Brunswick Stew

This is a hearty soup with a unique taste.  With barbecue and Tabasco sauce as part of the ingredients, Brunswick Stew has layers and layers of flavor. You can be cooked this recipe on the stove-top or on  a campfire in a Dutch oven. It will warm you up and keep you warm!

Brunswick Stew

1 - 1/2 pounds of pork stew meat or pork loin cut into pieces
3 Tbls Oil or butter
1/2 cup chopped onion
1 can chicken broth
2 cups water
1 can diced tomatoes, un-drained
1/2 cup ketchup
3 Tbls Worcestershire sauce
1 tsp Tabasco sauce (or to taste)
1/2 tsp salt
1/2 tsp pepper
2 medium potatoes, peeled, cubed to 1/2" pieces)
1 cup barbecue sauce
1 Tbls vinegar
1 can great northern beans (drained and rinsed)
1 can green beans OR 1 Package of frozen mixed veggies
1 can cream style corn

Saute meat until browned, and onions and saute until onions are clear. Add Chicken broth, tomatoes, ketchup Worcester and tobacco sauce, salt and pepper,. Bring to a boil, then simmer uncovered for one hour, stirring occasionally. Add pork, potatoes, barbecue sauce and vinegar. Cook 30 minutes. Add beans and simmer for 20 more minutes. Add corn and simmer until warm.

This stew is great with any kind of meat, venison and other wild game work well. Often I will cook my own beans for this. I just soak 1/2 cup the night before, rinse the next morning and simmer until done. I also use home canned tomatoes, I just put them in the food processor and give it a whirl or two. I put the Tabasco on the table and if your guest like more heat they can add more to it. This stew is

Amish Bacon & Corn Chowder

Well, it is a typical Illinois winter. Last weekend it was 60+degrees, beautiful. This week we had lots of freezing rain and snow. Definitely time for some more comfort food. What better way to warm up than Amish Corn Chowder. Not far from our home is an Amish community, and some of the best cooks around! While this soup isn't very pretty, it is very tasty!

Amish Bacon and Corn Chowder

6 Strips bacon, diced
3/4 cup diced celery

1/4 cup diced onion
1 cup diced uncooked potato
1 cup chicken broth
1 cup milk
1 can creamed corn
1 can sweet corn, drained
1/2 tsp. salt
1/4 tsp pepper
1/4 tsp garlic powder

In a heavy sauce pan cook bacon, onion and celery over medium heat until bacon is crisp. Drain grease. Add potato and chicken stock. Cover and coo about 20 minutes until potato is tender. Stir in corn, milk and seasoning. Heat through, do not boil.

Cold Weather Cravings...

Yep, when it is cold I crave soup. In winter they are definitely my favorite foods...come the hot humid summer I barely make them. When I want a warm delicious soup, that is not heavy, this is the one I make.

French Onion Soup

• 4 cups of sliced yellow onion, about 2 medium

• 1/2 cup butter, 5 cups beef  stock

• 1/2 tsp. thyme
• 1 tsp. salt
• 1/2 tsp. fresh ground pepper

• 4 slices of cheese (Swiss, mozzarella, provolone,   Asiago...your choice)

• 4 slices slices chewy bread...you know me, sour dough is my favorite!

 Saute onion in melted butter in soup pan until caramelized. Be patient this will take a few minutes.

Add beef stock and seasonings and simmer 30 minutes.

 

Meanwhile, preheat oven to broil.

When soup is done, place 

oven safe bowls on a cookie sheet. Ladle soup into bowls, top with a slice of bread and then cheese. Place in oven until cheese is bubbly. Remove from oven and serve immediately.

 Be careful as bowls are very hot. I do not worry about how precise my onion measurement is. If when I slice the onion it comes to a little more or less of 4 cups, I just go with it. Bread is best if it is day old, fresh tends to get soggy to quickly.

 

Our Favorite Pizza

Yep, we eat pizza a lot at our house. 
Always have and probably always will!           

We like both homemade or delivery...we just do not like frozen. 
Here is our favorite...Sourdough crust, with ham, pineapple and my half has green peppers and onions. One of the things that makes it our favorite is my special sauce...yummy. We just had it and I want it again!                                

Sourdough Pizza Crust

1 cup sourdough starter, unfed (straight from the fridge)
1/2 cup hot tap water
2 to 2 1/2 cups of flour (just depends on how wet your starter is)
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasonings
1/2 teaspoon yeast

Stir any liquid into the sourdough starter, and spoon 1 cup starter into a mixing bowl.
Add the hot water, 2 cups flour, seasonings and yeast. Mix to combine, then knead till smooth adding more flour as needed. Place the kneaded dough in a lightly greased container, and allow it to rise till  doubled in bulk.  Drizzle pizza pans with olive oil.

Place dough on pan. Shape dough into a disk, toss, roll or press to edges, cover, and let rest for 15 minutes. Gently press the dough towards the edges of the pan. Cover the pan, and let the dough rise until it is as thick as you like. Towards the end of the rising time, preheat your oven to 450°F.
Pre-bake the crust for about 8 minutes before topping. Top, then bake till toppings are hot and cheese is melted and bubbly, about 10 minutes. Let cool 5 minutes before cutting.

  

Now for the toppings...start with the sauce. I use 1/2 cup of pizza sauce. I home can mine during tomato season, but you can use whatever brand you like. Add 2 Tablespoons of Bar-B-Que sauce. Whatever brand you have on hand. Mix it together and top your crust, We like a very thin amount of sauce on our pizza. If you like more just increase the amounts. The small amount of BBQ sauce really accents the ham and pineapple. I don't use this sauce on every pizza I make, just this "Hawaiian" one, but since it is our favorite 8 out of ten times this is the pizza I make!  We top it with Mozzarella cheese, a sprinkle of cheddar cheese for color and a sprinkle of Parmesan.

Then add as much ham and pineapple as you like. 

I love green bell peppers and onions on my pizza, my sweetheart does not, so we go half and half with it, and we are both happy in pizza heaven.  

Enjoy!

Slow Cooker Rustic Tortellini Soup

I I have been out of commission for several months with major surgery, then out of town to visit the family, when we returned home...we brought back the flu with us. Which for me turned into pneumonia. I am just beginning to regain my strength. Yesterday it was very cold here in Central Illinois so I wanted something tasty and hardy to eat. This is one of my old stand-byes. Super easy to make and warms you up well! I served it with crusty sourdough bread and it was a perfect end to the day. I hope you enjoy this one!


Slow Cooker Rustic Tortellini Soup
1 lb. Italian Sausage or groaned beef, browned
2 cups chicken broth
1 can stewed tomatoes (I like to chop mine up a bit)
1 can Progresso Minestrone soup
1 tsp. Italian seasonings, to taste
1/2 tsp. minced garlic, to taste
1 package Tortellini (It comes in many different sizes, so give or take 10 oz. works great)

Add all ingredients except Tortellini to slow cooker. Heat 2 hours or longer on low. Add Tortellini and cook 20-30 minutes until done. 

Super Bubbles

I  love bubbles, I always have! As I grew older, the bubbles got bigger, and bigger! Many, both kids and adults ask for my bubble solution recipe, so here it is.

  Caroline's Super Bubbles

1 gallon water ( I use distilled)
1 Cup Original Dawn Dish soap
1/2 Cup Corn Syrup OR
      4  Tablespoon glycerin
4 ounces KY Jelly (I use store brand)

Remove 2 cups of water from the gallon and heat, add KY jelly, stir until well mixed. Add water/jelly mixture back into gallon. add dish soap and corn syrup. Stir gently to mix.  I let my bubble mixture set overnight or longer. Stir gently again before using.

Tips: Give little kids fly swatters to use as bubble wands, they can make lots of bubbles just by waving the flyswatter around.

Do not get dirt or other contaminates in the bubbles. I usually have a bucket for me and one for kids to use.

Kids love to pop bubbles, they will try to pop them before they are totally formed, so I draw a line and they aren't allowed to cross it, that gives me time to close off the bubble before they pop it!

Add food coloring to your bubble solution for prettier bubbles.

Humid air makes longer lasting bubbles. If you live in a dry climate try doing them first thing in the morning or next to a body of water.

If you don't like kids...don't do this in public, because kids will come running when they see bubbles!

Quick and Easy Chili

This recipe for Chili is the one I use when I am in a hurry or when we are camping. It is quick since you used canned beans. When camping I put all the dry spiced in a zip lock bag so I don't need to pack so many ingredients. It is a simple recipe to make vegetarian by just leaving out the ground beef. I also like to use different kinds of beans. The day I made this batch I used one can each of kidney, pinto and black beans. It is great with all black beans. This recipe is another one given to me by a dear friend. Irene just turned 90 and is amazing.

Easy Chili

1/4 cup chopped onions
2 Tablespoons Olive Oil
1 pound lean ground beef (I also like to use ground venison)
2 cans tomatoes
3 cans beans (drained & rinsed)
1/2 cup salsa (my add in, optional)
1/2 cup barbeque sauce (my add in, optional)
1/2 cup cornmeal
1 Tablespoon chili powder
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon cumin (my add in, optional)
 Fry onions and ground beef in oil until done, add tomatoes, beans and seasonings. Thicken with cornmeal. I start off just adding about 1/4 cup, adding more until the right consistency is made. Simmer about 30 minutes.
This is not a hot chili, so I usually set tabasco sauce on the table for those who like it with more kick to it.

There is a history to this recipe....it was used by Irene's husbands family in their restaurant on East Wood Street in Decatur about 1917.

Greek Yogurt Pound Cake

 

What do you do when you have an abundance of Greek yogurt...You bake of course! Well at least I do. After all most baked goods freeze well.  So I took my favorite sour cream pound cake recipe and switched it up. What I came out with was a very refreshing treat. 

So here is my fun and very versatile recipe...

 

Greek Yogurt Pound Cake        

1/2 cups flour  

2 tablespoons baking powder

1/2 teaspoon salt                                                                                                                                      4 ounces of Greek yogurt, any flavor                                                                                                   

1 cup sugar                                                           

3 eggs, beaten                                                   

1/2 teaspoon vanilla                                         

1/2 cup vegetable oil                                       

zest and juice from 1 lemon or lime        

optional: food  color                                                                 Preheat oven to 350 degrees, grease and flour a loaf pan. Sift together the flour, baking powder and salt. Add yogurt, sugar, eggs, zest and vanilla. Stir together. Slowly fold in the oil. If desired add a few drops of food coloring that matches your yogurt, I just swirled mine for a fun look. Pour batter into the loaf pan. Bake for 50-60 minutes or until cake tester comes out clean.



 

 To make a glaze for the top, in a small sauce pan add the juice from your lemon or lime to an equal amount of sugar...for example if you have 1/4 cup of juice add 1/4 cup of sugar. Over medium heat, cook until sugar is dissolved.  When the cake is done, allow to cool for 10 minutes, remove from pan  and while the cake is still warm pour the glaze on top and let it soak in.





The Flavors I made were Strawberry yogurt with Lemon, it reminded me of strawberry lemonade! a I also did lime yogurt with lime zest and juice. I think blueberry lemon would work...the combinations are only limited by your taste buds! Let me know what combinations you come up with!

Recipes from Family & Friends

 

I love to collect recipes from my friends and family. Whenever I open up my cookbook and use a recipe that was given to me, I feel once again close to that person, I think about them and sometimes I might even say a little prayer for them.  Sometimes a family recipe will bring me closer to an ancestor I have never met. Some might think I have to many recipes, but to me, I could never have to many. And besides each one is a memory of someone whom I love and respect.                                                                

One recipes I am sharing today is for my basic

dough recipe. If I need something quick and easy, this is the one I use. I use it for cinnamon rolls, pizza crust, sloppy joe bread, just about anything I need a quick dough for.

I needed a dish to take to a potluck, and this is what I came up with. I had saw a bread bowl on Pinterest, and wanted try my had at making one. I didn't like the recipe so I used my recipe instead.  These reminded me of the salt dough baskets made in the 70's, but I wanted it edible. The recipe made one large basket, or two small ones.

Pizza Dough/Cinnamon Roll Recipe

 

1 1/2 cups warm water

1 tsp. sugar

1 Tbls. yeast

1/4 cup oil

1/2 salt

4 cups flour

 

Stir sugar into warm water. Sprinkle yeast over water. Let sit until bubbly...DO NOT STIR. 

When bubbly stir in remaining ingredients. Knead until smooth and elastic. Let rest for 15 minutes. Form into pizza crust or rolls. Let rise 15 minutes. Bake at 400 degrees for 15-20 minutes, until golden brown.  For cinnamon rolls add 1/2 sugar.

 



 To make bread baskets, spray an oven safe bowl liberally with oil. I like Pyrex bowls best, they come in a variety of shapes and sizes. Place on a sturdy baking sheet.

Roll dough to 1/2 inch thickness. cut into strips, 1/2 to 1 inch wide. Following pictures lay dough strips on bottom of the bowl and then begin weaving.  Over under over under...
Make sure the dough strips touch each other. Continue until bowl is covered. for the rim, take two long strips and twist them together, OR three  and braid together. Place rim  piece around bottom of bowl and press to edge.


Make an egg wash from one egg and brush over dough.

While letting rest for 15 minutes, place a piece of
wax paper on bottom of the bowl and then place a
heavy object on top of paper to help the bowl remain flat.

Bake at 350 degrees for 20- 30 minutes.  Because the dough thickness and size of bowl vary.  Watch closely until golden brown.

The following recipe comes from my Family Recipe Book. We all call it Michaele's  Spinach Dip. It is the same recipe that comes on the package of Knorr's Vegetable soup mix, but since Michaele introduced our family to it, it has become Michaele is my former Sister-in-law. Although she is no longer my sister-in-law, she is still the mother of my wonderful niece and nephew. So the recipe will always remain in my family cook book, and gratitude for her will always be in my heart

Michaele's Spinach Dip

1 package Knorr's vegetable soup mix

1 box frozen chopped spinach thawed and well drained)

1 can water chestnuts, chopped

1 cup mayonnaise

1 cup sour cream

    
Mix well and chill, serve with bread, crackers or vegetables.

Sweet Potato Fries

It used to be that you could only find sweet potatoes in the fall and winter, but know you can find them year round in most super markets! I love sweet potatoes! Just don't give them to me with marshmallows on top, for some reason that flavor doesn't appeal to me. At Thanksgiving if we are at someone else'  house I just wait patiently for some child to serve themselves the marshmallows on top, then I will swoop in and take the sweet potatoes left behind. To me it's a win-win situation!
Today I am sharing my sweet potato fry recipe, this uses more savory spices, and compliments the sweetness of the potatoes.

Baked Sweet Potato Fries
About 2 lbs. sweet potatoes
2 Tablespoons Olive Oil
1/4 teaspoon Salt
1/8 teaspoon ground Black Pepper
1/8 teaspoon Garlic Powder
1/8 teaspoon Onion Powder
1/2 teaspoon Smoked Paprika


Preheat oven to 450 degrees. Spray a large baking dish with oil.  Cut sweet potatoes into fries. I like mine a bit bigger than 1/4" thick. It is your choice on to peel or not. In a plastic bag combine oil and spices. and squish it around to mix well. Add potatoes to bag then squish and jiggle bag until fries are well coated. Spread fries on baking sheet, trying not to let them touch. Bake for 20 minutes or until fries are browned and tender, turning once at about the half way point.






Sometimes, I like to dip mine in a cinnamon honey butter, here is my recipe.





Cinnamon Honey Butter
1/4 cup butter
1/4 cup honey

1/2 teaspoon ground cinnamon

Melt together and stir. Recipe can be double easily. It is also great with a little vanilla added.

Soft Dinner Rolls For A Crowd

As those who know me can attest, I have a lot of recipes for different kinds breads. I love to bake and breads are one of my favorite things to bake. I just love kneading the bread and I love the smell of yeast and of the bread baking. Bread fresh from the oven is hard for me to resist...well pretty much impossible really! Even with all the recipes I have, I do have my certain "go to" recipes that are tested and true that I always use for certain situations. For instance I always use the same recipe for cinnamon rolls, or one for my pizza bread, or another for my Utah fried scones. I don't vary because these recipes are to me the best. Well this recipe is the one I always use when I need to make a bunch! The recipe is one that I modified from my friend Anath; it was her mothers recipe.

 

Rolls for a Crowd 

3 cups hot water (direct from tap)

¼ lb butter (1/2 cup)  

1 Tablespoon sugar

 

Mix & when butter is melted

ADD 3 pkgs. dry yeast (let yeast get bubbly)  

 

When good and bubbly add    

 

¾ cup sugar                                                       

2 teaspoon salt                                                                            

3 beaten eggs

9 heaping cups flour

 

MIX and let rise 1 hour (or doubled in bulk) this will be a soft dough – On a floured surface roll dough to about 3/4" thickness and cut with biscuit cutter.

 

When I make these for a pot-luck, or party I will cut them small; with a 2" biscuit cutter. You get more rolls that way. I can fit 5 dozen on my pan. That way little kids or light eaters can take one, and adults can take two...and of coarse teenage boys will take as many as they can fit on their plate!

 

Put about 1/2 cup vegetable oil in a large pan. I use a 1/2 sheet cake pan. Turn rolls in oil. – Let rise.

for a richer taste, you can substitute the 1/2 cup oil for melted butter.

 

Once the rolls have been rolled in the oil, you can put toppings on to make them more fancy and personal. I like sesame or poppy seeds or both. Granulated onion or garlic is nice and adds a really nice flavor. a little smoked paprika and garlic powder is great for a bar-b-que.  Powdered Ranch  dressing mix is great for when serving with salads!

 

Bake at 375 degrees  for 20 minutes or until brown.

If no toppings have been added, brush tops with butter when done.

 

The dough can be put in the refrigerator just after mixing until you are ready to use then set out to rise, roll & etc.

The cooked rolls can be frozen and when needed just wrap in foil and put in Preheated 300 degree oven until hot.

 

 



Pumpkin Butter Muffins

This year I made so much Pumpkin Butter, I ran out of freezer containers! So I decided to bake the leftovers. This recipe turned out really great. I doubled it and froze most of the muffins for later use. I hope you enjoy it!

Pumpkin Butter Muffins
1/2 cup shortening or butter
1 cup sugar
2 Eggs
1 2/3 cup flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 cup pumpkin butter
1 cup mini semi sweet chocolate chips

Preheat oven to 350 degrees. Cream shortening and sugar. beat in eggs on at a time. Add dry ingredients and mix well. Add pumpkin butter. Stir in chocolate chips. Bake in paper lined or greased muffin tins for 20 minutes.

Pumpkin Butter

Many years ago our family visited The Great Pumpkin Patch in Arthur, Illinois for the very first time. It was there I discovered the wonderful taste of Pumpkin Butter. I immediately went home and started searching for recipes. After tweaking the recipe many time this is my latest and probably final draft.

Selecting pumpkins and Preparing pumpkins... you can use any kind of pumpkin, even Jack-o-lantern pumpkins. I like pie or sugar pumpkins best.                                                                   You can often find pumpkins on sale the day of Halloween or after. I have even been able to pick them up for free the day after Halloween!                                                     Wash the pumpkins, cut in halve, scrape out seeds and bake at 350 degrees until very tender. Cooking time really depends on size and type of pumpkin.

In the past, I would boil the pumpkin, but baking gives a much stronger flavor and less wet pumpkin meat.  I usually bake all my pumpkin the day before I make my butter. After cooling the pumpkins,  the peel will come of very easy. I then put the pumpkin meat in large bowls and refrigerate until the following day. You can do it all in one day, but I usually like to break the process up.
The next step can be done in several ways, I like using a food processor, although a blender or strainer also work. You need to process the pumpkin to the same consistency as apple sauce. I measure it as I go and put it all in a large Dutch oven.

 Your are now ready to make your Pumpkin Butter. Just remember pureed pumpkin and squash should not be canned, it is not safe to do so. I just freeze all the pumpkin that I prepare.

I always make a lot of pureed pumpkin so I can use it in other recipes. I will post the recipes as I cook so that you to may enjoy them!

Caroline's Pumpkin Butter Recipe
4 cups pureed pumpkin
2 1/2 cups brown sugar
1 cup apple juice or cider
1 Tablespoon lemon juice
1 Tablespoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves

Combine all ingredients in heavy pot and bring to a boil. Simmer on low heat stirring often.
Cook  butter until a spoonful dropped onto a plate holds it shape.
Time will depend on how wet your pumpkin meat is.
Make about 6 cups of butter. Store in refrigerator or freeze.

Remember this recipe must be frozen if not eaten right away.



Pumpkin Butter on German Pancakes!