Worlds Easiest Crusty Bread

3 cups all purpose flour
(you will need more to work the bread)
1/4 tsp instant active yeast
1 1/4 tsp salt
corn meal to dust top of loaf
1 1/2 cups water
(pour it a little at a time you might not need all of it)

Mix all the ingredients together except the cornmeal, the dough will be sticky put saran wrap over the mixing bowl tightly and let it set for 12-18 hours in about 70 degree's, I set mine in the microwave for safe keeping. The dough will be ready when the dough is dotted with holes. Take dough out onto a floured surface and work it 2-3 times gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, wheat bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6 to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

Yield: One 1½-pound loaf.

Broccoli Beef Stir Fry

8 oz top sirloin, cut into 1/4-inch-thick strips
6 - Tbsp soy sauce
2 - Tbsp brown sugar
2 - Tbsp sesame oil
5 - cloves, minced (I used about 3)
1 - Tbsp minced ginger
2 - cups broccoli florets
1 Tbsp vegetable oil
3 - Tbsp hoison sauce
1 - cup Chinese pea pods, trimmed (I did not use)
1 - small can water chestnuts
6 green onions, cut into 1-inch-long pieces
2 -tsp cornstarch

Combine first 6 ingredients and refrigerate 4 hours or overnight. Cook broccoli in small pot of boiling, salted water until almost crisp-tender, about 2 minutes; drain. Rinse under cold ice water to stop the cooking process. Heat oil in heavy large skillet over high heat. Using slotted spoon, transfer beef to pan - RESERVING MARINADE. Stir-fry beef until just no longer pink - about 2 minutes. Remove beef from pan. Add broccoli, pea pods and green onions. Continue stir-frying until vegetables are just crisp-tender, about 3 minutes. Stir cornstarch into reserved marinade. Pour marinade over veggies in pan. At this point I added some hoison sauce then beef and cook until liquid boils and thickens, 2-3 minutes.

Serve over white or fried rice.

Southern Rice Pudding

1 - cup cooked medium or long grain rice
3/4 - cup sugar
1/3 - cup flour
1/4 - tsp salt
2 - cups whole milk (lowfat is fine)
3 - egg yolks (beaten)
3/4 - 1 tsp vanilla extract

Place sugar, flour, salt, and milk in a medium size saucepan. Stir on medium low heat until mixture begins to boil. Let boil while stirring constantly for 2-3 minutes. remove from heat and place 1/2 cup of hot mixture into egg yolks and mix (tempering the eggs). Pour egg yolks and rice into hot pudding mixture and place back on the stove. Continue to cook for 2-3 minutes. Stir constantly so pudding does not lump and stick to the bottom of the pan. Remove from heat and add the vanilla extract, blend well. Chill before serving. Add your favorite garnish Fruit, whipped topping or a little cinnamon is always nice. I like my rice pudding warm so as soon as I remove from the heat and add vanilla. I place my rice pudding into a serving bowl and sprinkle with cinnamon sugar.

Beef and Broccoli Stir-Fry

8 oz top sirloin, cut into 1/4-inch-thick strips
6 - Tbsp soy sauce
2 - Tbsp brown sugar
2 - Tbsp sesame oil
5 - cloves, minced (I used about 3)
1 - Tbsp minced ginger
2 - cups broccoli florets
1 Tbsp vegetable oil
3 - Tbsp hoison sauce
1 - cup Chinese pea pods, trimmed (I did not use)
1 - small can water chestnuts
6 green onions, cut into 1-inch-long pieces
2 -tsp cornstarch

Combine first 6 ingredients and refrigerate 4 hours or overnight. Cook broccoli in small pot of boiling, salted water until almost crisp-tender, about 2 minutes; drain. Rinse under cold ice water to stop the cooking process. Heat oil in heavy large skillet over high heat. Using slotted spoon, transfer beef to pan - RESERVING MARINADE. Stir-fry beef until just no longer pink - about 2 minutes. Remove beef from pan. Add broccoli, pea pods and green onions. Continue stir-frying until vegetables are just crisp-tender, about 3 minutes. Stir cornstarch into reserved marinade. Pour marinade over veggies in pan. At this point I added some hoison sauce then beef and cook until liquid boils and thickens, 2-3 minutes.

Serve over rice.

Homemade Cracker Jack Popcorn

8 cups popped popcorn
1 cup peanuts (optional)
3/4 cup brown sugar
1/4 cup margarine
3 tablespoons corn syrup
1/4 teaspoon each salt & baking soda
1/2 teaspoon vanilla

Arrange the popcorn (and peanuts, if you are using them) in a well oiled 9″ by 13″ pan. Get out a 2 quart sauce pan and combine the brown sugar, margarine, corn syrup and salt over low heat. After the margarine melts, cook without stirring for 3 minutes. It should be bubbling gently during the 3 minutes. Stir in the baking soda and vanilla. Quickly pour this over the pan of popcorn. Mix gently to coat the popcorn evenly. Bake the pan at 300 degrees for about 15 minutes. Break it up into pieces and serve. This stuff is so good and wont last long , but if you do end up with leftovers, store them in a sealed container, or bag. It is good tucked into lunch boxes too.

Strawberry Yogurt Popsicles

1 - 4 serving size package strawberry flavored gelatin (jell-o)
1 - cup water
1/2 - cup sugar
3 - cups dannon plain yogurt
popsicle molds, small cups & popsicle sticks

In a medium sized pot heat bring water to a boil. Stir in the flavored gelatin. Stir until dissovled then add sugar. Keep stirring until all the gelatin and sugar is dissolved. This may take about 3-5 minutes. Add yogurt a cup at a time and using a wire whilk mix until smooth adding the additional 2 cups of plain yogurt. Pour into popsicle mold or cups and freeze for a minimum of 6 hours or overnight.

I did both molds and cups. I put all the little cups in a 9x13 inch glass plan so it was easier to place in the freezer. You can add foil over the whole dish then poke holes to add the sticks into the cups. Or it is easier to get the sticks to stand up in the cups if you let the yogurt pops freeze for about 30 minutes. Then insert the sticks, that way the yogurt has time to freeze and thicken up a bit. Then continur to freeze 6 hours or overnight.

*If you are concerned about the sugar in the recipe and want a sugar free version. You can use sugar free jello and omit the sugar. You might have to switch to flavored yogurt instead of plain to make up for the sweetness. Or you can just use the plain yogurt, regular jello and pureed fresh strawberries. This recipe can be adapted for any flavor peach jello with fresh peaches would be great.

Homemade Root Beer for Root Beer Floats

1 1/2 - cups water
3/4 - cup sugar
1 1/2 - teaspoons root beer concentrate
1 - bottle (1 liter size) cold soda water, seltzer or club soda

Bring water to a boil in a medium saucepan. Stir in sugar until dissolved. Add concentrate; stir until well mixed. Refrigerate until ready to serve. Slowly pour soda into rootbeer mixture until well blended. I used seltzer. Makes 6 cups.

To make Root Beer Floats, place scoops of ice cream in tall glasses. Slowly pour the homemade root beer over homemade or store bought ice cream and serve.

Chicken Pot Pie or Pies

Shell crust:
1-2/3 c. flour
2 t. celery seed (optional)
1- 8 oz. cream cheese, cold
1/3 c. butter, cold
1/4 t. salt

Filling:
1 whole chicken, pulled from bone and chunked
(You may not need the whole chicken, just use as much of the chicken as you want)
1/3 cup - real butter
1/3 cup - flour
2 t. minced garlic
1/2 t. salt
dash of pepper
1-1/2 cup - warm water
2/3 cup- milk
3 chicken bouillon cubes
1 cup- frozen mixed veggies
3 - individual sized tin pie bowls
(Found @ Kroger, Could not find them at Walmart)

For the crust combine the flour, cream cheese, and butter in a bowl. Cut in the cold cream cheese and butter until you have a crumbly mixture. Then starting working it with your hands, kneading until you have a ball of dough: On a floured surface, roll out the dough in to a flat square. Take one of your tin bowls and trace and cut an overlapped piece of dough. Place it into the bowl and softly press it into the corners: You will get three servings out of this recipe. roll out a total of 6 squares for 3 bottom crust and 3 top crusts. Or you will get one large pot pie like mine.

Ok lets makde the filling for our pies or pie. In a saucepan, melt the butter. Stir in the flour, garlic, and spices till blended. Slowly stir in the warm water, bouillon cubes, and milk. Slowly bring a soft boil and stir constantly for about 2 minutes or until thickened. Remove from heat and add the frozen vegetables (peas, carrots, celery, whichever you prefer!) and the chicken. Fill the shells: Put the tops of the crusts over this and seal the edges. You can use a fork to make a fluted edge. Make a criss cross slit in the center: Bake at 425 degrees for about 20 minutes, or until the crust is golden brown. Serve over mashed potatoes or right out of the bowl. If making one large pot pie bake about 30-40 minutes. Watch it carefully so it doesn't get to brown on top.

**NOTE: If not serving these over mashed potatoes, add cooked cubed potatoes to the filling. (about 1 cup)

*If freezing, wrap the uncooked pot pies with foil and then place in freezer bags. To bake just remove from the freezer thaw a bit and bake. Or to save cooked individual pot pies let cool and cover with each individual cover the tins came with. Store in the refrigerator and then just pop them in the oven to warm up for a quick meal.

Southern Hummingbird Cake

3 - cups all purpose flour
2 - cups granulated sugar
1 - tsp baking soda
1/2 - tsp salt
3/4 Cup vegetable oil
1/2 cup chopped pecans (optional)
2 -3 very ripe bananas – mashed (about 1 3/4 cups)
1 can (8oz) crushed pineapple, with juice
1 1/2 tsp vanilla extract
1 tsp ground cinnamon
3 large eggs, beaten


Frosting Recipe:

1 pound box confectioners’ sugar
8oz package cream cheese- room temp
1 - stick butter, softened (1/2 cup)
1 tsp vanilla extract
1 tbs milk, more if needed
1/2 cup finely chopped pecans

Preheat oven to 325*

Grease and flour three 8 or 9 inch round cake pans. In a large bowl, combine flour, sugar, salt, baking soda, oil, 1/2 cup pecans, bananas, pineapple with juice, vanilla, cinnamon and beaten eggs. Stir well until smooth. Pour batter into the 3 pans and bake for 26-28 min, or until tops spring back. Let cool in pans for 10 min. Then cool on racks completely. Make the icing by mixing the sugar, cream cheese, butter, vanilla and 1 tbs milk in a large bowl with an electric mixer. Mix until smooth. If needed add more milk, 1 tsp at a time for proper spreading consistency. Ice between each layer and on the top and sides. Sprinkle the top with pecans. Keep refrigerated.

*Note if using self-rising flour omit the baking soda and salt*

Pig Candy aka Brown Sugar Bacon

1/4 cup light brown sugar
1/4 teaspoon fresh ground black pepper
1/2 teaspoon cayenne (optional)
1/2 pound thick-cut bacon, 8 slices

Preheat the oven to 375 degrees F. Mix brown sugar, cayenne, and black pepper together in a medium bowl. Add bacon and toss. Line a baking sheet with a wire rack and lay bacon on the rack. Pat any remanding spice mixture on the bacon. Put the baking sheet on the top rack of the oven and bake until crisp, about 15 minutes. Remove from the oven to a serving dish and let cool slightly before serving.

If using thick cut peppered bacon, omit the pepper in this recipe.

Perfect Pancakes

3 - cups plus 2 tablespoons cake flour
1/2 - teaspoon salt
3 - tablespoons baking powder
2 - tablespoons sugar
2 - cups milk or buttermilk
2 - large eggs
3 - teaspoons vanilla
4 - tablespoons butter (melted)
Lots of butter and syrup

Mix together dry ingredients in a large bowl. In a separate bowl mix together milk, eggs, and vanilla. Add wet ingredients to dry ingredients, stirring very gently until just combined. Melt butter in the microwave and add it to the batter, stirring gently to combine. Cook on a greased skillet over medium-low heat until golden brown. Serve with butter and syrup.

Iced Coffee "Make It Yourself"

1 Cup ground coffee
32 ounce container (1 quart)
Water
Strainer
Large basket type coffee filters (about 2)
Gourmet Flavored Syrup (optional but so good)

Place ground coffee in container, fill with cold water. Cover and let sit for twelve to fifteen hours. Place strainer over large bowl and put coffee filter inside. Slowly pour over about half of the coffee and let sit until strained. Replace filter and repeat. To make regular coffee: place equal parts coffee concentrate and water in cup and heat.


To make iced coffee:
Place equal parts concentrate and milk in glass. Add ice, sweetened as desired. You may find my preference for iced coffee a bit strong for you so leave room to add some water to weaken it if need be. Add sugar or sugar substitute and any flavored syrup of your choice.

This concentrate will easily keep a month or more in your fridge with no change in flavor .

Creamy Kool - Aid Pie

1 - 8 ounce tub of Cool Whip Whipped Topping
1 - 14 ounce can of Sweetened Condensed Milk
1 - pack of Kool -Aid (unsweetened)
1 - 9 inch Graham Cracker Pie Crust


Add all the ingredients together and pour into a prepared graham cracker crust. Chill about 2 hours then serve.

The flavor possibilities are endless my favorites are
Lemon, Strawberry, Tropical Fruit, Orange & Pink Lemonade.

* You can also use a bit of food coloring for pies like lemon. Fruit can be added if you want. Maybe some strawberries for Strawberry pie or sliced bananas on the bottom of the crust and then pour strawberry flavor on top. You can experiment all you want.*

Gorilla Bread

1/2 - cup granulated sugar
3 - teaspoon cinnamon
1/2 - cup (1 stick) butter
1 - cup packed brown sugar
1 - 8-ounce package cream cheese
2 - 12-ounce cans refrigerated biscuits (10 count)
1 1/2 - cup coarsely chopped walnuts or pecans

Preheat the oven to 350 degrees. Spray a bundt pan with nonstick cooking spray. Mix the granulated sugar and cinnamon. In a saucepan, melt the butter and brown sugar over low heat, stirring well; set aside. Cut the cream cheese into 20 equal cubes. Press the biscuits out with your fingers and sprinkle each with 1/2 teaspoon of cinnamon sugar. Place a cube of cream cheese in the center of each biscuit, wrapping and sealing the dough around the cream cheese. Sprinkle 1/2 cup of the nuts into the bottom of the bundt pan. Place half of the prepared biscuits in the pan. Sprinkle with cinnamon sugar, pour half of the melted butter mixture over the biscuits, and sprinkle on 1/2 cup of nuts. Layer the remaining biscuits on top, sprinkle with the remaining cinnamon sugar, pour the remaining butter mixture over the biscuits, and sprinkle with the remaining 1/2 cup of nuts. Bake for 30 minutes. Remove from the oven and cool for 5 minutes. Place a plate on top and invert


* To make the powdered sugar glaze I just mixed powdered sugar, butter, vanilla extract and milk together. Mix until it is really smooth but still able to drizzle on top. Drizzle on top of the gorilla bread when slightly cooled.

Green Tomato Relish aka Chow Chow

12 large green Tomatoes (cored)
(I used about 20 small to med size)
4 - green bell peppers, seeded
4 - medium yellow onions (I used one very large one)
1 - red bell pepper, seeded
1 - tablespoon + 2 teaspoons yellow mustard seed
1 - tablespoon celery seed
2 - cups cider vinegar
2 - cups granulated sugar
1 tablespoon + 2 teaspoons kosher salt

Chop the tomatoes and peppers very finely. Either by hand or in small batches in a food processor. I diced up all my veggies only because I like a chunkier relish. Put the chopped vegetables in a large pot (heavy bottom non reactive pot) add the mustard seed, celery seed, vinegar, kosher salt and sugar. Stir well and bring to a simmer over medium heat. Cook stirring often and skimming as needed. ( I did not have to skim off anything) Simmer until the relish/chow chow cooks down and thickens into a relish, about 2 hours. Turn into hot sterilized jars and process in a hot water bath.

Not My Mama's Meatloaf

2 - lbs ground beef
1 box - cornbread or chicken flavored Stove top stuffing
(I prefer cornbread flavored)
1 - 8 oz can of tomato sauce
3 - tablespoons Worcestershire sauce
2 - beaten eggs
1 - small minced onion
few dashes of Lawry's seasoning salt

In a food processor (or by hand) grind the stuffing mix until it's a fine crumb mixture. I don't like big chunks in my meatloaf. In a large mixing bowl, combine all of the ingredients, including the ground stuffing mix. For best results, do this by using your hands to mix the ingredients. However, don't over mix or you will get a tough meatloaf!

Instead, mix until just combined and then press into a greased bread pan. Bake at 375 degrees for 40 -50 minutes, or until juice runs clear and it's cooked through. Make sure to drain the loaf half-way through the baking. If you use a really lean burger, you won't have much to drain. You can also use this recipe for meatballs or cook individual mini-loaves in greased muffin tins. Cool for 5 minutes and slice to serve.


Glaze (Optional)
Mix some ketchup, brown sugar and Worcestershire sauce together. Taste until it is sweet enough and the right combination of flavors for you. Brush on top of meat loaf and bake. I save a bit of the glaze to brush more on top the last 5 minutes of baking.

Homemade Jell - O Pudding Pops

1 large box (5.1 oz) Jell-O Chocolate Cook & Serve Pudding
3 - cups cold milk
1/2 - 3/4 cup thawed Cool Whip Whipped Topping
Popsicle Sticks
small Dixie or paper cups

Follow package directions on the back of the pudding box. When pudding is cooked, cool slightly and add whipped topping. Let pudding cool down some and then pour into small paper cups. Using a little helper have them insert a Popsicle stick into each cup in the middle for a handle. I placed the cups on a 9x13 in glass pan so it was easier to place in the freezer. Freeze pops for 5 hours or until firm. Peel off paper and enjoy.



There are a lot of different flavor so you can experiment. Our favorites are banana, vanilla and chocolate. You can also add crushed up Oreo's for cookies and cream jell-o pops.

White or Wheat French Bread Rolls

1 1/2 cups warm water
(110 degrees F/45 degrees C)
1 tablespoon active dry yeast
2 tablespoons white sugar
2 tablespoons vegetable oil
1 teaspoon salt
2 cups bread flour
2 cups whole wheat or all purpose flour

In a large bowl, stir together warm water, yeast, and sugar. Let stand until creamy, about 10 minutes. To the yeast mixture, add the oil, salt, and 2 cups flour. Stir in the remaining flour, 1/2 cup at a time, until the dough has pulled away from the sides of the bowl. Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour. Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 16 equal pieces, and form into round balls. Place on lightly greased baking sheets at least 2 inches apart. Cover the rolls with a damp cloth, and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F
Bake for 18 to 20 minutes in the preheated oven, or until golden brown.


Freezer Rolls:

after forming the rolls they could quickly be flash frozen to use another day. That way you do not have to bake up all of them if you do not plan on eating them all. This is done by placing the formed rolls that you are not going to bake on a baking sheet lined with waxed paper. Place in the freezer for about 30 minutes. Remove and place each roll into a large freezer bag. Label and date. To use rolls remove from freezer let thaw, place on a greased baking sheet and let rise until double in size. Bake as directed above.

Southern Pecan Pie

1/2 - cup sugar
1/4 - up butter (softened)
1 - cup corn syrup
(or replace with moonshine or cane syrup)
1/4 - tsp salt
1 1/2 - tsp vanilla
3 - eggs
1 to 1 1/2 - cups pecans
1 - 9- inch deep dish pie shell (unbaked)

Preheat oven to 350 degrees. Cream (mix) the sugar and butter well in a medium sized mixing bowl. Add syrup, salt, and vanilla. Mix again. Add eggs one at a time and mix after each. Stir in pecans. Pour mixture into unbaked pie crust. Bake in preheated oven until top is brown and pie set (about 45 minutes). If the crust begins to brown to quickly cover just the crust with foil and continue baking. Test pie by inserting a toothpick into the center of pie. It should come out almost dry.

*Tip Be sure to mix ingredients well. Otherwise the pie may not set up. You can use chopped pecans or whole. Store in the refrigerator. May be reheated in microwave before serving (about 15 sec)

4th of July Treats

Tequila Soaked Watermelon Wedges

1 small seedless watermelon,
(quartered and cut into 1-inch-thick wedges)
1 cup sugar
3/4 cup water
1 - cup tequila
3/4 - cup Triple Sec
2 limes, halved or cut into wedges
Margarita salt or coarse salt

Arrange watermelon in a single layer in two 9-by-13-inch baking dishes. Bring sugar, water, tequila, and Triple Sec to a boil in a small saucepan. Cook, stirring, until sugar dissolves, about 1 minute. Let cool slightly. Pour syrup over watermelon wedges, and refrigerate for at least 45 minutes. Remove watermelon from syrup, and arrange on a platter. Squeeze limes over melon, and season with salt.

* I did make a change in the recipe by increasing the amount of Tequila and Triple Sec but that is the only change I made. The original recipe called for 1/2 tequila and 1/4 cup triple sec.


Layered Margarita Bites

2 cups boiling water
2 pkg. (3 oz. each) JELL-O Margarita Flavor Gelatin
1/2 cup tequila
Zest and juice from 1 lime
2 cups thawed COOL WHIP Whipped Topping

ADD boiling water to gelatin mixes in large bowl; stir with whisk 2 min. until completely dissolved. Stir in tequila and 2 Tbsp. lime juice. Add COOL WHIP and 1 tsp. lime zest; stir until COOL WHIP is completely melted and mixture is well blended. POUR into 8-inch square pan. REFRIGERATE 3 hours or until firm. Cut into 36 pieces to serve.