Friday, June 22, 2012

Egg Substitute

When a recipe calls for eggs but you have none....what do you do? Substitute!
For each egg in the recipe, combine 1 tbsp. of vegetable oil and 2 tsp. of baking powder with 1 tbsp. of water. The results won't be exactly the same as if using an egg, but it makes a great substitute in a pinch.

Red Velvet Crinkles

Really needing to go the market to restock on groceries, yet being in the mood to bake can pose a challenge. I was out of eggs so using a substitute, I was able to come up with something last night in spite of things.

1 box red velvet cake mix 
2 Tblsp flour
2 Tblsp oil
4 tsp. baking powder
2 tsp. water
1/2 c. oil
1 tsp. vanilla extract
Powdered sugar

Preheat oven to 350*.  In a large mixing bowl combine all ingredients, except for powdered sugar. Mix until all ingredients have been fully incorporated. Take a Tablespoon full of dough at a time & roll into a ball. Roll ball in powdered sugar and place on greased or lined cookie sheet. Using the back side of your fork tines, lightly press down atop each cookie. You don't want it to be flat but pressed just enough to make the ball semi circular (cookie) shaped.  Bake for 12-13 minutes. Let cookies cool before transferring to cookie plate or cookie jar. 

Click HERE for printable recipe

Thursday, June 21, 2012

Stone Ground Cornmeal

I have been using this cornmeal for years me there is none better. I am thinking it's high time to place another order for about 25lbs. of it.
Click HERE for ordering information.

Thursday, June 14, 2012

Skillet Supper

The temperature outside is steadily rising. The last thing anyone wants to do is add more heat to the house by lighting the oven. So it was definitely time for a stove top meal. This dish turned out to not only be tasty but very cost effective too.
Skillet Supper

1 lb. ground beef
3 pkgs. uncooked ramen noodles (w/out seasoning pack)
1 can diced tomatoes & green chiles
1 (15 oz) can black beans; rinsed & drained
1 (15 oz) can whole kernel corn; drained
1/2 c. shredded carrots
1-1/2 c. left over queso cheese dip
1 beef bouillon cube
1-2 c. water

In a large skillet brown meat until no longer pink. Drain grease and return to pan. Crumble noodles into pan. Add in remaining ingredients and mix well. Bring mixture to a boil, stirring often. Cover skillet with lid & let simmer on low heat until noodles are cooked (about 5-8 minutes.) Remove from heat. Serves 4-6

Click HERE for printable recipe

Monday, June 4, 2012


8 slices thick cut peppered bacon, cut in halves
3 ribs celery, diced
1 c. shredded carrot
2 Tblsp. chopped garlic in a jar
5 Tblsp. butter
2 Tblsp. olive oil
1 1/2 lb. ground beef
16 oz. spicy pork sausage
3 links chicken, mozarella & basil sausage, sliced thin
2 c. water
2 (10 oz) cans beef consomme
1 bunch fresh basil, rough chopped
1/2 a large sprig fresh rosemary, leaves pulled from stalk
2 (28 oz) cans crushed tomatoes w/basil
2 Tblsp. dried oregano
1 tsp. salt
1/2 tsp. gound black pepper
1 1/2 tsp. McCormick five pepper spice
1 Tblsp. Italian seasoning
1/2 tsp. dried Tuscan herb seasoning (bought in bulk from Central Market)
1 tsp. crushed sundried tomatoes
2 c. milk
2 lbs. cooked rigatoni pasta
In a large pot, heat butter & olive oil over medium heat. Add onion, celery, carrot, garlic, and bacon. Cook until onions are translucent.
Remove bacon and cut fatty pieces from the meat. Using kitchen shears, cut bacon into small pieces & return back to vegetable mixture.
Stir in ground beef, pork sausage & chicken sausage & cook until meat is no longer pink.
 Add in beef consomme and water. Bring to a boil and let mixture cook down until liquid is reduced by 1/3.
Roughly chop fresh basil & rosemary. Add to simmering pot and let cook.
Add in remaining dried seasonings and tomatoes. Stir to mix well.
Bring to a boil. Reduce heat and allow to simmer on low for 2 1/2 - 3 hours; stirring often to prevent sticking. 

About an hour and a half into cooking time, stir in milk. Let mixture continue to simmer remaining cooking time. Sauce will thicken as it continues to simmer. 

Serve with cooked rigatoni or other pasta of your choice. 
Goes great with Italian monkey bread

Click HERE for printable recipe.