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Monday, December 29, 2014

Stuffing Waffles w/Turkey and Gravy ala ~DKBB~

Stuffing Waffles w/Turkey and Gravy ala ~DKBB~

Here’s an ingenious use for leftover stuffing, turkey and gravy!

Leftover stuffing (cooked* or uncooked)
Chicken broth
1 egg, beaten
  • Warm the leftover stuffing up a bit.
  • Add egg; add chicken broth as desired to make mixture pliable and mixable.
  • Heat your waffle iron; place a ball of the mixture on each section of the waffle iron; close the waffle iron and cook (4 to 7 minutes should do it).
  • The “waffles” may not hold together real well, but they will be crispy and hot.
  • Place thinly sliced turkey on each waffle and top with hot turkey gravy.
  • You can add cranberries as a garnish if you desire.
* Cooked stuffing will require a bit more chicken broth to make it pliable and mixable.

Saturday, December 27, 2014

Quinoa Breakfast Hash Browns ala ~DKBB~

Quinoa Breakfast Hash Browns ala ~DKBB~
(adapted from Quinoa 365: The Everyday Superfood by Patricia Green and Carolyn Hemming)

1/3 cup quinoa (I used a tri-color blend of quinoa for mine, but any kind will work)
2/3 cup water
(or you can use leftover cooked quinoa)
3 cups peeled and grated raw potato (or 3 cups thawed shredded hashbrowns)
2 large eggs
¼ cup onion, minced -and/or-
¼ cup green pepper, minced -and/or-
1 small can green chilies* (well drained­) -and/or-
2 to 4 Tbsp. crumbled cooked bacon -and/or-
2 to 4 Tbsp. crumbled cooked chorizo or sausage
1 teaspoon fine grain sea salt
½ teaspoon pepper
2 Tbsp. butter (or you can use bacon grease)
2 green chopped onions (for garnish)
  • Combine the water and the uncooked quinoa in a pot and bring to a boil. Once boiling, cover the pot and reduce heat to a simmer for 10 minutes.  After 10 minutes, turn the heat off and leave the covered pot on the burner for another 6 minutes.  Gently fluff the quinoa with a fork and allow the quinoa to cool. (Or, skip all this if you are using leftover quinoa.)
  •  In a large bowl, mix the cooked quinoa with the eggs, grated potato, pepper, and salt.  Heat a large skillet over medium heat and melt butter (or bacon grease) in the pan. Scoop ⅓ -½ cup of the mixture into the pan and flatten out the hash brown patty with the back of a spatula. Cook the hash browns for 5-7 minutes on each side until golden brown. Repeat process with the remaining mixture. 
* If you choose to use green chilies and/or chorizo, you might want to use Southwestern Style Egg Beaters (instead of 2 eggs).

Wednesday, December 24, 2014

Mom's Million Dollar Fudge ala ~DKBB~

Mom’s Million Dollar Fudge ala ~DKBB~
(original recipe from Lyola Brown)

This was a Christmas tradition, and a Christmas favorite, in my house when I was growing up. It is a tradition in my house now as well. Enjoy!

4 cups sugar
1 can evaporated milk
1 cube (1/2 cup) butter

Cook the above ingredients in a heavy pan for 8 to 10 minutes, making sure all the sugar has dissolved.

1 large Hershey bar (the really big kind – use either regular milk chocolate or Special Dark chocolate)
16 to 18 oz. semi-sweet chocolate chips
1 jar (7 oz.) marshmallow cream
  • Break the Hershey into small pieces in a large bowl.
  • Add chocolate chips and marshmallow crème to bowl (you can add chopped nuts here, if desired).
  • Pour the heated mixture over all the ingredients in the large bowl and stir until all is melted (this will take a while).
  • When all has cooled a bit, pour into a large greased pan (11x7 works, or 9x13).
 When completed cooled, cut into small squares. Store in refrigerator.

Tuesday, December 16, 2014

Tater Tot Casserole ala ~DKBB~

Tater Tot Casserole ala ~DKBB~

1½ to 2 lbs. hamburger
½ onion, chopped
1 can cream of celery soup
1 can cream of mushroom soup
½ to ¾ cup milk
½ to 1 package crisp tater tots
  • Preheat oven to 375° F.
  • Brown hamburger with onions, adding salt and pepper to taste, drain.
  • Combine soups and milk, mixing well.
  • In large casserole dish, layer hamburger, soup mixture, and tater tots, then repeat layers, ending with tater tots.
  • Bake uncovered for 1 hour. 

Pork Chops w/Honey-Balsamic Glaze ala ~DKBB~

Pork Chops with Honey-Balsamic Glaze ala ~DKBB~
(original recipe by Nicole Clayton on

4 bone-in pork loin chops
½ tsp. crushed red pepper
½ tsp. salt
½ tsp. pepper
2 tbsp. olive oil

½ cup balsamic vinegar (Wildly Delicious Fine Foods Black Heat Hot Spice Balsamic Vinegar)
½ cup honey
2 tsp. dried minced onion
2 garlic cloves, minced
1 tsp. minced fresh rosemary or ¼ tsp. dried rosemary, crushed
⅛ tsp. salt
⅛ tsp. pepper
¼ cup butter, cubed
  • Sprinkle pork chops with crushed pepper flakes, salt, and pepper (both sides).
  • In a large skillet, heat oil over medium heat; add pork chops; cook for 5 -7 minutes per side or until meat reaches desired doneness (for medium, a meat thermometer should read 160°). Remove from pan and keep warm.
  • In the same skillet, whisk the vinegar, honey, minced onion, garlic, rosemary, salt, and pepper; bring to a boil. Reduce heat and simmer, uncovered, for 6 – 8 minutes or until slightly thickened, stirring occasionally.
  • Remove from heat and whisk in butter until melted.

Sunday, December 14, 2014

Kick-It-Right Chili ala ~DKBB~

Kick-It-Right Chili ala ~DKBB~
(original recipe by Vickie Grover of Corvallis, OR)

2 Tbsp. olive oil
1 onion, diced
1 green pepper, diced
3 cloves garlic, minced
1 lb. ground beef
1 can (15.5 oz.) red kidney beans, drained and rinsed
1 can (15.5 oz.) black beans, drained and rinsed
1 can (14.5 oz.) stewed tomatoes
1 small can green chilies
1 cup water
¼ cup tomato paste
¼ cup honey
1 Tbsp. chili powder
1 tsp. ground cumin
1 tsp. dried oregano
½ tsp. salt
¼ to ½ tsp. hot sauce
Shredded cheese, sliced scallions, corn chips (all optional)
  • Sauté the onion, green pepper, and garlic until tender in the olive oil in a small pan.
  • Brown the hamburger in a larger pan.
  • Combine the remaining ingredients in a large bowl and mix well.
  • Place the hamburger and sautéed veggies in the bottom of a slow cooker; pour the mixed remaining ingredients on top. Cook on Low for 4 to 6 hours, stirring occasionally.
  • Serve with shredded cheese, scallions, and/or corn chips as garnishes (if desired).
This is a sweet version of chili; adding more hot sauce will give it more of an edge; less hot sauce will keep in very mild.

Friday, December 12, 2014

Hawaiian Chicken with Fruit & Veggie Kabobs ala ~DKBB~

Hawaiian Chicken with Fruit &Veggie Kabobs ala ~DKBB~
(original recipe from Cooking Light January 2011)

¾ cup pineapple juice
1 small can crushed pineapple
5 Tbsp. ketchup
5 Tbsp. lower-sodium soy sauce
3 to 4 tsp. minced (peeled) ginger
5 garlic cloves, minced or chopped
½ to 1 tsp. crushed red pepper (or to taste)

4 (6 oz.) skinless, boneless chicken breasts
Cooking spray (for grill pan)

Pineapple (and any other fruit you’d like) cut in chunks to fit on skewers
Veggies (green peppers, onions, and any other veggies you’d like) cut in chunks to fit on skewers
  • Combine first 7 ingredients to create marinade.
  • Place ¼ cup marinade in a zip-loc bag with the chicken breasts and seal the bag. Chill 4 or more hours.
  • One hour before you are ready to grill the chicken, toss ¼ cup of remaining marinade with veggies/fruits in zip-loc bag and chill. After 1 hour, remove veggies/fruit from bag and place on prepared skewers.
  • When you are ready to grill the chicken and the skewers (using either a grill pan [sprayed with cooking spray] on the stove or a charcoal or gas grill), remove chicken from the bag, discarding marinade that remains in the bag. Sprinkle chicken with salt and pepper. Place it (and the skewers) on grill (or grill pan) and baste it with 2 Tbsp. of reserved marinade. Cook 6 minutes. Turn chicken over; salt, pepper, and baste, cook 6 minutes. 
  • Cook fruit/veggie kabobs to desired texture/doneness.
Serve with cooked rice.