Hamburger mixture for meatballs, burgers, meat loaf...

I used to make ok burgers and meatloaf. Now I make SUPERB meats with the following recipe I've revised from a Bradley Smoker recipe. Truly, I'm never going back to ordinary! And this is awesome stuff even if you don't smoke it!

3 lb ground beef
1 finely chopped onion
1 finely chopped green pepper (optional)
1/3 cup Bulls eye barbeque sauce (I think this is the secret ingredient right here!)
2 eggs
3 cloves garlic or 1 or 2 tsp garlic powder (to taste; not exact amounts)
3 Tbsp Worcestershire sauce (another secret!)
3/4 tsp fresh ground pepper (or Watkins pepper!!)
1 1/2 tsp salt
1/2 tsp nutmeg (You read right! Another secret!)

Mix this all up and use for any meat you want. Burgers, meatballs, meat loaf...

If making meatloaf with this, before baking top with:

1 cup Ketchup
3/4 cup brown sugar
2 tsp dry mustard
1/2 tsp nutmeg

You will never return to ordinary either after you make this one time! Trust me and let me know how it turns out for you!

fall fruit and feta salad

(my own twist on Taste of Home's Fresh Apple and Pear Salad)

3 apples, chopped into bite-sized pieces

3 pears, chopped into bite-sized pieces

2 medium to large cucumbers, in bite-sized slices

2 Tbsp red onion, minced

1/3 cup feta cheese

1/3 cup chopped walnuts

1/2 cup apple juice

3 Tbsp apple cider vinegar

1 1/2 Tbsp mustard

1/4 cup brown sugar

2 Tbsp olive oil

2 Tbsp snipped fresh dill

salt and pepper to taste

Mix dressing first in Tupperware gravy shaker. Then mix other ingredients in large bowl, reserving cheese and nuts for topping. Quickly stir dressing into fresh fruit and veggies before they have a chance to get brown. Pronounced a grand success at our house!

Wow! What Wonderful Zucchini Bread!

1 cup vegetable oil

1 cup sugar

1 cup brown sugar

1 Tbsp vanilla

3 eggs

 2 cups shredded zucchini

3 cups flour (up to half may be whole wheat)

1 tsp salt

1 1/2 tsp baking soda

1 1/2 tsp baking powder

1 Tbsp cinnamon

1 cup chopped walnuts

Preheat oven to 325. Spray two 8 x 4 inch bread pans, or line them with parchment paper. 

In large bowl mix together very well the oil, sugars, vanilla, and eggs. Stir in the zucchini. 

In another bowl mix together the dry ingredients except walnuts. Add to first mixture and mix just until flour dust is mixed in. 

Fold in the walnuts.

Bake 45 to 60 minutes until toothpick inserted in center of loaf comes out clean.

(This tastes especially good if the zucchini has been proudly raised in your own garden! And if the veggie is youthful enough that the skin is soft, by all means don't peel it first.)

fresh raspberry scones

(First of all, I've tried a new background from Vintagemadeforyou and I know some of you have had stress with this website when I've used their backgrounds. Please let me know how it works. Hope it will this time---fingers crossed---since it's been a long time ago that I used from here.) Okay, let's get on with this:

2 1/2 cups flour 

1/4 cup sugar

1 Tbsp baking powder

dash salt

1/2 cup cold butter, cut in pieces

3/4 cup buttermilk

1 egg

1 1/2 cups fresh or frozen raspberries

1 Tbsp sugar

Preheat oven to 400. With pastry blender, cut together five ingredients till pea-size chunks form. In another bowl whisk together buttermilk and egg. Mix together wet and dry ingredients just until blended. If it's too thick add a little milk. Fold in the raspberries. On parchment-paper lined pans, pat dough into two circles approximately 3/4" thick and 7" across. Sprinkle with 1Tbsp sugar. Score each circle into 8 wedges with a knife. Bake until golden brown, 15 - 18 minutes. Serve warm with butter or sour cream sweetened with icing sugar and a splash of vanilla.

my very own relish

I've revised many different recipes over the years and now this is The One And Only! I'll give you the original that I always ad lib from.

1 qt cucumbers, shredded

1 qt onions, shredded

1 qt cabbage, shredded

1 qt celery, shredded

1 qt peppers, shredded

1/2 cup pickling/course salt

4 cups white vinegar (or 3 cups pickling vinegar)

5 cups sugar

1/2 cup flour (little less if using pickling vinegar)

1 Tbsp mustard seed

1 Tbsp celery seed

5 Tbsp dry mustard

1 Tbsp turmeric

I like to use my Bosch shredder for processing the veggies. I don't use the finest shredder, but the one next up from that. Soak veggies in salt overnight. Drain in the morning, after your house smells verrrry oniony, and cook up the brine in a large pot. Like I mean large, especially if you triple the recipe like I do! Add drained veggies to brine and cook the whole mess for 10 minutes. Pour into hot jars. This beautiful golden concoction will seal as it cools. 

NOTE: you may substitute veggies like crazy. Basically, you want your onions and celery to remain the same, but the rest is very interchangeable. I like to think "color" so whatever combination you use should be colorful. Here are some options: zucchini instead of cukes; carrots in place of some of the peppers; turnips (no kidding) instead of cabbage (they taste the same or pretty close); cauliflower...use whatever you have on hand. The flavors mostly come from the brine anyway, so it's the color-figuring-out-part that's important (to me). With these thoughts I shall close.

chocolate crumb bars (aka: inhalation bars!)

(from Jennifer Anne Warkentin Meissen who submitted it to "Southern Country 2" recipe book)

1 cup margarine, softened

1 3/4 cup flour

1/2 cup sugar

1/4 tsp salt

2 cups chocolate chips

1 can sweetened condensed milk

1 tsp vanilla

Beat margarine. Beat in flour, sugar and salt. Press 2 cups crumbs into 9 x 13" pan. Bake @ 350 for 10 - 12 minutes. While baking, melt 1 cup of the chocolate chips and sweetened condensed milk in a small saucepan or microwavable bowl. Add vanilla. (I always forget to add this and it still tastes awesome.) Spread over hot crust. Stir the remaining chocolate chips into remaining crumbs. (May have to add a little more flour to make crumbly) Sprinkle over filling. Bake for 25 - 30 minutes or until middle is set.

I usually double this and bake it in a Costco pan. Chopped walnuts or flaked almonds may also be added to the top crumbs with excellent results. 

"Thanks, Jenny!!!"

peach pie filling (to can)

8 cups chopped or diced peaches (however you like!)

1 3/4 cups sugar

4 TBSP minute tapioca

1/2 cup water

Put all together in pot and make sure tapioca gets soaked in juices at least 5 minutes prior to cooking. (This keeps it from becoming gluey and gooey and Lewey...that was for you, Rhea!) Boil for 2 minutes and ladle into jars. Hot water bath 20 minutes. 

I quadrupled this recipe and got 7 quarts with enough left over to eat with icecream for supper!

Oh, and one batch I did half the fruit raspberries and half peaches. SCRUMMMM!

I can almost taste the tarts made with this. Add a mammothosity pile of whipped cream sweetened with cherry or peach Torani syrup...ok I'll quit now!

peach salsa

First of all....please wear rubber gloves when chopping your peppers. I didn't and now I'm living with the rewards! And whatever you do, don't rub your eyes if you opt outa the gloves.

1/2 cup white vinegar

6 cups chopped peeled pitted peaches

1 1/4 cup chopped red onion

4 jalapeno finely chopped (remove veins and seeds if you don't want it too hot)

2 cayenne peppers finely chopped (see above note)

1 bell pepper seeded and chopped (red is pretty but any color works.)

1/2 cup finely chopped cilantro

2 Tbsp honey

2 cloves garlic, chopped

1 1/2 tsp cumin

1 to 2 tsp salt

 

Prepare 4 pint jars and lids (or equivalent) for canning. In largish pot, combine all ingredients. (As you add peaches be sure to mix them into the vinegar quickly to eliminate browning.) Bring to a boil over medium-high heat, stirring constantly. Reduce heat and boil gently, stirring frequently, for about 5 minutes or until thickened. Remove from heat and ladle into jars. Process 15 minutes.

This made 4 1/2 pints for me today, so we get to sample it at supper time!!!

dandelion creme ointment

This is what you make when your 7-yr-old son brings you a handful of dandelions and says, "Surely there's SOMETHING we can make with these!" We did a little research and lo and behold, we came up with a salve for eczema as well as cracked heals. 

You start with making dandelion diffused oil. We used canola oil in one batch and olive oil in the other with great results both times. Here's how you do it:

Get that same 7-yr-old boy to help you gather a gallon of dandelion blossoms. With a scissors, cut off the base of the petals so they fall apart into another container. Once you have a nice pile of petals, spread them out on a paper-towel to dry out overnight. You don't want all that water in your oil.

Next, fill a quart jar 3/4 full of dandelion petals and fill to the neck with either olive or canola oil. Place jar in double boiler and keep just below a simmer for several hours. (The amount of time isn't really all that particular; we did 4 hours with good results.) Strain oil off and press excess oil out of petals with a sieve. Throw out the petals.

Melt together in microwave: 

7 oz oil

3 oz beeswax pellets or fine shavings

Add:

essential oils of your choice and amount of scent your prefer.

Pour into small jars and let set an hour or two. It's ready to use!

white chocolate mint lip balm (SPF 60)

If you're like me and you get cold sores from the sun, here's a lip balm that WORKS besides being scrummy!

Melt together:

15 ml shea butter

10 ml bees wax pellets or fine shavings

15 ml cocoa butter

add:

1 1/2 tsp sesame oil (a part of your sunblock)

3/4 tsp coconut oil (Here's your main sunblock)

1/3 tsp almond oil (moisturizer)

4 drops Vitamin E liquid (or squeeze 4 capsules)

Let cool three minutes and add 5 drops peppermint essential oil. Pour into empty lip balm vials or small jar.

Okay I realize there are many ingredients in here that most of us don't have in our kitchens. I did go out and buy a bunch of stuff. It's important to me as we have skin issues at our house and find few solutions. This is the answer for one problem and so far has been so worth it!

iced espresso lattes (French Pressed)

In a French press, dump in 1 1/2 to 2 times as much grounds as you usual do. I used Jake's Blend coffee beans, freshly ground. Let brew as long as normal.
In large glass, dump 1 Tbsp sugar. Pour (hmmm I never measured...) maybe 1/2 cup hot brew. Stir till sugar is dissolved and add ice and milk to fill glass.
This is soooo good you'll keep drinking and drinking so much you won't sleep at night.
NOTE: My boys added some Torrani syrup yet, which was cheating IMO! Yes, I let them. Sigh! Theirs can't have tasted as good as mine. Like imagine cherry flavoring ruining a decadent glass of fresh latte??!! (Don't even GO there!)

salsa from Dena

"I thought I’d send this salsa thing I made to serve with Mexican food since your mango recipe reminded me. Just chop and stir.
The salsa thing is, begin with red onion, cilantro, salt, and lime, aka the Pioneer Woman. I think tomato is a basic for her too. Then just add whatever you find in the fridge.

This salad majored in cabbage and cilantro.

Cabbage

Black beans

Mango, the red and the yellow ones

Lime juice

Leftover corn from Sunday

Tomato
jalapeno

Cilantro

Salt

Avocado

Red onion

I haven't tried it yet, but it's right at the top of my to-try list. Basically anything Mexican and cilantro speaks to me and I can't resist! BTW someone told Dena they thought it was a salad; so maybe any way of eating it is perfect.

will someone please tell me

Why does my Mango Madness Cheesecake recipe have that weird white line through it? Or maybe it doesn't on YOUR computer? I've redone it and it just keeps on doing that same thing.

Mango Madness Cheesecake

1 1/2 cups graham cracker crumbs
1/2 cup sugar
6 tablespoons (3/4 stick) unsalted butter, melted
3 large very ripe mangoes (each about 13 ounces), peeled, pitted, coarsely chopped
3 8-ounce packages cream cheese, room temperature
1 1/4 cups sugar
2 teaspoons vanilla extract
4 large eggs
Sliced peeled pitted mangoes

Preheat oven to 325°F. Lightly butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Stir cracker crumbs and sugar in medium bowl to blend. Add melted butter and stir until evenly moistened. Press crumb mixture firmly onto bottom (not sides) of prepared pan. Bake until crust is set, about 12 minutes. Cool completely. Maintain oven temperature.
Puree mangoes in processor until smooth. Set aside 2 cups mango puree (reserve any remaining puree for another use). Beat cream cheese, sugar, and vanilla in large bowl until smooth. Add 2 cups mango puree and beat until well blended Add eggs 1 at a time, beating only till yellow disappears into filling. Pour filling over crust in pan.
Bake cake until set and puffed and golden around edges (center may move very slightly when pan is gently shaken), about 1 hour 15 minutes. Cool cake 1 hour. Refrigerate uncovered overnight. Run small knife between cake and sides of pan to loosen. Remove pan sides. Transfer cake to platter. Cut into wedges and serve with whipped cream and fresh sliced mangoes.


OR~~~Make individual cheesecakes in muffin cups, using a vanilla wafer as the crust. Bake only 25 to 35 minutes. Couldn’t be easier!!

espresso cheesecake bars

"this recipe combines my two loves...coffee and cheesecake..."

2/3 cup firmly packed brown sugar

3/4 cup soft margarine

2 cups flour

1 cup chopped nuts (opt)

Mix together and reserve 1 cups crumbs. Press the rest of it into 9 x 13" pan.

2 8oz cream cheese

1/2 cup sugar (or a bit more if using espresso powder in copious amounts!)

2 eggs

1/4 cup milk

2 Tbsp (or more!) espresso powder dissolved in--

2 Tbsp water

1 tsp vanilla

Preheat oven to 350F. Beat cream cheese till smooth. Add remaining ingredients. Beat well. Spread on crust and top with remaining crumbs. Bake until lightly browned approximately 1/2 hour. Cool. Cut. Enjoy.

This is soooo good, I simply canNOT leave it alone. THAT'S not good!!!

mocha cream bars (from Wanda from Kristi from...?!)

BROWNIE BATTER

1 cup butter

2 cups sugar

4 eggs

3 tsp vanilla

1/2 tsp salt

1 3/4 cups flour

1 cup nuts (optional)

1/3 cup cocoa

MOCHA CREAM

1/2 tsp instant coffee

1 Tbsp hot water

1/2 cup butter, softened

1 Tbsp cocoa

2 cups powdered sugar

1 egg yolk

1 tsp vanilla

1/8 tsp salt

Grease 9 x 13 inch pan. Cream butter and sugar until light and fluffy. Add eggs, vanilla and salt. Mix well. Add flour. Divide batter in half. Add nuts to one half and spread in pan. Blend cocoa in remaining half and spread over first layer. Bake at 350F for 30 - 35 minutes. Frost when cool.

For Mocha Cream dissolve coffee in water. Add remaining ingredients and beat until fluffy.

OKAY!

That's the original. I changed it around a bunch. To me nuts are never optional unless there are alergies lurking around. Also in the mocha cream, I couldn't bring myself to add a raw egg yolk so I used a few Tbsp cream to make it "mocha CREAM"! Also instead of instant coffee I put in a Tbsp, yes a WHOLE complete TBSP espresso powder. Oooooo these are good! Store in fridge if you have time to get them there before they get eaten.

Dena? Are you there, Dena? Have I ever thanked you for introducing me to espresso powder? My life has changed for the better and I am forever indebted unto you! I ALWAYS use it instead of instant coffee.

mango cream cheesecakes (individuals)

24 vanilla wafers

2 large ripe mangoes, pureed to make 2cups

2 1/2 8oz pks cream cheese, room temp

1 1/4 cups sugar

2 tsp vanilla

4 large eggs

whipped cream for garnish

sliced, peeled mangoes

Heat oven to 325F. Place wafers into paper-lined muffin tins.

Whip up the cream cheese, sugar and vanilla till fluffy. Add mango puree and whip up well. Add eggs one at a time, beating only till mixed in. Spoon filling into muffin cups till nearly full. Bake for 25 minutes till edges are golden and filling is set. Cool on counter for an hour, then refrigerate. Garnish with whipped cream and fresh mango slices.

my latest spinach salad

In a bowl put a few handfuls of baby spinach. Add:

3 boiled eggs, sliced

1/2 pkg bacon, fried crisp and crumbled

1 cup mushrooms

handful of crumbled feta cheese

1/2 cup toasted almonds

1/2 cup frozen peas

raspberries for garnish

DRESSING:

blend the following ingredients with handheld blender:

1 Tbsp oil

1/4 red/purple onion

few drops garlic oil from Watkins

1/3 cup white wine vinegar

1/3 cup Dijon mustard

1/3 cup maple syrup or honey

salt and pepper to taste

Instant success!!!!

scrummy bacon cornbread

1 14" castiron frypan

1/2 pkg bacon, cut into 1" pieces

1 1/2 cups corn meal

1 1/2 cups flour

1/2 cup sugar

1 Tbsp baking powder

3/4 tsp baking soda

1 1/2 tsp salt

3 eggs

1 1/2 cup buttermilk

1/3 cup oil

2 to 3 jalapeno peppers, seeded and finely chopped (optional)

Heat oven to 350F. Fry bacon in cast iron pan on stove top. When bacon is nearly crisp shut off heat and spread bacon evenly in pan. Don't drain bacon fat. Meanwhile mix dry ingredients in one bowl and wet ingredients in another. Pour wet ingred into dry and mix until just barely mixed. Add peppers and stir in a bit. (I add peppers to 1/2 my batter AFTER it's in the pan. There are little mouths here who don't appreciate it too spicy hot!) Pour batter into still-hot pan on top of bacon. Bake at 350F till toothpick inserted comes out clean. (20 to 25 minutes...this somewhat depends on how much your pan has cooled while you've mixed the other ingredients.) 

Serve warm. I served this with a cream sauce made with sauted mushrooms and chicken. Top with shredded cheese. mmmmm

i-love-walmart all-day sipper

1 cup from Walmart (one of those summer cups with a straw and rubber gripper)

ice

water

1 slice of any or all of the following: orange, lemon, lime, grapefruit

The cups that I have, one has gell-filled sides and one has just the double walled. I get one ready with citrus slices and ice and water in the morning and replenish the ice and water probably 4 or 5 times through the day. I find the citrus gets stronger as the day progresses cuz I stab it so often with my straw. 

I have finally realized why babies are so attached to their sippy-cups! lol

(today's the first day I added grapefruit and I LOVE it!)