BALLS! How has no one added sausage balls? You can't have a church cookbook without sausage balls:
2 c. baking mix 4 c. shredded cheddar cheese (I use sharp with the sage sausage and mild with the hot sausage) 1 lb. bulk sausage (I like to use hot or sage sausage)
In a large bowl, combine all three ingredients. I usually put them in the bowl in the order they're listed to keep the baking mix from making a dusty mess. Knead the mixture by squeezing handfuls to form clumps, then break up the clumps and repeat until everything is thoroughly and evenly mixed.
When you're done kneading, roll into 1" balls, about a generous tablespoon for each, and spread them on a baking sheet that fits in your freezer. Freeze sausage balls (they'll hold their shape better when you bake them), and store frozen in an airtight container or bag.
To bake, preheat oven to 375 degrees. Bake sausage balls until cooked through and browned, about 15 minutes.
And I want either this church cookbook or a ML version.
Mix together salt, garlic powder, cumin, oregano, coriander, and cinnamon in a bowl. Coat pork with the spice mixture. Place the bay leaves in the bottom of a slow cooker and place the pork on top. Pour the chicken broth around the sides of the pork, being careful not to rinse off the spice mixture. Cover and cook on Low until the pork shreds easily with a fork, about 10 hours. Turn the meat after it has cooked for 5 hours. When the pork is tender, remove from slow cooker, and shred with two forks. Use cooking liquid as needed to moisten the meat
These are the most amazing (and easy!) dinner rolls. I just throw in whatever herbs I have handy so they come out a little different each time. I love them
Herbed Dinner Rolls
Yield: about 18 rolls Ingredients: 4 eggs 2 tsp. salt 4½ tsp. instant (rapid rise) yeast 1/3 cup sugar 1 cup warm milk (105-110˚ F) 8 tbsp. unsalted butter, melted 4 cups bread flour ½ cup mixed chopped fresh herbs (parsley, rosemary, chives, thyme, sage, basil, dill, etc.) 1 egg, beaten with 1 tbsp. milk Whole fresh herb leaves (for topping)
Directions: In the bowl of a stand mixer fitted with the paddle attachment, beat together the eggs and salt on medium-high speed until pale yellow and fluffy, about 5 minutes. Mix in the yeast, sugar, milk, melted butter and flour. Stir until a dough forms. Beat in the chopped fresh herbs until incorporated. Cover the bowl with plastic wrap or a clean kitchen towel and let rise in a warm place until doubled in bulk, about 2 hours.
Generously butter 18 muffin cups. Punch the dough down. Scoop the batter, dividing it evenly between the prepared muffin cups. Cover loosely with plastic wrap or a clean kitchen towel and let rise about 45 minutes more, until slightly puffed.
Preheat the oven to 350˚ F. Uncover the rolls and brush the tops lightly with the beaten egg mixture. Gently press a fresh herb leaf into the top of each roll so that it adheres completely. Bake until a toothpick inserted in the center comes out clean, about 22-25 minutes. Let cool in the pan a few minutes, then transfer to a wire rack. (Note: I had to run a small paring knife around the edge of each roll to get them to release from the pan.) Let cool before serving.
1 pound fresh green beans 1 pound of bacon Dash of crushed red pepper flakes 1/2 a jalapeño diced Some butter 1 tsp of water
1. Cook bacon to desired tenderness 2. In a skillet, add jalapeño and red pepper flakes and butter. Summer until jalapeños are tender 3. After washing and cutting stems of green beans, add to skillet. Add water and sauté until tender. 4. Crumble and add bacon to skillet. 5. Serve and enjoy.
Post by janiejones on Jun 25, 2013 10:39:52 GMT -5
I vote for LHC's grandma's ginger molasses cookies.
And, I'll post a greek salad in a second-
Ultimate Greek Salad, as told to me by InStyle Magazine, Sept. 2005 serves 8
1 medium red onion, sliced in half-moons 2 Tbsp. red wine vinegar 1 Tbsp. dried oregano 1/4 tsp. pepper 3 large plum tomatoes, cut into thin wedges 1/2 tsp. sugar 1/4 tsp. salt 6 cups torn pieces romaine lettuce 1 small fennel, trimmed and sliced thin 1/2 cup extra-virgon olive oil 2 Tbsp. fresh lemon juice 1/2 cup pitted kalmata olives 1/2 cup crumbled feta cheese
Sprinkle onion slices with vinegar, oregano and pepper. Cover with plastic wrap and set aside 1 hour. Place tomato wedges in medium bowl and sprinkle with sugar and salt. Cover with plastic wrap and set aside 1 hour. Toss together lettuce, fennel, olive oil and lemon juice. To serve, top with red onion, tomatoes, olives and feta.
This is an amazing salad, it's my "please bring that salad you make" dish. Even my picky cousins ate it all up and they wouldn't have touched fennel with a 10 foot pole if they knew it was in there. It's a regular issue in their family.
I vote for LHC's grandma's ginger molasses cookies.
And, I'll post a greek salad in a second-
I was going to ask if these were included, they're a must!!!
I just skimmed so if it's a repeat don't sweat it. Sloppy Joes, adapted from Erin's. Also it is going to need editing b/c I can't write a real recipe, I write it down like I make it.
INGREDIENTS: Olive oil, for pan lubrication Ground turkey (1/2lb makes 2 servings w/ a little left over. leaner is better!) Carrots, grated (for every 1/2lb of ground turkey, do almost 1cups of carrot or a little more. The more carrots the better! I also grate them with a large grate to add texture) Chopped onion (I do 1/4 an onion per 1/2lb turkey) Pressed garlic (2-3 cloves depending on your taste) No Sodium Added canned tomato sauce, the small one (the "no sodium added" is so important!! It brings the sodium from over 1000mg per can to less than 500. You can also use homemade but make sure it isn't spiced) No Sodium Added worcestershire sauce (about a teaspoon, we use a little more). Apple cider vinegar (white wine vinegar is a good sub. Use about a dash -- a teaspoon is too much) Either brown sugar (a pinch or two) or agave nectar (~1 tbsp *at most*). Additional veggies (chopped tomatoes are great here, and sometimes we add some black or red beans) Salt, pepper, paprika to taste
Toss the carrots, onion, and garlic together in olive oil. Add the turkey and cook almost all the way through, "shredding" it with a spatula (the tinier the turkey cooks, the more sloppy the meal!!). Add the tomato sauce, worcestershire sauce, vinegar, and sweetener. Add the seasonings to taste (it may take a bit for it to taste right but you'll get there!).
Serve either on whole-wheat rolls or straight up. Our sinful favorite is on challah rolls.
1 stick butter, softened 1 18 oz CREAMY peanut butter
1 lb. powdered sugar
2 1/2 cups rice krispies
1 12 oz package chocolate chips
parafin wax
Mix the butter and pb, then add powdered sugar. (You will be mixing with your hands at this point) Add rice Krispies. Roll into bite size balls.
Melt chocolate chips and parafin wax in a double boiler (Wax is found in the jello aisle at Jewel. It comes in three slabs and you will need about a third of one slab for each single batch) Dip balls in chocolate mix then set on wax paper. Put in fridge til set. We store them in the fridge as we think they taste better cold
Ingredients 1 1/2 pounds boneless, skinless chicken thighs 3 garlic cloves, minced or chopped 1/2 cup low-sodium soy sauce 1/2 cup ketchup 1/2 cup honey (optional) fresh basil, shredded, for garnish
Instructions 1.Place the chicken in the bottom of a 4-quart slow cooker. In a small bowl, whisk together the garlic, soy sauce, ketchup and honey. Pour over the chicken and cover.
2.Cook on low for 6 to 8 hours or high for 3 to 4 hours. Be sure to check the chicken periodically. My chicken was done after 5 hours on low. Remove chicken, place on a plate and tent with foil to keep warm. Transfer the remaining sauce to a saucepan and reduce down over medium heat until desired consistency is reached. I mixed a teaspoon of cornstarch with a tablespoon of water and added it to the sauce and continued to stir and cook on medium heat until it thickened up a bit.
3.Serve a little sauce over the chicken and garnish with fresh basil.
4.Serve chicken over rice with some broccoli or green beans on the side.
Ingredients •1 package (8 ounces) cream cheese, at room temperature •1 cup powdered sugar • 3/4 cup creamy peanut butter (not all-natural) • 3 tablespoons packed brown sugar • 3/4 cup milk chocolate chips • 3/4 cup peanut butter chips • Graham cracker sticks, teddy grahams, and/or apple slices for dipping
Instructions 1.Beat cream cheese, powdered sugar, peanut butter and brown sugar in large mixer bowl until blended. 2.Spoon onto a large piece of plastic wrap; bring up all four corners and twist tightly forming into a ball shape. 3.Freeze for 1 hour 30 minutes or until firm enough to keep its shape. Place peanut butter and chocolate chips in flat dish. Remove plastic wrap from ball and roll ball into morsels to completely cover, pressing morsels into the ball if necessary. 4.Place ball on serving dish; cover and freeze for 2 hours or until almost firm. (Can be made ahead. If frozen overnight, thaw at room temperature for 20 to 30 minutes before serving.) Serve with graham cracker sticks, teddy grahams, or apple slices for dipping or spreading.
Post by LauraMoser on Jun 25, 2013 12:01:08 GMT -5
Oooh! Pick me! I will share one of my favorite PA Dutch recipes!! And please call me by my sn, Laura Moser.
Cherry Pudding
1 1/2 c boiling water 1/2 c sugar 2 c cherries
1 c sugar 1/2 c butter 1 c milk 2 c flour 2 tsp baking powder 1/8 tsp salt
Preheat oven to 350 degrees F. Combine first three ingredients and let stand. Mix remaining ingredients and pour into a greased and floured pan. Pour cherry mixture over top. Bake 30 mins.
yaaaaaaaay!!! thank you so much, you guys! we made it 400 recipes!! i'm proofing it and sending it off this week. LOL! they're $15 if you're actually interested.
Chicken Dip 1 can of chicken Bag of Pepper Jack cheese 8oz cream cheese Can of green chilies 8 oz mayo half a bag of cheddar cheese mix it all together bake at 350 til golden brown
No Bakes 2 cups sugar 1/2 cup cocoa 1/2 cup milk Mix together once it starts to boil let it boil for 2 minutes remove from heat add 1/2 cup peanut butter 1/2 cup butter 1 teaspoon vanilla 3 cups of oats Spoon out on cookie sheet or just pour it all on cookies sheet and cut them into squares.
Supreme Spinach Dip 8oz cream cheese 16 oz light sour cream 1 stick (8 tbsp) unsalted butter 1 cup shredded Parmesan cheese 1 cup shredded mozzarella cheese 14 oz quartered artichoke hearts, drained and coarsely chopped 10 oz frozen spinach (thawed and drained) 2-3 garlic cloves, pressed
In a medium pot over medium heat, melt together 8oz cream cheese, 16 oz sour cream, 1 stick butter and shredded cheese. Stir frequently until melted to an even consistency. You will see bubbling
Stir in coarsely chopped artichoke harts and drained spinach (I squish the spinach between 2 paper towels to maks ure it's not watery).
Finally, stir in 2-3 pressed garlic cloves.
Then place in a glass 11x13 baking dish and bake on 400 until bubbly and slightly golden on top.
"You. You and your crazy life. You and your geographic anomaly. You and your drunken lesbianic ways and terrible navigational skills." - ProfArt and her holy baby
I WANT THIS COOKBOOK. Pay you United States cash money.
RIGHT? She said that they're $5 a piece if they order 300. With GBCML's orders, we can knock that baby down to a buck a pop. C'mon frkls, let us order!!