Prize Winning, Mouth Watering Homemade Pickles!

Bread and Butter Sliced Pickles

Okay these pickles are just simply amazing! While at my grandma's house I stumbled unto a glass bowl with what appeared to be a bunch of sliced vegetables. I thought it looked good so I pulled it out of the fridge and uncovered it. To my surprise it was pickles...I don't know why it didn't dawn on me before that you could make your own pickles. I tried one expecting it to be good but not as good as my favorite bread and butter pickles. They definitely were not as good as my "previous" favorite pickles they were so much BETTER!! I begged for the recipe and now I am sharing it with you guys...ENJOY!

Ingredients:

6 c. cucumbers, sliced
3 med. onions, sliced
1 sweet green pepper
1/2 c. canning salt
2 c. vinegar
2 c. boiling water
1 tsp. mustard seed
1 tsp. celery seed
1/2 tsp. turmeric
1  1/2 c. sugar  

Directions: 

 1. Mix cucumbers, onions, green pepper and salt; let stand 2 hours.
2. Drain and rinse off excess salt.

3. Combine vinegar, boiling water, mustard seed, celery seed, turmeric and sugar.

4. Bring to a boil. Combine with cucumbers. Cook 5 minutes.

5. EITHER: Pack into hot sterilized jars leaving 1/4-inch headspace OR put pickles in an air tight container and store in the fridge (just depending if you are going to use them at a later time or eat in the next day or so)

*The pickles are best eaten chilled in the fridge!

World's Greatest Lasagna

World's Greatest Lasagna

A recipe from Johnchandler @allrecipes.com

Ingredients:

- 1 pound sweet Italian sausage

- 3/4 pound lean ground beef

- 1/2 cup minced onion

- 2 cloves garlic, crushed
- 1 (28 ounce) can crushed tomatoes
- 2 (6 ounce) cans tomato paste
- 2 (6.5 ounce) cans canned tomato sauce
- 1/2 cup water
- 2 tablespoons white sugar
- 1 1/2 teaspoons dried basil leaves
- 1/2 teaspoon fennel seeds
- 1 teaspoon Italian seasoning
- 1 tablespoon salt
- 1/4 teaspoon ground black pepper
- 4 tablespoons chopped fresh parsley
- 12 lasagna noodles
- 16 ounces ricotta cheese
- 1 egg
- 1/2 teaspoon salt
- 3/4 pound mozzarella cheese, sliced
- 3/4 cup grated Parmesan cheese


Directions:
* Yes this Lasagna take a little bit of work but it is worth it!!

1. In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.


2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.



3.Preheat oven to 375 degrees F (190 degrees C).
To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup


4.Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Tips:

• The only thing I change is that I had a cup of spinach to the sauce to give it some extra nutrients. You can't really even taste it!

Teriyaki Chicken Island Tacos

Island Tacos with Grilled Pineapple and Spicy Fries

Ingredients:

- Small Flour Tortillas
- Chicken (boneless)
- Fresh Pineapple (chopped into bite size pieces)
- Shredded Lettuce
- Green Onions
- Shoe String French Fries


Teriyaki Sauce:
- 3/4 cup Soy Sauce
- 1 1/2 cup Water
- 1/2 cup Sugar
- 1 t. Ginger
- 1 clove of Garlic
- 3 chopped Green Onions
- 2 t. Corn Starch

Spicy French Fry Seasoning:

- 1/4 teaspoon cayenne pepper
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Cook the Fries according to the bag directions then sprinkle the seasoning all over them.

Directions:
Teriyaki Sauce instructions:  Combine all the sauce ingredients together (except the Corn Starch that is for later). Stir until the Sugar has dissolved.

1. Place boneless Chicken into a plastic bag (you can put as much Chicken as you intend to eat). Pour the Teriyaki Sauce into the bag with the Chicken and marinate for at least 3 hours in the refrigerator.


2. Next cook Chicken either on an outside grill or on a stove grill. Cook Chicken until white all the way through

3. While the Chicken is cooking put the Teriyaki Marinade in a pot and bring to a boil. Once it starts to boil add Corn Starch (make sure to dissolve corn starch in some water before adding to the Teriyaki Sauce). 

4. Heat the Tortillas so that they are served warm. Shred Lettuce, chop the Pineapple, and chop the Green Onions.

5. The Tacos are ready to be assembled. Place the Chicken, Lettuce, Pineapple, Green Onions, and Sauce in the Taco and enjoy!!

Mimi's Cafe Spinach Artichoke Dip

Best Artichoke Dip in the World

 *Artichoke Dip from Mimi's Cafe, Recipe from mimiscafe.com! Trust me you'll love it

Picture from mimiscafe.com you can also find this recipe there!

Ingredients:

- 4 ounces Monterey Jack Cheese (grated)
- 2 ounces Swiss Cheese (grated)
- 8 ounces Parmesan Cheese (shredded)
- 3/4 cup Artichoke Heats (quartered)
- 1 bunch fresh Spinach
- 1/2 cup Mayonnaise
- 1/2 cup prepared Alfredo Sauce
- 2 t Garlic (chopped, approx 2 cloves)
- 1/2 t. Black Pepper
- 1/2 cup Sun-Dried Tomatoes

Tortilla Chips and Sliced Bread for dipping


Directions:

1. Combine Jack, Swiss, and Parmesan Cheeses in a mixing bowl.

2. Drain Artichokes and dice into small pieces. Wash and cut Spinach into 1 inch pieces and add to Cheese mixture.

3. In a separate mixing bowl combine the Mayonnaise, Alfredo Sauce, Garlic, and Pepper. Mix until well combined.

4. Pour the Mayonnaise mixture into the Cheese mixture and stir until well mixed.

5. Drain sun-dried Tomatoes of any oil or liquid and dice into small pieces and add to the mixture.

6. Heat cold dip mixture over medium heat in non-stick frying pan until hot and cheese is completely melted. Transfer to serving dish and serve with tortilla chips and sliced bread

Steak Fajitas

Left over Steak Fajitas with Sauteed Onions and Peppers

Ingredients:

- Left over Steak sliced

- Julienne Green, Yellow, and Red Peppers

- Sliced Onions

- Olive Oil

- Tortillas

- Sour Cream

- Cheese (cheddar or Mexican mix)

Directions:

1.  In a large frying pan pour a little bit of Olive Oil over the the bottom of the pan (just enough to lightly coat the entire pan.)

2. Then throw in the Peppers and sliced Onions. Cook until Onions become caramelized and the Peppers are soft.

3. While the Pepper and Onions are sauteing cook your Tortillas on a griddle (I use the uncooked tortillas from Costco but if you buy your already cooked then just quickly heat them up).

4. When Pepper and Onions are nice and soft through in the left over Steak and cook until Steak is heated all the way through.

 

5. Once everything is done you can assemble your Steak Fajitas. Put some of the Fajita mixture on with a sprinkle of cheese and a dollop of sour cream. Delicious and super easy to make.

Tips:

• If you don't have left over Steak and don't want to grill any up for the recipe you can use left over Chicken or Pork
• Asparagus is optional I used it this time but normally I don't put it in.

 

Pizza with Homemade Sauce

Amazingly Delicious Spinach Pizza with Garlic and Basil Tomato Sauce

Ingredients (for Pizza):

- 1/2 cup Warm Water

- 1 1/2 T. Yeast

- 1 T. Honey

- 1 cup All Purpose Flour

- 1 1/2 cup Wheat Flour

- 1 t. Salt 

- 1 cup Warm Water

- 1 1/2 t. Olive Oil 

Toppings

- Mozzarella Cheese

- Spinach

- Ham or Turkey

 

Ingredients (for Sauce):

- 2 Tomatoes

- 1/4 cup Olive Oil

- 1 T. minced Garlic (heaping Tablespoon)

- 1/4 an Onion

- 1 T. Basil

- 1/2 t. Oregano

- Salt and Pepper to taste

- (If sauce is to thick you can add water just a teaspoon at a time)

Directions:

1. In a small bowl put the 1/2 warm Water, Yeast, and Honey. Let it stand for 10 minutes (mixture should be foaming).

2. In a large mixing bowl measure out All Purpose Flour, Wheat Flour, and Salt. Whisk together.

3. Pour the Yeast mixture into the large mixing bowl filled with the Flour mixture. Then mix in the Olive Oil and 1 cup Warm Water. 

4. Mix all the ingredients together then knead for 10 minutes. 

5. After you are done kneading let the dough rise for 30 minutes.

6. Once the dough is done rising roll it out onto a baking stone or just a regular round pizza pan.

7. Lightly paint the dough with Olive Oil

8. Spread sauce generously over dough...not quite to the edges though.

 9.  Next generously sprinkle chopped Spinach onto the pizza

10. Cover the pizza with shredded Mozzarella Cheese

11. Place bit size pieces of either ham or turkey over the pizza

I used black forest ham

12. Place in the oven at 500 degrees for 11 minutes or until golden brown.

Sauce Recipe Directions:

In a small sauce pot place 2 tomatoes (each tomato should be cut into 4ths), Olive Oil, Garlic, Onions, Basil, Oregano, and Salt and Pepper. Let the mixture simmer until tomatoes become soft and easy to smash. Then place the entire mixture into the blender and blend until in because a nice smooth sauce. Place the sauce back into the sauce pot and place back on the stove on low for another 2-4 minutes. 

Tips:

• If you have dough enhancing powder at home put a Tablespoon of it into the pizza dough
• Also if you have Soy Lecithin put a Tablespoon of that into the dough
• Make sure to taste the sauce before putting it onto the dough to make sure it has enough salt and pepper
• Try and cover ALL the spinach completely with cheese or it will crisp up and burn in the oven.
• My oven doesn't get as hot so I cook my pizza at 500 degrees F. but if your oven tends to get very hot reduce the heat.

Spicy Shrimp Po' Boy!

Bubba's Po' Boy

Paula Deen's Home Cooking

(I made a few changes to the original recipe)
Absolutely delicious sandwiches and so easy to make!

*serves about 4-6

Ingredients:

- 2 lbs, uncooked Jumbo Shrimp (peeled, deveined and butterflied)

- Salt and Freshly ground Black Pepper

- 3 eggs

- 1/4 cup Water

- 1/2 Hot Sauce ( I use Franks Red Hot, Bubba recommends Texas Pete)

- 2 cups Uncle Bubba's Fry Mix  (6 cups self rising flour ( How to Make Self Rising Flour ), 1 cup Cornmeal, 1 t. Salt, 1 t. Black Pepper)

- Peanut Oil or Canola Oil for Frying

BEST TATAR SAUCE EVER RECIPE (Paula Deen's)

• 1/2 cup mayonnaise
• 2 tablespoons chopped sweet pickles
• 2 tablespoons chopped red onion
• 1 1/2 teaspoons freshly squeezed lemon juice
• 1/4 teaspoon garlic powder

Instructions:

1. Lightly sprinkle the shrimp with salt and pepper. 

2. In a small bowl mix the eggs, 1/4 cup water and hot sauce. 

3. Place the fry mix in a shallow dish. 

4. Dip each shrimp in the egg mixture and then into the fry mix. 

Cook's Note: If the fry gets lumpy you can sift it to make smooth.


5. Heat 3 to 4-inches of peanut oil in a Dutch oven, deep-fryer, or sauce pan to 350 degrees F.

Place the shrimp in the pot and fry until golden brown, about 2 minutes. Remove with a clean strainer or slotted spoon and drain on paper towels for a minute.

6. Slather French Bread with Tatar Sauce, place a good portion of spicy fried shrimp on the bread, then top with thinly sliced tomato and shredded lettuce. ENJOY

Tips:

• The is great served with sated fresh green beans (salt and peppered), spicy sweet potato fries, or potato chips.
• Careful not to cook the shrimp to long!
• If you don't want to fry the shrimp you can also grill it instead just make to season it with a spicy shrimp run.

Honey-Soy Broiled Salmon

INCREDIBLE BROILED SALMON

(Picture courtesy of cooking.com)

Ingredients:

- 1 Scallion minced

- 2 T. Soy Sauce

- 1 T. Rice Vinegar

- 1 T. Honey

- 1 t. minced Ginger

- 1 lb Salmon Fillet (skinned and cut into 4)

- 1 t. toasted Sesame Seeds

Directions:

1. Put minced Scallions, Soy Sauce, Rice Vinegar, Honey, and Ginger into a plastic bag. Seal the bag shut and shake all the ingredients together. 

2. Put the cut Salmon Fillets into the plastic bag with marinade and let it sit in the refrigerator for at at least 30 mins.

3. After 30 mins or so take the bag of Salmon out and place it onto a greased cookie sheet. 

4. Place Salmon on the top rack in the oven to BROIL at 500 degrees F.

5. While the Salmon is cooking place the rest of the sauce in a pot and boil until the sauce becomes thick.

6. After 4 minutes take Salmon out and flip. Cook for another 3-5 minutes.

7. After Salmon is finished cooking take it out and brush with the boiled sauce and top with toasted sesame seeds. Fish is ready to serve :)

Tips:

• When I do not have Rice Vinegar I substitute for Balsamic Vinegar..it does change the flavor of the marinade but still taste great.
• If you do not have fresh ginger, dry ground ginger works just as well.
• This meal is amazing served with sticky rice and steamed vegetables.

"Carolina's Broccoli Salad"

Delicious Recipe From " My Favorite Things" Cookbook

Ingredients:

- 2 bunches Broccoli
- 1/2 Red Onion
- 1 lb Bacon
- 1/4 cup Raisins
- 1/3 cup grated Cheddar Cheese

Dressing:

- 1 cup mayonnaise
- 1/3 cup Sugar
- 3 tsp. Vinegar

Directions:

1. But Broccoli in small bite-size pieces. Chop Red Onion in small pieces

2. Cook Bacon until crisp, drain grease, pat dry, and crumble.

3. Add all salad ingredients

4. Mix dressing ingredients in a bowl and pour over salad

5. ENJOY

Cranberry-Orange Chicken Salad

Amazing Chicken Salad on Croissants

*Recipe from "Our Best Bites" Cookbook. My mom made this for a lunch in and it is incredible! So easy and very flavorful

Ingredients:

- 1 lb Grilled Chicken (marinated in Italian Dressing) and cut into bite size pieces

- 1 cup Celery (chopped)

- 1/3 cup Green onions (chopped)

- Zest of 1 medium orange (about 1 T.)

- 1/2 cup Craisins

- 1/2 cup Mayonnaise

- 1 t. coarse grain mustard

- 2 T. jellied cranberry sauce

- 1/2 t. kosher salt

- 1/4 t. freshly ground black pepper

- 1/2 cup chopped pecans, toasted

- Croissants

- Lettuce leaves

Directions:

1. In a medium bowl, combine Chicken, Celery, Green Onions, Orange zest, and Craisins.

2. In a separate, smaller bowl, whisk together mayonnaise, mustard, cranberry sauce, salt, and black pepper. Add to the chicken mixture and toss to fully combine. This salad is best if refrigerated for several hours before serving.

3. Just before serving, add the toasted pecans. serve on a croissant or roll with lettuce leaf.

Marie Callender's Chicken Pot Pie

Best Chicken Pot Pie You'll Ever Eat!

*Marie Callender inspired

Ingredients Needed:

- 2 cups Water

- 14 ounces Chicken Breast

- 2 Carrots

- 2 ribs of Celery

- 1 medium Onion

- 2 T. Chicken Bouillon

- 1/4 t. Black Pepper

- 1/4 cup Butter

- 4 T. Cornstarch

- 1 T. Flour

- 1 cup Heavy Whipping Cream

- 1 cup Frozen Peas

Directions:

1. Fill a large sauce pan with Water, Chicken Breast (cooked), chopped Carrots, chopped Celery, chopped Onion, Chicken Bouillon, Black Pepper, and Butter. 

2. Let the mixture simmer on medium for about 20 minutes or until vegetables are soft.

3. In a separate bowl mix Cornstarch, Flour, and Heavy Whipping Cream together until Cornstarch and Flour are dissolved then add it to the Chicken mixture.

4. When the Whipping Cream is thoroughly mixed into the Chicken and Vegetable mixture then add frozen peas and continue cooking for another 5 minutes.

5. Fill individual ramekins to the top with Pot Pie filling (should fill about 6 ramekins).

6.  Use an extra ramekin to cut out circles of pie crust to place on top of the ramekins. Place the pie crust over the ramekins filled with pot pie mixture (the pie crust should lay a little down the sides so it can stick to the ramekins).

7. Place ramekins on a cookie sheet and bake at 400 degrees F. for 25 mins

Tips:

• I have also used this to make one giant pie using a pie pan and two pie crust (one for the top and one on the bottom). 
• To make this recipe even simplify you can use left over chicken from the night before instead of cooking up more chicken.
• Taste the mixture before pouring it into the ramekins or pie pan to see if it needs more salt or pepper. I usually always end up adding some salt and more pepper. 
• For the pie crust you can use already made pie crust (my favorite) or make your own crust using the perfect pie crust recipe on my blog!

Perfect Pie Crust

ULTIMATE PIE CRUST

Ingredients:

- 3 cups Flour

- 3/4 t. Salt

- 3/4 cup Shortening

- 1/2 cup REAL Butter

- 1/2 cup Ice Water

Directions:

1. Combine Flour and Salt

2. Cut in shortening and butter until crumbly

3. Add ice water and stir in until evenly blended DO NOT OVER MIX THE DOUGH

4. Separate into two rounds and refrigerate in an airtight container for about 1 hr

5. Roll out!

Hints and Tips:

•  Use chilled butter and ICE water. This makes the crust easier to fold and unfold without tearing
• NEVER use a microwave to soften butter. Trust Me!
• Once the ice water has been added, keep handling of the dough to a minimum.
• Shape dough into two thick disks. Smooth out any cracks that may appear around the outside edges. 
• Wrap individually and refrigerate for about an hour in an airtight container 
• Let dough return to almost room temp.  before rolling
• Sprinkle table or counter generously with flour
• Use a pastry brush to remove flour from top of crust
• Fold crust in half. Brush again to remove flour from the bottom
• Fold again into quarters. Brush again. Turn over and brush again
• Make sure oven has been preheated all the way to 425. This helps the crust poof up. Decrease temp. to 375 after 15 minutes
• Bake on the bottom rack with foil lining the very bottom of the oven. 

Best Beef Stew Ever

Ingredients Needed for Beef Stew:

- 2 lbs Beef Stew Meat (cubed)
- 4 tbsp Flour
- 1/4 tsp Pepper
- 1 tsp Salt
- 1 T Olive Oil
- 1 medium Onion
- 2 tsp minced Garlic
- 1 Celery Stalk (sliced)
- 3 Carrots 
- 3 Potatoes
- 3 Beef Bouillon Cubes
- 1/4 tsp Rosemary & Thyme (dried)

*Also needed is a crock-pot, large pan, spatula, and stirring spoon.


Instructions:

1. Place flour, salt, and pepper in a paper bag. Shake flour mixture onto the cubed meat (You can buy already cubed stew meat or you can cut the meat into 1inch cubes).

2. On a large stove top pan brown the meat in the tablespoon of Olive Oil

3. While the meat is browning dice the Onion and mince the Garlic


 4. Cut the Carrots, Celery, and Potatoes into bite size pieces.

5. Once the meat is brown transfer it to the crock-pot along with the chopped vegetable. Then fill the pot with water just about an inch about the meat and vegetables (should be around 3 cups).

6. Drop in 3 Bouillon Cubes along with the Rosemary and Thyme.

7. Cook on high 4-5 hrs or on low for 8-9 hrs

 TIPS:

• Beef Stew Meat is very tough meat (that is way it needs to cook so long) so try and cook it on low for as long as you can. If you are pressed for time cooking it on high for 4 hrs will still do the trick.

• Before I put in the Beef Bouillon Cubes I like to crush them with the back of a spoon and then sprinkle the powder over the entire stew. 
• A great companion to this meal is my "Mom's Mouthwatering Herb Flat Bread"!

• This is the perfect meal on those cold, busy days where you'd rather be snuggled under a blanket rather than slaving in the kitchen. ENJOY!