Friday, January 31, 2020

Tomato Gravy

2 large tomatoes (peeled, cored, and chopped)
1 cup chicken stock (low sodium or unsalted)
1/4 cup fried chicken grease
1/4 cup all-purpose flour
1/2 to 1 cup milk (or cream, water, or more broth)
2 to 3 tablespoons tomato paste (or to taste)
Dash Kosher salt
Dash freshly ground black pepper (to taste)
Garnish: fresh parsley (chopped)
In a skillet stir in the flour 6 Tablespoons fried chicken grease , salt and black pepper and cook, over low heat, stirring constantly until the mixture is golden brown.
Gradually add the onions cook until tender.add tomatoes cook for 5 minutes and stir well. Bring the mixture to a boil over medium heat add in chicken broth and cook, stirring constantly for about 2 minutes.
add in tomato paste / reduce the heat and simmer, uncovered, for 15 to 20 minutes or until the gravy becomes thickened, stirring occasionally.


Tuesday, January 28, 2020

Tea Cakes

Original recipe makes 2 dozen you can change servings size.
2 sticks butter 

 1 1/4 cups sugar 
2 eggs

3 cups all-purpose flour

 1/2 teaspoon baking soda 

 1/2 teaspoon salt 

 1/2 teaspoon ground nutmeg

 2 teaspoon vanilla extract 

 Directions In a medium bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, salt and nutmeg; stir into the creamed mixture. Knead dough for a few minutes on a floured board until smooth. Cover and refrigerate until firm. Preheat the oven to 325 degrees F (165 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto cookie sheets. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely and place in a big jar. Jump To Video

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Tuesday, January 21, 2020

Broccoli And Potatoes Soup

This creamy and cheesy potato soup with broccoli comes together quickly for an easy and quick weeknight meal...This Broccoli And Potato Soup will warm your soul ...Sandra

3 tbsp unsalted butter

1 small onion , finely chopped

2 garlic cloves , minced

1/3 cup flour

2 cups milk

1 cup chicken broth

1 cup water

lb potato , peeled and cut into 1.25 / 1/2" cubes

5 cups broccoli florets (bite size) (about 1 large broccoli)

1 + cups grated cheese , cheddar or tasty (or other of choice)

1/2 sour cream


Grated cheese

Melt butter in a large pot over medium heat. Add onion and garlic, cook for 5 minutes or until softened.
Add flour and mix into onion mixture. Cook for 30 seconds.

Add chicken broth powder, water and potato. Bring to simmer, and cook for 12 - 15 minutes, stirring occasionally, or until potato is just cooked.

Add broccoli and stir. Cook for 2 minutes, then pour off all water take the pot off the stove.
Stir in chicken broth and milk throughly adding sour cream and cheese. Adjust salt and pepper to taste.
Ladle into bowls and top with garnishes of choice.


Sunday, January 19, 2020

Cinnamon Pecan Rolls

I made these rolls just for you...Sandra

1/4-ounce package yeast
1/2 cup warm water
1/2 cup scalded milk
1/4 cup sugar
1/3 cup butter or shortening
1 teaspoon salt
1 egg
3 1/2 to 4 cups all-purpose flour
1/2 cup melted butter, plus more for pan
3/4 cup sugar, plus more for pan
2 tablespoons ground cinnamon
3/4 cup raisins, walnuts, or pecans, optional
4 tablespoons butter
2 cups powdered sugar
1 teaspoon vanilla extract
3 to 6 tablespoons hot water


Heat oven to 350 degrees F.

In a small bowl, dissolve yeast in warm water and set aside. In a large bowl mix milk, sugar, melted butter, salt and egg.

Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle.

Knead dough on lightly floured surface for 5 to 10 minutes. Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours.

When doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle. Spread melted butter all over dough. Mix sugar and cinnamon and sprinkle over buttered dough
Sprinkle with walnuts, pecans, or raisins if desired. Beginning at the 15-inch side, role up dough and pinch edge together to seal. Cut into 12 to 15 slices.

Coat the bottom of baking pan with butter and sprinkle with sugar. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes. Bake for about 30 minutes or until nicely browned.

Meanwhile, mix butter, powdered sugar, and vanilla. Add hot water 1 tablespoon at a time until the glaze reaches desired consistency. Spread over slightly cooled rolls.