This is a spreadable butter that we always love to eat at the Lazy Bee. This butter is good for tabletop use and stovetop cooking.
Ingredients 2 cups butter (4 sticks, or 1 lb) 1 3/4 cup safflower oil 2 to 3 Tbsp dry powdered milk 2 to 3 Tbsp wheat germ 6 Tbsp lecithin
Directions Beat butter in a large mixing bowl. Add the remaining ingredients and beat until the butter is thoroughly combined with the oil. Pour into crock or mason jar and refrigerate until hardened.
Ingredients 8 medium potatoes 1 large onion 5 eggs 1 Tbsp salt 1/2 tsp pepper 2 tsp minced garlic 1/4 cup flour Crisco or vegetable oil for frying
Directions Peel potatoes - it's okay to leave a little skin on. Into a large bowl, coarsely grate potatoes and peeled onion.
Begin heating Crisco or oil in large frying pan on stove.
Separate eggs, dropping yolks into bowl with shredded potatoes. In small bowl, whip egg whites until stiff. Fold egg whites into potato bowl and season with salt, pepper, and garlic.
Add just enough flour to soak up water from potatoes. Drop batter into the hot oil of the frying pan and fry until both sides are browned.
Serve warm with applesauce.
This recipe is from Bud & JoAnn's kitchen. The leftovers can be frozen.
Ingredients Vegetable oil for frying 6 corn tortillas 1 can refried beans 2 cups grated cheese (Monterrey Jack or Cheddar) 6 eggs 2 cups shredded lettuce Salsa (optional)
Directions Heat vegetable oil in small frying pan. When hot, add tortillas one at a time to crisp, flipping once. Place fried tortillas on paper towel-lined plate and put in oven to keep warm.
Heat beans in small pot and spread evenly over each tortilla. Cover with grated cheese and place back in oven to melt cheese.
As cheese is melting, fry eggs to taste. Place an egg on each tortilla and serve with salsa (if desired) and shredded lettuce on top.
a.k.a. The Roasted Whole-Clove Garlic Bread like you can get from Costco
Ingredients Sponge 1/4 teaspoon sourdough starter 2 cups flour 1 cup warm water
Dough 3 cups flour 3/4 cup warm water 2 tablespoons sugar 1 1/2 teaspoons salt 1/2 teaspoon yeast 2/3 cup whole garlic cloves (you may prefer more or less to your taste)
Directions The Sponge
Combine the sponge ingredients in a large plastic bowl, cover with plastic wrap and keep in a warm place for 18-20 hours.
When ready the sponge should have expanded and smell pleasantly sour and bubbling. (at this point you may wish to refrigerate for up to 7 days, just remember to bring back to room temp).
The Bread
Place sponge and all other ingredients except garlic in mixing bowl, mix well and let rest 20-30 minutes.
Mix again for 5-10 minutes, then cover and allow to rise 2-3 hours.
Turn out onto lightly greased surface and flatten like you would cinnamon rolls .
Sprinkle the garlic cloves evenly over the dough and roll up in cinnamon roll fashion pinching the sides in as you make a long oblong shaped loaf.
Allow the loaf to rise covered with a towel for 2 hours or till almost doubled in size.
Preheat oven to 475°F.
Slash the top of the loaf 4 times with a sharp knife.
Spritz loaf and oven with water.
Bake in 475°F oven for 3 minutes spraying 2 more times.
Turn the oven down to 375°F (if it is baking to fast try 350°F).
Spray often with the water and watch for the bread turning brown too fast. If it does, cover with a foil tent.
Bake approx 30-40 minutes or till nicely browned and bottom thumps hollow.
This bread can be a little temperamental, just watch the coloring and adjust temp and cook time as needed.
a.k.a. The Roasted Whole-Clove Garlic Bread like you can get from Costco
Ingredients Sponge 1/4 teaspoon sourdough starter 2 cups flour 1 cup warm water
Dough 3 cups flour 3/4 cup warm water 2 tablespoons sugar 1 1/2 teaspoons salt 1/2 teaspoon yeast 2/3 cup whole garlic cloves (you may prefer more or less to your taste)
Directions The Sponge
Combine the sponge ingredients in a large plastic bowl, cover with plastic wrap and keep in a warm place for 18-20 hours.
When ready the sponge should have expanded and smell pleasantly sour and bubbling. (at this point you may wish to refrigerate for up to 7 days, just remember to bring back to room temp).
The Bread
Place sponge and all other ingredients except garlic in mixing bowl, mix well and let rest 20-30 minutes.
Mix again for 5-10 minutes, then cover and allow to rise 2-3 hours.
Turn out onto lightly greased surface and flatten like you would cinnamon rolls .
Sprinkle the garlic cloves evenly over the dough and roll up in cinnamon roll fashion pinching the sides in as you make a long oblong shaped loaf.
Allow the loaf to rise covered with a towel for 2 hours or till almost doubled in size.
Preheat oven to 475°F.
Slash the top of the loaf 4 times with a sharp knife.
Spritz loaf and oven with water.
Bake in 475°F oven for 3 minutes spraying 2 more times.
Turn the oven down to 375°F (if it is baking to fast try 350°F).
Spray often with the water and watch for the bread turning brown too fast. If it does, cover with a foil tent.
Bake approx 30-40 minutes or till nicely browned and bottom thumps hollow.
This bread can be a little temperamental, just watch the coloring and adjust temp and cook time as needed.
My favorite crockpot recipes to try are always ones that I can use straight-from-the-freezer meat. This is cooking in my crockpot right now - we'll see tonight how my family likes it. (Update: We've now made this twice because the chicken comes out super tender and juicy - everyone LOVES it!) Ingredients 4 frozen chicken breasts (or thighs) 1 small onion, finely chopped 1 1/2 c. applesauce 1 Tbsp apple cider vinegar 1/4 tsp cinnamon 1/2 tsp black pepper 2 cloves minced garlic 1/4 tsp red pepper flakes (optional)
Directions Place the frozen chicken pieces in the crockpot. Add the chopped onion. In a bowl, mix the applesauce, vinegar, garlic, and spices together. Pour on top of the chicken.
Cover and cook on low for 5-7 hours, or high 3-4 hours.
Ingredients 4 boneless, skinless chicken breasts, cut into strips 1 medium onion 1 green pepper 1 packet fajita seasoning mix 1/2 cup water tortillas (we use flour)
Directions Slice onions and peppers and saute in skillet. Stir occasionally and remove from pan. Add chicken strips and cook through. Once the chicken is cooked, add the seasoning and water to the skillet. Add the veggies back into the skillet and let simmer for 5 minutes.
Notes: My mom always makes us fajitas when she's in town and I tried to document her process so I can make it again when she's not here! There's lots of room for variations in this recipe - have fun!
Ingredients 2 cups white sugar 3 cups all-purpose flour 2 teaspoons baking soda 1 teaspoon salt 1/2 cup unsweetened cocoa powder 2 cups water 1 cup applesauce (or vegetable oil) 2 tablespoons distilled white vinegar 1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix sugar, flour, baking soda, salt and cocoa.
Add water, applesauce, vinegar, and vanilla. Beat by hand until smooth.
Pour into a 9x13 inch pan. Bake at 350 degrees F (175 degrees C) for 40 minutes, or until toothpick inserted into center of cake comes out clean. Also can make 24 cupcakes - bake for 20 minutes.
After having made these, I would recommend dusting the tops with powdered sugar
Ingredients 2 tsp canola oil (I use olive) 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces 1 tsp finely chopped gingerroot (I used canned minced ginger and it worked fine) 2 c fresh broccoli florets 1 c chicken broth 1/8 tsp crushed red pepper flakes (or to taste) 2 c sugar snap peas (or snow peas) - fresh or frozen 3 Tbsp soy sauce 2 tsp rice vinegar 1 Tbsp cornstarch 1 tsp sugar 2 medium green onions, sliced (about 2 Tbsp) 3 c cooked brown rice (hot/fresh/warm!) 1/4 c roasted cashew halves and pieces
Directions 1. In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken and gingerroot; cook and stir 4 to 5 minutes or until chicken begins to brown. 2. Add broccoli, 1/2 cup of the broth and the pepper flakes. Cover; cook over medium heat 2 minutes, stirring once. Add peas; cook 2 to 4 minutes longer, stirring once, until vegetables are crisp-tender. 3. In small bowl, mix remaining 1/2 cup broth, the soy sauce, vinegar, cornstarch and sugar; stir into chicken mixture. Add green onions; cook, stirring frequently, until sauce is thickened and bubbly. Serve over rice; sprinkle with cashews. (Or discover that your family ate the cashews and serve without and it's just as tasty).
Ingredients ¾ c. lentils, uncooked 3 ½ c.water ½ c.brown rice, uncooked ¼ c.onion, chopped ¼ c.white wine ½ tsp.basil ½ tsp.salt ¼ tsp.oregano ¼ tsp.thyme ¼ tsp.garlic, minced
Directions Preheat oven to 350 degrees. Combine in an ungreased 1 1/2-quart casserole, cover and bake for 1 ½ to 2 hours.It should be moist, but not runny.
3 TBmozzarella cheese, grated
Spread over top of lentils and bake for an additional 5 minutes.
This is a compilation of commonly used recipes by Libby and Marty. We wanted a place where we could easily find our favorites from anywhere and share them with friends and family as needed. Enjoy!
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