Month: September 2023

Bacon Deviled Eggs
There are only 3 ingredients needed to make these flavorful deviled eggs, which combine ranch dressing and bacon.

Put the eggs in a single layer in a saucepan and add water to cover by 1 inch.

Water should be brought to a boil over high heat with the lid on the pan.

After 15 minutes, turn off the heat and let the eggs sit in the hot water.

Drain.

Under cold running water, cool the eggs.

Once cooled, peel.

Scoop the yolks into a bowl after cutting the eggs in half lengthwise.

With a fork, mash the yolks.

Adas Polow (Persian Rice and Lentils)
A crusty, delicious layer of rice is cooked on the bottom of a traditional Iranian rice and lentil pilaf. Fried onions, raisins, and chopped dates are used as decorations for the saffron-flavored rice and lentils.

Put the rice in a bowl and add water to cover it.

Drain the water after soaking the rice for about three hours.

4 cups water and 1/2 teaspoon salt for the rice are brought to a boil in a saucepan.

Reduce heat to medium-low, cover the pan, and simmer for about 10 minutes, or until the rice is partially cooked.

Rice should be drained of all liquid before being set aside.

In a saucepan, heat 2 additional cups of water with a pinch of salt to a boil before adding the lentils.

Over medium heat, bring to a boil and cook for 15 to 20 minutes, or until tender.

removing the heat

Banana Muffins with a Crunch
This banana muffin has coconut, granola, and walnuts for a crunch. Quite tasty!

Preheat oven to 350 degrees F (175 degrees C).

Line 24 muffin cups with paper liners.

In a bowl mix the flour sugar baking powder baking soda and salt.

Mix in the eggs milk vanilla and butter.

Fold in mashed bananas chopped banana granola walnuts and coconut.

Scoop into the prepared muffin cups.

Sprinkle with banana chips.

Bake 25 minutes in the preheated oven or until a knife inserted in the center of a muffin comes out clean.

Corn and Rice Medley
Basmati rice is combined with corn, shallots and fresh mint, for a refreshingly different rice dish.

Melt 1 tablespoon butter in a small saucepan over medium heat.

Stir in the rice add the water and bring to a boil.

Reduce heat cover and simmer for 16 to 18 minutes or until water is absorbed and rice is tender.

Meanwhile melt 1 tablespoon butter in a large skillet over medium heat.

Stir in corn shallots sugar salt and pepper.

Cook stirring occasionally for 4 to 6 minutes or until tender.

In a serving bowl combine cooked rice corn mixture and mint.

Easy Leek and Potato Soup
A classic soup, simply done, this leek and potato recipe is easy to prepare and takes less than 1 hour from stovetop to dining table.

Melt butter in a large saucepan over medium heat.

Add onion and garlic; cook stirring frequently until slightly softened about 3 minutes.

Add stock potatoes leeks parsley bouquet garni bouillon cube salt and pepper; bring to a boil.

Reduce the heat and simmer until potatoes are tender about 30 minutes.

Remove soup from the heat; discard bouquet garni.

Pure soup with an immersion blender until smooth.

Pudding No-Bake Oatmeal Cookies
My grandmother made no-bake cookies so frequently that she was never seen with the recipe in front of her. This recipe, which I got from a nearby nursing home, is so simple that my 9-year-old daughter can make them, and you can adjust the flavor to suit your preferences. So that we don’t have to store a half-can of evaporated milk, I usually make 2 batches. Butterscotch pudding or chocolate fudge are used to create some of our favorite flavors.

The sugar, butter, and evaporated milk should be combined in a 3-quart microwave-safe bowl.

Cook the mixture on high for 2 to 5 minutes, stirring occasionally, until it boils quickly.

Uninterrupted boiling of the mixture should take 20 to 30 seconds.

Oatmeal and instant pudding should be added after removing from the heat.

Add to cookie sheets with wax paper already on them.

Until firm, let sit for at least 15 minutes.

Apple Orchard Punch
a non-alcoholic punch made with ginger ale, apple, cranberry, and orange juices.

Combine apple juice, cranberry juice concentrate, and orange juice in a large punch bowl.

Pour the ginger ale in slowly after stirring until everything is dissolved.

Slice the apple vertically into uniform, thin pieces.

Add apple slices to the top of the punch.

Blue Ribbon Creamy Caramels
Over the years, this homemade creamy caramel recipe has won numerous blue ribbons at county fairs.

Spray a large loaf pan or 8-inch square baking dish with cooking spray.

Stir white sugar 3/4 cup cream corn syrup butter vinegar and salt together in a heavy pot; bring to a boil.

Stir in remaining cream.

Cook stirring constantly until caramel is 244 degrees F (117 degrees C) or until a small amount of caramel dropped into cold water forms a firm but pliable ball 10 to 20 minutes.

Remove from heat and cool briefly.

Stir walnuts and vanilla extract into caramel; pour caramel into prepared baking dish.

Cool completely at least 1 hour.

Turn baking dish over onto a flat work surface to remove cooled caramel from dish; cut caramel into serving pieces.

Haighter’s 19th Hole Chili
In this simple chili recipe, ground turkey is simmered with bell peppers, garlic, tomatoes, kidney and pinto beans, jalapenos, chili powder, and onions.

A large skillet should be heated to medium-high.

Cook and stir the ground turkey in the hot skillet for 5 to 7 minutes, or until it is browned and crumbly; drain and discard grease.

Combine stewed tomatoes, celery, kidney beans, and ground turkey.

lima beans Red bell pepper, white onion, green bell pepper, water, and tomato paste Chili powder, salt, and pepper are added to the slow cooker with the jalapeno pepper, sugar, and garlic.

Cook for 2 to 2 1/2 hours on high.

Mexican Fiesta Breakfast Casserole
This Mexican-inspired breakfast casserole combines beans, tomatoes, chiles, and chorizo for a flavorful mixture that the entire family will love.

Set the oven to 375 degrees Fahrenheit (190 degrees C).

Cooking spray should be used to coat an 8-inch square glass baking dish.

Over medium-high heat, preheat a medium skillet.

Add the chorizo and stir-fry for 3 to 5 minutes, or until it is browned and crumbly.

Take out and drain on paper towels after using the skillet.

In a big bowl, combine water and dry milk.

Add tortillas, chorizo, eggs, pinto beans, diced tomatoes, corn, and green chile pepper.

Green onions, bell peppers, and jack cheese.

Mix well.

Fill the dish by adding liquid.