Welcome

Welcome Friends!! This little blog is for all my friends and family that have requested I share my recipes and other homemaking ideas… As most of you know, we moved onto a 64 acre farm about two years ago… we still have our Family Nights, but now many of us live up here on the farm: Mom and Dad live with Lanny and I, Paula built her house in one of the existing barns, Robbie and Molly built inside the big barn by us… You can check it all out on our blog the Johnson Gap Chronicles… Anyway, I am still fermenting and brewing all over my kitchen, but our Tuesday night dinners are not as large as they used to be. All the grands except 2 are grown, have jobs, live in other cities, and with the recent Covid insanity (and our daughter-in-laws heart transplant) James and Tasha are not out much lately. We just move on and look forward to better days. Thanks for peeking in… check back now and then and I promise to add new recipes and ideas as I am inspired :-) God bless!!

Sunday, August 14, 2022

Pot Luck Taco Casserole

 Pot Luck Taco Casserole


Beef, Casserole

Prep Time: 25 min Cook Time: prep: 25 min. bake: 20 min. Servings: 8 servings Source: tasteofhome.com 


INGREDIENTS

2 pounds ground beef

2 envelopes taco seasoning

4 large eggs

3/4 cup 2% milk

1-1/4 cups biscuit/baking mix

Dash pepper


Toppings:

1/2 cup sour cream

2 to 3 cups chopped lettuce

3/4 cup chopped tomato

1/4 cup chopped green pepper

2 green onions, chopped

2 cups shredded cheddar cheese


DIRECTIONS

Preheat oven to 400°. In a large skillet, cook beef over medium heat 10-12 minutes or until no longer pink, breaking into crumbles; drain. Add taco seasoning and prepare according to package directions. Spoon meat into a greased 13x9-in. baking dish.

In a large bowl, beat eggs and milk. Stir in biscuit mix and pepper. Pour over meat. Bake, uncovered, 20-25 minutes or until golden brown. Cool 5-10 minutes.

Spread sour cream over top; sprinkle with lettuce, tomato, green pepper, onions and cheese.

Can you freeze Potluck Taco Casserole?

Cool baked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Unwrap casserole; reheat on a lower oven rack until heated through and a thermometer inserted in center reads 165°. Cool for 5-10 minutes, then top as directed.

Test Kitchen Tips

"Migas" means "crumbs" in Spanish. For a migas twist, swap a cup of torn tortillas or coarsely crushed tortilla chips for the biscuit mix. Then bake till set (it may take a little longer).

For individual portions that kids will love, bake in greased muffin cups until golden brown, 15-20 minutes.

NUTRITION

1 serving: 472 calories, 27g fat (14g saturated fat), 205mg cholesterol, 1360mg sodium, 24g carbohydrate (3g sugars, 1g fiber), 32g protein.


Saturday, August 13, 2022

French Toast Casserole

 French Toast Casserole


Breakfast

Prep Time: 15 minutes Cook Time: 40 minutes Servings: Yield: 6 to 8 servings Source: simplyrecipes.com 


INGREDIENTS

1 large loaf good-quality French loaf, sourdough, ciabatta, or challah (enough to yield 10 cups of chunks of bread)

1/2 cup (45g) chopped pecans

5 large eggs

1 1/2 cups whole milk

1/4 cup (50g) granulated sugar

Zest from one medium orange (optional)

1/2 teaspoons ground cinnamon

1/4 teaspoon salt


For the topping:

4 tablespoons unsalted butter, melted

3 tablespoons (40g) dark brown sugar

1 teaspoon ground cinnamon

Pinch of salt

Dried cranberries

Powdered sugar

Maple syrup

DIRECTIONS

1 Preheat the oven to 375F (190C). Place an oven rack in the center position.

2 Slice the bread into 1-inch slices and then cut them into 1-inch cubes. You can also tear the bread apart with your hands. Leave the crusts on.

3 Layer the bread and pecans in a baking dish: Lightly grease a 2-quart (if you want thicker slices) or 3-quart baking dish (if you want thinner slices) with cooking spray or butter. Add enough bread cubes to cover the bottom. Sprinkle a few tablespoons of pecans on top. Continue layering the bread chunks and pecans.

4 Prepare and add the custard: In a small bowl, whisk the eggs together. Add the milk, sugar, orange zest, 1/2 teaspoon of cinnamon, and salt, and mix well. Pour the egg and milk mixture evenly over all the bread chunks. (I found it easier to pour the mixture into a large measuring cup with a spout first before pouring the mixture over the bread.)

At this point, the casserole can be baked right away, or covered and refrigerated overnight.

5 Drizzle with topping: In another bowl, mix the melted butter with the brown sugar, 1 teaspoon cinnamon, and a pinch of salt. Using a spoon, drizzle the mixture evenly over all the bread chunks.

6 Bake the casserole for 35 to 45 minutes. I baked mine for about 38 minutes. Leave the casserole in the oven longer if you want the chunks of bread on the top to be more brown and crunchier.

7 Remove the casserole from the oven and let it cool for about 10 minutes before serving. Sprinkle dried cranberries and dust powdered sugar on top, if you like. Serve with maple syrup at the table.


Thursday, August 11, 2022

Homemade Graham Crackers

This is so easy and turned out SO good!!! I think you'll LOVE IT!!! 

Homemade Graham Crackers


Prep Time: 30 mins  | Cook Time: 10 mins  | Servings: Servings: 22 graham crackers 


Ingredients:

2 cups (10oz/284g) whole wheat flour

1 cup (6oz/170g) light brown sugar

1 teaspoon cinnamon

1 teaspoon baking soda

3/4 teaspoon salt

7 tablespoons (3 1/2oz/100g) butter, room temperature

3 tablespoons whole milk

1/3 cup (3oz/85g) honey

2 teaspoons vanilla extract


Directions:

Line 2 large cookie sheets with parchment paper, set aside.


In a large bowl, mix the flour, sugar, cinnamon, baking soda, and salt.


Add the butter to the dry ingredients and rub in with your fingertips until the mixture looks like coarse breadcrumbs. You can also do this in a food processor.


In a separate jug, whisk together the milk, honey, and vanilla.


Add the milk mixture to the flour and mix until a dough forms. The dough will be sticky and soft.


Wrap in plastic and chill for at least 1 hour so it's easy to roll. Like previously mentioned this is a very soft dough, so the longer it chills the better.


On a well-floured surface, roll out the dough to a little more ¼ inch thick. Note: keep the surface and your rolling pin dusted with flour to prevent the dough from sticking too much.


Using a pizza cutter, cut the dough into 2 x 5-inch rectangles. Using a knife, score the cookies down the center lengthwise, then in half across. Using a fork, prick the Grahams on either side of the scored lines. This will create the classic Graham Cracker cookie pattern. Gently transfer the cookies to the prepared cookie sheet.


Bake the cookies at 350°F (180°C) for roughly 10-12 minutes. I like to bake them for 10 minutes so they are still soft and not crunchy.


Store the cooled cookies in an airtight container at room temperature for up to 5 days. Eat as is or use them to make S'mores.


Source: https://www.biggerbolderbaking.com/homemade-graham-crackers/

Sunday, March 6, 2022

My Favorite Slaw Recipe

We love Cole Slaw with our Sloppy Joes... 

I used to buy prepared slaw at the grocery store but my Mom has trouble chewing cabbage that is just chopped or roughly shredded, so... 

I now make my own. I shred it really fine in the Food Processor...




And I make my own Slaw Dressing.
The recipe is below and it is very basic.
Enjoy!!


Easy Coleslaw Dressing


Prep Time: 10 mins Cook Time: 10 mins Servings: 

Servings: 6 Source: allrecipes.com 


INGREDIENTS

½ cup mayonnaise

2 tablespoons white sugar

1 ½ tablespoons lemon juice

1 tablespoon vinegar

½ teaspoon ground black pepper

¼ teaspoon salt

DIRECTIONS

Whisk mayonnaise, sugar, lemon juice, vinegar, pepper, and salt together in a bowl until smooth and creamy.

NOTES

Read our picks for the best measuring cups to make cooking your favorite recipes that much easier.

NUTRITION

Per Serving: 94 calories; protein 0.2g; carbohydrates 9.3g; fat 6.5g; cholesterol 5.1mg; sodium 236.2mg. Full Nutrition

Saturday, February 26, 2022

A New Twist on Brownies :-)

 I LOVE mixing salt and sweet these days... 
here is an idea for the next batch of brownies that you make...


Crush some pretzels into the batter...


And put some on top...


Bake as usual...


SO YUMMY!!


You can also use crushed potato chips.
Just the right amount of sweet and salty.
My family LOVES 'em!


Monday, February 21, 2022

Breakfast Casserole

 I made a Breakfast Casserole for our Sunday Midday Dinner this week and it was Scrumptious!!!


You might notice the cute little oval goodies on the table as well...
I put cinnamon roll dough (canned) in my waffle maker and then iced them. And I also put crescent roll Dough (canned) in the maker and added butter and jelly. I pulled apart the rolls and then gently formed a ball before putting them in the iron. Yum! And the canned doughs cook in about 1/3 the time when flattened in the waffle maker. There are really a gazillion (slight exaggeration ) things you can do with a Waffle Iron :-)


Here is the Recipe:

Breakfast, Casserole

Prep Time: 15 mins Cook Time: 35 mins Servings: Source: karacreates.com 


INGREDIENTS

4 large croissants or 8 small croissants (baked and found in bakery section)

6 eggs

1/2 cup milk

1 packet Country Sausage Gravy Mix (makes 2 cups)

1 lb sausage, any flavor

1 cup cheese, shredded

salt and pepper

DIRECTIONS

Grease a 13×9 baking dish and preheat oven to 350.

Brown sausage in skillet and drain thoroughly.

Break croissants into 1 inch pieces and spread evenly in bottom of baking dish.

Layer cooked sausage over croissant pieces.

Sprinkle 1/2 cup shredded cheese over sausage.

Whisk eggs and milk, add salt and pepper and pour over sausage and cheese.

Prepare gravy according to instructions. Set 1/2 cup of sausage to the side and pour 1 1/2 cups over croissants, eggs, and cheese in baking dish.

Sprinkle remaining cheese over gravy.

Bake for 35-40 minutes or until eggs are cooked throughout.

Serve with extra gravy and enjoy!

NUTRITION

286 kcal
Calories: 286kcal Carbohydrates: 1g Protein: 17g Fat: 23g Saturated Fat: 9g
Polyunsaturated Fat: 3g Monounsaturated Fat: 9g Trans Fat: 1g Cholesterol: 180mg
Sodium: 502mg Potassium: 220mg Sugar: 1g Vitamin A: 387IU Vitamin C: 1mg
Calcium: 143mg Iron: 1mg

Saturday, February 12, 2022

Welcome Back...it's been awhile!

Sorry I haven't posted lately... lots of things going on in the family... but there are plenty of great recipes and ideas throughout the blog that I know you'll like, especially if you've never been here before... just snoop around and enjoy! 

Friday, December 10, 2021

Homemade Red Enchilada Sauce

 Red Enchilada Sauce


Prep Time: 5 minutes  | Cook Time: 15 minutes  | Servings: Yield: 1 1/2 cups 


Ingredients:

2 tablespoons avocado oil or olive oil

2 tablespoons all-purpose flour

1/4 cup chili powder

1/2 teaspoon garlic powder

1/2 teaspoon ground cumin

1/4 teaspoon dried oregano

2 cups chicken or vegetable stock (I use chicken stock)

fine sea salt, to taste


Directions:

Cook the roux and spices: Heat oil in a small saucepan over medium-high heat. Add flour and cook for 1 minute, whisking constantly. Add in the chili powder, garlic powder, cumin and oregano and cook for 1 more minute, whisking constantly.


Simmer: Gradually pour in the stock, whisking constantly to combine until no lumps remain. Continue cooking until the sauce reaches a simmer. Then reduce heat to medium-low to maintain the simmer (the sauce should continue lightly bubbling) for about 10-15 minutes, uncovered, until the sauce has slightly thickened.


Season: Give the sauce a taste and season with salt, as needed. (I typically add 1/2 teaspoon fine sea salt, but the saltiness of the sauce can vary depending on the brand of stock that you use. I usually have homemade stock with no added salt)







Cornbread and Black Bean Enchilada Bake

Cornbread and Black Bean Enchilada Bake  


This recipe feeds 4 to 6 hungry people but can be doubled or tripled for a larger group. 

Preheat over to 425 degrees

Enchilada Filling:
2 Tbs Avocado Oil (or other neutral tasting oil)
1 Cup Diced Onion (white or red)
1 Medium Diced Bell Pepper (red or orange)
2 Cans Black Beans (or 4 cups if you cook your own)
1 Cup Enchilada Sauce (I will add my homemade sauce recipe below)

Cornbread Topping:
1 Cup Cornmeal
1/4 Cup Flour
*If you use all purpose add 1 1/2 tsp baking powder and 1/2 tsp salt...
omit if you use self rising
2/3 Cup Buttermilk, White Milk or even Almond Milk (I like Buttermilk)
2 Tbs Avocado Oil or melted Butter
2-3 Tbs Maple Syrup (optional...I don't use it_

Heat the oil in a big skillet and sauce the onions until soft and starting to brown. Add the peppers and continue to sauce until all are lightly browned. Add the beans and enchilada sauce and turn off the heat. If not using an oven safe skillet pour into a baking dish for the oven. Mix the cornbread topping ingredients until just combined. If too thick add a bit of milk so the mixture is pourable. Pour over the bean mixture and bake for 20 minutes.

Serve hot with shredded cheese, sour cream, extra enchilada sauce, tortilla chips.

*****

Red Enchilada Sauce


Prep Time: 5 minutes  | Cook Time: 15 minutes  | Servings: Yield: 1 1/2 cups 


Ingredients:

2 tablespoons avocado oil or olive oil

2 tablespoons all-purpose flour

1/4 cup chili powder

1/2 teaspoon garlic powder

1/2 teaspoon ground cumin

1/4 teaspoon dried oregano

2 cups chicken or vegetable stock (I use chicken stock)

fine sea salt, to taste


Directions:

Cook the roux and spices: Heat oil in a small saucepan over medium-high heat. Add flour and cook for 1 minute, whisking constantly. Add in the chili powder, garlic powder, cumin and oregano and cook for 1 more minute, whisking constantly.


Simmer: Gradually pour in the stock, whisking constantly to combine until no lumps remain. Continue cooking until the sauce reaches a simmer. Then reduce heat to medium-low to maintain the simmer (the sauce should continue lightly bubbling) for about 10-15 minutes, uncovered, until the sauce has slightly thickened.


Season: Give the sauce a taste and season with salt, as needed. (I typically add 1/2 teaspoon fine sea salt, but the saltiness of the sauce can vary depending on the brand of stock that you use. I usually have homemade stock with no added salt)








Friday, December 25, 2020

Soft, Buttery Home Made Yeast Rolls...YUM!!!

1-Hour Soft and Buttery Dinner Rolls


Prep Time: 45 minutes Cook Time: 15 minutes Servings: Yield: 15 servings 

Source: gimmesomeoven.com 


INGREDIENTS

1 cup water

2 tablespoons melted butter

1/2 cup milk

2 tablespoons honey

1 tablespoon active-dry yeast*

3 1/2 to 4 cups all-purpose flour

1 teaspoon fine sea salt

extra melted butter, for brushing on top


DIRECTIONS

Prep your oven and baking dish. Heat the oven to 400°F. Grease a 9 x 13-inch baking dish with cooking spray, and set aside.

Heat the liquids. In a microwave-safe bowl or measuring cup, stir together the water and melted butter, then add in the milk and honey and stir until combined. Microwave the mixture for 1 minute and give it a stir. Continue microwaving the mixture in 15 second intervals, until it reaches 110°F (it will be warm but not hot to the touch) and the butter is completely melted.

Add yeast. Pour the liquid mixture into the large bowl of a stand mixer. Then sprinkle the yeast evenly on top, give it a quick stir with a fork to combine, and let the yeast activate for 5 minutes until it is foamy.

Add dry ingredients. Add in 3 1/2 cups of flour (not all of the flour) and the salt.

Mix. (See alternate instructions in the notes below for how to knead the dough by hand.) Use the dough-hook to mix in the dry ingredients on medium-low speed until combined. If the dough is sticking to the sides of the bowl, add in 1/4 cup more flour at a time until the dough pulls away from the sides of the bowl and is only slightly sticky to the touch. (Only use up to 4 cups of flour total.) Continue mixing on low speed for 4-5 minutes until the dough is smooth. Then form the dough into a ball with your hands and transfer it to a greased bowl.

I use my old Bosch mixer...this baby is at least 15 plus years old and I LOVE it...you should see the new ones!!




Let the dough rise. Cover the bowl with a damp towel or paper towel, and let it rise briefly for 15 minutes.

Form the rolls. Gently punch the dough down and divide into 15 equal-sized pieces. Form each piece into a ball and place the dough balls in the greased baking dish. Cover the dish again with a damp towel or paper towel and let the dough balls rise for an additional 15-20 minutes.


See my note below...this is where I change up the recipe a bit...

Bake. Uncover and bake for 15 minutes, or until the rolls are lightly golden brown on top and cooked through.

Brush with more butter. Transfer the baking dish to a wire cooling rack and brush the tops of the rolls with melted butter.

Then serve warm and enjoy!

NOTE: Above is the original recipe...I follow it to the part where you cover the formed rolls for the 15-20 minutes rise...at this point I put the rolls in the fridge because I make them real early on the day I want to use them...I usually have too much going on at the last minute to be fooling with all this...Sooooo, I cover them loosely with plastic wrap and refrigerate until 2 hours before baking...take them out and they will continue to rise until they reach room temperature. Bake them for 15 minutes and enjoy. You can actually refrigerate them for up to 48 hours before you need them. I LOVE this recipe and so will you!!