20 minutes preparation time
30 to 40 minutes baking time
40 minute total time
Bake potatoes at 400 degrees for 30 to 40 minutes depending on size. Check them after they've been in 20 minutes to see if they are softening. If they are they should be done at 30 minutes.
2 sausages sliced in pieces
1 clove garlic chopped
1/4 green bell pepper sliced into strips
1/4 red bell pepper sliced into strips
1/4 onion sliced
1/2 tsp dill
Fresh basil
Salt and Pepper to taste.
Olive oil
Heat a tablespoon of olive oil in pan, stir in veggies and saute until tender. When baked potatoes are done, serve over potatoes. Pairs well with a rose wine and a side salad.
Kids love this recipe. The crust is sweet and delicious!
Bee’s Knees Corn Dogs
4 cups canola oil
3 cups Krusteaz pancake mix
1 cup cornmeal
1 1⁄2 cups water
1 egg, slightly beaten
1⁄2 cup honey
12 bun-length beef hot dogs, cut in half
24 6-inch lollipop sticks
Preheat canola oil in a deep, heavy pot on the stove on medium low. Heating gradually helps maintain a steady temperature. Heat to 375°, adjusting heat to hold temperature.
In a deep bowl, whisk dry ingredients together. Add water, egg, and honey. Mix together with rubber spatula until mostly smooth. The batter will be quite thick and should hold its shape when you run your finger down the center. If it’s too thin, the batter won’t stick to the hot dog. You can easily adjust by adding more water or more pancake mix until you get the right consistency.
Push the lollipop stick about two-thirds of the way into the hot dog. Dip into batter, covering completely. Carefully set into hot oil, turning with tongs until the batter starts to brown. Don’t let the corn dog touch the bottom of the pot. (It should stay buoyant.) You may add up to 3 corn dogs to the pot, but add one at a time and make sure they start to develop a crust before you add more. Continue turning so the corn dogs brown evenly. Cook until the corn dog is a deep golden brown. Remove and drain onto paper towels. For an extra touch of sweetness, drizzle a small amount of honey over the corn dog and serve with mustard.
If you want to use the extra batter, you can thin with milk or water and use for pancakes or you can drop teaspoons of batter into the hot oil and brown like a donut hole. Roll in cinnamon and sugar or powdered sugar immediately after removing from oil.
Serves 24.
Jennifer Beckstrandis the award winning Amish romance author of The Matchmakers of Huckleberry Hill series and The Honeybee Sisters series for Kensington Books. Huckleberry Summer was nominated for the RT Book Reviews Reviewer’s Choice Award and the 2015 RITA® Award, and Huckleberry Hill won the 2014 LIME Award for Inspirational fiction. Both Huckleberry Hill and Huckleberry Christmas appeared in Examiner.com list of top ten inspirational books for 2014. Her much-anticipated Amish series, The Honeybee Sisters, was released summer of 2016 and has created a lot of romantic buzz. Sweet as Honey received a starred review from Publisher’s Weekly and Sweet as Honey and A Bee in her Bonnet were both awarded Top Picks from RT Book Reviews. Jennifer has always been drawn to the strong faith and the enduring family ties of the Plain people and loves writing about the antics of Anna and Felty Helmuth and the Honeybee sisters’ aendi Bitsy. Jennifer has a degree in mathematics and a passion for Jane Austen and Shakespeare. She and her husband have been married for thirty-two years, and she has four daughters, two sons, and four adorable grandchildren, whom she spoils rotten.
For more information about Jennifer, check her Web site.
20 minutes prep-time
30-40 minute cooking
Total: 50 - 60 minutes
1 lb ground turkey
5 tomatoes cut into big chunks
2 cloves garlic chopped
2 jalapenos chopped
1/2 cup onions chopped
3 Roasted Anaheim peppers - skinned and chopped.
1 can Red Kidney beans
1 to 2 tbsp chopped fresh basil - optional
1/2 tsp. Sea Salt
3/4 tsp ground pepper - or to taste
1 tsp chili powder
1 tsp red crushed chili flakes
Spray cooking oil in pan, add garlic, onion and jalapeno and turkey cook until turkey is brown. Add roasted peppers, basil, kidney beans, tomatoes and spices. Bring to boil and then simmer for 20 minutes. Serve with rolls. Pairs well with a rose wine.
Enjoy.
Makes 4 - 6 servings
Prep time 10 minutes
cook time - 20 minutes
12 oz penne pasta prepared until almost done
1/2 bag Louisiana shrimp from Trader Joes.
1 red bell pepper cut into large pieces
1 green bell cut into large pieces
1/4 onion chopped
1 large clove garlic chopped
1/2 cup mushrooms cut into large pieces
3 medium to large heirloom tomatoes cut into large pieces.
1/2 to 3/4 cup chicken broth
1/2 tsp. Parsley flakes
1 tsp. Oregano flakes
1 tsp. Basil Flakes (fresh basil would be better)
1/4 tsp. Black pepper
1/4 tsp. sea salt
1 tsp Chili flakes
Saute onion, garlic, bell peppers until soft. Add drained penne pasta when it is almost done. Stir and add mushrooms and shrimp and cook another 8 to 10 minutes. Serve with a salad and/or rolls. Pairs well with a lighter red wine.
Black eyed pea, chicken and sausage soup
1 package black eyed peas - soaked over night and then cooked until almost done.
Garlic
Heirloom tomatoes, cut into good size chunks.
Onions
Spicy olive oil
Chicken sausage, sliced
Large Louisiana shrimp
celery
Carrots
Jalapeno
Basil Cajun spice
Broth
This recipe is however much you want to make, so amounts of ingredients is up to you.
Saute onions, celery, carrots, jalapeno. Add everything except beans and shrimp. Cook for about 30 minutes and then add shrimp and black eyed peas and cook another 15 minutes. Serve with a salad and rolls.
