DR PEPPER CHICKEN

DR. PEPPER CHICKEN
Everyone really liked this.  Super easy!  I put together earlier in the day and let it marinate - but wouldn't have to do that.  A good dessert this would be Coco-Cola Cake.  Yum!

UPDATE: I made this in the crockpot.  Added everything but brown sugar (never added).  After it had been in crockpot for about 7 hours (chicken was fresh)  I took chicken out and shredded.  Took out about 1/2 of the liquid then put shredded chicken back in.  Kept on low.  We then had it on top of a green salad.  Everyone loved it!

4-6 boneless, skinless chicken breast
1/2 c Dr.Pepper
1/2 c BBQ sauce
1/2 c ketchup
---
1 T brown sugar
salt and pepper to taste

Salt and pepper chicken and arrange in a 9x13 baking dish.  Mix together Dr. Pepper, BBQ sauce and ketchup.  Pour it over the chicken.  Sprinkle with brown sugar and bake at 350 uncovered for 1 hour.

Serve with rice.

YUMMY CHRISTMAS DRINK

YUMMY CHRISTMAS DRINK
I had this at a LDS Foundation Christmas party.  I loved it!

2 (46 oz) cans of V8 juice
2 can shrimp (drain and rinse)
1 cup diced celery
1/2 tsp salt
3 T Worchestershire sauce
3 T sugar
1/2 tsp garlic salt
2 T lemon juice or juice of 1 lemon
14 oz ketchup

Mix all together.

NO MEAT (BUT I ADDED HAM) BAKED BEANS

NO MEAT (BUT I ADDED HAM) BAKED BEANS
We liked this but it was watery.  Next time only add 1/4 cup and watch to see if it needs more.  I added a ham hock and some Thanksgiving ham.

1# dried navy beans
6 cups water
1 small onion, chopped
3/4 cup ketchup
3/4 cup brown sugar
3/4 cup water (or less - see note) 
1 tsp dry mustard
2 T dark molasses
1 tsp salt
ham hock or diced cooked ham, optional 

Soak beans overnight in water in a large soup kettle.  Cook beans in water until soft about 1 1/2 hours. Drain, discarding bean water.

Mix together all ingredients in slow cooker. Mix well.  Cover and cook on low 10-12 hours.

CHICKEN YAKISOBA

CHICKEN YAKISOBA

http://www.budgetbytes.com/2012/03/chicken-yakisoba/

I need to make these kind of meals more often.  My family really likes them and it is a great way to get in veggies.  Also added some leftover rice.  Next time I think it would be good with soba noodles (think they are called that).

• ½ head green cabbage $0.41
• 1 medium yellow onion $0.55
• 2 medium carrots $0.25
• 1 small crown broccoli $0.70
• 2 inches fresh ginger $0.52
• 1 large chicken breast $1.66
• 2 Tbsp vegetable oil $0.08
• 2 (3 oz.) packages ramen noodles
• seasoning packets discarded $0.50
• 1 tsp sesame oil  $0.19
• ¼ cup soy sauce $0.24
• ¼ cup worcestershire sauce $0.20
• 2 Tbsp ketchup $0.05
• (up to) 1 Tbsp sriracha hot sauce $0.26 - didn't add
• 1 Tbsp sugar $0.02

Instructions

1. Before you begin, prepare the meat and vegetables for stir frying. Peel the ginger with either a vegetable peeler or the side of a spoon and then grate it with a cheese grater. Peel and grate the carrots with a large holed cheese grater. Remove the core from the cabbage and cut into thin strips. Slice the onion into thin strips. Cut the broccoli into bite-sized pieces. Slice the chicken into thin strips.
2. Begin boiling a medium pot full of water for the noodles. Heat the vegetable oil in a large skillet over medium-high heat. When the oil is hot, add the grated ginger, saute for about 30 seconds to one minute (its okay if it sticks to the pan but don’t let it burn). Add the chicken strips and cook until they are no longer pink (about five minutes).
3. Once the chicken is cooked through, add all of the vegetables. Stir and cook until wilted (about 5-10 minutes). Meanwhile, once the water boils, add the noodles and cook just until tender (2-3 minutes). Drain, return to the pot (with the heat turned off) and toss with the sesame oil to keep from sticking.
4. In a small bowl, combine the soy sauce, worcestershire sauce, ketchup, sriracha, and sugar. Use only ½ tsp of sriracha if you don’t want it spicy, use up to 1 Tbsp if you like it hot. Stir until the ketchup and sugar are dissolved. Pour the sauce into the skillet with the chicken and vegetables with the heat still on medium high. Add the noodles, stir to coat everything in the sauce, and heat through (just a few minutes).

THE BEST BARBECUE SAUCE

We had this with the Cluff family in Rexburg on top of pulled pork.  http://lncookbook.blogspot.com/2009/05/bbq-beef-sandwiches.html We all really liked it.  Makes a lot so I halved the recipe.
http://www.melskitchencafe.com/2010/03/the-best-barbecue-sauce.html

The Best Barbecue Sauce

YIELD: MAKES ABOUT 7 CUPS OF BARBECUE SAUCE

INGREDIENTS

• 2 cups ketchup
• 2 cups tomato sauce
• 1 1/4 cups brown sugar
• 1 1/4 cups red wine vinegar
• 1/2 cup unsulphured molasses
• 2 tablespoons butter, cut into small pieces
• 4 teaspoons hickory flavored liquid smoke
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon chili powder
• 1 teaspoon paprika
• 1/2 teaspoon celery seed
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon cayenne pepper
• 1 teaspoon salt
• 1 teaspoon coarsely ground pepper

DIRECTIONS

1. In a large saucepan, over medium heat, mix together all the wet ingredients and then add the seasonings. Bring to a boil then reduce the heat to low and simmer for at least 20 minutes, stirring occasionally. The sauce will thicken as it simmers (and then as it cools). I try to plan ahead and simmer for at least an hour. Use the sauce to brush onto meats the last ten minutes of grilling or for any other recipe where barbecue sauce is used.
2. Once cooled, the sauce can be frozen. Thaw in the refrigerator and use as needed.

BURGERS

HEINZ INSIDE-OUT BURGER
We really liked. Have made again since then.  Can easily make the day before into patties.

1# ground beef
1 T ketchup
1 tsp mustard
1 tsp worcestershire sauce
1 tsp garlic powder
1 tsp onion powder
1/2 tsp salt and pepper

mix everything together.  Make into 4 - 1" thick burgers.


BEST HAMBURGER WITH SECERET SAUCE
http://myrecipemagic.com/recipe/recipedetail/the-best-hamburger-and-amazing-secret-sauce
I would like to try the secret sauce next time, just used thousand island.  Thought this would be a good hamburger with a fried egg or grilled pineapple.  Scott and I both really liked it.  Easy to prepare.

1    pound    ground beef, 80% lean meat ( I used 85/15 - you want a fattier meat to make a juicier burger ) 
1    hamburger or hotdog buns ( I used sesame seed buns ) 
   to taste    onion powder 
1/2    cup    monterey cheese, shredded (just used colby I had on hand)
1/4    cup    barbeque sauce 
   to taste    seasoning salt 
   to taste    black pepper 

Directions

Combine the ground beef, grated cheese, bbq sauce, and seasonings. Shape patties that are about 1 inch thick. With the 1 pound of ground beef I made 5 large patties.
Turn grill up to high and let it get hot.
Reduce heat to medium-high and place the burgers on the grill. Allow this side of the patty to cook for about 4-6 minutes, but make sure it doesn’t burn. Then flip the burger over and cook until done.

Secret Sauce

3/4    cup    light mayonnaise
1/4    cup    ketchup
1/4    cup    sweet pickle relish
2    tablespoons    worcestershire sauce
   to taste    seasoning salt

For the sauce: Combine all ingredients and whisk until well mixed. Taste and adjust ingredients to your liking.
Assemble the burgers and serve with the special sauce, avocado, lettuce, tomato, cheese, pickles and your other favorite hamburger toppings!

Cheese-Stuffed Bacon Burgers

We made these for Father's Day 2013.  Yum!  We did 1# beef 1/2# sausage.  Tasted so good!  I put 1 1/2 pieces of bacon in the meat mixture.  I got 5 patties instead of 4.  I used 2% milk.

Ingredients

• 1 slice hearty white bread (crust removed, ripped into quarters)
• 2 tablespoons whole milk
• 1- 1 1/2 lb ground beef (85% lean)
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 garlic clove, minced
• 1/2 cup shredded sharp cheddar cheese (or 1/2-inch thick pieces of American cheese slice)
• 6 slices of bacon, cooked
• 4 hamburger buns

Instructions

Keep the meat as chilled as you can throughout the entire process, up until cooking.

In a large bowl, mash the bread into the milk with a fork, creating a paste (called a panade).

For a gas grill, oil the grates, turn all burners to high, cover and heat for about 15 minutes. Leave primary burner on high, but reduce other burners to medium.

Meanwhile, place the meat in the large bowl with the panade. Add the salt, pepper, and garlic to the bowl. If you want to add bacon pieces into the patty, mix cooked, cooled and diced bacon with seasonings. (You can sub 1/2 cup real bacon bits for the diced bacon slices.) Use your hands to mix it all together. Don't overwork the meat, just until combined. Ideally, you should handle the meat as little as possible.

Divide meat into 8 equal pieces (about 2.5-3 oz each). Form each into a thin patty. Use one hand to flatten and the other to shape around the edges. Place cheese onto the middle of 4 of the patties. Place a plain patty on top of a cheese patty. Do this for all, so you end up with 4 large patties. Pinch the sides of the patties together to seal. Each patty should be about 3/4-inch thick.

Make a slight depression with your thumb in the center of the top of the patty. Remember to keep the meat cold until cooking.

Lightly season with salt just before cooking. Place burgers on cooler side of the grill. Cook with lid closed, turning once, until burgers are well browned on both sides, about 12-15 minutes total. Don't press down on patties while cooking. Remove from grill when done. For best results, tent loosely with foil and let the patties rest for a few minutes before serving. Serve on buns and top with bacon and more of your favorite toppings!

Notes

The panade keeps the burgers tender and moist.

I like to put a layer of plastic wrap over the work surface when I make the patties. With that layer underneath, I can easily transport and store the patties before cooking. It makes for easy clean-up too!

Read more at http://fabulesslyfrugal.com/cheese-stuffed-bacon-burgers-recipe/#2pybrakFEHiBPmcp.99 

DIY BBQ SAUCE

BBQ SAUCE
This was easy and tasted yummy!  I used to put in crockpot with some chicken.

1 cup ketchup
2 T pure maple syrup
1 T Worcesheire
2 T Apple Cider Vinegar (I used white wine vinegar)
1 T mustard (suppose to be hot, I used regular - would like to try honey mustard)
1/2 tsp hot sauce

BBQ SAUCE
We liked!

12 oz Dr. Pepper (not diet)
2 cups ketchup
1 cup brown sugar
1 T worcestershire
1/2 tsp hickory smoke
1 tsp salt
1 tsp chili powder
1/2 tsp garlic powder

Whisk all together.  Get to a boil and then simmer for 5 minutes.

SPEEDY HAMBURGER MEALS

Refer to packet in cookbook cupboard for more, but these are two of our favorites that we have tried.

SLOPPY JOES

Cook in 2 T of butter to soften:
1/2 cup onion
1/2 cup celery
ADD:
1# cooked hamburger
1 cup ketchup
1/2 c water
season with salt and pepper
can also add pureed carrots or squash

Cook until bubble and slightly thickened. Serve as a sandwich or on top of bread or potatoes

STROGANOFF
Cooked cabbage (about 2 cups) is a good addition.

 STIR TOGETHER AND HEAT THOROUGHLY:
1# cooked hamburger
2 T flour
1 can each of mushroom and chicken
1/4 tsp seasoned salt
1/8 tsp garlic powder
1 T Worcestershire sauce 
ADD RIGHT BEFORE SERVING:
1+ cup sour cream (good without this too)

Serve over hot cooked egg noodles or rice.

CHEESEBURGER PIE

CHEESEBURGER PIE
Everyone really liked this. Easy prep, but takes a while to cook.  I cooked it at 350 and it still took the 45 min.  Used a pie crust I had on hand.  Next time would like to try adding corn, peas, chopped broccoli or maybe shredded carrots.

• Crust:
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 2 tablespoons shortening
• 3 tablespoons butter
• 3 tablespoons milk
• .
• Filling:
• 1 pound lean ground beef
• 3/4 cup chopped onion
• 4 eggs, slightly beaten (2 flax)
• 1/2 cup milk
• 1 1/2 to 2 cups shredded Cheddar cheese, divided
• 1 teaspoon salt
• 1/2 teaspoon oregano
• 1/4 teaspoon pepper
• 1 cup pizza or spaghetti sauce

Preparation:

Prepare crust for cheeseburger pie. Into a mixing bowl sift together flour and salt; cut in shortening until it resembles coarse meal. Cut in butter until it resembles small peas. Add milk; stir with a fork until all dough holds together. On a lightly floured surface, roll dough into a circle about 1 1/2 inches larger than inverted pie plate (12 inches). Fit loosely into pie plate; fold edge to make a high standing crust rim. Flute around the edge and prick inside with a fork in several places. Bake pie crust for 8 to 10 minutes at 450°, or until lightly browned.

Meanwhile, prepare filling. In a large skillet over medium heat, break up beef and brown with the onion; drain off excess fat. In a mixing bowl combine eggs, milk, 1 cup of the cheese, salt, oregano, and pepper. Stir in meat mixture. Spoon into prepared pie pastry. Reduce oven temperature to 325° and bake pie 40 to 45 minutes, or until a knife inserted near the center comes out clean. Spread top with pizza sauce; bake an additional 10 minutes. Sprinkle with remaining 1/2 to 1 cup of shredded cheese. Cut into wedges and serve hot.

Makes 6 servings.

CHEESEBURGER PIE

We all really liked this.  So easy to make.

http://www.bettycrocker.com/recipes/impossibly-easy-bacon-cheeseburger-pie/9ecc3aa7-c0c5-4811-b5e2-1596c77dc074?utm_source=Email_newsletter&utm_medium=email&utm_campaign=BC_04_28_2016&vcode=AQAAAAAPFASdGW5oSeAgVRkaNX1Z3s5aIRvz8up3KUIpVgUXjWZ1g-vXybGxOW7oSiqkz2dXucXXc5I-lroGkZpNcuxe5Z8-Ii3U5qz0XXMiTR1LOg

Ingredients

6

slices bacon 

1

lb lean (at least 80%) ground beef 

1/4

teaspoon pepper

1

large onion, chopped (1 cup) 

1/4

cup ketchup

1

cup shredded Cheddar cheese (4 oz)

1/2

cup Original Bisquick™ mix

1

cup milk

2

eggs

Directions

• 1 Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. In 10-inch skillet, cook bacon over medium-high heat 5 to 7 minutes, turning once, until crisp; drain on paper towels. Crumble bacon; set aside.
• 2 In same skillet, cook beef, pepper and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in ketchup. Spread in pie plate; sprinkle with cheese and bacon.
• 3 In medium bowl, stir remaining ingredients with wire whisk or fork until blended. Pour into pie plate.
• 4 Bake 20 to 25 minutes or until knife inserted in center comes out clean. Serve with additional ketchup if desired.

STICKY ORANGE-GLAZED CHICKEN THIGHS

STICKY ORANGE-GLAZED CHICKEN THIGHS
http://www.marthastewart.com/903009/sticky-orange-glazed-chicken-thighs
Everyone really loved this but it made a HUGE mess in the oven.  I think next time I would either cook at a lower temperature or do on the stove top.  And for sure use tin foil.  Would be good with chicken breast too.

Ingredients

• 8 bone-in, skin-on chicken thighs
• Coarse salt and ground pepper
• 1 cup thawed orange juice concentrate
• 1 cup ketchup
• 2 tablespoons light-brown sugar
• 4 teaspoons white-wine vinegar
• 4 teaspoons Worcestershire sauce
• 2 teaspoons hot sauce

Directions

1. Preheat oven to 450 degrees, with rack in upper third. Season chicken with salt and pepper and arrange, skin side down, on a rimmed baking sheet. Bake until deep golden brown and cooked through, 45 to 50 minutes, flipping halfway through.
2. Meanwhile, in a medium saucepan, combine 1 teaspoon salt, juice concentrate, ketchup, brown sugar, vinegar, Worcestershire sauce, and hot sauce. Bring to a simmer and cook until mixture has thickened, 18 to 20 minutes.
3. Heat broiler. Transfer chicken to a large bowl, add glaze, and toss to coat. Drain off fat from sheet. Return chicken to sheet and broil until sauce is bubbling and chicken is dark brown in spots, 1 to 2 minutes.

 

PINEAPPLE PEPPER CHICKEN

PINEAPPLE PEPPER CHICKEN

This is so yummy! I seriously love this recipe. Perfect with rice and steamed broccoli. I love the sauce on rice with my fish. So good!

Got recipe from http://fabulesslyfrugal.com/2009/03/fabuless-freezer-cooking-pineapple.html

FabuLESS Freezer Cooking: Pineapple Pepper Chicken

March 3, 2009

PINEAPPLE PEPPER CHICKEN


FOR ONE FAMILY
2 cups unsweetened pineapple juice
1 cup sugar
1 cup vinegar
3/4 cup water
1/2 cup packed brown sugar
1/3 cup cornstarch
1/4 cup ketchup
3 Tbls soy sauce
1 tsp. chicken bouillon granules
1/2 tsp. ground ginger
4 chicken breasts
1 can (8 oz.) pineapple chunks, drained
1 medium green pepper, julienned (optional)

FOR SIX FAMILIES

12 cups unsweetened pineapple juice

6 cup sugar

6 cup vinegar

4 1/2 cups water

3 cups packed brown sugar

2 cups cornstarch

1 1/2 cups ketchup

18 Tbls soy sauce

6 tsp. chicken bouillon granules

3 tsp. ground ginger

24 chicken breasts

6 cans (8 oz.) pineapple chunks, drained

6 medium green pepper, julienned (optional)

TO PREPARE FOR FREEZING:
In a gallon size freezer bag combine the first 10 ingredients, then add chicken. Seal and freeze. Set aside pineapple for pantry and freeze sliced pepper in a separate bag.

TO PREPARE AFTER FREEZING: Thaw ingredients enough to place in crock pot. Cook on low for 5-6 hours. 30 minute before it is finished add pineapple and green pepper, cook an additional 30 minutes. Serve over rice.

OR: Place chicken in a 13x 9 pan. Heat sauce on stove until it starts to thicken. Pour sauce over chicken. DO NOT over fill the pan. There will be extra sauce. Pour sauce in a container and freeze so you can make this dish again later! Place pan in oven at 350° and bake for 30 minutes. Remove from oven place peppers and pineapple on top and bake for an additional 15 minutes.

Click here to learn how to start your own freezer meal group and find more freezer meal recipes.

MEAT LOAF

BEST MEAT LOAF
Taste of Home pg. 79
Yum! Yum! Uses bacon and has a relish on top. Tasted similar to the one I got off the food network.  It is fast and easy. Has ingredients I normally have on hand.


DAD'S MEATLOAF WITH TOMATO RELISH

This came from the Food Network - Tyler's Ultimate. This takes awhile to prepare, but is so worth it. If Scott sees me making meatloaf he always asks if this is the one I am making. It it isn't he is disappointed.

Tomato Relish:

olive oil

1 onion, finely chopped

2 garlic cloves, minced

2 bay leaves

2 red bell peppers, cored, seeded, and finely diced

2 tomatoes, halved, seeded, and finely diced

1/4 cup chopped fresh flat-leaf parsley

1 (12 oz) bottle ketchup

1 T Worcestershire sauce

sea salt and freshly ground black pepper

MEATLOAF:

3 slices white bread, crusts removed, torn into chunks by hand

1/4 cup whole milk

1 1/2# ground beef

1# ground pork

2 eggs

leaves from 2 fresh thyme sprigs

salt and freshly ground black pepper

3-4 bacon slices

Preheat oven to 350. Coat a skillet with a 2-count of oil and place over medium heat. Saute the onion, garlic and bay leaves for a few minutes to create a base flavor. Throw in the red peppers and cook them for a couple of minutes to soften. Now add the tomatoes; adding them at this point lets them hold their shape and prevents them from disintegrating. Stir in the parsley, ketchup, and Worcestershire; season with salt and pepper. Simmer the relish for 5 minutes to pull all the flavors together. Remove it from the heat; you should have about 4 cups of relish.

Place the torn white bread in a bowl and add the milk to just barely cover, swish the bread around in the milk and let it sit while you get the rest of the ingredients for the meat loaf together.

This is where you get your hands dirty! In a large mixing bowl, combine the ground beef and pork with 1 1/2 cups of tomato relish, the eggs, and thyme; season with salt and pepper. Squeeze the excess milk from the bread and add the soaked bread to the meat mixture. To test, fry a small "hamburger" patty of the meatloaf until cooked; the patty should hold together but still have a soft consistency. Taste the patty for seasoning.

Lightly oil a cookie sheet. Transfer the meat mixture to the center of the cookie sheet and form into a log about 9" long and about 4" wide. Coat the top of the meatloaf with another 1/2 cup cup of the tomato relish. Lay the bacon across the top lengthwise.

Bake the meatloaf for 1 - 1 1/2 hours until the bacon is crisp and the meatloaf is firm. Rotate the meat loaf while it's baking every now and then to insure that the bacon brown evenly. Remove the meatloaf from the oven and let it cool a bit before slicing. Serve the remaining tomato relish on the side. Unbelievably moist!!

ZUCCHINI MEAT LOAF

Everyone loved this meat loaf including Jenna who was over for dinner. Got this recipe from Fabulessly Frugal.

MEAT LOAF:

2 eggs, slightly beaten

2-3 cups shredded zucchini (1-2 small)

1/3 cup bread crumbs

1/3 cup chopped onion

1 tsp. salt

1/2 tsp. dried oregano leaves

1/4 tsp. pepper

1-2# ground beef

TOPPING: (I doubled the below ingredients and thought it was just right)

1 T brown sugar

2 T ketchup

1/2 tsp. yellow mustard

-Heat oven to 350. In a large bowl (used big silver), mix all the meat loaf ingredients until well blended. Press mixture into ungreased 9 1/2" deep dish glass pie plate (used 8x8 pyrex). Bake 35 minutes.

-Meanwhile, mix topping ingredients in a small bowl.

-Remove meat loaf from oven; pour off drippings. Spread on topping and cook for an additional 10-15 minutes or until cooked in center and thermometer reads 160.

-Drain off dripping again.

-Let stand 5 minutes before serving.

Miranda Lambert's Mama’s Meatloaf

This was really good. I added 2 cups of shredded zucchini. I doubled the ketchup/brown sugar mixture.  Baked on a cookie sheet on top of tin foil.

MAY 28, 2014 – 5:00 AM – 0 COMMENTS

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By PARADE @parademagazine

The new book Country Music’s Greatest Eats, from Southern Living and CMT, features delectable dishes from musicians’ kitchens. Here’s one of Miranda Lambert’s favorites.

Mama's Meatloaf

• MAKES

  10 servings

• ACTIVE TIME

  25 min.

• TOTAL TIME

  2 hr.

• SAVE RECIPE
• PRINT

INGREDIENTS

• 2 lb lean ground beef
• 1 lb ground pork sausage
• 18 saltine crackers, crushed
• ½ green bell pepper, diced
• ½ onion, finely chopped
• 2 large eggs, lightly beaten
• 1 Tbsp Worcestershire sauce
• 1 tsp yellow mustard
• ½ cup firmly packed brown sugar, divided
• ½ cup ketchup

DIRECTIONS

1. Preheat oven to 350°F. Combine first 8 ingredients and ¼ cup brown sugar in a medium bowl just until blended.
2. Place mixture in a lightly greased 11- x 7-inch baking dish, and shape mixture into a 10- x 5-inch loaf. Bake at 350° for 1 hour.
3. Remove from oven and drain. Stir together ketchup and remaining ¼ cup brown sugar; pour over meatloaf. Bake 15 more minutes or until a meat thermometer inserted into thickest portion registers 160°F.
4. Remove from oven; let stand 20 minutes. Remove from baking dish before slicing.