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Saturday, September 28, 2013

Jessi's Kitchen Time Recipes: Whole Wheat Sugar Cookies

My 16 year old daughter, Jessi wanted cookies at 9 pm, so she looked up a simple recipe for sugar cookies. I store my flours in the freezer, and the last one I used was whole wheat, so it was in the front. Jessi, pretty much unknowing, used the whole wheat flour in place of the white all purpose flour. The result was AMAZINGLY chewy cookies with a light crisp on the surface and a soft, chewy center. They have a nutty flavor that I am excited to replace in other deserts as well using whole wheat flour instead of the white AP.

The original recipe is here at Allrecipes.


  • 2 1/2 cups whole wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 cup (2 sticks) soft butter
  • 1 1/2 cups sugar
  • 1 egg
  • 1 teaspoon vanilla extract


  1. Preheat oven to 375 degrees F.
  2. Thoroughly combine the first 3 dry ingredients
  3. In a separate mixing bowl, using a mixer, cream butter and sugar until smooth and fluffy.
  4. Mix in egg and vanilla.
  5. Add dry ingredients to the butter/creamy mixture, and mix until completely incorporated.
  6. Using a small cookie scoop or just a couple of tablespoons, place cookies 2 inches apart on ungreased cookie sheets. You may also roll the dough into balls by hand.
  7. Bake in preheated oven 8 - 10 minutes.
  8. Cool on wire racks.

The "I Don't Know How to Cook" Book: 300 Great Recipes You Can't Mess Up!

Friday, September 27, 2013

Whole Wheat Tortillas (BIG batch)

Whole wheat tortillas are a healthy, yet delicious alternative to bread, or even flour tortillas when you are looking for healthy living. These wheat tortillas can be used for so many different food recipes that you will want to make them in bulk and freeze them so they are always available in a pinch. This is a large batch because I have alot of mouths to feed, but equally, I like to keep them in the freezer so I can thaw just a few at a time, any time.


  • 6 cups whole wheat flour
  • 1 tablespoon baking soda
  • 2 teaspoons salt
  • 9 tablespoons butter or shortening
  • 2 1/4 cups water (you may or may not need it all)


Combine first 3 ingredients completely.

Using your fingers, work butter/shortening into flour until its evenly dispersed and crumb like.

Pour water in and mix until a ball of dough is formed. Add the water slowly becaue you may not need all of it. Your dough should not be sticky at all and should be a fairly firm ball of dough.

Lightly flour your work surface and knead the dough 5 minutes or until smooth and elastic.

Let rest covered with plastic wrap for 20 minutes.

Divide dough into 24 - 48 equal pieces. The size of my reference for small is using a 2 inch ball of dough.

Cover them while you work so they don't dry out.

Roll one piece at a time into a thin 8 inch circle disk, and set aside.

The thinner they are, the better they turn out!

You could also try our flour tortillas or our corn tortillas!

Thursday, September 26, 2013

Mississippi Roast

The Mississippi Roast  recipe was shared with us a few months ago on our FaceBook page, by Ginny Grantham who tried it and adored it along with her friends. Ginny has a page on FaceBook as well, where she collects her favorite recipes. Although I am not sure where the original source of this recipe came from, Ginny believes she found it at Lauries Life Blog. This must be the original source :-) Thank you Ginny and Laurie, and I hope my modified version of this Mississippi Roast turned out as good as the original recipe.


  • 1- 21/2 pound beef chuck roast
  • 1/2 of a packet Hidden Valley Ranch Dressing Mix
  • 1/4 cup red wine vinegar 
  • 6 - 9 Pepperoncini peppers (whole)
  • 1/4 cup or half a stick of butter
  • 1 cup blackberry wine
  • Salt and Pepper to taste
  • 1/8 cup oil for searing


In a large fry pan, on medium high heat, heat oil. 

Sear your roast on each side until it is dark brown and has a crust like surface.

Towards the end of searing your roast completely, add the red wine vinegar to the pan, and continue cooking, turning to each surface of the roast to coat with the red wine vinegar completely.

Cover Roast and turn off heat. Let cool in the same pan completely.

Transfer roast and all juice from the fry pan to your crockpot. 

Use the oven on 275 degrees F if you dont use a crockpot.

Sprinkle half a packet of ranch mix over the roast.
place the pepperoncini peppers over the roast with alt and pepper.

Place butter over roast.

Now top it all with red wine or as I used, blackberry wine which gave this roast a sweet and semi fruity flavor that we loved!

Cover the roast and let cook on low in the crockpot or 275 degrees in the oven.

6 hours later, you will have one of the most mouth watering roasts you have ever tasted with a chuck roast.

The following is the original post of the recipe on our FB page:

Ginny Granthamposted toHome Baked Goods in Slocomb Alabama
This is the recipe I used for the fresh beef brisket yesterday. It was sent to me so I don't have the original link. Sonya made it, too. Mississippi Roast
4 lb chuck Roast
1 envelope of ranch dressing mix
1 envelope of au jus mix
1 stick of butter
pepperoncini peppers (the original recipe used about 4 or 5 whole peppers, I used 11 on the brisket but 6 on my first try with a chuck roast)
I added a sprinkling of black pepper but no salt, the original recipe called for a sprinkling of seasoning salt but it did not need it in my opinion.

Spray your slow cooker with nonstick spray. It makes clean up easier. Place your roast in the slow cooker and sprinkle the top with the ranch dressing mix and the au jus mix.
Place peppers on top of mixes. Add the stick of butter on top. The butter is what makes the gravy in this good! Set your slow cooker to 8 hours and forget it. You do not add any additional water to this. Your roast will be tender and delicious and will have made it's own gravy.

Sunday, September 22, 2013

Parmesan Crumb Baked Chicken

This Parmesan Chicken is absolutely mouth watering with every crispy bite. The blend of ingredients provide the perfect crust that's bursting with flavor, and its so easy to make.

Steven Raichlen Best of Barbecue Beer-Can Chicken Rack with Drip Pan (Stainless Steel) - SR8016


  • 1 whole chicken cut into parts
  • 1/2 cup mayonnaise
  • 1/4 cup ranch dressing
  • 1/2 cup grated Parmesan cheese
  • Panko Bread Crumbs ( make your own panko crumbs here )


  1. Thoroughly combine mayonnaise, ranch dressing, and Parmesan cheese.
  2. Trim and wash chicken being sure to pat it dry completely with paper towels.
  3. Coat each piece of chicken well in the mayonnaise mixture.
  4. Roll mayonnaise coated chicken in panko crumbs and place on large baking sheet.
  5. When all chicken is coated in both steps and placed on sheet pan, begin baking in a preheated 400 degree F oven.
  6. Bake approximately 30 minutes or until chicken is thoroughly cooked.
  7. Serve when hot!

100% Whole Wheat Bread

Yield: 1 loaf

Whole wheat bread doesn't have to be heavy and dense. This recipe is an old fashioned recipe for 100% whole wheat bread that is surprisingly light and fluffy, with all of the flavor you expect out of homemade bread. Get the recipe here, and let us know how it turns out for you.
See Video Below


  • 1 1/2 cups warm water
  • 1 tablespoon active dry yeast
  • 3-4 cups 100% whole wheat flour (I use Gold Medal Whole Wheat Flour)
  • 1/4 cup dry milk powder 
  • 1/4 cup oil ( try experimenting with different oils and butter too. I use vegetable or butter, and coconut oil is a perfect variation)
  • 1/4 cup molasses (you may substitute maple syrup or honey but it won't give you the dark color and sweeter flavor molasses provides)
  • 1 1/2 teaspoon salt

  1. In a large mixing bowl, add warm water and yeast. Let set for 5 minutes until the yeast is active and foamy.
  2. Add all other ingredients except the flour, and stir well. 
  4. Add whole wheat flour 1 cup at a time, being sure to work each addition in completely before adding more.
  5. Depending on the humidity, you may or may not use all of the flour. Higher humidity requires more flour.
  6. Knead the dough for 10 minutes. If you use a mixer, use the dough hooks for this stage. I prefer hand kneading!
  7. Grease a bowl with a lid that is at least double the size of your dough.
  8. Place dough ball into bowl, turn to coat both sides.
  9. Cover and let rise in warm place 2 hours or until dough is doubled in size.
  10. Turn dough out of bowl, punch down and let rest for 15 minutes. 
  11. Shape dough for a 8"- 9" greased bread pan.
  12. Rise again in warm place until loaf has crowned an inch or so over the pan. Be sure to cover the dough with butter or cooking spray to avoid surface drying. You can also cover it with a moist towel or plastic wrap.
  13. Preheat oven to 350 degrees F.
  14. Bake 35-40 minutes or until loaf is hollow when tapped.
  15. If browning occurs faster than expected, simply place a piece of foil loosely over the top of the bread, and it will slow additional browning.
  16. Immediately after removing the bread from the oven, rub the top with butter for a wonderful crust!
  17. Cool on wire rack.
  18. Enjoy for sandwiches or as is. I love it fresh out of the oven with sweet cream butter :-)

Saturday, September 21, 2013

Easy Chili: Secret Ingredient May Surprise You!

Yield: Big Family sized pot of chili

This is a simple recipe for chili thats packed with flavor. Vegetarian friendly. Simply omit the ground beef. Stove top, or crockpot. See what my secret ingredient is below.


  • 2-3 pounds ground beef
  • 1 - 6 pound can Dark red Kidney Beans NOT drained
  • 2 - 15 ounce cans whole peeled tomatoes NOT drained
  • 1 large yellow onion diced
  • 1 large green bell pepper diced
  • 2 cups frozen corn
  • 2 Tablespoons Cocoa Powder (I like to use the Hershy Special Dark Cocoa Powder when I have it)
  • 1/4 cup chili powder
  • 1 tablespoon Louisana Spice Seasoning
  • 1 tablespoon garlic powder
  • 1 tablespoon cracked black pepper
  • 2 teaspoons red pepper flakes for a little heat (optional)
  • Cayenne Pepper to taste for extra heat (optional)
  • Salt and pepper to taste


  1. In a stock pot or large kettle, brown ground beef with onions and bell peppers.
  2. Do not drain browned ground beef.
  3. Add the remaining ingredients but be sure not to drain canned goods. You will need that liquid in your chili.
  4. Cook on medium low heat for 2 hours, stirring occasionally to prevent sticking on the bottom. 
  5. Use a crock pot on low if you want to start it in the morning and have it ready after work.
  6. Top each bowl with a bit of shredded cheese of your choice. I use sharp cheddar but grated parmesan is really really good too.
  7. Serve with homemade french bread or throw a few seasoned croutons on top to give you a crunch.

Monday, September 16, 2013

Peach Cobbler

This peachy recipe is a cross between peach cobbler and peach crisp. It has sweet and fluffy shortcake type biscuit, swirled into the peaches and its topped with a beautiful brown sugar crisp.

For the biscuit mix:

  • 2 cups flour
  • 1/4 cup packed brown sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/3 cup butter
  • 1 cups sour milk (sour it with lemon juice or vinegar)

For the Peaches mixture:

  • 5 lbs canned peaches drained
  • 1/2 cup flour
  • 1/2 cup packed brown sugar
  • 2 teaspoons vanilla extract
For the crisp topping:
  • 1 cup flour
  • 1/2 cup packed brown sugar
  • 1/4 cup or 1/2 stick butter
Prepare biscuit mix first by mixing all dry ingredients.
Cut butter into small pieces and work it through flour mixture with your fingers until you have crumb.
Add sour milk and stir until you get a soft, smooth ball of dough.
Knead a few times and set aside covered with plastic wrap.
Preheat the oven to 375 degrees F.
For the peaches, mix all peach mixture ingredients with a spoon, being sure to evenly coat peaches with flour and sugar.
Crumble the crisp topping ingredients together to make a crumb texture.
Grease the bottom of a standard 11X14 baking dish/pan.
Roll out biscuits to 1/2 in thickness and cut rounds to place in the bottom of the baking dish. You may also just pull pieces off the dough and place apart a bit on the bottom of the pan.
Pour peaches mix over the biscuits and top evenly with crumb mix.
Bake for 25 - 30 minutes until your biscuits are fully cooked and the crumb top is crisp and golden.
Serve warm or cooled with ice cream or whipped cream.

Saturday, September 14, 2013

Beef & Black Bean Enchiladas (vegetarian friendly)

Yield: 16 Enchiladas

This recipe for Enchiladas is one of my favorites. I make the tortillas from scratch, but you may buy your own. These are stuffed with a ground beef, black beans, corn, and a spicy tomato blend with lots of hot pepper cheese. Try it and you will see how easy and interchangeable this recipe is.
Vegetarian recipe: Omit ground beef.



Cook ground beef with chili powder and chopped onion until browned and cooked through.
Drain black beans and add to ground beef. Add corn and Ro*Tel at this time.
Stir until evenly combined.
Brush both sides of corn tortillas with a nice thick layer of enchilada sauce then fill each with ground beef mixture and shredded pepper jack cheese.
Roll tortilla to enclose filling, leaving the seam side down on a casserole dish or baking pan.
Continue to fill each and roll, laying each side by side with the seam down and ends open.
Once all of your enchiladas are in the baking dish, spread the top evenly with lots of enchilada sauce. I use enough sauce to coat bottom of pan as well.
Top with desired amount of cheddar cheese.
Bake in heated 350 degree F oven for 15 - 20 minutes or until thoroughly heated through and cheese is melted.

Corn Tortillas for Enchiladas

Corn tortillas are perfect for enchiladas, sandwich wraps and many desert recipes too. This recipe is easy and you will love the way your recipes turn out with them. Try this corn tortilla recipe to save some money and impress your guests!

  • 2 cups corn meal
  • 3 cups boiling water
  • 2 teaspoons salt
  • 1 teaspoon cayenne pepper
  • 2 cups flour + extra for dusting as needed
  • 5 tablespoons butter 


Add corn meal, salt, and cayenne pepper to mixing bowl.
Stir in boiling water until mixed thoroughly. Set mixture aside until cooled.
Cut butter into small pieces and add to cooled corn meal mush along with flour.
Pinch it all together with your fingers until you have a smooth ball of dough.
Let stand at least 20 minutes wrapped in plastic.
Separate dough into 10 large, 15 medium, or 20 small pieces of equal size. I do 15 medium sized for enchiladas. Experiment with the sizes you require for different ideas.
Roll each piece of dough into a tortilla round. Use flour for dusting during rolling if necessary. Corn meal will work too.
Heat a griddle or fry pan to about 325-350 degrees F.
Cook each round in the dry pan about 5 minutes on each side or until you are satisfied with the browned appearance.
Let cool and store in 1 gallon zip lock bag or tortilla dish.

Want an awesome recipe for Enchiladas? Try this one on for size!


How about some homemade Corn Tortilla Chips to serve with salsa or cheese? Its simple! Make them as the recipe states above, cut wedges and fry them in hot oil. For a more uniform color, keep them moving n the oil until golden and crisp!

If you want more of a bubbly crisp than a flat crunch, try frying on a lower heat from the dough stage. Make the dough as directed, roll into disk, cut into wedges and fry. These ones are so crispy and have that hollow bubble everyone loves.

Buffalo Chicken Pizza

Buffalo chicken pizza is a New York favorite of many, and this deep dish, Chicago style pizza recipe has all the flavor of Buffalo Style Chicken Wings you would find in NY. I am in the South now, but some things just cannot be left behind! Try this Buffalo Chicken Pizza Recipe and tell me what your family thinks!

For Pizza Crust:
  • 4 cups flour (have more for dusting)
  • 1 1/3 cups hot water
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 1 tablespoon yeast
  • 2 tablespoon oil 

For Buffalo Sauce:
  • 3 parts Franks Hot Sauce
  • 2 parts butter
  • 1 + cups cooked chicken pieces (I like to deep fry wings and pull them apart, but cubed breast is great as well, or any other cooked chicken you may have left over works well too!)
  • 1 large celery stalk cut into 1/2 or 1/4 inch pieces
  • 1/2 + cup Blue Cheese of choice 
  • Shredded mozzarella cheese

Preheat oven to 475 degrees F
Add hot water to small bowl. Sprinkle yeast over water and let stand 5 minutes. Stir in sugar, salt and oil.
Place flour in large mixing bowl, add yeast water all at once, stirring until combined. It may be a bit dry at first. Tip the dough onto kneading surface, and knead 10 minutes. 
I knead longer when my arms hold up to it, it seems to make the fluffier difference!
Rise once in pans that have a good amount of oil in them for 1 – 2 hrs.
While your dough is rising in the pans, heat the Buffalo Sauce ingredients until butter is melted and stirred into hot sauce. Let this cool to room temperature before putting it on your risen dough, or the dough may collapse.
Spread buffalo sauce onto dough as you would any other pizza.
Coat all of the chicken in blue cheese then distribute the mix evenly over sauce without mixing it together too much.
Place celery over chicken evenly.
Top off with shredded mozzarella cheese. I use 12 ounce bags usually and its the perfect amount.
Bake the pizza on 475 degrees F until outer edge is golden brown and bubbly, and the cheese is fully melted. About 20 minutes! 
*** I like it when my cheese begins to brown in small spots.
*** I also top my deep dish pizzas all the way to the edges of the crust so the entire top is covered in sauce and extras!
***This crust is thick. If you want it a bit thinner, simply cut 1/4 of the dough out of the batch and shape them for bread sticks (same baking method in less time).

For a traditional pizza sauce: Use this sauce recipe

Notes for dough: 

  • Adding 1/4 cup dry milk powder gives it a creamy taste and smoother texture. Just experiment with that!
  • It will seem as though your dough is very dry at first. gets better!
  • This dough is very forgiving as long as you get the yeast water going properly and KNEAD! You may do it in any variation of steps and still have successful crust.
  • I use a lot of oil in the bottom of my pan, so it gets a fried texture on the bottom. You don't have to.


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