Tortilla Ranch Roll-Ups

Original Recipe from:  Annie Tynan-Davis

This recipe was sent to me by my dear friend, and blog-follower, Annie.  I recently made them for a girl’s night out party and they were a big hit.  Because we had a couple vegetarians at the party, I made some without any lunch meat, and they were very tasty too.  Roll-ups are great for a party, pot-luck event, or big-game weekends.  An easy to make and fun to eat recipe, sure to please all.  I recommend making them a several hours ahead of time and then slice just before serving.  Make a batch for your friends and family, I know they will love them.  Enjoy!

Ingredients

2-8 ounce packages Cream Cheese, softened

1 package dry Ranch Dressing mix

1/2 cup Red Bell Pepper, minced

1/2 cup Celery, minced

1/4 cup Green Onion, sliced

1/4 cup Olives, sliced (optional)

Deli Ham, Turkey, or Roast Beef, sliced thin

4-10” flour Tortillas

Directions

In a mixing bowl, beat softened Cream Cheese and Ranch Dressing mix until smooth.

Add Red Pepper, Celery, Onions, and Olives, mix well.

Spread about 3/4 cup on each tortilla.  Note:  I used less, about 1/2 cup. 

Layer sliced luncheon meat on top of Cream Cheese Spread.

Roll up tightly and wrap in plastic wrap.

Refrigerate for at least 2 hours.

Slice into 1” pieces. 

Souper Gravy

Original Recipe from:  Lucy Griffin-Bowers

If making gravy intimidates you, this is the perfect recipe for you.  Grandma found this recipe way back in the 1960’s and after that didn’t make any other kind of gravy.  Smooth, no lumps, and fail safe.  My mother, on the other hand, always made traditional gravy.  She was a Gravy Pro.  So I grew up with both schools of thought when it came to gravy.  Personally, I can make any kind of gravy (just like my mother), but I appreciate how easy Grandma’s gravy is to make.  Whether your attempts at traditional gravy are always a disappointment or you’re just looking for a quick and easy gravy recipe, this one is a must try.  Enjoy!

Ingredients

1 can Cream of Mushroom Soup

1/4 can of Water

2-4 tablespoons pan drippings (beef, poultry, or pork)

Directions

Fry meat until done as desired.  Remove meat from pan; pour off and measure drippings.  Pour soup into pan.  Stir well to loosen browned bits.  Blend (whisk) in Water and Drippings.  Heat thoroughly, stirring often. 

Makes about 1-1/2 cups gravy. 

Good with Beef, Chicken, Turkey, Ham, and Pork

Kay’s Note:  I have substituted Cream of Chicken when preparing fried chicken.  Delicious!

Village Flatbread Pizza

Original Recipe from:  Kay Johnson-Tomblin

Pizza is one of my personal favorite treats.  My neighborhood is full of delicious take-out pizza choices, but I don’t always feel like ordering out.  Kim’s Pizza Dough is fabulous, but makes way too much for a single household.  I don’t care for most of the ready-made pizza crust options at the grocery story, even though they are available in smaller sizes.  Making a personal pizza at home was a problem for me.  Then I found square Pita Bread at my local grocery store.  The package says “Great as a Pizza Crust”, so I decided to give it a try.  All I can say is, “amazing”!  The perfect crust, the perfect size, very convenient, and taste great!

These pizzas would make a great family night dinner.  Get out a selection of toppings and let each family member make their own pizza.  They would also make a great dinner party theme with each guest making their pizza just the way they like it.  Enjoy!

Ingredients

1 piece Square Pita Bread

Marinara Sauce (or any pizza sauce you like)

Chicken Chunks

Sliced Mushrooms

Bacon Bits

Mozzarella Cheese, shredded

Directions

Homemade White Chocolate Peanut Butter

Original Recipe from:  Jeanie Wamser-Andrews

Jeanie called me the other day and told me she was working on something new and exciting.  Later that evening she sent over a jar of her homemade peanut butter.  What a delicious surprise.  She also took a jar of her goodness to work to share with her co-workers…they were very impressed!  I’ve never attempted to make peanut butter before, although I am a huge fan.  Since Jeanie shared her recipe with me, I am impressed with how very easy the process is and only two ingredients!  No added oils, no ingredients you can’t pronounce.  Jeanie and I both agree that this recipe would make some awesome peanut butter cookies….I think that is what I am going to do with my jar.  What will you do with yours?  I’d love to hear from you.  Enjoy!

Ingredients

16 ounce jar of Planter’s Lightly Roasted Peanuts

12 ounces Nestle Premier White Chocolate Morsels

Directions

Pour peanuts into a blender.  Blend until all peanuts are smooth.  Note:  while blending you will need to stop and stir the peanuts frequently to get the peanuts to blend just right.  This is the most time consuming part of the whole process.

When peanuts are all smooth, add White Chocolate Morsels and blend some more, until smooth and creamy.

Pour peanut butter into a jar and store in the refrigerator to keep from separating. 

Funnel Cakes

Original Recipe from:  The Pioneer Woman

Local fairs are a wonderful American summer tradition.  Corn Dogs, Elephant Ears, and Funnel Cakes are part of the experience…along with the carnival rides and games.  In cities, counties and states across the country families flock to the fair to have a day of fun and excitement.  City folks get to experience the animals, vegetable displays and a taste of country life.  Country folks get a chance to exhibit their life-style and get recognition for their labors.  Bring a little bit of that excitement to your home by making the foods that you enjoy so much.  Make it another family event and share your favorite memories of your trips to the fair.  Enjoy!

Note:  A big thank you to Annie Davis, fellow blogger and dear friend, for sharing this recipe with me!

Ingredients

3 cups all-purpose Flour

1/4 cup Sugar

2 teaspoons Baking Powder

1/2 teaspoon Salt

3 whole Eggs

1/2 teaspoon Vanilla

2-1/4 cups Milk

Powdered Sugar (for dusting)

Canola Oil, for frying

Directions

In a large, deep pan, heat the oil to 350 degrees.

Mix dry ingredients then whisk in the Eggs, Vanilla, and Milk.  Add a dash more Milk if needed to achieve the proper consistency.  The batter should resemble thin pancake batter.

Pour 1/2 cup batter through a funnel, while making circular, swirling motions, into the hot oil.  Fry for 2-3 minutes, flipping half way through.  Drain on a paper towel, coat with Powdered Sugar and Enjoy!

Hot Dog Topping

Original Recipe from:  Bonnie Williamson-Tomblin

This is a great topping for Coney-style Hot Dogs.  Make your favorite brand of hot dogs, boiled or grilled, then top with this sauce, sprinkle some grated cheese, add some mustard and ketchup and you’ve got a fabulous hot dog!  Bonnie is originally from West Virginia and is very good at home-style cook.  Her recipes are always easy, tasty, and budget friendly.  She and her husband have a large family and even larger hearts.  Family meal time is always a joyous event in their home.  Try this recipe for your next barbeque or family get-together.  En joy!

Ingredients

1-1/4 pounds lean Ground Beef

1 tablespoon + 1 teaspoon Chile Powder

3-8 ounce cans (24 ounces total) Tomato Sauce

1 dash of Hot Sauce

1 tablespoon Salt

Directions

Brown ground beef in a heavy skillet.  Drain off the grease.  Add all remaining ingredients, bring to a boil then reduce to a simmer.  Stir with a potato masher to blend well.  Simmer for 1 hour or until thick.  Do not over cook.

Note:  I have cut this recipe in half from the original recipe Bonnie share with me years ago.  Left overs freeze very well for use in the future. 

State Fair Corn Dogs

Original Recipe from:  Michigan State Fair

Who doesn’t love a Corn Dog?  There is something so special about a local fair, the sights, the sounds…and the Food.  Foods that just say summer.  Frozen corn dogs, available at the grocery, just don’t capture the real flavor and they are loaded with ingredients that just aren’t needed.  This recipe was published in the Detroit Free Press back in the 1960’s.  They taste just like the ones you get at the State Fair.  My kids always come home when I tell them I’m making Corn Dogs.  We have fun, the mood is always festive, and the Corn Dogs disappear!  Make up a batch of these and just taste summer, even in the middle of winter.  All time family favorite!   Enjoy!

Notes: 

We made our own skewers using 1/8” dowel rods.  Cut dowel rods in 12 inches lengths, and then sharpen one end (a pencil sharpener works well).  Dowel rods are available at craft and hardware stores.  You can also use metal skewers. 

I use an asparagus pan for frying the Corn Dogs.  An asparagus pan is 5.5“diameter, 8” deep, it is a perfect depth for frying Corn Dogs, and makes great asparagus too. 

Ingredients

1 cup self-rising flour

¾ cup self-rising corn meal

1/2 teaspoon salt

1 cup milk

1 teaspoon dry mustard

1 egg

Hot Dogs (as written, the recipes makes 8-10 corn dogs) Note:  DO NOT use hot dogs that plump when you cook them!

Directions

Chicken Marinade

Original Recipe from:  Virginia Bowers-Johnson

This was my mother’s favorite marinade recipe.  When boneless, skinless chicken breasts became a popular, healthy way to eat chicken, Mother needed to find a way to make it tasty.  She experimented with a lot of recipes over the years, but always came back to this marinade.  Marinating chicken infuses the flavor and keeps it moist.  Cook your chicken on the barbeque grill, George Forman style grill, or broil them.  Enjoy!

Ingredients

1/2 cup low-fat Italian Salad Dressing

1/4 cup Soy Sauce (I use low-sodium)

1/4 cup finely chopped Onion

1 teaspoon Dry Mustard

Directions

Mix all ingredients together.  Remove skin from chicken and marinate overnight 

Honey Mustard Glaze

Original Recipe from:  Snookie Scopas

The first time I had this glaze on a lamb chop, I thought it was the most delectable taste I had ever tasted.  Then Snookie used it on a pork loin and again, absolutely delicious.  Ribs soon followed and, again I was amazed.  The last time Snookie made it he put it on grilled rib-eye steaks, a more fabulous steak I challenge you to find.  I decided to try the glaze on my Easter Ham….it was the Best ham I have ever made!  So far, we haven’t found a meat that this glaze doesn’t work well with.  Give it a try, and let me know what you glazed.  Enjoy!

Ingredients

1/4 cup Honey

1/4 cup Yellow Mustard

1 teaspoon Garlic Powder

Directions

Lamb Chops:  Brush glaze on both sides of each chop.  Grill or broil the chops.

Pork Loin:  Brush glaze on top side of the loin (fat side).  Bake or Rotisserie the pork loin until done.

Ribs:  Brush glaze on the ribs as you would for any other type of sauce.  Bake or Grill the ribs.

Steaks:  Make several passes over the steak with a “knife meat tenderizer”, and then brush glaze on both sides.  Grill or broil the steaks.

Ham:  Glaze ham the last 20 minutes of baking time. 

Basic Marinade

Original Recipe from:  Kay Johnson-Tomblin

This is my favorite Marinade recipe.  Great with Beef, Pork or Chicken.  I love to marinate a Flank Steak with this recipe then grill the steak to perfection.  Slice it thin and serve with rice….delicious!  Grilling season is upon us, give this marinade a try…I know you’ll love it too!  Enjoy!

Ingredients

2 tablespoons vegetable oil (Corn or Canola)

2 tablespoons Soy Sauce (I use low-sodium)

2 tablespoons Ketchup

1 clove Garlic, minced

Directions

Combine all ingredients and mix well.  Marinate meat 24 hours, turning once. 

Pizza Dough

Original Recipe from: Kim Ashbrook

Kim is an active follower of this blog. She is an awesome and adventurous cook, working mom of two active boys, and great friend. After she sent me a picture of her pizza, I just had to have the recipe for her dough. When asked, she sent the recipe right away. Kim uses a bread machine for the mixing and kneading steps, but you can do it the old-fashioned way if you don’t have a bread machine.

Soon after getting Kim’s recipe, The Art of My Life posted an interesting article on using bread machines. Never having owned a bread machine, I have found a new respect them after hearing how Kim and Annie use theirs. My thanks to these two fine ladies for sharing their tips and expanding our knowledge about a kitchen appliance that usually sits on a shelf…unused. Enjoy!

Ingredients

1 cup water (room temperature)
1 tablespoon Olive Oil
1 teaspoon Salt
1 tablespoon Sugar
3 cups Bread Flour
1.5 teaspoon Yeast