In my original blog I just intermingled the recipes I mentioned in the blog. Many found this hard to follow. So in an effort to make the blogs more user friendly I am posting all the recipes and how to's for all the blogs here. I hope you like this new format. -Jan `

Sunday, October 21, 2012

Wiener Wraps

                               Wiener Wraps


Recipe By     :

Serving Size  : 8     Preparation Time :0:00

Categories    :


  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

  4              whole  wieners -- cut in half

  8              whole  crescent rolls

  2             slices  American cheese -- OR cheese of choice, cut in quarters


Roll the crescent rolls out flat into a triangle.


Place one quarter slice cheese near the long edge of the triangle.


top with one half wiener.  Roll up from the long end toward the point.


Place on a greased baking sheet point side down.


Preheat oven to 400 F.


Bake for 15-20 minutes or until golden brown.



  "Whether you use homemade crescent rolls or those from a tube this is a quick and easy meal for lunch or dinner."

                                    - - - - - - - - - - - - - - - - - - -


Per Serving (excluding unknown items): 216 Calories; 15g Fat (62.9% calories from fat); 8g Protein; 11g Carbohydrate; 0g Dietary Fiber; 27mg Cholesterol; 624mg Sodium.  Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 2 1/2 Fat.

Crescent Rolls from Hot Roll Master Mix

Serving Size  : 32    Preparation Time :2:30

Categories    : Breads


  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

  1         tablespoon  active dry yeast -- OR 1 (1/4 oz) pkg.

  1 1/2           Cups  water -- luke warm

  2              whole  eggs -- beaten

     1/4           cup  melted butter -- OR vegetable oil

  6               cups  Hot Roll Master Mix

  2        tablespoons  butter -- softened


Dissolve yeast in the luke warm water in a large bowl. 


Using a whisk blend in the eggs and oil well.


Mix in the hot roll mix starting with 5 cups of flour and adding more as needed until a soft, but not sticky dough is formed.


Knead 5 minutes until the dough is smooth.


Lightly butter a bowl and place the dough in it turning once to coat the dough.  Cover with a damp cloth and set in a warm place to rise until double in bulk.  Approximately 1 hour.


Punch down dough and divide in half.  Let rest for 10 minutes.


Generously grease a baking sheet while waiting for the dough.


Roll out each half the dough into a 12 inch circle on a lightly floured surface IF you are using it in the traditional crescent roll shape.  If you are using it for other recipes roll out into the desired shape.  Brush the dough with melted butter.


If doing crescent rolls cut the 12 inch circle into 16 wedges. Roll each edge up from the wide end, bend into a crescent shape and place point side down on baking sheets.


If making other shapes butter then cut to the shape desired. Let dough rise and then proceed with your recipe.


FOOD STORAGE NOTE: the dough can be flash frozen at this point for future use and then thawed and used as needed.


If not freezing cover and let rise again until double in bulk.  Approximately 45-60 min.


Preheat oven to 400 F.  Bake 15 to 20 minutes or until golden brown.



  "Whether you use them for the traditional crescent roll or as the basis for a mirade of other treats this is a simple recipe to use."

Start to Finish Time:


                                    - - - - - - - - - - - - - - - - - - -


Per Serving (excluding unknown items): 25 Calories; 2g Fat (88.4% calories from fat); 1g Protein; trace Carbohydrate; trace Dietary Fiber; 19mg Cholesterol; 27mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Fat.


Serving Ideas : Serve as a side dish or use the dough to make a variety of dishes.


NOTES : I use this dough for everything from gooey cinnamon rolls to pepper cheese bread sticks. 

Tuesday, September 18, 2012

Jalapeno Hush Puppies Original and Jan's Version

Recipe By for the original recipe

Serving Size  : 12    Preparation Time :0:10

Categories    : Breads


  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

  4               cups  flour

  1                cup  cornmeal

  1 1/2    tablespoons  baking powder

     1/2      teaspoon  baking soda

     3/4           cup  sugar

     1/4           cup  onion powder

     3/4      teaspoon  Cajun seasoning

  3               cups  whole milk

  3              whole  eggs

     1/4           cup  vinegar

  1 1/2           cups  pickled jalapenos -- diced

  2             quarts  oil -- for frying


Mix all the dry ingredients together in a large bowl.


Mix remaining ingredients in another bowl well.


Put the wet ingredients in the dry ingredients all at once.  Stir until just blended.


Heat the oil to 375.


Drop batter into to hot oil by the spoonfiuls.


Cook 4-5 minutes until golden brown.  Drain on paper towels.  Salt if desired.




For the three of us I cut the recipe in 1/2--for using just for hush puppies I should have cut it down to 1/4.


I cut the amount of onion powder and jalapeno in 1/2 again.  So basically a 1/4 amount for those two ingredients.  


I used my homemade Cajun Seasoning recipe for that spice.






This recipe is not as cornmeal tasting as most hush puppies if you desire that increase the amount of cornmeal to taste and slightly ingrease the baking powder and baking soda.


Leftover batter can be used as "breading" for other foods.  My original batch was used the next night to batter fry homemade chicken nuggets. It could be used with any number of ingredients.


Leave out the jalapenos and Cajun seasoning and use this batter for a fry bread/sopapilla recipe. 


Leave out the jalepenos and Cajun seasoning.  Fry per recipe then roll in cinnamon sugar for a "fried donut" type dessert.



  "A recipe that adapts for numerous uses. See the variations below."

Start to Finish Time:


                                    - - - - - - - - - - - - - - - - - - -


Per Serving (excluding unknown items): 1603 Calories; 150g Fat (83.2% calories from fat); 9g Protein; 59g Carbohydrate; 2g Dietary Fiber; 61mg Cholesterol; 539mg Sodium.  Exchanges: 3 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 29 1/2 Fat; 1 Other Carbohydrates.


NOTES : Make this recipe your own--see my blog on all sorts of variations.

Cajun Seasoning Mix


Serving Size  : 0     Preparation Time :0:00

Categories    : Seasoning Mix


  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

  2 1/2    tablespoons  salt

  1         tablespoon  oregano

  1         tablespoon  paprika

  1         tablespoon  cayenne

  1         tablespoon  ground black pepper

  1         tablespoon  granulated garlic


Mix all the ingredients together well.


Store in an airtight container in a cool, dark place.



  "An inexpensive homemade version of this costly seasoning."


  "7 1/2 tablespoons"

                                    - - - - - - - - - - - - - - - - - - -


Per Serving (excluding unknown items): 95 Calories; 3g Fat (19.0% calories from fat); 4g Protein; 20g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 15997mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat.

Sunday, July 29, 2012

Cinnamon Pull-a-Part Rolls

Categories    : Breads        Breakfast Foods

  Amount  Measure       Ingredient -- Preparation
--------  ------------  -------------------------
  1        whole  recipe Pan Rolls -- FROZEN IN BALLS, DO NOT THAW

                  Cinnamon Sugar -- to taste

1/2         cup   butter -- melted

1           cup   chopped nuts -- optional 

Make the Pan Rolls per the recipe up to preparing for the second rise.  Instead of placing them in a pan place the balls on a cookie sheet and freeze immediately.   

Once frozen bag, label and return to freezer for future use for this recipe. 

In the bottom of either a 9 x 13 pan or a bundt pan place about 1/2 of the chopped nuts along with some cinnamon sugar and melted butter.  The amount is entirely up to you.  It just depends how much "goo" you want when the rolls are finished. 

Roll each ball in melted butter then in the cinnamon sugar and place in the baking pan with some space to allow for rising space. 

If you are using the bundt pan then you might want to add a little extra butter, cinnamon and chopped nuts to each layer. 

If you are using the 9 x 13 pan then dot the top with additional butter once all the balls are in the pan.  Sprinkle with additional cinnamon sugar and nuts.  

Set under a damp towel at room temperature to thaw and rise overnight. 

Pre-heat oven to 400 degrees. 

Bake the rolls for 20-22 minutes or until golden brown. 


  "Cooked in a 9 x 13 pan they are pull-a-parts in a bundt pan we call it Monkey bread"

T(overnight):  "10:00"

 - - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 1689 Calories; 172g Fat (87.5% calories from fat); 25g Protein; 30g Carbohydrate; 14g Dietary Fiber; 248mg Cholesterol; 952mg Sodium.  Exchanges: 2 Grain(Starch); 2 1/2 Lean Meat; 32 1/2 Fat.

Serving Ideas : Serve with lots of napkins, or wet cloths for the gooey goodness of these rolls.

NOTES : We love this "overnight" recipe for hot cinnamon bread for breakfast.

Pan Rolls

Categories    : Breads

  Amount  Measure       Ingredient -- Preparation
--------  ------------  -------------------------
  1       tbl           Active dry yeast -- OR 1 (1/4 oz) pkg.

1 1/2                   cups luke warm water

  2       whole         eggs  beaten

1/2       cup           vegetable oil -- OR melted margarine

  6       cups           Hot Roll Master Mix 

In a large bowl, dissolve yeast in water.  Whisk in eggs and oil. 

Add 5 c Hot Roll Mix and blend well.  Stir in additional mix until a soft dough is formed, but not too sticky.  Knead for 5 minutes until dough is smooth. 

Butter a bowl lightly, put in the dough ball, turn over to grease all sides.  Cover with a damp towel and let rise until double about 1 hour. 

Grease a 9 x 13 pan or 2 9 inch round pans.  Punch down dough.  Let rest 10 min. 

Divide into 24 to 30 equal segments and roll them into balls.  JP NOTE: AT THIS POINT THE BREAD DOUGH BALLS CANS BE FLASH FROZEN ON A COOKIE SHEET TO USE IN THE FUTURE IN ANY RECIPE YOU USE FROZEN BREAD DOUGH. Place in prepared pan(s).  Cover again and let rise until double in bulk. 

Preheat oven to 375.  Bake for 20-25 minutes until browned.  Brush tops with melted butter. 


  "You can make these as pan rolls or clover leaf rolls."

Yield:   "30 balls"

     - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 6853 Calories; 246g Fat (32.7% calories from fat); 145g Protein; 996g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 9230mg Sodium.  Exchanges: 65 1/2 Grain(Starch); 1/2 Lean Meat; 49 Fat.

Basic Pulled Pork

Preparation Time :0:05

Categories    : Pork

  Amount  Measure       Ingredient -- Preparation
--------  ------------  -------------------------

                        Pork loin -- Or Pork roast OR other large chunk of pork

                        All American Dry Rub Master Mix

Rub all sides of the pork with the dry rub.

Place in an oven proof pan with a lid, fat side up.  Cook at 350 for 2 hours in conventional oven or approximately 4 hours in a 250 or above solar oven.  Until fork pull apart tender.


  "Slow cooked and delicious."

Start to Finish Time:  "2:00"

T(In 250 degree solar oven):  "4:00"

     - - - - - - - - - - - - - - - - - - -

Serving Ideas : Use two forks to pull the meat apart and serve either as a main meat in a meal, or on a bun with bbq sauce.

All American Dry Rub Master Mix

Serving Size  : 0     Preparation Time :0:05

Categories    : Condiments

  Amount  Measure       Ingredient -- Preparation
--------  ------------  -------------------------
  1       cup           Kosher salt

  1       cup           paprika

  2       teaspoons     cayenne pepper

  1 1/3   cups          firmly packed brown sugar

  1/4     cup           granulated garlic

  1/4     cup           granulated onion

  8       teaspoons     celery salt 

Using a whisk mix all the ingredients together well. 

Store in an airtight container in a cool dark place. 


As  a dry rub simply sprinkle on each side of the meat and rub into the meat.   

As a marinade: combine 2 tablespoons of rub with 1/2 c olive oil and 1/4 c white wine vinegar.  Mix well then marinade the meat as normal. 

  "I use this on all different types of meats either as a dry rub or a marinade whenever I am cooking in the oven, solar oven or on the charcoal grill."

Yield: "4 cups"

Start to Finish Time: "0:05

Per Serving (excluding unknown items): 1593 Calories; 18g Fat (9.3% calories from fat); 25g Protein; 378g Carbohydrate; 26g Dietary Fiber; 0mg Cholesterol; 103074mg Sodium.  Exchanges: 6 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 3 Fat; 19 Other Carbohydrates. 

NOTES : I make the marinade up in this large batch for convenience sake.  I want it on hand at all times.

Tuesday, July 10, 2012

Week #3 Basic Cake Donuts

Serving Size  : 12    Preparation Time :0:10

Categories    : Breads, Breakfast Foods

  Amount  Measure       Ingredient -- Preparation
--------  ------------  -------------------------
  2       cups         flour, all-purpose

 3/4      cup           sugar

  2       teaspoons     baking powder

 1/4      teaspoon      nutmeg

 1/4      teaspoon      cinnamon -- optional

  1       teaspoon      salt

 3/4      cup           milk -- OR buttermilk

  2      whole          eggs -- beaten

  1      teaspoon       vanilla

  1      tablespoon     shortening -- OR 2T butter, melted

                        FOR GLAZE:

  1      cup          sugar, powdered

  2      tablespoons  hot water

 1/2     teaspoon     almond extract

Pre-heat oven to 325 F. Spray donut pans or mini muffin tins

Mix all the ingredients together well.

Fill your pans/tins 2/3 full with the batter.

Bake 8-10 minutes.

Mix the ingredients together in a small bowl.

Dip the hot donuts in the glaze and place on a wire rack to cool.


Dip the donuts in melted butter and then either cinnamon sugar, or powdered sugar.  Or top make a chocolate glaze by adding a small amount of cocoa powder to the powdered sugar before adding the liquid and substitute vanilla for the almond extract.


  "Light and fluffy, easy to make and oh so tasty!"

Start to Finish Time:  "0:30"
    - - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 196 Calories; 3g Fat (12.1% calories from fat); 4g Protein; 39g Carbohydrate; 1g Dietary Fiber; 37mg Cholesterol; 279mg Sodium.  Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 1 1/2 Other Carbohydrates.

NOTES : This is basically a muffin in a donut shape, very tasty.

Saturday, June 30, 2012

Biscuit tacos or Pizza Cups

Serving Size  : 12    Preparation Time :0:00

Categories    : Breads, Ground Beef, Ground Chicken, Meatless, Pork, Variety Meats, Sandwiches, Sausage, Snacks

Amount  Measure       Ingredient -- Preparation
--------  ------------  -------------------------
  1     recipe  Buttermilk Stir 'n Roll Biscuits

  Leftover Moo Gurgle, Chili or Taco filler of your choice
               Cheese of choice -- shredded

               Picante sauce

               Refried beans -- if desired 

Make a recipe of othe Buttermilk Stir 'n Roll biscuits  Divide into 12 even balls.

Spray muffin tins with cooking spray 

Preheat oven to 450. 

Press one ball into each of the muffin tin cups to cover the bottom and up the side of the cup. 

Fill each dough lined cup 1/2 way full with leftover Moo Gurgle or other chili or taco filler.  If refried beans are desired put a thin layer of those in before the meat filler.  

Bake in the oven for 5-10 minutes until the biscuit dough is starting to brown. 

Remove from oven and sprinkle with cheese.  Top with picante or other desired taco toppers.  

Pizza Cups: place a thin layer of pizza sauce in the bottom of the dough lined cups, add your favorite pizza toppings and cook until done.

FOOD STORAGE IDEA: To make these up ahead of time to reheat in either a microwave or a 350 F. oven. Bake and freeze, wrap individually.

  "Biscuits in a muffin tin with just the right toppings."
     - - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium.  Exchanges: .

NOTES : A great way to use up odds and end leftovers.

Week # 3- Muffin Tin Corndogs

Serving Size  : 12    Preparation Time :0:10

Categories    : Breads,Breakfast Foods,                 Sandwiches, Variety Meats

Amount  Measure       Ingredient -- Preparation
--------  ------------  -------------------------
  6       whole       wieners -- cut in half

  1       cup         Cornbread Master Mix

  8       tablespoons flour, all-purpose

1/2       teaspoon    dry mustard -- scant

  1       pinch       paprika

  2       whole       eggs -- slightly beaten

  4       tablespoons water

Mix dry ingredients together and then stir in egg and water until well blended the dough will be slightly stiff. If dough is too thick to pour add a little more water.  

Dry wieners thoroughly. 

Preheat your oven to 425 F.  Spray muffin tins with cooking spray. 

Fill each muffin tin about 1/3 full. 

Add 1/2 a wiener to each muffin tin 

Add the remaining batter evenly between the 12 cups. 

Bake for 20-25 minutes or until golden brown 


If you prefer the traditional fried corn dogs then put the batter into a glass.  Leave the hot dogs whole and add a scewer to one end and dip into the batter, turning until the batter is smooth on the hot dog.  Sometimes it is better to dust the hot dog with cornstarch to make the batter stick.  Fry in vegetable oil in a heavy sauce pan until golden brown. Use tongs to put the corndogs in and out of the hot oil for safety.  

Substitute small sections of various link sausages for a variety of meals. 

Brown and crumble breakfast or bulk sausage of any type, drain and mix into the batter for a muffin type dog. 

  "A non-fried version of a fair favorite."

Start to Finish Time:  "0:40"
    - - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 32 Calories; 1g Fat (26.3% calories from fat); 2g Protein; 4g Carbohydrate; trace Dietary Fiber; 35mg Cholesterol; 12mg Sodium.  Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fat.

Serving Ideas : Serve with fries, salad, mac 'n cheese or any other favorite corndog side for lunch or dinner.  If you are using breakfast sausages consider adding butter, maple syrup, or eggs along side them.

FOOD STORAGE IDEA: These can be frozen raw or cooked for quick individual lunches.  Freeze the raw dough and wieners in the muffin tins, then pop out once frozen.  Vacuum seal, label with both the contents and the cooking time.  Raw ones will have to be thawed first.  Cooked can be heated from the frozen state in either the oven (foil wrapped at 350) or microwave. 



 Serving Size  : 9     Preparation Time :0:10

Categories    : Breads

  Amount  Measure       Ingredient -- Preparation
--------  ------------  -------------------------
  1       whole         egg -- slightly beaten

 1/2      cup           water

  2       tablespoons   butter -- melted, OR bacon grease

  1 1/4   cups          Cornbread Master Mix

Beat water, egg and butter together well and then stir into the Cornbread Master Mix.

Bake in a 8 x8 pan or a 5 x 3 loaf pan for a thicker cornbread that has been sprayed with cooking spray at 425 F for 20 to 25 minutes.

Description:  "Uses the Cornbread Master Mix"

Yield:  "1 loaf"

Start to Finish Time:  "0:40"

    - - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 31 Calories; 3g Fat (90.1% calories from fat); 1g Protein; trace Carbohydrate; 0g Dietary Fiber; 30mg Cholesterol; 34mg Sodium.  Exchanges: 0 Lean Meat; 1/2 Fat.