Tummy Pleasers

I don’t know why, but these sound scrumptious to me right now.  Yum Yum!!! Happy Halloween Everyone!!!

Upside-Down Orange Biscuits

2 cups all-purpose flour

1 Tablespoon baking powder

1/2 teaspoon salt

3 Tablespoons shortening

3/4 cup milk

2 Tablespoons butter, softened

1 teaspoon cinnamon

Topping:

1/2 cup sugar

1/2 cup orange juice

3 Tablespoons butter, melted

2 teaspoons grated orange peel

In  large bowl, combine flour, baking powder and salt; cut in shortening until mixture resembles coarse crumbs.  Stir in milk just until moistened.  Turn onto a lightly floured surface; knead gently 10- 12 times.  Roll into a 15×12 rectangle.  Spread with softened butter.  Combine the sugar and cinnamon; sprinkle over butter.  Roll up jellyroll style, starting from the short side.  Cut into 12 equal slices.  Place, cut side down, in a greased 9″ round baking pan.  Combine topping ingredients; pour over biscuits.  Bake at 450° for 20-25 minutes or until lightly browned.  Cool in pan for 5 minutes; invert onto a platter and serve warm.  Yield: 12 biscuits.

 I came across this recipe last night and thought it sounded yummy.  I love onions.  I add them to almost everything I cook.  I love them on burgers, hot dogs and on pizza.  I like onion rings, too.  But, I like the battered ones, not the breaded ones!!  So, anyway, when I came across this little beauty, I had to try it!!  We liked it so I will pass it on to you!!  This is another recipe that will easily be doubled or even tripled to serve more!!

Cheesy Baked Onions 

1 medium onion

1 Tablespoon butter or margarine

1 Tablespoon all-purpose

1/4 teaspoon salt

pepper to taste

1/2 cup milk

1/3 cup shredded cheddar cheese

Slice onion and separate into rings; place in a greased 1 quart baking dish and set aside.  In a small saucepan over low heat, melt the butter.  Stir in the flour and salt until smooth.  Gradually add milk; bring to a boil over medium heat.  Cook and stir for about 2 minutes.  Remove from heat; stir in cheese until melted.  Pour over onions.  Bake, uncovered, at 350° for 45-50 minutes or until onions are tender and cheese is brown and bubbly.  Yield: 2 servings.

Do you ever have an event or something to go to that starts in the morning that you have to take a dish to pass to??  I know I have been to my fair share.  And it’s always a pain to have to get up early to get something around to go.  I have the perfect recipe for that!!  It’s called Overnight Coffee Cake.  you do all the work the night before, refrigerate and bake in the morning.  Just pop it in the oven when you get up, and while you get ready to go, it bakes.  Then you can just wrap a towel around it or put it in a carrier (if you have one) and off you go!!  Here is the recipe…

Overnight Coffee Cake

2 c. all-purpose flour

1 t. baking powder

1 t. baking soda

1 t. cinnamon

1/2 t. salt

2/3 c. margarine

1 c. sugar

1/2 c. brown sugar

2 eggs

1 c. buttermilk  (1 c. milk plus 1 T. vinegar, if you don’t have buttermilk)

Topping:

1/2 c. brown sugar

1/2 c. chopped nuts (optional)

1 t. cinnamon

1 t. nutmeg

Sift flour, powder, soda, cinnamon and salt together; set aside.  Cream margarine and sugars together.  Add eggs; beat well.  Add dry ingredients alternately with buttermilk; spread into a well-greased 9×13 baking pan.  Mix topping ingredients; spread on top of batter.  Cover pan with foil; refrigerate 8 hrs.  Bake in preheated 350° oven for 45 minutes.

This is an awesome recipe I got from the cook book that the evangelist that comes to our Church made up from recipes from Churches all over the U.S.  It is a simple recipe that you can change up a bit, depending on what you like and don’t like and also depending on how may you are feeding.  I was not  at all sure about the combination of the ingredients, but was pleasantly surprised when we all liked it.  By all I mean, my daughter, my husband, myself and my daughter’s friend, who is over quite a bit.  Apparently, she likes my cooking.  God only knows why?!?  I’m not sure where M.S. got this recipe, but it is definitely a good one!!! 

Chops ‘N’ Ranch Gravy

3-4 lbs. pork chops

1 package ranch dressing mix

1 small can cream of mushroom soup (cream of chicken would work also)

1/2 can milk

salt and pepper to taste

1 T. cooking oil

Season pork chops.  Brown chops in deep skillet with 1T. oil.  Mix dressing mix, soup and milk in a small mixing bowl.  Add salt and pepper.  Pour over browned chops and simmer until  heated through.  You can serve this over rice, with mashed potatoes or however you desire. 

I like to make home made bread from scratch on occasion and it’s hard to find a good recipe for it.  The Amish have got it going on in this department!!  And since my hubby’s parent’s live next to some Amish, we get all kinds of goodies from them!!  Here is a good recipe for plain white bread…I’ll be adding others soon!!

ALL BREAD-MAKING INSTRUCTIONS

If you do not have instant yeast, put yeast into 1/2 c. lukewarm water to dissolve.  Reduce the amount of water called for in the recipe by 1/2 cup.  If you do have instant yeast, mix it in with the flour.  Mix all dry ingredients together, saving half the flour for later.  Add all other ingredients, then beat all together.  Continue beating hard until rather elastic, adding more flour now and then.  Continue to knead with  hands until dough is firm and elastic, 5-10 minutes.  Place dough in a greased bowl and grease the top of the dough also.  Keep in a nice warm place, covered, until about double in size.  Knead lightly.  Let rise again.  Knead lightly.  Let rise again.  Now divide dough into as many loaves as you need and roll out flat with a rolling pin.  Now roll up tightly into a loaf and seal edges.  Put into greased bread pans.  Prick with a fork to release air bubbles (these will create holes in your bread if not released).   Let rise until almost double.  Bake at 350° for 30-40 minutes.  Wheat breads take about 5 minutes longer to bake than white bread.  Also, if making wheat bread, let batter rise once before adding the last flour.  Immediately spray a fine mist of water over the top crust after removing the bread from oven, and put in a plastic bag before it is completely cooled.  This makes a softer crust.  Note:  Having all flour and yeast at room temperature and water or milk not too hot, but hot enough, and keeping the dough nice and warm, but not too warm will make a better quality bread.

Best White Bread

3 1/4-3 1/2 c. flour

1/8 c. sugar

1 t. salt

1 T. instant yeast

1 T. lard (or oil)

1 egg

3/4 c. plus 2 T. water

1 t. granulated lecithin (optional)

Yield: 1 loaf

This is a recipe from the Church cookbook from the Church Hubby and I used to attend.  They had some awesome cooks in that Church, let me just tell you!!!  This is an awesome recipe that is easy.  It is easy to add to or deduct from depending on how many you are feeding.

Any Meal Hash

1 pound lean ground beef

4 cups frozen Southern-style hash brown potatoes

1 large onion, chopped

1 green or red pepper, chopped

oil

1 teaspoon salt

1 teaspoon sage or rosemary (optional)

pepper to taste

Brown beef in large heavy skillet, over medium heat, stirring to break up big chunks.  Remove meat with a slotted spoon to serving dish.  Add frozen potatoes, chopped onion, and chopped pepper to drippings in skillet.  Cook, breaking up potatoes until onion, etc. are almost tender.  Add oil, if necessary, to prevent sticking.  Stir in meat and seasonings and cook another 5 minutes or until potatoes are lightly browned.  Serves 4, but recipe is easily divided or doubled.  For a hearty breakfast, serve with fried eggs or add a green salad for dinner.

This is the quickest easiest recipe for peanut butter fudge I have seen!!  And it’s delicious!!!  I got it from my mother-in-law!!!  She loves me !!!

Electric Skillet Peanut Butter Fudge

2 c. sugar

2 T. butter

3/4 c. evaporated milk

1 t. vanilla

1 c. miniature marshmallows

12 ounces peanut butter (crunchy or smooth, depending on what you like)

Combine sugar, butter and milk in electric skillet.  Set to 280°.  Bring mixture to a rolling boil.  When boiling hard, set timer for 4 minutes.  When timer goes off, turn skillet OFF.  Add peanut butter, marshmallows and vanilla.  Stir til melted and blended.  For thin fudge, pour into 9×13 buttered pan.  For thicker fudge, pour into buttered 8×8 or 9×9 square pan.  Cut into serving size pieces while still a little warm (it will cut easier).  Serve when cool.

I love pumpkin recipes, especially this time of year!!  This one is for pumpkin bars.  I happen to be a fan of lemon bars and I’m thinking these will be just as tasty!!

PUMPKIN BARS

4 eggs

2 cups sugar

1 cup salad oil

1 (16 oz.) can pumpkin

2 cups flour

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons cinnamon

1/2 teaspoon ginger

1/4 teaspoon cloves

Frosting:

3 ounces cream cheese, softened

3 Tablespoons butter

2 cups confectioners’ sugar

1 teaspoon vanilla

Bars:  In large mixing bowl, combine eggs, sugar, oil, and pumpkin.  Sift dry ingredients and add to pumpkin mixture.  Mix until blended well.  Pour into greased 15 1/2 x 10 1/2 x 1-inch jellyroll pan.  Bake at 350°  for 25 minutes.  Let cool before frosting.

Frosting:  In small mixer bowl, beat cream cheese and butter until smooth.  Add confectioners’ sugar and vanilla.  Spread on top of bars.  Cut into serving size pieces and serve.

I LOVE CHOCOLATE!!!  I don’t know any woman in her right mind (ha-ha) that does not at least like chocolate.  I mean, I like love it so much I think it should be a food group!!!  So here is a recipe for all those chocolate lover’s like me out there!! 

ROCKY ROAD FUDGE

1 (12oz) package semi-sweet chocolate chips

1 (14oz) can sweetened condensed milk

2 T. margarine

1 (10 1/2 oz)  package miniature marshmallows

1 2/3 c. unsalted roasted peanuts

In a saucepan, combine chocolate chips, sweetened condensed milk and margarine.  Heat, over low heat, till chocolate is melted.  Remove from heat.  In a large bowl, combine marshmallows and peanuts.  Fold in chocolate mixture.  Line a 9×13 inch pan with wax paper (both sides and bottom).  Spread fudge mixture into bottom of lined pan.  Chill 2 hours or until firm.  Remove from pan; peel off from wax paper.  Cut into 1-inch squares with a wet knife.  Makes app. 8 dozen pieces.

I love to share recipes from people I go to Church with.  Some of the recipes I share come from a new Church cookbook put together by several different Churches.  See, an evangelist went Church to Church and collected recipes and then made one cookbook with recipes from all over the country.  Some recipes come from a cookbook from just one Church that my husband and I used to attend and some of them come from just anywhere.  From recipes I have tried myself to stuff I just get online or from a friend That way,  can share a huge variety of recipes with you all.  Thanks for stopping by, hope you enjoy today’s recipe!!

Farmer’s Casserole

3 c. shredded hash-browns

1 c. cheddar cheese

1 c. diced ham , sausage or bacon (cooked)

1/4 c. chopped onion

1/4 c. chopped green pepper

4 eggs, beaten

salt and pepper to taste

1 (12oz) can evaporated milk

Put potatoes on bottom of greased 9×13 baking pan.  Sprinkle with cheese, meat, onion, gr. pepper.  Combine eggs, milk, salt and pepper and beat well.  Pour over top of potatoes.  Can be refrigerated and baked and served the next day, or bake uncovered at 350° for 45 minutes.  Adjust time to 55-60 minutes if chilled overnight. 

Another great recipe from an old Church cookbook.  These recipes are awesome!! I love tacos.  This is a recipe that will be like tacos but with a little flare!! I always love trying new variations of an old favorite.  Variety is the spice of life!!!  Go ahead be adventurous!!  Try something new!!  Let me know if you have tried something similar and how you liked it!  You can even leave new ideas and/or recipes in the comments section.  I am always looking for good recipes to try, especially quick and easy ones!!

Taco Pie

1 lb. ground beef

1 package taco seasoning

1/2 c. water

1/3 c. green pepper, chopped

1 can crescent rolls

1 1/2 to 2 c. corn chips

4 oz. shredded cheddar cheese

1 c. sour cream

shredded lettuce

tomatoes, sliced

hot sauce

10 inch pie plate

Brown beef; drain fat.  Stir in seasoning packet and water.  Add green pepper; simmer about 4 minutes.  Separate crescent rolls; cover bottom and sides of  ungreased pan with them.  Sprinkle 1 cup corn chips over crust.  Spoon meat mixture over chips.  Spread sour cream over meat.  Cover with cheese.  Sprinkle with remaining corn chips.  Bake at 375° for 20-25 minutes.  Serve with lettuce, tomatoes and hot sauce.

This is a quick and easy recipe that is done in a crock pot.  It comes from a Church cookbook I have.  I wasn’t sure about the combination of the Italian dressing and the cream cheese, but it tastes good when it’s all done.   I am changing the  recipe from the original as it cooked way too long and the chicken dried out.  If you are using huge pieces of meat, you may want to extend the cooking time, if using small stick to the recipe.  When in doubt, use a meat thermometer to check for doneness!!  I served this (as you can see) with noodles and broccoli.  C and H both thought this was a great dish.

Crock Pot Chicken

3 T. butter

5 skinless, boneless  chicken breasts

1 package Italian dressing mix

1 (8oz.) package cream cheese (room temperature)

1 small can cream of mushroom soup

Put butter, chicken and dressing into the crock pot.  Cook 4-6 hours (depending on how big your chicken breasts are, use meat thermometer after 4 hrs to check doneness).  Remove chicken from crock pot and add cream cheese and soup, mix together well, warm in crock pot for about 30 minutes to make gravy.  Return chicken to crock pot.  Warm together another 30 minutes or until warmed through.