Kalua Pork

•  3-4 pound boneless pork roast
• 1/4 cup soy sauce
• 1 T Worcestershire sauce
• 1 T liquid smoke
• 1 T ginger (fresh is best)
• 1 T course ground salt
• 1 small clove garlic, minced

Place roast in crock pot. Mix together remaining ingredients from the above list. Pour over roast. Cook overnight on low. Shred with fork when done. Discard remaining juices. 

Can also be made in an instant pot. Place roast on a trivet (to prevent scorching). Add 1 cup water. Mix and pour the remaining ingredients on top. Cook on high pressure for 60 minutes, allow to natural release for 10-15 minutes before shredding.

Mix together the following: 

• 1/2 cup rice vinegar
• 1/3 cup sugar
• 1 t crushed red pepper
• 1 small carrot, peeled and grated

Serve pork with rice and drizzle vinegar sauce on top.

Doug Topham's Salsa

While in Belize Doug worked to perfect his salsa recipe. Every time he made salsa it was a little different. The last time he made it he wrote done his ingredients and this is the recipe. Of course it will still need tweaked because vegetable sizes will still vary, but this is a starting point. 

In a blender combine:

1 bunch cilantro (rinsed, and half the cilantro stems removed). 

1/2 garlic bulb or head 

1/2 cup white vinegar

2 TBS sugar

1 teaspoon salt

1/4 tsp black peper

2 large roma tomatoes 

1 green bell pepper (sweet pepper in Belize)

2-3 fresh Jalapeno peppers (if you are a Belizean you probably want 3-5 & 1-2 habanero)

1 white onion

1 can tomato paste (5-7oz)

 Blend until Smooth.

In a large bowl mix:

1 well diced white onion

2 well diced green bell pepper 

8-10 diced roma tomatoes

Makes about 1/2 gallon

Morning Glory Muffins

Morning Glory Muffins

Inspired by a recipe on Taste of Home.com

2 c flour
1 c sugar
2 t baking soda

2 t cinnamon
1/2 t salt

2 c grated carrot                                                  Photo credit: DJ Dell on Publicdomainpictures.net

1/2 c raisins

1/2 c flaked coconut

1/2 c chopped pecans, optional

3 eggs
1/2 c vegetable oil
1/2 c plain yogurt
1 medium apple, shredded
2 t vanilla

In a large bowl, combine the dry ingredients. Stir in the carrot, raisnins, coconut and pecans.

In a separate bowl, combine the remaining (wet) ingredients. Stir into the dry ingredients, just until combined. Spoon into greased or paper lined muffin tins. Bake at 350 for 15-18 minutes or until a toothpick comes out clean. 

No Sugar Crepes

2 eggs beaten
1.5 cups milk
1 cup flour
1 Tablespoon oil
1/4 teaspoon salt

Mix dry ingredients and then add wet.  Cook as you would crepes.

Jodi's Special Pancakes (Crepes)

2 cups flour
2 teaspoons baking powder
1 teaspoon salt
4 Tablespoons sugar (1/4 c.)
4 eggs
2.5 cups milk
1/2 cup oil

Mix dry ingredients and then add wet.  (Powdered milk may be used and can simply add powder to dry ingredients and water with wet.)

Cook as you would crepes.

Darn Good French Toast

2/3 cup whole milk, heavy cream, or half & half
4 large eggs
2 tablespoons pure maple syrup
1 tsp vanilla
1/4 tsp salt
6 slices of bread, with or without crust

I only make this recipe with cream or half & half.  Simply mix ingredients well.  Prepare as usual & cook in skillet with butter.  (The recipe says to cook in unsalted butter, which I rarely have or use.)  I have prepared this with thick a thin white bread (never tried wheat) and both are good options.

*This recipe comes from the Joy of Cooking "All about Breakfast & Brunch" cookbook.  The title of the recipe has been changed. :)

Marianne's Kefir Waffles

1 cup    Flour
1.5 tsp  Baking Powder
1 tsp     baking soda
1/2 tsp  salt
3 eggs (separated)
2 TBS  oil
3/4 cup Milk
1/4 cup Kefir

Mix dry ingredients together and set aside.  Separate eggs setting yolks aside and beating the egg whites till peaked.  Pour egg whites in to a clean bowl.  Use egg white bowl and pour dry ingredients in, forming a crater for wet ingredients.  Pour egg yolks, oil, milk and kefir into the crater and mix with fork or mixer on low.  Do not over mix/beat - lumps are okay.

Fold 1/3 egg whites into the mixture.  Add one third at a time with the intent being that you stir/fold less with each addition of egg whites.  The last third of egg whites you will barely fold in at all.

Makes 2 to 4 waffles depending on size of waffle iron.  Recipe may be doubled, tripled, quadrupled, etc.  These waffles are best when cooked in a waffle iron that you flip (i.e. the type you use for breakfast at a hotel.  You can buy them at Costco/Samsclub.)

Notes from Marianne: Beat whites before batter so you don't have to wash beaters.  Also use a perfectly clean bowl for egg whites.  The smallest amount of yolk or fat will weaken egg whites.  Also baking soda doesn't work for a long time. The kefir acts kind of like vinegar and soda making bubbles to create light fluffy batter. You want the egg whites ready to fold in the minute you are done mixing the batter.

1 hour bread recipe

1 hour bread recipe

10 1/2 cups white unbleached BREAD FLOUR (Must be bread flour)
3 tbsp Saf-instant yeast (Must be INSTANT)
3 rounded Tbsp liquid Lecithin
1/2 cup sugar
1 tbsp salt
4 cups hot water

Follow in order-
Mix the dry ingredients together.
Add lecithin and water. If dough is too moist add more flour. (Keep the dough a tacky medium dough.) A medium dough is quite moist and requires an oiled counter and oiled hands for shaping. If you do not leave it sticky you end up with a tough crumbly loaf. 
Spray counter and hands and pans with PAM. (I use my old stand by and put shortening in the pans. (Most bread recipes will stick to the pan if you only use oil or pam but the lecithin helps this bread to release.) Shape 4 loaves and place in pans. Spray tops with pam lightly. Cover with a dish towel. Let raise about 25 minutes. (I use Large loaf pans.) Bake at 350 for 25 minutes.

Old Recipes

So I have an old blog where I had a couple of recipes.  Most have been transferred to here, but just in case I am missing one I am copying to this one day a set a recipes I may be missing.

Mom's Best Chili

1 pound ground beef or sausage (or combination)
2 cans beans, drained and rinsed, (red/Kidney & pinto)
1 can diced/stewed tomatoes 
2 cans of V8 juice (the soda pop can size) 
2 cans tomato sauce (or paste w/water)
1/2 onion chopped (or 2-3 TBS dried)
1 clove of garlic minced or 1 generous tsp. of garlic pwd/granules
2 TBS chili powder
1/2 tsp. Cayenne powder; scant 
1-2 pinch(es) dried red pepper flakes

1/2 tsp. dried cilantro; scant

Salt to taste
Note: This is my own recipe that I have developed over the years.  I have never used sausage in my recipe but I know some people do.  I have no idea how it would change this recipe.

Cook meat and drain.  Add onion, garlic & celery to meat mixture and cook just until the vegies begin to soften.  In large sauce pan add the rest of the ingredients, except beans & cayenne.  Simmer on low, with lid on, for 1 hour.  Add beans & cayenne; return to low simmer, replace lid and simmer for 15-30 mins. 

A Miller favorite is to stir cottage cheese into chili.  Grated cheese is always good on top as well.
Note: If you like cumin your recipes can add 1tsp cumin to this.  If you want to change the recipe to add a little variety - add one chopped Green Pepper or two stalks chopped celery, or both.  I've always wondered how sweet basil would change this recipe so if you get crazy, try it and let me know how it goes.

Easiest Whole Wheat Bread

Ingredients:
	3 1/2 C whole wheat flour
	1/3 C gluten flour
	1 1/4 Tbs instant yeast
	2 1/2 C steaming hot tap water (120-130 deg. F)
	1 Tbs salt
	1/3 C oil
	1/3 C honey or 1/2 C sugar
	1 1/4 Tbs bottled lemon juice
	2 1/2 C whole wheat flour

Directions:

Mix together first three ingredients in mixer with a dough hook. Add water all at once and mix for 1 minute; cover and let rest for 10 minutes. Add salt, oil, honey or sugar and lemon juice and beat for one minute. Add last flour, 1 cup at a time, beating between each cup. Beat for about 6-10 minutes until dough pulls away from sides of the bowl. This makes a very soft dough.

Note: Lemon juice in this recipe acts as a dough enhancer which gives bread a fine, light texture. Also note that this dough is fairly sticky so don't just keep adding flour. Add up to an extra 1/2 cup flour.

If you do not have a mixer with a dough hook and are kneading this by hand, gradually add last cup of flour to keep dough from sticking to counter. You will add more flour when kneading by hand than when using a mixer simply to be able to handle the moist dough. With wheat bread, always add the least amount of flour possible to keep bread moist. Knead 10 minutes; shape into loaves; place into greased bread pans.

This next part is a little complicated to type.  I have a set up where I use cooling racks and a very large clear Rubbermaid container to help the bread raise and cool.  I set the loaves of bread on the cooling racks and then put the Rubbermaid container over the top.  The container is larger than the cooling racks so that it is flush with the counter top.  It is also very deep so the bread can rise without touching the top of the Rubbermaid container.  I creates a terrarium environment, so to speak.

Allow bread to rise to double (just above the bread pan).  Preheat oven to 350 degrees and bake bread for 30 minutes.  If you want to get precise on the time for cooking the bread you should check the internal temperature of the bread before removing.  Most websites suggest bread cook to 190-205 degrees.  I would try various temperatures until I had it right.

Below is the quick rise method.  I have never tried this.  Pre-heat oven to lukewarm for 1 minute and turn off. Turn dough onto oiled counter top; divide, shape into loaves, place in oiled bread pans. Let rise in warm oven for 10-15 minutes until dough reaches top of pan. Do not remove bread from oven; turn oven to 350 degrees F and bake for 30 minutes. Remove from pans and cool on racks.

COOLING YOUR BREAD: This is probably the most important aspect to this bread recipe.  Cool the bread on the racks with the rubbermaid container over them.  Make sure the bread is not touching any sides.  You will see moisture collect on the inside of the rubbermaid container (make sure it's clear).  Let cool for an hour inside this terrarium environment.  (You may eat the bread warm before cooling time is up.)  Store as usual.

EASTERN CORN CHOWDER

5 slices bacon
1 medium onion, thinly sliced (I use 1/4 minced)
2 medium potatoes, pared and diced (I use 3 med. potatoes)
Water
2 c. milk
1 c. WHITE SAUCE MIX
1 17oz can cream style corn
1 t. salt
Dash pepper
1 T. butter or margarine, for garnish

In a large frying pan, cook bacon until crisp. Crumble and set aside. Reserve 3 T. bacon drippings in pan. Add onion and cook until light brown. Add potatoes and enough water to cover. Cook over medium heat 10 - 15 minutes, until potatoes are tender. Combine milk and WHITE SAUCE MIX in a small saucepan. Cook over low heat until thick and smooth, stirring constantly. Stir in cream style corn, salt, and pepper. Add to potato mixture and heat through about 10 minutes. Top each serving with the crumbled bacon and a pat of butter or margarine. Makes 6 servings.  (You could add an extra can of regular corn, drained, if you double this recipe.  That will just make it go farther.)

WHITE SAUCE MIX - I double this recipe as it is really handy to have around - makes a great base for a super creamy, homemade mac & cheese.

2 c. instant nonfat dry milk, or 1 1/2 c. regular nonfat dry milk
1 c. all-purpose flour
2 t. salt
1 c. butter or margarine

In a large bowl, combine dry milk, flour, and salt. Mix well. With a pastry blender, cut in butter or margarine until mixture resembles fine crumbs. Put in a large airtight container. Label. Store in refrigerator. Use within 2 months. Makes 1 quart WHITE SAUCE MIX, enough for about 8 c. of basic white sauce.

Easiest Whole Wheat Bread
Ingredients:      3 1/2 C whole wheat flour      1/3 C gluten flour      1 1/4 Tbs instant yeast      2 1/2 C steaming hot tap water (120-130 deg. F)      1 Tbs salt      1/3 C oil      1/3 C honey or 1/2 C sugar      1 1/4 Tbs bottled lemon juice      2 1/2 C whole wheat flour
Directions:
Mix together first three ingredients in mixer with a dough hook. Add water all at once and mix for 1 minute; cover and let rest for 10 minutes. Add salt, oil, honey or sugar and lemon juice and beat for one minute. Add last flour, 1 cup at a time, beating between each cup. Beat for about 6-10 minutes until dough pulls away from sides of the bowl. This makes a very soft dough. Pre-heat oven to lukewarm for 1 minute and turn off. Turn dough onto oiled counter top; divide, shape into loaves, place in oiled bread pans. Let rise in warm oven for 10-15 minutes until dough reaches top of pan. Do not remove bread from oven; turn oven to 350 degrees F and bake for 30 minutes. Remove from pans and cool on racks. If you do not have a mixer with a dough hook and are kneading this by hand, gradually add last cup of flour to keep dough from sticking to counter. You will add more flour when kneading by hand than when using a mixer simply to be able to handle the moist dough. With wheat bread, always add the least amount of flour possible to keep bread moist. Knead 10 minutes; shape into loaves. Note: Lemon juice in this recipe acts as a dough enhancer which gives bread a fine, light texture.  Also note that this dough is fairly sticky so don't just keep adding flour.  Add up to 1/2 cup extra.

Creamy Chicken Casserole

3.5 ounces elbow macaroni (1 cup)
3/4 cup milk
1  can condensed cream of chicken soup
2 cups chopped cooked chicken
1 cup shredded sharp American Cheese (4 ounces)
1 4 ounce can mushrooms (drained)
1/2 cup pimientos

Cook macaroni according to package directions; drain.  In a bowl stir milk into soup.  Add chicken, half the cheese, the mushrooms, pimientos and cooked macaroni; mix well.  turn mixture into a 2-quart casserole dish.  Bake, covered, at 350 degrees for 50 minutes.  Uncover and stir.  Top with the remaining cheese; bake till cheese melts, 2 to 3 minutes longer.  Makes 6 servings.  

My variation was: First I didn't use sharp cheese and I probably used 1.5 cups of cheese.  If using sharp cheese you may want to used exactly what is called for.  I added a pinch of pepper and scant 1/2 tsp of dehydrated onions.  I left out the pimientos because I didn't have any.  After it was mixed as instructed above, I started out cooking it in the microwave uncovered for about 6-10 minutes - stirring occasionally.  When it was good and hot all the way through I stirred in the second half of the cheese and then put it into a casserole dish and into the preheated oven uncovered.  Watch closely so it doesn't run out of liquid.  Bake about 20 minutes - until bubbly or it looks the right thickness and then add additional cheese on top and bake just until melted.  It was a hit with just about everyone (minus the mushrooms). 

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Joseph made this scrumptious Cinnabon recipe today so we could make donuts for family night.  He made it all himself so it must be a pretty easy recipe.  He only had the dough rise once and then the second time he waited maybe 10 mins. before he divided the dough in half and put it into two 1 gallon ziplock bags and put it in the fridge for later use.  I think we pulled it out 1 hour before we were planning on deep frying the donuts.  They were very good.

Nutrition Facts
Serving Size 1 rolls 131g Recipe makes 20 rolls)
Calories 515
Calories from Fat 210		(40%)
Amount Per Serving		%DV
	Total Fat 23.4g	36%
	Saturated Fat 10.2g	51%
	Monounsaturated Fat 8.2g
	Polyunsaturated Fat 3.5g
	Trans Fat 0.0g
Cholesterol 58mg		19%
Sodium 346mg		14%
Potassium 182mg		5%
Total Carbohydrate 71.4g		23%
	Dietary Fiber 1.6g	6%
	Sugars 40.9g
Protein 6.3g		12%
Vitamin A 866mcg		17%
Vitamin B6 0.1mg		3%
Vitamin B12 0.2mcg		2%
Vitamin C 0mg		0%
Vitamin E 2mcg		6%
Calcium 54mg		5%
Iron 2mg		15%
how is this calculated?

Copycat Cinnabon Rolls

ROLLS

• 1/2 cup warm water
• 2 (1/2 ounce) packages dry yeast
• 1 1/2-2 tablespoons sugar
• 1 (3 1/2 ounce) package instant vegetarian vanilla pudding
• 1/2 cup margarine, melted
• 2 eggs
• 1 teaspoon salt
• 6 cups flour
• 1 cup butter, softened
• 2 cups brown sugar
• 4 teaspoons cinnamon

CREAM CHEESE FROSTING

• 8 ounces cream cheese, softened
• 1/2 cup margarine, softened
• 1 teaspoon vanilla
• 3 cups confectioners' sugar
• 1 tablespoon milk

1. First, make Cream Cheese Frosting: mix all frosting ingredients together until smooth; set aside.
2. Next, make rolls.
3. In a bowl combine water, yeast and sugar.
4. Stir until dissolved; set aside.
5. In large bowl, take pudding mix and prepare according to package directions.
6. Add margarine, eggs and salt; mix well, then add yeast mixture; blend.
7. Gradually add flour; knead until smooth.
8. Place in a greased bowl.
9. Cover and let rise until doubled.
10. Punch down dough and let rise again.
11. Next, roll out on floured board to 34 x 21-inch size.
12. Take 1 cup soft butter and spread over surface.
13. In bowl, mix 2 cups brown sugar and 4 tsp cinnamon; sprinkle over top.
14. Roll up very tightly.
15. With knife, put a notch every 2 inches; cut with thread or knife.
16. Place on lightly greased cookie sheet 2 inches apart.
17. Take hand and lightly press down on each roll.
18. Cover and let rise until double again.
19. Bake in a preheated 350F oven for 15-20 minutes.
20. Remove when they start to turn golden.
21. DON'T OVERBAKE.
22. Frost warm rolls with Cream Cheese Frosting.
23. Makes about 20 very large rolls.

© 2009 Recipezaar. All Rights Reserved. http://www.recipezaar.com

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This Cinnabon Bread Machine recipe is one we have used many times and loved it.  You do need a 2 pound bread dough machine to make this dough.

CINNABON BREAD MACHINE RECIPE:

This recipe is for a 2 pound dough setting.

1 c. milk
1 egg, beaten
4 Tbsp. melted butter
4 Tbsp. water
1/2 box instant vanilla pudding (3.4 oz. box)
4 c. bread flour
1 T. sugar
1/2 t. salt
2-1/2 t. bread machine yeast
Filling
1/2 c. butter, softened
1 c. brown sugar
2 t. cinnamon
1/4 c. chopped walnuts, opt
1/4 c. raisins opt. (have never used)

Place all ingredients in your machine in order recommended by your machine’s manufacturer. Place the pan in your machine. Select the dough cycle and press start. When cycle is finished, remove the dough, knead enough to punch down and roll to 17X10. Combine first three filling ingredients and mix well. Heat in microwave 10 sec. to make it spread able. Spread over rolled out dough with rubber  spatula. Get as close to the edges as possible. Sprinkle nuts or raisins over dough. Starting with widest end, roll the dough into tight log. Cut into 1/2-1o slices. Place in a lightly greased baking dish with sides. Put in warm draft free place and allow them to raise until double. (I turn my oven on warm and place them inside. When the temperature light goes off, turn off the oven. I let them rise 20-30 minutes this way. Take out to heat oven to baking temp.) Bake at 350 for 15-20 minutes. When the rolls are done top with frosting of your choice. Note: For a real treat replace raisins in the filling with chopped dried cherries, blueberries or strawberries.

Yield: A full 9×13 pan

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Chicken Delight - A family dinner favorite.

3 cups diced cooked chicken
1 cup cooked rice
1 can cream of chicken soup
1 15 oz Chinese Vegetables, drained and rinsed (original recipe called for 8 oz. water chestnuts)
1/2 c. Mayonnaise
2 stalks chopped celery
1 cup corn flakes
Lemon & Pepper seasoning salt
Butter

Mix 1st 6 ingredients. Add seasoning salt to taste. Put in 1.5 qt. baking dish. Spread corn flakes and dots of butter on top. (Light on the butter.) Bake at 375 degrees for 45 minutes. Serves 4.

Note: I found it hard to keep the butter and cornflakes from burning so I started mixing them on a cookie sheet and crisping them separately to put on top when I serve casserole. Then daddy didn't like them as much as so I traded and now serve with those crispy Chinese noodles that you can sprinkle on top. Also serve with soy sauce.

Note 2: I don't think my ratio of chicken to rice was nearly as much chicken and so little rice. I probably did 2 cups of chicken to 1.5-2 cups rice and I always doubled the recipe (I don't think I doubled the Chinese vege's.  Maralyn is making this soon so I'll have her access if a 15 oz can is too much when not doubling the recipe.)

Rosemary Roasted Chicken with Poatoes

2 tsp McCormick Paprika
1-1/2 tsp Crushed Rosemary Leaves
1 tsp Minced Garlic
1/2 tsp Coarse Ground Black Pepper
2 Tbsp. Olive Oil
1 tsp salt or 1.5 seasoning salt
2 lbs chicken thighs, skin removed
1.5 lbs Small red potatoes, cut into 1 inch cubes

Note: this recipe calls for bone-in chicken thighs.  Bones will add flavor, but you can use boneless/skinless.  If that is the case you only want 1.3 pounds of chicken.

Preheat oven to 425 degrees.  Mix oil, all oft he spices and salt in large bowl.  Add chicken and potatoes; toss to coat well.  Arrange chicken and potaotes in a single layer on foil-lined 15x10x1 inch baking pan sprayed with no-stick cooking spray.

Roast in preheated oven 30 minutes or until chicken is cooked through and potatoes are tender, turning potatoes occasionally.

Prep Time: 15 minutes
Cook Time: 30 minutes
Makes 6 servings