Stacey Davis

Here is the recipe for the granola from the last meeting.  Easy to make and yummy!!

3cups quick cooking oats, 1/4 cup wheat germ, 1/3 cup honey, 1/3 cup brown sugar, 1/4 cup vegetable oil, 2 tablespoons warm water, 1/2 teaspoon salt,             1 teaspoon vanilla extract

Preheat oven to 250 degrees. In a large bowl, combine oats and wheat germ.  In a seperate bowl, combin honey, brown sugar, vegetable oil, water, salt and vanilla. (tip: use the same measuring cup for the oil first and then the honey, it will come out easier) Stir ingrediants well and then pour it into the oat mixture.  Mix together and then pour it ont a cookie sheet and spread. Bake for 1 hour, stirring every 15 minutes.

The other granola is called Energy Bark

1 cup oats, 1 cup sliced almonds, 1/2 cup coconut flakes, 1/4 cup wheat germ, 2 Tbs. whole-wheat flour, 1/2 tsp. cinnamon, 1/4 cup brown sugar, 3 Tbs. butter, 2 Tbs. honey.

Preheat oven to 325 degrees. Mix oats, almonds, coconut, wheat germ, flour, and cinnamon. In a small sauce pan, combine butter, brown sugar, and honey. Bring to a boil and cook 30 seconds. Pour over oat mixture and stir to combine. Spread on foil-lined baking sheet and bake 20 minutes. Let cool completely on baking sheet, then break into pieces.

Enjoy!

These are all Irish or Irish-American recipes. I remember my mom making my Irish Great-grandmother’s Soda Bread recipe for us on St. Patrick’s Day when I was a kid. She also made Corned Beef and Cabbage every year.

Irish Soda Bread

3 1/2 cups all purpose flour

1 teaspoon baking-soda

3/4 teaspoon salt

1 1/2 cups (about) buttermilk

Preheat oven to 425°F. Flour a cookie sheet. Mix together flour, baking soda and salt in a large bowl. Stir in enough buttermilk to bring the dry ingredients together in clumps. Shape dough into a ball. Turn out onto a floured surface and knead just until dough comes together. Shape dough into a round about 2 inches thick, and place on the cookie sheet. Cut a large X in the top of bread. Bake until golden brown, about 35 minutes. Cool completely.

Corned Beef and Cabbage

1 Corned beef brisket with spice packet

5 large potatoes cut into chucks

1 small bag of pre-cut carrots

1 large head cabbage, cut into small wedges

Put corned beef in a large pot and cover with water. Add the spice packet. Cover the pot, bring to a boil, then reduce to a simmer for about 50 minutes per pound of brisket or until tender.

Add potatoes and carrots. Cook until the vegetables are almost fork tender. ( I recommend adding the carrots earlier, because they take longer to cook than the potatoes.)  Add cabbage and cook for 15 more minutes.

Remove meat. While the meat is resting place vegetables in a serving bowl and cover with some of the broth in the pot. Slice the meat and serve.

You can usually find corned beef in the meat section of your grocery store around St. Patrick’s day.

Apples Amber

Pastry dough for a single-crust pie

4 cooking apples, about 1 pound, cored and peeled

2 tablespoons water

Juice of one lemon

3 large eggs, separated

4 ounces sugar

Prepare the pie crust in a pie dish and set aside.

Preheat the oven to 350 degrees.

Grate the apples with a coarse grater or a food processor. Add the 2 tablespoons of water to a small heavy pot, heat until it steams, add the apples, and cook over medium heat until reduced to a puree. Remove from heat.

Beat the egg yolks slightly. Add the lemon and three-quarters of the sugar to the apple puree, then add the egg, and stir well. Spoon the mixture into the pie shell and bake for twenty minutes.

While the pie is baking make the meringue topping. Beat the egg whites, adding the remaining sugar gradually. Whip until stiff peaks form. When the pie has baked twenty minutes in the oven, remove it and spread the meringue over the top of the pie, to the edges of the crust. Return to the oven for another 10 minutes, or until nicely browned.

Serve hot or cold.

Kim’s Semi-homemade Chicken Pot Pie

 You will need:

Refrigerated pie crusts

2 cans of cream of celery

2 cans of cream of potato

1 bag of mixed veggies

1 rotisserie chicken

1-2 egg whites

 Preheat your oven to 425 degrees.

Tear apart your store bought pre cooked chicken and mix the pieces with your soups and veggies. Put the bottom crust into a pie plate and smooth it out then add your chicken mixture. Cover the pie with the top crust and brush it with egg white. 

Cut slits into the pie and bake it for 45 minutes. 

Yum, Yum!  And you can tell your family that you slaved over their dinner all day!

Simmering pork roast and apples in your crockpot makes your house smell great, and warms you up on a cold winter night!

Honey Mustard Pork Roast and Apples Recipe

1 small onion, chopped
2 apples
3 Tbsp. honey mustard
1/4 tsp. salt
1/4 tsp. pepper
1 (2 lb.) rolled boneless pork roast
1 Tbsp. cornstarch
2 Tbsp. water

Peel apples and cut into 1″ pieces. In 4-6 quart crockpot, mix onion and apples. Spread honey mustard over pork roast and sprinkle with salt and pepper. Place coated roast on top of onions and apples. Cook on low for 7-8 hours.

Remove roast and cover with foil to keep warm while making sauce. Combine cornstarch and water in a medium saucepan and blend with wire whisk. Add juices, apples and onions from crockpot to saucepan and cook over medium heat until mixture boils and thickens, stirring frequently. Serve roast with sauce.

So last month we had Hamburger Muffins. This month it’s Corn Dog Muffins.

This is another easy recipe. It’s budget-friendly, kid-friendly, and a nice way to change up hot dogs.

Ingredients:

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 cup granulated sugar
• 1 teaspoon salt
• 1 cup whole milk
• 2 large eggs
• 1/2 stick butter, melted
• 1/4 cup honey
• 6 hot dogs
• Paper muffin cups and a 12-cup muffin tin

Preheat oven to 400 degrees F.

In a large bowl mix the cornmeal, flour, baking powder, sugar, and salt. In another bowl, mix the whole milk, eggs, butter, and honey. Add the wet to the dry ingredients. Stir until just mixed.

Place muffin paper liners in a 12-cup muffin tin. Evenly divide the cornbread mixture into the papers. Cut the six hot dogs into bite size pieces. Put half a hot dog into each muffin cup, pushing the pieces down into the batter. Bake for 15 minutes, or until a tooth pick placed in the center of the muffins comes out clean.

These Hamburger Muffins are easy to make with just a few simple ingredients. They’re a fun alternative to hamburgers, and they taste like yummy mini-meatloaves.

Hamburger Muffin Recipe

Ingredients

3 tablespoons butter, softened

12 slices white bread

1-1/4 pounds ground beef

1 egg

1 small onion, chopped

10.75 ounce can condensed cream of mushroom soup

salt and pepper to taste

3/4 cup shredded Cheddar cheese

Cooking Instructions

1. Preheat the oven to 350 degrees. Butter one side of each slice of bread, and press each slice butter-side down into the cups of a muffin tin.
2. In a medium bowl, mix together the ground beef, egg, onion, cream of mushroom soup, salt and pepper until well blended. Fill each bread cup with the mixture. Sprinkle shredded Cheddar cheese over the tops.
3. Bake for 30 minutes in the preheated oven, or until meat is cooked through.

1 pound of chicken cooked and cubed or shredded (Great way to use up leftovers from a whole roasted chicken.)

2 10 oz. cans of Old El Paso Enchilada Sauce

2 Cups of Cheddar Cheese

8 Large Tortilla Shells

Lettuce, tomatoes, sour cream and extra cheese for garnish.

Preheat oven to 350 degrees. In a large skillet mix together the chicken, 1 can of enchilada sauce and 1 cup of cheese. Heat until cheese is melted and blended into the sauce. Coat a 9×13 baking dish with non-stick cooking spray. Spread some of the remaining sauce in the bottom of dish, just enough to cover. Divide chicken mixture between the tortilla shells and roll up. Place in dish seam side down. Pour the rest of the sauce over the enchiladas. Sprinkle on the remaining cup of cheese. Bake for 15 t0 20 minutes.

This recipe works with ground beef also, and even leftover Thanksgiving turkey.

My mother-in-law came to visit and she made us delicious Fried Chicken so I can’t take credit for this recipe!

You will need:

flour, salt, pepper, garlic, paprika, milk and chicken (of course!)

Season the flour with salt, pepper, garlic and paprika (to taste).  Leave it in a seperate bowl or bag.  Put the chicken (dry and patted off if you wash them) in a large ziploc and season it with the same mix that you left in the bowl.  Put it in the fridge to get cold for at least 2 hours and up to 24 hours.

When your ready to fry bring your oil to 350 degrees.  You must use either a 4 inch deep skillet or if you don’t have that use a large pot.  Use enough oil to give you 2 inches of oil in the pot (about a quart).  If you don’t have a thermometor  350 degree is when a cube of bread crisps in 15 seconds.

Dip the chicken in milk and then roll in the flour mixture that you set aside.  Dip it quick one more time in the milk and the flour mixture then tap off the extra flour before dropping it in the oil.  Leave the cover on the pot/pan until you are ready to turn the chicken.  Leave the top off for the rest of the cooking.

Internal temp should be 185 degrees or very dark crisp on both sides; 6-8 minutes per side usually works.