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Category Archives: Shared Recipes From Friends

It was suggested to me by my friend Erin to have a “Holiday Recipe Exchange” I think its a fantastic idea. For as many people to exchange with each other a recipe that was handed down, or just a favorite you love to make this time of year. It doesn’t matter what type of cuisine either. It could be Tamales to Home baked rolls, or cookies, a side dish or deviled eggs, even a favorite cocktail. Point is you would be sharing a part of you with others this Holiday season.

Personally my favorite gifts have always been the homemade, handcrafted gifts. They are so personal and those are also the ones I prefer to give out a bit of me.

All Recipes can be posted directly on this wall, from there I will add them to my website in a new category “Holiday Recipes Shared From Friends” with your name (last name optional) a photo of you (optional) what state you are in and a photo of your dish if you have one.
I’d love to see as many people participate as possible.

Adrienne’s Kale Chips

This is how I prepare “kale chips” If anyone makes it differently please share!

 Preheat oven to 360′

 Wash and dry the kale then pull off the stems carefully. Try not to tear into small pieces, you want some good size chips. Place kale in a bowl and add a little olive oil. You can also use your hands to make sure each piece of kale has oil on it.

 Place kale on a baking sheet in one single layer, you can lightly sprinkle with sea salt now or after it is baked.

Bake for about 16 minutes. The chips should be green and crispy when done.

Place on a plate or a bowl and enjoy a healthy snack.

IMG00912-20121220-1655

 

 

 

 

 

 

 

 

😉

Recipe Courtesy of Adrienne Castro Winters

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Cowboy Beans By David Hawks

Submitted by my friend David Hawks from California

Cowboy beans is not exactly a holiday dish, nor is it a dish for those watching their carbs, calories, and fat intake. But it is a dish a man would appreciate while watching Monday night football on a cold evening. The beauty of this dish is; It can be made from any kind of dry bean you prefer, and you can substitute ham hocks, for ox tails, lamb shank, just about any red meat or poultry. And though this may have several steps. But it’s a dish you can walk away from, and easy to make! 

Ingredients:

 

2 pounds of dry pinto beans
2-3  Smoked Ham Hocks
1 cup Green chilies, diced
1 cup Lard or Margarine (yes this recipe calls for lard)
Salt and Pepper to taste

Optional Toppings: Chopped yellow onion, and shredded cheese of your liking. I think a nice spicy jack cheese would go real nice, even crumbled bacon.

 

Directions:

Soak beans in salted water overnight, RINSE THOROUGHLY place in a large pot on the stove and bring to a boil and allow beans to cool. Move beans to crock pot and on lowest setting cook for 6 hours.

Add ham hocks, a cup of lard (Margarine can be used instead) Bring heat up a tad for a couple more hours.
Add salt and pepper to taste, and 1 cup diced green chilies and serve.
The two tricks that really make em good

Allow to cool completely after boil.

Must add lard or margarine.

 

A bowl of Cowboy Beans and an Ice Cold Beer! Bring on the Football!

A bowl of Cowboy Beans and an Ice Cold Beer! Bring on the Football!

 

 

 

 

 

 

 

 

 

 

 

My friend David & his sons Jacob & Wyatt Hawks. Three great guys!!!

My friend David & his sons Jacob & Wyatt Hawks. Three great guys!!!

Molasses Sugar Cookies By Kim Koelbel

Submitted by my dear friend Kim Koelbel from Washington

This recipe makes six dozen! 

Ingredients:

1 1/2 cups Shortening
2 cups White sugar
1/2 cup Molasses
2 Eggs
4 cups All-purpose flour
4 teaspoons Baking soda
2 teaspoons Ground cinnamon
1 teaspoon Ground cloves
1 teaspoon Ground ginger
1 teaspoon Salt

Optional: Red and Green food color

Directions:

Melt the shortening in a large pan on the stove, and allow to cool.

Add sugar, eggs, and molasses, beat well.

In a separate bowl, sift dry ingredients together and add to the pan. Mix well and chill 3 hours or overnight.

Form into walnut-size balls. Roll in granulated sugar. Place on greased cookie sheet about 2 inches apart.
Bake at 375 degrees F for 8-10 minutes.

Store in an airtight container to keep from getting overly crisp. If they do lose their softness, an easy way to restore it is to place one slice of fresh bread in the container with the cookies for a couple of hours or overnight and they will be soft again!

Don't these cookies look so soft and chewy!

Don’t these cookies look so soft and chewy!

My wonderful friend Kim Koelbel

My wonderful friend Kim Koelbel

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