Made the yummiest beef stew tonight!

Just settling down for the night.  Our bellies are full and we're nice and toasty warm with the fire going.  Of course, looking forward to American Idol tonight!  YAY  So glad it's back on!  Love that my little family and I still make the time to just be together and watch it...something so simple, but we enjoy it.


Anyway, I made a new recipe for beef stew for dinner tonight.  It was so simple but so yummy!  I had to share the recipe with you all!  Oh, I'll also share the recipe for the home made bread that I made the other day...it makes 4 loaves, so we had it tonight with the beef stew...perfect with it!

Tupperware Bread  (This is my friend, Erin's recipe...so good and pretty much fool proof!)3 1/2 c. warm water
3 pkgs. of yeast
6 Tablespoons sugar
6 Tablespoons melted butter
4 teaspoons salt
2 eggs, beaten
10 cups flour

TIP: If you don't have a Tupperware bowl, you can use a regular bowl and cover it with a dish towel. Let the dough rise for 30 minutes to 1 hour.

1. Using your large Tupperware bowl, dissolve the yeast in warm water. Add the sugar and melted butter. Stir in salt and beaten eggs. Add the 10 cups of flour last.

2. Stir until thoroughly mixed (the dough will be sticky). Snap on the bowl's cover and put in warm place until the seal pops on the lid.

3. Turn out onto a floured surface. Divide the dough into 4 equal parts and put into greased loaf pans. Cover pans with a dish towel and let rise for 30 minutes.

4. Bake at 350 degrees for 30 minutes or until done. Cool on racks.  (I brush some melted butter over the tops when its warm, makes it shiny & pretty)

Oven Baked Beef Stew

4 TBS flour

1 1/2 tsp salt

1/2 tsp pepper

1/2 tsp garlic powder

1/2 tsp Season All

1 1/2 lb stew for beef, cut into 1 inch pieces (chuck roast works well)

2 TBS vegetable oil

2 cans condensed tomato soup

2 1/2 cups water

1 1/2 cup chopped onion

1 1/2 tsp dried basil

4 med. potatoes, peeled and diced

4 med. carrots, peeled and chopped

Heat oil in dutch oven.  In small bowl, sift together flour, salt, pepper, garlic powder and Season All.  Coat pieces of meat in flour and add to hot oil.  Brown meat on all sides.  Add soup, water, onion and basil.  Cover and bake at 350 degrees for an hour.  Remove from oven.  Stir.  Add carrots and potatoes.  Replace lid and bake for another hour, until meat and veggies are tender.

Enjoy!

Finally....I have made the time to post!

Katie & Zach at dinner last Saturday

I've been cooking, really I have.  On the menu last week :stuffed peppers, pepperoni pizza twist, grilled pork chops, and chili.  We took Katie & Zach out to eat at the German place down the road and also tried out the local diner one night.  I just haven't had the time to sit down and blog our weekly menu.  I joined a local gym and actually have been spending a pretty decent amount of time there each morning.  Feels so good to #1 be getting out of the house daily and #2 FINALLY taking the steps I need to make myself feel better inside and out!  I NEVER would have thought I'd look forward to going to the gym all on my own...but I'm loving it! 


Anyway, I have a list of meals to make this week, but no set days.  I've got a busy week ahead, plus want to hit the gym every morning...I'd hate to not stick with the plan I've made.  LOL  Here's what's on the list for the week...


Stuffed shells, beef stew, grilled chicken with spaghetti squash, pierogies and buffalo wings.  I am so in the mood for some baking, but am trying to be good so will hold off until I know Kate's boyfriend is coming over for dinner again and make him the Magic Cookie Bars that I promised him I'd make.  I have a Pampered Chef show Friday night and another Saturday afternoon, so I do not anticipate cooking either of those days...well...at least not here at home.  LOL


Pepperoni Pizza Twist


1 pkg pepperoni slices, diced
1 can chopped black olives
2 TBS fresh parsley, chopped
1/2 cup shredded mozzarella cheese
2 TBS all purpose flour
1 garlic clove, minced
2 pkg Pillsbury French bread dough
1 egg
1 tsp Italian seasoning
fresh Parmesan cheese
pizza sauce


In a sm-med mixing bowl mix pepperoni, olives, parsley, garlic, cheese and flour together.  Set aside.  Place both rolld of dough seam side up on large cutting board.  Slice each down the center but not all the way through.  With rolling pin, flatten a bit.  Add equal amounts of the cheese/olive mixture down the centers of each bread roll.  Pull up sides and ends and pinch until sealed.  Place both seam side down onto cookie sheet and braid together.  Seperte egg, beat egg white with a few drops of water then brush the bread with egg white.  Sprinkle with Italian seasoning.  Make three small slices on top of the "twist."  Bake at 375 for 30 minutes or until a nice golden brown.  heat up pizza sauce and serve with slices of the "twist." 


~Enjoy

Yummy recipe to share

Well, I have yet to sit down and plan out a weeks worth of meals...got hit pretty bad while my folks were here with a not so fun viral crud, kind of bounced on to all of us.  I still feel like I'm recovering and it's been well over a week now.  However, I did cook dinner the other night.  Katie had a few friends over for dinner and this is what she picked for dinner...the three of us loved it, I'm not sure how the friends liked it...but it is worth sharing.  :)

Italian Chicken Pasta Toss6 oz uncooked bow tie pasta
2 plum tomatoes, seeded and diced
1 small onion, diced
1 medium zucchini, sliced
1 small yellow or red bell pepper, cut into thin strips
1/2 pound boneless skinless chicken breasts cut into 1 inch strips
2 tsp olive oil
2 large cloves garlic, pressed
1/2 cup frozen peas
1 tsp Italian seasoning
1 tsp salt
1 oz (about 1/4 cup) grated fresh Parmesan cheese

Cook pasta according to package directions. Drain and keep warm.

Heat oil over medium - high heat in large skillet. Press garlic into skillet. Add chicken. Stir-fry for 5 minutes. Reduce heat to medium. Add all veggies except tomatoes. Stir in Italian Seasoning and salt. Stir-fry for 2 minutes. Add tomatoes and heat for another 2 minutes, stirring gently. Remove from heat.

Stir in warm pasta. Grate fresh cheese over top. Serve immediately.

Enjoy!!

It's the most wonderful time of the year....and busiest, too!

Finally, I'm here and ready to blog.  I know, I win no awards for keeping on top of this as planned.  What can I say, we've been playing everything by ear lately around here.  I can't say that I enjoy not having more of a plan for meals as well as the regular day to day activities, but it is what it is and I know once all of the holiday hustle and bustle is over, we'll be able to get back to our "normal."

I didn't have too much shopping to do this year out in the stores, I've discovered that I really do enjoy shopping online for Christmas gifts!  The things I absolutely had to go out and get, I got early so didn't have to fight the crowds too much.  THRILLED about that!  Now, I'll have to be a good little elf and finish wrapping everything before Christmas Eve rolls around so I can spend it relaxing with my family.

I have spent quite a bit of time in the kitchen over the last week.  I tried baking a different type of cookie every day for hubby to take to work with him and also for the neighbors.  I enjoy it so much and am so happy that I can share them with lots of people who seem to enjoy them!

We had a little Christmas party here last week with some of the folks Gene works with. Kate and I spent two days in the kitchen cooking and preparing (two days because on the planned day for all the cooking and prep work...our subdivision had a water line break and we had no water for at least 7 hours...slowed things down a bit.  LOL).  We had such a fun night; even Kate stayed downstairs with us all the entire time.  So happy to be entertaining again!  It's one of my most favorite things to do!

I'm taking a break from baking and appetizer making this week (with the exception of the cheesecake I'll make for hubby's birthday).  Keeping meals simple and quick and then will be back at it for our Christmas dinner.  It will only be the three of us here, but I am still making our traditional Christmas dinner, slightly scaled down, of course. 

Thought that I would share a few recipes for some of the appetizers that Kate and I made for the Christmas party.  Everything seemed to be a hit and there were barely any left overs!  Also thought I'd share a few pictures of "the spread."  If I don't get on here again before this weekend, I would like to wish each and every one of you a very Merry Christmas!

Bacon Wrapped Jalapeno Chicken Bites

*8 chicken tenders, flattened and cut in half
*3 oz pkg cream cheese
*jalapeno pepper, seeded, rinsed and diced
*8 slices of bacon, cut in half
~Dab 1/2 tsp (aprx) of cream cheese on top of each chicken tender.  Sprinkle 1/4 tsp (aprx) of the jalapeno over cream cheese.  Roll chicken to enclose cream cheese & peppers.  Wrap each roll in a slice of bacon.  Secure with a toothpick.  Bake at 425 for about 10 minutes on each side, so chicken cooks through and bacon crisps.

** On a side note, I found these to be a bit bland (I didn't use as much of the jalapeno as called for) so I served them with raspberry habanero sauce for dipping.  Where can you get such a sauce, you may ask....LOL  from me, it's a Pampered Chef item.  ;)  Shameless plug, I know....  If you didn't want to get the raspberry habanero sauce, I'm sure you could heat up some raspberry jam.

Game Day Party Mix (a yummy Pampered Chef recipe)

*4 cups crispy corn and rice cereal
*1 cup miniature pretzel twists
*1cup Goldfish cheddar crackers
*1/4 cup butter, melted
*1small clove garlic
*1/4 cup fresh grated Parmesan cheese
*1 pkg buttermilk ranch salad dressing mix
*1 pk butter microwave popcorn

~Heat oven to 350.  In large baking bowl or pan, combine cereal, pretzels and Goldfish crackers.  Press garlic into melted butter then drizzle over cereal mixture, stirring to coat.
~Grate Parm. cheese over cereal mixture and sprinkle with dressing mix.  Stir gently.
~Bake for 20 minutes.  Remove baking bowl from oven.  Prepare popcorn according to package directions.  Carefully stir popcorn into warm cereal mixture.  Let stand in bowl for 10 - 15 minutes before serving. 

**We LOVE this and make it often for parties and special occasions!  A nice change from your typical Chex Mix.


Creamy Almond Bars (got this yummy one from my friend, Erin)

Crust
2 cups flour
1 cup softened butter
1/2 cup powdered sugar
Filling
8 oz cream cheese, softened
1/2 cup sugar
2 eggs
2 tsp almond extract
Frosting
1 1/2 cup powdered sugar
1/2 cup butter, softened
1 1/2 TBS milk
1 tsp almond extract
sliced almonds (to sprinkle on after frosted)

*Mix and press crust ingredients into a greased 9 x 13 pan.  Bake at 350 for 20 minutes.
*Beat cream cheese and sugar until smooth.  Add the rest of ingredients for the filling and beat until just mixed.  Pour over crust. Bake for another 15 minutes.
*Once cooled, mix all ingredients for frosting.  Frost, slice then sprinkle with sliced almonds.  Store in fridge.

Enjoy!

It's cookie time!

Well, I've not posted a menu because it's been such a busy time around here, I've been "winging it" or we've all been fending for ourselves.  I had my Pampered Chef Holiday Open House this past weekend and did a lot for that...but who feels like cooking a meal after spending two days in the kitchen?  Not this girl...not this past weekend, anyway.  I'm still recovering from whatever crud hit me two weeks ago and I was just plain tired.  Thank goodness for left-overs!  :)

Last night I did cook.  I made a smoked ham with pineapple/Dijon sauce, garlic green beans, and creamed corn.  It felt good to have a nice meal on the table and sit down as a family again.  I love sitting around the table with my little family and just chit chatting about whatever comes to mind.

Tonight I am trying my Meme's recipe for Taco Soup.  She raves about it and has sent me the recipe several times over the past two years...it's time that I give it a try!  I will have to run to the grocery store to get some ingredients for it.  I'll do that later this morning.

I'm getting a LATE start, but am finally going to start my Christmas baking today!  I think I will will two different types of cookies today, Sour Cream Sugar Cookies and Old Fashioned Pumpkin Cookies.  YUM!

I'll get back on track with the menu one of these days.  For now, please check out this recipe.  These cookies are so yummy and such a hit when I take them places!  Enjoy!

Old Fashioned Soft Pumpkin Cookies
2 1/2 cups flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/2 tsp ground nutmeg
1/2 tsp salt
1 1/2 cup sugar
1 stick butter
1 cup canned pumpkin
1 large egg
1 tsp vanilla
Combine flour, baking soda, baking powder, cinnamon, nutmeg and salt in a medium bowl. Set aside. Beat sugar and butter until well blended. Gradually add flour mixture. Mix well. Drop about 1 1/2 - 2 rounded tsp. (original recipe calls for rounded TBS, but I made mine smaller...perfect bite sized cookies!) onto greased cookie sheets. Bake at 350 for 15 - 18 minutes. Remove from oven and cool for 2 minutes. Drizzle with glaze.
Glaze: 2 cups sifted powdered sugar, 3 TBS milk, 1 TBS melted butter, 1 tsp vanilla. Mix until smooth

A few receipes that are family & friend tested and approved

Hello once again.  I have no menu made up for this coming week yet.  This past week didn't quite go as planned (no complaints from me, we ended up at Cracker Barrel one of the crazy nights and I LOVE their chicken and dumplings and on Friday we enjoyed left overs from Thanksgiving!).  I have hamburger thawing right now so I can make the onion burgers tonight and I believe tomorrow I'll do the Slow Cooker Baked Potato Soup...we'll see.  I think it's supposed to get pretty warm outside tomorrow, may not be soup weather.

Yesterday I made the Cilantro Lime Slow Cooked Chicken for dinner and it was not only super easy, but quite tasty, too!  I did a little baking, too...Banana Chocolate Chip Muffins.  They are moist and tasty little buggers, but a tad sweet, so may be better as a dessert rather than breakfast.

I hope to have a menu planned out within the next couple of days and who knows, I may be starting some holiday cookies to send into work with the hubster, so may have some cookie recipes to share....  

Banana Chocolate Chip Muffins

3 over - ripe bananas
1 egg
1/3 cup milk
1/2 cup granulated sugar
1/2 cup light brown sugar
1 1/2 cups flour
1/2 tsp salt
1 tsp baking soda
1/2 - 1 cup semi sweet chocolate chips

Heat oven to 350.  Lightly spray 12 muffin liners with non-stick spray.  With a mixer mash bananas.  Add egg and sugars.  Mix well.  Blend in milk.  Slowly add the flour, salt and baking soda.  Mix until well blended.  Fold in chocolate chips.  Fill muffin liners evenly with batter.  Bake for 25 - 30 minutes.  

Cilantro Lime Slow Cooked Chicken (from Pinterest)

In a slow cooker mix one 24 oz jar of mild or medium salsa, juice from one lime, 1/4 cup chopped fresh cilantro, one package taco seasoning, 2 chopped and seeded jalapeno peppers (I only used one).  Add 4 - 6 chicken breast halves, carefully stir to coat with salsa mixture.Cover and cook on low 6 - 8 hours.   Serve chicken with salsa mixture spooned over it.

*My chicken was not completely thawed when I added it to the crock pot and the mixture was very liquid"y" which we liked a lot.  I made brown rice and served the chicken and salsa mixture over that.  Also added a bit of sour cream and shredded extra shard cheddar cheese on top of each serving...so good!!!

Enjoy!

German night!

So dinner tonight was FANTASTIC!  The hubby cooked dinner tonight and had the house smelling sooooo good!  We loved our time in Germany and have certain dishes that we learned how to make while there and this if one of our favorites...and my dear hubby has mastered it! 


Along with the beef rouladen we also had red cabbage with apples and Knodel...some sort of dumpling...and gravy.


Here is the approximate recipe for the rouladen.  I know..it may not sound appealing, but believe me, it is delicious!  I don't like pickles or mustard...but in this...well, they make the dish!


Beef Rouladen


*2.5 lbs thin round steaks (you can use flank steaks, may have to pound them to about 1/4 inch thickness)
*1 lb bacon
*2 onions, thinly sliced
*1 carrot, shredded
*2 tsp parsley, chopped
*2 TBS prepared yellow mustard
* 2 - 3 pickles sliced thinly, longways
*4 TBS butter
*2 TBS flour
*2 packs of brown gravy mix (this is optional, we like extra gravy)
salt, pepper and paprika


Flatten steak and pound if necessary.  Sprinkle with salt and pepper.  Mix mustard, parsley, carrot and onion in bowl, set aside. Place bacon strips in even layers on steaks, then line with pickle slices and mustard mixture.  Roll each steak up and tie with butchers twine.  Season flour with a bit of salt, pepper and paprika.  Roll the "rouladen" in flour mixture.  Melt butter in large frying pan or electric skillet.  slowly add rouladen, slowly brown on all sides.add about an inch of water to pan, cover and simmer for at least 30 minutes.  At this point, the rouladen is ready to serve, however, this is when we make the gravy...you can make it totally from scratch with the drippings, but I find it tastes pretty yummy and it's so much easier to push the rouladen to the side of the pan and add two packets of McCormick Brown gravy mix along with a bit over 2 cups of water, whisking constantly until all lumps are gone.  Then we spread the rouladen back out and let it cook in the gravy for another 5 minutes or so.


~Enjoy!