RECIPE SWAP PAGE 3
Cause the first two couldn't hold all the delishitable food!! (there is "shit in that madeup word... not the best choice!)
Pulled from the Clutched Hands of:
Dear ol' Dad
Sophie Sez: Named after the famous J. Wellington Whimpy of Popeye fame... this is a Meek family tradition, handed down from Mom to Son to Son. Its a cheap and easy meal that is soooooo full of flavor.
1.5 lbs of ground beef
1 large or 2 small cans of baked beans (not pork and beans)
1/2 a medium onion chopped OR a tablespoon of dried, minced onions will do fine
1/2 a green pepper chopped
1/4 cup grape jelly (yep.. you heard me)
1.5 cups of ketchup
1/4 cup French or Russian dressing
1 to 1 1/2 tablespoon yellow or honey mustard
1/2 cup brown sugar
1/4 to 1/2 teaspoon red pepper
1/4 to 1/2 teaspoon of cinnamon
salt and pepper
burger buns or hogie rolls
american or sharp cheddar cheese
Brown your ground beef with the onions and green peppers. Season up the meat... cause cows don't come seasoned! Cook till nice and brown and the veggies are slightly wilted. Drain off most of the grease.
Add EVERYTHING ELSE in the following order;
Ketchup, mustard, jelly, brown sugar, french dressing. Cook this up until its heated through. You'll notice it starts to thicken up. If the meat is not well coated... add a bit more ketchup until it is.
Then... layer in the spices. Start on the low end and add more as you taste it.
Let this cook for awhile, maybe 10 to 15 minutes simmering with a lip on it (so it doesn't get all over your stove). Once its done, serve it open faced on your buns with a good cheese on top. You can even take your plates and stick them under a broiler to melt the cheese a bit... it you are so inclined.
This is something you can share with your faithful dog buddies... but serve around the onions, please!!
We LOVE this at our house and its served with fries, chips and a side salad. TRY IT!
Apple Upside-down Cake w/Carmel Topping
Clin'ts Trained Hooman Dana
Clint Sez: We know Sophie loves some caramel topping as much as we do!
For best results, spring for the boiled cider "topping"
2 medium baking apples
4 tablespoons butter
3/4 cup light brown sugar, firmly packed
2 tablespoons boiled cider or thawed apple juice concentrate
1/4 teaspoon ground cinnamon
1/2 cup light corn syrup (Honey can burn, Golden Syrup is too sweet, IMHO. Agave works but can be temperamental.)
3/4 cup vegetable oil
1 cup brown sugar, firmly packed
2 tablespoons boiled cider or thawed apple juice concentrate
2 large eggs
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/2 teaspoon salt
1 teaspoon baking soda
1 1/2 cups Flour
1 large apple, peeled and finely chopped
3/4 cup chopped pecans or walnuts ( optional)
1) Preheat the oven to 350°F. Lightly grease a 9" round cake pan at least 2" deep. Line the bottom with parchment, and grease the parchment. MEASURE THE DEPTH OF YOUR PAN- seriously. This needs the whole two inches. Clint Sez: Stop snickering, Sophie.
2) Slice the top, including the stem, off one of the apples and set it aside before peeling and slicing the rest of the apples into 1/4" thick wedges.
3) Place the apple top, stem side down, in the middle of the pan, and overlap the rest of the apple wedges in a ring around it.
4) Prepare the topping by heating the butter, sugar, boiled cider, cinnamon, and corn syrup together over low heat, stirring until the sugar is dissolved.
5) Pour 1/2 cup of the syrup mixture into the prepared pan, and set the rest aside. 6) To make the cake: Beat the oil, brown sugar, boiled cider, eggs, spices, and salt together for 2 minutes at medium speed
7) Mix the flour with the baking soda, and stir it into the batter.
8) Add the chopped apple and nuts, and mix until just blended.
9) Drop scoops of the batter atop the apples in the pan, gently spreading to cover. 10) Bake the cake for 50 to 55 minutes, or until a cake tester inserted near the center comes out clean.
11) Remove the cake from the oven, and run a thin spatula around the edge to loosen.
12) Let the cake cool in the pan for 5 minutes, then turn it out onto a serving plate, bottom side up. Scrape out any sauce that remains in the pan, and spread it over the cake.
13) Reheat the reserved topping. If butter starts to separate as you reheat, add water by the teaspoon and stir until the butter rejoins the rest of the sauce.
14) Pour the sauce over the cake. You want it to drip over the sides and cover the top as well, coax it a bit with a rubber spatula if need be. Serve cake warm or at room temperature, with vanilla whipped cream if desired
Sent to us by:
1 lb ground round
4 cans stewed tomatoes
1 can rotel tomatoes
2 cans corn (drained)
2 cans ranch style kidney beans
2 cans pinto beans
1 pkg of taco seasoning
1 pkg of hidden valley ranch
Brown and drain meat; then add all other ingredients in large pot or crockpot. I put on low (and add onion and jalepenos) for 4 hours. GREAT with cornbread on cold day.
Duncan Josephs Short Ribs
Sent to us by:
Aly P. and Dunky J.
Duncan Sez: This is one of my favorite easy winter suppers. It's great because this sauce cooks itself and tastes even better the next day. I also love it for the flat, dog safe bones left over= everyone's happy!
2 teaspoons vegetable oil
3 pounds boneless short ribs,cut into 3" pcs
1 medium yellow onion, diced
1 large carrot, diced
1 can (28 ounces) whole peeled tomatoes
2 sprigs oregano or rosemary
Sea Salt/ fresh black pepper to taste
In a large skillet, heat oil over medium-high. Season short ribs with salt and pepper. In batches, cook until browned on all sides, about 10 minutes total. Transfer ribs to a 5- to 6-quart slow cooker. Pour off all but 1 teaspoon fat from skillet, and add onion and carrot. Season with salt and pepper and cook, stirring, until vegetables are soft, 3 minutes. Add 1/2 cup juice from tomatoes, stirring and scraping up any browned bits from skillet with a wooden spoon. Transfer vegetables and liquid to slow cooker and add tomatoes, breaking them up as you go. Add herb sprigs; season to taste with salt and pepper. Cover and cook on high until meat is fork-tender, 6 hours. With a slotted spoon, remove herb sprigs and transfer meat to a cutting board. With a ladle or large spoon, skim fat from cooking liquid (you'll remove about 1 1/4 cups). With two forks, shred meat and return to cooking liquid. Serve immediately, or let cool in liquid and reheat over medium before serving. Sophie Sez - Can I sub in two paws for the two forks and shred it into my MOUTH???
Clint Chin's & Mom Crock Pot French Dip
Steak n' Shake Chili
Dad Stole this from the Internet but he makes it all the time...
Serve this as is or over pasta with cheese and onion. If you're serving over pasta... mix 1 cup ketchup and 2 tablespoons worchestershire sauce into a container. Drizzle about a tablespoon on this mix over the chili and pasta for extra flavor.
This is NOT a very hot (spicy) chili but it is awesome. Its very close to what you get at a Steak n Shake.
Pumpkin Cheesecake w/Gingersnap Crust
Sent to us by:
The Amazing Clint Chin and his hooman servant Dana
1 1/2 cups crushed gingersnap cookies
1/2 cup finely chopped pecans (optional)
1/3 cup butter, melted
2 (8 ounce) packages cream cheese, softened
3/4 cup white sugar, divided
1 teaspoon vanilla extract
1 cup fresh pumpkin, strained, etc. (or you can use canned- but not the pie filling, just the pumpkin itself)
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Preheat oven to 350. In a medium bowl, mix together the crushed gingersnap cookies, pecans, and butter. Press into the bottom and about 1 inch up the sides of a 9 inch springform pan. Bake crust 10 minutes in the preheated oven. Set aside to cool. In a medium bowl, mix together the cream cheese, 1/2 cup sugar, and vanilla just until smooth. Mix in eggs one at a time, blending well after each. Set aside 1 cup of the mixture. Blend 1/4 cup sugar, pumpkin, cinnamon, and nutmeg into the remaining mixture. Spread the pumpkin flavored batter into the crust, and drop the plain batter by spoonfuls onto the top. Swirl with a knife to create a marbled effect. Bake 55 minutes in the preheated oven, or until filling is set. Run a knife around the edge of the pan. Allow to cool before removing pan rim. Chill for at least 4 hours before serving. You do not need to set the pan in a bath=pan for this cheesecake, and that is pretty cool. The gingersnap crust is a nice change. You can top this with salted caramel sauce if you really want to go for it. MMMMMM.
My Dear ol' Dad's, Dad's, Mom's Butterscotch Pie
Offer up by:
Dear ol' Dad
Meringue Sophie Sez: I was surprised that this is NOT a dance!?
Apricot Upside-down Cake
Dear ol' Dad made this today... YUM!
Preheat oven to 375°F.
Heat butter in skillet over moderate heat until foam subsides. Reduce heat to low and sprinkle brown sugar evenly over butter, then cook, undisturbed, 3 minutes (not all of sugar will be melted). Remove skillet from heat and arrange apricot halves, cut sides down, close together on top of brown sugar.
Make cake batter:
Sift together flour, baking powder and soda, and salt into a small bowl.
Beat together butter, sugar, and extracts in a large bowl with an electric mixer at medium speed until pale and fluffy, 2 to 3 minutes in a standing mixer or 3 to 4 minutes with a handheld. Beat in eggs 1 at a time, then beat until mixture is creamy and doubled in volume, 2 to 3 minutes.
Reduce speed to low and add flour mixture in 3 batches alternately with buttermilk, beginning and ending with flour mixture, and beat just until combined.
Gently spoon batter over apricots and spread evenly.
If your skillet isn't ovenproof, wrap handle with heavy-duty foil (or a double layer of regular foil) before baking. Bake cake in middle of oven until golden brown and a wooden pick inserted in center comes out clean, 40 to 45 minutes.
Invert a large plate over skillet and, keeping plate and skillet firmly pressed together, invert cake onto plate. Carefully lift skillet off cake and, if necessary, replace any fruit that is stuck to bottom of skillet. Cool to warm or room temperature
Zucchini & Potato Pancakes