Welcome

Welcome to my recipe blog. If you love down home country cooking then you'll find a home here. I hope you enjoy the recipes as much as I do. I also have some great survivalist and camping recipes. Check them out. Please feel free to comment, and if you've tried a recipe, I'd love to hear how it turned out.

Friday, December 19, 2014

Vitamix - Orange Spinach Smoothie

Ingredients (Makes 2 cups):

1 banana
1 orange
1/2 cup frozen spinach
1/2 cup water

Combine all of the ingredients in your blender.
Process until smooth.
Drink immediately while still fresh.

Wednesday, December 17, 2014

vitamix - ORANGE DREAMSICLE SMOOTHIE

6 oz Coffeemate Vanilla or 12 oz milk (regular or Soy)
1 peeled orange (leave white pith on)
1 roma tomato
4 or 5 baby carrots
3 oz orange juice concentrate
1 capful of vanilla extract
3 oz sugar (may substitute agave nectar or honey to taste)
fill with ice to half way of container
Start on variable speed 1 then increase to 10, then run on high to desired consistency

Vitamix - Simple Tortilla Soup

1 celery stalk
1 roma tomato cut in half
5-10 baby carrots
1 unpeeled garlic clove
2 corn tortillas
half of a bouillon cube of your choice
a couple of small shakes of Southwest Spice Blend
1 ½ - 2 cups of water
4-5 baby spinach leaves

Load machine in the order listed above except for 1 half of roma tomato and the spinach. Choose “Hot Soups” setting. (For a faster soup, just add hot water)
After cycle finishes, put on slowest speed and add the other half of roma tomato and the spinach. Walk dial up for desired chunk size. 

Vitamix - White Grape Peach/Strawberry Sorbet

white grape peach concentrate (thawed), enough to cover the blades
whole banana
5-10 baby carrots
6-8 frozen strawberries
1 ½ - 2 cups of ice

Load machine in the order listed above. Choose “Frozen Dessert” setting. Turn on and use tamper to get desired texture. If still spinning like a smoothie, add more ice. If it turns out too thick, run it longer and use less ice next time. 

Vitamix - White Grape Raspberry Sorbet

white grape raspberry concentrate (thawed), enough to cover the blades
whole banana
5-10 baby carrots
6-8 frozen strawberries
1 ½ - 2 cups of ice (or you can use just all frozen strawberries)

Load machine in the order listed above. Choose “Frozen Dessert” setting. Turn on and use tamper to get desired texture. If still spinning like a smoothie, add more ice. If it turns out too thick, run it longer and use less ice next time.

Vitamix - Spinach/Basil - Lemon/Lime Sorbet

white grape concentrate (thawed), enough to cover the blades
whole banana
4-5 baby spinach leaves
1 fresh basil leaf
thin ½ slice of lemon with skin
thin ½ slice of lime with skin
1 ½ - 2 cups of ice

Load machine in the order listed above. Choose “Frozen Dessert” setting. Turn on and use tamper to get desired texture.
If still spinning like a smoothie, add more ice. If it turns out too thick, run it longer and use less ice next time.

Vitamix - Simple Orange Juice

2 whole oranges peeled with the pith and cut in half
4-5 baby carrots
desired amount of agave or honey
¼ - ½ cup of water
half cup of ice

Load machine in the order listed above. Choose “Smoothie” setting. Turn on and use tamper if needed.

Vitamix - Four Fruit Juice/Smoothie

½ of banana
slice of pineapple with core and peeled
whole orange peeled with the pith
4-5 frozen or fresh strawberries
desired amount of agave or honey
¼ - ½ cup of water or desired liquid
half cup of ice

Load machine in the order listed above. Choose “Smoothie” setting. Turn on and use tamper if needed.

Vitamix - Green Juice/Smoothie

½ of banana
slice of pineapple with core and peeled
2 handfuls of greens (spinach and kale used at demo)
thin full slice of lemon with skin
thin ½ slice of lime with skin
desired amount of agave or honey
¼ - ½ cup of water or desired liquid
half cup of ice

Load machine in the order listed above. Choose “Smoothie” setting. Turn on and use tamper if needed.

Vitamix - EasyTortilla Soup

Ingredients

1 Roma tomato, 4 1/2 ounces (127 g)
1 stalk celery, 2 ounces (56 g)
6 baby carrots, 2 ounces (56 g)
1 garlic clove, unpeeled
1/2 chicken or vegetable flavored bouillon cube
1 1/2 teaspoons taco seasoning
2 1/2 cups (600 ml other) water
1/2 cup (70 g) frozen corn kernels, thawed
1 cup (48 g) tortilla chips, lightly broken
1 cup (38 g) packed fresh spinach

Directions

Place tomato, celery, carrots, garlic, bouillon, taco seasoning and water into the Vitamix container in the order listed and secure lid.

Select Soup Setting
Turn machine on and slowly increase speed to Variable 10, then to High.
Blend for the entire cycle
Reduce speed to Variable 3 and remove the lid plug opening.
Add corn, tortilla chips and spinach through the lid plug opening. Replace lid plug.
Blend for 10 seconds. Serve immediately.

Vitamix - Easy Tomato Soup

INGREDIENTS

½ of a small onion, peeled and trimmed of the ends
1 large celery stalk (leaves still attached, preferably)
1 medium to large size carrot, scrubbed and trimmed of the ends, broken in half
1 garlic clove, peeled
1 (28 ounce) can diced tomatoes in juice
1 (14.5) ounce can diced tomatoes with Italian Herbs
½ to 1 cup milk and/or heavy cream to stir in at the end.

INSTRUCTIONS


Add the onion, celery stalk, carrot, garlic clove, and both cans of tomatoes with their liquid into the blender.
Fix the lid carefully in place and blend on HIGH for 6 minutes, or until steam is coming from the top of the blender.
Add milk and blend on HIGH for 45 seconds or until hot all the way through.

Tuesday, November 25, 2014

SWEET POTATO CASSEROLE

2 cans sweet potatoes, drained
2 tbsp. cinnamon
1/2 c. coconut
1 c. brown sugar
1 tbsp. vanilla

TOPPING:

1/2 c. butter
1/2 c. brown sugar
1/2 c. pecans, chopped
1/2 c. marshmallows


Mash potatoes. Mix cinnamon, coconut, sugar and vanilla; stir in with the potatoes. Put in a buttered dish. Bake at 350 degrees for 30 minutes. Prepare topping and pour over after it has baked. Melt butter; mix in sugar and spread over top of the potatoes. Sprinkle nuts on top along with the marshmallows. Bake 15 minutes longer at 350 degrees.
Serves 6 to 8.

Monday, February 10, 2014

Easy Chicken Parmesan


Ingredients:

4 boneless chicken breasts, pounded to 1/2 inch thickness
1 egg
1/2 cup milk
seasoned bread crumbs
2 to 3 tablespoons olive oil
8 slices mozzarella cheese, or more
1 jar (16 oz) spaghetti sauce
Parmesan cheese

Whisk together the egg and milk. Dip the chicken breasts in milk and egg mixture and then in bread crumbs. Heat olive oil in a large skillet over medium-high heat. Brown the chicken in the hot oil on both sides until golden, about 3 to 4 minutes on each side. Set chicken in a baking dish.

Slice 8 pieces of mozzarella cheese and put two on each chicken breast. Pour 1 jar of your favorite spaghetti sauce over all.
Sprinkle with Parmesan cheese and a little more mozzarella and bake at 350° for about 25 to 30 minutes.

Wednesday, February 5, 2014

EASY ROAST BEEF POTATO CASSEROLE

1 pkg. Hungry Jack Hash Brown Potatoes

2 c. (8 oz.) shredded cheddar or American cheese

1 tbsp. instant minced onion or 1/4 c. chopped onion
2 c. milk

12 oz. can roast beef with gravy or 1 1/2 c. cut-up beef and gravy

10 3/4 oz. can condensed cream of mushroom soup

4 oz. can mushroom stems and pieces, drained

Preheat oven to 350 degrees. Using 1 tablespoon shortening or butter,

grease 12x8-inch baking dish or 2-quart casserole.

In large bowl, combine all ingredients; blend well. 

Pour into greased dish. Bake, uncovered, 40-50 minutes or until potatoes are tender.


Thursday, September 12, 2013

Cheesy Hamburger Hashbrowns Casserole


1 lb. hamburger meat
1-2/3 cups hot water
3 tablespoons margarine or butter
1 cup dehydrated hashbrowns
1/2 cup cheddar cheese
3 tablespoons dehydrated onions
salt and pepper to taste

Brown hamburger meat in 12-inch non-stick skillet; drain.

Stir in water, margarine, onions and Potatoes.

Heat to boiling over high heat, stirring constantly, until margarine is melted.

Reduce heat to medium-high; press potatoes and beef evenly.

Cook uncovered, without stirring until liquid is absorbed and most of bottom is brown.

Salt and pepper to taste.

Flip hashbrowns once liquid has absorbed.

Sprinkle cheese over top and let melt.

Remove from heat. . Serve immediately.