What'cha Cooking: Hot Dog!...Corn Dog That Is!

Today for lunch I decided to try out the recipe for Corn Dogs from Hillbilly Housewife. They came out wonderful! Sorry ya'll that is not my picture of my corn dogs....they did not stick around long enough for me to snap a pic.

I had a lot of batter left over..but not to fear! I just turned the extra batter into corn fritters....I added some extra sugar and mixed it right in the cup and dropped the batter into the already hot oil and the children LOVED IT!

They were crispy on the outside but soft in the inside! It was a hot dog of a lunch!

Recipe

1 cup milk

2 medium eggs

1/4 cup oil

2 tablespoon sugar

1 teaspoon salt

2 teaspoons baking powder

1 1/3 cups corn meal

2/3 cup flour

1 to 1- 1/2 pounds of hotdogs

1/2 cup flour (for dusting)

Oil for deep frying

Popsicle sticks

In a large bowl combine milk, eggs, oil, sugar and salt. Mix very well. Sprinkle in the baking powder, corn meal and flour. Stir up until it is a slightly thick batter.

Use a paper towel to dry off hotdogs make sure they are nice and dry then dust with flour, coat them completely or the batter won't stick. Then shove the Popsicle sticks into the floured coated hotdogs and then set aside.

While your doing all of that heat up your oil until it is almost smoking but not smoking.

I poured my batter into a cup that was longer then my hotdogs and I dipped the hotdogs into the batter. Let the excess batter drip off and then drop into the hot oil and fry.

Only put two hotdogs at a time so that they fry properly.

God Bless!

What'cha Cookin?: Peanut Butter Fudge

"Hard Workers, lunch box carriers, and children who hike a distance to school or the bus stop find snacks (sweet or salty) and special drinks a happy reward.

Cooks turn out candy, snacks and pleasing beverages to surprise and celebrate.

It's time for a break or a party!"

-Taken From Cook Books from Amish Kitchens Candies, Beverages and Snacks

Yesterday I made yummy Peanut Butter Fudge from my cute little Cook Books from Amish Kitchens Candies, Beverages and Snacks cook book.

The fudge came out creamy and deelish! I think it makes a wonderful peanut butter filling for chocolate covered peanut butter squares (like Resse's Peanut Butter Cups).

I will be trying some more of the delightful recipes in this cute little cook book.

Here is the recipe:

4 Cups Sugar

1 Cup Milk

2 Tbsp. Butter

1 Tbsp. Vinegar

1 lb. smooth peanut butter

2 1/2 Tbsp. Maarshmallow whip

1 tsp. Vanilla

1. Mix together in a saucepan the sugar, milk, butter, and vinegar. Boil slowly to the soft ball stage.

2. Remove from heat and sir in peanut butter, marshmallow whip, and vanilla.

3. When mixture begins to set, cut into serving pieces. Then refrigerate. Remove pieces from pan only after the candy is cold and hardened.

*Have fun and enjoy!

God Bless Ya'll

"Around The Kitchen"....Making Sourdough Starter

I have been thoroughly enjoying Candy's Blog and I had decided to take the chance in starting my own Sourdough Starter.

I started my Sourdough Starter on Tuesday and unfortunately I did not take any pics of it but I have tried to take pics of the process.

Simple Recipe Sourdough Starter

• A plastic container (not metal, it may react with the active Sourdough) wash and clean thoroughly.
• Add one cup of wheat or white flour and one cup of spring water. You can use tap but you have to be sure that there is no chlorine in the water.
• Stir all together and cover with a clean Floursack Cloth
  or some other sort of clean cloth and secure it on top of the container using a rubber band
• Place in a warm place in your kitchen away from any sort of contaminants
• Continue to add 1 cup of flour and 1 cup of spring water for 7 days and put it back into it's safe warm spot. On the 7th day you can try to bake some Sourdough bread using your new homemade Sourdough Starter.
• Put in the fridge on the 7th day and continue to feed once a week. Make sure to wash your container when you think it is time for a washing...you can just transfer you Sourdough Starter to another container and then transfer back into it's clean container when you have washed it.

Here are some of the pics I have taken of my Sourdough Starter

This is how the Sourdough Starter looked on the 2nd day of sitting on my counter

This is what the Sourdough Starter looked like after adding another cup of wheat flour and water and stirring it all in....notice the bubble (this is what you want to see in your starter) I read.

I then placed a Floursack Cloth on top and secured it with a rubber band, I then placed it in a warm spot in my kitchen....and this has been it's home for the past few days.

This is my Sourdough Starter on it's sixth day...I had continually added 1 cup of water and 1 cup of wheat flour everyday (except for one day I missed). You can see some "hooch" (liquid) in the Sourdough Starter. My Sourdough Starter has been quite bubbly and at this point it has a very unpleasant smell. (that is normal) I read!

This is what my Sourdough Starter looked like when I took off the Floursack Cloth to add more wheat flour and water to my Sourdough. You can see all the bubbles and I could even hear some fizzing sounds (all is normal).

This is my Sourdough Starter all mixed up after adding more wheat flour and water to it. I sat it back on the counter in it's little spot and come Tuesday (God Willing) I will attempt my 1st batch of Sourdough Bread......shoot any sort of baked bread in the oven for that matter!

I will update with pictures on how it all came out and what lessons I learned along the way!

God Bless You All !

KITCHEN RAMBLINGS: Mmmm .... Homemade Chocolate Chip Cookies

There is nothing more deelish then a few homemade chocolate chip cookies and a cold glass of milk!

I See You...Trying To Sneak Some Cookies!

A Few Cookies In A Jar.....Not Quite Right Yet!

Ahhh...Now That Is More Like It!

Have A Blessed Day Everyone!

What'cha Cookin?

What'cha Cookin? Updated With Recipe

With the weather getting crisp and the leaves turning colors and falling to the ground there is no better time to make................Homemade Chicken Pot Pies!

This recipe is delicious and easy to make,

3 to 6 boneless Chicken Breasts (depending on how much chicken you want in the pot pie)

2 Boxes of Pilsbury Dough (in the refrigerated section) Or you can make your own.  2 boxes make 2 pies

1 1/2 sticks of unsalted butter 
2 cups sliced yellow onions (2 onions)
1/2 cup all-purpose flour
2 1/2 cups of Chicken Broth
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoons heavy cream
1 1/2 cups large-diced potatoes (1/2 pound)  (optional)
2 1/2 Cups of Frozen Mixed Veggies (I use the one with corn because we love corn)  Pick out the green beans.

Cook Chicken Breast in oven until done. Cube the chicken. Melt the butter in a large pot over medium heat. Add the onions and saute until translucent, 10 to 15 minutes. Add the flour, reduce the heat to low, and cook for 3 more minutes, stirring occasionally. Slowly add the stock, salt, and pepper, and bring to a boil. Simmer for 5 more minutes, stirring occasionally. Add the heavy cream and season to taste. The sauce should be highly seasoned. Cook the potatoes in boiling salted water for 10 minutes. Lift out with a sieve and drain well.   Add the Cubed Chicken, potatoes, mixed vegetables to the sauce and mix well. Preheat the oven to 375 degrees F Fill your pie dish or individual bowls with the filling and lay the top crust on top and brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot. **NOTE** TO MAKE BEEF POT PIE JUST SUBSTITUTE EVERYTHING THAT IS USED FOR CHICKEN WITH BEEF.  YOU WILL NEED TO HAVE YOUR BEEF CUBED SMALL.

* My Husband just love these pot pies, he took the pleasure of taking pictures.

Fall & Apple Pie

Fall & Apple Pie (Updated with recipe)

Yesterday I baked an apple pie (my first apple pie) and it turned out delicious!  Now, I took some shortcuts but I added my own flair to it.  Next time I will use fresh apples and prepare them like the Apple Filling I used.  I will tell you all how I spiced up the dull Apple Filling when I post the recipe for this quick and easy Apple Pie.

Warm Apple Pie with Two Scoops of Vanilla Ice Cream....YUMMY!

 

This is a very simple and easy (cheating) Apple Pie!

I don’t know the exact measurements so please make it to your taste.

 

2 Cans of Apple Pie Filling

1 box of Pilsbury Pie Crust (in the refrigerated section)

4 Tablespoons of Butter

Nutmeg (to taste)

Cinnamon (to taste)

Vanilla Extract (to taste)

 

Put Apple Pie Filling in a pot and mix in the following ingredients.  Let simmer until all the flavors are well mixed.  Let Cool.

 

Divide the piecrust and put one on the bottom of the pie dish.  Fill pie dish with filling and lay a few small chunks of butter onto the fillin. Lay the other dough on top and cut 5 slits into the dough.

 

Bake until bubbly.  Be careful not to burn the edges of the crust!

 

That’s It!  Serve warm with a scoop or two of vanilla ice cream.

 

Beef Stew & Night Before Breakfast Recipes

Beef Stew & Night Before Breakfast Recipes

I have tried these two wonderful and delicious recipes from my new cookbook "The Best Of Mennonite Fellowship Meals" and they were very easy and good.  I of course made a few changes either because I did not have what the recipe called for or I thought it would taste better if I added this or that.  I have added my changes at the bottom of the original recipes.

 

Beef Stew

1 1/2 lb. Beef Cubes

1 Medium Onion, chopped

2 Large carrots, chopped

4 medium potatoes, cubed

Salt and Pepper to taste

1 can Golden Mushroom Soup

16-oz can peas

1. Put beef cubes in roasting pan.  Cover with onion, carrots and potatoes.  Season with salt and pepper. Pour mushroom soup over ingredients.

2. Bake 350F. for 3 1/2 hours. Add water if needed

3. Approximately 1/2 hour before end of baking time, add undrained peas.

 

Variations:

You can use frozen mixed vegetables if you don' have fresh carrots. You would not need to add a can of peas.  You should also add the Mixed Vegetables about 1/2 hour before end of baking time.

Instead of adding water add a 1/2 of can of Beef Stock. 

Add  a little Garlic Powder (not Garlic Salt)  also as a seasoning

 

---

Night Before Breakfast

1 lb mild sausage

4 slices bread, cubed

1 cup grated sharp cheese

6 eggs

2 cups milk

1. Brown sausage and drain. Set aside

2. Arrange cubed bread in bottom of greased 9 x 13 baikng dish.  Place sausage over bread and sprinkle cheese over sausage.

3. Beat eggs and milk together and pour over casserole dish. Refrigerate overnight

4. Bake at 350 degrees for 45 minutes.

Variations:

Add salt, pepper and 1 tsp. of dry mustard to egg and milk mixture

Sprinkle bits of butter on the cubed bread before adding the sausage

 

 

 

Our First Meal In The New Kitchen

Our First Meal In The New Kitchen........Chicken Georgia Ya'll !

(This Is Not My Chicken Georgia)

Oh thank ya'll for the wonderful comments!  I must say that I am on cloud nine right now!  Well I have been busy cleaning up all the dust and stuff that has settled around the house but not to busy to cook our first meal in our new kitchen. 

Last night was the 1st night we had a homecooked meal in about 2 weeks!  To say the least we have been starving for a good homecook meal.   Soooo what did I fix for dinner last night?  I fixed Chicken Georgia & Rice with a some Crusty Chewy Fresh Baked Bread and a Cucumber & Tomato Salad.  It was such a great feeling to be all together in our new kitchen, the dinner was deelish and the company was so sweet!

I forgot to take pictures of the meal...it looked so pretty (maybe it was the lighting, hehehe) but I will be glad to share the recipe for Chicken Georgia (Paula Dean Recipe) with my little tweak. This is a easy and delicious recipe

What You'll Need

Butter

Sweet Yellow Onions

Button Mushrooms (chopped)

Red Bell Pepper

Boneless Chicken Breasts

Shredded Mozzarella Cheese

Salt

Pepper

*I did not measure so you would need to make it according to your taste

Chop up your veggies in a thick strip style cut and put butter in your skillet and let melt then add veggies add a pinch of salt and pepper and let them sautee.  Rinse chicken and season with salt and pepper on both sides lay chicken in the skillet let the chicken cook (turnover so that it cooks evenly make sure not to over cook chicken).  When chicken is cooked turn off fire (NO NEED TO TRANSFER TO ANOTHER PlATE) sprinkle mozzarella cheese all over the dish and let it melt.  Serve in the skillet so that you can use the flavorful juices to sop up with your crusty bread. 

This is a flavorful and deelish recipe! Enjoy!

One Pot Budget Meals

One Pot Budget Meals.......Fix It & Forget It!

Last night for dinner I made a tasty and budget friendly meal and the meal fed 7 people with a little leftover!  It has everything in it.....Protein (Chicken) Starch (Rice) Vegetables (Mixed Veggies) and Dairy (Cheese)It is so simple and does not require any special ingredients.

Chicken & Rice Casserole

Two Boneless Chicken Fillets (Cubed)

1 1/2 cups of uncooked long grain rice

1 can of Cream of Chicken Soup

1 can of Cream of Potato Soup

1 1/2 cups of water (eye to your specifics)

1 cup of mixed vegetables

1 cup of Shredded Cheese (1/2 reserved for topping)

1 Tablespoon of butter (in pieces)

Salt

Pepper

Onion Powder

Garlic Powder

Shallow baking dish

 

Preheat oven to 375 degrees

In a large mixing bowl add both cans of soups and water and mix, then add salt, pepper, garlic and onion powder (to taste) and mix.  Add mixed veggies and 1/2 of cup of shredded cheese, uncooked rice, uncooked chicken cubes and pieces of butter and mix together.  Pour mixture into baking dish and cover put into oven and bake for 50 minutes (until chicken and rice is done) on 375 degrees.   When casserole is done sprinkle remaining cheese on top and bake until cheese is melted and serve with warm buttery bread.

Enjoy!