Sunday, December 11, 2011
I got this recipe from the new Pillsbury magazine I got in the mail. My husband could not stop talking about how good it was. I have to say it was the easiest meal ever to make. 4 ingredients can't beat that. Plus it cooks in the slow cooker.
1 (3-lb) fresh beef brisket (not corned beef)
1 package (1 oz) onion recipe and dip soup mix (from 2-oz box)
1 can (10 1/2 oz) condensed beef broth
8 mini baguettes or sandwich buns, I used 4 hoage rolls cut in half
Spray 3- to 4-quart slow cooker with cooking spray. Place beef in cooker. In small bowl, mix dry soup mix and broth; pour over beef.
Cover; cook on Low heat setting 8 to 10 hours.Skim fat from liquid in cooker. Remove beef from cooker; place on cutting board. Cut beef across grain into thin slices or shred beef.
These where so yummy. Its another Paula Deen recipe picked by Michelle. My mom came over and we made it here. We grilled them instead of baking. Everyone loved them. We had mini tater tots to go with. This is our 4th pick for Foodie Fanatices. It made about 26 sliders.
2 lbs ground chuck
10 slices bacon, cooked and crumbled
1 cup shredded sharp Cheddar cheese
1 tsp ground black pepper
1/2 tsp salt
Parker House-style rolls, split and toasted (we used slider rolls, untoasted)
1. Preheat oven to 350 degrees. Place a cooling rack inside a rimmed baking sheet.
2. In a medium bowl, combine the ground chuck, bacon, cheese, pepper and salt.
3. Form mixture into 25 (2-inch) patties. Place on cooling rack. Bake 20 minutes.
4. Spread Slider Sauce on bottom half of each roll; top with 1 burger.
5. Spoon Caramelized Onions evenly over each burger, cover with top half of each roll. Serve immediately.
1/2 cup mayo
2 tsp sweet pickle relish
2 tsp red wine vinegar
1/2 tsp. Greek Seasoning (see below)
1/4 tsp sugar
Mix together in bowl. Cover and refrigerate.
2 T butter
2 large sweet onions, thinly sliced.
In a large skillet, melt butter over medium-high heat. Add onions, and cook, stirring frequently, 10 to 12 minutes, or until caramel colored.
Sunday, December 4, 2011
Saturday, November 26, 2011
one on the left was the first attempt.
I have to say there where OMG so good.... They are a little messy and time consuming but its so worth it in the long run. I don't think I can ever go back to store bought corn dogs again. This was by Paula Dean, I found it on her website..
Vegetable oil, for frying
Sunday, November 20, 2011
Foodie Fanatic. Every 3 months there is a new chef from the food network featured and we make recipes that someone picks. This time it is Paula Deen. Michelle From Something new is Cooking picked this one. We made these ones together. My son could not get enough of them.
Chocolate Banana Cream Miniature Cupcakes
1 (18.25 oz) box chocolate cake mix
1 (3.4 oz) box instant banana cream flavored pudding mix
1/4 cup confectioners' sugar
1 cup heavy whipping cream
1 cup sour cream
2 cups thawed frozen whipped topping
Garnish: dried banana chips (could not find at my grocery the day I went)
Preheat oven to 350 degrees. Line 2 (24-cup) miniature muffin pans with foil liners.
Prepare cake mix according to package directions. Spoon batter into prepared muffin cups. Bake for 10-12 minutes or until a wooden pick inserted in center comes out clean. Cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks.
In a medium bowl, combine pudding mix and confectioners' sugar. Add cream and sour cream; beat at medium speed with a mixer until very thick. Fold in whipped topping. Pipe or spread mixture over cupcakes. Garnish with banana chips, if desired. Store cupcakes, covered, in refrigerator for up to 3 days.
Yield: 4 dozen miniature cupcakes
Tuesday, August 2, 2011
2 tsp vegetable oil
2 tbsp chopped garlic (3-4 cloves)
3 tbsp chopped green onion (about 3 onions)
1 cup pineapple juice
2 tbsp chili sauce
2 tsp rice vinegar
4 tsp granulated sugar
1 tsp soy sauce
2 tbsp water
1/4 tsp cornstarch
1 cup vegetable oil
2 skinless breast fillets
1/3 cup cornstarch
Make the sauce by heating 2 tsp vegetable oil in medium sauce pan. Saute the garlic and onion in the oil for a few second, not allowing it to burn. Add pineapple juice, chili sauce, vinegar, sugar and soy sauce.
Dissolve 1/4 tsp cornstarch in 2 tbsp water. Add saucepan. Bring mixture to boil and simmer on med/high for 3-5 mins until thick and syrupy.
Heat up 1 cup oil in wok or medium sauce pan over med heat.
While oil heats up, chop chicken and toss with cornstarch until dusted.
Saute coated chicken in the hot oil. Remove chicken. Pour chicken into a medium bowl, add sauce and toss to coat chicken.
This has to be the best fried rice I ever made. It tasted pretty close to the resaturates one. I had to do the recipe 3 times normal since there was 6 of us eating. It is also simple to make. Very simple...
¼ tspn ground super fine mustard
¼ tspn minced ginger
½ tspn minced or crushed garlic
1 tspn molasses
1½ tbsp lite soy sauce (more added at table as desired)
Canola cooking spray
1/3 cup egg substitute (about 1-2 eggs)
salt and pepper to taste (optional)
4 tspn canola oil
¾ cup petite green peas, frozen (or bean sprouts)
¾ cup baby carrots, cut into matchstick or thin strips
2 cups steamed rice
2 to 3 green onions, chopped (use only white part or
white plus some of the green if desired)
In a small bowl or cup, blend mustard, ginger, garlic and molasses. Stir in soy sauce and set aside.
Heat a large, nonstick frying pan or skillet over medium heat. Spray center generously with canola cooking spray. Pour egg substitute in the middle of pan and tilt to spread egg out. Sprinkle salt and pepper over the top if desired. Once the underside is lightly browned, flip egg over and cook about a minute longer or until bottom is lightly browned. Cut into small pieces with knife and set aside.
Spray more canola oil into pan and heat over medium heat. Add peas and carrots and stir-fry, tossing occasionally, for about 2 minutes. Add steamed rice, stir and let cook about a minute. Drizzle the soy-sauce mixture over the top of rice mixture, stir, and let cook another minute or two. Turn off heat and stir in green onion and pieces of egg. Serve, offering additional soy sauce at the table, if desired.
Friday, July 29, 2011
My son devoured his pork tonight. A one point he had one had with a fork eating and the other hand holding onto the bowl with the barbecue sauce in it. I think that this will be great with chicken or fish too.
4 lbs bone in country style pork ribs (I used 6 pork chops)
1/2 cup orange juice
2 tsp. Liquid smoke, optional
1 tsp. garlic powder
1/4 tsp pepper
2/3 cup barbecue sauce
1/3 cup cherry preserves
1 tbsp. molasses
Place the ribs in a 3-qt microwave safe dish. In a small bowl, combine orange juice, liquid smoke (if desired), garlic powder and pepper; pour over ribs. Cover and microwave on high for 15-20 mins or until meat is tender. (I skipped this part since the pork chops where thin)
Meanwhile in a small saucepan, combine the barbecue sauce, preserves and molasses. Bring to boil. Reduce heat; simmer, uncovered fro 2 minutes, stirring occasionally.
Drain ribs. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat th grill rack. Grill ribs, covered, over medium heat for 8-10 mins or until browned, basting with sauce and turning occasionally. Serves 8
Tuesday, July 26, 2011
2 1/2 cups Bisquick mix
4 tablespoons cold butter (1/2 stick) I used unsalted
1 heaping cup of grated cheddar cheese
3/4 cup cold whole milk
1/4 teaspoon garlic powder
Brush on top:
2 tbsp butter, melted
1/2 tsp garlic powder
1/4 tsp dried parsley flakes
pinch of salt
Preheat oven to 400 degrees.
Combine Bisquick with cold butter in a medium bowl using a pastry cutter or fork. You don't want to mix too throughly. There should be small chunks of butter in there that are about the size of peas. Add cheddar cheese, milk, garlic powder. Mix by hand until combined, but don't over mix.
Drop about a 1/4 cup size on ungreased cookie sheet or stone. Bake 15-17 mins or until the tops are lightly browned.
After biscuits are cooked, melt 2 tbsp butter in a small bowl. Stir in garlic powder and parsley. Use a brush to spread mixture over the tops of all the biscuits, use all the butter mixture.
Makes a dozen biscuits.
1 cup chopped onion
1 1/2 pounds ground beef
1 cup barbecue sauce or ketchup
1/2 cup French's classic yellow mustard
1/4 cup Worcestershire sauce
Cook onion in 1 tbsp hot oil in non stick skillet. Brown beef in skillet and drain. Stir in remaining ingredients; simmer 5 mins. Serve over rolls. Serves 6
1 pound flank steak
salt and pepper to taste
1 small can mandarin oranges, drained
1 pint raspberries
3/4 cup chopped onion
1/2 cup walnuts
2 bags chopped Romain lettuce
raspberry walnut vinaigrette
Season the steak with salt and pepper. Grill until med-rare, about 5-6 mins a side. Set aside for 5 mins to rest. Meanwhile one dinner plates layer the lettuce, oranges, raspberries, walnut and onion, divide among 4 plates. Top with steak and desired amount of dressing. Serves 4.
Also good with grilled Chicken
Tuesday, July 19, 2011
Wednesday, March 23, 2011
We made the choice to move to Florida. We move the end of May. So until then we are going to be staying with my husbands brother for about 9 weeks. I wont have access to a computer as much. But after we get all settled into Florida I will be back to normal. The rest of this week I have to finish packing and by the end of the weekend we will be at his brothers. My daughter gets out for school at the end of May which is why we are moving then. She has a birthday coming up. She will be 6. Still have to plan that. So much to do so little time.. If anyone want to talk to me you can either email me at firstname.lastname@example.org or text me at 316-347-4701.
Friday, March 18, 2011
1 package Buitoni pre-made pizza crust- 2 in 1 package
1 7 oz Buitoni pesto with basil
2 packages of precooked grilled sliced chicken
1 tomato diced
half a med onion diced
1 package mozzarella cheese
Pre-heat oven 350.
Spread toppings evenly among the 2 crust. Bake about 20 mins or until cheese is starting to brown and heated through. Each pizza makes 6-8 slices. I served mince with a salad..
Tuesday, February 22, 2011
- 1 large head cabbage, shredded (about 12 cups)
- 1 onion, chopped
- 6 tablespoons butter, divided
- 1 can condensed cream of mushroom soup, undiluted
- 8 ounces process cheese (Velveeta), cubed
- Salt and pepper to taste
- 1/4 cup dry bread crumbs
Cook cabbage in boiling water until tender; drain thoroughly. In a large skillet, saute onion in 5 tablespoons butter until tender. Stir in soup. Add cheese; stir until melted. Remove from the heat. Stir in the cabbage, salt and pepper. Transfer to an ungreased 2-qt. baking dish. In a small skillet, melt remaining butter. Cook and stir crumbs in butter until lightly browned; sprinkle over casserole. Bake, uncovered, at 350° for 20 to 30 minutes or until heated through. Makes 6-8 servings.
Monday, February 14, 2011
The image is once again from taste of home. It was about gone by the time I remembered to take a picture.. This was only my second time making it and I can't figure out why I haven't made it more. It is just so good. I had it as a side dish with roasted marinaded chicken and bread sticks. This a must make dish..
3 medium ears sweet corn, husks removed- I used a can of corn instead it was just as good.
1 cup reduced-sodium chicken broth or vegetable broth
1 cup uncooked couscous
1 medium cucumber, halved and sliced
1-1/2 cups cherry tomatoes, halved
1/2 cup crumbled feta cheese
1/4 cup chopped red onion
3 tablespoons minced fresh parsley
3 tablespoons olive oil
3 tablespoons lemon juice
1 teaspoon dried oregano
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper
Place corn in a Dutch oven; cover with water. Bring to a boil; cover and cook for 6-9 minutes or until tender. Meanwhile, in a small saucepan, bring broth to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5-10 minutes or until water is absorbed. Fluff with a fork and set aside to cool slightly. In a large bowl, combine the cucumber, tomatoes, cheese, onion and parsley. Drain corn and immediately place in ice water. Drain and pat dry; cut the kernels from the cobs. Add to cucumber mixture. Stir in couscous. In a small bowl, whisk the oil, lemon juice and seasonings. Pour over couscous mixture; toss to coat. Serve immediately or cover and refrigerate until chilled. Makes 9 servings.
Friday, February 11, 2011
- This recipe was in the newest taste of Homes Magazine. It was mt husbands pick for a meal. It can out really good. Can't seem to stay out of it. The combo of the tender veggies and chicken with the peanuts so good..
- I forgot to take a picture so the picture is from the website.
- 1 lbs boneless skinless chicken breasts, chopped
- 1 tbsp canola oil
- 1 package frozen stir-fry vegetable blend
- 6 garlic cloves, minced
- 2 tbsp brown sugar
- 4 tsp cornstarch
- 3/4 tsp ground ginger
- 1/2 cup chicken broth
- 1/3 cup reduced-sodium soy sauce
- 1/4 cup chunky peanut butter
- 5 to 6 drops hot pepper sauce
- 3 cups shredded cabbage
- 3/4 cup salted peanuts, chopped
- Hot cooked rice
- In a large skillet or wok, stir-fry chicken in oil for 2 minutes. Add vegetables; cook 4 minutes longer. Add garlic; stir-fry until chicken is no longer pink and vegetables are crisp-tender. In a small bowl, combine the brown sugar, cornstarch and ginger; stir in the broth, soy sauce, peanut butter and pepper sauce until blended. Pour over chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Add cabbage; cook 2 minutes longer or until crisp-tender. Sprinkle with peanuts. Serve with rice. I also served it with some egg rolls Makes 5 servings.
Sunday, February 6, 2011
Lets just say my house smells so good from baking these.. My mom had made these over Christmas time. I finally decided to make them at home. My kids keep begging for one, even though they already had one. You can find the recipe on the back of the dark chocolate and mint morsels bag by Nestle. But here is the recipe too.
2 cups all purpose flour
2/3 cups baking cocoa
1 tsp baking soda
1/2 tsp salt
1 cup (2 sticks) butter or margarine, soften
2/3 cup granulated sugar
2/3 cup packed brown sugar
1 tsp vanilla extract
2 large eggs
1 2/3 cups (10 oz pkg) Nestle Toll House dark chocolate and mint morsels
Preheat oven to 325* degrees
Combine flour, cocoa, baking soda and salt in a small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in a large bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels. Drop by well- rounded tablespoon onto ungreased baking sheet. Bake for 11- 13 minutes or until cookies are puffed and centers are set. Cool on baking sheets for 2 mins; remove to wire racks to cool completely. Makes about 4 dozens cookies.
I must warn you now this makes ALOT of soup.. Great for get together's. I made it last night for 5 people and I have a bunch left over. But the good news is, it freezes great. You can do any combo of veggies you like. This is the way I made it. My husband had about 3 bowls worth.. I served it with toasted sour dough bread. It was a great complement to the soup.
2 1/2 pound top round roast- diced into small pieces
3 boxes beef broth- 12 cups total
1 tbsp oil
3 med zucchini
2 large squash
1 large onion
1 head of broccoli
1 head of cauliflower
1 head of cabbage
1 of each bell pepper- green, red, yellow and orange
1 bunch of celery
8 medium size potato's- finely diced
1 large bag of mix veggies -corn, green beans, peas and carrots.
2 cans diced tomato's- undrained
1 can tomato paste
Salt and pepper to taste
2 tbsp minced garlic
6 litters of water
2 beef bullion cubs
In a LARGE pot add beef broth and potato's, cook on med heat. Meanwhile in a skillet brown the roast in oil. When that is done add to pot. Dice all the veggies into bite size pieces. Add to pot. Add the diced tomato's and the tomato paste. Add water, garlic and cubes simmer for 1 - 1 1/2 hours or until cabbage is tender. Serve with bread of your choice...
Sunday, January 23, 2011
3 large green bell peppers
1/2 pound Italian sausage
1/2 cup onion
1 clove garlic; pressed
1 cup minute rice
1 cup chicken broth
1 can diced tomatoes with basil, garlic and oregano
1 pkg mozzarella (8 oz)
Preheat oven to 400 degree's, grease 13x9 dish. Fill stock pot with water and bring to a boil. Slice tops off peppers and scoop out seeds. Cut peppers in half, remove white membrane. Put peppers in boiling water and cook for 10 mins. Remove and drain.
Saute onion and sausage until sausage is cooked and onion is tender. Add garlic and cook for a few minutes. Drain. In same skillet bring chicken broth, add rice, cover. Turn off heat. After 5 mins, stir rice. Turn heat to medium, add sausage, onion and garlic to rice. Pour in can of tomatoes. Cook until liquid is absorbed. Place peppers in dish, cut side up. Fill with rice mixture. Top with cheese. Bake for 20 mins. Increase oven temp to 450 degree's for 10-15 mins or until cheese is melted and spotty browned. Remove from heat and let cool for 10 mins before serving.
I served it with a salad and some Alfredo noodles.
Wednesday, January 19, 2011
1 tbsp oil
1 pound chicken breast or tenders- diced into bite size
1 head of broccoli- chopped, can use frozen too
1 box penne pasta
1 jar Alfredo sauce- any of your fav. we used roasted Parmesan by Ragu
In a large skillet add oil and diced chicken, cook until no longer pink and starting to brown. Add broccoli and cook about 5 - 10 mins, until desired tenderness. In a pot heat water to a boil and cook pasta according to directions on box. Once done add to chicken. Add sauce and mix, heat through and serve.
Tuesday, January 18, 2011
11 cups powdered milk
1 cup powdered sugar
11 ounces powdered coffee creamer
2 lbs Nestle' Nesquick powdered chocolate milk mix
4 tbsp cocoa powdered
1 box instant chocolate pudding mix
Mix 1/4 cup powdered mix and 1/4 cup hot water or milk. Great in coffee too...
1 can (20 oz) pineapple chunks
1/3 cup water
3 tbsp vinegar
1 tbsp soy sauce
1/2 cup packed brown sugar
3 tbsp corn starch
30 meatballs- I used frozen ones thawed out, home-style
1 large green bell pepper- cut into 1" pieces
Hot cooked rice
Drain pineapple, reserving juice, set pineapple aside. Add water to juice to make 1 cup if needed. Pour into a large skillet. Add 1/3 cup water, vinegar, soy sauce, brown sugar and corn starch. Stir until smooth. cook until thick, stirring constantly. Add pineapple, meatballs and bell pepper. Simmer uncovered for 20 mins. Serve over rice.. Makes 6 servings