Vegetable Beef Soup/Stew





















2 lbs Ground Hamburger
1 Can Corn (15oz)
1 Can Peas (15oz)
1 Can Green Beans (15oz)
1 Can Tomatoes diced (15oz)
1 pkg Frozen Blend Vegetables (16oz)
(Broccoli, Cauliflower, & Carrots)
1 Onion diced
3 Potatoes diced
2 Envelopes McCormick Beef Stew Seasoning Mix (15oz)
3 Cups Water

How to make it :

Brown hamburger meat with ½ of the diced onion. Drain Hamburger meat. Add other 1/2 of the onion, and add all the cans plus the diced potatoes. Bring to a boil, turn fire down to med-low simmer until potatoes are done.


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3 Envelope Roast


























3 pound beef roast such as chuck roast
1 envelope of dry Italian salad dressing mix
1 envelope of dry ranch salad dressing mix
1 envelope of dry brown gravy mix
2 cups water

How to make it :

Put the water in a measuring cup that is larger then the amount of water you are using. Now add and mix all three envelopes of dry salad dressings to the water. Mix until blended completely.
Brown the roast (if desired). Add the meat to your cooker. Pour the water, salad dressing mixture over the roast. In the slow cooker cook it on high for about 4 hours on low about 8 hours


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Philly Cheesesteak Dip



























1/2 cup onion, chopped
1/2 cup green pepper, chopped
1/2 cup Italian dressing
1/4 cup mayonnaise
1 cup shredded provolone cheese
1/2 lb sliced roast beef, chopped
1 (8 oz) block cream cheese, softened
1/4 cup grated Parmesan cheese
salt and pepper, to taste

How to make it :

Preheat oven to 350 degrees.
In a large skillet over medium heat combine onion, green pepper, and Italian dressing.
Cook until the onion has softened and turned translucent (about 5 minutes), stirring often.
Add provolone, cream cheese, mayonnaise, salt, and pepper (to taste); stir until the cheeses have melted.
Remove skillet from heat and stir in the roast beef.
Transfer mixture to an 8 x 8 baking dish; sprinkle Parmesan cheese evenly over the top of dip.
Bake uncovered for 25 minutes or until hot and bubbly.

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Mom’s Famous Cream Puffs






















Ingredients:

1 stick butter (8 Tablespoons)
1 cup water
1 tsp vanilla
4 eggs
1c flour
MOM’S FAMOUS FILLING:
1 pint heavy cream
1 package (3.4 OUNCES) instant vanilla pudding
⅓ cup milk
Makes approx 16
Instructions:

Bring the butter, water and vanilla to a boil.
Add the flour and stir constantly until it leaves the side of the pot and forms a ball.
Remove and cool.
Beat in 4 eggs, one at a time until smooth.
Drop by T. onto parchment lined cookie sheets
Bake at 400 degrees for about 25-30 minutes.
LET COOL.
Slice in half and pipe or scoop in Mom’s filling.
Dust with powdered sugar.
Filling:
Beat the cream, pudding powder and milk in a mixer until thick like whipped cream!

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Butterscotch Cake with Caramel Icing


























Ingredients

2 Cups Brown Sugar
1/2 Cup Butter
1 teaspoon vanilla
2 Eggs
2 Cups Flour
1 teaspoon Baking Soda
1 teaspoon Baking Powder
1/2 teaspoon salt
1 Cup Buttermilk

How to make it

Preheat oven to 350 degrees. Grease and flour (or line with parchment) two 9" or three 6" round pans.

Cream the butter and sugar with an electric mixer on medium until fluffy. Add vanilla, then add eggs one at a time, beating on low just until they are mixed in. 

In a separate bowl, sift together the flour, baking soda, baking powder and salt. Starting with the flour mixture, add the flour and the buttermilk (alternating one then the other) into the sugar/egg mixture on low speed. When everything is mixed in, scrape down the bowl by hand.

Pour batter into the pans and bake for 25-30 minutes, until a toothpick inserted in the middle comes out clean.

Cool before frosting.

Caramel Icing:

1 1/2 cups Brown Sugar
1 Tablespoon flour
1/4 Cup butter (plus 2 tablespoons for later) 
1/4 Cup Milk
1 teaspoon vanilla

In a small saucepan, mix together all ingredients except the vanilla and the extra 2 Tablespoons of butter. Heat over medium and bring to a boil. Stirring frequently to prevent burning, let the mixture boil for a good one minute. (I actually use a candy thermometer and let it reach 238 degrees, but if you don't have one, just make sure you boil it for a good solid minute). 

Take off the fire and add in the vanilla and the 2 Tablespoons butter. Cool the mixture, occasionally giving it a vigorous stir, until it is still warm (but not HOT) and has thickened enough to spread. Spread it over the cake, moving fairly quickly because it will set as it cools. It will be a thin coating, not a thick layer. Let it set completely before cutting into the cake.

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HOW TO KEEP BANANAS FRESH






















MATERIALS:

Bananas
Glad Cling Wrap
DIRECTIONS: 

Separate each banana from the bunch.
Wrap each stem in plastic cling wrap.
…simple enough, right?

how_to_keep_bananas_fresh_2Save

Wrapping your bananas in cling wrap will help slow the ripening process and keep your bananas fresh for 3-4 days longer than if you don’t wrap them. And I am not just making this stuff up, here is the science behind it:

BANANAS, LIKE MANY FRUITS, NATURALLY RELEASE THE GASES THAT CONTROL BROWNING AND RIPENING. MUCH OF THE GASSES ESCAPE FROM THE STEMS, OR THE CROWNS, SO BY WRAPPING THE CROWNS, YOU ARE ABLE TO SLOW DOWN THE RIPENING PROCESS A BIT.

PARAPHRASED FROM AN ARTICLE FOUND ON LIFEHACKER



Give it a try- does it work for you?

























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Old-Fashioned Peanut Brittle




















Ingredients

STEP ONE

3 c sugar
2 c water
3/4 c light corn syrup
3/4 c dark corn syrup
1/8 tsp salt

STEP TWO

4 c raw peanuts, coarsely chopped
2 Tbsp butter, unsalted

STEP THREE

1 c ice water (to test consistency)

STEP FOUR

1 Tbsp baking soda
1 tsp vanilla extract

How to make it
Butter two heavy, large baking sheets.
Stir ingredients from Step One in heavy, large saucepan over medium heat until sugar dissolves. DO NOT RUSH!
Increase heat to high and boil without stirring until candy thermometer registers 260 degrees F. This should take about 40 minutes. DO NOT RUSH!
Reduce heat to medium-low. Mix in Step Two ingredients. Stirring steadily.
Continue to stir steadily and cook until candy thermometer registers 295 degrees F. This should take about 15 minutes. DO NOT RUSH!
When stirring with wooden spoon, lift up spoon. You should get a long string from spoon to pan. Lift string out of pan and dip in ice water from Step Three. It should crackle which tells you the consistency is correct to proceed.
Add Ingredients from Step Four to mixture. Stir briskly. Mixture will foam up.
Immediately pour out onto prepared baking sheets, dividing evenly, and spreading out as thinly as possible.
Let stand until cold and hard.
Break into pieces. Store in airtight container at room temperature.


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Sausage Rolls Recipe


















6 pre-rolled puff pastry sheets, halved
1 lb ground sausage
1 cup fresh breadcrumbs 
1 medium onion, finely chopped
2 tablespoons chopped parsley
1⁄2 cup milk
salt and pepper
1 egg
2 tablespoons milk

Preheat oven to 425. Lay all the sheets of pastry out on your counter top. Mix together the sausage, breadcrumbs, onion, parsley, milk, salt and pepper. The mixture will be quite sloppy - this keeps the sausage rolls moist. Whisk the egg and 2 tablespoons of milk together in a small bowl. Fill a large piping bag (no nozzle) with the mix and squeeze out a long line of mix down the long edge of the pastry, about 1/2 an inch in from the edge. Roll up. Seal the inner edge with a little of the egg mix. Cut each of these rolls in half. Prick each roll a couple of times with a fork. Repeat this until all the pastry and mix is used. Brush the tops of the rolls with the egg mix. Place in the oven and cook for 5 minutes. Reduce the heat to 395 and cook for a further 20 minutes.

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CHICKEN FRIED STEAK






















4 (1/2 pound) beef cube steaks
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon black pepper
3/4 teaspoon salt
1 1/2 cups buttermilk
1 egg
1 tablespoon hot pepper sauce (e.g. Tabasco™)
2 cloves garlic, minced
2.5 cups canola oil for frying


Pound the steaks to about 1/4-inch thickness. Place 2 cups of flour in a shallow bowl. Stir together the baking powder, baking soda, pepper, and salt in a separate shallow bowl; stir in the buttermilk, egg, Tabasco Sauce, and garlic. Dredge each steak first in the flour, then in the batter, and again in the flour. Pat the flour onto the surface of each steak so they are completely coated with dry flour.

Heat the oil in a deep cast-iron skillet to 325 degrees F (165 degrees C). Fry the steaks until evenly golden brown, 3 to 5 minutes per side. Place fried steaks on a plate with paper towels to drain. Serve with gravy of your choice.

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CREAM CHEESE DANISH




















Ingredient

2 cans of crescent rolls
1 8oz package of cream cheese at room temp.
1/2 cup white sugar
1 tsp lemon juice
3/4 tsp vanilla
1 tsp sour cream
Optional: pie filling or fruit preserves of your choice
Icing:
1 cup confectioner's sugar
1 tbsp milk
1 tbsp softened butter

Instructions : 

Preheat the oven to 350.

Open the crescent rolls carefully to avoid unrolling or tearing the dough. You'll need to leave it in it's cylindrical shape. Slice the dough into pieces about 1/4 inch thick (as though you're slicing cookie dough). Place the slices on a cookie sheet and press the center in to make an indentation for the cream cheese filling.

In a large mixing bowl, mix together the cream cheese, white sugar, lemon juice, vanilla and sour cream. Add a dollop of the mixture to the indentation you made in each circle of dough. I find that about a tbsp works well, but you can use as little or as much as you like. If you like fruit with your danish, you can also add it to the rolls before the cream cheese mixture. (I like cherry pie filling or blackberry preserves, personally.) Bake for 15 - 20 minutes.

While the danish are baking, you can make a quick royal icing to drizzle over the tops. Mix together the confectioner's sugar, milk and butter in a small bowl. You can use a spoon to drizzle it over the tops of the danish, or you can put it into a small zip-top bag and snip of the corner for an easy "piping bag." Take the danish out of the oven and allow them to cool for 10-15 minutes before icing

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Pecan Balls

















You’ll Need:

2 sticks of margarine.
4 tbsps of sugar.
2 cups of chopped pecans.
2 cups of flour.
2 tsps of vanilla.

How to:

In a bowl, mix all of the ingredients using your hand and roll into balls.
In a preheated oven to 350°, bake for 25 to 30 minutes.
Once lightly browned, roll in the powdered sugar while still hot, and again when cooled.

Easy, peasy and sweet! I personally don’t use a lot of powdered sugar. I just sprinkle some over the top. But the original recipe is to roll the biscuits in the powdered sugar! Try it yourselves and let me know what you think.


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Caramel Apple Crisp Cheesecake

















Ingredients
Graham/Oats Crust:
¼ cup brown sugar
1 cup graham cracker crumbs
¾ cup rolled oats
½ cup melted butter
Cheesecake:
2 8oz package softened cream cheese
2 tbsp corn starch
¼ cup brown sugar
¼ cup white sugar
⅛ tsp ginger
2 tsp vanilla extract
½ tsp cinnamon
Apple Crisp Topping:
¼ cup all purpose flour
¼ cup rolled oats
¼ cup brown sugar
½ tsp cinnamon
2 tbsp coconut oil
2 medium to large apple, peeled and thinly sliced
Caramel Topping, if desired

Prep time 20 mins
Cook time 40 mins
Total time 1 hour

Instructions
Preheat your oven to 350F.
In a mixing bowl combine graham cracker crumbs, rolled oats, melted butter and brown sugar together.
Press inside the bottom of a 9 or 10 inch springform pan.
Bake for 5 minutes. Remove from oven to cool.
Meanwhile in the bowl of your electric mixer blend together cream cheese, brown sugar, white sugar, cinnamon, ginger, cornstarch and vanilla.
Once well combined, pour on top of your graham cracker/oat crust.
To start your apple layer, arrange the thinly sliced apple on top of the cheesecake in a single layer.
Top with the Apple Crisp Topping. Bake at 350F for 40-50 minutes.
Once it's done cooking, cool for 15 minutes, then refrigerate overnight


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Crab & cream cheese snacks





















1-8 oz. tube crescent roll dough
3 oz. cream cheese, softened
1/4 cup mayonnaise
3/4 cup cooked crabmeat, chopped
2 green onions, chopped
1/8- 1/4 teaspoon cayenne pepper
salt and pepper, to taste

How to make it :
Heat oven to 375°F. Spray cookie sheet with cooking spray. Unroll dough on work surface. Pinch seams to seal and roll with a rolling pin to create an even rectangle. Cut into 6 rows by 4 rows to make 24 squares.
In small bowl, mix cream cheese, mayo, crabmeat, onion, and red pepper. Salt and pepper to taste. Divide crab mixture evenly among the squares, dropping it by spoonfulls that are 1/2 inch from 1 corner of each square. Starting with same corner, fold dough over filling, and tuck end tightly underneath filling; continue rolling to within 1/2 inch of opposite corner. Roll opposite corner of dough over roll; press to seal. Place on cookie sheet. Brush with egg white, if desired.
Bake 10 to 15 minutes or until golden brown. Remove from cookie sheet. Serve warm.


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MEXICAN STUFFED SHELLS
























Ingredients
1 pound ground beef
1/2 cup yellow onion, diced
2 TBS taco seasoning
4 oz cream cheese
about 8 oz jumbo pasta shells (some may break – I used 21 shells total but cooked 25)
10 oz enchilada sauce
1 cup salsa
1 1/4 cup cheddar cheese
1/2 cup mozzarella cheese

Directions
Bring a large pot of water to boil.
Boil your pasta shells for about 10 minutes until cooked al dente. Rinse shells when done cooking.
Preheat your oven to 350 degrees.
Meanwhile, cook up your ground beef and onions over medium high heat until cooked thoroughly.
Drain the excess grease from the pan.
Add in taco seasoning and stir to mix.
Add in cream cheese and cook over medium heat until cheese is mixed in and melty throughout. Set aside.
Combine your enchilada sauce and salsa in a small bowl.
Pour about half of your enchilada sauce salsa mixture into the bottom of a 9×13 pan and spread around.
Fill each jumbo shell with a heaping 1 TBS of meat mixture and place into pan with sauce.
Repeat until all shells or meat mixture is gone.
Pour the remaining enchilada sauce salsa mixture over the tops of the shells.
Wrap pan in aluminum foil.
Bake for 30 minutes.
Remove foil and top with cheeses.
Return to oven and bake for an additional 15 minutes until cheese is melted and bubbly

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Green Enchilada Chicken Bake Casserole






















Ingredients:
4 cups precooked chicken, shredded
2 cans (15 oz.) mild or medium green chile enchilada sauce
2 dozen corn tortillas
2 T. olive oil
1 red pepper, diced
1 medium onion, diced
1 lb. butternut squash, diced
1 jalapeño, finely chopped
1 can Bush’s black beans, drained
1 (13 oz:) jar Corn and Chili Salsa (Trader Joe’s)
1 T. cumin
1 tsp. chili powder
salt and pepper
2 cups grated mozzarella cheese
2 cups grated Cheddar cheese
2 cups grated Jack cheese

Directions:
Preheat oven to 375F. Spray a 9-inch x 13-inch casserole dish with non-stick spray.
Heat oil and sauté onion and red pepper for about 5 minutes. Add the butternut squash and sauté for another 5 minutes, until tender. Mix in the jar of corn salsa, spices, and salt and pepper to taste. Add the finely chopped jalapeño.
Wrap a dozen corn tortillas in a moist paper towel and microwave for 1 minute to soften. Repeat again with the other 12 tortillas.
Shred the chicken into bite-sized pieces; set aside.
Layer 6 tortillas into the bottom of the casserole dish, arranging them so the whole surface is covered as much as you can. Over that make a layer of the vegetable mixture, 1/3 of the chicken, and 1/3 of the cheese. Drizzle with green enchilada sauce. Repeat the process 2 more times, ending with the rest of the sauce and cheese on top.
Bake uncovered until the casserole is bubbling and cheese is melted and browning on top, about 40 minutes. Let sit about 5 minutes before serving hot.
This will keep in the fridge for several days and can be reheated in the microwave, and also freezes well.

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Crescent Breakfast Casserole


















Ingredients :
8 oz. Crescent rolls
8-10 slices of bacon, crumbled or sausage
6-8 eggs
2 cups shredded cheese (jack, cheddar, colby, whichever you like)
2-3 tbsp. milk
salt and pepper to taste
cooking spray
How to make this recipe

First step : Preheat oven to 400 degrees &prepare either 13×9 or 11×9 baking dish with cooking spray. (use about 6 eggs for the smaller pan &about 8 for the larger pan)
Second step : Line the dish with unrolled crescent rolls, letting it come up the sides a bit. Press the seams together.
Third step : Layer the crumbled bacon or sausage &cheese over the crescent rolls. Beat eggs with milk, salt &pepper &pour over bacon &cheese.
Step 4 : Bake about 25-30 mins or until center is set. Let cool for a few mins, then serve.

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Chicken Cheese Enchiladas Recipe






















Ingredients :
2 cups sour cream
1 can condensed cream of chicken soup, undiluted
1 (4 oz) can chopped green chilies
1 (2 oz) can sliced ripe olives, drained
4 cups cooked chicken, cubed
3 cups shredded monterey jack cheese, divided
3 cups shredded cheddar cheese, divided
12 flour tortillas (6 inches)
4 green onions, thinly sliced
 Directions of Chicken Cheese Enchiladas Recipe:

In a large bowl, combine the sour cream, soup, chilies, and olives. Set aside 1-1/2 cups for topping. Add the chicken, 2 cups Monterey Jack cheese and 2 cups Cheddar cheese to remaining soup mixture, mix. Spoon about 1/2 cup chicken mixture down the center of each tortilla; roll up tightly. Place seam side down in a greased 13-x9x2-inch baking dish. Top with reserved soup mixture. Bake, uncovered, at 350 degrees for 40 minutes. Sprinkle with remaining cheeses; top with onions (I put the onions on first since I wanted more onion flavor in the enchiladas and then cheese on top, the onion mixed in with the cheese great as you can see in the picture). Bake 10-15 minutes longer or until cheese is melted.


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