I've been on the look out for crock pot recipes to make things easier on Sundays so I tried this recipe last week. It was good!!! I think next time I will add more vegetables though. You can't beat an easy, yummy dinner!!
Ingredients:
3 pounds Beef Chuck Shoulder Roast
2 whole Large Russett Potatoes, Peeled And Cubed To 3/4"
8 ounces, weight Baby Carrots, Cut In Half
1 can (10.5 Oz) Condensed French Onion Soup
1 can (10.5 Oz) Condensed Beef Consomme
1 can (10.5 Oz) Condensed Tomato Soup
3 cups Water, Divided
2 whole Bay Leaves
¼ teaspoons Granulated Garlic
1 teaspoon Black Pepper, Ground Fresh
2 Tablespoons Worcestershire Sauce
4 Tablespoons All-purpose Flour, Divided
2 Tablespoons Canola Oil
2 teaspoons Garlic Salt
Trim all the excess fat from the beef and cut into 1″ cubes. Season the beef with the garlic salt and coat with 2 tablespoons flour. H eat the canola oil in a large heavy saute pan over medium-high heat. Add the beef to the pan and quickly brown on all sides. (If necessary, brown the beef in batches to avoid over-crowding the pan.) While the beef is browning, preheat your slow cooker to high heat. Add all three soups, garlic, pepper, bay leaves, and the Worcestershire to the slow cooker. Add the browned beef to the slow cooker and deglaze the pan with 2 1/2 cups water. Add the deglazing water to the slow cooker, cover, and cook for two hours on high. Add the carrots and potatoes to the slow cooker and stir to combine. Cook for another hour on high. Combine 2 tablespoons flour and 1/4 cup water in a small bowl and whisk with a fork until it forms a smooth slurry. Add the flour and water slurry to the slow cooker, stir well, and cook for another 45 minutes, stirring occasionally.
Thursday, November 5, 2009
Wednesday, November 4, 2009
Pumpkin Crisp
Confession: I hate pumpkin pie. BUT!!! I love love love crisps of any kind. This is so good, mostly because it isn't like pumpkin pie at all, which is good, because I hate pumpkin pie. Did I say that already? Because I do, I really hate it.
Ingredients:
1 box yellow cake mix
1 stick butter, melted
3 eggs
1 can pumpkin
1/2 cup white sugar
2/3 cup evaporated milk
1 tsp. cinnamon
1 tsp. nutmeg
3/4 brown sugar
1 stick butter
Remove one cup from the cake mix for later use. Mix the remaining cake mix, melted butter and 1 egg in bowl. Pat into the bottom of a 9 X 13 pan.
In another bowl, mix together the pumpkin, remaining 2 eggs, white sugar, milk and spices. Pour over the cake mix mixture.
Combine remaining cake mix, brown sugar and butter in a bowl until crumbly. Crumble in small pieces on top of pumpkin mixture. Bake in a 350 oven for 55 minutes.
Serve with whipped cream or better yet, VANILLA ICE CREAM.
Ingredients:
1 box yellow cake mix
1 stick butter, melted
3 eggs
1 can pumpkin
1/2 cup white sugar
2/3 cup evaporated milk
1 tsp. cinnamon
1 tsp. nutmeg
3/4 brown sugar
1 stick butter
Remove one cup from the cake mix for later use. Mix the remaining cake mix, melted butter and 1 egg in bowl. Pat into the bottom of a 9 X 13 pan.
In another bowl, mix together the pumpkin, remaining 2 eggs, white sugar, milk and spices. Pour over the cake mix mixture.
Combine remaining cake mix, brown sugar and butter in a bowl until crumbly. Crumble in small pieces on top of pumpkin mixture. Bake in a 350 oven for 55 minutes.
Serve with whipped cream or better yet, VANILLA ICE CREAM.
Broccoli Cheese Soup
This is DELICIOUS. And easy. Perfect!!!
1/2 cup butter
1 onion, minced
1 (16 oz.) pkg. frozen chopped broccoli
4 (14.5 oz.) cans chicken broth
1 (1 lb.) loaf processed cheese (velveeta), cubed
2 cups milk
1 tbsp. garlic powder
2/3 cup cornstarch
1 cup water
Directions:
In a stockpot, melt butter over medium heat. Cook onion in butter until softened. Stir in broccoli, and cover with chicken broth. Simmer until broccoli is tender, 10 to 15 minutes. Reduce heat, and stir in cheese cubes until melted. Mix in milk and garlic powder. In a small bowl, stir cornstarch into water until dissolved. Stir into soup; cook, stirring frequently until thick.
Recipe from Allrecipes.
1/2 cup butter
1 onion, minced
1 (16 oz.) pkg. frozen chopped broccoli
4 (14.5 oz.) cans chicken broth
1 (1 lb.) loaf processed cheese (velveeta), cubed
2 cups milk
1 tbsp. garlic powder
2/3 cup cornstarch
1 cup water
Directions:
In a stockpot, melt butter over medium heat. Cook onion in butter until softened. Stir in broccoli, and cover with chicken broth. Simmer until broccoli is tender, 10 to 15 minutes. Reduce heat, and stir in cheese cubes until melted. Mix in milk and garlic powder. In a small bowl, stir cornstarch into water until dissolved. Stir into soup; cook, stirring frequently until thick.
Recipe from Allrecipes.
Friday, September 18, 2009
Banana Bread Muffins
This has been my go to banana bread recipe for about 5 years now. I know there are better banana bread recipes (MOM'S!!) but I really like this one a lot; I don't feel bad about serving it to my kids!!
Ingredients:
8 tbsp. butter, softened
1/2 cup applesauce
4 eggs
4 tbsp. skim milk
1 1/2 cups brown sugar
2 cups mashed ripe bananas (about 6)
2 cups all purpose flour
1 1 /2 cups whole wheat flour
2 tbsp. flax seed
4 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
3/4 cup mini chocolate chips
Preheat oven to 350 degrees. Beat butter, applesauce, eggs, milk and sugar in large bowl until smooth. Add bananas and blend at low speed; beat at high speed 1 to 2 minutes.
In a separate bowl, combine flours, flax seed, baking soda and powder and salt; mix into batter. Add chocolate chips. Pour batter into muffin tins.
Bake at 350 for 18 minutes. Makes about 2 dozen muffins.
Ingredients:
8 tbsp. butter, softened
1/2 cup applesauce
4 eggs
4 tbsp. skim milk
1 1/2 cups brown sugar
2 cups mashed ripe bananas (about 6)
2 cups all purpose flour
1 1 /2 cups whole wheat flour
2 tbsp. flax seed
4 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
3/4 cup mini chocolate chips
Preheat oven to 350 degrees. Beat butter, applesauce, eggs, milk and sugar in large bowl until smooth. Add bananas and blend at low speed; beat at high speed 1 to 2 minutes.
In a separate bowl, combine flours, flax seed, baking soda and powder and salt; mix into batter. Add chocolate chips. Pour batter into muffin tins.
Bake at 350 for 18 minutes. Makes about 2 dozen muffins.
Tuesday, August 25, 2009
Spinach and Bacon Frittata
This recipe is from the latest Everyday Food and it is FANTASTIC!!! I was going to make it without the bacon to have a meatless meal, but who am I kidding? This is bacon we're talking about here. I can't read the word bacon as an ingredient and not add it, it just wouldn't be right. The kids LOVED this and wanted me to make more, like NOW, but I didn't have any more ricotta.
Ingredients:
6 large eggs
1 cup ricotta cheese
1/4 cup grated Parmesan
coarse salt and ground pepper
5 strips bacon, cut into 1/2 inch pieces
5 boiled potatoes
spinach leaves
Preheat oven to 350. In a medium bowl, whisk together eggs, ricotta, Parmesan, 1 tsp. salt and pepper. Set aside.
In a medium nonstick ovenproof skillet, cook bacon over medium high head until crisp. Drain all but 1 tsp. of fat from pan. Add potatoes and cook until warmed through, 2 to 3 minutes. Add spinach and toss until barely wilted, about 30 seconds.
Add egg mixture and stir until slightly thickened, about 1 minute. Transfer skillet to oven and bake until center is set, about 15 minutes (20 for me.)
Here's what I did different to make it faster; I used the realbacon bits things instead of frying bacon, just a tablespoon or so and I used about a cup of frozen hash browns instead of the potatoes. I was thinking convenience and time savings. This takes about 5 minutes to put together and 20 in the oven, so it's a really quick meal. AND DELICIOUS!!!
Recipe from Everyday Food Magazine.
Ingredients:
6 large eggs
1 cup ricotta cheese
1/4 cup grated Parmesan
coarse salt and ground pepper
5 strips bacon, cut into 1/2 inch pieces
5 boiled potatoes
spinach leaves
Preheat oven to 350. In a medium bowl, whisk together eggs, ricotta, Parmesan, 1 tsp. salt and pepper. Set aside.
In a medium nonstick ovenproof skillet, cook bacon over medium high head until crisp. Drain all but 1 tsp. of fat from pan. Add potatoes and cook until warmed through, 2 to 3 minutes. Add spinach and toss until barely wilted, about 30 seconds.
Add egg mixture and stir until slightly thickened, about 1 minute. Transfer skillet to oven and bake until center is set, about 15 minutes (20 for me.)
Here's what I did different to make it faster; I used the realbacon bits things instead of frying bacon, just a tablespoon or so and I used about a cup of frozen hash browns instead of the potatoes. I was thinking convenience and time savings. This takes about 5 minutes to put together and 20 in the oven, so it's a really quick meal. AND DELICIOUS!!!
Recipe from Everyday Food Magazine.
Tuesday, August 18, 2009
Santa Fe Chicken Salad
Ingredients:
4 breasts of chicken, cooked then sliced
1 tbsp. olive oil
1 head romaine lettuce, chopped small
1 15oz. can black beans, drained and rinsed
1 ear of corn, kernels cut off (or cup of frozen corn)
1 tomato, chopped
1 avocado, diced
1/2 cup red onion, chopped fine
1/4 cup jack cheese
1/4 cup cheddar cheese
1/4 small jicama, diced
lemon pepper
crushed tortilla chips
Buttermilk Salsa Dressing
Heat oil in skillet, add chicken. Sprinkle with lemon pepper. Cook each side about 7 minutes or until done. Cool, then slice. Combine all salad ingredients. For salad dressing, add one envelope ranch mix with mayo and milk per directions into a blender. Add fresh salsa to taste.
4 breasts of chicken, cooked then sliced
1 tbsp. olive oil
1 head romaine lettuce, chopped small
1 15oz. can black beans, drained and rinsed
1 ear of corn, kernels cut off (or cup of frozen corn)
1 tomato, chopped
1 avocado, diced
1/2 cup red onion, chopped fine
1/4 cup jack cheese
1/4 cup cheddar cheese
1/4 small jicama, diced
lemon pepper
crushed tortilla chips
Buttermilk Salsa Dressing
Heat oil in skillet, add chicken. Sprinkle with lemon pepper. Cook each side about 7 minutes or until done. Cool, then slice. Combine all salad ingredients. For salad dressing, add one envelope ranch mix with mayo and milk per directions into a blender. Add fresh salsa to taste.
Zucchini Bread
I've been trying a lot of zucchini bread recipes lately and so far I like this one the best.
Ingredients:
3 cups all purpose flour
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
3 tsp. ground cinnamon
3 eggs
1 cup vegetable oil
2 1/4 cups white sugar
3 tsp. vanilla
2 cups grated zucchini
Grease and flour two 8X4 inch pans. Preheat oven to 325 degrees. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl. Beat eggs, oil, vanilla and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini until well combined. Pour batter into prepared pans.
Bake for 40 to 60 minutes, or until tester comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan until completely cool.
Recipe from Allrecipes.
Ingredients:
3 cups all purpose flour
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
3 tsp. ground cinnamon
3 eggs
1 cup vegetable oil
2 1/4 cups white sugar
3 tsp. vanilla
2 cups grated zucchini
Grease and flour two 8X4 inch pans. Preheat oven to 325 degrees. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl. Beat eggs, oil, vanilla and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini until well combined. Pour batter into prepared pans.
Bake for 40 to 60 minutes, or until tester comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan until completely cool.
Recipe from Allrecipes.
Salad de Maison
Thank you Tina Daines for this DELICIOUS salad recipe!
Ingredients:
Dressing:
1 fresh lemon, squeezed (or 3 tbsp.)
1/2 cup olive oil
3 cloves minced garlic
1 tsp. salt
1/2 tsp. pepper
Refrigerate dressing for 3 hours before serving.
Salad:
1 head romaine lettuce
1 lb. bacon, crispy and chopped (I use 1/4 of the real bacon bits, less calories)
1 1 /2 cup finely grated swiss cheese
3/4 cup toasted slivered almonds
1/3 cup parmesan
1 cup croutons
1/2 cup craisins
Optional: 2 grilled, diced chicken breasts
Pour dressing over salad right before serving.
Ingredients:
Dressing:
1 fresh lemon, squeezed (or 3 tbsp.)
1/2 cup olive oil
3 cloves minced garlic
1 tsp. salt
1/2 tsp. pepper
Refrigerate dressing for 3 hours before serving.
Salad:
1 head romaine lettuce
1 lb. bacon, crispy and chopped (I use 1/4 of the real bacon bits, less calories)
1 1 /2 cup finely grated swiss cheese
3/4 cup toasted slivered almonds
1/3 cup parmesan
1 cup croutons
1/2 cup craisins
Optional: 2 grilled, diced chicken breasts
Pour dressing over salad right before serving.
Wednesday, July 29, 2009
Sweet Pork
I have tried a lot of recipes and finally found one that I like, that tastes like the sweet pork at Costa Vida (and that other place). This is really good, it makes me forget how much I detest pork!!! This is a combination of a few recipes I've found online.
Ingredients:
2 pounds pork
3 1/2 cups of Coke (or Dr. Pepper I guess)(NOT DIET)
1 1/4 cup brown sugar
garlic powder
1 can green chiles
1/4 cup water
1 can enchilada sauce (has to be Macayo's, all the other ones are gross)
Put the pork in a ziploc bag to marinade. Add 2 cups of Coke and 1/4 cup of brown sugar. Marinade for at least 2 hours or overnight.
Drain marinade and put pork, 3/4 cup Coke, water in crockpot. Put garlic powder over the meat. Cook on high for 3-4 hours or low for 8ish hours. Remove pork from crock pot and drain any liquid left in the pot. Shred the pork then put it back in the crockpot.
Blend 3/4 cup Coke, green chiles, enchilada sauce and 1 cup brown sugar until smooth. Pour over meat in crockpot, mix it all up and cook for another hour or two.
You can use this for a salad, burritos, quesadillas, or NATCHOS! Yum!!!
Ingredients:
2 pounds pork
3 1/2 cups of Coke (or Dr. Pepper I guess)(NOT DIET)
1 1/4 cup brown sugar
garlic powder
1 can green chiles
1/4 cup water
1 can enchilada sauce (has to be Macayo's, all the other ones are gross)
Put the pork in a ziploc bag to marinade. Add 2 cups of Coke and 1/4 cup of brown sugar. Marinade for at least 2 hours or overnight.
Drain marinade and put pork, 3/4 cup Coke, water in crockpot. Put garlic powder over the meat. Cook on high for 3-4 hours or low for 8ish hours. Remove pork from crock pot and drain any liquid left in the pot. Shred the pork then put it back in the crockpot.
Blend 3/4 cup Coke, green chiles, enchilada sauce and 1 cup brown sugar until smooth. Pour over meat in crockpot, mix it all up and cook for another hour or two.
You can use this for a salad, burritos, quesadillas, or NATCHOS! Yum!!!
Tuesday, July 14, 2009
Peanut Butter Bars
I made these for Thom's birthday, since he doesn't like cakes or anything and I know he likes peanut butter! They are REALLY good and super easy.
Ingredients:
1 cup butter or margarine, melted
2 cups graham cracker crumbs
2 cups powdered sugar
1 cup peanut butter
1 1/2 cups semisweet chocolate chips
4 tbsp. peanut butter
Ingredients:
1 cup butter or margarine, melted
2 cups graham cracker crumbs
2 cups powdered sugar
1 cup peanut butter
1 1/2 cups semisweet chocolate chips
4 tbsp. peanut butter
In a medium bowl, mix together the butter or margarine, graham cracker crumbs, powdered sugar and 1 cup of peanut butter until well blended. Press evenly into the bottom of a greased 9X13 pan.
In a medium bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter stirring occasionally until smooth. Spread over the prepared crust. Refrigerate for at least one hour before cutting into squares.
Recipe courtesy of Allrecipes
Sunday, June 28, 2009
S'Mores Brownies
I made this yesterday for the adults and the kids got 'baby smores' (golden grahams, chocolate chips and mini marshmallows 'roasted' on a toothpick over a votive candle-cute). They are pretty fantastic.
Ingredients:
1 1/2 cups all purpose flour
2 tsp. baking powder
1 tsp. salt
1 cup unsalted butter
6 ounces unsweetened chocolate, chopped
5 large eggs
1 1/4 cups dark brown sugar
1 cup granulated sugar
2 tsp. vanilla
1 cup roughly crushed graham crackers
12 big marshmallows
Preheat oven to 350. Butter 9X13 inch baking pan. Combine first 3 ingredients in small bowl. Stir butter and chocolate in a medium bowl over a heavy saucepan of boiling water (double boiler). Stir chocolate and butter until melted and smooth.
Beat eggs, sugar and vanilla in large bowl to blend. Stir in warm chocolate mixture, then dry ingredients. Fold in graham crackers. Pour batter into prepared pan. Dot with 12 large marshmallows. Bake until toothpick inserted in center comes out clean, about 30 to 40 minutes (closer to 40 for me).
Recipe found at Joy the Baker.
Ingredients:
1 1/2 cups all purpose flour
2 tsp. baking powder
1 tsp. salt
1 cup unsalted butter
6 ounces unsweetened chocolate, chopped
5 large eggs
1 1/4 cups dark brown sugar
1 cup granulated sugar
2 tsp. vanilla
1 cup roughly crushed graham crackers
12 big marshmallows
Preheat oven to 350. Butter 9X13 inch baking pan. Combine first 3 ingredients in small bowl. Stir butter and chocolate in a medium bowl over a heavy saucepan of boiling water (double boiler). Stir chocolate and butter until melted and smooth.
Beat eggs, sugar and vanilla in large bowl to blend. Stir in warm chocolate mixture, then dry ingredients. Fold in graham crackers. Pour batter into prepared pan. Dot with 12 large marshmallows. Bake until toothpick inserted in center comes out clean, about 30 to 40 minutes (closer to 40 for me).
Recipe found at Joy the Baker.
Thursday, June 18, 2009
Williams Sonoma Chicken Pot Pie
This is SO GOOD!! It comes together really fast too, if you use a few "cheater" ingredients!! I make two pies (one with peas, one without), pretty soon I will have to make three or four to satisfy all my hungry guys!!
1 cup sliced peeled carrots
1 cup frozen corn
1 cup frozen peas
2 tbsp. unsalted butter
2 boneless skinless chicken breasts (I make this when I have chicken during the week, cook extra and save it for this. I also do it after I make a turkey, perfect for leftover turkey!!)
1/4 cup flour
1 1/2 cups chicken stock
1/2 cup half and half
1 tbsp. chopped parsley
1 egg yolk, beaten
1 pie crust (I have "issues" with making my own, never turns out, so I use the refrigerated kind)
Preheat oven to 400. Boil carrots for 5 minutes, boil corn for 1 minute. Drain and set aside. In a large frying pan with lid, melt butter over medium high heat. Add chicken, and cook, stirring occasionally for about 6 minutes until browned all over. Sprinkle in flour and stir well. Stir in the stock, half and half and parsley and bring to a simmer. Cover, reduce heat to low, and simmer for 6-7 minutes. Stir in veggies, including peas. Season with salt and pepper. Transfer to a 9 inch pie dish. Brush some egg yolk in a border around edge of pie dough. Place dough, egg side down, over filling and press dough to rim of dish. Brush surface lightly with rest of yolk. Cut a few slits into pie with knife. Place pie on cookie sheet to catch spills. Bake until golden brown, about 30 minutes. Yum!!!
1 cup sliced peeled carrots
1 cup frozen corn
1 cup frozen peas
2 tbsp. unsalted butter
2 boneless skinless chicken breasts (I make this when I have chicken during the week, cook extra and save it for this. I also do it after I make a turkey, perfect for leftover turkey!!)
1/4 cup flour
1 1/2 cups chicken stock
1/2 cup half and half
1 tbsp. chopped parsley
1 egg yolk, beaten
1 pie crust (I have "issues" with making my own, never turns out, so I use the refrigerated kind)
Preheat oven to 400. Boil carrots for 5 minutes, boil corn for 1 minute. Drain and set aside. In a large frying pan with lid, melt butter over medium high heat. Add chicken, and cook, stirring occasionally for about 6 minutes until browned all over. Sprinkle in flour and stir well. Stir in the stock, half and half and parsley and bring to a simmer. Cover, reduce heat to low, and simmer for 6-7 minutes. Stir in veggies, including peas. Season with salt and pepper. Transfer to a 9 inch pie dish. Brush some egg yolk in a border around edge of pie dough. Place dough, egg side down, over filling and press dough to rim of dish. Brush surface lightly with rest of yolk. Cut a few slits into pie with knife. Place pie on cookie sheet to catch spills. Bake until golden brown, about 30 minutes. Yum!!!
Saturday, January 31, 2009
Homemade Peanut Butter
Why haven't I ever done this before? So so so delicious, you can regulate the sweetness, it's not full of ingredients like store bought, and CHEAPER!!! This will be it for me for now, although I admit I will always store some store bought in my year's supply "just in case".
Ingredients:
15 oz. shelled and skinned roasted peanuts
1 tsp. kosher salt
1 1/2 tsp. honey
1 1/2 tbsp. peanut oil
Place the peanuts, salt and honey into the bowl of food processor. Process for 1 minute. Scrape down the sides of the bowl. Place the lid back on and continue to process while slowly drizzling in the oil, process until mixture is smooth, 1 1/2 to 2 minutes. Place in airtight container and store in refrigerator for up to 2 months. I personally added about 2 1/2 tsp. honey and about 2 1/2 tbsp. oil, I like it sweeter and smoother. Next time I will make a batch of crunchy, that's what I like the best.
Recipe courtesty of Alton Brown, Food Network.
Ingredients:
15 oz. shelled and skinned roasted peanuts
1 tsp. kosher salt
1 1/2 tsp. honey
1 1/2 tbsp. peanut oil
Place the peanuts, salt and honey into the bowl of food processor. Process for 1 minute. Scrape down the sides of the bowl. Place the lid back on and continue to process while slowly drizzling in the oil, process until mixture is smooth, 1 1/2 to 2 minutes. Place in airtight container and store in refrigerator for up to 2 months. I personally added about 2 1/2 tsp. honey and about 2 1/2 tbsp. oil, I like it sweeter and smoother. Next time I will make a batch of crunchy, that's what I like the best.
Recipe courtesty of Alton Brown, Food Network.
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