Sunday, August 30, 2009

Crock Pot Pork Chili





Crock Pork Chili~

Ingredients:

  • 2 to 2 1/2 pounds pork loin or lean pork shoulder, cut in 1-inch cubes
  • 2 tablespoons vegetable oil
  • 1 large can (28 oz) diced tomatoes in juice
  • 1 can (16 oz) chili beans, undrained
  • 1 can (8 oz) tomato sauce
  • 1/2 cup salsa
  • 1/2 cup chopped onion
  • 1 small bell pepper, chopped
  • 1 tablespoon chili powder
  • minced jalapeno or other hot chile, to taste (optional)
  • 1 clove garlic, minced
  • salt and pepper to taste
  • 1/4 teaspoon cayenne pepper, or to taste

Preparation:

In a large skillet, brown pork cubes in hot oil over medium heat. Drain. Place pork in crockpot; add remaining ingredients. Cover and cook on low for 8 to 10 hours. Serve with flour tortillas~
Serves 4-6.

Wednesday, August 26, 2009

Roasted Sticky Chicken~



This is truly the best Roasted Chicken in the world! Give it a try~you will be glad you did!


Roast Sticky Chicken 

  • 1 large chicken -- (roasting)
  • 1 cup onion -- chopped
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1 teaspoon white pepper
  • 1 teaspoon thyme
  • 1 teaspoon onion powder
  • 1 teaspoon cayenne pepper
  • 2 teaspoons paprika
  • 4 teaspoons salt

In a small bowl, thoroughly combine all the spices (do not include the onion). Remove giblets from chicken, clean the cavity well and pat dry with paper towels. Rub the spice mixture into the chicken, both inside and out, making sure it is evenly distributed and down deep into the skin. Place in a re-sealable plastic bag, seal and refrigerate overnight.

Thursday, August 20, 2009

White Chicken Chili~


 

White Chicken Chili

Makes 12 servings

 

 

4 tablespoons olive oil,

 divided
3 pounds boneless,

 skinless chicken breasts, cut into 1/2-inch pieces


1 tablespoon ground chipotle chile pepper


2 1/2 teaspoons ground cumin


1 1/2 teaspoons salt


1 teaspoon ground coriander


3/4 teaspoon ground red pepper (optional)


1 1/2 cups chopped yellow onion


3/4 cup chopped poblano pepper


2 jalapeño peppers, seeded and minced


2 tablespoons minced garlic


4 bay leaves
1 quart chicken broth


2 (4-ounce) cans diced green chiles


2 (19-ounce) cans cannellini beans, drained


2 (16-ounce) cans navy beans, drained


4 cups grated Monterey Jack cheese


1 cup sour cream


 

In a Dutch oven, heat 2 tablespoons olive oil over medium-high heat. Add chicken, ground chipotle chile pepper, cumin, salt, coriander, and red pepper. Cook, stirring constantly, for 8 to 10 minutes, or until chicken is browned. Remove chicken to a bowl. In same Dutch oven, heat remaining 2 tablespoons olive oil over medium heat. Add onion, poblano pepper, jalapeño peppers, garlic, and bay leaves. Cook for 4 to 5 minutes, stirring constantly, until tender. Add chicken, chicken broth, and green chiles. Bring to a boil; reduce heat to a simmer, and cook, uncovered, for 15 minutes, stirring occasionally. Add beans; cook for 45 minutes, stirring occasionally. Remove and discard bay leaves. Add cheese and sour cream, stirring just until cheese is melted. 




Tuesday, August 18, 2009

Roasted Cherry Tomatoes~




I am still preserving our Garden Harvest! I have cherry tomatoes by the baskets. I do not want to waste and I have been sharing but it seems most people here are getting weary of tomatoes. 
Here is is wonderful way to preserve your cherry tomatoes. They are so good let me tell you. You will want to pop some in your mouth.

Cherry, grape or small Roma tomatoes
Whole gloves of garlic, unpeeled
Olive oil
Italian seasonings and kosher salt

Preheat oven to 225°F. Halve each cherry or grape tomato crosswise, or Roma tomato lengthwise and arrange on a parchment-lined baking sheet along with the cloves of garlic. Drizzle with olive oil, just enough to make the tomatoes glisten. Sprinkle herbs on them and a little Kosher salt.

Bake the tomatoes in the oven for about three hours. You want the tomatoes to be shriveled and dry, but with a little juice left inside–this could take more or less time depending on the size of your tomatoes.

Either use them right away or let them cool, cover them with some extra olive oil and keep them in the fridge for the best summer condiment, ever. They are wonderful on salads! I have placed mine in freezer bags to have for the winter when we are not tomatoed out!

Monday, August 17, 2009

Summer Squash Casserole~



Summer Squash Casserole  

6 c. yellow or zucchini squash, chopped
1/4 c. onion, chopped
1 can cream of chicken soup 
1 c. sour cream
1 c. shredded carrot
1 8-oz. pkg. herb stuffing mix
1/2 c. melted shortening 

Cook squash and onion about 5 minutes, drain. Combine soup, sour
cream
, and carrots, fold in drained squash and onion. Combine
stuffing mix and shortening, spread half of mix into 12x8x2-inch
pan. Spoon vegetable mix over top, cover with rest of stuffing
mix. Bake at 350 degrees for 30 minutes.  Note: this recipe can
be served as a main dish or side dish.


Saturday, August 15, 2009

How To Tell If A Watermelon Is Ripe~



1. Thump it. If the watermelon sounds hollow, it's ripe. This is difficult for less-gifted ears.

2. Look at the color on the top. The watermelon is ripe when there is little contrast between the stripes.

Watermelon3. Look at the color on the bottom. A green watermelon will have a white bottom; a ripe melon will have a cream- or yellow-colored bottom.

4. Press on it. If the watermelon sounds like it gives a little, it's ripe. (Rhodes doesn't like this method because it can ruin the quality of the fruit.)

5. Check the tendril. If it's half-dead, it could mean that the watermelon is nearly ripe or ripe. If the tendril is fully dead, it could mean that anthracnose or some other fungus killed the melon, or that it's ripe or overripe. If the tendril is green, you should wait to pick the melon.

6. Count the number of days from anthesis (flowering) or the number of days from planting. This works pretty well if you know the variety of watermelon and how many days it's supposed to take for that variety to ripen under normal temperature and fertilizer regimes.

7. Check the size. It's not necessarily true that when a watermelon is big enough, it's ready; but under good conditions, it should be normal size. If it's not, you're probably too anxious.

8. Crack a few. You've got a whole field of watermelons, and you can practice a little, right?

9. Is the vine dead or dying? Well, the watermelon is not going to get any riper, so you might as well pick it.

Homemade Frozen Spaghetti Sauce~Amish Recipe


2 large onions~2 cups
2 cloves garlic, minced
1/3 cup oil
12 large tomatoes
2 cups water
2 tbs instant beef broth granules or you can use cubes
4 tsp. leaf basil
1 tsp. oregano
2 bay leaves
2 tsp. salt
1 (12 oz.) can tomato paste

In a large kettle, saute onion, garlic in oil in until soft. Stir in peeled, cored and chopped. Cook 5 minutes. Stir in remaining ingredients. Simmer one hour, stirring occasionally until sauce thickens. Freeze in containers. Yield 3 quarts.
When ready to use, thaw and add browned meat. Simmer while pasta is cooking.


The Best Chocolate Chip Cookies~




The Farming On Faith Kitchen is cooking this morning~
This is My Hannah and she is baking our favorite cookie recipe this morning. We are having a good old time. We are cooking~baking away and watching the Food Network! Come on over for some hot fresh cookies!

INSTRUCTIONS

Heat oven to 375 degrees. Cream: Butter Flavor Crisco, brown sugar, milk and vanilla in large bowl. Blend until creamy. Blend in egg. Combine flour, salt and baking soda. Add to creamed mixture, gradually. Stir in chocolate chips and nuts. Drop rounded measuring tablespoonfuls of dough 3" apart on ungreased baking sheet. Bake at 375 degreess 8 to 10 minutes for chewy cookies (will appear light and moist - DO NOT OVERBAKE)


Friday, August 14, 2009

Barbecued Meatballs~

For some reason this link is not working so I reposted it for my friend who needs it~Hope you enjoy! We love them!



These are a Shindorf Family favorite. They are great to feed a crowd!
Meatballs
3 pounds ground beef
1 12 ounce can of evaporated milk
1 cup oatmeal
1 cup cracker crumbs
2 eggs
1/2 cup onion, chopped
1/2 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper
2 teaspoon chili powder

Combine all ingredients and shape into balls. Place into a 9X2 baking pan.

Sauce 
2 cups of catsup
1 cup brown sugar
1/2 teaspoon garlic powder
1/4 cup onion, chopped

Combine sauce ingredients and stir until sugar is dissolved. Pour over meatballs and bake at 350 degrees for 1 hour. Yield ~80 meatballs 





Wednesday, August 12, 2009

Salsa~


I have tomatoes coming out my ears~so what do I do? Make salsa!

Salsa

10 cups chopped tomatoes
8 jalapeno peppers chopped 
(remove seeds from half of them)
3 cups chopped onions
1 cup chopped green peppers
3 cloves garlic, minced
1/2 cup chopped cilantro
1 1/3 cups vinegar
1 can tomato paste
1 tsp. cumin
1 Tablespoon red pepper flakes
3 Tablespoons pickling salt
3 Tablespoons brown sugar

Simmer all ingredients for 1 hour.
Stir in 1/3 cup cornstarch diluted in cold water and simmer for several minutes.
Ladle into hot jars & seal. (They will seal without processing in canner.)


Sunday, August 9, 2009

Amish~ No Bake Whipped Lemon Cheesecake





Crust
-1/2 cup butter, melted
-1/8 cup sugar
-2 cups graham crumbs
In a 9x13 glass pan mix together sugar and crumbs. Our melted butter over and stir together with a fork pressing moistened crumbs over the bottom of the pan. Bake in 325º oven for 5 minutes. Cool while making the filling.

Cake
-1 370 ml can of evaporated milk, chilled at least 1 hour
-1 small package lemon Jell-O (strawberry or raspberry Jell-O can be used, but omit lemon extract)
-1 cup boiling water
-1 cup white sugar
-1 8oz package cream cheese, room temp.
-2 tsp vanilla
-1/4 tsp lemon extract

Method
Whip chilled milk until thick and frothy.
Dissolve Jell-O in boiling water and cool, but do not let it set.
Mix together sugar, cream cheese and extracts.
Combine all 3 mixtures and beat well.
Pour cheesecake mixture over crust. Cover and refrigerate until set, at least 2 hours. This can be made the day before.

Wednesday, August 5, 2009

How To Make Powered Sugar~


Combine 1 cup of granulated sugar and 1 teaspoon cornstarch in a blender or food processor. Blend 1 minute or until powered. 






Tuesday, August 4, 2009

Cream Cheese Frosted Carrot Cookies~



1 Box Spice Cake Mix

1/2 Cup Flour
1/2 Cup Vegetable Oil
1/4 Cup Water
1 Large Egg, Slightly Beaten
1/2 Cup Shredded Carrots
1/2 Cup Walnuts, Chopped
1/2 Cup Raisins
1 Tub of Cream Cheese Frosting

1. Preheat oven to 350° and line your cookie sheets with parchment paper. You can buy parchment paper at Walmart where the foil and saran wrap is.

2. Mix dry cake mix, flour, oil, water and egg in a bowl. Stir in carrots, raisins and walnuts.

3. Drop rounded tablespoons of dough onto the parchment paper. Bake 12 to 15 minutes or until the bottoms of the cookies are golden brown.

Once you take the cookies out, let it cool for a minute on the cookie sheet, then slide the parchment paper onto your counter to allow the cookies to continue cooling.

4. Now that your cookies are completely cool, spread the cookie tops with cream cheese frosting. Enjoy!




Monday, August 3, 2009

Squash A'la bama




Thanks to Martha at The Apple Tree Cottage
 I have this wonderful way to use up my squash from my garden. 
Give her a visit~here!


Squash A’la bama

1 pound yellow squash
1/2 stick butter
1 egg
1/2 cup mayonnaise
2 tablespoons onion, finely chopped
2 tablespoons green bell pepper, finely chopped
1 cup grated cheddar cheese
1 sleeve Ritz crackers rolled into crumbs


Clean, slice and boil squash until tender. 
Drain squash well and mix with other ingredients. 
Bake in a buttered casserole dish at 350° for 30 minutes.

Funnel Cakes~ For Breakfast


Summer break at the Shindorf home is almost over................... all to soon it is coming to an end.
I just love summer and all the fun that comes with it. 

 My Mom was a single Mother and money was tight. I remember a few occasions we would take a vacation to Branson, Mo on summer break. Funnel cakes to this day remind me of some fun times with my mom, my sister and my baby brother.

This morning I decided to make funnel cakes for breakfast~we topped them with powdered sugar and some of my raspberry freezer jam. They were oh so good! 

Funnel Cake


Ingredients:

1 egg
2/3 cup milk
2 tbsp. sugar
1 1/4 cup flour
1/4 tsp. salt
1 tsp. baking powder



Directions:


1. In a deep skillet, heat about two cups of oil over medium-high heat until hot. Test the temperature by dropping a pinch of flour into the hot oil. If it sizzles right away without smoking, it's perfect.

2. Beat egg and milk. Mix all other ingredients in a separate bowl and slowly add to the egg mixture, beating until smooth. I always sift the flour and dry ingredients first.

3. Using a funnel, drop into hot oil working from center outwards in a web pattern. (You can use a gallon sized freezer bag instead of a funnel by pouring the batter into the bag, snipping off a small corner of it, and squeezing the batter into the oil.)

4. Cook for about 2-3 minutes, remove from the oil when golden brown and crispy.

5. Sprinkle with powdered sugar and serve.



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