Tired of buying envelopes of Ranch Dressing mix? Try this!
Ranch Dressing Mix
2 T. dried parsley
1 t. dried dill
1 t. garlic powder
1 t. onion powder
1/2 t. dried basil
1/2 t. pepper
Mix and store.
To make into a dressing, whisk 1/3 c mayo with 1/4 c. milk (more or less), and 1 T. of dressing mix.
Season with salt to taste.
Or use it in place of the dry envelopes you buy now!
Monday, September 14, 2015
Pizza Pull-Apart Bread
I saw this recipe a few places--it is great for super bowls or parties!
Pizza Pull-Apart Bread
2 14oz. cans of Pillsbury pizza dough or Grand biscuits.
2 c. shredded mozzarella cheese
1/2 T basil leaves
1/2 t. dried oregano
1/2 t. minced garlic
1/3 c. olive oil
8 oz. pepperoni, either mini's or regular ones, quartered
1 c. parm cheese
Preheat oven to 350 degrees. Spray bundt pan well.
Cut pizza dough or biscuits into quarters.
Add all the ingredients in a bowl and toss so that oil is spread evenly on each piece of dough.
Bake in oven for 30 minutes or until center is cooked.
Remove from oven and let rest for 5 minutes.
Flip on a plate and serve with marinara or pizza sauce for dipping
-------------------------
t = teaspoon
T = tablespoon
c = cup
Pizza Pull-Apart Bread
2 14oz. cans of Pillsbury pizza dough or Grand biscuits.
2 c. shredded mozzarella cheese
1/2 T basil leaves
1/2 t. dried oregano
1/2 t. minced garlic
1/3 c. olive oil
8 oz. pepperoni, either mini's or regular ones, quartered
1 c. parm cheese
Preheat oven to 350 degrees. Spray bundt pan well.
Cut pizza dough or biscuits into quarters.
Add all the ingredients in a bowl and toss so that oil is spread evenly on each piece of dough.
Bake in oven for 30 minutes or until center is cooked.
Remove from oven and let rest for 5 minutes.
Flip on a plate and serve with marinara or pizza sauce for dipping
-------------------------
t = teaspoon
T = tablespoon
c = cup
Banana Egg Pancakes
I found this on facebook and I gave it a try even though it sounds really, really odd. It's actually pretty good!
Banana Egg Pancakes
2 eggs
1 banana
sprinkle of cinnamon
Mix together with an emersion blender. Prepare like you would like any other pancakes.
Banana Egg Pancakes
2 eggs
1 banana
sprinkle of cinnamon
Mix together with an emersion blender. Prepare like you would like any other pancakes.
Parmesan Baked Pork Chops
Parmesan Baked Pork Chops
4 pork chops
1 T olive oil
1 c. parm cheese
1 c. italian bread crumbs
1 t. pepper
1 t. garlic powder
Combine cheese, bread crumbs, pepper and garlic powder.
Rub pork chops with oil and coat each in cheese mixture. Press the mix over the pork chops to make sure they are well covered.
Line pan with foil and spray it.
Place pork chops on pan and bake 350 degrees for 40-45 minutes.
4 pork chops
1 T olive oil
1 c. parm cheese
1 c. italian bread crumbs
1 t. pepper
1 t. garlic powder
Combine cheese, bread crumbs, pepper and garlic powder.
Rub pork chops with oil and coat each in cheese mixture. Press the mix over the pork chops to make sure they are well covered.
Line pan with foil and spray it.
Place pork chops on pan and bake 350 degrees for 40-45 minutes.
Salted Caramel Pretzel Bark
I made this recipe when our church was sending care packages to our college students before finals week. They must have been popular--I received a request for the recipe. Just sayin'.
Salted Caramel Pretzel Bark
8 oz. pretzels, I used mini twists and broke them up a bit. Your choice, though.
1 c. butter
1 c. brown sugar, packed
2 c. semi sweet chocolate chips
Sea salt
Line a large cookie sheet with foil or parchment paper.
Spread pretzels on the foil/paper.
Boil the butter and brown sugar in a medium pan over medium heat, stirring occasionally to blend. Once you have a rolling boil, stop stirring and boil for about 3 minutes.
Pour the hot toffee mix over the pretzels. Any gaps will fill in when it is in the oven.
Bake in a 375 degree oven for 5 minutes and remove from oven.
Sprinkle chocolate chips over the top of the pretzels/toffee. Return to oven for a minute or two.
Remove from the oven and let the chips melt a bit more for a couple of minutes.
Spread the melted chocolate over the top.
Sprinkle a bit of sea salt on the melted chocolate if you desire. Of course you do!
Stick in the fridge to set. Break or cut into chunks and enjoy.
Salted Caramel Pretzel Bark
8 oz. pretzels, I used mini twists and broke them up a bit. Your choice, though.
1 c. butter
1 c. brown sugar, packed
2 c. semi sweet chocolate chips
Sea salt
Line a large cookie sheet with foil or parchment paper.
Spread pretzels on the foil/paper.
Boil the butter and brown sugar in a medium pan over medium heat, stirring occasionally to blend. Once you have a rolling boil, stop stirring and boil for about 3 minutes.
Pour the hot toffee mix over the pretzels. Any gaps will fill in when it is in the oven.
Bake in a 375 degree oven for 5 minutes and remove from oven.
Sprinkle chocolate chips over the top of the pretzels/toffee. Return to oven for a minute or two.
Remove from the oven and let the chips melt a bit more for a couple of minutes.
Spread the melted chocolate over the top.
Sprinkle a bit of sea salt on the melted chocolate if you desire. Of course you do!
Stick in the fridge to set. Break or cut into chunks and enjoy.
Sunday, September 13, 2015
Chicken and Stuffing Bake
This recipe is a family favorite. I got the recipe from my mom a long time ago. It's comfort food, really. It's probably the butter.....
Chicken and Stuffing Bake
2 sticks butter, melted
8 oz bag of Pepperidge Farm original stuffing (blue bag)
4 - 6 cooked chicken breasts, cut in chunks
1 -2 stalks celery, chopped
1/2 c. onion, chopped small
8 oz. sour cream
1 can cream of mushroom soup
1 small can of mushrooms
Combine butter and stuffing until thoroughly coated.
Combine sour cream, cream of mushroom soup, mushrooms, celery, and onion.
In a 9x13 pan, put 1/2 of stuffing mix on the bottom. Add the chicken. Spread the soup and sour cream mix over the chicken. Top with the other 1/2 of the stuffing mix.
Bake at 350 degrees for 30-45 minutes uncovered.
Chicken and Stuffing Bake
2 sticks butter, melted
8 oz bag of Pepperidge Farm original stuffing (blue bag)
4 - 6 cooked chicken breasts, cut in chunks
1 -2 stalks celery, chopped
1/2 c. onion, chopped small
8 oz. sour cream
1 can cream of mushroom soup
1 small can of mushrooms
Combine butter and stuffing until thoroughly coated.
Combine sour cream, cream of mushroom soup, mushrooms, celery, and onion.
In a 9x13 pan, put 1/2 of stuffing mix on the bottom. Add the chicken. Spread the soup and sour cream mix over the chicken. Top with the other 1/2 of the stuffing mix.
Bake at 350 degrees for 30-45 minutes uncovered.
Granola
Looking for a granola where you control the ingredients? Here you go. I have been making this for years!
Granola
5 c. quick oats
1 c. flour
1 c. wheat germ
1 c. dry milk
1 - 3 c. seeds, nuts or coconut (optional) or be decadent like my daughter and add chocolate chips
2/3 c. honey (highly recommend adding an extra tablespoon or so!)
2/3 c. oil
Combine honey and oil and warm it.
Combine oats, flour, wheat germ, dry milk, seeds/nuts (not coconut).
Add honey and oil to mixture and coat thoroughly.
Spread on 2 baking pans. Bake 250-275 degrees for 40 minutes. Stir every 15 minutes or so. Add coconut at end. Can also add raisins if you like.
Cool and store in an air tight container.
 |
| Plain version |
5 c. quick oats
1 c. flour
1 c. wheat germ
1 c. dry milk
1 - 3 c. seeds, nuts or coconut (optional) or be decadent like my daughter and add chocolate chips
2/3 c. honey (highly recommend adding an extra tablespoon or so!)
2/3 c. oil
 |
| Chocolate Almond Coconut version |
Combine honey and oil and warm it.
Combine oats, flour, wheat germ, dry milk, seeds/nuts (not coconut).
Add honey and oil to mixture and coat thoroughly.
Spread on 2 baking pans. Bake 250-275 degrees for 40 minutes. Stir every 15 minutes or so. Add coconut at end. Can also add raisins if you like.
Cool and store in an air tight container.
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