RECIPES
Below are a few of my favorite recipes that I have collected and tried over the years. These are all simple recipes and are what I call, the classic comfort foods.
“The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude.”
― Julia Child
CREAM CHEESE CORN
There are some times that you just need simple recipes.
Ingredients:
16 oz. can kernel corn
4 oz cream cheese
1 tbsp butter
Red pepper flakes (to taste, optional)
Salt and pepper to taste
Directions:
In a medium saucepan, melt the butter. Add corn and cream cheese and stir until completely melted and combined. Season with salt pepper and red pepper flakes. No need to bake this and it's ready within minutes.
There are some times that you just need simple recipes.
Ingredients:
16 oz. can kernel corn
4 oz cream cheese
1 tbsp butter
Red pepper flakes (to taste, optional)
Salt and pepper to taste
Directions:
In a medium saucepan, melt the butter. Add corn and cream cheese and stir until completely melted and combined. Season with salt pepper and red pepper flakes. No need to bake this and it's ready within minutes.
NO-KNEAD ARTISAN BREAD
I know the thought of making homemade bread can be a bit daunting, but don't let that stop you. This is a time consuming bread, but easy and well worth the effort.
Ingredients:
6 cups bread flour (recommended) or all-purpose flour, plus more for work surface
1/2 tsp instant or active-dry yeast
2 1/2 tsp salt
2 2/3 cups cold water
Directions:
I know the thought of making homemade bread can be a bit daunting, but don't let that stop you. This is a time consuming bread, but easy and well worth the effort.
Ingredients:
6 cups bread flour (recommended) or all-purpose flour, plus more for work surface
1/2 tsp instant or active-dry yeast
2 1/2 tsp salt
2 2/3 cups cold water
Directions:
- In a large bowl, combine the flour, yeast, and salt. Add the water and stir until all the ingredients are well incorporated; the dough should be wet and sticky. Cover the bowl with plastic wrap. Let the dough rest 12-18 hours on the counter at room temperature. When surface of the risen dough has darkened slightly, smells yeasty, and is dotted with bubbles, it is ready.
- Lightly flour your hands and a work surface. Place dough on work surface and sprinkle with more flour. Fold the dough over on itself once or twice and, using floured fingers, tuck the dough underneath to form a rough ball.
- Generously dust a cotton towel (not terry cloth) with enough flour, cornmeal, or wheat bran to prevent the dough from sticking to the towel as it rises; place dough seam side down on the towel and dust with more flour, cornmeal, or wheat bran. Cover with the edges or a second cotton towel and let rise for about 2 hours, until it has doubled in size.
- After about 1 1/2 hours, preheat oven to 425 degrees. Place a 6-8 quart heavy covered pot, such as a cast-iron Dutch oven, in the oven as it heats. When the dough has fully risen, carefully remove pot from oven. Remove top towel from dough and slide your hand under the bottom towel; flip the dough over into pot, seam side up. Shake pan once or twice if dough looks unevenly distributed; it will straighten out as it bakes.
- Cover and bake for 40 minutes. Uncover and continue baking for 10-15 more minutes, until the crust is a deep chestnut brown. The internal temperature of the bread should be around 200 degrees. You can check this with a meat thermometer, if desired.
- Remove the bread from the pot and let it cool completely on a wire rack before slicing.
CABBAGE SALAD
You can't get much easier than this salad. It's a family favorite.
Ingredients:
1 package of coleslaw from the produce section
1 large jar Hidden Valley Ranch Coleslaw dressing (do not substitute)
Handful of Raisins
Handful of Dried Cranberries
1 package bacon pieces from the salad dressing isle
2-4 Tablespoons milk
1 Tablespoon sugar
Directions:
Cut open the bag of slaw and empty it into a large bowl. Pour the dressing over the slaw. Add the milk to the jar of dressing and shake it to get all the leftover dressing off the sides and pour over the slaw. Sprinkle with sugar and mix it all together. Cover and chill until just about ready to serve. (It's very important to let this set in the fridge for a bit. It marries the flavors together and reduces the slaw some) Before serving, add the raisins, dried cranberries and the bacon pieces and stir it well.
You can't get much easier than this salad. It's a family favorite.
Ingredients:
1 package of coleslaw from the produce section
1 large jar Hidden Valley Ranch Coleslaw dressing (do not substitute)
Handful of Raisins
Handful of Dried Cranberries
1 package bacon pieces from the salad dressing isle
2-4 Tablespoons milk
1 Tablespoon sugar
Directions:
Cut open the bag of slaw and empty it into a large bowl. Pour the dressing over the slaw. Add the milk to the jar of dressing and shake it to get all the leftover dressing off the sides and pour over the slaw. Sprinkle with sugar and mix it all together. Cover and chill until just about ready to serve. (It's very important to let this set in the fridge for a bit. It marries the flavors together and reduces the slaw some) Before serving, add the raisins, dried cranberries and the bacon pieces and stir it well.
CORN CHOWDER
This is my most requested recipe.
Ingredients:
1 pound bacon 1 Large onion, chopped (about one cup)
4 Stalks celery, chopped (about 1 cup) 4 Tablespoons flour (perhaps some more)
8 Cups Whole Milk Salt & Pepper to taste
3 cans cream corn 3 can whole kernel corn
4-5 cans diced potatoes Snipped parsley
Directions:
Fry bacon in large soup pot until crispy. Remove the bacon, reserving the bacon grease, and lay on a paper towel lined plate. Let cool. Scrape the bottom of the pot to let loose the pan drippings because this holds tons of flavor. Add in your Chopped onion and celery and cook until the celery is soft and the onion is translucent. Add the flour (you may need to add more depending on how much bacon grease was left over. It should look like soft ice cream.) Cook this over low-medium heat until bubbly (about 2 minutes to render the flour taste away). Stir in Milk (I have been known to use half milk and half half n half.) Stir constantly over medium/high heat until it begins to thicken. Be patient. This takes a while. Add all the Vegetables and heat through. Salt and Pepper to taste. Before serving, crumble the bacon into little pieces and add to the chowder. You can garnish with fresh parsley.
This is my most requested recipe.
Ingredients:
1 pound bacon 1 Large onion, chopped (about one cup)
4 Stalks celery, chopped (about 1 cup) 4 Tablespoons flour (perhaps some more)
8 Cups Whole Milk Salt & Pepper to taste
3 cans cream corn 3 can whole kernel corn
4-5 cans diced potatoes Snipped parsley
Directions:
Fry bacon in large soup pot until crispy. Remove the bacon, reserving the bacon grease, and lay on a paper towel lined plate. Let cool. Scrape the bottom of the pot to let loose the pan drippings because this holds tons of flavor. Add in your Chopped onion and celery and cook until the celery is soft and the onion is translucent. Add the flour (you may need to add more depending on how much bacon grease was left over. It should look like soft ice cream.) Cook this over low-medium heat until bubbly (about 2 minutes to render the flour taste away). Stir in Milk (I have been known to use half milk and half half n half.) Stir constantly over medium/high heat until it begins to thicken. Be patient. This takes a while. Add all the Vegetables and heat through. Salt and Pepper to taste. Before serving, crumble the bacon into little pieces and add to the chowder. You can garnish with fresh parsley.
GRANDMA BARTLOTTE'S FRIED PORK CHOPS WITH SCORCH GRAVY
Before I learned to cook, this was the only recipe I knew how to make that would come out great every time. My mother, Nancy showed me how to make it and her mother, Clara showed her and her mother, Hettie Mae showed her. You get the idea. It's my Father's favorite meal, my husbands favorite meal and my sons' favorite meal. Ladies, if you want to nab a man, learn to make this recipe.
Ingredients:
Pork Chops
Butter Flavored Crisco or Lard or if you are lucky, rendered pork fat.
Salt n Pepper
Cajun Seasoning or Emeril's Essence (I adapted this recipe to include this. Sorry Grandma. Loren made me do it)
Flour
Milk
Directions:
Okay, so with most handed down, generational recipes, it's a little bit of this and a little bit of that. So I will explain this as best I can.
First, add your choice of fat to the pan and let it melt over medium/high heat. Season one side of the pork and lay it season side down (don't be afraid to sprinkle a good amount of Emeril's or Cajun Seasoning to this because it adds awesome flavor to the gravy. BAM!) Sprinkle the seasonings on the top of the pork chops. Try not to flip the pork from side to side too often because it will make the meat tougher. Same principle for when you cook steaks on the grill. When the pork is done, remove from heat and cover with foil and place in a warm oven.
Do NOT NOT NOT, discard the pan drippings. This is flavor overload and essential for an awesome gravy. Make sure there is enough fat left in the pan to cover the bottom about 1/4 inch or so. If there isn't enough fat, add some more and scrape the drippings off the bottom of the pan. Sprinkle flour into the bottom of the pan to make a roux (think the consistency of soft ice cream) and stir for a few minutes until the flour starts to turn a little brown. (this also helps render the flour so it doesn't taste pasty) Add milk slowly, starting with a cup. When this is incorporated, add more milk, a little at a time, up to 4 cups or until you have a nice gravy. Salt to taste and serve with the pork. I always make boiled potatoes with this because it's just so darn good
(Look on the How To Page for illustrated, step by step directions on making this gravy)
Before I learned to cook, this was the only recipe I knew how to make that would come out great every time. My mother, Nancy showed me how to make it and her mother, Clara showed her and her mother, Hettie Mae showed her. You get the idea. It's my Father's favorite meal, my husbands favorite meal and my sons' favorite meal. Ladies, if you want to nab a man, learn to make this recipe.
Ingredients:
Pork Chops
Butter Flavored Crisco or Lard or if you are lucky, rendered pork fat.
Salt n Pepper
Cajun Seasoning or Emeril's Essence (I adapted this recipe to include this. Sorry Grandma. Loren made me do it)
Flour
Milk
Directions:
Okay, so with most handed down, generational recipes, it's a little bit of this and a little bit of that. So I will explain this as best I can.
First, add your choice of fat to the pan and let it melt over medium/high heat. Season one side of the pork and lay it season side down (don't be afraid to sprinkle a good amount of Emeril's or Cajun Seasoning to this because it adds awesome flavor to the gravy. BAM!) Sprinkle the seasonings on the top of the pork chops. Try not to flip the pork from side to side too often because it will make the meat tougher. Same principle for when you cook steaks on the grill. When the pork is done, remove from heat and cover with foil and place in a warm oven.
Do NOT NOT NOT, discard the pan drippings. This is flavor overload and essential for an awesome gravy. Make sure there is enough fat left in the pan to cover the bottom about 1/4 inch or so. If there isn't enough fat, add some more and scrape the drippings off the bottom of the pan. Sprinkle flour into the bottom of the pan to make a roux (think the consistency of soft ice cream) and stir for a few minutes until the flour starts to turn a little brown. (this also helps render the flour so it doesn't taste pasty) Add milk slowly, starting with a cup. When this is incorporated, add more milk, a little at a time, up to 4 cups or until you have a nice gravy. Salt to taste and serve with the pork. I always make boiled potatoes with this because it's just so darn good
(Look on the How To Page for illustrated, step by step directions on making this gravy)
ANGEL FOOD APPLE CAKE
This is by far, the easiest cake anyone can make. This would be a great project for mother/child to do.
Ingredients:
1 box of Angel Food Cake
1 can apple pie filling (or any berry pie filling I would wager)
Directions:
Stir a can of apple pie filling to the angel food cake mix. Just these two ingredients. Nothing else. However, If you are feeling adventurous, you can always sprinkle a cinnamon/sugar mixture on top just as it comes out of the oven. Grease a 13X9" pan and bake in a pre-heated oven at 350 degrees for 20 minutes. You really can't get any easier than that.
This is by far, the easiest cake anyone can make. This would be a great project for mother/child to do.
Ingredients:
1 box of Angel Food Cake
1 can apple pie filling (or any berry pie filling I would wager)
Directions:
Stir a can of apple pie filling to the angel food cake mix. Just these two ingredients. Nothing else. However, If you are feeling adventurous, you can always sprinkle a cinnamon/sugar mixture on top just as it comes out of the oven. Grease a 13X9" pan and bake in a pre-heated oven at 350 degrees for 20 minutes. You really can't get any easier than that.
PIZZA
I got this Basic Dough recipe from the cook at the Jail I work at. He is AMAZING at what he does and I really love this recipe for making pizza crust. It makes two large pizza's and the leftover dough I make cinnamon rolls with or dinner rolls. It's pretty much a win-win if you ask me.
Ingredients for Dough:
2 regular size packages of yeast
2 1/2 cups warm water
1 Tablespoon salt
1/2 Cup sugar
1/2 Cup Vegetable or Canola oil
8 Cups All Purpose flour
Pizza Ingredients:
Pizza sauce (I use Prego Spaghetti meat flavor sauce because I like with sweetness of it)
Olive Oil
Mozzarella Cheese
Feta Cheese
Parmigiano-Reggiano Cheese
Any Toppings you desire.
Directions for Dough: Mix the water, yeast and sugar together and let sit for roughly five minutes. Add the salt and oil and stir gently. Add the flour 1 cup at a time until your dough forms. Knead the dough on a liberally floured surface for about 10 to 15 minutes. This is very important to get the gluten in the flour activated and will make for a much better pizza dough. Place dough in a very large, greased bowl and let sit for 1 hour. Make sure you cover the bowl with a towel so you don't dry out the dough. After the hour is up, or the dough is doubled in size, make a fist and press the dough down directly in the middle to release the air trapped inside. Cut the dough into three equal sizes and start working the dough into large, pizza shaped circles (you can literally find tons of videos on YouTube on how to shape pizza dough). When you get it to the size and shape you want, lay the dough on a large pizza tin.
Making the Pizza: Brush a layer of olive oil all over the dough, followed by the sauce (enough to cover the whole pizza up to the edges), Sprinkle the sauce with the Mozzarella, the Feta and then the Parm-Reg cheeses. Add whatever toppings your heart desires. Drizzle a little olive oil over the top of the pizza. Not too much. I would say about 1-2 Tablespoons worth. Bake in a pre-heated, 425 degree oven until the mozzarella cheese is all melted and the edges of the crust are nicely browned. Enjoy!
I got this Basic Dough recipe from the cook at the Jail I work at. He is AMAZING at what he does and I really love this recipe for making pizza crust. It makes two large pizza's and the leftover dough I make cinnamon rolls with or dinner rolls. It's pretty much a win-win if you ask me.
Ingredients for Dough:
2 regular size packages of yeast
2 1/2 cups warm water
1 Tablespoon salt
1/2 Cup sugar
1/2 Cup Vegetable or Canola oil
8 Cups All Purpose flour
Pizza Ingredients:
Pizza sauce (I use Prego Spaghetti meat flavor sauce because I like with sweetness of it)
Olive Oil
Mozzarella Cheese
Feta Cheese
Parmigiano-Reggiano Cheese
Any Toppings you desire.
Directions for Dough: Mix the water, yeast and sugar together and let sit for roughly five minutes. Add the salt and oil and stir gently. Add the flour 1 cup at a time until your dough forms. Knead the dough on a liberally floured surface for about 10 to 15 minutes. This is very important to get the gluten in the flour activated and will make for a much better pizza dough. Place dough in a very large, greased bowl and let sit for 1 hour. Make sure you cover the bowl with a towel so you don't dry out the dough. After the hour is up, or the dough is doubled in size, make a fist and press the dough down directly in the middle to release the air trapped inside. Cut the dough into three equal sizes and start working the dough into large, pizza shaped circles (you can literally find tons of videos on YouTube on how to shape pizza dough). When you get it to the size and shape you want, lay the dough on a large pizza tin.
Making the Pizza: Brush a layer of olive oil all over the dough, followed by the sauce (enough to cover the whole pizza up to the edges), Sprinkle the sauce with the Mozzarella, the Feta and then the Parm-Reg cheeses. Add whatever toppings your heart desires. Drizzle a little olive oil over the top of the pizza. Not too much. I would say about 1-2 Tablespoons worth. Bake in a pre-heated, 425 degree oven until the mozzarella cheese is all melted and the edges of the crust are nicely browned. Enjoy!
ACAPULCO DELIGHT
Ingredients:
2 lbs. ground beef 2 Cups shredded Cheddar Cheese
1 envelope taco seasoning 1 16 oz. can refried beans
3/4 cup water 2 Cups (16 oz.) sour cream
9 flour tortillas (6") 1 small can slice, drained black olives
1/2 cup chopped green onions 2 7 oz. jars taco sauce or salsa
Directions:
Brown beef in large skillet. Drain fat. Stir in taco seasoning and water. Add taco sauce or salsa, whichever your prefer. Simmer for 5 to 10 minutes. Spray with Pam or grease with Crisco, the bottom of a 13X9" pan. Cover bottom of pan with 3 tortillas, torn into pieces. Spread half of the meat mixture over tortillas. Sprinkle with 1/2 cup of cheese. Layer with 3 more torn tortillas. Spread refired beans on top. (I find it easier to spread the regular beans instead of the fat-free kind) Cover with sour cream. Sprinkle with onions and black olives. Place remaining tortillas over top. Cover with remaining meat mixture and sprinkle on rest of the cheese. Bake at 350 degrees for 23 to 30 minutes or until all the cheese on top is melted and bubbly.
Ingredients:
2 lbs. ground beef 2 Cups shredded Cheddar Cheese
1 envelope taco seasoning 1 16 oz. can refried beans
3/4 cup water 2 Cups (16 oz.) sour cream
9 flour tortillas (6") 1 small can slice, drained black olives
1/2 cup chopped green onions 2 7 oz. jars taco sauce or salsa
Directions:
Brown beef in large skillet. Drain fat. Stir in taco seasoning and water. Add taco sauce or salsa, whichever your prefer. Simmer for 5 to 10 minutes. Spray with Pam or grease with Crisco, the bottom of a 13X9" pan. Cover bottom of pan with 3 tortillas, torn into pieces. Spread half of the meat mixture over tortillas. Sprinkle with 1/2 cup of cheese. Layer with 3 more torn tortillas. Spread refired beans on top. (I find it easier to spread the regular beans instead of the fat-free kind) Cover with sour cream. Sprinkle with onions and black olives. Place remaining tortillas over top. Cover with remaining meat mixture and sprinkle on rest of the cheese. Bake at 350 degrees for 23 to 30 minutes or until all the cheese on top is melted and bubbly.
THE BEST EVER MASHED POTATOES
Ingredients:
5 pound bag of Yukon Gold Mashed Potatoes
1 8 oz. brick of softened cream cheese
1 stick of softened salted butter
1/4-3/4 cup of warm heavy cream
salt and pepper to taste
Shredded Cheddar Cheese (optional)
Directions:
Peel, quarter and boil the potatoes in salted water. Drain. With a hand masher, or electric mixer (I prefer the texture of hand mashed potatoes) mash the potatoes until most of the lumps are gone. Add to the potatoes, the cream cheese and butter. Mash until the cheese and butter are completely melted. Slowly pour in the heavy cream until incorporated. I prefer a thicker potato to hold the gravy. There is nothing worse that runny potatoes. Salt and Pepper to taste. You can sprinkle cheese on top of each serving if you so desire.
Ingredients:
5 pound bag of Yukon Gold Mashed Potatoes
1 8 oz. brick of softened cream cheese
1 stick of softened salted butter
1/4-3/4 cup of warm heavy cream
salt and pepper to taste
Shredded Cheddar Cheese (optional)
Directions:
Peel, quarter and boil the potatoes in salted water. Drain. With a hand masher, or electric mixer (I prefer the texture of hand mashed potatoes) mash the potatoes until most of the lumps are gone. Add to the potatoes, the cream cheese and butter. Mash until the cheese and butter are completely melted. Slowly pour in the heavy cream until incorporated. I prefer a thicker potato to hold the gravy. There is nothing worse that runny potatoes. Salt and Pepper to taste. You can sprinkle cheese on top of each serving if you so desire.