Here is another recipe from my friend Beth, I can’t wait to try it!

Ingredients:

Crust:

• 1 ½ cups flour
• ½ tsp salt
• 1 T sugar
• 1 stick butter (cut into cubes)
• 4 T ice water

Filling:

• 2-3 large apples
• 1/3 cup sugar
• 1 tsp lemon juice
• ½ tsp cinnamon
• 1 T flour

For The Filling:

Dice up your apple into small bite-sized pieces. You can do this by hand or with an apple cutter. I chose to use this handy little apple cutting tool. It peels, slices and cores the apple.

Mix all ingredients and set aside.

For the Crust:

Combine all ingredients and blend with a pastry cutter to cut up the butter. Once the mixture gets to be pea-sized, start kneading with your hands until you get a nicely formed ball.

Using a rolling pin, flatten the ball out on a flat, floured surface until dough is approx ¼” thick. I used a round bowl to make my shape and cut around the bowl with a table knife. I made 2 - ½ moon dough shapes for mine. Spoon some mixture into the center of your formed dough shape. Try to keep a good ½” to ¾” of the sides clear. The sides will be pinches closed with either a fork or use your fingers.

Lastly, using a pastry brush, brush on a thin layer of milk. Poke a couple of breather holes in the top of each hand pie for steam to escape while cooking.

Cook at 425’ for 15 minutes on an ungreased cookie sheet.

Then cook at 350’ for an additional 25 minutes or until golden brown.

Immediately take your hand pies off the cookie sheet and let them cool on a wire rack.

Serve warm with ice cream or cold. YUM!

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Always wanted to make stuffed burgers. Never had them before and wasn’t sure how it was done, so I did what I thought might work. Here we go…

Ingredients:

• Ground Beef, Sirloin, whatever you like
• 1/2 Cup Onions, Chopped
• 3-8 Garlic Cloves, chopped fine or pressed
• 2 Tablespoons Italian Parsley
• Olive Oil
• Salt & Pepper

This recipe is for 2 people, 2 burgers. If you are having tater tots or fries, get the oven preheated.

Heat a pan with a little olive oil. Cut up the onions, garlic and parsley.

Add the onions and garlic to the pan, saute until translucent. Before removing from the pan, stir in the parsley then add salt and pepper to your liking. Put in a bowl and let cool.

Start your BBQ or grill pan then take your ground beef and make four patties, 2 patties per burger. Don’t make them too thick or you will have too giant of a burger. Mine were thin and they still came out humongous.

Lay the four patties out and then take the cooled mixture that we set aside previously and place a tablespoon two patties.

The picture shows the mixture close to the edges, try and keep it away from the edges, one of mine fell apart a little while cooking. Now take the other patties and place them on top of the other half and press the edges together nicely where you form one giant patty.

Season the patties as you like, I just used salt and pepper. Fry or grill on each side, I did a good 10 minutes on each and they still came out rare. Get your fries in the oven.

After they are done cooking, remove and let sit for 10 minutes. I let the cheese melt as it rests.

Because of the stuffing in the middle, I only have lettuce to put on. Not pictured, I also but a little butter on the buns and grilled then til crisp. They came out a little rare, but I like it like that.

Can you say yummers! The burst of garlic and onion when you take a bite is devine!

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Dave and I were craving pancakes this morning, didn’t have any Bisquick, so looked up a recipe on the net. They were delicious.

From this link at allrecipes.com

Ingredients:

• 1 1/2 cups all-purpose flour
• 3 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 tablespoon white sugar
• 1 1/4 cups milk
• 1 egg
• 3 tablespoons butter, melted

Directions:

1.In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.

2.Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

I altered the recipe a little.  Adding a tablespoon more sugar and a tablespoon of vanilla extract.

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Simple and easy recipe from Beth!  Keep’em coming girl!

Ingredients:

• Squash
• Butter
• Lemon Pepper

Sauteed 1 squash with 2 T butter, sprinkled with lemon pepper for about 5 minutes on medium heat.

YUM!

Contributed by Beth Rish

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Was just fooling around in the kitchen tonight, wanted to make scalloped potatoes, but the potatoes were bad.  So I drummed up this recipe.  Dave and I both agreed it was better than Paula Deen’s Buffet.  hehe

Ingredients:

• Water
• 1/4 Package Macaroni
• Tablespoon Olive Oil
• Tablespoon Butter
• 1/4 Cup Shallots (Onion is pictured, use either)
• 2-6 Cloves of Garlic, Pressed (I like it strong)
• 1 Sm. Can of Mushrooms or 1/2 Cup of Fresh
• 2 Tablespoons Flour
• 2 Cups Milk
• 1 Chicken Boulion Cube or Sub 1 cup chicken stock for milk.
• Dash of hot sauce
• 1 Cup Cheddar Cheese
• Salt and Pepper

Sorry there aren’t anymore pictures, they didn’t come out for some reason.  Start boiling your water for the mac.  In another pan, over medium heat, add oil and butter and saute shallots, garlic and if using fresh mushrooms cook until shallots are opaque.  If using canned mushrooms add now with the flour and cook for a couple minutes.  Add your milk and cook until nice and thick.  Put your macaroni in the water while adding the cheese to your mixture, salt, pepper, hot sauce and when the macaroni is done, add it all together and let stand a minute before serving.  Bon Appetit!

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Yum, baked chicken.  Was always a favorite growing up, my Mom always made it so good.  Now it’s my turn!

Preheat the oven to 375 degrees.  Put the oil and butter in a pan and put it in the oven while it’s preheating to melt the butter, set a timer so you don’t forget.

Ingredients:

• 3-6 Chicken Thighs
• Tablespoon Butter (Not Pictured)
• Tablespoon Olive Oil
• 1/2 - 1 Cup Flour
• 1-2 Tablespoons Seasoned Salt
• 1-2 Tablespoons Chili Powder
• 1-2 Tablespoons Garlic Powder

Mix the flour and spices in a plastic baggie.  Take the pan out and add the chicken skin down.  Cook for 25 minutes on each side.

Mac & Cheese is in another post…..

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Ingredients:

• 1 lb. ground beef
• 1 10 3/4 oz can cream of mushroom soup
• 1 14 1/2 oz can sliced green beans (drained)
• 1 cup diced onion
• 2 T minced garlic (fresh or processed)
• frozen tater tots
• shredded cheddar cheese

Brown beef in skillet. Add onions and garlic while beef is still somewhat pink. Cook until beef is no longer pink and onions are opaque.

Add soup & green beans to beef mixture in the same skillet. Mix until well blended. Your mixture will be somewhat thick. You can leave it this way (which is best) or add 1/4 cup milk to thin it out.

Pour entire mixture into an 8×8 or 9×11 glass baking dish.

Arrange frozen tater tots in a single layer on top of mixture. Bake according to tater tot instructions on pkg. I baked mine at 425 for 20 minutes.

Remove dish from oven, sprinkle shredded cheese over top of tots and bake another 5 minutes or until cheese is gooey and melted. YUM

Options: After baking, sprinkle diced green onions on top and a dollop of sour cream.

Contributed by: Beth Rish

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Making my “real” first pizza last night was a lot of fun! For the most part it came out pretty good. I do have some changes, will talk about that later.

For the crust, I just took the #1 recipe when you Google pizza dough recipe, you can view it here. Found it odd that it had honey in it, but it’s not #1 for nothing, so I went with it.

Pizza Dough Recipe w/ Yeast

• 3 1/2 cups flour
• 1 cup warm water (between 95° and 115° F.)
• 2 T yeast (2 tablespoons, I like my dough a little yeasty. You can use less)
• 2 T honey
• 1/4 cup olive oil
• 1/2 tsp. salt

By hand instructions: Pour warm water into a bowl. The water should be about 85 to 115° F. Test it with your hand. It should feel very warm, but comfortable. Add the honey and salt. Mix on low until well blended. Add the yeast and mix. Let this mixture sit for about 5 minutes. Add 1 cup of flour and the olive oil and mix until well blended. Add the rest of the flour (and any other additions) and mix well. The dough should turn into a ball. If the dough does not ball up because it’s too dry, add water one tablespoon at a time until it does. If your mixture is more like a batter, add flour one tablespoon at a time. Adding water or flour as needed to get the right consistency will assure you always get a perfect dough. Just remember to do it in small amounts. Once the dough is balled up, place the ball on a floured board and knead for about a minute. This builds the gluten which helps the dough to rise and become fluffy when cooked. Place the dough in a plastic grocery bag or a covered bowl and store in a warm, dry area to rise. Here is mine before the rise:

After about 45 minutes the dough should have about doubled in size. Show it who’s boss and punch it down. That’s right, give it a good smack so it deflates. Let it rise for another hour to an hour and a half. The dough is now ready to be rolled out. You can punch the dough down one more time if you want and wait another hour or two before rolling out. I let mine sit for an hour, punched it down, then sat for another 30 minutes, then I cooked. Here is mine after the rise:

I didn’t get all crazy with a sauce recipe. I just took a can of tomato sauce and put it on, then sprinkled italian seasoning all over it. My Mom gave me a good tip, “Another way to do a quick no cook sauce just open a can of tomatoes dump them in your blender, add a couple of cloves of garlic, dash of olive oil, S&P, whatever spices you might like and use it raw like that. It cooks while on the pizza”.
An alternative way to do this entire recipe is to prep your sauce and dough 24
hours beforehand, then all you have to do is compile it on eating day.

Some things I would have changed: Doing the sauce from scratch. Using less flour, the pizza was very
thick. My husband said it was the best pizza he has had in a long time. Wait til I try again!

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This recipe I wrote on my blog years ago. I enjoy it so much, just came across it and I will cook it up this week.

Filling:

• Use Chicken Tenders (preferred), but breasts will do. Cut up in small cube pieces.
• In a pan, melt 1-tablespoon butter and Extra Virgin Olive Oil, 1 turn of the pan.
• Add 3 cloves garlic, finely chopped.
• Add 1/2 white onion, chopped
• Add 1 Jalapeno, finely chopped (Half if you don’t want it spicy)
• Add Chicken
• Add Kosher Salt (As much as you like)
• Add 1-tablespoon Pepper
• Add 1-tablespoon Poultry Seasoning
• Add 1/2-tablespoon Chili Powder

When pink color in chicken is almost gone..

• Add Italian dressing (low fat), 1-2 turns of the pan
• Add La Victoria Green Taco sauce or similar, 2 turns of the pan
• Add 1-2 Tomatoes, CubedLet cook and marry until liquids are dissolved, then it’s ready!

Extras:

• Green or red cabbage, thinly cut
• White onion (We like cooked and raw in our food)
• Cilantro
• Avocados, cubed
• Habanero Salsa or Regular.
• NO SOUR CREAM, trying to be good here…J

Shells:

• Corn tortilla soft shells, or made crispy in Extra Virgin Olive Oil.

Hint: The next day I made a salad bowl with all the leftovers (no corn tortilla) and it was scrumptious.

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My first attempt at making a pizza. Maybe not a “real” pizza because I didn’t use yeast. I could have sworn I had some, but went to get it out after buying everything else and there wasn’t any. I live out in the Country, so just hopping to the store isn’t an option. I found a recipe at Recipezaar. Was real easy to mix up……

Ingredients

• 2 cups flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 2/3 cup milk
• 1/4 cup salad oil
• 2 tablespoons salad oil

I got the dough all laid out, a perfect round. Put all the toppings on and then realized that I had not put it on the stone and the
heat of the marinara was melting the dough to the board.  What a disaster. Took 4 spatulas, two people, wax paper and flour to get it on the
stone. As you can see it stayed intact for the most part. Tasted ok, but hard as a rock the next
day! I have yeast on the grocery list for next time.

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