Microwave Monkey Bread

My oven crapped out and all I want to do is bake. So I went scouring the web for some tasty recipes for either my microwave or my crock pot.

I came across several ways of making monkey bread in the microwave.  Next time I will double the "sauce" ingredients, but this is what I ended up doing for one can of biscuits.

1/3 C. brown sugar  
1/3 C. butter  ( I used stick and cut it into smaller chunks)
1 T. water
1/2 tsp cinnamon

(c) Keytee 2011

Dump the above into a microwave safe dish, cover with paper towel and nuke for 1 1/2 minutes. Cut biscuits into fourths.  Remove "sauce" from microwave and stir it up.  I dipped the biscuit pieces into the bowl of "sauce" then placed them into a round casserole dish with a mug in the center.  Nuked for 6 minutes.

Yes, I devoured the section missing shortly after removing it from the microwave.  It was not super sweet, but not tasteless either. However, as I said, I will double the sauce because I like sweet.

You could do this with a can of cinnamon rolls too and toss in a handful of raisins, pour a bit of milk over it while warm and it tastes just like bread pudding.

More Monkey Bread recipes using an oven!

Enchilada Egg Rolls

I got the idea after seeing a pin on Pinterest for southwestern egg rolls. It's a tweaked version of  my other enchilada recipe.

What's Needed:
1 lb ground beef (or any other ground meat you like to use)
1/2 C. chopped onion
1/2 C. sour cream (4 oz)
1 C. shredded cheese (I ended up using an entire standard block of Kraft sharp cheddar ran through my chopper)
1/4 tsp. pepper
2/3 C. water
1 T. chili powder
1 1/2 tsp. oregano
1/4 tsp. cumin
1 sm. can green chile peppers
15 oz tomato sauce (or 2 cups if you make your own)
1 pkg eggroll or spring roll wrappers. (I could not find these at Krogers, had to go to the local Da Zhong Market to find them)
couple shakes of garlic flakes or powder.

egg roll glue: 1 T. water & 1 T. flour.

(c) Keytee 2011

1. Brown ground meat with onion.
    * I did this step in a sauce pan, then used a slotted spoon to move the meat from pan to paper plate so I could pour off any grease into a jar, ran the meat through the chopper to make it fine before returning it to the sauce pan.

2. Stir in sour cream, shredded cheese and pepper.  Transfer mix to another container.
   * I dumped it in a mixing bowl.

3. In a sauce pan: Bring to boil water, chile powder, oregano, cumin, chile peppers, garlic and tomato sauce. Reduce to as low of heat as possible and just let it simmer.

4. Lay egg roll wrappers down so they are in triangle shape (with a corner pointing towards your belly). Place about 1/4 C. meat mixture in the center. Fold bottom tip over meat and roll slightly, fold each side tip toward center, Put a bit of "glue" on remaining tip and roll it over to seal egg roll.

5. Spray a cookie sheet with Pam (or off brand cooking spray), place egg roll on with sealed flap down.
Bake @ 425* for 7 mins, flip them over and bake additional 5-7 mins.

Serve with side of sauce to dip them in.

Mom's Potato Soup

Love, love, love the soups my mom used to make when we were kids. Even now as an adult, when I'm sick I wish my mom lived closer so she could make me some of her chicken noodle soup. I'll post that one another day.

What you need for this super yummy soup!

5 medium potatoes, cubed/diced/sliced (whatever style you like)
1 medium onion, diced.
2 tsp salt
------(the amounts below are doubled from the original recipe because I like a lot of left overs)
6 T. butter
2 C. water
3 1/3 milk
Pepper
-----------
1 lb chopped/cubed ham (I bought a good size ham "butt" and cut it up)
1 C. sliced carrots   (I cut up 3 good size carrots)

I cook it all in a standard 5 qt pot.

(c) Keytee 2011

Boil potatoes, onions & salt until tender, drain, set aside.
Melt butter in pot, add milk, water, pepper to taste.
Return potatoes to pot, add ham & carrots, simmer 1/2 hour.

*I omit the onion and boil the carrots for a while with the taters to soften them up a bit, moving them to a bowl with a slotted spoon until ready to add them back in.

Crock Pot Creamy Beef & Noodles

**5/8/13 - If you like your tongue to tingle use amount of pepper listed, otherwise cut it to 1/2 T.
I also used pre-cut fajita steak this time and liked it MUCH better!


What you need:
2 lbs stew meat  (I used some kind of roast and cut it up)
2 T. butter
1/4 C. milk
1 T. worcestshire sauce
1 T. pepper
2 T. dried minced onion
1 can beef broth  (1/2 C. to start, save rest to add as needed)
1/2 tsp salt
1/2 block (4 oz) cream cheese
what ever noodles you like or have hanging out. (I used thin egg noodles)

(c) Keytee 2011

In a one gallon size freezer bag: Put meat on bottom of bag then dump everything else in except the cream cheese. Toss in freezer.

When ready to prepare, take out of freezer and dump it in the crock  pot.  Set at low 8-10 hours.
About 10 mins prior to serving add in remaining broth and cream cheese. Boil noodles.

I mixed it all together and served on a paper plate!

Crock Pot Beef Stew w/ French Bread

I love super easy meals. Especially if the prep time isn't too long and I don't have to stand at the stove cooking for a long period of time. Enter the almighty Crock-pot!  Mine is 5.5 quart capacity with the smart-touch settings.

Ingredients for the stew:
1  pound stew meat (I bought a nice London Broil and cut it up into 1" cube-ish chunks)
2  10 oz cans (or 2 1/2 cups) beef broth
2-3 10 oz cans diced tomatoes in juice
1 10 oz can of each green beans and corn ( 1 1/4 cup frozen)
4 large carrots, washed & sliced.
2-3 large potatoes, washed & diced (skins on or off whatever your preference)
1 packet beef stew seasoning (or wing it with what you have in your spice rack)

Brown meat sprinkled with a bit of the seasoning.
Put carrots & potatoes in bottom of crock, add meat, then dump everything else on top.
4-6 hours on high or 8-10 on low. Add more broth or tomato juice if liquid level gets too low.

I did find that boiling the carrots and potatoes for 15 mins prior to adding them when doing 4-6 hours made sure they were firm yet tender. Otherwise 8-10 hours is great and everything is just right.

(c) Keytee 2011

French Loaf

Ingredients

6 C all purpose flour
2 1/2  .25oz pkgs active dry yeast
1 1/2 tsp salt
2 C. warm water
1 T. cornmeal
1 egg white
1 T. water

*In a large bowl, combine 2 cups flour, yeast and salt. Stir in 2 cups warm water and beat until well blended using a stand mixer with dough hook attachment if you have one. ( which I don't). Using a wooden spoon, stir in as much of the remaining flour as you can

*On a lightly floured surface. Knead in enough flour to make a stiff dough that is smooth and elastic. Knead for 8-10 mins total. Shape into a ball. Place dough in a greased bowl and turn once. Cover and let rise in a warm place until doubled in size.

*Punch doug down, divide in half. Turn out onto a lightly floured surface. Cover and let rest for 10 mins. Roll each half into large rectangle.  Roll up starting from long side.  Moisten edge with water and seal. Taper ends.

*Grease a large baking sheet (or use parchment paper).  Sprinkle with cornmeal (No biggy if you don't have it). Place loaves, seam side down on prepared baking sheet. Lightly beat egg white with 1 tablespoon of water and brush on. Cover with a damp cloth. Let rise until nearly doubled (35-40 mins)

*With a very sharp knife, make 3-4 diagonal cuts about 1/4 inch deep across top of each loaf. Bake in a preheated 375 degree F oven for 20 mins.  Brush again with egg white mixture. Bake for another 15-20 mins or until bread tests done. If necessary, cover loosely with foil to prevent over browning. Remove from baking sheet and cool on wire rack.

(on days I don't have time to make from scratch, I just buy a can of Pillsbury French Loaf. hehehe)

Twice Baked Potatoes

Pre-heat oven 400 degrees
4 pre-baked potatoes
1/4 C. sour cream
1/4 C. shredded cheddar cheese
Crushed bacon bits
1 chopped green onion
Milk

* Slice bake potatoes length-wise.
* Scoop out insides and put in a mixing bowl.
* Set skins aside in shallow baking pan.
* Mix in all ingredients to potatoes, add milk in until smooth and creamy.
* Spoon mixture back into skins and garnish with extra bacon bits.
Bake approx 10 minutes, or until cheese is melted.

Lasagne Pie

Preheat oven 400*

1 pound ground meat (hamburger, turkey burger...)
1/2 Cup cottage cheese, large curd
(2) 1/2 Cups shredded mozarella cheese
1/2 tsp. salt
1/2 tsp. dried oregano
1 medium can tomato sauce
1 Cup milk
2 eggs
1/2 cup Bisquick

-Grease 9" pie plate/tin.  Brown & drain burger.
-Spread cottage cheese in pan.
-Mix in 1/2 cup mozarella, salt, oregano & tomato sauce to meat.
-Spread mixture on top of cottage cheese.
-Mix milk, eggs, & Bisquick. Pour on top.  Bake 30-35 minutes.
-Top with remaining cheese and bake another 1-2 minutes until cheese melted.

Serve with salad and garlic bread!

American Goulash

2# ground beef
1 med. onion, diced
1 32oz can tomato juice or sauce
2 cups elbow macaroni (cook for 1/2 the time on package)
1 16oz diced tomatoes
1/4 cup grated Parmesan cheese or 1 cup grated mozzarella cheese  (or both!)
salt & pepper
*1 med green pepper diced - optional if you want a bit more flavor.

Brown & drain beef.  Add onion, (pepper), tomato, tomato juice, noodles, salt & pepper to taste. (I like to add my Parmesan cheese here) - Mix together well.

Cook on medium heat for 45 minutes or top with mozzarella cheese and bake for 30 minutes at 350*.

7 layer jello

small packages of jello, one of each: lime, orange, lemon, strawberry

white "sauce":
2 C. Milk                    
1 C. sugar
2 pkg unflavored gelatin
2 C. sour cream
2 tsp. vanilla

1. Dissolve lime jello in 1 cup boiling water.  Add 1/2 cup cold water.  Pour into greased 12 X 9 pan or glass baking dish. Chill.

2. Bring milk to boil in sauce pan.  Add sugar and mix until dissolved.  Add unflavored gelatin (softened in 1/2 cup cold water).  Add sour cream and vanilla.  Beat until blended and cool.  Divide into 3 parts, keep warm until used up.

3. Pour 1/3 sauce over set lime jello.
Chill each layer while preparing the next!

4. Mix strawberry jello, add to pan.
5. Pour 1/3 sauce over set strawberry jello.
6. Mix orange jello, add to pan.
7. Pour 1/3 sauce over set orange jello.
8. Mix lemon jello, add to pan.

Cut into squares and serve (25-30).   Also great topped with whipped cream and crushed pretzels!

** For super quick and easy assembly, bowl a sauce pan of water and mix each jello in separate bowls.

Shepherd's Pie

6-8 large potatoes          
1 lb ground beef
1 lb ground sausage
2 med cans mixed veggies (or small bag of frozen, blanched)
1/4 cream cheese
1/2 sour cream
1 packet beef stew seasoning (or get creative with your own)
2 cans cream of mushroom soup
1/4 cup of flour
dash of salt
1-2 C. milk
2 C. shredded cheese

Preheat oven to 350*

(c) Keytee 2011

1. brown ground beef & ground sausage. Sprinkle with flour to soak up any grease. Sprinkle with seasoning (I use 1/3 of the packet) and mix in cream of mushroom soup. Set aside.
2. Cut up potatoes and boil with a dash of salt until tender.  Drain and mash adding milk until desired consistancy. Stir in cream cheese and sour cream.
3. In 13x9 casserole dish or dutch oven, spread meat mixture in bottom. Cover with mixed veggies. Spread mashed potatoes on veggies.  Top with shredded cheese.
4. Bake for 30 minutes.  Serve with thick slices of Italian bread.

Enchilada

I make these at least a couple times a year. A warning, for as delicious as they are, they can be messy to make if you're like me and fore go using tongs to dip the tortillas. I think it's just more fun to get your hands all sloppy and lickable.

1 lb meat (shredded chicken, ground beef, turkey, shredded pork)
1/2 C. chopped white onion                                            1/2 C. sour cream
2 C. shredded cheddar cheese                                        1/4 tsp. black pepper
1/3 C. chopped green bell pepper                                   2/3 C. water
1 T. chili powder                                                            1 1/2 tsp oregano
1/4 tsp. cumin                                                                2 chopped green chili peppers
1 clove garlic, chopped                                               1 can (15 oz) tomato sauce *
8 corn tortillas, large

*I usually get the kind with diced tomatoes in it.



Preheat oven to 350*

1. In deep skillet cook meat thoroughly, drain any excess grease/fat and return to pan. Stir in onion, sour cream, 1 cup cheese and black pepper.
2. In sauce pan or shallow skillet bring bell pepper, water, chili powder, oregano, cumin, green chilies, garlic and tomato sauce to boiling. Turn down heat and simmer 5 minutes, remove from heat.
3. Dip tortillas in sauce, fill with 1/4 cup meat mix and roll up and lay in 13 x 9 casserole dish or jelly roll pan.
4. Pour remaining sauce over tortillas, top with remaining shredded cheese. Bake for 20 mins.

Stuffed Mushroom Dumplings

3 lbs large mushrooms                                                      2 T. lemon pepper
1 lbs white, new potatoes                                                 1/8 C. brandy  (red wine also works well)
1/2 lb cheddar cheese                                                       2 tsp. baking powder
1/2 lb mozzarella cheese                                                   6 T. shortening
1 1/2 tsp garlic                                                                 1 1/2 C. milk
4 C. flour                                                                         1 tsp salt

1. Mix flour, salt, lemon pepper, brandy/wine & baking powder.  Kneed shortening into it.  
2. Peel & chop potatoes into 1-2" chunks, boil until soft, drain and mash.
3. Grate cheese & mix into potatoes.
4. Wash mushrooms and remove stem.  Fill cap of mushroom with potato.
5. Roll out dough mixture (Step 1) until 5" wide. Cut into squares, wrap around mushroom and pinch to seal.
6. Drop one at a time into boiling water for 15 minutes.  Remove with slotted spoon to drain off water and place in serving dish. ** To get the above effect, drop them into a deep fryer until crispy**

Great served with a salad and side of Alfredo pasta. ( And the remaining brandy/wine.)

Chicken Marsala

4     5oz boneless, skinless chicken breasts
1/8 tsp black pepper
1/4 tsp salt
1/2 C. flour
1 T. olive oil
1/2 C. Marsala wine
1/2 C. chicken stock, fat skimmed from top
1/2 lemon, juice only
1/2 C. mushrooms, sliced
1 T. parsley

1. Mix together pepper, salt & flour.  Coat chicken with the mixture.
2. Heat oil in skillet.  Place chicken in skillet & brown both sides.  Remove & set aside.
    **If serving over rice, start that now**
3. In skillet, add wine & stir until heated.  Add lemon juice, stock & mushrooms. Stir, reduce heat and cook for 10 minutes until sauce is partially reduced.
4. Return chicken to skillet.  Spoon sauce over chicken.
5. Cover and cook 5-10 minutes or until chicken is done.
    ** If serving over pasta, start that now**
6. Place chicken over pasta or rice. Serve sauce over chicken. Garnish with chopped parsley.
  
Makes 4 servings.

Herb Roasted Potatoes

oven 450* F    

1/2 lb unpeeled, cubed potatoes (or halved small potatoes)
3/4 tsp. salt
1 small diced onion
1 T. olive oil
1/8 tsp. ground pepper
1/8 tsp. crushed red pepper
1 T. minced herbs (thyme, tarragon, rosemary)
1 T. parmesan cheese

1. Soak taters with a sprinkle salt for 30 mins. Drain.
2. Towel dry taters. Put in bowl with onion, oil, peppers and herbs. Toss.
3. Spread on cookie sheet,  bake, stirring several times until tender & brown. 20-25 mins.
4. Sprinkle with cheese and serve.

*A great addition is slices of italian sausage.

Greek Style Macaroni Bake

And old boyfriends mom gave me this recipe (or maybe he did?), and it has become one of my favorites. It dirties 3 different pans and a casserole dish, but it's oh so worth it!

Pre-heat oven to 325 degrees

Ingredients:
3/4-1 lb ground beef                                                    1/2 C. chopped onion
1 can tomato paste (6oz)                                              1/2 tsp. salt
1/4 tsp. ground cinnamon                                              1/2 C. Real Mayonaisse (do not use Miracle Whip)
1/4 C. flour                                                                  2 C. milk
2 eggs                                                                          1/3 C. grated parmesan cheese
1/4 tsp. ground nutmeg                                                  8 oz. elbow macaroni

 

1. Boil noodles for half the time per package.

2. In fry pan/skillet : brown beef & onion, drain. Stir in tomato paste, salt & cinnamon.

3. In sauce pan: Combine mayo & flour. Gradually stir in milk. Cook, while stirring, over medium heat until thick.

4. Beat eggs, parmesan cheese & nutmeg. Gradually stir into sauce pan. Add in the macaroni.

5. Pour half of the macaroni mixture into a 2 quart baking/casserole dish. Layer on meat mixture. Top with remaining macaroni mixture.

Bake for 45 mins.

Mom's Deluxe Sugar Cookies

1 cup butter
1 1/2 cup confectioners sugar
1 egg
1 teaspoon vanilla
1/2 teaspoon almond extract
2 1/2 cups flour
1 teaspoon soda
1 teaspoon cream of tartar
granulated sugar

 Mix thoroughly butter, confectioners sugar, egg, vanilla and almond extract.
Blend in flour, soda and cream of tartar. Cover; chill 2 to 3 hours.

Heat oven to 375. Divide dough in half.
Roll each half 3/16 inch thick on lightly floured cloth covered board.
Cut into desired shapes: sprinkle with granulated sugar.
Place on lightly greased baking sheet.
Bake 7 to 8 minutes or until light brown on edge.


Personal note. I prefer to have my cookies a bit thicker  than the 3/16" the recipe calls for.
                     Also like the cookies frosted instead of the sugar on them. 

Enjoy...be creative

Love , Mom

Mom's Apple Crisp

Oven 350* F

1 small box yellow cake mix
3 T. butter
3-4 sliced apples
1/2 C. sugar
pinch of cinnamon
pinch of nutmeg

1. Mix toss everything together in large bowl.
2. Dump in cake pan  (9x13x2).
3. Bake for 1 hour or until brown.

Can be served warm or cold. Tastes great when reheated too!

Mom's donut recipe

2 C. bisquick
2 Tb sugar
1 tsp nutmeg
1/8 tsp cinnamon
1/3 C. milk
1 egg

***1/4 C melted butter/margarine
      1/2 C sugar  (powdered, brown, cinnamon/sugar)

Oven 400*
-mix bisquik, sugar, nutmeg, cinnamon, milk & egg. Beat 20 strokes.
-Round up dough on flour surface, knead 5 times. Roll out 1/2" thick. Cut with donut cutter.
-Make figure 8 for the bowknot & holes are the buttons.
-Place on ungreased cookie sheet and back 8-10 mins.
-Dip in ***butter & sugar as soon as done   (or whatever else you want to top with, ie: frosting)

Let cool to touch and devour!

Since my kitchen is lacking a rolling pin and biscuit/donut cutter, I used a can of soup to roll out the dough, cut it in 1" strips with pizza cutter and made twists!  I made the 'buttons' using a small measuring cup.

(c) Keytee 2011

Milk Gravy aka Quick White Sauce

Great with chicken and mashed taters!

Takes approx 5-10 mins, yields double what you start with.

2 Tbs Butter/Margarine
1 Cup Milk
2 Tbs Flour
Pepper to taste

Melt butter over low heat.
Add Flour, stir until well blended.
Gradually, little bit at a time, stir in milk.  Cook while stirring constantly until thick & smooth.
Add pepper.

* When I'm feeling impatient I turn up the heat to get it thicker faster, but you also have to stir it faster to keep it from clumping and burning.
** I also double the recipe and toss in chunks of chicken then pour over drop biscuits.

Here there be Recipes!

Okay, well, not yet. But I'm working on it. I have a lot of people ask me for recipes when I mention something I've made, so I thought I'd start a blog and share.  I'll try to include pictures if I can. Not that I'm incapable of adding pictures, but I will add recipes that I haven't made in a while and don't have pictures of yet.

Why "Keytee"?  I get that asked a lot too.  Many years ago I spent a summer traipsing around this side of the US with a girl named Kimber, every one called me Tee. A friends dad once messed us up calling her Timber and me Key. (he actually typed it that way. LOL)...and henceforth I have used Keytee in some form all over the web.