Rick Huggins

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Cinnamon Rolls

INGREDIENTS
1 tbsp yeast
1/2 tbsp sugar
1/4 cup warm water
1 cup boiling water
1/4 cup margarine
1/4 cup sugar
1 tsp salt
2 eggs, beaten
4-5 cups flour
butter
cinnamon sugar
pecans (optional)
raisins (optional)
powdered sugar
milk
vanilla


DIRECTIONS
Dissolve yeast and 1/2 tbsp sugar in 1/4 cup warm water.  Melt margarine in boiling water; stir in sugar and salt until dissolved.  Stir in 2 cups flour; add eggs.  When mixture is cool enough, add yeast mixture.  Mix in 2 to 3 cups flour, being careful not to let the dough get too dry.  Raise in a warm place until the dough has doubled in size.  Roll out dough; spread with butter then sprinkle with a healthy amount of cinnamon sugar (pecans, and/or raisins).  Roll up and cut into slices (thread or unflavored dental floss works great for this).  Place in a greased 9×13 pan and raised until doubled.  Bake at 375º for 10-15 minutes.  When slightly cooled, drizzle with a glaze made from powdered sugar, milk, and vanilla.

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Permanent link to this article: http://huggins.me/recipes/archives/2004

Rolls

INGREDIENTS
1 tbsp yeast
1/2 tbsp sugar
1/4 cup warm water
1 cup boiling water
1/4 cup margarine
1/4 cup sugar
1 tsp salt
2 eggs, beaten
4-5 cups flour


DIRECTIONS
Dissolve yeast and 1/2 tbsp sugar in 1/4 cup warm water.  Melt margarine in boiling water; stir in sugar and salt until dissolved.  Stir in 2 cups flour; add eggs.  When mixture is cool enough, add yeast mixture.  Mix in 2 to 3 cups flour, being careful not to let the dough get too dry.  Raise in a warm place until the dough has doubled in size.  Punch down, form rolls and place in 9×13 pan; allow rolls to raise again.  When doubled in size, bake at 375º for 10-15 minutes.  Rub tops with butter.

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Permanent link to this article: http://huggins.me/recipes/archives/2002

Soft Almond Sugar Cookies

INGREDIENTS
1 lb butter
1 cup sugar
2 eggs
1 tsp almond extract
4 cups flour


DIRECTIONS
Cream together butter and sugar; mix in eggs and almond extract.  Add flour in installments.  If necessary, add additional flour until dough is not sticky.  Bake at 325º for 10-12 minutes.

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Permanent link to this article: http://huggins.me/recipes/archives/1999

Zucchini Bread

Every year we knew fall had arrived when SueAnn Hill brought by two loaves of her delicious zucchini bread. She is one of Mom’s family’s lifelong friends; always a great example of Christian charity.


INGREDIENTS
3 eggs, beaten
1 cup sugar
1 cup brown sugar
1 cup vegetable oil
2 cups zucchini, grated
3 tsp vanilla
1 tsp salt
1 tsp baking soda
3 tsp cinnamon
1/4 tsp baking powder
1/2 cup pecans (optional)


DIRECTIONS
Cream together eggs, sugar, brown sugar, vegetable oil, and vanilla.  In a small bowl, mix together salt, baking soda, cinnamon, baking powder (and pecans).  Stir dry ingredients into egg mixture; add zucchini.   Bake for 1 hour at 325º.  Grease and flour baking pans.  Makes 2 full- or 4 half-loaves.

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Permanent link to this article: http://huggins.me/recipes/archives/1995

Frozen Banana Punch

INGREDIENTS
4 cups sugar
6 cups water
1 can (46 oz) Pineapple Juice
2 cups orange juice
Juice of 2 lemons
5 bananas, mashed
7up or Ginger Ale


DIRECTIONS
Boil water and sugar for 3 minutes.  Remove from heat and cool.  Stir in remaining ingredients except 7up or Ginger Ale.  Freeze into cubes.  When ready to serve, fill punch bowl with 1/2 punch mixture and 1/2 7up or Ginger Ale.

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Permanent link to this article: http://huggins.me/recipes/archives/1992

Lemon Cake

INGREDIENTS
Cake:
1 pkg lemon cake
1 pkg instant lemon pudding
1 cup sour cream
4 eggs
1/2 cup water
1/2 cup oil
1 1/2 cups chocolate chips

Frosting:
1 pkg (8-oz) cream cheese, softened
1/4 cup butter, softened
1 1/2  cups powdered sugar
1-2 tsp lemon juice


DIRECTIONS
Mix all cake ingredients except chocolate chips.  Stir in chocolate chips and pour into a greased bundt cake pan.   Bake at 350° for 45-50 minutes.  Cool in pan for 20 minutes before removing.

The following glaze is an alternative to the lemon cream cheese frosting:  1 cup powdered sugar, 1 tbsp oil, 2 drops yellow food coloring, lemon juice to taste.

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Permanent link to this article: http://huggins.me/recipes/archives/1990

Chicken Enchiladas

Aunt Cindy always makes the best chicken enchiladas.  The recipe below is a close approximation of Cindy’s.


INGREDIENTS
6 cups chicken, boiled and diced
1 can (10.5 oz) cream of chicken soup
1 can (10.5 oz) cream of mushroom soup
1 can (10.5 oz) cream of celery soup
1-1/2 cups sour cream
4 cups shredded cheese
1 can (7 oz) green chilies, diced
1 can (4.25 oz) olives, chopped
+/-24 flour (or corn) tortillas
30 oz Las Palmas green enchilada sauce


DIRECTIONS
Combine all ingredients except tortillas and enchilada sauce. Fill each tortilla with +/- 4 tbsp of the mixture plus 1 tbsp enchilada sauce. Cover enchiladas with remaining enchilada sauce. Bake at 350º for 30 minutes. Top with additional grated cheese during last 5 minutes of baking.

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Permanent link to this article: http://huggins.me/recipes/archives/1966

Honeycomb

Honeycomb CandyINGREDIENTS
2 cups sugar
1/2 cup light corn syrup
1/3 cup water
3/4 tbsp baking soda


DIRECTIONS
Over medium heat, stir together sugar, corn syrup, and water; heat to 298º.  Remove from heat; whisk in baking soda for 15-20 seconds.  Immediately pour into a foil-lined 9×13 pan.  Cool on counter for 2 hours.  Break into pieces.

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Permanent link to this article: http://huggins.me/recipes/archives/1911

Chicken Fajitas

Grandma Honey shows her love through food. This is a meal she prepared for Nathan during a time when, because of a medical issue, he was struggling to eat. Grandma searched for a foods she could prepare with ingredients that worked  with his diet. This recipe was the result.


MARINADE
1 1/2 tsp dried oregano
1/2 tsp chili powder
1/2 tsp smoked paprika
1 1/2 tsp cumin
1 tsp garlic powder
1 tsp onion powder (opt)
1/2 tsp red pepper flakes
2 tsp lemon juice
4 tbsp canola oil

1 1/2 lbs chicken

FAJITAS
4 green onions
1 white onion
1 red bell pepper
1 green bell pepper
1 yellow bell pepper
1 orange bell pepper

tortillas
chedder cheese
salsa
avocados (or guacamole)
sour cream
cilantro


DIRECTIONS
Combine marinade ingredients in a large (1 gal) Ziploc bag.  Add chicken and mix until chicken is thoroughly coated.  Marinate for 1-4 hours.

Julienne peppers and cut onion into strips.  Add +/- 2 tbsp oil to hot skillet; add vegetables and cook on high for 7-10 minutes, until al-dente.  Place vegetables in a bowl and add chicken to skillet; heat over medium until fully cooked.  Add vegetables back to pan and heat.  Serve on tortillas with cheese, salsa, guacamole, sour cream, and cilantro.

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Permanent link to this article: http://huggins.me/recipes/archives/1902

Carne Asada Tacos

INGREDIENTS
5 lbs carne picada (diced beef)
1 cube butter
2 cans (220g each) El Pato jalapeño sauce
1 tbsp chicken Better than Bouillon
2 tsp oregano
1 tbsp liquid smoke
2 tsp chili powder
1 tsp onion powder
3/4 tsp garlic powder
3/4 tsp cinnamon
3/4 tsp cumin


DIRECTIONS
Combine carne picada and butter in an extra-large cast iron pan over high heat; brown.  Combine remaining ingredients in a saucepan and bring to a boil.  Once beef is sufficiently browned, turn off burner and stir sauce ingredients into meat.  The heat from the pan will evaporate most of the moisture from the sauce.

Serve on corn tortillas with white onion, fresh cilantro and the juice from a wedge of lime.

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Permanent link to this article: http://huggins.me/recipes/archives/1879

Apple Barbecue Sauce

This is a work in progress…

img14748-768x512INGREDIENTS
2 cans (6-oz ea) tomato paste
3 cups apple juice
1/2 cup pineapple juice
1/4 cup apple sauce
1 1/2 cups brown sugar
2 tbsp molasses
1 1/2 tsp salt
2 tbsp Worcestershire sauce
2 tbsp vinegar
2 tsp lemon juice
1 tbsp chili sauce (1 tsp Chipotle Chili Powder)
2 tsp liquid smoke
2 tsp garlic powder
1 tsp mustard powder
1/2 tsp onion powder
2 tsp Tahitian vanilla
1/2 tsp ginger powder
1/2 tsp galangal (or more ginger powder)
(1 tbsp honey)


DIRECTIONS
In a saucepan, combine all ingredients and simmer until reduced to desired consistency.

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Permanent link to this article: http://huggins.me/recipes/archives/1349

Super Apple Barbecue Sauce

2 cups ketchup
1 cup apple sauce
1/4 cup apple cider vinegar
1/2 tsp ginger powder
1/2 tsp galanga powder (or additional ginger powder)
1 can apple juice concentrate
1 tsp mustard powder
1 tsp chipotle chili powder
1/2 tsp onion powder
1 1/2 tsp garlic powder
1/4 cup molasses
2 tbsp Worcestershire sauce
1 tsp salt
1/4 cup pineapple juice
1/4 cup burbon
1 tbsp liquid smoke

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Permanent link to this article: http://huggins.me/recipes/archives/1865

Chili Barbeque Sauce

INGREDIENTS
2 cup apple sauce
2 cans (220g each) El Pato jalapeño sauce
3/4 cup ketchup
2 tbsp chicken Better than Bouillon
1 tbsp oregano
1 tbsp liquid smoke
1 tbsp chili powder
1 tsp onion powder
1 tsp garlic powder
1/2 tsp cumin
1/2 tsp cinnamon


DIRECTIONS
Combine all ingredients and heat thoroughly.

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Permanent link to this article: http://huggins.me/recipes/archives/1857

Dr Pepper Barbecue Sauce

imageINGREDIENTS
1 bottle (20-oz) Dr Pepper
2 cups ketchup
1 cup brown sugar
1/4 cup honey
1/4 cup vinegar
1 Tbsp Worcestershire sauce
1 tsp chipotle chili powder
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp ginger powder
1/4 tsp galanga powder (or substitute an additional 1/4 tsp ginger)


DIRECTIONS
Combine all ingredients and boil until thickened.  Root beer or cola could be substituted for Dr Pepper.

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Permanent link to this article: http://huggins.me/recipes/archives/1310

Honey Barbecue Sauce

INGREDIENTS
2 1/2 cups ketchup
1 1/2 cup honey
1 cup apple sauce
1/4 cup ketjap
3 tbsp Dijon mustard
1 tbsp liquid smoke
1 tbsp Worcestershire sauce
1⁄2 tsp ground ginger
1⁄2 tsp onion powder
1⁄2 tsp garlic powder
1/8 ground cloves
1⁄8 tsp cayenne pepper
2 tsp balsamic vinegar


DIRECTIONS
Combine all ingredients in a saucepan. Heat to boiling; simmer for 5 minutes.

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Permanent link to this article: http://huggins.me/recipes/archives/254

Corn Dog Batter

INGREDIENTS
2 cups flour
2 cups corn meal
1/2 cup sugar
2 tsp salt
1 egg
1 tbsp vanilla
Milk


DIRECTIONS
Combine all ingredients and dip hot dogs into batter.  Deep fry at 350º until desired doneness.

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Permanent link to this article: http://huggins.me/recipes/archives/1804

Cole Slaw

INGREDIENTS
1/4 tsp dry mustard
1/4 tsp salt
1/4 cup sugar
4 tsp vinegar
1 cup mayonnaise
2 tsp celery seed (optional)
20 oz cabbage, shredded
1/4 cup carrots, grated


DIRECTIONS
Whisk together dry mustard, salt, sugar and vinegar until dissolved; add mayonnaise (and celery seed) and whisk to mix. Stir mixture into shredded cabbage and carrots. Refrigerate for 2 hours before serving.

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Permanent link to this article: http://huggins.me/recipes/archives/1792

Crinkle Cookies

INGREDIENTS
1 box (18.25 oz) devil’s food cake mix
1/3 cup vegetable oil
2 large eggs
granulated sugar


DIRECTIONS
Preheat oven to 350º. In a large mixing bowl, stir (by hand) dry cake mix, oil and eggs until a dough is formed. Scrape onto parchment paper; wrap and chill for 3 hours. Dust hands with confectioners sugar and roll dough into small balls (+/-1 inch). Double roll balls in confectioners sugar and place spaced about 2 inches apart on uncreased cookie sheets. Bake for +/-7 minutes or until center is just set. Cool for a minimum of one minute before placing on wire racks to cool.


NOTES
Betty Crocker Super Moist cake mix works best. Larger cookies will crinkle more but will require a longer baking time. Allowing rolled dough balls to sit for a few minutes prior to double rolling in confectioners sugar works best for coating the cookies.

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Permanent link to this article: http://huggins.me/recipes/archives/1721

Stuffing

For Christmas Eve every year, Opa would make the most incredible stuffing!  To a boxed mix he would add sausage and chopped water chestnuts.  The resulting stuffing tasted amazing!  When Dad took over he wanted his stuffing to be nearly identical to Opa’s; but, it wouldn’t be Dad if he didn’t tweak it a little.  


INGREDIENTS
1 tbsp Italian Seasoning
1 tsp ground black pepper
2 tsp marjoram
1 tsp sage
1/2 cup dried minced onion
2/3 cup dried minced celery
5 cups water
1-1/2 cubes butter
1/3 cup chicken Better than Bouillon
16 cups bread, cubed and dried
2 lbs sage sausage, prepared
2 cans (4-oz each) water chestnuts, chopped
1 lb mushrooms, sliced and sautéed
1 cup dried sweetened cranberries
pine nuts, roasted


DIRECTIONS
Combine Italian Seasoning (or substitute Herbes de Provence), black pepper, marjoram, and sage in a spice grinder and grind into a fine powder; pour into a small mixing bowl.  Stir onion and celery into the herb mixture.  In a large stock pot, bring water, butter, and better than bouillon to a boil; stir in herb mixture.  Remove from heat; add bread crumbs and stir to moisten.  Cover with lid and allow the stuffing to sit for five to ten minutes.  Stir in all remaining ingredients, reserving some of the pine nuts and dried cranberries.  Place mixture in two 9×13 pans and heat under broiler until the top is slightly browned.  Top with reserved pine nuts and dried cranberries.

(Updated 12/23/2018)

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Permanent link to this article: http://huggins.me/recipes/archives/1186

Wheat Waffles

This, our favorite wheat waffle recipe, comes from Grandma Honey. When our kids wake to the sound of the wheat whirling in the blender they know that Grandma Honey’s wheat waffles will soon be on the table.

INGREDIENTS
3⁄4 cup whole wheat
1 1⁄2 cups milk
2 tbsp corn meal
2 tbsp oat meal
2 tbsp oat bran
2 eggs
1 tbsp raw sugar
1⁄4 cup butter
1 tbsp baking powder


DIRECTIONS
Blend whole wheat and milk in blender for 3 to 4 minutes. While still blending, add corn meal, oat meal, oat bran, eggs, raw sugar and butter. Turn off blender and add baking powder. Blend for 3 to 4 seconds. Cook in waffle iron. If batter rises too much, stir with spoon.

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Permanent link to this article: http://huggins.me/recipes/archives/312

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