Stir Fry

Nicole asked for my Stir fry recipe.  It is more of a suggestion than a recipe, but I will try.  I usually use:
   carrots (either large sliced or julienned , or baby whole or cut in half)
   onion cut in large slices or chunks, regular, sweet or green onions all work
   green, red or any other color of pepper
   broccoli florets                                                            
   mushrooms sliced thick                                            
Use any other vegetables you want:                              
   zucchini or yellow squash or both                                        
   bean sprouts
   snow peas
   water chestnuts
Use any vegetables you like or any  leftover vegetables you have in the fridge. You can use as many or as few as you want.
Choose your meat:
   Thin sliced chicken breast or beef or pork
   or
   any leftover meat sliced, cubed or shredded

In a large skillet or wok heat a little oil and cook meat quickly if it is raw.  Remove from pan and add vegetables that need to cook the longest, carrots and onions. Then add about 1 cup of water or broth, and put a lid on and let it steam for a few minutes (maybe 5) until they are almost soft.  Then add mushroom, peppers and broccoli (all soft vegetables) and let cook about 3 more minutes or until they are as done as you like them.  Mix together 1 or 2 Tbsp Soy sauce and 1 Tbsp. corn starch.  Push vegetables to the edges and stir into liquid in pan.  Add more thickening or more liquid if necessary.  Add meat. Heat through and serve over rice.

Pineapple Pecan Cheeseball

For a lot of years we had the same cheeseball every holiday.  One year we decided to try something different and this is one of my favorites.  It should be made at least a day in advance so the flavors can blend.

2 8 oz pkg. cream cheese
1 1/2 C crushed pineapple drained
1/2 C chopped green pepper
1/2 C chopped green onion
1 tsp lemon pepper
1 tsp seasoned salt
1/2 C chopped pecans

Beat cream cheese until fluffy.  Stir in other ingredients. Serve with crackers.

Pumpkin Pancakes

We got together for breakfast for dinner and I had leftover pumpkin so I tried this recipe. Yum!

Pumpkin Pancakes

Ingredients:

• 1 1/4 cups all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/8 teaspoon nutmeg
• 1/8 teaspoon ground cloves
• 1 cup milk
• 6 tablespoons pumpkin puree
• 2 tablespoons butter, melted
• 1 egg

Directions:

1. Stir together the flour, sugar, baking powder, cinnamon, ginger, salt, nutmeg and cloves in a medium bowl.
2. Whisk together the milk, pumpkin, butter and egg in a separate bowl. Fold this mixture into the dry ingredients.
3. Melt butter in a skillet over medium heat.
4. Pour 1/4 cup batter for each pancake and cook approximately 3 minutes per side.
5. Serve with butter and maple syrup.

Oatmeal Cake with Coconut Pecan Frosting

This recipe came from Grandpa Piercy (GGRay's Dad). Although it is delicious it is not beautiful and I remember one of my brothers being very disappointed when Grandpa helped him make it for a cub scout cake decorating contest and they didn't win.

1 1/4 cup boiling water

1 cup quick oats

Pour water over oats and let stand 20 min.

1/2 cup vegetable oil

3/4 cup brown sugar

3/4 cup sugar

2 eggs

Cream oil and sugars, add eggs and oatmeal and mix well.

1 1/2 cup flour (add an extra 1/2 cup at high altitude)

1 tsp. baking soda

1/2 tsp. salt

1 tsp. cinnamon

Mix together in separate bowl and then mix into other ingredients.

Add nuts or raisins if desired. I don't.

Pour into prepared 9x13 pan and bake at 350 for 30-35 min.

Frost with coconut pecan frosting or cinnamon cream cheese frosting or

caramel frosting out of a can or whatever.

Coconut Pecan Frosting

1 cup sugar (white or brown or half of each)

1 cup evaporated milk

1/2 cup butter (one cube)

3 eggs, beaten slightly

Combine in saucepan and cook stirring until boiling. Remove from heat and stir in:

1 1/3 cup coconut (or more)

1 cup chopped (not too fine) pecans (or more)

1 tsp vanilla

Let cool slightly and pour over cake. It makes a lot of frosting and we thought it would be really good on french toast, but it didn't last that long. It is also really good on a spoon or a finger.

This cake makes a more justifiable breakfast than chocolate cake. And a healthy option for a birthday cake.

Honey Barbequed Spareribs

I looked for this recipe for 20 minutes and I have multiple copies of it in multiple places, so I decided to add it here too. This is a great recipe to make in bulk for the freezer. If it is too much for the crockpot, do it overnight in the oven at 200 degrees for the first cooking and freeze the ribs, then cook them in the sauce when you are ready to eat them. I changed the original recipe to double the amount of sauce because we like to have enough for gravy over the rice which always accompanies this meal.

3 pounds (or so) country style pork spareribs

1 tsp garlic powder

2 tsp salt

1 tsp pepper

2 cup catsup

1 cup brown sugar

1 cup honey

1/2 cup spicy brown mustard

4 Tbsp Worcestershire sauce

1 Tbsp liquid smoke

Place ribs in crockpot. Cover and cook on high for 3 hours.

Drain off juice (I save it to use as stock).

Combine remaining ingredients and pour over ribs. Reduce heat to low and cook 3 more hours.

Zucchini Recipes

I spent several hours today making zucchini recipes to use all the really big zucchinis that we don't find until that's what their good for. Here are the recipes.

Zucchini Bread

3 eggs
1 cup oil
2 cups sugar
2 cups grated zucchini
1 Tbsp vanilla
Mix together. In another bowl mix together:
3 cups flour
1 tsp. salt
1 tsp. baking soda
1/4 tsp. baking powder
2 tsp. cinnamon

Add to wet ingredients and mix well. Pour into 2 loaf pans, or 1 loaf pan and 1 doz muffin cups, or 2 doz. muffin cups, or 1 doz. muffin cups and 2 doz. mini muffin cups or You get the idea.
Bake at 325 1 hour for loafs, 20 min for muffins, 15 min for mini muffins or until they bounce back and are not sticky on top. Cool slightly and remove from pans. You can add nuts if desired.

Zucchini Brownies
2 cups grated zucchini
1/2 cup oil
2 tsp. vanilla
1 1/2 cup sugar

Mix together. In another bowl mix together:
2 cups flour
1 tsp. salt
1 1/2 tsp. baking powder
1/2 cup cocoa
1/2 cup chopped nuts if desired
Add to wet stuff and mix well. Pour into prepared 9x13 pan and bake 375 20 to 25 min. Frost with chocolate frosting.





Zucchini Cornbread

1 cup flour
3/4 cup cornmeal
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1/2 tsp. salt
1/4 cup brown sugar
Mix together. In another bowl mix:
1 cup buttermilk
1 egg
2 tbsp. molasses
3 tbsp. melted butter
1 cup grated zucchini
Pour into flour mixture just til combined. Pour into prepared 8x8 pan. Bake at 400 for 25- 30 min, or til it springs back when touched.

Buttermilk Carmel Syrup

While at Bre's house for the 4th of July she introduced me to the blog http://www.ourbestbites.com/.  She also introduced me to this sauce and once you have it you may never use regular syrup again.  In Show Low we ate it on pancakes and we have since had it on belgium waffles.  This is one of the recipes from that blog I love and there are many more I want to try. (I copied this recipe from their blog it is also in their cookbook.)
Buttermilk Syrup

3/4 c. buttermilk
1 1/2 c. sugar
1 stick real butter
2 Tbsp. corn syrup
1 tsp. baking soda
1 tsp. vanilla

Combine buttermilk, sugar, butter, corn syrup, and baking soda in a LARGE pot. Like one you’d make soup in. Yes, you’ll have way more pot than ingredients but this will boil all over your newly-cleaned stove if you put it in a smaller saucepan.Bring ingredients to a boil and reduce heat to low (as long as it’s still bubbling, you’re okay). Cook, stirring very frequently, for 8-9 minutes. You’re basically making candy here and candy-making requires constant vigilance.

When it’s done, it should take on this luscious golden-brown color. Remove from heat and add vanilla.There will be foam on top. It tastes just as good, but it’s not super pretty. If you’re into aesthetics, you can skim it off; otherwise, just give it a good stir.

Pink Pancakes

Sorry this has taken me awhile Julianne, but here you go.  This is from the Deceptively Delicious cookbook.
3/4 cup water
1/2 cup ricotta
1/4 cup beet puree
1 tsp vanilla extract
1/2 tsp cinnamon
1 cup pancake mix
1/4 cup grated apple (we just use applesauce)
1 T canola or vegetable oil

In a blender or food processor mix first 5 ingredients.  Dump the mixture in a bowl, add pancake mix and apple, and stir til combined.  Do not overmix the batter will be a little lumpy.  Coat a griddle or skillet with cooking spray and set it over medium high heat (about 350 degrees).  When hot add oil (we think it works better if you add the oil in between each batch).  Spoon the batter onto griddle or skillet using about 1/4 cup batter for each pancake.  Cook the pancakes until bubbles  form on top and the batter is set, 1-2 minutes.  Then flip and cook until golden brown 2-3 minutes.  Serve warm.  We love them with rasberries and whipped cream.

Fruit Cocktail Cake

I have had this recipe for years (I think it came from one of my Aunts) and kind of forgot about it, and Dad discovered it recently and has made it several times. It is super easy and really moist and delicious.

1 1/2 cups sugar

2 tsp. baking soda

1 15 oz. can fruit cocktail not drained, pour in juice and all

2 cups flour

2 eggs

Pour everything in a bowl and mix well, pour into Pammed 9x13 inch pan. Sprinkle with coconut if desired. Bake at 325 for 40 min. When it is almost done make the topping:

1/2 tsp. salt

3/4 cup sugar

1/4 pound butter

3/4 cup canned milk

Put all ingredients in saucepan and bring to boil on high heat, stirring constantly. Boil for 3 minutes. Pour over cake while cake is hot.

It will sink down in the middle a bit but it is really yummy even if it isn't beautiful.

Creamy Chicken Taquitos

1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic
3 T chopped cilantro
2 T sliced green onions

2 C shredded cooked chicken
1 C grated pepperjack cheese

small flour tortillas
kosher salt
cooking spray


Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green sals

a, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken an

d cheese and combine well.

You can prepare up to this step ahead of time. Just keep the mixture in the fridge.

Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.

Then roll it up as tight as you can.

Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

Dip 'em in salsa, sour cream, guacamole, or this dressing

Note: I first tried this with corn tortilla's and it did NOT work. The corn tortillas are too stiff and dry and would crack and split when I tried to roll them up. So unless you know a special way to make them more bendable, I would recommend using flour tortillas.

I copied this recipe from Lisa's Recipe Box to see if it would work, and it does. Just right click and copy then paste it in. Easy way to share.

Pan Fried Fish Fillets

I was hungry for fish the other day and asked Dad to get whatever he could find even if it was frozen fish fillets. He got flounder and this is how we cooked it. It was delicious.

First set up a breading station:

1) a plate of seasoned (salt and pepper) flour

2) a dish with about 3 beaten eggs and 2 Tbsp. water

3) Panko (Japanese bread crumbs) and Old Bay Seasoning

Dip fillets in flour, then egg, then bread crumbs. Heat about 1/4 inch oil in a large skillet and cook fillets about 1-2 minutes a side. The flounder needed to be cooked very quickly or it got mushy. But it worked well when done quickly. This is the same way we do popcorn shrimp, except we deep fry it.

Tartar Sauce

1/2 cup mayonaise

1 Tbsp chopped onion

1 Tbsp dill pickle chopped or dill relish

1 tsp chopped capers (optional, but really adds flavor)

1 tsp lemon juice

Mix all ingredients and serve with fish

We had hash browns, and corn with the fish.

Clarification

I just wanted to leave a note to let you all know that this is not a blog for party food only.  This blog is to showcase any and all recipes that you feel should be shared around and also any meal plans that you feel might help others.  I plan on putting recipes here that I don't want to have to find in my cook books.  This way we can have a place where we can come and find the recipes we want.  I would encourage you to post your favorites so that everyone else can try them too.  Also, just to get you started, Nicole-- we'd like you to post Pink Pancakes.  We love them!!!  Anyway, hope that helps.  I look forward to seeing hundreds of favorites!!

French Toast Casserole

Kristina made this for our Mothers day dinner

1 Loaf bread

2 8 oz packages cream cheese

2/3 cup maple syrup

12 eggs

2 cups

11/2 cups brown sugar

1/2 cup butter or margarine

11/2 tbsp cinnamon

Melt brown sugar, butter and cinnamon until it forms a paste, spread into the bottom of a 9x13 pan. Cut bread into cubes. Put half of the bread on top of the paste. Soften cream cheese in the microwave stir in syrup. Pour mixture over bread, spread on until even. Combine eggs and milk together. Put remaining bread cubes on top of cream cheese mixture pour egg mixture over bread. Sprinkle top with cinnamon. Cover and refrigerate for a few hours or over night. Cook on 350 degrees for 30 minutes or until set.

Blueberry Streusel Coffee Cake

This is Carolee's contribution to our Mothers day:

Cake:
1/2 C butter, softened
1 3/4 C sugar
2 eggs
2 tsp. vanilla
3 1/2 C flour
2 tbsp. baking powder
1 tsp salt
1 1/2 C milk
3 C fresh or frozen blueberries
In mixing bowl cream butter and sugar.  Beat in eggs and vanilla.  Combine dry ingredients.  Add alternately with milk.  Fold in blueberries.  Pour into greased 9 x 13 inch pan.
For topping:
3/4 C sugar
1/2 tsp cinnamon
1/3 C cold butter
Combine sugar and cinnamon.  Cut in butter until mixture resembles course crumbs.  Sprinkle over batter.  Bake at 375 for 35-40 minutes or until a toothpick comes out clean.  Cool in pan on wire rack.

Mexican Weekend Brunch Bake

We decided to uphold our "breakfast for mothers day dinner" tradition (which we started last year) and this is Gayle's contribution:

2 lbs. Italian Sausage
2 cans chopped green chilies (4 1/2 oz.)
10 corn tortillas cut in one inch strips
2 C shredded cheese
1 C milk
12 eggs
1/2 tsp. ground cumin
paprika
1 tomato thinly sliced
Salsa (Mom likes mango)
Sour Cream

Brown sausage breaking it up as you go.  Drain well.  In lightly greased slow cooker, layer half of the green chilies, half of the tortilla strips, half the sausage, half the cheese.  Repeat layers.  Mix together milk, eggs, and cumin.  Pour over sausage mixture.  Refrigerate overnight if desired.  When ready to cook, top with tomato slices and paprika.  Cover and cook on low 4 hours.  Serve with salsa and sour cream.

This is really easy to throw together and super tasty!!  Who knew eggs in the crock pot would be a good thing?  Yum!

Our new blog

We decided to start a family recipe blog to share recipes that are tried and true favorites!!  We spend a lot of our time together eating so this will be a place to store the recipes that we don't want to have to remember where we stuck that recipe.  Happy Eating!!