Ultra easy jell-o salad

This jell-o salad is always a hit at our family gatherings.  You can do it with a variety of fruits.  We have have done blackberries, raspberries, and peaches.  Blackberry and Raspberry were the best, peach... not so much.  It would probably be really good with strawberries; we just haven't tried it yet.


What you need:

1 large box of jello
1 small box of vanilla cook and serve pudding
8 oz whipping cream (one container of cool whip)
1 package of the same fruit as your jell-o
3 cups water.

What to do:

Combine 3 cups cold water with the jello and the cook and serve pudding.  Mix well.  Bring to a boil, reduce to a simmer and cook for 10 minutes.  Be careful, it can boil over very easily.  Pour mixture into a mixing bowl and chill until it is firm.  Using an electric mixer, beat the jell-o until there are not large chunks.  Fold in the whipping cream and then fold in the fruit.  That's it.  Enjoy!

Chicken Pot Pie

 This is one of my favorite meals.  It is another one that is somewhat involved, but you can cut down on the last minute preparation by making the pie crust in advance and storing it in the refrigerator or in the freezer.  This is the same pie crust that is referred to in the Apple Pie post.

Foolproof Pie Crust

1. 4 C Flour                                                 
2. 1 T while granulated Sugar
3. 2 t Salt
4. 1 3/4 C shortening
5. 1 T white vinegar
6. 1/2 C cold water
7. 1 egg

What to do:

With a fork or pastry blender, mix together flour, shortening, salt and sugar.  In a separate dish, beat egg, vinegar, and water.  Add liquid mixture to dry ingredients stirring with fork  until all are moistened.  Using your clean hands, mold dough into a ball. Wrap tightly in plastic and chill at least 15 minutes.  Dough can be left in refrigerator for up to 5 days.


Pie Filling:
1- 10oz pkg frozen peas and carrots
1/2 C chopped onion
1/4 C buter
1/3 C Flour
1/2 t salt
1/4 tsp sage
1/8 test pepper
2 C Water
3/4 c milk
3 Cubes chicken bullion
3 C cubed chicken

What to do:
Cook peas and carrots. (Be very careful.  This will cook in the oven for a while, so if you cook them to the right doneness, they will be over done at the end.)  In a saucepan cook onion in butter until tender, not brown.  make a roux, by adding flour, mix well until all the flour is fully incorporated, then add salt, sage and pepper.  mix well.  Dissolve the chicken bullion in water, add milk, then add to the roux all at once. Cook and stir regularly until thickened and bubbly.  Stir in drained, cooked vegetables, and chicken.  Continue to cook until it is all hot.  Roll out pie crust into a pie dish, pour pot pie filling into the bottom pie crust.  Roll out second pie crust, layer on top and crimp edges together tightly.  Poke 5-10 holes in the top crust to allow ventilation.  Cook at 375 or 400 for 20-30 minutes or until top is golden brown.  If the edges are to browning to fast, place a ring of tin foil over just the edges.    Bon Appetit!

Stove Top tin foil dinner

We love tin foil dinners, but, we did not like the bacon was never crispy and the vegetables were unevenly cooked.  So to solve this problem we did it on the stove, which may make a few more dishes but is so good!

Ingredients:

1/2 lb ground beef
3 medium potatoes
1/2 lb bacon
onion
carrots
butter
cheese (optional)

What to do:

The ingredients should be cooked in this order for optimum flavor and doneness.   In a medium skillet cook bacon.  While the bacon is cooking, Melt 1 Tbs of butter in a second skillet, add onion and cook till tender. wash and cut potatoes into cubes.  cut carrots into small pieces. Once the onion is tender start cooking the carrot for about 4-5 minutes, then add the potatoes, season generously with salt and pepper.  Cover with lid.  ( don't forget about the bacon, you should flip it)  While all that is cooking.  separate the meat into 8 equal chunks. flatten the meat and put a cube of cheese in it. season the meat with your favorite seasoning, wrap the meat around the cheese and pack it tightly.  remember to stir the vegetables.  When nice and crispy take the bacon out, set on a plate with a paper towel under it, and pour out some of the fat.  Cook the meatballs in the bacon fat for extra flavor.  These need near constant attention, so that they don't burn.  Rotate them once one side is brown. Chop up the bacon into small pieces.  When everything is done, mix it all in one skillet, add some salt and pepper to taste.  Dig in!

Chicken Parmesean

When we go out to dinner, it is a rare occurrence that Nikki doesn't order chicken parmesean.  So, one day we found a recipe for it, and it was just as good, if not better than a restaurant.  This one does take a little time, so be prepared.

Ingredients:

1. 1 small onion
2. 1 clove garlic
3. 1 tbs butter
4. 1 14.5 oz can of crushed tomatoes
5. 1/2 tsp sugar
6. 1/8 tsp salt
7. dash of black pepper
8. little bit of basil
9. 2 boneless, skinless chicken breasts
10. 1 cup bread crumbs or 3 cups croutons ( put in food processor until real small)
11. parmesean cheese
12. 1/2 oregano
13. 1 egg
14. 2 T milk
15. cooking oil
16. mozzarella cheese

In a medium sacue pan cook onion, garlic and butter until tender.  carefully stir in tomatoes, sugar, salt and pepper.  Bring to a boil, reduce heat, and simmer utill desired consistency.  add basil right before serving.

Chicken:
While sauce is simmering, place each chicken breast half between to pieces of plastic wrap.  Using a hard object, like the side of a hammer or meat mallet,  pound the chicken lightly until it is about 1/4 inch thick, remove plastic wrap.  In a shallow dish, stir together bread crumbs/ crushed croutons, 3 tbs parmesean cheese, and the oregano.  ( you can omit the oregano if using croutons.)  In a second dish stir together egg and milk.  Dip chicken in egg mixture, then into the bread crumbs.  Pack the breading tightly.

In a large skilled cook the chicken in hot oil over medium heat for 2-3 minutes per side or until golden.

Spoon sauce over chicken, and top with mozzarella cheese.  This is great when served with pasta.  Enjoy!!!

Pepper Steaks

This one is best done in a pressure cooker, but can be done without.  The advantage of a pressure cooker is you can use a lower quality of beef and the pressure cooker makes them super tender.

Ingredients:

1. 1 lb beef cubs
2. 1 T paprika
3. 1/4 t garlic powder
4. 1 can beef broth or 2 cubes beef bullion
5. 2 cups water
6. 2 large green bell peppers
7. 2 small or 1 large tomato
8. 1/2 soy sauce
9. corn starch
10. 2 C uncooked white rice. 

Pressure Cooker:

Cook white rice according to directions on package.  If you are using instant rice, wait until the end.  Place the meat, frozen or thawed, in the pressure cooker and sprinkle with paprika and garlic powder.  Add one cup water and cook at high pressure for 10 minutes.  Release pressure, add beef bullion that has been mixed with 1 cup of water and sliced peppers.  Bring back up to high pressure for 8-10 minutes.  Release pressure, and add soy sauce and cut tomatoes.   Boil for 5-7 minutes.  mix cornstarch and water, and while stirring the pot, slowly pour in cornstarch until it is at desired thickness.       Serve over white rice.

Non-Pressure Cooker:

Cut steaks into smaller chucks or strips.  Sprinkle paprika and garlic powder on meat.  Brown the steak.  Pour in beef broth or beef bullion (dissolved in water), green peppers that have been cut into strips.  Cook about 1/2 hour or until meat is tender.  Add soy sauce, and 1/2 cup water and return to boil.    mix cornstarch and water, and while stirring the pot, slowly pour in cornstarch until it is at desired thickness. Add tomato chunks and cook until the tomatoes are heated thoroughly.  Serve over white rice.

American as Apple Pie

To most people, making a pie sounds to hard, and so they don't even try.  Pie is not that hard!  Here is our super easy recipe for Apple Pie.  The same crust will also be used for Chicken Pot Pie.  In fact, when you make the whole pie crust recipe, you will have enough for one full pot pie, and then one more bottom crust.  That is perfect because our apple pie features a crumb topping.   The dough can also be frozen for up to 12 weeks.

Foolproof Pie Crust

1. 4 C Flour                                                 
2. 1 T while granulated Sugar
3. 2 t Salt
4. 1 3/4 C shortening
5. 1 T white vinegar
6. 1/2 C cold water

What to do:

With a fork or pastry blender, mix together flour, shortening, salt and sugar.  In a separate dish, beat egg, vinegar, and water.  Add liquid mixture to dry ingredients stirring with fork  until all are moistened.  Using your clean hands, mold dough into a ball. Wrap in plastic and chill at least 15 minutes.  Dough can be left in refrigerator for up to 5 days.



Apple Pie Filling:

1. 6 C granny smith apples (you can use any apple but make sure and use a crisp one. Most grocery stores will have an apple guide to help you choose the right apple for your dish.  DO NOT UNDER ANY CIRCUMSTANCE ATTEMPT WITH RED DELICIOUS.)
2. 3/4 C Sugar
3. 2 T all-purpose flour
4. 1/2 t cinnamon
5. 1/8 t ground nutmeg
6. 1 T lemon juice

What to do:
Peel, core, and thinly slice apples.  Immediately put lemon juice on apples to prevent browning.  Add sugar, cinnamon, nutmeg and flour.  Mix well.


Crumb Topping:

1. 1/2 C all-pupose flour
2. 1/2 C tightly packed brown sugar
3. 4 T Butter
4. 1/2 C oatmeal

What to do:
Mix all dry ingredients.  Add melted butter.  mix well.



The Final Assembly!!!

There are many ways to roll out the pie crust, this is the one we have found to work best.  please leave a comment if you have any other ways that work for you.

On a well floured surface, using a rolling pin (or wine bottle, or other cylindrical object if you don't have a rolling pin) roll out 1/3 of the total pie crust until it is about 2-3 inches larger than an inverted pie dish.  Lightly flour the top surface of the pie crust, and fold the crust in half. (It helps to roll in backwards onto the rolling pin. Folding it in half helps in transferring the crust to the dish).  Carefully put the crust into you pie dish and unfold.  Trim the edges of the crust about 1/4 inch past your pie dishes' edge.  Fold the edge of the crust underneath it self, so that it is flush with the pie dishes' edge.  Using your you thumb and index finger make a V shape.  Using your other thumb crimp the edges so the look nice.   Scoop the apples into the pie crust.  You DO NOT want all the juice that is in the apple bowl, it will make it very soggy.  You should have a nice mound of apples.  Top the apples with your crumb topping, and smooth it out.  Bake at 375° for 30 minutes.  If the edges become to brown, you can cover them with a piece of tin foil.  To do this fold a piece of foil into a square, and cut off the corner, unfold and you have a ring.   

Let the pie cool for 5 minutes before you cut. Serve with vanilla ice cream!