My family loves gravy.  Whenever we have anything with gravy I can never make enough.  The problem is I have never really been able to make very good gravy from scratch.  Of course I had high standards because my grandmother made the best gravy ever.  My mom has it perfected, too, so that was a lot to live up to.  Mom has often showed me how to make it and told me how to make it, but I could never remember.  A few weeks ago she sent me the instructions on how to make it and I tried it and thought I made enough for two or three meals.  But, no, we ate almost all of it because it was so good!

Here are Mom’s instructions:

The secret to making good gravy is to add flour before liquid in skillet boils.  I’m following my mom’s example here, and seldom have trouble with lumps!

Brown meat (chicken, pork chops, cubed steak) in skillet.  Remove meat to platter and keep warm.

Stir small amount of water into 1/3 cup regular flour to make a thick paste. Season with salt and pepper to taste.  Remember that if you seasoned the meat as you cooked it, you won’t have to add much more salt at this point.

Set skillet to medium high heat.  If there isn’t much fat left in the skillet after browning, add about 2 teaspoons oil.  Pour in 2 cups milk and approx. 2 cups water.  Stir to get all the nice little brown bits into the liquid.  Add flour paste quickly, continuing to stir bottom of pan to remove brown bits. (If liquid is boiling, let it cool first!) Stir constantly until it begins to bubble and thicken.  Taste test to see if you need a little more salt… it is easier to put some in at this point than to take it out!!

If gravy isn’t thick enough, let cool slightly and add another bit of flour (1 Tablespoon) mixed in water to make paste.  Put back on burner and bring to boil again, stirring constantly.  That should do it!

When I made the gravy I had made a porkroast in the crockpot.  I skipped the browning part at the beginning since that happened in the morning.  I just took my skillet and put the broth from the roast in it to make the gravy.  For Thanksgiving you can take the broth from your turkey pan.

Another recipe from my mom is her homemade microwave popcorn.  I was worried when she told me about it because I really like the buttery store bought microwave popcorn and was never a big fan of the old fashioned air pop popcorn machine we used to use.  (Unless it was to make caramel corn.)  But we grew up making stove top homemade popcorn and that is what her microwave popcorn tasted like, only not as greasy.

Items to purchase:  Brown lunch bags, bag of regular popcorn (I like white kernels best), butter flavored spray (Pam or your favorite brand).

Put level tablespoon of popcorn kernels in bag.  Fold down from top – two folds,  approx size of fold ¾ inch.

Put bag (long side down) in microwave and pop as you would regular “store bought” popcorn.

CAUTION:  Stay with it .. when kernels stop popping, remove immediately.  It burns quickly!

Put popped kernels into bowl.  Spray with butter spray, sprinkle salt; shake and repeat (2-3 more times).  Enjoy your healthier and much cheaper treat.

It really is good!  But do be aware that it may not work with the popcorn button on your microwave.

My friend Jason gave me this recipe for turkey that he got from our friend Greg.  If you only want to do a turkey breast instead of a full turkey I highly recommend this.  HOWEVER only try this if you have a large crock pot.  I have a seven quart crock pot and it barely fit.  Jason said he had to cut some chunks off his turkey to make it fit in his.  So if you have a crock pot that is smaller than 6 quarts, you might want to invest in a larger one or borrow a larger one from a friend.

1 bone in turkey breast (MUST be bone in)

1 can whole berry cranberry sauce

1/2 cup orange juice

Place thawed turkey breast in crock pot.  Combine cranberry sauce and orange juice. Pour over top of turkey and cook on low for 8 to 10 hours.  Even if you are not a big cranberry fan you will like this.  You would not even know the cranberry flavor is there!  Happy Thanksgiving!

My brother is writing annoying messages on my facebook page, so I’m going to post something to get him off my back.  I’ve just been too busy to post anything.  I homeschool three kids, for Pete’s sake.  So, that means not only do I not have time to post anything, I also don’t have time to cook.  My mom is supposed to send me a few recipes anyway so we’ll have a “Guest poster” of some really good stuff.

A few months ago our Women’s Ministry had it’s fall kickoff.  We have an evening of coffee and desserts and I am often in charge of the desserts.  As a special gift we give the ladies recipe cards or a booklet with the desserts’ recipes in them.  We usually do cakes.  I pick out the recipes and several ladies bake the cakes.  It’s a lot of fun.  I’ve been meaning to post them, but, well, you know. This year we did all Bundt cakes, mostly from The Cake Mix Doctor.  They all have a cake mix base and then special add-ins that make the cake spectacular.  This one was my favorite.  My friend Pat made it and she had a crazy day and was running late to the event.  It turned out to be a good thing because she basically pulled the cake out of the oven and hopped in the car so the cake was still warm by the time we put it on the table.  I’m sure it’s good cold, but it is spectacular warm. We didn’t have any, but I bet it would be great with a scoop of ice cream.

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Mint Chocolate Cream Cheese Pound Cake

1 package fudge cake mix

8 oz cream cheese, at room temperature

½ cup water

½ cup vegetable oil

¼ cup sugar

4 large eggs

1 tsp. vanilla extract

1 ¼ cups (about 28) Andes Chocolate mint candies, broken in half

1 tbsp powdered sugar for garnish

½ cup fresh mint sprigs, for garnish (optional)

Preheat oven to 325 degrees and spray Bundt pan with cooking spray.

Place cake mix, cream cheese, water, oil, sugar, eggs, and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop and scrape down the sides of the bowl. Blend for two more minutes at medium. Fold in the candy pieces until well blended. Pour into the Bundt pan.

Bake the cake until it springs back when lightly pressed with your finger and is just starting to pull away from the sides, 58 to 62 minutes. Let cool on a wire rack 20 minutes. Remove from pan onto a cake plate and let cool another 20 minutes. Dust with powdered sugar and garnish with mint sprigs.

Store this cake tightly covered up to 1 week.

Hope you like it as much as I do.  It’s going to be my birthday cake!

There, Dan, quit whining!

My friend Mandy put this recipe on a comment and it sounded so good I thought I’d put it here so you will be sure to notice it. I haven’t tried it yet, but Mandy’s never made anything that I’ve had that wasn’t good.  She also has gotten me to try some new things I normally wouldn’t, but then I’m amazed at how  much I like them. Such as an amazing spinach and apple salad.  This one is on my list to try.

“I have been making a Mexican concotion in our crockpot that is super easy and doesn’t require me to cook anything beforehand. In your crockpot combine:
1/2 jar of salsa
2 cans of black beans
1 can cream of mushroom
1 can corn and peppers
chicken cut into chunks
then season with whatever you like, the original recipe called for taco seasoning, but i am not a big fan of the huge amount of cumin in it.

Anyway, cook on low until the chicken is done. it is really good b/c the chicken is super tender. You can serve it with chips, cheese and sour cream or spoon it into a tortilla.”

Here is another my friend Jason put on his blog:

“Place a bone-in turkey breast in a crock-pot.  (Make sure it is bone-in, not boneless.  You might have to cut chunks off to make it fit.  Just throw those chunks in the crockpot to make it work.)  Mix together 1 can of whole-berry cranberry sauce, 1/2 cup orange juice, and 1 packet of onion soup mix. Pour mixture in crock pot with turkey. Cook on low all day. Scrumptious.”

My dad can’t have beef or anything with MSG so we are always looking for new ways with poultry, pork, and fish.  I can’t wait to try this one out for him.  I think he’ll love it.

I made this cake for church the other night and it was a big hit.  Keep the three topping ingredients on hand because I’m positive they can be used on almost any cake when ever you don’t have time for a frosting.  I can’t wait to try it on a yellow cake.

Chocolate Potluck Cake

CAKE:

1 package of your favorite chocolate cake mix (I used triple chocolate fudge)

1 cup sour cream or vanilla yogurt

1/2 cup water

1/2 cup oil

3 large eggs

TOPPING:

1/3 cup finely chopped pecans

1/3 cup light brown sugar

1/3 cup miniature semisweet chocolate chips

Preheat oven to 350 degrees.  Spray a 9 x 13 pan with baking spray and set aside.

In a small bowl combine topping ingredients and set aside.  In a mixer bowl combine cake mix, water, oil, sour cream or yogurt, and eggs.  Mix on low speed one minute until combined and then on medium speed for 2 more minutes.  Pour batter into prepared pan and smooth out flat.

Sprinkle topping mixture over the top of the cake batter.  Bake 30 to 35 minutes.  Remove from oven and let cool twenty minutes.  Serve slightly warm.  Great with whipped topping or ice cream.

Feel free to substitute the chocolate cake mix with a yellow, French vanilla, or even a banana cake mix.  The topping can go on almost any cake.

Happy cooking!

Emily’s favorite breakfast when ever we went out was always the Cinna-minis at Burger King.  (When Chick-fil-a came out with the chicken minis, she changed her mind, but still…)  Anyway, I figured out the secret recioe for the Cinna-minis and thought I’d share it with all of you.  I made them last week and instantly had orders for more.  So this morning I made them again with Ron home, it will now be a regular now.

Teeny Tiny Cinnamon Rolls

1 can crescent dough

1 bottle of sugar cinnamon sprinkle (see tip below)

1 tub margarine

Preheat oven to 375 degrees.

Using one small rectangle of dough at a time (two triangles, not seperated) seal the perferated edges on both sides.  Spread dough with butter and sprinkle on sugar cinnamon mix.  Starting on the longest edge, roll the dough into a tight log.  Slice the dough into 1 inch to 1 1/2 inch pieces.  (I don’t measure, just cut them how I think they should be. I usually get six or seven out of a log.)  Place each piece on an ungreased cookie sheet.  Repeat with the remaining 3 rectangles of dough.

Bake for 11-14 minutes.  Remove from oven and let cool for a few minutes while you prepare the glaze.

Glaze:

1 cup powdered sugar (no need to sift)

1-2 tsp. milk

Combine powdered sugar and milk with a wire whisk until smooth and to the consistency you like.  For thicker add more powdered sugar, for thinner add more milk, a little at a time.

Either spread glaze on top OR if you like to dip them like at Burger King a medicine measuring

When Ron is home I have to double this recipe.  Well, I may have to double it when he isn’t home and triple it when he is because we ran out both times with someone wanting more.  It’s still cheaper than taking everyone to Burger King.

For the sugar and cinnamon mix I use an old spice bottle (with the holes in the top).  Just fill the bottle with sugar and then add cinnamon until it is the blend you like.  (Some people like a lot of cinnamon, some just a little.)  We keep this on hand and ready to go because the kids love cinnamon toast and it is super yummy on a baked sweet potato.

My friend Kathy and I were talking about what Pampered Chef stoneware pieces we have and how much she uses them.  I have aquired quite a few and some I use almost every day and some I pull out once in a blue moon.  This recipe is one for one of the blue moon pieces. (Two pieces, actually.)  It can also be done in a crockpot and I do this sometimes, too.  But, as the days get cooler it is definitely a nice one dish casserole that will warm you up inside and out.

I make this in the Pampered Chef lid/bowl covered with the deep dish baker that has been discontinued.  If you have the Cranberry colored casserole with a lid you can use that, or double it and make it in the rectangle lid/bowl and 9 x 13 baker.  If you don’t have Pampered Chef stoneware, just use a covered deep casserole dish or make it in your crock pot.  This recipe was actually originally a crock pot recipe anyway.  I just was trying to come up with ways to use my lid/bowl and liked it a lot.  I still do it in the crock pot for Sunday lunches and such.

Oven Hamburger Stew

1 lb. hamburger, browned (2 1/2 cups browned hamburger)

4 potatoes

1 bag frozen mixed vegetables

1 can tomato soup

2 tsp. each – italian seasoning, garlic powder, pepper, dried onion

Or  – 1 package onion soup mix

Preheat oven to 375 degrees.  Lower middle rack so there is room for the lid/bowl

Rub inside of lid bowl with olive oil.  Thinly slice potatoes (peeling is optional).  Layer potatoes in bowl taking some up the sides.  Top with frozen mixed vegetables.  Spread cooked hamburger on top of vegetables.

In a seperate bowl combine tomato soup and seasonings of choice.  Pour over top of hamburger.  Cover with deep dish baker and bake for 1 hour to 1 hour and a half, until potatoes are tender.

For the crockpot assemble the same way and heat on low for 6 to 8 hours or on high for 4 hours.

I hope your family likes it!  You can be adventurous and play around with the seasoning of it if you want.  A dash of Worcestershire sauce is good or there may be some other dried soup flavors you would like to try.  Try some chili powder for a more southwester flair.

I’ll be working on some more crock pot ideas now that the weather is getting cooler, finally.  I like using my crock pot in the winter more for some reason.  If you have any good ideas, send them my way so I can share them with everyone!

My college roommate and I have finally gotten back in touch with each other and have been emailing about every day.  I love Facebook.  I have talked to more people from college than I ever did at homecoming.  Plus I stink at mail and phone calls, but I’ve been able to talk to some of our former youth group kids, one in Ohio in medical school, the other in Iraq.  Plus I talk to my niece and nephews more than I ever have.  If you have teenagers you love and want an easy way to talk to them, I highly recommend it.  It’s very safe and much easier than MySpace.

Anyway, today my friend asked me what was for supper.  She was looking for ideas and had read my blog.  I was force to confess we were having frozen chicken strips, frozen corn, and boxed parmesan noodles.  And that’s normal for us.  Every now and then I can get adventurous, but groceries are expensive and we are trying to raise three kids on one salary, and a minister’s salary at that.  Here is one that I made the other night that my kids loved, even Emily, my pickiest.  (BTW, she’s growing out of that and getting braver.) I’m writing the recipe for someone who does not cook a lot and is learning how.

WHO NEEDS HAMBURGER HELPER CASSEROLE

1 lb hamburger, ground turkey, ground pork, chopped cooked chicken, or 1 large can tuna

8 oz. dry macaroni noodles (not macaroni and cheese, the plain kind over by the spaghetti noodles)

1 lb velveeta (or half of the big block, I think that’s a pound), cut into chunks

1 bag frozen broccoli or peas

Cook the macaroni according to package directions.  After five minutes add the vegetables to the pasta.  It can cook in the water with the pasta.

In the meantime brown the meat in a large skillet and drain.  (If the meat is fully cooked already skip this step.)  Drain pasta and vegetables.  Return to pan or into skillet with browned meat.  (If you didn’t have to brown your meat just use the pot you used to boil the pasta and veggies.)  Keep the heat on medium low and add velveeta cheese.  Stir well until the cheese is melted.

I made mine with hamburger and broccoli and my kids begged for more.  Hope yours like it, too!

Okay, here you have the rest of the story… After the fam got home from their grand adventure returning from Nashville I spent the next week getting ready to cater the wedding reception for my friend Amanda. Our menu was pork barbecue (Amanda’s father makes the best barbecue), chicken salad, southwestern chicken salad, vegetables, fruit tower, spicy nuts, cinnamon nuts, white chocolate, milk chocolate, and dark chocolate mousse. I didn’t make all of it, but I did make the chicken salads. These recipes make a lot. You can probably half them, I just didn’t want to do all that work. I also don’t measure. I just add until it looks and tasted right.

Cranberry Chicken Salad

1 rotisserie chicken, pulled off the bone and chopped fine

1 bag dried cranberries

1 jar Miracle Whip

1 jar sweet relish

1/2 cup crushed pecans

Combine all in a bowl. Add Miracle Whip and relish until it is the right consistency and tastes right. Serve on sandwiches or with crackers.

The Southewestern Chicken Salad got rave reviews and was very popular. It’s a little harder to divide down, but if you are making it for a party, it will all be eaten.

Southewestern Chicken Salad

1 rotisserie chicken, pulled off bone and chopped fine

1 can sweet niblets corn, drained

1 can black beans, drained and rinsed

1 bottle Spicy Ranch Dressing

1 carton sour cream

1 jar salsa

1 diced tomato

Combine chicken, corn, beans, and salsa. Add Ranch dressing and sour cream until the consistency is creamy. Serve in Tostitoes Scoops topped with diced tomato or for sandwiches serve as a wrap in flour tortillas with lettuce and tomatoes.

This salad is not very spicy but you can probably add a can of chilis or make the salsa spicy.

After the wedding it was off to New York with the youth group. I wasn’t supposed to go, but do to some sponsor emergencies, that have so far resolved well, Ron needed a couple extra female sponsors. Thanks to the generosity of my sister, I got to go. It was fun and we ate at some cool places. On the way home we stopped in Philadelphia to solve the great mystery of who makes the best cheese steaks, Pat’s or Geno’s. They are right across the street and have some fierce competition going. Pat’s wins hands down, the meat has more flavor. So, if you are ever in Philly, don’t ask me how to get there, I have no clue, but Ron found it and found a place to parallel park a 29-passenger bus. He rocks! We’re home now, in time for tax free weekend. We got a bunch of clothes for Ron and a new computer for me. Sad thing is it is back ordered at Best Buy and we won’t get it for about two weeks. I can’t wait!

This month has been absolutely insane. Summers around here usually are but it’s mostly just like watching Ron on a subway train flying in and out, hoping to have a chance to talk to him while he waits for the next train. This month he took me along for the ride, well most of it anyway.

We started off in Cincinnati for the North American Christian Convention. Ron and our friend, Luke Emmert, are the production managers for the teen section. While they do that Luke’s wife, Michelle, and I are the back stage hostesses. It’s nothing like the Green Room at TCTC and all we have to do is fill goody bags with treats for the week, give them out at the beginning, then spread candy on a table, and make sure there are enough drinks and water to go around. In the mean time the kids stay with Grandma and Grandpa while we eat out and stay at a ritzy hotel. Not too shabby. Who says youth ministers don’t get perks? If you are ever up in Cincy check out Jungle Jim’s International Foodmart.  It is six acres of culinary wonderment.  Disney World for the foodies.  Check out the website.  It’s amazing.

We came home for Ron to do laundry and pack to go to a Sr. High week of camp with our nephew from Missouri. He’s seventeen and it’s exciting to see what a Godly and good looking young man he is becoming. It was great to have him here. While Ron was gone his parents were here with me so it was great to have available babysitting for breaks and adult conversation. After camp Ron, his parents, and the kids took Eddie to the airport in Nashville. Eddie got off fine but Ron and the gang did not get back here until 3:30 in the morning. There was a chemical spill between here and Nashville and they closed down the interstate and every major road between here and there.

While they were gone my brother’s best friend, Steve, got married.  He asked me to make the groom’s cake because he always likes my cakes.  Unless they are chocolate.  He’s a sick, sick man.  Anyway, he asked for a strawberry cake with cream cheese icing and real strawberries on it.  So, yes, the groom’s cake was pink.  I had trouble with the icing because it was so hot and humid, but nobody cared because it was delicious.  Thank goodness!  It sounds like I’m bragging to say that, but I’m really not.  It was such an easy recipe it would be hard to mess it up.  It’s one of my new favorites from the Cake Mix Doctor Cookbook.  I made it like a three layer 9 x 13 cake and the recipe calls it Triple Decker Strawberry Cake, but if you make it like a two-layer cake it’s perfect.

Triple Decker Strawberry Cake

1 plain white cake mix

1 3 oz. box strawberry gelatin

4 tbsp.  all purpose flour

1 cup canola oil

1/2 cup sugar

1/2 cup milk

4 eggs

1/2 cup finely chopped fresh strawberries and juice

Preheat oven to 350 degrees.  Spray cake pans with non-stick spray.  Place cake mix, strawberry gelatin, flour, oil, sugar, milk, eggs, and strawberries and juice in a large mixing bowl and blend with electric mixer on low speed for one minute.  Scrape down sides of the bowl and beat at medium speed for two more minutes.  Place evenly in prepared pans.

Bake until cakes spring back when lightly pressed with your finger and just start to pull away from the sides of the pan.  Follow bake times on back of the cake mix box for whichever cake pan you are using.  Let cool on wire rack for fifteen minutes then remove from pans and allow to cool completely.  While cooling prepare the frosting.

Strawberry Cream Cheese Frosting

8 oz. cream cheese at room temp.

8 tbsp. butter at room temp.

4 cups powdered sugar, sifted

3/4 cup fresh ripe strawberries, rinsed, capped, and mashed to make 1/2 cup, then drain well

Combine cream cheese and butter with a mixer until well blended.  Add powdered sugar until stiff peaks form.  Add strawberries and stir until well blended.  Add more powdered sugar if necessary.  The strawberries can make it runny.

Ice the cake and place in refrigerator at least 20 minutes to allow cake to set.  Store cake loosely covered in the refrigerator for up to seven days.

I hope you enjoy that one!  This post is long enough, and we’ve only gotten half way through the month!  I’ll tell you the rest later and give you a fabulous chicken salad recipe you will love!

I grew up on cubed steak.  My mom makes a great cubed steak.  If you’ve ever had country fried steak at Cracker Barrel or the nearest meat and three restaurant.  That’s not how my mom makes it.  In fact every time I have tried to make it like the restaurants I ruin it.  This recipe is a variation of my mother’s.  I’ve tried to do it her way, but this time I really failed miserably on the gravy.  The meat was fine, but I had to throw away the gravy and go packaged.  It turns out my mistake did not ruin the meal and even went on to be one of those ever fabulous two meals in one.

Meal # 1 – Steak and Gravy

3 or 4 good sized cubed steaks (make sure it’s more than enough for your     family so there is enough left over for the next meal)

1/2 cup flour

2 tsp. each salt, pepper, garlic powder, garlic pepper

1/2 tsp. chili powder

2 tbsp. oil

2 packages of Pioneer brown gravy mix (each make 2 cups of gravy)

On a plate or in a shallow dish combine flour and seasonings.  Dredge steaks through the flour mix on both sides.  (This means to make sure the flour coats both sides of the steaks by dragging it through the flour.)  Heat oil in a large skillet you have a lid for.  Sprinkle a pinch of flour into the oil.  if it’s hot enough the flour will sizzle.  Place meat in the skillet and brown both sides.  Add 1 1/2 cups water to the skillet and turn heat to medium and let simmer for about an hour.  When tender remove meat from skillet.  Combine gravy mix with 1 cup of cool water.  Add gravy to broth in skillet and stir until thickened.  Return meat to gravy until serving.

Serve with mashed potatoes.

Use leftover meat and gravy for meal #2 either the next day or freeze until ready to use.

Meal #2 – Beef and Noodles

Left over cubed steak and gravy, with meat cut into small pieces (It will fall apart easily)

1 bag egg noodles (as much as you need for your family)

1 can cream of mushroom soup

Boil noodles as directed.  Pour into a strainer and let sit in the sink.  In the same pot combine the steak and gravy with the mushroom soup.  When the gravy is hot add the noodles and stir until combined.

Ron says it’s better the second night.

My brother’s birthday was last week and I volunteered to bring the dessert to his party.  I had an over abundance of graham crackers following a camping trip so I wanted to use those.  A super easy cake that is a church pitch-in standard is Chocolate Eclair cake.  I have always loved it and always forget how incredibly easy it is.  Some older recipes sound a bit more difficult because the icing requires more ingredients and work.  Here’s a new method I found that turns this into a “keep on hand” recipe.  Make sure you make this ahead of time since the graham crackers need to soften.  If you have a party it’s perfect for making the day before.

Chocolate Eclair Cake

1 box graham crackers – I use generic

2 boxes of small vanilla pudding

3 cups milk

1 tub Cool whip

1 tub chocolate icing – I like the dark chocolate fudge, use your favorite

Combine milk and vanilla well.  Fold in Cool Whip until throughly combined.

In a 9 x 13 pan place one layer of graham crackers, until the bottom is completely covered.  Spread half of pudding mixture on top of graham crackers.  Place another layer of graham crackers and then the rest of the pudding mix and cover that with another layer of graham crackers.

Microwave the tub of chocolate icing for about 30 to 45 seconds until smooth and pourable.  Pour on top of the top layer of graham crackers.  Refrigerate for at least two hours so the graham crackers can soften.

I hope you enjoy it as much as we did.  I only got one piece because I left it for my brother.  I’m going to have to make it again.  Good thing I have more graham crackers.