Cook up some noodles and have Spaghetti… Use up the left over sloppy Joe mix.
It’s sweet and tangy pairs great with pasta.
Left-Over Sloppy Joe mix
Tag Archives: easy
Multi-Use Strawberry Jam
Now here’s a recipe with multiple uses. This can be used for jam on your toast, ice cream and cake poté filling.
I only make small batches. One pound of strawberries and half the sugar of other recipe’s. Big chunks of strawberries simmered to perfection. Low in sugar. No pectin.
INGREDIENTS
- 1 pound Strawberry
- 1/2 cup Sugar
- 1/2 Teaspoon Vanilla
- 2 Tablespoon Lemon Juice
- Water to cover berries by 1”inch
DIRECTIONS
- Take the tops off the strawberries and clean under water.
- Cut strawberries up into chunks.
- Place the strawberries in a medium sauce pan with the water.
- Add sugar and lemon juice
- Turn the fire on to medium and bring to a full boil. Turn the heat down so it simmers.
- Continue to stir as it thickens.
- When the jam is thick enough that it sticks to the spoon when turned on side. Remove from fire.
- Add vanilla and stir really well.
- Add to mason jar and completely cool. Put it in refrigerator.
- Jam will thicken as it cools.
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Hatching Chicken Eggs From Scratch…
Are you wanting better eggs for your family?
It usually takes 21 days for a chicken egg to fully incubate.
A day is the full 24 hours after you put the egg in the incubator
I tend to see external pipping (when the chick starts to break the egg) on day 19, but it can take up to 28 days in some cases.
It’s important to heat up the incubator for 24 hours before you put eggs in to ensure the temperature is correct and stays steady.
Choosing eggs to incubate. Make sure they are fresh and fertile. You have to have a rooster to fertilize the eggs. If you don’t have a rooster you might be able to finds some through your local newspaper or Farm Supply center.
Maintain a temperature between 100°-102° with a still air incubator and 99-99.5 with a forced air incubator.
Keep your humidity between 40-50% days 1-18, then increase to 50%-60% on days 18-21.
Turn your eggs at least 3 times a day from days 1-18, then don’t turn them at all on days 18-21.
Enjoy and have fun with different projects that enhance your life.
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COOKING 101: ULTIMATE LOW SUGAR BANANA NUT BREAD
When I say ULTIMATE I mean only 3/4 cup Brown Sugar and NO vegetable oil.
This recipe is the best banana nut bread I have tested lately. In the past year I have made 11 banana nut bread recipes.
This recipe is so full of natural flavor without all the sugar. You can taste the hint of cinnamon and vanilla.
There is no Rancid vegetable oil in this recipe either. I am switching out all vegetable oils for animal fat rich butter, lard and what ever else I can try.
This is a very dense, but fluffy quick bread
Prep Time: 20 to 30 minutes
Cook Time: 60 to 65 minutes
Total Time: 95 minutes
Yield: 8 servings +
Skill Level: Beginner / Easy
Kitchen Appliance: Food Processor, Mixer or by hand and Oven
Ingredients
- 2 cups all-purpose flour or what ever flour you want to use
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup (1 stick) unsalted butter, softened to room temperature
- 3/4 cup packed light or dark brown sugar
- 2 large eggs, at room temperature
- 1/3 cup plain sour cream
- 2 cups mashed bananas (about 4 large ripe bananas)
- 1 teaspoon pure vanilla extract
- optional: 3/4 cup (100g) chopped pecans or walnuts
Instructions
- Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C).
- Grease a 9×5-inch loaf pan. Set aside.
- Whisk or stir the flour, baking soda, salt, and cinnamon together in a large bowl.
- Using a mixer, whisk or a really good spoon, cream the butter and brown sugar together until smooth and creamy, about 4 minutes.
- Add the eggs one at a time, stirring well after each addition.
- Stir in the yogurt, mashed bananas, and vanilla extract on medium speed until combined.
- Slowly mix the wet ingredients into the dry ingredients until no flour pockets remain.
- Do not overmix.
- Fold in the nuts, if using.
- Spoon the batter into the prepared baking pan and bake for 60-65 minutes.
- Loosely cover the bread with aluminum foil after 30 minutes to help prevent the top and sides from getting too brown.
- A toothpick inserted in the center of the loaf will come out clean when the bread is done.
- Remove from the oven and allow the bread to cool completely in the pan set on a wire rack.
- Cover and store banana bread at room temperature for 2 days or in the refrigerator for up to 1 week.
- Banana bread tastes best on day 2 after the flavors have settled together.
You can finish this recipe off with butter, cream cheese frosting or Ice Cream.
Bon Appetit` ENJOY!!!
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DROP BISCUITS made with water
Prep Time: 15 minutes
Cook Time: 10 – 15 minutes
Total Time: 25 – 30 minutes
Yield: 12 to 24 servings
Skill Level: Easy
Kitchen Appliance: Oven
INGREDIENTS
- 2 cups Flour
- 1/2 teaspoon Salt
- 2 1/2 teaspoons Baking Powder
- 1 stick butter (8 tablespoons, 4 oz or 1/2 cup)
- 1 tablespoon Sugar
- 1 1/4 cup Water
DIRECTIONS
Preheat oven to 450 degrees F (230 degrees C). Confection Oven lower temp by 20 degrees.
In a large bowl, combine flour, baking powder, sugar and salt.
Cut the butter into cubes and start cutting the butter into the flour mixture with a fork. Smash the butter and flour until small pieces start to make a crumble.
Stir in water, just until moistened.
Drop batter on a lightly greased cookie sheet by the tablespoon.
Bake in preheated oven until golden on the edges, about 10 to 15 minutes. Serve warm
You can also substitute different types of flour. Rice, Coconut, or Red Mills gluten free flour mix.
Bon Appetit… ENJOY
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Butter and Shortening Pie Crust
Prep Time: 60 minutes
Yield: 1 pie crust 9″ or 10″ inch
Skill Level: Easy beginner
Kitchen Appliance: Food Processor
This pie crust can be used for sweet or savory pies. Its light and flakey.
Butter and Shortening Crust
Ingredients for one double-crust 9 inch or 10 inch pie:
- 2 1/2 cups all purpose flour
- 1 teaspoon salt
- 2 Tablespoons sugar
- 3/4 cup (a stick and a half) unsalted butter, chilled, cut into 1/4 inch cubes
- 1/2 cup of all-vegetable shortening (8 Tbsp)
- 6-8 Tablespoons ice water
Make the dough: Combine flour, salt, and sugar in a food processor; pulse to mix. Add the butter and pulse 4 times.
Add shortening in tablespoon sized chunks, and pulse 4 more times. The mixture should resemble coarse cornmeal, with butter bits no bigger than peas.
Sprinkle 6 tablespoons of ice water over flour mixture. Pulse a couple times. If you pinch some of the crumbly dough and it holds together, it’s ready.
If the dough doesn’t hold together, keep adding water, a teaspoon at a time, pulsing once after each addition, until the mixture just begins to clump together.
Form disks: Remove dough from machine and place in a mound on a clean surface.
Divide the dough into 2 balls and flatten each into 4 inch wide disks.
Do not over-knead the dough!
Dust the disks lightly with flour, wrap each in plastic, and refrigerate for at least an hour, or up to 2 days before rolling out.
Roll out the dough: After the dough has chilled in the refrigerator for an hour, you can take it out to roll. If it is too stiff, you may need to let it sit for 5-10 minutes at room temperature before rolling.
Sprinkle a little flour on a flat, clean work surface and on top of the disk of dough you intend to roll out.
Using a rolling pin, apply light pressure while rolling outwards from the center of the dough.
Every once in a while you may need to gently lift under the dough (a pastry scraper works great for this) to make sure it is not sticking.
You have a big enough piece of dough when you place the pie tin or pie dish upside down on the dough and the dough extends by at least 2 inches all around.
Place into pie dish: When the dough has reached the right size, gently fold it in half. Lift up the dough and place it so that the folded edge is along the center line of the pie dish. Gently unfold. Do not stretch the dough.
Trim edges: If you are only making a single crust pie, use a pair of kitchen scissors to trim the dough to within 1/2 inch of the lip of the dish. Tuck the overhang underneath itself along the edge of the pie dish. Use your fingers in a pinching motion, or the tines of a fork to crimple the edge of the pie crust.
If you are making a double crust pie, roll out the second disk of dough. Gently place onto the top of the filling in the pie. Use a kitchen scissors to trim the overhang to an inch over. Fold the edge of the top piece of dough over and under the edge of the bottom piece of dough, pressing together. Finish the double crust by pressing against the edges of the pie with your finger tips or with a fork.
Make vents in top: Use a sharp knife to cut vents into the top of the pie crust, so the steam has a place to escape while the pie is cooking.
Optional Before scoring, you may want to paint the top of your crust with an egg wash (this will make a nice finish).
Egg Wash
A lovely coating for a pie can be achieved with a simple egg wash.
- 1 Tbsp heavy cream, half and half, or milk
- 1 large egg yolk
Beat egg yolk with cream and brush on the surface of the pie with a pastry brush.
- Lobster for New Years Eve
- Left-Over Sloppy Joe mix
- Sloppy Joe’s
- Chicken Mesa Pasta
- Multi-Use Strawberry Jam
- Sweet Tangy Spiced BBQ Sauce
- Banana Peanut Butter Oatmeal cookies
- Fresh Hamburger Meat
- HOMEMADE TAMALES, STEP BY STEP
- APPLE CINNAMON COFFEE CAKE
- COOKING 101: ULTIMATE LOW SUGAR BANANA NUT BREAD
- Danish Pastry Filled with Jams
- Dried Apricot Jam Low Sugar
- DROP BISCUITS made with water
- LEFTOVERS: Turkey and Cheese Quesadilla
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BREAKFAST IN BED: French Toast… Simple and Easy…
BY: Orgnat Life
SKILL: Beginner
Time: 15 minutes
FRENCH TOAST
Ingredients:
- 1 egg per 3 slices of bread (Day old bread is great to use, make sure nice healthy slice.)
- 3 tablespoons of water
- Vegetable oil
- Griddle or Skillet
Heat your Griddle or Skillet to a medium heat.
Beat the eggs and water until combined.
Place each slice of bread gently into the egg bath making sure both sides are coated well.
Place on to hot greased griddle or pan and repeat.
Cook for 2 minutes and flip. Total time is about 4 minutes. Slowly cook until lightly brown on both sides. Don’t rush or you will have mushy French Toast and that’s gross.
Lightly butter each slice and serve with warm syrup or fruit.
Use you imagination for the toppings. You can also make Savory and Zesty French Toast for lunch or dinner.
I don’t put sugar or cinnmon in my egg mix. There is enough in the syrup. I’d rather add some cinnamon to the syrup and slightly warm it and serve on the side. This way you are not serving a plate of sugar. Make it so diabetics can enjoy. Make it fun and add some choices of fruit, whip cream or what ever. Simple and less sugar.
I made a loaf of bread wth the buttery dinner roll left over dough a few weeks before. I took the loaf from the freezer… This was a wise move to use this bread. This recipe just melts in your mouth.
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Buttery Dinner Roll Dough
By Orgnat Life
Easy Quick Yeast Breads
- For Bread Machine
- Level: Simple / Easy
- Prep Time: 2.5 hours
This recipe makes light and airy buttery dinner rolls easily and quick. Place your ingredients into the bread machine and go do something else while the machine processes the dough to a beautiful smooth texture.
This recipe will make enough dough to make 48 regular rolls or 24 small size sandwhich rolls (not pictured). Or like I always do is make a pan of 18 rolls, 1 LB loaf and 6 sandwhich rolls from 2 LB’s of dough.
Add all the ingreidients to pan as follows. Remember Liquid always goes first when using a bread machine. Always put your ingredients in their perspective places in the pan and you will always have perfect dough.
Ingredients
- 1 cup Water
- 3/8 cup Milk (Whole)
- 3/4 Stick Butter (chopped into tiny pieces and evenly placed in the pan)
- 1 and 3/4 teaspoon Salt (on the Left side top corner of the pan)
- 4 cups Flour (in the center place a shallow divot to place yeast ans a little sugar)
- 2 tablespoons Sugar (on the bottom right corner and a small sprinkle in the divot maybe 1/4 teaspoon)(Real Sugar, No Substitute)( Trust me, it won’t hurt you)
- 2 and 1/4 teaspoons Active Dry Yeast ( place in pivot on top of sprinkled sugar)(NO QUICK YEAST) Old Fashion kind…
Set your machine on “DOUGH” and go do something else.
Once your timer goes off on your bread machine to signal your “DOUGH” is finished, remove pan of dough from machine and place it at work station.
On your work surface place your pans that you will use to cook your rolls.
- Grease your pans lightly and your hands completely. I just use vegetable oil.
- Remove a 1″ ball of dough for regular rolls or 2 1/2″ inches for larger rolls.
- Place your rolls 1\4″ apart in pan. Set in warm area to rise for 25 to 45 minutes. Check after 25 minutes. Best if at least twice to 3 times original size or more.
- at 25 minutes preheat your oven on 350 degrees
- Place your pan in the oven on the center rack
- Cook for 20 minutes or until lightly brown tops
Do Not Over Cook… Check through glass door of oven after 15 minutes. DO NOT OPEN OVEN DOOR at 15 minutes unless tops are brown then remove them. If not, check at 20 minutes. Remove and let cool at least 10 minutes.
As you gain more confidence at baking bread you will be able to lightly knock on the rolls and know they are done… Cooking is amazing once you get going. So every time you bake bread and the timer goes off knock lightly with your finger tip of nail on top of rolls “FLICK” it in the center. They will be crispy on the crust. You will hear a clear tone when they are done. Keep baking, you will see…
You can also freeze any extra dough. Just make the size of dough lay them on a cookie sheet and freeze and remove place in a baggie and take them out of freezer as you want. Easy simple.
Other tasty treats you may want to try with this dough are:
Bearclaws (Almond paste with a lite glaze)
Fried Apple fritters (Apples and Cinnamon wrapped up and sprinkled with glaze)
Peaches n Cream (Fried Bread with Peach composte with a dab of Vanilla Ice Cream)
Bon Appetit`
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