Monday, July 29, 2013

Amish Starter Cinnamon Rolls Recipe

Amish Starter Cinnamon Rolls Recipe
2 cup flour
1 cup milk
1 cup Amish batter
1 egg
3 tsp. sugar
1/2 cup shortening
1 tsp. salt
1/2 tsp. baking soda
1 tsp. baking powder

1/4 cup sugar
1 tbsp. cinnamon
1/2 cup crushed nuts

Combine flour, milk and Amish batter and let set at room temperature overnight or 10-12 hours. Stir down. In a separate bowl, mix egg, 3 tsp. sugar, shortening, salt, baking soda and baking powder. Add to batter mixture all at once to stir down. Pour dough out on well floured board and knead until no longer sticky. Roll out onto 1/2" thickness in a rectangle shape. Brush dough with soft butter. Mix together 1/4 cup sugar, cinnamon and crushed nuts. Sprinkle cinnamon-sugar mixture over buttered dough. Beginning at wide side, roll up, and seal seam. Cut 1" slices and place on well greased cookie sheets. Let rise 30 minutes. Bake at 350 F 30-35 minutes.


1 c. flour
1 c. sugar
1 c. milk

Amish Cinnamon Bread
DO NOT USE ANY TYPE OF METAL SPOON OR BOWL FOR MIXING. DO NOT REFRIGERATE. If air gets in the bag, let it out. It is normal for the batter to rise, bubble and ferment.
Day 1: Do nothing, Day you get your starter Day 2: Mush Bag
Day 3: Mush Bag
Day 4: Mush Bag Day 5: Mush Bag
Day 6: Add to Bag: 1/2 cup of flour, 1/2 cup of sugar and 1/2 cup of milk, mush bag Day 7: Mush Bag
Day 8: Mush Bag Day 9: Mush Bag
Day 10: Pour entire contents from bag into a NON metal bowl Add 1/2 cup of flour, 1/2 cup of sugar, 1/2 cup of milk, stir.
Remove 1 cup for your starter and place in 1 gallon sealable bag to keep for your starter. If you want to give someone a starter increase the feeding amount to 1 cup each flour, sugar and milk.
With the remaining batter in your bowl (approx 2 cups) use the following recipe to bake your bread.

Preheat oven to 350 degrees
Add the following ingredients to the batter in your bowl
½ Cup milk
2 Cups Flour
2/3 Cup oil
3/4 Cup Sugar
1 tsp. Vanilla 3 eggs
1 ½ tsp. Baking Powder
½ tsp. Baking Soda
½ tsp. Salt 1 Large box instant vanilla pudding (I use small box) 2 tsp. Cinnamon
Grease 2 loaf pans.
Mix an additional 1 tsp. Cinnamon and 3 tablespoons sugar. Dust pans with this mixture.
Pour batter evenly into the pans and sprinkle with remaining sugar/cinnamon over top. Bake for 1 hour (check in 45 mins).
Cool until bread loosens from the pans evenly (about 10 minutes.)
Turn bread onto serving dish. Serve warm or cold.
If you keep a starter for yourself you will bake every 10 days.
The bread is very good and makes a great gift.

I keep my starter in a large jif peanut butter plastic jar. I have it on the counter WITHOUT a hole in the top of the jar. I just have it lightly screwed on so it can breathe. I pick up the jar and shake it in a circle to kind of stir the contents around every day.

Friday, July 26, 2013

Caramelized Brussels Sprouts with Blue Cheese and Bacon

Crock Pot Ranch Pork Chops

package of boneless pork chops
1 can of Cream of Chicken Soup
1 packet dry Ranch dressing mix

In crock pot layer pork chops, add the cream of chicken soup, then sprinkle dry Ranch dressing all over

Cover and cook on high for 4 hours or low for 6 hours.

Pork chops come out very tender and the flavor is amazing!

You also get a good gravy for mashed potatoes.

Thursday, July 25, 2013

FAGE Total Roasted Corn Soup with Bacon-Green Onion Relish


Corn Stock (or you can use canned vegetable broth):
12 ears fresh corn on the cob, silks and husks removed
1 small Spanish onion, coarsely chopped
1 small carrot, coarsely chopped
Corn Soup:
Corn kernels from 12 ears of corn (from above)
4 tbsp canola oil
1/2 lb. slab bacon, cut into small dice
8 cloves roasted garlic
Corn stock (recipe above)
1 tbsp granulated sugar, plus more if needed
Kosher salt and freshly ground black pepper
1/4 cup FAGE Total 0%
2 green onions, finely chopped, green and pale green part
2 tbsp finely chopped fresh flat leaf parsley or cilantro


  • Corn Stock:Using a sharp knife, remove the kernels of corn from each cob, place the kernels in a bowl and reserve for the soup. Cut each cob in half crosswise.
  • Place the corn cobs in a large stock pot with the onion and carrot and add 7 cups of cold water. Bring to a boil over high heat, reduce the heat to low and simmer for 30 minutes. Strain the stock into a medium saucepan, bring to a boil and cook until reduced to about 4 cups. Remove from heat and let cool slightly.
  • Heat the remaining 2 tablespoons of oil in a medium saucepan over medium-high heat. Add the bacon and cook until golden brown and crisp. Remove with a slotted spoon to a plate lined with paper towels. Remove all but 3 tablespoons of the rendered fat left in the pan. Reserve the rendered fat to use for the bacon relish.
  • Add the roasted garlic to the fat and cook for 1 minute. Add the corn kernels and sugar and cook for 5 minutes, stirring occasionally. Add enough of the corn stock to cover the corn by 1-inch, season with salt and pepper and bring to a boil. Reduce heat to medium and let simmer for 30 minutes, stirring occasionally.
  • While the soup cooks, combine the bacon, green onion, parsley or cilantro and some of the bacon in a small bowl and toss to coat. Set aside until ready to serve the soup.
  • Using a slotted spoon, remove the solids to a blender and add 1 ½ cups of the cooking liquid and blend until smooth. If the soup is too thick, add more of the cooking liquid, 1/4 cup at a time. Strain the soup into a medium saucepan and bring to a simmer over medium heat. Taste for sweetness; if needed, add a few extra teaspoons of sugar. Whisk in the FAGE Total, take off the heat, and season with salt and pepper to taste. Ladle into bowls and top with some of the bacon relish.

Wednesday, July 24, 2013

EASY Carmel Apples

Do you love caramel apples but hate trying to eat them?  Try it this way!

Hollow out your apples (you can balance the apple halves in a muffin Pan).
Fill will  with melted caramel, let the caramel harden and cut into slices!  YUMMY!

Well this is what mine turned out like!
The carmel was so hard I couldn't cut it.
It could pull out your teeth....
Guess I need more instructions

Monday, July 22, 2013

MeatLoaf - Rae Drummond - The Pioneer Woman

Total Time:  1 hr 35 min
Prep:  15 min
Inactive:  10 min
Cook:  1 hr 10 min
Yield: 8 servings
Level: Easy

1 cup milk
6 bread slices
2 pounds ground beef
1 cup grated Parmesan
1 teaspoon salt
Freshly ground black pepper
1/4 teaspoon seasoned salt, such as Lawry's
1/4 to 1/2 cup minced flat-leaf parsley
4 eggs, beaten
8 to 12 thin bacon slices
Tomato Sauce:
1/2 cup ketchup
6 tablespoons brown sugar
1 teaspoon dry mustard
Dash or 2 hot sauce (more if you like)
Dash or 2 Worcestershire sauce

For the meatloaf: Preheat the oven to 350 degrees F.

Pour the milk over the bread and allow it to soak in for several minutes. Place the ground beef, milk-soaked bread, Parmesan, salt, some pepper, seasoned salt and parsley in a large mixing bowl. Pour in the eggs. With clean hands, mix the ingredients until well combined.

Form the mixture into a loaf shape on a foil-lined broiler pan, which will allow the fat from the meat to drain.

Lay the bacon slices over the top, tucking them underneath the meatloaf to give the meatloaf some support.

Next, make the tomato sauce: Pour the ketchup into a bowl. Add the brown sugar and dry mustard, and splash in the hot sauce and Worcestershire sauce. Stir the mixture until well combined. Pour one-third of the sauce over the top of the meatloaf.

Bake for 45 minutes, and then pour over another one-third of the remaining tomato sauce over the meatloaf. Bake for an additional 20 to 25 minutes; the meatloaf should be no longer pink in the middle. Allow to sit 10 minutes before serving.

Serve with the remaining tomato sauce on the side as a dipping sauce.

Read more at:

Chicken Alfredo Roll-ups

9 lasagna noodles
2 ½ cups alfredo sauce (optional homemade recipe below)
2 cups cooked, shredded chicken
garlic salt
3 cups shredded Mozzarella, or cheese of your choice

Spray an 8x8 pan with non-stick spray and pour ½ cup alfredo sauce, or just enough to cover the bottom of the pan. Boil 8-10 cups water in a large pan, cook lasagne noodles until al dente. (I usually cook 1 or 2 extra just because lasagna noodles always seem to break on me when I am stirring them.)
Now this is the important part! Drain and rinse the noodles with cold water to prevent them from sticking to each other. Then, lay out each noodle individually and blot dry with a paper towel.

Spread about 2 Tbs. alfredo sauce over each noodle. (if there is too much sauce you will have a big mess on your hands!) Sprinkle oregano and garlic salt on top of sauce. Take 1/9 of the shredded chicken and spread it out evenly over each noodle. Add approx. 3 Tbs. cheese. To roll up, start at one end and roll the noodle over the toppings. You will need to lift the noodle a little to prevent squishing out the inside ingredients while rolling.

Place the roll-ups in the pan, one by one, seam-side down so they don't come undone. Once they are all in the pan, pour the remaining alfredo sauce over the top. Top with remaining cheese. Bake at 350 degrees for about 30 minutes, or until the cheese is completely melted on top.

Serves 3, 3 roll-ups each

Garlic Alfredo Sauce
½ cup butter
2 ounces cream cheese
2 cups heavy cream (or substitute half and half)
2 teaspoon garlic powder
½ tsp. fresh minced garlic
salt and freshly ground black pepper
½ tsp dried oregano
⅔ cup parmesan cheese

In a medium to large saucepan melt the butter over medium heat. Add fresh minced garlic and cook for 1 minute, or until fragrant. Add the cream cheese and whisk to smooth and melted. Whisk in the heavy cream.
Season with the garlic powder, salt and pepper. Bring to a simmer and whisk frequently until sauce thickens, around 15 minutes. Stir in the cheese and when melted, remove from heat and serve.

Apple Pie Enchilada

1 (21 ounce) can apple pie filling
6 (8 inch) flour tortillas
1 teaspoon ground cinnamon
1/2 cup butter
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup water

Spoon about one heaping quarter cup of pie filling evenly down the center of each tortilla.
Sprinkle with cinnamon; roll up, tucking in edges; and place seam side down in prepared dish.
In a medium saucepan over medium heat, combine butter, white sugar, brown sugar and water. Bring to a boil, stirring constantly; reduce heat and simmer 3 minutes.
Pour sauce over enchiladas and let stand 45 minutes.
Bake in preheated oven 20 minutes, or until golden.
Serve with vanilla ice cream


When you must have frosting but want a better alternative! Don't forget to SHARE this so it will be SAVED to your timeline!

Great icing!!

All you do is mix one instant vanilla pudding packet (or whatever flavor you would like) with half of the milk called for on the package.

Whisk until it begins to thicken.

Then fold in 1 8 oz container of Cool Whip.

A great frosting ....spread on cakes and piped onto cupcakes, a tasty filling in crepes or on waffles along with some fruit...way less sugar too!

Chicken Pot Pie

Chicken Pot Pie with just 4 ingredients? It couldn't get any easier!
Grands!® Chicken Pot Pie Puffs
2 cups Green Giant® frozen mixed vegetables, thawed
1 cup diced cooked chicken
1 can (10 3/4 oz) condensed cream of chicken soup
1 can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated biscuits
Heat oven to 375°F. In medium bowl, combine vegetables, chicken and soup; mix well.
Press each biscuit into 5 1/2-inch round. Place 1 round in each of 8 greased regular-size muffin cups. Firmly press in bottom and up side, forming 3/4-inch rim. Spoon a generous 1/3 cup chicken mixture into each. Pull edges of dough over filling toward center; pleat and pinch dough gently to hold in place.
Bake at 375°F 20 to 22 minutes or until biscuits are golden brown. Cool 1 minute; remove from pan.
Make the Most of This Recipe With Tips From The Pillsbury® Kitchens
Substitute 2 cups of any frozen (thawed) vegetables you have on hand, such as broccoli, corn, peas or green beans, for the mixed vegetables.
If your family loves cheese, sprinkle some shredded Cheddar cheese over each puff about 5 minutes before the end of the baking time.

3 Envelope Roast

3 pound beef roast such as chuck roast
1 envelope of dry Italian salad dressing mix
1 envelope of dry ranch salad dressing mix
1 envelope of dry brown gravy mix
2 cups water

Instructions :
Put the water in a measuring cup that is larger then the amount of water you are using. Now add and mix all three envelopes to the water. Mix until blended completely.
Brown the roast (if desired). Add the meat to your cooker. Pour the water, salad dressing mixture over the roast. In the slow cooker cook it on high for about 4 hours on low about 8 hours.

egg-less, dairy-less, flour-less with no added sugar

These are egg-less, dairy-less, flour-less, with no added sugar and they are DELICIOUS!

Chicken Salad with Pineapple and Pecans

3 cups cooked chicken, cubed
2/3 cups pineapple tidbits, drained
1/2 cup chopped pecans
2 stalks celery, chopped
3 scallions, green and white parts chopped
3/4 cup mayonnaise
3 tablespoon whole grain mustard
1/2 teaspoon garlic, minced
1/4 teaspoon sweet curry powder
Salt and pepper to taste
Cooking Instructions

In a large mixing bowl, whisk together mayonnaise, mustard, garlic, and curry powder.

Add chicken, pineapple, pecans, celery, and scallions.

Fresh Apple Cake

Layer your apple slices (or other fruit) at the bottom of a pan (9x11) that has been coated with non-stick spray.
Sprinkle on boxed cake mix.
Pour 1/2 cup of melted butter over the fruit and dry cake mix.
Bake at 350* for approximately 35-45 minutes -- it's done when it is nice and bubbly. 

Friday, July 12, 2013

Hillbilly Bacon

1/2 cup flour
1/4 cup brown sugar, packed
1 teaspoon pepper
1 lb thick sliced bacon

1)  mix flour, sugar and pepper together.
2)  sprinkle on bacon slices.
3)  place bacon on baking sheet then bake at 400* for 10-15 minutes or browned and crisp.

Hillbilly Recipes

   You peel 2 oranges, or in my case, 2 grapefruits, (just THE PEELS ONLY) and soak them in cheap white vinegar for 2 weeks in a tightly sealed mason jar.

   I put mine in a sunny window sill. 

   This is for a household cleaner, but what I discovered is that this stuff takes iron stains off of the sink, faucets, showers and toilets and it works better than Lime Away and almost as good as Iron Out!!!! Non toxic too! 

    I LOVE IT!!!!!

Hillbilly Recipes by Gussie Rogers