Beef Stew

Shalane asked me for the recipe for my beef stew, and sorry to say it is one of those that I make different each time. But here are the basics. I use the McCormick Beef Stew seasoning mix - hope they still sell that! We have found that about a cup of red wine (not cooking wine - and yes I did brown bag it out of the state liquor store! Ken wouldn't go get it for me) makes a wonderful flavor, especially when cooked a long time in the crock pot.

1 pkg McCormick Beef Stew Seasoning Mix

2 lbs. stew beef (it comes cut into chunks)

oil - about 1 Tbs

flour

potatoes, cut into 1 inch cubes (probably 3)

carrots, cut into 1/2" long pieces (probably 2 -3)

any other veggies you want - I have used yellow squash, zucchini, mushrooms, corn, green beans - you get the idea!

I also like it with barley (though Dad doesn't really care for that)

Coat the beef with flour (enough to cover all the pieces). Heat the oil in a large pot and add the coated beef. Brown on all sides - I like to really sear the meat so it is quite browned. Stir in the seasoning mix and at least 3 cups water. You will probably need more when you add the vegetables. I usually transfer it to a crock pot at this point and add the vegetables and more liquid (either water or beef broth) if needed. Then just let it cook on low all day. If you are wanting to make it quicker, leave the meat in the pot and add the vegetables to that. Let it simmer about 1 hour or until the vegetables are tender.

Spicy Chicken Corn Chowder

A little time consuming, but really good. I made it one day ahead and just warmed it up. I don't like the taste of Tabasco, so used Frank's Red Hot instead. But it wasn't hot enough. Jay added Sriracha Hot Chili Sauce (rooster sauce) to his bowl and really liked it - I think I would make it with that sauce. Also, this makes quite a bit. I halved the recipe and it still made a 2 quart saucepan full.

5 bacon slices, chopped

2 Tbs. butter

1 medium onion, chopped

2-4 cloves garlic, finely minced

1 1/2 lbs. boneless, skinless chicken breasts, chopped into 1/2" pieces

(I actually used some rotisserie chicken I had in the fridge)

1 cup chopped red or orange bell peppers (about 1 large)

3-4 Tbs. flour

6 cups chicken broth

3 1/2 cups potatoes, peeled, cut into 1/2" cubes (I didn't bother to peel them)

1 tsp ground cumin

1 1/2 Tbs. chopped fresh thyme (or 2 tsp dried)

1 (16 oz) bag frozen corn kernels

2 cups half and half or cream

2 cups shredded Monterey Jack cheese (of course I used pepper jack!)

1-2 (4 oz) can chopped green chilies

1/4 tsp Tabasco sauce

1/2 cup green onions

1/2 cup fresh cilantro, chopped

Cook bacon in large pot over medium-high heat until crisp. Transfer bacon to paper towels to drain and cool; reserve for garnish. Pour off all but 1/4 cup drippings from pot. Add butter to pot and melt over medium-high heat. Add onions, garlic, chicken breasts, and bell peppers; saute until onions are soft and chicken is golden brown, about 10 minutes. Add flour; stir and simmer for 1-2 minutes.

Stir in broth, then add potatoes, cumin, and thyme; bring to a boil. Reduce heat to medium-low, and simmer uncovered until potatoes are somewhat tender, about 8 minutes.

Add corn, half and half, cheese, green chilies, and Tabasco; simmer until corn is tender, about 8 more minutes. Add green onions and chopped cilantro and simmer for 5 minutes. Season with salt and pepper. Garnish with bacon, additional shredded cheese, green onions, and cilantro.

Slow Cooker Italian Beef

It has gotten pretty chilly here and that makes me want to get out my crock pot. But I somehow only have 3 or 4 good slow cooker recipes. I tried this one last week and Dan and I both loved it. It will definitely be added to the rotation! The meat is incredibly tender and is perfect on a hoagie roll with some provolone cheese.

If anyone has good crock pot recipes, please post them!!!

Slow Cooker Italian Beef
from www.mykitchencafe.com

1 1/2 cups beef broth (can use all water if you don't have any on hand)
1 cup water
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon onion salt
1 teaspoon dried parsley
1 teaspoon garlic powder
1 bay leaf
1 (.7 ounce) package dry Italian-style salad dressing mix
1 (5 pound) chuck roast (my roast was only 2.5 lbs)

Combine water and beef broth with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix. Whisk to combine.

Place roast in slow cooker, and pour salad dressing mixture over the meat. Cover, and cook on Low for 10 to 12 hours, or on High for 4 to 5 hours. When done, remove bay leaf, and shred meat with a fork. You can do this step 30 or so minutes before serving and let the meat absorb more of the juices. Serve on crusty rolls with cheese, if desired.

Toasted Almond Macaroon Bars

I am ashamed. I ate way to many of these. I won't even hint at how much. They are delicious. Wyatt ate almost as much as I. We had to resort to throwing the remaining out because my self-control was gone.

CRUST

1 1/4 C flour
1/2 C butter
1/2 C firmly packed brown sugar

FILLING

3 eggs
1/2 C sugar
1/2 C firmly packed brown sugar
1/4 C light corn syrup
1/4 C butter, melted
1 t. vanilla
2 C sweetened flaked coconut
3/4 C almonds, chopped, toasted

GLAZE

1/3 C chocolate chips
2 t. shortening

*Heat oven to 350. Combine all crust ingredients in small bowl. Beat at low speed until mixture resembles coarse crumbs. Press mixture evenly onto bottom of ungreased baking pan. Bake for 12 to 15 minutes or until just beginning to brown.

*Meanwhile, combine all filling ingredients except coconut and almonds in large bowl; mix well. Stir in coconut and almonds. Spread evenly over hot, partially baked crust. Bake for 20 to 30 minutes or until light golden brown. Cool completely.

*Place chocolate chips and shortening in small microwave-safe bowl. Microwave on HIGH 1 minute;stir. Continue microwaving 30 seconds; stir until smooth. Drizzle over bars. Cool completely. Cut into bars.

Again, I halved the recipe. So I used a 9 by 9 baking pan. These are pretty rich. but if you love coconut like I do...
I didn't get a picture, I didn't even think about it once those suckers were out of the oven.

Banana Cream Sandwich Cookies

I know that this may sound strange to you...but they are actually pretty good. I always half recipes since there are only 4 of us and I don't want to end up eating a dozen cookies by my self.

COOKIE

1 C butter, softened
1 C sugar
1 medium ripe banana
1 egg
1 t. vanilla
2 1/2 C flour
1/4 t. salt
1/2 C chopped pecans

FILLING

3 C powdered sugar
1/4 C butter
1 t. vanilla
2-3 T. milk

*Heat oven to 350. Combine butter, sugar and banana in large bowl. Beat at low speed until smooth. Add egg and vanilla; continue beating until well mixed. Add flour and salt, continue beating until well mixed. Stir in pecans.

*Shape dough into 1-inch balls. Place 2 inches apart onto greased cookie sheets. Flatten balls to 1/4 inch thickness with buttered bottom of glass dipped in flour.

*Bake for 10-12 minutes or until edges are lightly browned. Remove from cookie sheets immediately; cool completely.

*Combine all filling ingredients except milk in small bowl. Beat a t medium speed, gradually adding enough milk for desired spreading consistency. Spread 2 teaspoons filling on bottoms of half of cooled cookies. Top with remaining cookies, bottom-side against filling.




Sawyer and I have started a new tradition. Every other friday during Wyatt's nap we make cookies. Always something different. So I'm sure this is just one of many odd cookie recipes that will end up here. I just happen to have a couple overly ripe bananas that needed to be used.

Amish Fluff

OK, so I remember Grandma mixing more or less equal parts of peanut butter and marshmallow fluff to spread on sandwiches (which is very delicious, especially if you add bananas.) Now, the PB + fluff mixture is surprisingly NOT sticky. At a church activity, somebody brought something that tasted very similar to the PB + fluff mixture, but it was sticky and absolutely delicious as an apple dip. They called it 'Amish Fluff' but didn't know the recipe cuz their neighbors (who happen to be Amish) made it. Google told me the secret ingredient was syrup of some sort.

Amish Fluff
2 parts peanut butter (chunky works better for a dip)
2 parts marshmallow fluff
1 part corn syrup/maple syrup/light molasses (I never saw a recipe with honey, but I bet that would work too...)

I made the molasses version, but I only had blackstrap molasses, so I used 1/2 part blackstrap and 1/2 part corn syrup. It's super yummy, but I think next time I would do 1/4 part blackstrap so that there's a stronger peanut taste.

Lemon Zest Sugar Cookies

Well. I can't remember which of the crafty blogs I follow that I got this recipe off of...but they are super yummy! And easy!

YOU WILL NEED:

One box of white cake mix
2/3 C. butter softened
1 Egg
1/2 t. vanilla
3 limes (small)
1/4 C. sugar

Step 1: Add cake mix, egg, butter and vanilla to med. mixing bowl. Next grate in the green from 2 of the limes. Last, squeeze the juice from one of the limes into the bowl and mix everything together!

Step 2: Prepare the sugar. In a small shallow bowl mix together the sugar and lime gratings.

Step 3: Take little chunks of the really sticky dough and roll in the sugar mixture covering well. It's seriously REALLY STICKY DOUGH! Place on greased baking sheet.

Step 4: Bake at 350 for 10-15 minutes. Depends on your oven. Mine were in for almost 20. Just make sure the edges are just turning brown. Remove and let cool on cooling racks.



All I can say is that I'm really looking forward to the cool weather so I can wear warmer (bulkier) clothes that will hide the cookies I just ate...