Cornedbeef and Brussel Sprouts

1. In a dutch oven place corned beef roast with spices and 1-2 cups water (depending on size of roast)
2. Roast in a 225 degree oven for a total of 6 hours.
3. Rinse mini potatoes and sprouts (and remove a few of the outer leaves).
4. Add to the dutch oven about 3-4 hours into the cooking process (depending on the size of potatoes they need to cook 2-3 hours)
5. Remove from juices and serve with Guinness mustard sauce

**Could also be cooked in a crockpot on low for 8 hours.

**Speed Method 
I forgot to put mine in at noon, so I bumped up the temp to 275 degree for 4 hours and it was still very tender.  Put the potatoes and sprouts in for around 2 hours for small or the full 4 for large.

Guinness Mustard Sauce

1 Tbsp butter
3 Tbsp yellow mustard
1/4 cup packed brown sugar
1/2 cup dark Guinness Beer
1 Tbsp vinegar
1/2 tsp dry mustard
1-2 Tbsp cornstarch

1. In a saucepan over medium heat melt butter
2. Add brown sugar, mustard, dry mustard, vinegar and beer
3. Whisk until combine and sugar is dissolved.
4. Whisk in cornstarch and allow sauce to thicken.

**This would be great on bratwurst or soft pretzels.

I Dip, You Dip, We Dip Game Day Spread

 

Apple Pie Recipe link Here

Six Layer Bean dip

This is a crowd favorite! We usually have it around Christmas time but it is great for anytime! 

Ingredients 

1 can Frito bean dip

¼ cup miracle whip

¼ sour cream

½ packet of taco seasoning

1 can of diced black olives

1-2 cups diced tomatoes (cherry and grape tomatoes work great for this)

1 bag of shredded lettuce

1-2 cups grated chedder/jack cheese

Directions

1. In a small bowl mix together miracle whip, sour cream and taco seasoning

2. Start spreading out layers in a flat platter

a. Bean dip

b. Taco seasoning mixture

c. Diced Olives

d. Diced tomatoes

e. Lettuce

f. Cheese

3. Serve with tortilla chips and watch it disappear

Buffalo Chicken Dip

Ingredients and Directions

1. In a mixing bowl mix together 1 brick of softened cream cheese, 2 cups shredded cooked chicken and 1 recipe of Courtney's Hot Wing Sauce (recipe Here )

2. Spread in a glass baking dish

3. Top with shredded cheddar cheese and bake at 350 for 30 min

4. Service warm with crackers, carrots and celery

Mango Crab Rangoon Dip

Ingredients and Directions 

1. In a food processor, dice up 1 package cook crab (real or imitation) and 1 cup frozen mango

2. In a mixer combine crab mix and 1 brick softened cream cheese and 1/4 cup sweet chili sauce

3. Spread in a glass baking dish and bake for 30 min at 350

4. Top with more sweet chili sauce and serve warm with wonton chips. 

Touchdown Party Favorites

 Here's a compilation of some of my best football party food ideas! Go Chiefs! 

Courtney's Chili

1. Brown 1/2 lb ground beef (remove and discard grease) and add 1 Tbsp steak seasoning

2. In a dutch oven saute 3 sweet peppers and 1/2 small onion until tender

3. Add 1 can pork-n-beans, 1 can of red kidney beans, 1 jar of tomatoes and the ground beef. 

4. Stir in the following spices: 

2 Tbsp Chili Powder, 1/2 Tbsp season salt, 1 tsp cumin, 1 1/2 tsp onion powder

1 tsp garlic powder, 1/2 tsp oregano

5. Cover and let simmer for at least 10 min. 

6. Then serve with your favorite fixin's.  My favorites are sour cream, brown sugar, shredded cheese and crushed ritz crackers. 

**For some heat add cayenne pepper

Courtney's Hot Wings

1. fill deep fryer to max fill line with canola, vegetable or peanut oil and turn heat to 375 degree.  (Fry outside to avoid stinking up your house)

2. In a large bowl combine flour and seasoned salt

3. Add wings (40 count) and coat with flour or dredge

4. In a saucepan add 1/4 cup butter, 1 bottle of Louisiana Hot Sauce and 2 Tbsp (or more) agave nectar or honey. Turn the heat to medium and stir until butter is melted and sauce is combined.  Turn heat to low to keep warm while wings are frying

5. When the oil it hot add wings (fry in shifts of 6-8 wings of similar size)

6. The wings are done when they float to the top and turn a golden brown color (anywhere from 4-7 or more min depending on size)

7. Remove wings and drain on a paper towel

8. Coat in sauce

9. Serve immediately with celery and ranch or blue cheese dressing.

Yummy Ham Rolls

1. Preheat oven to 350 degree

2. Melt 1/2 stick (1/4 cup) butter and add 1/2 Tbsp mustard, 1/2 Tbsp Worcestershire sauce, 1/4 tsp onion powder and 1/2 Tbsp poppy seeds

3. Place sandwich rolls on a baking sheet and layer ham and cheddar cheese

4. Brush some of the butter mixture on the top of each roll and place on the ham and cheese

5. Brush the remaining butter mixture over the tops of each sandwich

6. Cover in foil and bake for 15 min

7. Remove more and bake for another 10 min

Serve immediately

Soft Pretzels 

Ingredients

1 package active dry yeast

1/4 cup brown sugar

1 1/2 cup warm water

4 cups flour

Baking soda

Sea Salt

Directions

1. I a stand mixer combine warm water, brown sugar and yeast.  Let stand 5 min until it become frothy

2. Add 2 cups flour and mix. Then add remaining 2 cups flour and mix. 

3. Using the dough hook attachment, knead until well combine and forms a tight ball

4. let dough rest 5 min

5. Meanwhile preheat oven to 450 degrees and bring 4 cups water and 6 Tbsp baking soda to a boil

6. divide  dough into 12 equal pieces

7. Roll each section into a long string. Twist into pretzel shape.  

8. Place each pretzel into the boiling soda water for about 10-15 sec. Remove and place on a cooling rack.  While its still wet sprinkle with salt.  Place on a baking sheet lined with parchment paper (6 pretzels per baking sheet)

9. Bake for 8 mins. 

10. Let cool just a bit and enjoy the warm, soft, salty goodness that is a soft pretzel. 

Guacamole 

1. Chop 6 cherry or grape tomatoes, 2 slices of onion, 1-2 Tbsp cilantro and place in a bowl

sprinkle with 2-3 Tbsp lime juice and let soak for an hour or so

2. Mash 2 ripe avocados and add to the vegetables. 

3. Mix and add salt to taste.  

Salsa

Ingredients 

2 large tomatoes or 1 large can of tomatoes

½ yellow or orange bell pepper

1 jalapeno (leave out for mild, add for spicy)

¼ cup diced onion

1-2 Tbsp chopped cilantro

2 Tbsp lime juice

Directions

1. place all ingredients in a food processor and pulse until at desired consistency

2. Serve with tortilla chips

*for those wanting extra spice try adding a habanero pepper! 

I Dip, You Dip, We Dip - Dip Recipes Here

Breakfast Yo! - Cinnamon Rolls

Homemade Cinnamon Rolls

1. Dissolve 1 package of active dry yeast in 1/2 cup warm water (not hot because that will kill the yeast)
2. Add 1 tbsp brown sugar and let sit 5 min (this helps feed the yeast) 
3. Scald and cool 1 cup milk - heat milk in a saucepan until you start to see steam, don’t let it boil, then remove from heat and allow to cool slightly. (This helps weaken the whey protein that can inhibit the yeast. Also, When cooled to around room temperature, it works much better in the recipe than cold milk to combine the shortening and activate the yeast) so don’t skip this step 😊
4. In a mixing bowl mix together 1/4 cup sugar, 1/4 cup shortening and 1 egg, add to the cooled milk, mix.
5. Add that to the yeast and mix
6. add 2 cup flour and mix
7. Add another 2 cups flour and 1 tsp salt, mix
8. Knead dough for 5 min. (it will be a sticky dough)
9. Place in a greased glass bowl and allow to rise to double (about an hour)
10. Turn out dough on a well floured surface and roll out into a rectangle 
11. Cover dough with butter, sugar and cinnamon. Carefully roll dough up (long side of the rectangle) then slice about 2 inch thick (about 12-15 rolls)
12. Place rolls in a greased baking dish an allow to rise (double in size) 
13. Bake at 375 for about 15-20mins.

Cream Cheese Frosting
Whip the following ingredients in a mixer - 2 oz softened  cream cheese, 2 Tablespoons butter, 2 cups powdered sugar, 1 tsp vanilla and water to make it the consistency you desire (Start with 1 Tbsp)

*Sourdough Discard Alternate Recipe

(In a bread maker dough setting) 

1. In a bread maker add the following ingredients in the following order

• 1/2 cup discard. 
• 1/4 cup water
• 1 cup milk
• 1/4 cup shortening
• 1/4 cup sugar
• 1 egg
• 4 cups flour
• 2 tsp yeast
• 1 tsp salt

2. Mix together on the dough setting

3. Roll out dough into large rectangle

4. spread butter and sprinkle with sugar and cinnamon

5. Roll up and cut 12-15 cinnamon rolls 

6. Allow to rise in a greased baking dish

7. Bake in a 375 degree oven for 15-20 min. 

*I’ve also had great results in a bread maker on the dough setting (even without warming the milk)

Meal Planning

 Dinners around the table with family don't need to be a thing of the past.  Watch this video for a simple plan to cook at home and enjoy family dinners.  

Shopping List 

Meal Planning Sheet 

My cookbook is available 

https://mascotbooks.com/mascot-marketplace/buy-books/cookbooks/all/homemade-the-american-family-cookbook/

Soup, There It Is! - Chicken and Noodles

Chicken and Noodles

Your favorite cut of bone-in skin on chicken (I used a 1/2 chicken)

A couple stalks of celery with leaves attached

a couple of un-peeled carrots

1/2 large dice onion

1 cup water 

1 chicken bullion cube

1 package of your favorite egg noodles

Seasoned salt

Extra chicken stock (if needed)

Directions

1. Add chicken (sprinkled with seasoned salt) vegetables,  water and bullion cube to a crock pot and cook for 6 hours on low. 

2. Strain liquid into a stock pot

3. Discard the vegetables 

4. Remove all the bones from the chicken and shred chicken with a fork

5. Bring your liquid up to a boil and add the noodles, boil for about 20 mins

6. Add the chicken and more stock if needed. 

Serve and enjoy!

You say tomato, I say tomato: Canned Tomato Recipes

Courtney's Chili

1. Brown 1/2 lb ground beef (remove and discard grease) and add 1 Tbsp steak seasoning

2. In a dutch oven saute 3 sweet peppers and 1/2 small onion until tender

3. Add 1 can pork-n-beans, 1 can of red kidney beans, 1 jar of tomatoes and the ground beef. 

4. Stir in the following spices: 

2 Tbsp Chili Powder, 1/2 Tbsp season salt, 1 tsp cumin, 1 1/2 tsp onion powder

1 tsp garlic powder, 1/2 tsp oregano

5. Cover and let simmer for at least 10 min. 

6. Then serve with your favorite fixin's 

Chicken and Tomatoes

1. Using your choice of bone-in/skin-on chicken place in a glass baking dish, dot with butter and sprinkle with season salt. Bake at 275 degrees for an hour or until the internal temp reaches 165 degree. 

2. Remove the skin and remove bones. Dice chicken

3. In a dutch oven add 1 package of dry onion soup mix and 2 cups of water

4. Add 1 can of home canned tomatoes and 1 can of store bought canned tomatoes

1 tsp basil and the diced chicken

5. Cover and simmer for about 45 min or until the liquid reduces to form a stew consistency

6. Serve over rice. 

Slow Cooker Swiss Steak

1. Cut 1 lb or more of round steak into portion size piece, salt and pepper each side. 

2. Dredge in flour and brown for a couple of min on each side in hot oil. 

3. Thinly slice 1 medium onion and 2 bell peppers. 

4. In a crock pot layer steak, peppers, onions and tomatoes until all in in the pot. Salt and pepper

5. Allow to cook for 6-8 hours

6. Serve over mashed potatoes 

For a how to video on Mashed Potatoes see my Easter Feaster video

here

 Hats (Aka Macaroni and Tomatoes) 

1. Cook 1/2 lb of pasta to al dente, drain and put back in the pot

2. Add 1/4 cup butter and stir until melted

3. Add 1 jar of canned tomatoes and salt and pepper to taste

4. Can be served with or without shredded mozzarella cheese 

Soup, There It Is! - Broccoli Cheese Soup

1. Finely chop 3 stalks of celery and between 1/2 and 1 onion (depending on how much you like onions)

2. Saute in the bottom of a dutch oven or stock pot in 1/4 cup butter until tender (5-10 min) over medium heat. 

3. Add 1 carton of either chicken broth or chicken stock and 2 bunches of broccoli heads cut into small pieces (or 1 bag of frozen broccoli). Cover and cook until broccoli is soft (about 10 min)

4. Add 1 cup of milk and 1 cup of half-n-half.  

5. Cut 16 oz of Velveeta cheese into small cubes and add to the pot, stir until all the cheese is melted. 

6. To thicken the soup remove about 1/2 cup of the liquid and mix in 2 Tbsp flour then stir back into the pot. This is supposed to keep lumps from forming but it they do just whisk away ;)

7. Let thicken and serve with sourdough bread. 

Homemade Ramen

Ramen Broth

1. In a very large stock pot place: beef bones, pork bones (ham bone works as well), bony part of chicken (wings), celery, carrots, onion, 2/3 cup soy sauce, 1/4 cup rice wine vinegar, 1 Tbsp fish sauce, fresh ginger, dried mushrooms, 1/4 cup sugar, 1 Tbsp salt, 6 quarts water and 1 Strip of dried seaweed (Kombu) 

2. Bring to a boil, reduce heat and let simmer for 2 or more hours (remove Kombu after about 30 min)

3. When meat is cooked, skim of fat and strain liquid. Discard solids. 

4. Cook and serve ramen immediately or divid broth in quart size bags and freeze for Ramen anytime

Ramen Assembly

Cook Ramen Noodles in boiling water until soft. 

In a bowl combine ramen, broth and desired toppings

Some common ones are

Cooked strips of beef, green onions, dried mushrooms, bok choy, bean sprouts, napa cabbage

marinated eggs

Marinated Eggs

1. Steam 4-6 eggs for 10 min, immediatley place in ice water to cool

2. Peel eggs

3. In a bowl combine 3/4 cup Mirin, 1/2 cup soy sauce, 1 Tbsp brown sugar, 1 tsp rice wine vinegar and 1 Tbsp water

3. Add egg and let soak for at least 1 hour, ideally overnight. 

Video Here 

Honey Wheat Sourdough Discard Sandwich Bread

 

1. In a bread Machine place

1/2 cup sourdough discard

1 cup water

2 cups white flour

1 cup wheat flour

1/4 cup honey

2 Tbsp oil

2 tsp salt

2 tsp yeast

2. Start Machine on wheat bread setting 

3. Let cool and slice

4. Store in a ziplock bag for several days on the counter or a week in the fridge 

Corn Chowder

 I love soup, but I find that when I make a pot a lot of it goes to waste.  I have discovered these great silicone soup freezers and now I can have a different soup each day of the week! You can purchase them on Amazon.  I have a soup making week and then I'm set for months of lunches!

Directions and Ingredients: 

1. Dice 1/2 cup onion and 2 celery stalks and saute (in butter or oil) in a heavy bottom pot until tender. 

2. Add 1/3 cup bacon bits or cooked crumbled bacon

3. Add 2 cups vegetable stock and 2 cups milk

4. Add 3 cups frozen, canned or fresh corn, 1 can of potatoes, diced, 1/2 cup diced roasted red peppers and 2 tsp Mrs Dash (salt free seasoning)

5. Heat over medium heat (careful not to curdle the milk) 

6. To thicken mix 1/3 cup flour or corn starch with 1/2 cup water and add to pot, stirring constantly to prevent lumps from forming. Heat until desired thickness is reached. 

7. To freeze for later, pour 1 cup of each in each section of the silicone soup freezers.  Freeze until solid and the pop them out of the molds.  Store in a labeled ziplock bag in the freezer for individual servings. 

 

Soup, There It Is-Soups! - Roasted Kale Potato Soup

 

Ingredients

 1 bunch fresh Kale leaves

5 golden potatoes

3 cups milk

2 tbsp butter

2 tbsp bacon grease (optional)

2 tbsp flour

1 1/2 tsp salt

2 cups stock (vegetable or chicken)

1/4 cup bacon bits

2 tsp onion powder

4 slices  or 1 cup smoked gouda cheese

Directions

1. Remove kale from stems and coat with vegetable oil.  Spread out on a baking sheet and sprinkle with salt.  Roast kale at 425 for 10-15 min (until crisp) Cut into small pieces for the soup. 

2. Meanwhile, peel and dice 5 golden potatoes.  Boil until soft.  Drain water and transfer to a stand mixer.  Add 1/2 cup milk and beat until smooth (like mashed potatoes)

3. In a sauce pan melt butter and bacon grease. Add flour and salt and cook for a min or so

4. Add remaining 2 1/2 cups milk and stir, then add mashed potatoes and stir.  Add stock and onion powder and stir

5. Add bacon bit, kale and cheese and stir until cheese has melted.  Serve and enjoy.