Dad's Famous Baked Beans

This recipe (which is so easy, it can barely be called a recipe), comes from my dad. When he was in his early 20's, he worked at Deloitte as an auditor. While at a company pot luck (of a business he was auditing), he was first introduced to this recipe for baked beans. He enjoyed them so much, he asked for the recipe and started making them himself. Years later, he was working as the CFO for Calply, and brought these beans to a potluck. They were lauded by all as Doug's famous beans, until a woman that had been recently hired claimed them as her own recipe! (In good humor, of course). It just so happened that the woman who made them years before and gave the recipe to my dad had been hired by Calply and was at the potluck! What a small world. 

Without further ado, my dad's famous baked bean recipe ;) - 

Brown 1 lb of ground beef and add a chopped red onion. 

Add 3 cans of Bush's Baked Beans (we use Maple Cured Bacon flavored and Original).

Sausage Braid Recipe

As an adolescent in the Homet household, we were witness to a lot of hostessing. Monthly, my mom would host "Stamp Camp" at our house, and a party of around 8-12 women would come over on a Saturday morning to make the cards and crafts my mom had prepared and snack on some pretty classy breakfast treats. These breakfasts were one of the perks to having a mom who was a Stampin' Up! demonstrator. (Other perks included having access to TONS of craft supplies for school projects, passing out pretty bomb Valentine's Day cards to friends at school, and having the skills needed to be a professional card critic.) 

Jim, Laney and I (and probably dad too), would sneak into the kitchen on Stamp Camp mornings after the women had eaten and, like vultures, fill up our plastic tupperware plates with berries, Costco croissants, Bisquick coffee cake, and on especially wonderful Saturdays, slices of this sausage braid. 

It's creamy and full of meat and flavor and it goes fast. Here's a shot of it baking (and oozing...yum). 

I always double this recipe, so the following measurements will make 2 rolls. 

Homet Christmas Morning Quiche Recipe

One of my all time favorite foods is Quiche Lorraine. Egg, bacon, onion, cheese, pie crust...what's not to love? Growing up, it was our Christmas morning breakfast every year. Once a year is not nearly enough, however. Since I got married and started my own family, we've had quiche quite a few times. I even started making my own crusts, and I've gotta say, they're pretty delicious. 

I won't lie and say this is easy or quick to make. The steps are simple, but there are a lot of them and it takes a while to make a quiche. It is SO worth it, though. My tip would be to make 2 or 3 quiches at once because they heat up so well and one just isn't enough! (I mean, look at that. Just look at it.) I am listing the measurements for one quiche, so you'll have to do your own multiplying. 

The Best Caramel Corn You've Ever Had

We made this popcorn 4 times this holiday season and it was absolutely delicious. It was buttery, fresh, sweet with a twinge of salt, and crunchy like caramel corn should be. We gave some away, ate a bunch ourselves, and definitely came up with a new Christmas tradition with this caramel corn! 

Combine 1/2 cup butter (1 stick), 1 cup brown sugar, 1/2 tsp salt and 1/4 cup light corn syrup in a saucepan. Let it come to a boil for 5 minutes. Add 1/2 tsp baking soda. Stir together and pour over freshly popped popcorn (about 6 quarts). Mix thoroughly in a large bowl to evenly spread caramel. 

Preheat oven to 200 degrees. Line 2 cookie sheets with parchment paper, spread popcorn out and bake for 1 hour, stirring popcorn every 15 minutes. 

Let cool completely and enjoy! (Easy, right?)

Holiday Cardamom Oatmeal Cookies Recipe

Christmas is a time for sharing. And gift giving. And love. So, with love, let me give you a wonderful gift by sharing the recipe for my absolute favorite holiday cookies (which aren't necessarily 'holiday' at all, I make them all year!). 

These cookies are easy, delicious and surprising. It is a basic oatmeal chocolate chip cookie recipe that replaces the cinnamon with cardamom, and let me tell you! The difference is both subtle and obvious. There is something decidedly unique when you take a bite out of one of these, yet they are familiar and homey. 

Preheat oven to 350 degrees.

Add 1 stick plus 6 tbsp softened butter, 3/4 cup packed brown sugar, and 1/2 cup granulated sugar to mixing bowl. 

Beat in mixer until creamy.

Homemade Egg Noodles Recipe

Well, Thanksgiving is over and I don't know about you, but we had a ton of leftovers this year. I guess that's what happens when you make two large turkeys for 8 people. Anyway, this year we decided to turn some of our leftover turkeys and (forgive me for saying this) turkey carcasses into some broth! After boiling the bones and innards for a few hours in a huge pot of water, we strained and cooled the broth. Now it was ready for soup! We added turkey pieces, carrots, onions, celery, salt and pepper, and these homemade egg noodles. What a delicious Thanksgiving twist on chicken noodle soup.

These noodles are so easy to make, and are big and doughy in the soup, like a kind of dumpling. They can be frozen and used later, or use them immediately! 

Start by mixing 2 and a half cups of flour with a pinch of salt. Place in a bowl and create a well in the center of the dry ingredients. Pour in 1/2 cup of milk, 2 eggs and 1 tbsp of melted butter. Mix together with your hands until the ingredients come together. Place on a floured surface and knead for 5 minutes. 

Place dough in a small bowl and cover with a cloth. Let sit for 10-15 minutes. 

Roll the dough out to 1/4 inch thick. Don't leave it too thick or the noodles will be too big when cooked. 

Pie Extravaganza

Many factors contributed to the Pie Extravaganza of 2014. First, last year I was taught by a lady at church how to make pie. I didn't actually do much of the baking, I mostly observed, but she showed me methods for making crust from scratch, how to measure very precisely and how to put a crust in a pie dish and pinch the top. It was a long process, but I left feeling more confident about trying to make pies myself. Second, in the past year, I perfected Ree Drummond's Perfect Pie Crust. I have made numerous quiches and a pie or two and this crust recipe is my favorite. Third, I have been trying to get Alex more comfortable in the kitchen, so getting him in on the pie making was the first step toward an extravaganza. And finally, Alex and my competitive natures kicked in when we decided to have a taste off and make these pies Chopped-style. 

He was in charge of the Pecan pie and one Pumpkin pie. I was taking the Dutch Apple and the other Pumpkin pie. The plan was for 4 pies. We ended up with more, but I won't get ahead of myself. 

I began with the crust. I made one batch of this crust, which yields either two large, thicker crusts or three thin smaller crusts. I obviously made the two thick ones. I love a substantial crust. 

You can find a step by step recipe here: Pioneer Woman's blog, but I will include the quick version here:

3 cups All-purpose flour

1 1/2 cups Crisco Vegetable Shortening

1 egg

5 tbsp cold water

1 tbsp white vinegar

1 tsp salt

Combine flour and shortening with a pastry cutter (will take 3-4 minutes). Pour in a beaten egg and combine. Add water, vinegar and salt to mixture. Don't overwork, but blend all ingredients. Split the dough in half, ball up each half and put in separate Ziplock gallon sized bags. Gently pat down into a thick disc and place bags in freezer. Let chill for 20 mins and then roll out.

The Perfect Carrot Cake Recipe

Like all good traditions, I'm not sure exactly when this one started. My mom has always made us homemade cakes for our birthdays. I know when I was younger, some years I would ask for chocolate. On my dad's birthday, though, my mom always made carrot cake. At some point, my brother, sister and I all realized that this was also our favorite birthday cake, and so now for any and all Homet birthdays, there is a perfected carrot cake under those ever-growing candles. 

My sister and I have birthdays 4 years and 4 days apart. This year, my mom made me a beautiful carrot cake for my birthday and a couple weeks later, Laney came down from Northern California for my baby shower and we got to surprise her with a little (belated) birthday celebration as well! This time, I was prepared with my camera. Now that I'm starting my own little family in a couple weeks or so, I am going to need to have this recipe documented somewhere, and where better than my blog? You all are learning this one along with me.... How to make the Perfect Carrot Cake! 

Start with fresh, peeled carrots. You'll need 3 cups of packed shredded carrots by the end of this. 

Finely shred the carrots. The smaller these pieces are, the better! You won't want to be eating big chunks of vegetables in your cake. Trust me.

Butternut Squash Soup from Scratch Recipe

It is probably a faux pas to post this recipe, since I only took two iPhone pictures of the process, but it was so good, you're going to have to forgive my lack of pictures and just make this soup. It is easy and healthy and delicious, and does not require precise measurements, which is nice. Heck, it doesn't even require adding the specific ingredients I added, there is a lot of room for spontaneity.

I originally made this soup last fall because I really wanted butternut squash soup, but when I went to the grocery to buy some, it was SO expensive for 2 servings. And I was having company over and needed at least 6 servings. This option is much less expensive. In the fall, butternut squash is usually around $1 a pound!

I started with about 5 pounds of butternut squash. In the past, this has meant one large squash, this time, I got two smaller ones. I wear gloves to peel the squash because my skin reacts negatively to the raw butternut squash flesh. It's pretty common, some people are allergic to touching the insides of the squash, and my hands get red and peely and pretty gross. If this happens to you, don't worry. It goes away after a couple hours. But if you want to be safe, just use normal kitchen rubber gloves. Clean ones. For peeling, I just use a normal vegetable peeler. It's kind of a work out, just so you're prepared.

After the squash is peeled, cut it into 1-inch(ish) cubes. You can set these aside for a little bit.

In a large pot (I used the largest one I had that wasn't a broth pot), melt 4 tablespoons of butter. I used salted, but we add salt later as well, so it doesn't really matter if you use salted or unsalted butter. Cut up either one large onion or two small onions (I used a brown onion, I think either white, sweet or brown would be fine. Maybe not a red onion, it could throw off the color of the soup at the end!) and throw into the melted butter. You can cut these roughly and the pieces can be fairly large. You will blend these later, so your onion chopping does not have to be perfect. These will cook in the butter until they start to become translucent.

Corn Chowder with Beef Sausage

This is the season of soups. Thanks to my handy dandy immersion blender, I've made at least 5 new (to me) types of soup this year. I've never made soup in my life (unless you count opening a can and putting it on the stove) so this is a big step for me.

Tonight, I'm making a meaty corn chowder. The recipe is from Laura, one of my closest friends, and I am SO glad she introduced me to this soup. I made it when Caleb and Louisa visited, and then again for the kids in the Youth Worship band. Every Sunday after church, Alex leads the band practice and I heat up something for lunch that I generally cook the night before. They've had this soup once a couple months ago and loved it, so I figured it was time to whip it up again. 

I even have a little helper at my feet. 

Start by slicing up 2 packages of Beef Sausage into 1/2" discs. Then quarter those discs. (Nice and bite sized.)

Brown the sausage in a skillet. Drain most of the fat once they've been cooking for a few minutes. I like getting them REALLY browned...even a little black. But that's just me. Add 2 chopped onions. If you have any tricks for chopping onions in a way that prevents crying, please tell me in the comments. Please. 

Turkey, Brie, Bacon and Cranberry Sauce Grilled Cheese Thanksgiving Leftover Sandwich Extravaganza

Yes. This post needed a two line title. You'll see why.

We are still eating Thanksgiving leftovers over here at the Lumberjackson Lodge. It's been over a week and we still have little containers of green bean casserole, stuffing and turkey. (I should probably check on a couple of those, just to be safe...) Our lunch on this cold, white Friday is a wintery twist on my favorite sandwich of all time. Grilled cheese.

This morning at breakfast, I cooked up a couple extra pieces of bacon. A couple months ago, I started to bake bacon instead of cooking it on the stove, and I've never looked back. Somehow, putting bacon in the oven preserves the right textures in the right places, lets me get it really crispy without obliterating it, and makes it super easy to pour out the extra bacon fat in a mug to use later. (I heard via the Paleo diet that this is 'healthy'. We still eat bread, cheese, fruit and lots of the other stuff Paleo recommends eliminating, but saving bacon fat is something from the Paleo diet I choose to listen to. Ha.)

I have a sliced Italian loaf today. If I were in California, you can bet I would be using sourdough, but out here in Kansas, a good loaf of sourdough is hard to come by, and way too expensive for our grocery budget. Ergo, I use either French bread or Italian. Still turns out pretty good, if I do say.

My father in law sliced the turkey on Thanksgiving into nice thin sheets. (Massive, if you're comparing it to turkey in the deli meat section, but who wants that watery, paper-turkey anyways?) I think the white meat is the best in this kind of sandwich. The moisture from the brie and cranberry will infuse into the drier white meat.