Crock Pot Beef Stew

 Well Hello folks, it is actually starting to get cold out and I thought I would include this recipe to warm your tummies..

Tis the season for hearty stews, and there's no better kitchen gadget to help you achieve tender, warming, stick-to-your-ribs results like the crockpot. This recipe calls for a short list of ingredients, including stew meat, baby carrots, potatoes and onions with a few store-bought shortcuts so you can set it and forget it.

INGREDIENTS:

2 packages (1 ounce, each) dry onion soup mix

 1/2 teaspoon paprika 

2 pounds lean beef stew meat cut up into bite size pieces

5 medium potatoes peeled and diced 

2 to 3 cups baby carrots 

1 small yellow onion chopped 

2 cans (10 ounces, each) cream of celery soup 

1 cup ketchup *(you can substitute tomato sauce if you don't like ketchup)

DIRECTIONS:

In a large plastic bag, combine the dry onion soup mix and paprika. Add in meat and shake the bag to coat meat with the seasonings. (You may have to do that step in two batches, for all the meat to fit) Once meat is coated, spread out evenly into a greased 7 quart crock pot. 

Top meat evenly with diced potatoes, carrots and onion. 

Mix the cream of celery soup and ketchup in a small bowl. Pour mixture over the meat and vegetables. 

 Cover crock pot with lid. Cook on low heat for 8 hours or until meat is cooked through and vegetables are tender. Stir to combine everything then serve.

And there it is... Nice and simple.

ENJOY!

Merry Christmas

 

Manicotti

 

These tender manicotti are much easier to stuff than the purchased variety. People are always amazed when I say I make my own noodles. My son fixed this recipe for several of his friends, and they were extremely impressed with his cooking skills.

INGREDIENTS:

Crepe noodles: 1

-1/2 cups all-purpose flour 

1 cup whole milk 

3 large eggs 

1/2 teaspoon salt filling: 1-1/2 pounds ricotta cheese 

1/4 cup grated Romano cheese 

1 large egg 

1 tablespoon minced fresh parsley or 

1 teaspoon dried parsley flakes

DIRECTIONS:

Place flour in a bowl; whisk in milk, eggs and salt until smooth. 

Heat a lightly greased 8-in. skillet; pour about 2 tablespoons batter into center of skillet. 

Spread into a 5-in. circle. Cook over medium heat until set; do not brown or turn. 

Repeat with remaining batter, making 18 crepes. 

Stack crepes with waxed paper in between; set aside. 

For filling, combine cheeses, egg and parsley. 

Spoon 3-4 tablespoons down the center of each crepe; roll up. 

Pour half of the spaghetti sauce into an ungreased 13x9-in. baking dish. 

Place crepes, seam side down, over sauce; pour remaining sauce over top. 

Cover and bake at 350° for 20 minutes. 

Uncover and bake 20 minutes longer or until heated through.

 Sprinkle with Romano cheese if desired.

ENJOY!

Slow Cooker Jambalaya

Hello Folks, I know it's the week before Christmas....here is something different...
 

Slow Cooker Jambalaya is loaded with tasty sausage, chicken, and shrimp that gets cooked low and slow to activate the bold spices. 

This hearty dinner is an effortless meal that is ready with only 10 minutes of prep! One-pot meals are the perfect solution for busy nights! Cajun alfredo, shrimp creole, and foil packets are more easy and flavor-packed meals that will liven up a normal weeknight.

INGREDIENTS:

Chicken Breasts: Boneless, skinless chicken cut into chunks will fit perfectly on your spoon. 

Andouille Sausage Links: I slice these into bite-sized pieces. 

Shrimp: I like to use shrimp that is large, peeled and de-veined. 

Diced Tomatoes: Adds to the color and enhances the jambalaya’s sweet and salty flavor. 

Onion, 

Red Bell Pepper, 

Celery: These are the three essential flavors that can be found in almost any cajun dish. 

Chicken Broth: You need this liquid to cook your meat. I like using chicken broth because it adds a hint of savory flavor. 

Dried Thyme: Thyme pairs well with the tomato and adds a bit of a minty taste. 

Dried Oregano: Adds a bitter and earthy spice to balance out the flavors. 

Cajun Seasoning: This rustic and bold seasoning blend adds a punch of spice. 

Cayenne Pepper: Adds even more earthy and spicy flavors.

DIRECTIONS;

Combine Ingredients: First, add all the ingredients except the shrimp into the slow cooker.

 Then, simply stir to combine. Cook: 

Next, set the cooker to low for 7-8 hours (high for 3-4 hours), and in the last 15 minutes add in the shrimp. 

Serve: Serve over rice and enjoy!

Yupper, it was that simple!

ENJOY!

Lemon Meringue Pie

 Time for another Dessert...And what Better than Home Made Lemon Meringue Pie?

This pie is for lemon enthusiasts. it is made from scratch just like my grandmother used to make. There’s nothing artificial in this! So far more than those fake powder substitutes.

INGREDIENTS:

1 cup white sugar 

2 tablespoons all-purpose flour 

3 tablespoons cornstarch 

1/4 teaspoon salt 

1 1/2 cups water 

2 lemons, juiced and zested 

2 tablespoons butter 

4 egg yolks, beaten 

1 (9 inch) pie crust, baked 

4 egg whites

 6 tablespoons white sugar

DIRECTIONS:

1. Preheat oven to 350 degrees 

 2. For the Lemon Filling: Whisk 1 cup of sugar, flour, cornstarch, and salt together in a medium saucepan, then stir in water, lemon juice and lemon zest. And please cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Pick a small bowl and place in egg yolks and whisk in gradually 1/2 cup of hot sugar mixture. 

 3. Now, you may want to whisk egg yolk mixture back into remaining sugar mixture. Afterwards, bring to a boil and continue to cook while stirring constantly until thick. Once done. remove from heat and pour filling into baked pastry shell. 

 4. For the Meringue: Whip egg whites in a large glass or metal bowl until foamy. Next, gradually add sugar, and continue to whip until stiff peaks form. Remember to Spread meringue over pie, sealing the edges at the crust. 

 5. Finally, bake in preheated oven until meringue is golden brown, about 10 minutes. 

 Enjoy!! 

Parmesan Baked Porked Chops

Hi Everybody...I've got a real tasty recipe for you...Parmesan Baked Pork Chops. 
 

This recipe calls for pork loin chops. Loin chops are lean white meat similar to chicken breast, but with much more flavor. 

We love cooking with pork loin because you can give pork a good sear on high heat quickly while keeping the pork juicy. 

 Can you make this with chicken? Sure you can , this is an easy switch to make, I just recommend either trimming the chicken so it’s even or pounding it to an even thickness. 

 Since you’re going to be baking these pork chops I also recommend trimming the fat from the pork chops. 

While loin meat is lean there will be a small fat cap on the top of the loin. This fat is important when roasting a whole pork loin but for our purposes that fat won’t render and be as deliciously browned and crispy as it is on that pork loin.

INGREDIENTS:

4 boneless pork chops 

1 T. olive oil 

1 C. parmesan cheese (I used Kraft) 

1 C. Italian bread crumbs 

1 tsp. pepper 

1 tsp. garlic powder

DIRECTIONS:

Step 1. On a plate combine the last 4 ingredients. 

 Step 2. Rub the pork chops with olive oil and then dip (coat) each one in the cheese mixture. Press the mixture over the pork chops to make sure they are well covered in it. 

 Step 3. Line a pan with tin foil and spray with cooking spray. 

 Step 4. Place the pork chops on the pan and bake at 350 degrees for 40-45 minutes.

ENJOY!

Chicken Roll Ups

 

Hey, hey Hey...Here is an interesting recipe.Chicken Roll Ups (chicken, cheese, cream cheese, and a packet of Hidden Valley Ranch powder). Easy to make recipe here:

INGREDIENTS:

1 pkg cream cheese (8oz) 

1 pkg crescent rolls (6 ct) (note, you can also use TWO packages of regular sized crescents) 

2 shredded, cooked chicken breasts 

1.5 C grated chedder cheese 

1 C grated Monterey Jack 

1/4 t salt

 1/4 t pepper bread crumbs 

1/4 stick melted butter

DIRECTIONS:

Combine chicken, cheeses, salt and pepper. Spoon onto crescents. 

Roll them up making sure they are sealed around the chicken mixture. 

Brush tops with butter and sprinkle with bread crumbs. 

Bake at 350 for 20-25 minutes. 

To reheat, just place in a 325 degree oven for 15 minutes.

Enjoy!

Lemon Blueberry Bread

 

Heyyyyy, Imagine a loaf of perfectly moist lemon blueberry bread. That is what this one is. I love baking with fresh fruit that is in season. I know it is almost time to start the pumpkin and apple desserts, which I love too, but I do not want to lose out on the remaining fresh fruit of the summer season.

INGREDIENTS: 

1 ½ cups plus 1 tbsp all purpose flour 

 2 tsp baking powder 

 3 large eggs 

 1 cup granulated sugar 

 1 cup plain yogurt or sour cream 

 ½ tsp salt 

 ½ tsp vanilla

 ½ cup vegetable oil 

 2 tsp lemon zest 

 1 ½ cups fresh or frozen blueberries

 Lemon Glaze/Syrup: 2 to 3 tbsp lemon juice

1 cup sifted confectioner’s sugar

DIRECTIONS:

FIRST STEP: Preheat the oven to 350* 

 Grease the sides and bottom of a loaf pan 

 SECOND STEP: Sift together all dry ingredients for the bread ,

In a large bowl, mix together all the moist ingredients.

THIRD STEP: Slowly add in the dry ingredients In a separate bowl, add the tbsp of flour to the blueberries and fold gently into the batter. 

 FOURTH STEP:

Pour the batter into the prepared pan, Bake for 50 to 55 minutes. If a toothpick comes out clean the bread is done.

FIFTH STEP: Remove from the oven and let cool for 10 minutes Remove loaf from pan and allow to cool on a cooling rack.

SIXTH STEP: In a small saucepan on low heat, add the powdered sugar to the lemon juice and let it dissolve. Simmer for 3 minutes .Using a toothpick, poke holes all over the loaf, top and sides.

SEVENTH STEP: Use a pastry brush to brush the lemon syrup on the top and the sides.Let harden for 15 minutes before serving.

ENJOY!

Old Fashioned Banana Cream Pie

 Ummmm It's Dessert Time Again....So here we go with Old Fashioned Banana Cream Pie.

INGREDIENTS:

1 (9 inch) pie crusts, baked 

 3 cups whole milk 

 3⁄4 cup white sugar 

 1⁄3 cup all-purpose flour

 1⁄4 teaspoon salt 

 3 egg yolks, slightly beaten 

 2 tablespoons butter 

 1 teaspoon vanilla 

 3 bananas

DIRECTIONS:

Have baked 9-inch pie shell ready.

 In a large saucepan, scald the milk. 

 In another saucepan, combine the sugar, flour and salt; gradually stir in the scalded milk. 

 Over medium heat, stirring constantly, cook until thickened. 

 Cover and, stirring occasionally, cook for two minutes longer. 

 In a small bowl, have the 3 egg yolks, slightly beaten, ready; stir a small amount of the hot mixture into beaten yolks; when thoroughly combined, stir yolks into hot mixture. 

 Cook for one minute longer, stirring constantly. 

 Remove from heat and blend in the butter and vanilla. 

 Let sit until lukewarm. When ready to pour, slice bananas and scatter in pie shell; pour warm mixture over bananas. 

 If desired, make a meringue (you’ll have 3 leftover egg whites) to top the pie, or just let the pie cool until serving. 

 ENJOY.

Cauliflower Soup

 Herte is a recipe for a nice hot soup to warm you up on a cold winter day.

INGREDIENTS:

½ cup butter, unsalted and divided

 ½ onion, diced well 

 1 celery stalk, cut into small slices 

 1 carrot, finely diced 

 1 large, or 2 small heads of cauliflower, diced roughly 

 8 cups chicken broth, or vegetable broth 

 1 cup half and half 

 2 cups milk 

 3 tsp Salt &Pepper to taste

 6 tbsp of Flour ( or you can use cornstarch) 

 1 very large cup of sour cream

DIRECTIONS:

Melt 4 tbsp of butter in a soup pot Add the diced onion and cook until the onion begins to brown.

Add in the carrots and celery, cook for an additional 5 minutes.

Add in the cauliflower and the parsley.

Stir to combine all.

Simmer for 15 minutes, stirring frequently Add in the broth and bring to a fell boil, reduce heat and allow to simmer.

In another saucepan, melt 4 tbsp of butter. Mix the flour with the milk and whisk to break apart any lumps. Add the flour mixture slowly to the melted butter, whisking constantly.

Remove from the heat and stir in 1 cup of half and half Add this mixture to the soup pot with the broth Simmer for about 15 minutes.

Test to see if more seasoning is needed Before serving, use a medium sized mixing bowl and place the sour cream into it. Add two ladles of hot soup broth and stir to combine, Pour into the large pot and stir well.

Don't Sweat The Technique:

This soup works well serving sandwiches or Chef’s salad. It can be served with garlic cheese sticks or bread. Any number of fall vegetables can be added to this soup to make it a more filling meal. I like to sneak in some chopped spinach and not tell anyone. Why not let them think it is parsley? I chop it small enough so they would not know.

ENJOY!

Chicken Bacon Ranch Pasta Salad

 

Hey Folks, You are here: Home » 30 Minutes or Less » Chicken Bacon Ranch Pasta Salad This delicious Chicken Bacon Ranch Pasta Salad is easy to make and the flavor is amazing! Take it to your next potluck and it will be a huge hit!

INGREDIENTS:

16 oz bag of elbow macaroni 

3 chicken breasts chopped into bite sized pieces 

1 tablespoon of olive oil 

1 cube of Dorot Crushed Garlic 

¾ cup of mayonnaise 

¾ cup of your favorite ranch dressing 

5 green onions chopped 

8 strips of bacon cooked and chopped 

2 cups of Colby Jack shredded cheese 

1 cup of cherry tomatoes chopped

DIRECTIONS:

Cook the pasta per package directions, drain, and set aside to cool completely. 

In a large skillet over medium heat add your olive oil, chicken, and Dorot Crushed Garlic. Cook until chicken is browned. 

Drain grease off of chicken and add to your cooked noodles. 

Add the remaining ingredients and stir well. 

If the mixture doesn't look creamy enough then add more mayo and ranch until it stirs well and is creamy.

 Refrigerate 1-2 hours. 

Serve and enjoy!