Molasses Oatmeal Bread

Posted on February 4, 2014 by Rebecca Baugh

I love Molasses.

There I have said it.

I am a molasses snob too.

I want my molasses (sorghum) to taste just like I used to eat on hot biscuits at my grandma’s house.

I was so excited that I found a farmers market in Springfield (Baby College Girl lives there) where a Mennonite family sells the exact tasting molasses I am looking for.

I pretty much bought them out, the last time I was in Springfield,

Anywho, when I can across this old bread recipe and it had molasses in it, I knew I would have to give it a try.

Here is what you need to make this bread.

You will need oatmeal, butter, flour, yeast and molasses or sorghum.

First thing you do is put the oatmeal in a bowl and pour hot water over it. Let it set for about 45 minutes or until it thickens up.

Now, you add the softened butter and the molasses. Stir to combine.

Add the yeast to lukewarm water to dissolve . Add the salt to the oatmeal and molasses mixture.

Once the yeast has dissolved you can add it to the molasses and oatmeal mixtures. Now, I switched to my stand mixer. I poured in the oatmeal mixture and added the flour.

I put on my dough hook and kneaded in the flour. The dough is very soft and sticky and that is ok for now.

I covered the dough with plastic wrap and put a towel over the bowl. I set the bowl in a warm place in my kitchen until it doubled in size.

In about a hour or so, the dough has risen to double it’s size.

Take the dough out of the bowl and put in on a well floured surface.

I sprinkled some more flour on top. I then kneaded the dough by hand, adding more flour as needed until I got a soft dough.

I cut the dough in half. I then formed the dough into loaves.

I put the loaves into little greased loaf pans. I covered them with a towel until they doubled in size.

Bake in a preheated 350 degree oven for about 50 minutes. Let cool in the pans for 10 minutes then remove.

Try to wait until the bread cools before slicing. I have a hard time with this!

I took one of these loaves to my sister Jeanie Beanie’s house for her dinner after church on Sunday. My other loaf is almost gone. Yikes! It went great with the beef stew I made for dinner.

Hope you give it a try.

Here is the recipe:

Molasses Oatmeal Bread

Ingredients:

2 cups boiling water

1 cup quick or regular oats

1/2 cup molasses or sorghum (do not use blackstrap molasses, it is too bitter for this recipe)

1 tablespoon butter

1 1/2 teaspoon salt

1/2 cup lukewarm water

1 package yeast

4 1/2 cups to 5 cups of flour (you will use an additional 1/2 to 3/4 cups for kneading later)

Directions:

Mix boiling water and the oats together in a large bowl. Let it sit for up to one hour or until the oatmeal thickens. Now, add the molasses, slat and butter. Stir to combine. In a small bowl, put the lukewarm water and yeast, stir to dissolve the yeast. Add the yeast mixture to the oatmeal mixture and stir together. Pour the oatmeal mixture into a stand mixer with an attached dough hook. Add the flour. Knead the flour and oatmeal mixture together for about 5 to 6 minutes. The dough will be sticky. If you do not have a stand mixer, you can beat the flour in by hand as the dough is pretty soft. Cover the dough with plastic wrap to prevent from drying out and then cover with a towel. Let the dough rise until it has double in size. Punch the dough down and put on a floured surface. Add enough flour to make the dough firm enough to knead. Shape the dough into two loaves. Put the loaves in greased loaf pans. Cover the pans with a towel and let rise till double. Bake the loaves in a preheated 350 degree oven for about 50 minutes. Let the loaves cool in the pans for about 10 minutes. Then take out of the pans and cool on a cooling rack.

Enjoy!

Becky

Favorite Farmer’s Oatmeal Cake

Posted on February 3, 2014 by Rebecca Baugh

Jeanie Beanie is having a Par—tay!

Well, she had everyone over for lunch after church yesterday. She made Oven BBQ Ribs and a whole bunch more goodies. I am bringing my left over Frozen Fluffy Strawberry Pie.

Now, don’t get all worked up, I did not just bring left overs ; ). I made a fresh batch of Grandma Jackie’s Broccoli Rice Casserole, a loaf of Oatmeal Bread, and this scrumptious Favorite Farmer’s Oatmeal Cake.

I saw this recipe in a Taste of the South magazine a month or so ago. It has taken me this long to finally get around to making it. I had a little bite last night and if I had not already eaten a big warm slice of the Oatmeal Bread, there might not have been any cake left to take to Jeanie Beanie’s house. It has a moist cake bottom and you put a icing topping on top, that has coconut and pecans in it. You spread the topping on, and bake the cake a few more minutes and the topping (icing) bakes right on top of the cake.

Pretty amazing right?

Here is what you need to make this feel good and taste delicious cake:

You need oatmeal, flour, brown and white sugar, eggs, baking soda, butter, nutmeg water, salt vanilla, coconuts and pecans.

Here is how you get started:

This is a part one of the recipe. The first thing you do is take the oatmeal and pour boiling water over it. Let it set for a hour until it thickens.

In a separate large bowl, beat together with an electric mixer the shortening, brown sugar and white sugar.

Next, you add in the two eggs and beat them in until they are fully incorporated.

Now, it is time to start adding the dry ingredients. Start by add the oatmeal that you softened with boiling water. Then add the flour.

Now you can add in the salt, baking soda and nutmeg. Then add in the vanilla.

Mix all the ingredients together and pour into a greased 8 by 8 pan. Bake at 350 for about 30 minutes. Now you are done with part one.

This is part two of the recipe. In a medium bowl you can start putting together the topping. Put in the softened butter and the coconut.

Now, add in the brown sugar and the egg yolks.

Last, add the chopped pecans and mix everything together until it is well blended. Now, wait until the cake is baked until slightly brown on top.

After the cake has baked for about 30 minutes take it out to put the topping on.

Spread the topping to top of the cake. Don’t worry if you cannot spread it out evenly, the topping spreads as it bakes. Put the cake back in the oven for another 15 to 20, or until the topping is slightly brown.

Here is a picture of it all baked up. : )

Here is the recipe:

Favorite Farmer’s Oatmeal Cake

Adapted from Taste of the South Magazine (I love these magazines)

Ingredients:

(for the cake)

1 cup quick cooking oats (not instant)

1 1/2 cup boiling water

1/2 cup vegetable shortening

1 cup brown sugar

1 cup sugar

2 large eggs

1 1/2 cup flour

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon nutmeg

1 teaspoon vanilla (I used pure vanilla)

(for the topping)

1/2 butter, softened

1 cup sweetened flaked coconut

1 cup brown sugar

2 large egg yolks

1 cup chopped pecans

Directions:

In a medium size bowl, combine the quick cooking oats and the boiling water. Let it stand until it thickens about 30 minutes. In a large bowl, beat the shortening, brown sugar and white sugar together until fully mixed. Add the eggs and beat in. Add in the thickened oatmeal, flour, baking soda, nutmeg, salt and vanilla. Beat all the ingredients together until they are combined. Pour batter into a greased 8 by 8 baking pan. Bake the cake in a preheated 350 degree oven for about 25 to 30 minutes, or until the top is slightly browned.

Make the topping while the cake is baking. In a medium size bowl, combine the butter, coconut, brown sugar, egg yolks and pecans until combined.

When the cake is slightly brown on top, drop the topping by spoonful’s on top of the cake. With a spatula, spread the topping over the hot the cake, being careful no to teat the cake.

Put the cake with the topping on, back into the oven and bake another 15 to 20 minutes, or until the topping is slightly browned. Be careful not to over cook the cake.

Don’t you just want to stick your fork in it and take a bite.

I sure did!

If you love oatmeal as much as I do, try making my Oatcake with Blackberries and Blueberries.

Enjoy!

Becky

Frozen Fluffy Strawberry Pie

Posted on January 31, 2014 by Rebecca Baugh

Who is their right mind would make a frozen dessert on a brrrrry cooooold day.

I never said I was in my right mind.

It all started with some strawberries I needed to use up. I was looking for something out of the ordinary when I came across this old recipe. I found it in a old tattered newspaper that was tucked away in a drawer. The recipe looked simple enough and I thought the ingredients would make a yummy combination. So, I decided to give it a try.

It turned out to be a smooth and creamy dessert. I loved the flavor of the pie with the smashed strawberries. I also loved that you could substitute another fruit like blueberries instead of the strawberries.

The Oldest Daughter who does not cook and I are going to have another piece tonight with some hot tea. This proves that you can enjoy this dessert all the year around.

Anywho, if you are looking for a little something to cool you off while you watch the super bowl this weekend, why not try a piece of Frozen Fluffy Strawberry Pie.

Here is what you need to make this cool dessert treat.

You will need a graham cracker crust. You can make your own but since I made this on a school night, I just stopped at the store and bought one. You also need strawberries, cream cheese, lemon juice, sweetened condensed milk and a carton of cool whip or a store brand of whipped topping.

The first thing you will do is take the cream cheese and put in a large bowl and beat until fluffy.

Next, pour in the sweetened condensed milk in with the cream cheese. With a mixer, combine the two together.

Ad in the smashed strawberries. I let my mixer do most of the work smashing the berries and mixing them in with the pie mixture.

Add in the lemon juice and stir in. Now, it is time to fold in the whipped topping.

Lastly, you can load up the pie. I did not think all the filling would fit into the pie shell. I kept loading it up and guess what? It did all fit.

I even put some strawberries on top. Now, all you have to do is freeze it for at least four hours. When you are ready to have a slice, take the pie out of the freezer for 15 minutes before you slice a piece.

Are you ready for the recipe?

Here it is.

Frozen Fluffy Strawberry Pie

Ingredients:

3 ounces of cream cheese

14 ounce can of sweetened condensed milk

1 1/2 cups of mashed strawberries (have a few extra for garnish)

3 tablespoons of lemon juice

8 ounce container of whipped topping

Graham Cracker Crust

Directions:

In a large bowl, beat the cream cheese until it is light and fluffy. Pour in the sweetened condensed milk and beat in. Stir in the mashed strawberries and lemon juice. Fold in the whipped topping. Pour the filling into the graham cracker crust. Garnish with strawberries on top. Freeze for four hours or until firm. Allow to warm up for 15 minutes before cutting into slices.

MMMMM good.

Stay Warm and eat Frozen Pie.

That does not sound right….: )

Becky

Broccoli Rice Casserole

Posted on January 30, 2014 by Rebecca Baugh

This is a much loved recipe.

I wonder how you can tell?

I can’t think of a better way to honor someone that has passed from this life on to the next, than by continuing to make their cherished recipes.

This recipe is from my children’s grandmother on their Dad’s side, cookbook. She made this comfy, feel good and taste perfect broccoli rice casserole every holiday for years and years. (Along with a oyster casserole she always had to make for husband, Burt.)

It was tradition.

It was reassuring.

You just knew, that you went to her house for the holidays, that casserole would be on her menu. Made with the same ingredients. Made, year after year, with the same amount of care.

It was constant.

Don’t you love how food can keep a persons memory right there in front of you, close enough for you to almost see, but close enough for you to taste it.

All you have to do is make it and pick up a fork.

I have been craving this broccoli rice casserole for quite sometime and decided it was time to make it. It taste like holidays past, mingled with precious memories.

I could have eaten the whole thing. I might have, but Oldest Daughter who does not cook, wanted some too.

Anywho, if you need an easy peasy perfect tasting broccoli side dish, this one has the perfect combination of ingredients.

Here is all you need to make the perfect broccoli rice casserole.

It is made with frozen broccoli, onion, cheese spread (like Cheese Whiz), minute rice, butter, a can of cream of mushroom soup, water (not shown) and milk.

The first thing I did was chopped up my onion in pretty small pieces. I then melted a half a stick of butter in a skillet.

I then put the chopped onion in the butter to sauté until tender.

Now it is time to start assembling the casserole. In a casserole dish pour in the frozen broccoli. Then add the uncooked minute rice.

Now, pour in the cream of mushroom soup, water and the milk.

I added the cheese spread next, then the sautéed onions.

Stir it all together until all the ingredients are mixed thoroughly. You don’t want to see clumps of cheese or rice.

Bake in a 350 degree onion for 30 to 40 minutes. Mine took 40 minutes.

It went perfect with the Messy Marvin sandwiches I made.

Are you ready to make some now?

Here is the recipe:

Grandma Jackie’s Broccoli Rice Casserole

Ingredients:

16 ounces frozen broccoli pieces.

1 can of cream of mushroom soup

1 cup uncooked minute rice

1/2 cup of milk

1/4 cup water

1/2 cup of Cheese Whiz (or another store brand)

1 medium chopped onion.

1/2 stick (4 tablespoons) butter or margarine.

Directions:

Saute the onions in the butter until tender. In a casserole dish, place the broccoli, soup, milk, water, cheese whiz, rice and the sauté onions. Mix together thoroughly. You do not to see clumps of rice and cheese.

Bake in a preheated 350 degree oven for 30 to 40 minutes or until bubbly and starting to brown around the edges.

It comes out perfect!

Enjoy,

Becky

Messy Marvin

Posted on January 29, 2014 by Rebecca Baugh

I love recipes with unusual names. They catch my attention and some of them make me laugh.

Well….when I found a old recipe for Messy Marvin, I first laughed, then wondered who was Marvin and why he was so messy, and then decided I had to make it.

I am so glad I did. Messy Marvins are fun and tasty and even the Oldest Daughter who does not cook, Grandgirls and the Super Hero loved their Messy Marvins.

I ate one too.

Messy Marvin are like a juicy burger. but in my opinion. taste much better. It could be the fresh cut sweet red pepper and onion or the combination of seasonings. This recipe made enough for all of us to have a sandwich or two and there were still left overs.

Anywho, if you are looking for a quick, tasting, family pleasing meat dish, that even the name makes you laugh, try Messy Marvin.

Here is what you need to make them.

You will need two pounds of hamburger, onion, garlic, tomato sauce, tomato paste, sweet pepper and some seasoning.

The first thing I did was dice my onion and red pepper.

Place the hamburger in a large pan and fry till completely cooked. Drain off the grease.

After you drain the cooked hamburger, you can add the diced pepper, onion and garlic. Stir and cook for about five minutes or until the onions and pepper soften. Be sure and stir so the mixture does not start to stick.

Now you can start adding in the seasoning. Add in the Italian seasoning and the chili pepper.

Next, I added the Worcestershire sauce and the salt.

Then, I added the pepper. Stir all the spices in.

Now it time to add in the tomato sauce and the tomato paste.

Cover the pan and simmer on low for about 10 minutes to bring all the flavors together. Be careful not to let the mixture stick.

So what the heck in the oatmeal for? Well, if the sauce on the Messy Marvin is really running, you can add a little oatmeal to tighten it up. As it turned out, I did not need to use the oatmeal.

Now, all you have to do, is scoop some out and put on a bun. Walla, now you have a Messy Marvin.

Here is your recipe:

Messy Marvin

Adapted from old recipe from newspaper

Ingredients:

2 pounds of hamburger (I used a 80/20 mix)

16 ounces of tomato sauce

6 ounces of tomato paste

1 sweet red pepper, diced (you can use a green or yellow pepper if you want)

1 medium yellow onion, diced

1 tablespoon minced garlic

1 1/2 teaspoon Italian Seasoning

1 teaspoon chili powder

2 tablespoons Worcestershire sauce

1 teaspoon salt (or salt to taste)

1/4 teaspoon pepper

1/4 cup oatmeal if needed (see note)

2 teaspoons Tabasco (Optional) I did not use

Hamburger buns or bread

Directions:

Dice the onion and red pepper. In a large skillet, fry the hamburger until cook thoroughly. Drain off the excess grease. Add in the diced onion, red pepper and minced garlic. Sauté together until onion and pepper begin to soften. Add in the Italian seasoning, chili powder, Worcestershire sauce, salt and pepper. Stir together. Pour in the tomato sauce and the tomato paste. Cover and simmer for 10 minutes.

Note. If the sauce is thin and runny you can add up to 1/4 cup oatmeal to tighten the sauce up.

Serve hot over bread or on a bun.

It might be messy but it is so, so, good!

Enjoy!

Becky

White Chicken Chili

Posted on January 23, 2014 by Rebecca Baugh

Today was my Thursday/Friday day at school.

I took the day off tomorrow. Yippee!

PIC and Sparkle is picking me up around 9 am and we are heading to the big city for a three day girls weekend.

I somehow managed to get all my copies made, substitute teacher plans made, take care of some student issues and leave work on time.

Miracles do happen.

I needed to pack tonight and get some laundry finished for the trip. This meant that dinner needed to be fast and simple and good. I still had a few pieces of the baked, boneless skinless chicken in the fridge. So, last night I decided I would come home today and make white chicken chili for dinner. I am sure glad that I did. With another artic cold blast to mid Missouri, this chili really took the chill away and it tasted great too.

I found this recipe years ago from Taste of Home, but have tweaked it enough to pretty much call it my own. I have made it loads of times and when I do, someone usually wants the recipe. You can make this recipe spicier if you want by adding more green chilies and red pepper. But, with my little grandgril’s picky pallet and me allergic to jalapenos (and pretty much all hot peppers), I make mine pretty mild. It has white northern beans instead of red beans. Chicken instead of hamburger. Cream and chicken broth instead of tomato juice. It is white instead of red.

Are you ready to try to try a different take on chili?

I hope you give it a try. I think you will be pleasantly surprised!

Here is what you need to make this terrific chili.

You will need some whipping cream (to cut calories you can use fat free half and half), sour cream, green chilies, chicken broth, white northern beans, onion and seasonings that include, cumin, garlic powder, black pepper, oregano and chicken soup base. I used dried onions, cause Company was coming over for dinner and I was trying to hid the onions in the chili from him. I did put in a small amount of diced onions so I could show you in the directions. BTW, Company did not notice the onions…hehe.

The first thing you will do is put a couple of tablespoons of oil in a large stock pan and heat up. Add your diced onions and sauté the onions until they are tender. Remove from heat.

Next, I cut four baked boneless, skinless chicken breast into bite size pieces. Then I added the chicken to the sauted onions.

Now you can add in the drained and rinsed white northern beans and the chicken broth.

The next ingredient I added was the can of green chilies. I measured all the spices on a plate and then added them to the chili. The spices are oregano, garlic powder, cumin, black pepper and red pepper. You will now want the chili to simmer on low for 10 to 15 minutes.

Now, you can add the whipping cream. Next add in the sour cream. Stir to mix all the ingredients thoroughly together.

The last ingredient I add is the chicken soup base. The soup base is salty and works to add a real depth of taste to the chili as well as salting it. It is very easy to add too much of the soup base, making what ever you are cooking too salty. I added 2 tablespoons to my chili. This may seem like too much for you. So, start with one tablespoon, then taste it and add just enough to fit your taste.

Heat the chili until it comes to a slow simmer, being careful to stir it often. This takes about 5 to 10 minutes. You do not want to boil the soup, just heat thoroughly.

Now you can serve it up, nice and hot.

As cold as it is outside, we need a little hot.

Here is the recipe:

White Chicken Chili

Adapted from Taste of Home

Ingredients:

4 large baked chicken breast. (I baked mine with season salt) Cut into bite size pieces.

1 medium onion diced

1 1/2 teaspoon garlic powder

2 tablespoons vegetable oil

2 cans chicken broth

3 cans white northern beans, rinsed and drained

1 can green chilies

1 teaspoon cumin

1 1/2 teaspoon oregano

1/2 teaspoon black pepper

1/4 teaspoon red pepper

1 cup (8 ounces) sour cream

1 1/2 cup whipping cream

2 tablespoons chicken soup base (use less if you prefer less salt)

Directions:

In a large stock pot add the oil. Heat on medium heat and add in the diced onions. Sauté the onions until they are tender. Turn off the heat. Add in the cubed baked chicken, rinsed and drained white northern beans and the chicken broth. Stir. Put the chili back on the heat on low. Add in the green chilies and all the seasonings. Stir and simmer for 15 minutes on low. Add in the whipping cream and the sour cream. Stir to mix in. Add in the chicken soup base, one tablespoon at a time. Be sure and taste after each tablespoon to make sure you have it salted the way you like it. Heat for another 5 minutes on low being careful to stir.

You are ready to serve.

You can serve it with a little grated cheddar cheese on top if you like.

Stay warm and eat chili!

It will warm you all the way to your toes.

Enjoy,

Becky

Homemade Chicken Pot Pie

Posted on January 21, 2014 by Rebecca Baugh

I am a goof ball.

Every time I go to Lamberts or Cheddar’s, you can pretty much bet that I will order their Chicken Pot Pie.

I just love this stuff.

There is something about the creamy texture, all white meat and we can’t forget the crust. A top and a bottom crust.

Comfort heaven on a spoon.

I don’t know why I order chicken pot pie, when I can make this delish one right in my own kitchen.

Told you, I was a goof ball.

Anywho, Oldest daughter who does not cook, (but, can buy groceries) brought home this big package of boneless, skinless chicken breast last week. Not wanting them to go to waste, I baked them up over the weekend. I wrapped them up and put them in the fridge until I use them. Well, I was at Cheddars eating lunch with Niener Wiener yesterday, and of course I ordered my favorite, Chicken Pot Pie and it dawned on me that I could use up some of that baked chicken at home making my own homemade Chicken Pot Pie.

I love this recipe.

I have used this recipe and made it for family, friends and my own kiddos. I have shared this recipe many times. It is definitely a” keeper” recipe. One that you can whip together in no time, but taste like it took forever.

Here is what you need.

You will need some frozen corn and peas, butter, flour, half a onion, whipping cream, chicken soup base, minced garlic and pie crust. I like a bottom and top crust, but you can just put a top crust on if you want. Don’t forget the seasoned bake chicken breast. I just baked mine in the oven with a little season salt on top. This recipe also calls for frozen carrots, but I was out of them. I am including the carrots in the recipe though.

First thing you need to do, (besides baking your chicken and chopping your onion) is melt the butter.

Now, add in the flour. Use a whisk to whisk in the flour.

The flour will thicken the melted butter to a consistency of peanut butter.

It is time now, to pour in the whipping cream. Whisk the cream into the butter/flour mixture.

Add in the chicken soup base. You can find this in the soup aisle, normally on the top shelf.

Now, add in your minced garlic and chopped onion. I was out of fresh garlic, so I had to use garlic powder.

Now add in the frozen peas and corn. The recipe calls for frozen carrots too, but I thought I had some and I did not so…..this time I made it without the carrots.

I took my baked chicken breast and diced them into bite size pieces.

Add the diced chicken to the whipping cream mixture.

Heat the chicken mixture until it is thick and starts to simmer. Be careful to stir the whole time, so it does not stick to the bottom of the pan.

I was using my oval casserole dish. I rolled out my store bought pie crust to make it a tad bigger, and put it in the bottom and up the sides of the dish. If you have time, you can always make your own pie crust. I just happen to have these left over from Christmas, that I needed to use up.

Pour the filling into the pie crust lined casserole dish.

Now, tuck in the top crust, overlapping the sides. Put the Chicken Pot Pie in a preheated 350 degree oven and bake until the pie crust nice and brown. This takes about 30 minutes.

This is what it looked like when it came right out of the oven.

Here is what it looks like with a big ole scoop out of it. The first scoop was on my plate….: )

Here is the recipe:

Homemade Chicken Pot Pie

Adapted from Paula Deen

Ingredients:

4 — baked large boneless, skinless chicken breast. I season mine with season salt, covered with foil and baked until tender. Cut the chicken into bite size pieces.

1/3 to 1/2 cup of butter

2/3 cup of flour

1 quart whipping cream. I have also made used fat free half and half and it is still rich and delicious.

2 tablespoons chicken soup base

1 tablespoon of minced garlic

1/2 small onion, minced

1 cup frozen peas

1 cup frozen corn

1 cup frozen carrots

1 box of double crust premade pie crust (feel free to make your own pie crust)

Directions:

Preheat the oven to 350 degrees.

Have your skinless boneless chicken, prebaked with season salt. Cube the chicken into bite size pieces. Dice your garlic and onion.

In a large sauce pan, melt the butter. Add in the flour and whisk together. The mixture will get thick. Do not brown, but cook for one minute to get rid of the raw flour taste. Slowly pour in the whipping cream and continue whisking together. Add in the chicken soup base, garlic, onion and cook until thickened. Add in the cooked diced chicken and the frozen peas, corn and carrots.

With a rolling pin, roll out the premade crust to the desired shape of your casserole dish. My 2 quart oval dish was the perfect size. Place the pie crust on the bottom and up the sides of the casserole dish. Pour the chicken filling on top of the bottom crust. Using the remaining pie crust, roll out the crust to fit on top of the pot pie. Place the crust on top of the filling. Overlap the bottom and top crust so the filling does not bubble out.

Bake for about 30 minutes or until the top crust is nice and brown and the filling is bubbling.

Now it is time to relax, eat some pot pie and take a nap. : )

Enjoy,

Becky

Strawberry Spinach Salad with Feta and Bacon

Posted on January 20, 2014 by Rebecca Baugh

Are you ready for a little warm weather?

I know I sure am.

Tonight, it is suppose to get below zero here in Mid Missouri. Creamy, steamy soup with hot rolls is perfect for those cold nights, except….when you are craving some summer salads. A new store opened up not far from here and they had these beautiful strawberries on sale. I could not resist buying a few packages. They looked like summer and even smelled like summer. I knew I had some left over spinach from when I made chicken and spinach enchiladas. In my summer starving mind, I thought, what better way to bring in a little summer into my kitchen, then by making some Strawberry Spinach Salad.

I did not have a couple of items for the salad. My Super Hero son volunteered to go to the store to pick them up for me. Only problem was, he did not know what feta cheese looked like and he did not have a clue where to find sesame seeds. After several phone calls and going to a different and bigger store, he was able to buy what I needed. I offered to buy him a mountain dew for his troubles. The Super Hero loves his mountain dew.

All was forgiven.

While I fried up some bacon cheeseburgers, I made this quick and easy recipe for Strawberry Spinach Salad. Oldest daughter who does not cook, myself and even Company enjoyed big bowls of this salad, with our burgers. It was just what the doctor ordered to bring a sunny smile to our faces. The Super Hero did not want to eat spinach salad. I think he was afraid he would turn into Popeye.

If you are missing summer and what to bring a little bite of strawberry sunshine into your kitchen, try this spinach salad. You will not be able to resist the sweet vinegar dressing, loaded with strawberries and bacon and topped with feta cheese and slivered almonds.

Here’s to warm weather : )

This is all you need to make this summer sensational salad (even in the winter.)

The first thing you will want to do, is make the dressing. You will need to measure out the olive oil and the vinegar. Pour the oil and vinegar into a bowl.

Next, you add in the Worcestershire sauce. The you add in the poppy and sesame seeds.

Now, add in the sugar and the chopped onion and whisk everything together.

Pour the dressing into a blender and blend for 30 seconds. (I just used my little shake blender) The dressing will emulsify, turning in a nice, rich dressing. You won’t even see the onion.

In a large bowl, put in your spinach and your sliced strawberries.

Now add your bacon and feta cheese. I saved a little to use as a garnish for later.

Now pour on some dressing. I only used half of my dressing. I thought that was plenty, but to each their own.

Lastly, stir the salad together. Top with remaining bacon and feta and some slivered almonds.

All you need now is a fork and a lock on the kitchen door (if you do not want to share). ; )

The sun will come out tomorrow……. : )

Right?

Enjoy!

Here is the recipe:

Strawberry Spinach Salad with Feta and Bacon

10 cups of fresh spinach

1 pint strawberries, hulled and sliced

4 ounces feta cheese

1 cup of bacon bits (I fried bacon and crumbled it ahead of time)

1/2 cup of slivered almonds

Dressing Ingredients:

1/2 cup white vinegar

1/2 cup olive oil

1/2 cup sugar

1 tablespoons Worcestershire Sauce

2 tablespoons poppy seeds

2 tablespoons sesame seeds

3 tablespoons chopped onion

Directions:

In a medium size bowl, whisk together the oil, vinegar, sugar, Worcestershire sauce, poppy seeds, sesame seeds, and chopped onion. Pour the dressing into a blender and blend for 30 seconds.

In a large bowl add the spinach, feta cheese, bacon and almonds. (I saved some bacon, feta and almonds for a garnish).

Pour on the desired amount of dressing. (I used about half of it, saving the rest for another salad)

Toss the salad and dressing together.

Garnish with the remaining bacon, feta and almonds.

Hope this salad chases those winter blahs away!

Becky

Homemade Sausage Gravy

Posted on January 5, 2014 by Rebecca Baugh

Brrr it is cold outside. Mid Missouri woke up to snow on the ground and snow blowing off the roof tops. Fortunately, we went to the store yesterday to stock up on essentials. So, we are all snug as a bug, with plenty of food in the cabinets to feed us well, until this artic air moves away from us in a few days.

In the meantime, I am cooking.

Oldest daughter who does not cook, has been hinting at craving homemade sausage gravy all week, along with potato soup. The nerve of her ; ). She even went to the grocery store to buy the ingredients I needed to make them.

She is pushy too, isn’t she? ; )

Really, I don’t mind. What better way to spend a cold, wintery day, than making warm yummy goodness in the kitchen? (besides watching classic movies all day with a cup of hot tea.) So, when I went to bed last night, I knew that I would be getting up and making gravy for all the young’uns here at the house. Oldest grandgirl, texted me this morning to see if I was awake. Then she came up to see if I was out of bed yet.

She is as pushy as her mom…: ).

I threw on some clothes and went to work in the kitchen. It no time at all the gravy was ready.

When oldest grandgirl tasted a little bit, she asked me if this was homemade gravy and I said, “yep.” She told me she could tell the difference. The kiddos were swimming in happy gravy bliss this morning, eating gravy.

They are a little gravy crazy.

Me and my son the Super Hero, just ate biscuits with sausage and jelly. We are not big gravy eaters. I really do enjoy making gravy, and I do taste it to get it just the way I think it should taste. But, you won’t see me with gravy on a biscuit too often. I think it is because I love jelly (I was using my homemade strawberry rhubarb jelly) on my biscuits better.

Anywho, I thought I would post my recipe for sausage gravy. I have been making this gravy for years, just like this. I make it when we camp out and go on vacation too. I really do not measure anything, and just kind of throw it together. This morning I took the time to measure and write all the ingredients down just for you. Now, if you wake up to a blustery morning with snow and wind, you can warm your family up with homemade sausage gravy. I cheated this morning and used canned biscuits. I know, I know, I wish I could have made some homemade biscuits. But, when you have to clean the kitchen, before, you cook, I did not have time to make everything from scratch. It did not stop anyone from eating and enjoying breakfast.

I hope you enjoy this recipe too.

Here is what you need to make my Homemade Sausage Gravy.

I guess I need to talk about my choice of sausage. I like a sausage that does not have a bunch of fat it in. So, I generally choose sausage patties cause I can see what the sausage looks like. I know that you are suppose to have sausage grease to add the flour too, but I use butter instead for my fat.

The first thing I do is fry up the sausage. I know it seems strange to break apart the sausage patties, but this way you do not have a bunch of gristley fat in your gravy. Yuck.

When you fry the sausage up, break the patties into small bite size pieces. Fry until all the pink is gone. You will not have much or any fat from your sausage. Now, I add 4 tablespoons of butter to replace the fat.

Stir the butter with the sausage until the butter melts. Next, add in four tablespoons of flour.

Stir in the flour and cook for one minute. This gets the flour taste all cooked out. Now, add in the can of evaporated milk.

Stir and cook the gravy until it becomes thick. The gravy needs to boil to get to its full thickness.

Now it is time to add some milk. Depending on thick you like your gravy, that is how much milk you add to it. I added an additional 3/4 of a cup of milk. Then I cooked the gravy for a little longer and tasted it. Lastly, you salt and pepper to taste. Sometimes the sausage can be salty, so be careful how much salt you add.

Walla……That is all there is to making homemade gravy.

Pour some hot gravy over some biscuits and dig in!

Here is your recipe.

Homemade Sausage Gravy

Ingredients:

8 ounces lean sausage

1 – 12 ounce can evaporated milk

4 tablespoons butter or margarine (I used butter)

4 tablespoons flour

3/4 cup milk

Salt and pepper to taste

Directions:

Brown the sausage and break into small pieces. Brown until all the pink is gone. Add in butter and stir until the butter is melted. Add in the flour. Stir the butter and sausage with the flour to coat all the pieces. Cook the flour with the sausage and butter for one minute to remove the raw flour taste. Slowly pour in the can of evaporated milk. Stir continuous until the gravy comes to a boil. It will be thick. Add enough milk to thin to your desired thickness of gravy. (I used 3/4 cup of milk). Continue cooking and stirring until the gravy comes to a boil. The gravy will not reach its full thickness until it comes to a boil. Add salt and pepper to taste.

All I was left with this morning was a empty pot of gravy.

Stay warm today.

Becky

Appetizers For New Years

Posted on December 31, 2013 by Rebecca Baugh

Are you looking for some simple but mouth watering appetizers to make for New Years Eve?

Here are three of my favorite appetizers to make for a crowd. I also included my easy oven baked St. Louis BBQ Ribs.

The first on the list is Bacon Wrapped Brown Sugar Little Smokies. Who can resist a little smokie wrapped in bacon, baked with brown sugar sprinkled on them? I can’t!

For the dippers in your family, (that would be me), I love this Spinach Dip. The dip has chopped water chestnuts in it to give it a slight crunch. I can eat the whole bowl of this classic dip. Show me the crackers.

Want a bite? I do! It only takes three ingredients to make these Sweet and Savory Meatballs. Seriously. Easy, Peasy, Nice and Delicious!

Too cold to BBQ outside and you want ribs to ring in the New Year. Try these, fall of the bone, Oven St. Louis BBQ Ribs.

I will be running out to the grocery store in a bit to pick up what I need (crave) for New Year’s Eve. Oldest daughter who does not cook, wants rotel dip and something sweet. I want some of those brown sugar smokies and stuffed mushrooms. I think Company is coming over too….he hates mushrooms. That means more for me…hehe! I will make extra rotel dip for him.

If you don’t hear from me until tomorrow, have a great New Year’s Eve. Stay safe, Drive Safe and Eat food…Really Good Food!

Happy New Years!

Becky

A Small Town Kitchen

Welcome to my kitchen and make yourself at home! | Recipes | Couponing | FACS | Crafts

Category Archives: Recipes

Molasses Oatmeal Bread

Favorite Farmer’s Oatmeal Cake

Frozen Fluffy Strawberry Pie

Broccoli Rice Casserole

Messy Marvin

White Chicken Chili

Homemade Chicken Pot Pie

Strawberry Spinach Salad with Feta and Bacon

Homemade Sausage Gravy

Appetizers For New Years