Recipe Roundup: 2013

Tuesday, December 31, 2013

Top Ten Count Down of 2013

Top Ten 2013 Countdown of Most Viewed, Pinned and Requested Recipes

10. Super Fast, Super Easy Frosting Fudge

(1179 views)

9. Overnight Breakfast Casserole

(1652 views)

8. Homemade Italian Seasoning

(1731 views)

7. Corn Chowder

(1734 views)

6. Pumpkin Chocolate Chip Cookies

(1934 views)

5. Crock Pot Apple Pie

(2778 views)

4. Bikini Tanned Turkey

(2949 views)

3. Overnight Apple Oatmeal

(4209 views)

2. Marshmallow Nail Polish Bottles

(15669 views)

1. Crock Pot Chocolate Lava Cake

(53223 views)

Tuesday, November 5, 2013

I scoured chili recipes, since I don't have a tried and true one that I use. I admit it that I usually open a can of chili when I want to make chili dogs, chili fries, or well...chili.
This is what I came up with. I am not a spicy-hot kinda girl, so this is nice and mild with lots of flavor. Enjoy it and you may come in second at the church chili cook-off too.
I did get lots of compliments, and even was asked if this was Wendy's Restaurant chili from the drive-thru...That is a compliment too, right!?!

1 pound ground beef (mine was mix of beef and lamb)
1 large white onion, finely diced
1 large green pepper, seeded and finely diced
1 TBS garlic, finely minced
salt, pepper, and garlic powder to taste or 2 tsp of Crazy Salt
1 envelope mild chili seasoning
1/4 tsp ground oregano powder, found in the Mexican spice aisle
1 46-oz can of vegetable juice (Like V-8)
2 15-oz can dark kidney beans, drained and rinsed
1 15-oz can light kidney beans, drained and rinsed
1 15-oz can red beans or pinto beans, drained and rinsed
1 4-oz can diced green chilies, mild
1 20-oz can crushed tomatoes in juice
2 bay leaves, whole
2 TBS to 1/4 cup sugar, this takes the acid bitter taste out of the tomatoes
More salt or pepper to adjust the taste. Mine needed about 1/2 tsp of salt for balance.

In a large skillet brown the meat, onions, and peppers until the meat is brown and the peppers and onions are softened. Add garlic and seasonings. I didn't drain my meat, it wasn't very fatty and the onions, peppers, and garlic needed some oil to cook in. I also added no water to the chili seasoning.

While meat and vegetables are browning, add to your crock pot add the juice, beans, chilies, tomatoes, sugar (start with only 2 TBS and add more if needed), and bay leaves. Set on high

You could add at this point black beans, canned/fresh/frozen corn, jalapeno pepper, what ever you want to make it your own. But I just went with the recipe as written above.

Add meat/veggies to the crock pot, stir well. Cover for one hour on high.
Turn the heat down to low for 3-4 more hours, or keep on high for 1-2 more hours.
Check for seasoning, add more sugar, salt or pepper as needed. I added more salt.

Serve with grated cheese, sour cream, and corn chips if desired.

Let me know if you try and and win your next chili cook-off!

Wednesday, September 18, 2013

Yellow Butter Cupcakes with Cream Cheese Butter Cream Frosting

Cupcakes
2 1/2 cups flour
2 1/2 tsp baking powder
1/2 tsp salt
2/3 cup butter, softened
1 3/4 cups sugar
2 tsp vanilla
2 eggs
1 1/4 cups milk

Preheat oven to 350 degrees
Grease and flour 24 muffin cups or line with paper baking cups
Sift together flour, baking powder, and salt and set aside
Beat together the butter, sugar, and vanilla for 30 seconds on high, until well combined
Add each egg one at a time and beat for 1 minute after each egg
Alternate between the milk and dry ingredients, beat on med-low speed until just combined
Scrape bowl between
Fill each cup 1/2 full with batter and bake for 18-20 minutes, or until a toothpick comes out clean
Cool on a wire rack
Make frosting

Frosting
1 stick (8 TBS) butter, softened
4 oz cream cheese, softened
4 cups powdered sugar
2 tsp vanilla
2-4 TBS heavy cream

Blend together the butter and cream cheese
Add powdered sugar one cup at a time, and beat for one minute after each cup
Add vanilla and 2 TBS cream, beat for 1 more minute
Add additional cream ONLY if needed for spreading consistancy
Frost cooled cupcakes
Store leftover frosting in fridge (yeah, like you are going to have any leftover ;)

Friday, August 30, 2013

Broccoli Beef

1 pound flank or sirloin, sliced thinly across the grain (I chilled mine in the freezer for an hour before slicing)
2 pounds broccoli florets
2 large carrots, peeled, and cut into coins on the bias
1 cup white onion, thinly sliced
1 pound mushrooms, cleaned (do NOT rinse with water), and cut into large pieces
2 tablespoons cooking oil
2 cloves garlic, very finely minced
2 teaspoons cornstarch, dissolved in 2 tablespoons water
hot cooked rice

For the beef marinade

2 teaspoons soy sauce
2 teaspoons Chinese rice wine (or dry sherry)
1 teaspoon cornstarch
freshly ground black pepper

For the sauce

1/4 cup oyster sauce
2 teaspoons Chinese rice wine (or dry sherry)
2 tablespoons soy sauce
1/2 cup chicken broth

Marinate the beef: Stir together the beef marinade ingredients in a medium bowl. Add the beef slices and stir until coated. Let stand for 10 minutes.

Prepare the sauce: Stir together the sauce ingredients in a small bowl.

Steam the broccoli and carrots microwave safe dish. Add veggies with some water and a pinch of salt, cover and set microwave on high for 5-8 minutes until tender-crisp. Drain thoroughly.

Heat a large frying pan or wok over high heat. Add the cooking oil and swirl to coat. Add the beef and immediately spread the beef out all over the surface of the wok or pan in a single layer (preferably not touching). Let the beef fry undisturbed for 1 minute. Flip the beef slices over, add the garlic, onions and mushrooms to the pan and fry for an additional 1 minute until the beef is no longer pink.

Pour in the sauce, add the steamed veggies and bring to a boil, let boil for 3-4 minutes, stir to coat well.

Pour in the dissolved cornstarch and cook, stirring, until the sauce boils and thickens, 30 seconds.

Serve with hot cooked rice.

Tuesday, August 20, 2013

Polynesian Pasta Salad

I just celebrated 3200+ on the Facebook support page with a Pasta Salad Party.
I have been wanting to make a good old fashioned Polynesian pasta salad for the longest time.

SO I set out to make one, I looked up TONS of recipes and put together the bits and pieces that I wanted to have in my salad, and that sounded good to me. Here ya go...
.
I served mine with Kalua Pork , and good sticky white rice.

2 cups elbow macaroni, uncooked
5 ounces baby peas, thawed
3/4 c mayonnaise
1 TBS vinegar
1 TBS white sugar
1 TBS milk
1/2 tsp salt (more or less to taste)
1/2 tsp black pepper
1 med carrot, peel and shredded
4 green onions, thinly sliced

Cook macaroni for 10 minutes in salty, boiling water, drain, and rinse with cold water.
While pasta is boiling combine the rest of the ingredients in a salad bowl.
Add pasta and toss well. Chill in the fridge for 1 hour to over night be for stirring and serving.
Check to see if seasonings need to be adjusted. I added a little more salt and pepper.