Sautéed Radishes and Greens

Sautéed Radishes & Greens

1½ lb. radishes and greens

2 tbsp. minced garlic (2-3 cloves)

½ cup chicken broth

2 tbsp. butter

1½ tsp. chopped onion flakes

1½ tsp. rosemary leaves

Salt, pepper & vinegar

Remove radishes from greens. Slice both ends. Remove stems from greens and soak in salt water for one hour. Cut radishes in quarters.  Melt butter in large skillet and sauté garlic for 5 minutes. Add radishes, chicken broth, onion flakes, and rosemary leaves.  Cover and simmer over low-medium heat for 40-45 minutes, stirring frequently.

Meanwhile, bring a pot of water to a boil and add the radish greens. Cook for about 30 minutes. Drain and add greens to skillet with radishes.  Serve with salt, pepper, more butter and vinegar.

© Crackerberries 2014

Sausage Potato Soup

Sausage Potato Soup

4 large russet baking potatoes, peeled and diced

2 cups chicken broth

1 medium onion, peeled and chopped

2 cloves garlic, minced

½ lb. bulk sausage

1 can cream of chicken soup

½ cup milk

1 cup frozen chopped spinach

1 tsp. thyme leaves

1 tsp. celery salt

1 tsp. black pepper

½ tsp. red hot pepper flakes

In Dutch oven or large kettle, cook potatoes in chicken broth until tender (15 minutes or so). While potatoes cook, brown the sausage in a medium skillet. (I made little meatballs with the sausage.) Remove from skillet and set aside. Sauté onion and garlic in sausage grease for about 5 minutes. Once potatoes are tender, using a slotted spoon, scoop out 1-1½ cups of potatoes and place in large bowl to mash.  Add cream of chicken soup, milk, spices, mashed potatoes, and sausage to Dutch oven and bring to a gentle boil, stirring often. Sprinkle spinach over top and cover. Simmer just long enough to heat up the spinach. Stir gently and serve.

© Crackerberries 2014

Pumpkin Bread

Pumpkin Bread

3½ cups all-purpose flour

2 tsp. baking soda

1½ tsp. cinnamon

½ tsp. baking powder

2 cups sugar

2/3 cup butter flavored Crisco

4 eggs

2 cups pumpkin, cooked, mashed, cooled

1 cup fig conserves

*Preheat confection oven to 325º.

Spray two bread loaf pans (9x5”) with cooking spray, or grease with shortening.

Combine flour, baking soda, cinnamon, and baking powder; set aside.  Beat Crisco and sugar together until light and fluffy; add eggs one at a time and then add pumpkin. Blend well.  Stir in flour mixture and conserves.  Divide amongst the two loaf pans.  Bake 40-45 minutes or until wooden toothpick inserted near center comes out clean. Cool ten minutes and remove from pans to cool on wire racks completely.

*If using a conventional oven preheat to 350º and cook 55-60 minutes.

© Crackerberries 2014

Pig in a Blanket

Pig in a Blanket

Who says fun kid stuff isn't for adults?

Homemade blanket:

1 cup warm water (70º-80º)

2 tbsp. butter

1 egg

¼ cup sugar

3¼ cups flour

½ tsp. of each:

• thyme
•  basil
• oregano
• garlic powder

2¼ tsp. yeast

Combine all ingredients in the order given in bread machine and select dough setting.

1 lb. pigs (A.K.A. hot dogs)

Separate dough into two portions. Freeze one for later use.

Roll out dough into 12x10 inch rectangle and cut into eight strips.  Wrap strips around pig. Place on lightly greased cookie sheet.  Bake at 375º 15-20 minutes, until puffed and lightly browned. Serve with mustard, ketchup, horseradish, etc.

© Crackerberries 2014

Old Fashion Blueberry Pie

Old Fashion Blueberry Pie

Double 8- or 9-inch pie crust (recipe below)

3 cups fresh or frozen blueberries

1¼ cups sugar

1 tbsp. sugar

1 tbsp. lemon juice

3 tbsp. quick-cooking tapioca

½ tsp. cinnamon

1 tbsp. butter or margarine

Preheat oven to 400º

Combine blueberries, 1¼ cups sugar, lemon juice and tapioca. Pour into unbaked pie shell.  Sprinkle with cinnamon and dot with butter. Cover with top crust and flute the edges with fingers, or crimp with a fork. Vent the top. Sprinkle top crust with 1 tbsp. sugar.  Bake 40-50 minutes.  If crust begins to darken before pie is done, cut foil strips to lay over the edges.

Margarine Pastry:

2 cups lightly spooned flour

1 tsp. salt

1 tbsp. sugar

12 tbsp. margarine

¼ cup cold water

Combine flour, salt and sugar in large bowl. Cut in the margarine with a pastry cutter until the mixture resembles small peas. Sprinkle with cold water, adding more if necessary to hold pastry together. Use a pastry blender or fork because the heat of your hands will tend to melt the margarine. Mix just to moisten and form into a ball. Divide dough in half, roll bottom crust on a lightly floured pastry cloth. Roll at least one inch wider than pie pan.

© Crackerberries 2014

Salisbury Turkey Steak

Salisbury Turkey Steak

1¼ lb. ground turkey

1 egg

½ cup Italian style bread crumbs

1 pkt. Onion soup mix

1 tbsp. Worcestershire sauce

1 tbs. Sriracha hot rooster sauce

4 cloves garlic, minced

3 tbsp. flour

1½ cup chicken broth

1 medium green pepper, sliced

½ small red onion, sliced and ringed

Mix turkey, egg, bread crumbs, 1 tbsp. of onion soup mixture, Worcestershire sauce, rooster sauce and half of the garlic in large mixing bowl. Shape into 4 oval patties.  Place in lightly greased shallow baking dish.

In large measuring cup or bowl, combine remaining onion soup mix, garlic, flour, and chicken broth and stir until flour and soup mix are well combined. Layer onions and green peppers over patties and pour mixture over top.  Cover and bake 350º for 45 minutes. Remove cover, increase heat to 375º and bake an additional 15 minutes.

© Crackerberries 2014

Fish Corn Chowder

Fish Corn Chowder

At 185 calories per serving you won’t even miss the thick cream normally used in chowders.

15 oz. frozen tilapia, slightly thawed

3 slices thick cut cherry wood bacon

1½ lbs. (5 medium) potatoes, peeled and cut into bite size pieces

2½ cups chicken broth

1 can regular corn, drained and rinsed

¾ cups potato flakes

1 onion, chopped

1 stalk celery, diced

5 baby carrots, chopped

3 tbsp. butter

2 cups skim milk

½ tsp. curry

½ tsp. marjoram

1 tsp. lemon pepper

Sauté the bacon in large Dutch oven; remove and set aside. Drain grease except for about 1 tbsp. Sauté onions and celery in bacon grease just until opaque. Add potatoes, carrots and 2 cups chicken broth. Bring to a boil, and simmer about 15-20 minutes. Add corn and lay tilapia over top and cover tightly. Let simmer 15 minutes longer or until fish is white and flaking apart. Pour in milk, add butter, curry, marjoram and lemon pepper. Simmer but do not boil for 15 minutes. Add potato flakes to remaining chicken broth and add to chowder. Cook until desired thickness. It will thicken more as it cools.

© Crackerberries 2014

Raisin Oaties

Raisin Oaties

At 65 calories per cookie, you’re going to love this sweet treat!

1 cup whole grain quick oats

1¼ cup all-purpose flour

1 tsp. cinnamon

½ tsp. baking soda

1/8 tsp. salt

3 egg whites

½ cup brown sugar, firmly packed

¼ cup granulated sugar

¼ cup butter flavored Crisco (or butter)

1 tsp. vanilla

1/3 cup pear preserves (or apple sauce)

1 cup raisins

Preheat oven to 325º

Combine flour, oats, cinnamon, baking soda and salt in medium bowl and set aside. Whip egg whites until frothy; add sugars, butter and vanilla.  Stir in preserves and add flour mixture and stir well. Fold in raisins. Drop by tablespoon on lightly greased cookie sheet. Bake 10-12 minutes and immediately remove to cool on wire racks.

Yield: 3 dozen plus 2

© Crackerberries 2014

Stuffed Cabbage

Stuffed Cabbage

with Chili Pasta

5 large cabbage leaves

2/3 cup uncooked small pasta shells

3 cups prepared chili

28 oz. can crushed tomatoes

4 oz. Colby Monterey Jack cheese, shredded

1 tbsp. oregano leaves

Preheat oven to 350º

Cook pasta according to package directions. Drain and stir into chili. Heat just until warmed.  Add cabbage leaves to boiling water and cook 2-3 minutes just until limp and pliable.  Divide chili/pasta mixture into each cabbage leaf, sprinkle with a little of the cheese and roll. Place in lightly greased baking dish. Pour crushed tomatoes over top and sprinkle with remaining cheese. Top with oregano and bake in 350º for 35-40 minutes, until bubbly.  Serve hot.

© Crackerberries 2014

Chili

Chili

It’s almost everyone’s fall favorite. Who doesn’t love a good chili on a cool fall evening?

1¼ lb. ground beef

1 lg. can diced tomatoes

2 cups leftover homemade baked beans, drained

1 cup tomato sauce

1 lg. green pepper, diced

1 onion, chopped

2 tbsp. minced garlic

2 tbsp. chili powder

1-2 tsp. cayenne pepper

1 tbsp. black pepper

1 tbsp. basil

1 tsp. celery salt

1 tbsp. paprika

Cook burger and drain off grease. Add onions, garlic and green pepper and cook until aromatic. Add tomatoes, tomato sauce, spices and beans. Cook on medium heat, stirring often for about an hour. Serve hot with sour cream and homemade biscuits.  Pass the Texas Pete hot sauce if you like it on fire.

© Crackerberries 2014

Chex Mix Chicken

Chex Mix Chicken

It’s not just for cereal!

Preheat oven and lightly greased cast iron skillet to 375º.

2 lbs. chicken leg quarters, (give or take a few ounces)

½ cup whole wheat flour

2 tbsp. Chex party mix seasoning

• 2 tbsp. Worcestershire sauce
• 1½ tsp. seasoned salt
• ¾ tsp. garlic powder
• ½ tsp. onion powder

1 pkt. Onion soup mix

Combine seasoning, flour and soup mix in zip lock bag. Cut chicken into legs and thighs. Shake pieces one or two at a time. Place chicken pieces in hot skillet and return to oven. Cook 375º for one hour.  Let cool slightly before serving.

© Crackerberries 2014

Biscuits

3 cups all-purpose flour

1 tbsp. baking powder

1 tbsp. sugar

1 tsp. salt

1 stick butter

¼ cup butter-flavored Crisco

1 cup milk

Preheat oven 450º

Combine flour, baking powder, salt, and sugar in large bowl. Cut in butter and Crisco with fork or pastry cutter until the mixture resembles coarse crumbs. Add milk and combine just to moisten.

Turn dough out onto lightly floured pastry towel. Pat dough into ¾ inch circle. Using a drink glass or biscuit cutter cut rolled dough into a dozen or so circles. 

Place on lightly greased cookie sheet and bake 14-16 minutes until golden brown. Remove from cookie sheet and serve warm.

© Crackerberries 2014

Autumn Chicken

Autumn Chicken

2 chicken legs

2 chicken thighs

1 tbsp. lime juice

2 tbsp. extra virgin olive oil

½ cup Dijon mustard

½ cup honey

2 slices bacon, halved

4 mushrooms, halved

2 slices Monterey Jack cheese, halved

2 slices Muenster cheese, halved

Combine lime juice, olive oil, Dijon mustard and honey in medium bowl and beat with electric mixer just until frothy.  Remove skin from chicken.  Place in zip lock bag and pour ¾ of the mustard mixture over the chicken.  Let stand for at least two hours.

Preheat oven to 350º. In a cast iron fry pan cook the bacon until crisp; sauté the mushrooms briefly in the last minute or so of cooking bacon.  Remove bacon and mushrooms.  Sear chicken in pan for 4-5 minutes per side until golden brown.

In same pan, brush each seared chicken breast with a little of the reserved honey mustard marinade.  Lay one half of bacon pieces on each piece of chicken, top with two slices of mushrooms and top with the cheeses. 

Bake at 350º for 15-20 minutes until the cheeses are thoroughly melted and starting to bubble. 

© Crackerberries 2014

Baked Chili Casserole

Baked Chili Casserole

2 cups red kidney beans

1 tsp. chili powder

1 tsp. garlic pepper

1 tsp. cumin

1 medium onion, diced

1 stalk celery, diced

1 cup chopped carrots

1 medium green pepper, chopped

2-3 oz. bulk sausage

2 slices cheddar cheese

Preheat oven 350º

Sauté onion, celery, carrots, and green pepper. In large bowl combine kidney beans, and vegetable mixture. Brown sausage until no longer pink. Add to beans with spices. Spoon into lightly greased casserole dish. Lay cheese over top. Bake 350º for 30 minutes. Let cool slightly before serving.

© Crackerberries 2014

Chicken A La King

Chicken A’la Potato Dumplings

DUMPLINGs

4 cups mashed potatoes (about 6 medium potatoes or 2 lbs.)

¾ cup all-purpose flour

3 eggs, slightly beaten

¼ cup bread crumbs

1 tsp. garlic salt

Salt and pepper

A’La CHICKEN SAUCE

6 oz. rotisserie chicken, chopped

½ cup chopped onion

2 stalks celery, diced

¾ cup frozen peas

½ chopped green/red bell pepper

1 hard-boiled egg

5 small mushrooms, diced

1 14¾ oz. can cream of mushroom soup

1½ cups chicken broth

Combine mashed potatoes, flour, egg, bread crumbs, garlic salt, salt, and pepper in large bowl. Mix well. Shape into 16 balls. Heat large pot of water to boiling. Gently drop balls into water. Once they float to the top, simmer gently for 3-4 minutes until toothpick inserted in center comes out clean.

In Dutch oven or other large kettle sauté onions, green and red peppers, celery until tender. Add mushrooms, mushroom soup, peas and chicken broth. Heat until bubbly. Add chicken and egg. Heat thoroughly and serve over dumplings.

(Optional: Sprinkle with bacon bits.)

© Crackerberries 2014

Fried Okra

Southern Fried Okra

1 lb. (or so) small okra pods (10-15)

1 cup cornmeal

¼ cup all-purpose flour

1 egg, beaten

¼ cup milk

1 tsp. Texas Pete hot sauce

Salt & Pepper

Cooking oil

Slice okra pods into bite size pieces. The smaller the pod, the sweeter the taste. Combine milk and egg and hot sauce. Place pods in mixture. Stir to cover all and let stand for 15 minutes.

Heat up oil in deep fryer or large skillet. Dredge okra pods through cornmeal mixture and deep fry for 5-8 minutes, flipping often to brown. Serve with your favorite condiment. Here we have Chipotle Ranch dressing and fig chutney.

© Crackerberries 2014

Wal-Mart Pie

Wal-Mart Pie

Okay so I couldn’t think of a good name for it, if you have any swell ideas shoot me a message or comment. I used all Great Value brand ingredients so hence the name of the pie.

¼ cup butter

32 reduced fat butter crackers (1 sleeves, minus one --- yeah, I ate it)

¼ cup sugar

1 tsp. cardamom

1 5.1 oz. box vanilla instant pudding

1¾ cup skim milk

¼ cup fat free sour cream

Preheat oven 375º.

Place mixing bowl (preferably metal) in freezer.

Crush the crackers in food processor or other crushing gadget. Combine with sugar and cardamom and mix well. Melt the butter and pour over mixture. Press into pie plate up the sides making a crust. Bake in 375º oven for 10-15 minutes, (until golden).

In frozen bowl, combine milk, sour cream and pudding mix and blend well.  Pour into cooled cracker crust. Let set up for about 2 hours. Serve with chocolate syrup, or if you’re trying to be healthy, fresh strawberries and blueberries. YUM.

© Crackerberries 2014

Chicken and Spice

Spiced Chicken

2 lbs. chicken legs, washed

1 tbsp. ground black pepper

1 tsp. curry powder

1½ tsp. onion powder

1½ tsp. garlic pepper

Combine the spices and rub all over chicken legs. Place in Showtime rotisserie basket and cook for 45 minutes. Let cool before serving. This can also be done in the oven in a cast iron fry pan. Spray the pan lightly with cooking oil. Bake at 375º for one hour, turning once half way through cooking time.

© Crackerberries 2014

Zucchini and Rice Amalgam

Zucchini Rice Amalgam

2 cups cooked brown rice

2 cups diced zucchini

1 cup frozen corn, thawed

3 fresh Chile peppers, thinly sliced

1 small green bell pepper, diced

¼ cup sweet pickle relish, or pickles, chopped

3 tbsp. rice vinegar

2 tbsp. olive oil

1 tsp. oregano

1 tsp. coriander

1 tsp. cardamom

1 tsp. marjoram

1 tsp. onion powder

Salt and pepper to taste

Combine rice and veggies and mix well. In shaker container, combine vinegar, olive oil and spices.  Shake well to combine and pour over rice mixture. Stir to blend. Let stand in fridge for 4-6 hours before serving to absorb flavors.

About six servings

© Crackerberries 2014

Zucchini Tso Chicken

Zucchini Tso Chicken

 A new take on an old Chinese favorite for chicken!

1½ lb. chicken thighs

1 tbsp. soy sauce

2 eggs lightly beaten

1-2 tbsp. corn starch

Fresh ground pepper

Combine eggs, soy sauce, pepper and enough corn starch to coat the chicken well. Place in heated cast iron skillet and back 375º for 45 minutes, turning once.

2 tbsp. soy sauce

2 tsp. dry sherry

¼ cup chicken broth

1 tbsp. rice vinegar

1 tbsp. minced ginger

1 tsp. minced garlic

2-3 tbsp. corn starch

3 fresh Chile peppers

½ cup chopped onions

1½ cup broccoli florets

1½ cup chopped zucchini

Oil for deep frying

Combine sauce ingredients in a bowl and stir well before adding corn starch. Set aside.

Heat oil in Wok and add broccoli, zucchini, onions and peppers. Stir fry 3-5 minutes. Carefully add chicken from oven to WOK.  Pour in sauce and stir constantly until thickened. Mix with chicken and veggies. Serve over white rice.

© Crackerberries 2014

Potato Dumplings

Potato Dumplings

DUMPLING

4 cups mashed potatoes (about 6 medium potatoes or 2 lbs.)

¾ cup all-purpose flour

2 eggs, slightly beaten

½ cup bread crumbs

½ tsp. nutmeg

Salt and pepper

TOPPING

¼ cup butter

1/8 cup bread crumbs

1/8 cup chopped onions

2½ slices bacon, cooked and crumbled

Combine mashed potatoes, flour, egg, bread crumbs, nutmeg, salt, and pepper in large bowl. Mix well. Shape into 15 balls. Heat large pot of water to boiling. Gently drop balls into water. Once they float to the top, simmer gently for 3-4 minutes until toothpick inserted in center comes out clean.

In small sauce pan combine butter and onions and cook over medium heat, stirring constantly for about 5 minutes or until the butter slightly browns. Remove from heat and stir in bread crumbs and bacon bits. Pour sauce over dumplings before serving.

Great side with any meal and so good.

© Crackerberries 2014

Canning with Crackerberries

The garden is ready and winter is coming. Time to put up the last of those vegetables and save on the grocery bill during the cold winter months. Canning with Crackerberries is a book full of recipes to preserve and can the garden harvest. Her recipes have been published in Cooking Pleasures and her blog has been a great tool for cooks all over the world. Many of these recipes are old time favorites handed down through the family for years. Enjoy pictures on every page with easy step by step procedures of how to make the best of your garden harvest. Add to cart and apply discount code for free shipping. 

https://www.createspace.com/4910046

Stuffed Pancakes

Stuffed Pancakes

Another fine idea to make for breakfast … enjoy as a sandwich or grab a fork and pass the syrup.

Leftover fluffy pancakes

Eggs

Bulk sausage

Jams and jellies

Syrup

Allow one egg and two ounces bulk sausage for each person you are serving. Carefully slice the pancake through the center. Grill insides of pancake or cook in toaster. Cook sausage according to package instructions. Fry eggs until yolks are hard. Build on one side of pancake with sausage, egg and a spoonful of jam or jelly. Place remaining half of pancake on top and instant new breakfast sandwich.

© Crackerberries 2014

Mexican Hot Dogs

Mexican Hot Dogs

1 cup long grain white rice

2 cups water

½ tsp. salt

5 hot dogs, sliced not all the way through, lengthwise

¾ cup garden fresh salsa

¾ cup prepared salsa

¾ cup stewed tomatoes

1 cup shredded Monterey Colby Jack cheese

2 Chile peppers, thinly sliced

Preheat oven 350º

Cook rice according to package instructions. Place hot dogs in lightly greased glass dish. Cover with fresh garden salsa. Combine prepared salsa and stewed tomatoes. Mix with 2¼ cups of cooked rice. Spread over hot dog mixture. Sprinkle with cheese and top with slice Chile peppers.

Bake 350º for 40 minutes. Serve with sour cream and guacamole.

© Crackerberries 2014