Blooming Onion

Blooming Onion |  Serves 4
1 large Sweet Onion 
1/2 c. Milk or buttermilk
2 Eggs, beaten

1 1/2 c. flour
1 1/2 T. Paprika
1 1/2 t. Salt, and some for sprinkling over the top after frying 

1 1/2 t. Onion Powder

1 1/2 t. Garlic Powder

1/4 t. Cayenne pepper 

1/2 t. Pepper

4-8 cups Oil, enough to cover the onion 
Slicing:
Make a tiny slit across the tip (not the root) of your onion and peel the brown shell away. 
Place the onion with the root facing up. With a knife, begin slicing around 1/2 inch away from the root in a circular motion. You should be able to create 12-16 even slices depending on the size of your onion.
Flip the onion and gently spread out the petals.
Coating:
Combine in bowl:  flour, paprika, cayenne pepper, oregano, garlic powder and salt & black pepper. In another bowl combine eggs and milk.
Place the onion in the dry mix, spread out the petals and thoroughly coat.. Shake away excess, then place into the wet mix. Coat thoroughly.  Allow excess to drip off and then place back into the flour. Coat again, thoroughly coating each petal, carefully spreading them out as needed and shaking out any excess so the petals don't clump and stick together.
Frying:
In a suitably sized pot, heat up enough oil to cover the entire onion. Heat oil to at least 350 degrees. . Using a large spoon slowly and carefully place your onion root side up in the hot oil. Allow to fry for around 2-3mins, then very carefully flip it over. It's ready to flip when the very tips of the petals begin to brown.
Continue frying until deep golden and crispy all over. Depending on the size of your onion it should take around 6-10 minutes to fry. Do not pull it out to soon,  the batter with taste powdery and yucky.  You want a deep golden color before you take it out. Be sure to keep it submerged in the oil and  try and maintain the oil temperature during the entire frying process.
When done, place upside down on a paper towel to drain. Flip over and sprinkle with salt. Serve with your favorite dip!

There is enough to make 2 blooming onions.  

Sriracha Mayo

1 c. mayo

2 T. Sriracha

1/2 t. garlic powder

juice of 1/2 lime

salt to taste

Mix together and serve in the skin of the lime.  

Sweet Chili Mayo

6 T. mayo 

4 T. sweet chili sauce (more if needed)

Stir and serve

BBQ Mayo

1/4 c. mayo

1/4 c. bbq sauce

1 t. vinegar

1 t. Worcestershire sauce

1/2 t. paprika

1/2 t. onion powder

1/2 t. garlic powder

Stir together.  Cover & chill.  Serve

If you want it creamier add more mayo.  If you want more BBQ flavor add more BBQ sauce.  

Idaho Fry Sauce

1 1/8 c. mayonnaise

1/4 c. sugar

1/2 t. salt

1/2 t. onion powder

1/4 t. ground mustard

1/8 t. paprika

1/2 c. ketchup

2 T. red wine vinegar

1/1/2 t. Worcestershire sauce

Stir together and chill for 30 minutes.  Serve.

Easy Fry Sauce

1 c. mayo

2 T. Ketchup (more if desired)

1 T. dill pickle juice

Stir together. Serve.

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Tangy Cucumber Salad

We have too many cucumbers in the garden right now.   Here is a new favorite that is tasty and healthy too.  

Tangy Cucumber Salad

4 c. sliced cucumbers

2 - 3 T. finely chopped fresh chives

1/4 c. vinegar

1 1/2 T. oil (olive or avocado is best) 

2 T. sugar or stevia 

1/4 t. salt

1/4 t. pepper

Place cucumbers and chives in a serving bowl.  Set aside.

Whisk together the vinegar, oil, sugar, salt and pepper.  Pour over the cucumbers.  

Cover and chill for at least 30 minutes or overnight.  

No Churn Ice Cream

No Churn Ice Cream

2 ½ c. heavy cream

7 oz. (½ can) sweetened condensed milk

1 T. vanilla extract

Directions

Combine all ingredients in a large mixing bowl.

Beat on high speed with an electric mixer until thick, stiff peaks form.

Pour the ice cream into an 8x5-inch loaf pan, and cover tightly with plastic wrap.

Transfer to the freezer and freeze until solid, at least 4 hours.

Serve with your favorite ice cream toppings.

Chicken Pot Pie

Sherri Walton shared this recipe with me.  She usually buys frozen pie crust dough when making this.  But, you wouldn't have to.  

Chicken Pot Pie

Double pie crust

1/3 c. butter

1/3 c. flour

1 3/4 c. water

3/4 c. milk

1 T. onion flakes or 1/4 c. chopped onion

1 T. chicken bouillon

1/2 t. salt

1/4 t. pepper

2 c. cooked chicken diced

2 c. cooked potatoes diced

10 oz. frozen peas and carrots (2 cups)

In saucepan over medium heat make a roux with the butter and flour.  Stir in the water and milk and seasonings.  Continue to cook until thickened.  Stir in the chicken and veggies.  Pour into unbaked pie crust.  Add a top crust and cut some slits in the top for steam to escape.  Bake at 425 for 30 to 35 minutes, until golden brown.  

Corn is also a good addition.  

Best Press

This is not to drink!!!  This is the pressing spray I like to make for my quilting projects.  I'm putting it here for easy availability.

Best Press

1 1/2 c. distilled water 

1 1/2 c. vodka (80 proof)

1/4 tsp. citrus or lavendar essential oil 

Salted Caramel No Bake Cookies

My newest favorite.  These are the ticket for fast and delicious!!

Salted Caramel No Bake Cookies

2 c. sugar

3/4 c. butter

2/3 c. evaporated milk

1/4 t. salt

1 t. vanilla

4 c. quick oats

3.4 oz. instant butterscotch pudding

1/2 c. toffee chips

course Kosher salt (for sprinkling)

Place in saucepan:  sugar, butter, evaporated milk and salt.  Cook over medium heat stirring frequently.  Bring to a full boil and boil for 45 seconds. Stir in the vanilla.   

Remove from heat and stir in the pudding mix until dissolved.  Add the oats and stir well.  Cool for about 3-5 minutes.

Stir in the toffee chips.  Scoop into cookie balls and drop on to waxed paper.  Sprinkle lightly with Kosher salt.  Cool until set up.  

If you want you could also sprinkle with semi sweet chips before you sprinkle the salt.  I think they are best without!!  

Big Batch Chocolate Chip Cookies

 I make these in my BIG MIXER with the 5 gallon bowl.

Big Batch Chocolate Chip Cookies

3 lb. Butter Crisco

2 lb. + 1 1/4 c. brown sugar (6 c. packed brown sugar)

6 c. sugar

16 eggs

2 T. pure vanilla or 1/2 c. imitation vanilla

2 T. salt

20 c. flour  (3.6 cups in a pound of flour / just under 6 pounds of flour for 20 cups)

2 T. baking powder

2 T. baking soda

10 c. chocolate chips (ice cream bucket full)

Place all the ingredients except the chocolate chips in large mixer bowl.

Mix thoroughly on low speed.  Beat well.

Add chocolate chips and mix well.

Form into cookies and bake at 350 for 14 to 18 minutes, depending on the size of the cookie.  

Cool on pan for about 5 minutes before removing from pan to cool on wire racks.  

1 1/4 inch diameter scoop = 200 to 225 cookies (regular sized)

2 1/2 inch diameter scoop = 100 to 125 cookies (Giant sized)

2 1/2 inch scoop = 8 cookies per cookie sheet, arranged like this:

0      0

    0

0      0

    0

0      0

One batch made 85 giant + 54 regular

Blackberry Ice Cream Sauce

Blackberry Ice Cream Sauce

3 T. lemon juice

3 T. cornstarch

4 c. blackberries

1/4 c. water (more if needed)

1/2 to 3/4 c. sugar (as needed)

1/2 t. cinnamon

1 t. lemon zest (optional)

In a small bowl mix together the lemon juice and cornstarch.  Set aside.

In a sauce pan combine berries, water and sugar.  Stir over medium high heat for about 3 minutes, until blackberries are broken down. Stir in the cornstarch mixture and cook 1 to 2 minutes more until thickened.  Remove from heat and stir in the cinnamon.  

Serve over ice cream.  Keeps in fridge for about 2 weeks.  

If using fresh lemon juice also add in 1 t. lemon zest.  

Zucchini Chips in the air fryer

It's that time of year.....zucchini everywhere!!!

Zucchini Chips

Slice zucchini in 1/8 inch slices

Kosher salt

Olive oil

granulated garlic or garlic bread seasoning

Lay zucchini slices on a paper towel and sprinkle with kosher salt.  Let sit for about 15 minutes.  Pat dry with a paper towel.

Preheat air fryer to 400 degrees.  Place zucchini on trays of air fryer.  Lightly spray with olive oil and sprinkle with garlic.  Cook for 15 to 20 minutes until golden brown.  Turn the last 5 minutes of cooking.  

Lavender and it's many uses

 Lavender Simple Syrup

1 c. sugar

1 c. water

1 T. dried lavender buds or 2 T. fresh lavender buds

Place in sauce pan and bring to a boil, stirring until all sugar is dissolved.  Remove from heat and steep for 30 minutes.  Strain into a container.  Keeps for several weeks in the fridge.  

Lavender syrup has a delicate floral and sweet taste.  Is a great addition to various foods and beverages such as; lemonades, cocktails, teas, and desserts such as cakes, cookies, pancakes, whipping cream and ice cream.  It is great to mix into a glaze or drizzle it over a fresh watermelon salad.  It pairs well with strawberries, blueberries, pears, lemon, orange, honey, sage, rosemary, oregano, thyme, black pepper, and chocolate.

In lavender, linalool contributes to its calming properties by interacting with the brain's neurotransmitter systems, including gamma-aminobutyric acid (GABA), which helps reduce stress and anxiety. It also works to lower cortisol (the stress hormone) and supports seratonin production and improves circulation and emotional balance.  

Lavender syrup tastes primarily floral and sweet, with subtle herbal notes. The dominant flavor is derived from the lavender itself, which is often described as having a delicate, aromatic, and slightly exotic floral taste. 

Lavender Soda

5 or 6 ice cubes

1-2 T. lemon juice

2 T. lavender simple syrup

1-2 c. sparkling water or club soda

Fill a cup with ice.  Add the remaining ingredients.  Stir and enjoy!!

Lavender Honey Lemonade

2 t. dried lavender buds

4 c. water

2 large lemons (1/4 c. + 2 T. juice)

5 - 6 T. honey

Ice cubes

Place buds in tea diffuser.  Bring water to a boil and then drop in the diffuser. Steep for 10 to 15 minutes and then remove the diffuser. Cool and chill.

Combine the lemon juice, chilled lavender water and honey.  Stir over ice.  It will be a delicious pink lemonaide.

Blueberry Lemon Muffins

 Blueberry Lemon Muffins

2 c. blueberries, fresh or frozen

3 c. flour plus, 1/4 c. if using frozen berries

1 t. baking powder

1 t. salt

1 c. butter crisco

2 c. sugar

3 eggs

1 c. lemon yogurt

1 t. lemon extract

1 t. vanilla

zest of 1 lemon (optional)

1 - 2 T. powdered sugar for sprinkling 

If using frozen blueberries, toss them in a bowl with 1/4 c. flour and set aside.  If using fresh ones skip this step.

In a bowl, combine the flour, baking powder and salt and set aside.

In mixer bowl, cream together the crisco and sugar.  Beat about 1 minute, until fluffy.  

Beat in the eggs one at a time.  Add the yogurt, extracts and lemon zest and mix in.

Slowly add the flour mixture and mix in.

Fold in the blueberries.

Place 24 cupcake papers in muffin pans and spray them with cooking spray.  Fill them with 1 scoop of batter.  Bake at 350 for 35 minutes.  Remove from oven and sprinkle with powdered sugar.  Remove from pans to cool.  

This can also be baked in a bundt pan for a cake.  Bake for 1 hour.  

Made them with chopped up Bing cherries and they were great too!  Gonna try raspberries next.  

Dutch Oven Omelet

 Dutch Oven Omelet
1/4 c. butter
16 eggs  (4 cups)

2/3 c. sour cream

2/3 c. milk

1 1/2 t. salt

1/4 c. green onions, chopped

1-2 c. grated cheese

Melt butter in 12 inch Dutch oven.

Beat together eggs, sour cream, milk and salt. 

Stir in green onions and pour into Dutch oven.  

Place 16 briquettes on the lid and 8 under the bottom.  

Bake for 40 to 50 minutes, until the center is set and the edges are golden brown.  

Top with cheese and return lid until the cheese has melted.

This can be baked in a 9x13 pan at 350 for 40 to 50 minutes.  

Sometimes I add ham and bell peppers.  

Dutch Oven Rolls

Dutch Oven Rolls 
1 1 ⁄3 c. warm water 
2 T. powdered milk
2 T. instant potato flakes
1 egg 
2 T. butter or coconut oil
4 c. bread flour 
1 t. salt
¼ c. sugar
1 T. yeast 
Place ingredients in bread machine pan in the order listed and set DOUGH only setting. When dough is ready shape into 16 rolls and place in 12 inch deep Dutch Oven.  Let rise 20 to 30 minutes.  Bake at 375° for 15 to 20 minutes. If baking with briquettes, place 8 on the bottom and 18 on the lid.  

Dutch Oven Stew

 This was my Mom's recipe.  

DUTCH OVEN STEW 

2-3 lb. stew meat or round steak 

8 carrots, cut up 

3 stalks celery, cut up 

3 sm. onions, chopped fine 

1 bay leaf 

1 tsp. salt

1/2 t. pepper

1/2 t. garlic powder

1 pkg. beef soup mix

32 oz. V8 juice

Simmer meat in one quart water with ½ t. thyme and ½ t. marjoram and ¼ cup onion flakes. Simmer until tender. 

Add all ingredients to dutch oven and cook 45 minutes with briquettes on top and bottom.

Dutch Oven Chicken Dinner

 DUTCH OVEN CHICKEN  (Make as much as you need)  
onions, sliced 
carrots 
potatoes, sliced

Pancake Mix

season salt 

garlic powder 
chicken pieces 

1 can evaporated milk, optional

Make this in a deep dutch oven. Make as much as you want. Place in
dutch oven; A layer of onions, a layer of carrots, & a layer of potatoes.
Place pancake mix, season salt & garlic powder in a bag. Shake chicken
in bag until coated. Layer chicken on top of potatoes. Place lid on dutch
oven. For a 12" dutch oven put 12 briquettes on top & 12 on the bottom.
For a 14" put 15 briquettes on top & bottom. Cook for 1½ hours. Pour
over evaporated milk the last 15 minutes of cooking to make a gravy
if desired. (I add it!)

If making for a crowd.....I have stacked 2 or 3 of these and cook them all at once.  When I check them I put the top one on the bottom of the new stack to rotate them around.  Replenish briquettes as needed, they probably will burn out before this is done. 

Dutch Oven Enchilada Pie

 Dutch Oven Enchilada Pie

1 lb. hamburger 

3 c. grated cheese

small can sliced olives (if desired)

(8-oz.) Tomato Sauce 

(10-oz.) Enchilada Sauce 

10 flour tortillas 

(16-oz.) can refried beans 

sour cream & taco sauce, for serving

Brown hamburger in a skillet and add the tomato & enchilada sauces. Spray a 10" dutch oven and place a small amount of the meat mixture to cover the bottom. Spread a thin layer of refried beans on a flour tortilla and place in the dutch oven. Add a layer of the meat mixture and sprinkle with grated cheese & olives. Repeat layers until all 10 tortillas are layered in the dutch oven. Place lid on dutch oven and cook with briquettes at 350° for 30 minutes until heated through. Cut like a pie thru all layers.

Serve with sour cream & taco sauce.

Note: This recipe can also be layered in a deep casserole dish and cooked in the microwave for 15 minutes.  or Bake in the oven for 30 minutes at 350°. Great for camping or anytime!!

Dutch Oven Hamburger Stroganoff

 A favorite for camping.  Makes a great one dish meal anytime.  I have been modifying this for years.  I have finally come up with a version Steve likes!!

Dutch Oven Hamburger Stroganoff

1 1/2 lbs. hamburger + 1/4 c. water

1-2 t. Lawry's season salt 

1 c. diced onion

3 cloves garlic

1 T. dried parsley

1/4 c. flour

4 c. egg noodles, uncooked

3 T. beef bouillon mix

3 c. water

1 c. sour cream or greek yogurt (more if needed)

2 c. grated cheese

Heat about 30 briquettes.  

Brown hamburger in 10" or 12" dutch oven with 1/4 c. water.  Once it starts to brown add the onion, garlic, season salt and parsley. Once the meat is all browned stir in the flour. Spread the egg noodles over the meat mixture. 

Mix together the bouillon mix and water.  Pour it over the egg noodles.  Put the lid on the dutch oven and place 16 hot briquettes on top of the lid and 8 briquettes around the bottom.  Cook for 30 minutes turning at least once (turn the whole dutch oven 1/4 turn clockwise and then turn the lid 1/4 turn counter clockwise).  After 30 mintues remove the lid and stir.  If the noodles are mostly done, then stir in the sour cream and sprinkle the grated cheese over the top.  Cook 10 more minutes.  Remove from coals and serve.  

If you need to serve more.  Add more noodles and water, until the noodles are mostly covered.  

If you don't want to cook it using briquettes you can put this in the oven at 350.  

Onion Soup Mix

 Onion Soup Mix
1 1/2 c. dried onion
3/4 c. beef bouillon mix

1/4 c. onion powder

2 T. celery seed

2 T. parsley

Pour all ingredients in a quart jar and shake well.  

1/4 c. = 1 packet of onion soup mix

Homemade Beef Bouillon

 This makes 1 pint.

Homemade Beef Bouillon

3/4 c. dry mustard

1/3 c. garlic powder

1/3 c. paprika

3 T. onion powder

3 T. chili powder

1 T. celery seed 

Mix and store in pint jar.  

1 T. bouillon mix to 1 c. water

Crock Pot Sticky Chicken

Crock Pot Sticky Chicken

3- 5  lbs. chicken thighs
salt and pepper, to taste
Sauce:

1/2 c. soy sauce
1/2 c. ketchup
1/2 c. honey
1 T. minced garlic
1 t. ground ginger
2 T. chili sauce
1 t. lime juice

For serving:
4 c. cooked rice
cilantro, for garnish

Place chicken in crock pot and season with salt & pepper..

Mix together the sauce and pour over the chicken.  

Cook on low for 6-8 hours or on high for 3-4 hours.  

Serve over rice and garnish with cilantro.  

If you want to thicken the sauce at serving time:  Mix together some of the sauce with 2 to 4 T. cornstarch or clear jel.  Pour back into the crock pot and stir well,  cook about 10-15 minutes longer.  

Homemade Chicken Bouillon

Most purchased bouillon these days contains MSG and many more additives that I don't want to consume.  So after some research this is my new recipe.  

Homemade Chicken Bouillon

1 c. Nutritional Yeast

1/4 c. sea salt 

1/4 c. onion powder

1/4 c. garlic powder

1/4 c. dried parsley

1 T. sage

2 t. dried thyme

2 t. dried rosemary

2 t. turmeric powder

2 t. white pepper

1 T. celery seed

1 T. dried basil

1 T. dried oregano 

Place all ingredients in a blender or food processor and blend to create a nice powdered bouillon.  

Store in an airtight container.  

To use:  2 t. to 1 c. hot water.  When using in recipes calling for bouillon use 2 t. homemade bouillon in place of 1 t or use according to your taste.   

Ham & Cheese Breakfast Casserole

 My newest creation for our Spring Sturgeon trip since it was too windy to cook outside.

Ham & Cheese Breakfast Casserole

2 c. milk

8 eggs

1 t. salt 

1/2 t. pepper

1 t. dry mustard

8 c. cubed bread (8 slices) 

2 c. diced ham

1 c. diced peppers

1/2 c. diced onion

1 1/2 c. grated cheese

Whisk together: milk, eggs, salt, pepper & mustard.  Set aside.

Spray a 9x13 pan or dutch oven.

Layer in the bread, peppers, onion, ham and  1 c. cheese.

Pour over the egg mixture.

Sprinkle remaining cheese over the top.

Bake at 375 for 40 minutes, until golden brown.  

Dutch oven: 11 briquettes on bottom & 18 to 20 briquettes on top.  

Sugar Cookie Bars

Karla's Sugar Cookie Bars

2 1/2 c. flour

1/2 t. salt

1 t. baking powder

1/2 c. butter, softened

3/4 c. sugar

1/4 c. powdered sugar

1 t. vanilla

2 eggs

1/4 c. sour cream 

Frosting

1/4 c. butter, softened

3 c. powdered sugar

3 to 5 T. cream or milk (as needed, for desired consistency

1/4 t. salt

1 t. vanilla

1/4 t. butter extract

1-2 drops pink food coloring (opt.)

Sift together dry ingredients and set aside.

Cream together:  butter and sugars.  Mixing about 3 minutes.

Add vanilla, eggs & sour cream and mix until combined.

Add sifted dry ingredients and mix just until combined.  

Spread into a sprayed 9x13 glass baking dish.

Bake at 350 for 20 minutes, until lightly browned.    Don't over bake.  

Cool completely, about 30 minutes.

Make frosting by combining all ingredients in mixer bowl and beat until smooth and fluffy.

Spread frosting over cooled bars.  For a decorative touch sprinkle with sprinkles (opt.).  

Cut and Serve.