Easy Beef Stroganoff

2 pounds stew meat

salt and pepper

1 large onion chopped

1 pound cut mushrooms

1 c. beef broth

 

Put meat into a crock pot and salt and pepper it.

Then top with remaining ingredients.

Cook on high for about 6 hours

or low for 8 hours.

Uncover and stir all together. 

Breaking up the meat.

Then take 1 tbs. corn startch 

and 1/2 c. water. 

Mix together and pour into crock pot. 

Stir. This will thicken the liquid. 

Then add 1 c. sour cream

and serve over warm egg noodles or rice.

White Chocolate Almond Raspberry Bars

1 stick butter

1 c. white chocolate chips

Melt butter in microwave and then add the chips.

Don't stir. Set aside.

In another mixing bowl:

2 eggs

1/2 c. sugar

1 c. flour

1/2 tsp salt

3/4 tsp almond extract

 1/2 c. raspberry jam

1/4 c. sliced almonds

Whip the eggs then add sugar and beat

until really light and creamy.

Stir in the butter and white chocolate chip mixture.

Then add the remaining ingredients except jam and almonds.

Take a little more then half the mixture and put into a 9x9 pan.

Bake 325 for 15 mins. 

Remove and spread the jam over. 

hint-heat jam up for easy spreading.

Drop the remaining dough all over the top. 

Sprinkle with almonds.

Put back in the oven and bake for 25-30 mins.

Cool completely and cut into bars.

*You can use any kind of Jam for this dessert. :)

Almond Mandarin Green Salad

1 head red leaf lettuce

1 head romaine heart

1 c. celery

3-4 green onions

1 can drained mandarin oranges

1/4 c. slivered almonds

Dressing:

2 tbs. olive oil

2 tbs. rice vinegar

2 tbs honey

1 clove garlic

salt and pepper

1 tsp soy sauce-optional

(I do this if I am serving with Chinese food)

 

Nacho Cheese Dip

1/2 lg. Velveeta cheese block

1 can el pato

1 can cream mushroom

1 can green chilies

Add all ingredients to a crockpot and heat through.

Serve with chips.

No Bake Chocolate Peanut Butter Bars

1 1/4 c. peanut butter

3/4 c. butter softened

1 c. powdered sugar

3 c. graham craker crumbs

Beat all together.

Pour into 9x13 pan

and press until smooth.

Melt:

3/4 c. peanut butter

2 c. chocolate chips

Mix until smooth.

Pour over the peanut butter mixture 

and chill for an hour or until set. 

Cut into bars!

Homemade Ground Beef Enchildas

1 lbs of ground beef

1 onion

1 8oz can tomato sauce

2 tbs flour

1 tbs chili powder

1 tsp salt

1 tsp garlic

1/2 tsp cumin

Brown the meat and onion and then 

add tomato sauce and seasonings.

Set aside.

In a sauce pan mix:

1/3 c. butter

1/2 c. flour

1 can beef broth

1 15oz can tomato sauce

2 cloves garlic

1 tbs chili powder

1 tsp cumin

1/2 tsp salt

1/2 can el pato

Melt butter and add flour to make a rou.

Then add the other ingredients

and bring to boil until thickened.

Pour 1 1/2 c. of sauce in a 9x13 pan.

Then take corn tortillas and roll

the hamburger mixture with some cheese

and lay side by side pretty tightly.

Then pour the remaining sauce 

over the enchiladas and top with cheese.

Bake covered at 350 for 30 mins. 

Uncover and the bake another 5 mins.

Let cool and then serve with 

a dollop of sour cream on top.

 

Pumpkin Waffles

1/4 c light brown sugar
3 tbs cornstarch
1 1/4 c all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1 3/4 tsp cinnamon
2 tsp ginger
1/4 tsp cloves
1/4 tsp nutmeg
2 large eggs
1 cup whole milk
1 cup canned pumpkin
4 tbs butter, melted and warm

Combine brown sugar and cornstarch in a large bowl. 

 Whisk together to break apart the cornstarch.  

Ad the remaining dry ingredients, and whisk to blend.  

Add eggs, pumpkin, milk and melted butter to the dry ingredients.  

Mix until just combined.  

Preheat and lightly oil waffle maker. 

 Make according to your waffle maker directions.  

Serve with cinnamon syrup.

Cinnamon Syrup

1/2 c butter
3/4 c buttermilk
1 c sugar
1/2 tsp baking soda
1 tsp cinnamon

Place butter, buttermilk and sugar in a pot over medium heat.

 Stir until butter melts and sugar dissolves. 

Bring to a boil and boil one minute. 

Remove from heat and add baking soda and cinnamon. 

It will bubble up; 

 just continue to stir and give it a few minutes

 for the ‘fizz’ to reduce before serving.

*Best with pumpkin pancakes or apple pancakes

Pumpkin Bars

4 eggs

1 2/3 c. sugar

1 c. vegetable oil

15-ounce can pumpkin

2 c. sifted all-purpose flour

2 tsp. baking powder

2 tsp. ground cinnamon

1 tsp. salt

1 tsp. baking soda

Preheat the oven to 350 degrees 

 Using a mixer at medium combine

 the eggs, sugar, oil and pumpkin 

until light and fluffy. 

In a separate bowl

stir together dry ingredients. 

Add the dry ingredients to the pumpkin mixture

 and mix at low speed until

 thoroughly combined and the batter is smooth.

 Bake for 30 minutes

 

Make Cream Cheese Frosting

 Let cool completely before frosting. 

Cut into bars.

 

*Use cream cheese frosting recipe off this blog. 

3 Ingredient Pumpkin Cookies

1 box spice cake mix

1 can pumpkin

1 c chocolate chips

Stir all together and bake at 350 for 10 mins

*Hint: I like to add a little cinnamon, pumpkin pie spice and vanilla to the mix.

Cinnamon Butter

1 cube butter softened

1 tsp. cinnamon

1 tsp. sugar

1 tsp. brown sugar

Mix together and with

rolls, bread, toast, whatever!

Garlic Butter

Mix together:

1/2 c. butter softened

1 tsp parsley 

1/4 tsp oregano

1/4 tsp dill weed

1 tsp garlic salt

Put this all over a loaf of french bread 

and broil until brown and bubbly.

Or 

Serve over fish, steak, chicken or anything really!

Butterscotch Rolls

In a bunt pan or large cake pan

put 1 bag of Rhodes frozen rolls

(36 count)

Sprinkle over rolls:

1 c. chopped nuts

1 tsp cinnamon

Melt in a soucepan:

1 c. butter

2 c. brown sugar

1 small pkg of butterscotch pudding (not instant)

1 tsp vanilla

1/2 c. milk

Pour over rolls. Let rise overnight or for several hours. 

Bake at 350 for about 30 mins. 

Turn the pan upside down onto

 a serving tray to remove rolls and allow 

the yummy stuff to go over them.

Gingersnaps

1 1/2 c. butter or shortening

2 c. sugar

2 eggs

2/3 c. molasses

1/2 tsp. salt

4 2/3 c. flour

4 tsp. soda

2 tsp. ginger

2 tsp. cinnamon

1 tsp. cloves

Mix wet ingredients then add the dry.

Roll into ball and then roll into sugar.

Bake 350 for 14 minutes.

Peanut Butter Cookies

1/2 c. butter

1/2 c. sugar

1 egg

1/2 c. peanut butter

1/2 c. brown sugar

1/2 tsp vanilla

When mixed add:

1 1/4 c. flour

3/4 c. baking soda

1/4 tsp. salt

Mix together and shape into balls.

For the kiss cookies-

roll the balls in sugar and 

when they come out 

op with a hershey kiss.

For the crisscross cookies-

just bake and then with a fork

 crisscross the tops!

Bake 350 for 10-12 mins

Trick: Don't over bake!

Scotcheroos

In a saucepan boil together:

1 c. sugar

1 c. corn syrup

Don't over boil!

Remove from heat and stir in:

1 c. peanut butter

6 c. rice krispies

Press into a buttered 9x13 pan.

Melt in microwave:

1 package-2 c. chocolate chips

1 package-2c. butterscotch chips

 Stir to blend and when all melted

spread over rice krispies.  

Allow to cool and set up. 

Then cut into bars!

Pumpkin Pancakes

1 ¼ c. all-purpose flour

2 T. sugar

2 tsp baking powder

½ tsp cinnamon

½ tsp ground ginger

½ tsp salt

1/8 tsp nutmeg

pinch of ground cloves

1 c. milk

¼ c. + 2 T. canned pumpkin purée

2 T. melted butter

1 egg

Combine dry ingredients. 

In a separate bowl

 combine milk, pumpkin, butter, and egg.

 Fold wet mixture into dry ingredients. 

Mix and pour onto hot griddle.