• Popper Pockets

  • Bacon Chocolate Chip Cookies

  • Crockpot Beef Stew

  • Peach Refrigerator Cheesecake

  • Perfect Elk Steak

  • Spicy Corn Saute'

  • Smoky Inebriated Chicken

  • Smashed Pinto Beans

  • Mixed-Up Dump Cake

  • Green Chile Pork

Fruity Cranberry Sauce

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The best time to stock up on cranberries is after the holiday season.  When they go on sale, I buy them and freeze them for future use.  052

This is my take on cranberry sauce – I like the addition of the other fruits and spices (I am not a big fan of cranberry sauce like the rest of my family).  My eldest likes it so much, I no longer just make it at the holidays.  Enjoy!

Take a bag of cranberries and sort and rinse them.

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Chop some pecans and dried apricots.

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Core and chop a Granny Smith apple and a Gala apple.  Drain a can of mandarin oranges.

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Place the cranberries in a large pan with 1 cup of orange juice and 1 cup of sugar.

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Add cinnamon, nutmeg and cloves.

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Bring to a boil over medium heat and simmer until your cranberries “pop.”

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Remove from heat and add the rest of your fruit and nuts.

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Place in a dish and refrigerate for at least 2 hours, overnight is better.

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Once chilled, enjoy!

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Fruity Cranberry Sauce

©2014, Danielle Kirkpatrick, all rights reserved

Prep Time:  15 Minutes        Cooking Time:  10 minutes         Difficulty:  Easy     Servings: 10

Ingredients:

1, 12 ounce bag of cranberries

1 cup of orange juice

1 cup of sugar

3 ounces of dried apricots, chopped

11 ounce can of mandarin oranges, drained

1 teaspoon of cinnamon

½ teaspoon of nutmeg

¼ teaspoon of ground cloves

1 Granny Smith apple, cored and chopped

1 Gala apple, cored and chopped

½ cup of chopped pecans

 Instructions:

Sort your cranberries, removing stems and ones that are less than desirable.  Rinse berries under cold water.

Place them in a large sauce pan.  Add sugar, spices and orange juice.  Bring to a boil over medium heat.

Simmer till the cranberries “pop.”

Remove from heat and add the apples, apricots, oranges and pecans. Stir gently.

Refrigerate for at least two hours before serving.  Overnight is better.

Spicy Clam Chowder

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017Nothing makes you feel better on a cold day than a good bowl of soup.  One of our family favorites is Clam Chowder.  This is my take on this classic soup.  A touch of red chile gives it a mild kick and a lot of flavor.

 

Take bacon and brown it.

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Add celery, onions and mushrooms.  Cook till tender.

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Add potatoes…

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And spices…

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Next comes the clams and chicken broth.

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Yummy.  Simmer for about 40 minutes or until potatoes are tender.

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Mix 1/2 cup of water and 4 tablespoons of flour in a jar till smooth.  Add to soup along with heavy cream.

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Stir till thick.

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Serve and enjoy.

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Spicy Clam Chowder

©2014, Danielle Kirkpatrick, all rights reserved

Prep Time:  10 Minutes        Cooking Time:  50 minutes          Difficulty:  Easy     Servings:  8

Ingredients:

32 ounces of chicken broth

2, 6.5 ounce cans of minced clams

5 strips of thick cut bacon, chopped

1 cup of celery, chopped

1 large yellow onion, chopped

1 cup of baby bella mushrooms, chopped

4 russet potatoes, peeled and chopped

2 tablespoons of butter

½ teaspoon of black powder

1 tablespoon of dried parsley

1 tablespoon of medium red chile powder

½ cup of water

4 tablespoons of flour

2 cups of heavy cream

Instructions:

Place bacon in a large pot.  Cook over medium/low heat till crisp.

Add butter, celery, onions and mushrooms to the pot and cook until tender.

Add potatoes and sauté for a few minutes.

Add spices, clams (with juice) and chicken broth to the pot.  Bring to a boil and simmer till potatoes are tender (about 40 minutes).

Place water and flour in a jar – shake to mix.

Add flour mixture and heavy cream to soup.  Stir till thick and serve.

Smores Bars

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074There is something about gooey, melted marshmallows makes everyone feel like a kid again.  This cookie bar is decadent and irresistible.  They are sure to disappear from your kitchen or at a bake sale.  Enjoy!

 

Take 1 1/2 cups of graham cracker crumbs and 1/2 cup of melted butter and mix.

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Place in a greased 9″ x 13″ pan.

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Press into the pan to create your crust.

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Evenly, pour a can of sweetened condensed milk over the crumb mixture.

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Layer the rest of your ingredients on top.  PRESS THEM DOWN FIRMLY with your hand or a measuring cup.

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Bake 30 minutes till golden brown.  Let cool fully before cutting.

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 Smores Bars

©2013, Danielle Kirkpatrick, all rights reserved

Prep Time:  10 Minutes        Cooking Time:  30 minutes        Difficulty:  Easy     Servings:  12

 Ingredients:

1½ cups of graham cracker crumbs

½ cup of melted butter

1 can of condensed sweetened milk

½ bag of semi sweet chocolate chips

½ bag of white chocolate chips

½ cup of chopped pecans

1 cup of miniature marshmallows

Instructions:

Preheat oven to 350 degrees and grease a 13” x 9” pan with non-stick cooking spray.

Mix the graham cracker crumbs and the butter in a small bowl.  Press into the bottom of the prepared pan.

Pour the can of sweetened condensed milk evenly over the crumb mixture.  Layer the chocolate chips, pecans and marshmallows and press them firmly down into the condensed milk and crumb mixture.

Bake for 30 minutes in preheated oven until lightly brown.  Cool in pan and cut into bars.

 

Tasty Mini Meatloaves

I really like meatloaf!  I don’t know why, but it is probably one of my favorite things (weird, huh?).  After multiple tries, this is one of my favorites to make.  I love that it is already divided into individual servings so serving to a busy family is a snap.  Enjoy!

Take ground meat, celery and onion…

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Add milk, salt, black pepper, granulated garlic, Worcestershire, bread crumbs, cheese and an egg.  Mix well.

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Form into 8 small loaves.

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Mix ketchup, yellow mustard and brown sugar together.

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Smear over the mini meatloaves.

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Bake for 45 minutes and enjoy!

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Tasty Mini Meatloaves

©2013, Danielle Kirkpatrick, all rights reserved

Prep Time:  10 Minutes       Cooking Time:  45 minutes        Difficulty:  Easy     Servings:  8

Ingredients:

1 egg

1 pound of ground beef

¾ cup of milk

½ cup of seasoned bread crumbs

1 teaspoon of salt

½ teaspoon of black pepper

½ teaspoon of granulated garlic powder

1 cup of shredded Colby cheese

1 celery stalk, finely chopped

½ large onion

3 shakes of Worcestershire sauce

2/3 cup of ketchup

¼ cup of brown sugar

2 teaspoons of yellow mustard

Instructions:

Preheat oven to 350 degrees.

In a large bowl combine the egg, ground beef, milk, bread crumbs, salt, pepper, garlic powder, cheese, celery, onion and Worcestershire sauce.  Mix well.  Form into eight miniature meatloaves and place in a lightly greased 9” x 13’ pan.

In a small bowl, combine the ketchup, brown sugar and mustard.  Mix well and spread over the meatloaves.

Bake uncovered in prepared oven for 45 minutes or until meatloaves are cooked thoroughly.

Pumpkin Pecan Bread

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When I think of Fall, I think of pumpkin.  It is everywhere this time of year.  Pumpkin bread is one of my favorite ways to enjoy.  Every sweet, spice filled bite makes you think of falling leaves and cooler weather.  My mom always made it with pumpkin that she roasted and then froze.  I used a canned pumpkin for this recipe.  If you want true pumpkin, check your labels.  Some can butternut squash and label it as canned pumpkin.  Enjoy!

Place your dry ingredients in a bowl and mix.

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Take the canned pumpkin, eggs, oil, vanilla, sugar and brown sugar in another bowl.

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Mix till combined.

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Add chopped pecans.

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And your dry ingredients.

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Mix till combined.

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Pour into your prepared pans and bake!

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Let cool 24 hours and enjoy!

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Pumpkin Pecan Bread

©2013, Danielle Kirkpatrick, all rights reserved

Prep Time:  15 Minutes      Cooking Time:  45-60 minutes   Difficulty:  Easy     Servings:  20

Ingredients:

15 ounce can of pumpkin puree

4 eggs

1 cup of canola oil

2 cups of white sugar

1 cup of brown sugar

2 teaspoons of vanilla

3½ cups of flour

2 teaspoons of baking soda

1½ teaspoons of salt

1 teaspoon of ground cinnamon

1 teaspoon of ground nutmeg

½ teaspoon of ground cloves

½ teaspoon of ground ginger

Instructions:

Preheat oven to 350 degrees and grease two loaf pans.

Beat the eggs in a large bowl.  Add the sugar, pumpkin, oil and vanilla to the eggs.  Mix well.  Add the nuts and stir.

In a separate bowl, mix the flour, salt, baking powder, cinnamon, nutmeg, cloves and ginger.  Add to the pumpkin mixture and stir till combined.

Pour batter into 2 prepared loaf pans and place in preheated oven.  Bake for 45-60 minutes, until a toothpick inserted into the center comes out clean.

Cool in pan for five minutes.  Remove from pan and cool fully on a wire rack.  Wait 24 hours to serve to allow flavors to combine.

Easy Taco Meat

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I grew up in central New Mexico and what we are used to eating is considered Rio Grande Valley Mexican food.  You are asked if you want red or green, not what type of “sauce” you want.  I have never actually used a packet of taco seasonings.

My Dad makes the best mexican food – period.  Most of what I know about making mexican food, I learned from him.  When family comes into town, my father always has to cook for them.  His tidbits of knowledge ring in my ear whenever I pick up a knife:  onions are a necessary ingredient – I know a lot of people do not like onions, but they are necessary for mexican food to taste right! This is an adaptation of my father’s recipe that I grew up eating.  I hope you like it as much as I do!

Take a pound of ground meat, 1/2 a large onion, 1 teaspoon of garlic powder, 1 tablespoon of medium chile powder and salt to taste and place in a sauce pan.  Make sure that you use straight chile powder, found by the mexican food area, not what is found on the spice aisle (that has other spices mixed in it).

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Brown meat until cooked thoroughly and onions are tender.

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Serve with your favorite accompaniments.

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Easy Taco Meat

©2013, Danielle Kirkpatrick, all rights reserved

Prep Time:  5 Minutes  Cooking Time:  10-15 minutes         Difficulty:  Easy

Ingredients:

1 pound of lean ground beef or ground wild game

½ large onion, chopped

1 teaspoon of granulated garlic powder

1 tablespoon of medium red chile powder

Salt to taste

Instructions:

Place all ingredients in a medium size sauce pan.

Cook over medium/low heat until meat is cooked thoroughly and onions are soft.

Toasted Pumpkin Seeds

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My husband LOVES to pumpkin seeds, me not so much.  I have spent a lot of time perfecting my recipe to his specific liking.  This recipe is SO EASY!  The combination sounds a little weird, but he loves them along with our 4 year-old.  I will even eat a few – and that is saying a lot.  Enjoy!

Take raw, washed pumpkin seeds and place them in a bowl.

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Add 2 tablespoons of melted butter, 3/4 teaspoon of salt, 1/8 teaspoon of garlic powder and 2 teaspoons of Worcestershire sauce.  Mix well.

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Place seeds on a cookie sheet and place in a 275 degree preheated oven.

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Cook for an hour, stirring every 15 minutes.  Let seeds cool before you eat them.

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Toasted Pumpkin Seeds

©2013, Danielle Kirkpatrick, all rights reserved

Prep Time:  5 Minutes  Cooking Time:  60 minutes                Difficulty:  Easy       Servings:  8

Ingredients:

2 cups of raw whole pumpkin seeds

2 tablespoons of melted butter

¾ teaspoon of salt

1/8 teaspoon of garlic powder

2 teaspoons of Worcestershire sauce

Instructions:

Preheat oven to 275 degrees.

 Mix all the ingredients in a medium size bowl.

 Place on a cookie sheet and place in the preheated oven.

 Bake for 60 minutes, stirring every 15 minutes.

Spiced Apple Bread

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I spent a lot of time with my Grandma B.  She was an amazing woman who I feel blessed to have known..  She was 70 years older than me, and lived past 100 years of age.  Grandma was an amazing cook and I learned a lot from her.

So many times you hear “quick breads” referred to as wrongly as “sweetbreads.”  “Sweetbreads” are glands that come from usually a calf or a lamb; I am not sure how they are cooked though.  Growing up in the generation my Grandmother did, they did not waste anything, including things such as “sweetbreads.”  I remember her explaining this to me, so many years ago.  I always think of her when I make a quick bread.

Here is my recipe for Spiced Apple Bread, one of my all time favorite quick breads.  I hope you enjoy it as much as I do!

Take your eggs and beat them.

 

Add the brown sugar, white sugar, canola oil and vanilla to the eggs.  Mix.

 

Now comes the peeled, chopped apples…

 

And then the nuts.  Stir.

 

Add your dry ingredients and stir till combined.

 

Yummy!

 

Place in a greased bread pan.

 

Bake till a toothpick inserted into the center comes out clean.  Cool.

 

Spiced Apple Bread

©2013, Danielle Kirkpatrick, all rights reserved

Prep Time:  5 Minutes  Cooking Time:  45-60 minutes        Difficulty:  Easy       Servings:  10

Ingredients:

2 cups of chopped, peeled apples

2 large eggs

1 cup of white sugar

1 cup of brown sugar

½ cup of canola oil

2 teaspoons of vanilla extract

2 cups of flour

1 teaspoon of salt

1 teaspoon of baking powder

1 teaspoon of ground cinnamon

½ teaspoon of nutmeg

1 cup of chopped nuts

Instructions:

Preheat oven to 350 degrees and grease a loaf pan.

Beat the eggs in a large bowl.  Add the sugar, apples, oil and vanilla to the eggs.  Mix well.  Add the nuts and stir.

In a separate bowl, mix the flour, salt, baking powder, cinnamon and nutmeg.  Add to the apple mixture and stir till combined.

Pour batter into prepared loaf pan and place in preheated oven.  Bake for 45-60 minutes, until a toothpick inserted into the center comes out clean.

Cool in pan for five minutes.  Remove from pan and cool fully on a wire rack.  Wait 24 hours to serve to allow flavors to combine.

 

Black Forest Cobbler

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When living in Las Cruces, my love of black forest cake started.  023There was an amazing bakery there that made black forest cake regularly.  I would get a slice occasionally, enjoying every chocolately bite.

This is a quick and easy recipe to satisfy your craving for the chocolate treat filled with cherries.

Take a devils food cake mix.  Drain two cans of cherries into it.

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Add melted butter and mix.

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Pour canned cherries into a greased 9″x13″ baking pan.

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Pour a can of raspberry pie filling over the cherries.

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Pour 1/2 bag of white chocolate chips into your batter and mix.

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Pour batter over the fruit.

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Yummy…

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Bake in a 350 degree preheated oven for 45-60 minutes.

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Let cool and serve.

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Black Forest Cobbler

©2013, Danielle Kirkpatrick, all rights reserved

Prep Time:  10 Minutes      Cooking Time:  45-60 minutes   Difficulty:  Easy     Servings:  12

Ingredients:

1 boxed devils food cake mix

1 stick of unsalted butter, melted

½ bag of white chocolate chips

2 cans of pitted cherries in juice

1 can of raspberry pie filling

Instructions:

Preheat oven to 350 degrees.  Grease a 9” x 13” baking dish.

In a large bowl combine the cake mix and melted butter.  Drain the cans of cherries into the cake mix.  Mix well.  Add the chocolate chips and stir.

Pour the cherries into the greased baking dish.  Pour the pie filling over the cherries.  Pour the cake mix mixture over the pie filling, spreading evenly.

Place in preheated oven and bake for 45-60 minutes.  Let cool and enjoy.

 

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