Homemade Buttermilk Ranch‏ Dressing

Buttermilk Ranch Dressing

Recipe by Our Best Bites

*note that all spices/herbs listed below are dried. If substituting fresh, use the rules 1 part dry = 3 parts fresh.

1 Cup mayo
2/3 Cup buttermilk
1/4 tsp white vinegar
1 tsp parsley
1/8 tsp dill
1/4 tsp garlic powder
1/4 tsp onion powder
1 1/2 tsp dried chives
1/8 tsp black pepper
1/4 tsp seasoned salt
1/8 tsp dry mustard

 

The above recipe was given to me by my sister, Cara.  It’s some of the best homemade salad dressing I’ve ever tasted.

Angel Sweet Rolls/Biscuits

Strawberry Pie Filling (1 Quart)

 

Ingredients:

3 1/2 cups Fresh Strawberries

1 cup Cold Water

3/4 cup Sugar + 2 Tbls. Sugar
1/4 cup Clear Jel + 1 Tbls. Clear Jel
3 1/2 tsp. Bottled Lemon Juice

Directions:

Start boiling a large amount of water in a pan. 

Remove the Greens, Wash and Drain the Strawberries.  Use only ripe firm strawberries.

Put the strawberries in the boiling water, and boil for about 1 minute.  This will blanch the strawberries killing any enzymes that my deteriorate the fruit over time.  Remove and drain the strawberries, set aside in a mixing bowl.

In a separate pan combine the cold water, sugar and clear jel.  Heat till thick and boiling, stirring constantly.  Add the lemon juice and cook for 1 more minute, stirring constantly.

Add this mixture to the blanched strawberries in the mixing bowl.  Stir, and spoon mixture into HOT jars (remember hot foods go into hot jars, and cold foods go into cold jars).  Leave one inch of headspace in the jar.

Top the jar with a boiled lid and ring before placing in a boiling water bath.  Boil the jars of the pie filling for 35-40 minutes.  Remove from water bath, and let cool overnight on a cooling rack. 

Before storing check each lid to make sure it sealed successfully.  Rinse the outside of the jar to remove any sticky residue.  Label and store, enjoy at will.

If by any chance the jar of pie filling didn’t seal properly, simply refrigerate and use within the week.

Bottled Raw Blueberries (1 Quart)

Ingredients:

Approximately 4 cups Fresh Blueberries

Water
Sugar

Directions:

Raw packing your fruit is probably the easiest way to preserve your favorite fruits.

Rinse and drain your blueberries, removing any mushy ones.  Put the blueberries directly into your COLD mason jar.

Make a simple syrup using the syrup ratio chart.  Pour the syrup over the blueberries.  Remove any air bubbles.

Add the boiled lid and ring to the jar.  Place in a boiling water bath.  Process for 20 minutes.

Let cool on a wire rack overnight.

Before storing check each lid to make sure it sealed successfully.  Rinse the outside of the jar to remove any sticky residue.  Label and store, enjoy at will.

Bottled Blueberry Pie Filling (1 Quart)

 

Ingredients:

3 1/2 cups Fresh Blueberries

1 cup Cold Water

3/4 cup Sugar + 2 Tbls. Sugar
1/4 cup Clear Jel + 1 Tbls. Clear Jel
3 1/2 tsp. Bottled Lemon Juice

Directions:

Start boiling a large amount of water in a pan.

Wash and Drain the Blueberries.  Remove any mushy blueberries from the batch.

Put the blueberries in the boiling water, and boil for about 1 minute.  This will blanch the blueberries killing any enzymes that my deteriorate the fruit over time.  Remove and drain the blueberries, set aside in a mixing bowl.

In a separate pan combine the cold water, sugar and clear jel.  Heat till thick and boiling, stirring constantly.  Add the lemon juice and cook for 1 more minute, stirring constantly.

Add this mixture to the blanched blueberries in the mixing bowl.  Stir, and spoon mixture into HOT jars (remember hot foods go into hot jars, and cold foods go into cold jars).  Leave one inch of headspace in the jar.

Top the jar with a boiled lid and ring before placing in a boiling water bath.  Boil the jars of the pie filling for 35-40 minutes.  Remove from water bath, and let cool overnight on a cooling rack. 

Before storing check each lid to make sure it sealed successfully.  Rinse the outside of the jar to remove any sticky residue.  Label and store, enjoy at will.

If by any chance the jar of pie filling didn’t seal properly, simply refrigerate and use within the week.

Banana Bread

Banana Bread

1/2 cup Butter

1   1/2 cups Sugar

2 Eggs

1/2 cup Milk

1 tsp. Vanilla

3 Bananas (mashed)

2 cups Flour

2 tsp. Baking Powder

1 tsp. Baking Soda

1/4 tsp. Salt

1 tsp. Cinnamon

Cream together the butter and sugar.  Add the eggs mixing thoroughly and then add the milk.  Mix in the dry ingredients before adding the vanilla and bananas.  Bake at 350 degrees for 30-35 minutes or until cooked through.  Yields approximately 2 loafs.

Orange Chicken

Orange Chicken

Ingredients:

2 lbs boneless skinless chicken, chopped into bite sized pieces

1 egg

1  1/2 tsp. salt

Pepper to taste

Oil (for frying)

1/2 cup + 1 Tbsp. cornstarch

1/4 cup flour

2 Tbsp. minced ginger root

2 tsp. minced garlic

1/2 tsp. crushed hot red chili pepper (if you like spicy, this is the perfect amount...if you like mild, cut this amount in half)

1/2 cup chopped green onion

1/4 cup water

1/2 tsp. sesame oil

Orange Sauce for Stir Fry:

3 Tbsp. soy sauce

3 Tbsp. water

10Tbsp. sugar

10 Tbsp. white vinegar

2 Tbsp. orange concentrate or the zest of 2 oranges

Directions:

1. Place chicken pieces in large bowl.
2. Stir in egg, salt, pepper and 1 Tbsp. oil then mix well.
3. In separate container, stir 1/2 cup cornstarch and flour together.
4. Roll chicken pieces in the cornstarch/flour mixture to coat.
5. Heat oil for deep frying to 375 degrees.
6. Add chicken to hot oil in small batches, frying for 3-4 minutes or until golden crisp. (Don't overcook)
7. Remove chicken from oil with slotted spoon and drain on paper towels; set aside.
8. In a separate bowl combine the ingredients for the Orange Sauce.
9. In a frying pan or wok, add 1 Tbsp. oil to ginger and garlic.  Fry for 10 seconds or until fragrant.  Add the crushed chilies and green onions.  Add the orange sauce to the ingredients in the wok and bring to a boil.
10. Add cooked chicken to the wok, stirring until well mixed.
11. Stir water into remaining 1 Tbsp. cornstarch until smooth and add to the chicken in the wok.  Heat until sauce thickens.
12. Stir in sesame oil.  This is what gives it that authentic Chinese flavor and smell.
13. Serve over rice & enjoy.

Fettuccine Alfredo

Fettuccine Alfredo

Ingredients

• 1/2 cup butter
• 2 tablespoons cream cheese
• 1 pint heavy cream
• 1 teaspoon garlic powder
• salt
• black pepper
• 2/3 cup grated Parmesan cheese (preferably fresh)
• 1 lb fettuccine, prepared as directed

Directions

1. In a medium saucepan, melt butter.

2. When butter is melted, add cream cheese.

3. When the cream cheese is softened, add heavy cream.

4. Season with garlic powder, salt, and pepper.

5. Simmer for 15-20 minutes over low heat, stirring constantly.

6. Remove from heat and stir in Parmesan.

7. Serve over hot fettuccine noodles.

White Chili Chicken

White Chili Chicken

Ingredients:

• 1 lb boneless, skinless chicken breasts, cut into 1/2 inch cubes
• 1 medium onion
• 1  1/2 tsp. garlic powder
• 1 Tbsp. vegetable oil
• 2 (15 oz) cans Great Dry Northern White Beans, rinsed and drained
• 1 (14 oz) can chicken broth
• 1 tsp. salt
• 1 tsp. oregano
• 1/2 tsp. pepper
• 1/4 tsp. cayenne pepper
• 1 cup sour cream
• 1/2 cup whipping cream
• 2 (4 oz) cans diced green chilies

Directions:

1. In large saucepan, saute chicken, onion and garlic powder in oil till chicken is no longer pink.
2. Add beans, chilies, chicken broth and seasonings .
3. Bring to a boil.
4. Reduce heat and simmer uncovered for 30 minutes.
5. Remove from heat, stir in sour cream and whipping cream.
6. Serve immediately.

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VARIATION FOR USING BOTTLE FOODS

White Chili Chicken

Ingredients:

1 medium onion

1  1/2 tsp. garlic powder

1 Tbsp. olive oil

2 pints OR 1 Quart bottled boneless chicken with stock

1 Quart Bottled Great Dry Northern White Beans

1 (14 oz) can chicken broth (optional)

1 tsp. salt

1 tsp. oregano

1/2 tsp. pepper

1/4 tsp. cayenne pepper

1 cup sour cream

1/2 cup whipping cream (optional)

2 (4 oz) cans diced green chilies

Directions:

In large saucepan, sauté onion and garlic powder in oil till onions are crisp-tender.

Add chicken with stock, beans, chilies, chicken broth and seasonings.

Bring to a boil.

Reduce heat and simmer uncovered for 20-30 minutes.

Remove from heat, stir in sour cream and whipping cream.

Serve immediately.

Darn Good Chocolate Bundt Cake

 

Darn Good Chocolate Bundt Cake
Provided by: Vera Jones

1 pkg. Devil’s Food Cake Mix or Dark Fudge Cake Mix

1 small pkg. chocolate instant pudding

4 large eggs                                     
1 ½ cups semi-sweet chocolate chips

1 cup sour cream                        
½ cup warm water

½ cup vegetable oil                         
Powdered Sugar

• Preheat oven to 350 degrees.  Grease bundt pan with cooking spray & flour.

• Mix all ingredients except chocolate chips with a mixer on low for 1 min.  Mix with a spoon then mix on medium for 2-3 min.  Fold in chocolate chips.

• Bake for 45-50 min.  Cool for 20 min.  Loosen sides with a butter knife.

• After removing cake, sift powdered sugar on top, or drizzle the glaze below.  This cake tastes better when made 1-2 days ahead of time.  It gets moister as it sits.

 

Glaze - Drizzle over the Top

1 bar (2oz.) Unsweetened Chocolate Baking Bar

1 ½ cups sifted powdered sugar

3 Tbl. butter

2 to 3 Tbl water

1 Tsp vanilla extract

Melt Baking bar and butter in small saucepan over low heat, stirring until smooth.  Remove from heat.  Stir in powdered sugar alternately with water until of desired consistency.  Stir in vanilla extract.

Shepherd’s Pie

Shepherd's Pie

Ingredients:

1 lb. ground beef (I personally prefer Sausage instead of ground beef)

2 cups  hot mashed potatoes (Feel free to use instant potatoes)

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed

1 cup  KRAFT Shredded Cheddar Cheese, divided

2 cloves garlic, minced

4 cups  frozen mixed vegetables, thawed (I've also used canned mixed vegetables with good results)

1 cup beef gravy (Or use a regular brown gravy mix)

PREHEAT oven to 375ºF. Brown meat in large skillet. Meanwhile, mix potatoes, cream cheese, 1/2 cup of the shredded cheese and the garlic until well blended.

DRAIN meat. Return to skillet; stir in vegetables and gravy. Spoon into 9-inch square baking dish; cover with potato mixture and remaining 1/2 cup shredded cheese.

BAKE 20 min. or until heated through.

Cinnamon Rolls

CINNAMON ROLLS

INGREDIENTS:

1 cup warm milk (110 degrees F/45 degrees C)
2 eggs, room temperature
1/3 cup margarine, melted
4 1/2 cups flour
1 teaspoon salt
1/2 cup white sugar 
1 Tbls. yeast 
1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/3 cup butter, softened 
1 (3 ounce) package cream cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt

DIRECTIONS:

1.   Dissolve the yeast in the warm milk in a large bowl.  Let set for 10 minutes.  Mix in sugar, margarine, salt and eggs.  Add flour and mix well.  Knead the dough into a large ball, and dust lightly with flour.  Cover and let rise in a warm place for about 1 hour, or until doubled in size.  After dough has doubled in size, turn it out onto a lightly floured surface, cover and let rest of 10 minutes.

2.   In a small bowl, combine brown sugar and cinnamon.

3.   Roll dough into a 16x21 inch rectangle.  Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture.  Roll up dough and cut into approximately 12 rolls.  Place rolls in a lightly greased 9x13 inch baking pan.  Cover and let rise until nearly doubled (about 30 minutes).  Preheat oven to 400 degrees Fahrenheit.

4.  Bake the rolls in the preheated oven until golden brown, about 15 minutes.  While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners sugar, vanilla and salt.  Spread frosting on warm rolls before serving.

Paprika Chicken

Paprika Chicken

Ingredients:

4 boneless skinless chicken breasts

salt to taste

pepper to taste

olive oil

1 large onion, thinly sliced

2 Tbls. paprika

1/2 cup chicken broth

1 (8 oz.) container sour cream

Directions:

Heat oil in a skillet.  Sprinkle salt and pepper on fresh chicken breasts.  Cook chicken over medium-high heat until cooked through and golden brown.  Remove chicken from the pan.  In same pan cook onion until crisp-tender.  Sprinkle onions with paprika.  Return chicken to skillet and add the chicken broth.  Reduce heat to medium-low heat, cover and let simmer for 10 minutes.  Remove from heat and stir in sour cream.  Serve over egg noodles or rice (our family prefers rice).

Dump Cake

Mexican Wedding Cake a.k.a. Dump Cake

Cake Ingredients:

2 cups flour
2 cups sugar
3 eggs
20 oz. can crushed pineapple
1 Tbls. baking soda
1 cup walnuts (or nuts of your choosing)

Frosting Ingredients:

1/2 cup butter
8 oz. cream cheese
1 tsp. vanilla
1 lb. powdered sugar

Directions:

Mix all the cake ingredients together in a large bowl (in no particular order...thus the name "Dump Cake"...you just dump it all in and stir.)  Pour into a greased 9x13 cake pan. and cook for approximately 30 minutes at 375 degrees.  Cooking time may vary depending on altitude.  Cake is done when toothpick or knife comes out clean.  The cake will cook up to be quite dark.  Let the cake cool before mixing and adding the cream cheese frosting.  Enjoy.

Black Beans

Black Beans

Ingredients:

1 Package Black Beans (16 oz or two cups)

1 Package sliced bacon (12 oz)

Minced Garlic to taste (approximately 4-5 cloves)

Salt & Pepper to Taste

2 Bay Leaves

Directions:

Sort and rinse your black beans, place in a crock pot with sufficient water.  Cut up the raw sliced bacon into bite sized pieces, and place in the crock pot with the beans.  Add the garlic, bay leaves, salt & pepper.  Let the crock pot cook for approximately 5 hours, or until beans are tender.  Remove the bay leaves.  Season with salt and pepper to taste.  Serve.

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VARIATION FOR BOTTLING BLACK BEANS

Black Beans (1 Quart)

Ingredients:

1 &1/3 cups dry black beans

1/3 – ½ cup chopped raw bacon

1 tsp. Minced Garlic to taste

Salt & Pepper to Taste

1 Bay Leaf

Directions:

Sort and rinse your black beans. Measure dry black beans into a quart jar. Add raw bacon, minced garlic, and salt & pepper. Fill jar with cool water until there is one inch of headspace at the top. Add the bay leaf. Pressure can the beans according to regular bottling methods. Beans can be stored until you’re ready to eat. Upon opening a jar, remove the bay leaf.  You may need to add additional salt and pepper to taste.  Serve.

Chingarettas

Chingarettas

Ingredients:

2.5 lbs of grated cheddar cheese

1 bunch green onions chopped

1 dozen eggs, hard boiled and chopped

2 cans olives, chopped

2 - 4oz cans diced green chilies (or more to taste)

4 cans tomato sauce

1/2 cup salsa verde sauce

1-2 Tbls. minced garlic

Salt and Pepper to taste

1/4 cup oil (optional)

Directions:

Mix all the ingredients together, in no particular order.  Spread the cheese mixture on split French rolls that have been toasted in the oven on broil.  Then put the rolls with the cheese spread back into the oven on broil until the cheese melts and browns to perfection.  Eat immediately and enjoy.  The cheese mixture can be refrigerated for several days, since the recipe makes a large batch.  Or feel free to freeze it for later if necessary.

Nana McKane’s Rolls

Rolls

Ingredients:

1/2 cup warm water
4 & 1/2 tsp. yeast (2 pkg. yeast)

3 eggs
1/2 cup sugar
1/2 cup oil
1 tsp. salt
4-5 cups flour
1 cup milk

Melted Butter

Directions:

Combine warm water and yeast in a separate bowl and set aside to activate.  Mix remaining ingredients with yeast mixture.  Let rise for 45 minutes.  Turn out of bowl, roll out dough to 1/2 inch thick, and cut into circles.  Dip both sides of dough rounds in melted butter, fold in half like a taco, and place on pan.  Bake at 400 degrees for 15-20 minutes.

Nutty Wheat Pancakes

I grew up eating these pancakes.  I always knew what was cooking when I woke up to the sound of the blender pulverizing the wheat.  I recently tried them again on a trip to my childhood home, and felt that the recipe was share-worthy since they tasted as good now as I remember them tasting then.

Nutty Wheat Pancakes

1 Cup Milk
1 Cup Dry Whole Wheat

Blend in blender on high for 4 minutes.

1/2 Cup Milk
1/2 Cup Oil
2 Eggs
1/2 tsp. Salt

Blend in blender for 1 more minute.

4 tsp. baking powder

Blend again, and cook like regular pancakes.

Worlds Best Salsa

Worlds Best Salsa

Ingredients:

2 - 28oz cans petite diced tomatoes

1 bunch green onions finely chopped

1 bunch cilantro (remove stem) chopped

1/3-1/2 - 4oz can diced jalapenos (depends on how hot you want it)

garlic powder to taste

salt to taste

Mix thoroughly in a large bowl for a chunky salsa, or blend for a finer texture.

Chicken Divan

Chicken Divan

Ingredients:

5 chicken breasts

3 packages of broccoli florets

3 cans cream of chicken soup

1 cup mayonnaise

1 Tbls. lemon juice

1 tsp. curry powder

1 cup Parmesan cheese

Paprika

Directions:

Cook chicken via your preferred method (boiled, grilled, etc...) cut into medium pieces.  Cook the broccoli.  Layer broccoli, chicken into a large casserole dish.  In a separate bowl mix the soup, mayonnaise, lemon juice and curry.  Spread evening over the broccoli and chicken.  Cover with Parmesan cheese, and sprinkle with paprika.  Bake at 350 degrees for 30 minutes.

I recommend serving over rice or quinoa.  Quinoa is my favorite!!