Tasty Tuesday-Buttermilk Biscuits

Buttermilk Biscuits
Tammy Channel

3 C whole wheat pastry flour (or unbleached white flour)
1 tbs salt
1/2 tsp baking soda
2 tsp. baking powder
2/3 C. butter
1 C buttermilk ( I use just a bit more maybe like 1/8 C more)

Set butter out to soften.

Preheat oven to 400*F

Add all dry ingredients as listed above. Then add butter and chop up into dry mix and stir. Add buttermilk and mix well. Dump out on a lightly floured counter. Knead with your hands by folding the dough into itself while pushing in with your fists,keeping to this for a few minutes (I try to knead for about 5 min).Roll the dough out to about 1/4 to 1/2 inch thick, using a biscuit cutter or coffee cup cut your biscuits. Now if you may need to rub some flour on the cutter as well as your roller to prevent it from sticking to the dough. Place on an a lightly greased pan. I have even not greased the pan before and had really good results. Place in oven for 12 - 15 minutes or until lightly golden brown and nice and fluffy.

Let cool a little before handling them.

BBQ Lil Smokies

I got this recipe from our church discussion group site. This is the recipe John used last week when we had then listed on the menu.


COCKTAIL WEENIES
1/4 c. Honey
1 Bottle BBQ sauce
1/2 Can of Coke
2 Little Pkgs. Little Smokies

Directions:Put it in a little crockpot for a couple of hours, on high. (Stir it a few times).

Oven Fried Chicken

This has become a family favorite recipe.

1/2 C Parmesan cheese
1/4 C flour
1 tsp paprika
1/2 tsp season salt
1 egg,beaten
1 tbs milk
1/4 C butter
3 lbs chicken breasts

In a bowl (make sure your bowl is big enough to lay a chicken breast in it to coat it)combine egg and milk and mix until well blended

On a plate combine,flour,cheese,paprika and season salt,mix with a fork.

Melt butter

Take breast dip into the egg,milk mixture and then drudge through the dry mixture until well coated,set in baking pan. Keep going until add the chicken is coated and in the baking pan.

Pour melted butter over chicken and place into a oven preheated to 350*F and bake for 30 to 45 minutes or until tender and juices run clear. Stick your meat thermometer into the thickest part of a breast and make sure it reads 180* before taking it out of the oven.

Tammy's Yummy Cheddar Biscuits

Tammy's Yummy Cheddar Biscuits
by Tammy Channel


3 C. whole wheat pastry flour

1 tbs kosher salt

1/2 tsp. baking soda

2 tsp. baking powder

2/3 C soften unsalted butter

1 1/8 C milk

1/2 C. heaped of shredded cheddar cheese.


Preheat the oven to 400*F

put all ingredients except milk in mixing bowl and mix well then add milk and until mixing until well mixed and dump onto a lightly floured surface. Knead 3 to 5 minutes and then roll out with rolling pin to 1/2" thick and cut with biscuit cutter and place on un greased cookie sheet bake 12 to 14 minutes or until golden brown.



Topping

1/4 C unsalted butter

1/8 tsp minced garlic



A few minutes before the biscuits are done put the butter and garlic in a small saucepan and melt, brush on top of finished biscuits.Let stand 1 mintue then serve.


These are very good,I make them often when I make soups and such. My family loves them.

God Bless,

No flour peanutbutter cookies

I don't remember where I got this recipe but they are a great quick desert or snack.


1 C. peanut butter ( I have even used crunchy pb and it was yummy)
1 C. granulated sugar
1 egg

Mix together shape into 1" balls and place on ungreased cookie sheet. Flatten with a fork dipped in flour ( do this to make sure the fork doesn't stick to the cookies)
Place in an oven preheated to 350*F for about 10 minutes or until golden brown. Let cool on cookie sheets for a few minutes then place on cooling racks with a spatula and let cool.

Grandma Ruth's No Bake Cookies

This is John's Grandma's recipe for no bake cookies. They are a family favorite in our house.


3 C. granulated sugar
1 stick of butter
3 Tbs baking cocoa
1 C. milk
pinch of salt

Bring all ingredients to a boil until it forms a soft ball.

Take off stove and add.....
1 C. peanut butter
3 C. oats
1 tsp. vanilla

Mix well,using a table spoon scoop out onto a cookie sheet lined with wax paper and using the bottom of your spoon flatten out some. Place in fridge to set.

Honey Nut Twists

1 package (1/4 ounce size) active dry yeast
1/4 C warm water
2 Tbs sugar
1 tsp salt
2 Tbs butter,melted
1 C sour cream
1 egg
2 1/2 C flour,more as needed

**Glaze**
1/3 C packed brown sugar
3 Tbs butter,melted
3 Tbs honey,warmed
3 Tbs heavy cream

**Filling**
1/3 C butter,softened
1/4 C finely chopped nuts
1/4 C honey

In a mixing bowl,combine yeast and water,let stand 5 minutes. Stir in sugar,salt and butter. Add sour cream and egg,beat until smooth. Add 1 1/2 C flour. Blend at low speed until moistened. Blend 3 mins. at medium speed,scraping bowl twice. By hand,stir in enough remaining flour to make a soft dough. Turn out onto a floured surface,knead until smooth and elastic about 5 minutes. Place in a greased bowl turning once to grease top.

Cover and let rise in a warm place until doubled in size,about an hour. Combine glazed ingredients,spread evenly in a 13x9x2 inch baking dish; set aside. Punch down dough roll into a 24x9 inch rectangle.

Combine filling ingredients,spread over dough.
Fold dough lengthwise over filling,forming a 12x9 inch rectangle. Cut lengthwise into six 9 inch x 2 inches pieces. Twist each piece loosely and place over glaze in baking dish. Cover and let rise until double in size,about an hour.

Bake @ 350*F for 25 to 30 minutes or until golden brown. Invert plan onto a large platter: let set 1 minute before removing. Serve warm or refrigerate overnight.

I don't remember where I got this recipe but I think it was a recipe email list years ago.

Cheesy Potatoes

I made this the other night and it was a hit with everyone but J but he hates change anyway. LOL

Cheesy Potatoes
By:Tammy Channel

2 1/2 pounds potatoes,peeled and cut
water enough to cover the potoatoes
1 tbs salt


Peel the taters and cut them,rinse them off and toss them into you pot. Cover them with COLD water and add your salt. Let them cook until soft,I poke mine with a fork to teste the doneness,when they break apart easily and don't stick to the fork they are done.

Remove pan from heat and pour potatoes to a colendar to drain off the water. Place in a large mixing bowl or your mixer bowl. Turn on to start mashing to taters.

Add a stick of butter,cut up, and continue mashing. Then add 1 cup of evaporated milk and keep going until it's all mixed in.

Then add 4 oz of cream cheese cut up and let it keep stirring and mashing until the cheese is completely melted into the taters.

Serve with your favorite main coarse and a side of homemade ww rolls.

MYO:Spreadable Butter

By: Tammy Channel

2 sticks of butter(not margarine)
3/4 - 1 cups of canola oil (not vegetable)

Set the butter out to come to room temperature.

Place them in your mixing bowl (I used my kitchen aide,but I'm sure you can do this with a hand mixer as well)

Turn on the mixer on the lowest setting to allow the whisk to start breaking up the butter. Slowly start adding the oil 1/4 of a cup at a time until completely mixed.

Pour into a storage container,labeled and stick in the refrigerator and let it chill.

This will be much thinner than you are use to seeing when you buy spreadable butter in the store. This will not be the case when it's chilled, it will set then and be just like what you remember. It tastes great to!

Use canola oil because it's a heart healthy oil, you could probably use olive oil as well for this but I've never done this due to the stronger flavor of olive oil. The canola oil has a very mild flavor and works really well for this.

Hint: If you would like to make the type of butter they have at The Texas Roadhouse. Then just add 1 tsp of cinnamon at the end of your mixing and let it blend well with the butter. Then follow the above directions.

Teriyaki Chicken

This is the recipe I use when I make Teriyaki Chicken. It's a family favorite in our house.

8 - 10 pieces of skinless chicken
1/2 C soy sauce
2 T sucanat or brown sugar
1 1/2 tsp. ginger
2 teaspoons full of chopped garlic

Layer the chicken in the crockpot. Then mix the ingredients in a small bowl (I use my 2 C measuring cup) and pour over chicken. Cook on high for 1 hour and then turn down to low and cook for another 6 to 7 hours.

This recipe is by a friend of mine Crystal Miller her website is http://www.thefamilyhomestead.com/

Strawberry Yogurt Smoothie

I started making smoothies for snacks and breakfast using my homemade yogurt and they are so good.


6 oz yogurt
1 tsp real vanilla extract
1/4 C sliced strawberries,frozen
3 tbs pineapple juice


Combine in blender,yogurt ,vanilla and pineapple juice and blend,add the strawberries and blend to desired consistency.

Enjoy!

Homemade yogurt

I love yogurt and enjoy eating it for breakfast. I have thought about making my own but just wasn't sure about it. So I set out to do some studying on the subject. One of the main reason I decided to try making my own yogurt is for the health benefits. I have more live cultures in my homemade yogurt than I would have in store bought yogurt. I have read many different ways of making it and none of them really worked for me. Soooo I took tips from all over and came up with my own way of making it that worked for me. Here's how I do it.......


Again I get my starter from Leeners.


You will need
2 - quart size canning jars with lids and rings
1 - crockpot (big enough to hold 2 quarts or 8 cups of milk)
yogurt starter
whole milk
thermometer
thick bath towel

Optional
powdered milk
maple syrup


Pour 8 cups of whole milk into your crockpot,put the lid on it and set it on low. heat it to 160 - 180 degrees,then turn off the crockpot once the milk reaches that temperature. Take the lid off and walk away. Let it cool down to 100 - 110 degrees. I stir mine frequently to help it cool faster.

Once it's reached 100 - 110 degrees,stir in 1/8 tsp yogurt starter and if using the powdered milk and maple syrup stir in 1/3 C powder milk and 1/4 C maple syrup (make sure it's 100% real maple syrup). Stir all until mixed well.

Put the lid back on and then wrap a thick bath towel around the crockpot to seal in the heat. Walk away and let it set for 10 - 12 hours.

After the setting time is up,get your jars and lids ready and pour the yogurt into the jars,put the lids on them (I label mine as well) and set in the refridgerator to chill. Once cold you have delicious nutritious home yogurt.

You can also at this point at fruit or preserves to it if you like.

I like adding frozen fruits,strawberry and blackberries are my favorites. I add how ever much I want to my food processor and chop it up really well until it's to the consistency I like and stir it in my yogurt. YUMMY!!!

Pepperoni Rolls

Pepperoni Rolls
Tammy Channel

3 C. very warm water
1/3 C. oil
1/3 C. honey
1 1/2 Tbs. yeast
3 tsp. salt
7 to 9 C. flour

add water,oil,honey,yeast,and salt to mixing bowl.
Add first 5 C. flour and mix well.
Keep adding one cup at a time and mix in between.
You will know that you have enough flour when it's not sticky.
Drop onto a surface sprayed with nonstick cooking spray and knead for 5 min.
Put back into mixing bowl.
Get your cookie sheet out and spray it with nonstick cooking spray.
Grab a handfull of dough (about 1/3 cup worth) and place on same surface you used to knead the dough.
WIth a roller roll out dough long ways.
Lay a layer of mozerella cheese and pepperoni over the dough and roll it by starting it at one end and rolling up into a tube like and tuck the ends making a small loaf.
Set on cookie sheet and continue until all dough is gone.
Warm oven slightly. I do this by turning on warm for a couple minutes and then turning off. Put pepperoni rolls in oven and let rise about 15 minutes or until double in size.
Bake @ 400* for 20 to 25 minutes or until golden brown.
Take out and melt butter over top to soften the tops.
Set on cooling racks and let cool until just warm and enjoy!

Glazed Cinnamon Raisin Biscuit Sticks

Glazed Cinnamon Raisin Biscuit Sticks
Tammy Channel

3 C whole wheat pastry flour
1 tbs salt
1/2 tsp baking soda
2 tsp. baking powder
1 - 2 tsp sugar
2- 3 tsp cinnamon
1 C. raisins
2/3 C. butter
1 C buttermilk ( I use just a bit more maybe like 1/8 C more)

Set butter out to soften.
Preheat oven to 400*F
Add all dry ingredients as listed above.
Then add butter and chop up into dry mix and stir.
Add buttermilk and mix well.
Dump out on a lightly floured counter.
Knead with your hands by folding the dough into itself while pusing in with your fists,keeping to this for a few minutes (I try to knead for about 5 min).
Roll the dough out to about 1/4 to 1/2 inch thick, using a shart Knife cut the dough into strips and then cut the strips into 3rds of 4ths.
**Now if you may need to rub some flour on the knife as well as your roller to prevent it from sticking to the dough.**
Place on an a lightly greased pan. I have even not greased the pan before and had really good results. Place in oven for 12 - 15 minutes or until lightly golden brown and nice and fluffy. Let cool for a couple of minutes before handeling them.

Glaze

1 C powdered sugar
1/2 tsp vanilla
2 Tbs. milk

Wisk together in bowl until smooth. It should be thin enough to drizzle but not watery.

Yummy Brown Beans and buttermilk Biscuits

Yummy Brown Beans
Tammy Channel

1 lbs of pinto or cranberry beans,
cleaned from stones and broken ones,toss in stock pan and add enough water to just cover them,bring to boil and strain off water,Return to pan and fill pan with water add 1 tsp salt,turn on medium heat,Add one medium diced onion and either bacon or ham. I like to add the bone of a ham and let it cook in the beans or ham hocks are good to use too. I take off any meat when they beans are almost done and put it in the bean soup.

This is the best tasting bean soup!!! Cook until the beans are soft but not mushy.

Buttermilk Biscuits
Tammy Channel

3 C whole wheat pastry flour
1 tbs salt
1/2 tsp baking soda
2 tsp. baking powder
2/3 C. butter
1 C buttermilk ( I use just a bit more maybe like 1/8 C more)

Set butter out to soften.
Preheat oven to 400*F
Add all dry ingredients as listed above.
Then add butter and chop up into dry mix and stir.
Add buttermilk and mix well.
Dump out on a lightly floured counter.
Knead with your hands by folding the dough into itself while pusing in with your fists,keeping to this for a few minutes (I try to knead for about 5 min).
Roll the dough out to about 1/4 to 1/2 inch thick, using a biscuit cutter or coffee cup cut your biscuits.
Now if you may need to rub some flour on the cutter as well as your roller to prevent it from sticking to the dough.
Place on an a lightly greased pan. I have even not greased the pan before and had really good results.
Place in oven for 12 - 15 minutes or until lightly golden brown and nice and fluffy.
Let cool for a couple of minutes before handeling them.

Cheesey Pasta Dish w/ Ground Turkey

Lora asked if I would post my cheesey Pasta recipe. So here goes!!!


It's so super easy it's silly.

2 lbs pasta,any kind you want,I am using elbow macaroni this week.
3 jars spaghetti sauce or homemade equivelant to 3 26 oz jars.
1/4 C grated parmesan cheese
1/2 C grated mozerella cheese
1 lb ground turkey,browned
1 small onion chopped ( I actually cook this in with my ground turkey)


1. Cook pasta until done,drain and toss back in pot.

2. in a seperate sauce pan,add the sauce and ground turkey until it starts to bubble.

3. add the cheeses and mix well. Stir until all cheese is melted.

4. add the sauce to the pasta and stir well.

That's it!

Serve with fresh bread and large salad!!!

This is a huge hit at our house. It's so simple I know that I quickly toss it together in no time even on my busy days. And it's filling a big bonus with 2 teenage boys!

Crockpot Chicken and Potatoes

Crockpot chicken and potatoes
Tammy Channel

4 - 6 cups chicken,cut up ( I like to cut mine in bit size pieces.)
6 to 8 medium potatoes,cut up with skin left on.
8 C. water
4 tsp chicken bouillon granules
White sauce (recipe below)
1/2 C parmesan cheese
4 tbs ranch dressing ( I buy the dry mix in bulk at Sam's )

Add the potatoes and chicken to your crockpot add seasoning and sprinkle over top.

Add water to white sauce and stir. Add slowly so you don't splash yourself to the potato and chicken in the crockpot. Stir it and add your lid. Turn on low and let it cook for about 6 to 8 hours.

Make a nice salad and enjoy!


White sauce
8 tbs butter
8 tbs flour
2 tps chicken bouillon granules
4 C milk
salt and pepper to taste
1 tbs ranch dressing ( I buy the dry mix in bulk at Sam's)

In saucepan melt butter and add flour,with wire whisk stir continuously until complete mix and smooth. Continue stirring for a few minutes just to let the flour taste to cook out of it. DO NOT STOP STIRRING IT. Add your milk all at once and stir until smooth and until it thickens. Add your seasonings and cook a few minutes more.

Hotdog Chili

Hotdog Chili
By:Tammy Channel

1 lbs. hamburger
1 sm. onion
2 Tbs. chili powder
1 tsp. salt
2 Tbs paprika
1 tsp garlic
1 1/2 tsp pepper
2 cans Tomato sauce

Brown hamburger but do not allow to get fully done just a little brown.I alway place all ingredients together in a crockpot and put it on lowand let it cook all day. I taste test when it has cooked a few hoursto make sure it's spicey enough if not I add a pinch more until I'm happy with it.

Makes very good sauce and freezes well to

NOTE:If you like your chili thicker add another pound of burger. Let it cook for as long as you can. I have even froze the leftovers and then when I was cooking out or making hotdogs brought the frozen chili out of the freeze and let thaw and then placed in my smaller crockpot and let it cook even more and oh my the taste is awesome.

Chicken N noodles

Chicken ~N~ Noodles
By: Tammy Channel

2 cans of cream of chicken soup
2 cans of cream of celery soup
2 cans of milk ( I used one of the empty soup cans filled with regular jug milk)
1/2 tsp garlic powder
1/2 cup sour cream
1/2 cup grated parmesan cheese
1 1/2 bags of egg noodles ( I used 12 oz. size bags)
1 1/2 to 2 cups leftover chicken,cut up

Fill medium stock pot with water and a tad bit of salt and set on stove on medium heat to bring to boil. Put noodles in to cook. While they are cooking open up your cans of soup and put them in a large mixing bowl and add sour cream,garlic powder,milk,and chicken and stir. It will be thick but shouldn't be so thick it's not easy to stir,if so add a tad bit more milk.

When noodles are cooked but not soggy drain 95% of the water out of the pan and then set the pan with the noodles in it and leftover water back on the stove. Add the liquid mixture and stir. Turn on heat to medium and add 1/4 of a cup at a time the parmesan cheese. Mix well and then let cook for 10 to 15 more minutes. Turn off heat and let stand 5 minutes.

We enjoyed this with a big pot of green beans. It was very yummy.

Pork Loin

Here's what I have planned for a pork loin that I purchaced last week on sale.

1/2 pork loin.

cut into chops and prepared

take the other half and drop it in the crock pot and cook it until I can shred it, then add a bottle of BBQ sauce and stir it. Let it heat through.

Dinner for this night.

Pulled pork BBQ Sandwiches
Bake beans