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. 

 Cinnamon Apple Muffins 

2 cups flour

1 1/2 tsp Baking Powder

1/2 tsp Baking Soda

1/4 tsp Salt

2 tsp Cinnamon 

3/4 cup light Brown Sugar

1/4 cup Butter, softened

3/4 cup Sour Cream

1 tsp Vanilla 

2 cups Shredded Apples

Preheat the oven to 375°F. 

In a medium bowl whisk together the flour, baking powder,  baking soda, salt and cinnamon. Set aside.

In a large bowl, cream together the brown sugar and butter. Add the eggs one at a time. Add the sour cream and vanilla. Beat on medium speed until mixed well. Stir in the shredded apples with a spatula.

Slowly add the flour mixture, about 1/2 cup at a time. Gently mix on low-medium speed. Do not over mix.

Divide the batter evenly between 18 lined muffin cups. Top each muffin with about 1 tbsp of the crumb topping.

Bake at 375 for 16-18 minutes or until the tops are golden and a toothpick inserted in the middle comes out clean.

Crumb Topping 

1/2 cup Flour

1/4 cup Brown Sugar

1/2 tsp Cinnamon 

1/4 cup Butter, melted

Whisk together the first 3 crumb topping ingredients. Add the melted butter and stir until the mixture resembles crumbs. Set aside.

Tart Cherry Juice Concentrate

 Tart Cherry Juice Concentrate 

10 cups pure Tart Cherry Juice*

2.5 cups Sugar

1/2 cups Real Lime Juice

5 cups Water

Add sugar into your warm cherry juice. Stir until sugar is dissolved. Add remaining ingredients.

Pour into freezer safe containers, leaving room for expansion.

To serve: Add desired amount of Bubbly or Ginger Ale.

*I use a steam juicer like pictured below to get my pure tart cherry juice.

Easy Italian Sausage Tortellini

 Easy Italian Sausage Tortellini 

500 g Tortellini 

1 lb Italian Sausage 

2-3 cups Pasta Sauce

1 cup Cream

1/4 cup Parmesan Cheese

Salt & Pepper to taste

1 cup Shredded Cheese

In a large pot; cook the tortellini according to directions on the package. Drain and set aside.

Brown the Italian Sausage in a large pan.

Add the pasta sauce and spinach. Simmer for 5 minutes. 

Add pasta, cream and parmesan cheese. Add salt and pepper to taste. Mix well. Top with shredded cheese. Cover pan with lid. Simmer for a few more minutes or until cheese is melted.

Mandarin Almond Salad

 Mandarin Almond Salad 

5-6 cups cut up Lettuce or Spinach

2 stalks Celery, thinly sliced

2 Green Onions, thinly sliced

1 tin Mandarin Oranges, drained

Optional Add ins:

1/2 cup Feta Cheese

1/2 cup Craisins

1/2 cup Red Onions, thinly sliced 

Grilled Chicken

Dressing:

1/4 cup Oil or Olive Oil

2 Tbsp Vinegar OR Apple Cider Vinegar 

2 Tbsp Sugar OR 1 Tbsp Honey 

1/4 tsp Salt

1/4 tsp Pepper

1 tsp Parsley Flakes 

Put all the dressing ingredients into a jar and shake well to combine. 

Candied Almonds 

2 Tbsp Sugar

1/4 cup Almonds

Put the sugar in a pan and place onto a burner on low heat. Once the sugar starts to melt you add the almonds and stir until coated.

Removed from heat and place onto a pan lined with parchment paper to cool.

Put salad ingredients into a large bowl. 

Shake the Salad ingredients well and pour over the salad. 

Stir to combine.

Break the candied almonds apart and sprinkle onto the Salad.

This is my husband's new favorite salad!