Easy French Dip Sandwiches

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.

Foodie Fanatices: Mini Bacon Cheeseburger Sliders

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)

Slider Sauce

Caramelized Onions

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.

Slider Sauce

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.

Caramelized Onions:

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.

Foodie Fanatices: Mexican Chicken

I'm a week late on posting, Oops. This recipe was picked by Michele from Makin' Cakin' Weekends. It was very simple to make. I made it with my mom, Michelle from Something New is Cooking. 

1 10 3/4 -ounce can cream of chicken soup
1 10 3/4 -ounce can cheddar cheese soup
1 10 3/4 -ounce can cream of mushroom soup, We used another can of cream of chicken
1 10-ounce can tomatoes
1 whole chicken, cooked, boned, and chopped or 4 cups leftover cooked chicken
11 1/2-ounce package flour tortillas
2 cup shredded cheddar cheese

Preheat oven to 350 degrees.

In a large bowl, stir together the three kinds of soup and the tomatoes. Stir in the chicken.

In a greased 13 x 9- inch pan, layer the tortillas and the chicken mixture, beginning and ending with tortillas. Sprinkle the cheese over the casserole and bake for 30 minutes.

New Addition

Friday night we went and picked up a early Christmas surprise for my Daughter, Samantha. We got 2 Guinea pigs. She is so excited to have them. They are just so cute.. 

Ariel is the one on the left and the one on the right is Chelsea. 

Foodie Fanatics: Home made mini corn dogs

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

1/4 cup cornstarch
1 (16-ounce) package beef hot dogs, each cut crosswise into 3 pieces
1 1/2 cups self-rising cornmeal mix
1/2 cup all-purpose flour
3 tablespoons sugar
1 1/4 cups buttermilk

Special Equipment: 40 (6-inch) wooden skewers, soaked in water for 30 minutes

Directions

In a large Dutch oven, pour the vegetable oil to a depth of 4 inches. Heat the oil to 350 degrees F.

Place the cornstarch in a small bowl. Place 1 hot dog piece on the end of each skewer. Dredge the hot dogs in cornstarch, gently tapping off the excess.

In a large bowl, combine the cornmeal mix, flour, and sugar. Add the buttermilk, whisking until smooth.

Holding the ends of the skewers, dip the hot dogs into the cornmeal batter to completely cover the hot dog. Holding the ends of the skewers, carefully place the battered hot dogs into the hot oil. Fry until golden brown, 2 to 3 minutes. Drain on paper towels. Repeat procedure with remaining skewered hotdogs and cornmeal batter.

* I had to add more buttercream to the mix t o smooth it out. Putting the cornstarch and the hot dogs in a ziplock bag works great...

 Frying away.

 Cover in batter 

My mom frying 

Kids loved them :) 

Foodie Fanatices: Chocolate Banana Cream Miniature Cupcakes

I recently joined a blog called 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

Ingredients:

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)

Directions:

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

P.F Changs Spicy Chicken

This one was good  too. But it wasn't really spicy like the restaurant. It was still good. My son had 3 helpings. I had to 1 1/2 times the recipe since th recipe serves 2.

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.
Serves 2

P.F Changs Fried Rice

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.

Cherry-Barbecue Pork Ribs

I got this recipe from the June/July 2011 Taste of Home Simple and Delicious. It does call for pork ribs, but I had pork chops already in the freezer. Still tasted great. The only thing I did different was the first cooking process of the ribs.
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

Red Lobster Cheddar Bay Biscuits

These where oh my so good. Taste just like the restaurant ones. My brother at 4 of them. They had to be the easiest biscuits to make, besides the pop open a can or bag ones. This recipe was found on the Top Secret Restaurant recipes 2.

Biscuit:
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.