Beef Stew

 Beef Stew

1 Onion, diced

1/2 cup Celery, diced

2 cups Carrots, sliced 

4 cups Potatoes, cubed

4 cups Beef Broth

1/2 tsp minced Garlic

1 tsp Salt

1/2 tsp Pepper 

1 tsp Beef Boillion 

4 cups cooked Beef, cubed*

2 cups Brown Gravy, pre-made**

2 cups Peas

Sautee the onion, celery and carrots until carrots are semi soft. Add potatoes and simmer until almost soft.

Add seasonings, beef and gravy. Simmer for about 15-20 minutes, stirring every 5 minutes. Add peas and continue to simmer for a few more minutes or until peas are cooked.

Serve as is with fresh buns or biscuits, or over mashed potatoes. 

*I like to use leftover roast beef to make my stew but Alternatively you can cut up any cut of beef into bite sized pieces, sprinkle with seasoning salt and fry in a pan on low heat with butter or a splash of oil.

**If you don't have pre-made gravy you can also add two packets of clubhouse brown gravy mix with 2 cups water

Frosted Sugar Cookies

Frosted Sugar Cookies

Sugar Cookies:

1 cup Butter, softened 

1 cup Sugar

2 large Eggs

3 large Egg Yolks

1 1/2 tsp Vanilla extract 

3/4 tsp Almond Extract 

1 1/2 tsp Baking Powder

1/8 tsp Salt 

3 1/2 cups AP Flour

Frosting:

1 cup Butter

1 tsp Vanilla Extract 

1/2 tsp Almond Extract 

4 cups Icing Sugar

3 tbsp Milk

Cream butter and sugar in a large bowl until light and fluffy.

Beat in eggs, eggs yolks and extracts.

Whisk dry ingredients together in a separate bowl; gradually beat into the creamed mixture. 

Shape dough into a disk. Wrap with plastic wrap and refrigerate for about an hour or until firm enough to roll. 

Preheat oven to 350°f.

Roll out dough to about 1 cm or 1/2 inch thickness on a lightly floured surface.

Cut with a cookie cutter dipped in flour.

Place cookies 1 inch apart on a cookie sheet.

Bake for about 8-10 minutes or until edges are just starting to brown.

Cool in pans for a few minutes before transferring to a cooling rack to completely cool.

For frosting, in a large bowl, beat ingredients together until smooth. Add color if desired.

Spread onto cookies and decorate with sprinkles if so desired.

Skor Cheesecake

 

Skor Cheesecake

Crust:

2 1/2 cups graham cracker OR Oreo crumbs

1/3 cup butter, melted

1 tbsp. sugar

 

Filling:

3 (8 oz.) packages cream cheese, softened

1  cup sugar

4 eggs

4 tsps. lemon juice

2 tsps. vanilla extract

pinch of salt

2 cups sour cream 

1 cup Skor Bits

Chocolate Ganache:

1 cup whipping cream

1 cup chopped chocolate of choice (dark, semi-

sweet, milk or white)

 

Preheat the oven to 325 degrees Fahrenheit and lightly grease a 10" Spring-form pan.

 In a medium bowl combine the crust ingredients. Press into the prepared pan and about 1 inch up the sides. Bake for 12-15 minutes or until firm. When done, reduce the heat to 275 degrees.

 Meanwhile, beat cream cheese in a large bowl until smooth. Make sure to scrape the sides. Add sugar, eggs, lemon juice, vanilla and salt, Beat on low until smooth.

 Add sour cream and beat on low until combined.

Gently fold in skor bits

 Pour into crust and smooth the top. Bake @ 275 degrees for about 2 hours or until set.

 Turn off oven but let the cheesecake sit in the warm oven for 1 hour. Remove from oven to cool to room temperature before chilling in the fridge. Chill several hours or overnight.

When the cheesecake is cold, make the ganache topping. 

Put chocolate into a glass bowl. Heat the cream and pour it over the chocolate. Let sit for 2 minutes and stir until smooth. Pour on top of chilled cheesecake and spread evenly over the top and let it drip down the sides if so desired.

Top with additional skor bits or skor bar pieces.

 Store in the refrigerator for a few days or in the freezer.

 

 

 

 



Chicken Hurry

 Chicken Hurry

4-6 Chicken Breasts*

1/2 cup Brown Sugar 

1/2 cup Water

1 cup Ketchup

1 package Onion Soup Mix

Cut your chicken breasts in half and place in a  9x13 baking pan.

Mix the remaining ingredients together in a bowl. Pour over chicken. Bake, uncovered, in preheated oven for about an hour or until chicken is tender. Serve over rice. Enjoy!

*4-6 Bone in pieces can be used in place of the chicken breasts but then the baking time will need to be increased 

Ranch Seasoning

 Ranch Seasoning

1 cup Buttermilk Powder

3 Tbsp dried  Parsley

3 tsp dried Dill Weed

4 tsp Onion Flakes

4 tsp Onion Powder

4 tsp Garlic Powder

1 1/2 tsp Salt

1/2 tsp Pepper

2 Tbsp dried Chives

1 tbsp Sugar

Mix together and store in an air tight container. 

2 Tbsp = 1 package Ranch Seasoning 

Tarter Sauce

Tarter Sauce 

1 cup Mayonnaise 

1/2 cup Relish*

2 tsp Dijon Mustard (optional)

1 tbsp Lemon Juice

1 tsp dried Dill Weed

1/8 tsp Black Pepper

Mix together and allow to chill in the refrigerator for about half an hour prior to serving.

*diced dill pickles can be used in place of relish but then you're going to want to add in a tsp of sugar as well.

Chicken Bacon Ranch Macaroni and Cheese

 Chicken Bacon Ranch Macaroni and Cheese 

Chicken:

2 tbsp Oil

4 Chicken Breasts, pounded to an even thickness 

2 tbsp Dry Ranch Powder

Macaroni and Cheese 

1/4 cup butter

1/4 cup Flour

2 cups milk

1/2 tsp Salt

1/4 tsp Pepper 

2 Tbsp dry Ranch Powder( I use homemade)

1 cup Marble Cheese

2 cups Macaroni, cooked al dante and drained

6 strips Bacon, diced and fried

Season the chicken breasts evenly on both sides.

Heat oil in a frying pan. Add the chicken and fry about 3-5 minutes per side or until browned and inside is no longer pink.

Transfer to a cutting board and cut into small pieces. Set aside for later.

Add the butter to the frying pan. Once melted, add the flour and whisk until smooth. Slowly add the milk, whisking constantly until thickened. 

Remove from heat.

Add salt, pepper, ranch powder and 1 cup shredded cheese, stirring to melt. 

Add the cooked macaroni, chicken and bacon, stir until coated evenly. 

Pour mixture into a baking pan. Top with additional shredded cheese. Bake @ 350°F for about 30 minutes.