Thursday, December 13, 2018

Festive Egg Nog Macaroni and Cheese



Festive Egg Nog Crockpot Macaroni & Cheese
3 Cups uncooked pasta shells
2 cups shredded sharp cheddar cheese
1 cup shredded Monterey Jack cheese
2 cups milk
1 cups egg nog
1 15 oz. can cheddar cheese condensed soup
1 15 oz. can cream of chicken condensed soup
1 tsp. ground black pepper
1 tsp. paprika
1 cups chopped turkey

Combine soups, milk and egg nog and mix until smooth.  Add to crock pot with shells and 1½ cup of the cheddar cheese and ½ cup of the Monterey Jack cheese, stir to combine.  Cover and cook on low for three hours.  Add turkey and stir.  Top with remaining cheese, cover and cook one more hour.  Serve and enjoy.  (Not for the calorie counters)



© Crackerberries 2018

Friday, July 13, 2018

Zucchini Tamale Casserole




Zucchini Tamale Casserole

1 lb. ground beef
1 jalapeño
1 zucchini
1 onion
1 can mixed beans
1 jar corn relish
1 cup BBQ Sauce (I used Crackerberries famous Fig BBQ Sauce)
4 slices homemade corn bread
3 slices jalapeño cheese


Scramble ground beef in large skillet. Drain grease and set aside.  Sauté onion, zucchini for 5 minutes, then add beans, corn, BBQ sauce and cook till bubbling.  Mix in with ground beef.  Spread in light greased casserole dish.  Top with cheese and sliced cubed bread.  Sprinkle with jalapeño peppers.  Bake in 350º oven for 15-20 minutes, until cheese is melted and bread is lightly toasted.  Serve with Mexican sour cream.

Mexican Sour Cream

1 cup sour cream
2 Tbsps. green chilies, chopped
2 tsps. Jalapeño, chopped
2 tsps. Lime juice

Combine in small bowl, mix until well blended. 


© Crackerberries 2018

Monday, July 2, 2018

Macaroni BLT Salad



Macaroni BLT Salad

1 box small macaroni shells
1 lb. cooked bacon, chopped
2 tomatoes, chopped
1 onion, diced
1½ cup ranch dressing
2 cups chopped Romaine lettuce
½ cup fresh chopped parsley
1½ tsp. fresh ground black pepper


Cook pasta according to directions. Drain, rinse and set aside.  Combine tomatoes, onion, pepper, and salad dressing together in a large bowl.  Toss in pasta and then add lettuce, parsley and bacon. 

© Crackerberries 2018

Friday, June 29, 2018

Eggs of Tecumsah




Eggs of Tecumsah


4 poached eggs (4 minutes)
½ lb. ground beef
½ lb. bulk sausage
2 English muffins, halved and grilled
4 slices cooked bacon
½ cup mayonnaise (Duke’s is highly preferred)
2 tbsp. Thousand Island dressing
Salt & Pepper to taste
1 tbsp. Texas Pete

In small bowl mix mayonnaise, Thousand Island dressing, and Texas Pete.  Salt and pepper to taste.  Combine ground beef and sausage and separate into four ¼ lb. patties.  Grill on hot cast iron pan 4-6 minutes per side until cooked.  Grill muffins until lightly toasted.  Poach eggs. Build on muffins, burger, bacon, egg and sauce. Sprinkle with paprika and serve with a side of home fried potatoes.


© Crackerberries 2018

Monday, April 30, 2018

Zucchini Bars






½ cups all-purpose flour
1 tsp baking powder
¼ tsp baking soda
½ tsp ground ginger
½ tsp nutmeg
2 eggs, slightly beaten
1 cup shredded zucchini
1½ cups shredded carrot
¾ cup firmly packed dark brown sugar
½ cup chopped pecans
½ cup raisins
½ cup vegetable oil
¼ cup honey
1 tsp vanilla extract

Preheat oven to 350º. Combine flour, baking powder, baking soda, ginger and nutmeg in large bowl. In separate bowl, combine eggs, carrot, zucchini, brown sugar, raisins, walnuts, honey, vegetable oil and vanilla. Mix well and then add to flour mixture. Mix just until combined. Spread into ungreased 13x9x2-inch baking pan. Bake in 350º oven 25-30 minutes or until wooden toothpick inserted into center comes out clean. Cool in pan completely on wire rack. Frost with Citrus Cream Cheese Frosting.

Citrus Cream Cheese Frost
8 oz. package cream cheese
1 cup confectioners’ sugar
1 tsp finely shredded lemon peel

In a medium bowl, beat the cream cheese and sugar together until smooth and fluffy. Add lemon peel and frost the cooled bars. Cut into 36 bars.






Welcome to the 2018 A-Z Blogging challenge.  This will be my fourth year. Every year I take on the challenge with hopes of disciplining myself to keep writing throughout the year as much, if not more than just through the monthly challenge. (It certainly is a challenge.)  Some years are better than others.  Some I just lose track of time.  This year I have decided to put my favorite hobbies together. A recipe that is tried and true as well as some thoughtful insight.  Please note some of these recipes have been shared before, however they have gone through years of testing and this is the perfected recipe.  I really hope one of my recipes or “Food for Thought” inspires you to do something great.  Enjoy the read and the photos, try the recipe, share your thoughts or comments, and most of all, have FUN with the challenge this month!

Cheers,



Saturday, April 28, 2018

Yummy Yeast Rolls






YEAST ROLL DOUGH
1 egg
¾ cup water (70°-80°)
2 tbsp. butter (softened)
¼ cup dry milk powder
¾ tsp. salt
1½ cup all-purpose flour
1½ cup whole wheat flour
¼ cup sugar
2¼ tsp. yeast

Combine all ingredients starting with wet items first and ending with yeast, in bread machine.  Select the dough setting.

When cycle stops, turn out dough on lightly floured surface.  Divide dough in half. Roll each into 10x15 inch rectangles.  Let rest and make filling.  Each half will make 12 buns.

YUMMY PEANUT BUTTER FILLING             
¾ cup brown sugar
¼ cup flour
¾ cup crunchy peanut butter
3 tbsp. softened butter or margarine

Combine in bowl and mix well.  Divide in half and spread over each rectangle.  Roll up the long side of the dough and pinch along the sides to seal.  Slice into twelve rolls. Place on lightly greased cookie sheet and cover with dish towel to let rise 30-45 minutes or until doubled in size.

Preheat oven to 375°.  Bake 20 minutes.  Remove from cookie sheet and place on wire racks to cool slightly.  Drizzle with yummy glaze if desired.



YUMMY GLAZE
1 cup confectioner’s sugar
2-3 tbsp. orange juice

Combine in bowl and mix to desired spreading consistency.  Drizzle over each bun and serve immediately.  Store leftovers in air tight container.


Food for Thought:

➤January is Bread Machine Baking Month.
➤Sandwiches account for 50% of the world’s bread consumption.
➤According to Scandinavian superstition, a boy and girl who eat from the same loaf of bread are destined to fall in love.
➤On average, each American consumes 53 pounds of bread per year.
➤The first loaf of commercially sliced bread in the United States was sold on July 7, 1928 in Chillicothe, Missouri.
➤The average bread maker uses less energy than a coffee maker, utilizing approximately 9 kilowatt-hours per month.
➤The first home bread maker was sold in 1986 by the Matshushita Electric Industrial Co., now known as Panasonic.
➤Ancient Egyptians are usually credited with the invention of yeast leavening, as well as the oven, so they are considered early bread pioneers.

Things to consider if you are buying a bread machine:
Size Matters: Know where you plan to stow your bread maker when not in use. They will use precious kitchen real estate. 
How big:  A 1-pound bread pan machine should yield 8 slices, while a 1 1/2 pound pan should provide 12 slices; a 2 pound pan 16 slices; and a 2 1/2 pound pan 20 slices. Know who you are feeding.
Basic or whistles:  If you are only going to bake white bread, select a simpler model, since white bread requires only the basic, or white, cycle to produce a good result. If whole grains, wheat, pizza dough or jams are on the meal plan, you’ll need to consider a machine with extra “cycles.” Whole wheat or whole grain cycles allow longer rising times for the dense loaves; while a cycle for French bread decreases kneading time and adds more time for rising. Some machines feature quick or rapid cycles that cut baking time by an hour; while others are programmed with a regular bake cycle that is always a speedy two or two-and-a-half hours. Fast and fresh!


  
Welcome to the 2018 A-Z Blogging challenge.  This will be my fourth year. Every year I take on the challenge with hopes of disciplining myself to keep writing throughout the year as much, if not more than just through the monthly challenge. (It certainly is a challenge.)  Some years are better than others.  Some I just lose track of time.  This year I have decided to put my favorite hobbies together. A recipe that is tried and true as well as some thoughtful insight.  Please note some of these recipes have been shared before, however they have gone through years of testing and this is the perfected recipe.  I really hope one of my recipes or “Food for Thought” inspires you to do something great.  Enjoy the read and the photos, try the recipe, share your thoughts or comments, and most of all, have FUN with the challenge this month!

Cheers,


Thursday, April 26, 2018

Welsh Rarebit



(check back later for actual picture of the recipe)
Blogging A-Z

Welsh (Rarebit) Rabbit

3 tbsp. salted butter
12 oz. American cheese, cubed
1½ cup Guinness or other stout beer
3 eggs, beaten
2 tsp. dry mustard
1 tsp. Worcestershire sauce
Hot pepper sauce (optional)

In medium saucepan, melt butter over low heat.  Add cheese and beer and cook over very low heat until cheese melted.  Stir frequently.  In small bowl combine eggs, mustard, Worcestershire sauce and hot pepper sauce. Slowly add to melted cheesy beer mixture, beating with a wire whisk.  Cook for an additional 10-15 on low heat minutes until thickened.  Serve over saltine crackers, or toast.








Food for Thought:
This is one of my all-time favorite hot lunch meals from grade school.  I loved Welsh Rarebit day.  I could never taste rabbit in it and wondered why a rabbit tasted so much like cheese! 


Welcome to the 2018 A-Z Blogging challenge.  This will be my fourth year. Every year I take on the challenge with hopes of disciplining myself to keep writing throughout the year as much, if not more than just through the monthly challenge. (It certainly is a challenge.)  Some years are better than others.  Some I just lose track of time.  This year I have decided to put my favorite hobbies together. A recipe that is tried and true as well as some thoughtful insight.  Please note some of these recipes have been shared before, however they have gone through years of testing and this is the perfected recipe.  I really hope one of my recipes or “Food for Thought” inspires you to do something great.  Enjoy the read and the photos, try the recipe, share your thoughts or comments, and most of all, have FUN with the challenge this month!

Cheers,



Wednesday, April 25, 2018

Veggie Salad





Veggie Salad

There is no recipe for veggie salad.









Food for Thought:
When you have to eat your vegetables, you might as well have fun with them! 


Welcome to the 2018 A-Z Blogging challenge.  This will be my fourth year. Every year I take on the challenge with hopes of disciplining myself to keep writing throughout the year as much, if not more than just through the monthly challenge. (It certainly is a challenge.)  Some years are better than others.  Some I just lose track of time.  This year I have decided to put my favorite hobbies together. A recipe that is tried and true as well as some thoughtful insight.  Please note some of these recipes have been shared before, however they have gone through years of testing and this is the perfected recipe.  I really hope one of my recipes or “Food for Thought” inspires you to do something great.  Enjoy the read and the photos, try the recipe, share your thoughts or comments, and most of all, have FUN with the challenge this month!

Cheers,


Tuesday, April 24, 2018

Unicorn Cookies




1 cup unsalted butter, softened
1 3 oz. package of cherry flavored gelatin
½ cup sugar
½ cup brown sugar, firmly packed
1 tbsp. lemon rind (optional)
2 eggs
1½ tsp. baking powder
2 cups flour
1½ cups cooking oats
Preheat oven to 375º. Place rack in center of oven.

In large mixing bowl, cream butter, gelatin and sugars together until fluffy. Add eggs, orange rind and cherry extract and beat well. Combine flour, baking powder and cooking oats together and gradually add to mixing bowl, beating on low and scrapping sides of the bowl until mixed well.

Scoop by tablespoons on ungreased cookie sheets two inches apart. Bake at 375º for 12 minutes or until lightly browned on edges. Cool one minute then remove to wire racks to cool completely. Yield 5 dozen 1½-2 inch cookie gems.



Food for Thought:
Use any flavor gelatin for Unicorn cookies.  Unicorn Cookies come in all colors and flavors.  You could even make several batches and mix them all together. 


Welcome to the 2018 A-Z Blogging challenge.  This will be my fourth year. Every year I take on the challenge with hopes of disciplining myself to keep writing throughout the year as much, if not more than just through the monthly challenge. (It certainly is a challenge.)  Some years are better than others.  Some I just lose track of time.  This year I have decided to put my favorite hobbies together. A recipe that is tried and true as well as some thoughtful insight.  Please note some of these recipes have been shared before, however they have gone through years of testing and this is the perfected recipe.  I really hope one of my recipes or “Food for Thought” inspires you to do something great.  Enjoy the read and the photos, try the recipe, share your thoughts or comments, and most of all, have FUN with the challenge this month!

Cheers,
 

Monday, April 23, 2018

Turkey Burgers



Turkey Burgers with Dill Sauce

12-16 oz. ground turkey
¼ cup cracker crumbs
½ tsp. cumin
½ tsp. thyme
¼ tsp. marjoram
¼ tsp. black pepper
1 tbsp. Srirache hot rooster sauce

Combine all ingredients and shape into 4 patties.  Make ahead and place in fridge for 2-3 hours before cooking for easier handling.  Cook on griddle over medium heat 4-5 minutes per side.

Build over grilled English muffins, lettuce, tomato and top with dilly garlic sauce.

GARLIC DILL SAUCE
4 tbsp. fat-free sour cream
1 tsp. minced garlic
1 tsp. fresh snipped dill

Stir ingredients together and let stand in fridge for 2-3 hours to incorporate flavors.



Food for Thought:
Burgers are a quick and easy throw together meal.  





Welcome to the 2018 A-Z Blogging challenge.  This will be my fourth year. Every year I take on the challenge with hopes of disciplining myself to keep writing throughout the year as much, if not more than just through the monthly challenge. (It certainly is a challenge.)  Some years are better than others.  Some I just lose track of time.  This year I have decided to put my favorite hobbies together. A recipe that is tried and true as well as some thoughtful insight.  Please note some of these recipes have been shared before, however they have gone through years of testing and this is the perfected recipe.  I really hope one of my recipes or “Food for Thought” inspires you to do something great.  Enjoy the read and the photos, try the recipe, share your thoughts or comments, and most of all, have FUN with the challenge this month!

Cheers,



Saturday, April 21, 2018

Strata








4 English Muffins or thick slices of day old French or Italian bread, cut into bite size pieces
3 oz. chopped turkey pastrami
2 cups cut up cooked asparagus
2 oz. cheddar cheese, cubed
2 oz. Monterey Jack cheese, cubed
1 oz. fresh shredded Parmesan cheese
¼ cup plain yogurt
4 eggs
1 cup skim milk
¼ cup finely chopped onion
1 tbsp. Dijon mustard
1 tbsp. hot sauce

Layer one half of the muffins in bottom of a lightly greased 2-quart baking dish. Add pastrami, asparagus, Monterey Jack and cheddar cheeses. Top with remaining English muffin pieces.

In a bowl, whisk together the eggs, yogurt and milk. Stir in mustard, hot sauce, and onions. Pour evenly over the layers in the baking dish.  Cover chill overnight, or at least for two hours.

Top with Parmesan cheese and bake uncovered in a preheated 325º oven for 60 minutes or until internal temperature reads 170º F.  Let stand ten minutes before serving with salsa and extra hot sauce.



Food for Thought:

What the heck is Strata?  Trata or stratta is a family of layered casserole dishes in American cuisine. The most common modern variant is a brunch dish, similar to a quiche or frittata, made from a mixture of bread, eggs and cheese. It may also include meat or vegetables. The usual preparation requires the bread to be layered with the filling in order to produce layers (strata). Other recipes merely require that the ingredients are mixed together, like a savory bread pudding. A beaten egg mixture is then poured over the ingredients and then it rests anywhere between one hour and overnight before it is baked.  It is served warm.


Welcome to the 2018 A-Z Blogging challenge.  This will be my fourth year. Every year I take on the challenge with hopes of disciplining myself to keep writing throughout the year as much, if not more than just through the monthly challenge. (It certainly is a challenge.)  Some years are better than others.  Some I just lose track of time.  This year I have decided to put my favorite hobbies together. A recipe that is tried and true as well as some thoughtful insight.  Please note some of these recipes have been shared before, however they have gone through years of testing and this is the perfected recipe.  I really hope one of my recipes or “Food for Thought” inspires you to do something great.  Enjoy the read and the photos, try the recipe, share your thoughts or comments, and most of all, have FUN with the challenge this month!

Cheers,


Friday, April 20, 2018

Ravioli



Raviolis with Shrimp & Hot Peppers

18 frozen ravioli (or make your own-recipe below)
26 medium shrimp
1½ cup turkey, chopped
1¼ cup shredded Monterey Jack Cheese
¼ cup shredded cheddar
2-3 jalapeño peppers, chopped
½ red bell pepper, chopped
2 clove garlic, minced
1 tbsp. olive oil
1 cup milk
2 tbsp. butter
2 tbsp. flour

Cook ravioli according to package directions.  Peel and devein shrimp.  Sauté garlic and peppers in hot olive oil for about 2 minutes then add shrimp and sauté another 3-5 minutes until shrimp turns pink and opaque. 

In medium sauce pan melt butter and stir in flour, add milk and heat until thick and bubbly.  Stir in Monterey Jack cheese until melted.  Add shrimp, turkey and peppers to cheese sauce stir to blend. 

Place nine raviolis each on oven safe plates; pour sauce over and sprinkle with cheddar cheese.  Place under broiler for 1-2 minutes just until cheese bubbles.  Serve immediately.

Homemade Ravioli
 
2 cups all-purpose flour
1 egg                                                                              
1/3 cup water
½ tsp. salt


Beat the egg and water together. In large bowl combine flour and salt. Create a well in the center and slowly pour in the water and egg mixture. If too dry add a little water until pliable dough is formed.  Knead the dough until elastic.  Cut into two separate balls. Cover with damp cloth and rest for ten minutes. Cut each ball into four equal pieces and roll into 10x10 inch squares.  Cut each into nine squares.  Fill with cheese & turkey mixture.  Seal and cook in boiling water for 5-6 minutes.

Turkey/Cheese Filling

1½ cup chopped turkey meat
2-3 chopped jalapeno peppers
1 8 oz. pkg. cream cheese

Combine all ingredients together until smooth. Spoon into prepared ravioli wrappers.

Food for thought:
→Pasta originates in China or Greece, but it’s a myth that the concept of combining flour and water was brought to Italy by Marco Polo upon his return from China in the 13th Century. 
→At first, dry pasta was a luxury item in Italy, because of high labor costs, as the semolina had to be kneaded for a long time. Only after the industrial revolution in Naples, when a mechanical process allowed for large scale production of dry pasta, did it become affordable and popular among the common people. 
→The founder of one of the world’s leading pasta makers, Pietro Barilla, is said to have dusted flour on the sleeve of his black suit on a daily basis. If he could blow the flour off without a trace, it meant that the flour was dry and finely grained and perfect for pasta making. 
→There are more than 600 pasta shapes worldwide, but in Italian pasta names don’t sound particularly appetizing.  Spaghetti means strings, vermicelli are small worms, farfalle are butterflies, orechiette small ears, linguine little tongues and ravioli little turnips. 
→Italians never use a spoon and a fork when eating spaghetti. This is an American habit. In Italy you simply twirl a fork against the dish. 
→Italians eat the most pasta per capita per year of any population in the world. But exactly how much is that? 60 lbs., per person, per year! 
→October 25th is World Pasta Day.  

Welcome to the 2018 A-Z Blogging challenge.  This will be my fourth year. Every year I take on the challenge with hopes of disciplining myself to keep writing throughout the year as much, if not more than just through the monthly challenge. (It certainly is a challenge.)  Some years are better than others.  Some I just lose track of time.  This year I have decided to put my favorite hobbies together. A recipe that is tried and true as well as some thoughtful insight.  Please note some of these recipes have been shared before, however they have gone through years of testing and this is the perfected recipe.  I really hope one of my recipes or “Food for Thought” inspires you to do something great.  Enjoy the read and the photos, try the recipe, share your thoughts or comments, and most of all, have FUN with the challenge this month!

Cheers,



Thursday, April 19, 2018

Quiche Marine




QUICHE MARINE
1 9-inch pie crust dough
1 tbsp. butter
3 medium onions, chopped
2 cups fresh broccoli florets
1 tbsp. minced garlic
5 eggs
¾ cup garden vegetable cream cheese
4 slices deli ham, chopped
2-3 tbsp. canned mushrooms
¾ cup shredded cheddar cheese
¾ cup shredded mozzarella cheese
1 tbsp. shredded parmesan cheese
1 tsp. Italian seasoning

Cook onions in butter 5-6 minutes or until softened, stirring frequently.  Add broccoli and reduce heat; cook 5 minutes longer until crisp-tender. Add garlic; cook and stir one minute. Remove from heat; cool. Beat eggs in medium bowl until blended; add cream cheese and beat until smooth. Stir in remaining ingredients. Pour into pie crust. Bake 350º 45-50 minutes or until puffed on edges and knife inserted in center comes out clean.  Let stand 10 minutes before serving. Serve with sour cream and dill.

FOOD FOR THOUGHT:
Quiche Marine was hubby’s idea.  It came about from improvising.  I was out of ingredients for a basic quiche so Tall Cool ☺ne took what was available in the refrigerator and said “here, use this”.  I threw it together and turns out to be one of the best quiches I’ve ever made.


Welcome to the 2018 A-Z Blogging challenge.  This will be my fourth year. Every year I take on the challenge with hopes of disciplining myself to keep writing throughout the year as much, if not more than just through the monthly challenge. (It certainly is a challenge.)  Some years are better than others.  Some I just lose track of time.  This year I have decided to put my favorite hobbies together. A recipe that is tried and true as well as some thoughtful insight.  Please note some of these recipes have been shared before, however they have gone through years of testing and this is the perfected recipe.  I really hope one of my recipes or “Food for Thought” inspires you to do something great.  Enjoy the read and the photos, try the recipe, share your thoughts or comments, and most of all, have FUN with the challenge this month!

Cheers,