Meat Pie

Meat Pie (makes 2 pies)

2 lbs potatoes

4 cloves garlic minced

1 sweet onion diced

2 pkgs Pillsbury pie crusts

4 lb ground pork loin

allspice

1 tsp salt

1 tsp pepper

1 tsp crushed red pepper

2 Tbsp olive oil

Pre heat the oven to 350 degrees

Cook potatoes until mashable

Saute garlic and onion in 2 Tbsp olive oil until soft and translucent

Add pork break up clumps, cover while cooking until pork crumbles

Add pepper, salt, allspice and crushed pepper - continue to cook covered. Stirring pccasionally to break up clumps

Once potatoes have cooked drain and mash

Drain grease off pork mixture

Mix potatoes and pork mixture together until well mixed. Add additional spices to taste as needed

Unroll crusts into a greased pie pan

Spoon potato/pork mixture into the prepared crust. Cover w top crust and crimp

Cut slits to vent  and brush w milk to brown the crust

Cook for approx. 1 hr until crust is golden brown 

Roast Beef Sliders

The original recipe is here

Roast Beef Sliders

• 1 bag slider  rolls 
• 2 packages roast beef sliced
• Swiss cheese sliced

 SAUCE

• 1 stick butter melted
• 4 tablespoons worcestershire sauce
• 1 teaspoon garlic pepper

Preheat oven to 350 Place cut rolls in a greased pan. 

Top w one piece of roast beef folded in half 

and one piece of Swiss cheese into each roll 

Melt the butter. Mix all the sauce ingredients together. 

Brush the sauce mixture onto the tops of the rolls 

 

Cover pans with tinfoil and bake at 350 for 30 minutes. 

Serve warm.

 The sauce makes enough for 24 sammies

Massa Sovada Portuguese Sweet Bread

Massa Sovada (Portuguese Sweet Bread) 

Portuguese sweet bread is traditionally made in Madeira and the Azores 

around Christmas and Easter 

2 pkgs. Dry active yeast                                                                       1 C sugar 

½ C warm water                                                                                   1 tsp. Salt 

7 to 7 ½ C flour                                                                                     ¾ C milk 

1 stick of butter                                                                                     4 eggs 

 

Sprinkle yeast and 1 tsp. Sugar into the water in a 2-cup measure.

Stir until yeast is dissolved. Let stand undisturbed to proof

– until bubbly and doubled in size – about 10 minutes.

Heat remaining sugar with the salt, milk and butter

in a small saucepan stirring occasionally until the butter is melted.

Pour into a large bowl. Cool to lukewarm.

Beat eggs in small bowl to frothy – remove reserve 2 tablespoons

for brushing loaves. Add remaining beaten egg, yeast mixture

and 3 cups flour into the milk mixture. Beat until batter is smooth.

Add enough remaining dough to make a soft dough – about 4 cups.

Turn out and knead on a floured surface.

Flip and knead with floured hands.

Using up to ½ c remaining flour until it can be handled easily.

Knead 8-10 minutes or until the dough is smooth and elastic

– dough will be soft. Press dough into a large buttered bowl.

Turn to bring butter side up. Cover and place in a warm spot

away from any drafts.

Allow to set 1 –1 ½ hours or until doubled. Punch down dough.

Turn out onto a lightly floured surface. Let stand 10 minutes.

Divide dough in half. Shape into 2 loaves.

Place into 2 greased 9 x 5 x3 pans. (or you can do little loaves)

Let rise again in a warm place about 1 hour or until doubled.

Bake in a moderate oven 350 degrees for 25 minutes.

Brush tops with reserved egg. Return and cook for 10 minutes

or when the loaf sounds hollow to tap. 

Lather w butter and enjoy!

This also can be adjusted for a bread machine. 

 

Peanut Butter Frosting

Peanut Butter Frosting

This is the best PB frostingb I have made I did add more powdered sugar than it recommended. 

The recipe came from Sugar Spun Run

• 1 cup unsalted butter softened to room temperature 
• ▢1 cup creamy peanut butter 
• ▢3 1/2 cups powdered sugar
• ▢1 teaspoon vanilla extract
• ▢½ teaspoon salt
• ▢2 Tablespoons milk

• Combine butter and peanut butter in a large bowl and use an electric mixer to beat until creamy and well-combined.  
• Gradually (about ⅓ cup at a time), with mixer on low speed add powdered sugar until completely combined. Be sure to scrape the sides and bottom of the bowl so all ingredients are well-combined. 
• Stir in milk, vanilla extract and salt.
• With mixer on low-speed, add milk and stir until well-combined. Gradually increase speed to high and beat for 30 seconds.  
• Spread or pipe frosting onto completely cooled cupcakes or cake.

This will frost a 9x13 sheet cake, a 2-layer round 8" or 9" cake, 24 cupcakes, or will generously frost 12 cupcakes 

Gluten Free Pumpkin Bread

                                                       Gluten Free Pumpkin Bread

                                                     I got this recipe from the Savory Celiac

1 GF box cake mix - I used Aldis yellow cake mix

1 can (15oz) pumpkin puree

3 Eggs

1/2 C Avocado or veggie oil

1 tsp baking soda

1 Tbsp pumpkin pie spice

Mix pumpkin, eggs, oil baking soda and spice.

Once blended add cake mix and mix w a mixer for 2 min

Pour into a parchment lined loaf pan

Bake at 350 - ck after 1 hr 

Once a toothpick comes out clean it is done

I made a powdered sugar glaze

 but you could make a cream cheese one

Veggie Soup Mix

I got the recipe from

Veggie Bouillion Soup Powder

I have adapted to my family tastes

2 Tbsp nutritional yeast (I use Braggs)

1 tsp salt

1 tsp dried parsley

1 tsp onion powder

1 tsp garlic powder

1/2 tsp celery seed -NOT salt

Blend together and put into a clean dry container.

You can store in a cool dark place - I usually put it in the fridge 

 Combine 1 tsp to 1 c hot water

• 
  

Creamsicle Flavored Ice Cream

 Creamsicle  Flavored Ice Cream

 

3C Heavy Cream

1 1/2C whole milk

2/3 C sugar - more if you like it sweeter

1 pkg orange unsweetened koolaid

Mix sugar koolaid in with cream and milk 

Wait until the sugar is dissolved

mix  in your maker according 

to your manufactors directions

Curry Chicken Salad

  

Curry Chicken Salad

I took this Base recipe and adapted it to your tastes.Some of the items 

I didn't have so I either substituted or left out

Cut up Chicken/Turkey

 Cranberries

Walnuts 

1 Tbsp Curry powder

Mayo to taste

2 tsp Lemon juice

1 tsp Honey

Mix together the curry mayo honey and lemon juice

add chicken cranberries and walnuts and enjoy!

A lot of this is to taste

 I like a strong curry taste 

so depending on your tastes, 

I would add it by tsp until desired taste.

We don't like really sweet foods son

I adjusted it to 1 tsp instead of 1 Tbsp

It can be put on a bed of lettuce or as a sandwich

Coffee Ice Cream

Coffee Ice Cream

Base ingredients:

4 C heavy cream
                                                                    2/3 C sugar (or to taste)                                                              
1 tsp vanilla extract
2 C whole milk

Add:

2-3 Tbsp (per taste) coffee crystals

In a bowl whisk cream, sugar and crystals until

sugar and coffee has dissolved completely 

Add milk and vanilla

Cover bowl and chill for at least an hour-

 I did over night for the sugar to dissolve

Make according to you ice cream maker

Use the base and chage the add in:

Maple Nut use maple syrup and extract add nuts

Chocolate Add chocolate syrup and crushed oreos

Strawberry Add strawberry syrup and chopped strawberries

Easy Peasy Ham and Beans Instant Pot Style

Easy Peasy Ham and Beans - Instant Pot Style

1 lb great northern beans

6 C water or broth

1 can diced tomatoes w green chilies

1 hamhock

spices as desired

Set on manual for 45min and allow to self release for 20 min 

Remove ham from bone and ENJOY

Portuguese Caldo Verde

in some circles

called Portuguese Penicillin 

We ate this a lot growing up 
with crusty bread

I forgot to take a photo

1/4 cup extra-virgin olive oil
10 ounces chouriço, linguiça,or Spanish chorizo, sliced into 1/4-inch coins
1 large Spanish onion, diced
2 garlic cloves, sliced
6 medium potatoes, peeled and diced
8 cups cold water, or half chicken stock or canned chicken broth, and half water
1 pound kale or collard greens, thick middle stem removed, and leaves cut into very, very fine julienne (think wisker-thin)
Freshly ground black pepper, to taste, although the Portuguese are found of white pepper

1 can kidney beans

. Heat the olive oil in a large pot over medium heat. Add the chouriço slices and cook until lightly browned, 3 to 5 minutes. Using a slotted spoon remove the sausage to a plate. Try to let the sausage drain well into the pot; its fat will flavor the soup.

Dump the onions into the pot. Sauté, adding enough salt to bring out their sweetness, until they’re translucent and very soft. Sprinkle in the garlic and cook for 2 minutes more.

Cut the potatoes in cubes add chicken stock-water combo, and bring the soup to a boil. Lower the heat so the soup gently simmers. Cook until the potatoes are almost done,

Add the greens to the soup, bring everything back to a boil then reduce the heat and simmer for 2 minutes. Season with more salt, if needed, and pepper.

Wheat Free Pumpkin Bread

The basic recipe came from 

the book Gluten Free on a Shoestring

the I did some adjustments

2 C All Purpose Gluten Free Flour 

              (that has some kind of gum in it)

1/2 C sugar

1/2 C oatmeal

1 1/2 tsp baking soda

1 tsp cinnamon

1 1/2 C pumpkin puree

1/2 C maple syrup

1/4 C applesauce

1/8 C oil

2 whole eggs

Blend dry ingredients and 

then add until well blended

Bake at 350 for an hr

Tamales

 I made a roast the day before in a slow cooker

I add enchiladas sauce to the meat for flavor

Soak corn husks

 Mix Masa 

6c masa harina

3/4 C lard

1 1/2 tsp baking powder

broth from meat until creamy paste - abt a quart

Spread masa on husk

Add meat and roll 

Steam in instapot for 35 min  Allow to release on own

Enjoy!