Italian Herb Pizza Dough (Bread Machine)

2-1/4 teaspoons (1 package) dried yeast 3 cups bread flour 1 teaspoon salt 2 tablespoons sugar 2 tablespoons Italian seasoning (or 1 tablespoon oregano and 1 tablespoon basil) 2 teaspoons garlic powder 2 teaspoons onion powder 2 tablespoons olive oil 1 cup and 2 tablespoons luke-warm water Directions: In a small mixing bowl, whisk togetherContinue reading “Italian Herb Pizza Dough (Bread Machine)”

Sausage & Potato Soup

2 lbs Tennessee Pride Hot Country Sausage 5 lbs red potatoes, cut into roughly 1-inch chunks 2 large sweet onions, chopped 3 quarts (12 cups) water 1 quart (4 cups) whole milk 1 lb sharp cheddar cheese 12 chicken bullion cubes 3 tablespoons dried chives 3 tablespoons dried celery flakes 1-1/2 teaspoons salt 1 tablespoonContinue reading “Sausage & Potato Soup”

Savory Baked Chicken Breasts

3 to 4 chicken breasts, trimmed and pounded to approximately 3/4 inch thick Kinder’s Buttery Steakhouse Rub (2 to 3 tablespoons) Chili Powder or Paprika or Ground Cheyenne Pepper (1 to 2 teaspoons) Cooking Oil, high smoke-point Directions: Preheat oven to 450 deg F. Pour oil evenly in 9×13 inch casserole dish. Place chicken inContinue reading “Savory Baked Chicken Breasts”

Breakfast Croissants

3 cans croissant dough (8 per can; 24 total) 24 small breakfast sausage links, frozen 12 eggs, scrambled 4 ounces Colby Jack cheese, grated 3 slices American cheese, halved 2 tablespoons dried chives, chopped 3/4 teaspoon salt 1/2 teaspoon black pepper 2 tablespoons butter, melted Directions: Preheat oven to 350 F. Place sausages evenly (inContinue reading “Breakfast Croissants”

Jambalaya

2 chicken breasts, beaten (tenderized) & cubed 14 ounces (1 package) smoked sausage, sliced into 1/4 inch thick pieces 28 ounces salad shrimp (pre-cooked, frozen; do not thaw) 1 onion, diced 4 teaspoons garlic, minced 1 can (14.5 ounces) tomato, crushed 1/2 pound green peas, frozen 2 tablespoons Cajun seasoning 1 teaspoon salt 1/2 teaspoonContinue reading “Jambalaya”

DIY: Pork Chops, Pork Loin, & Extras

Here in Kentucky, it’s not very difficult to find a grocery store that sells whole pork loins… and I do mean whole–I can usually find about 3-foot-long sections of pork loin for less than $30 somewhere. If you’re smart about it, you can make quite a few meals from one loin. Alright, let’s get started.Continue reading “DIY: Pork Chops, Pork Loin, & Extras”

Green Peas

1 can (14.5 oz) green peas 3/8 teaspoon salt 1/4 teaspoon black pepper 1 teaspoon butter or margarine If you have it (#1): 1/2 small onion Another 1/8 teaspoon salt 1 tablespoon vegetable oil If you have it (#2): 1/2 can (4 ounce can; using 2 ounces) mushroom pieces and stems Another 1/8 teaspoon saltContinue reading “Green Peas”

Corn

1 can (14.5 oz) whole kernel corn 3/8 teaspoon salt 1/4 teaspoon black pepper 1 teaspoon butter or margarine If you have it: 1/2 small onion Another 1/8 teaspoon salt 1 tablespoon vegetable oil 1/4 teaspoon ground rosemary Directions: (If you have it) In a small saucepan, add the vegetable oil and set burner toContinue reading “Corn”

Green Beans

1 can (14.5 ounce) regular or Italian green beans 1/4 teaspoon salt 1/8 teaspoon black pepper 1 teaspoon butter or margarine If you have it: 1/2 small onion or 1 teaspoon dried minced onion Another 1/8 teaspoon salt 1 tablespoon vegetable oil Directions: (If you have it) In a small saucepan, add the vegetable oilContinue reading “Green Beans”

Alton Brown’s Easy Peanut Butter Fudge

2 sticks unsalted butter 1 cup peanut butter (JIF recommended) 455 grams (approximately 3-3/4 cups) confectioners sugar 1 teaspoon vanilla extract Directions: In a large (microwave-safe) bowl, microwave butter and peanut butter on high for 2 min. Stir to combine, then microwave for 2 additional minutes. Add sugar and vanilla, and mix until smooth. CoatContinue reading “Alton Brown’s Easy Peanut Butter Fudge”