Category: Recipes

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Crock Pot Beef Stew

Fine then…

If it’s going to act like winter–we’ll cook like it’s winter.

Here’s a fabulous stew recipe to keep you warm–if it’s cold at your place.

This will warm you up (or down) to the tips of your toes–if you need warming.

If you don’t, then eat a Popsicle by the pool…and think of us.

Still chanting–still chanting–still chanting.

spring-spring-spring-spring-spring-spring…..

Ingredients:

4 Medium Potatoes cubed

flour

4 carrots sliced

1 medium onion

2 cans Cream of Tomato soup

1 lb. stew beef cubed

5 tsp. beef bouillon

1/4 tsp. salt

pinch of oregano

dash of pepper

water

Dust beef in flour and brown in 2 tbsp. olive oil; set aside. Add ingredients to Crock pot in the order given. Add enough water to cover 1-2 inches above ingredients. Cook on medium for 8 hours or high for 4-6 hours or until vegetables are tender.

Crock Pot Beef Stew
 
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Ingredients
  • 4 Medium Potatoes cubed
  • flour
  • 4 carrots sliced
  • 1 medium onion
  • 2 cans Cream of Tomato soup
  • 1 lb. stew beef cubed
  • 5 tsp. beef bouillon
  • ¼ tsp. salt
  • pinch of oregano
  • dash of pepper
  • water
Instructions
  1. Dust beef in flour and brown in 2 tbsp. olive oil; set aside.
  2. Add ingredients to Crock pot in the order given.
  3. Add enough water to cover 1-2 inches above ingredients.
  4. Cook on medium for 8 hours or high for 4-6 hours or until vegetables are tender.

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Hard Boiled Eggs

This is what’s left of the dyed egg fest of 2009. I’d hoped to get a picture of the piles of color that sat drying in the carton–but sadly, everyone pocketed their own and left the building before I could snap the shot. So, you’ll just have to believe me–they were cool.

So now what? I realize that you can–and probably have–eaten them out of the shell with a dab of salt and pepper–but the family can only take so much of that. So, if your looking for another solution–other than tossing them out the window of a high rise somewhere—here’s what we do with hard boiled eggs.

Peel and rinse them and set them in a large bowl.

Add salt and pepper and softened butter to taste. We use about a teaspoon of butter for each egg.

If you have a pastry blender–it works perfectly for the next step.

Mush up the eggs until they are the consistency that you’d like.

Now, you can just eat or serve them plain, or on toast, or you can add a few tablespoons of Salad Dressing and make lovely egg salad sandwiches. The butter is really the key ingredient that adds a better flavor and holds the mixture together.

Egg-straordinary!

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Egg Toast Cups

In case you’re feeling a bit of a sugar buzz–here is some nice, soothing, protein to balance things out a bit.

Egg Toast Cups

Ingredients:

Bread

Eggs

Cheese

Ham or sausage or bacon or NOT

Whatever else you put in scrambled eggs

Butter

Lightly butter each slice of bread and cut off the crusts.

Hold the bread–as shown–over a muffing tin.

Pinch slightly and press the bread down into the muffing cup.

Toast in the oven at 350 for about 15 minutes–until browned.

Fill with a scoop of scrambled eggs mixed with diced ham and a bit of cheese. The cheese is important because it holds the eggs together so that they don’t spill whenever you take a bite.

Have a good weekend and I promise—no more food for a while. We’re about to burst over here!

Week 4  Food Storage Prompt

100 count Multiple Vitamins

Egg Toast Cups
 
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:
Ingredients
  • Bread
  • Eggs
  • Cheese
  • Ham or sausage or bacon or NOT
  • Whatever else you put in scrambled eggs
  • Butter
Instructions
  1. Lightly butter each slice of bread and cut off the crusts.
  2. Hold the bread--as shown--over a muffing tin.
  3. Pinch slightly and press the bread down into the muffing cup.
  4. Toast in the oven at 350 for about 15 minutes--until browned.
  5. Fill with a scoop of scrambled eggs mixed with diced ham and a bit of cheese. The cheese is important because it holds the eggs together so that they don't spill whenever you take a bite.
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Cinnamon Pullaparts

Need something quick and easy for Easter morning breakfast? This is a good easy sweetbread that they kids can even help you make.That is if your not squeamish about the mixture of dough, butter, cinnamon sugar and little people.

One word of advice though…do eat some of the hard boiled eggs first, or you’ll never leave room. This little thing is mighty tasty, and once you start…it will be hard to stop!

Ingredients

3 cans (7.5 oz. each) refrigerated buttermilk biscuits
3/4 cup  granulated sugar
1 Tbsp. ground cinnamon
1/2 cup  (1 stick) butter or margarine, melted
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/2 cup  powdered sugar
1 to 2 Tbsp. milk

HEAT oven to 350°F.

CUT each biscuit into quarters.

MIX granulated sugar and cinnamon in medium bowl. Add dough quarters, in batches; toss to coat.

PLACE 1/2 the biscuit pieces in greased 12-cup fluted tube pan; drizzle with 1/2 the butter. Repeat. Sprinkle with any remaining cinnamon-sugar. Bake 40 to 45 min. or until toothpick inserted near center comes out clean and top is golden brown. Cool in pan 5 min.; invert onto serving plate. Remove pan.

BEAT cream cheese and powdered sugar in small bowl with mixer until well blended. Add 1 Tbsp. milk and a few drops of food coloring; beat until well blended. Blend in enough of the remaining milk until glaze is of desired consistency. Drizzle over warm bread.

Feed it to the baby birds.

Original recipe found at the Kraft Kitchen

Cinnamon Pullaparts
 
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Ingredients
  • 3 cans (7.5 oz. each) refrigerated buttermilk biscuits
  • ¾ cup granulated sugar
  • 1 Tbsp. ground cinnamon
  • ½ cup butter or margarine, melted
  • 4 oz. PHILADELPHIA Cream Cheese, softened
  • ½ cup powdered sugar
  • 1 to 2 Tbsp. milk
  • HEAT oven to 350°F.
  • CUT each biscuit into quarters.
  • MIX granulated sugar and cinnamon in medium bowl. Add dough quarters, in batches; toss to coat.
  • PLACE ½ the biscuit pieces in greased 12-cup fluted tube pan; drizzle with ½ the butter. Repeat. Sprinkle with any remaining cinnamon-sugar. Bake 40 to 45 min. or until toothpick inserted near center comes out clean and top is golden brown. Cool in pan 5 min.; invert onto serving plate. Remove pan.
  • BEAT cream cheese and powdered sugar in small bowl with mixer until well blended. Add 1 Tbsp. milk and a few drops of food coloring; beat until well blended. Blend in enough of the remaining milk until glaze is of desired consistency. Drizzle over warm bread.
Instructions
  1. cans (7.5 oz. each) refrigerated buttermilk biscuits
  2. /4 cup granulated sugar
  3. Tbsp. ground cinnamon
  4. /2 cup (1 stick) butter or margarine, melted
  5. oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
  6. /2 cup powdered sugar
  7. to 2 Tbsp. milk
  8. HEAT oven to 350°F.
  9. CUT each biscuit into quarters.
  10. MIX granulated sugar and cinnamon in medium bowl. Add dough quarters, in batches; toss to coat.
  11. Place ½ the biscuit pieces in greased 12-cup fluted tube pan; drizzle with ½ the butter. Repeat.
  12. Sprinkle with any remaining cinnamon-sugar.
  13. Bake 40 to 45 min. or until toothpick inserted near center comes out clean and top is golden brown.
  14. Cool in pan 5 min.; invert onto serving plate.
  15. Remove pan.
  16. Beat cream cheese and powdered sugar in small bowl with mixer until well blended.
  17. Add 1 Tbsp. milk and a few drops of food coloring; beat until well blended.
  18. Blend in enough of the remaining milk until glaze is of desired consistency.
  19. Drizzle over warm bread.

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Peanut Butter Weebles

Please, now before you say–“What the heck is an Peanut Butter Weeble?’ I’ll confess. I made it up.

But hear me out…

My intentions were good. Honestly. I found a wonderful sounding Peanut Butter Egg recipe. I made it and rolled eggs for about 400 years. Ok, ok…about an hour.

It felt longer.

Anyway, I put them in the fridge to set and then read the dreaded words

“dip in melted chocolate.”

I tried to remain calm.

You need to understand that some things just don’t work out all that well for a few of us. “Dip in melted chocolate” is one of those “things” for me.

Without sharing the gory and often humiliating details–let me just say, my history with chocolate dipping isn’t good.

Oh, my father–the professional CHEF could do it magnificently.

My sister can make her own dipped marshmallows—beautifully.

My daughters, I’m certain could pull it off without blinking.

But me…

truth is, I’m a melted chocolate, “why does it always fall into the pot” flunky. Ever seen “Fail Blog?” It’s sad to watch.

So, in the interest of being an Easter candy team player and trying my best to look like I did all this on purpose, I decided to use a new approach to dipping that I prefer to call plopping. Oh, it’s new.

My original hope was that the chocolate would just gracefully glide over the pb eggs and no one would be the wiser.

But alas…

As I said, dipping chocolate and I are not exactly on speaking terms.

Being a trooper, however–I forged ahead and when I glanced back at my ridiculous work, all those little eggs began to look like a tiny army of silly men with very bad toupees.

I’m afraid the next, very natural step,

could

not

be

helped.

Sorry about the blurriness…we were laughing.

You are welcome to call yours anything you like. Even something as civilized as Chocolate Peanut Butter Easter Eggs will be fine.

But for me and mine–we know a Weeble when we see one.

Chocolate Peanut Butter Easter Eggs

Ingredients:

1/4 lb. butter

8 oz. cream cheese

1/2 t. salt

1- 1/2 tsp. vanilla

1- 1/2 cup peanut butter

4 cups powdered sugar

Soften and mix cream cheese and butter. Add remaining ingredients and chill for 2 hours. Form into eggs and dip in melted chocolate…

…unless you can think of something more fun to do with them.  hee hee

Peanut Butter Weebles
 
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Ingredients
  • ¼ lb. butter
  • 8 oz. cream cheese
  • ½ t. salt
  • 1- ½ tsp. vanilla
  • 1- ½ cup peanut butter
  • 4 cups powdered sugar
Instructions
  1. Soften and mix cream cheese and butter.
  2. Add remaining ingredients and chill for 2 hours.
  3. Form into eggs and dip in melted chocolate.