Hoppin' "Jenny"

Originally called "Hoppin' John" this is a southern dish usually made with ham.  This is Iowa, we want beef so I swapped it for the ham and changed the name.

Hoppin' "Jenny"

1 pound ground beef

1/2 c green (or mix of red and green) pepper, diced

1/2 c onion, diced

1 can blackeye peas, undrained

Cooked brown rice

In large skillet cook peppers, onions, and beef until the vegetables are tender and the beef is thoroughly cooked.

 Stir in blackeye peas (you may or may not want all of the liquid.)

Serve over cooked brown rice.

Honey Wheat Bread

Honey Wheat Bread (makes 2 regular loaves or 3 medium)

2 cups warm water (110 degrees)

3 teaspoons dry active yeast

6 Tablespoons honey

2 cups whole wheat flour

1 teaspoon salt

5 -1/2  Tablespoons olive oil

5 cups bread flour

Dissolve yeast in warm water in mixing bowl. I use my KitchenAid mixer so I can use my dough hook for kneading. Add honey. Turn on mixer.  Add whole wheat flour, salt, olive oil.  Let mix some then add in bread flour a little at a time. It should come together. If not add flour if too sticky or a water (1/2 T at a time). The dough in the picture is a little dry so I added water.

 Use on STIR or setting 2 on your mixer for 3-4 minutes.  

 Roll dough into ball and place in oiled bowl. Place damp cloth or paper towel on top.  (Mine fell into bowl in this picture.  You'll do better I am sure.) Let rise in warm place for about 45 minutes.  The sun was shining this cool December so I put it in that room. 

Divide dough into 2 or 3 pieces depending on if you are doing regular size loaves (2) or medium size loves (3.) Roll out into a rectangle a little wider than the length of your pan and about 1/2" thick.  

 Roll up.

 Tuck ends under.

Place in greased baking pan.  I found a set of three connected to each other at a thrift store. So much easier to turn all at once!

Let rise for another 45 minutes.  Bake at 375 degrees for 25 to 30 minutes for regular Or 20 to 25 for medium. 

Use a serrated knife to cut this oh so moist bread.  I dare you to wait until its cool to dig in!


This bread stays moist for days and  I have even experimented with 5 cups of a 1/2 fine 1/2 coarse wheat mix and 1 to 1-1/2 cups of white.  Still moist days later!

Want some added crunch and fiber?  Add 1/2 cup of  7 grain cereal that has been soaked in hot water for 10-15 minutes. Fantastic!
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Want cinnamon swirl bread? 

How about  French toast! --For the freezer!!

Mexican Lasagna

Mexican Lasagna

1-1/2 pounds ground beef

1/2 cup green pepper, diced

1/2 cup onion, diced

1/2 teaspoon cumin
chili powder (or a blend of cayenne, cumin, garlic powder, onion powder) -this is to taste depending on how spicy you like it

1 can black beans, rinsed and drained

1 can black beans made into refried beans or a can of refried beans

1 cup salsa (as hot as you want it)

1 can enchilada sauce

1-2 Tablespoons of cornstarch (omit if you not making your own refried beans)

9 corn tortillas

6 ounces Chihuahua cheese or Mexican Blend cheese, shredded

To garnish:

Sour Cream

Chopped Tomatoes

Guacamole

In large skillet cook beef, green peppers, onions, and seasonings until beef is no longer pink. Drain as needed.

Make your refried beans (see link above on how I make mine.) Add them, your drained black beans, salsa, and enchilada sauce to the meat. Stir to combine. 

My refried beans were not as thick as what comes out of the can so I put a 1 tablespoon of cornstarch in the middle of the mixture, stirred well and heated it up.  It was still not thick enough to my liking so I used another tablespoon of cornstarch. Then it was good enough for me.


Spread a little bit on the bottom of a 2 quart baking dish.

Add 3 tortillas here, tearing to cover.

Add about 1/3 of the meat mixture next.

Then 1/3 of the cheese.

3 more tortillas.

More meat.

Cheese.

The last tortillas.

Spread the last of the meat being sure to cover the tortilla completely.

End with cheese.

Bake for 25 to 30 minutes at 350 degrees until hot and bubbly.

Let rest for 5 minutes or so then cut into lasagna to serve.  Garnish with guacamole or chopped avocado, tomatoes, and sour cream.

Breakfast Pizza

Breakfast Pizza

1-1/2 Tablespoons milk
1-1/2 Tablespoons flour
1 cup milk
4 ounces Velveeta (or 1 cup shredded cheddar cheese)


Any cooked meat of your choice (I used 1/2 lb pork and bacon sausage and 4 or 5 slices of bacon on this one, ham works well too)


8 eggs
1/4 cup milk


pkg low fat crescent rolls ,grilled pizza dough* or quick pizza dough*
shredded Mexican blend cheese




Cook your meats that need cooked and chop up your bacon or ham. Set aside.

Make a cheese sauce.  Add butter to saucepan and melt, stir in flour.  Cook for a little bit to remove raw flour taste.  Slowly pour in milk a little at a time.  Whisking to keep the lumps away. When it is thickened add Velveeta in hunks and stir until melted.  It may seem a little thin but it will thicken some as it cools.

Scramble your eggs.  Beat eggs and milk in large bowl. Pour into nonstick pan and cook until done.  I use a whisk to stir them as it keeps the eggs fluffy and smaller chunks.

Press crescent rolls onto a 12" pizza pan.  You could use an 11"x15" pan but you might need more eggs/meat. (*See below for grilled pizza dough instructions)

Poke holes into bottom with a fork. This will help keep it from puffing up too much.

Bake at 375 degrees for about 8 minutes or until golden brown.  It is not fully cooked but that is ok.  It will cook a little longer after you add the topping and put back in the oven. Don't mind the gaps, the cheese will fill those in.

Pour on most of the cheese sauce and spread to edges.

Sprinkle on the eggs.  I use my hands it's easier to get it even.

Then the meat. This is a good place for the sausage or ham. (See next for bacon) I drizzled a little more cheese sauce on here.

Then cheese, then bacon.  I like bacon on top so it gets crispy.

Bake for another 8 minutes or so until it's all melted and the edges aren't too brown. Cut and serve. This pizza you have to eat with a fork since it's gooey and the crust isn't one solid piece.

Change it up any way you like.  You could add veggies (pre-cooked), change up the meats (or omit) or change up your cheese!

*Top frozen pre-grilled pizza dough or fresh quick pizza dough with cheese sauce and other toppings.  Bake in 450* oven for 9-10 minutes.  YUM!

Cheesecake Shooters

Cheesecake Shooters

12 ounces low fat cream cheese
2 Tablespoons sour cream or 1 Tablespoon milk
2 eggs
5 Tablespoons sugar
1/2 teaspoon vanilla


1/2 cup graham crackers (use GF crackers if you like)
dab of butter
frozen sliced strawberries or other fruit
whipped topping


In a bowl, mix together cream cheese, sour cream, eggs, and sugar until blended well. Pour into large saucepan and cook over medium heat for 8 or so minutes or until thickened.  Be sure to stir to keep from burning.  Add vanilla toward the end so it doesn't cook out.  The cheesecake should be thick enough to stick to a spoon when you hold it up. Place in a container and put in the fridge for several hours. 


Melt butter and mix with graham crackers. Spoon some into bottom of glass. (I used new candle votive holders I found at the store.  I think they were about 4 oz.  I like them because unlike shot glasses they have a flat bottom and are able to get the spoon down to get all the goodies.) If you like you can reserve some to sprinkle on top. Top with cheesecake filling.  If it's handier for you put it in a disposable bag and pipe it in or a small cookie scoop. Next is the fruit, then whipped cream.  Sprinkle with the reserved graham crackers. Enjoy!


P.S.  I have not tried this yet with Truvia sweetner but I am sure it would be pretty good.

Chili Mac and Cheese

Ditch HH boxes and skip the preservatives and ingredients you can't pronounce!

Chili Mac and Cheese

8 ounces pasta (you can use macaroni or here I used GLUTEN FREE penne)

2 pounds ground beef

1 to 2 Tablespoons oil 

3/4 cup diced onion

3/4 cup diced green pepper

2 cloves garlic, minced

1-1/2 to 2 Tablespoons chili powder

1/2 Tablespoon cumin

28 ounce can crushed tomatoes

14.5 ounce can petite diced tomatoes

3/4 cup water (or pasta water if you can remember to keep it)

8 ounces Mexican blend cheese, shredded

Cornbread Dressing

Cornbread Dressing

6 cups corn bread, cubed and staled (I use 2 boxes Jiffy mix baked in an 8"x8" dish)
4 cups Challah bread, cubed and staled
3 cups chicken broth 
2 cups milk (I use 2%)


1/2 stick butter
1 to 1-1/2 cups celery, diced
1 to 1-1/2 cups cup onion, diced
1 Tablespoon dried sage (use can use fresh you need 2-3 T)
(all of these flavors are to taste - use more or less as you like)


3 beaten eggs


To stale the breads...spread bread onto a jelly roll pan and bake at 200 degrees for one hour.  Shut off oven and let sit in oven for another hour.  They should be like dried croutons, ready to soak up liquid.

Combine broth and milk in large bowl and add bread.  Stir gently to be sure every piece is covered.  I let my sit in this while I saute the vegetables.

Saute celery and onions in butter until soft.  Add sage and cook for another minute.

Add eggs and celery mixture to bread mixture. I put the eggs to the side of the hot veggies so they don't scramble.  Stir gently to mix.

Pour into 3 quart baking dish.

Bake at 375 degrees for 45 to 55 minutes or until lightly browned. Shouldn't be jiggly. (My dear husband cooked this one and it's more brown than when I do it.) It was still delicious!

I had an idea for leftover dressing.  I sliced it and lightly brown it in a little butter in a non stick pan.  It crisps up the outside and leave the inside cream.  I served it with grilled chicken, green, beans, and a little chicken gravy I had.  YUM!!

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