Wednesday, March 24, 2010
Sunday, March 21, 2010
This was a great Sunday night dinner and I love that the crock pot did most of the work. It smelled so delicious while it was cooking and we were not disappointed in the end results either. The roast just fell apart and the flavor was wonderful! We will make this again I am certain of that! No picture--If you've seen a roast with potatoes and carrots haven't you seen them all? :-)
CROCK-POT ROAST BEEF DINNER (thefoodnanny.com --BYUTV Thursdays)
1 (4-pound) beef sirloin roast (I used whatever roast I had in the freezer that was 4-5 lbs.)
1/3 cup packed brown sugar
3 tablespoons cider vinegar
1 tablespoon soy sauce
1 tablespoon Worcestershire
1 (10.75-ounce) can condensed
cream of mushroom soup
1 (1-ounce) packet onion soup mix
1 cup beef broth
5 large carrots, peeled and cut
into 1-inch pieces (optional)
6 red potatoes or medium
russets, scrubbed and
8 to 12 servings
1. Place the roast in a slow cooker. Sprinkle with the garlic salt.
2. In a medium bowl, mix the brown sugar, vinegar, soy sauce, Worcestershire
sauce, mushroom soup, onion soup mix, and broth; pour over the roast.
3. Add the carrots and/or potatoes to the slow cooker if it is large enough to
4. Cook on high heat 5 to 6 hours or on low heat for 10 to 12 hours.
If you choose not to add the carrots or potatoes to the slow cooker, then two
good side dishes are mashed potatoes and Reds & Greens Salad(p. 191).
Variation: Use a pork roast.
I call this "Parrish Family Popcorn" because this delicious carmel corn was a signature treat at any party, girls camp, family trip, and often requested by our friends or co-workers. My sister-in-law can't have any dairy while she is nursing because the baby is allergic to milk. They told me they have been trying different caramel corn recipes that didn't have dairy in it, SOOOO I had to whip up some of our good old carmel corn for them to try. We all ate it until we were sick. Makes a grundle so be prepared to share!
Since not many of the new recipes I am trying are hitting the spot or gaining many stars at my table I have gone back to the cook book of one of the greatest cook's I know--my MOTHER. Knowing that the recipes are tried and true, bring the comfort of home, and use things I usually have in my pantry and they have always been well received. Things like Taco soup, brown sugar muffins, pot roasts, and these Hawaiian haystacks. The great thing about these is everyone can choose the topping they like even if it just ends up being chicken and rice.
Chicken Sauce for Hawaiian Haystacks
2 boneless, skinless chicken breasts, cut into bite-size chunks (or leftover cooked chicken, cubed)
3 tablespoons butter
½ onion (about ½ cup), finely chopped
3 cloves garlic; finely minced
1 teaspoon salt
½ teaspoon pepper
¼ cup flour
2 cups milk
1 cup chicken broth
In a large skillet melt the butter over medium heat and add the onion and raw chicken (if using leftover cooked chicken, don’t add it to the skillet now, you’ll add it later). Saute the onion and chicken, if using, until the onions are soft and translucent and the chicken is cooked through, about 5 to 6 minutes. Add the garlic and cook for about one minute, stirring, until fragrant.
Sprinkle the flour over the onions and chicken and stir to combine. Cook over medium heat for one minute, stirring constantly - this helps get rid of the starchy, flour taste. Slowly whisk in the milk and chicken broth. Cook, stirring constantly with a whisk, and bring the sauce to a simmer over medium to medium-high heat. Add the salt and pepper. If you are using leftover cooked chicken, add it now. Continue simmering, stirring the sauce frequently, until the sauce has thickened, about 5 minutes.
Serve the chicken sauce over rice with your toppings of choice, such as olives, tomatoes, shredded sharp cheddar cheese, green onions, mandarin oranges and chow mein noodles.
Recipe Source: MyKitchenCafe.blogspot.com
I made these great little muffins for a afternoon snack this past week and the kids and friends LOVED them. I substituted chocolate chips for the raisins - for obvious reasons We LOVE CHOCOLATE! I am not a big fan of cooked raisins. It made 2-dozen mini muffins.
1/2 c. peanut butter
2/3 c. brown sugar
1 c. mashed banana (2 or 3)
2 tsp. baking soda
2 Tbsp. hot water
1 1/4 c. flour
1/2 tsp. salt
3/4 c. rolled oats or oatmeal
1 c. raisins
Beat peanut butter and sugar. Beat in egg, then bananas. In small bowl, mix baking soda and water and stir to dissolve. Add to banana mixture. Mix in flour and salt, then oats and raisin. Spoon into greased or paper-lined muffin tins. Bake at 375 for 18-20 minutes. Make approx. 18 muffins.
Can also put them in a zip-lock bag in the freezer and grab one for a quick breakfast or after-school snack. Microwave for 20 seconds.
*One other note the original site said: "I didn't have quite enough bananas. So I added applesauce to make up for the rest of what was needed to total one cup. It worked great"
Saturday, March 13, 2010
I got this recipe idea from http://reliefsocietycookers.blogspot.com/search/label/Beef who gave the credit to http://sistersstuff.blogspot.com I modified it to our liking so if you want the original recipe check out sisters stuff.
It was quick, simple, and tasty! It was a hit with my kids! Which makes many recipes winners. I was happy that I happened to have cottage cheese on hand this week. We will be making this again. It is as delicious as Lasagna, to me, without all the labor and time.
1 pound ground beef (browning with salt and pepper)
1 small onion, chopped
1 clove minced garlic
1 (14-15 oz can) diced tomatoes, undrained
1 1/2 cups water
1 (8-ounce can) tomato sauce
2 teaspoons dried parsley flakes
1 teaspoon dried basil leaves
3/4 teaspoon dried oregano leaves
1 teaspoon salt (3/4 teaspoon because I salt and peppered the meat as it was browning)
3 cups bow tie pasta, uncooked
1 cup cottage cheese
1/4 cup grated Parmesan cheese
In large skillet, brown beef with onions and garlic; drain. Add tomatoes, water, tomato sauce, parsley, basil, oregano, and salt. Mix well.
Stir in uncooked pasta. Bring to a boil, stirring occasionally. Reduce heat; cover, simmer for 20 minutes or until pasta is tender, stirring once.
Stir in cottage cheese. Cover with and Parmesan cheese, and sprinkle in basil and pepper to taste if desired. Cover and cook for 5 minutes.
Friday, March 12, 2010
This was a simple throw together dinner with items we have on hand. I used the Lion House Recipe for the Rice Pilaf and the Vegetable Medley. My little family ate it with no complaints.
Thursday, March 4, 2010
We have many chocolate chip recipes and to many favorites already. There is just nothing like a warm chocolate chip straight from the oven is there? We liked the lightness of this dough and thought we would try to use up some of our orange peel chocolates for a fun mix-in. It worked great and was a big hit!