CRUNCHY COLESLAW

I love this recipe because it has a lot of different flavor combinations and the noodles give it a crunchy texture. Best of all, it is quick to prepare and it is perfect for picnics and potlucks, or any gathering! NOTE – Don’t be afraid to add extra veggies/nuts – I use broccoli and cauliflower. Sunflower seeds are also very good in this salad.

CRUNCHY COLESLAW

1 (16oz.) Package Coleslaw Mix
5 Green Onions
1 C. Broccoli, chopped fine
1/2 C. Butter/Margarine 1/4 C. Sesame Seeds
2 (3oz.) Packages Ramen Noodles, broken
1 (2oz.) Package Slivered Almonds

DRESSING: (use more or less to suit your taste – I like less oil and more vinegar)
1/2C. Sugar
1/2C. Vinegar 1/4C. Oil
1T. Soy Sauce
SPECIAL NOTE: Being I love crunchy food – I mix my ramen noodle mixture in prior to serving – If I feel I am not going to eat all of the coleslaw – I save my crunchy stuff in a special container – then mix it when I go to eat it……So I have it on hand I ALWAYS make double batches of the noodle mixture and my dressing.

Mix sugar, vinegar, oil, and soy sauce in jar and shake until well mixed. Chill

Slice onions, then add to the slaw and broccoli – mix and set aside. Melt butter in skillet; add seasoning packet, sesame seeds, almonds and noodles while stirring consistently, sauté until lightly browned once browned place on a cookie sheet spreading it out then set aside and allow to cool. Just before serving, mix everything together and serve.

FLUFFY WHITE BREAD (Bread Machine Recipe)

FLUFFY WHITE BREAD (Bread Machine Recipe)

This is one of my “Go To” recipes for a basic white bread. This recipe makes a soft, fluffy loaf with a flaky crust. Perfect for all uses!!!

1 cup and 3 tablespoons water
2 tablespoons vegetable oil
1-1/2 teaspoons salt
2 tablespoons sugar
3-1/4 cups white bread flour
2-1/4 teaspoons active dry yeast or rapid rise yeast

Add ingredients to your bread machine as per your machine’s directions. Choose basic white bread – regular or rapid rise cycle.

My bread machine requires the liquids first, so I add water and oil into the bread pan, then add salt, sugar, then I add my flour – I make a small well indentation on top of flour and make sure it does not reach wet ingredients. Add the yeast to the indentation. Keep yeast away from the salt.

Recipe By: Kim Wallace 💜 Smile & Enjoy 💜

SMASHED SPUD STACK

SMASHED SPUD STACK

No matter how you stack it or what you stack it in these potatoes are the BOMB! BOMB Diddley DELICIOUS!

NOTES: You can used leftover mashed potatoes, you can make fresh OR don’t be ashamed use store bought mashed potatoes – BOB Evans brand was pretty tasty (that’s what a friend told me) 😉😋🤣!!! The Family Size container is 2lbs. and is what I used for the batch I made in the mini meatloaf tin – as you can see it was just a tad too much – BUT they were NOT Picture Perfect BUT still DELCIOUS!

2 Eggs
3 C. Mashed Potatoes
1/2 C. French Onion Dip (I Use Heluva Good French Onion Dip )
Sprinkle Pepper
Sprinkle California Garlic Salt
1 Tablespoon Dried Minced Onions
1-1/2 C. Shredded Cheddar Cheese – Plus Extra for Serving
2 Tablespoons Cheez Whiz
2 Tablespoons Chopped Chives – Dried or Fresh
2 Green Onions with Tops, Sliced

Optional Toppings When Served:
Sour Cream
Chives/Green Onions
Cheese
Bacon – Cooked and Crumbled

Preheat oven to 400º. Lightly grease with butter a 9×13 dish, casserole dish, muffin tins or mini loaf size tin – whatever you prefer. In a mixing bowl whisk the eggs then mix in the French onion dip and potatoes, sprinkle pepper, garlic salt and minced onions – mix well. Stir in both cheeses, the chives, green onions, and mix well. Spoon into the desired baking pan of your choice, filling the cups to slightly below the top – sprinkle with shredded cheese. Bake 25- 35 minutes until they pull away from the sides of the cup and are golden brown. Remove from oven and let them cool a few minutes then serve as they are or add additional toppings.

Recipe By: Kim Wallace 🧡 Smile & Enjoy 🧡

PORCUPINE MEATY BALLS

Do you like the insides of a stuffed pepper but hate the pepper itself? Try these delightful little meatballs without the mushy green pepper skin. The last 20 minutes, I love to add cabbage, green pepper, onions, and celery. If you are not worried about doubling up on carbs – Mashed Potatoes are really yummy with this especially when the sauce gets in the taters…YUM

PORCUPINE MEATY BALLS

NOTE: I use beef base – it gives this dish great flavor BUT you need to use it to suit your taste buds – especially since it is salty.  Start out by using  a little then taste.

ALSO – YES, I used fresh onion and minced onion – we LOVE Onion and I like the flavor the minced onion adds!

MEATBAL MIXTURE
1 cup tomato juice
1 teaspoon beef base
2 – 2-1/2lbs. lean ground beef
1 large onion, diced
2 cloves garlic, minced
1/2 cup green, red, yellow, or orange pepper, chopped (Use as much or as little as you like or not at all)
1 teaspoon garlic salt/powder
1/2 teaspoon celery salt
1 teaspoon black pepper
Sprinkle Dried Minced Onion – I never measure I just sprinkle over
Sprinkle Parsley – fresh or dried – Again this is a sprinkle thing
1 cup uncooked long grain white rice

SAUCE MIXTURE
3 cups tomato juice
2 teaspoons beef base
3 teaspoons Worcestershire sauce
1 (14.5oz.) Can Diced Tomatoes (I love to use Green Pepper, Celery & Onion flavor)

OPTIONAL – to be added last 20 minutes of cooking time.

ADD as Much or as Little as you Like
Chopped Cabbage
Chopped Onion
Chopped Pepper (Green/Yellow/Red or Orange)
Chopped Celery

Preheat oven to 350°. Lightly coat a 9×13 baking dish with cooking spray.

Microwave 1 cup tomato juice and 1 teaspoon of beef base – mixing the beef base until dissolved.

In a large bowl – Add ground beef, finely chop onion, mince 2 garlic, peppers (if using), and seasonings. Mix well then add in long-grain white rice and tomato juice mixture, mixing until it is well combined. The mixture will be wet but should hold together. Form the mixture into 2-1/2” size meatballs. You should have about 12 – 15 meatballs. Place in the baking dish.

For the Sauce:
Mix tomato sauce, beef base, diced tomatoes, and Worcestershire sauce – pour over the meatballs. Cover tightly with aluminum foil.

Bake for 35 minutes. Uncover check and make sure you have enough juice (if not more may be added) this is when I like to add in cabbage, onions, green pepper and celery – Cover and continue baking until the tops of the meatballs are lightly browned, 20 – 25 more minutes.

Recipe By: Kim Wallace 💜 Smile & Enjoy 💜

SOURDOUGH BREAD

SOURDOUGH BREAD

This is one of the best recipes for sourdough bread! I’ve used this recipe in the bread machine and I have allowed the bread machine to do the work – then baked it in the oven, both ways turn out great each time!

1 1/4 cups sourdough starter
1/3 cup water
3 cups all-purpose flour
1 tablespoon white sugar
1 tablespoon vegetable oil
1 teaspoon salt
2-1/4 teaspoons yeast

If your starter has been in the refrigerator allow it to come to room temperature.
Place all ingredients in the bread machine in the order suggested by the manufacturer.
Select Basic or White Bread cycle, and Medium crust setting. Start.

OR

Use the dough setting – when the dough cycle is done place dough in a loaf pan or baking sheet – shape and allow the dough to rise for 45 minutes to an hour and a half, or until it is doubled in size. A good indication that it has risen enough is if the dough has risen a little past the top of the pan. Preheat your oven about 20 minutes before the bread will finish its rise.

Place loaf in the preheated oven. The temperature depends on the types of bread; consult a bread cookbook to find the most similar type of bread to your recipe. Typically, doughs that are made with whole grains or large amounts of rich ingredients like butter or eggs will bake at 350 or 375º. The bread will probably take 30 to 40 minutes to bake; check it for doneness after 30 minutes. Bread will be done when its crust is firm and browned, and the underside of the loaf is also firm and makes a hollow sound when tapped. Remove the bread from the pan immediately and cool on a rack.


Recipe By: Kim Wallace 🤎 Smile & Enjoy 🤎

Sourdough Starter

 

SOURDOUGH STARTER

Here is an excellent Sourdough Starter that you can use to add rich flavor to bread and rolls. This starter takes time to mature, but the taste is well worth the wait. Nothing beats the tang and chewy texture of sourdough bread, especially when it comes straight out of your own oven. From its firm crust to its soft interior, this bread is in a class of its own.

Day 1 – STARTER Ingredients
2 Cups Water, Warm
1 Envelope Yeast (2 1/4 Tsp)
2 T. Sugar
2 Cups Flour

Day 2 & 5 Ingredients
1 Cup Flour
1 Cup Water
2 T. Sugar

DAY 1: Dissolve yeast and sugar in 2 cups of the warm water in a large glass bowl or jar. DO NOT USE METAL BOWL. Stir in the flour. Stir until partially smooth – if there are lumps it’s okay, they will work themselves out. Cover bowl with a lid (not tightened – I just sit my lid on top) or plastic wrap and leave it on the countertop (not in direct sun-light).

DAY 2: Add Day 2 ingredients to Sourdough mixture in bowl. Mixing until blended. Cover and let sit on the countertop.

DAY 3: Mix until blended. Cover and let sit on the countertop.

DAY 4: Mix until blended. Cover and let sit on the countertop.

DAY 5: Add Day 2 ingredients to Sourdough mixture in bowl. Mixing until blended. Cover and let sit on the countertop.

DAY 6-10 – Stir well once a day. Your sourdough starter should have grown and should be the consistency of thin pancake batter. If it is thicker, add lukewarm water until the desired consistency is achieved before using it in a recipe. Give 1 cup away to a friend or use it. Use the rest for your own baking. When your Sourdough is down to 1 cup OR once every 10 days, feed it as on Day 2 and let it grow again. If you don’t need to use any – refrigerate it.

You can freeze Sourdough mixture for up to 3 months. Before using, thaw slowly in refrigerator for 24 hours. Feed it as on day 2 and leave at room temperature overnight before using.

Recipe By ~ Kim Wallace 💜 Smile & Enjoy 💜

Veterans Day

 

On this Veterans Day, let us remember the service of our veterans, and let us renew our national promise to fulfill our sacred obligations to our veterans and their families who have sacrificed so much so that we can live free. To those in uniform serving today and to those who have served in the past, we honor you today and every day.

KETTLE CORN POPCORN IN AN INSTANT (Instant Pot Recipe)

KETTLE CORN POPCORN IN AN INSTANT (Instant Pot Recipe)

My husband and I love kettle corn – trips to the county fair or local festivals ALWAYS ended with a bag of kettle corn to take home AND “rationed” so we could enjoy it for days…With the help of my instant pot I can now make kettle corn at home it is DELICIOUS and so ADDICTING!!!

NOTES: You will want to use a high heat/smoke cooking oil – I use Refined Coconut Oil Neutral flavor with a 425º smoke point.

If you use white sugar, it will taste like kettle corn and if you use brown sugar, it will taste like caramel corn.

2 Tbsp Coconut oil or (high heat cooking)
2 Tbsp Salted Butter
3/4 Cup Popcorn Kernels
1/4 Cup Sugar

Dash of Salt (for Seasoning when popcorn is popped)

Set Instant Pot to sauté, (more or high) setting. Add butter and coconut oil, allow to melt completely and start to sizzle. Add popcorn kernels and sugar, stir well so all kernels are coated with oil and sugar. Place glass lid on top, popcorn will begin popping in about 2-3 minutes – with oven mitts on, occasionally – gently shake the pot to stir the corn, when you notice the popping slowing down and 3/4 of kernels have popped turn off your instant pot – unpopped kernels will continue to pop, continue to shake so the popcorn doesn’t burn. When popping has stopped carefully remove lid – sprinkle with salt and mix. Pour the popcorn into a bowl – close your eyes and take a handful and you will feel like you are at the county fair SO DELICIOUS AND YUMMY – It even tastes good the next day – if it lasts that long!

Recipe By: Kim Wallace 🤎 Smile & Enjoy 🤎

POPCORN IN AN INSTANT (Instant Pot Recipe)

POPCORN IN AN INSTANT (Instant Pot Recipe)

Instant Pot popcorn tastes so good and is ready in just a few minutes!!
This recipe is so easy and tastes delicious AND it tastes just as good the next morning – someone may or may not have had some with her coffee!

NOTE: This recipe was made in an 8qt. Instant Pot. You DO NOT use the pressure cooker lid for this recipe – Use a Glass Lid.

2 tbsp butter
2 tbsp coconut oil
3/4 c popcorn kernels

Seasonings of your choice – I used Salt and Pepper on this batch

Set Instant Pot to sauté, more (or high) setting. Add butter and coconut oil, allow to melt completely and start to sizzle. Add popcorn kernels and stir so all kernels are coated with oil.
Place glass lid on top, popcorn will begin popping in about 2-3 minutes – with oven mitts on, occasionally – gently shake the pot to stir the corn, when you notice the popping slowing down and 3/4 of kernels have popped turn off your instant pot – unpopped kernels will continue to pop, continue to shake so the popcorn doesn’t burn. When popping has stopped carefully remove lid – sprinkle with salt and mix. Pour the popcorn into a bowl – sprinkle with your favorite seasonings and Wa-La Fabulously Delicious!

Recipe By: Kim Wallace 🤎 Smile & Enjoy 🤎

MY HUSBAND ERIC’S PEPPERONI ROLL

MY HUSBAND ERIC’S PEPPERONI ROLL

Pepperoni Rolls was one of my husband’s favorites when he was growing up – then again who doesn’t like Pepperoni, Cheese and Bread Dough.  This is the neat thing about recipes they get carried on family to family right down the generation!  Anyway, I am so glad he learned to make this recipe at a young age and share it with our children and me! 

I am always interested in food and food facts, so I actually researched pepperoni rolls and found out they originated in 1927 by a man named  Giuseppe “Joseph” Argiro, he  made them and sold them to a Country Club Bakery in Fairmont, West Virginia. Argiro originally invented the pepperoni roll as a lunch for the local coal miners. They made an excellent meal for coal miners because they had protein and fat for energy and they helped curb their hunger.  Pepperoni Rolls did not require refrigeration, which made them easy to pack in a lunch pail and take into the mines, plus no other was preparation needed for them.  Pepperoni Rolls are sold everywhere in West Virginia – very popular in gas stations and carry-outs…Some very Interesting facts – who knew! 

Well Eric’s pepperoni roll made in OHIO consists of several slices of sandwich pepperoni, provolone cheese and mozzarella cheese baked in a slightly sweet soft dough.  The combination of the sweet dough,   spicy pepperoni and ooey gooey cheese is deliciously satisfying to the palate. 

In our home pizza rolls are fair game for any meal – Breakfast, Lunch, Dinner or as a Snack!  Very seldom do I have to worry about leftovers BUT on rare occasions that I do – I freeze them in a Ziploc bag and reheat them in the oven!

As to the recipe Eric learned to make these rolls using a hot roll mix from a box as the crust – I will say it was very good BUT we had a hard time finding the hot roll mix at our local grocery store – sometimes they had it other times they didn’t!  One day we had the cheese and pepperoni sliced at the deli and went to get the hot roll mix only to find they didn’t have any 🙄.  We paid for our groceries – left that store and went to a different grocery store in town and that store didn’t have any either – UGH….Totally frustrated I decided to make my own dough in my bread machine – OH MY GOODNESS – Not to TOOT my own Horn BUT it is OH so DELICIOUS!!!!

DOUGH
1 cup warm milk
1/2 cup butter , softened
1/4 cup sugar
2 eggs
1 1/2 tsp . salt
4 cups bread flour
2-1/4 tsp. active dry yeast

INGREDIENTS FOR THE PEPPERONI ROLL
1lb. Sandwich Pepperoni
1lb. Provolone Cheese, sliced
8oz. Italian Cheese/Mozzarella cheese, shredded

Add ingredients to bread machine according to manufacturer directions.

Set on dough cycle – Once cycle is complete – (approximately 2 hours), roll the dough out onto a lightly floured surface.  Once the dough is rolled out place provolone cheese from edge to edge, top with a thick layer of pepperoni – then cover the pepperoni with shredded cheese.
Starting with the long side, roll the dough up tightly and pinch the seams at the ends to seal. Place on a prepared baking sheet (I like to cover my baking sheet in parchment paper – makes for easier clean up).  Bake 375º  20 to 25 minutes or until golden brown.  Remove from the oven and slice.

NOTE:  If you are lucky enough to find a box of Hot Roll mix at your local store – feel free to give that a try!  It’s good BUT the homemade dough is even BETTER!!!! 

Recipe By:  Eric Wallace  🤎 Relayed By:  Kim Wallace 🤎 Smile & Enjoy 🤎

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