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Archive for the ‘Kathy’ Category

2016 Recap

Shopping Ingredients:

4 tubs (3 lbs each) of sour cream
16ish lbs of flour (bought 25lb bag)
3 sticks butter
12 eggs
Vegetable Oil
Salt

Everyone must bring:
Cookie sheets
Cooling racks
A dish towel
Rolling pins

Other needs:
Freezer Ziplocks
Freezer Paper
Sharpie
Wine
Mixer
Dough hook

Recipe:

4.5 cups flour
2 tsp salt
Egg yolk
2 tbs oil
2 tbs melted butter
2 cups sour cream

Fillings:

Potato:
15lbs potatos
24oz shredded cheddar

Mushroom:
2 tbs butter (to saute)
16oz mushrooms
1/2 red onion
Handful of kale

Cheese
1lb Farmer’s cheese
One egg
One egg yolk
Dash of salt
2tbs powdered sugar.

Total yield:

11 batches of dough —
19 dozen potato and cheese
1.5 dozen potato/gouda
2 dozen farmer’s cheese
2 dozen mushroom

Started at 11:30 making dough, took break for lunch (and dough to rest!), done by 4:30.

Notes:
Dough needs to be rolled thinner than you think.
We had 1/2 dough leftover, could have used more fillings.

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Homemade Sloppy Joes

Ingredients
• 1 1/2 pounds extra lean ground beef
• 1/2 onion, diced
• 2 cloves garlic, minced
• 1 green pepper, diced
• 1 cup water
• 3/4 cup ketchup
• 1 dash Worcestershire sauce
• 2 tablespoons brown sugar
• 1 teaspoon Dijon mustard
• 1 1/2 teaspoons salt, or to taste
• 1/2 teaspoon ground black pepper
• cayenne pepper to taste (optional)

In a separate bowl, stir together water, ketchup, Worcestershire, brown sugar, mustard, salt, pepper and cayenne, set aside. Brown ground beef, drain. Add onion, garlic and green pepper, cook until onions are soft. Stir in sauce made earlier. Simmer until piping hot. Serve on really good rolls or buns.

Side Bar: I used a whole onion and 3X the amount of garlic – but that’s how I roll.

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Beer Brussels Sprouts

Ingredients:

  • 24 medium Brussels sprouts
  • 2 tbsp extra-virgin olive oil
  • 1/4 tsp sea salt
  • 1/4 tsp freshly ground black pepper
  • 1/4 tsp turmeric
  • 6 ounces beer

Wash & trim end of the Brussels sprouts.  Heat olive oil in a large skillet over medium heat.  Place the sprouts in the pan, add sea salt, pepper, turmeric and beer.  Cover and cook for 15-20 minutes, stirring often, or until tender.

Remove from heat, set aside to cool for 5 minutes before serving.

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Salmon Dill Sauce

Ingredients:

  • 1/2 cup sour cream
  • 2 tbsp fresh lemon juice
  • 2 tbsp chopped fresh dill
  • 1 tbsp chopped capers
  • salt & pepper to taste

In a small bowl, combine all ingredients.  Chill until ready to serve.  Serve with salmon.

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Roasted Fall Vegetables

Ingredients:

  • 2 sliced portobello mushroom caps (gills scraped out)
  • 2 peeled chopped sweet potatoes
  • 3 tbsp olive oil
  • 4 quartered shallots
  • 2 minced garlic cloves
  • 2 tsp fresh thyme
  • salt & pepper to taste

Toss all ingredients together.  Spread on a baking sheet and roast at 400, stirring once or twice, until browned, 30 minutes.  Toss with 2 tbsp parsley and more olive oil.

 

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Labrador Popsicles

Fro-Yo Chicken Crunch

  • 12.5 oz can of white chicken breast chunks
  • 12 oz plain yogurt
  • Optional:  chopped veggies or apples
  1. Mix all ingredients.
  2. Place mixture in a lined muffin pan, small cups, or ice tray.
  3. Freeze for 5 or more hours.

Sweet & Nutty Beef Pop

  • 4 oz jar of chicken or beef baby food
  • 4 Tbsp peanut butter
  • 4 Tbsp honey
  1. Mix all ingredients.
  2. Place mixture in a lined muffin pan, small cups, or ice tray.
  3. Freeze for 5 or more hours.

Nutty Banana Delight

  • 1 medium banana
  • 1/4 cup wheat germ
  • 1/2 cup peanut butter
  • Optional:  chopped nuts
  1. Mash the banana in a bowl.
  2. Add wheat germ and peanut butter.
  3. Place mixture in a lined muffin pan, small cups, or ice tray.
  4. Freeze for 5 or more hours.

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Slow Cooker Southwest Chicken Chili

Ingredients

  • 4 boneless, skinless chicken breasts
  • 2 onions, chopped
  • 1/4 c. chili powder
  • 1 1/2 tsp dried oregano
  • 1 1/2 tsp ground cumin
  • 3/4 teaspoon salt
  • 2 garlic cloves, minced
  • 3 cups Chicken broth
  • 1 (16-ounce) can kidney beans, drained
  • 1 (16-ounce) can black beans, drained
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • Optional: 1 stalk celery, chopped
  • 1/2 cup shredded cheddar cheese
  • Cilantro, for garnish
  • Scallions, for garnish

Preparation

  1. Heat olive oil in a skillet and brown onions and garlic (and celery, if using).
  2. Place chicken, broth, and tomatoes in the crock pot.
  3. Add remaining ingredients and stir well.
  4. Cover. Cook on Low for 8 hours.
  5. Remove chicken from slow cooker and shred (use two forks for easy shredding).
  6. Return chicken to slow cooker and stir back into chili.
  7. Serve in bowl topped with sour cream and cheese.

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