Real Food, Real Creativity, Real Life
So…I made that bread. I got a bread machine for Christmas. I was really excited to watch my guys gobble this down and then proceed to ask for grilled cheese with it the next day. Obviously I obliged. They loved it…so here’s my question…
Do you bake bread? What’s your favorite recipes?
Generally, I don’t make this type of stuff. For a few reasons. First, It’s processed. I really do try to avoid it if I can. Lately that’s not the case. We’ve eaten so much processed foods, it’s unreal. I tried another brand, which I’ll not worry about the name here, but the problem is usually all of the potatoes are crushed and nasty when you cook it. These were fantastic. They even tasted better than any brand I’ve tried before. My son loves these type of potatoes, so every once in a while I try to make them. This will probably be my new favorite brand. What’s yours?
I adapted this from a post that I seen on Facebook. The issue is I changed it to fit out tastes. If I make this recipe again, I’ll be cutting the rolls in half and not cutting a chunk out of the top. That just made it complicated and messy to eat. It’s important that you tear the rolls apart, because if you don’t then they pull apart and make a huge mess.
I actually mad this for a Christmas Eve party. I premade the meatballs with my own recipe that I use for my soy cilantro meatballs. You can also use premade frozen ones if you choose. I baked them instead of froze them. After I did that All I had to do is throw it in the frying pan I have with a lid and put some water in the bottom and cooked until the water was gone. It really made the meatballs extra moist. I realized just now, I’ve never posted my soy cilantro meatball recipe, so I’ll have to do that for ya’ll. Everyone loves that recipe.
1 pack meatballs heated
1 or 2 (12 count) package of rolls, center cut out
marinara sauce
16 oz mozzarella cheese
1/4 cup butter
1/2 tablespoon garlic
Melt butter and mix with garlic. with a brush, brush insides of rolls. Layer with cheese, then put a meatball on it. Top each roll with a tablespoon of marinara sauce. Add another layer of cheese and bake at 350 degrees until cheese is melted and bubbly.
My creamed corn must be the best ever to the kiddie and hubby. They always beg for it. Like for real beg….It’s the same recipe my grandmother uses and her mother used, and I’m betting her mother used it too. It’s easy to make it too thick though if you’re not careful. It’s the number one issue I hear people talk about. Another thing that bothers me, why do people want to put sugar in creamed corn? Corn is already sweet. You don’t need sugar in it too. That’s just crazy. Another tip I give people is you can use frozen corn. It’s not as great, but it works and usually people can’t tell the difference. It tastes so much better than that nasty canned food.
I really like to try new things. This was given to me from a friend and I thought I’d give it a try. It looks great, but I made a mistake and used the low sodium soy sauce. It was a mistake. It needed more salt. I think having regular soy sauce would be better. Next time I plan to try it. I also wonder about adding the cornstarch later. I tried to adapt this from a crockpot recipe. I’ll say overall it was really good. My guys ate all of it, but I had to salt it. I was expecting a rich spicy taste because of the garlic and the large amount of ginger, but it’s not. It’s actually great.
I really hope ya’ll like this!!
Chicken pieces
pepper to taste
2 tablespoons cornstarch
2 tablespoons minced garlic
2 tablespoons minced ginger
1/4 cup soy sauce
3 tablespoons sugar
Mix all together and bake until done at 350 degrees.
2/3
I found this recipe in a 1960’s cookbook. It’s interesting. I didn’t marinade it as long, but I wish I had. I think it’d have tasted much better. It was bland in the middle. I really wish I had done that. I could kick myself….but hey you learn. I only did an hour because well…time and it has vinegar and usually that can be a really strong if you marinade too long.
I was talking about getting stuff cleaned up around here, because we are trying to move. Selling a home is so much work. That isn’t cool ugh. Anyway, I’m dreading this a lot, because if it’s anything like Christmas stuff, I left the attic with my hair soaked because I was sweated so much. I just want the house to look good when people come look at it. My house is really like a farmhouse. Everyone likes it, so I’m hoping it’ll sell quickly. Now if only we can find something we like, so we can buy it.
2/3 cup canola oil
1/2 cup wite vinegar
1 teaspoon salt
1/4 teaspoon pepper
1/4 teasspoon thme
1/4 teaspoon marjoram
1 garlic clove
Chicken pieces
Mix all togther. Marinade at least 3 hours. line baking pan with aluminum foil and plase on a greased rack over the foil. Bake 350 degrees until cooked and browned. Baste with marinade frequently.
I actually cooked this for Christmas day breakfast, but I forgot to post this. The mistake is anymore than 8 hours really starts to brown the sides and makes it hard. It’s not so great overcooked. I’d make this again for sure. It would have been a bigger hit in the house had everyone not wanted to open up their presents.
It was a great morning. It was the best thing ever to see how excited everyone was and the excitement on their face when they got something they really loved. That is the reason I love Christmas. We celebrate the birth of Jesus and we get to enjoy the time with the one’s we love.
1 bag frozen hash browns
12 eggs
1 cup milk
1 tablespoon ground mustard
16 oz sausage
salt and pepper
16 oz shredded cheddar cheese
Spray crockpot and spread hash browns on the bottom. Crack 12 eggs and the milk in a bowl and mix. Add the ground mustard and mix well. Add salt and pepper to eggs. Brown sausage and pour on top of the hash browns. Add cheese and egg mixture. Cook on low for 8-9 hours.
