Blueberry Buckle

This amazing recipe was given to us when we were putting together Kirsten's wedding cookbook and ever since, it has been a favorite of ours! 

Ingredients:

• 1 ½ cup sugar
• ½ cup shortening
• 2 eggs
• 1 cup milk
• 3 cup flour
• 4 teaspoons baking powder
• 1 teaspoon salt
• 4 cups blueberries (fold in carefully)

Crumb Topping Ingredients:
• 1 cup brown sugar
• 2/3 cup flour
• 1 teaspoon cinnamon
• ½ cup butter

Instructions: Combine ingredients making sure to fold in blueberries last. Put the batter into a greased baking pan (9x13). Distribute the crumb topping over the top of the batter. Bake in the oven at 350°-375° for 45-50 minutes. Take out and let sit for about 10 minutes before cutting and serving. This family favorite is wonderful served warm or at room temperature for a nice summer breakfast treat!

Homemade Butter

Ingredients
Heavy Cream

Directions
Pour heavy cream in a jar
Shake, shake, shake Senor(a)!
Keep shaking until it changes from whipped cream to butter. You will be able to see when it changes. Drain off the buttermilk and then keep shaking to remove the extra liquid.

This is a fun activity to have the kiddos help prepare the meal for holidays!

Irish Soda Bread

What does a good lass do on the eve of St. Patty's day while watching Notre Dame Fighting Irish in the NCAA March Madness tournament? Why she bakes an old family recipe for Irish Soda Bread to take to ma's of course! This recipe was given to my Grandma Enright by her mother-in-law, Mrs. Enright.




Ingredients

5 C. Flour

1/2 C. Butter

1 C. Sugar

1 T. Baking Powder

1 tsp. Baking Soda

1 1/2 tsp. Salt

2 1/2 C. Buttermilk

1 Egg (slightly beaten)

2 1/2 C. Raisins

1 1/2 T. Caraway Seeds.


Directions

Sift together flour, sugar, salt, baking powder and baking soda. Cut in butter until mix resembles corn meal. Add raisins, egg, and buttermilk. Stir only until all dry ingredients are moistened. Bake in a 350 degree oven for 45 min - 1 hour. *I pour the mix onto my cooking stone but the recipe says to bake in 2 bread pans.


Enjoy!

Grandma D's classic turkey dressing

I grew up eating Grandma's stuffing every year as prepared by my mom. I am excited to make it this year to. Bring with us to the in-laws on Thanksgiving. I hope that I will have many more opportunities to make it so that PeeWee can learn how to make it, too!

Ingredients
1lb pork sausage
2 C. Diced onions
2 C. Thin sliced celery
1/4 C. Butter
17 slices of Melba toast
1 T. Salt
1 T. Dry parsley
1/4 tsp. black pepper
1 T. Sage or poultry seasoning
3 beaten eggs

Fry sausage until it is medium done. Then, steam sausage, onions, celery, and butter for about 15 minutes. Soak Melba toast in cold water until spongy. Squeeze out, tear apart, and mix with sausage and vegetables. Sprinkle mixture with spices and stir in eggs.

Sugar Cookies

Here is a tasty little recipe we found at: http://www.delish.com/recipefinder/basic-sugar-cookie-rbk1207

• 1 1/2 cup(s) (3 sticks) unsalted butter, softened
• 1 cup(s) sugar
• 1 large egg
• 2 teaspoon(s) vanilla extract
• 4 1/2 cup(s) all-purpose flour
• 1/2 teaspoon(s) salt

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Directions

1. In a bowl, with mixer on medium, beat butter and sugar until fluffy; beat in egg and vanilla extract. On low, beat in flour and salt.
2. Divide dough in half; shape each half into a 1/2-inch-thick disk. Wrap in plastic wrap; chill until firm.
3. Heat oven to 350 degrees F.
4. On floured surface, roll dough 1/8-inch thick; cut into shapes. Transfer to ungreased baking sheet(s). Bake until lightly golden around the edges, 10 minutes. Let cool 5 minutes on sheets; transfer to racks to cool. Decorate as desired; store in an airtight container up to 2 weeks, or freeze, undecorated, up to 3 months.

Pecan Crusted Chicken

This is a delicious and healthy recipe for "fried chicken" adapted from: http://www.eatingwell.com/recipes/pecan_crusted_chicken.html

• 2 Boneless skinless chicken breasts
• 1/4 cup pecans, chopped
  
• 1/8 plain dry breadcrumbs
• 1 teaspoon freshly grated orange or lemon zest
• 1/4 teaspoon salt
• 1/4 teaspoon chipotle powder (or red chile powder)
• 1 large egg white
• 2 tablespoons water
• 2 tablespoons canola oil

Cut chicken breasts into strips to make chicken "fingers" about 1 inch thick.

Mix chopped pecans, breadcrumbs, zest, salt, and chipotle powder in a shallow dish.

In another shallow dish, which egg white and water to create an egg wash.

Heat 2 tablespoons of oil in a non-stick skillet over medium heat.

Dip each piece of chicken in the egg wash then into the breading mixture and toss to coat. Once coated, shake off excess and place into the hot oil.

Place half the pieces in the pan and avoid crowding. Cook 3-4 minutes on each side or until fully cooked.

Drain and let cool on a paper towel before serving. Makes 2 portions, about 280 calories per portion.

Best Oatmeal Chocolate Chip Pecan Cookies

Adapted from: http://allrecipes.com/recipe/chewy-chocolate-chip-oatmeal-cookies/

These cookies are some of the best we've ever made of any type. And they are easy!

1 cup butter, softened

1 cup packed light brown sugar

1/2 cup white sugar

2 eggs

2 teaspoons vanilla extract

1 1/4 cups all-purpose flour

1/2 teaspoon baking soda

1 teaspoon salt

3 cups quick-cooking oats

1 cup chopped walnuts

1 cup semisweet chocolate chips

1.	Preheat the oven to 325 degrees F (165 degrees C).
2.	In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats, walnuts, and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets.
3.	Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.