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Friday, September 30, 2016

Slow Cooker Pepper Steak


Ingredients

2 lb sirloin
2-3 cloves garlic
2 sliced bell peppers
1 can stewed tomatoes
1/2 cup beef stock
1 Tbs corn starch
2 Tbs grated ginger
1/2 tsp salt
1/2 tsp pepper
1 Tbs chopped cilantro
2 or 3 lime slices

Instructions

Slice sirloin into strips, slicing across the grain into one inch strips.
Heat a large frying pan on medium high heat.
Once pan is hot set sirloin strips in and let sit 2-4 minutes or until they release from pan easily. You don't need oil since the natural liquid from the beef will release into the pan.
Flip and brown other side.
Remove sirloin from heat on to platter.
Whisk stock with cornstarch and add to slow cooker. If you don't have beef stock, chicken or vegetable stock will work just fine. Use stock, never water!
Add all other ingredients (except cilantro and lime) to slow cooker and stir to combine.
Add sirloin to slow cooker and gently mix well. Cover.
Set on high and cook for 3-4 hours or low for 6-8 hours. Stir once during the cooking.
Chop cilantro and cut lime slices and set aside.
Once the beef has cooked, taste and check to see if you need to add more salt or pepper before serving. Many times you do.
I usually serve this dish over brown rice. I put the brown rice on plate and the meat mixture over, topping it with cilantro and a squeeze of lime.

Cheeseburger Meatloaf Recipe


INGREDIENTS

1 large yellow onion, cut into 2-inch pieces
8 ounces button mushrooms, halved
2 cloves garlic
1 tablespoon extra-virgin olive oil or canola oil
4 strips center-cut bacon, divided
5 tablespoons ketchup, divided
1/4 cup dill pickle relish
1 tablespoon Worcestershire sauce
1 large egg, lightly beaten
3/4 cup fresh breadcrumbs, preferably whole-wheat (see Tip)
2 pounds lean (90% or leaner) ground beef
1/2 cup shredded Cheddar cheese

PREPARATION

Preheat oven to 375°F. Coat a large rimmed baking sheet with cooking spray (or see Loaf Pan Variation).
Pulse onion, mushrooms and garlic in a food processor until finely chopped. (Or finely chop them with a knife.)
Heat oil in a large nonstick skillet over medium-high heat. Add the vegetables and cook, stirring occasionally, until tender and most of the liquid has evaporated, 5 to 10 minutes. Transfer to a large bowl and let cool for 10 minutes.
Finely chop 2 slices bacon and add to the bowl with the vegetables. Add 3 tablespoons ketchup, relish and Worcestershire; stir to combine. Stir in egg and breadcrumbs. Add ground beef and with clean hands gently knead the vegetable mixture into the meat; do not overmix. Pat the meat mixture into a loaf shape (about 12 by 5 inches) on the prepared baking sheet. Spread the remaining 2 tablespoons ketchup on top. Sprinkle cheese down the middle and place the remaining 2 slices of bacon on each side of the cheese.
Bake the meatloaf until an instant-read thermometer inserted in the center registers 165°F, about 45 minutes. Let rest for 10 minutes before slicing.

PAULA DEEN MEATLOAF RECIPE


INGREDIENTS

1 pound lean ground beef
1¼ teaspoons salt
¼ teaspoon ground black pepper
½ cup chopped onion
½ cup chopped bell pepper
1 large egg
1 cup diced canned tomatoes with their juice
½ cup quick cooking oats
Topping Ingredients
⅓ cup ketchup
2 tablespoons brown sugar
1 tablespoon yellow mustard

INSTRUCTIONS

Place a rack in the center of the oven and preheat the oven to 375 F.
In a large bowl mix together all meatloaf ingredients well. Place the mixture into a 9x13-inch glass or ceramic baking dish and shape into a loaf.
Mix together the topping ingredients and spread over the loaf.
Bake until done, about 1 hour. Remove from the oven and let rest for 10 minutes before slicing.

Homemade Butter Cake (Recipe)


250g butter
210g castor sugar
4 eggs
1tbp of vanilla essence
200g of self raising flour
4 tbp of fresh UHT milk

How to make it:

Grease and line a 20 cm cake tin with greased grease proof paper. Preheat oven to 170C.
Mix butter and sugar until light and creamy. Add the eggs in one at a time and beat them well after each addition. Keep doing this till the mixture is light and fluffy. Add in the vanilla essence.
Add in the flour into the mixture and continue to fold until it mixes well with the rest. Add in milk and mix until they all combine well.
Pour the mixture into the prepared tin and level out at all sides except a shallow well in the centre. This is to allow the cake to level up evenly during baking.
Bake in preheated oven for 55-60 minutes or until cooked.
I took a shot at the final mixture before it was poured into the baking mold. Being up, close and personal with the mixture, this is as good as any opportunity for saboteurs to rig the recipe. I must say that did cross my mind but in light of the recent Olympic games and the spirit of fair play, the angle got the better of the devil. At least for now...
My wife got slightly irritated as I was hovering like a vulture in the kitchen. The anticipation was just killing me. Finally, the butter cake came out from the oven and filled the kichen with it's lovely buttery aroma. Damm...I must say I was envious of her.
Personally, the butter cake tasted quite nice as it had the right balance of sweetness and butter. It wasn't too dry or too soggy too either but the texture can certainly be improve. As they were warm and fresh from oven, I woofed down quite a number of pieces.
Some of the butter cakes were packed in plastic containers to be tasted by my wife's nieces and nephews whom are our official food taster. They finished the whole lot the next day ......
The final verdict.....Well, if this has been a prize competition between my wife and I, she probably won top prize for her butter cake. Having said this, I must say I deserve the fair play award if such award did exists. After all, I let fate set its own course and prevented any 'divine' intervention!

3 INGREDIENT CROCKPOT BBQ CHICKEN WINGS


INGREDIENTS

12-16 chicken wings
1 can Coke
1 Cup BBQ Sauce (we use Sweet Baby Ray's)

INSTRUCTIONS


Turn Crockpot on low.
Pour the can of coke into the crockpot.
Place all of the chicken wings into the Coke.
Cook on low for 3-4 hours.
Remove wings from Crockpot onto a baking pan covered with foil.
Brush wings generously with BBQ sauce
Bake at 350° for 10-15 minutes, just until the BBQ is heated.
Serve and enjoy!

Beef Fajitas


1 lb lean flank steak, cut into strips
2 tsp ancho chile powder
2 tsp salt
1 tsp cumin
1 tsp onion powder
1/2 tsp garlic powder
1 tbsp cornstarch
2 tbsp fresh lime juice
1 green pepper, sliced
1 red pepper, sliced
1 onion, sliced thin
1 jalapeno, sliced thin

HOw to make it:

In a small bowl, mix together all of the spices and the cornstarch to create your fajita seasoning.
Using a ziploc bag (or bowl) toss the steak in 2 tbsp of lime juice and 1/2 the fajita seasoning. Let rest for 10 minutes. Start cutting your veggies in the meantime and toss them with the remaining fajita seasoning.
Bring a large saute pan to medium high heat and spray with cooking spray. Add the beef and cook for 2-3 minutes on each side until cooked to your liking. Remove and set aside.
Add the veggies to the saute pan and cook for 5-7 until softened. If needed add a couple of tablespoons of water to prevent sticking or burning.
Add the steak back to the pan and toss to combine. Serve with flour tortillas and your favorite fajita fixings.

Thursday, September 29, 2016

Cinna-bun Cake in the oven


Ingredients: 

3 cups flour
1/4 tsp salt
1 cup sugar
4 tsp baking powder
1 1/2 cup milk
2 eggs
2 tsp vanilla
4 T butter, melted
2 sticks (1 cup) butter, softened
1 cup brown sugar
2 T flour
1 T cinnamon
2/3 cups nuts (optional)
Glaze:
2 cups powdered sugar
5 T milk
1 tsp vanilla

How to make it:
With an electric mixer or stand-up mixer, mix flour, sugar, salt, baking powder, milk, eggs, and vanilla. Once combined well, slowly stir in 4 T melted butter. Pour batter into a greased 9×13″ baking pan.
In a large bowl, mix the 2 sticks of softened butter, brown sugar, flour, cinnamon, and nuts until well combined. Drop evenly over cake batter by the tablespoon and use a knife to marble/swirl through the cake. Bake at 350 degrees for 25-30 minutes or until toothpick comes out nearly clean from center. Place powdered sugar, milk, and vanilla in a large bowl. Whisk until smooth. Drizzle over warm cake. Serve warm (we like it straight out of the oven) or at room temperature.

Wednesday, September 28, 2016

Funnel Cake Fries



2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1/4 cup white sugar
1/2 cup milk
1 tsp vanilla
3-4 cups canola or vegetable oil
1 jar marshmallow creme or marshmallow fluff

How to make it :


Whisk flour, baking powder, and salt in a bowl. Set aside.
With a mixer, beat eggs, sugar, milk and vanilla in a large bowl until foamy and well combined. Carefully add in the flour mixture and mix until you have a smooth, thick batter. Place the batter in a bag or bottle for piping.
Add about 1 inch of oil to a large pot with high sides. Heat the oil to 350 degrees F. Pipe the batter in long straight lines into oil and fry until golden, about 30-60 seconds per side. Remove to a plate and serve with powdered sugar while still hot.
Marshmallow Fluff Dip: Place marshmallow creme in a bowl for dipping and warm in the microwave for 15-20 seconds. Stir until smooth and serve with funnel cake fries.
To Reheat: Preheat oven to 450 degrees F. Place funnel cake fries on a baking sheet and bake at 450 for 3 minutes

Tuesday, September 27, 2016

Apple Pie Monkey Bread


Ingredients

2 cans biscuits (8 count, Grands)
½ cup sugar
1 can apple pie filling
½ cup butter (1 stick), melted
½ cup brown sugar
1 teaspoon cinnamon
6 tablespoons flour
optional: 2 cups caramel chips
For glaze:
2-3 cups powdered sugar
1/4 cup heavy cream

Instructions

Preheat oven to 350 and spray bundt pan with cooking spray.
Cut biscuits into quarters.
Pour apple pie filling into a bowl. Cut apple pieces up into thirds or fourths… basically bite-sized pieces. Add in 6 tablespoons flour, 1 teaspoon cinnamon, 4 tablespoons melted butter, and ½ cup brown sugar. Mix well.
Dip biscuit pieces into apple pie filling, then place into bundt pan. After half of the biscuits are in the pan, drizzle the mixture with ½ of the remaining butter. Add in ½ cup caramel chips. If you have a lot of apple pie filling left at this point, take about half of it and add it to the top of the biscuits and butter.
Continue dipping biscuit pieces in the apple pie filling. Place the other half of the biscuits into the bundt pan, drizzle with the other half of the butter, sprinkle in ½ cup caramel chips, and top with remaining apple pie filling mixture.
Bake for about 35 minutes ON A COOKIE SHEET. Yes, put the bundt pan on a cookie sheet. If not, the butter might boil over and start a fire in your oven. :) Edges will be dark brown and center will be lighter. Just make sure the middle isn’t gooey. It’ll still cook a little after you take it out of the oven.
Let cool for 10 minutes, but not much longer than that or it will stick to your pan.
While monkey bread is cooling, melt caramel chips in a bowl (you can add a little coconut oil or butter to help the process along but it’s not necessary) in the microwave. Also, make powdered sugar glaze if you haven’t already.
Place a large plate over the bundt pan and flip over.
Serve warm, drizzling with melted caramel chips and powdered sugar glaze.

MILLION DOLLAR PASTA


INGREDIENTS:

1 pound penne pasta
1 pound ground beef
1 jar pasta sauce
8 ounces cream cheese, room temperature
1 cup cottage cheese
1/2 cup sour cream
1 tablespoon chopped chives
1 teaspoon salt
1 teaspoon ground black pepper

DIRECTIONS:

Bring a large pot of water to a boil and cook the pasta according to package directions.
While the pasta is cooking, brown the hamburger meat in a medium skillet, crumbling it as it cooks. Drain the fat and return to the pan. Stir in the pasta sauce and set aside.
Meanwhile, beat together the cream cheese, cottage cheese, sour cream, chives, salt, and pepper with an electric mixer until well combined.
Drain the pasta when it's finished cooking and return to the pot. Stir in the cream cheese mixture and the meat sauce until well coated.
Serve immediately.

No Bake Reeses Krispy Cookies


Ingredients

1 cup sugar
1 cup light corn syrup
1½ cups creamy peanut butter
4½ cups Rice Krispies
6 Reese’s cups, chopped
1 cup milk chocolate chips

Instructions

In a medium sauce pan over medium heat, melt the sugar, corn syrup, & peanut butter until evenly combined & has a smooth texture. Pour the rice krispies cereal into a large bowl. Remove the peanut butter mixture from the heat & immediately pour on top of the cereal; toss to combine. Stir in the chocolate chips.. Let sit for 3 minutes, & then toss in the chopped Reese’s cups. Drop by tablespoon fulls on a parchment paper lined cookie sheet, or a silicone baking board. Let cool to set up.

old fashioned goulash recipe


Ingredients:

2 lbs ground beef or turkey
3 tsp minced garlic
1 large Yellow onion, diced
2 1/2 cups water
1/2 cup beef broth
1/3 cup olive oil
2 (15­ounce) cans tomato sauce
2 (15­ounce) cans diced tomatoes
1 T Italian seasoning
1 T Adobo Seasoning
28/09/2016 Old Fashioned Goulash!
http://myincrediblerecipes.com/old­fashioned­goulash/ 13/23
3 bay leaves
1 T seasoned salt
1/2 T black pepper
2 cups elbow macaroni, uncooked
1 cup shredded Mozzarella Cheese
1/2 Cup Shredded Cheddar Cheese

How to make it:

1. In a large pan, saute your ground meat in
skillet over medium­high heat until HALF
cooked, remove from heat.
2. Add garlic, onions, olive oil & until meat is fully cooked.
3. Add water and broth, tomato sauce, diced tomatoes, italian seasoning, bay leaves, and
seasoned salt, pepper and adobo seasoning. Mix well.
4. Lower heat and cover ­ allow to cook for about 20 minutes, stirring occasionally.
5. Add in the uncooked elbow macaroni to the skillet, stir well until everything is combined
6. Cover once again and allow to simmer for about 30 minutes
7. Once cooked, remove the bay leaves
8. Add only the cheddar cheese and mix until combined
9. Add mozzarella right before serving

Monday, September 26, 2016

Hamburger Rice Cheese Casserole


Ingredients

1 lb ground beef
1/2 medium onion, diced
1 can(s) cream of chicken soup
1 can(s) cream of mushroom soup
1 c instant rice
1 c shredded cheddar cheese
1/2 c american cheese chunks
1 can(s) corn
salt & pepper to taste

Directions

1Brown beef and diced onion. Season with salt and pepper. Drain well.
2Preheat oven to 375*. Have ready a 9x13 baking dish.
3In a medium bowl stir together rice, soups, corn, and American cheese chunks.
4Place browned meat into baking dish. Pour rice mixture over the top. Cover with foil and bake 30-45 minutes, or until bubbly.
5Remove cover and sprinkle with shredded cheese. Bake 5 minutes until cheese is melted.

Cream Cheese and Chicken Taquitos


Ingredients

3 cups cooked shredded chicken
6 ounces ounces cream cheese, softened
⅓ cups sour cream
½ cups salsa
1½ cups colby jack cheese
1½ cups chopped baby spinach, stems removed
12 6 inch corn tortillas
vegetable or canola oil, for frying

Instructions

Heat ½" oil in a sauce pan on medium heat.
In a large bowl mix together the chicken, cream cheese, sour cream, salsa, co-jack and spinach. Add salt and pepper to taste.
Once oil is hot enough (place hand over pan, above oil, to feel heat), add a few tablespoons of chicken/cream cheese mixture to the center of a tortilla and spread out. Roll up and set seam side down in oil using tongs. Cook until golden brown on both sides.
Repeat until all the tortillas are filled, rolled and fried.
Set on paper towels to drain.
Serve warm and ENJOY!

Saturday, September 24, 2016

Cabbage Fat-Burning Soup


Ingredients

5 carrots, chopped
3 onions, chopped
2 (16 ounce) cans whole peeled tomatoes, with liquid
1 large head cabbage, chopped
1 (1 ounce) envelope dry onion soup mix
1 (15 ounce) can cut green beans, drained
2 quarts tomato juice
2 green bell peppers, diced
10 stalks celery, chopped
1 (14 ounce) can beef broth

Directions

Place carrots, onions, tomatoes, cabbage, green beans, peppers, and celery in a large pot. Add onion soup mix, tomato juice, beef broth, and enough water to cover vegetables. Simmer until vegetables are tender. May be stored in the refrigerator for several days.

Best Ever Roast Chicken Recipes


8 of your favourite chicken pieces, skin on and bone- in preferable
2 tbsp soy sauce
1 tbsp light brown sugar
2 tbsp red wine vinegar
3 tbsp olive oil
4 shallots, chopped
2 cloves of garlic, minced
Handful of fresh parsley
Salt and Pepper

How to make it:


1.Preheat oven to 425 
2.In a large baking dish, combine marinade and toss with chicken. Season well.
3.Place chicken pieces skin side up and roast for 30 minutes until it begins to brown. Remove and baste with marinade. Flip pieces and bake a remaining 10 minutes or until chicken is cooked.
4.Garnish with lots of fresh parsley

Friday, September 23, 2016

Scalloped Potatoes


4 C. thinly sliced potatoes
3 T. butter
3 T. flour
1 1/2 C. milk
1 tsp. salt
1 tsp. my house seasoning (equal parts garlic powder, onion powder and pepper...combine and store in an airtight container)
pinch of cayenne pepper
1 C. shredded sharp cheddar cheese
paprika

How to make it :

Melt the butter in a pot and whisk in the flour, cooking for 1 minute over med. high heat. 
Whisk in the milk, salt, house seasoning and cayenne pepper. 
Cook till the mixture thickens up, remove from heat and stir in the cheese. 
Place half of the potatoes in the bottom of a lightly greased 1 quart casserole dish. 
Pour half of the cheese mixture over the potatoes and spread around. 
Repeat with remaining potatoes and cheese mixture. 
Sprinkle the top with a little of the paprika. 
Bake in a 350 degree oven, uncovered, for 45 minutes.

Thursday, September 22, 2016

7-DAY DIET WEIGHT LOSS SOUP


 Ingredients

½ head of cabbage, chopped
1 cup celery, diced
1 cup white or yellow onion, diced
1 cup carrots, diced
1 green bell pepper, diced
2-3 cloves garlic, minced
4 cups chicken broth
14 oz can diced tomatoes
1 teaspoon oregano
1 teaspoon basil
½ teaspoon red pepper flakes
and cayenne pepper
Salt and Pepper to taste

INSTRUCTIONS

 Heat 2-3 tablespoons of olive oil in a large pot over medium heat.
Add celery, onions, bell peppers, and carrots.
Saute until slightly tender.
Stir in garlic.
Pour in chicken broth.
Stir in tomatoes and cabbage.
Bring to a boil and then reduce heat.
Cook until cabbage is tender.
Stir in oregano, basil, red pepper flakes, black pepper and salt (if using)
Taste broth and adjust seasoning if needed.
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Strawberry shortcake cheesecake


Bottom crust
22 Golden Oreos Crushed
5 Tbsp Melted butter
Filling
4 8oz packages cream cheese
1 2/3 cups sugar
1/4 cup corn starch
1 Tbsp Pure Vanilla Extract
2 Large Eggs
3/4 Cup Heavy Whipping Cream
Jar of smuckers strawberry ice cream topping
Topping
12 Golden Oreos Crushed & divided into 2 bowls (one for plain Oreo topping, one for your strawberry ones)
1 1/2 Tsp Softened Butter
3 Tbsp from a small package of strawberry gelatin

Directions

 Preheat oven to 350 degrees.
Line the outer perimeter of your pan with aluminum foil and generously apply butter to the inside to prevent sticking.
Crust - crush the Oreo's & incorporate the butter, press into the bottom of your springform pan.
Filling - Place one 8-ounce package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl.
Beat with an electric mixer on low until creamy, about 3 minutes, then beat in the remaining 3 packages of the cream cheese. Increase the mixer speed to high and beat in the remaining 1 1/3 cups of the sugar, then beat in the vanilla.
Blend in the eggs, one at a time, beating the batter well after each one.
Blend in heavy cream.
At this point mix the filling only until completely blended. Be careful not to overmix the batter.
Gently spoon 1/2 of the cheese filling on top of the prepared crust. spoon plops 1/2 the jar of strawberry topping here and there. Drag a butterknife through the strawberries to marblize the cheese/straberries. Spoon in the other half of the batter and the repeat the strawberry process on top. Bake for 1 hour or until there is only a slight jiggle when shook gently.
crumb topping - In a small bowl or the food processor, add the Oreo cookies and pulse into large crumbs. Add the softened butter and mix gently with a fork or your hands to make pea-sized pieces stick together. Scoop out 2 tablespoons of the mixture into a small bowl and set aside. Pour strawberry jello powder over the remaining crumbs and continue pinching the pieces together. Add more softened butter if needed for mixture to stick to the cake.

POOR MAN'S STEW


INGREDIENTS

1 lb. ground beef, browned and drained
1.5 lbs potatoes, diced large
3 carrots, sliced
1 onion, diced
1 garlic clove, minced (I had this on hand already)
1 (6-oz.) can tomato paste
2 cups water
1 tsp. salt
¼ tsp. pepper
1 tsp. onion powder
1 tsp. dried oregano

INSTRUCTIONS

Add the cooked ground beef, potatoes, carrots, onions, and garlic to a 5-quart or larger slow cooker.
In a small bowl whisk together the tomato paste, water, salt, pepper, onion powder and oregano. Pour this mixture over everything in the slow cooker. Stir.
Cover and cook on LOW for 6-7 hours, without opening the lid during the cooking time.
Serve with buttered sandwich bread.
ENJOY!

SLOW COOKER JOHN WAYNE CASSEROLE


INGREDIENTS

1 (32-oz.) bag tater tots (not thawed)
1 lb, ground beef
1 small yellow onion, diced
1 green bell pepper, diced
1 (1.5-oz.) pkg. taco mix (I use mild McCormick)
water (add the amount of water to the meat that the taco mix says to add, ¾ cup is what my packet said)
1 cup sour cream
1 (8-oz.) pkg. sharp cheddar cheese (divided, half in sour cream mixture and half on top at the end)
⅛ tsp. salt
¼ tsp. pepper
½ tsp. onion powder
diced tomatoes for servings (about 2 small tomatoes)

INSTRUCTIONS

Spray a 6-quart oval slow cooker with non-stick spray. Add the tater tots down in a single layer. Set aside.
In a large skillet, set over medium high heat, brown the hamburger, onions and bell pepper. When the meat is browned, drain the fat. Add the amount of water the taco packet says to add to the meat (my packet said to add ¾ cup). Add the taco packet, and continue cooking and stirring until the meat and the seasoning has thickened.
Pour the meat mixture over the tater tots in the slow cooker.
In a medium sized bowl add the sour cream, salt, pepper, onion powder, and half of the cheese (this is about a heaping cup of shredded cheese, save the other half to top the casserole at the end.)
Spread this sour cream cheese mixture over the meat mixture in the slow cooker.
Cover and cook on LOW for 4.5 hours, without opening the lid during the cooking time.
After the cooking time is up add the remaining cheese evenly over the casserole.
Cover and let the cheese melt, this will only take about 5-10 minutes.
To serve, top with diced tomatoes.
Enjoy!

Tuesday, September 20, 2016

DORITOS TACO SALAD


Ingredients:

1 pound lean ground beef
1 packet (1.25 oz) taco seasoning
2 Romaine lettuce hearts, rinsed then chopped
1 cup black beans, rinsed
1 large tomato, seeded then chopped
1/2 cup shredded cheddar cheese
1 cup nacho cheese Doritos, broke into bite size pieces
1 cup Catalina dressing

How to make it:


Brown and crumble ground beef in a large skillet over medium-high heat. Drain grease. Add taco seasoning and water called for on packet. Stir until mixture comes to a boil. Reduce heat to low and simmer 10 minutes. Remove from heat and let meat cool slightly.
In a large salad bowl add chopped lettuce, black beans, tomato and cheese. Add slightly cooled ground beef and gently toss to combine everything. Serve now, or chill in refrigerator until ready to eat.
When ready to serve, add Doritos chips and dressing to salad. Toss to coat. Serve. 

Corn Casserole


Ingredients:

1 (15 1/4 oz) can whole kernel corn, drained
1 (14 3/4 oz) can cream-style corn
1 (8 oz) package Jiffy corn muffin mix
1 cup sour cream
4 Tablespoons butter, melted
1 to 1 1/2 cups shredded Cheddar

How to make it:

Preheat oven to 350 degrees F. Grease a 9- by 9-inch baking pan or a 2 quart casserole dish.
Mix together the corn, Jiffy, sour cream and butter in a large bowl. Stir in the cheese. Pour into the prepared pan. Bake for 55 minutes, or until golden brown and set. Let stand 5 minutes before serving.
Note: You can bake for a shorter time in a 9x13, but the texture will be different than baking in the 9x9 or 2 quart casserole. The 9x13 will be thin slices where the 2 quart casserole produces more of a corn pudding. Either way is delicious.

Monday, September 19, 2016

Melt In Your Mouth / Crock Pot Cube Steak


Ingredients

2 lb cube steak
2 can(s) cream of mushroom soup
2 c beef broth
2 pkg dry onion soup mix
salt and pepper
extras you could add...mushrooms, garlic, seasonings , small potatoes, carrots, etc

Directions


1In a medium bowl, mix together the soup, beef broth and onion soup mix. Stir until smooth.
Note: This recipe renders quite a bit of liquid...you can easily halve the broth, soup mix, and soup. I make as is, as I use the broth for noodles the next day.
2Place half of the soup mixture into the bottom of a slow cooker.
Top with cube steak, salt & pepper if desired.
3Pour remaining soup over top of steaks. Cook on low for 8 hours or on high for 4 - 5.
To thicken the gravy, you could combine 1/4 cup cold water with 2 Tablespoons cornstarch. Add to the sauce the last 1/2 hour of cooking.
4Can serve with noodles, potatoes etc...

CROCK POT BACON MUSHROOM SWISS CHICKEN


INGREDIENTS

3 slices of bacon, crisply cooked, crumbled and drippings reserved
6 boneless, skinless chicken breasts
4 oz can sliced mushrooms, drained
10.75 oz can cream of chicken soup
6 slices of swiss cheese

INSTRUCTIONS

Pour your reserved bacon grease in a skillet and heat up over medium heat
Place your chicken breasts in the warmed grease and cook for 3-5 minutes until slightly golden (turning once)
Spray your crock pot with cooking spray
Put your chicken in your crock pot
Cover with your mushrooms
Pour your soup in your skillet, warm through, then pour over your chicken
Cover and cook on low for 4-5 hours, check with a meat thermometer to know when the chicken is done
Place a slice of Swiss on top of each chicken breast, sprinkle with bacon, turn heat up to high and cover and cook for 10-15 minutes more until the cheese is melted

Lemon and Garlic Tilapia (Baked)


Ingredients:

3-6 Tilapia filets (6 oz. each)
6-8 cloves garlic, crushed and diced large
2½ tbsp butter (4 tbsp – if no cooking spray)
4 tbsp fresh lemon juice
3 tsp fresh Parsley (or dried)
1 tsp Oregano (fresh or dried)
salt and pepper to taste
cooking spray

Directions:

Preheat oven to 400°.
Melt 2½ tbsp of butter on a low flame in a small sauce pan. (the rest will be melted and placed into the pan for baking if not cooking spray is available)
Add garlic and saute on low for about 1 minute. Add all but 1 tbsp of the lemon juice, shut off flame, and remove from heat.
Spray the bottom of a baking dish lightly with cooking spray (or remaining melted butter) and 1 tbsp of the lemon juice.
Place the fish on top and season with herbs, salt, and pepper. Pour the lemon butter mixture on the fish and top with fresh parsley for garnish
Bake at 400° until cooked, about 15 minutes. (or until semi-golden)

Sunday, September 18, 2016

Texas Sheet Cake Cookies


Ingredients

Cookies
1/2 cup butter, room temperature
1/3 cup granulated sugar
1 egg
1 tsp vanilla
1 tsp baking powder
1/2 tsp salt
1 1/3 cup gluten free flour mix
1/2 cup milk chocolate chips, melted
Icing
1/2 cup butter
2 Tbsp cocoa powder
3 Tbsp milk
2 1/2 cups powdered sugar
1/2 tsp vanilla

How to Make it:

Cookies
Preheat oven to 350°
Line baking sheet with parchment or silicone mat, set aside.
In bowl of stand mixer beat butter and sugar together until light, scraping sides frequently.
Add in egg and vanilla and continue mixing until incorporated. Mix in baking powder and salt.
Turn mixer to low and slowly add in gf flour. Dough will be thick.
In a microwave safe bowl heat chocolate chips on high in 30 second increments until melted, stirring after every 30 seconds.
Mix melted chocolate directly into cookie dough until evenly mixed.
Chill dough in refrigerator 12-15 min. or until firm
Drop dough by a measured tablespoon sized mounds onto baking sheet. Bake for 7-8 minutes until cookies just appear set. They will still be very soft on the inside. DO NOT overbake!!
Transfer to a wire rack to cool.
Icing
In a medium saucepan combine butter, cocoa powder and milk over medium heat, whisking until melted together. Remove from heat and whisk in powdered sugar.
Pour icing over cookies and allow icing to set before serving.

*Make sure not to overbake these cookies. The insides will remain soft and dense if baked correctly.

Saturday, September 17, 2016

Neiman Marcus Dip


5 - 6 green onions
 8 oz. cheddar cheese, shredded
1 1/2 cups mayonnaise
1 jar Hormel Real Bacon Bits 
1 pkg. slivered almonds

How to make it:

Chop the green onions.
Shred the cheddar cheese.
Mix the onions, cheese, mayo, bacon bits,
 and slivered almonds together.
Chill for a couple hours.
Serve with Ritz crackers or corn chips.

Enjoy!

Chicken Ranch Tacos


3 cups cooked chicken, cut up
1 pkt. taco seasoning (chicken or beef)
1/2 cup Ranch dressing
------------------
taco shells
lettuce
cheese
Ranch dressing
tomatoes
etc...

How to make it:

Heat a skillet over med-high heat. Add chicken & warm it for a few minutes. Sprinkle on the dry taco seasoning. Do not add any water! Heat for 5-7 minuted until all heated through & powder is stuck to the chicken.
Add Ranch dressing, heat an additional 2-3 minutes to warm through.
Serve in taco shells with all the fixings you love - plus an extra squirt of Ranch!

Thursday, September 15, 2016

German Apple Cake


Cake
1 ½ cups flour
¾ cup sugar
½ cup butter
2 eggs
1 teaspoon baking powder
¾ cup milk
½ teaspoon vanilla
Apples (about 3-4, peeled and sliced)
1 cup butter
1 cup flour
1 cup sugar (white)
1 ½ tablespoons sugar
1 ½ tablespoons cinnamon

How to makeit:

Preheat oven to 350.
Make the cake batter by mixing the butter, eggs, milk and vanilla.  Add in the dry ingredients (flour, sugar, and baking powder), blend, and pour into a greased 9 x 13 baking dish (I use glass for this cake).
Place the sliced apples (Topping #1) on top of the batter.  Slice more apples if needed to cover the cake. 
In a small bowl, combine the ingredients for Topping #2 (butter, flour and sugar) and spread on top of the apples.  This topping will be very crumbly. 
In a small bowl, combine the ingredients for Topping # 3 (sugar and cinnamon).  Sprinkle on top of the crumbly mixture.
Bake at 350 for 40 minutes.  Cool before serving, though this cake is delicious when served warm (and with a heavy cream!)

Saturday, September 10, 2016

Chicken Pot Pie Recipe


Ingredients

1 cup potato , diced
1 cup onion , diced
1 cup celery , diced
1 cup carrot , diced
1/3 cup melted margarine
1/2 cup all-purpose flour
2 cups chicken broth
1 cup half-and-half
1 teaspoon salt
1/4 teaspoon pepper
4 cups chicken , cooked and chopped
2 pie crusts – use this amazing crust recipe from Jeffrey Steingarten food editor at Vogue and author of two of my favorite books: “The Man who ate Everything” and “It must have been something I ate”

Directions

Preheat oven to 400°F.
Saute onion, celery, carrots and potatoes in margarine for 10 minutes.
Add flour to sauteed mixture, stirring well, cook one minute stirring constantly.
Combine broth and half and half.
Gradually stir into vegetable mixture.
Cook over medium heat stirring constantly until thickened and bubbly.
Stir in salt and pepper; add chicken and stir well.
Pour into shallow 2 quart casserole dish and top with pie shells.
Cut slits to allow steam to escape.
Bake for 40-50 minutes or until pastry is golden brown and filling is bubbly and cooked through.

Thursday, September 8, 2016

KIELBASA AND CABBAGE SKILLET


INGREDIENTS

2 pounds fully cooked polska kielbasa, cut in half lengthwise, then cut into 2 inch pieces
1 tablespoon extra virgin olive oil
1 head cabbage, coarsely chopped
1 large sweet onion, cut into large pieces
3 cloves garlic, minced
2 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons rice wine vinegar
1 1/2 teaspoons dijon or brown grainy mustard

DIRECTIONS

Heat olive oil in a large nonstick sauté pan over medium-high and add kielbasa. Cook, without stirring for 1 minute. Then stir occasionally for about 3 minutes. Transfer to a plate with a slotted spoon.
In the same pan with some of the rendered kielbasa fat, add the cabbage, onion, garlic, sugar, salt, and pepper. Stir to combine and cook for about 10 minutes, stirring occasionally.
Mix in the vinegar and mustard; add the sausage back to the pan and cook for another 2 minutes to heat through. Taste and adjust seasoning, if necessary.
Serve immediately on its own or over mashed potatoes.

Sunday, September 4, 2016

The BEST Pumpkin Bread with Brown Butter Maple Icing


Ingredients

½ cup butter, softened (I used Land O Lakes)
1 cup dark brown sugar
1 cup canned pumpkin puree (the puree, NOT pumpkin pie filling!)
2 eggs
1 & ½ tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
¼ tsp ground cloves
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 & ½ cups all-purpose flour
FOR GLAZE:
½ cup (1 stick) butter
2 cups powdered sugar
1 Tbsp maple syrup
2-3 Tbsp milk, optional if glaze is too thick

Instructions

Preheat oven to 350 degrees F. Liberally grease a 9" loaf pan with cooking spray and set aside.
Meanwhile, in a bowl combine all of the above bread ingredients and beat at medium speed with a handheld mixer, scraping down the sides of the bowl, until well-mixed.
Pour the bread mixture into the prepared pan. Bake for approx. 40-50 minutes or until a toothpick inserted near the center comes out mostly clean or with a couple moist crumbs (not wet). Cool for about 15 minutes, then very gently remove from pan and transfer to a wire rack to cool completely.
While bread cools, make your glaze: in a small saucepan, heat butter over medium-low heat until melted. Continue cooking, watching butter carefully, until it sizzles and begins to turn amber in color, about 4-5 minutes. Do not overcook because it can quickly burn! When butter looks caramel-colored and smells kind of nutty, it's done. Remove butter from heat and stir in the powdered sugar and maple syrup until a soft glaze has formed.
Pour the glaze generously over top of the pumpkin loaf and let it set, about 30 minutes. Cut into slices and serve!

Crazy-Good Crab Cakes!


Ingredients:

1 lb. Lump Crab Meat 
2 Slices White Bread, crumbled, crust removed (I processed mine in a food processor)
1 Egg, beaten
2 tbsp. Mayo
1 tsp Seafood Seasoning (such as Old Bay Seasoning)
1 tsp. Worcestershire Sauce
1 tsp. Dijon Mustard
1 tbsp. Dried Parley Flakes (I used freshly chopped cilantro, instead)
2 tsp. lemon juice
Extra virgin olive oil or butter (for sauteing) 

Directions:

Combine all ingredients except the crab meat in a bowl. Gently fold in crab meat and chill for one hour before forming into three ounce cakes.
Drizzle 1 tbsp of olive oil or butter in the bottom of a medium skillet.  Saute the crab cakes over medium heat for 2-3 minutes per side, adding more olive oil or butter as needed.
Enjoy!

Saturday, September 3, 2016

Stupid Easy Chicken


Ingredients

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4 chicken breasts, cubed
2 (14 ounce) cans Italian diced tomatoes
1 envelope of Lipton Savory Herb & Garlic Soup mix
1 (16 ounce) bow tie pasta
½ cup shredded Parmesan cheese

Directions


Mix soup and tomatoes into crock pot, add chicken and stir. 
Cook on low for 6-8 hours. Cook bow tie pasta according to package. 
Serve over bow tie pasta; we actually just mix it all together. 
Sprinkle with parmesan cheese. 
This is a winner!

Pumpkin Bundt Cake


Ingredients

1 box yellow cake mix (18 -1/4 oz)
1 box butterscotch pudding (3.4 0z) (instant)
1/4 c vegetable oil
1/4 c water
1 c canned pumpkin
2 tsp pumpkin pie spice
4 eggs
powdered sugar or whipped cream, opt.

Directions 

1In a large mixing bowl, combine the first seven ingredients. Beat on low speed for 30 seconds; beat on medium for 4 minutes.
2Pour into a greased and floured 10-in. fluted tube pan. Bake at 350'F for 50-55 minutes or until a wooden pick inserted near the center comes out clean.
3Cool in pan for 15 minutes before removing to a wire rack to cool completely.
4Dust with powdered sugar and or serve with whipped cream if desired.

Crock Pot Roast with Pinto Beans


Ingredients:

Roast-

2 lb. Pot Roast 
2 Cups dry raw pinto beans
1 can of rotel or diced tomatoes
1 onion diced
cumin (a dash or two)
1 tsp garlic powder 
1 tsp chili powder
1 cup water

Burritos-
large tortillas
shredded cheese
salsa
sour cream

Directions:

In a crock-pot put 2 cups of raw pinto beans on bottom, mix in a can of rotel, then season beans with cumin, garlic powder, a little chili powder, and minced onion. Place roast on top and season the roast again same way. Add water to cover beans and about have of roast. (May need to add water as cooking) turn crock to high and cook until roast falls apart and beans are done. About 4 hours on high. I then switch to warm/low so all spices can simmer!! Shred roast apart and fill in tortilla with some beans. Add fillings as desired and serve warm. Great with rice on the side. Great the next day even for breakfast with a fried egg on top and a little salsa with a tortilla to soak up the juices. Enjoy. 
 
 
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