Saving time and money grocery shopping

Some Outdoor Dutch Oven Baking Tips

noreply@blogger.com (Shopping Nanny) — Fri, 15 Jul 2011 00:24:00 +0000

1 – Make sure to use good quality briquettes

2 – Stack the briquettes, light them, and make sure all briquettes are completely started before putting them on or under the oven.

3 – Only handle the briquettes and the Dutch oven with the proper tools when hot to prevent burns.

4 – To ensure even baking, many Dutch oven experts rotate the oven ¼ turn clockwise and the lid ¼ turn counter-clockwise every 10-15 minutes.

The Nanny’s famous Peach Cobbler is always a favorite, even when we’re not camping. Cook up a delicious batch for dessert and keep everyone close to the campfire.

Old-Fashioned Hamburger Stew

noreply@blogger.com (Shopping Nanny) — Fri, 15 Jul 2011 00:21:00 +0000

Ingredients:

1 lb. ground beef or ground turkey

1 cup onions, chopped

1 cup potatoes, cubed

1 cup carrots, sliced

2/3 cup celery, diced

1 cup cabbage, shredded

8 oz. tomato sauce

1/3 cup uncooked long-grain rice

1/2 tsp. dried thyme

1 bay leaf

1-1/2 tsp. salt

1 teaspoon ground black pepper

½ teaspoon cayenne pepper

3 beef bouillon cubes

6 cups water (6 cups)

1/2 cup frozen peas

Directions:

Brown ground beef and onion and drain grease. Add browned beef, onions, potatoes, carrots, celery, cabbage, and tomato sauce to Dutch oven. Place 14-16 briquettes underneath the oven and bring to a boil. Add rice, thyme, bay leaf, salt, cayenne, bouillon, and water. Cover the oven and simmer for 50 minutes. Add peas and cook another 5 to 10 minutes.

Creamy Southwest Ranch Potatoes

noreply@blogger.com (Shopping Nanny) — Fri, 15 Jul 2011 00:17:00 +0000

Ingredients:

2 lbs. small red potatoes, quartered
12 oz. fresh broccoli, cut in pieces
1 pkg. cream cheese, softened
1 envelope buttermilk ranch dry salad dressing mix
1 can cream of potato soup
2 cups cheddar cheese, shredded

Directions:

Place potatoes and broccoli in 12" Dutch Oven. Combine cream cheese and salad dressing mix in a medium bowl. Add soup to cream cheese mix. Add mixture to potatoes in Dutch oven, stirring to coat. Place cover on Dutch oven and cook 3-4 hours with 14-16 briquettes on top and 6-8 briquettes on bottom), until potatoes are tender. Serve with cheese sprinkled over the top.

Country Cornbread

noreply@blogger.com (Shopping Nanny) — Fri, 15 Jul 2011 00:13:00 +0000

Ingredients:

1 cup yellow cornmeal

1 cup flour

1 Tablespoon baking powder

2 Tablespoons sugar

1 teaspoon salt

1/2 cup canola oil

1 small (8-oz.) can creamed corn

2 eggs

1 cup sour cream

Directions:

Coat the inside of the Dutch oven with shortening or oil. Mix together all ingredients and pour into the Dutch oven. Place cover on Dutch oven and bake with 14-16 briquettes on top and 8-10 briquettes underneath. Bake for about 20 minutes.

Your family will love this interesting twist on the old potato standby. These Creamy Southwest Ranch Potatoes are somewhere between a soup and baked potatoes, but above all, they are simply delicious.

Black Bean Southwest Chicken

noreply@blogger.com (Shopping Nanny) — Fri, 15 Jul 2011 00:09:00 +0000

Ingredients:

3 cups corn kernels (2 small 15 oz. cans, drained)

2 small (15 oz.) cans black beans; drained

2 Tablespoons chili powder

2 tablespoons ground cumin

2 yellow onions, chopped

2 green bell peppers,sliced

2 teaspoons salt

2 teaspoons ground black pepper

6 cloves garlic, crushed

2 lbs boneless, skinless chicken strips

1 large (30 oz.) can stewed tomatoes, chopped

2 (6 oz.) cans tomato paste

1 lb. pepper jack cheese; grated

1 (8 oz.) can diced green chiles

Directions:

In a 12" Dutch oven mix together corn, black beans, onion, bell pepper, garlic, tomatoes, tomato paste, cumin, chili powder, salt, black pepper and green chiles. Add chicken to Dutch oven contents; stir to mix in. Place cover on Dutch oven and bake with 14-16 briquettes on top and 8-10 briquettes under the oven for 1 1/2 - 2 hours until chicken is cooked thru and no longer pink. Open the oven, sprinkle cheese over the top, then replace lid until cheese has melted (about 5 min.)

Nanny's Peach Cobbler

noreply@blogger.com (Shopping Nanny) — Fri, 15 Jul 2011 00:02:00 +0000

Ingredients:

1 stick butter

1 teaspoon salt

2 cups flour

1 1/2 cup milk

2 cups sugar

4 cups sliced peaches

1 Tablespoon baking powder

2 teaspoons cinnamon

Directions:

Melt the butter in a 12" Dutch oven. In a separate bowl, use a fork to mix together flour, sugar, baking powder, and salt. Add the milk and beat until batter is smooth.

Pour batter directly into melted butter, but don’t mix or stir. Then, carefully add peaches on top of the batter, but again, don’t mix or stir. Sprinkle cinnamon over top.

Place cover on Dutch oven and bake with 18-20 briquettes on top and 10-12 briquettes under the oven. Bake for 45 to 60 minutes until crust is golden.

Patriotic Strawberries

noreply@blogger.com (Shopping Nanny) — Thu, 30 Jun 2011 23:33:00 +0000

Ingredients:

Strawberries

white chocolate

blue sprinkles

Directions:

In a sauce pan; melt the white chocolate until smooth and hot. Then in a small bowl put the blue sprinkles in.

Dip half the strawberries into the white chocolate. Then dip the dips into the bowl with the blue sprinkles.

Put on a decorative plate and then serve.

Red Velvet Whoopie Pies

noreply@blogger.com (Shopping Nanny) — Thu, 30 Jun 2011 23:29:00 +0000

Ingredients:

1 box Devil’s Food Cake mix

¾ cup water

½ cup vegetable oil

3 eggs

2 tablespoons red food coloring

1 box chocolate instant pudding mix

Filling:

1 cup butter

2 cups marshmallow cream

1 ½ cup powdered sugar

1 tsp. vanilla extract

Topping:

½ cup blueberries

½ cup raspberries

Directions:

Heat oven to 350 degreees.

In a large bowl, mix cookie ingredients together. Drop batter ¼ cupfuls 2 inches apart onto a greased cookie sheet.

Bake 12 to 15 min. or until set. Cool 2 min. and remove from cookie sheet.

In a large bowl, mix the filling ingredients together. For each cookie pie, spread about ¼ cup filling on bottom of 1 cookie. Top with blueberries, raspberries and top with another cookie.

Berry-Lemon Cheesecake Squares

noreply@blogger.com (Shopping Nanny) — Thu, 30 Jun 2011 23:22:00 +0000

Ingredients:

Pillsbury Refrigerated pie crust

1 tsp. milk
2 tsp. sugar

Filling:

½ cup whipping cream

1 package (8 oz) cream cheese ¼ cup sugar

1 to 2 tsp grated lemon peel

1 cup blackberries

½ cup raspberries

½ cup blueberries

Directions:

Heat oven to 450°F. Unroll crusts on lightly floured work surface. With rolling pin, roll each crust to 11 1/2 inches in diameter. Cut 1 (8 1/2-inch) square out of center of each round. Cut 4 squares from each large square, making 8 (4 1/4-inch) squares. Fold up all sides of each square 1/2 inch and roll inward to form thick crust edge. Brush edges with milk; sprinkle with 2 teaspoons sugar. Place on ungreased large cookie sheet. Bake 6 to 8 minutes or until light golden brown. Cool completely, about 10 minutes.2Using small cookie cutters, cut shapes out of crust scraps. Place on ungreased cookie sheet. Bake 2 to 3 minutes or until lightly browned. Cool completely, about 5 minutes.3Meanwhile, in small bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. In another small bowl, beat cream cheese, 1/4 cup sugar and the lemon peel on medium speed until fluffy. Fold in whipped cream. Spoon rounded 3 tablespoons mixture into each pastry square. Arrange berries and crust cutouts over filling. Cover and refrigerate any remaining squares.

http://www.pillsbury.com/recipes/berry-lemon-cheesecake-squares/dc28a54b-0278-4cc0-a06c-96de790305b6/

Patriotic Fruit Pizza

noreply@blogger.com (Shopping Nanny) — Thu, 30 Jun 2011 23:15:00 +0000

Ingredients:

½ cup butter

¾ cup sugar

1 egg

1 ¼ cups flour

1 tsp. cream of tartar

½ tsp. baking soda

¼ tsp. salt

1 (8 oz.) package cream cheese

½ cup sugar

2 tsp. vanilla extract

blueberries

strawberries

raspberries

Directions:

Preheat oven to 350 degrees.

In a large bowl, mix together the butter and sugar until smooth. Then the egg, flour, cream of tartar, baking soda and salt. Put dough into an ungreased pizza pan.

Bake in oven for 8 to 10 minuetes, or until lightly browned. Then cool.

In a large bowl, beat cream cheese with ½ cup sugar and vanilla until light. Spread on crust.

Arrange fruit on top of filling, and chill before serving.

Red White and Blue Lemonade

noreply@blogger.com (Shopping Nanny) — Fri, 24 Jun 2011 04:11:00 +0000

Ingredients:

4 quarts water

4 quarts ginger ale

3 cups sugar

4 cups lemon juice

1 cup fresh blueberries

1 cup fresh raspberries

Directions:

Rinse off fruit. Mix water, sugar and lemon juice. Add ginger ale, raspberries and blueberries. Chill and serve.

Pisto-Packin' Southwest Chip Dip

noreply@blogger.com (Shopping Nanny) — Fri, 24 Jun 2011 04:06:00 +0000

Ingredients:

1 package cream cheese

1 tsp garlic powder

2 - 4 oz. cans mild chopped green chiles (or 2 fresh mild chiles, chopped)

1 can cream of mushroom soup (condensed, not ready-to-eat)

Directions:

Warm the soup in a medium saucepan over low heat, add peppers and cheese. Stir until blended, remove from heat, chill and serve.

Nanny's Angelic Deviled Eggs

noreply@blogger.com (Shopping Nanny) — Fri, 24 Jun 2011 04:00:00 +0000

Ingredients:

1 dozen eggs, boiled and peeled

12 extra large eggs

1/2 cup real mayonnaise

1 tablespoon milk

1 tablespoon cider vinegar

1 teaspoon instant chicken bouillon, Substitution of bouillon cubes is okay. Just break it up

1 teaspoon dry mustard

1/2 teaspoon sugar

1 -2 tablespoon sweet relish

paprika (optional)

Directions

Cut the boiled egg in half lengthwise and remove the yolks and place yolks in a mixing bowl.

Reserve your egg halves on an egg tray or platter.

Combine all ingredients except relish with a mixer then stir in the relish.

Spoon the mixture into the egg whites.

Garnish with paprika and serve.

Finger-Lickin'Fried Chicken Fingers

noreply@blogger.com (Shopping Nanny) — Fri, 24 Jun 2011 03:55:00 +0000

Ingredients:

1 cup all-purpose flour

2 cups seasoned bread crumbs

1/2 teaspoon ground black pepper

1/2 teaspoon cayenne pepper

2 eggs, beaten

2 tablespoons water

24 chicken tenderloins

Oil for frying

Directions

Place flour in a shallow bowl.

Place breadcrumbs in a separate shallow bowl, (you can crush seasoned croutons if you can't find breadcrumbs) and mix in cayenne and ground black pepper

Place eggs and water in a small bowl.

One piece at a time, coat the chicken in the flour, the eggs and the bread crumbs, and set aside.

Heat oil to about 375 degrees F (190 degrees C) (deep fryer optional)

In small batches, fry chicken until golden brown.

Remove chicken, and drain on paper towels.

Serve with favorite dip

The Ultimate Fruit Dip

noreply@blogger.com (Shopping Nanny) — Fri, 24 Jun 2011 03:48:00 +0000

Ingredients

1 (8-ounce) package cream cheese

1 cup powdered sugar

1 cup whipping cream

1/4 cup granulated sugar

2 tbsp lime juice

1/4 cup Pineapple juice

Directions

Whip softened cream cheese with powdered sugar.

Whip cream and granulated sugar together until it forms soft peaks.

Combine whipped cream, cream cheese mixture and lime juice

Slowly beat in pineapple juice until desired consistency is reached.

Serve with fresh fruit.

Ambrosia Fruit Salad

noreply@blogger.com (Shopping Nanny) — Thu, 16 Jun 2011 23:11:00 +0000

Ingredients:

sour cream

powdered sugar

flaked coconut

canned fruit salad,

drained canned mandarin oranges,

drained bananas

canned pears,

drained canned peaches,

drained miniature marshmallows

canned pineapple chunks,

drained whipped cream maraschino cherries

Directions:

Combine all together except powdered sugar in a large bowl, Whip all together, use powdered sugar as a thickener until desired thickness. Refrigerate until chilled. Best if left in the refrigerator overnight. Enjoy!

Tossed Green Salad

noreply@blogger.com (Shopping Nanny) — Thu, 16 Jun 2011 23:05:00 +0000

Ingredients:

4 bunches of romaine lettuce

2 cloves fresh garlic, pressed tomatoes 2 red onions, thinly sliced 10 pitted black olives, sliced

Black beans

corn

1 drained can red kidney beans 1/4 tsp. fresh ground pepper, to taste 1/4 cup olive or salad oil 3 tbsp. balsamic vinegar or to taste

Directions:

Wash romaine lettuce, next shred it. Add other vegetables, and add the oil and vinegar and toss.

Last, you add the tomatoes as they can dilute the dressing. Then serve with garlic bread or alone.

Sicilian Pasta Pesto Salad

noreply@blogger.com (Shopping Nanny) — Thu, 16 Jun 2011 22:58:00 +0000

Ingredients:

2 lbs. ziti, penne, or other pasta, cooked

Pesto Sauce:

2 cups fresh basil leaves, chopped

1/2 cup walnut or pine nuts (optional) 4-6 large cloves garlic, minced or pressed 1 cup olive oil 1 1/4 cups grated Parmesan cheese 1/4 teaspoon crushed red pepper flakes dash of black pepper salt to taste

Directions:

Place the olive oil into a small saucepan add the garlic, red pepper, grated imported Parmesan cheese and herbs and spices. Crush the anchovies into the oil until blended. Bring to a simmer for 1 minute and immediately remove from heat.

Pour this mixture over cooked hot pasta, stir well, and serve with bruschetta.

Feta and Spinach Pasta Salad

noreply@blogger.com (Shopping Nanny) — Thu, 16 Jun 2011 22:53:00 +0000

Ingredients:

1 lb. spiral or shell pasta

½ lb. feta, crumbled

2 (10 oz.) pkg. frozen spinach

Olives

2 tomatoes

1 tbsp. finely chopped mint

½ cup olive oil

2 tbsp. red wine vinegar

3 tbsp. lemon juice

1 clove garlic

1 tsp. chopped oregano

Directions:

Cook pasta according to package directions. Steam spinach in just the water that clings to it for a few minutes in a tightly covered saucepan. Remove from heat after the spinach wilts.

Toss the spinach with the pasta; top with tomatoes and olives.

Combine remaining ingredients (except feta) for salad dressing and pour over the salad. Top with the crumbled feta cheese and serve.

The Nanny's Cajun Potato Salad

noreply@blogger.com (Shopping Nanny) — Thu, 16 Jun 2011 22:41:00 +0000

Ingredients:

6 Strips of bacon

2 lbs. small red potatoes

1 bell pepper, seeded and chopped

1 green onion

1 clove garlic

2 hard boiled eggs, chopped

½ cup mayonnaise

1 tbsp. cider vinegar

¼ tsp. celery seed

1 teaspoon mustard
1/2 tsp. Cajun seasoning

Salt and pepper to taste

Directions:

In a skillet, sauté bacon, green pepper and garlic just until edges of bacon become crispy. Drain on paper towels. Reserve a few tablespoons of the drippings from the bacon.

Place potatoes in cold water in a medium saucepan. Add 1 teaspoon salt and a small amount of the reserved bacon drippings. Boil until fork tender, about 15 minutes. Drain and cool. Cut into 1 inch cubes.

In a small bowl, combine mayonnaise, mustard, cider vinegar, celery seed, salt, and pepper.

Combine potatoes, green onion, and chopped eggs; add bacon, pepper and garlic mixture. Season with salt and pepper, to taste.

Mr. Nanny's Father's Day Stuffed Mushrooms

noreply@blogger.com (Shopping Nanny) — Thu, 09 Jun 2011 23:40:00 +0000

Ingredients:

24 mushrooms
5 tbsp butter
2 tbsp green onion, minced
1 tsp lemon juice
1 cup crab meat (shrimp may be substituted)
½ cup bread crumbs
1 egg, beaten
½ tsp. celery salt
¾ cup shredded pepper jack cheese
¼ cup white cooking wine

Directions:

Remove stems from mushrooms. Finely chop the stems. Melt 2 Tbsp. butter in a frying pan over medium heat. Cook mushroom stems and onion, stirring, until onion is soft.

Remove from heat and stir in lemon juice, crab, bread crumbs, egg, celery salt and 1/4 cup of the cheese until well blended.

Melt the remaining 3 Tbsp. of butter in a 9x13 inch baking dish. Coat mushroom caps in butter and place in pan, cavity side up. Fill each mushroom cap, pressing in firmly.

Sprinkle mushrooms with remaining cheese and pour wine into the pan.

Preheat oven to 400 and Bake, uncovered, 15 to 20 minutes until hot throughout.

Nanny's Peach Crisp

noreply@blogger.com (Shopping Nanny) — Thu, 09 Jun 2011 23:36:00 +0000

Ingredients:

4 cups fresh peeled, sliced, pitted peaches
3 tbsp. sugar
¾ cup packed brown sugar
1 tbsp lemon juice
1 tsp cinnamon
¼ tsp nutmeg
1 cup flour
1 cup rolled oats
¼ cups slivered almonds
½ cup butter, softened

Directions:

Mix together peaches, lemon juice and sugar.

Place in 9x9 inch glass baking dish.

Combine brown sugar, cinnamon, nutmeg, flour, almonds and rolled oats. Mix in softened butter. Spread over peaches.

Preheat oven to 375 and bake for 30 minutes

Nanny's Succulent BBQ Pork Loin

noreply@blogger.com (Shopping Nanny) — Thu, 09 Jun 2011 23:32:00 +0000

Ingredients:

3 lbs. pork loin

BBQ Recipe:

1 onion, chopped
1 ¼ cup catsup
2/3 cup red wine vinegar
2 tbsp. brown sugar
2 tbsp. Worcestershire sauce
½ tsp. dry mustard
1-1/2 tsp. garlic salt
1 tsp. onion powder
¼ tsp. ground cayenne pepper

Directions:

Bake pork loin for 3 hours at 300 degrees.

Mix all sauce ingredients together and place in the refrigerator to blend while meat cooks

After meat has cooled, shred or tear apart the Pork

Place shredded meat in electric skillet, pour sauce over the meat and simmer on low for 1 hour.

Lasagna

noreply@blogger.com (Shopping Nanny) — Thu, 09 Jun 2011 23:26:00 +0000

Ingredients:

1 lb Italian sausage

1/2 lb ground beef

1/2 cup finely chopped onion

2 cloves garlic, crushed

2 tablespoons sugar

1 teaspoon basil

1/4 teaspoon pepper

1/4 cup parsley

4 cups canned tomatoes, undrained

2 cans tomato paste

1/2 tablespoon salt

1 teaspoon celery salt

12 curly lasagna noodles

1 (15 ounce) container ricotta cheese

1 egg

1/2 teaspoon salt

3/4 lb mozzarella cheese, thinly sliced

3/4 cup parmesan cheese, grated

Directions:

Remove skins from sausage, chop the meat.

In a large Dutch oven, over medium heat, saute sausage, ground beef, onion and garlic, stirring frequently, until well-browned. Make sure to break up beef and sausage

Add sugar, basil, celery salt, pepper, and half the parsley; mix well.

Add tomatoes, tomato paste and 1/2 cup water, mashing tomatoes as they are added.

Bring to boiling, then reduce heat, cover and simmer, stirring occasionally, until thick- a little over an hour.

In large pot, bring 3qts water and 1TBSP salt to boiling.

Add lasagna noodes, 2 or 3 at a time and return to boiling

Boil uncovered and stirring occasionally until tender - about 10 min.

Drain then rinse under cold water.

Dry lasagna with paper towels.

Preheat oven to 375 degrees.

In medium bowl, combine ricotta, egg, remaining parsley, and salt.

In bottom of 13x9" baking dish, spoon 1-1/2 cups sauce and layer with 6 lasagna noodes, lengthwise and overlapping, to cover.

Spread with 1/2 of ricotta mixture; top with 1/3 of the mozzarella.

Spoon 1-1/2 cups sauce over cheese; sprinkle with 1/4 cup Parmsesan cheese.

Repeat layering in the same fashion.

Spread with remaining sauce, top with rest of mozzarella and Parmesan.

Cover with foil and bake 25 minutes

Remove foil; bake, uncovered, 25 minutes longer.

Hummus

noreply@blogger.com (Shopping Nanny) — Thu, 09 Jun 2011 23:17:00 +0000

Ingredients:

1 (12 oz.) can garbanzo beans
1 clove garlic
2 tbsp. extra virgin olive oil
2-3 tbsp. tahini sauce (sesame paste)
juice of 1 small lemon
1/2 tsp. salt

Directions:

Drain 1/3 of the water from the can of garbanzo beans into a small bowl. Set aside for later use.

In a blender, mix together the garbanzo beans with the remaining can water and the rest of the ingredients.

Blend for 1-2 minutes until a smooth, slightly fluid paste is formed.

If desired, add small amount of the saved can water and blend to create a more fluid consistency.