Broccoli Salad

broccoli salad
1 large Broccoli Crown (Chopped 3-3.5 cups)

1/3 cup Hormel Real Crumbled Bacon

1/4 cup Diced Purple Onion

1/4 cup Organic Raisins

1 cup shredded cheddar or c0-jack cheese

1/2 cup Vegennaise (or Mayo of your choice)

2 Tablespoon organic can sugar

In large bowl, mix sugar into mayo.  Add broccoli, bacon, onion, raisin, and cheese. Mix thoroughly.

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Butter Basil Green Bean

green beans

1 – 38 ounce can Italian Cut Green Beans, drained

1/2 cup butter

1/2 onion, chopped (or large shallot) (Pictured: Cipollini Onion)

2 large cloves, minced

1 teaspooon dried basil

1/4 teaspoon coarse ground black pepper

heaping 1/4 cup Hormel Real Crumbled Bacon

Melt butter, in skillet on medium heat.  Saute onion/shallot and garlic, for 2-3 minutes.  Add drained green beans, bacon, basil, and pepper.  Heat thoroughly. (About 5 minutes.)

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Heidi’s Chicken Salad

chicken salad

Meat of one large Rottiserie Chicken, chopped

1 cup small red grapes, halved

1 large Fuji Apple, chopped

1 8-ounce can Sliced Water Chestnuts, chopped

Juice of one large lime

1/4 teaspoon coarse ground black pepper

1 cup Vegennaise

Chop everything uniformly.  After apples are added to the bowl, squeeze lime over apples.  Mix altogether and serve or refrigerate.

Can be served on rolls, or over lettuce, topped with sliced scallions and dried chinese rice noodles (as shown.)

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Jumbo Savory Muffins

Savory Muffins

In large mixing bowl, combine:

Cut in, with fork or pastry cutter:

  • 1/4 cup butter

Add and mix in:

  • 1 cup grated gruyere cheese (about 4 ounces)
  • 1/3 cup finely chopped scallion
  • 1/2 cup Hormel Crumbled Cooked Bacon

In 2 cup measuring cup (I use a canning jar.) mix together:

Pour liquid into mixed dry.  Mix only until moistened thoroughly.  Spoon into six jumbo muffin cups.  Bake 375 degrees for about 20 minutes, until Golden Brown.

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Tamale Pie

Tamale Pie 2

(adapted from Tortillas Chip Dump recipe, here.)

1 pound ground sirloin

1 – 40 oz can kidney beans, drained

1 Tablespoon Ground Chile Powder

1 teaspoon ground cumin

1 teaspoon coarse sea salt

1/2 teaspoon coarse ground black pepper

Cook over medium heat, in large oven-proof skillet, and drain fat.


1 – 14.5 oz can tomato sauce

2 cups of frozen whole kernal corn

Top with 1/2 batch sweet corn bread

Bake 375 degrees for approximately 35-45 minutes.  I look for it to start to brown.  After its been out of the oven, for about 10 minutes, I cut into it, to serve.  If the center is still doughy or raw, I put it back in the oven for 10 minutes.

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Pesto Pasta

Pesto Pasta

2 packed cups fresh basil

4 cloves garlic, minced

1/4 cup pine nuts, toasted

1/2 cup powdered parmesan cheese

1 teaspoon coarse sea salt

1/2 teaspoon coarse ground black pepper

Pile into food processor.  Process/Scrape Down/Process 2-3 minutes. (Drizzle in 1/2 cup olive oil, as processor runs.  Drizzle in 2-3 ladle boiling water, from the pasta.

Pour over 1 pound cooked/drained Farfalle Bow Tie Pasta

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Garlic Parm Rolls

Garlic Parm Rolls

Put, the following, into the bread machine pan, in this order:

1 cup water

3 cups unbleached all-purpose flour

3 teaspoons Vital Wheat Gluten

1 1/2 teaspoons coarse sea salt

1 teaspoon granulated garlic powder

1 1/2 Tablespoons room temp butter

3 Tablespooons organic cane sugar

2 Tablespoons dry milk

2 teaspoons bread machine yeast

Set dough cycle for 1.5 pounds.

Preheat oven to 150 degrees and then turn off.

When dough is finished, turn onto a floured surface.  Shape into a log, so you can cut it into 16 equal pieces. Cut in 1/2 and then in 1/2 again, until you have 16 pieces.

Roll into balls.  Set into two glass baking dishes (8-9 inches, round or square.. I have one of each) and allow to rise, in turned off oven, for 45-50 minutes, until doubled in size.

Remove from oven and preheat oven to 375 degrees.

Melt 1/3 cup butter and add one pressed fresh garlic clove.  Mix together and pour over rolls, with a spoon.

Sprinkle 1 Tablespoon powdered parmesan cheese over the top.

Bake 12-15 minutes, or until light brown. (I baked these 12 minutes.)

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Baked Ziti


1 pound Penne Pasta, cooked

4 pints (4 cups) prepared spaghetti sauce (freezer)

1.5 cups sour cream

1.5 cups ricotta cheese

Liberal spoonfuls of Parmesan cheese

1 pound fresh mozzarella

1/4-1/3 cup powdered or grated parmesan cheese

1/8 tsp coarse ground black pepper

Mix 1/2 cooked pasta, with first jar defrosted HM spaghetti  sauce, from the freezer, in the bottom of the baking skillet (make sure handles are oven safe.)

Pat down layer.

Mix sour cream and ricotta and spread evenly over first layer.

Add liberal thin slices of fresh mozzarella cheese.

Add second half of noodles.  Spoon over second pint jar (2 cups) over the noodles.

Top, again, with the rest of the sliced fresh mozzarella cheese.  Sprinkle dry parm cheese over top.

Sprinkle, liberally, with coarse black pepper.

Cover and bake 50-55 minutes

Baked Ziti

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Spicy Crockpot Shredded Beef

HM BBQ Spicy Beef

1 – 2.5 pound London Broil

4-5 Tablespoons chipotle peppers in adobo sauce (blend it together, from the can)

5 garlic cloves, pressed

1 large onion, chopped

2 teaspoons ground Cumin

1 Tablespoon Italian Seasoning

2 teaspoons coarse ground black pepper

2 teaspoons coarse sea salt

I don’t seer the meat.  I just put it on the counter, for a little while, to bring it more to room temperature.. add it to the crock pot and pile everything on top, in the order listed.  I cover it with 6-7 cups of water (just over the top, poured on the outside, so I don’t spill off too much of the chipotle adobo) and cook on low for 6 hours, or so.. it just falls apart.

I let it sit, turned off, for two hours, then remove the meat and bag it.  (usually two pint zipper freezer bags)

Freezes well for last minute failed menu plans. Makes excellent BBQ Beef Sandwiches(pictured), tacos, burritos, and taco salad.

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Stuffed Bell Pepper Soup

Stuffed Pepper Soup

2 pounds ground meat, (I’ve used venison and sirloin)

1 large onion, chopped

2 large bell peppers, chopped

Brown the meat with the chopped onion and pepper.


8 cups water (64 ounces)

28-30 ounces diced tomatoes

16 ounces tomato sauce

1.5 cups Ketchup

7-8 ounces fire roasted diced chilies (mild green)

2 teaspoons Better Than Bouillon (Beef or Vegetable)

2 teaspoons coarse sea salt

1 teaspoon coarse ground black pepper

Simmer, low-medium for 3-4 hours.  This soup is best slowly stewed, to break down, like chili would.  The amounts, for canned products, vary by having one large or two smaller cans. It hasn’t changed the outcome.

This soup creates itself, stores and reheats for a couple of days. I, often double the recipe, in a large stock pot.

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