Probably the unhealthiest, but most fun coffee cake ever. It’s easy so easy to put together we have it every morning after a holiday at Grandma’s house.
4 cans buttermilk biscuits, 10 count
¾ C. butter
1 C. brown sugar
1 ½ tsp cinnamon
Cut biscuits into quarters (use scissors) and cover with sugar and cinnamon mixture.
Layer pieces in a greased tube or
Bundt pan (add raisins into each layer if desired) After layered, pour melted butter over top.
Bake at 350 for 40-45 minutes.
Somehow this always becomes another one of our Christmas Day meals. Alongside some broccoli and crescent rolls, it makes for a nice, easy to prepare family meal.
1 hour 20 mins
1 C. dry bread crumbs
½ C. grated Parmesan cheese
½ tsp paprika
½ tsp garlic salt
¼ tsp pepper
3 lbs of chicken pieces or boneless skinless chicken breasts
4 tablespoons melted margarine
Combine dry ingredients
Dip chicken in butter, then roll into dry mixture
greased baking dish Bake at 350 degrees for 1 hour for chicken pieces and 30 minutes for chicken breast (depending on size)
It’s always Italian Beef at our Christmas Party. I’m not sure how that tradition stuck – but it works for us. Grandma spends days slow roasting pounds upon pounds of Italian Beef. It’s a meal I always look forward to.
Grandma’s Christmas Italian Beef
12 hours 20 mins
3 pounds chuck roast (remove fat & bones, cut in large chunks)
1 ½ C. of water
1 Package Lipton onion soup mix
4 tsp of Italian seasoning
3 rolls of French Bread (cut into 8 pieces)
Place all ingredients in
crock pot (slow cooker) Cook on low for 12 hours
Towards end of cooking time take a fork and separate pieces
Serve on French bread and scoop remaining juices onto each serving
My aunts don’t drink – unless it’s slush or frozen margaritas. They have a love for sweet, frozen beverages. It doesn’t matter if it’s the hottest summer day or the coldest new years eve. Slush is for every season and every holiday party.
8 C. Water
1 C. Sugar
2 C. Strong Tea
2 (6 oz) cans frozen orange juice
2 (6 oz) cans frozen limeade
1 (12oz) can frozen lemonade
3 C. vodka or gin
Mix all ingredients thoroughly
Put in freezer for 5 hours or until mixture is slushy
mmmmmm…..BEEF STROGANOFF! Such an amazing recipe and so simple as well. This is great to serve to the kids, on a cold autumn day. Top it off with a nice glass of hot chocolate for dessert and you will have some insight as to how I was raised!
1 ½ lbs. Sirloin Ground Beef
½ C. Chopped Onion
2 Cans Cream of Mushroom
1 Can Beef Broth
1 ½ Tbsp. Ketchup
½ C. Sour Cream
1 lb. wide Egg Noodles
skillet sauté onion with ground beef until brown, stirring occasionally. Blend in remaining ingredients minus the sour cream.
Heat until it simmers for a few minutes to ensure beef is cooked thoroughly.
Just before serving blend in sour cream.
Serve over cooked noodles.
Fried rice is surprisingly simple and adds a great level of depth to many asian-based meals. If you start feeling risky, it’s always fun to pretend you work at a Japanese Hibachi restaurant and start throwing various food items around and try and catch them! (disclaimer: that might not be a good idea! )
2 Tbsp. Vegetable Oil
2 Tbsp. Sliced Almonds
1 Green Onion,(sliced)
1 Tbsp. Soy Sauce
1 Egg Beaten
1 C White Rice, (cooked)
Heat oil over medium heat in a
large skillet. Add rice and almonds and stir fry until oil is absorbed
Push rice to the sides of the
skillet and add the egg, cook until done then break into small pieces. Mix rice with the egg.
Add Soy sauce, mix well and stir in green onion.
Cornbread is a great addition to chili! I always prefer to soak the bread in my chili and consume the saturated remains! That combo makes a great compliment to any tailgating function!
1 C. Flour
1 C. Yellow Cornmeal
1 C. Sugar
1 C. Milk
4 Eggs Beaten
1 Tbsp. Vegetable Oil
1 Tbsp. Baking Powder
oven at 350 degrees Combine all ingredients, and mix until smooth.
Pour into greased 9 inch square or round baking pan.
Bake for 30-40 minutes at 350 degrees or until toothpick inserted in center comes out clean and top is golden. Cut into squares or wedges and serve warm.
If you are bored of the “same-old” chicken recipe, try this one out! It’s really easy and has a great deep rooted flavor to it! Add more Cayenne for that extra kick!
1 Large Garlic Clove
½ tsp Ground Ginger
¼ C. Soy Sauce
½ C. Dry Wine or Cooking Sherry
¾ C. of Water
A dash Cayenne or Tabasco (optional!)
12 to 15 Chicken Drumsticks
Mince the garlic and mix with ginger, soy sauce, sherry, water, and cayenne in a
large skillet. Bring to a boil. Then add chicken and reduce heat and simmer. Cover for 10 minutes.
Turn chicken over and raise heat so that liquid boils briskly!
Cook for about 12-15 minutes.
Serve over rice!
If sauce is not thick enough, sprinkle a little cornstarch and then mix it in.
This dish is very popular in Mexico and will mostly be found in nicer seafood restaurants. I, personally, have found it to be a great solution to a long night of “adult beverages”. Similar to the old saying “hair of the dog”, it is a great compliment to a ice cold beer!
Vuleva a la vida. (Come back to life)
2 lbs of Frozen Shrimp
1 Onion, (diced)
2-3 Tomatoes, (diced)
2 Avocado, (diced)
½ bottle of Ketchup
1 Can of Bloody Mary mix
Mix all the vegetables in a bowl.
Boil water with salt.
Add the frozen shrimp and turn off heat. Let sit for 5 min.
Mix shrimp with diced vegetables and add ½ bottle of ketchup and 1 Can of Bloody Mary mix.
In 2003 I spent a year in South Korea in the Air Force where I was lucky enough to make friends with many of the “locals”. One, in particular, was kind enough to share her simple family/traditional recipe for Bulgogi. This is a very simple crowd pleaser!
5 lbs Short Ribs (or high quality cut beef), or Chicken
2-4 Crushed Garlic Cloves
¼ C Sesame Seeds
1 C Green Onions, (chopped)
1 tsp Black Pepper
1-2 tsp Sesame Oil
2 C Soy Sauce
1 C Sugar
¼ C Vegetable Oil
Place beef in a bowl with all ingredients and marinate for minimum of 6 hours.
Grill on medium heat until desired doneness is achieved. Baste often.
Serve over white rice or on
skewers as an appetizer.