Lion House Wassil

This is my all time favorite drink for the winter months. You can start it on the stove then put in crockpot to keep warm. Great for after all that caroling I know you will do. I never can find allspice berries so I use ground.


Ingredients
2 1/4 cups white sugar
4 cups water
2 cinnamon sticks
1 slice fresh ginger root
4 cups orange juice
2 cups lemon juice
8 cups apple juice
8 whole allspice berries
1 tablespoon whole cloves
Directions1. In a large saucepan, combine sugar and water. Boil for 5 minutes. Remove from heat, and add cinnamon sticks, allspice berries, cloves, and ginger. Cover and let stand in warm place for 1 hour.
2. Strain liquid into a large pot. Just before serving, add juices and cider and quickly bring to boil. Remove from heat and serve.

A little Christmas Spirit

I saw this and thought I should share.

Best Cinnamon Rolls

I have been getting alot of requests for these lately so here is the recipe. If you want to try somthing new and exciting add two tart apples chopped to the filling, for an apple cinnamon roll to die for.



Yummy Cinnamon Rolls




Dough:

2 pkg. active dry yeast
1 C. warm water (105-115 degree)
2/3 C. plus 1 tsp. granulated sugar, divided
1 C. warmed milk
2/3 C. butter
2 tsp salt
2 eggs, slightly beaten
7-8 C. all-purpose flour, or more if needed

Filling:
1 C. melted butter, divided (2 sticks)
1 3/4 C. granulated sugar, divided
3 Tbsp. ground cinnamon
1 1/2 C. chopped walnuts, optional
1 1/2 C. raisins, optional
Creamy glaze:
2/3 C. melted butter (1 stick plus 2 Tbsp.)
4 C. powdered sugar
2 tsp vanilla
4-8 Tbsp. hot water
Methods/steps
In a small bowl mix together warm water, yeast and sugar and set aside. In a large bowl, mix milk, remaining 2/3 cup sugar, melted butter, salt and eggs; stir well and add yeast mixture. Add half the flour and beat until smooth. Stir in enough of the remaining flour until dough is slightly stiff (dough will be sticky).

Turn out onto a well-floured board; knead 5 -10 minutes. Place in well-buttered glass or plastic bowl, cover and let rise in warm place, free from drafts, until doubled in bulk, about 1 to 1 1/2 hours.

When doubled, punch down dough and let rest 5 minutes. Roll out on floured surface into a 15 x 20 inch rectangle.

To prepare filling: Spread dough with 1/2 cup melted butter. Mix together 1 1/2 cups sugar and cinnamon; sprinkle over buttered dough. Sprinkle with walnuts and raisins, if desired.

Roll up jellyroll-fashion and pinch edge together to seal. Cut into 12 to 15 slices. Coat bottom of a 13-by-9-inch baking pan and a 8-inch square pan with remaining 1/2 cup melted butter, then sprinkle with remaining 1/4 cup sugar. Place cinnamon roll slices close together in pans. Let rise in warm place until dough is doubled in bulk, about 45 minutes.

Preheat oven to 350 degrees. Bake 25 to 30 minutes, or until rolls are nicely browned. Cool rolls slightly.

Frosting:

1 lb. Margarine
1 lb. cream cheese
2 lbs. powdered sugar
2 tsp. lemon juice
2 tsp. vanilla extract
Methods/steps
Allow margarine and cream cheese to reach room temperature. Beat cream cheese and margarine together in a bowl with a mixer. Slowly add in all powdered sugar. Once all of the sugar is in the bowl mix for at least an additional 12 minutes. When almost done, add in the extracts. Enjoy!

Cutest Hair Bows

My great friend Melissa, sells the cutest hair bows. So I thought I would post a shout out to her. Here is the link to her site The one thing I like about her bows are that they are very well made, no raveling or one time use bows here. She also puts a no slip on the clip. Which is great for those girls with fine hair.
Here are few pictures from her site.

Sticky Chicken

Sticky Chicken
This is one of our favorite Sunday meals. It is so easy. You will never buy a store bought rotisserie chicken again. We like to serve it up with whipped sweet potatoes, homemade rolls and fresh corn.

4 tsp salt
2 tsp paprika
1 tsp onion powder
1/4 tsp dried thyme
1 tsp ground black pepper
1/2 tsp cayenne
1/2 tsp garlic powder
1 onion quartered
1 4 pound whole chicken

in small bowl combine all spices.Remove and discard giblets from chicken. Rinse chicken cavity, pat dry with paper towels. Rub chicken inside and out with spice mixture. Place onion in cavity. Wrap in plastic wrap or in large ziploc bag. Place in fridge overnight. Remove plastic and place in shallow glass pan. Bake uncovered 250 degrees 4-5 hours. Great to put in right before church.

Baked Apple Pancake

This is by far one of my favorite breakfasts. I don't remember where I got it from so if this is your recipe, thank you. Perfect for the fall. Also great for Christmas morning.



BAKED APPLE PANCAKE

1 cup pancake mix( I use Krustez)
2/3 cup milk
2TBS vegetable oil
1 Egg
1/4 cup butter or margarine
1/3 cup packed brown sugar
2 medium tart apples peeled and sliced

In a bowl, combine pancake mix, milk, oil and egg. I a 12 inch oven proof skillet, melt butter,stir in brown sugar,and apple slices: saute until sugar is dissolved. Pour pancake batter over apples, over medium heat until bubbles form on top of pancake. Bake uncovered at 350 degrees for 12-17 minutes or until golden brown. Invert on serving platter and serve with syrup.

Cafe Rio Sweet Pulled Pork And Tomatillo Dressing

My friend Liz has literally been asking me to post this for six months. So here it is Liz. It is the best recipe I have found for the pulled pork, and the dressing. If you are feeling really ambitious head over to ourbestbites.com and find their great recipe for tortillas.

I hope all enjoy this.



Pork



3 lbs pork roast ( I use picnic roast)

1 cup dark brown sugar

1 cup Worcestershire sauce( that is not a typo)

1 tsp oregano

1 tsp ginger

1 tsp salt

1 tsp chili powder

2 TBS dried minced onion



Cook all ingredients in a crock pot on low for about 12 hours, may need to add a little water towards the end.Take roast out of crock pot and shred. dump all liquid.Put pork back in and add 1 large can red enchilada sauce and 1 cup brown sugar. Cook for 1 hour. Serve on fresh tortilla's with all the yummy ingredients you would like on your burrito finish off with tomatillo dressing. I use zataran's black beans and rice instead of the usual rice.



Tomatillo Dressing



Place the following in the blender:

3 fresh tomatillo's, peeled and cut into quarters *

juice of 1/2 of a lime

1/2 cup buttermilk

1/2 cup mayonnaise

1/2 cup sour cream

1 package ranch dressing mix

1 cup fresh cilantro

6 stalks green onions

2 cloves garlic

3 tsp sugar

3-5 slices jalapeno



Blend and refrigerate at least 1 hour prier to serving.

*to peel tomatillo just peel off the paper on the outside.

Pumpkin Cookies

WOW, how long has it been? I know this is a recipe I have posted alot, but it is one of our favorites in the fall. Hopefully I can start sharing a few more recipes.

3 eggs
2 tsp vanilla
1 cup shortening
3 cups sugar
2 tsp baking soda
2 tsp nutmeg
2 tsp salt
2 tsp cinnamon
2 cups pumpkin
4 1/2 cups flour
1 bag chocolate chips
1 bag butterscotch chips

bake 375* on greased cookie sheet 13-15 minutes.

4th of July burgers

This is my all time favorite recipe for burgers. Try it I promise you won't be dissapointed.

from Food Network, Tyler Florence

Stuffed bacon Cheeseburgers

Ingredients
1/2 cup shredded Monterey jack
4 slices cooked bacon, chopped
1 pound ground chuck
Kosher salt and freshly ground black pepper
4 large hamburger buns, split
Ketchup, mayonnaise, and mustard, for serving
Lettuce, sliced tomato, onion, and avocado, for serving
Directions
Combine the jack cheese and chopped bacon in a bowl. Put the beef in another bowl and season with salt and pepper; use a rubber spatula to mix it in. Flatten 1/4 of the meat mixture in the palm of your hand. Squeeze together about a tablespoon of the cheese and bacon mixture to make a little nugget; put it in the center of the ground beef. Bring up the sides of the patty over the filling, making sure the cheese is completely covered by the meat. Flatten slightly for a nice patty shape. Set them side by side on a platter in the refrigerator while preparing the grill.

Place a large grill pan on 2 burners over medium-high heat or preheat an outdoor gas or charcoal barbecue and get it very hot. Brush the grates with oil to keep the burgers from sticking. Grill the burgers for 8 minutes per side for medium. (The USDA recommends cooking ground beef until it is no longer pink and the internal temperature is 160 degrees F.) Remove the burgers to a clean side plate while you toast the buns.

Rub the grill rack with more oil and place the buns cut-side down, toast for 1 minute. Serve the burgers with your favorite condiment and any garnish you like, such as lettuce, sliced tomato, onion, and/or avocado.

Paula Deen Goulash

My whole family loved this recipe so I thought I would share. Make sure you dollup a little sour cream in each bowl before serving.

Bobby’s Favorite Goulash

1/2 tablespoon Paula Deen’s House Seasoning (recipe below)
3 tablespoon soy sauce
3 bay leaves
2 tablespoon Italian seasoning
2 (15-ounce) cans diced tomatoes
2 (15-ounce) cans tomato sauce
3 cups water
3 cloves garlic, chopped
2 large onion, chopped
2 lb lean ground beef
1/2 tablespoon Paula Deen’s Seasoned Salt
2 cup elbow macaroni, uncooked
1 - cup frozen mixed veggies or frozen corn
(If using canned, drain first)

In a Dutch oven or large pot, saute the ground beef over medium-high heat until no pink remains. Break up the meat while sauteing. Spoon off any grease. Add the onions and garlic to the pot and saute until they are tender, about 5 minutes. Add 3 cups water, along with the tomato sauce, diced tomatoes, Italian seasoning, bay leaves, soy sauce, House Seasoning, and seasoned salt. Stir well. If adding mixed veggies or corn add them now. Place a lid on the pot and allow this to cook for 15 to 20 minutes. Add the elbow macaroni, stir well, return the lid to the pot, and simmer for about 15 - 20 minutes. Turn off the heat, remove the bay leaves, and allow the mixture to sit about 15 minutes more before serving. Serve with garlic bread and a salad.



Paula's House Seasoning:

1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients together and store in an airtight
container for up to 6 months

Chicken Lasagna

I got this recipe frome a great friend of mine named Mandy. She is such an inspiration to me. She does it all. If you don't believe me read a little bit of her blog. It's on the side under Rady Family. I love this recipe. I have even made it with Italian Sausage and spinach. My kids love it. If you want a bigger pan double it. Hope you enjoy.

1 pound chicken cooked and chopped
9 cooked lasagna noodles
1 chicken boulion cube dissolved in 1/4 cup water
8 oz cream cheese
2 cups mozzarella cheese- I use a little more
1 jar spaghetti sauce-or your own sauce

mix the chicken, cream cheese,chicken boulion, and half the mozzarella cheese.
Start layering, put a little sauce in bottom of 9x13 noodles, chicken mixture, sauce. end with sauce and rest of cheese. Bake 350* 40-45 minutes.

Baked Oatmeal

This is one of my favorite recipes. My whole family loves it. Even those who don't like oatmeal.

Ingredients
3 cups quick-cooking oats
1 cup packed brown sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon salt
1 cup milk
1/2 cup butter, melted
2 eggs, beaten
Additional milk
Directions
In a large bowl, combine the oats, sugar, baking powder and salt. In a small bowl, combine the milk, butter and eggs. Stir into oat mixture until blended.
Spoon into a greased 9-in. square baking pan. Bake at 350° for 40-45 minutes or until set. Serve warm with milk.

Porter's Baptism

Sorry that it has been so long for a post. We have been a little crazy around here.
We had Porter's baptism on the 20th. It was great. It is amazing how stong the spirit is when those 8 year olds walk into the waters of baptism. We are very proud of Porter. He has grown up so much just this last year. He was so excited to recieve his first set of scriptures for his birthday. Hopefully he will study them and find answers in them. here are a few pictures from the big day.

Chicken Alfredo

I made this just the other night and it tasted fantastic. Not a light recipe by any means, but delish. I think next time I will add sauteed mushrooms and chopped artichoke hearts. I used penne noodles instead of the traditional linguine noodles. I think they help out with the richness of the sauce. Serve it up with a green salad,steamed broccoli or asparagus.

1 cup butter no substitutes
1 cup heavy cream
1 1/2 cups shredded fresh Parmesan
pepper to taste
16 oz pasta

slowly over low heat melt butter with cream, when incorporated add cheese and stir until melted and thickened. Add 2 cups diced chicken. I grill my chicken for this dish, it really adds a lot of flavor. I just sprinkle the chicken with garlic powder and salt and pepper and grill until done. You can do this ahead of time. If your going to all the trouble of heating the grill through on some extra chicken and freeze for another yummy recipe. Toss everything together and serve. This recipe makes a lot, so half it if you don't have company. I made the whole recipe, and my family of 5 was eating it for 2 nights with a little left for lunch.

Yeast Waffles From allrecipes

I made these on tuesday morning they were fabuleous. I loved the fact that I made it the night before, so it took no longer than cereal in the morning.







Ingredients
2 cups milk
1 (.25 ounce) package active dry yeast
1/2 cup warm water (110 degrees F/45 degrees C)
1/2 cup butter, melted
1 teaspoon salt
1 teaspoon white sugar
3 cups sifted unbleached all-purpose flour
2 eggs, slightly beaten
1/2 teaspoon baking soda

Directions
1.Warm the milk in a small saucepan until it bubbles, then remove from heat. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
2.In a large bowl, combine milk, yeast mixture, butter, salt, sugar and flour. Mix thoroughly with rotary or electric mixer until batter is smooth. Cover and let stand at room temperature overnight.
3.The next morning, stir beaten eggs and baking soda into the batter; beat well.
4.Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown.

Sticky Chicken

This is one of our favorite Sunday meals. It is so easy. You will never buy a store bought rotisserie chicken again. We like to serve it up with whipped sweet potatoes, homemade rolls and fresh corn.

4 tsp salt
2 tsp paprika
1 tsp onion powder
1/4 tsp dried thyme
1 tsp ground black pepper
1/2 tsp cayenne
1/2 tsp garlic powder
1 onion quartered
1 4 pound whole chicken

in small bowl combine all spices.Remove and discard giblets from chicken. Rinse chicken cavity, pat dry with paper towels. Rub chicken inside and out with spice mixture. Place onion in cavity. Wrap in plastic wrap or in large ziploc bag. Place in fridge overnight. Remove plastic and place in shallow glass pan. Bake uncovered 250 degrees 4-5 hours. Great to put in right before church.

Pizza

This is by far my favorite pizza recipes. You can add whatever toppings you like. Or even make a BBQ chicken pizza. Very good. Alot cheaper than store bought.

Pizza-
4 cups all-purpose flour
2 tsp yeast
1 ½ tsp salt
1 ½ cups warm water
2 TBS vegetable oil
Combine 2 cups of flour with yeast and salt in large bowl. Stir in warm water and oil. Beat with mixer until smooth. Gradualy stir in enough remaining flour to make stiff dough. Knead until smooth and elastic about 5 minutes. Place in greased bowl. Let rise until double in bulk, about 1 hour.
Sauce
1 14.5 oz can diced tomatoes
1 6 oz can tomato paste
1 tsp salt
½ tsp sugar
1 ½ tsp dried basil
1 ½ tsp dried oregano
½ tsp dried rosemary
1/8 tsp pepper
½ tsp onion powder
½ tsp garlic powder
Put all ingredients in blender and blend until smooth. Pour into saucepan, bring to boil, cook covered on medium/low heat for 10 minutes.

Bake on pizza stone 475 for 30minutes.

For bbq pizza use bbq sauce and cooked shredded chicken mixed with bbq sauce and red onions and cheese.

Soup

This is a re-post of one of my all time favorite soups. I hope your families enjoy it as well.

Broccoli Cheese Soup

4 quarts water
12 cubes chicken bouillon
3 small packages frozen broccoli
3 cubes butter
1 ½ cups flour
16 oz cheese whiz

boil water and bouillon then add broccoli. Cook until tender. Melt butter then add flour. Slowly add water from broccoli until desired thickness. Slowly add cheese whiz to soup, don’t boil or it will curdle. Add broccoli and enjoy

Mediterarian Dip

This is one of my all time favorite dips. My husband thinks it a girly dip. So it won't be making an appearence at the Super Bowl. If you are over run with basil make you own pesto and freeze the rest for another yummy recipe.

1 8 oz cream cheese softened
1/2 cup mayonaise

Blend together for the first layer

second layer

Pesto spread thin

third layer-

Bottled artichoke hearts chopped

fourth layer-

herb garlic feta

last layer-

sprinkle with chopped tomatoes

Serve with wheat thins, or pita chips.

Wheat Bread

Growing up I was privliged to live across the street from one of the best bread makers I know. This is her recipe for wheat bread. It is fantastic. Her mother who is in her 90's still makes it by hand. Make sure you use a bosch mixer for this bread, it makes a lot of dough and I don't want you breaking your Kitchen Aid. The recipe is for the hand method, just adapt for using mixer. I was lucky enough to have recieved a nutri mill wheat grinder as a gift from my husband last year. Fresh ground wheat makes a softer loaf than store bought wheat flour. I hope your family enjoys the recipe as much as mine. Maybe this will get you on track to heathier living for the New Year. Feel free to ask any questions.


WHOLE WHEAT BREAD (HAND POWER)

PLACE IN LARGE BOWL
6 CUPS HOT WATER
1 TSP LEMON JUICE - optional
1/2 c vital wheat gluten - optional
2 TBLS. SALT
½ CUP OIL
½ CUP HONEY
6 CUPS WHOLE WHEAT FLOUR* (8 MORE CUPS WILL BE USED LATER)
2 TBLS YEAST (if SAF add with the flour - otherwise let it dissolve with water, salt and honey)
1 OR 2 CUPS ROLLED OATS (SPROUTS,CRACKED WHEAT, SUNFLOWER SEEDS, ETC)
BEAT HARD WITH WHISK 500 STROKES.
ADD 4 CUPS WHOLE WHEAT FLOUR - MIX WITH SPOON
SPREAD 2 MORE CUPS FLOUR ON KNEADING SURFACE.
PLACE DOUGH ON FLOUR AND BEGIN TO KNEAD USING LARGE SPATULA OR DOUGH SCRAPER. WORK IN 2 MORE CUPS FLOUR USING OILED OR FLOURED HANDS.
KNEAD UNTIL SMOOTH - (ABOUT 8 MINUTES) USE A BIT OF SPRAY OIL TO KEEP HANDS FROM STICKING. YOU MAY NEED A LITTLE MORE FLOUR ON THE KNEADING SURFACE.. KEEP YOUR DOUGH AS SOFT AS POSSIBLE.
PLACE DOUGH BALL IN LARGE COVERED OILED BOWL AND LET RISE UNTIL DOUBLE. SHAPE INTO 5 OR 6 LOAVES. LET DOUBLE AGAIN. (A GOOD TEST OF RIPE DOUGH IS TO MAKE A 1/4 INCH INDENTATION INTO THE CORNER OF ONE OF YOUR LOAVES - IF IT STAYS INDENTED IT IS READY. IF IT SPRINGS BACK INTO PLACE IT NEEDS MORE RISING TIME) KEEP A GOOD WATCH - IF YOU LET WHOLE WHEAT DOUGH RISE TOO HIGH IT IS VERY CRUMBLY.
Bake 350 for 30-35 minutes

New Posting

I decided I am going to focus on recipes this year! I will occasionaly post fun family stuff but mostly recipes. So if you have any requests let me know.