Slow Cooker Pepper Steak
You’ll Need:
2 pounds of beef sirloin cut into 2 inch strips.
Garlic powder.
3 tbsps of vegetable oil.
1 cube of beef bouillon.
⅓ cup of hot water.
1 tbsp of cornstarch.
½ cup of chopped onion.
2 large roughly chopped green bell peppers.
1 (14.5 ounce) can of stewed tomatoes with juice.
3 tbsps of soy sauce.
1 tsp of white sugar.
1 tsp of salt.
How to:
Heat the vegetable oil in a large skillet over medium heat and brown the strips after seasoning them with garlic powder to taste.
Once browned, place the strips in a slow cooker.
In a large bowl, mix together the bouillon cube with hot water to dissolve then add the cornstarch and stir to dissolve.
Pour the mixture over the meet in the crockpot, add in the onion, green peppers, stewed tomatoes, soy sauce, sugar and salt and stir to combine.
Cook for 3 to 4 hours on high or 6 to 8 hours on low.
Enjoy!
Simple, easy and delicious! The best part about this pepper steak is the slow cooking, everything tastes better when cooked on low right! I served this with some rice and a vegetable salad, it was perfect.
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Amazing Egg Rolls – Easy Recipes
You’ll Need:
1 bag of coleslaw mix.
1 lb of sausage.
2 minced cloves of garlic.
Salt.
¼ cup of diced onion.
How to:
In a large skillet, brown the sausage then mix in all the ingredients until well mixed.
Cook covered on medium heat for 5 minutes.
Stir to mix, taste for salt and enjoy!
Simple, easy and yummy! You can serve this dish for lunch with some side dishes or for dinner. Give it a shot and let me know what you think.
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Crescent Chicken Rolls
You’ll Need:
1 (6 or 8 jumbo count) package of refrigerator crescent rolls.
2 cups of chopped cooked chicken.
1 cup of shredded cheddar cheese.
1 can cream of chicken soup.
1 can of milk.
How to:
In a saucepan, prepare the soup using milk and set aside.
Separate the crescent rolls and spoon chicken and cheese into each crescent. Roll and seal.
Arrange the rolls in a 9×13 baking dish and pour the soup over them.
In a preheated oven to 350° bake for 30 minutes and Voila!
Simple, easy and cheesy! Whenever I don’t feel like cooking, I make crazy things like this crescent chicken rolls to save the day! Give it a shot, you will love it.
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Strawberry Cake
Ingredients:
6 large eggs
1 cup sugar
1 cup cake flour or GF flour mix
1/2 tsp salt
2 tsp vanilla
6 tablespoons butter melted
3 tablespoons strawberry jello powder
3 tablespoons strawberry jam
Mix eggs and sugar and heat over a double boiler until very warm. Whisk with an electric mixer of some sort until thick and lemon colored. Gently fold in dry ingredients (flour, salt and strawberry jello powder). Mix together the melted and cooled butter, jam and vanilla and then fold that into the batter.
Bake at 350 in two 8″ round pans that have been buttered and have parchment rounds in the bottom.
Strawberry Cream Cheese Icing -
4 cups powdered sugar
8 oz cream cheese
1/2 cup (1 stick) butter
2 tsp vanilla
1 cup heavy cream
6 tbsp strawberry jello powder
Directions:
Whip the heavy cream and strawberry jello powder until it holds soft peaks, remove from the bowl and set aside. Next beat the butter and half of the sugar until it is very soft and light in color. Add the other three tablespoons of strawberry jello powder, cream cheese and the remaining powdered sugar. Beat with a paddle until it just comes together and isn’t lumpy. Fold this together with the strawberry whipped cream.
Lastly ice the cake with a layer of strawberries in the middle and more on top to garnish.
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Cherry Cheese Coffee Cake
For the Coffee Cake:
2 packages (8 oz. each) refrigerated crescent rolls
1 package cream cheese, softened
1/4 c. powdered sugar
1 egg
1/2 tsp. vanilla or almond extract
1 (21 oz.) can cherry pie filling (or any fruit pie filling, as long as it's in syrup!)
For the Glaze:
1/2 c. powdered sugar
2 to 3 tsp. milk
How to make it :
Preheat the oven to 350 degrees.
Unroll the crescent dough. Separate into 16 triangles, and set 4 aside for decoration.
On a baking sheet, arrange the 12 triangles into a circle so that the longer points are in the center but do not meet. Use a rolling pin to roll the dough into a 14-inch circle, pressing the seams together and leaving a 3-inch hole in the center.
For the filling, combine the cream cheese, powdered sugar, egg and vanilla in a medium bowl. Mix until smooth and creamy and then spread over dough. Leave about 1/2 inch uncovered at both edges of the dough. Top the whole thing with your pie filling.
Use a pizza cutter to cut those 4 triangles you set aside earlier into thirds. Start at the wider end, as it's easier to judge where your triangle should be cut. Arrange the strips evenly over the filling and press the ends to seal at the center and outer edges.
Bake for 25 to 30 minutes, or until it's golden brown. Then drizzle the glaze over the top!
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Banana Drop Cookies
1¼ cups sugar
2/3 cup butter
1 teaspoon vanilla
1 cup banana; mashed well
2 Eggs, beaten
2¼ cup flour
2 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
1/2 teaspoon cinnamon
For topping (optional)
1/4 Cup sugar
1 teaspoon cinnamon
How to make it :
In small bowl, combine flour, baking powder, baking soda, and salt and 1/2 teaspoon of cinnamon.
Cream sugar, butter, and vanilla until light and fluffy.
Add eggs and beat well. Stir in banana.
Slowly mix dry ingredients into wet. Chill 30 minutes in refrigerator.
Preheat oven to 400.
Drop teaspoon sized balls of dough two inches apart on greased cookie sheets. Sprinkle with cinnamon/sugar mixture; if desired.
Bake 8-10 minutes or until browned. Cool 2 minutes, then transfer to racks.
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Condensed Milk Fudge recipe
400g tin condensed milk
450g brown sugar
150ml milk
115g butter
How to make it :
Grease and line a 20cm square baking tin. Heat together the milk, condensed milk, butter and sugar over a low heat in a non-stick saucepan for 10-15 minutes, scraping the bottom of the pan often, until the mixture forms a soft ball when dropped into a glass of cold water. Once the mixture reaches this stage, remove it from the heat and beat it for ten minutes until it becomes thick and grainy. Pour it into the baking tin and leave it to cool completely before serving. Once the fudge is cooled, either cut it into small squares or break it apart with your hands. This recipe will yield around 20 portions of fudge.
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Buffalo Chicken Ranch Tortilla Roll Ups
Ingredients:
8 oz. Buffalo Wing Sauce (I use Frank’s Red Hot)
1 lb boneless, skinless chicken breast
1 dry ranch packet
8 oz. 1/3 less fat original cream cheese
1 c reduced fat (2%) shredded cheese
6-8 large tortillas
Directions:
1. Add chicken, buffalo wing sauce, and ranch packet to slow cooker. Cook on HIGH for 4 hours (cook time will vary with different slow cooker models).
2. Remove chicken from slow cooker onto plate. Shred using two forks. Set chicken aside.
3. Whisk cream cheese into buffalo sauce that is in the slow cooker. Once it is completely melted and mixed well, add chicken back into sauce.
4. Turn off slow cooker. Put buffalo chicken mixture into a dish to chill in the refrigerator for about 30-45 minutes.
5. Once chicken mixture is chilled (I zapped mine in my food buffalo chicken roll ups 2processer a few times to make it easier to spread before adding the cheese), stir in shredded cheese to buffalo chicken mixture.
6. Lay tortillas out flat on counter. Spoon buffalo chicken mixture onto tortilla and spread into an even layer.
7. Beginning at one end, roll up tortilla. Slice into bite-sized pieces. Repeat process until all of the buffalo chicken mixture is gone (I used 7 tortillas).
8. Store in refrigerator until ready to serve.
Yields about 42 roll ups (will vary depending on how much chicken mixture you put in each tortilla and how big you cut your roll ups)
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Norwegian Cake
orwegian Gold Cake
1 cup soft butter
5 eggs
1 1/2 tsp. baking powder
1/2 tsp. almond extract
1 1/2 cups sifted flour
1 1/3 cups sugar
1/2 tsp. salt
Allow butter to become soft, but do not melt. Place butter and flour in mixing bowl. Beat 5 min. at low speed. Add eggs, one at a time, blending each egg at slow speed. Sift together sugar, baking powder and salt. Add graduatl to creamed mixture. Add extract. Mix 2 min. after all sugar has been added. Turn into 10" tube pan that has been greased with 2 tbsp. butter and then sprinkled with fine bread crumbs. [Note: I used Crisco instead of butter and flour instead of bread crumbs.] Bake 1 hour in 325 degree oven. Invert to cool [when I did this, the cake fell out of the pan, so let it cool about five minutes, then invert on to rack and then cool.] Sprinkle top with confectioners' sugar.
A bit of googling revealed that Stoughten still celebrates Syttende Mai in a big way. Below are the prince and princess and king and queen of the 2010 festivities.
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A Lemon Cake To Die For
You’ll Need (for the cake):
1 box of yellow cake mix.
1 small box of instant lemon pudding mix.
¾ cup of oil.
¾ cup of water.
4 beaten eggs.
You’ll Need (for the glaze):
2 cups of powdered sugar.
2 tbsps of melted butter.
2 tbsps of water.
⅓ cup of lemon juice.
How to:
Preheat the oven to 350° and grease a 9×13 baking pan.
In a bowl beat the eggs and mix in the cake mix, lemon pudding, oil and water until well combined.
Pour the batter in the pan and bake for 30 to 35 minutes.
While the cake is baking, prepare the glaze. Mix the powdered sugar, lemon juice and water until well combined.
Once baked, poke holes in the cake with a wooden spoon and pour the glaze over it.
Enjoy!
Simple, easy and delicious! I’m sure that you already know how lemon goes really well with cakes! Give this recipe a shot, you will love it!
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Pineapple Angel Food Cake
You’ll Need:
1 box of angel food cake mix.
1 (20 ounce) can of crushed pineapple with juice.
How to:
Preheat the oven to 350° and grease a 9×13 baking dish.
In a large bowl, mix together the angel food cake mix and the crushed pineapple with juice and stir until well combined.
Pour the batter in the pan and bake for 30 minutes, Voila!
Simple, easy and pineapple-y! I serve this amazing cake with some cool whip or ice cream on top. My husband loves it without toppings. Give it a shot and let me know what you think.
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Poor Mans Prime Rib
1 (3 pound) beef eye of round roast
1 tsp Garlic Powder
1 tsp Onion Powder
salt and pepper to taste
How to make it :
Preheat the oven to 500 degrees F (260 degrees C). Season the roast with salt, pepper, garlic powder, and onion powder; and place in a roasting pan or baking dish. Do not cover or add water.
Place the roast in the preheated oven. Reduce the temperature to 475 degrees F (245 degrees C). Roast for 21 minutes (seven minutes per pound) then turn off the oven and let the roast sit in the hot oven for 2 1/2 hours. Do not open the door at all during this time!
Remove the roast from the oven, the internal temperature should have reached at least 145 degrees F (65 degrees C). Carve into thin slices to serve.
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Stuffing Balls
You'll want to save this one for the upcoming holidays!
"This is an heirloom recipe made by many members of my family. It can be made ahead of the holidays and the balls frozen. One less job at the end. We always formed the stuffing into balls so they were easy to serve individually, easy to grab a cold stuffing ball as leftovers. My Grandma made extra to freeze and use for stuffed chicken breasts later. Grandma always said to try and get a little bit (a speck) of poultry seasoning on each piece of bread. If you like to stuff a bird with it, just place the stuffing balls in the cavity loosely." ~charlie #5
INGREDIENTS
2 loaves white bread
2 eggs
1 cup milk
1 cup water
1/4 cup butter
2 stalks celery, chopped
1 large onion, chopped
1 small green pepper, chopped (optional)
salt, to taste
pepper, to taste
1/4 cup fresh parsley, chopped
2 teaspoons ground sage
1 1/2-2 teaspoons poultry seasoning
Turkey broth
DIRECTIONS
Open the loaves of bread and allow the bread to get stale for a day.
Tear the bread into 1-1/2" pieces including the crusts.
Beat the eggs with the milk and water; sparingly, drizzle this mixture over the bread and mix it in just to moisten.
Saute the celery, onions, and green pepper in the butter until translucent. Salt and pepper to taste.
Add the warm celery and butter mixture to the bread.
Add the parsley and sprinkle in a little rubbed sage.
Cover lightly with poultry seasoning.
Gently toss with your hands.
Gently push the stuffing mixture into the corner of your mixing pan and allow to sit for 30 minutes to absorb the liquid in the bread.
Form the stuffing into small balls similar to a baseball.
You may freeze the balls at this point by arranging on a baking sheet and flash freezing.
When frozen, place stuffing balls in the bread bag wrappers.
When ready to bake, place balls in a 9 x 13 inch pan with about 1/4" hot broth in the bottom of the pan.
You can bake them frozen or defrosted, adjust your time accordingly.
Bake at 350 degrees Fahrenheit for about 30 minutes, basting a few times until browned.
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Italian Christmas Cookies
4 eggs
1 cup sugar
1/2 cup butter
2 tsp. vanilla
3 1/2 cup flour
4 tsp. baking powder
Sift dry ingredients. Cream butter and sugar, beat in eggs; add vanilla and dry ingredients.
Knead and add flour as needed to keep dough from sticking to hands. Pinch off dough, roll in your hands to form a log and then twirl into shape. Place on greased cookie sheets. Bake at 375 for 10 minutes.
Icing
2 cup sifted confectioner’s sugar
2 tsp. vanilla
6 tsp. water
Stir until creamy
Dip cookies into icing and sprinkle with trim. Place on wire rack with wax paper on counter to collect the dripping icing and sprinkles
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Pig Pickin' Cake
ingredients:
1 pkg yellow cake mix
11 oz can(s) mandarin oranges, undrained
1 stick butter, melted
1/4 c vegetable oil
4 large eggs
1 - 8 oz can(s) crushed pineapple (juice used for cake and pineapple used for frosting)
12 oz whipped topping, thawed
3.4 oz box of instant french vanilla or pistachio pudding (i use the french vanilla)
1 - 1 1/2 c shredded coconut
How to Make It
PREHEAT oven to 350; grease and our
pans.
Mix all cake ingredients except pineapple juice on medium for about 3 minutes. This will cause the
oranges to break up.
Pour into 2 - 9” round cake pans. Bake about 25 minutes or until knife inserted comes out clean. Cool for
10 minutes.
While the cake is still warm, poke holes all over and drizzle with reserved pineapple juice.
Mix frosting ingredients well, making sure they are well combined and the pudding mix has dissolved.
Frost cake after it has completely cooled.
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The Original "Easiest Pineapple Cake"
Ingredients
2 c all purpose flour
2 c sugar
2 eggs
1 tsp baking soda
1 tsp vanilla
pinch salt
1 - 20 oz can of crushed pineapple ( undrained ) in it's own juice - not syrup
1 c chopped nuts, optional
CREAM CHEESE FROSTING
1/2 c butter or 1 stick
1 - 8 oz cream cheese, softened
1 tsp vanilla
1 1/2 c confectioners' sugar
coconut for garnish - optional
Directions
Preheat oven to 350 degree F.
Mix all of the cake ingredients together in a bowl.
Pour into a greased 9X13 inch pan and bake at 350 for 35 - 40 minutes (until top is golden brown).
Frosting:
Beat butter, cream cheese and vanilla together until creamy.
Gradually mix in powdered sugar.
Frost cake with cream cheese frosting while still warm.
Sprinkle with chopped nuts if desired.
Enjoy!
