Chigger Ridge Recipes

I wanted to share with you some of the recipes I’ve collected over the years. As you’ll see from the different categories, a lot of these are recipes that have been handed down through my family. Others are recipes that I’ve found and adjusted to my own tastes/methods.  I hope you enjoy them as much as we have enjoyed them.

Look over these recipes and find something to try.  Let me know how it turns out.

Debbie

Herbed Pork Roast With Apples

I came across a recipe similar to this the other day and thought it sounded so good. I made just a few minor changes. The original recipe calls for apple cider, but I think apple juice will work well, and I always have that. As it turns out . . . I didn’t have the apple juice, either, so I used my favorite wine, which happens to be apple wine. I think the wine actually made the roast even more tender, and it had a great flavor. For this recipe, though, I’m going to list apple juice. Just know there are alternatives – even water or chicken stock would probably work. Also, you should use your judgment on how much salt and pepper you like. The herbs can be fresh or dried (I used dried because it’s all I have at the moment).

This is a recipe I will definitely make again . . it makes a great presentation for company. I served it with sides of green beans and sweet potatoes.

Herbed Pork Roast with Apples

1 pork butt roast, approx. 4 lb.
4-5 garlic cloves, peeled and sliced
1 Tbsp. salt
1 tsp. ground black pepper
2 Tbsp. sage
1 Tbsp. rosemary
1 tsp. thyme
3 large apples (tart is best), cut into wedges
2 medium onions, cut into wedges
1/2 stick butter or margarine
1 2/3 cup apple juice, divided
1 Tbsp. soy sauce
1/4 cup sour cream

Preheat oven to 350 degrees F. Score the fat side of the roast in criss-cross manner, about 1/4 inch deep; place half the garlic slices inside the slits at random. Sprinkle the salt and pepper onto the roast evenly on all sides. Depending on the size of your roast, you may need to use a little more salt/pepper according to your taste.

Place roast, fat side up, in shallow baking pan, making sure to leave about 2 inches of space around the roast. Sprinkle the sage, rosemary and thyme on top of the roast and rub in.

Arrange the apples, onions, and remaining garlic evenly around the roast in the pan. Dot with butter. Mix 1 cup of apple juice with the soy sauce and pour evenly over all.

Bake uncovered 1 1/2 to hours or until meat reaches desired doneness. Baste occasionally with the pan juices, being sure to keep the apples moist. To test for doneness, pierce the meat with a knife; if juices are pink, it will need to cook longer.

Transfer roast to a platter and arrange apples and onions around it. The meat will be easier to slice if allowed to stand for at least 10 minutes before slicing.

Pour the pan juices into a small saucepan and add the remaining apple juice. Bring to a boil. Remove from heat and stir in the sour cream. Sauce will be fairly thin. Serve the sauce warm with the pork.

Cinnamon Roll Apple Pies

apple1 can (21 oz) of apple pie filling
8 pinches of ground cinnamon
8 Tbsps. packed brown sugar
1/4 cup chopped pecans
1 can (12.4 oz) of refrigerated cinnamon rolls

Garnish:
Cool Whip
Caramel ice cream topping

Heat oven to 400°F. Lightly spray 8 regular-size muffin cups with non-stick cooking spray.

Spread out the cinnamon rolls on the counter and flatten each with a rolling pin so that they fit into your muffin cups. (If you let them sit at room temperature for about 10 minutes before rolling out, they will be easier to work with.)

Line each of your muffin holes with the flattened dough and fill each with apple pie filling. You may need to cut up the apples a bit so that they fit better.

Add a pinch of cinnamon, a tablespoon of brown sugar, and a few pecans (in that order) to the top of each.

Bake at 400 degrees for 8 to 12 minutes. Be careful not to burn them, but also be sure the dough “crust” is cooked and no longer doughy.

When done, remove from oven and cool for a few minutes. Add the Cool Whip, more pecans, and some caramel sauce to each. Serve while warm!

Baked Potato Halves

6 small potatoes
1/4 cup (half stick) butter or margarine
1/2 cup Parmesan cheese
1 Tbsp. dried parsley
Other herbs or spices, as desired (I suggest garlic flakes)

Preheat oven to 400 degrees farenheit. Put the butter in a 9×13 inch baking pan and place in oven while preheating. When butter is melted, spread it to cover the entire bottom of baking pan.

Sprinkle Parmesan cheese evenly over the butter, then sprinkle the parsley and any other herbs over the Parmesan cheese.

Wash potatoes and slice them lengthwise. Place cut side down in the baking pan and place in oven. Bake for 45 to 50 minutes. Allow to cool at least 5 minutes after removing from oven. If you don’t wait, the cheese might not stick as well.

Serve with a sour cream type of dip.
*****

These potatoes are very easy to make . . . . no peeling!!! They will be great to have at any cookout. They would also be a great potato dish to take to a pot luck dinner.

Here’s how they looked first put into the oven:

You can see the layer of grated parmesan and herbs on the bottom of the pan.  Also notice that six small potatoes fit nicely in a 9×13 pan.

Here’s a picture just out of the oven:

Remember, you have to wait a few minutes to take them out of the pan so the cheese will stick to them.

Here they are on the fancy platter. 😉 Those are my every day dishes – paper plates!

 

Earthquake Cake

I made this cake for my children at our Mother’s Day dinner (what’s wrong with that picture, huh???).  The cake was a big hit, in spite of the fact that it became a volcano instead of an earthquake.  You have to read below to find out why…

Earthquake Cake

1 box Devil’s Food Cake Mix (I used Pillsbury)
3 Eggs
1 1/4 cups Water
1/2 cup Vegetable Oil
1 cup Coconut
1 cup Pecans, chopped
1/2 cup (1 stick) Butter or Margarine, softened
8 oz. Cream Cheese, softened
4 cups Powdered Sugar
1 tsp. Vanilla
1/2 to 1 cup Chocolate Chips

Pre-heat oven to 350 degrees F. Spray a 9×13 inch cake pan with non-stick cooking spray.

Sprinkle coconut, then pecans, evenly over the bottom of the cake pan and set aside.

Mix together the cake mix, eggs, water and oil in a mixing bowl. Beat for about 2 minutes with electric mixer. Pour over coconut and pecans in pan.

In small mixing bowl, beat together the butter, cream cheese, powdered sugar and vanilla until smooth. Spoon the cream cheese mixture over the cake batter. Don’t try to spread it out; just put it on in dollops.

Bake cake for about 45 to 50 minutes. Test for doneness by inserting a knife or toothpick into the chocolate cake. The toothpick should come out clean.

When done, remove cake from oven and immediately sprinkle on the chocolate chips. Allow cake to cool in the pan.

——————————————
Okay, now for my story….

This was a new recipe I had found on the internet, so didn’t know exactly what to expect. I changed the ingredients very slightly . . . the original recipe called for a German Cake Mix, but I used Devil’s Food Cake Mix (because that’s my favorite). I also added the chocolate chips.

I also attempted to spread out the cream cheese mixture on top of the cake, and that was probably my downfall. A few minutes in the oven, and the cake started to raise up. All of a sudden, my daughter exclaimed that the cake was boiling over! I immediately got a sheet of aluminum foil and placed it on the rack beneath the cake to catch the overflow. I looked at my daughter and explained that we had a volcano cake instead of an earthquake!

It was mostly the white part that spilled over, and actually, that part that cooked on the side of the pan was Awesome! Just after removing the cake from the oven when it was done, I scraped off the part that flowed over the edge, and tasted it . . . it was just like chewey, ooey, gooey, warm caramel! Oh yum!

I sprinkled the chocolate chips on the top of the cake and allowed the cake to cool in the pan. It cut very nicely, and there was that coconut/pecan layer on the bottom part. The chocolate part of the cake was so moist, yet held up very well.

When I saw the cake spill over, my first thought was that I would never make this again. But after watching my family devour it, I’ve decided this just might be a tradition recipe. My husband said it was the best cake he had ever eaten.

I really think the secret to keeping it from spilling over is that you have to drop the cream cheese mixture in dollops randomly on top, and not attempt to spread it out. Let me know how it works for you.

Now, I’d better get started on cleaning the oven. Thank goodness for self-cleaning ovens!

3-2-1 Cake

My mother shared this recipe with me.  She said she has tried it and it works very well. It’s great for when you don’t want to bake a whole cake, but you are craving something baked and sweet.

1 box Angel Food Cake Mix
1 box Cake Mix (any flavor)
In a gallon zip-lock bag, combine the two cake mixes together and mix well.

Directions for One Serving Cake:
For each individual cake serving, take out 3 tablespoons of the cake mix combination and mix it with 2 tablespoons of water in a small microwave-safe container (I use a coffee cup). Microwave on high fo 1 minute and you have your own instant individual little cake.

You can top each cake with a dollop of fat free whipped topping and/or some fresh fruit. Try various flavors of cake mix – like carrot, red velvet, pineapple, lemon, orange, etc. Just remember that one of the mixes has to the angel food mix. The flavor possibilities are endless!

The best thing is you open both cake mixes into a gallon storage bag, one that zip-locks or self seals, or a container that seals tightly, shake the two cake mixes to blend and then make the recipe. Storage of the mix is simple – put on a shelf. No need to refrigerate, since the mix is dry. Always remember, that one of the cake mixes MUST be Angel Food. The other can be any flavor. The Angel Food is the cake mix that has the egg whites in it.

Yogurt Uses

yogurt & berries tartI just read about some useful tips on the Yoplait Vanilla Yogurt container.  They listed 5 great ways to enjoy yogurt.  You can be creative and use a different flavor of yogurt, but I think these were meant for vanilla yogurt.  Here they are:

1. Make a Parfait – Layer yogurt, granola or cereal and fresh fruit.

2. Substitute Yogurt – for whipping cream, milk, sour cream or buttermilk in muffins and breads.  Omit vanilla in the recipe.

3. Fruit Tart – Combine yogurt with any fresh cut-up fruit and grated orange or lemon zest.  Spoon into purchased pie or cake tarts; top with fresh berries, kiwi chunks and chopped nuts.

4. Kid’s Dirt Cup – Combine equial parts yogurt and chocolate pudding.  Top with crushed Cocoa Puffs cereal, or chocolate wafer cookie crumbs and a gummy worm.  (I personally prefer Oreo cookie crumbs for the “dirt” part.)

5. Vanilla Whip – Combine yogurt and vanilla pudding mix (dry); stir in reduced-fat whipped topping and fresh or thawed frozen raspberries.

My favorite way to eat vanilla yogurt is with fresh or frozen blueberries, especially when I get to share it with my grand-daughter (it’s her favorite, too). 

I’m thinking that I’m more likely to have yogurt in the fridge than buttermilk, so that tip about substituting yogurt for buttermilk might come in handy (might be better than the old “add a tsp. of vinegar to regular milk to make buttermilk” thing). 

There are many more ways to use yogurt at yoplait.com.  Check it out!

Easy Chocolate Chip Cake

This has to be one of the easiest cakes I’ve ever made! Just 4 ingredients, and it’s a snap to put together. No frosting needed, either!

1 Chocolate Pudding Mix (Small Box)
1 1/2 cups Milk
1 Chocolate Cake Mix (I used Devil’s Food Cake Mix)
1 1/2 cups Chocolate Chips (I used Semi-Sweet Chocolate Chips)

Preheat oven to 350 degrees F. Spray a 9×13 cake pan with no-stick spray.

Combine chocolate pudding mix and milk in a mixing bowl. Using a mixer, beat until smooth. Add dry cake mix, and beat until well-combined. This mixture will be very thick.

Pour into prepared cake pan, and spread evenly. Scatter the chocolate chips over the top. Bake in 350 degree oven for 30-35 minutes.  Cool (if you can wait that long) and cut into squares.

More pictures:

Pumpkin Frozen Yogurt

1 cup nonfat vanilla yogurt
1 cup pumpkin puree (canned pumpkin works great)
1 tablespoons granulated sugar
1 teaspoon pumpkin pie spice

Stir everything together in a large mixing bowl until completely combined (It’s best to stir by hand and not use a mixer). Churn the mixture in an ice cream maker* for a few minutes until it is a smooth, cool consistency.

If you do not have an ice cream maker, you can place the bowl in the freezer and stir mixture every half hour until it reaches desired consistency.

*Churn according to your ice cream maker’s instructions.

Turkey, Sausage and White Bean Soup

1 pound bulk pork sausage
4 cups cubed cooked turkey
2 cans (14-1/2 ounces each) beef broth
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
4 medium carrots, chopped
1 medium onion, chopped
1 medium green pepper, chopped
1 celery rib, chopped
2 teaspoons Italian seasoning
1/4 teaspoon cayenne pepper

Crumble sausage into a large skillet; cook and stir until no longer pink. Drain. Transfer to a 5- or 6-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low for 5-6 hours or until vegetables are tender. Yield: 8 servings (3 quarts).