Month: August 2011

Beef Tips

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One of the tastiest and easiest meals my mother passed down to me are these delicious beef tips. Often I’ll put the ingredients together in my removable slow cooker on Saturday and store it in the fridge. Then I’ll set it in the cooker before we leave for church Sunday morning.



Ingredients*:

1 lb. beef tips (any cut of beef roughly chopped)

1 can golden mushroom soup

1 can French onion soup

1 package dry onion soup

Hot cooked rice

*[Ingredients are easily doubled for guests or delivering a meal to someone else]

1. Place all ingredients in slow cooker.

2. Cook on low for 5 to 6 hours.

3. Serve over hot, cooked rice.

Source: My awesome mom, Beverly

Classic Waffles

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A few years ago, Mr. Blue Eyes gave me my most prized kitchen possession. My Waffle Iron. “Why in the world is a waffle iron your most prized possession?” you ask. Because it’s not just a waffle iron. It’s a CIRCUS waffle iron. Made by Williams-Sanoma. And they don’t make them anymore. AND it is TOTALLY Awesome. What other waffle maker can make an Elephant, a Big Top, a Clown, and a Lion? None. I mean, check this out!

That’s right. That’s a waffle Elephant. And it is Totally. Freakin’. Awesome.
I did find out that you can get other circus waffle makers here. And while they’re not the same, and totally not as cool (no Big Top), I’m sure they do just fine…maybe. (And now you know what a snob I really am! 🙂 )
However, this post is not about my waffle maker. It’s about the fact that since we got this waffle maker, we are Waffle SNOBS. No more Krusteaz mix-the-water-in mix for us. It’s all about homemade goodness.
This recipe came from the Williams-Sanoma booklet that came in the Circus Waffle Maker. It is the recipe that brought us down (or shall I say, UP?) to our waffle-snobby selves. I’m not going to lie: these waffles are not for a morning where you need to whip up a quick breakfast. But they don’t take all morning to make either. Trust me when I say, the time is well worth it. Nothing says, “I love you, Family,” more than these light, fluffy, waffles.
Enjoy this recipe. I also have a few other waffle recipes that have passed the waffle snob test. Stay tuned for more.
Classic Waffles (aka: The Waffle Snob’s Beginning)
1.5 Cups Flour
1/2 Cups Cornstarch
1 Tb Baking Powder
2 Tb Corn Meal (that’s right, corn meal. Gives it a special little bite!)
3/4 tsp Salt
1/2 Cup (1 stick) Butter, melted
3 Eggs, separated
1 3/4 C Milk
1 tsp Vanilla
2 Tb Sugar
1. In a Large mixing bowl, sift together the flour, cornstarch, baking powder, corn meal, and salt. This is also when I put my butter in the microwave to melt and plug in my waffle iron.
2. In two small/medium-sized bowls, separate the egg yolks from the whites.
3. Add the milk and the vanilla to your egg yolks and whisk together. Set aside.
4. Beat the egg whites till soft peaks form. Add sugar and then beat until stiff peaks form.
5. Add the milk mixture to the flour mixture and mix until everything is wet and all the large clumps are smooth. Don’t over mix!
6. Stir in the butter.
7. Fold in the egg whites. Don’t over mix! (This is key to the fluffiness. But I’ll tell you, I’ve over mixed a couple of times…and they still turned out!)
8. Pour into your hot waffle iron (don’t forget to spray it if needed) and… Voila! Totally Awesome Waffles.
9. Top with your favorite toppings: syrup, Peanut Butter, jam, whipped cream and fresh fruit. Whatever suits your fancy!
Source: Williams-Sanoma
~Kara

Buttermilk Pound Cake with Buttermilk Custard Sauce

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Well, anyone who has read my recipes will figure out that I tore this one out of a magazine.  Source is referenced below.  The article was about seven pound cake recipes but this is the one that spoke to me.  Does cake speak to you?  Does it whisper sweet nothings in your ear?  I tried this one out this past weekend because Mom and Dad were visiting and also I have this really cute beehive cake stand that was just screamin’ for a job to do.  This was a very easy recipe and thanks to my Crisco Spray with Flour, it slid right out of the pan, no worries.

Ingredients:
1 1/3 cups butter, softened
2 1/2 cups sugar
6 large eggs
3 cups all-purpose flour
1/2 cup buttermilk
1 tsp. vanilla extract
 Buttermilk Custard Sauce (ingredients/instructions listed separately)

1.  Preheat oven to 325.  Beat butter at medium speed until creamy–I use my stand mixer.  Gradually add in the sugar, beating at medium speed until light and fluffy.   Add eggs, 1 at a time, mixing just until blended after each addition.
2.  Add flour to butter mixture alternately with buttermilk, beginning and ending with flour.  Beat at low speed just until blended after each addition.  Stir in vanilla.  Pour  batter into a greased and floured 10-inch (12-cup) tube pan ( I use Crisco Spray with Flour–less mess, same success).
3.  Bake at 325 for 65-70 minutes or until a long wooden pick inserted in center comes out clean.  Cool in pan on a wire rack 10-15 minutes; remove from pan to wire rack, and cool completely (about 1 hour).  Serve with Buttermilk Custard Sauce–also very good plain or with chopped fresh fruit (I am trying it with mangoes next time).

Buttermilk Custard Sauce

Ingredients:
2 cups buttermilk
1/2 cup sugar
1 tbsp. cornstarch
3 egg yolks
1 tsp. vanilla extract

1.  Whisk together the buttermilk, sugar, cornstarch, and egg yolks in a heavy 3-qt. saucepan.  Bring to a boil over medium heat, whisking constantly, and boil 1 minute.
2.  Remove from heat, and stir in vanilla.
3.  Serve warm or cold.  Store leftovers in an airtight container in refrigerator up to 1 week.

Source: Kathleen Smith/Southern Living Magazine

Stove Top Roast Chicken

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This recipe is so easy and versatile. It tastes like roasted chicken and was created out of desperation for something different with little time left before dinner needed to be on the table. “Roast” extra and use the leftovers for Green and Pasta Salads, Chicken Sandwiches, Soups, many Mexican style dishes. Serve slices as a “roast” or as individual pieces.

Ingredients:

10-14 boneless, skinless Chicken Tenderloins

Non-Stick Vegetable Oil Spray

1 medium to large onion chopped

1 medium to large green pepper chopped

Onion Powder

Lemon Pepper

water as needed

1. Spray large skillet with non-stick spray

2. Place Chicken in skillet. Sprinkle light to medium with Onion Powder and Lemon Pepper – cover

3. Cook on medium high for 8 minutes adding 1/4 cup water after first 4 minutes if chicken is sticking

4. Turn Chicken over and sprinkle lightly with Onion Powder and Lemon Pepper. Add chopped onion and green pepper. Add 1/2 cup water and cover

5. Cook on Medium high until chicken is light brown (7 -8) minutes. Remove Cover

6. Turn Chicken over and cook uncovered until onions and peppers start to and water is evaporated (2-4) minutes

7. Add 1/3 cup water and stir gently. This will create a light sauce on the chicken. Remove from heat and serve.

Source: A Jennie Original

Spinach Meatballs

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It seems that the only protein I can get one of my children to eat is in the form of either meatloaf or meatballs. Really?? So in order to broaden our horizons, I found a recipe for these spinach meatballs, compliments of Gina’s Skinny Recipes.
Meatball Ingredients:
1 lb lean ground beef
10 oz frozen chopped spinach, thawed and drained
3/4 cup bread crumbs
1 egg
1 clove garlic, minced
2 tbsp fresh parsley
1/2 cup Parmesan cheese
1 tbsp olive oil

Sauce Ingredients:
1 tsp olive oil
3 cloves smashed garlic
28 oz can crushed tomatoes (I used Tuttorosso with Basil)
1/2 onion, unchopped

1. In a large pot, add olive oil and garlic. Cook on medium heat until garlic is golden brown.
2. Add tomatoes and onion and simmer 15-20 minutes.
3. In a large bowl, combine meat, spinach, bread crumbs, egg, garlic, parsley, and cheese. Mash with hands until all ingredients are well combined.
4. Roll meatballs to about the size of a tablespoon.
5. In a large skillet, allow olive oil to heat at medium.
6. Add meatballs to hot oil and cook until cooked through and brown, about 10 minutes.
7. When done, place meatballs on a plate lined with paper towels.
8. Once excess grease is absorbed, add meatballs to tomatoe sauce and continue simmering in sauce for an additional 15-20 minutes.
9. Remove onion from sauce and serve meatballs over your favorite pasta.

Orange Biscuits

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Ingredients:

Glaze:
1/2 cup cold butter (1/4 cup for the orange glaze and 1/4 cup for the bicuits)
1/2 cup orange juice (preferably fresh)
1/2 cup sugar
2 t. grated orange zest

Biscuits:

2 cups all purpose flour
2 t. baking powder
1/2 t. salt
3/4 cup milk
1 to 2 T. butter for brushing on the uncooked biscuit dough
1/4 cup cinnamon sugar (mix about 1/4 cup sugar with about 2 t. cinnamon)

Directions:

1. Heat the oven to 425 degrees. Grease a 12 muffin tin. (Note this recipe does not work with muffin liners.)
2. To make the glaze, combine 1/4 cup of the butter with the orange juice, sugar, and orange zest in a saucepan. Stir over medium heat until the sugar is dissolved and then cook for 2 minutes.
3. Divide among the muffin cups.
4. Combine the flour, baking powder, and salt in a medium size bowl. Cut in the remaining 1/4 cup of butter until the mixture resembles coarse cornmeal.
5. Add the milk, stirring with a fork until the dough forms a ball. Turn it onto a counter, knead it briefly (4 turns or so), and roll it out into a 1/4 inch thick rectangle, roughly 12×8 inches.
6. Brush with the softened butter and sprinkle with the cinnamon sugar.
7. Four your hands and roll up the dough, jelly roll style, then cut it into twelve 1 inch slices. Place a slice in each glaze filled muffin tin.
8. Bake for approx. 18 minutes or until the biscuits are golden brown. Run a knife around each biscuit, then turn them out, glazed side up, onto a cooling rack with a baking sheet or waxed paper below. Makes 12 biscuits.

Source: familyfun.com

Taters Ole’

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My mother-in-law, the recipe guru, put this one together on her own with intent of making her own “copy-cat” recipe from Taco John’s Potato Ole’s.  The basic recipe is easy and can be topped with your own likings.  Ole’!  [o-lay]  =)

Ingredients:
1 15oz can refried beans
1-2 lbs prepared taco meat (depending on how meaty you like it)
1 small can of diced green chiles or 1 10oz can Rotel (diced tomatoes with green chiles), I’ve also used 1c of salsa…it’s very flexible.
2lb bag of tater tots or tater rounds
2 cups of shredded cheddar cheese
Toppings:
Salsa
Sour cream
Guacamole
Sliced olives
Shredded lettuce

1.  Spread refried beans evenly in the bottom of a 9×13 pan
2.  Layer taco meat, green chiles (or salsa) and tater tots over the beans (in that
     order)
3.  Bake according to the tater tot directions.  Usually 425 degrees for 20-25 minutes.
4.  Remove from oven, sprinkle cheese over hot tater tots and bake for another 5-7
     minutes or until cheese is melted and bubbly
5.  Top with your favorite mexi-toppings =)

Goes great with a side of yellow hominy cooked with butter and salt.  Mmmmm!

Source:  Debbie Hancock

Easy Rolls

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These are my most favorite rolls to make and favorite to eat!

2 Tbs. yeast
1/2 c. warm water
3 c. milk
2 tsp. salt
1/2 c. sugar
3 eggs
2/3 c. shortening or oil (I always use shortening) 8 c. all purpose flour or more

Dissolve yeast in 1/3 c. warm water, set aside until puffy. Mix milk, sugar, salt, and shortening in saucepan; heat to scalding. After cooled, pour milk mixture into mixing bowl; add beaten eggs and yeast. Mix in flour to make soft dough. This is pretty sticky and soft, you made need to add more flour. Knead 5 minutes until smooth and elastic. Let rise for 1 hour.

Punch down. Pull off desired amount and shape into rolls. Let rise in greased floured pans for 30-45 minutes. Bake at 400 degrees for about 10-15 minutes or until lightly brown on top. Butter the top and eat! Wow! Look at that roll! YUM!!

adapted from Bobbie Syphert’s recipe.

Whole Wheat Waffles

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Even picky eaters will eat these and they are so easy to make. I usually make several batches at one time so that I can have something quick to warm up for breakfast. Since they’re made with whole wheat they are very filling so it doesn’t take many to make a meal!

1 3/4 c. whole wheat flour (I’ve been using white wheat)

2 tbs. sugar

1 tbs. baking powder

2 eggs

1 3/4 c. milk

1/2 c. oil or melted butter

1 tsp. vanilla

**Spoon the whole wheat flour into the measuring cup-that will prevent it from “packing” and making the waffles too dense.

1-Sift the dry ingredients into one bowl.

2- In a separate bowl mix the wet ingredients.

3-Combine & cook.

A treat at our house is to get a can of cherry pie filling and whipping cream to go on top of the waffles. What’s some of your favorite waffle toppings?

Recipe source: unfortunately I’m not sure where I got this from. I had it up on another blog of mine with a link (the link is no longer valid). Searched a few I know have whole wheat recipes on them with no success. If anyone has used this recipe and knows where it’s located please let me know so that I can give credit where credit is due!

Greek Flatbread Pizza

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This is an absolute favorite at our dinner table, and probably the only recipe I have ever created myself. This pizza is so good, it doesn’t even need any sauce! This recipe makes 2 personal size pizzas, but can easily be adjusted to make more.
The Crust:
You will need-
*2 T. Olive oil
*1 t. Minced or pressed garlic
*Flatbread
I am in love with Naan (which seems like a departure from the “greek” theme, but it is delicious bread). If you are cooking for more than two, I would recommend Toufayan brand pita bread which comes in a 5 pack.
1. Preheat the oven to 450 degrees F.

2. Mix about 2 Tbls. of olive oil with 1 tsp. of minced or pressed garlic.

3. Place the flatbreads on a baking sheet or stone and use a basting brush to spread the garlic and oil mixture.
4. Warm the bread in the 450 degree oven for 2-3 minutes, then remove to add your toppings.
The Toppings:
You will need-
*Shredded Mozzarella or Italian Cheese blend
*Feta Cheese
*1/2 an onion, grilled
*1 Tomato
*Fresh Spinach
*Left-over rotisserie or oven-baked chicken.
1. Slice the onion into thin strips and saute in oil or butter on med. heat until soft and caramelized. About 10 minutes.


2. While the onion is grilling, slice the tomato into wedges or thin rings, whichever you like.


3. Pull some meat off the chicken. Make the pieces bite-size.


Assembling the Pizza:

1. Sprinkle each warm, prepared flatbread crust with mozzarella cheese.
2. Layer several spinach leaves on top.


3. Continue to build your pizzas with the chicken, tomatoes, grilled onions and a feta cheese.

4. Bake at 450 degrees for 5-8 minutes or until the toppings are warm and the mozzarella cheese in melted. Serve immediately.
Greek Flatbread Pizza
Serves 2
Crust:
1 pkg. Stonefire naan flatbread
2 T. olive oil
1 tsp. minced or pressed garlic
Toppings:
1/2 C mozzarella
1 tomato, sliced
1/2 an onion, sliced and grilled
1/2 C fresh spinach
1/2-1 C left-over rotisserie chicken pieces pulled from the bone
feta cheese (for sprinkling on top)
Directions:
Preheat the oven to 450 degrees F. Take the flatbreads out of the package and place them on a baking sheet or stone. Prepare the flatbread crust by mixing the olive oil and garlic together and brushing the mixture onto one side of the bread. Place the bread into the oven and warm for 2-3 minutes. Remove from oven.
Sprinkle the mozzarella on the bread and arrange several spinach leaves on top. Then, add the rest of your toppings as desired.
Bake at 450 degrees F. for 5-8 minutes or until the mozzarella is melted. Serve immediately.