1/2 cup olive oil
1/2 cup whiskey
1/4 cup lemon juice
1/4 cup balsamic vinegar
10 dashes of soy sauce
1/4 cup ketchup
1 tablespoon honey mustard
1/3 cup brown sugar
1 tablespoon fresh minced garlic
2 teaspoons Italian seasoning
1 teaspoon oregano
Mixed everything up in a canning jar and shake.
That’s it.
We’ve all made chicken and rice on the stove or in the oven. Here’s how I make it now in the Instant Pot.
BTW – this recipe works for both frozen and thawed chicken.
Add 2 cups of water to the Instant Pot and place 4 chicken quarters on the Instant Pot trivet. Sprinkle on each piece of chicken a generous amount of Lawry’s Seasoned Salt, a dash of lemon pepper, and a generous amount of garlic salt.
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When I was a kid, we used to go to another farm owned by some friends to cut rhubarb. When my mom and dad retired from farming and built a house at the back of the farm, Dad planted several Canadian Red rhubarb plants. Today nearly 40 years later, the Canadian Red rhubarb is still growing. My husband and I moved it out of the horse pasture and planted it up by the barn, and it is thriving. Canadian Red works well in this cake and makes it more colorful.
Topping
Measure the sugar and shortening into a mixing bowl. Cream together. Beat in the egg. Add the buttermilk/sour milk, baking soda, salt and flour. Beat until smooth. Stir in the rhubarb.
Spoon batter into a greased 9 x 13 pan.
Measure the brown sugar, cinnamon, chopped nuts and flour into a small mixing bowl. Stir until thoroughly combined. Sprinkle on top of cake batter.
Bake at 350 degrees Fahrenheit for 45 minutes.
Made with oatmeal, raisins, walnuts and milk, Baked Oatmeal Supreme is a heart-healthy — and delicious! — way to start your day (makes an excellent in between meals snack, too). Serve warm or cold with whipped cream, frozen vanilla yogurt or another topping that you like.
2 cups dry oatmeal (I like to use old-fashioned oatmeal)
1/4 to 1/2 cup brown sugar (1/2 cup makes it very sweet)
1 1/2 cups milk
2 eggs
1 teaspoon baking powder
1/4 to 1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup walnuts (or slivered almonds)
1/2 cup raisins
Use a fork to mix all ingredients together thoroughly in a mixing bowl. Bake for 40 to 45 minutes at 350 degrees in a greased 8×8 inch casserole dish or an 8×8 inch cake pan. Serve with milk if desired.
This recipe is not especially heart-healthy — or any kind of healthy. But, if you are looking for a sumptuous dessert (maybe to serve for a special occasion) that is “Died and Gone to Heaven” good, this is it.
Low-Fat Alternative: you can make a lower-fat version of this recipe using low-fat cream cheese, low-fat topping, and use skim milk with the instant pudding.
Bottom layer:
2 sticks butter
3 cups flour
1 cup chopped walnuts
Mix the butter, flour and walnuts as you would for pie crust, pat into a 9×13 pan and bake at 350 degrees Fahrenheit for 25 to 30 minutes. Allow to cool.
Second layer:
2 8-ounce packages of cream cheese (softened)
2 cups of powdered sugar
2 cups of Cool Whip (or another similar topping)
Measure into a mixing bowl and whip at high speed until smooth. Spread over the first layer.
Third layer:
2 3-ounce packages of instant pudding (any flavor — chocolate, lemon, butterscotch, vanilla, pistachio — whatever you like)
3 cups of milk
Pour instant pudding into a mixing bowl, add the milk, and whip at high speed for several minutes until thick. Spread over the cream cheese layer.
Fourth layer:
Spread on enough Cool Whip (or another topping) to cover the pudding. Sprinkle with chopped nuts and coconut.
Chill the dessert in the refrigerator for at least an hour before serving.
Now that it’s turned cold and winter is upon us, a homemade cup of hot chocolate would really hit the spot.
When I was a kid growing up on our farm, before there were such things as instant cocoa drink mixes, this is how my mother made hot chocolate.
1/2 cup sugar
1/3 cup cocoa
dash of salt
1 1/2 cups water
4 cups milk
1/4 to 1/2 teaspoon vanilla
Mix sugar, cocoa and salt in a saucepan. Gradually stir in water. Heat to boiling, stirring constantly, and boil for a couple of minutes. Gradually stir in the milk. Heat to almost boiling but do not boil. Stir in the vanilla.
Beat with a hand beater before serving.
If a sweet drink is desired, stir in another teaspoon of sugar after it has been poured into a cup.
As mentioned in the story “Good Things Come in Small Packages” from LeAnn’s book, Christmas in Dairyland
These cookies have a rich, buttery flavor, but they are not overly sweet.
– 1 cup of butter
– 1/4 cup of powdered sugar
– 1 teaspoon vanilla
– 2 cups flour
– 1/4 teaspoon salt
– 2 cups chopped walnuts
Combine ingredients.
Chill one hour.
Form into small balls.
Place on greased cookie sheet.
Bake at 250 degrees for one hour.
Roll in powdered sugar while still warm and again when cool.
If you love cinnamon rolls but do not have the time or the inclination to make traditional cinnamon rolls with dough that has to raise twice before the cinnamon rolls are baked, try this easy variation.
1 cup milk with 1 tablespoon of lemon juice or vinegar added to it
1/2 cup brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon vanilla
1 egg
3 to 3 1/2 cups flour
soft butter
sugar
cinnamon
Pour milk into a measuring cup and add the lemon juice or vinegar.
Measure the brown sugar, baking soda, salt, vanilla and egg into a mixing bowl. Add the milk. Add the flour. Stir until thoroughly combined.
Turn dough out onto a lightly floured surface and knead for a minute or two.
Roll the dough into a 12-inch by 24-inch rectangle. Spread with butter. Sprinkle with sugar and cinnamon.
Roll the dough into a log beginning at the wide side. Stretch the log slightly. Cut into two-inch pieces and put the pieces into greased muffin tins or muffin tins lined with cupcake papers. (I like to use the cupcake papers because the papers make cleaning the muffin tin that much easier!)
Bake at 375 degrees Fahrenheit for 20 minutes or until golden brown.
Allow the muffins to cool for 5 minutes and then remove them from the muffin tins.
Recipe makes 1 dozen cinnamon roll muffins.
(Please note: this recipe is not in the Rural Route 2 Cookbook)
4 or 5 fresh apples (cut into small pieces) or 4 cups of frozen apples
2/3 cup brown sugar
1/3 cup water
1/4 to 1/2 teaspoon of cinnamon (depending on how well you like the taste of cinnamon)
Pie Crust:
3 cups of flour
2/3 cup cooking oil (I like to use Grapeola)
1/3 cup water
1/2 teaspoon salt
2 teaspoons sugar
10 to 15 carmel candies (Kraft caramels or whatever brand you like)
1/2 cup of chopped walnuts
1/4 cup brown sugar
Wash the apples and cut into small pieces and put them in a medium saucepan. Add water, brown sugar and cinnamon. Cook over low to medium heat until apples are cooked down and the mixture becomes thick. (Depending on the apples, this will take maybe a half hour or so. I like to use Macintosh apples in the recipe but use whatever cooking apples you like or have available.)
When the filling is cooked, set aside and mix up the pie crust.
Measure out the flour, cooking oil, water, salt and sugar in a medium mixing bowl and work the mixture together with fork. If the mixture seems a little too moist, add flour by the tablespoon and work it in until the mixture is more crumbly. Use half the mixture to line a 10 inch pie plate. Pat the dough down on the bottom and on the sides. Spoon the pie filling into the pan.
Cut the caramel candies into small pieces and sprinkle over the pie filling. (You don’t have to chop them fine; cutting them into quarters is all that’s necessary). Sprinkle the chopped walnuts on top of the caramel candy pieces.
Mix a quarter cup of brown sugar with the remaining pie crust and mix in thoroughly. Sprinkle the crumble crust on top of the pie filling, caramel pieces and walnuts.
Bake at 350 degrees for 30 minutes (or until the crumble crust is golden brown).
Allow to cool (at least somewhat!) before cutting. Serve with whipped cream or ice cream.
My husband loves this recipe for glazed carrots. Instead of brown sugar and butter, it uses fruit juice. Serve as a side dish with your favorite meal.
4 cups of cooked carrots (either fresh or frozen carrots; fresh carrots = 4 to 6 medium to large)
1 cup fruit juice (any kind of juice — pineapple, orange, cherry, apple, grape, cranberry, apricot; I have used V-8 Splash fruit juice, too.)
1 tablespoon cornstarch
1 tablespoon sugar (if you are using cranberry juice, you might want to make it 1.5 to 2 tablespoons of sugar)
*1/4 teaspoon salt
Cook the carrots. Drain. Mix the cornstarch with a quarter cup of fruit juice and stir until smooth. Add the remaining juice. Stir in the sugar and salt until dissolved. Pour over the carrots and cook over medium heat, stirring constantly, until the sauce thickens.
Makes 4 to 6 servings.
Crepes
~~~~~~
1 1/2 cups flour
2 tablespoons sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
2 cups milk
2 eggs
1/2 teaspoon vanilla
Measure all ingredients into a mixing bowl. Use an electric mixer or a rotary beater to beat until smooth.
Use a pastry brush to coat the bottom of a cast iron or Teflon-coated 8-inch frying pan. Heat the pan for a minute or so on medium to medium-high heat.
Pour 1/4 cup of the batter into the skillet, and rotate the skillet to spread out the batter across the bottom. Cook until light brown (30 seconds to a minute), turn and cook until light brown on the other side. Stack crepes on a plate. Makes about a dozen crepes. Brush pan with shortening before cooking each crepe.
Filling
~~~~~~~~
1 cup cottage cheese
1/2 cup sour cream
2 tablespoons sugar
1 teaspoon lemon juice
1 teaspoon vanilla
1 can of cherry or blueberry pie filling (I have also used homemade jam, such as blackberry jam or strawberry jam)
Measure the cottage cheese, sour cream, sugar, lemon juice and vanilla into a bowl and stir until thoroughly combined.
Put 1 to 2 tablespoons of filling on the middle of a crepe. Fold over the sides of the crepe and then roll up. Brush the skillet with shortening again. Place crepes seam side down in the skillet. Cook over medium heat until heated through.
Serve warm with a couple of tablespoons of cherry (or blueberry) pie filling on top of each crepe.
When I was a kid growing up on our dairy farm in Wisconsin 40 years ago, marble bundt cake was one of my mother’s specialties.
I was always fascinated with the way that the marble seemed to appear in the cake “by magic.”
4 cups flour
2 cups sugar
3 teaspoons baking powder
1 teaspoon salt
3/4 cup milk
3/4 cup cooking oil (I like to use Grapeola)
4 eggs
2 teaspoons vanilla
Measure all ingredients into a large mixer bowl. Using an electric mixer, stir on low speed for 2 minutes, scraping bowl constantly. Mix on high speed 3 minutes (scrape occasionally).
Put 1 cup of batter into a small bowl. Pour half of the remaining batter into a greased bundt pan.
Add 1/4 cup cocoa, 3 tablespoons cooking oil and 1 tablespoon milk to the 1 cup of reserved batter. Mix thoroughly.
Pour chocolate batter over the batter in the bundt pan. Pour the remaining white batter over the chocolate batter. Insert a knife into the batter (a butter knife or a small paring knife) and move it around through the batter in circular or swirling motions to swirl some of the chocolate batter through the white batter.
Bake at 350 for 60 to 70 minutes, or until a knife or toothpick comes out clean. Allow to cool thoroughly. Remove the cake from the bundt pan. If desired, frost with a white glaze.
Glaze:
2 cups powdered sugar
2 tablespoons soft butter (or margarine)
3 tablespoons milk
Combine ingredients and mix thoroughly.
If glaze seems too thick to drizzle over the bundt cake, add more milk by teaspoons until the glaze reaches the desired consistency.
If glaze seems too thin, add powdered sugar by tablespoons until it reaches the desired consistency. Drizzle over the bundt cake.
