 20 minutes or until golden brown.  Cook ingredients for the sauce and cool slightly before using.  Pour sauce over top of cinnamon buns, just before done and bake for 2-3 minutes longer.

Loaded Mashed Potato Casserole

I found this recipe online and made it for supper today.  It was delicious!!


Loaded Mashed Potato Casserole

4 lbs. Potatoes, peeled and cut into small pieces
½ cup Sour Cream
¼ cup Butter
¼ cup Milk
1 tsp. Salt
½ tsp. Pepper
1 tsp. Chicken Bouillon Powder
1 tsp. Garlic Powder
¼ cup Parmesan cheese, grated
2 cups Cheddar Cheese, grated, divided
1 lb. Bacon, cooked, crumbled and divided in half
1/2 cup Green Onions, sliced

In a large pot, boil potatoes in salted water until fork tender.  Drain well and return the potatoes to the pot.  Mash the potatoes with a potato masher.  Preheat oven to 350F.  Add sour cream, butter, milk, salt, pepper, bouillon, garlic salt and garlic powder to the pot of potatoes.  Mix well.  Stir in Parmesan cheese, 1 cup cheddar cheese, and half of the bacon.  Pour potatoes into a 9x13 baking dish.  Place in oven at 350 degrees F for 25 minutes.  Remove from oven and top with the remaining cheddar cheese, and bacon.  Bake an additional 5 minutes.  Remove from oven and sprinkle with green onions and serve.

Wednesday, November 13, 2013

Sausage Pasta

I made this for supper today and it was SOOO amazing!  The kids kept saying over and over how good it was!  It is so easy too :)


Sausage Pasta

1 Tbsp. Olive Oil
1 lb. Farmer Sausage
1 large Onion, diced
2 cloves garlic, minced
2 - 2.5 cups Chicken Broth
1 - 540 ml can Aylmer Accents "Garlic & Olive Oil" Stewed Tomatoes
1/2 cup Whipping Cream
3 cups Penne Pasta
1/2 tsp. Salt
1/2 tsp. Pepper
2 - 3 cups Cheddar Cheese, shredded
1 bunch Onion Greens, thinly sliced

Fry sausage in olive oil until done.  Add onions and cook until lightly browned, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds.  Add broth, tomatoes, cream, pasta, salt and pepper.  Stir. Bring to a boil, cover, and reduce heat to medium-low. Simmer until pasta is tender, about 15 minutes.  Remove from heat and stir in 1 cup cheese. Top with remaining cheese and sprinkle with onion greens.  Broil until cheese is melted, spotty brown, and bubbly.

Friday, June 28, 2013

Chocolate Mudslide Frozen Pie

Here's a new recipe for you, Ang & Mandy!  Enjoy! :)

Here's a picture of the 2nd layer:

Here's a picture of the cake completed and ready to put into the freezer:
Chocolate Mudslide Frozen Pie

First Layer:
2 2/3 cups Oreo Crumbs
½ cup Sugar
2/3 cup Margarine, melted

Second Layer:
2 cups Milk Chocolate Chips
1 (or more) tsp. Instant Coffee
1 ½ tsp. Hot Water 
1 ½ cups Sour Cream 
1 cup Sugar 
2 tsp. Vanilla 

Third Layer:
3 cups Whipping Cream 
2 cups Icing Sugar 
½ cups Cocoa 
4 Tbsp. Milk Chocolate Chips

First Layer:  Mix all ingredients to make the crust.  Pat into a 9 x 13 pan.

Second Layer:  Melt chocolate chips in small, heavy-duty saucepan over lowest possible heat. When chocolate chips begin to melt, remove from heat; stir. Return to heat for a few seconds at a time, stirring until smooth.  Remove from heat; cool for 10 minutes.  Combine coffee granules and water in medium bowl.  Add sour cream, sugar and vanilla extract; stir until sugar is dissolved. Stir in melted chocolate until smooth. Spread onto crust; Chill. 

Third Layer:  Beat cream, icing sugar and cocoa in small mixing bowl until stiff peaks form. Spread over chocolate layer. Sprinkle with chocolate chips. Freeze for at least 6 hours or until firm.

Tuesday, February 12, 2013

Salbutes

We just got back from Belize on Saturday.  We had such amazing food out there!!  Yesterday I made homemade Tortillas and Beans & Rice.  They didn't turn out as good as my sister in-laws.  That's something I need to work on. ;)  We had Salbutes out there and they were really good.  I made them for supper today and they were delicious!!


Salbutes

7.5 lbs. Chicken pieces, skinned (I used drumsticks)
Salt
Pepper

1 large Onion, finely chopped
1 can Tomato Soup
2 cubes Recado (about 2 Tbsp) (supposedly you can buy it at Sunny Day in Winkler)
1 1/2 Tbsp. Season-All (or Seasoning Salt)

Place chicken in a pot.  Cover with water.  Season with salt and pepper.  Cook chicken, covered, until done (about 45 minutes).  Remove chicken from pot.  Strain broth into a bowl;  set aside.  Debone and shred or chop chicken.  In the same pot, saute onion about 1/3 cup broth until translucent.  Return chicken to pot.  Stir in tomato soup.  Dissolve recado in a small bowl with some warm broth.  Add to pot along with enough of the broth to cover the chicken (I didn't add that much).  Season with Season-All.  Bring to boil.  Reduce heat.  Simmer over medium-low heat for about 20-30 minutes.  Yield:  about 11 cups of chicken (freezes well).

2 cups Maseca (Corn Flour)
1/2 tsp. Salt
2 cups Warm Water
1/2 cube Recado (about 1/2 Tbsp)
Oil for frying
4 cups Chicken (recipe above)
Shredded Lettuce (we used cabbage because that's how it was served to us)
Salsa

In a bowl, stir together Maseca and salt.  In a small bowl, dissolve recado in about 1/3 cup of the warm water.  Pour over maseca.  Add enough of the warm water to make a soft dough.  Dough should hold together, but not be sticky.  If too sticky, add a little extra maseca.  Form into small balls.  Cut open a small resealable bag.  Lay rectangular piece of plastic on tortilla press.  Place one ball on plastic, folding plastic over ball.  Flatten with tortilla press.  Heat oil about 1/2 inch deep.  Fry tortillas in hot oil, about 10 to 15 seconds per side.  Tortillas should puff up.  Spread on a spoonful of chicken over fried tortilla.  Top with lettuce and tomato.  Yield:  about 35 salbutes (depending on their size).

Enjoy!!

Tuesday, October 2, 2012

Granola Bars

Here's the recipe you've been waiting for! :) (you know who you are) hehe


Granola Bars

3 cups Brown Sugar, packed
1 ½ cup Butter or Margarine
1 cup Corn Syrup
3 tsp. Vanilla

7 cups Rice Krispies
7 cups Oatmeal

Salt (not sure how much, I just sprinkle it over top)

Bring first 3 ingredients to boil.  Boil for 1 minute.   Add vanilla.  Pour sauce over Rice Krispies & Oatmeal.   Pat into large cookie sheet and let dry.  Cut into bars and store in a sealed container (put wax paper in between the layers).

Sometimes, I do 6 cups Rice Krispies, 6 cups Oatmeal and 2 cups Peanuts.

Saturday, August 4, 2012

Salsa


Salsa
12 cups Tomatoes, chopped
4 or 5 large Onions, chopped
4 sweet Peppers (Green or Red), chopped
5 6 Jalapeno Peppers, blended
8 cloves Garlic, minced or 2 tsp. Garlic Powder
1 cup Vinegar
¼ cup Sugar
½ tsp. Cayenne Pepper
4 tsp. Salt
1 tsp. Oregano
Small handful Parsley, chopped
1 Tbsp. Chili Powder
2 5 ½ oz. tins Tomato Paste
2 Tbsp. Cornstarch mixed with a bit of water.

Mix together all ingredients, except for cornstarch mixture. Cook for 45 minutes. Add cornstarch mixture and cook for another 15 minutes. Pour into jars and seal. Makes about 10 pints.

For HOT Salsa: Use 24 Jalapenos, 1 ½ tsp. Cayenne Pepper, 1 ½ Tbsp. Chili Powder for 1 recipe.