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This is a super easy and relatively quick recipe for homemade bread. Its good too.:)

3 3/4 cups all purpose or bread flour

1  .25 ounce package of yeast

2 Tablespoon olive oil

1 teaspoon salt

3 Tablespoons sugar

1 1/2 cup warm water

First dissolve yeast in the warm water . In separate bowl mix together 1 1/2 cups flour, salt, oil and sugar. Add the dissolved yeast water to the flour mixture. Mix together and let stand, covered tightly, for 30 mins.

Now add 1 1/2 cups flour gradually to yeast mixture, mix together by hand to form dough. Place dough on floured surface and continue to knead and fold in flour until dough is smooth and not sticking to hands.

Separate dough into 2 loaves approx. 1 lb. a piece, or you may make 6 mini loaves, they are really convenient for one or two people.  Place loaves one non stick cookie sheet and place in COLD oven for 15 min. and let rise.( Dough will continue to rise while being cooked.)

Turn oven to 425 degrees and bake for approximately 30 min  or until good and golden . 🙂

Enjoy!

Red Chili Peppers

Image by Gerard's World via Flickr

Chicharrones with Red Chile and Coleslaw

Red Chile:

Ingredients –  Dry Red Chile Pods, Garlic, Flour & Water

Directions – Clean chile pods by running under warm water, make sure to get the seeds out. Put pods in a blender (NOTE: The chile will stain your blender) and fill with hot water just enough to cover the pods. Add garlic cloves (I like a lot, add to taste). Pulse for about a minute and then blend until completely blended (you should see no skin from the chile), this takes some time.

At this point you can freeze the chile to use at a later date or you can continue the process if you plan on cooking with it right away.

In a pot brown about 1 tablespoon of flour with Crisco/Oil. Add the Red Chile and simmer over low heat for about 30 minutes. You can also add Flour mixed with water if need be to thicken.

Chicharrones:

Ingredients: Boneless Pork Chops, Crisco, Salt & Pepper

Cut pork chops into small square pieces. Warm Crisco (you don’t want to use too much Crisco, the point is for the pork to brown) in a large frying pan. Add Pork and fry turning frequently until golden brown. Salt and Pepper while frying. I like mine crispy.

Warm Tortillas in a frying pan. Serve Chicharrones on Tortilla or with a Tortilla and serve with red chile.

Cole Slaw:

Ingredients –  4 Cups Shredded Cabbage, 1/2 Cup Chopped Red Pepper, 2 Tablespoons Tarragon Vinegar, 1/2 Miracle Whip/ Mayo (personal preference, I use Mayo and just add a little Miracle Whip), 1 teaspoon Prepared Mustard, 2 Tablespoons Sugar and 1 teaspoon Salt.

Directions: Combine vegetables, sugar, salt, celery seed and pepper. Combine vinegar, mustard, and salad dressing. Add to vegetables and mix thoroughly. Makes 6 servings.

Author: Marci Romero

Spinach and Artichoke Dip

Image by Old Shoe Woman via Flickr

Artichoke & Spinach Dip Restaurant Style

Ingredients

Directions

  1. In a crock pot, mix all ingredients thoroughly.
  2. Cook on medium for about 2 hours or until cheeses are melted and bubbly.

Notes

This recipe is modified from one that I found on allrecipes.com.  I modified to cook in crock pot instead of oven.  I won 1st prize in a crock pot contest at work.  Everyone loved it!

Author Jen Paterchak

 

This is a super easy shrimp recipe anyone can whip up!

Simple Garlic Butter Shrimp

14-16 oz. Shrimp (may be pre-cooked or raw, if raw steam for approx 3-5 min.)

¼ cup butter, melted

Dash of Garlic Salt

Dash of BK seasoning™

½ clove grated garlic

juice from ½ small lemon

Add shrimp to hot pan with butter, garlic, BK and garlic salt

Squeeze lemon over mixture

Sauté together approx. 3 min, DO NOT OVER COOK

When done simply serve with or over steamed rice. Enjoy!

a gaggle of olives

Image by Darwin Bell via Flickr

Another great recipe from my Mama. My grandmother used to make Pea Salad with Velvetta(tm).  Hope you enjoy!

Pea salad:
2 chilled drained cans of green peas
1/4 cup each chopped dill pickle and green olives
1/3 cup chopped onion (or to taste)
2/3 cup small diced cheddar cheese
1/3 cup ranch dressing
mix all ingredients and chill thoroughly.

Great as a side dish, or for us veggies a main course.

Author: Mona Twocats-Romero

BBQ smoked pork shoulders (Boston butt roasts)

Image via Wikipedia

3.5 lbs. pork shoulder (bone in)

1/2 cup dark brown sugar

1/3 cup kosher salt

1 T chili powder

1 T cumin

1/2 tsp red pepper flakes

1/4 tsp. cayenne

1 T smoked paprika

  1. To make the rub, thoroughly mix together the brown sugar, salt, smoked paprika, chili powder, cumin, smoked paprika, red pepper flakes and cayenne.
  2. Pat dry the pork shoulder and then liberally apply the rub to all sides. Place in a leak-proof container. Cover and refrigerate for as long as 24 hours, or as little as overnight. It will give up a cup or more of liquid so make sure your container is big enough to prevent spillage.
  3. Remove the shoulder from refrigerator, brush off any excess or caked on rub. Move to a clean roasting pan with the fat side up.
  4. Heat the oven to 275F. Place in the oven and let roast for 9 hours. Yes, I’m serious about it taking that long. After about 3 hours, there will be enough fat rendered to allow you to baste the shoulder every 1 to 2 hours. With a large spoon simply pour the rendered fat over the shoulder.
  5. You will know it’s ready because the outside of the shoulder is extremely dark, nearly burned looking. The pork should pull easily from the bone and the fat/skin on the top should be nearly crispy.
  6. Remove from the oven and let rest for at least 30 min. Using a pair of forks or very clean hands pull the pork away from the bone. This should be very easy to do.

Author: Carrie Patton

Soup condensed, and canned, of the Campbell's ...

Image via Wikipedia

This is recipe comes straight to you by my best friend. It is really yummy and my kids personal fav! Super easy to make, even my youngest daughter can whip it up!

“Mexican” Casserole. Not really authentic Mexican cuisine, but it is yummy and fills up a hungry crowd.

3 pounds of lean ground beef (can sub other meat if you wish)
12 flour tortillas
4 cups of shredded cheese of your liking (I find mexican or cheddar is best)
1 can el pato sauce
1 can cream of mushroom soup
1 can cream of chicken soup
1 onion (diced)

Preheat oven to 350.
1. Brown your meat, add diced onion. Drain grease. Put meat back into pan and add soups and el pato sauce. Let simmer for about 15 mins
2. While meat is simmering, take a 9 x 13 dish and cover the bottom and side with a layer of tortillas.
3. Take your mixture and use half of it on top of your tortillas. Spread to cover pan. Take half of your cheese and sprinkle over your meat.
4. Add another layer of torillas over the first layer, like you would lasagna. Add the rest of your meat, spread evenly. Top with the remainder of cheese.
5. Bake at 350 for 20 minutes.

Feel free to add things. I like to add olives, bell peppers, you can add jalepenos, etc.

Author Crystal Taylor

A little snack.

Image by The_Smiths via Flickr

This comes straight from my Mama..my Grandmothers recipe.

Nana’s Potato Pancakes

She used to make these with left over mashed potatoes

2 cups cold mashed potatoes
2 eggs
salt and pepper to taste
flour for breading
oil for frying — Nana preferred Wesson oil, I prefer olive oil.

Mix the potatoes, eggs, salt and pepper thoroughly. Roll into balls the size of a ping-pong ball and flatten to ½ inch thick. Heat oil. Roll each pancake in flour and pat off excess. Place in hot oil and cook until very brown on each side. Drain well on paper towels and enjoy alone or with your favorite condiments. Some examples are fresh salsa, ranch dressing, or ketchup (or is that catsup?).