I have been wanting some good Beef Stroganoff... I make 2 versions of this, the kind where you have to simmer the beef stew meat for hours to tenderize it (I make it stovetop and in the crockpot) and the easier (much easier btw) version which I am sharing today. It is good old comfort food at it's best.... serve with a side of veggies and you have a complete meal. I had leftover whole stuffing mushrooms so I made stuffed mushrooms to go along with this...
* note: I will be putting a couple of different variations of the stuffing for the mushrooms.... pick whatever is your favorite or try them all...yummm... my family loves these and they make great party appetizers...
Hamburger Beef Stroganoff
1/2 package wide egg noodles
2 T. butter & salt & pepper for the noodles
1 lb. ground beef (or can use turkey etc)
1 can cream of mushroom soup
1/2 onion, diced small
1/2 cup mushrooms, thinly sliced
2 cloves garlic, minced
1 T. Worchester sauce
1 cup milk
1/2 cup sour cream
seasonings of your choice: ( I used 1/2 tsp. onion and garlic powder, seasoned salt & pepper, sprinkle of Mrs. Dash & red pepper flakes, parsley flakes, and a pinch of sugar)
In pan cook egg noodles till al dente, drain mix with the butter and a little salt & pepper to taste. In large skillet brown hamburger, mushrooms, onion & garlic cooking until meat is done and veggies are tender, drain off fat (if necessary). Deglaze pan with Worchester sauce add mushroom soup, milk & seasonings. Bring to a rapid boil, turn down heat to simmer and simmer for about 5 minutes. Taste and adjust seasonings if necessary. Add sour cream stirring turn off heat. Serve over egg noodles....
Stuffed Mushrooms
1 package of whole mushrooms for stuffing (sometimes marked gourmet stuffing mushrooms)
1 box of Stove top stuffing mix ( I use chicken)
1 1/2 cups water-for stuffing
1/4 cup butter -for stuffing
1/4 tsp each garlic powder & poultry seasoning
1/4 cup butter, melted
Cook stuffing mix according to package directions adding garlic powder & poultry seasoning to water & butter mixture. Wash mushrooms quickly (don't soak in water) and remove stems. Place mushrooms on aluminum foil lined baking sheet . Preheat oven to 400 degrees. Fluff stuffing with fork. Take large spoonful and stuff each mushroom cap pressing stuffing into stem area, and really mounding stuffing up. Continue until all the mushrooms are done. Drizzle the tops of mushrooms with melted butter . Place in oven and bake for around 20 minutes or until mushrooms are tender and stuffing is golden brown.
**Variations for mushroom stuffing:
Sausage Stuffed Mushrooms: Cook 1/2 package of Bob Evans sausage (I usually buy the roll kind and have tried it with regular & sage flavored). Break apart and cook sauage until done and crumbled into very small pieces. Mix with done stuffing and stuff mushroom caps and bake like above receipe states. (Sometimes I add a little shredded parmesan cheese in the last 1-2 minutes of baking...yum this step is optional)
Crabmeat Stuffed Mushrooms:Take 1 can crabmeat, drain crabmeat. Flake crabmeat with fork checking for any shell bits (remove them) and add to done stuffing. Stuff mushroom caps and bake like above recipe states.
Celery/Onion & Apple Stuffed Mushrooms: Dice one stalk celery & 1/2 onion and 1/2 apple fine. Saute in 1 T. olive oil & 1 T. butter along with a pinch of salt & pepper. Cook on medium until mixture is soft. Contine and make stuffing adding stuffing ingredients to the pan. Stuff mushrooms with this mixture and bake like above recipe states.
Monday, February 28, 2011
Friday, February 25, 2011
Macaroni & Cheese soup with bacon
I saw this recipe the other day on the blog of a Frugal Antics of a Harried homemaker (http://www.wiseanticsoflife.blogspot.com/) (*note I wish I knew how to put in their link on my blog maybe someone can help me with that tried looking it up but can't figure it out...) and I thought mmmm...sounds yummy... well my friend Angie over at a Lil country sugar ( http://www.alilcountrysugar.blogspot.com/) made this today and I thought I have had a rough night with the little one not sleeping I need something yummy and fast (not much patience on my part in the kitchen today...) so I am gonna try it.... here is my spin on it I changed it a little (put my own spin on it)... it was so yummy definately gonna keep this in the old soup rotation... I love love love soup... thanks ladies for inspiring me to make this.....check out their blogs they rock :)
There links are over to the right side of my blog... check them out along with the others....
Macaroni & Cheese soup
2/3 cup bacon bits ( I used the fully cooked) precrumbles but you can also chop up 5 slices and fry them up and use the bacon fat to saute the vegetables
1 onion, minced fine,
1/4 cup each celery & carrot minced fine
1 T. Worchester sauce
2 T. bacon fat
1 can chicken broth
1 1/2 cups macaroni ,dry
4 cups milk
seasonings of your choice here's what I used :
1/2 tsp each; dry mustard, paprika, onion powder, chili powder
1/4 tsp parsley flakes, black pepper & nutmeg
1/4 flour
1 8 oz block grated co-jack cheese
1 8 oz block grated mild cheddar cheese (save 1/3 cup shredded cheese for top of done soup)
3 chicken buillon cubes
1 T. cornstarch
1 T. water
In large pan place water and buillon cubes bring to boil and cook pasta as directed on package. While that cooks, in soup pot place bacon fat, melt add onion, celery & carrots and salt & pepper to taste. Saute until veggies are tender add garlic and cook for about a minute or until fragrant. Deglaze the pan with worchester sauce, sprinkle flour over mixture stirring for a couple of minutes add chicken stock and seasonings. Whisk constantly or until mixture comes to a boil. Drain pasta . Add rest of the ingredients to the pan mixing well. Keep stirring until cheese melts and mixture is boiling. In small bowl mix cornstarch and water. Add to soup mixing well bring soup up to boil and cook until slightly thickened. Serve soup in bowl and add a little remaining shredded cheese to top of bowl.
There links are over to the right side of my blog... check them out along with the others....
Macaroni & Cheese soup
2/3 cup bacon bits ( I used the fully cooked) precrumbles but you can also chop up 5 slices and fry them up and use the bacon fat to saute the vegetables
1 onion, minced fine,
1/4 cup each celery & carrot minced fine
1 T. Worchester sauce
2 T. bacon fat
1 can chicken broth
1 1/2 cups macaroni ,dry
4 cups milk
seasonings of your choice here's what I used :
1/2 tsp each; dry mustard, paprika, onion powder, chili powder
1/4 tsp parsley flakes, black pepper & nutmeg
1/4 flour
1 8 oz block grated co-jack cheese
1 8 oz block grated mild cheddar cheese (save 1/3 cup shredded cheese for top of done soup)
3 chicken buillon cubes
1 T. cornstarch
1 T. water
In large pan place water and buillon cubes bring to boil and cook pasta as directed on package. While that cooks, in soup pot place bacon fat, melt add onion, celery & carrots and salt & pepper to taste. Saute until veggies are tender add garlic and cook for about a minute or until fragrant. Deglaze the pan with worchester sauce, sprinkle flour over mixture stirring for a couple of minutes add chicken stock and seasonings. Whisk constantly or until mixture comes to a boil. Drain pasta . Add rest of the ingredients to the pan mixing well. Keep stirring until cheese melts and mixture is boiling. In small bowl mix cornstarch and water. Add to soup mixing well bring soup up to boil and cook until slightly thickened. Serve soup in bowl and add a little remaining shredded cheese to top of bowl.
Wednesday, February 23, 2011
1st Anniversary :):)
Well today is my first wedding anniversary... I have been married to my wonderful husband Ian for one whole year.... alot has happened in that year, we have been blessed with a new baby, I lost my job, my husband got a job after losing his almost 2 years ago (thank you God :) there has been many ups and downs but I am so happy that I am doing these ups and downs with my best friend and soul mate..... Love you honey....
I want to make this an extra special day of yumminess for my beautiful husband, so there will be lots of recipes to share today ...... I want to share this day with you too...show those around you that you love lots of yumminess and love too.... Isn't that what food is, sharing and love...
Happy Anniversary Ian... hope we have many many more to come...I love you
Breakfast:
Breakfast Frittata
Cherry/Blueberry Coffee cake
Dinner:
Filet Mignon wrapped in Bacon
Baked bacon macaroni & cheese
Breakfast Frittata
4 eggs, beaten well with splash of milk & salt & pepper
3 slices bacon, sliced thin
4 baby Yukon gold potatoes, washed and cut lenthwise & crosswise in half then thinly sliced
1/4 onion chopped
1/3 cup shredded cheese
Serve with toast of your choice
In large oven proof skillet place bacon, let cook for about 1-2 minutes or until it starts sauteing, add onion & potatoes, salt & pepper to taste. Stir mixture coating well, place lid on pan and continue to cook stirring often until potatoes are tender and bacon is done around 4-5 minutes. When done, pour eggs over mixture stirring well and cooking for about 1-2 minutes or half way done, spread egg mixture into even layer in pan. Place pan under broiler. Heat for abaout 1-2 minutes or until eggs are firm and have puffed. Sprinkle with cheese and cook for about a minute until cheese melts. Serve with toast & coffee cake.
Cherry/Blueberry Coffee cake
1 cup butter/margarine softened
1 1/2 cups sugar
1/2 tsp salt
2 tsp baking powder
2 cups flour
1/4 cup water
1 tsp almond extract
1 can cherry pie filling
1/2 cup frozen blueberries
2 tsp sugar
1/2 tsp. almond extract
Preheat oven to 350.
In large bowl place butter & sugar. Cream well with electric mixer. Add almond extract & salt mix well. Add baking powder, water & flour, mix well. Pat into greased 13 x9 pan. In same bowl as batter mix pie filling, blueberries, 2 tsp of sugar and 1/2 tsp almond extract. Spoon small spoonfuls over top of cake. Bake for 45-50 minutes or until done. Cool slightly then serve....
Dinner:
Filet Mingnon wrapped with bacon
Macaroni & Cheese w/ bacon
Filet Mingnon
2 Filet Mignon steaks
2 slices bacon
olive oil
seasonings of your choice ( I made a spice blend of seasoned salt, garlic & onion powder,montreal steak seasoning, paprika, black pepper & a sprinkle of chili powder)
Steak sauce (optional)
Preheat oven to 400. When you cook the macaroni and cheese make sure that there is room for the steak skillet in your oven also. Over medium high heat place a little olive oil. Wrap each steak with the bacon slice and secure with a toothpick on both sides to keep the bacon attached. Crust (coat each steak liberally) with the seasoning mix sprinkling and patting down on the meat. Cook for 2-3 minutes on each side until golden brown. Place steak in oven and cook for about 10 minutes (I take my meat out several minutes before it is done I like medium rare in Filet's but make sure your bacon is done, it won't be crispy but cooked through) and put aluminum foil tightly over the pan to finish and carry over cooking time letting the meat rest about 5 minutes. Serve with steak sauce .
Macaroni & Cheese with bacon
1/2 box macaroni
1/4 cup each butter & flour
seasonings (seasoned salt, garlic & onion powder, salt & black pepper to taste)
2-3 cups milk
2-3 cups cheese ( I use sharp cheddar, co-jack, and mild cheddar)
2-3 slices bacon, thinly sliced and cooked until crisp (remove from pan and set aside)
Cook macaroni according to package directions. While macaroni cooks, melt butter in saucepan. Sprinkle in flour to make a roux. Whisk and cook for 2-3 minutes add milk & seasonings whisking continuously. Cook until thickened and boiling. Add cheese whisking until melted. Drain macaroni. Add to cheese (save about 1/3 cup to sprinkle on top) mixture, and add bacon, taste to adjust seasonings if necessary. Mix well and place in greased casserole dish. Sprinkle remaining cheese on top. Bake for 15-20 minutes until cheese ontop is melted and bubbly.
I want to make this an extra special day of yumminess for my beautiful husband, so there will be lots of recipes to share today ...... I want to share this day with you too...show those around you that you love lots of yumminess and love too.... Isn't that what food is, sharing and love...
Happy Anniversary Ian... hope we have many many more to come...I love you
Breakfast:
Breakfast Frittata
Cherry/Blueberry Coffee cake
Dinner:
Filet Mignon wrapped in Bacon
Baked bacon macaroni & cheese
Breakfast Frittata
4 eggs, beaten well with splash of milk & salt & pepper
3 slices bacon, sliced thin
4 baby Yukon gold potatoes, washed and cut lenthwise & crosswise in half then thinly sliced
1/4 onion chopped
1/3 cup shredded cheese
Serve with toast of your choice
In large oven proof skillet place bacon, let cook for about 1-2 minutes or until it starts sauteing, add onion & potatoes, salt & pepper to taste. Stir mixture coating well, place lid on pan and continue to cook stirring often until potatoes are tender and bacon is done around 4-5 minutes. When done, pour eggs over mixture stirring well and cooking for about 1-2 minutes or half way done, spread egg mixture into even layer in pan. Place pan under broiler. Heat for abaout 1-2 minutes or until eggs are firm and have puffed. Sprinkle with cheese and cook for about a minute until cheese melts. Serve with toast & coffee cake.
Cherry/Blueberry Coffee cake
1 cup butter/margarine softened
1 1/2 cups sugar
1/2 tsp salt
2 tsp baking powder
2 cups flour
1/4 cup water
1 tsp almond extract
1 can cherry pie filling
1/2 cup frozen blueberries
2 tsp sugar
1/2 tsp. almond extract
Preheat oven to 350.
In large bowl place butter & sugar. Cream well with electric mixer. Add almond extract & salt mix well. Add baking powder, water & flour, mix well. Pat into greased 13 x9 pan. In same bowl as batter mix pie filling, blueberries, 2 tsp of sugar and 1/2 tsp almond extract. Spoon small spoonfuls over top of cake. Bake for 45-50 minutes or until done. Cool slightly then serve....
Dinner:
Filet Mingnon wrapped with bacon
Macaroni & Cheese w/ bacon
Filet Mingnon
2 Filet Mignon steaks
2 slices bacon
olive oil
seasonings of your choice ( I made a spice blend of seasoned salt, garlic & onion powder,montreal steak seasoning, paprika, black pepper & a sprinkle of chili powder)
Steak sauce (optional)
Preheat oven to 400. When you cook the macaroni and cheese make sure that there is room for the steak skillet in your oven also. Over medium high heat place a little olive oil. Wrap each steak with the bacon slice and secure with a toothpick on both sides to keep the bacon attached. Crust (coat each steak liberally) with the seasoning mix sprinkling and patting down on the meat. Cook for 2-3 minutes on each side until golden brown. Place steak in oven and cook for about 10 minutes (I take my meat out several minutes before it is done I like medium rare in Filet's but make sure your bacon is done, it won't be crispy but cooked through) and put aluminum foil tightly over the pan to finish and carry over cooking time letting the meat rest about 5 minutes. Serve with steak sauce .
Macaroni & Cheese with bacon
1/2 box macaroni
1/4 cup each butter & flour
seasonings (seasoned salt, garlic & onion powder, salt & black pepper to taste)
2-3 cups milk
2-3 cups cheese ( I use sharp cheddar, co-jack, and mild cheddar)
2-3 slices bacon, thinly sliced and cooked until crisp (remove from pan and set aside)
Cook macaroni according to package directions. While macaroni cooks, melt butter in saucepan. Sprinkle in flour to make a roux. Whisk and cook for 2-3 minutes add milk & seasonings whisking continuously. Cook until thickened and boiling. Add cheese whisking until melted. Drain macaroni. Add to cheese (save about 1/3 cup to sprinkle on top) mixture, and add bacon, taste to adjust seasonings if necessary. Mix well and place in greased casserole dish. Sprinkle remaining cheese on top. Bake for 15-20 minutes until cheese ontop is melted and bubbly.
Monday, February 21, 2011
Chicken potpie & Triple Chocolate Cake
The last 2 days have been absolutely awful.... Yesterday I invite my in-laws over for dinner and about 25 minutes before they are set to arrive & have dinner the power goes completely out... which means the beautiful Roasting chicken I have baking in the oven will not be done, and the pear crumble sitting on the counter waiting to cook while we are having dinner will not be done either, so there goes dinner & dessert.. geesh... Thank god I have a gas stove so at least I can light the burners and cook on top of the stove. Thank god also that I had a big package of pork chops in the fridge waiting for me to put them in the freezer (glad I hadn't gotten around to doing that yet :) so when the power goes off it is getting dark, so I get the candles out, start cooking the pork chops on top of the stove, get the veggies cooking and then when I am done cooking the power comes back on.... yeah.... so I turn the oven back on, put the chicken back in and cook the pear crumble while we eat pork chops, mashed potatoes, veggies and salad.... Now I have an entire huge roasting chicken to find something to do with.... and the pear crumble btw turned out awesome... Think chicken potpie, and tomorrow I am experimenting with Chicken enchilada mexican pizza... if it turns out ok I will be posting the made up recipe if not...forget I even mentioned it :)
Then onto today last night we had a horrible snowstorm that dropped about a foot of snow in our area. I went to pick up my son and got stuck in waist high snow.... thank goodness I got pulled out and made it home.... geesh tomorrow has got to be better.....
Anyway for the potpie, use whatever veggies you have on hand, frozen, canned leftovers from last night.... whatever...
For the dessert this is easy you mix everything right in the ungreased baking pan. I got this recipe from the new Betty Crocker cookbook and put my little spin on it... you can use whatever chips you like, semi sweet, milk chocolate, peanut butter, white choc chips use what you have....
Chicken potpie
1 1/2 cups cooked chicken, shredded
1/2 cup milk
1/2 cup sour cream
1 can cream of chicken soup
1 T. worchester sauce
seasonings of your choice ( I used Mrs. Dash, Montreal steak seasoning, garlic salt, dried onion, pepper, parsley flakes, and a dash of
poultry seasoning)
1 cup of frozen mixed veggies, thawed and drained, (or 1 can of mixed veggies, drained or can use leftover veggies)
2 cups Bisquick
1 cup milk
1 egg
sprinkle of parsley flakes
Preheat oven to 400
In sprayed baking dish place chicken, sour cream, milk, soup, worchester sauce, and seasonings mix well. In bowl mix Bisquick, milk, egg & parsley flakes with fork beat well. This should be the consistency pourable thick pancake batter. Pour over chicken mixture spreading and covering the top. Bake for about 35-40 minutes until light brown and bubbling around edges...
Triple Chocolate Snack Cake
1 2/3 cups flour
1 cup sugar (I used part brown & part white, but use what you have)
1/4 cup baking cocoa
1 tsp. baking soda
1/4 tsp. salt
1 cup water
1/4 cup chocolate syrup
1/3 cup oil
1 tsp. white vinegar
1/2 tsp. vanilla
1/2 cup chocolate chips (or whatever variation you like)
Powdered sugar (optional)
Heat oven to 350. Mix, flour, sugar, cocoa, baking soda, & salt with fork in ungreased 8 x 8 pan. Stir in remaining ingredients (except powdered sugar & chocolate chips), mixing well with fork (make sure you get in the corners good the flour mixture tends to get stuck in the corners) mixture will be thick. Spread batter evenly in pan. Sprinkle with the chips. Bake for around 35 minutes checking cake with toothpick and making sure it comes out clean. Cool cake. Sprinkle with powdered sugar and serve...
Then onto today last night we had a horrible snowstorm that dropped about a foot of snow in our area. I went to pick up my son and got stuck in waist high snow.... thank goodness I got pulled out and made it home.... geesh tomorrow has got to be better.....
Anyway for the potpie, use whatever veggies you have on hand, frozen, canned leftovers from last night.... whatever...
For the dessert this is easy you mix everything right in the ungreased baking pan. I got this recipe from the new Betty Crocker cookbook and put my little spin on it... you can use whatever chips you like, semi sweet, milk chocolate, peanut butter, white choc chips use what you have....
Chicken potpie
1 1/2 cups cooked chicken, shredded
1/2 cup milk
1/2 cup sour cream
1 can cream of chicken soup
1 T. worchester sauce
seasonings of your choice ( I used Mrs. Dash, Montreal steak seasoning, garlic salt, dried onion, pepper, parsley flakes, and a dash of
poultry seasoning)
1 cup of frozen mixed veggies, thawed and drained, (or 1 can of mixed veggies, drained or can use leftover veggies)
2 cups Bisquick
1 cup milk
1 egg
sprinkle of parsley flakes
Preheat oven to 400
In sprayed baking dish place chicken, sour cream, milk, soup, worchester sauce, and seasonings mix well. In bowl mix Bisquick, milk, egg & parsley flakes with fork beat well. This should be the consistency pourable thick pancake batter. Pour over chicken mixture spreading and covering the top. Bake for about 35-40 minutes until light brown and bubbling around edges...
Triple Chocolate Snack Cake
1 2/3 cups flour
1 cup sugar (I used part brown & part white, but use what you have)
1/4 cup baking cocoa
1 tsp. baking soda
1/4 tsp. salt
1 cup water
1/4 cup chocolate syrup
1/3 cup oil
1 tsp. white vinegar
1/2 tsp. vanilla
1/2 cup chocolate chips (or whatever variation you like)
Powdered sugar (optional)
Heat oven to 350. Mix, flour, sugar, cocoa, baking soda, & salt with fork in ungreased 8 x 8 pan. Stir in remaining ingredients (except powdered sugar & chocolate chips), mixing well with fork (make sure you get in the corners good the flour mixture tends to get stuck in the corners) mixture will be thick. Spread batter evenly in pan. Sprinkle with the chips. Bake for around 35 minutes checking cake with toothpick and making sure it comes out clean. Cool cake. Sprinkle with powdered sugar and serve...
Friday, February 18, 2011
Glazed Ham and Sweet Potatoes
Somedays are just so hectic and busy that all you want is dinner QUICK!!! I am not saying dinner consisting of dried cereal out of a box, or a sandwich or a pint of ice cream cause you are starving and don't want to go out to dinner.... something yummy and quick.... and not scrambled eggs (which are perfectly fine, but not always what you are looking for that is quick and satisifying....)
For a really quick and go to dinner (think on the table in20-25minutes:) that is my idea of quick... I serve this with whatever kind of veggie I have on hand (think frozen or canned veggies cooked in the microwave), or you can have cottage cheese & fruit... use what you have...also if you do have more time I skip the canned sweet potatoes and wrap in foil sweet potatoes (that have been scrubbed clean poked with a knife) and place them on a baking dish and bake at 400 degrees for about an hour and 10 minutes or until done. During the last 20 minutes of baking I cook the ham slice and heat up the other veggies or sometimes make a salad....
This glaze is sweet and spicy...yummmm... sometimes I even add a couple of splashes of hot sauce to this to "spice" it up :)
Glazed Ham
1 center cut large ham "steak"
1/4 cup orange marmelade
1/4 cup coarse ground dijon mustard
3 T. brown sugar
1 T. molasses
Preheat oven to 400 degrees. On large baking sheet place aluminum foil (for easy cleanup, cause this glaze is sticky). Place ham in oven for 10 minutes or until warm. Drain any liquid off of ham. While ham bakes mix together marmelade, mustard, brown sugar & molasses. Brush ham on both sides with this glaze and place ham back in oven heating through for around 15 20 minutes until ham is done and glaze is bubbly... enjoy....
Easy Sweet Potatoes
1 large can sweet potatoes (drained)
1/2 cup brown sugar
1/2 tsp cinnamon
pinch of nutmeg
3 T. butter
1/3 cup orange juice
1 cup mini marshmellows
salt & pepper to taste
In large pan place all ingredients (except marshmellows), and heat to boiling mashing potatoes with a potato masher (or fork) until slightly chunky. Heat stirring constantly until sugar is dissolved & potatoes are bubbling, stirring often. (about 5 minutes). Sprinkle mini marshmellows over potatoes, place lid on pan. Let sit around 5 minutes until marshmellows are melted on top. (Alternatively: Can also place the potatoes in a baking pan, sprinkling marshellows over top then baking in the oven for around 5 minutes or until golden)
If using oven roasted sweet potatoes skip using the canned potatoes and follow the recipe.
For a really quick and go to dinner (think on the table in20-25minutes:) that is my idea of quick... I serve this with whatever kind of veggie I have on hand (think frozen or canned veggies cooked in the microwave), or you can have cottage cheese & fruit... use what you have...also if you do have more time I skip the canned sweet potatoes and wrap in foil sweet potatoes (that have been scrubbed clean poked with a knife) and place them on a baking dish and bake at 400 degrees for about an hour and 10 minutes or until done. During the last 20 minutes of baking I cook the ham slice and heat up the other veggies or sometimes make a salad....
This glaze is sweet and spicy...yummmm... sometimes I even add a couple of splashes of hot sauce to this to "spice" it up :)
Glazed Ham
1 center cut large ham "steak"
1/4 cup orange marmelade
1/4 cup coarse ground dijon mustard
3 T. brown sugar
1 T. molasses
Preheat oven to 400 degrees. On large baking sheet place aluminum foil (for easy cleanup, cause this glaze is sticky). Place ham in oven for 10 minutes or until warm. Drain any liquid off of ham. While ham bakes mix together marmelade, mustard, brown sugar & molasses. Brush ham on both sides with this glaze and place ham back in oven heating through for around 15 20 minutes until ham is done and glaze is bubbly... enjoy....
Easy Sweet Potatoes
1 large can sweet potatoes (drained)
1/2 cup brown sugar
1/2 tsp cinnamon
pinch of nutmeg
3 T. butter
1/3 cup orange juice
1 cup mini marshmellows
salt & pepper to taste
In large pan place all ingredients (except marshmellows), and heat to boiling mashing potatoes with a potato masher (or fork) until slightly chunky. Heat stirring constantly until sugar is dissolved & potatoes are bubbling, stirring often. (about 5 minutes). Sprinkle mini marshmellows over potatoes, place lid on pan. Let sit around 5 minutes until marshmellows are melted on top. (Alternatively: Can also place the potatoes in a baking pan, sprinkling marshellows over top then baking in the oven for around 5 minutes or until golden)
If using oven roasted sweet potatoes skip using the canned potatoes and follow the recipe.
Tuesday, February 15, 2011
Brownies 2 ways :)
I was looking for something chocolate and yummy... looked around the house looking to get into some kind of trouble ;) ...yummmm chocolate trouble (my favorite kinda trouble)..... I was kinda thinking of brownies.... and when it comes to brownies there are so many different ways to make them... with nuts, without nuts, rocky road, with marshmellow cream & hot fudge drizzled on top, almond joy, peanut butter, with m & m's or Heath bars on top... the list goes on and on and on... then it hit me... why not make one big 13X 9 pan full of brownies 2 different ways ......that way I don't have to decide on one way.... Then I realized that I didn't have enough chocolate to make them from scratch :( which made me sad.... then I saw a box of brownie mix in the cupboard... ah ha... done... now which 2 ways do I want them.....I saw a new jar of peanut butter in the cupboard & next to it a bag of shredded coconut..... hmmm.... Peanut butter & Almond joy brownies... yummy!!!
Use whatever kind of brownie mix is your favorite ( I think in the near future I will be posting my homemade goodness one) but until then use your favorite mix (just make sure that it is for a 13X9 pan not the 8X8 pan... then use whatever toppings your family likes or you like since you are the one making it... LOL just kidding... enjoy... have a little chocolate today... my friend tells me I need something to "sweeten me up" ... I was like hey I am nice.. he laughed and laughed.. he was kidding btw... :):):)
Chocolate Brownies
1 brownie mix (make sure it fits into 13X9 pan not a 8x8)
ingredients for the brownies (mine took 2 eggs, 1/2 cup oil & 1/4 cup of water)
1/2 cup peanut butter
1/2 cup chocolate chips
1/2 cup coconut
1/3 cup chopped almonds
nonstick spray
13X9 pan
Preheat oven directions to your brownie mix, and spray your 13X9 pan with nonstick spray.
In large bowl place brownie mix, adding chocolate chips mixing well to coat chips with dry brownie ingredients. Add rest of brownie ingredients listed on box (not toppings ingredients) mix well to combine. Pour into prepared pan and smooth out into a even layer. On half the brownie mix sprinkle coconut & almonds. With a teaspoon mix the coconut & almonds into batter smoothing out when done. With 2 teaspoons on the remaining 1/2 the brownie mixture spoon small spoonfuls of peanut butter every couple of inches over batter you may have to use a little more peanut butter depending on how big the spoonful are. With a knife swirl the peanut butter through the brownie mix. Place in oven and bake according to package directions. Let cool cut into squares and enjoy. :)
Use whatever kind of brownie mix is your favorite ( I think in the near future I will be posting my homemade goodness one) but until then use your favorite mix (just make sure that it is for a 13X9 pan not the 8X8 pan... then use whatever toppings your family likes or you like since you are the one making it... LOL just kidding... enjoy... have a little chocolate today... my friend tells me I need something to "sweeten me up" ... I was like hey I am nice.. he laughed and laughed.. he was kidding btw... :):):)
Chocolate Brownies
1 brownie mix (make sure it fits into 13X9 pan not a 8x8)
ingredients for the brownies (mine took 2 eggs, 1/2 cup oil & 1/4 cup of water)
1/2 cup peanut butter
1/2 cup chocolate chips
1/2 cup coconut
1/3 cup chopped almonds
nonstick spray
13X9 pan
Preheat oven directions to your brownie mix, and spray your 13X9 pan with nonstick spray.
In large bowl place brownie mix, adding chocolate chips mixing well to coat chips with dry brownie ingredients. Add rest of brownie ingredients listed on box (not toppings ingredients) mix well to combine. Pour into prepared pan and smooth out into a even layer. On half the brownie mix sprinkle coconut & almonds. With a teaspoon mix the coconut & almonds into batter smoothing out when done. With 2 teaspoons on the remaining 1/2 the brownie mixture spoon small spoonfuls of peanut butter every couple of inches over batter you may have to use a little more peanut butter depending on how big the spoonful are. With a knife swirl the peanut butter through the brownie mix. Place in oven and bake according to package directions. Let cool cut into squares and enjoy. :)
Wednesday, February 9, 2011
Italian Beef Sandwiches
Nothing says yummy like some messy, yummy, oozy sandwiches... Just makes my mouth water thinking about these yummy things.... The house smells amazingly delicious.... These were not the brain child of me... I got the recipe off of http://www.justapinch.com/.... you should check it out... they have some delicious things going on there... I did make a few adjustments "putting my own spin" on this recipe.... but it is delicious... the woman that gave the recipe owned a restaurant and she said she sold 600 lbs of this stuff each and every week... that is a definate success in my book and something worth trying... so here it is... enjoy
Italian Beef Sandwiches
2-3 lb Beef Roast
2 packages Good Seasons Italian Dressing Mix (dry, not made into dressing)
1 can beef broth
2-3 garlic cloves smashed
rolls for serving
In large crockpot place roast and garlic cloves. Pour beef broth over roast. Sprinkle dressing mix over roast and broth. Cook until falling apart (shredding) easily around 8-10 hours on low. Serve shredded meat on rolls, and serve broth in small bowls on the side for dipping the sandwiches... To serve dip the sandwich in broth then eat.... enjoy
Italian Beef Sandwiches
2-3 lb Beef Roast
2 packages Good Seasons Italian Dressing Mix (dry, not made into dressing)
1 can beef broth
2-3 garlic cloves smashed
rolls for serving
In large crockpot place roast and garlic cloves. Pour beef broth over roast. Sprinkle dressing mix over roast and broth. Cook until falling apart (shredding) easily around 8-10 hours on low. Serve shredded meat on rolls, and serve broth in small bowls on the side for dipping the sandwiches... To serve dip the sandwich in broth then eat.... enjoy
Saturday, February 5, 2011
Bacon Ranch Cheeseball
Well it's Superbowl time tomorrow :) Go Steelers!!! Not that I am a big football fan but a couple times a year I like to watch football, the Michigan/Michigan State game (go Blue :) and the Superbowl. I usually don't make it through the entire game just usually the start, the halftime and the ending.... see not much of a football fan, hockey on the other hand....Go Red Wings:) but nonetheless... I still wanna have good snacks and munchies once a year for the Superbowl. We love cheeseballs at our house. Cream cheese in general is always a good thing. I make a couple of different kind and have already shared another popular one. This one is my 2nd favorite. Who doesn't love Ranch & Bacon together.... 2 of my favorite things... just last week I posted my Ranch Bacon Pasta salad (hope you tried it cause it is yummy).... try this as well, it is super super easy and very tasty and yummy. Enjoy
Serve this with cracker, breadsticks or toasted pita chips.. Use whatever you like.. Also I use Reduced Fat (but NOT fat free) cream cheese. Subtitute full fat if you prefer but NOT fat free...
Also if you don't have any bacon bits but still wanna make this cheeseball, diced ham in place of the bacon bits works fine as well. Sometimes I thinly slice 2 green onions when I make the ham version of this cheeseball and add to the mixture, it adds a nice flavor to the cheeseball. Continue like normal. This version is also very yummy.
Bacon Ranch Cheeseball
2 8oz. packages cream cheese, softened ( I use 1/3 less fat kind)
1 package dry Hidden Valley Ranch dressing mix
1/2 cup Bacon bits ( I use the real cooked bacon pieces not imitation kind)
1/2 cup shredded cheese ( I use co-jack) finely shredded
Crackers of your choice
In bowl place cream cheese. Sprinkle dry Ranch dressing packet over cream cheese, and add bacon bits. With fork mix well mashing and mixing all of the ingredients together. With spatula scrape bowl and form mixture into ball. Place on serving plate. Sprinkle shredded cheese over entire cheeseball pressing into cheeseball very slightly, just so cheese will stick. Wrap the serving platter/cheeseball with plastic wrap. Chill for at least an hour preferrably 2-3 hours until cheese is chilled. Unwrap and serve with crackers. Store all leftovers covered in fridge. Enjoy
Serve this with cracker, breadsticks or toasted pita chips.. Use whatever you like.. Also I use Reduced Fat (but NOT fat free) cream cheese. Subtitute full fat if you prefer but NOT fat free...
Also if you don't have any bacon bits but still wanna make this cheeseball, diced ham in place of the bacon bits works fine as well. Sometimes I thinly slice 2 green onions when I make the ham version of this cheeseball and add to the mixture, it adds a nice flavor to the cheeseball. Continue like normal. This version is also very yummy.
Bacon Ranch Cheeseball
2 8oz. packages cream cheese, softened ( I use 1/3 less fat kind)
1 package dry Hidden Valley Ranch dressing mix
1/2 cup Bacon bits ( I use the real cooked bacon pieces not imitation kind)
1/2 cup shredded cheese ( I use co-jack) finely shredded
Crackers of your choice
In bowl place cream cheese. Sprinkle dry Ranch dressing packet over cream cheese, and add bacon bits. With fork mix well mashing and mixing all of the ingredients together. With spatula scrape bowl and form mixture into ball. Place on serving plate. Sprinkle shredded cheese over entire cheeseball pressing into cheeseball very slightly, just so cheese will stick. Wrap the serving platter/cheeseball with plastic wrap. Chill for at least an hour preferrably 2-3 hours until cheese is chilled. Unwrap and serve with crackers. Store all leftovers covered in fridge. Enjoy
Thursday, February 3, 2011
Coconut Cupcakes w/ Cream Cheese Coconut Frosting
Ok.. I know I am trying to diet but I had to make something yummy.. Came across these cupcakes in Barefoot Contessa cookbook titled "Barefoot Contessa Cookbook"... They are by FAR the best cupcakes I have ever had in my life.... I did make some changes to the original recipe of hers... (putting my own spin on it) but the basis comes from her... check these out... I am thinking next time that I might add a little pineapple to both the cupcake batter & the icing... for Pineapple Coconut cupcakes... OMGosh YUM!!!!
1 1/2 sticks butter, softened
1 cup sugar
2 eggs
1/2 t. vanilla
1/2 t. almond extract
1 1/2 cups flour
1/2 t. baking powder
1/4 t. baking soda
1/4 t. salt
1/2 cup sour milk (you make it by adding a 1/2 tsp white vinegar to regular milk and let sit for 5 minutes)
3/4 cup coconut
Icing:
1 stick of butter, softened
8 oz cream cheese, softened ( I use 1/3 less fat)
1/2 tsp each vanilla & almond extract
3-4 cups powdered sugar
coconut
Makes 12 cupcakes
Preheat oven to 325 degrees. In bowl mix butter and sugar creaming for 2 minutes until light and fluffy. Add eggs one at a time beating until mixed well. Scape down sides of bowl add vanilla and almond extract mix until combined. In another bowl whisk together flour, salt,baking powder and baking soda. In 2 parts alternately mix the dry ingredients to the butter mixture along with the sour milk, ending with the milk, mix with mixer just until combined (don't overwork the flour). Fold in the coconut. Put cupcake liners in the cupcake baking pan. Scoop out and fill the liners 3/4 of the way full. Bake for around 25 minutes or until toothpick inserted in comes out clean. Let cool completely.
For icing:
In a bowl place butter, cream cheese ,vanilla and almond extract mix well until light and fluffy. Add powdered sugar 1 cup at a time until mixed. When all the powdered sugar is added (it should be light and creamy and fluffy). Frost cupcakes with lots of icing sprinkle immediately with coconut. Enjoy :)
1 1/2 sticks butter, softened
1 cup sugar
2 eggs
1/2 t. vanilla
1/2 t. almond extract
1 1/2 cups flour
1/2 t. baking powder
1/4 t. baking soda
1/4 t. salt
1/2 cup sour milk (you make it by adding a 1/2 tsp white vinegar to regular milk and let sit for 5 minutes)
3/4 cup coconut
Icing:
1 stick of butter, softened
8 oz cream cheese, softened ( I use 1/3 less fat)
1/2 tsp each vanilla & almond extract
3-4 cups powdered sugar
coconut
Makes 12 cupcakes
Preheat oven to 325 degrees. In bowl mix butter and sugar creaming for 2 minutes until light and fluffy. Add eggs one at a time beating until mixed well. Scape down sides of bowl add vanilla and almond extract mix until combined. In another bowl whisk together flour, salt,baking powder and baking soda. In 2 parts alternately mix the dry ingredients to the butter mixture along with the sour milk, ending with the milk, mix with mixer just until combined (don't overwork the flour). Fold in the coconut. Put cupcake liners in the cupcake baking pan. Scoop out and fill the liners 3/4 of the way full. Bake for around 25 minutes or until toothpick inserted in comes out clean. Let cool completely.
For icing:
In a bowl place butter, cream cheese ,vanilla and almond extract mix well until light and fluffy. Add powdered sugar 1 cup at a time until mixed. When all the powdered sugar is added (it should be light and creamy and fluffy). Frost cupcakes with lots of icing sprinkle immediately with coconut. Enjoy :)
Tuesday, February 1, 2011
Egg Rolls with Sweet n sour dipping sauce
I know I already posted 3 recipes using roast beef today...but I was out grocery shopping preparing for the big snowstorm that is coming our way. While I was out I was in the produce section and walked by the egg roll wrappers... which made me think yummm make some homemade egg rolls.. My family loves my egg rolls and they are so hearty that we eat these as a main dish all by themselves.... The filling ingredients can be altered if say your family doesn't like mushrooms, leave them out and add more cabbage & carrots.. Fresh ginger can be added as well (or use a sprinkling of dried ginger). Use whatever veggies your family likes.
These seem like alot of work... but they are so worth it... Absolutely yummy.
I personally think it is best if you have a kitchen helper to help you with this recipe. Remember the old saying... many hands make for light work... it goes much quicker and easier if someone is helping you...
You can serve with soy sauce instead of Sweet n' sour sauce or like my 5 year old likes ketchup... :)
Egg Rolls
1 package egg roll wrappers
1 1/2 lbs ground beef ( I use sirloin)
1/2 cup shredded carrots
1 small package shredded coleslaw mix
1 bunch green onions, thinly sliced
1 cup fresh mushrooms chopped
1/3 Sesame ginger marinade (Lawry's)
1/3 cup BBQ sauce
1/3 cup ketchup
2-3 T. soy sauce
Salt & pepper to taste
1/4 cup water
1T. oil
For assembly:
cornstarch
water
pastry brush
oil for frying
When done:
foil lined baking dish
paper towel lined plate
salt
Sweet n' Sour dipping sauce:
8oz can crushed pineapple
1/3 cup ketchup
2 T. soy sauce
1/4 cup brown sugar
1 T. rice wine vinegar
sprinkle of red pepper flakes
In large skillet over medium heat add oil, cabbage, onions, carrots & ground beef . Season mixture with salt & pepper. Cook breaking up mixture until veggies are tender and meat is cooked, add garlic and cook for an additional 2-3 minutes until fragrant. Drain meat if necessary. Add ketchup, soy sauce, BBQ sauce, Sesame Ginger marinade & 1/4 cup water stirring well and heating until bubbly.
For dipping sauce: Place all ingredients in a pan and place on simmer while making egg rolls.
Preheat oven to 350. In large skillet heat 1 1/2 inches of oil over medium high heat. On a large plate sprinkle with cornstarch. Place egg roll wrapper on plate with point facing you like a kite. Place large spoonfuls ( I usually use 2 spoonfuls of filling) of filling in corner of point closest to you (not too much or you won't be able to roll it) with pastry brush dip brush in water and brush water along the edges of the egg roll wrapper. Fold one side of wrapper over filling, then other side like you would a burrito, rolling up and pressing edge to make sure wrapper is sealed. Continue until all of the filling and wrappers are filled. Usually after you have wrapped around 4 you can test the oil to see if it's hot enough, then place 3-4 egg rolls (make sure they aren't touching each other) watch carefully, they only take about 30 seconds per side turning when one side is golden brown. Remove carefully from oil (be careful cause the oil is hot) and place on a paper towl lined plate, sprinkle with salt. Remove immediately to a foil lined baking sheet and place in oven keeping warm. Repeat until all of the egg rolls are done.
Serve with sweet n' sour dipping sauce. Enjoy
These seem like alot of work... but they are so worth it... Absolutely yummy.
I personally think it is best if you have a kitchen helper to help you with this recipe. Remember the old saying... many hands make for light work... it goes much quicker and easier if someone is helping you...
You can serve with soy sauce instead of Sweet n' sour sauce or like my 5 year old likes ketchup... :)
Egg Rolls
1 package egg roll wrappers
1 1/2 lbs ground beef ( I use sirloin)
1/2 cup shredded carrots
1 small package shredded coleslaw mix
1 bunch green onions, thinly sliced
1 cup fresh mushrooms chopped
1/3 Sesame ginger marinade (Lawry's)
1/3 cup BBQ sauce
1/3 cup ketchup
2-3 T. soy sauce
Salt & pepper to taste
1/4 cup water
1T. oil
For assembly:
cornstarch
water
pastry brush
oil for frying
When done:
foil lined baking dish
paper towel lined plate
salt
Sweet n' Sour dipping sauce:
8oz can crushed pineapple
1/3 cup ketchup
2 T. soy sauce
1/4 cup brown sugar
1 T. rice wine vinegar
sprinkle of red pepper flakes
In large skillet over medium heat add oil, cabbage, onions, carrots & ground beef . Season mixture with salt & pepper. Cook breaking up mixture until veggies are tender and meat is cooked, add garlic and cook for an additional 2-3 minutes until fragrant. Drain meat if necessary. Add ketchup, soy sauce, BBQ sauce, Sesame Ginger marinade & 1/4 cup water stirring well and heating until bubbly.
For dipping sauce: Place all ingredients in a pan and place on simmer while making egg rolls.
Preheat oven to 350. In large skillet heat 1 1/2 inches of oil over medium high heat. On a large plate sprinkle with cornstarch. Place egg roll wrapper on plate with point facing you like a kite. Place large spoonfuls ( I usually use 2 spoonfuls of filling) of filling in corner of point closest to you (not too much or you won't be able to roll it) with pastry brush dip brush in water and brush water along the edges of the egg roll wrapper. Fold one side of wrapper over filling, then other side like you would a burrito, rolling up and pressing edge to make sure wrapper is sealed. Continue until all of the filling and wrappers are filled. Usually after you have wrapped around 4 you can test the oil to see if it's hot enough, then place 3-4 egg rolls (make sure they aren't touching each other) watch carefully, they only take about 30 seconds per side turning when one side is golden brown. Remove carefully from oil (be careful cause the oil is hot) and place on a paper towl lined plate, sprinkle with salt. Remove immediately to a foil lined baking sheet and place in oven keeping warm. Repeat until all of the egg rolls are done.
Serve with sweet n' sour dipping sauce. Enjoy
Roast 3 ways
Here is the tale of a little old Roast beef.... cooked 3 different ways.... talk about stretching your food $.... one piece of meat made into 3 different dishes...talk about putting a spin on leftovers :)
It started out with making a traditional beef roast with vegetables (carrots, potatoes, onions, celery ) and having leftovers that needed re-inventing.... so that is how Beef Hash came about.... then with the remaining leftovers.. I was thinking should I just throw these out but NO, cause I HATE WASTING FOOD!!! Food is very expensive and there always have to be something that you can do with leftovers.... (well you could feed them to your dog but alas... we don't have a dog, our beloved dog Sampson died last year :( (RIP Sampson we miss you).. so Beef Stew with Dumplings came out of those final leftovers... 3 meals out of one little roast... I would love to hear how you use leftovers.... lots of us bloggers out here are always looking for new ways to re-invent our leftovers.... see what you can come up with today... :) enjoy
These recipes serve 4 people. If your family is a different size adjust the size of the roast adding for more people and subtracting for less... and also if your family doesn't like these vegetables add whatever YOUR family likes... also with the seasonings...add what your family likes...
Meal #1
Roast Beef w/ vegetables
3 lb. roast
6 potatoes, quartered
1 lb. carrots (baby, chips or regular peeled and cut into chunks)
3 celery ribs, washed and ends trimmed
1 onion, sliced
1 pkg. dried onion soup mix
2 T. Worchester sauce
2 T. Red wine
1/4 cup water
In large crockpot place wine, worchester sauce & water. Lay celery ribs lengthwise on bottom of crockpot and onion slices over the celery (making a "rack" ) for the veggies. Place carrots & potatoes over celery & onions. Sprinkle with 1/2 the onion soup mix. Place roast on top of veggies and sprinkle with remaining onion soup mix. Cook on high for 6 hours or low for 8-10 hours. Enjoy. Refridgerate any leftovers saving any juice from bottom of crockpot.
Meal #2
Beef Hash
4 cups cut up leftover roast beef & veggie mixture
1/2 onion thinly sliced
2 cloves of garlic thinly sliced
2 T. bacon fat
seasoning of your choice ( I used garlic & onion powder, and seasoned salt & pepper)
I serve this with green beans, and bread & butter
In large skillet melt bacon fat over medium high heat, add onions cooking for about 3-4 minutes or until starting to get light brown around the edges. Add sliced garlic cooking for a couple of minutes or until garlic starts getting softened. Add roast beef and veggies (try to not add much of the juices (you need them for the stew) and it will prevent the hash from crisiping up. Add seasonings and saute mixture until crispy, light brown and heated through about 5-10 minutes. Taste and adjust seasonings if necessary. Serve with green beans (cook through) and bread and butter. Can serve with beef gravy to drizzle over the top of hash, or ketchup (like my family likes). Enjoy
Meal #3
Beef Stew with Dumplings
Leftover Beef roast & veggies w/juices
8oz can tomato sauce
4 cups beef broth
2 cups water
1 cup frozen mixed veggies
2 T. each red wine & worchester sauce
1 T, sugar
seasonings of your choice ( I used Mrs. Dash, parsley flakes, dried onion, seasoned salt & pepper, bay leaf)
Dumplings
1 1/2 cups each (Bisquick & Flour) I use heart healthy Bisquick
2 tsp. baking powder
1 tsp. sugar
1/4tsp salt
sprinkle of parsley flakes (optional)
1 1/4 cups milk
In large soup pot place all ingredients except dumpling mix. Bring to boil, turn down heat and simmer for 15 20 minutes until everything is heated through, turn up heat so mixture is at a rapid boil. In bowl mix dumpling mixture (batter should be thick). Drop by large spoonfuls around the pot into the heated stew mixture . Bring mixture back up to boil and turn heat to medium. Cook for 10 minutes, then cover the pot with a lid and turn stew down to low simmer for an additonal 10 minutes or until dumpling are done. Take a spoon and cut into dumpling to make sure center is done. Enjoy
It started out with making a traditional beef roast with vegetables (carrots, potatoes, onions, celery ) and having leftovers that needed re-inventing.... so that is how Beef Hash came about.... then with the remaining leftovers.. I was thinking should I just throw these out but NO, cause I HATE WASTING FOOD!!! Food is very expensive and there always have to be something that you can do with leftovers.... (well you could feed them to your dog but alas... we don't have a dog, our beloved dog Sampson died last year :( (RIP Sampson we miss you).. so Beef Stew with Dumplings came out of those final leftovers... 3 meals out of one little roast... I would love to hear how you use leftovers.... lots of us bloggers out here are always looking for new ways to re-invent our leftovers.... see what you can come up with today... :) enjoy
These recipes serve 4 people. If your family is a different size adjust the size of the roast adding for more people and subtracting for less... and also if your family doesn't like these vegetables add whatever YOUR family likes... also with the seasonings...add what your family likes...
Meal #1
Roast Beef w/ vegetables
3 lb. roast
6 potatoes, quartered
1 lb. carrots (baby, chips or regular peeled and cut into chunks)
3 celery ribs, washed and ends trimmed
1 onion, sliced
1 pkg. dried onion soup mix
2 T. Worchester sauce
2 T. Red wine
1/4 cup water
In large crockpot place wine, worchester sauce & water. Lay celery ribs lengthwise on bottom of crockpot and onion slices over the celery (making a "rack" ) for the veggies. Place carrots & potatoes over celery & onions. Sprinkle with 1/2 the onion soup mix. Place roast on top of veggies and sprinkle with remaining onion soup mix. Cook on high for 6 hours or low for 8-10 hours. Enjoy. Refridgerate any leftovers saving any juice from bottom of crockpot.
Meal #2
Beef Hash
4 cups cut up leftover roast beef & veggie mixture
1/2 onion thinly sliced
2 cloves of garlic thinly sliced
2 T. bacon fat
seasoning of your choice ( I used garlic & onion powder, and seasoned salt & pepper)
I serve this with green beans, and bread & butter
In large skillet melt bacon fat over medium high heat, add onions cooking for about 3-4 minutes or until starting to get light brown around the edges. Add sliced garlic cooking for a couple of minutes or until garlic starts getting softened. Add roast beef and veggies (try to not add much of the juices (you need them for the stew) and it will prevent the hash from crisiping up. Add seasonings and saute mixture until crispy, light brown and heated through about 5-10 minutes. Taste and adjust seasonings if necessary. Serve with green beans (cook through) and bread and butter. Can serve with beef gravy to drizzle over the top of hash, or ketchup (like my family likes). Enjoy
Meal #3
Beef Stew with Dumplings
Leftover Beef roast & veggies w/juices
8oz can tomato sauce
4 cups beef broth
2 cups water
1 cup frozen mixed veggies
2 T. each red wine & worchester sauce
1 T, sugar
seasonings of your choice ( I used Mrs. Dash, parsley flakes, dried onion, seasoned salt & pepper, bay leaf)
Dumplings
1 1/2 cups each (Bisquick & Flour) I use heart healthy Bisquick
2 tsp. baking powder
1 tsp. sugar
1/4tsp salt
sprinkle of parsley flakes (optional)
1 1/4 cups milk
In large soup pot place all ingredients except dumpling mix. Bring to boil, turn down heat and simmer for 15 20 minutes until everything is heated through, turn up heat so mixture is at a rapid boil. In bowl mix dumpling mixture (batter should be thick). Drop by large spoonfuls around the pot into the heated stew mixture . Bring mixture back up to boil and turn heat to medium. Cook for 10 minutes, then cover the pot with a lid and turn stew down to low simmer for an additonal 10 minutes or until dumpling are done. Take a spoon and cut into dumpling to make sure center is done. Enjoy
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