Sayer Foods

Cinnamon chip/oatmeal cookies

2011-12-03T18:32:00.001-07:00

9 ingredients

1 ½ c flour
1/3 c sugar
1 ½-2 c oatmeal
1/2 c packed brown sugar
1 ½ tsp baking soda
2 eggs
1 bag Hershey cinnamon chips
1 ½ tsp vanilla
1 c butter softened (or margarine)

Preheat oven 350 degrees
In a bowl cream the butter, brown sugar, and sugar til smooth. Add eggs and vanilla, mix well.
In another bowl mix flour and baking soda, cinnamon chips and oatmeal. Add the butter mixture and mix well. Batter will be stiff.
If making bars, lightly spray a 13 x 9 baking pan and spread mixture evenly and bake for about 25-30 minutes or until golden brown.
If making cookies, drop a spoonful on cookie sheets and bake 10-12 minutes. Cool on pan for 1-2 minutes then remove to a cooling rack.
Makes approx. 4 dozen cookies

Recipe Submitted by: Connie Cloud

Slow cooker baked potato soup

2011-08-22T20:26:00.005-06:00

15 ingredients

2 large onions, chopped.
3 tbsp butter.
2 tbsp all. Purpose flour.
2 cups water, divided.
4 cups chicken broth.
2 medium potatoes, peeled and diced.
1-1/2 cups mashed potato flakes.
1/2 pound sliced bacon, cooked and crumbled.
3/4 tsp pepper.
1/2 tsp salt.
1/2 tsp dried basil.
1/8 tsp dried thyme.
1 cup half and half.
1/2 cup shredded cheddar cheese.
2 green onions, sliced.

In a large skillet, saute onions in butter until tender. Stir in flour. Gradually stir in 1 cup water. Bring to a boil; cook and stir for 2 minutes or until thickened. Transfer to a 5-qt slow cooker. Add the broth, potatoes, potato flakes, bacon, pepper, salt, basil, thyme and remaining water. Cover and cook on low for 6-8 hours or until potatoes are tender. Stir in cream; heat through. Garnish with cheese and green onions.

Yield 10 servings

Recipe submitted by Connie Cloud

Slow Cooked Enchilada Dinner

2011-08-22T19:54:00.002-06:00

12 ingredients

1 pound lean ground beef
½ tsp salt
1 small onion, chopped
½ tsp ground cumin
1 can (15oz) ranch-style beans, undrained
¼ tsp pepper
1 can (10oz) diced tomatoes with mild Green chilies, undrained
1 c shredded Monterrey jack cheese
¼ c chopped green pepper
1 c shredded cheddar cheese
1 tsp chili powder
6 flour tortillas (6 inches)

In a large skillet, cook beef and onion over medium heat until meat is no longer pink: drain. Stir in the beans, tomatoes, water green pepper, chili powder, salt , cumin, and pepper. In a small bowl, combine the cheeses: set aside. In a 5-qt slow cooker coated with cooking spray, place two tortillas side by side, overlapping if necessary. Layer with t third of the beef mixture and cheese. Repeat layers twice. Cover and cook on low for 2 to 2-1/2 hours or until heated through

Yield: 6 servings

Recipe submitted by: Connie Cloud

Sweet and Tangy Pot Roast

2011-08-22T19:31:00.005-06:00

12 ingredients

1 boneless beef chuck roast (3 pounds)
1 envelope brown gravy mix
½ tsp salt
2 tsp Dijon mustard
½ tsp pepper
1 tsp Worcestershire
1 c water
1/8 tsp garlic powder
1 c ketchup
3 tbsp cornstarch
¼ c red wine or beef broth
¼ c cold water

Cut meat in half and place in a 5-qt slow cooker. Sprinkle with salt and pepper. In a bowl, combine the water, ketchup, wine or broth, gravy mix, mustard, Worcestershire and garlic powder: pour over meat. Cover and cook on low for 9-10 hours or until meat in tender. Combine cornstarch and cold water until smooth. Stir into slow cooker. Cover and cook on high for 30 minutes or until gravy is thickened. Remove meat from slow cooker. Slice and serve with gravy.

Yield: 8 servings

Recipe submitted by: Connie Cloud

Spicy Meatballs with Sauce

2011-08-21T20:20:00.002-06:00

20 ingredients

1 egg beaten
3/4 c crushed seasoned salad croutons
1/2 c finely chopped onion
1/4 c finely chopped green pepper
1 tsp garlic powder
1 tsp ground cumin
1 tsp dried oregano
1 pound lean ground beef or turkey
1 pound bulk Italian sausage

Sauce:
3 tbsp cornstarch
1 tbsp sugar
3/4 c beef broth
2 cans (28oz each) crushed tomatoes
3 medium carrots, diced
1 can (6oz) tomato paste
1 envelope onion soup mix
3 garlic cloves, minced
1 tsp dried basil
1/2 tsp crushed red pepper flakes
Hot cooked pasta

In a bowl, combine the egg, croutons, onion, green pepper, garlic powder, cumin, oregano and pepper. Crumble beef or turkey and sausage over mixture and mix well. Shape into 1-in balls. Place in a 5-qt slow cooker. In a large bowl, combine the cornstarch, sugar and broth until smooth: stir in the tomatoes, carrots, tomato paste, soup mix, garlic, basil, and pepper flakes. Pour over meatballs. Cover and cook on low for 5-6 hours or until meat is no longer pink. Serve with pasta.
Yield: 8 servings (1 c sauce with 5 meatballs)

Recipe Submitted by Connie Cloud

Shredded Venison Sandwiches

2011-08-21T19:28:00.004-06:00

15 ingredients

1 boneless venison roast (4pounds)
2tsp celery salt
1-1/2 c ketchup
2 tsp pepper
3 tbsp brown sugar
2 tsp Worcestershire
1 tbsp ground mustard
1 tsp onion powder
1 tbsp lemon juice
1 tsp garlic powder
1 tbsp soy sauce
1/8 tsp ground nutmeg
1 tbsp liquid smoke, optional
3 drops hot pepper sauce
14-18 hamburger buns

Cut venison roast in half, place in a 5-qt slow cooker. In a large bowl, combine the ketchup, brown sugar, mustard, lemon juice, soy sauce, liquid smoke and seasonings. Pour over venison. Cover and cook on high for 4-1/2 to 5 hours or until meat is tender. Remove the roast: set aside to cool. Strain sauce and return to slow cooker. Shred meat using two forks: stir into sauce and heat through. Using a slotted soon, spoon meat mixture onto each bun.
Yield 14-18 sandwiches

Recipe submitted by Connie Cloud

Spinach Dip

2011-08-07T17:24:00.003-06:00

5 ingredients

1 loaf french bread
2 pkg. chopped spinach
2 C. mayonnaise
1 tsp. dill weed
6 Green onions, chopped

Thaw out the spinach and drain the water from the packages by squeezing. in a large bowl, mix everything together and chill. Dip the french bread in the dip and enjoy!

Banana Smoothie

2011-08-07T17:20:00.002-06:00

3 ingredients

2 bananas
Vanilla Ice Cream
Ice

In a blender, put 2 scoops of vanilla ice cream and 2 cut up bananas. Blen in as much Ice as you want to reach the desired consistency.

Caramel Apple Pie

2011-06-19T16:32:00.002-06:00

8 ingredients

4 C. Apples, Thinly sliced
25 Individually wrapped caramel candies
2 tbsp. water
1- 9 inch pie crust

Crumb topping ingredients:

3/4 C. Flour
1/2 C. Sugar
1 tsp. cinnamon
1 stick of butter, room temperature

Place sliced apples in the prepared pie crust. In a sauce pan, met the caramels and water until smooth. Pour the caramel over the apples.

Combine all of the topping ingredients to form crumbs. Sprinkle the crumbs over the top of the pie.

Bake at 350 for 1 hour. Allow to cool completely before serving. Goes great with a vanilla ice cream.

Smoked Jerky

2011-06-05T11:56:00.002-06:00

7 ingredients

2 lbs sirloin, cut into 1/2 inch thick slices
2 tbsp ground black pepper
1 cup soy sauce
1 tbsp cider vinegar
1 dash hot pepper sauce
1 dash Worcestershire sauce
1 tbsp garlic powder

In a large bowl, combine all ingredients and store covered in the refrigerator overnight. Prepare your smoker by lightly oiling the grate and place the meat on the grill making sure that the pieces do not touch. Smoke over low heat for approximately 6-8 hours. The meat will be done when the edges are brown and dry and the center is almost dry.

Store leftovers in an airtight container in the refrigerator.

Crock Pot Beef Stew

2011-05-30T18:13:00.002-06:00

11 ingredients

3-4 lbs. Stew meat cut in one inch squares
1 tbsp. olive oil
4 tbsp flour
1/2 tsp garlic powder
1/2 tsp onion powder
salt and pepper to taste

Coat the meat in the ingredients above and brown in a skillet or dutch oven using the olive oil. Add meat and following ingredients to a crock pot.

4 C. water
4 beef bullion cubes
1/4 C. ketchup
4 garlic cloves, minced
3 large potatoes cubed in 1 inch cubes
1/2 lb carrots cut into coins
1 onion sliced

Cook in a crock pot on low for 5-8 hours or until beat is thoroughly cooked. Try to prevent boiling as this will make the meat tougher.

Cheese Sauce

2011-05-11T22:24:00.000-06:00

6 ingredients

2 tbsp. butter
2 tbsp. flour
dash pepper
1 cup milk
1/2 tsp. salt
1 cup shredded American cheese

Make a white sauce by combining the butter, flour and milk and cook over hot water in a double boiler until the mixture has thickened. Add remaining ingredients and stir until cheese has melted. This is a good sauce to use over vegetables or add to elbow macaroni for mac and cheese.

Submitted by Susan

Avocado mayonnaise

2011-05-08T11:43:00.002-06:00

5 ingredients

1 1/2 large avocado, peeled, pitted and quartered
5 tbsp mayonnaise
1 tbsp fresh lime juice
3/4 tsp Tabasco
Salt and pepper to taste

Puree all ingredients in blender, scraping down sides occasionally. Add salt and pepper to taste. Cover and chill in an airtight container. The longer you allow this to chill, the better it will taste.

Italian Meatballs

2011-05-07T15:03:00.003-06:00

8 ingredients

1 lb. ground beef
1 egg
3 Tbsp. bread crumbs
3 Tbsp. grated Asiago cheese
1 tsp. basil
1/2 tsp. Italian herb seasoning
salt and pepper to taste

Combine all ingredients and roll into 1 inch balls. Place on a cookie sheet and bake at 375 for 15-20 minutes or until done.

Chicken Lasagna

2011-04-26T19:38:00.005-06:00

10 ingredients

8 oz. pkg. lasagna noodles
1 can cream of chicken soup
1 can cream of mushroom soup
8 oz. sour cream
1 c. onion, finely chopped
1 c. sliced black olives
1/2 tsp. garlic salt
1 c. Parmesan cheese, grated
3 c. cooked chicken, cut into chunks
2 c. shredded cheddar cheese

Cook the lasagna noodles per the directions on the package and drain. Combine the remaining ingredients except for the cheese. Spread about 1/4 of the mixture in a large casserole dish and cover with a layer of noodles. Put 1/4 of the cheese over the noodles and repeat until all of the mixture is done. Do not add the last layer of cheese. Cover and bake at 350 degrees for 20 minutes then sprinkle with remaining cheese. Bake uncovered 10 minutes.

You can also use turkey in place of the chicken.

You may also like:
Fettuccine Alfredo
Chicken Chili
Turkey Meatloaf

Artichoke Dip

2011-04-24T18:08:00.004-06:00

16 ingredients
15 1/2 oz. canned artichoke hearts
1/2 c. mayonnaise
8 oz. cream cheese, softened
4 oz. Mozzarella cheese, grated
3/4 c. Parmesan cheese, grated
1 clove garlic, minced

Drain the artichoke hearts, chop into small pieces and mix with remaining ingredients. When thoroughly blended, spoon the mix into a casserole dish spreading evenly across the bottom. Bake at 350 degrees for 15 minutes stirring once midway through.

You might also like:
Guacamole
Bacon Cheddar Dip
Dill Onion Dip

FREE 2011 Calendar

2011-04-10T09:13:00.001-06:00

SF 2011 Calendar

Chicken Catcciatore

2011-01-02T16:32:00.002-07:00

14 ingredients

1 tbsp. butter
1 tbsp. olive oil
1/2 C. fresh mushrooms, sliced
1/2 C. dry white wine
1/4 C. flour
1 tsp. Salt
1/4 tsp. pepper
2 lbs. skinned chicken breast
1 tsp. rosemary
1 tsp. Italian seasoning
2 garlic cloves, minced
15 oz. can tomato sauce
Monterrey Jack Cheese

Heat the butter, oil and mushrooms in a sauce pan until the mushrooms are tender. Remove and set aside. In a large bowl, combine flour, salt and pepper and coat chicken breasts with the mixture. Fry the coated breasts in the same pan used to cook the mushrooms until browned on both sides. Return mushrooms to the pan and add remaining ingredients. Cover and simmer for approximately 20 minutes. Remove lid, stir contents and continue to simmer for an additional 20 minutes.

Cover cooked chicken breasts with a slice of Monterrey Jack cheese before serving. Spoon sauce over the chicken as desired. This dish is typically served on a bed of polenta noodles.

You might also like:
Pasta with Salmon Cream Sauce
Fettuccine Carbonara
Chicken Adobo

Cinnamon Bread

2010-12-05T09:58:00.005-07:00

11 ingredients

1/4 C. butter
1/C. sugar
2 eggs
2 C. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 C. sour milk
2 tsp. vanilla extract

Preheat the oven to 350

To sour the milk, add 1 tbsp. of vinegar to the milk and allow to stand for several minutes.

Cream the butter and sugar together and add the eggs and vanilla next. Mix in the dry ingredients and add the sour milk last. Mix all ingredients well.

In a separate bowl, mix 3 tbsp. of brown sugar and 1 1/2 tbsp of cinnamon together.

Pour 1/3 of the mixture into a loaf pan and sprinkle the cinnamon mixture on top, complete this process until all of the batter and cinnamon mixture has been used. Run a knife through the batter several times to mix the cinnamon and sugar into the batter and create swirls.

Bake at 350 for one hour.

You can also add raisins to the batter if desired.

You might also like:
Pumpkin Bread
Eggnog Bread
Banana Bread

Cranberry Sauce

2010-11-21T09:58:00.003-07:00

7 ingredients

2 C. fresh cranberries
1 C. orange juice
2 tsp. cornstarch
1 tbsp. grated orange or lemon peel
2 tsp. cold water
3 tbsp. orange liquor
3/4 C. sugar

In a saucepan, combine the orange juice, cranberries and sugar and bring to a boil. Stir frequently to prevent burning. Once boiling, reduce heat and allow to simmer for 10-12 minutes until the cranberries are soft and remove from heat. Using a fork. mash up the cranberries and mix in the remaining ingredients adding the liquor last. Refrigerate before serving.

You might also like:
Corn Pudding
Applesauce Stuffing
Cranberry Pineapple Relish

Cornbread Stuffing

2010-11-14T19:16:00.003-07:00

7 ingredients

4 C. crumbled cornbread
1 tsp. salt
pepper to taste
1/4 tsp sage
1/2 C. butter, melted
3 tbsp. chopped onions, cooked
chicken broth, enough to moisten
sausage, browned (optional)

Crumble cornbread in a greased casserole dish and mix in seasonings. Pour melted butter, onions and chicken broth over the top and mix.

Bake at 350 for 30-35 minutes

You might also like:
Applesauce Stuffing
Skillet Cornbread
Corn Pudding

Crock Pot Pulled Pork

2010-11-14T18:07:00.003-07:00

8 ingredients

5 lb. boneless pork butt shoulder
1 1/2 tsp. smoked paprika
2 tsp. black pepper
1 tsp. cayenne pepper
1 tsp. dried thyme
1/2 tsp salt
1 tsp. garlic powder
water

Combine all seasoning in a bowl and rub into the pork. Place seasoned pork shoulder in a slow cooker and add enough water to cover the meat. Cook on high for 5-8 hours or until pork is done and tender.

When done, pull apart the pork and serve on fresh buns with BBQ sauce.

You might also like:
Alabama White BBQ Sauce
Curried Lamb Shoulder
Crock Pot Roast Beef

Corn Pudding

2010-11-13T08:45:00.004-07:00

8 ingredients

1 can corn, drained
1 C. Milk
2 eggs
2 tbsp sugar
2 tbsp flour
1/4 tsp. salt
2 tbsp butter
Pepper to taste

Whisk eggs in bowl and add the milk, sugar, flour salt and pepper. pour mixture in an 8 inch baking disk. Top with corn and dot the top with butter.

Bake uncovered at 350 for 60 minutes or until when a knife inserted in the middle comes out clean. let stand for several minutes before serving.

You might also like:
Pumpkin Pie
Applesauce Stuffing
Skillet Cornbread

Fresh Herb Vinaigrette

2010-11-09T20:49:00.003-07:00

9 ingredients

2 tbsp. lemon juice
2 tbsp. lime juice
1/2 C. red wine vinegar
1 clove garlic, minced
1/2 tsp. salt
1/2 tsp. pepper
1 tbsp. basil
1 tbsp. chives
1 tbsp. thyme

Mix all ingredients together and allow to chill before serving so that flavors can combine.

You may also like:
Buttermilk Herb Dressing
Thousand Island Dressing
Sour Cream Dressing

Roast Curried Shoulder of Lamb with Oven Poached Potatoes

2010-11-09T17:59:00.004-07:00

14 ingredients

1- 500g (about 1 lb) small shoulder of lamb, enough for 3 people

Score the fat and pierce the meat several times to allow the paste to work its way into the meat

To make the paste you will need
2 garlic cloves
1 green chili (seeds optional)
1tsp of tamarind
1/2tsp each of
Chili powder
Turmeric powder
Fenugreek powder
Garam masala powder
Ginger powder
Cumin powder
Corriander powder

I used a pestle & mortar, add a good pinch of rock salt & cracked pepper to make it easier
I do the garlic and chili first then add the rest all in one go.
Add 2tbs of oil to loosen it up.

Rub the paste into the lamb, pushing into the incisions you made in the meat. Leave it for 30mins if you can.

Don't wash out the mortar, you will see why below

Take 3 medium tomatoes
Remove the pulp and seeds and add them to the paste residue in the mortar and mix well

Roughly chop the tomato and add to one thinly sliced leek, use these to make a bed in an oven proof dish to rest the lamb on

Roast in a preheated over at 180 degrees for about 35 minutes then remove the lamb to let it rest

Pour in a half glass of white wine to the dish and mix (kind of de-glaze) the dish, return it to the over while the lamb rests to make a sauce

To do the potatoes, wash but don't peel some potatoes, cut them into pieces about a half an inch in size and place them in a bowl

Pour over some olive oil add some salt and pepper and mix so they are well coated in the oil.

Sprinkle some dried oregano on a plate and roll the skin side of the potatoes in the oregano, the oil will help it stick.

Place in an oven proof dish with the skin side facing up.

Pour in some chicken stock into the dish till it comes about half the way up the potatoes.

Cover with tin foil and roast in the same oven as the lamb, remove the foil after 15mins to allow the skin to crisp up.

If there is some liquid left in the bottom of the dish you can add it to the sauce.

Slice the lamb, spoon over the sauce and serve the potatoes on the side.

Submitted by: Dave Ahern
Visit Dave's Twitter page here

You might also like:
Oxtail Soup
London Broil
Crock Pot Roast Beef