I grew the grapes, harvested them, made the jelly and.......
I will never do it again.
It's not easy, it's time consuming.
Thursday, February 28, 2013
Home made Grape Jelly !
We're enjoying our home made Grape Jelly for Breakfast this morning.
I grew the grapes, harvested them, made the jelly and.......
I will never do it again.
It's not easy, it's time consuming.
It tastes great, but I'll buy it at the market from now on.
I grew the grapes, harvested them, made the jelly and.......
I will never do it again.
It's not easy, it's time consuming.
Tuesday, February 26, 2013
Vegetarian Meatloaf
This is my newest recipe for Meatloaf.
Here's what you'll need:
Preheat Oven to 350 degrees.
1- Loaf Pan
1- 14 oz. package of Gimme Lean Beef (or 1 package of Yves Meatless Ground) The Gimme Lean may be difficult to find)
1- 14 oz. package of Gimme Lean Sausage ( this seems to be readily available)
1 Medium Onion, diced
1 Can Tomato Soup, divided ( half for the Meatloaf and half for the Sauce)
1- 4 oz. can of Diced Green Chiles, undrained
1 TBS Yellow Mustard
1 TBS Vegetarian Worcestershire Sauce (Kroger Brand)
1/4 tsp Fresh Ground Black Pepper
1/2 tsp Dried Oregano
1/2 tsp Dried Basil
1/2 tsp Dried Thyme
2 Eggs, beaten
1 C Bread Crumbs or Crushed Ritz Crackers
Sauce:
1- 14 oz. package of Gimme Lean Beef (or 1 package of Yves Meatless Ground) The Gimme Lean may be difficult to find)
1- 14 oz. package of Gimme Lean Sausage ( this seems to be readily available)
1 Medium Onion, diced
1 Can Tomato Soup, divided ( half for the Meatloaf and half for the Sauce)
1- 4 oz. can of Diced Green Chiles, undrained
1 TBS Yellow Mustard
1 TBS Vegetarian Worcestershire Sauce (Kroger Brand)
1/4 tsp Fresh Ground Black Pepper
1/2 tsp Dried Oregano
1/2 tsp Dried Basil
1/2 tsp Dried Thyme
2 Eggs, beaten
1 C Bread Crumbs or Crushed Ritz Crackers
Sauce:
1/4 C Ketchup
1/4 C BBQ Sauce
Remainder of the Soup from the Meatloaf mixture
1 tsp Light Brown Sugar
1 tsp Yellow Mustard
Mix together and set aside.
In a large bowl
Mix together by hand:
Beef
Sausage
Half of the Can of Tomato Soup
Mustard
Worcestershire Sauce
Black Pepper
Once this is combined well , ADD: the Egg , Bread Crumbs, Oregano, Basil, Thyme, Onion and Green Chiles, Mix with a Spatula until well combined.
Transfer mixture to a Loaf Pan. Create a Loaf Shape.
I used a rubber spatula to press the Meatloaf away from the sides of the pan to accommodate the Sauce
Pour half the Sauce over the Meatloaf.
Bake for 55 minutes at 350 degrees
Top with the remainder of the Sauce and Bake an additional 10 - 15 minutes.
Let it rest for 10 minutes before slicing
Enjoy!
Peace in the Kitchen!
Remainder of the Soup from the Meatloaf mixture
1 tsp Light Brown Sugar
1 tsp Yellow Mustard
Mix together and set aside.
In a large bowl
Mix together by hand:
Beef
Sausage
Half of the Can of Tomato Soup
Mustard
Worcestershire Sauce
Black Pepper
Once this is combined well , ADD: the Egg , Bread Crumbs, Oregano, Basil, Thyme, Onion and Green Chiles, Mix with a Spatula until well combined.
Transfer mixture to a Loaf Pan. Create a Loaf Shape.
I used a rubber spatula to press the Meatloaf away from the sides of the pan to accommodate the Sauce
Pour half the Sauce over the Meatloaf.
Bake for 55 minutes at 350 degrees
Top with the remainder of the Sauce and Bake an additional 10 - 15 minutes.
Let it rest for 10 minutes before slicing
Enjoy!
Peace in the Kitchen!
Another Texas Bean - Cheese - Chiles and Stuff Dip!
I had no idea what to call this dip.
I've already posted my Best of the Best recipes for Tex-Mex Corn Dip in three different versions.
I just entered this recipe in a Chile Pepper Contest and I had to come up with a legitimate name.
I decided to call it Tex - Mex Chipotle Pepper Dip.
This note is an update to the original post!
When you live in Texas, you soon discover that everyone has their favorite version of a "Dip".
I started out borrowing a recipe from someone else and when I finished, I realized that it didn't have much in common with the original one. This is vegetarian, the other wasn't. This has Cheddar Cheese, the other one didn't. This has Green Onions, the other one didn't....... and the list goes on.
So here's my newest Texas Dip to be served with Tortilla Chips!
Or as I've said about the Tex-Mex Corn Dips that I make, you can just take a spoon and start eating it out of the bowl....... it's so good!
This is a Texas Big Recipe, enough for a party.You could easily cut this in half.
I attended an event last week and I took this dip. It was very popular. It's quite spicy, but everyone loved it.
Another Texas Bean - Cheese - Chiles and Stuff Dip!
1 (10oz.) can of Ro-Tel Tomatoes with Green Chiles, undrained
1 C Mayonnaise
1/4 C Chipotle Peppers packed in Adobo Sauce ( Goya or La Costena) or whatever you have!
I used La Costena. The heat or kick comes from these Chiles. I used about 4. If you're not used to the spice, start with 1 or 2 and then adjust to your taste. Remember, We're in Texas, we like a KICK!
2 (8oz.) packages of Cream Cheese, cut into small pieces
1 (15oz.) can of Refried Beans (Rosarita or El Paso Vegetarian)
1 (15oz.) can of Corn, drained
4 Green Onions, chopped, I just use the bundle from the market..... I think it has 6
8 oz. package of Shredded Sharp Cheddar Cheese
In a food processor, combine the Chipotle Pepper and the Mayonnaise, process well and set aside ( this is where the heat comes from) Check it for taste. You can always add more, but you can't take it away.
In a saucepan over medium heat, combine the Tomatoes and Cream Cheese and cook until the Cream Cheese is completely melted
Add the Mayonnaise mixture and combine well
Remove from heat, transfer to a large mixing bowl
Stir in:
Beans
Corn
Cheese
Pour this into a casserole dish , I think mine was about 3 quarts. I know that a 1.6 ltr. is too small
Bake at 350 degrees for 30 minutes
Serve with Tortilla Chips
Enjoy!
Peace in the Kitchen!
I've already posted my Best of the Best recipes for Tex-Mex Corn Dip in three different versions.
I just entered this recipe in a Chile Pepper Contest and I had to come up with a legitimate name.
I decided to call it Tex - Mex Chipotle Pepper Dip.
This note is an update to the original post!
When you live in Texas, you soon discover that everyone has their favorite version of a "Dip".
I started out borrowing a recipe from someone else and when I finished, I realized that it didn't have much in common with the original one. This is vegetarian, the other wasn't. This has Cheddar Cheese, the other one didn't. This has Green Onions, the other one didn't....... and the list goes on.
So here's my newest Texas Dip to be served with Tortilla Chips!
Or as I've said about the Tex-Mex Corn Dips that I make, you can just take a spoon and start eating it out of the bowl....... it's so good!
This is a Texas Big Recipe, enough for a party.You could easily cut this in half.
I attended an event last week and I took this dip. It was very popular. It's quite spicy, but everyone loved it.
Another Texas Bean - Cheese - Chiles and Stuff Dip!
1 (10oz.) can of Ro-Tel Tomatoes with Green Chiles, undrained
1 C Mayonnaise
1/4 C Chipotle Peppers packed in Adobo Sauce ( Goya or La Costena) or whatever you have!
I used La Costena. The heat or kick comes from these Chiles. I used about 4. If you're not used to the spice, start with 1 or 2 and then adjust to your taste. Remember, We're in Texas, we like a KICK!
2 (8oz.) packages of Cream Cheese, cut into small pieces
1 (15oz.) can of Refried Beans (Rosarita or El Paso Vegetarian)
1 (15oz.) can of Corn, drained
4 Green Onions, chopped, I just use the bundle from the market..... I think it has 6
8 oz. package of Shredded Sharp Cheddar Cheese
In a food processor, combine the Chipotle Pepper and the Mayonnaise, process well and set aside ( this is where the heat comes from) Check it for taste. You can always add more, but you can't take it away.
In a saucepan over medium heat, combine the Tomatoes and Cream Cheese and cook until the Cream Cheese is completely melted
Add the Mayonnaise mixture and combine well
Remove from heat, transfer to a large mixing bowl
Stir in:
Beans
Corn
Cheese
Pour this into a casserole dish , I think mine was about 3 quarts. I know that a 1.6 ltr. is too small
Bake at 350 degrees for 30 minutes
Serve with Tortilla Chips
Enjoy!
Peace in the Kitchen!
Monday, February 25, 2013
Texas Cheese and Chile Grits
Texas Cheese and Chile Grits:
4 1/2 C Water
1/2 tsp Salt
1 C Quick Grits
1/2 of a 10 oz. can of Rotel Tomatoes with Green Chiles
1 C (4oz.) can of Diced Green Chiles
8 oz. (1C) Grated Cheddar Cheese
4 oz. Cream Cheese, room temperature, cut into cubes
1/4 tsp Cayenne Pepper
1/4 tsp Paprika
Salt and Pepper to taste
1 Egg, beaten
In a saucepan, bring the Water and Salt to a boil.
Add the Grits
Stir and reduce the temperature to low.
Cover and cook about 5 minutes, stirring occasionally
Remove from heat
Stir in Rotel Tomatoes, Green Chiles, Cheese and Cream Cheese.
Add the spices and stir to combine well
Add 2 TBS of the Grits mixture to the Egg.
Add it back into the pan and stir well.
Pour into a buttered baking dish.
Bake at 375 degrees for 30 - 40 minutes.
They should be browned and bubbling.
Cool at least 15 minutes to let them become firm.
Serve warm.
Enjoy!
Peace in the Kitchen!
60's Gazpacho
This one is a cool recipe from the 60's.
It was so upbeat and different for the time man.
Juice of 1 Lemon
2 Green Bell Peppers,seeded and cut into pieces
1 Cucumber, peeled and divided: 3/4 sliced and 1/4 of it diced for garnish
2 lbs. Tomatoes cut into pieces
1 Onion quartered, 1/4 of it diced for garnish
1/4 tsp Garlic Salt
2 TBS Vinegar
2 TBS Olive Oil
Salt and Pepper to taste
Croutons for garnish
Put the following ingredients in a blender:
Lemon Juice
Bell Peppers
Cucumber slices
Tomatoes
3/4's of the Onion
Garlic Salt
Vinegar
Olive Oil
Pulse to blend, keeping it chunky
Season with Salt and Pepper
Refrigerate until chilled
Serve topped with Diced Onion , Diced Cucumber and Croutons.
Enjoy!
Peace in the Kitchen!
It was so upbeat and different for the time man.
Juice of 1 Lemon
2 Green Bell Peppers,seeded and cut into pieces
1 Cucumber, peeled and divided: 3/4 sliced and 1/4 of it diced for garnish
2 lbs. Tomatoes cut into pieces
1 Onion quartered, 1/4 of it diced for garnish
1/4 tsp Garlic Salt
2 TBS Vinegar
2 TBS Olive Oil
Salt and Pepper to taste
Croutons for garnish
Put the following ingredients in a blender:
Lemon Juice
Bell Peppers
Cucumber slices
Tomatoes
3/4's of the Onion
Garlic Salt
Vinegar
Olive Oil
Pulse to blend, keeping it chunky
Season with Salt and Pepper
Refrigerate until chilled
Serve topped with Diced Onion , Diced Cucumber and Croutons.
Peace in the Kitchen!
Family Reunion Cake, Church Cake, Picnic Cake ...
You know the cake!
You're asked at the last minute to bring something to a Family gathering, a Church meeting, a Bake Sale, a Party at work......
You don't really have time to create a gourmet dish, so here's the go to recipe that pleases a crowd.
I think this Cake and Dump Cake are the recipes to make when you need something at the last minute.
1 Box of Yellow Cake Mix
1 Can of Mandarin Oranges, undrained
4 Eggs
1/2 C Vegetable Oil
Mix with an electric mixer
Spray a 9X13 baking dish with a Vegetable Spray
Pour in the batter
Bake at 350 degrees for 35 - 40 minutes
Cool completely
Topping:
1 large can of crushed Pineapple, undrained
1 large box of Vanilla Instant Pudding
1 large container of Cool Whip
Mix by hand
Frost the cake
Cover and refrigerate
Enjoy!
Peace in the Kitchen!
You're asked at the last minute to bring something to a Family gathering, a Church meeting, a Bake Sale, a Party at work......
You don't really have time to create a gourmet dish, so here's the go to recipe that pleases a crowd.
I think this Cake and Dump Cake are the recipes to make when you need something at the last minute.
1 Box of Yellow Cake Mix
1 Can of Mandarin Oranges, undrained
4 Eggs
1/2 C Vegetable Oil
Mix with an electric mixer
Spray a 9X13 baking dish with a Vegetable Spray
Pour in the batter
Bake at 350 degrees for 35 - 40 minutes
Cool completely
Topping:
1 large can of crushed Pineapple, undrained
1 large box of Vanilla Instant Pudding
1 large container of Cool Whip
Mix by hand
Frost the cake
Cover and refrigerate
Enjoy!
Peace in the Kitchen!
Sunday, February 24, 2013
Hobo Bread
2 C of Raisins or Dates
2 C boiling Water
3 tsp Baking Soda
2 C Sugar
4 TBS Vegetable Oil
1/2 tsp Salt
1 tsp Baking Powder
1/2 C chopped Pecans
4 C Flour
Chop the Raisins or Dates
Combine the Raisins or Dates with the Baking Soda and the Boiling Water
Let this mixture sit overnight.
In the morning, add the remaining ingredients and blend well
Pour the batter into 2 loaf pans, greased with my Pan Release recipe found under, Hint on the blog.
Bake for 1 hour 15 minutes at 350 degrees
Enjoy!
Peace in the Kitchen!
2 C boiling Water
3 tsp Baking Soda
2 C Sugar
4 TBS Vegetable Oil
1/2 tsp Salt
1 tsp Baking Powder
1/2 C chopped Pecans
4 C Flour
Chop the Raisins or Dates
Combine the Raisins or Dates with the Baking Soda and the Boiling Water
Let this mixture sit overnight.
In the morning, add the remaining ingredients and blend well
Pour the batter into 2 loaf pans, greased with my Pan Release recipe found under, Hint on the blog.
Bake for 1 hour 15 minutes at 350 degrees
Enjoy!
Peace in the Kitchen!
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