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Country Kitchen

Country Kitchen

Saturday, March 19, 2016

Easter Favorites: A collection of my Favorite Easter Recipes





Deviled Eggs
1.     Steam 6 eggs for 12 min. then cool in a bowl of ice water
2.     Cut eggs in half lengthwise and carefully remove the yolks into a bowl
3.     Mash the yolks with a fork and add ½ tsp salt, ½ tsp dry mustard, 3 Tbsp miracle whip and 1 Tbsp vinegar
4.     Mix until well combined
5.     Scoop some filling into each egg and sprinkle with paprika.


Ham and Gravy
1.     Preheat oven to between 275 (I know the video says 325 but I'd go a little lower to prevent the ham from drying out)
2.     Place ham in roaster pan with 1 cup water
3.     Cover with lid or foil and bake 15 min per lb.
4.     Pour drippings into a skillet
5.     Remove a small amount of the hot liquid and mix together with 2 Tbsp cornstarch. Add mixture back to the skillet and whisk
6.     Add 1 tsp kitchen bouquet for color
7.     Allow to boil until it gets thick

Mashed potatoes
1.     Peel and dice 4-5 potatoes
2.     Boil until fork tender, drain and place in a mixing bowl
3.     Add 2 Tbsp milk, ¼ cup butter and salt to taste

4.     Whip until smooth

Country Style Green Beans
1. Clean green beans and break off the ends.  Put them in a stock pot with; 
chopped red onion, bacon bits, 1-2 Tbsp bacon grease, and 1tsp salt
2. Add enough water to cover the bottom of the pan (1/2 a cup or so) and boil until soft (20-30 or more mins)
3. Drain water and add more salt to taste
**Another great reason to never throw away bacon grease (just put it on a cup or jar and store in the fridge for various uses)


Cheese Green Beans



1. Preheat oven to 350 degree
2. In a saucepan combine 1 Tbsp flour and 2 Tbsp butter over medium heat until smooth to create a rue. 
3. Add 1 cup milk and ½ tsp of salt, stir to combine
4. Add 6 oz. of finely chopped Velveeta cheese and stir until the cheese has melted and the sauce has become thick and creamy. 
5. Add ¼ tsp chili powder and stir
6. Cook 1 large bag of French cut frozen green beans according to the package instructions and place in a glass baking dish
7. Pour on ½ of the cheese sauce and stir to combine
**You can either make double beans for freeze the extra sauce and have more later**
8. Sprinkle with French fried onions and top with foil
9. Bake for 15 min, remove foil and bake for an additional 15 min. 

for video see http://countrykitchenapproved.blogspot.com/2016/01/the-lunch-bunch.html
Classic Beef Roast




Your favorite beef roast cut (or which ever is on sale ;0)
Salt and pepper
Several carrots
Several potatoes
1 onion
2 cups water
2 beef bullion cubes
1 tsp kitchen bouquet
2 Tbsp cornstarch

1.     Preheat oven to 275 degrees
2.     Peel and cut carrots potatoes and onions
3.     Put some oil into Dutch oven or skillet and turn heat to medium high
4.     Put salt and pepper on the roast and rub into the meat
5.     Sear both sides of the roast for a couple of min.
6.     Add your vegetables and bullion cubes
7.     Pour in 2 cups water
8.     Cover and place in oven for 3 hours
9.     Half way through check to make sure you have enough liquid, add more water if needed. 
10. Transfer your drippings to a skillet
11. Remove a small amount of the hot liquid and mix together with a couple of Tbsp of cornstarch.  Add that mixture back into the skillet and stir
12. Add 1 tsp kitchen bouquet, gravy will boil and thicken
13. Serve with bread and butter and enjoy!


**This could easily be cooked in a crockpot.  Just make sure to sear your meat and then cook low and slow all day.


Peach Pie

2 pie crusts
1-2 packages thawed peach slices
2/3 cup sugar
2-3 Tbsp flour
¼ tsp cinnamon
¼ tsp ginger

  1. Preheat oven to 400
  2. Combine sugar, peaches, flour and spices in a bowl
  3. Pour into bottom crust
  4. Dot with butter
  5. Add top crust
  6. Bake 40-50 min

Pie Crust
2 cups flour
1 tsp salt
2/3 cup plus 2 Tbsp shortening 

  1. Put all ingredients in a bowl and mix with fork
  2. Add cold water (up to 5 Tbsp), mix until loosely combined
  3. Form into a ball with hands
  4. Spank to combine
  5. Flatten and form into crust
Makes 2 crusts

Wednesday, March 16, 2016

Cornedbeef and Brussel Sprouts


1. In a dutch oven place corned beef roast with spices and 1-2 cups water (depending on size of roast)
2. Roast in a 225 degree oven for a total of 6 hours.
3. Rinse mini potatoes and sprouts (and remove a few of the outer leaves).
4. Add to the dutch oven about 3-4 hours into the cooking process (depending on the size of potatoes they need to cook 2-3 hours)
5. Remove from juices and serve with Guinness mustard sauce

**Could also be cooked in a crockpot on low for 8 hours.

**Speed Method 
I forgot to put mine in at noon, so I bumped up the temp to 275 degree for 4 hours and it was still very tender.  Put the potatoes and sprouts in for around 2 hours for small or the full 4 for large.




Guinness Mustard Sauce
1 Tbsp butter
3 Tbsp yellow mustard
1/4 cup packed brown sugar
1/2 cup dark Guinness Beer
1 Tbsp vinegar
1/2 tsp dry mustard
1-2 Tbsp cornstarch

1. In a saucepan over medium heat melt butter
2. Add brown sugar, mustard, dry mustard, vinegar and beer
3. Whisk until combine and sugar is dissolved.
4. Whisk in cornstarch and allow sauce to thicken.

**This would be great on bratwurst or soft pretzels.

Friday, March 11, 2016

Back to School - Snack Recipes

Here is a post I did for http://twiniversity.com/


Oh Wow, already time to go back to school! Here are some healthy (ish) and yummy snack recipes to send your kids back to school with energy and full tummies.   I hope you and your kids enjoy them.  





Cherry Chocolate Energy Bars
  • In a mixing bowl mix 1 stick of softened butter ½ agave nectar or honey and ½ cup of natural peanut butter (make sure to mix the PB well before adding)
  • Add 1 egg, ½ cup packed brown sugar and 1 tsp vanilla extract and mix
  • In a separate bowl combine ½ cup whole wheat flour, 4 ½ cup of rolled oats, 1 tsp baking soda and a dash of salt
  • Carefully add the dry ingredients to the mixing bowl and combine
  • Chop up 1 cup of dried cherries and add them to the mixing bowl
  • Add 1 cup of mini chocolate chip and mix a final time
  • Grease an oblong baking dish and turn out the dough, flatten with a spatula and more with your grease hands
  • Bake in a 325 degree oven for 15-20 min
  • Allow to cool and cut into bars 
  • Store in the refrigerator. 


Fruit Roll-ups 
I originally got this recipe from ourbestbites.com but I adapted to my own preferences. http://ourbestbites.com/2011/09/how-to-make-homemade-fruit-roll-ups/

  • Add 3 cups of fresh fruit (any combination) and 3 Tbsp agave nectar or honey to a blender or food processor. Blend into a puree
  • Cover a baking sheet with freezer paper (shiny side up) and spray with cooking spray
  • Pour puree over the paper and flatten and even out with a spatula
  • Bake in a 170 degree oven for 6-8 hours, until completely dried out
  • Cut into strips and roll up.  Secure with a piece of double sided tape at the top
  • Store in an air tight container


Jazzed Up Chex Mix 

  • Melt 1 stick of butter in the microwave and add 2/3 cup Worcestershire sauce, 2 tsp salt, 1 tsp garlic powder 1 tsp onion powder (if you like a stronger flavor your can add 2 tsp of onion and garlic powder), stir to combine. 
  • In a very large bowl add 1 box of the corn chex, 1 box of rice chex, 1 box of golden grahams, 1 bag of plain goldfish crackers, 1 bag of cheddar goldfish crackers and 1 bag of pretzel goldfish crackers. Stir to mix up
  • Pour the sauce over the crackers and stir to evenly coat
  • Pour out on 2 baking sheets and bake in a degree oven for 25 (stiring every 8 min to prevent burning
  • Turn out on a paper sack and let cool
  • Add a bag of banana chips and stir to mix. 
  • Store in zip lock bags. 

Saturday, March 5, 2016

Take the Cake Tips and Tricks



See Kristi's Facebook page for ordering info

And Follow her on Instagram @cakesbykristi_stl

Basic Buttercream Frosting
*Cut recipe in half for sugar cookies
*Make full recipe for cupcakes & cake

½ stick softened butter
3-4 cups powdered sugar
up to ¼ cup water
1 tsp vanilla extract, clear
food coloring

1.     Mix butter, vanilla and powdered sugar in mixer with whisk attachment
2.     Add small amounts of water until you reach desired consistency

3.     Add color and mix until dispersed

Chocolate Frosting 
1. Melt 1 stick butter and stir in 2/3 cup cocoa powder

2. Transfer to mixing bowl
3. Add 3 cups powdered sugar and 1 tsp vanilla
4. Mix in up to 1/3 cup milk little bits at a time until you reach the desired 
texture. 




Marshmallow Fondant
1. Place 1 bag mini marshmallows into a microwave safe bowl with 1-2 tbsp water
2. Microwave for 30 sec. at time and stir until the marshmallows are mostly melted
3. With a spoon or your stand mixer and a dough hook beat in up to 1 lb of powdered sugar 

a cup at a time until it starts to come away from the sides of the bowl
4. Turn out onto counter and knead until smooth and springy, 
using powdered sugar if it starts to stick 
5. Wrap in plastic wrap and set aside overnight
6. Knead in desired color and roll out to about 1/8 in thickness