BBQ Chicken

Barbecue Season is here!

Even though I am a vegetarian a lot of my friends and family are not. A girlfriend asked me to make this for her and I was happy to oblige. Its a grill recipe but I use it in the crockpot more often than not and it comes out melt in your mouth fabulous. I dont have to watch it and the kids and it doesnt heat up my kitchen on hot days.
This is the time of year to stock up on chicken for your freezer too  for all your summer cookouts when you see those barbecue weekend specials. Depending on where you live, pork and beef can be inexpensive now as well.

A quick word about barbecue sauces and rubs.......
Do you really know what goes in those sauces? High fructose corn syrup and artificial flavors? Yikes, no thank you. Barbecue sauce is insanely easy to make and very forgiving. My next post will be some of my favorites.

Barbecue Chicken

4 pounds chicken thighs, drumsticks, and breast halves (Whatevers on sale or in the freezer)
1 cup apple cider vinegar
1(15 oz) can tomato paste
6 garlic cloves minced
1 cup finely chopped onion
1/4 cup honey
1/4 cup maple syrup
1 teaspoon salt
pinch black pepper
pinch cayenne pepper


To make sauce, in a saucepan combine tomato puree, garlic, onion, honey, maple syrup, salt and peppers. Stir in apple cider vinegar and bring to boiling. Simmer uncovered about 30 minutes. It should be nice and thick.

GRILL: Brush sauce generously on chicken on a medium hot grill. Grill about 50 minutes until chicken is no longer pink adding more sauce the last 10 minutes.

CROCKPOT: Remove skin and extra fat from chicken. Layer sauce and chicken in crockpot. Cook on low for 7 hours.

Serve extra heated up sauce with the chicken for those who like to dip.

Quesadillas

Farm Stand Favorites 2: Quesadillas

Another  versatile, inexpensive , and fast meal in my house is simple quesadillas. I buy the whole wheat variety at my local grocer when they are on sale and put in my freezer.

There are 2 ways to make these depending on how many you need and whether you want to heat up the oven. In the summer I have used the grill to make these and once at a friends house I used her foreman grill for almost instant quesadillas.

To feed a crowd, preheat oven to 425 degrees. Lightly oil a baking sheet. Place a tortilla on the sheet. On one half of the tortilla, place very thinly sliced peppers, tomato, onion, mushrooms, whatever you like and have on hand.  Add a pinch of salt and pepper or your favorite seasoning. Sprinkle 2 tablespoons of shredded cheese ( I use cheddar the most but I'll grate whatever's on hand in a pinch) and fold over the tortilla, lightly pressing it down. Continue to fill as many tortillas as will fit on your sheet, how many depends on which size tortillas you are using.  Bake for about 10 minutes until cheese has melted and quesadillas are golden brown. The oil from the sheet will make these crispy and golden brown outside.
Serve with sour cream and salsa.

To feed a couple, I do the same procedure but on a flat skillet over medium high heat. Perfect fast lunch for one or two people! They only take a couple minutes on each side to cook up nicely. To flip hold the open side together and turn or use pancake spatula.

This is one of my go-to summer meals as well as a low budget favorite in my house.
Enjoy!

Farm Stand Favorites: Grilled Vegetable Sandwiches

Farm Stand Favorites: Grilled Vegetable Sandwiches

We go to the farm stand twice a week. I let the boys pick out their favorites that day and plan the next few meals around whatever is on sale.


One of my favorite ( and cheapest) veggie meals is grilled veggie sandwiches. I cheat and roast the veggies more often than not.  I put whatever veggies I have on hand, peppers, tomatoes, sweet potatoes, onions, carrots, asparagus etc., cut them into chunks and put in a bowl. A generous drizzle of olive oil and a pinch of salt and pepper goes on top. Stir to coat veggies with the oil. Dump onto a baking sheet and bake at 375 degrees for about 40 minutes. Which veggies you roast can change the time a bit but I start checking at 30 minutes and they are usually perfect at 40 minutes.

Unless it bread baking day and I have made rolls, I put the roasted veggies into a whole wheat tortilla.( which I buy on sale and keep in my freezer) Depending on the eater the protein is a sprinkle of cheese or some canned white beans rinsed.

Variations could included a drizzle of balsamic vinegar if you have some, roasted garlic spread, or some chevre bits.

Hearty, inexpensive and good for you. It's amazing what vegetables kids will eat if they get to pick them out too!

Easy Toffee

Heavenly Toffee for a Hostess Gift

I was having a nostalgia moment the other day and found this recipe I hadn't made in forever. It's incredibly easy and delicious and would be a perfect treat to take to someone's house for an indulgent treat.

Ingredients

2 cups butter

2 cups white sugar

1/4 teaspoon salt

2 cups semisweet chocolate chips

1 cup finely chopped almonds

Directions

In a large heavy bottomed saucepan, combine the butter, sugar and salt. Cook over medium heat, stirring until the butter is melted. Allow to come to a boil, and cook until the mixture becomes a dark amber color, and the temperature has reached 285 degrees F (137 degrees C). Stir occasionally.

While the toffee is cooking, cover a large baking sheet with aluminum foil or parchment paper.

As soon as the toffee reaches the proper temperature, pour it out onto the prepared baking sheet. Sprinkle the chocolate over the top, and let it set for a minute or two to soften. Spread the chocolate into a thin even layer once it is melted. Sprinkle the nuts over the chocolate, and press in slightly. Putting a plastic bag over your hand will minimize the mess.

Place the toffee in the refrigerator to chill until set. Break into pieces, and store in an airtight container.

Granola

Easy Granola

There is nothing better than homemade granola. It makes a great topping for yogurt, a healthy snack for the kids, or a base for other goodies like cookies. If you find it takes you awhile to get through a batch you can freeze half the granola to use later.

Homemade Granola

4 cups regular rolled oats
1 1/2 cups sliced almonds
1/2 cup brown sugar
1/2 teaspoon cinnamon
1/4 cup cooking oil
1/4 cup honey
1 teaspoon real vanilla
1 1/2 cup dried fruit of your choice.

Preheat oven to 300 degrees. In a large bowl, stir together oats, almonds, sugar, and cinnamon.
In a small pan heat oil and honey until warm. Stir in vanilla. Pour honey mix over oats and stir gently until mixed well.
Spread mixture evenly over a jelly roll pan or large rimmed cookie sheet.Bake for 45 minutes stirring a couple times.
After baking, stir in the dried fruit and cool completely. Transfer to an airtight container for storage. If its going to be around for more than a week store in the refrigerator or freezer.


You can customize this recipe by changing the nuts, adding a few tablespoons of flax seeds or even some coconut if that's what you like. Play with it and make it your own.

Granola Cookies

Granola Cookies

A friend stopped by for coffee and tucked into these yesterday and was truly amazed at how good they were. Apparently she had bad experiences with oatmeal cookies and couldn't get them to come out right. My secret is using my own granola instead of rolled oats. It adds a bit of texture and crunch and has all sorts of healthy goodies tucked in like flax seed and wheat germ..

Granola Cookies
1 cup butter or margarine
2/4 cup brown sugar
1/2 cup white sugar
1 teaspoon baking soda
2 eggs
2 cups flour
3 cups granola
1 cup chocolate or carob chips

Preheat oven to 375 degrees.
Cream together the sugars and the butter. Add eggs. Use mixer to add in flour and baking soda. Stir in granola.Stir in the chocolate chips.
Drop by heaping tablespoon onto ungreased cookie sheet. Bake at 375 for about 11 minutes until lightly browned. Everyone's oven is different so start peeking on the first sheet at 10 minutes.
I get 30 cookies form this recipe.

You can substitute granola cereal if you don't have any homemade granola around. Chocolate chips can be swapped out for dried cranberries or raisins as well.( I've used chopped dried apricots, too)
I keep a  batch of dough in my freezer, shaped into logs and wrapped in wax paper to bake off in cookie emergencies.

Peanut Butter Cupcakes

Perfect School Break Snacks!

Peanut Butter Cupcakes

1 3/4 cup white flour

1 TB baking powder

1/2 tsp salt

1/2 cup creamy peanut butter

1/4 cup margarine

3/4 cup sugar

2 large eggs

1 tsp vanilla

1 cup milk

Preheat oven to 350 degrees. Line muffin tins with paper liners.

Whisk together flour, salt and baking powder. Set aside.

In a large bowl cream together peanut butter and margarine. Add sugar and beat until fluffy.

Add eggs , one at a a time. Beat in vanilla. Slowly beat in flour mixture a little at a time, until all is incorporated.

Fill muffin tins 2/3 full.. Bake for 18 minutes.

I frost these with a little strawberry jam but chocolate frosting would be yummy too.

Black Bean Brownies

Can I have the recipe for THOSE brownies?

A few people have asked me for this already this year so I thought I would post it. It's a rich and delicious fudge brownie recipe with a secret ingredient. I have been making these for years.

Black Bean Brownies

1 (15 oz) can black beans

4 oz unsweetened baking chocolate

1 tbsp. butter

3 eggs

2 cups sugar

3 tbsp flour

1 tsp cinnamon

2 tsp vanilla

Rinse and drain beans. Process beans and 1 egg in the food processor. Melt chocolate and butter in the microwave( about 1.5 minutes in mine). In a large bowl combine the bean puree, sugar, flour, vanilla, cinnamon, and remaining eggs. Add chocolate and beat with mixer until smooth.

Pour into 9x13 pan. Bake at 350 degrees for 20 minutes or until toothpick in the center comes out clean.

French Vanilla Coffee Mix

I am finishing up my gift baskets this week.There are a few things everybody asks for every year that have become favorites and fortunately for me they are economical and easy to make!

Here's one of my favorites to hopefully save you a last minute trip to the store.A dozen biscotti and this mix makes a fabulous gift for a teacher or neighbor.

French Vanilla Coffee Mix

2/3 cup instant coffee powder

2 cups nonfat instant dry milk powder

1 cup powdered coffee creamer

2/3 cup white sugar

1 package french vanilla instant pudding mix

Put everything in the food processor and process about 5 seconds to blend completely.

If you don't have a food processor, a potato masher works well to break up lumps and help mix together.

Spoon into your jar of choice.  I put this in a crystal jelly jar. Place directions on a label for the jar or make up small gift cards to attach with ribbon.

Directions: Use 2 or 3 tablespoons of mix in a coffee mug. Add hot water and enjoy!

Homemade Cake Mix

Yeah, Yeah, I forgot to post it.Don't forget the granola bar recipe posted earlier.......

       Basic Cake Mix

8 cups all-purpose flour
5 cups sugar
1/4 cup baking powder
1 tablespoon salt
2 cups shortening

In a large bowl stir together the flour, sugar, baking powder,
and salt. With pastry blender cut in shortening till mixture resembles very fine crumbs. Divide mix into five equal portions (about 3 1/3 cups each). (I use Quart canning jars, you could use Ziploc Freezer bags.)
 

Place in airtight containers. Store in a cool, dry place up
to six weeks. Or place in freezer containers and freeze for up to 6
months. Don't forget to label them! You'll have no idea next summer what that bag is!

Yellow Cake

1 pouch of cake mix
3/4 cup of milk
2 eggs
1 teaspoon real vanilla
 

Grease and flour a 13 x 9 pan. Set aside. In mixing
bowl combine the mix and the milk. Beat at low speed of electric mixer till moistened. Beat 1 minute at medium speed. Add eggs and vanilla. Beat 2 minutes at medium speed. Spread batter evenly in  pans. Bake in 350 degree oven about 20 minutes or till wooden pick comes out clean. Cool pans for 10 minutes and remove cake to cool completely.

Gingerbread Biscotti

These are Yummy!!!

Gingerbread Biscotti

1 c Almonds, blanched

3/4 c Sugar

1/4 lb Butter

1/2 c Molasses

1/4 c Ginger, fresh minced

3 Eggs, large

3 c Flour

1/2 Tb Baking powder

1 Tb Cinnamon

1 tsp Nutmeg

1/2 tsp Cloves

1/2 tsp Allspice

Place almonds in a 8 to 9 inch square pan. Bake in a 350 F. oven until golden, 10 to 15 minutes. Let cool, coarsely chop, and set aside.

In large bowl of an electric mixer, beat sugar, butter, molasses, and ginger until smooth. Add eggs, 1 at a time, beating after each addition.

In a bowl, stir flour, baking powder, cinnamon, nutmeg, cloves, allspice and almonds. Add to egg mixture; stir to blend. On two greased 12x15 inch baking sheets, use well-floured hands to pat dough into 4 flat loaves, spacing them evenly on sheets; each loaf should be about 1/2 inch thick, 2 inches wide and the length of the baking sheet. Bake in a 350 degree oven until browned at edges and springy to touch, about 25 minutes; switch positions of pans halfway through baking.

Let loaves stand on baking sheets until cool to touch, about 15 minutes, then cut into long, 1/2-inch thick diagonal slices. On baking sheets, arrange slices close together with a cut side down. Return to oven and bake at 350 F. until cookies are brown, 15 to 18 minutes longer; switch positions of pans halfway through baking.

Transfer biscotti to racks and let cool completely. Serve, or store airtight up to 1 month.

Peanut Butter Biscotti

I have been on a biscotti binge for this winter to keep the cookie jar full. Its OK if they are crispy and I have found a ton of yummy flavors. 

I am making some for Valentines day to put in coffee mugs with some cocoa mix for little inexpensive gifts.  It's my favorite treat on a snowy cold winter evening. How can you go wrong?

Peanut Butter Biscotti

2 3/4 C. flour

1 3/4 C. sugar

1 t. baking powder

1/2 t. salt

3 eggs, beaten

1/3 C. peanut butter

1/4 C. water

1 1/4 C. roasted peanuts, unsalted

Preheat oven to 350 degrees.

In a large mixing bowl combine the flour, sugar, baking powder, and salt. In a separate bowl, lightly beat together the eggs, peanut butter and water. Add to flour mixture and mix just until ingredients are incorporated. A little more water, a teaspoon at a time, can be added if mixture is too dry to make a smooth dough. Stir in peanuts.

Divide the dough into two portions, and form each into a log approximately 3 inches in diameter. Place the logs on the cookie sheet about 3 to 4 inches apart and flatten them slightly with the palm of your hand. Bake in preheated oven until light brown, about 40 minutes. Take out of the oven.

Turn the oven down to 300 degrees. Let logs cool for 10 minutes, then cut into 3/4-inch thick bars. Place bars, cut side down, back on the cookie sheet and bake until crisp, about 20 minutes.

Making Chocolate Pound Cake for Gifts

This recipe makes a fabulous pound cake that always has the recipient asking for the recipe. Simple and classic, it makes a great gift if made in the smaller loaf size but also an impressive Bundt if you would prefer.

Chocolate butter pound cake;

Cream well in a mixer(hand or stand, Ive used both)

3 sticks unsalted butter

3 cups white sugar

2 tsp real vanilla

1/4 tsp salt

Add, one at a time,

5 large eggs

Beat until well blended.

Sift together,

3 cups white all purpose flour

1 tsp baking powder

3/4 cup good baking cocoa powder.(not ground chocolate or drinking cocoa)

Add these ingredients to the creamed mixture alternately with

1 1/4 cups light cream

Beat well.

Bake in a preheated oven at 350 for the following times.

(1) 10 inch tube.....1 hour 20 min

(2) 9 by 5 loaf pans....1 hour 15 min

(8) mini loaves.......50 min

(12) jumbo muffins....45 min 

Optional Glaze

1 1/2 squares(oz) unsweetened baking chocolate

2 tb butter

confectioners sugar

1 tsp vanilla

in a saucepan melt together butter and chocolate. Remove from heat and add enough sugar to make a thin glaze to pour over cake.

Helpful tips.......

DO NOT SUBSTITUTE ingredients!! It will effect texture and flavor, not in a good way.The only exception is using fat free 1/2 and 1/2 for the cream.

Butter and flour your pans. I use the wrappers from the butter to grease my pans.Let items cool a 1/2 hour and then remove. If they cool completely they will only come out with a spoon.If doing the jumbo muffins I use paper cups.

Butter and eggs should be close to room temperature.I take them out when I preheat the oven before I start.

Have fun and enjoy!

My Family's Favorite Granola Bars

Over the years I have experimented with what seems like a hundred different recipes. A couple of years ago I found this one for soft granola bars that are alot like the ones you buy. You can customize them a few different ways. My kids adore them for snacks, lunch boxes, and middle of the night gaming sessions.

This recipe does use a cake mix. I personally don't buy them, I make my own and it works fab. Check the options note for conversion. Yes,Yes, I'll post my cake mix recipes later for those of you who are intrigued by the idea.

Mama's Granola bars

1 package yellow or white cake mix( the 18 oz size)

2 1/2 cups rolled oats

1/2 cup brown sugar

1/4 cup vegetable oil

1 large egg

1 teaspoon vanilla

1/2 teaspoon cinnamon

1/2 cup raisins

1/2 cup chopped walnuts

1/2 cup chocolate chips

Grease a 13 by 9 pan. Preheat oven to 350 degrees.

Mix together all the dry ingredients except the raisins and nuts. Add in the wet ingredients with a wooden spoon until just crumbly. Mix in the raisins and nuts and pour into prepared pan.

Pat down and bake 20 minutes at 350 or until lightly browned. 

Let cool COMPLETELY or partially freeze before cutting to get nice bars. I get 16 bars by cutting in half the long way, then 8 bars on each half for a nice granola bar size.

Options

I use 3.5 cups homemade cake mix for the store bought cake mix.

You can sub these ingredients or use what you have on hand to add up to no more than 1 1/2 cup.

Dried cranberries, coconut, almonds

2 or 3 kinds of chocolate chips for a slightly healthier cookie taste.

dried apple pieces and walnuts(up the cinnamon a bit)

Pecans and toffee bit pieces( OK no longer healthier but YUM)

carob chips, raisins, and peanuts 
Add 2 tablespoons flax seed for some more fiber and nutrients

Homemade ketchup? Who knew?

So we have always tried to eat whole foods as much as possible but who really thinks about condiments? I think if I stopped to think about it I assumed ketchup was something you needed a science degree to make at home to get the same consistency and taste as Heinz!  This high fructose corn syrup controversy has me reading labels though and Ive been looking for inexpensive ways to get it out of our diets. I don't know if Heinz( don't sue me huge corporation!) has it or not but most of those cheaper house brands do. Not to mention preservatives and other things I'd rather control myself.

Imagine my surprise to have a friend give me this little gem. My kids love it and I like not having high fructose corn syrup in their ketchup. I mean really, chemically altered molecules? Yuck. Artificial sweeteners were all safe too until they yanked some of those off the market.

So anyhoo enough griping. This recipe is great and easy and inexpensive to make.


12 oz can tomato paste
1 cup water
1/2 cup brown sugar
1/4 cup vinegar
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon dry mustard
pinch ground cloves
pinch cayenne

Blend and let chill in the refrigerator overnight. Store in the refrigerator as well since there are no preservatives. My kids dont notice the cayenne but I like it, you could certainly leave it out. Tweak it anyway you like but try the base recipe first.

Enjoy!

Best Chocolate Cupcakes

So of course I need a fabulous chocolate cupcake recipe to go with the fudge frosting I posted awhile ago. I take my cupcakes very seriously and have tried a gazillion different recipes until I found this one. Its from Deep Dark Chocolate by Sara Perry and Jane Zwinger at Chronicle books.
Ive used it for wedding cupcakes and for 'just because'. Its always a hit.

Chocolate Cupcakes

1/3 cup unsweetened cocoa powder
1/2 cup very hot coffee
1 cup AP flour
1/2 baking soda
pinch of salt
6 tablespoons butter at room temperature
2/3 cup white sugar
1 large egg
1 large egg yolk
1/2 teaspoon real vanilla extract


Preheat oven to 350 degrees. Add liners to a standard 12 cup muffin tin.
In a small bowl combine the cocoa and coffee.Stir until blended and let rest 5 minutes.
In another bowl whisk together the flour, baking soda and salt. Set aside.

In a mixer beat the butter and sugar until light and fluffy. Beat in the eggs and vanilla.
Stir the cocoa mixture then add it into the utter mixture a bit at a time, alternating with the flour mixture until just blended and smooth.

Divide the batter equally among the muffin tins, filling them about 3/4 full. Bake until a toothpick inserted in the center comes out clean, about 20-24 minutes. Do not over-bake. In my electric oven its closer to the 20 minutes so you should start checking then.

Their book has a ton of fab recipes and last time I checked could be tracked down online at Amazon. Deep Dark Chocolate is a keeper!

Pancakes for a cold snowy morning!

What's easier than pancakes and inexpensive besides? After you try these you will never buy an overpriced box of mix again.

Pancakes

1 cup AP flour
1 Tablespoon sugar
3 Teaspoons baking powder
pinch salt
1 large egg
2 Tablespoons vegetable oil
3/4 cup milk
optional; 1/2 Teaspoon cinnamon
or 1/2 Teaspoon real vanilla


Mix in a bowl all the dry ingredients together with a fork. In a separate bowl whisk together the oil, milk, egg. Add to flour mixture.
Preheat griddle over medium heat. Drop  batter onto hot greased griddle by the heaping tablespoon full.
Turn pancakes after a minute or two, the bottoms should be golden brown. I use a ice cream scoop to portion my pancakes so they are all the same size (MOM his pancake is bigger!!!!!!!)
This recipe will make 9 4 inch pancakes.


If you run out of syrup or even just for something different, try some different topping like....

1. Melt a bit of strawberry jam in the microwave until its pourable, just a few seconds!
2. sliced bananas, shredded coconut, and a dollop of chocolate syrup
3. chopped pecans, butter, and syrup
4. Mix 1 tablespoon peanut butter into 1/4 cup of light corn syrup for peanut butter sauce
5. Spread warm pancakes with cream cheese and your favorite fruit jam.
6. butter and a sprinkle of cinnamon sugar, simple but reminds me of fried dough at the fair

Have fun and let the kids pick the topping! Pepperoni and peanut butter anyone?

Simple Chocolate Sauce

I ran out of chocolate syrup for the boys milk today and had to make a new batch.This recipes make a chocolate syrup that's awesome over ice cream, to make chocolate milk, or in any recipe calling for chocolate syrup (like brownies!).

No chemicals or preservatives or mystery ingredients are in it and its the best tasting Ive ever had.

I don't remember where Da got the original recipe but we have used it forever.

Chocolate Syrup

1/2 cup of cocoa
1 cup of water
2 cups of sugar
pinch salt

 

Whisk cocoa into the water until dissolved over high heat. Add the sugar.

Stir well while the syrup starts to boil.  Boil for 3 minutes on medium heat.

Add the salt. Stir well. Cool, store in the refrigerator.

If you have some real vanilla on hand add a 1/2 teaspoon with the salt.

Makes about a pint or so. 

Harvest Apple Cake

My  recipe for a rich Harvest apple cake that's fabulous served with ice cream.

3 cups diced apples
1 cup chopped pecans
2 teaspoons real vanilla
2 teaspoons ground cinnamon
3 cups AP flour
1 teaspoon baking soda
1 teaspoon salt
2 cups sugar
1.25 cups vegetable oil
3 large eggs

Preheat oven to 325 degrees. Grease a 10 cup bundt cake pan or tube pan.
Mix together the apples, pecans, cinnamon, and vanilla.
In a separate bowl beat together the oil, sugar, and eggs until well mixed. Add all the dry ingredients and mix well.
Fold in the apple mixture. Put batter into prepared plan.
Bake for 1 hour 30 minutes.
Allow cake to cool in pan after baking for 1 hour then turn out onto plate.

Delicious Glazed Carrots

Yummy and delicious, Easy and low cost. What more can you ask?


Glazed Carrots

1 lb carrot pieces or baby carrots
2 Tablespoons butter
2 Tablespoons honey
1 tablespoon lemon juice
black pepper to taste



In a medium saucepan bring  enough water to cook carrots to  a boil. Add carrots and boil 5-6 minutes until tender. Drain carrots and return to pan. Add butter, honey, and lemon juice, cooking over medium heat until a glaze forms, about 5 minutes. season with pepper as desired.

Enjoy!