SNOWMAN SOUP

I use a tiny mason jar to put these in and add a tag to make it cute.

Single serving of Hot cocoa mix (I will often make a big batch of homemade and then divide it up.)

Here is a nice recipe for that:

3 cups of nonfat dry milk powder

2 cups of powdered sugar

1 ½ cups cocoa powder

¼ tsp. salt

1.    Mix it all together and store in an airtight container for up to 3 months.

2.   To make a cup of cocoa, put 1/3 cup of cocoa mix in a mug and stir in 1 cup of hot milk.

3.   Top with whip cream or mini marshmallows.

To give away as snowman soup, add mini marshmallows to your mason jar and close it up. Tie a candy cane to the tag telling your recipient how to mix up the cocoa.

            You could add cinnamon, cayenne, or even non-dairy flavored creamers add flavor. Also, this is good in your coffee for a mocha.

HOLIDAY COOKIE PIZZA.

        I have used this recipe for years. In fact I found it in an old cookbook that I have since not seen again since the first year (thankfully I wrote down the recipe) and gave them out the second year we were married. For a few years after that these were actually requested.  Well, then I lost the recipe. Couldn’t find it anywhere. This year I was searching for something else (in my very disorganized recipes) and found it again. Woo Hoo!! Guess what everyone is getting this year!!?

Here is the recipe:

CRUST:

1/4 cup butter, softened

1/4 cup butter-flavored shortening

3/4 cup firmly packed brown sugar

1 egg

1 tsp. vanilla extract

1 cup all-purpose flour

TOPPINGS:

1 cup (6 oz.) semi-sweet chocolate  chips

1 cup finely chopped pecans

3/4 cup sweetened shredded coconut, divided

1 can 14 oz. sweetened condensed milk  (necessary)

1/2 cup Nestle Treasure premier semi-sweet chocolate baking pieces.

( I am very creative with the toppings depending on who I'm giving  it to. Every families pizza looks and tastes a little different).

DIRECTIONS:

1) Pre-heat oven to 350 degrees.

2) For crust, cream butter, shortening, and sugar in large bowl until fluffy.

3) Add egg and vanilla; beat until smooth.

4) Stir in flour; knead until a soft dough forms.

5) Press dough into bottom and 1/2 inch up the sides of a greased 12 inch round pizza pan.

6) For topping sprinkle chocolate chips and pecans evenly over crust.

7) Sprinkle 1/2 cup coconut evenly over that.

8) Pour condensed milk evenly over other toppings.

9) Bake for 25-30 minutes or until crust is golden brown.

10) While cookie is still warm, place chocolate pieces on top. 

11) Sprinkle remaining coconut evenly over the top.

12) Cool completely  in the pan.

13) Store in airtight container.

OPTION: can delete coconut and pecans if they are not liked.  Can add any fun toppings you like.

USE A 13 1/2" X 13 1/2" X 2" BOX -WRAPPED IN Christmas PAPER. That is a Large size pizza box. Some pizza restaurants will give them to you if you ask.

The key is this crust. When I couldn't find the recipe, I searched the internet and couldn't find anything just like it. I am so glad I found it. I had to get it on this blog as quickly as I found it so I didn't loose it again!

Let me know if you try it and if you like it or not. O.K.!?

My Version of CALIFORNIA ROAST BEEF!

I made this twice while I was in Tennessee visiting family. I needed a meal that made a good amount and could stay warm so, people could eat as they came. It was really good. I took another recipe and tweaked it and changed it up. Here it is.

1 hunk of meat (a roast of some kind. Cheap is good. Cooking it all day makes it tender.)
1 onion, finely diced
1 tsp. sea salt (you know I eyeball)
1 TBL finely chopped garlic (can use garlic powder)
1 tsp (apx.) ground mustard
1 TBL white balsamic vinegar (or whatever kind you have)
1 carton of beef broth (I think it is 32 oz.)

Put all of that in the crockpot. Let it cook all night or all day. I actually cooked it at least 10 hours. But, it just gets more tender the longer you cook it.

When it is tender, take 2 forks and shred the meat.

When I served this we put it on hoagie rolls, some people put Ortega Chili's on it and then melted Mozzerella cheese on top. Place the top bun on and enjoy!!

Super moist and tasty.
Really forgiving recipe in that you can substitute things easily.

Sorry there is no picture. We at it up too fast to think about it.

Peanut butter fruit dip

I made this for a Mom's Night out. It was a hit. Well, I forgot where I had found the recipe. I looke aroun and here it is. I got it from Soithern Plate blog. So eat it up. Creamy Peanut Butter Fruit Dip Ingredients 1 (8 ounce) package cream cheese, softened 1 cup peanut butter 1 cup dark brown sugar (can use light if you prefer) 1/2 cup milk Instructions In mixing bowl, place softened cream cheese, peanut butter, and brown sugar. Mix with electric mixer until smooth and creamy. Add milk and mix until well combined, scraping down sides as needed. Refrigerate until ready to use. For serving: Apples (cut into wedges and coated in orange juice to prevent browning), Celery Sticks, gingersnaps, or anything else you wanna dip!

Slow-Cooker Rotisserie-Style Chicken

This is a favorite and it has great left over benefits. Not only is any chicken left over good, but the broth that comes from it has a fantastic flavor. The broth has been cooked down enough that it is condensed broth, one you can add a bunch of water. I will put it in a jar and freeze it for soup another day.

Also, the bones from this chicken make a fantastic broth as well. It has been well seasoned so the flavor is delicious. Recipe for that is at the bottom of this post.



1 (4-5 pound ) whole chicken     This recipe calls to skin the chicken. I have done it both ways but, it is actually really good skinned.

The rub:

1. 2-3 tsp. Kosher salt
2. 1 tsp paprika
3. 1 tsp onion powder
4. 1/2 tsp dried thyme
5. 1 tsp Italian seasoning
6. 1/2 tsp cayenne pepper (Sometimes I add more or less depending on our mood. If you follow this amount it isn't hot).
7. 1/2 tsp. black pepper

• Clean up the chicken and discarding skin (if desired) and inner stuff. Washing the chicken very well. (I usually use a crock pot bag for this recipe too. Otherwise spray the inside of the crock well).
• Mix all of the rub ingredients together in a bowl. After mixing it up rub down the chicken very well.
• Place chicken, breast down, into the crock.
• Put 3-4 cloves of garlic inside of the chicken as well as pieces of quartered onion.
• Add potatoes on top if desired. 
• DO NOT ADD WATER!
• Cover and cook on high for 4-5 hours or on low for 8 hours. (check if on low after 7 hours. All crocks cook different).

Making Broth with the left over bones from this recipe.

I usually try to throw the bones back into the same crock after dinner is over with my saved bits of celery and older carrots I save from grocery day when I clean all of the veggies. Add pieces of onion and garlic, maybe a few more spices and fill the pot up with clean water. Then let it cook on low all night. Next day I let it cool down. Then stick it in a big bowl and put it in the fridge to let the fat come to the surface to skim (There isn't very much fat from this broth because the recipe for the chicken is skinned. Still has a great flavor). Then put it in juice jugs that I have left over and washed out. Stick them in the freezer for more broth.


I will try to add a picture after dinner tonight.

Buttermilk Griddle Cakes

I do use quite a bit of buttermilk as I get older. It  seems to have such a richer flavor. I just keep a quart in the fridge. It keeps way after the date on the carton.

Here is the recipe my family loves. Especially my husband. I usually double it.

1 cup all-purpose flour                                                                   2 tsp. sugar
1/2 tsp. salt                                                                                     1 egg
2 tsp. baking powder                                                                      1 cup thick buttermilk
1/4 tsp. baking soda                                                                       1/4 cup melted shortening (I usually use
    1 splash of vanilla                                                                        butter but, coconut oil is surprisingly
                                                                                                        very good. Not overwhelming at all.)

1. Mix together flour, salt, baking powder, baking soda and sugar into the mixing bowl.
2. Measure buttermilk, beat up the egg into the buttermilk. Add vanilla.
3. Pour Milk and egg all at once into flour mixture. 
4. Beat up until smooth. 
5. Then add shortening, and beat again. (I just use a fork. It doesn't take but a few strokes.)
6. If batter is too thin add more buttermilk, if too thin add flour.
7. Pour batter into pancakes onto hot griddle (300-325) or med. heat pan. I usually grease the pan for the first few then it doesn't seem to need it.)
8. Flip each pancake when the sides of pancake seem to look set or dry, and if the bottom is golden.
9. Don't over cook. 
10. Serve immediately. 
11. Or Put in a casserole dish with a lid into an oven set at 250 degrees until rest of breakfast is ready. 

We serve ours with honey. My Grandaddy would call us Yankees though.
I couldn't get a picture (maybe I'll put one on later) because, we ate them too fast.

Drop Dumplings for Chicken and Dumplings

My family loves a good Chicken and dumplings. But, I will put dumplings on top of other things sometimes as well. Things like soup, or left over chicken in a broth. Here is a good recipe I use.

1 1/2 cups all-purpose flour                                              3/4 cup milk
3 1/2 tsp. baking powder                                                    chopped or dried parsley, if desired
1/2 tsp. salt                                                                       Put on top of a stewed chicken or soup. Must be  
                                                                                         at least 3 cups of broth to make some gravy left                            
                                                                                         after dumplings are done.

1. Sift flour, measure with the baking powder and salt into the mixing bowl.
2. Add milk all at once and stir with a fork rapidly until well blended. Now would be the time to add parsley.
3. Drop by teaspoonfuls on top of stewed chicken or into the pot of hot boiling broth.
4. As soon as all dumplings are in the pot, cover and boil moderately for 12 minutes without uncovering. 
5. Check for doness with a toothpick. If it comes out clean then it is done.

I will often make up chicken that I have cut into pieces cooked quickly in a little olive oil, sauteed. 
Then sautee the veggies; carrots, celery, onion, maybe broccoli. Then add broth and put it all together. Then cook the dumplings on top. 
This is a quick and easy chicken and dumpling soup.

Buttermilk Buscuits

We love these biscuits. They are so tasty. MMMMM.

2 1/2 cups all-purpose flour                                                1tsp. salt
1 1/2 tsp. baking powder                                                     1/3 cup shortening (butter, softened)
1/2 tsp. baking soda                                                            1 cup buttermilk

1. Sift flour, measure and resift 3 times with the rest of the dry ingredients, into a mixing bowl. (I don't usually sift but, maybe once). 
2. Cut in the shortening. (I use my hands. I've never been very successful with a pastry cutter).
3. Stir in buttermilk with a fork.
4. When thoroughly mixed, turn onto a floured board, knead 8-10 times, and roll out from 1/2 to 3/4 inch thick.
5. Cut with a floured biscuit cutter or glass, and place on a greased baking sheet (I use a pizza stone). 
6. Could brush the tops with melted butter.
7. Bake in  a 450 degree oven for 10-15 minutes. 
8. Makes 14-16 2 1/4 inch biscuits.

Oven Backed Baby Back Ribs

I am reposting a wonderful recipe for ribs. Since I hate ribs, it was a big deal to try to find a recipe that my husband liked and was easy. We brought these to a friends house. They seemed to be a hit. So we will try them again. Thanks to Christy Jordan of Southern Plate for posting this nice recipe. Enjoy.

Tender Babyback Ribs

Ingredients

• 1 Rack Pork Back Ribs
• 1 Jar or Bottle BBQ Sauce

Instructions

1. Using a knife, slice into the membrane on the back of the ribs (the white part) and use your hand to pull it off. Place entire rack of ribs in center of foil and brush with bbq sauce on both sides. Wrap well in foil to seal and place on baking sheet.
2. Bake in 300 degree oven for two hours. Remove from oven and open foil. Baste top with remaining bbq sauce and place back in oven, with foil still open, for an hour, or until sauce is nice and thick.