I have been cooking since I was about 9 (thanks, Mom)--I never REALLY learned to clean a kitchen until I had a kitchen of my own and realized that Mom had done a LOT of cleaning up after MY clean up (THANKS, Mom!) Cooking from scratch really is the way to go--I know exactly what is in it and I can avoid some ingredients and still have tasty, homemade food--oh did I mention save $$$ too? Please follow this blog (it's FREE) and receive regular updates when new posts are added.
4 Tbsp. butter (more as
necessary) ½ cup finely chopped yellow onion 2 cloves finely minced garlic
In large frying pan, melt butter
over medium heat.Add chopped onion, sauté
for 5-7 minutes.Add minced garlic; sauté
with onions for 1-2 minutes.(Be careful
to not burn the garlic.)Add carrot
& mushroom (+ other veggies). Continue stirring over medium heat, cooking
Pumpkin pie without the crust! Easy & delicious.
Ready for the oven!
1 15 oz can pumpkin puree
1/2 cup sugar
1/4 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cup evaporated milk
2/3 cup all purpose flour*
2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
Preheat oven to 350 degrees. Line
12 cup muffin tin with silicone liners (my preferred method), foil liners sprayed with cooking spray
or just spray the muffin pan with cooking spray. Any of these three methods
will make it easy to take the cupcake out after it’s cooked. FYI--Paper liners make
it difficult to remove the cupcakes.
Mix the pumpkin, sugar, brown
sugar, eggs, vanilla extract and milk. Add the flour, pumpkin spice,
salt, baking powder and baking soda to the mixture. Fill each muffin cup with
1/3 cup of the mixture. Bake for twenty minutes and let cool for twenty
minutes. Remove cupcakes from pan and chill in the fridge for 30 minutes.
Top with whipped cream and sprinkle more pumpkin pie spice on top and serve.
Makes 12 cupcakes.
About 8-12 servings [sorry, no picture--it's shredded beef, what's to see?? ;) ] This
barbacoa recipe is simple to make in your slow cooker, and makes the most
tender, flavorful, delicious barbacoa beef(very similar to Chipotle's Barbacoa).
Prep: 10 min Cook: 4 hours 10 min Total: 4
hours 20 min
3 lbs chuck roast (fat trimmed), cut into 2-inch chunks
4 cloves garlic, minced
2 chiptoles in adobo sauce, chopped (or more or less to taste)
1 small white onion, finely chopped (about 1 cup)
1/4 cup fresh lime juice
2 tablespoons apple cider vinegar
3 bay leaves (1 is plenty for my taste)
1 Tablespoon ground cumin
1 Tablespoon dried Mexican oregano (regular oregano works too)
2 teaspoons salt
1 teaspoon black pepper
1/4 tsp ground cloves
1/2 cup beef broth or water
Directions:Combine all ingredients in the
bowl of a slow cooker. Toss gently to combine. Cover and cook on low for 6-8
hours, or on high for 3-4 hours, or until the beef is tender and falls apart
easily when shredded with a fork.
forks, shred the beef into bite-sized pieces inside of the slow cooker. (I drained, then cooled the beef for about 20 minutes, then shredded it in my stand mixer using the dough hook [thanks for the tip Pinterest!]--works perfectly!) Toss
the beef with the juices, then cover and let the barbacoa beef soak up the
juices for an extra 10 minutes. Remove cover and use a pair of tongs or a
slotted spoon to serve the barbacoa beef. We used it for crispy tacos, soft tacos & nachos. Would also make great enchiladas or quesadillas.
using immediately, refrigerate the barbacoa beef with its juices in a sealed
container for up to 5 days. Or freeze it for up to 3 months.
½ cup granulated sugar 2 cups pecans (any other nuts will work) A pinch kosher salt
one of the following, all optional (I prefer mine without the options):
generous pinch cayenne
cooling rack with foil or parchment paper and set aside.
sugar, nuts and spices in heavy medium skillet over medium heat. (Any
skillet will work, but you are making
caramel, which is notoriously rough on nonstick pans. Stainless steel is
preferable only for the sake of your pan.) Stir constantly with wooden
spoon. Do not add water. After several minutes, the sugar will
begin to melt & turn golden.
to stir. Continue to stir gently.
sugar is completely melted, empty contents of skillet into thin layer onto
and break into pieces. Store in cookie tin or glass jar with tightly
(Note: if the sugar does not seem to
be melting after about five minutes, your stove may not be hot enough.
Increase the heat to medium and continue as directed. Monitor very
A delicious (and simple) Mexican casserole. Serve w/ sour cream & guacamole and salad.
1 lb. ground beef
1/2 cup chopped onion
1 ( 1 1/4 oz.) envelope taco seasoning mix
1 can ( 4 oz.) chopped green chiles, drained
1 1/4 cup milk
3/4 cup Bisquick
2 tomatoes, sliced
1 cup shredded Monterey Jack or Cheddar cheese
Heat oven to
400 degrees. Grease glass pie plate, 10 x 1 1/2 inches.
Cook and stir ground beef and onion in skillet until beef is brown;drain. Stir
in seasoning mix, dry. Spread in pie plate; top with chillies.
Beat milk, eggs
and Bisquick baking mix until smooth. Pour into pie plate. Bake 25 minutes. Top
with tomatoes and cheese. Bake 8-10 minutes. Longer or until knife inserted in
center comes out clean. Cool 5 minutes. 6-8 servings. Great leftover dish!
The purpose of Scratch Only is to share recipes and ideas. Not all of these are my original recipes (and I know not EVERYTHING is from scratch), I have made these over and over and will not post anything that I do not make and enjoy first (sorry, but you won't find any seafood here). This blogger reserves the right to edit or delete posts with content deemed inappropriate or unwanted for any reason. If you have questions, please e-mail.