Spinach Artichoke Dip

 A classic for any party or get-together!! 

Ingredients 

1/2 diced onion

2 hand fulls fresh spinach

1/2 jar artichoke hearts, chopped 

4 oz cream cheese

1/4 cup sour cream

2 Tbsp mayo

2 Tbsp Miracle Whip

1/4 cup shredded Mozzarella cheese

1/4 cup parmesan cheese

1/2 tsp onion powder

1/4 tsp garlic powder

1/4 tsp red pepper flakes

Breadcrumbs

Directions 

1. Saute diced onion until tender in a skillet

2. Add spinach and cook down, set aside

3. In a mixing bowl add all other ingredients (except artichokes) and mix well

4. Fold in artichokes and spinach/onion mixture

5. Spread into a baking dish and sprinkle with bread crumbs

6. Bake at 350 for 30 min

7. Serve with tortilla chips or crackers.  

Homemade: The Cookbook

I'm so excited to announce that the cookbook is available on my publisher's website. $39.99 plus tax 

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

Paying homage to the classic cookbooks of decades past, “Homemade: The American Family Cookbook” aims to inspire and teach current and future generations how to cook great meals at home for themselves and their families. This cookbook is full of tried-and-true tips and techniques to guide you through the recipes and is perfect for new and experienced cooks alike. The book is filled with classic American recipes that celebrate the midwest and family. 

Also available on Amazon 

Christmas Curry

 This is our traditional Christmas meal.  It started with my Grandma and Grandpa Gibson and now it's going strong 2 generations later.  The recipe was given to my grandma from a missionary friend of hers. We love this unique Gibson family tradition. 

1. Saute 3 diced onion and 3 cloves garlic in oil and 1 tsp chili powder, 3 Tbsp curry powder and 1 tsp salt until onions are tender

2. Add 1 1/2 lbs beef stew meat (or any cut of beef or lamb) and brown the meat

3. Add 2 cups tomato juice and 2 cups water and simmer until meat is tender (an hour or 2)

4. Add 1/2 head of chopped cauliflower and 4 diced potatoes and simmer until the veggies are soft

5. Meanwhile start on the cinnamon rice

6. In a stock pot boil 1/2 lb stew meat (chopped smaller), 1 diced onion, 3 cloves garlic, 4 whole cloves and 1 stick cinnamon until meat is cooked. 

7. Strain the solids and keep the liquid

8. Remove the garlic, cloves and cinnamon stick and add 1/2 cup peas to the meat and onions

9. Using the reserved liquid (2 cups) cook 1 cup rice (or more if needed)

10. Add the cooked rice to the meat and peas

Optional Salad topping

This gives the curry and nice zip and really adds to the dish

1. Dice 1 onion, 3 tomatoes and 1 bell pepper, add salt and pepper to taste

2. Add 3 Tbsp white vinegar and 1 Tbsp water

3. refrigerate for at least 1 hour before serving

**We will typically make this Christmas Eve, refrigerate and reheat for Christmas Day.  This gives the flavors a chance to develop before serving and its nice not to have cook it Christmas Day! 

Christmas Parfait with Homemade Granola

 

Homemade Granola

1. In a bowl add 3 Tbsp oil,  2 Tbsp maple syrup, 2 Tbsp honey and whisk to combine

2. Add in I cup old fashioned oats, 1/4 cup sliced almonds, 1/4 cup sunflower seeds and stir to coat

3. Spread out on a parchment paper lined baking sheet and bake for 15 min at 325 degrees 

4. Let cool, break apart and serve 

Sweet Sweets: Christmas Candy Classics

I have many great memories of being in the kitchen with my mom and eating her yummy food and goodies.  Around Christmas each year she would make fudge and divinity just like her mother and grandmother before her.  The tradition will some day be passed on to me.  I loved having her as a guest host in this episode to show us how to make these delectable holiday candies.  Candy making can be tricky but knowing a few secrets can help.  We hope you try making these recipes with your loved ones and make unforgettable memories in the process. 

Chocolate Fantasy Fudge

3/4 cup butter
3 cup sugar
2/3 cup evaporated milk
12 oz. semi sweet chocolate chips
1 tsp vanilla extract
7 oz jar marshmallow cream
1 cup chopped pecans

*optional for a slightly less sweet flavor add a pinch of salt and 1/4 cup cocoa powder 

1. In a saucepan melt butter, sugar and evaporated milk over medium hight heat, stirring constantly to prevent burning.  Once the mixture starts to boil reduce heat to medium.
2. Still stirring, bring to a full rolling boil for 4 min. or until candy thermometer reads 234 degrees.
3. Remove from heat and add chocolate chips stir until melted and combined
4. Add vanilla and marshmallow cream. Stir, stir and stir some more until it becomes smooth and glossy.
5. Add pecans and stir again. Stir until the mixture has cooled a little
6. Line a pan with foil and press the fudge evenly into the pan with a spatula
7 Allow to cool and cut into cubes. Store in a foil lined tin.

Microwave Peanut Brittle

•           1 1/2 c Spanish peanuts

•           1 c sugar

•           pinch of salt

•           1/2 c corn syrup

•           1 tsp butter

•           1 tsp vanilla extract

•           1 tsp baking soda

1. In a glass bowl add 1 1/2 cup Spanish peanuts, 1 cup sugar, a pinch of salt (or use salted nuts) and 1/2 cup corn syrup. Stir to combine.

2. Microwave for 4 min at 80% power, remove and stir, then microwave again for 4 min at 80% power.

3. Remove and stir in 1 tsp butter and 1 tsp vanilla and microwave a final time for 2 min at 80% power.

4. Spray a cookie sheet with cooking spray and set aside.

5. Add 1 tsp baking soda and stir until light and foamy and immediately turn out onto the grease pan, spreading as thinly as possible.

6. Allow to cool and break into pieces.

Divinity

•           1/2 c water

•           2 c sugar

•           1/2 c corn syrup

•           pinch of salt

•           2 egg whites

•           1 c chopped pecans

•           1 tsp vanilla extract

•           2 Tbsp powered sugar

1. In a saucepan over medium high heat combine 1/2 cup water, 2 cups sugar, 1/2 cup corn syrup, and a pinch of salt.  Bring to a boil the reduce the heat to medium (the syrup should continue to boil)

2. Meanwhile, beat 2 egg whites to stiff peaks

3. Bring to syrup to soft ball stage, using a candy thermometer. (10 min or so)

4. Slowly beat 1/2 of the syrup mixture into the egg whites.

5. Put the remaining half of the syrup back on the stove and bring to soft crack stag

6. Slowly beat the rest of the syrup into the egg whites

7. Add 1 cup chopped pecans and 1 tsp vanilla and continue to beat.

8. Add 2 Tbsp powered sugar and continue to beat until the mixture is no longer glossy.

9. Spoon onto wax paper and allow to cool. Store in a tin.

Holly Jolly Hot Chocolate

Instant Hot Chocolate Mix

In a large bowl mix 

    1 lb powdered sugar

    1 large box of dry Nestle Quick

    8 qt. box of powdered milk

    1 lb container powdered coffee creamer

    1/2 cup or more cocoa powder 

Store in an air tight container

Stovetop Hot Chocolate

(Makes 4 servings)

1. In a saucepan melt 1/2 cup semi-sweet chocolate chips over medium heat. 

2. Add 4 cups milk and 1/4 cup sugar

3. Heat milk to scalding but not boiling. 

4. Stir in 1/2 tsp vanilla 

5. Serve hot and enjoy!

Add crushed peppermints or raspberry gelatin to make different flavors 

Christmas Cookie Decorating

 Here is a video showing you some of my favorite Christmas cookie decorating techniques. 

Recipes can be found here 

Sweet Sweets: Cherry Chocolate Chip Cake

I love to bake all the time, but especially at Christmas.  I have a whole roster of things I make each year, but I can't eat it all myself so I enjoy sharing it with family, friends and neighbors.  This recipe is perfect for sharing.  It's like my version of fruit cake that actually tastes good.

Cherry Chocolate Chip Cake

1. Mix together 1/2 cup oil, 1/2 cup butter (softened) 3/4 cup sugar and 3 eggs

2. Mix in 1 tsp vanilla extract, 1/4 tsp almond extract, 1/2 tsp salt, 

1/2 tsp baking soda and 1 & 1/2 tsp baking powder 

3. Mix in 2 cups flour (can use glutten free flour)

4. Throughly mix in 3/4 cup milk)

5. Chop a 10 oz jar of maraschino cherries and mix in

6. Add 1 (or more) cup of mini semi-sweet chocolate chips and stir a final time. 

7. Grease 4 mini loaf pans and divide the batter between them (about 1 cup in each)

8. Bake in a 350 degree oven for 35-45 min (until a toothpick comes our clean)

The Glaze

1. In a bowl combine 1 cup powdered sugar, 1 tsp vanilla extract

1/4 tsp almond extract and 2 tbsp water

2. Stir until smooth

3. Drizzle over cooled cakes 

4. Enjoy, share or freeze. 

Snowman Cheese Ball

 So cute for any winter party 

1. In a mixing bowl combine: 1 package softened cream cheese, 1/2  minced yellow pepper, 1/2 minced red pepper, 2-3 sliced green onion, 1/2 jar dried beef, chopped, 1 Tbsp Worcestershire sauce, 1/2 tsp garlic salt (optional)

2. Form into two balls (one bigger than the other) and roll in finely shredded gouda cheese

3. chill for at least 1 hour before serving

4. To serve: place larger ball on platter, insert and toothpick halfway into the top, place smaller ball on top of toothpick

5. For eyes and mouth use whole pepper corns, for nose use a carrot bit. 

6. Serve with crackers and enjoy. 

 

Sweet Sweets - Chocolate filled bon bon cookies

It wouldn't be Christmas time without some of these! My mom used to make them every year and now I make them with my kids. I love passing down traditions like this.

Ingredients:
3/4 cup shortening
1/2 cup sugar
1/4 cup brown sugar
1 egg
1/2 tsp vanilla extract
1/4 tsp almond extract
1 3/4 cup flour
1/2 tsp salt
1/2 tsp baking powder
1/2 cup chopped pecans
Hershey's Kisses
Powdered sugar (For rolling)

1. Cream together shortening, white sugar and brown sugar.
2. Beat in egg, vanilla extract and almond extract.
3. Sift in flour, salt and baking powder and mix
4. Mix in pecans
5. Take a small amount of dough and roll it around a hershey kiss and place on a cookie sheet.  Repeat with all the dough.
6. Bake for 12 min at 350 (they will not turn brown so don't over bake)
7. Let cool completely and roll in powdered sugar
**Best when warm, can warm in the microwave for about 10 sec.

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)

All Things Kefir

 Kefir has numerous health benefits.  I love to make it into Kefir Smoothies for my breakfast each morning to start the day off right.  Kiefer is derived from the Turkish word Keyif which means "feel good". 

I have had good success with a powered kefir starter but I wanted to try kefir from grains.  I documented my journey here.  

Kefir Smoothie Recipe

6 oz kefir

1/2 scoop collagen powder

2 scoops unflavored Whey protein

2 tsp fiber powder

2 Tbsp honey

Various Frozen fruits

Handful of spinach

5-6 oz coconut water 

Blend until Smooth

Sourdough Discard Pop Tarts

 

Ingredients and Instructions

1. In a food processor combine

1 3/4 cup flour

1/4 cup sourdough discard

1 stick cold butter sliced

1/2 tsp salt

1 egg

1 Tbsp sugar

2. Pulse until well combined into a dough

3. Turn out and divide dough in two. 

4. Thinly roll first piece into large square on flour surface

5. Cut into eight 3x4 in rectangles

6. Spoon 1-2 tbsp of your filling of choice in the center of each rectangle

7. Brush a little water around the edges to help with the seal

8. Roll out and cut the other piece of dough into eight rectangles and place one on top of each pop tart

9. Use a fork to seal the edges

10. Place pop tarts on a baking sheet with parchment paper

11. Brush with milk and bake at 375 degrees for 20 mins

12.  Allow to cool and pour icing over each one and top with sprinkles 

Icing: 1 cup powdered sugar, 1 tsp vanilla extract, 1-2 tbsp half-n-half or whipping cream, mix well

** For filling I used strawberry jam heated with a little corn starch to thicken it just a bit.  I'm going to try peach next ;0) 

Now That's A Party! - Halloween Party

 Here are some awesome recipes for a kid friendly Halloween party. 

Store bought treats

Boo Sticks - Draw a ghost face on some white cheese sticks

Jack-o-Lantern Cuties - Draw a jack-o-lantern face on mini oranges

Homemade Treats

Witch Fingers - 1. Cut Celery sticks into finger shapes. 2. Spread backside with peanut butter. 3. Use a bit of PB on a dried cranberry for the nail. 

Mini Mummy Dogs - 1. cut hotdog in half. 2. Cut croissant dough into strips. 3. Wrap the dogs with the croissant strips. 4. Bake a 375 for 12-15 min. 

Pumpkin Cheese Ball

1. In a mixing bowl combine: 1 package softened cream cheese, 1/4 cup minced orange pepper, 1 sliced green onion, 1/2 cup shredded cheddar cheese, 1 Tbsp Worcestershire sauce, 1/2 tsp garlic salt (optional) 1/2 cup chopped chipped beef 

2. Form into a ball and cover outside with more cheddar cheese. Wrap in plastic wrap.  Use string to wrap around forming the pumpkin shape.  Refrigerate at least 1 hour. 

3. To serve, remove string and plastic wrap and top with the orange bell pepper top 

Witches Brew Punch - Combine lime sherbet, sprite and green koolaid.  

To have the misty effect, place some dry ice in a container below the punch and when you pour some water on it, it will mist and bubble. **Don't touch dry ice with bear skin, it will burn. Use tongs. 

Add Halloween cookies and or cupcakes and you have yourself a spooky party! 

Traditional Sourdough Bread

 

See my Sourdough Starter post here

1. Feed Starter and allow to at least double in side *placing on heating matt speeds up the process

2. Using a scale set to grams: zero out mixing bowl

3. Add 300 g warm water and 125 g starter, mix together

4. Add 500 g bread flour (less is you live in a dry area) In Kansas City, it is very humid

**in the summer I use 285g water, 115g starter because it’s so humid**

5. Add 10 g salt, mix together until loosely combined, cover and allow to rest 30 min

6. Do a slap and fold to start gluten production, place back in bowl, cover and rest for 30 min (or just in the bowl stretch and fold works fine too) 

7. Do your first stretch and fold to further develop gluten, cover and rest for 30 min

8. Do your final stretch and fold, dough should be smooth and firm

9. Transfer to an oiled lidded container and allow to bulk rise and ferment until dough has doubled in size *placing on a heating matt speeds up the process

10. Turn out dough and shape, place upside down in a floured basket and pull over seams creating a tight ball, cover and allow to rest for at least 30 min.  Store in fridge if not ready to bake 

11.  put a dutch oven in a cold oven and heat to 450 degrees

12. Turn dough onto parchment paper and score to allow steam to escape while baking

13. Place bread and parchment paper inside the hot dutch oven and cover with lid, bake for 20 min
**hopefully bread rose correctly and the "ear" formed at the score

14. Turn oven down to 425, Remove lid and bake another 25-30 min

15. Allow to cool completely before slicing. 

Baking for 2 Mini Loaves 

Covered 450 degrees for 20 mins 

Lower oven to 425 degrees, uncovered for 15 

For 4 Bread bowls 

Covered for 450 degrees for 15 

Lower oven to 425, uncovered for 10 min 

Sourdough Discard Tortillas

 1. In a mixing bowl combine 2 cups flour, 1/3 cup sourdough discard, 1/4 cup avocado oil, 1/2 cup water and 1/2 tsp salt, 

2. Knead inside bowl to fully combine

3. Cover and let rest for 30 min

4. Divid into 8 pieces

5. Roll out each piece as thin as you can get it

6.  Place each tortilla (one at a time) in a skillet on medium heat , cook on both sides until done. 

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 

Pizza Please

Basic Pizza Crust

2 1/2 cups flour

1/2 tsp salt

1 tbsp brown sugar

1 package active dry yeast

2 Tbsp olive oil

1 cup warm water

1. Mix warm water, yeast and sugar together and let stand 5 min. Add oil and flour and salt, mix to form a ball

2.Knead dough for 5 mins. 

3. put some flour in the bowl to prevent it from sticking, cover with a towel and let double in size (takes about an hour)

4. Roll out on a greased baking sheet, brush with olive oil and garlic salt.  You can pre-bake your  crust if you like a crispier crust.  

5.  Add your favorite sauce, cheese and toppings.  

6. Bake in a 425 degree oven for 20 mins.

**Sourdough Discard Recipe Conversion

1 cup water 

1/2 cup SD discard 

3 cups flour

1 tsp salt

1 tbsp sugar

2 teaspoons active dry yeast

2 Tbsp olive oil

**I’ve had great success with both recipes on the dough setting in my bread machine. 

Here are some of my favorites: 

Classic Pepperoni

Fancy Pizza ;0) 

Pizza Roses 

 For Instructions click here

                           

Chicken Bacon Ranch Pizza

Ranch dressing for sauce

Diced cooked chicken (I used canned for this recipe)

Mozzarella cheese

Diced tomatoes

Diced red onion

Bacon Bits

Chopped Cilantro

 BBQ Chicken Pizza

BBQ Sauce (mixed with a little water to thin it out) as the sauce

Diced cooked chicken

Mozzarella cheese

Diced red onion

Chopped cilantro

Carolina Style Pulled Pork Pizza

 BBQ Sauce (thinned out with some water) as the sauce

Mozzarella cheese

Diced red onion

Chopped Cilantro

Sliced Dill Pickels

Bake and then put sauced pulled pork on top of pizza 

(add the pork before baking dries it out)

Top with creamy slaw for Carolina Style 

Creamy Slaw Recipe

 1/2 cup mayonnaise

2 Tbsp vinegar

2 Tbsp sugar

1 tsp celery salt

dash of salt and pepper 

1. Mix together and pour over 1 bag of shredded cole slaw (cabbage)

2. Chill and serve

Sourdough Starter

 

1 cup water

1 cup bread flour

1 tsp yeast

To Feed: 

1/2 cup bread flour

1/2 cup water

1/2 cup sourdough mixture

(Discard the rest, store in fridge and use for discard recipes found here

Allow to double when using to make sourdough bread

**Mine usually doesn’t double unless I put it on a heating mat at about 77 degrees. 

Either store on counter to feed every day or two or in the fridge to feed every week 

Depending on how much you are using.  

See my Traditional Sourdough Recipe here

Quick Sourdough Bread Recipe

 

Ingredients 

1/4 cup active sourdough starter

 **See Starter recipe and instructions here **

1 and 1/2 cup water

4 cups flour

2 tsp salt

1 tsp yeast

Directions

1. Place all ingredients in bread machine on dough setting.

2. Turn out dough and form into bread loaf

3. Place on greased parchment paper inside a bowl and cover with a towel

4. Allow dough to rise to double in size

5. Preheat a dutch oven with lid in your oven to 425 degree

6. Cut slits into the bread for baking with a razor

7. Place dough and parchment paper inside the dutch oven and top with lid

8. Bake at 425 for 20 mind

9. Lower oven temp to 400 degrees and remove the dutch oven lid

10. Bake for 30-35 more mins. 

Bread should sound hollow when tapped on the bottom