Monday, November 18, 2013

Homemade Rice-A-Roni

I love being able to make things myself, especially if it means I can adjust the size of a recipe to better suit our family, and this one is no exception!

Homemade Rice-A-Roni

3/4 cup uncooked long-grain white rice
1/2 cupuncooked spaghetti, broken into 1-2 inch pieces
3 cups water
2 TBSP. butter, margarine, or oil
1/8 tsp. seasoning salt
1/8 tsp. ground black pepper
1/8 tsp. onion powder
1/8 tsp. garlic powder
4 tsp. chicken bouillon granules
1/2 - 1 tsp. dried parsley

In a large skillet with a lid, heat the butter. Add the rice and broken spaghetti. Saute over medium-high heat until the spaghetti begins to brown. Be careful not to burn it. Stir in the remaining ingredients, bring to a boil, reduce heat, cover and simmer for 20-25 minutes until rice is done and liquid is absorbed.

Rice Pilaf

I love this recipe as it gives me another option besides potatoes for a side dish that is not only easy to fix, but it doesn't come in a box!

Rice Pilaf

2 TBSP. butter
1/2 cup orzo pasta
1/2 cup diced onion
2 cloves garlic. minced
1/2 cup uncooked white rice
2 cups chicken broth
1/4 - 1/2 tsp. salt
1-2 tsp. dried parsley

Melt the butter in a lidded skillet over medium-low heat. Cook and stir orzo pasta until golden brown. Stir in onion and cook until onion becomes translucent, then add garlic and cook for 1 minute. Mix in the rice and chicken broth. Increase heat to high and bring to a boil. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Remove from heat and let stand for 5 minutes, then fluff with a fork.


Saturday, November 9, 2013

Homemade Maple Syrup

This syrup is without a doubt, incredible! It tastes so good and is so simple to make, we love it!

Homemade Maple Syrup

8 cups granulated sugar
1 cup packed light or dark brown sugar
1/2 cup honey
4 cups water
2 tsp. maple extract
2 tsp. vanilla extract

In a large 5-6 quart pot, combine the sugars, honey and water. Bring the mixture to a boil and reduce the heat to low so the mixture gently simmers. Cover the pot and simmer the mixture for 15 minutes. Remove the pot from the heat and let it cool for 20 minutes before stirring in the maple and vanilla extracts. Let the syrup cool in the pot for another 40 minutes, or so, stirring occasionally, before filling jars/containers. Once the containers are filled, let them cool to room temperature uncovered. Store covered in jars or other containers in the refrigerator. It will keep for up to 2 months in the refrigerator. Gently reheat before serving, if desired.
Makes about 2 1/2 quarts

Overnight Refrigerator Pancakes

These pancakes are truly my absolute favorite! Not just because they make my morning so easy, but because they taste incredible, these are absolutely the best! Also since the batter keeps in the fridge for up to 1 week, you can have these on hand for more than one busy morning throughout the week. I have made this using a buttermilk substitute by adding 4 TBSP. vinegar to 4 cups milk and I have also successfully halved this recipe with the same awesome results. Enjoy!

Overnight Refrigerator Pancakes

1 TBSP. active dry yeast
1/4 cup warm water
4 cups all-purpose flour
2 TBSP. baking powder
2 TBSP. baking soda
1 tsp. salt
1 TBSP. honey
4 cups buttermilk
6 large eggs
1/4 cup vegetable oil

Combine yeast and warm water in small bowl. In a large bowl, sift together dry ingredients. In another bowl, whisk together the remaining wet ingredients. Stir the wet ingredients into the dry, just until moistened. Stir the yeast mixture in and stir until well incorporated. Cover and chill in fridge for at least 8 hours before using. Batter will keep in fridge for up to 1 week.
To Cook: Heat griddle to 325*F - 350* F. Using a 1/4 cup, ladle batter onto the hot griddle. Cook until bubbles form. Flip and cook on the other side until done. Serve hot with syrup.
Makes- about 40 pancakes

Thursday, November 7, 2013

Cabbage & Sausage Casserole

This recipe is a favorite of mine as it goes together quickly and then slowly bakes in the oven, giving me time to get other things done until suppertime. Even my picky eaters love it, especially topped with sour cream. Love how easy and delicious this is!

Cabbage & Sausage Casserole

about 12 potatoes, peeled and diced (enough to generously cover bottom of pan)
1 1/2 - 2 cups carrots, cut into chunks
salt and pepper to taste
1 (16 oz.) bag shredded coleslaw mix
1 3/4 tsp. salt
1 (14 oz.) pkg. smoked sausage, sliced in half lengthwise then sliced into half-circles
2 cup chicken broth

Peel and dice enough potatoes to generously cover the bottom of a 15x11 casserole dish. Evenly scatter the chopped carrots over top. Sprinkle salt and pepper over top. Evenly layer the bag of shredded coleslaw evenly over top. Sprinkle the 1 3/4 tsp. salt over the casserole. Evenly spread the sausage slices over top of the entire casserole. Pour 2 cups chicken broth evenly over top. Cover with foil and bake @ 350* F for 1 1/2-2 hours. Stir once or twice during the cooking time to check for doneness. Serve with a dollop of sour cream on each serving.
Makes 10-12 servings.

***You could also cook this in a slow cooker, just decrease the chicken broth to 1-1 1/2 cups, and cover and cook on 'LOW' for 8-9 hours, or 'HIGH' for 4-6.

Monday, November 4, 2013

Holiday Treat Mix

Sweet, salty, crunchy and just plain yummy! Add your favorite holiday colored candy to make every holiday delicious!

Holiday Treat Mix

1 (15 oz.) bag mini pretzel twists
1 (8.8 oz.) box Peanut Butter Ritz Bits
1 (12 oz.) jar dry roasted, salted peanuts
1 (24 oz.) pkg. vanilla flavored Almond Bark candy coating
1 (12 oz.) bag plain M&M's in holiday colors of choice
1 (14 oz.) bag candy corn

In a large bowl combine the pretzels, Ritz bits and peanuts. Mix. Chop the almond bark up into chunks, place in a medium bowl, melt in the microwave, stirring every 30 seconds to prevent burning/scorching. Once fully melted and smooth, pour over top of the pretzel mixture. Mix until everything is evenly coated. Pour onto 2 cookie sheets lined with waxed paper. Let cool. Break apart into pieces and mix in the M&M's and candy corn. Serve and Enjoy!

Saturday, November 2, 2013

Corn Chowder

An simple, pantry friendly recipe that is also easy on the budget. This soup is a favorite here, especially when served with freshly baked rolls. This could also be prepared in a slow cooker if you prefer.

Corn Chowder

1 1/2 quarts chicken broth
6-8 cups peeled, diced potatoes
3 (15 oz.) cans corn, drained
1 sweet onion, diced
1/3 cup butter
1 tsp. salt
pepper to taste
2 (12 oz.) cans evaporated milk

In a large pot, bring the chicken broth to a boil. Add the potatoes, corn and onion. Reduce heat and simmer 10-15 minutes until potatoes are cooked through. Add the butter, stirring to melt. Add the salt, pepper and evaporated milk, stirring well. Heat through and serve.
Makes about 10-12 servings.