Recipes

Homemade bread

 

6-7 cups flour
1 tbsp salt
2 tbsp oil
2 packages of yeast
2 1/2 cups warm water
3 tbsp sugar or molasses

Mix flour and salt together in a large bowl.
In a separate bowl, dissolve sugar or molasses in warm water.
Add yeast to water and dissolve then let sit until it bubbles.
Add oil to water mixture.
Make hole in the middle of dry ingredients then add water mixture to dry ingredients.
Knead for 10 minutes.
Put in well greased bowl(I used the same metal bowl I had originial mixed in and then sprayed with cooking spray), flip over, cover with wax paper and towel(I used damp paper towels and then covered with a dish towel).
Let rise tell double its size (about 35-45 minutes)
(You could warm up the over to the lowest setting, turn off then let the bread rise in there. It would be quicker that way)
Knead again for 10 minutes.
Cut into two and put into well greased loaf pans then let rise until double the size (35-55 minutes)

Bake at 425 for 25 minutes

 

 

Husband's "Slop" AKA His version of Goulash

 

1 lb ground beef
1 onion
1 can cream of mushroom soup
1/2 package of frozen potato squares
   OR
3 or 4 small russet potatoes;cut into small squares
1 pkg brown gravy mix(made according to directions)
1 pkg sliced mushrooms
salt
pepper

Preheat oven and cook potatoes according to package. If frying potatoes cut and fry until cooked through and golden brown. Set aside.
Chop onion and cook with ground beef until onions are soft and ground beef is cooked through. Then drain and return to pot.
While ground beef and onions cook, make the brown gravy according to directions on package. Then add to pot with ground beef and onions after they have been drained.
Add in cream of mushroom soup, potatoes, and sliced mushrooms. Heat through and season with salt and pepper.
 

 Goulash - the REAL Goulash

 

1 pkg breakfast sausage(I use Tennessee Pride's Mild)
1 onion
1/2 pkg egg noodles
1 jar spaghetti sauce
1 or 2 small cans tomato sauce

Heat sausage and chopped onions in pot until sausage is cooked through and onions are soft. Drain.
Add in egg noodles, spaghetti sauce, and tomato sauce; stir. Then simmer for about 15 min or until the egg noodles are cooked through. Be sure to stir often so it doesn't stick to bottom. Then enjoy!

Note: I use 2 cans of tomato sauce because I like it to have a little more sauce. You can always start with just 1 can and add another while it's simmering if it gets too dry.

 

 

Lactation Cookies

1 cup butter
1 cup sugar
1 cup firmly packed brown sugar
4 tablespoons water
2 tablespoons milled flax seed
2 eggs
1 teaspoon vanilla
1 tsp salt
2 cups flour
1 teaspoon baking soda
3 cups oats
1 cup chocolate chips
2-4 tablespoons brewer’s yeast

Preheat oven to 350.

Mix the flaxseed and water and let sit for 3-5 mins. Meanwhile, beat the butter, sugar, and brown sugar. Add in eggs and mix. Then add flaxseed mix and vanilla and beat well. In another bowl(I just wiped out the bowl that had the flaxseed/water and used it) stir together flour, brewer’s yeast, baking soda, and salt. Add dry ingredients to butter mix. Stir in oats and chips. Scoop onto greased baking sheet.
Bake for 10 - 12 minutes
Let set for at least 5 minutes and then remove from tray

Note: I used 4 tbsp of the brewer's yeast. If I feel it was too much then next time I will only use 3. You could obviously only use 2 and go up if you feel you need to. The brewer's yeast can be found at GNC and the milled flaxseed can be found on the baking isle of your grocery store. I also used white chocolate chips because it is what I had on hand. And I used a small ice cream scoop to dish out the cookie dough.

  

No-Bean Chili

**Sorry, no picture at the moment**

****Thanks Dad for the recipe =) ****

3 lbs Ground meat lean
2 cloves garlic minced
1 tsp black pepper
2 tablespoons cumin
1 tsp ginger
1 tablespoon red pepper flakes
1 small can of tomato paste
1/2 cup boiling water
1 large tomato diced
4 ounce can of V8 juice
1 cup of onion diced
1 tablespoon salt
3 tablespoons chili powder
1 tablespoon paprika
1 tablespoon dried mustard
1 tsp dried oregano
1 large can tomato sauce
1/2 can of beer(or water)
1 jalapeno
4 tablespoons olive oil

Cook meat in a large pot and chop it with spoon or spatula until it is completely broken up. You don't want big chunks. Drain and remove. Saute onion and garlic in the left over oil from the meat. Add all of the spices. Pour in enough olive oil to make the mixture wet. Cook for about 4-5 minutes on med low heat to get the spices roasted. Add beef, all wet ingredients, and the whole jalapeno. Cover and bring to a simmer for about 1 hour. Chili will be thick at first. After 45 minute to an hour you can add more beer if it needs more liquid. Remove jalapeno before serving.

You can also add a little Valinteno's hot sauce to bring up the heat. Don't use Frank, Tobasco or Louisianna hot sauce. Those have too much vinegar.

NOTE: I mix all the spices together in a small bowl before putting it into the pot. That way it can all go in at once instead of having to measure each one out and worrying about any of it burning. I also cut slits in the jalapeno before putting it in to get more flavor and heat from it instead of adding hot sauce.