Crock Pot Beef Stew

Ingredients

2 lbs.  cubed beef ball tip grilling steak or boneless bottom sirloin
3 small carrots (sliced)
2 celery stalks (sliced)
3 beef bouillon cubes
1 1/2 tablespoon balsamic oil
1 1/2 cups water
3 garlic cloves
2 tablespoon of  olive oil
1 cup red wine
2 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
2 tablespoons flour

Directions
1.  Mix the flour, garlic powder, 1 teaspoon salt and 1/2 teaspoon pepper together.
2.  Cube the meat if it isn't already cut.
3.  Put the olive oil in a frying pan, medium heat.
4.  Coat the meat with the flour mixture, then put it in the hot pan.
5.  When the meat is browned add the red wine and stir.
6.  Chop the carrots, celery and onions into chunks ( the size you like).
7.  Add them to the crock pot and top with the meat mixture.  Now add the balsamic oil, water and bouillon cubes. Cook on high for about 3 to 4 hours.  You will know it is done when the meat is tender.   ***  Sometimes I add one packet of instant mash potatoes to thicken the juice.

Mash Potatoes
6 medium size potatoes
1/2 butter or margarine
1/2 cream or half and half
salt and pepper to taste

1. Peel and quarter the potatoes, try to keep them the same size. (they will cook evenly)
2. Put them in a pan of water, heat medium high, make sure all the potatoes are covered with water.
3. Put 1 tablespoon of salt in the water and cook potatoes until you can put a fork in the potatoes and they are soft.
4.  When the potatoes are soft, they are done.  Take them off the stove and drain water.
5.  Add the butter, salt and pepper, then beat them until the butter has melted.  Now add the cream, if you think you want more cream, add it. 
6.  Give them a taste, if you want more butter add 2 more tablespoons.
optional***  If you like cheesy potatoes add 1/2 cup of mild cheddar cheese, you can add 1/2 cup sour cream but do that before you add the cream.  You might have to reduce the cream to 1/4 cup.   Add the sour cream and add 1/4 of cream at a time.  If you like the consistency of the potatoes after you added only 1/4 cup of cream don't add more.

I serve the beef stew over the mash potatoes.

Katie's Best Ever Chocolate Fondue Sauce

The Best-Ever Chocolate Fondue Sauce

I went to my friend Katie's house for dinner and we had the best fondue.   All the food was great but you know I love dessert and I especially love dipping things in chocolate.

I am so lucky that Katie shares all her recipes with me and now I get to share them with you.  So thanks Katie, you are an amazing cook and friend!  If you have never had a Toblerone bar, rush to the store now and get one.  This is a chocolate bar you will LOVE, it's my favorite.

Click here for original recipe.  

You will need:
6 tablespoons of whipping cream
400 gram Toblerone chocolate bar (14.1 oz)
1 tablespoon milk (optional)

Instructions:

• Melt the chocolate and the cream together either slowly on your stovetop or in your microwave. Add up to 1 tablespoon of milk if your mixture seems too thick. Pour into your ceramic fondue pot and place it over a tealight. (A tealight is a small candle.)                    

(Photo by W.R. Miller)

Katie's Toasted Pumpkin Seeds with Sugar and Spice

I just found out that Pumpkin seeds taste really good in their shell.  My friend Katie made these pumpkin seeds and they are so addicting.  I made them yesterday and can't stop eating them.  I need to save some to put on top of my pumpkin cupcakes.  This is definitely going to be a Halloween tradition.                               

Recipe from Allrecipe ~

PREP FOR PUMPKIN SEEDS

1. Place the pumpkin seeds in a colander and run under water to rinse and separate the seeds from everything else.

2. Measure the pumpkin seeds in a cup measure. Place the seeds in a medium saucepan. Add 2 cups of water and 1 tablespoon of salt to the pan for every half cup of pumpkin seeds. Add more salt if you would like your seeds to be saltier. Bring the salted water and pumpkin seeds to a boil. Let simmer for 10 minutes. Remove from heat and drain.

3. Spread out in a single layer on a cookie sheet and allow to dry out overnight.

4. Follow your favorite recipe instructions for roasting, or use the standard one below.

Toasted Seeds with Sugar and Spice

6 tablespoonswhite sugar, divided

1/4 teaspoon salt

1/2 teaspoonpumpkin pie spice

1 tablespoonvegetable oil

Directions

1. Preheat the oven to 250 degrees F (120 degrees C). Spread pumpkin seeds in a single layer on a baking sheet. Toast for 45 minutes, stirring occasionally, until dry and toasted. Larger seeds may take longer.
2. In a large bowl, stir together 2 tablespoons of white sugar, salt, and pumpkin pie spice. Set aside. Heat the oil in a large skillet over medium-high heat. Add the pumpkin seeds and sprinkle the remaining sugar over them. Stir with a wooden spoon until the sugar melts, about 45 seconds. Pour seeds into the bowl with the spiced sugar and stir until coated. Allow to cool before serving. Store in an airtight container at room temperature. 

ROASTING PUMPKIN SEEDS

1.  Place the pumpkin seeds in a single layer on an oiled baking sheet, stirring to coat. If you prefer, omit the oil and coat with non-stick cooking spray.

3.  Sprinkle with salt and bake at 325 degrees until toasted, about 25 minutes, checking and stirring after 10 minutes.

4.  Let cool and store in an air-tight container.

Katie's pig in a blanket

Katie always has the best food when she host a dinner party.  That is why I never say, "No," to one of her invitations.  First we ate the Pigs in a Blanket, then Wine tasted (my cheap bottle came in second place). Then we finished the night with fondue for dinner and dessert.  I will share the BEST chocolate sauce recipe later. 

Ingredients

32 little sausages or lil’ smokies

1 package Pillsbury Breadsticks

Poppy Seeds

  

Preheat oven to 350 degrees F. Place little sausages in a bowl, dry with paper towel if wet. Open breadsticks and separate into strips. Cut each strip into thirds. Take a little sausage and roll dough over, placing seam side down onto a silpat or lightly greased baking sheet.  Bake for 15-18 minutes or until dough is cooked through, slightly golden. Let cool for 3 minutes before removing from baking sheet. Serve with ketchup and mustard!!
Approx 32 little piglets!  

 Click here for the Crescent mummy dog recipe.

Sante Fe Pie

Ingredients

1 1/2 cups of sliced grilled chicken
1 1/3 cup mild cheddar cheese

1 - 15 oz. can black beans

1 - 4oz. can green chili's

1 - 2.25 oz. can sliced black olives

1 bell pepper

1/2 corn (I use grilled frozen corn from Trader Joe's)

1/3 cup yellow onion

1/3 cilantro

1 teaspoon cumin

1 teaspoon garlic salt

1/2 teaspoon season salt or salt

1/2 teaspoon pepper

1/3 teaspoon paprika

1 teaspoon red chili powder

1 teaspoon lime juice

1 teaspoon hot sauce

I used store bought pie crust


Instructions
Preheat oven to 350
Line the pie plate with the crust, prick the crust with a fork.  Bake for about 7 minutes, until it is golden brown.  Sprinkle 1/3 cup of cheddar cheese on the pie crust, the cheese should melt because the crust is hot.  In a bowl mix all the ingredients together (you should only have 1 cup cheese to use.)  Pack the filling in the pie plate top with another pie crust.  Bake for about 8 minutes or until the top crust is golden brown.  Cover the pie with foil and bake another 20 minutes.  Check the crust periodically.  Garnish with cheese, sour cream and cilantro.

Mandatory Mooch Apple Dump cake

Recipe from The Mandatory Mooch

I love Dump Cake recipes, so when I saw

Apple Dump Cake I had to try it.  I wondered

if I would like it because I am not a big fan

of apple pie.  But, It is really good.

I tried the same recipe but sliced 5 apples instead of the canned pie filling.  

I preferred the sliced apples over canned pie filling
.

Ingredients

2 cans apple pie filling or 5 evenly sliced apples
2 Tbsp. cinnamon
1 box yellow cake mix (I used french vanilla)
2 sticks butter
1 cup pecans, chopped

whipped cream or ice cream

Preheat oven to 375 Bake 45 minutes or until golden brown.

Dump two cans of apple pie filling into a 9×13 pan. Sprinkle with cinnamon. Crumble the dry cake mix over the apple mixture. Sprinkle the pecans over the cake mix. Slice each stick of butter into 12 equal pieces, and place the pieces on top. Serve with whipped cream or vanilla ice cream.

Pumpkin Bars "Baking in the Kitchen with Natalie"

 recipe from Recipelink.com

I love cooking in the kitchen with friends. Today Natalie came over and we made Pumpkin bars, Pumpkin pancakes and Orange Chicken.  The Pumpkin bars and Orange Chicken were  DELICIOUS.  I can't wait to make both of them again.  The pumpkin pancakes were good but they needed more pumpkin.

Ingredients
1 pkg. (2 layer size) spice cake mix
1/2 c. butter or margarine, melted
3 eggs
1 cup canned pumpkin (not pie filling)
1/2 cup sugar
1/2 tsp. grated orange peel
1/2 cup chopped pecans
dash of salt

Reserve 2/3 cup dry cake mix.
In large bowl combine remaining cake mix, butter and 1 of the eggs; mix well. Pat into greased 13x9x 2-inch baking pan.

Combine reserved cake mix, pumpkin, sugar, remaining 2 eggs, orange peel and dash of salt. Beat at medium speed on electric mixer for 1 to 2 minutes. Pour over partially baked layer. Top with nuts.

Bake at 350 degrees for 15 to 20 minutes.
Cool; cut into bars. Refrigerate.
*** next time try yellow cake mix

Better than Take Out Orange Chicken

 Recipe from The Pastry Chef    

 This recipe is definitely going into my GO~TO recipe binder.  

Ingredients
2 lbs boneless skinless chicken breasts or thighs, cut into 1-1/2” cubes
1 ½ cups corn starch
1 cup panko bread crumbs
2 eggs, beaten
1teaspoon salt
1 teaspoon pepper
Oil (for frying)

Orange Sauce
1 ½ cups water
1/4 cup fresh squeezed orange juice
1/3 cup rice vinegar
2 ½ tablespoons soy sauce
1 tablespoon orange zest, grated
1 cup packed brown sugar
½ teaspoon ginger root, minced
½ teaspoon garlic, minced
2 tablespoons green onion, chopped
¼ teaspoon red pepper flakes
3 tablespoons cornstarch
1/4 cup water
Next time I will add:
1/2 cup sliced celery
1/2 sliced bell peppers
1/2 cup peanuts

1. Combine corn starch, salt, and pepper. Prepare a bowl with beaten eggs, another with panko bread crumbs and another with corn starch. Dip chicken in egg mixture, dredge in cornstarch, then again in the eggs and finally in the panko bread crumbs, set aside. Heat pan with vegetable oil to 375 degrees, fry chicken in batches until completely cooked.
2. In a large saucepan combine 1 ½ cups water, orange juice, rice vinegar, and soy sauce. Blend well over medium heat for a few minutes. Stir in brown sugar, orange zest, ginger, garlic and red pepper flakes. Bring to a boil.
3. Combine 3 tablespoons of cornstarch with 1/4 cup water and mix thoroughly. Slowly stir cornstarch mixture into sauce until it thickens. Pour sauce over breaded chicken, and if desired garnish with green onions. 

Free Printable Halloween candy bar wrapper

Click here for Free printable candy bar wrapper

1.  Print the wrapper and trim.

2. Wrapped it around the candy bar and use double sided tape to seal.

Beef Stew Shepherd's Pie

Recipe adapted from Sticky Gooey Creamy Chewy

What happen was I printed out two recipes, one for Shepherd's Pie and one for Crockpot Beef.  Well, I for some reason thought the Shepherd's Pie had chuck roast not ground hamburger.  So, when I got home from the grocery store and read the recipe, I thought what the heck~ I will just use Chuck Roast, it sounds good. 

I knew the beef mixture was running and would probably be soupy but I thought it would still taste good. 

I was right it was delicious, everyone loved it! 

Shepherd’s Pie
Ingredients
For the mashed potatoes:
2 pounds russet potatoes
1/2 cup heavy cream or half and half
6 tablespoons unsalted butter I used 1/2 cup of "I can't believe this isn't butter."
Salt and white pepper to taste
For the filling and pie:
2 tablespoons vegetable oil
1 large sweet onion, diced
2 carrots, peeled and diced
1 pound ground lamb  I used 2 pounds chuck roast
1 pound ground beef
2 tablespoons ketchup
2 cups chicken or beef broth
1 tablespoon Worcestershire sauce
2 tablespoons all-purpose flour I used 1/2 cup of flour
1 Brown Gravy Packet ( I added this)
1 cup fresh or frozen corn kernels, thawed
1 cup fresh or frozen English peas, thawed
I used 1 12oz. bag of steamfish vegetables   
Salt and pepper to taste
2 tablespoons unsalted butter
1/2 cup cheddar cheese (I added this)
Sweet paprika for dusting
Directions
To make the mashed potatoes: Peel the potatoes and cut into 2-inch chunks. Place in a large pot and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to medium and simmer until tender, about 15-20 minutes. Drain the potatoes and set aside.
Place the pot back on the stove over medium-low heat. Add the cream and butter and stir until butter has melted. Return potatoes to the pot and mash until smooth, incorporating the cream and butter as you go. Season to taste with salt and white pepper.

To make the pie: Preheat the oven to 400 degrees F.

Prepare the filling: Pour the oil into a 12-inch cast iron skillet or oven safe frying pan and heat over medium-high heat. Add the onion and carrots and sauté just until they begin to get tender, about 5 minutes. Add the meat and cook until browned, breaking it up as it cooks. Stir in ketchup, broth and Worcestershire sauce, and bring to a simmer. Sprinkle in the flour and mix well. Continue to simmer gently over medium-low heat until the sauce is thickened slightly, about 10 to 12 minutes.
Add the corn and peas to the meat mixture and stir until combined. Season filling with salt and pepper to taste. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up. (Good luck with that!) Smooth the potatoes with a spatula as best you can. Dot the potatoes with bits of butter and dust with paprika.
Place skillet on a baking sheet lined with parchment paper and bake on the middle rack of the oven for 30-40 minutes, or until the filling is bubbly and the potatoes have browned. Remove and cool for at least 15 minutes before serving.

Small Christmas bag tags

Small Christmas gift tags.  I usually tied these around my Caramel Apples and give them to my boys teachers for Christmas.  I put the apples in cellophane bags and use the ribbon to tie the bag shut.  You can fill the  bags with your favorite treats, it doesn't have to be an caramel apple dipped in chocolate and rolled in nuts.  That is just my favorite treat!

Asian Turkey Lettuce Wraps

A big thanks to Katie for sharing one of her GO-TO recipes. 
I picked this recipe because it is healthy and lettuce wrap are GREAT!  My husband and I both agree that it needs more of something.  I don't know for sure but I am going to make a couple changes next time I make it. 

 Five Stars

Ingredients                                                                                                                        
2 tablespoon sesame oil
1 large onion, chopped

1 ¼ pounds lean ground turkey

½ cup purchased Asian peanut sauce

1 tablespoon hoisin sauce
1/4 cup chucky peanut butter

1 tablespoon soy sauce, plus additional soy sauce for dipping

1 cucumber, peeled, seeded, chopped (about 1 1/4 cups)

12 large butter lettuce leaves

1 teaspoon sriracha sauce

1 can of water chestnuts, chopped

3 cloves of garlic, minced
***1/4 cup chopped lightly salted peanuts( I added those to the recipe)

Preparation

In a large skillet heat the sesame oil over medium-high heat. Saute

the onions until translucent, about 5 minutes. Add the turkey and
cook until no longer pink, breaking it up with the back of a wooden

spoon, about 5 to 7 minutes.Add minced garlic, peanut sauce, hoisin sauce,
1 tablespoon soysauce, sriracha sauce, water chestnuts to the turkey mixture
and mix to combine. Let it simmer for minutes.

Can be made 8 hours ahead.Cover and refrigerate. Reheat in microwave or skillet, adding water by tablespoonfuls to moisten if necessary, before continuing.)

Stir in cucumber and chopped mint. Taste for seasonings, season

with salt and pepper.Transfer turkey mixture to your serving bowl.
Place mint sprigs and lettuce leaves on platter. To make wraps,
spoon turkey mixture onto lettuce leaf, add a few mint sprigs,
fold in sides over filling, and roll up.

Thanksgiving Place Card Setting

 Place card settings are a great way to keep track of guest seating arrangements during parties and events. Coordinate the card with the theme so they  add to the ambiance of the dinner party orother formal dinner events. 
 Click here to print.

Salt instead of Sugar

I am having the worse week for baking.  I think I need to take a week off.  Here is what happened today.  I posted my Bread Pudding recipe, I was so excited because I am so proud of this recipe.  I took the bread pudding out of the oven, let it cool off , cut a slice to see if it would keep its form.  Well, it did, I was so relieved.  Now for the taste test!!!!  YUCK, spit spit spit ~ Water, I need Water!  I knew right away what I did wrong.  I am just sick to my stomach.  That was going to be the best bread pudding and I had to throw all of it down the garbage disposal.  I thought I was so clever when I put the salt and sugar in these cute ceramic containers.  I put a salt packet in the salt so I would know that was the salt.  Well, I guess someone used the salt packet because as you can see there is NO PACKET.    Oh~ just so you know I went to fotoflexer to add the WORD "Salt and Sugar," to the containers. 

Chocolate Bundt cake gone bad

I made a chocolate cake and one thing after another went wrong.   I have to think this is one of my ugliest cakes.  And as far as taste goes it didn't taste good either.    Do you see the chunk of cake missing in the picture below?  And yes, the frosting was that dull and ugly.   I don't know what happened but the cake I made from scratch would not come out of the pan.  Finally half of the cake fell out and I had to scrape the other half out.  I then pushed the pieces back together and you see how that turned out.   Then if that wasn't bad enough, I ran out of frosting.  I happen to have a can of Wilton's Chocolate Frosting in the cupboard.  I put it in the microwave for 30 seconds so I could use it as a glaze.  It didn't get any better.   

Rhonda's Amazing Bread Pudding

After trying so many bread pudding recipes I have finally

created my own.  So far this is my favorite.  King's Hawaiian Rolls

makes this pudding so creamy and delicious. 

The portion size is great if you have company but I will cut the recipe in half when I make it just for the family. 

 

Ingredients

16 Hawaiian rolls                            

8 eggs                                              

1/2  cups  brown sugar  
1 cup granulated sugar                            

2  cups heavy cream    
1 cup milk                

2 tablespoons vanilla extract          

1/8 teaspoon salt 
1 teaspoon cinnamon     
***I put 2 tablespoons of vanilla because I love it...if you don't love vanilla so much only put 1 tablespoon.  

Preparation

1. Slice rolls in half lengthwise; tear the bottom half of roll into pieces.
2. Layer rolls pieces evenly in a lightly greased 13- x 9-inch baking dish, baking bowl or a cast iron pan. Place roll tops, crust sides up, over mixture. 
3. Beat together eggs and sugar. Beat in cream, vanilla, cinnamon and salt. Slowly pour mixture over croissant tops; press bread to absorb liquid. Cover; chill 2 hours. 
4.  Put baking dish in a bigger dish ( I usually use Jelly Roll pan) Fill jelly roll pan with water.

Bake at 350° for 25 minutes or until set. Cover with aluminum foil, and bake 30 more minutes.  Serve warm .

Zucchini Bread

Grandma's Best Zucchini Bread

Ingredients
3 eggs
1 cup oil (veg or canola)
2 cups sugar
2 teaspoon vanilla
2 cups shredded zucchini
1 - 8oz can well drained crushed pineapple
3 cups flour (unsifted)
2 teaspoon baking soda
1 teaspoon salt

1/2 teaspoon baking powder
1 1/2 teaspoon cinnamon
3/4  teaspoon ground nutmeg
1 cup finely chopped walnuts

Frosting
8 oz. cream cheese (soft)
8 oz. butter (soft)
2 cups powdered sugar
1 1/2 vanilla
Beat cream cheese and butter until creamy add vanilla and powdered sugar. If the frosting isn't as thick as you like it add another 1/2 cup. 
Preheat oven to 350.  Beat egss to blend, add oil, sugar, vanilla, continue beating mixture until foamy.  With a spoon stir in zucchini and pineapple.  Combine flour, baking soda, baking powder, salt, cinnamon, nutmeg and walnuts.  Stir gently until zucchini blended.   Bake for 50 minutes or until a wooden pick insert in center comes out clean.  Cool in pans 10 minutes, turn out on wire racks to cool Makes 2 loaves  After trying the muffins, I wouldn't
make them again.  The loaves are better, the texture is a little different.

Croissant Bread Pudding

                                           Recipe adapted by Martha Rutledge

  

Ingredients

9 croissants

8 lg eggs

1 1/2 cups sugar

2 half&half
1 cup milk

2 tablespoons vanilla extract

1/8 teaspoon salt

1 teaspoon cinnamon

I have made this recipe many times and one time I added 1/2 cup of vanilla pudding mix because I had some I wanted to use up and it was DELICIOUS!  The powder pudding from a box.  Give it a try!

 Preparation

1. Slice croissants in half lengthwise; tear bottom halves of croissants into bite sizel pieces.
2. Heat bourbon in a small saucepan over low heat; stir in raisins. Remove from heat, and let stand for 10 minutes. Layer croissant pieces evenly in a lightly greased 13- x 9-inch baking dish. Sprinkle with raisins. Place croissant tops, crust sides up, over mixture.
3. Whisk together eggs and sugar. Whisk in cream, vanilla, and salt. Slowly pour mixture over croissant tops; press bread to absorb liquid. Cover; chill 1 hour.
4. Place dish into a larger pan. Pour hot water into larger pan, filling half full. I had to skip this step because I didn't have anything that fit my cast iron pan.
5. Put all topping ingredients in a bowl and smash together with a fork, then crumble on top of pudding.
6. Bake at 350° for 45 minutes or until set. Cover with aluminum foil, and bake 15 more minutes. Remove from oven, and remove dish from water pan. Serve warm with Bourbon Sauce.

***  I think the bread pudding is delicious without any topping.  But if you want to try Paula Deen's Pecan topping, it is really good.  The Rum Sauce recipe is too strong for me so I reduce the rum to 1 tablespoon and added 1 tablespoon vanilla.   It turns out I don't really like rum sauce.

 Paula Deen's Pecan Topping

1/2 cup packed light brown sugar

1/4 cup (1/2 stick) butter, softened

1 cup chopped pecans

Click here for the Rum Sauce Recipe

Ingredients

2 teaspoons cornstarch

2 tablespoons water

1 cup half and half

1/4 cup sugar

1 tablespoons bourbon
1 tablespoon vanilla

****  I have made this recipe twice, the second time I put 1/2 cup of vanilla pudding in the recipe.  It was delicious!!  I think everyone should try this addition at least once.

Click to see savings

Preparation

1. Stir together cornstarch and 2 tablespoons water.
2. Bring cream and sugar to a boil in a heavy saucepan. Reduce heat to low, and whisk in cornstarch mixture until cream mixture thickens. Remove from heat, and stir in bourbon.

Martha Rutledge, Mobile, Alabama, Southern Living  March 2003