Desserts, Uncategorized

Ingredients:
1 container vanilla Light ‘n Fit greek yogurt
Regular or sugar free chocolate fudge Jello pudding
1 cup vanilla-flavored almond milk
Whipped cream (light if preferred) about a cup and an a half. See Stabilized Whipped Cream Recipe.
1 banana
1 cup sliced strawberries
1 cup raspberries
1 cup blueberries
1/2 cup shaved chocolate or mini chocolate chips

Directions: combine greek yogurt, pudding mix and almond milk. Separate into 4 small clear glasses or parfait glasses. Cut fruit into bite size pieces and layer over the chocolate mixture in each cup. Put a layer of Whipped Cream over the top of the fruit in each cup using a frosting decorating bag if desired. Sprinkle with chocolate shavings or mini chocolate chips. Keep well chilled.

Dinner

Ingredients:
1 package (7 oz) stir fry rice noodles
1 Tbsp curry powder
1 Tbsp peanut oil
1 tsp salt
1 pound large cleaned and deveined un-cooked shrimp
1 red bell pepper, cut into strips
1/3 cup light coconut milk mixed with 1/4 cup water
2 Tbsp chopped cilantro
1/4 cup golden raisins (if desired)

Directions:
Cook noodles per package directions. In a medium bowl, combine curry powder, oil, salt and shrimp. Heat large skillet. Add pepper and curry shrimp mixture. Cook until shrimp is no longer pink. Add cooked rice noodles and coconut milk mixture. Cook until heated through, about 2 minutes. Remove from heat and sprinkle with cilantro.

Cake, Desserts, Uncategorized

Ingredients:
2/3 cup sugar
1/4 cup shortening
1 large egg, room temperature
1 teaspoon vanilla extract
1/4 teaspoon salt
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 cup milk
1/4 cup heavy whipping cream

1 cup heavy whipping cream, whipped
1-1/2 quarts fresh or frozen strawberries, sliced
1/4 cup sugar

Directions:
1. Slice strawberries. Add 1/4 cup sugar. Allow strawberries to sit at room temperature for about 10-20 minutes. In a bowl, cream sugar and shortening. Add egg and vanilla; beat well. Combine dry ingredients and add alternately with milk to the creamed mixture. Spread in a greased 9-in. square baking pan. Bake at 350° for 20-25 minutes. Cool.

2. Cut into nine servings. Split each serving horizontally and fill with whipped cream and strawberries. Replace top of cake; garnish with a dollop of whipped cream and more berries.

Dinner

Ingredients:
Meat to use: Chuck Roast
Other ingredients:
Onions
Garlic
Carrots
Beef Stock
Fresh Thyme
Fresh Rosemary
Bay leaf
Optional: Red Wine, Mushrooms
Yukon Gold potatoes

Directions:
Slice onions in half and peel. Brown the halves with garlic and carrots.

Generously salt the chuck roast. Braise in olive oil until browned.

Deglaze the pan with beef stock and add to roasting pan.
Cover the meat halfway with beef stock. Add Rosemary and Thyme.

Cover the roasting pan with plastic wrap, then foil. Be sure the plastic wrap is tucked under the foil completely.

Roast in a 275 degree oven for 3 hours for a 3 pound roast. For a 4 to 5 pound roast, plan on 4 hours.

Serve over Mashed Potatoes.

Recipe is based on Pot Roast served family style at a restaurant in Independent Square at Disney World.

Dinner, Pasta, Potatoes and Rice

Ingredients:
8 manicotti shells
1/4 cup butter
3/4 cup very finely chopped onion
1 pound ground veal or pork
2 tsp basil
1/2 tsp nutmeg
1/2 tsp salt
1/4 tsp pepper
1/2 cup parmesan cheese
2/3 cup bread crumbs
2 eggs, lightly beaten
2 cups tomato or prepared spaghetti sauce
grated parmesan cheese

Directions:
Cook manicotti shells following directions on package, drain. Line a 9″ x 18″ pan with foil. Add cooking spray or a thin layer of tomato sauce or spaghetti sauce.
Melt butter in frying pan. Saute onion until wilted. Add veal or pork, cook until lightly browned.
Add basil, nutmeg, salt and pepper. After meat has cooled, put it through a meat grinder to make it more finely ground. Add parmesan cheese, bread crumbs and eggs. Mix well.
Fill manicotti shells. Pour additional tomato or spaghetti sauce over the manicotti. Sprinkle additional parmesan cheese over manicotti. Cover with foil. Bake at 350 degrees for 30 to 40 minutes.

Desserts

Ingredients:

Shortbread Crust:
1 stick butter at room temp
1/4 cup sugar
1/2 tsp salt
1 cup flour

Toppings:
Approx. 10 ounces guava paste sliced to about 3/16″ thick slices.
Seedless strawberry or raspberry preserves
1/2 cup old fashioned oats
1/2 stick butter
1/2 tsp salt
1/4 cup light brown sugar
1/2 cup flour

Directions:
Line an 8 x 8 square glass pan with parchment paper large enough to go up the sides with a slight overhang for easy removal from the pan later. Adjust oven rack to middle position and preheat oven to 350 degrees.
For the crust, beat butter and sugar together until fluffy. Add salt and flour, mix until dough comes together.
Press dough into prepared pan. A bit of extra flour will help if the dough is sticky.
For the toppings: cover dough with slices of guava paste. Brush about 1/8 cup of preserves over the top of the guava paste.
In a large bowl, combine oats, 1/2 stick butter, salt, brown sugar and 1/2 cup flour. Cut into very fine mixture with pastry cutter, or prepare mixture in a food processor until mixture resembles wet sand with some bigger chunks of crumble throughout. Sprinkle evenly over the top of the pan.
Bake until top is golden brown, about 40-45 minutes. Let cool completely before slicing into squares.

Cake, Camping and Trail food, Desserts

Ingredients:
3 large bananas or plantains
2 tbsp of butter
1.5 tbsp of sugar
1 egg
a pinch of salt
1/2 cup of sugar
1/4 cup of vegetable oil
1/2 cup of milk (100ml)
1/4 dark rum
1 cup of all purpose flour
3 tbsp of cocoa powder
2 tsp of baking powder

Directions: Carmelize sugar and butter in a cast iron pan (used for desserts). Butter the edges of the pan. Slice bananas lengthwise and line the pan with bananas. Mix remaining ingredients. Pour over bananas. Bake in 350 degree oven for approximately 20 minutes. Cake is ready when inserted toothpick comes out clean.
May also be cooked, covered on stovetop or over a fire.

Camping and Trail food

Ingredients:
3 packets Nesco brand spice and cure
3 lbs 90/10 beef hamburger
1/2 tsp cayenne powder
1/2 tsp garlic powder
1/2 tsp liquid smoke (hickory flavor)
1/4 tsp celery salt

Directions: Mix all ingredients. Roll to 1/8″ and cut into strips, or use Jerky gun to make 1/8″ x 8″ strips. Dry jerky using a food dehydrator for about 4 hours.

Soup, Stew and Chili

Recipe from Michelle, 2023

Ingredients:
1 Whole Chicken
1 cup Chicken Stock
Seasoning (salt, pepper, garlic, bay leaf and Italian seasoning)
1 cup flour
1 tsp baking powder
1 Tablespoon cooking oil
1 egg
Yellow Food Coloring for color (optional)
Cold water (a few drops at a time until dough can be rolled with a pin)

Bring water and chicken bouillon and whatever seasoning you like (salt, pepper, garlic salt, bay leave and Italian seasoning) to a boil. Put the chicken a large pot and add the chicken stock and water to cover the chicken. Bring to a boil and cook the chicken for about 1 hour. You may need to turn the stove down as the chicken cooks, so it does not spill the water out of the pot. Take the chicken out of the pot and let cool and keep the bouillon water in the pot. Debone the chicken once it is cool and tear into small pieces.
Put the flour and the other ingredients in a large bowl and mix together. Then add enough water until the dough is firm and you can roll the dough. Put a big piece of wax paper on the counter and put some flour on the paper. Then roll the dough real thin and cut into small pieces. This will make about 25 to 27 small dumplings depending on how you cut them. You can make more batches of the dumpling mixture depending on how many servings you need.
Bring the water back to a boil and start adding the dumplings a few at a time. Cook for about 30 minutes on boil. Then simmer for about 1 hour until dumplings are tender. Add the chicken back to the pot at the end of the 1 hour. Enjoy 😊

Dinner

Mild flavor, Daniel’s favorite. Recipe based on restaurant we stopped at in Buena Vista, Colorado in 2011, Grand Canyon Trip with the Hills (now closed).

Ingredients:
4 chicken breasts
Cooking spray or olive oil
Lawry’s Seasoning
1 can mild green enchilada sauce
Small corn tortillas (flour tortillas work, but not as well)
1 and 1/2 cups shredded cheddar or mexican blend cheese
butter
1/2 cup chopped green onion (optional)

Directions:
Preheat oven to 350 degrees

Coat chicken breast with cooking spray or olive oil, season with Lawry’s seasoning. Bake or grill chicken until no longer pink. Chop chicken into very small pieces. Mix with 1/2 of the can of enchilada sauce. Stir in 1 cup of the shredded cheese and chopped green onion.

Line a 9×18 pan with foil. Spray with cooking spray or brush with olive oil. Spread butter on both sides of each tortilla. Pan fry both sides of each tortilla on medium heat until lightly browned. As each tortilla cools a bit, fill with about 1/4 cup of the chicken mixture, roll and lay the enchilada seam side down in the pan. Continue until all chicken mixture is used. If there are any tortilla shells left, fill with cheese and green onions.

Pour remaining enchilada sauce over the top, leaving some edges exposed. Sprinkle with remaining cheese. Cover with foil, bake for 25 minutes.