Tuesday, November 29, 2011

Beef Tips

5 lbs. beef stew meat, cut into 1" cubes
1 1/2 tsp. salt
3/4 tsp. pepper
1 tsp. dried thyme
4 cans cream of mushroom soup
3 cans water
3 T. onion soup mix  (Put in blender and grind until it becomes a fine powder)
1 tsp. browning sauce (Kitchen Bouquet--if you don't have, it is in any grocery store near the Worcestershire sauce)
1.  Combine beef cubes, salt, pepper, and dried thyme in large bowl.  Mix well so that the meat is covered with the seasoning.
2.  Place in greased 9x13 inch pan.
3.  Bake uncovered at 400 for 15 minutes.
4.  Stir.
5.  Bake 15 minutes longer.
6.  Drain well.
1.  In separate bowl, combine the soup, water, ground onion soup and browning sauce.
2.  Pour over the beef and mix well.
3.  Pour into a crock pot and cook on low for 8-10 hours (Don't lift lid to peek)
Serve over hot white rice.  (MAKES A LOT, SO YOU MIGHT WANT TO DO 1/2)

caramel brownies

50 small caramel candies unwrapped
1 small can evaporated milk
1 box Chocolate Cake Mix
1/2 c melted butter
1 c chocolate chips

Grease and flour a 9x13 in cake pan
In a sauce pan melt together caramels and 1/3 cup of evaporated milk.
Combine together, cake mix, melted butter and 1/3 cup evaporated milk.
Press half of the batter mixture into greased pan and bake at 350 for 6 minutes. Put remainder batter mixture in the fridge while it bakes. Remove from pan from oven and spread melted caramel mixture evenly over top and then sprinkle caramel mixture with the chocolate chips. Crumble remaining batter mixture over the top. Bake at 350 degrees for 15-20 minutes. Cool before serving.

Cake mix cookies

1 box cake mix
1/2 cup oil
2 eggs
2 cups chocolate chips

Mix together and make into tablespoon size balls. Cook at 350 for 8-10 minutes.

chocolate cake with cool whip and toffee

1 box chocolate cake
1 can sweetened condenced milk
cool whip

Make cake according to box directions. Right after taking it out of oven, poke holes with a wooden spoon about 1” apart. Pour sweetened condenced milk and caramel into holes. Let cool. Top with cool whip and toffee chips.

artichoke dip

1 c artichoke hearts drained and chopped
1 c fresh grate parmesean cheese
1 c mayonaise
1 can green chilis

mix all and bake at 300 for 30 minutes

Sugar Cookies

1 1/2 c. sugar
2/3 c. shortening or butter
2 eggs
2 TB milk
1 t vanilla
3 1/4 c. flour
2 1/2 t baking powder
1/2 t salt

Early in the day or the day before:
In a large bowl cream the shortening and the sugar. Add the eggs, vanilla, and milk. In a medium bowl mix the dry ingredients with a wire whisk. Add the dry ingredients to the large bowl. Mix with mixer until well combined. With hands, shape dough into a ball. Wrap with plastic wrap and refrigerate for 2 to 3 hours.

Preheat oven to 400 degrees F. Lightly grease cookie sheets. Roll half or 1/3 dough at a time, keep the rest refrigerated. For crisp cookies, roll dough paper thin. For softer cookies, roll 1/8” to 1/4” thick.

With floured cookie cutter, cut into shapes. Re-roll trimmings and cut.

Place cookies 1/2 inch apart on cookie sheets. Bake 8 minutes or until very light brown.

*For sturdy and tasty cookies, you should use 1/2 shortening and 1/2 butter. Shortening makes cookies sturdy and butter makes them tasty.

Friday, November 25, 2011

Creamy green beans

Green beans
cream cheese

Add cream cheese and cream to green beans until it is thick and soupy-ish. (I'll post a picture when I make it so you can get an idea).

Pumpkin Pie in a Jar (No baking)

Graham Cracker crust
1 ½ cups crushed graham crackers (about 1 ½ packages) 
1/3 cup of sugar    6 TBS. melted butter
Mix together, press in ½ pint mason jars with fingers, and chill in fridge.  
Pumpkin Cream Pie 
1 cup pumpkin pureed
2 cups cold milk
2 boxes of instant vanilla pudding (3.5 oz)
1 tsp pumpkin pie spice 
1 cup frozen whipped topping thawed (Cool Whip) extra for top of pie
Combine all ingredients in a bowl and mix on low speed for 1 minute.  Spoon filling into mason jars on top of graham cracker crust.  Add Cool Whip topping.  Chill in fridge for at least 3 hours with lid on.   Makes about 12 jars. 

Shrimp Cocktail in Won Ton Cups

Bake won tons in mini muffin pan at 375 for 7 min.
Let won tons cool.  (won ton wraps by Nasoya)
1 lb. of baby/salad shrimp – Defrost shrimp for 2 minutes
½ celery stalk including green leaves (diced)
1 sweet or red onion (diced)
2 (12 oz) bottles seafood cocktail sauce (best brand Crosse & Blackwell)
Mix together in salad bowl and spoon into won tons.
Makes approximately 4 dozen
This makes a fabulous appetizer to wet your appetite for the Thanksgiving feast. 
To simplify: skip the won tons and serve in small cups with a spoon. 

Crescent Wrapped Brie

1-1.5 (8-12 oz.) cans refrigerated crescent dinner rolls
1 (19.6 oz.) round natural Brie cheese (if you use the costco one you will need to cook longer--cover with tinfoil)
1 beaten egg
Broun sugar to liking (I use ¼ - ½ cup) 
Craisins to liking 
Crackers of choice
Heat oven to 350 degrees. Unroll dough and separate into 2 sections: combine ½ of the dough and roll with a rolling pin into a circle.  Do the same with the other half.  Place cheese round on center of 1 dough round. 
Add brown sugar and craisins on top of brie.  
Place remaining dough circle on top of cheese round and brown sugar.  Press dough evenly around cheese, folding bottom edges over top edges; press to seal completely (make sure it is sealed really well).  Place on ungreased cookie sheet.  Brush dough with egg.  Top with cutouts; brush with egg.  Bake 20 to 30 minutes or until golden brown.  Remove from cookie sheet;
place on serving plate.  
Cool 15 minutes. Serve warm with crackers. 

(You can use any toppings you like.  I’ve heard jam also works well.  You may also use pastry dough as a substitute for the crescent roll.)
*If you only use an 8 oz. brie round, then you only need 1 can of crescent rolls and 2-4 TBSP brown sugar. 

Tuesday, November 15, 2011

Herbed Roast

1 1/4 tablespoons paprika
1 tablespoon kosher salt
1 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/2 teaspoon onion powder
1/2 teaspoon ground cayenne pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
2 tablespoons olive oil
1 (3 pound) sirloin tip roast or similar (I usually use something cheaper and with less fat)

In a small bowl, mix the paprika, kosher salt, garlic powder, black pepper, onion powder, cayenne pepper, oregano, and thyme. Stir in the olive oil, and allow the mixture to sit about 15 minutes.
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
Place the roast on the prepared baking sheet, and cover on all sides with the spice mixture.
Roast 1 hour in the preheated oven, or to a minimum internal temperature of 145 degrees F (63 degrees C). Let sit 15 minutes before slicing.

Friday, November 11, 2011

Sweet Muffins (from Michelle Daines Bartlett)

1 egg
1 c. milk
1/4 c. oil
2 c flour
1/4 c sugar
3 tsp baking powder
1 tsp salt
mix together, bake at 350 for 20 minutes.

Saturday, November 5, 2011

Blueberry Muffins

1 1/2 cups all purpose flour
3/4 cup white sugar
1/2 tsp salt
2 tsp baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries

1/2 cup white sugar
1/3 cup all purpose flour
1/4 cup butter, cubed
1 1/2 tsp ground cinnamon

1. preheat oven to 400 degrees. Grease muffin cups or line with muffin liners.
2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with the flour mixture. Fold in blueberries. Fill muffin cups right to the top (8 of them) and sprinkle with crumb topping mixture (directions below).

1. Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 tsp cinnamon. Mix with fork and sprinkle over muffins before baking.

BAKE for 20-25 minutes in the preheated oven, or until done.