What's for dinner? 2020

patricia19 · November 20, 2022, 03:17:03 PM

THE BEST CROCKPOT HAM

Published: Dec 7, 2021 by Samantha Skaggs

This amazing Crockpot Ham is the BEST slow cooker ham recipe! It's cooked in pineapple juice with a brown sugar glaze featuring Dijon, balsamic vinegar, and honey for an EASY holiday dinner that practically makes itself!

Prep Time: 10 minutes Cook Time: 5 hours Total Time: 5 hours 10 minutes Servings: 10 servings (approximately, for an 8-pound bone-in ham)

INGREDIENTS

Fully-cooked ham, approximately 7 to 8 pounds (*see Notes below)

2 cups pineapple juice

For the paste/glaze:

2 cups brown sugar
1 ½ tablespoons Dijon mustard
1 ½ tablespoons balsamic vinegar
1 ½ tablespoons honey

For the slurry (to thicken the glaze):

2 tablespoons cornstarch
2 tablespoons water

INSTRUCTIONS

Remove ham from the packaging and discard any flavoring packet. If using a bone-in ham, check the end of the bone for a plastic cap and, if present, discard.

Pour the pineapple juice in bottom of a large (6- to 9-quart), oval slow cooker.

In a medium bowl, mix the brown sugar, Dijon, balsamic vinegar, and honey into a paste. Spread brown sugar mixture all over ham and place, flat side down, in slow cooker.

Cover slow cooker with lid and set to LOW. Cook ham for 4 to 6 hours or until the meat is tender and the internal temperature reaches 140°F. If desired, flip and baste the ham halfway through cooking time and again about an hour before the ham is done.

Once ham is done, remove to a platter and tent with foil to keep warm and rest for 15 minutes. Skim any fat and strain the juices from the crock pot into a saucepan. Place the pot on the stove over medium heat and bring the juices to a simmer.

In a small bowl, use a fork to stir the cornstarch into the water to make a slurry. Slowly pour the slurry into the pot while whisking the ham juices.

Allow the mixture to bubble and thicken for a minute or two, stirring occasionally. If you desire a thicker sauce, you may make and stir in a bit more cornstarch slurry.

Serve the ham warm, with the sauce on the side or spooned on top.

EQUIPMENT NEEDED

6-quart or larger Slow Cooker

Notes

You may use a bone-in ham (recommended) or boneless, whole or spiral cut, cured or uncured, smoked or not, shank, butt, or shoulder.

To determine number of servings, estimate approximately ½ pound of boneless ham per person and ¾ pound of bone-in ham per person.

A ham that's less than 7 or 8 pounds will probably reach 140° sooner than 4 to 6 hours.

The ham is already cooked, so all you are doing is heating it through to a safe temperature and allowing it to absorb the flavors of the glaze. For example, a small 3-pound ham will probably be done in 2 ½ to 3 hours. Overcooking will lead to a tough, dry ham, even in the crock pot! You may also want to halve the other recipe ingredients if cooking a ham that's smaller than 4 pounds.

Try to ensure that your ham is going to fit in your crock pot before buying it. However, if your ham is particularly large or of a shape that will not allow the lid of the slow cooker to properly close, trim off a chunk of ham to make it fit. As a last resort, you may cover the slow cooker with a tightly-sealed, triple layer of heavy duty foil instead. Beware of hot steam when you remove the foil!

If you prefer an oven-cooked ham effect, you may brush the entire ham with the thickened glaze and pop it under the broiler for about 5 minutes (watch it closely!) before serving.

When thickening your glaze, do not add straight cornstarch to the hot liquid or it will clump, and do not over stir the sauce once the cornstarch has been added or it may not thicken properly.

Post originally published on April 4, 2014, and republished on March 22, 2019, and December 7, 2021.

Amy · November 21, 2022, 10:52:28 AM

These are delicious...hot or cold.

Lithuanian Bacon Buns (Lasineciai)
By Barbara Rolek
Updated on 11/27/21
Lithuanian Bacon Buns
cal222/Flickr
Prep:
30 mins
Cook:
20 mins
Total:
50 mins
Servings:
30 servings
78 RATINGS
7 COMMENTS
Add a comment
Nutrition Facts (per serving)
150 Calories
8g Fat
12g Carbs
7g Protein

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
SAVE RECIPE
This recipe for Lithuanian bacon buns or lasineciai is made with a soft roll dough stuffed with chopped cooked onion and bacon. It's considered a national dish of Lithuania and is one of the most popular breads in the culinary repertoire.

Bacon buns can be eaten hot or at room temperature and can be reheated in the oven. This is a perfect project to get the kids involved in if an adult fries the bacon and onion.
Ingredients
For the Filling:

3/4 pound bacon, cut into 1/4-inch pieces
1 medium onion, finely chopped
For the Dough:

1 cup milk
4 ounces (8 tablespoons) unsalted butter
1/4 cup sugar
1/2 teaspoon salt
1 (0.25-ounce) packet active dry yeast (2 1/4 teaspoons)
3 large eggs, slightly beaten, at room temperature
3 cups all-purpose flour
For the Egg Wash:

1 large egg yolk, at room temperature
2 teaspoons water

Steps to Make It

Make the Filling

Gather the ingredients.

In a large skillet, place bacon and onion and barely cover with water. Place the lid on the pan and let simmer until water has evaporated.

Transfer entire contents of the skillet (fat and all) to a container and refrigerate until cool.

Make the Dough
Gather the ingredients.

Scald the milk and mix in butter, sugar, and salt. Cool to 110 F.

Dissolve yeast in this milk mixture, stirring well.

Transfer milk-yeast mixture to a large bowl or stand mixer. Add eggs and flour and beat vigorously with a Danish dough whisk, Batter Blender, wooden spoon or the paddle attachment of a mixer until smooth.

Cover with greased plastic wrap and let rise until doubled.

Punch down dough and let rise again.

Assemble
Turn dough out onto a lightly floured surface. Cut it in half and work with one half at a time keeping the other half covered.

Roll the dough 3/8-inch thick. Cut out 2- to 3-inch circles of dough with a round cookie cutter.

Place a tablespoon or so of cooled bacon mixture in center of dough circle.

Fold edges over to completely cover the filling and shape into a ball.

Place filled dough balls seam-side down on a parchment-lined baking sheet. Repeat with re-rolled scraps and the other half of dough.

Cover rolls with greased plastic wrap and let rise until almost doubled in bulk.

Heat oven to 375 F.

When rolls have risen nicely, remove the plastic wrap and bake 15 to 20 minutes.

When rolls are lightly tan, brush them with the egg wash of 1 egg yolk beaten with 2 teaspoons water.

Return to oven and bake until golden brown.

Serve hot, at room temperature or reheated in the oven.

patricia19 · November 24, 2022, 03:31:33 PM

Whole Stuffed Chicken With Gravy

By Diana Rattray... Updated on 11/15/22

Prep: 20 mins Cook: 70 mins Total: 90 mins Servings: 4 servings Yield: 1 chicken

A well-seasoned stuffing and a simple pan gravy make our whole roasted chicken a great holiday meal. It's also not to be overlooked for celebratory dinners for smaller gatherings or for those who want an alternative to the traditional turkey. Coated with butter and stuffed with bread, fresh veggies, and herbs, this chicken always comes out moist. Roasted to perfection, the skin is crispy enough, and the meat is tender and juicy. Serve it with mashed potatoes and cranberry sauce for a spectacular and easy-to-make family feast.

The base of the stuffing is breadcrumbs, but other ingredients can fit, too as stuffing is a great way of adding favorite flavors and textures to the dish. Use your favorite herbs, additional vegetables, or different types of non-dairy milk if needed.

The leftovers of this lovely meal are amazing for making sandwiches, casseroles, soups, or salads.

Ingredients

For the Chicken:

1 tablespoon unsalted butter, melted
1 tablespoon cold unsalted butter, cut into small pieces
1 (5-pound) whole chicken
Fresh thyme, rosemary, and sage, optional
Kosher salt, to taste
Freshly ground black pepper, to taste

For the Stuffing:

2 ounces (1/4 cup) unsalted butter
1/2 cup coarsely chopped onion
1/2 cup coarsely chopped celery
1/2 teaspoon dried thyme, or poultry seasoning, or to taste
2 tablespoons finely chopped fresh parsley, or 2 teaspoons dried parsley
2 cups soft breadcrumbs
2/3 cup milk, divided
Kosher salt, to taste
Freshly ground black pepper, to taste
1 large egg, beaten

For the Pan Gravy:

Drippings from the chicken
3 tablespoons all-purpose flour
1 1/2 to 2 cups chicken stock
Salt, to taste
Freshly ground black pepper, to taste

Steps to Make It

Prepare the Chicken

Gather the ingredients.

Position a rack in the center of the oven and heat to 375 F. Line a roasting pan with foil and set a rack in the pan.

Using your fingers or a brush, rub the skin of the chicken with the melted butter. Tuck the pieces of cold butter under the chicken's skin along with the optional fresh herbs. Sprinkle the chicken generously with salt and pepper. Set aside while making the stuffing.

Prepare the Stuffing

Gather the ingredients.

Melt the butter in a large skillet or sauté pan over medium-low heat. Add the onion and celery. Cook, stirring, for about 5 minutes, or until the onion is translucent and the celery is crisp-tender.

Add the dried thyme, parsley, and breadcrumbs. Add about 1/3 cup of milk and stir to blend. Taste and season the stuffing with salt and pepper.

Stir in the beaten egg and enough of the remaining 1/3 cup milk, if needed, one tablespoon at a time to make a moist mixture. Remove from heat.

Stuff and Roast the Chicken

Loosely spoon the stuffing into the cavity of the chicken. Close the cavity by securing loose skin together with toothpicks, or twine. Alternatively, cover the cavity with a piece of foil or a slice of bread.

Place the chicken, breast-side up, on the prepared rack in the roasting pan.

Roast, about 1 hour and 30 minutes to 1 hour and 45 minutes, basting several times with the pan juices. The chicken is done when the internal temperature in the thickest part of the thigh, away from the bone reads 165 F. The stuffing needs to have the same temperature reading. Once cooked thoroughly, remove from the oven and let rest for about 15 minutes.

Make the Pan Gravy

Gather the ingredients.

Skim off the fat from the pan drippings, or use a fat separator. Reserve the fat.

Add three tablespoons of fat back in the roasting pan, reserving the remaining drippings. Add the flour and stir to make a roux. Cook on the stove, stirring, for two minutes.

Put the reserved drippings in a 2-cup measure and add enough chicken stock until you have 2 full cups of liquid.

Gradually stir the chicken stock mixture into the roux mixture. Continue cooking the gravy until thickened, stirring constantly. Season with salt and pepper to taste.

How to Store Leftover Chicken

To safely store cooked poultry:

Place the stuffing and carved chicken in separate containers.
Remove cooled leftovers to airtight containers within 2 hours of cooking.
Store in the refrigerator for up to 3 days.

Is it Safe to Eat the Stuffing?

Yes. Eating the stuffing is safe as long as you carefully comply with these instructions:

Never stuff your chicken the night before. Harmful bacteria in uncooked chicken can leak into the stuffing and cause a variety of health issues.

Never remove the stuffing from the chicken before it has reached a safe temperature of 165 F. The chicken must remain in the oven until the stuffing reaches that temperature even if the chicken itself has passed the 165 F reading.

Insert an instant-read thermometer into the center of the stuffing to ensure it has reached the safe temperature.

Reheat stuffing leftovers to at least 165 F.

Amy · November 26, 2022, 10:52:31 AM

Molten chocolate lava cakes

Lucy Parissi | Supergolden Bakes

These molten chocolate lava cakes (also known as chocolate fondants) hide a core of gooey chocolate inside their sponge shell. A delicious and easy dessert in your Instant Pot or oven.

Prep Time: 10 minutesCook Time: 10 minutesResting time: 2 minutesTotal Time: 22 minutes Servings: 4 Calories: 671kcal

Ingredients

180 g | 1 cup dark chocolate chips or chopped dark chocolate
114 g | 1 stick unsalted butter cubed
3 large eggs
tsp vanilla paste or extract
185 g | 1 ½ cups icing sugar
7 tbsp plain flour
1 tsp instant Espresso powder
1 tsp ground cinnamon
¼ tsp salt
4 teaspoons cocoa powder
cake release spray or melted butter for the moulds
Serve with
2 tbsp Baileys optional
vanilla ice cream optional

Instructions
Chocolate lava cakes pressure cooker method

Put the chocolate and butter in a bowl and microwave for 30 second bursts, stirring in between, until melted and smooth. Alternatively set the bowl over a pot of barely simmering water and allow the chocolate to melt gradually (double boiler method). Set aside to cool slightly.
Add the eggs and vanilla. Mix together using a small balloon whisk. The chocolate will thicken.
Sift the flour, icing sugar, espresso powder, ground cinnamon and salt over the chocolate. Fold together until you have a glossy, thick batter and no dry streaks remain.
Spray four ramekins or dariole (metal pudding) moulds with cake release or brush with melted butter. Add a scant teaspoon of cocoa powder in each and swirl to cover. Discard any excess cocoa powder.
Divide the batter between the prepared ramekins or moulds.
Place the metal trivet in your pressure cooker and add 250ml (1 cup water). Place the ramekins on the trivet – you should have enough space to fit them all in a single layer but if not you can stack them.
Set vent to sealing and cook for 10 minutes at high pressure. Release the steam manually and remove them lava cakes from the cooker. If any condensation has collected on top of the cakes, pat it dry with kitchen paper.
Leave to cool for a couple of minutes before serving. Carefully invert the lava cakes on plates (the moisture from the pressure cooker makes them really easy to release).

Serve warm with a scoop of vanilla ice cream on the side and perhaps a little Baileys drizzled over.
How to cook chocolate lava cakes in the oven
Preheat your oven to 200°C (400°F).
Put the chocolate and butter in a bowl and microwave for 30 second bursts, stirring in between, until melted and smooth. Alternatively set the bowl over a pot of barely simmering water and allow the chocolate to melt gradually (double boiler method). Set aside to cool slightly.
Add the eggs and vanilla. Mix together using a small balloon whisk. The chocolate will thicken.
Sift the flour, icing sugar, espresso powder, ground cinnamon and salt over the chocolate. Fold together until you have a glossy, thick batter and no dry streaks remain.
Spray four ramekins or dariole (metal pudding) moulds with cake release or brush with melted butter. Add a scant teaspoon of cocoa powder in each and swirl to cover. Discard any excess cocoa powder.
Divide the batter between the prepared ramekins or moulds.

Place the ramekins or dariole moulds on a heavy baking tray (one that will not warp in the oven) and cook for 18-20 minutes. The lava cakes will rise slightly – if they are very soft and squidgy on top you might need to cook them for a couple of minutes more.
Leave to cool for two minutes. Carefully run a knife around the edge of the mould. Invert onto plates and serve.

Amy · December 03, 2022, 12:24:55 PM

Bread Pudding
My family loves bread pudding so when I make this recipe, I double it and bake it in a 9x13-inch dish. Made with basic pantry ingredients and some day-old bread (try a rich egg bread or a moist white loaf), this easy recipe can be served for breakfast or dessert with milk poured over top or a scoop of vanilla ice cream.

Recipe by ELLENMARIE Updated on September 30, 2022
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Ingredients
6 slices day-old bread, torn into small pieces

2 tablespoons unsalted butter, melted

½ cup raisins (Optional)

2 cups milk

¾ cup white sugar

4 large eggs, beaten

1 teaspoon ground cinnamon

1 teaspoon vanilla extract

Directions
Preheat the oven to 350 degrees F (175 degrees C).

Place bread pieces into an 8-inch square baking pan. Drizzle melted butter over bread and sprinkle raisins over top.

Whisk milk, sugar, eggs, cinnamon, and vanilla together in a medium mixing bowl until well combined. Pour mixture over bread, and lightly push down with a fork until all bread is covered and soaking up the liquid.

Bake in the preheated oven until golden brown and the top springs back when lightly pressed, about 45 - 60 minutes.

Amy · December 03, 2022, 02:01:39 PM

Chicken Stuffing Bake

Ingredients
6 boneless skinless chicken breast halves (6 ounces each)
6 slices Swiss cheese
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/3 cup white wine or chicken broth
3 cups seasoned stuffing cubes
1/2 cup butter, melted
Directions
1. Preheat oven to 350°. Place chicken in a greased 13-in. x 9-in. baking dish; top with cheese. In a small bowl, combine soup and wine; spoon over cheese.
2. In a small bowl, combine stuffing cubes and butter; sprinkle over soup. Bake, uncovered, until a thermometer reads 170°, 45-55 minutes.

edited to add.
I made this last night and will use sodium free soup and broth next time, we found it a bit salty. Used mushroom soup and will add a jar of mushrooms and an extra box of stuffing next time . It was quick and easy to make.

Amy · December 04, 2022, 09:03:24 AM

Will make this to go along with the above recipe..putting this on top of the chicken.

How to Make Stove Top Stuffing Better than the Boxed Stuff

Believe it or not, it's easier than it sounds. Just follow these instructions and you'll be having your whole family drool over how amazing your stuffing is.

Ingredients
10-11 cups of cubed white bread dried out in the oven completely
1/2 cup salted butter
1 cup finely diced white onion
1 cup finely diced carrot
1 cup finely diced celery
1 cup finely diced mushroom
1 tbsp minced garlic
1 1/2 tbsp poultry seasoning
1 1/2 cups strong chicken broth
Directions
Melt the butter in a large skillet. Add the onion, carrots, celery and mushrooms. Sautee until soft.
Add in the garlic and fry for another 2-3 minutes.
Sprinkle in the seasoning and mix throughout. Pour in the chicken broth and stir until combined.
Add in the bread cubes and toss with a wooden spoon etc. to coat the cubes as much as you can with the mixture, trying not to squish the cubes.
Place a lid on top and let sit for 10 minutes.
Remove and serve.

Amy · December 04, 2022, 04:35:13 PM

Slow Cooker Chicken and Dumplings

Ingredients
4 skinless, boneless chicken breast halves

2 tablespoons butter

2 (10.5 ounce) cans condensed cream of chicken soup

1 medium onion, finely diced

1 (10 ounce) package refrigerated biscuit dough

2 cups water, or as needed to cover (use chicken broth instead of water.)

Directions
Place chicken, condensed soup, onion, and butter in a slow cooker. Add enough water to cover.

Cover and cook for 5 to 6 hours on High.

About 30 minutes before serving, tear biscuit dough into pieces. Place dough in the slow cooker. Cook until dough is no longer raw in the center.

Amy · December 07, 2022, 09:52:54 AM

Nanaimo Bars

Ingredients
1 cup butter, softened, divided

5 tablespoons unsweetened cocoa powder

¼ cup white sugar

1 egg, beaten

1 ¾ cups graham cracker crumbs

1 cup flaked coconut

½ cup finely chopped almonds (Optional)

3 tablespoons heavy cream

2 tablespoons custard powder

2 cups confectioners' sugar

4 (1 ounce) squares semisweet baking chocolate

2 teaspoons butter

Directions

In the top of a double boiler, combine 1/2 cup softened butter, cocoa powder, and sugar. Stir occasionally until melted and smooth. Beat in egg and stir until thick, 2 to 3 minutes.

Remove from the heat and mix in graham cracker crumbs, coconut, and almonds. Press into the bottom of an ungreased 8x8-inch pan.

For the middle layer, beat remaining 1/2 cup softened butter, heavy cream, and custard powder until light and fluffy. Mix in confectioners' sugar until smooth. Spread over the bottom layer in the pan. Chill to set.

While the second layer is chilling, melt semisweet chocolate and 2 teaspoons butter together in the microwave or over low heat.

Spread melted chocolate mixture over chilled bars. Let the chocolate set before cutting into squares.

No custard powder...use instant vanilla powder.
Much easier to cut if you score the chocolate topping before it sets.

Amy · December 16, 2022, 09:46:36 AM

Texas Roadhouse Roadkill

Texas Roadhouse Roadkill is a delicious hamburger steak smothered with onions, mushrooms, and cheese.

Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings4
Calories746kcal
AuthorStephanie Manley
Ingredients
2 pounds ground chuck
2 teaspoons Worcestershire sauce
1 teaspoon seasoned salt like Lawry's
½ teaspoon ground black pepper
1 medium onion
1½ tablespoons butter
½ pound sliced button mushrooms
¼ pound shredded Monterey Jack cheese

Instructions

In a medium-sized bowl, combine ground chuck, Worcestershire sauce, seasoned salt, and ground black pepper. Mix until the seasonings and Worcestershire sauce are well blended.

Shape into 4 oblong shaped portions about ½ inch thick.
Slice the onion into ¼-inch thick rings. Slice the rings in half.
Place 1 tablespoon of butter in a medium sized skillet over medium-low heat.
Place sliced onions in the pan. Add a two finger pinch of salt to the onions.
Saute the onions for 3 to 4 minutes, stirring occasionally.
Add the mushrooms and continue to saute for 3 to 4 minutes or until the mushrooms begin to brown. Turn off the heat.

Heat a large cast-iron or stainless steel skillet over medium heat.
Place the seasoned meat patties in the skillet. Cook for 4 to 5 minutes, flip them over, and cook for 3 to 4 minutes.

Top the patties with the cooked onions and mushrooms.

Top with Monterey Jack cheese. Turn off the heat, and serve when the cheese has melted.

Nutrition
Calories: 746kcal | Carbohydrates: 5g | Protein: 48g | Fat: 58g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 23g | Trans Fat: 3g | Cholesterol: 198mg | Sodium: 980mg | Potassium: 884mg | Fiber: 1g | Sugar: 3g | Vitamin A: 353IU | Vitamin C: 4mg | Calcium: 266mg | Iron: 5mg

Amy · December 17, 2022, 10:10:05 AM

Spanish Bar Cake.

YIELD:12 OR MORE SERVINGS

Spanish Bar Cake

prep time: 20 MINUTES
cook time: 35 MINUTES
additional time: 2 HOURS
total time: 2 HOURS 55 MINUTES
Spanish Bar Cake. A real old fashioned treat! A supermarket favourite from years ago, this simple raisin spice cake is easy to make, moist and utterly delicious.

Ingredients
2 cups water
1 cups raisins
1/2 cup vegetable shortening, or butter
1 cup granulated sugar
1 teaspoons baking soda
2 cups all-purpose flour
1/2 teaspoon ground cloves
1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon salt
1 large egg, beaten
1/2 cup chopped walnuts or pecans, (optional)
For the Frosting
2 1/4 cups icing sugar
1/4 cup butter, at room temperature
1/2 teaspoon pure vanilla
1 to 2 tablespoons milk, more if needed
Instructions
Heat the oven to 325 degrees. Grease a 9x13 baking pan and line it with parchment paper.
Add the water and raisins to a saucepan. Bring to a gentle boil and simmer for 10 minutes.
Add the shortening to the boiled mixture. Allow the mixture to cool to room temperature.
Sift together the sugar, soda, flour, cloves, cinnamon, nutmeg, allspice and salt.
Add the sifted ingredients to the cooled raisin mixture, along with the beaten egg and the nuts, if you are adding them.
Fold gently until the flour is just incorporated into the batter. Do not over mix.
Pour the batter evenly into the prepared pan and Bake for 30-35 minutes or until a wooden toothpick inserted into the centre comes out clean.
Cool completely and ice with frosting if you like
To prepare the frosting
Beat together the icing sugar, butter, vanilla and a tablespoon of milk until smooth.
If necessary, add more milk until the frosting is a good spreadable consistency.
Cut the cake in half, frost the first layer then top with the second layer and frost again. To get the characteristic lines on top, run the back of a fork over the top frosting in straight lines.
This recipe also makes about a dozen cupcakes if you prefer.

CallieOK · December 17, 2022, 02:19:33 PM

ORANGE MARMALADE BREAD (2 LOAVES)

1 cup butter 3 1/2 cups flour
1 1/2 cups sugar 1 tsp. salt
2 tsps. vanilla 3/4 tsp. cream of tartar
1/4 tsp. lemon extract 1/2 tsp. soda
4 eggs
1 cup orange marmalade
1/2 cup buttermilk or sour cream
1/2 cup chopped nuts (Optional)

Cream butter, sugar and flavorings until light and fluffy. Add eggs, beating well.
Sift dry ingredients and add alternately with marmalade and buttermilk or sour cream. Mix only until blended. Stir in nuts.
Bake in 2 well greased and floured loaf pans (I use foil ones) for 50 minutes at 350º.

It will make 6 mini loaves (foil pans). Bake @ 350º for 35-40 minutes. Space pans about 2 inches apart on oven rack.
Good with cream cheese - the spreadable kind.

Enjoy! CallieK

Amy · December 18, 2022, 07:53:18 AM

FISH EYE PUDDING
1 c. lg. pearl tapioca
4 c. water
3 c. brown sugar
1 tsp. salt
1 c. English walnuts
2 tsp. vanilla
1 c. sweetened whipped cream
Soak tapioca and water in crock pot overnight. Cook brown sugar and salt on low for 12 hours. Cover top with cream.

Amy · December 18, 2022, 07:54:41 AM

Fisheye Pudding
I had to include this because of the name. My Mom said that's what her family called it. Warning: Texture and appearance really do look like...

1/2 cup large pearl tapioca

3 cups milk

2 eggs well beaten

1/4 teaspoon salt

1/2 cup sugar

1/2 teaspoon vanilla

Soak tapioca in a cup of milk for 24 hours, then drain. Using 2 quart double boiler, add 2 cups milk, tapioca, eggs, salt and sugar.

Cook for 15 - 20 minutes, stirring constantly. Remove from heat, add vanilla and let stand 10 minutes. Serve warm or chilled.

-Marion Hutchins - recipe from the tapioca box...

patricia19 · December 18, 2022, 01:19:03 PM

Amy, on #1062, do you mean cook the brown sugar and salt on low for twelve hours or cook along with the tapioca soaked overnight?

Amy · December 18, 2022, 02:25:43 PM

Patricia ,that was the way the recipe was written. I would assume you would mix it all together and cook it overnight in the crockpot. I also found that misleading that I why I posted the second one. I just finished making a double batch of it...took some out to cool quick for supper tonight.

RAMMEL · December 18, 2022, 02:50:12 PM

Looks like a couple/few steps got omitted.

Amy · December 18, 2022, 03:05:47 PM

Rick I agree but that is the way the recipe was written. I posted the second one that seems more reliable to me.
I got my friend making the minute tapioca in his micro wave. Standing in front of the stove wasn't an option for this 92 yr old.

patricia19 · December 18, 2022, 03:26:56 PM

Quote from: Amy on December 18, 2022, 02:25:43 PMPatricia ,that was the way the recipe was written. I would assume you would mix it all together and cook it overnight in the crockpot. I also found that misleading that I why I posted the second one. I just finished making a double batch of it...took some out to cool quick for supper tonight.

Quote from: RAMMEL on December 18, 2022, 02:50:12 PMLooks like a couple/few steps got omitted.

Thanks, Amy & Rick for the clarification. I, too, thought it meant along with the soaked tapioca, but I've been wrong before. Thanks for both recipes. The one I have is basic.

Amy · December 18, 2022, 03:47:00 PM

Instant Pot Tapioca
Ingredients

2 cups water
½ cup tapioca pearls
¼ cup suger
pinch of salt
¼ cup milk
¼ cup heavy cream
2 egg yolks
1 teaspoon vanilla extract

Instructions

Mix tapioca and water inside your Instant Pot.
Cook at high pressure for about 7 minutes.
When cooking time is complete, wait for a natural release for 10 minutes and then do a quick release.
Add sugar, and a pinch of salt and stir slowly.
In a small bowl, whisk egg yolks, heavy cream and milk.
Slowly pour the mixture into the Instant Pot, while stirring constantly.
Select "Sauté" and cook until it starts to boil. Press "cancel".
Add vanilla extract and stir well.

Serve and enjoy 🙂
Nutrition
Calories: 128kcal Carbohydrates: 15g Protein: 2g Fat: 7g Saturated Fat: 4g Polyunsaturated Fat: 1g Monounsaturated Fat: 2g Cholesterol: 96mg Sodium: 18mg Potassium: 36mg Fiber: 1g Sugar: 1g Vitamin A: 299IU Vitamin C: 1mg Calcium: 37mg Iron: 1mg

Amy · December 18, 2022, 03:49:39 PM

Patricia, not much sense just making one batch here, I always double the recipe. I think we each have our own way of making this but it is difficult to find the large sago that I used to buy. Only through the Memmonites did I find the pearl tapioca.

patricia19 · December 18, 2022, 03:55:38 PM

For the dog lovers out there!

Note: Make sure you offer only canned pureed pumpkin, not canned pumpkin pie mix, which has added sugars and spices. As with any treat, give your dog these snacks in moderation.

Here are three simple pumpkin recipes for dogs with four ingredients or less:

Frozen pumpkin dog treats
Peanut butter and pumpkin dog treats
Banana pumpkin dog treats

Frozen pumpkin dog treats

Ingredients
1 cup plain yogurt
1 cup pumpkin puree

Directions
Mix pumpkin and yogurt together in a bowl
Divide the mixture evenly into an ice tray or molds
Freeze for 24 hours
Pop the treats out of the mold and put into a freezer bag for storage. You can also leave them in the ice tray if you have space in your freezer!

Peanut Butter and Pumpkin Dog Treats

Ingredients
2 cups flour
1 cup canned pumpkin
1/2 cup peanut butter (make sure it is Xylitol-free)

Directions
Preheat your oven to 375°F
In a large bowl, mix together the pumpkin and peanut butter
Stir in the flour and combine the mixture into a dough
Roll out the dough onto a floured surface
Cut the dough into shapes with your favorite cookie cutter
Place the treats half an inch apart on an ungreased cookie sheet
Bake for 12 minutes

Banana Pumpkin Dog Treats

Ingredients
3 cups whole wheat flour + extra for dusting counter
2 eggs
1 cup pumpkin puree
1 banana, mashed

Directions
Preheat oven to 350°F.
Mix eggs, banana, and pumpkin together. Add flour and mix until all the flour is incorporated.
Lightly dust the counter and a rolling pin with flour, then roll out dough to approximately 1/8″ and cut out treats.
Lay on a baking sheet and bake for approximately 20 minutes. Cool completely before giving to your pup!

https://www.akc.org/expert-advice/lifestyle/3-pumpkin-recipes-for-dogs/

patricia19 · December 18, 2022, 04:04:55 PM

Re: pearl or sago tapioca or other not readily available items.

Amy, in the past, pre-Covid, we had multiple small groceries for Korean, Vietnamese, Chinese, Thai, Indian, Italian, Eastern European, and others, often incorporated with other small family businesses. They're all gone now, but I hope we will see them again in the future.

They often were operated by families of teachers, students, and workers from the main University campus on the ridge and brought so much diversity to our lives. We lost so many small businesses because of Covid.

We have Memmonite farmers and markets in Big Delta and Delta Junction, but that is 90 miles south of us, not a quick day trip, especially in winter.

Amy · December 18, 2022, 04:21:04 PM

Patricia, thank you for the pup treats and I am going to pass them on to Bri as she makes the cookies for the dogs. Both Skye and Luna won't eat their meal until a spoonful of pumpkin has been stirred into it.

Amy · December 19, 2022, 01:00:59 PM

Air Fryer Chex Mix
Becky
Air Fryer Chex Mix is the perfect savory snack, done in minutes! This recipe makes a tasty mix and is an easy snack for family gatherings.
5 from 1 vote
PREP TIME
4 mins
COOK TIME
10 mins
COURSE
Appetizer, Snack
CUISINE
American
SERVINGS
8
CALORIES
208 kcal
EQUIPMENT
1 Air Fryer
INGREDIENTS

1 cup Rice Chex Cereal
1 cup Corn Chex Cereal
1 cup Honey Nut Chex Cereal
1 cup mixed nuts
1 cup mini pretzels
6 tablespoon butter melted
1 tablespoon Worcestershire sauce
1/2 teaspoon garlic powder
INSTRUCTIONS

In a large mixing bowl, combine the cereals, mixed nuts, and pretzels. Set bowl aside.
In a small bowl, combine the melted butter, Worcestershire sauce, and garlic powder. Pour the butter mixture over cereal mix. Toss all of the ingredients together, completely coating the cereal mixture.
Pour the Chex Mix in a single layer into the air fryer basket. It will take 2-3 batches to complete this recipe.
Air Fry at 250 degrees F for 10 minutes, shaking the basket or stirring the mixture, halfway through the cooking time.
Once it is done, lay it out on a baking tray or baking sheet to completely and evenly cool.
NOTES
Optional Flavorings: brown sugar, Italian seasoning, pumpkin pie spice mix, pinch of cayenne pepper, buttery sauce mixture, dry ranch seasoning packet, red pepper flakes or cinnamon sugar.
Optional Toppings: drizzle of caramel sauce, squeeze of lemon juice for some zip, gooey chocolate sauce or a dash of hot sauce for a little something extra.
Cooking Tips: To speed up the cooling process, place the mix in the refrigerator for about 12-16 minutes.

patricia19 · December 20, 2022, 02:14:16 PM

How To Make Perfect Bacon in the Oven
Yield: Serves 4 to 6

Ingredients

1 to 2 pounds sliced bacon

Equipment

Rimmed baking sheet(s)
Platter

Instructions

Preheat the oven to 400°F. Arrange a rack in the lower third of the oven and heat to 400°F. If you're cooking 2 sheets of bacon, position a second rack in the top third of the oven.

Arrange the bacon on a baking sheet. Line 1 to 2 rimmed baking sheets with aluminum foil (this makes cleanup easier). Lay the bacon on the baking sheet(s) in a single layer. The bacon can be close together, but don't let it overlap or the bacon will stick during cooking.

Bake the bacon. Bake until the bacon is deep golden-brown and crispy, 15 to 20 minutes. Exact baking time will depend on the thickness of the bacon and how crispy you like it. Begin checking around 12 minutes to monitor how quickly the bacon is cooking. The bacon fat will sputter and bubble as the bacon cooks, but shouldn't splatter the way it does on the stove top. Pour off the bacon grease as needed so the bacon isn't totally submerged in grease.

Transfer the bacon to a plate lined with paper towels. Remove the bacon from the oven and use tongs to transfer it to a plate lined with paper towels to drain and finish crisping. Serve immediately.

Clean up.

If you want to save the bacon grease, let it cool slightly, then pour it into a container and refrigerate. If you don't want to save the grease, let it solidify on the baking sheet, then crumple the foil around it and discard.

Recipe Notes

Even crispier bacon: For even crispier bacon, fit a metal rack over the foil-lined baking sheet and lay the raw bacon on the rack. Elevating the bacon allows it to cook from all sides and become extra-crispy.

Storage:

Refrigerate leftover bacon for 1 week or freeze it for up to 3 months; warm the bacon in the microwave before serving.

Amy · December 23, 2022, 01:59:04 PM

Patricia, I like doing bacon in the air fryer.all the grease falls down into the pan. I like crispy bacon and this works well for us.

patricia19 · December 23, 2022, 02:32:21 PM

I'm glad that works for you. I no longer have the majority of kitchen tools, no microwave, slow cooker, etc. I do have a toaster convection oven that I primarily use for toast. Bacon is not on my allowed list.

I primarily use my manual wok for cooking. I have an older electric skillet in my lower cupboard but I never use it. I hesitate to use my stove's oven even with automatic cleaning because you still have to get down and reach in to wipe all the powder out.

so_P_bubble · December 24, 2022, 06:27:56 AM

Amy · December 28, 2022, 12:13:30 PM

Easy Air Fryer Apple Pies
So very simple, easy, and quick to make.

Recipe by lutzflcat Published on June 8, 2019
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Ingredients
1 (14.1 ounce) package refrigerated pie crusts (2 pie crusts)

1 (21 ounce) can apple pie filling

1 egg, beaten

2 tablespoons cinnamon sugar, or to taste

1 serving cooking spray

Directions
Place 1 pie crust onto a lightly floured surface and roll out the dough with a rolling pin. Using a 2-1/4-inch round biscuit or cookie cutter cut the pie crust into 10 circles. Repeat with the second pie crust for a total of 20 pie crust circles.

Fill about 1/2 of each circle with apple pie filling. Place a second pie crust circle on top, making a mini pie. Do not overfill. Press down the edges of the mini pies, crimping with a fork to seal. Brush tops with beaten egg and sprinkle with cinnamon sugar.

Preheat the air fryer to 360 degrees F (175 degrees C).

Lightly spray the air fryer basket with cooking spray. Place a batch of the mini pies in the air fryer basket, leaving space around each for air circulation.

Bake until golden brown, 5 to 7 minutes. Remove from the basket and bake remaining pies. Serve warm or at room temperature.

Tips
Cook's Notes:

If your apple slices are large, just cut in half before filling the mini pies.

Other fruit pie fillings work equally well in this recipe.

My notes
Cut circles a bit bigger and put a tsp of filling then fold over and crimp the edges.

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