CROCK POT BEEF STEW


2 (1 oz) packages dry onion soup mix
1/2 teaspoon paprika
2 pounds lean beef stew meat (cut up into bite sized pieces)
5 medium potatoes, peeled and diced
2 to 3 cups baby carrots
1 small Onion, chopped
2 (10 oz.) cans cream of celery soup
1 cup ketchup


How to make it  :

In a large plastic bag, combine the dry onion soup mix and paprika. Add in meat and shake the bag to coat meat with the seasonings. (You may have to do that step in two batches, for all the meat to fit) Once meat is coated, spread out evenly into a greased 7 quart crock pot.
Top meat evenly with diced potatoes, carrots and onion.
Mix the cream of celery soup and ketchup in a small bowl. Pour mixture over the meat and vegetables.
Cover crock pot with lid. Cook on low heat for 8 hours or until meat is cooked through and vegetables are tender. Stir to combine everything then.

Cheesy Ground Beef Rice Casserole


Ingredients

1 lbs ground beef (lowest fat amount possible)
2 onions, diced
2 teaspoons garlic powder
1 small can tomato sauce
1 cup cooked rice
1 cup chicken broth
1 cup sour cream (I use fat free)
2 cups shredded cheese
salt, pepper, oregano
1 cup frozen peas

How to Make It

Preheat oven to 350° F
Spray a skillet with cooking spray and turn on the heat to high
Roast the onions for a few minutes
Add ground beef and garlic, brown the ground beef completely, turn heat to medium
Spice with salt, pepper and oregano how you like it
Add rice, peas tomato sauce, 1 cup cheese and broth, let simmer for 3 minutes
Transfer everything into a casserole dish and bake for 15 minutes
Meanwhile combine the rest of the cheese with the sour cream
After 15 minutes bring the cheese/sour cream mixture on top of you casserole and bake for another 15 minutes

Death By Chocolate Bundt Style


Mix together for 2 minutes 1 box of yellow cake mix
1 box of vanilla instant pudding
1 box of chocolate instant pudding
4 eggs
3/4 cup of oil
1 cup of sour cream
Half a 12 oz bag of semi sweet chocolate chips.

How to make it :
Pour half the batter in a bundt pan and pour half of the chocolate chips in.
Pour in the rest of the batter and sprinkle on remaining chocolate chips. 
Bake at 350 degrees for 50 minutes.

SOUTHERN STYLE CABBAGE SOUP


Ingredients:


1 small head of cabbage-chopped
2 lbs of lean ground beef
2 14 1/2 cans of stewed or diced tomatoes
1 can of rotel
2 8 oz cans of tomato sauce
1 large onion chopped
4 stalks of celery finely-chopped
1 small bell pepper finely-chopped
Diced potatoes
2 tbs of salsa; optional
Knorr Beef Broth, makes three cups of broth.
Spices; season to taste.
Cayenne pepper
chili powder
4 garlic cloves
pinch of salt
paprika
black pepper
dash of Tony Chachere’s Creole Seasoning. I add a lot!
dash of Old Bay Seasoning
dash of Salt-Free Mrs Dash

Instructions:


Sauté celery, onion, bell pepper and garlic in olive oil and set aside
Brown ground beef and drain off fat.
lightly toss cabbage in 4 Tbsp butter until cabbage is tender
Add cabbage and other ingredients until cabbage is tender and potatoes are soft
Combine all ingredients in dutch oven or large pot and cook until potatoes are tender.

Southern candied sweet potatoes


2 cups white sugar 
1 teaspoon ground cinnamon 
1 teaspoon ground nutmeg 
1 pinch salt 
1/2 cup butter 
6 sweet potatoes, peeled and sliced 
1 tablespoon vanilla extract

How to make it:

In a small bowl, mix the sugar, cinnamon, nutmeg, and salt together.
Melt butter in a large skillet over medium heat; add sweet potatoes, and stir to coat. 
Sprinkle sugar mixture over the sweet potatoes, and stir. 
Cover skillet, and reduce heat to low. 
Cook, stirring occasionally, for 1 hour, or until the sauce is dark and the potatoes are candied. 
They should be tender, but a little hard around the edges.
Stir in vanilla, and serve.

Pioneer Woman's Spaghetti Sauce


Ingredients

5 pounds ground beef (I used ground round)
3 tablespoons olive oil
2 whole large yellow onions, diced
2 whole green bell peppers, seeded And diced
6 cloves garlic, minced
1 cup white wine (or low sodium beef broth if you prefer)
2 (28 ounce) cans crushed tomatoes
1 (14 ounce) can crushed tomatoes
1 (4 ounce) can tomato paste
1 jar Trader Joe's marinara sauce
1 teaspoon ground oregano
1 teaspoon ground thyme
4 whole bay leaves
2 tablespoons sugar
2 teaspoons kosher salt
½ teaspoon crushed red pepper (optional)
¼ cup finely minced fresh parsley (or 3 tablespoons parsley flakes)
1 whole rind from one wedge Parmesan (optional)
½ cup grated Parmesan cheese (optional)
pinch of cinnamon (optional)
2 pounds spaghetti, cooked al dente and tossed with olive oil
Extra minced parsley, for serving
Extra Parmesan cheese, for serving

Directions          
In a large pot over medium-high heat, brown the ground beef until totally browned. Remove meat from pot with a slotted spoon and put into a bowl. Set aside.
Discard any grease in pot, but do not clean the pot. Drizzle in olive oil. When it is heated, throw in the diced onion and diced bell pepper. Stir it around for 1 1/2 minutes, then add the garlic. Stir and cook for an additional minute.
Pour in the wine and allow it to bubble up and reduce for about 1 1/2 minutes. Add crushed tomatoes, tomato paste, and marinara sauce. Stir to combine, then add oregano, thyme, sugar, salt, bay leaves, and crushed red pepper (if using). Stir, then add cooked ground beef and stir to combine. Place the lid on the pot and allow to simmer for 1 hour, stirring occasionally. Add a little water or some low-sodium broth if it needs more liquid.
After an hour, add the minced parsley and the rind from a wedge of Parmesan (or grated Parmesan if you prefer--or both!) Stir to combine, then put the lid back on and allow it to simmer for another 30 minutes or so. Discard bay leaves before serving.

Amazing ! Sausage & Potatoes


Ingredients

14 oz. smoked sausage, sliced
2 lb. russet potatoes, cleaned & sliced
1/2 medium onion, sliced or diced
1 Tablespoon olive oil or bacon fat
1 1/2 teaspoons sage
1 clove garlic, minced
dash cayenne or hot sauce (opt)

How to make it:

*In a large skillet heat olive oil over medium high heat , add in sliced potatoes. (You can lay them out flat to get more crispy on each side, If you do this it will take about 10 mins to cook on each side. And I usually use 2 large skillets for this to make it go faster. Or you can just throw them in the pan stir them around it will give you more of a softer potato.) Brown potatoes, stirring occasionally.
When potatoes are about 85% done or your last 5 minutes of cooking add sausage, onion, garlic, sage, and hot sauce.
Reduce heat to medium, and cook until sausage is heated and the onions are soft. You want about a 60/40 ratio with potatoes and sausage

Southern Pecan Pound Cake


Ingredients

Batter:
1 cup pecan halves
1 tablespoon all-purpose flour
2¼ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 cup unsalted butter, room temperature
1⅓ cups granulated sugar
5 large eggs
2 teaspoons pure vanilla extract
¼ cup sour cream
Tip: Use standard measuring cups and spoons or scales for accurate measuring.
Topping:
¼ cup pecan halves
1 tablespoon granulated sugar

Instructions

Preheat oven to 325 degrees F. Prepare one 10 inch Angel Food cake pan; lightly grease the pan with shortening and dust with flour.
Batter:
By hand, break the pecans for both the batter and the topping into ¼ inch pieces. Toast nuts, cool, and then toss with 1 tablespoon flour. Set aside.
In a medium mixing bowl, combine flour, baking powder, and salt; sift or whisk together to mix. Set aside.
In a large bowl of an electric mixer, cream the butter and sugar until light and fluffy. Tip: To cream, start by placing the butter in the bowl, with an electric mixer on medium speed begin by beating the butter about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 8 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
Add eggs one at a time, beating until thoroughly mixed. Add the vanilla along with the last egg. Tip: For each egg, crack the egg into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the creamed mixture. Start with the mixer on low speed so the liquid from the egg doesn’t splatter, once the egg is partially mixed increase the speed to medium. Each egg should be fully incorporated into the mixture before adding the next egg, taking about one minute to blend in each egg.
With the mixer on low speed, add about ½ of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add the sour cream, blending just until mixed. Scrape the bowl down again and then add the remaining ½ flour mixture, mix just until blended, scraping down the side of the bowl as needed.
Using a large rubber spatula, gently fold 1 cup toasted pecans into the batter.
Spoon the batter into the prepared pan and smooth the surface with the back of a large spoon.
Topping:
Sprinkle ¼ cup toasted pecans over the top of the batter, and sprinkle with granulated sugar.
Bake: Bake 55 to 65 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Place pan on a wire cooling rack to cool for 10 to 15 minutes then remove cake from the pan and place the cake on the wire cooling rack to finish cooling.

Donkey Balls


   Ingredients  
    2 packages crescent rolls pref buttery flavored
    1 16 oz cream cheese, don't use fat free... they r horrible
    1 packages jimmy dean sausage (standard size)
    1/4 tsp garlic powder
    1 small fresh onion... minced

    Instructions
cook sausage, garlic powder and onion until brown and lightly crispy.
drain sausage. does not hafta be rinsed
take room temp cream cheese and sausage mixture. I do not add salt and pepper because of butter flavoring in rolls.
unroll crescent rolls and cut crescent in half to make a triangle.
take a teaspoon of the mixture and spoon into each crescent roll. then wrap mixture up into little ball making sure the mixture is sealed inside.
place balls on the cookie sheets and bake for 8 minutes. DON'T BURN BOTTOMS.
cool for 3 minutes should make about 40-48 balls.
a reviewer suggested that she had to cook them longer (14 minutes) ... so it may take longer depending on size..
I didn't come up with the name!!! LOL

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.

Lemon-Buttermilk Pound Cake Recipe


Ingredients

    TOTAL TIME: Prep: 20 min. Bake: 1-1/4 hours + cooling
    MAKES: 12-16 servings
    Ingredients
    1 cup shortening
    1/2 cup butter, softened
    2-1/2 cups sugar
    4 eggs
    1 teaspoon lemon extract
    1 teaspoon vanilla extract
    3-1/2 cups King Arthur Unbleached All-Purpose Flour
    1/2 teaspoon baking soda
    1/2 teaspoon salt
    1 cup buttermilk
    LEMON SAUCE:
    1 cup sugar
    1/2 cup water
    1/2 cup lemon juice
    3 tablespoons grated lemon peel

How to Make It

    In a large bowl, cream the shortening, butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking soda and salt; gradually add to creamed mixture alternately with buttermilk, beating well after each addition.
    Pour into a greased and floured 10-in. tube pan. Bake on the lowest oven rack at 350° for 75-80 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes.
    Run a knife around side and center tube of pan. Remove cake to a wire rack placed over a sheet of waxed paper.
    In a large saucepan, combine the sauce ingredients. Bring to a boil. Reduce heat; simmer, uncovered, until reduced to 1-1/2 cups, about 10 minutes.
    Poke holes in top of cake; spoon about 1/4 cup sauce into holes. Let stand for 10 minutes. Poke holes into sides of cake; brush remaining sauce over cake. Cool completely. Yield: 12-16 servings.

EXTREME LEMON BUNDT CAKE ✿


Servings: 16
Ingredients ~
1 (18 ounce) box Betty Crocker or Pillsbury lemon cake mix
1 (3 ounce) box instant lemon pudding
4 extra large eggs
1 cup sour cream
2 teaspoons lemon extract (optional)
1 lemon, juice of
1 lemon, zest of
1⁄2 cup oil

Directions ~
Preheat oven as directed.
Mix all ingredients and bake as directed.
NOTE: use a Bundt pan or you may also use 2 large loaf pans.
These cakes can be frozen for 30 days and still taste like you just baked them!

Grandma's Country White Bread


 INGREDIENTS
3 cups luke-warm water
1/4 cup sugar
1 1/2 Tbsp. yeast
1/3 cup oil
1 Tbsp. salt
6 - 7 cups unbleached ground white wheat flour (You can use regular all-purpose flour with success as well. You will need more flour... closer to 8 cups, and it will make a softer, less-coarse bread.)
*opt. 1 Tbsp. vital wheat gluten (if using whole white wheat flour)

DIRECTIONS
In a large mixing bowl, dissolve yeast in
warm water and sugar. Let sit 10 minutes. Add the oil. Add the salt and flour (starting with 6 cups of flour). Mix all together. Knead the dough thoroughly until all ingredients are incorporated, and dough is smooth, elastic, very slightly sticky, and pulls away from the bowl (6-10 minutes). As you knead the dough, you may add more flour as needed, and repeat the process until dough reaches the desired consistency. 

Cover the bowl of dough with a dish towel or plastic wrap and let rise until doubled (an hour or more depending on how warm your kitchen is.) You may speed up this process by placing the covered bowl inside the oven with the oven light on, and another bowl of warm water sitting on the lower rack.

Cheesecake Crescent rolls-YUM


If you are tired of the traditional cheesecake, try one with crescent rolls! This recipe is so great, it very easy to make and the result is marvelous! Check it out.

You’ll Need:
2 cans of Pillsbury crescent rolls.
2 (8 oz) packages of softened cream cheese.
1 ½ tsps of vanilla.
¼ cup of melted butter.
Cinnamon.
Sugar.

How to:
In a 9×13 baking dish, unroll and spread 1 can of the crescent rolls.
Mix together the softened cream cheese, 1 cup of sugar and vanilla and spread over the crescent roll.
Unroll the second can of the crescent rolls and place over the cream cheese mixture. Spread the melted butter over the top and sprinkle with cinnamon and sugar generously.
In a preheated oven to 350°, bake the cheesecake for 20 to 30 minutes.
Feel free to drizzle with a little honey for more sweetness.
Enjoy!

Easy, peasy and cheesy! Sometimes, I use just half the ingredients as I only eat this with my husband, if you do that make sure to use a 8×8 baking dish! Give it a try, and let me know what you think.

Chicken Lombardy


As you all know, chicken is my favorite of all! That’s why I have the best recipes out there! Yesterday, I made this chicken lombardy casserole, and my God is was good! Check it out.
You’ll Need:
8 oz package of sliced fresh mushrooms.
2 tbsps of melted butter.
6 skinned and boned chicken breasts.
½ cup of all purpose flour.
⅓ cup of butter.
½ cup of chicken broth.
½ tsp of salt.
⅛ tsp of pepper.
½ cup of shredded mozzarella cheese.
½ cup of parmesan cheese.
2 chopped green onions.

How to:
In a large nonstick skillet, melt 2 tbsps of butter over medium high heat and sauté the mushrooms for 3 to 5 minutes, stirring constantly.
Cut each chicken breast in half lengthwise and place them between 2 sheets of heavy-duty plastic wrap and flatten to ⅛ inch thickness.
Coat the chicken in the flour and cook for 3 to 4 minutes per side in 1 or 2 tbsps of butter over medium heat in a nonstick large skillet. Remove the chicken from the skillet and leave the drippings in the skillet.
Sprinkle the mushrooms over the chicken.
In the same skillet, add the broth and boil. Reduce the heat and simmer for 10 minutes stirring occasionally. Season with salt and pepper and pour the sauce over the chicken.
In a bowl, mix together the cheeses and onions and sprinkle over the chicken.
In a preheated oven to 450°, bake the chicken for 12 to 14 minutes.

Easy, peasy and delicious! The mushrooms add an amazing flavor to this chicken, and with some cheese and onions on top, it’s perfect! Go ahead and make this, you will love it!

Shepherd’s Pie


If you feel like having some ground beef with veggies in the oven, you should try this shepherd’s pie. It’s very easy to make and it’s delicious!

You’ll Need:
1 pound of ground beef.
3 cups of veggie of your choice.
1 small onion.
Mashed potatoes.
Cheese of your choice.

How to:
In a skillet, brown the ground beef with onions.
In an 8×8 pan, place the uncooked veggies and top with the ground beef then the mashed potatoes.
Sprinkle the cheese over the top and bake in a preheated oven to 350° until the cheese is melted and the veggies are hot throughout!
Bonne Appétit!

Easy, peasy and delicious! The good thing about this recipe is that you may choose the veggies you like, I personally use peppers, carrots and beans but feel free to choose what you like!

White Castle Sliders


Get ready to taste one of the best sandwiches I’ve ever made! Trust me guys, once you try this, you won’t let go! You’re kids will be so grateful! Check it out.
You’ll Need:
1 ½ lb of hamburger meat.
1 chopped onion.
1 package of Lipton onion soup dry mix.
½ cup of milk.
1 tbsp of creamy peanut butter.
2 packages of Slider buns.
1 cheese (optional).
1 as needed Pickle slices.

How to:
In a bowl, mix together the hamburger, milk, peanut butter and onion soup mix then place the mixture on a cookie sheet and flatter to an even layer.
In a preheated oven to 350° bake for 10 minutes.
Remove from the pan and top with onions and bake for 10 more minutes.
Remove from the oven again and top with cheese slices, pickle and scoop onions onto meat.
Now place the tops of the slider buns on the meat cake making individual burgers and bake for 10 more minutes.
Once ready, cut using a pizza cutter and scoop onto the bottom buns left.
Enjoy!

Easy, peasy and delicious! This white castle sliders are very simple and easy to prepare and it makes the perfect snacks! Give it a try, you’ll thank me later!

Chocolate twinkie cake


TWINKIE CAKE
1 box cake mix
1 can frosting
filling:
5 tablespoons flour
1 cup milk
1/4 tsp salt
1 teaspoon vanilla
1 cup granulated sugar
1/2 cup shortening
1/2 cup margarine
1/2 tsp salt
How to Make It :
bake cake according to package directions. when cake is completely cooled, turn cake out of pan onto a large plate or platter. (i usually use a cutting board). if the cake is really moist, put the cake in the freezer for a couple minutes and it should pop right out!
cut the thickness of the cake in half with a large knife or cake leveler. using a second plate, remove the top of the cake and set aside. flip the bottom half of the cake back into the cake pan. for this part, you can make the cake all fancy and do multiple layers if you want to. it’s all about what you want 🙂
In a medium saucepan cook 5 T flour, 1 c milk, 1/4 tsp salt until thick. when i say thick, i mean kind of like a thin gravy. When it is too thick it doesn’t beat up as nicely in the end. Remove from heat and add 1 tsp vanilla. Let cool completely. I usually put it in the refrigerator to cool while I do the next step.
In a medium bowl, cream together 1 c granulated sugar, 1/2 c crisco, 1/2 c margarine and 1/2 tsp salt.
When the “gravy” is cooled completely, add it to the bowl of creamed ingredients and beat for 10 minutes. It should be fluffy and the consistency of twinkie filling.
this recipe makes around 2 cups of fluff. It would be enough to have a 1/2 inch of filling in a 9×13 cake.
spread the cream filling on the bottom cake layer, leave 1/4 inch of space around the outside of the cake. the cream will spread out when the top layer is put back on.
carefully flip the top layer back onto the cake. frost as you normally would. if you are going to do a cake with multiple layers, i would recommend putting the cake in the freezer so the twinkie filling sets up and does not mix with the frosting if it squeezes out of the sides.
another note – the cake doesn’t need to be refrigerated. it keeps fine for the normal lifespan of a cake

EXAS TOAST PIZZA


Ingredients:

    Texas toast
    Pizza sauce
    Mozzarella cheese
    Pepperoni (or any toppings)

Directions:
   Put texas toast on a baking sheet.
    Bake at 425 degrees for 2 minutes (each side)
    Top with sauce, cheese, and meat.
    Broil them on low until heated through (about 2-3 minutes)
    Enjoy!

Strawberry Lemonade Pound Cake


Ingredients

1 stick salted Challenge butter, slightly softened
1 1/4 cup granulated sugar, divided
2 large eggs
3 TBS lemon zest
1 1/2 cup all purpose flour
1/4 tsp baking soda
1/4 tsp baking powder
1/4 cup lemon juice
1/4 cup heavy cream
Glaze:
1/2 cup frozen strawberries, thawed
2 2/3 cups powdered sugar
Instructions

Heat oven to 350. Butter and flour one 8.5 x 4.5 inch loaf pan and set aside.
Cream Challenge butter and 1 cup of granulated sugar in the bowl of your mixer on medium speed for about 5 minutes, until light and fluffy. Beat in the eggs, one at a time, then mix in the lemon zest.
In a large bowl, mix together the flour, baking powder, and baking soda. In another bowl, combine the 2 TBS of the lemon juice and the heavy cream. With the mixer on medium, add the flour and cream mixtures alternately to the batter, starting and ending with flour mixture. Pour into the loaf pan, smooth, and bake for about 45 minutes or until browned and a toothpick inserted in the center comes out clean or with moist crumbs but no batter.

Let cake cook in the pan for about 15 minutes before removing to wire rack to cool completely.
Prepare glaze: In a blender or food processor, blend strawberries until smooth. Pour into a bowl and whisk in powdered sugar until smooth. Drizzle over cake and serve.

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