Wednesday, November 8, 2017

Crockpot Beef Tips with Gravy

I got this recipe from work, and it is very easy to make, and very good. Cooking it in the crockpot will turn the meat very tender. This can be served over mashed potatoes or cooked egg noodles. Recipe is found here.



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2 pounds beef stew meat, trimmed if necessary
1 (10.75 oz) can condensed cream of mushroom soup
1 (.87 to 1.0-oz) packet Brown Gravy mix
1 cup beef broth (I used Campbell's beef broth)
1 small onion, diced - about 1/3 cup (I did not add)

1 tbsp cornstarch mixed with 1 tbsp cold water
(or you can use 2 tbsp flour mixed with 1/4 cup water)

Prepared egg noodles, or mashed potatoes

1. In a medium bowl, combine the cream of mushroom soup, gravy mix, beef broth, and onion together. It's okay of it's a little lumpy.

2. Place your stew meat into a 4-quart crockpot. Pour gravy over the meat and gently stir. Cook, covered, on low for 7 hours. Once done cooking, remove the meat, and stir in the cornstarch mixture. Cook covered, for another 5 minutes and return meat to the gravy. Cook, covered, for another 5 minutes.

3. Serve over cooked egg noodles, or mashed potatoes.






Peanut Butter Chocolate Revel Bars

I found this recipe in a Better Homes and Gardens cooking magazine, but it can also be found here. They are a very thick, soft bar and very good!







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1 cup butter, softened
1 1/2 cups brown sugar
1 tsp baking soda
1/2 tsp salt
2 eggs
2 cups creamy peanut butter (the whole jar)
2 tsp vanilla extract
3 cups flour

Filling
 1 (14-oz) can sweetened condensed milk
1 1/2 cups semisweet chocolate chips
2 tbsp butter or peanut butter
2 tsp vanilla extract
1/2 cup peanuts (optional)

1. Preheat oven to 350 degrees (325 degrees if using a dark-colored pan). Line a 9x13" pan with foil or parchment paper and spray with nonstick spray and set aside.

2. In a large bowl, beat the butter with an electric mixer on medium-high speed, for 30 seconds. Add the brown sugar, baking soda and salt, and beat until well combined, scraping the bowl occasionally. Beat in the eggs, and 2 cups peanut butter, and vanilla and beat until well-combined.  Beat in as much of the flour as you can of the flour using the electric mixer, and then, if necessary, stir in any remaining flour using a wooden spoon. Set aside.

3. For the filling, in a medium saucepan cook and stir the sweetened condensed milk, semisweet chocolate chips, and 2 tbsp butter (or peanut butter) over medium-low heat until everything is melted. Remove from heat and stir in the vanilla.

4. Reserve 2 cups of the peanut butter dough for topping. Press the remaining dough in bottom of the prepared pan. Evenly spread with the chocolate filling. Drop reserved dough in spoonfuls over the filling. If desired, sprinkle with peanuts.

5. Bake 350 degrees for 30-35 minutes, or until the topping is light brown, Cool on a wire rack.


Store bars between sheets of waxed paper in an airtight container at room temperature, for up to 3 days or freeze for up to 3 months.

















Wednesday, September 27, 2017

Chicken Wild Rice Soup

This is excellent soup, and perfect for a cool, fall day, or on those cold, winter nights. Serve with a good, crusty roll or french bread.




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3 (10 3/4-oz) cans condensed chicken broth, or 1 large carton
2 cups water
1/2 cup uncooked wild rice, rinsed*
1/2 cup finely chopped green onions
May also add chopped carrots and celery, if desired 
1/2 cup butter
3/4 cup flour
1/2 tsp salt
1/4 tsp poultry seasoning              
1/8 tsp pepper
2 cups half-and-half                  
1 1/2 cups cubed, cooked chicken (may also use turkey or ham)
1 tbsp chopped pimiento   
 2-3 tbsp dry sherry, if desired

8 slices bacon, crispy cooked and crumbled


In a large saucepan, combine chicken broth and water. Add the rice and onions. If adding carrots and celery, do so at this point. Bring to a boil. Reduce heat, cover, and simmer for 35-40 minutes or until rice is tender.

In a medium saucepan, melt the butter, stir in the flour, salt, poultry seasoning, and pepper. Cook 1 minute, stirring constantly, until smooth and bubbly. Gradually stir in the half-and half; cook until slightly thickened, stirring constantly. Add the remaining ingredients. Heat gently, stirring frequently. Do not boil. Garnish with bacon and with anything else you desire.

 *NOTE: Uncooked regular long-grain rice may be substituted for all or part of the wild rice. Reduce simmering time to 20-30 minutes or until rice is tender.











Easy Meatloaf

This recipe comes from allrecipes.com  I got the recipe from work, and I've made it numerous times. It is the barbecue sauce on the top that makes the recipe, so don't skip it. For those who are not fans of mustard (including me) and would pass over any recipe that includes it (which I normally would do), I am telling you that the taste of the mustard does not stand out. My changes are in italics.

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1 1/2 pounds ground beef (85% lean)
1 egg
1 onion, chopped (I probably only use 1/3 - 1/2 of a cup at most. I do not use a whole onion - it would be too much)
1 cup milk
1 cup dried plain bread crumbs*
salt and pepper to taste

Topping
2 tbsp brown sugar (rounded, plus I use dark brown sugar, which seems to make a spicier sauce)
2 tbsp prepared yellow mustard (rounded)
1/3 cup ketchup (rounded)

1.  Preheat oven to 350 degrees
2.  In a large bowl, combine the hamburger, egg, onion, bread crumbs, and salt and pepper. Form into a loaf and place into a greased 9x13" pan.
3.  In another bow,, combine the topping ingredients and spoon over the meatloaf.
4.  Bake  350 degrees for 1 hour, or until done.

 *NOTE: may also use crushed cracker crumbs, but I use bread crumbs


Pizza Burgers

I am re-posting this recipe. They make a tasty, and quick meal.



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1 1/2 lbs hamburger
chopped onion
chopped green pepper
garlic pwd, optional
1 tsp oregano
1 (15 1/2-oz) jar pizza sauce
Parmesan cheese, to taste
Mozzarella cheese, to taste
Provolone cheese, to taste - if desired

Sliced Pepperoni, optional

English muffins, split - may also use English muffin toasting bread

Brown the hamburger and onion. Drain. Add the green pepper, garlic, oregano, pizza sauce and Parmesan cheese. Bring to a boil and then reduce heat and simmer, covered, for about 30 minutes. Spoon mixture onto English muffins and top with Mozzarella and Provolone cheeses. If desired, top with pepperoni. Bake 350 degrees for 15 minutes, or until the cheese is melted and lightly browned.




Wednesday, June 1, 2016

Tried-and-True Chocolate Chip Cookies

This recipe comes from the Betty Crocker website, and the original recipe can be found here. They are very good.


Printable Recipe

1 1/2 cups butter (3 sticks), softened
1 1/4 cups granulated sugar
1 1/4 cups brown sugar
1 tablespoon vanilla extract
2 eggs
2 teaspoons baking soda
1/2 teaspoon salt
4 cups flour
2 (12-oz) bags chocolate chips

Cream the butter and add the sugars. Beat well. Add the vanilla and eggs, and beat until fluffy. Add the flour, soda and salt, and beat just until the flour is incorporated. Stir in the chocolate chips. Drop by spoonfuls onto ungreased cookie sheets, and flatten slightly. Bake 350 degrees for 11-13 minutes. Cool cookies on the cookie sheets for a few minutes and then remove to cool thoroughly on a wire rack.

Saturday, May 16, 2015

Aunt Dorothy's Old Fashioned Brownies


These are my Aunt Dorothy's famous Old Fashioned Brownies.

(The next time I make them I'll post a picture)

Printable Recipe

2/3 cup butter
4 (1-oz) squares unsweetened chocolate
4 eggs
2 cups sugar
2 tsp vanilla
1 1/3 cups flour
1 tsp baking powder
1 tsp salt

Melt the butter and chocolate in a saucepan and set aside to cool. In a large bowl, beat the eggs with an electric mixer until frothy. Gradually add the sugar, beating until well blended and thick. Beat in the cooled chocolate and vanilla. Stir in the flour, baking powder, and salt just until combined. Spread in a greased 9 x 13" pan and bake at 350 degrees for 25 - 35 minutes, or until set in the center and browned around the edges. Cool completely on a wire rack. Frost.

Frosting
1/3 cup butter, melted
3 cups powdered sugar
1/2 tsp vanilla
Half & Half - enough added until the right consistency

Mix together until smooth


I store these in the refrigerator. 

Chicken and Dressing



Printable Recipe

3 cups diced, cooked chicken (I use a Rotisserie chicken)
1 (8-oz) package herb-seasoned stuffing mix
1/2 cup butter, melted
2 (10 3/4-oz) cans cream of chicken soup
approximately 3/4 of a soup can of milk

Spread half of chicken in a greased 3-quart baking dish. In a large bowl, toss dry stuffing mix with melted butter, soup, and milk. Spread half of stuffing mixture over chicken. Add remaining chicken and top with remaining stuffing mixture. Bake at 350 degrees for about 45 minutes, or until bubbly and nicely browned.


Mom's Vegetable Beef Soup



Printable Recipe

3 pounds chuck roast, stew meat or thin-cut sirloin steak
salt and pepper
6 cups water
1 can stewed tomatoes
1/3 cup diced onion
2 tsp Worcestershire sauce
4 tsp salt
2-3 tsp beef bouillon granules
1/4 tsp chili powder
2 bay leaves
2 1/4 cups tomato juice (18 ounces)
1-pound can diced tomatoes
1 can corn, drained (or can use 1/2 - 3/4 cup frozen corn)
1 cup sliced celery
1 cup sliced carrots
1 cup diced potatoes
1 small can lima beans, or 1 can kidney beans, drained and rinsed

Brown meat slightly in a small amount of oil, and season with salt and pepper. Place in a large stock pot. Add water, stewed tomatoes, onion, Worcestershire sauce, salt, bouillon, chili powder, and bay leaves. Bring to a boil and cover. Turn down heat to low, and simmer on low for 2 hours. Remove meat from broth and cut into small pieces. Strain fat from broth. Add remaining ingredients and cook for another hour on low.

Serve with corn muffins or other crusty bread.



                       

Crock Pot Chicken & Dumplings





Printable Recipe

4 boneless, skinless chicken breasts
2 tbsp butter
2 cans cream of chicken soup
3 1/2 cups chicken broth
1 small onion, chopped
1 cup thinly sliced celery
1 cup thinly sliced carrots
2 chicken bouillon cubes

1 (10-oz) can refrigerated biscuits
salt and pepper to taste

Put all of the ingredients, except the biscuits into a crockpot. Cover and cook on LOW for 7 hours. Remove chicken and cut into small chunks. Return to crock pot. Stir everything well. Cut biscuits into pieces and place on top of soup mixture. Cover and cook for another hour, or until cooked all the way through. If desired, turn crockpot to high and cook for an additional 10 minutes.

I sprinkled gravy with poultry seasoning and rubbed sage to taste, for additional flavor.  It is not necessary though and is very good with or without it. 

Italian Meatloaf

This is best made in an actual meatloaf pan, so that the grease can drain in the bottom of the pan.  An actual meatloaf pan is larger than a bread-loaf pan, too. You will have to pack the meat in there. If it doesn't all fit, you can form what doesn't fit into a smaller, free-form loaf and bake separately. (So far, I've only made it in a bread-loaf pan, but I do plan to purchase a meatloaf pan, so that the grease will drain on the bottom.) Of coarse, it would not take as long to bake as the larger loaf - just watch the time and take out of the oven, when done. This is very good, and flavorful!




Printable Recipe


2 1/2 pounds ground beef
4 slices bacon (leave raw and chop into pieces - partially freeze first, to make chopping it easier)
1 1/2 cups Italian bread crumbs
1 cup tomato sauce
1 cup diced, seeded tomato
1 cup diced green peppers
1 cup diced onions
1/4 cup Parmesan cheese
2 eggs
1/3 cup chopped fresh parsley
2 tsp beef bouillon granules
1/2 tsp garlic salt
1/2 tsp black pepper
1/2 tsp tried basil leaves
1/2 tsp dried oregano leaves

Topping
1/2 - 1 cup ketchup


Spray a meatloaf pan with cooking spray and set aside. In a large bowl, combine all the ingredients, except for the ketchup and mix until combined. Press the meat into the loaf pan and cover with the ketchup. Cover with foil and bake in a preheated oven at 350 degrees for 20 minutes. Remove foil and bake for another 40 - 60 minutes, or until cooked all the way through and top is nicely browned.



Saturday, June 21, 2014

Lemon Bars





Everyone has a recipe for Lemon Bars, I'm sure.  This happens to be our family's recipe, handed down from my Aunt Barb on my dad's side.  They can either be sprinkled with powdered sugar, or they can be frosted with this frosting.  The only change I've made to make these bars extra lemony, is to use lemon extract in the frosting, as opposed to vanilla extract.  You can make the judgment call as to what to use, but they're awfully good with the lemon extract.  That is what I used for our last family gathering.  I doubled the recipe.  These should freeze well.





Printable Recipe

Crust
1/2 cup butter, softened
1/4 cup powdered sugar
1 cup flour

Combine the above in a small bowl and mix well.  Pat into an 8" square pan that has been sprayed with Pam.  If desired, you can line the bottom of the pan with parchment paper.  Bake at 350 degrees for about 15 minutes, or until very lightly browned.

Filling
2 eggs, beaten
2 tbsp grated lemon zest and fresh lemon juice  *Note: You will get about 1 tbsp of zest and juice out of a good-sized lemon
1 cup granulated sugar
2 tbsp flour
1/2 tsp baking powder

Combine all of the filling ingredients in a large bowl and beat well.  Our over the partially baked crust and bake an additional 20-25 minutes, or until the filling has set.  During the baking time, turn the pan around a couple of times to ensure even baking.  Do not over bake.  Cool and frost.

Frosting
1 1/2 cups powdered sugar
2 tbsp butter, softened
1 tbsp milk, or more to reach desired spreading consistency (I added more, and I used whole milk)
1 tsp vanilla extract (I used lemon extract)

Combine all of the frosting ingredients in a small bowl and beat until smooth, spread on the cooled bars.  Cut the bars small, and store in the refrigerator.