Recipe Sunday: Granny’s Homeade Fry Bread

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When I was little, until I was eight years old I lived in a small dirty white little farmhouse on the end of old dirt road in Boone, Iowa. My parents being split up, my father and my sisters and I lived in their home with them. We have left the trailer house across the way and stayed with them, I guess so there was someone to watch us. I didn’t mind and in fact loved living there.

Being the bay of the family, I was not of dating age and the other girls would run off to spend time with friends and I would sit and listen to granny’s stories of the old farmhouse, the land and of daddy and the Hunter’s for hours. She would tell me how the house was converted from an old schoolhouse to the home we lived in, stories of how they sold off parts of the farm as they got older and stories of recipes came to be.

I remember mornings waking up to the smell of homemade bread cooking downstairs and I would come bounding down the stairs so hard I often would worry if the floor would fall beneath me. As I would get to the base of the stairs Grandpa would cold me for coming down the stairs so fast and hard but I didn’t care. All I wanted was a taste of that bread. You see, I remember a story Granny told me, being a perfectionist she was, that she wanted each of the loaves to be the same size and because of this she would always have a few extra pieces of dough left over and she would put oil in the pan and fry them up. She learned this from her mother and so on.

So when homemade bread was cooking I just knew there was going to be fry bread soon after. I didn’t even care that it was 5 am in the morning! The early bird gets the worm right? Or in this case, the early girl gets the bread!

I loved watching her make bread. To me it was like a magic art. Add a few simple ingredients.  Add this magical white dust to the bowl. Add more magical white dust to the table. all of a sudden a big blob of something came out of the bowl and would land on this powdery dust then poof, dust would go everywhere and float through the air, wafting through the kitchen on kitchen fairy wings.  She kneaded the dough over and over but not too much. Even by the time I was eight her hands were frail but that did not stop her. She worked the dough, folding it over and over til it was just right. Then she would take this slender knife with a serrated edge and slice pieces of bread and fold them in such a fashion that by itself seemed magical to make it into a perfect shape to fit into the bread tins.

Then whatever was left over and would slice off and roll then pat flattened and work almost like she was making mini pizzas and then add them to this sizzling pan of hot oil, turn the pieces over with tongs and then take them out and put them onto a plate with a hand towel. No paper towels for this lady. She believed that there was no reason to waste when using a real town was just good enough and could be washed and hung on the line at a later time.

After blotting dry she would serve them up to us one by one hot off the plate right onto ours with a jar of her homemade jam or jelly.

It was always such a treat to have fry bread because you did have to get up early to get it, it wasn’t something she always made because if her loaves were perfect that day, no dough was leftover, so it was hit and miss, but oh man, when you could get your hands on Granny’s Homemade Fry Bread. mmm, you wanted to eat it all day! Mouthwatering and delicious couldn’t even begin to describe it!

I asked Granny if she ever just made fry bread and she said yes but as often as she used to. When I was older she shared with the family and us kids many Recipes. I don’t know how exact this is, but this is her Fry Bread Recipe as best as I can remember it if you aren’t making whole loaves of bread.

I got up this morning and shared with my man my stories and my Fry Bread goodnes and he loved it. Now he wants me to make it all the time for his lunches and for tacos and other bread replacements in our house. Maybe you will too! If you make it, I would love to hear what you think, how you use it and how it went over in YOUR house?

ENJOY!

You Need-
4 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon baking powder
1 1/2 cups warm water
4 cups shortening for frying (I used Canola oil whihc is good for High Heat cooking)
How To:
Combine flour, salt, and baking powder. Stir in 1 1/2 cups lukewarm water. Knead until soft but not sticky. Shape dough into balls about 3 inches in diameter. Flatten into patties 1/2 inch thick, and make a small hole in the center of each patty.
Fry one at a time in 1 inch of hot shortening, turning to brown on both sides. Drain on towel.
Sorry I didn’t get any pics while I was mixing it. i got so busy I forgot. This is after I mixed it and was getting ready to cut it up.
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I dont’ have a big kitchen like Granny and my table is not high so I used a plate and my counter to pat out the pieces.Then I let them hang in my hands a bit to stretch them out.
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Then toss them into the pan and let it simmer on one side….
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Then slip it over and sear the other side. If you have your heat at the right setting each one only is about 2/3 minutes. I actually had mine too hot at first and had to turn it down… It takes a little getting used to. Granny used to use a Cast Iron Skillet I forgot to mention. I didn’t have one. Use what you have but I do think cast iron is better. Gives the bread more
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Here is the final product and I topped mine off with a little Apple Butter we bought at Amana colonies to make it feel as close to Homemade like Granny’s as I could!
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Until Next Time,
Xoxo
Trisha Trixie
classic

Recipe Sunday: Guest Post: My Lumps by Kayali Luma

Breakfast Lumps

My family’s favorite oddball breakfast. A cross between a granola bar and a peanut butter cookie individually wrapped for on-the-go eating.

Ingredients:

1/2 C brown sugar

1 C peanut butter

2 t vanilla extract

3/4 C flour

3/4 C instant oatmeal

1 t baking soda

1/2 t salt

1/2 C milk

3/4 C raisins or morsels of your choice

1 cupcake pan and liners.

Preheat oven to 350.

Add all ingredients to mixing bowl except dried fruit/ morsels. Mix until it becomes a ball in the center of the bowl. Add morsels and fold into mix.

Line the cupcake pan with paper liners and divide the mix equally between the cups. Press with fork (like a peanut butter cookie). Bake on middle rack for 17-20 minutes.

Understand they are magic disappearing breakfast lumps and rarely survive until breakfast

 

they have spent a long few minutes in the oven but they finally emerge to the cooling rack. Where many lumps are lost before their sweet smell even has the chance to waft to a nostril.

they have spent a long few minutes in the oven but they finally emerge to the cooling rack. Where many lumps are lost before their sweet smell even has the chance to waft to a nostril.

I’m not much of an apron girl but I do wear something to put all my things and my stash.

I wear my Stash it Sash!

Stash 1

SHIT

The Stash it allows you to stash it on the go. You can stash your stash in your sash or anything you want to stash fast in your sash on the go!

Recipe Sunday: Applesauce Pancakes

Let’s just say I tried to make this recipe in my new cake pop maker and Pancakes are NOT the thing to cook in a Pop maker.

I got this recipe from Deceptively Delicious and substituted the Pumpkin Puree for Applesauce.

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Makes 8 servings

** Makes 8 small to medium sized pancakes ** Tastes great with maple syrup ** Can make pancake batter the night before and refrigerate.

Recipe Ingredients for Pancakes with Sweet Potato (by Jessica Seinfeld, “Deceptively Delicious”)

1 cup water
1 cup sweet potatoe, pureed (about 1/2 cup) (Substitute Applesauce)
1/4 tsp cinnamon or pumpkin pie spice (optional)
1 cup pancake mix
1 Nonstick cooking spray
1 tbsp canola oil or vegetable oil

Recipe Directions for Pancakes with Sweet Potato (by Jessica Seinfeld, “Deceptively Delicious”)

  1. 1. In a large bowl, mix the water, sweet potato puree, and cinnamon or pumpkin pie spice, if using. Add the pancake mix and stir just to combine – the batter should be lumpy.
  2. 2. Coat a griddle or large nonstick skillet with cooking spray and set it over medium-high heat. When the pan is hot, add the oil, and spoon the batter onto the griddle or pan, using 1/4 cup batter for each pancake.
  3. 3. Cook until bubbles form on top of the pancades and the batter is set, 2 to 3 minutes. Then use a spatula to flip the pancakes and cook them until golden brown on the other side, 2 to 3 minutes.
  4. Serve with maple syrup to taste

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They were super yum.

 

I hate Peanut Butter with mine and my hunney had Nutella.

 

Have any Recipe’s YOU want to share? Want to be a Guest Blogger for Recipe Sunday or other blog posts? Email me Trisha AT Trishatrixie DOT com

Recipe Sundays

I love finding recipes on Social Media. One thing that is useful is that we are now in the world where people are constantly taking pictures of food. Here is a cool Sunday Recipe I found online that is perfect for the Crock pot!

 

CROCK POT BACON CHEESE POTATOES:(copycat/justapinch)..you will need..1/4 lb bacon, cooked but tender and then diced,2 medium onions, thinly sliced,4 medium potatoes, sliced medium,1 bag(s) shredded cheddar cheese,1 stalk green onion, sliced in rounds butter, 1/4 tsp garlic powder,1/4 tsp onion powder,salt and pepper..
>Line crockpot with foil, then layer half each of the bacon, onions and potatoes in the crockpot.
>Season potato mixture with 1/2 of garlic and onion powders, then season to taste with salt and pepper and dot with 1/2 the butter.
>Repeat vegetable layer and seasonings – then dot with remaining butter.
>Cover with foil and cook on low for 4 1/2 hrs.
>Top with cheese, re-cover with foil and cook for an additional 20 mins … enjoy!!:

Recipe Sunday: Chorizo, Egg, Rice Burritos

I love to make things on the weekends and for this weekend I decided to show you how I make my Egg, Rice, and Chorizo Burritos

I try to use one pan so I don’t have to do as many dishes later…

Egg, Beef Chorizo, Rice (premade).

Add egg and Chorizo to the pan first on each side like so

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Then, mix it all together to make it like a scramble

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Once that is done, move that part to the side and add the rice

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Break up the rice so it cooks and once it is hot enough, mix it up with the rest of the mixture

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I warm my tortillas a little in the oven before serving on low warm setting

then dish out the mixture onto each tortillas and fold as desired

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Or roll up and eat away. Three eaggs , half a pan of rice and a few sliceces of chorizo gave us EIGHT burritos each for two people.

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I like this recipe because I can make it up ahead of time or even that morning and I still have enough time for work too!

 

Enjoy!

Have and Recipes, YOU want to share? Send them to trisha@trishatrixie.com and you could be my Recipe Sunday Guest Post.

Until next time,

XoXo

Trisha Trixie

Sunday Stew by Holly: Recipe Sunday

I found out a pal of mine has a great recipe website and thought it would be fun to start adding her to my Recipe Sundays.

You can find her blog here Holly’s Stew

Here is her bio

“I love too cook! I have been since I was about 5. I like to try new things but hate when they just show the perfect picture of just the finish product. So I am making food and taking pictures on how I do it. Hope you enjoy and have fun making some yummy food!!”

Apron and Hat by Laura Lundberg and Trisha Trixie

Go check out her blog for some amazing and yummy recipes!!

 

Until next time,

XoXo Trisha Trixie

Recipe Sunday: Mom’s Meatloaf Sandwich Guest Blogger Kalamity Kelli

Today’s Recipe Sunday is Mom’s Meatloaf Sandwich from Kalamity Kelli!!

via Mom’s Meatloaf Sandwich

Thanks Kalamity for sharing this great recipe with us! For more of Kalamity Kelli watch her  (like I do, she is Fabulous) on her blog, pinterest, bloglovin (I love Bloglovin so easy to keep up with my fav bloggers), Instagram, Twitter, and there are so many other wonderful ways to follow her, you just have to go to her site to find out how!!

I love her site name too..”The Domestically impaired guide to the retro kitchen arts” ha ha love it!!

Recipe Sunday : Rootbeer

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Preparation for yourself:

To get in the spirit make sure you have your RootBeer BottleCap Earrings from TrishaTrixie

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and your fabulous Steam Punk Inspired Re Constructed Apron (which will be available for purchase after Fashion Show)

Add a Fabulous lip color from Vanity and Glamour Cosmetics and you are all set. If you want to go fancier add any other makeup like Mascara from V and G and it will make you feel fabulous ready to be the RootBeer maker!

Root Beer Recipe

You’ll need these:

  • Bleach, or sanitizers from homebrewing suppliers
  • Large pot
  • Funnel
  • Measuring cups/spoons
  • ultra-fine straining tool (coffee filter, cheese cloth, or clean towel)
  • Plastic bottle and cas (2 Liter, or a few 20 oz)
  • Yeast (ale yeast, champagne yeast, or dry and active powdered baker’s yeast, but not bread-makers)
  • Sugar
  • Flavorings/herbs
  • distilled or tap water devoid of chlorine

Pre-cook tips:

  • Sanitize your supplies. Nothing is worse than spending a few hours with a liquid masterpiece only to find out it smells rank because bacteria clung to one of your supplies. Use up to 1 TBS unscented bleach per 1 gallon water. Soak for at least 1 minute in the diluted mixture and let air dry.
  • United States water supply will have minute amounts of chlorine to clean out city pipes and ward off bacteria. Chlorine can be reduced in tap water by letting it sit in a pot and air out for at least an hour.

Make the wort:

  • 4 boiling cups water
  • 1 TBS sassafras root bark
  • 2 TBS sarsaparilla root
  • 2 TBS dried wintergreen leaves
  • ½ TBS dandelion root (or dandelion tea bag)
  • ½ to 1 cinnamon stick (½ TSP powder)
  • 1 TSP coriander fruit (dried seeds, freshly crushed)
  • 1 TBS raisins (or berries of your choice)
  • 1 TBS hops (or burdock)
  • Optional: 1 dash of nutmeg, allspice, clove, and/or black pepper

I did not use the below ingredients in my first brew, but you can add or substitute these in your wort. The amounts are a starting point.

  • ½ TBS ginger root
  • 1 TBS birch bark, spruce bark, horehound, anise, or wild cherry tree bark
  • 1 TBS licorice root

Bring water to a boil. Simmer ingredients for 1 hour. Hops can be added anytime throughout the cooking process. Check out the temperature effects on the flavor of hop tea. Let wort cool to under 105 degrees F. Strain, and funnel into your bottle.

Post-wort ingredients:

  • 1 C cane sugar*
  • 1 TSP vanilla extract (more if using imitation)
  • 1 TBS honey
  • ½ TSP molasses
  • 1 to 2 TBS fresh squeezed lime/lemon juice (about 1 small lime or half a lemon)
  • Optional: fruit juices

Add your extracts, sugars, and liquids to the bottle. Shake up all the ingredients until dissolved.

Proceed to yeasting:

  • 1/4 TSP yeast (or 1/8 TSP of ale or other yeasts)
  • 1/4 C very warm water (not boiling or very hot)

Let the yeast sit in the warm water for 15 minutes. Afterwards, add this to the bottle, then top off the bottle with clean water until there’s only an inch of space from the cap. The less oxygen in there, the less oxidation (leading to off flavors and smells). But leave just a bit of room for  a foamy head (just like beer) and for fizzing when opening.

Be still and patient:

Let the yeast ferment into soda in a dark place. Or if you are lazy, cover the bottles with your leftover laundry. Wait anywhere from 4 hours to a week, depending on the temperature and complexity of the nutrients. Warm weather indoors will speed up the process compared to a cold house without a heater running. Typical time will be 1-3 days.

When the bottle doesn’t flex under firm pressure, it is ready to permanently toss into a refrigerator to inhibit further carbonation. Any lollygagging after the bottle stops giving when squeezed will only increase your risk of over-carbonation and exploding fluids. After refrigerated, the bottle will need some pressure released. Slowly loosen the cap until a faint noise lets you know the compressed gas is escaping. Let the craft root beer sit in the fridge with the slightly loosened cap. You can drink 12-24 after it has cooled. Be careful not to unscrew the cap too fast on first opening, as you might get overflowing root-beer (after all, it is carbonated soda).

* Tweaking the sugar sources will have a direct impact on the flavor. Experiment with brown sugar, 2/3 c agave nectar, honey, or other sugary substances. Sweet fruit juice can also be substituted for water and part of the sugar contents. Some sugar (glucose, fructose, dextrose, etc) needs to be present for the yeast to work its magic, but you can replace part of the sugar with stevia or other sugar alternative. If you are looking for a sugar-free alternative, you could skip the yeast and use pre-made or force carbonated water, but use a lower quantity of sugar substitute.

This recipe is from Mox and Fodder http://moxandfodder.com/2012/08/01/diy-craft-root-beer-recipe/

Here are some extra links I found about RootBeer Syrup and other related items

Rootbeer Syrup

Non Explosive RootBeer

Learning RootBeer

Gingerale and RootBeer

If you Really want to go simple buy this RootBeer Kit

Recipe Sunday: Guest Post: Lazy Oreo Cupcakes by Trinity

Recipe – Lazy Oreo Cupcakes

Ingredients:

  • 1 boxed white cake (the dollar variety)
  • As many Oreos as you would like
  • Frosting (made from the instructions on the back of a powdered sugar box OR bought)

All throughout High School my friends knew if they asked for something baked (knowing them it was usually cupcakes) they would receive it. It was because of this that I thought about becoming a baker, but that’s a story for another day. One day one of them wanted me to give her an easy recipe for Oreo cupcakes, and since I knew her well I knew I had to go as simple as possible.

  • Prepare your white box cake recipe as directed adding in a bit more water and milk (about 1/4th a cup *LIQUID* measuring cup is my rule of thumb combined NOT each. Each makes it too runny).
  • Crush your Oreos to your desired amount. I go for about 10-15 depending on if I’m trying to stretch the batter for two or three extra people.
  • Mix into batter as you pour into LINED cupcake pan(s) until each cup is a tad over ½ full but not 3/4ths.
  • Bake as for about 10 minutes and then check with a toothpick. If it comes out clean (not sticky and gooey), then they are done. If not place back in over for 2 more minutes checking again with a toothpick.
  • Let cool for 10-20 minutes in freezer (or longer if open air) then remove from pan.

Voila! You have Oreo cupcakes.

I have heard people say that you can buy them in a box without all the extra work. I will still always go this way. I can control how many cookies go in, and since I bought the Oreos I can place whole ones on top as decorations, or just eat them later.

*****You can substitute the Oreos for those awesome dollar store cookies or any cookie that meets your fancy.

Sunday Recipe: Bisquick Box Waffles

Sometimes it is just easier to follow the box recipe and add your own flare at the end.

Here is me follow the Bisquick Heart Smart box recipe and adding my own touches.

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I use my Pampered Chef MeasureAll aka (the Plooper because when you use it the sound it makes goes ploop)

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I like to use Olive Oil

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Adding oil

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Adding Organic Valley milk
But I use 1/3 c water as well and milk and an egg

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For this I use a basic fork to stir it up. This doesn’t hurt my arthritis because its a thin mixture

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I like to use the bowl that  has the pour spout when making waffles. This bowl has measure lines but I don’t use those as I forget what is in the bowl when I do.

Mix it up scrape the sides and pour into waffle area being careful to fill the trays but not over pour

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Great waffles. Moist because of the olive oil. If you want crunchy use regular oil.

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Add strawberries and blueberries for the “yum effect”

And there u go. Yummy waffles.

Until next time,
TRISHATRIXIE
#Apronout

Sunday Recipe Guest Post : Kale Salad by Katie Sullivan

One of my favorite foods in the entire world is Kale. And I’ve only been eating it for a few years now. I discovered it from some of my closet friends who are health and nutrition coaches along the East Coast and in California. Not only is kale an amazing food, but also it has some incredible benefits that make me love it even more. Best news, kale is so versatile! You can use it in salads, pastas, stews, smoothies, and more!

Some of the incredible benefits of kale include:

  • Low in calorie
  • High in fiber
  • Filled with so many nutrients it would boggle your mind such as, iron, vitamin K, calcium, vitamin A, and vitamin C.
  • Considered an anti-inflammatory food
  • Great for cardiovascular support
  • Great for your liver and detoxing your body

If you want more information on how kale is an amazing food, check out this incredible article on the Huffington Post from Drew Ramsey, Assistant Clinical Professor at Columbia University.

One of the other reasons I love kale so much is that it is a substitute for lettuce or spring mixes you can buy at the grocery store. For those of you who don’t enjoy the taste of kale, try adding spices such as Mrs. Dash or even some kind of vinaigrette dressing when you are trying it for the first time!

The recipe I am going to be sharing with you today is my favorite version of a kale salad. This is great meal for either lunch or dinner depending on if you decide to pair it with a lean protein such as chicken or fish.

Ingredients:

  • 6 large kale leaves
  • ½ cup of cherry tomatoes
  • 2 large carrots sticks
  • ¼ cup of chopped red onions
  • Large red pepper
  • Large green pepper
  • Large orange pepper
  • Large yellow pepper
  • 1 medium cucumber
  • 1 cup of quinoa
  • Couple shakes of Mrs. Dash
  • Your favorite dressing

Before prepping the salad, ensure that you wash each of these ingredients thoroughly with warm water.

Preparation:

  • Chop kale leaves into half inch pieces
  • Slice cherry tomatoes as thin as you feel appropriate
  • Chop carrots sticks into small pieces
  • Chop each of the peppers in half (saving ½ for another time)
  • Chop the other of the peppers into small thin pieces
  • Skin and cut cucumber into thin strips
  • Cook quinoa based on directions on the box
    • Boil 2 cups of water, add in 1 cup of quinoa and allow it to simmer
    • Scoop ¼ red onions out of the package

Final Preparation:

Place each of these items into a large bowl. Add in each of the vegetables in whichever order you chose. Once quinoa is cooked, add it into the bowl, along with the red onions, Mrs. Dash, and your favorite dressing, Take tongs and mix up the entire mix. Let it chill in the fridge for about 30 minutes or however long you prefer. Once it is chilled, grab a bowl or a plate and you are ready to eat!! Enjoy!!

Trisha’s Aprons and Jewelry of Choice for Cooking Your Own Kale Salad:

  • Apron: Green and Gorgeous (because kale is the same way!!)
  • Earrings: Stud Angel Wings
  • Necklace: Hourglass Double Ribbon Necklace

By Katie Sullivan

Sunday Recipe: Green Bean Styles

My intern Tiffany Gilbert sent me this Fabulous recipe for Green Beans

I can’t wait till my Green beans outside are big enough to make it. If you have Green Beans or want to go to that thing called a store and buy them, this would be a great recipe.

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I’d wear my Bouquet Apron and my cute little birdie necklace to get in the mood.

20130430_212412 BlueBird Yellow Ribbon Necklace

Add a touch of Rouge Artist Intense in Satin Pink to get in the mood and start cooking

MAKE UP FOR EVER - Rouge Artist Intense

Now for the cooking…

 

Green Beans – the way your grandparents used to make them

Need:
One pot
Small whole potatos washed or cut large potatos – leave skin on
Green beans – tips off and popped in smaller pieces
Red onions from garden
Bacon cut into strips
Salt
Water

Cook:
Place bacon in pot, and cook until done. Remove most but not ALL of the grease. Add green beans, potatos, and cut up onion as you add them in. Add enough water (and a pinch of salt) to cover the top of the bean mix. Turn to medium and let cook until done.

This whole recipe is based on preference. The amount shown in the pictures makes enough for a party of 40, with a large bowlful left over. There is no set ratio so if you want more potatos and less beans or more bacon just add to your heart’s content.

Its considered done when the beans are cooked, the potatos are soft but not mush, and you can’t wait any longer to eat it.

Plate it up, season to taste, and devour.

 

Have a great Sunday folks!

Apron out!  Trixie

Recipe Sunday : 4th of July Independence Whip it Good Cake

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I love to make all sorts of Holiday things and this cake is no exception. Super fun and a great and EAsy way to show your 4th of July Spirit.

Ingredients

Original recipe makes 1 – 9×13 inch cake
  • 1 (18.25 ounce) package White cake mix
  • 1 (8 ounce) container frozen whipped topping, thawed
  • 1 pint blueberries, rinsed and drained
  • 2 pints fresh strawberries, rinsed and sliced

Directions

  1. Prepare cake according to package directions and bake in a 9×13 inch pan. Cool completely.
  2. ** YOUR CHOICE** For added fun poke holes in cake after it cools and make up a liquid Jello Mixture Red or Blue and let set to room temp. Then pour over cake
  3. Otherwise just Frost cake with whipped topping. Place blueberries in a square in the corner, and arrange sliced strawberries as stripes to make an American flag. Chill until serving.
  4. Boy some sparklers and insert into cake right before serving, Light and have a Sparkling Cake for your guests!

If you want some inspirational Trisha Trixie Items to wear, here are some items that might inspire you….

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Stay tuned for more 4th of July, Independence discussion and items this week!!

Until next time,

XoXo

Trisha Trixie