Beef Stew

Savory Beef Stew

1 1/2 pounds beef stew meat
1 medium onion, cut into wedges
1 can (14.5 ounce) stewed tomatoes, undrained
1 1/2 tsp. seasoned salt
1/2 tsp. pepper
1 dried bay leaf
2 cups water
2 Tbsp. flour
12 small red potatoes, cut in half
1 bag (8 ounces) baby carrots

This is a super easy crock pot recipe. I just throw everything in & let it cook for hours.
Tip: Mix 1 cup of the water & the 2 Tbsp. flour first in a small bowl & then add to crock pot.

I dump in all the liquid first (water & stewed tomatoes)
then I add the potatoes, carrots, onions, & meat
followed by the spices & bay leaf.

Turn on crock pot to high & let cook for a few hours (I typically give it about 4 hours).
Check occasionally & stir around ingredients.

Enjoy!

Mozzarella Sticks

I discovered Mozzarella sticks for the first time last year & I am addicted! So, I had to make them for myself!

Mozzarella Sticks

Ingredients

• 1 1/2 cups Italian-style dried breadcrumbs
• 1 1/3 cups freshly grated Parmesan
• 1 teaspoon salt
• 2 (16-ounce) blocks pasteurized mozzarella cut into 4 by 1/2-inch sticks
• 4 large eggs, beaten to blend
• 1 1/2 cups vegetable oil
• 4 cups Marinara Sauce

Directions

Stir the bread crumbs, 1 cup of Parmesan and 1 teaspoon of salt in a medium bowl to blend. Dip the cheese in the eggs to coat completely and allow the excess egg to drip back into the bowl. Coat the cheese in the bread crumb mixture, patting to adhere and coat completely. Place the cheese sticks on a baking sheet. Repeat dipping the cheese sticks in the egg and bread crumb mixture to coat a second time. Cover and freeze until frozen, about 2 hours and up to 2 days.

Heat the oil in a large frying pan over medium heat. Working in batches, fry the cheese until golden brown, about 1 minute per side. Transfer the fried cheese to plates. Sprinkle with the remaining cheese and serve with the Marinara Sauce.

Enjoy!

Chicken with lemon sauce

This recipe is SO delicious! It tastes like something straight from a 5 star restaurant!

Ingredients:
2 boneless, skinless chicken breasts, halved
5 teaspoons all-purpose flour, divided
1/4 cup grated Parmesan cheese
3/4 teaspoon salt, divided
1/2 teaspoon pepper, divided
2 eggs
2 tablespoons butter, divided
1 tablespoon olive oil
3/4 cup chicken broth
1/2 cup apple juice
1 tablespoon lemon juice
1 tablespoon minced fresh parsley (i didn't have this on hand)

Directions:
Flatten chicken to 1/4-in. thickness.
In a shallow bowl, combine 4 tablespoons flour, Parmesan cheese, 1/2 teaspoon salt and 1/4 teaspoon pepper.

In another bowl, beat the eggs.
Dip chicken into eggs & then coat with flour mixture.

In a large skillet, cook chicken in 1 tablespoon butter and oil over medium heat for 3-5 minutes on each side or until juices run clear. Remove and keep warm.

In a small bowl, combine the remaining flour, salt and pepper; stir in broth until smooth.
Add apple juice to the skillet, stirring to loosen any browned bits.
Stir broth mixture and add to the pan.
Bring to a boil; cook and stir for 1-2 minutes or until thickened and bubbly.

Stir in lemon juice & cook for 1 minute.
Add parsley and remaining butter;
cook and stir until butter is melted.
Serve over chicken.

Lime Chicken Enchiladas

I love this recipe for enchiladas because they are not too heavy and I am a huge fan of the green sauce!

I make it easy and just buy a rotisserie chicken and shred it and add some lime and spices to it and marinade for a short time.

The return is a huge amount of flavor!

You will need:
1.5 lbs chicken, cooked and shredded {rotisserie}


The Sauce:
1/4 cup lime juice
1/2 tsp. garlic powder
(you can throw in some chili powder too depending on how spicy you like it)
28-30 ounces of canned green enchilada sauce
shredded cheese (I use sharp cheddar & mozzarella)
corn tortillas


Directions:
Mix the shredded chicken, lime juice, & garlic powder.
Toss the chicken/mix together, cover with plastic wrap and put in refrigerator to marinade for at least 30 min.

Lightly spray a large baking dish and pour some green enchilada sauce to cover the bottom.



In a small fry pan, heat up some vegetable oil.

Place a corn tortilla in it just long enough for it to become soft & pliable.
 Then take out & repeat with however many shells you need.


The tortillas will be very greasy, so I like to grab some paper towel and soak up some of that grease.



Then fill tortillas with desired amount of meat mixture and cheese.



Again, I combine the two cheeses & add the chicken mixture too.
Roll up tightly and place seam down in dish.



Use remainder of enchilada sauce and pour over all the enchiladas and sprinkle more cheese on top.






Baked UNCOVERED for 30 minutes at 350 F until bubbly and cheese is melted.

Banana Split Brownie Pizza

Banana Split Brownie Pizza

1 (20-ounce) box fudge brownie mix
1 (8-ounce) package cream cheese, softened
1 (8-ounce) can crushed pineapple, drained, juice reserved
2 tablespoons sugar
2 bananas, sliced and tossed in lemon juice to prevent browning
1 cup fresh strawberries, sliced
1 cup chopped nuts
Chocolate ice cream topping or chocolate syrup, for drizzling

Preheat oven to 350 degrees F.

Grease a 15-inch pizza pan. Prepare the brownie mix according to box directions. Pour into the prepared pan.

Bake for 20 minutes, or until done. Remove from the oven and cool. Beat the cream cheese, pineapple, and sugar together in a bowl. Use any reserved pineapple juice at this time, if needed, to soften the mixture to a good spreading consistency. Otherwise dispose of or save the juice for another use.

Spread the mixture over the cooled brownie crust. Arrange the banana and strawberry slices over the cream cheese mixture. Sprinkle with the chopped nuts and drizzle with chocolate ice cream topping. Refrigerate.

To serve, slice as you would a pizza, and enjoy!

Chicken Salad Sandwiches

Chicken Salad Sandwiches

Ingredients:
2 Cups cooked, shredded chicken ( I buy a rotisserie one & shred it)
1 Cup mayo
Celery (chopped)
Green Onion (chopped in small pieces- optional)
Red Grapes (cut in half)
2 tablespoons Lemon Juice
Salt
Pepper
Croissants

Directions:
Mix all ingredients together.
I don't like onions, so I left those out. You really don't to measure anything, just add more or less of what you like.
Serve on yummy buttery croissants!

German Chocolate Cookies

German Chocolate Cookies

Nonstick spray

1 package (18.25) ounce German chocolate cake mix

1/3 cup chocolate milk

½ stick (1/4 cup) butter, melted

1 egg

½ cup pecan pieces (Planters)

½ cup semisweet chocolate chips

½ cup plus 2 Tablespoons coconut pecan frosting

Preheat to 350. Spray 2 cookie sheets. In large bowl, combine cake mix, melted butter & egg; beat with electric mixer on low for 1 minute. Stir in pecans and chocolate chips. Drop 2 Tablespoon portions of the cookie dough onto cookie sheet, 2 inches apart.

Bake for 12-14 minutes, rotating cookies halfway. Transfer to wire rack to cool. Spread 1 Tablesppon of coconut pecan frosting on bottom cookie. Top with another cookie. Repeat to make 10 cookie sandwiches.

*Another option is to leave the coconut pecan frosting in a bowl & let guests put a little on each cookie*

Carrot Cake

Carrot Cake

4 eggs, separated

1 cup brown sugar

Grated peel & juice of orange

1 2/3 cups ground walnuts

1 teaspoon cinnamon

1 ½ cups grated carrot

¾ cup whole wheat flour

1 teaspoon baking powder

Frosting

8 oz. cream cheese

2/3 cup confectioners’ sugar

Grated peel & juice of orange

Preheat to 350.

Put egg yolks & sugar in bowl & whisk until thick & creamy. Add all remaining ingredients, except egg white, & fold carefully until mixture is smooth.

Whisk egg whites until stiff, then fold into cake mixture. Pour into prepared loose bottom greased cake pan & bake 1 hour.

For frosting, cream the cheese & confectioners sugar together. Add a little grated peel & juice to flavor. Spread over top of cooled cake using knife dipped in hot water. Sprinkle with orange peel to decorate.

Pink Party Cake

Pink Party Cake

Nonstick spray

1 package (18.25 ounce) strawberry cake mix

1 ¼ cup strawberry nectar (Kern’s)

1/3 cup veg. oil

3 eggs

1 teaspoon almond extract

2 drops red food coloring

1 bar (4 ounces) whitebaking bar, chopped

2 Tablespoons whipping cream

1 ½ cans (12 ounce each) whipped fluffy white frosting

1 cup pink candy coating

Preheat to 350. Spray two 8-inch round cake pans with spray.

In large bowl, combine cake mix, strawberry nectar, oil, eggs, almond extract, and red food coloring. Beat with mixer on low for 30 seconds. Scrape bowl sides and beat on med. For 2 minutes. Pour batter into cake pans.

Bake 28-32 minutes. Cool for 10 minutes. For frosting, place chopped white baking bar in medium bowl & set aside. In small bowl, microwave cream on high 30 seconds. Pour over baking bar & stir until smooth. Stir in frosting. Place a cake layer on a serving plate. Spread with some frosting and top with remaining cake layer. Frost cake with remaining frosting.

Line 5 ½ inch glass bowl with foil & set aside. Place candy coating in small bowl & microwave 1 ½ minutes, stir every 30 seconds. Pour melted candy coating into foil lined bowl & chill 20 minutes.

Lift candy coating from bowl & peel off foil. Turn candy coating over & use vegetable peeler to make curls. Arrange pink curls on top of frosted cake.

*if you can’t find candy coating, then use same amount of chopped vanilla bark. Melt and stir 1-2 drops of food coloring to make pink.