Kid Friendly Wheat Bread

                                     

Kid Friendly Wheat Bread
Ingredients:

• 1.5 cups warm water
• 1 Tbs brown sugar
• 1.5 Tbs yeast
• 2 cups all purpose flour
• 4-5 cups whole wheat flour
• 1/3 cup packed brown sugar
• 2 tsp salt
• 1/3 cup vegetable oil
• 1/2 cup room temperature milk

Directions:
1. Measure the water into a large bowl and stir in 1Tbs brown sugar. Sprinkle the yeast over top and set aside about 10 minutes.


2. Add 1 cup of the all-purpose flour and 3 cups whole wheat flour along with the brown sugar, salt vegetable oil and milk. Mix on low speed to blend ingredients. Continue to mix on medium speed, adding the rest of the four 1/2 cup at a time. If you can't do this than dump the flour onto counter. Dump the dough on top and gradually work it into the dough by pulling it from underneath. Continue to do this until dough is not sticky. You may not need all the flour. Knead for 5-8min. Oil the dough (I rub oil on my hands and then on the dough.) Cover loosely with warm wet tea towel and set aside to rise until doubled, about 1 hour.


3. Punch down the dough and place on a floured surface. Divide into two equal portions and use a rolling pin to roll each one into a rectangle that is about 16x8 inches. Be sure to press out all air bubbles. Roll the rectangles into loaves in pinch the seam together.


4. Place loaves seam side down into greased 9x5 inch loaf pans. Cut a few slits across the top of each loaf using a sharp serrated knife. Set aside to rise 10 more minutes. Bake at 400 degrees for 15 minutes then decrease heat to 350 degrees for another 30 minutes, or until deep brown.

Chicken Cordon Bleu

                                     
                                                       Recipe inspired by taste of home


I was feeling very adventerous in the kitchen the day I made this. Something about chicken cordon bleu intimidated me but now I know I can do it! I'm not afraid to try and make or bake anything in the kitchen. It's all trial and error and learning from your mistakes! (and I've made plenty in the kitchen. You should ask my hubby about the time I made white chicken chili!! YUCK!)
Chicken Cordon Bleu
Ingredients:

• 8 boneless skinless checken breast halves
• 1/2 tsp pepper (or to taste)
• 8 slices (about 1oz each) lean deli ham
• 8 slices (about 1oz each) part skim mozzerella
• 2/3 cup fat free milk
• 1 cup bread crumbs
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1/4 tsp salt

Directions:
1. Preheat over to 350 degrees. Flatten chicken to 1/4 inch thickness. (important!! I learned the hard way it will be super hard to roll if you don't!) Sprinkle with pepper; place a ham slice and slice of cheese on the center of each piece. Roll up and tuck in ends. This is the idea but my ends wouldn't tuck. Pour milk into a shallow bowl. In another bowl, combine the cornflakes, paprika, garlic powder and salt. Dip chicken in milk, then roll in bread crumbs.

2. Place in a 13x9 inch baking dish coated with cooking spray. Bake, uncovered, at 350 degrees for 40-45 minutes or until juices run clear.

Banana Cream Pie

                                  
                                                      Recipe courtesy of taste of home
Banana Cream Pie
Ingredients:

• 1-1/2 cups cold fat-free milk
• 1 package (1oz) sugar-free instant vanilla pudding mix
• 1/3 cup fat free sour cream
• 1.5 cartons (8oz ea) frozen reduced-fat  whipped topping, thawed, divided
• 3 medium firm bananas, sliced
• 1 reduced-fat graham cracker crust (9 inches) or make your own like I did.

Directions:
1. In a bowl, whisk milk and pudding mix for 2 min. or until slightly thickened. Add sour cream; mix well. Fold in half container whipped topping.

2. Place half of the banana slices in the crust; top with half of the pudding mixture. Repeat the layers. Spread with the remaining whipped topping. (I used one whole container) Refirgerate for 4-6 hours before serving. (pie will be soft set) Refrigerate left overs.

Chicken with mushroom sauce and green bean casserole

                                     

Chicken with Mushroom Sauce
Ingredients:

• 2 tsp cornstarch
• 1/2 cup fat free milk
• 4 boneless skinless chicken breast halves
• 1 Tbs olive oil
• 1/2 lb fresh mushrooms, sliced
• 1/2 medium onion, sliced and sparated into rings
• 1 Tbs butter
• 1/4 cup chicken broth
• 1/2 tsp salt
• pepper to taste

Directions:
1. In a cmall bowl, combine cornstarch and milk until smooth; set aside. Flatten chicken to 1/4 in thickness. In a large skillet, cook chicken in oil over medium heat for 5-6 minutes, or until juices run clear. (I am super picky about my chicken so I actually boil it first until it is cooked and then brown on each side). Remove and keep warm.

2. In the same skillet, saute mushrooms and onion in butter until tender. Stir in the broth, salt and pepper; bring to a boil. Stir cornstarch mixture and add to the pan. Bring to a boil; Cook and stir for 2 minutes or until thickened. Add chicken and serve.

                                        
                                                              recipe courtesy taste of home

Green Bean Casserole
Ingredients:

• 1 can (10-3/4 oz) condensed cream of mushroom or celery soup
• 1 cup (8oz) reduced-fat sour cream
• 1 cup (4 oz) shredded cheddar
• 1/2 cup finely chopped onion
• 1 package (16 oz) fozen green beans
• 1/4 cup crushed ritz crackers or those dried onion things (Ha!Ha! I forget what they're called)

Directions:
1. in a large bowl, combine the soup, sour cream, cheese and onion. Stir in the beans. Transfer to a 2-qt. baking dish that has been coated with cooking spray. Cover and bake at 350 degrees for 25 min.

2. Uncover; sprinkle cracker cumbs or dried onions around the edges. Spritz several times with spray. Bake 10-15min. longer or until heated through and edges are lightly browned.
                                         
                                                       recipe inspired by taste of home: guilt free cooking

Stuffed Pork Chops with Corn Bake

                                   

Stuffed Pork Chops
Ingredients:

Ingredients

• 2 tablespoons chopped celery
• 2 tablespoons chopped onion
• 2 tablespoons butter or margarine, divided
• 1/2 cup stuffing croutons
• 3 tablespoons milk
• 1 teaspoon minced fresh parsley
• 1/4 teaspoon paprika
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 2 (1-inch thick) boneless pork loin chops (I used 4 smaller and had plenty of stuffing with some left over)
• 3/4 cup beef broth
• 1 tablespoon cornstarch
• 2 tablespoons cold water

Directions

1. In a skillet, saute celery and onion in 1 tablespoon butter until tender. Transfer to a bowl. Add croutons, milk, parsley, paprika, salt and pepper. Cut a pocket in each pork chop; fill with stuffing.
2. In a skillet, brown chops in remaining butter. Transfer to a greased 9-in. square baking dish. pour broth into dish. Cover and bake at 350 degrees F for 30-35 minute or until a meat thermometer reads 160 degrees F. Remove chops and keep warm.
3. Pour the pan drippings into a saucepan; bring to a boil. Combine cornstarch and water until smooth; gradually stir into drippings. Cook and stir for 2 minutes or until thickened. Serve with the pork chops.

I opted not to make the gravy because I didn't make mashed potatoes and decided I didn't want it over the pork chops today. Still turned out delicious! I also used toothpicks to hold my pork chops shut because mine were on the smaller side.

recipe courtesy of allrecipes.com

Corn bake
Ingredients: 

• 1 cup all-purpose flour
• 1 cup cornmeal
• 3 Tbs sugar
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1 egg
• 1 cup (8oz) reduced fat sour cream
• 1/4 cup unsweetened applesauce
• 1/4 cup butter, melted
• 1 can (15-1/4  oz) whole kernel corn, undrained
• 1 can (14-3/4 oz) cream-style corn

Directions:
1. In a large bowl, combine the first five ingredients. In a small bowl, whishk the egg, sour cream, applesauce and butter. Stir in corn. Stir into dry ingredients just until moistened. Transfer to a 13x9 inch baking dish coated with cooking spray.


2. Bake at 350 degrees for 30-35 minutes or until a toothpick inserted near the center comes out clean. Serve warm and refrigerate leftovers. (I froze mine in individual servings).

recipe courtesy taste of home

Frugal Birthday Cakes!

Having five boys and my hubby makes six birthdays that I need to prepare for. My oldest doesn't like cake so I always make him a cookie cake. My other boys get to pick the kind of cake they want. Some of them have been easy and some complex. Some of what they have chosen have been soccer ball, football, pirate ship and a fish. Also if they want something they see in the store often times you can buy the kit at the store. I know walmart has them for sale for $6.50ea. And you may even be able to find simlar things that they use at a dollar store because often it's something plastic that they simply stick on the cake. And, let's face it, store bought cakes can be expensive running $15 or more! The cake I made was $18.  Up next is my 7yr olds birthday on Tuesday. He wanted a Steelers cake. I went to Walmart to get ideas and snapped a picture of the cake they had in their cake book and bought the kit. (I am no artist!)


So first N wanted chocolate cake so here is the recipe. I got this from Family Fun awhile back and have made some adjustments. Also if you are planning on decorating the whole thing and not just the top (like I did below) you can line your pan with foil and then spray and flour. It makes it so much easier to invert onto a tray.


Chocolate Cake

Ingredients :

• 1 1/2 cups water
• 4 ounces unsweetened chocolate
• 1/3 cup cocoa powder
• 1 cup butter, at room temperature
• 3/4 cup granulated sugar
• 3/4 cup brown sugar

• 3 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1/4 teaspoon salt

Instructions

1. Heat the oven to 350º. Grease and flour 13x9inch pan and se aside. In a microwave-safe liquid measuring cup, measure 1 1/2 cups water. Add the unsweetened chocolate squares to the water. Microwave for 2 to 3 minutes, stirring after 1 1/2 minutes or until the chocolate has melted. Stir in the cocoa and set the mixture aside.
2. In a large mixing bowl, cream the butter for 1 minute; add the granulated and brown sugars and cream for another 2 minutes or until light and fluffy. Add the eggs individually, beating well after each one. Beat in the vanilla extract.
3.  In a separate bowl, stir together the flour, baking soda, and salt. Beginning with about a third of the flour, add the flour mixture and chocolate mixture alternately to the butter and sugar, stirring well after each addition.
4. Pour the batter into the pan, scraping the bowl with a rubber spatula. Place the pans on the middle oven rack and bake for 25 to 30 minutes or until a toothpick inserted in the middle of the cake comes out clean.
5. Let the cakes cool in the pan. Then place a cooling rack atop each pan and, holding the edges to the pan, flip the cake onto the rack. Cool completely before frosting.

 Next up is the decorating. You can make your own frosting, and sometimes I do but there was a good sale on frosting so I used some betty crocker today. First I used food coloring to tint it green since I was doing a football field. The crumb coating helps get the crumbs under control so when you put on the top layer you don't have bits of crumbs on your finished product. And I just use a butterknife sprayed with cooking spray. I've tried frosting things but I prefer a knife. Here's the crumb coat:

Next up I mixed up another batch of green frosting for the top layer. I proceeded to frost the cake again and I then piped around the edges. I don't have any fancy equipment for this. I simply use Betty Crocker cupcake frosting. You could by some tips, put frosting in a ziploc bag, and do it that way. Some day I want too but this is easy and with the right coupons and sales, super cheap! I also washed a ruler and used it to make straight lines for the yardline markers:


Next I piped on the yardline markers and added the cake kit I bought which finished off the cake. You could add happy birthday as well if you wanted to.

The orginal cake at walmart looked like this: (forgive the picture of a picture on my phone!)


You can see it's not exactly the same but it doesn't need to be. I think it turned out pretty good! I made this for $10 which saved me $8.

Microwave homemade potato chips

A couple of weeks ago we were having some people over for dinner and at the last minute I decided I needed something to go with our meatball subs. Hubby suggested homemade potato chips and I came across a fabulous recipe on allrecipes.com. You use your microwave and these turned out so yummy!

Microwave homemade potato chips
Ingredients:
1 tablespoon vegetable oil
1 potato, sliced paper thin (peel optional) I used my mandoline from Pampered Chef
1/2 teaspoon salt, or to taste
Directions
1.Pour the vegetable oil into a plastic bag. Add the potato slices, and shake to coat.
2.Coat a large dinner plate lightly with oil or cooking spray. Arrange potato slices in a single layer on the dish.
3.Cook in the microwave for 3 to 5 minutes, or until lightly browned (if not browned, they will not become crisp). Times will vary depending on the power of your microwave. Remove chips from plate, and toss with salt (or other seasonings). Let cool. Repeat process with the remaining potato slices. You will not need to keep oiling the plate.

My first round took about 7 minutes and after the plate got hot (CAUTION: mine got extremely hot!) it didn't take as long. They were delicious with homemade french onion dip!

Homemade French Onion Dip
Ingredients:
1 packet onion soup mix
1 cup mayonaise
1 cup sour cream

Directions:
1. Mix all ingredients until well blended. Refrigerate 1hr before serving.


I served mine with veggies:

Cheesy Potato Soup

OK, I know it's been AGES since I last posted. I promise I have cooked for my family. Once I got sick with the flu I was down and I just have been getting things back to normal. (Yes it took a month!) When mom is out for 5 days things go downhill fast! I have tons of recipes and pictures to post.

Cheesy Potato Soup

6 tablespoons unsalted butter

1 1/2 cups chopped onions

1 1/2 cups chopped celery

4 cups water

8 potatoes, peeled and cubed

1 Cup cheddar cheese

4 tablespoons all-purpose flour

2 1/3 cups milk

2 tablespoons chopped fresh parsley

Directions

1. Melt the butter in a large pot over medium heat. Saute the onions and celery in the butter for 5 to 10 minutes, or until tender.
2. Stir in the water and potatoes, bring to a boil and then simmer until the potatoes are tender. Add the cheese and stir until melted.
3. In a separate small bowl, combine the flour and the milk and stir well until the flour is mostly dissolved. Pour this into the soup slowly, stirring constantly, until soup has thickened, about 5 minutes.
4.  Slowly add the cheese and mix until melted. You can also use a potato masher to mash some of the potatoes to thicken it as well. 

Beef Fajitas with homemade salsa!

Beef Fajitas
Ingredients:
1 pound sandwhich steak cut into strips
4 Tbs canola oil
2 tsp  ground cumin
2 tsp ground garlic powder
salt
1 green bell pepper
1/2 onion
8 burrito size flour or wheat tortillas
homemade salsa (recipe follows!)


Directions:
In a medium bowl, toss the beef strips with the oil, ground cumin, garlic powder and salt. Let marinatee for at least 30 minutes in the refrigerator.


Remove the stem and seeds from thebell pepper, and thinkly slice the pepper length wise. Peel the half onion and thinkly slice in half-moons.


In a large skillet over high heat, saute the marinated beef steak strips, with thinkly sliced bell pepper and onion until the beef strips have cooked through (aprox. 8 minutes) and until the peppers and onions have softened.  I actually cooked my peppers and onions a bit first, took them out and cooked the meat until almost done and then put everything back in together.


Warm the tortillas and build you fajita! You can use whatever you like. I like sour cream or salsa or even guacamole.




Homemade Salsa
Ingredients:
3 medium tomatoes, peeled. (if you put them in almost boiling water for a few minutes the skin should slide right off!)
1/4 onion, chopped
1 jalpeno pepper seeded, chopped (if you want hot)
or 1 green mild chili pepper, chopped (for mild)
or 1 green mild chili pepper, chopped and 1/4 jalpeno pepper chopped (for medium)
If peppers are out of season you can use one of those small cans of jalpenos (in the mexican food section usually) for hot, a small can of green chilis for mild (again mexican food sections) or one small can of green chilis and one tsp of jalpenos from can for medium.
1 Tbs cider vinegar
1 clove garlic, peeled and chopped
1 tsp ground cumin
1/4 tsp salt


Directions:
In food processor (or blender if you don't have one. I used a blender), combine all ingredients. Cover and process until chunky. It won't take long! It took me maybe 3-4 pulses on the blender. Serve with tortilla chips or on your fajita!

French Onion Soup

So yummy on a cold day!


French Onion Soup
Ingredients:
3 Tbs butter
4 cups chopped onion (I used yellow and sweet)
1/4 tsp brown sugar
1 Tbs all purpose flour
32 oz beef broth
1 Tbs Worcestershire sauce
salt and pepper to taste
Mozzerella cheese, shredded
thinly sliced provolone (one slice per bowl)


Directions:
Melt 3 Tbs butter in a large pot. Add 4 cups chopped onion, saute slowly, over low heat for 45 minu


Directions:
Melt 3 Tbs butter in large pot. Add 4 cups chopped onions. Saute slowly over low heatfor 45 minutes, stir in 1/4 tsp brown sugar and 1 Tbs flour and cook for 3 minutes. Add one 32oz container of beef flavored broth and simmer, partially covered, for 30 (or more) minutes. Add 1Tbs Worcestershire sauce, plus salt and pepper to taste. Pour into 4 heat resistant bowls. Float 1 slice toasted French Bread (I made homemade, yummy! You can also use the Cuban Bread recipe) in each bowl. Add 1/4 cup shredded mozzerella. Top with slice of provolone. Place under broiler until cheese has completely melted. Serve hot.

Pumpkin Pie Pudding, Homemade Bisquick

I made this for our church's Thanksgiving dinner.


Pumpkin Pie Pudding Serves 12
Ingredients:

• 2 cans 15oz solid pack pumpkin
• 2 cans 12oz evaporated milk
• 1.5 cup sugar
• 1 Cup bisquick/baking mix (homemade recipe to follow)
• 4 eggs, beaten
• 4 Tbs butter, melted
• 5 tsp pumkin pie spice (homemade recipe to follow)
• 4 tsp vanilla extract

Directions:
In a large bowl, mix all ingredients. Pour into a Pam sprayed large crockpot. Cover and cook on low fo 6-8 hours, or until thermometer reads 160 degrees. Serve in bowls with whipped cream if desired. Can also be used as a dip for graham crackers or spread over sweetened cream cheese.


Homemade Bisquick
Ingredients:

• 6 cups all-purpose flour
• 3 tablespoons baking powder
• 1 tablespoon salt
• 1 cup vegetable shortening

Directions:

 Sift flour, baking powder and salt three times into a large bowl. 

 Cut in shortening with a pastry blender until mixture resembles fine crumbs.

 Store mixture in airtight container in the refrigerator up to 4 months. 

 Use whenever your recipe calls for "Bisquick mix".

Homemade Pumpkin Pie Spice

Ingredients:

4 tsp gound cinnamon

2 tsp ground ginger

1 tsp ground cloves

1/2 tsp all spice

Mix together all spices and keep in airtight container.  ( I used the whole thing in this recipe)

Waffles!

I love breakfast food so much so here's another one of my faves. Waffles!


Waffles
Ingredients:

• 4 cups all purpose flour
• 2 Tbs and 2 tsp baking powder
• 1/2 tsp salt
• 3 cups milk
• 3/4 cup veggie oil
• 4 eggs, separated (put the whites in a bowl you can mix in)

Directions:
1. Preheat waffle iron. (I have a Oster 3874 Flip Nonstick Belgian Waffle Maker) In a large mixing bowl, sift togethe flour, baking powder, and salt. Mix in milk, oil and egg yolks until mixture is smooth. In a separate bowl, beat egg whites until soft peaks form. Gently fold egg whites into batter. (if you want fluffy waffles do this part!!)
2. Spray preheated waffle iron generously with non-stick cooking spray. Pour mix onto hot waffle iron and cook until golden; serve hot.

Click HERE for a larger view. Makes approximately 10 waffles.

Beef Enchiladas

I'm not in a talkative mood today so on to the goodstuff, FOOD!


Beef Enchiladas
Ingredients:

• 1 small onion, finely chopped
• 2 garlic cloves, chopped
• 2 tsps ground cumin
• 1 can (8oz) tomato sauce
• 2 cups chicken broth
• 2 Tbs veggie or canola oil
• 2 Tbs cornstarch
• 2-3 Tbs chili powder
• 1 tsp sugar
• 10 tortillas
• 1 pound ground beef
• Shredded cheddar cheese (we like a lot of cheese so I did 3 cups)

Directions:
Preheat oven to 350 degrees. Prepare enchilada sauce as follows; In a skillet, whisk together the tomato sauce, chicken broth, and veggie oil. When combined, vigorously whisk the cornstarch into the sauce so it doesn't get clumpy. Add the chili powder, ground cumin, sugar, half the garlic, and salt and pepper to taste. Simmer for 8-10 minutes.

Brown the ground beef with the onion and remaining garlic. Drain excess fat. Add 1 cup of enchilada sauce and mix. Put a small amount of enchilada sauce in the bottom of a 9x13 baking dish. Place an open tortilla into the sauce in the dish. Add some ground beef and sauce down the midline of the tortilla. Sprinkle with some cheese. Fold up sides and use sauce to help close tortilla. Continue until you are out of meat. Pour the rest of the enchilada sauce over the enchiladas. Sprinkle with cheese.

Bake in preheated oven for 15-20 minutes, or until cheese is melted and sauce is bubbly.



One of the reasons my meals are cheap is because I shop sales and match with coupons. I stock up on items when they are on sale so I have them when I need them. You can click HERE to see an example of my shopping!

Crock Pot Beef Vegetable Soup

When it gets cold I like soup. J is not a huge soup fan so when I make it I make sure it's one he likes and he likes this!


Crock Pot Beef Vegetable Soup
Ingredients:

• 1.5 lbs lean ground beef (or you can use beef stew meat if you prefer)
• 2 (14.5 oz) cans of stewed tomoatoes
• 2 (8 oz) cans of tomatoe sauce
• 2 cups of chicken broth (you can use water but this gives it more flavor)
• 2 (10 oz) packages of frozen mixed veggies
• 2 packets of dry onion soup mix
• 1 tsp white sugar

Directions:
1. In a skillet, saute the ground beef (or stew meat) until cooked through. Drain off excess fat.
2. Add the tomatoes, sauce, water, vegetables, soup mix, sugar and beef to the crock pot. Cook on high for 4hrs or low for 8hrs.

And I always make extra. This made enough for me to freeze a whole batch for another meal.

Farmer's Breakfast Casserole and pancakes!

Sometimes for dinner I like to make breakfast food. I usually make the same thing. Pancakes, scrambled eggs, toast, etc. So I decided to try something a little different and I thought it was very good!


Farmer's Breakfast Casserole
Ingredients:

• 3-4 medium-large potatoes (peeled and cubed and boiled until just fork tender)
• 1 cup of Cheddar cheese (you could really use any cheese you like!)
• 1.5 cups of breakfast meat (you could use ham, sausage, bacon. i used sausage and bacon this time)Cook it first!
• 6-8 green onions, chopped (include lots of the green!)
• 6 large eggs
• 2 cups milk
• salt and pepper to taste

Directions:
1. Preheat oven to 350 degrees. Lightly spray a 13x8 inch baking dish with cooking spray.
2. Arrange the potatoes in a layer in the bottom of the baking dish. Sprinkle with salt and pepper.
3. Sprinkle cheese over potatoes followed by breakfast meat and last the green onions.
4. In a medium bowl whisk together eggs, milk, salt, and pepper. Pour egg mixture over potato mixture. Bake, uncovered 50-60 minutes, until center is just set. Let sit for 10 min. Cut and serve!




Basic Pancakes
Ingredients:

• 1.5 cups all purpose flour
• 2 Tbs sugar
• 2 tsps baking powder
• 1/2 tsp salt
• 2 large eggs
• 1.5 cups milk
• 3 Tbs melted butter or vegetable oil

Directions:
1. In a large bowl combine flour, sugar, baking powder, and salt. In a medium bowl, whisk together eggs, milk, and melter butter. Add to dry ingredients and whisk until just blended. (don't over mix!)
2. Prehat a nonstick griddle or skillet over med-high heat. Lightly spray with cooking spray. Pour 1/4 batter (I just use a measuring cup. If you want bigger pancakes use 1/2 cup) onto griddle for each pancake. Cook until bubbles for on top, about 2 min. Turn and cook until other side is golden, about 1 min longer. Serve with toppings of your choice!

Now I have made Bisquick pancakes many times and last night my boys said they like these much better. I thought they tasted better too!

County Fried Steak with Sawmill Gravy

I think it's safe to say this is one of my hubby's favorite meals. I saw it on Sandra's Money Saving Meals and knew he'd like it. I personally love the gravy! It is sooooo good! And it's not that hard to make either.


Country Fried Steak
Ingredients:
1 egg
1/4 cup milk
1/2 cup all-purpose flour
1/4 cup cornmeal
1 teaspoon paprika
1/2 teaspoon cayenne pepper ( I didn't have cayenne so I just skipped it)
Salt and freshly cracked black pepper
4 cube steaks, about 1 to 1 1/4-pounds
1/2 cup canola oil
Sawmill Gravy, recipe follows
Directions
In a pie pan, whisk together the egg and milk. In a second pie pan, combine the flour, cornmeal, paprika, cayenne, salt and freshly cracked black pepper, to taste.

Season the beef with salt and pepper and dredge the steaks in the flour mixture. Shake off any excess, then submerge them in the milk and egg. Dredge them again in the flour mixture. Make sure both sides are well coated with the egg mixture before dredging them for the second time. Dust off the excess flour and set aside.

Heat the oil in a deep skillet over medium-high heat. Add the steaks and fry until their coatings become golden brown and crisp, about 3 to 5 minutes. Remove them to a plate lined with a brown paper bag or paper towels to drain. Arrange them on serving plates and serve with the Sawmill Gravy.

Sawmill Gravy

• 12 ounces breakfast sausage, small diced (patties may be used and broken into small pieces)
• 3 tablespoons canola oil
• 3 tablespoons all-purpose flour
• 2 cups milk
• 1 tablespoon fresh thyme, chopped  ( I didn't have fresh so I used 1 tsp dried)
• Salt and freshly cracked black pepper

Brown the sausage in a cast iron or heavy-bottomed skillet, over medium heat. When fully cooked, remove the sausage from the pan and set aside.
In the same pan, over low heat, add the canola oil. Whisk in the flour and cook, constantly stirring, until the flour turns a pale golden color, about 5 minutes. Slowly whisk in the milk and thyme and bring to a simmer. Cook, stirring occasionally, until the gravy has thickened, about 5 to 10 minutes. Return the reserved sausage to the skillet and season with salt and a generous amount of black pepper. Serve alongside the Chicken Fried Steak.

Pizza!

OK, my boys love pizza! I like it too. And the good thing about making it at home is you can control the toppings, ingredients and more to make it healthier than take out!
First you start with the basic pizza dough.

Basic Pizza Dough
Ingredients:

• 1 cup warm water
• 1/4 cup oil
• 1.5 tsp dry yeast
• 1 tsp salt
• 1 Tbs sugar
• approx 3 cups of flour

Directions:
Mix all ingredients starting with the top and working your way down the list except for the flour. I start with one cup of flour and use my mixer until it starts working it's way up the beater. Then I put a cup of flour on my counter, plop the dough down, and slowly work it in with my hands pulling from under the dough so there is always dry flour where I am touching. I do this until it is kneadable (is that a word, even?) Then I knead for 10min or so.

Then you spread out on your pan. i have a fairly large pizza pan about 18inches wide and it fills it. I also have a large square pan I use. Then you can top with homemade sauce! (recipe follows) I also like to use lowfat mozzarella. The boys like pepperoni and I like to use whatever veggies I have available. I also double this recipe because our boys love pizza and we always make 2 and eat 2!

Homemade Pizza Sauce
Ingredients:
1 can (15oz) tomato sauce
1 tsp dried oregano
1 tsp dried basil
1 tsp garlic powder
1 tsp onion powder (optional. if I am out I don't use it)
2 tsp extra-virgin olive oil

In a small bowl, whisk the tomato sauce with the spices and olive oil. This makes 2 cups of sauce and will be enough for one pizza made with the recipe above. I've alo used italian flavored tomato sauce and just added a bit of garlic powder. I double this as well.
Here is the result:

Homemade spaghetti and meatballs

So it's been awhile since I've posted. Life has just been busy and I haven't had time to post recipes with pics and all. This past Sunday we had company so I decided to make homemade meatballs with homemade spaghetti sauce. It was yummy if I do say so myself!

The Best Meatballs
Ingredients:

• 1.5lbs ground beef
• half pound of ground pork (or you can use all beef)
• 2 cloves garlic, minced
• 2 eggs
• 1 cup grated Romano cheese
• 1.5 Tbs chopped Italian flat leaf parsley (or 1tsp dried parsley. Doesn't taste quite as good in my opinion)
• salt and pepper to taste
• 2 cups stale bread, crumbled up (in a pinch I make a few slices of toast and crumble that up)
• 1 cup lukewarm water
• olive oil for skillet

Directions:
1. Combine beef and pork in a large bowl. Add garlic, eggs, cheese, parsley, salt and pepper.
2. Blend bread crumbs into meat mixture. Slowly add the water. The mixture should be moist but still hold it's shape when rolled into meatballs. Shape into meatballs.
3. Heat olive oil in large skillet. Fry meatballs in batches. When the meatballs are brown and slightly crisp remove from heat and drain on paper towel. I then put the meatballs in my crock pot and cover with homemade sauce (recipe follows) and cook on high for 3-4hrs or low for 6-7hrs.

Homemade Spaghetti Sauce
Ingredients:

• 2 cans (28oz) crushed tomatoes (any kind will do. I use my mom's homemade canned from the garden)
• 3 garlic cloves, crushed
• 1.5 Tbs dried basil
• 1.5 Tbs dried oregano
• 1.5 Tbs dried rosemary
• 1.5 Tbs olive oil
• salt and pepper to taste

Directions:
1. Put all ingredients in blender or food processor. (you can skip this if using crushed tomatoes. Sometimes I only have whole) Pour over meatballs and cook as directed above. Or you can cook on the stove for 20 minutes.
This sauce can be stored in the refrigerator for a week, 6 months in the freezer, or indefinitely if canned.

Don't mind this pic. Since we had company on Sunday I felt a little weird taking pictures of my food so this is today at unch when I had leftovers. Still Yummy!!

Eggless Banana Bread

So when my youngest was first born he was allergic to eggs and milk. I had to figure out how to bake without eggs. That's where this banana recipe came from. I actually think it is moister without the eggs!


Eggless Banana Bread
Ingredients:

• 8 Tbs (one stick) softened
• 3/4 cup sugar
• 1 large banana, mashed
• 1 cup all purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup whole wheat flour
• 3 large ripe bananas, mashed
• 1 tsp vanilla extract

Directions:
1. Preheat oven to 350 degrees, grease 9x5x3" bread pan.

2. Cream butter & sugar until light and fluffy. Add first large mashed banana, beating well after adding.

3. Sift all purpose flour, baking soda and salt together. Stir in whole wheat flour and add to creamed mixture, mixing well.

4. Fold in bananas and vanilla extract.

5. Pour misture into pan and bake for 50-60 minutes or until toothpick comes out clean. Makes one loaf.

You can also add walnuts if you like but I hate nuts in baked good so I never add them. They'd be added at the end when you fold in the bananas. Also I don't own a sifter. You think I would because I love to bake. I simply use a whisk to mix it together and have never had a problem.

Crockpot Chili with Corn Bread

I love Chili and I make it simple. Not many ingredients but still a yummy, hearty, meaty chili perfect for a cool fall day.


Crockpot Chili
Ingredients:

• 4 Tbs Chili seasoning (recipe follows)
• 2 cans kidney beans
• 1 can of tomato sauce (or tomatoes)
• 1 can of sliced potatoes
• 2 pounds of ground beef

Directions:
1. Brown ground beef until no longer pink and drain. place meat and all other ingredients in the crock pot and mix. Cook on low for 6-8 hours or high for 4 hours.

Homemade Chili Seasoning

Ingredients:

• 1/4 cup all-purpose flour
• 4 teaspoons chili powder
• 1 tablespoon crushed red pepper
• 1 tablespoon dried minced onion
• 1 tablespoon dried, minced garlic
• 2 teaspoons white sugar
• 2 teaspoons ground cumin
• 2 teaspoons dried parsley
• 2 teaspoons salt
• 1 teaspoon dried basil
• 1/4 teaspoon ground black pepper

Directions

1. In a bowl, stir together flour, chili powder, red pepper, onion, garlic, sugar, cumin, parsley, salt, basil and pepper. Store in an airtight container.

Golden Yellow Corn Bread
Ingredients:

• 1 cup yellow corn meal
• 1 cup sifted flour
• 1/4 cup sugar
• 3 tsp baking powder
• 1 tsp salt
• 1/4 cup oil
• 1 cup milk
• 1 egg beaten

Directions:
1. Preheat oven to 425 degrees. Combine corn meal, flour, sugar, baking powder and salt in a bowl.
2. Mix oil, egg and milk together and add to dry ingredients with a whisk just until uniform.
3. Bake in a freased 9x9x2 inch pan for 20 to 25 minutes

To make sweeter, moister cornbread change these items in the above recipe to the following amounts: Milk 2/3 cup; sugar 1/2 cup; oil 1/2 cup; eggs 2. Bake at 400 degrees for 20-25 minutes.



When I made the cornbread I used the sweeter, moister version and it turned out great! I also like to add cheese and sour cream to top off my chili. Perfect on a cool, fall day!