Grandma's Vegetable Beef Soup

Grandma's Vegetable Beef Soup

by Christine

1 pound beef shank

8 cups chicken stock

6 large carrots

3 stalks celery

1 large onion

1/2 head cabbage

1 Tablespoon garlic powder
Salt and pepper to taste

Place beef shank and chicken stock in the Instant Pot. Select meat/stew and then press pressure. The pot will automatically set to 30 minutes. When the time is up, let the pressure release naturally. While you wait for the pressure to release, chop the vegetables.

Remove the beef shank and shred the meat adding it, along with the vegetables, back into the pot. Stir in the garlic powder and close lid. Select soup and then pressure. Again, the pot will automatically set to 30 minutes. When the time is up, let the pressure release naturally.

Season with salt and pepper and enjoy.

Wiener Sauce

Wiener Sauce
by Christine

1/4 cup shortening
1 pound 80% hamburger
1 large onion, minced
2/3 cup water
1 Tablespoon garlic powder
1 teaspoon salt
1 Tablespoon chili powder
1/2 Tablespoon cumin
1 Tablespoon paprika
1 teaspoon black pepper
Wieners
Hot dog rolls
Yellow mustard
Chopped onion
Celery salt

With lid off, select saute and add shortening, hamburger and minced onion. Cook until brown and add water, garlic powder, salt, chili powder, cumin, paprika and black pepper. Close lid, press the Meat/Stew setting (Instant Pot will automatically set at normal and 30 minutes). When the cooking time is up and while the Instant Pot naturally releases pressure (it won't take long), cook wieners and steam the rolls. Top the wieners with the sauce, mustard then onion and sprinkle with the celery salt.

Spicy Grahams Sweet Potato

Spicy Grahams Sweet Potato
by Christine

1 large sweet potato
1 teaspoon kosher salt
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/4 teaspoon cumin
1/4 teaspoon black pepper
1/8 teaspoon onion powder
1/2 cup General Mills Golden Grahams, crushed
1/2 cup olive oil

Preheat oven to 400°F. Slice sweet potato into 1/2-inch slices. Place all spices, cereal and olive oil into a large zip-top bag and combine well. Add the potato and toss to coat. Place potato into a shallow pan in a single layer and bake for 30 minutes. Turn slices over and bake another 20 minutes, or until soft.

Apple Fritters

Apple Fritters

by Christine

Oil for frying

1 can fried apples, drained

1 egg

1 Tablespoon brown sugar

1 Tablespoon granulated sugar

1/2 cup General Mills Golden Grahams

1/2 cup General Mills Chocolate Cheerios

1 1/2 cups flour

1 Tablespoon cocoa powder

Powdered sugar

Heat about 2 inches of oil to low-medium heat for a gentle deep fry. In a medium bowl break up apple slices into small pieces. Add egg, brown sugar and granulated sugar and mix until just combined.

In a medium bowl add the Golden Grahams and the Chocolate Cheerios. Crush cereal into small pieces with your fingers. Add the flour and cocoa powder and combine. Add the apple mixture and mix until a soft dough forms.

Form bite-sized pieces of dough with a small spoon and fry gently for about 5 minutes, being careful fritters float and don't touch bottom of pan. When fritters are done, toss in powdered sugar.

Goat Cheese Stuffed Monkey Bread

Goat Cheese Stuffed Monkey Bread
by Christine

Adapted from Sweet Potato Monkey Bread in Make Ahead Bread: 100 Recipes for Melt-in-Your-Mouth Fresh Bread Every Day by Donna Currie

1 egg
1/2 cup water
1/2 cup sugar
1/2 cup mashed sweet potato
4 Tablespoons soft butter
1 teaspoon kosher salt
2 1/2 cups flour
2 1/4 teaspoon active dry yeast

1 cup honey
2 small logs goat cheese
1/2 cup chopped walnuts
Non-stick cooking spray

In a bread machine, load load the egg, water, sugar, potato, butter, salt, flour and yeast. Use the dough cycle. When cycle is finished place dough in a oiled bowl, cover and let rise for 1 hour.

Spray a baking pan lightly with the non-stick cooking spray. Place honey in a bowl big enough to roll a few balls at a time. Cut each cheese log into 12 pieces. Cut dough into 24 pieces. Poke a hole into a piece of dough and stuff with a piece of cheese. Pinch hole closed and roll in your hands to shape it into a ball. Roll each ball in the honey. Place each stuffed ball randomly in the pan. Sprinkle each layer with walnuts. Drizzle any remaining honey on top and cover pan with plastic wrap. Refrigerate overnight.

Preheat oven to 325°F and bake for 45 minutes until golden brown. Let cool 15 minutes.

Blueberry Raspberry Loaf

Blueberry Raspberry Loaf
by Christine

1 1/2 teaspoons vanilla
zest of 1small lemon
Juice of 1/2 small lemon
3 Tablespoons melted butter
1 large egg
1 egg white
1/3 cup plus 3 tablespoons milk
1 cup sugar
1 1/3 cups flour
1 teaspoon baking powder
3/4 teaspoon salt
1 1/2 cups blueberries
1 cup raspberries
2 Tablespoons sugar mixed with 1 teaspoon cinnamon, reserved for topping

Oil bowl of the Hamilton Beach Set & Forget Programmable 6 Qt. Slow Cooker

In a large bowl or stand mixer combine vanilla, lemon zest, lemon juice, butter, egg, egg white, and milk until combined. In a small bowl combine sugar, flour, baking powder, and salt.

Add the dry ingredients, a small amount at a time, until smooth. Fold in blueberries and raspberries. Pour into oiled Hamilton Beach Slow Cooker and set on high for 1 hour 45 minutes or until toothpick inserted in middle comes out clean. Sprinkle with sugar/cinnamon mixture.

Portuguese Kale Soup

Portuguese Kale Soup
by Christine

1 pound chorizo sausage, sliced lengthwise and sliced into bite-sized pieces
1 large onion, diced
2 stalks celery, diced
4 carrots diced
1 large potato, cut into bite-sized pieces
Half head small cabbage, sliced into bite-sized pieces
1 small bunch kale, leaves only, chopped
1 15.5-ounce can kidney beans with juice
1 28-ounce can whole tomatoes, broken up, with juice
5 garlic cloves, minced

3 cups beef broth
3 cups chicken broth

Brown chorizo in a medium pan. Add to the Hamilton Beach Set & Forget 6 Quart Programmable Slow Cooker. Layer remaining vegetables and add enough beef and chicken broth to cover. Cover and set on low for 6 hours or high for 3 hours.

Chocolate Chip Honey Cake

Chocolate Chip Honey Cake
by Christine

1 cup powdered sugar
2 Tablespoons milk
2 1/8 teaspoons vanilla, divided
2 sticks unsalted butter, room temperature
1/2 cup plus 2 Tablespoons Splenda/sugar blend
4 large eggs
2 Tablespoons avocado honey
2 teaspoons dried minced lemon peel
2 cups Bob's Red Mill Organic Unbleached White Flour
1/2 teaspoon baking powder
1 teaspoon kosher salt
1 cup milk chocolate chips

Preheat oven to 350°F. Grease the bottom of loaf pan and flour lightly. Mix powdered sugar, milk and 1/8 teaspoon of vanilla until smooth and set aside. In a large bowl cream butter and sugar until light and creamy with a hand mixer. Add eggs, one at a time, beating well after each addition. Add the remaining 2 teaspoons of vanilla, honey and lemon peel and mix until blended. Add the 2 cups of flour, a little at a time, along with the baking powder and salt. mix until just blended. Add the chocolate chips and mix lightly.

Pour into greased loaf pan and even the top. Bake for 55 minutes. Test in middle with a toothpick for doneness. Cool in pan, then turn onto a cooling rack. Place a sheet of parchment paper under rack and drizzle with glaze. Cool completely before storing.

Orange Glazed Breadsticks

Orange Glazed Breadsticks
by Christine

2 Tablespoons butter
5/8 cup water
1/4 cup milk
1 teaspoon salt
1 Tablespoon avocado honey
1/4 teaspoon cinnamon
1 teaspoon dried minced orange peel
2 cups Bob's Red Mill Organic Unbleached White Flour
1/2 cup Bob's Red Mill Organic Whole Wheat Flour
1 1/2 teaspoon bread machine yeast

1 cup powdered sugar
2 Tablespoons milk
1 teaspoon dried minced orange peel

Egg wash

Load first 10 ingredients into bread machine and select dough-only cycle. When cycle is finished, place dough in a lightly oiled bowl and cover with plastic wrap. Let rest for 20 minutes. Preheat oven to 350°F. Mix powdered sugar, milk and orange peel until smooth and set aside. Cut dough into 4 pieces. Roll each section into a long log and slice into breadstick length of your choice. Place breadsticks on cookie sheet and brush with water. Let rise for 30 minutes. Bake for 5 minutes and brush with egg wash. Bake for another 7 minutes or until golden brown. Cool and drizzle with orange glaze

Chile Nachos

This was such a fun challenge for me. I was paired with my fellow 37 cook Gary Gee and he sent such a fabulous Texas selection for me to try. To be honest, I almost ate everything, I couldn't stop sampling! One of my favorite things in the world is nachos and when I saw my surprise, I just had to make them.

Chile Nachos

by Christine

Oil for frying

4 corn tortillas
1 1/2 cups cheddar jack cheese, shredded
1/2 cup Parmesan cheese, shredded
1 4 ounce can Hatch chiles, chopped, save juice
2 Tablespoons cilantro 

Hot sauce
2 limes, cut into quarters
Guacamole
Black bean dip

Preheat oven to 350°F. Heat 1/2 inch oil in a frying pan. Place a tortilla in the oil for about 20 seconds to lightly brown. Flip tortilla and using a pair of tongs, start to bend sides up to make a bowl shape.

Fry until golden brown and crisp, about a minute. Drain on paper towels while the remaining tortillas are being made. Place fried tortillas on a baking sheet and divide the cheddar jack, Parmesan and chiles between each tortilla. Bake until cheese is melted to your liking. Sprinkle with the cilantro, 4 or 5 shakes of hot sauce, a drizzle of the reserved chile juice and a squirt of lime. Serve with a lime slice, guacamole and black bean dip on the side.

Cajun Chicken Sandwiches

Cajun Chicken Sandwiches
by Christine

2 pounds chicken tenders
2 cups buttermilk
3 Tablespoons Slap Ya Mama Cajun Pepper Sauce
2 Tablespoons Slap Ya Mama Cajun Original Blend Cajun Seasoning

Oil for frying

1 1/2 cups flour
1/2 Tablespoon kosher salt
1/2 cup Slap Ya Mama Cajun Gumbo Dinner Mix

3 eggs
1 cup plain bread crumbs

3 sliced tomatoes
Lettuce
Mayo
6 split bulkie rolls

Cajun Turkey Croquettes

Cajun Turkey Croquettes
by Christine

1/2 pound ground turkey
3 Tablespoons Slap Ya Mama Cajun Gumbo Dinner Mix
1 1/2 cups unseasoned stuffing mix
1 small onion minced
1 stalk celery minced
1 clove garlic minced
1 1/2 cups chicken broth
4 eggs
2 Tablespoons Slap Ya Mama Cajun Pepper Sauce
1 cup plain bread crumbs
Oil for frying

In a large bowl mix turkey, gumbo mix, stuffing mix, onion, celery, garlic, broth and one of the eggs. Cover and chill for 1 hour. Heat enough oil to deep fry. In a shallow bowl, beat the remaining three eggs with the pepper sauce. in another shallow bowl add the bread crumbs. Form croquettes into logs, place into the egg mixture then place into the bread crumbs. Place into the hot oil and fry until golden brown, about 3 to 4 minutes, depending on how hot your oil is. Drain on paper towels. Keep warm in the oven while you finish cooking the remainder of the croquettes.

Scallion Pancake with Chili and Ginger Dipping Sauce

Scallion Pancake with Chili and Ginger Dipping Sauce
by Christine

2 cups flour
1 cup boiling water
1 1/2 Tablespoons sesame oil
1 Tablespoon canola oil
1/2 cup soy sauce
1/2 rice vinegar
1 Tablespoon sugar
1 cube Dorot Crushed Ginger
2 cubes Dorot Chopped Chili
2 cubes Dorot Chopped Cilantro
3/4 cup chopped scallion, divided
Kosher salt to taste
Fresh ground pepper to taste
Canola oil for frying

Clams Casino

Clams Casino
by Christine

24 cherrystone or littleneck clams

2 Tablespoons white wine
5 Tablespoons butter
1/4 cup minced red pepper
1/4 cup minced onion
2 cubes Dorot Chopped Parsley
4 cubes Dorot Crushed Garlic
1/4 teaspoon fresh black pepper

1 sleeve Ritz crackers, crushed
4-5 pieces bacon, cut into 24 squares

Lemon wedges

Preheat oven to 375°F.

Chiles Rellenos

In 2005, I was given a trip to Mexico for my birthday (which one I will not admit to.) I invited my sister, Kerri, and off we went. At the hotel they had day trips, so we picked one to go see the Mayan Ruins, Chichen Itza. It was brutally hot and it took us four hours through the jungle to reach our destination. After a long day of exploring and praying for cold drinks, we were glad to get on the bus and head back to the hotel to eat. About halfway back, the bus stopped at another tourist shop and the guide announced we were here for a meal and a show. The show was spectacular, with all the dancers weaving their way through the tables and their outfits were so pretty. After the show, everyone was invited to enjoy the buffet. At first I didn't know what to make of a pepper that I grabbed, until I took a bite and almost got up to shake the hand of the man standing behind the table. He didn't look very friendly and had a scowl of boredom on his face, but boy was he a good cook! Instead, I took a few more and just smiled. Surprisingly, he smiled back and for some reason that was enough. Since then, I have made these using different cheeses and coatings and this is my favorite way to eat them...I hope you enjoy them.

Spiced Doughboys

If you ever come to Rhode Island, you have to have a doughboy. On Sunday afternoons, my mom would venture into the kitchen and pull out a bag of pizza dough and fry up a plate of sugary, doughy goodness.

Maple Cider Pork Belly

Maple Cider Pork Belly

by Christine

2 pounds pork belly, trimmed of skin if desired

4 cups apple cider

6 garlic cloves, smashed

2 Tablespoons kosher salt

Place pork, cider, garlic and salt in a large Ziploc and refrigerate overnight.

1 Tablespoon kosher salt

4 Tablespoons The Spice House Gateway To The North Maple Garlic Seasoning

Apple Pancake

One of my favorite holiday traditions is Christmas morning breakfast. Nowadays my family is scattered about and we get together for Christmas Eve, but I still like to get up early and make something from my childhood. This year it's an apple pancake covered with sweet whipped cream and Vermont maple syrup.

From my family to yours, We wish you Health, Love and Happiness. Happy Holidays...Christine

Chocolate Souffle

Chocolate Souffle
by Christine

2 Tablespoons butter
1/4 cup sugar, plus more for dishes
1 cup semi-sweet chocolate chips
1 teaspoon pure vanilla extract
3 Tablespoons water, divided
3 large Davidson's Safest Choice Eggs yolks
4 large Davidson's Safest Choice Eggs whites
14 teaspoon cream of tartar
1/8 teaspoon kosher salt

Bangers and Mashed with Kary's "Original" Roux

Bangers and Mashed with Kary's "Original" Roux
by Christine

2 Tablespoons bacon fat, butter or oil
3 garlic cloves, chopped
1 large onion, sliced thin
8 Irish or Italian sweet sausages

2 pounds potatoes, peeled and quartered

1 Tablespoon kosher salt
2 cups chicken or beef broth
1 rounded Tablespoon Kary's "Original" Roux
3 splashes red wine vinegar
1 stick butter
1/2 cup milk