I have been trying to find some new recipes, and I found this one and it sounds wonderful, especially on a cold winter’s day. Now that I am home, I am trying to find recipes to make in my crock-pot. I just need to get organized, take the time to write a list and then learn to stick to a list while shopping. I am still looking for a good vegetable recipe to serve alongside this recipe.
Beer-Braised Beef over Noodles:
- 3 bacon strips, diced
- 2 lbs. beef stew meat, cut into 1-inch cubes
- 1/2 tsp. pepper
- 1/4 tsp. salt
- 1 tsp. vegetable or olive oil
- 1 onion, cut into wedges
- 1 tsp. minced garlic
- 1 bay leaf
- 12 0z. beer, regular or non-alcoholic
- 1 tbsp. soy sauce
- 1 tbsp. Worcestershire sauce
- 1 tsp. dried thyme
- 2 tbsp. all-purpose flour
- 1/4 cup cold water
- hot cooked noodles
In large skillet, cook bacon over medium heat until crisp. Place on paper towels; drain, discard drippings. Sprinkle beef with salt and pepper. In the same skillet brown beef on all sides in oil; drain.
Transfer to a 5-qt. slow cooker. Add bacon, onion, garlic and bay leaf. In a small bowl, combine beer, soy sauce, Worcestershire sauce and thyme. Pour over beef mixture.
Cover and cook on low for 5 1/2 to 6 hours or until meat is tender.
In a small bowl, combine flour and water, mix until smooth. Gradually stir into slow cooker. Cover and cook on high for 30 minutes longer or until thickened. Discard bay leaf. Server over noodles.
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This is a recipe I found on Pinterest. There was not really a “real” recipe, just kind of a rough guideline. Not even a name, so I made one up! I made this tonight as a treat for my kids, my youngest son, who is 3, devoured it. I have to say I had a small slice, as I am trying to be good. I just recently became an Independent Team Beachbody Coach, and I am trying not to eat junk. This cake is good, and I don’t like yellow cake, we will see how my will power stands up against this cake. On Wednesday I should receive my Shakeology, which will be an extra help to ward off the cravings. Now for the recipe.
Tempting Toffee Cake
- 1 box yellow cake mix
- 1 cup milk
- 4 eggs
- 1/2 cup melted butter
- 1 can sweetened condensed milk
- 1 jar caramel ice cream topping
- 1 tub of cool whip
- crushed toffee or butterfinger candy (I used Heath toffee bits) you can find them in the baking section, yes I am lazy.
Mix the yellow cake mix, milk, eggs and melted butter blend like you would a normal cake mix. Pour the batter into a 13 x 9 cake pan, bake per instructions on box. Let cake cool for 10 mins, poke holes in cake while it is still warm, pour the sweetened condensed milk and caramel over the cake. Let cake cool completely. Cover cake with cool-whip, sprinkle with toffee bits and serve. Voila! Extremely moist and delicious!
- Toffee cake love (whyamysmiles.wordpress.com)
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This recipe was brought in to work by one of our volunteers. She is the sweetest lady. I am not a big fan of anything with apples, just never have been. This is really good, it is very moist and dense. I made it tonight for my husband, as he tends to like apple things, like apple cobbler, apple pie, etc. I served it with a scoop of vanilla ice cream and it was perfect.
- 3 eggs
- 1 c. oil
- 2 c. sugar
- 1 tsp. soda
- 1 tsp. cinnamon
- 3 c. plain flour
- 1 tsp. salt
- 1 tsp. vanilla
- 3 c. peeled, chopped apples
- 1 c. nuts
Beat eggs, add oil, then sugar and vanilla. Sift flour, soda, salt and cinnamon. Add to egg mixture, fold in apples and nuts. Bake at 375° for about an hour.
I have picky eaters, so I only put in 1/2 cup of pecan chips (you can use whatever nuts you like), and I ended up taking it out of the oven at just over 45 minutes and probably could have taken it out 5 minutes earlier. You have to check it every so often. I served it warm, with a scoop of vanilla ice-cream. It is delicious. My 3 yr. old son said, “Mommy can you thank that nice girl at work for the cake.”. The lady that gave me this recipe is in her 70’s so I am sure she will be tickled when I relay his message. Happy Baking!
Image by Mat Packer via Flickr
I have been little Miss. Betty Crocker this weekend. I have made homemade breadsticks, chocolate cake, pumpkin bars and crm cheese frosting. Tonight for dinner I made this roast, along with stuffing, carrots and green beans. I have to say it turned out great. I put it in the crock-pot on high for 6 hours and then turned it down to low for the last hour or so. I also added the carrots to the crock-pot the last 3 hours. I even gave my two dogs Bolt (a Westie) and Daisy ( a Golden Retriever/Boxer mix puppy) a taste, and they loved it.
- 5 large garlic cloves, pressed
- 2 teaspoons dried or 4 tsp. fresh rosemary
- 1 1/2 teaspoons coarse sea salt
- 1/3 teaspoon ground black pepper
- 1 3-pound bone in pork loin roast
- sliced carrots
1. Mix first four ingredients in a bowl.
2. Rub mix all over pork.
3. Place roast fat side up in crock-pot, add about 1/4 cup water. Cover and turn on high for approximately 6 hours.
4. After 4 hours of cooking add the sliced carrots, cover and continue cooking.
5. When done, slice and pour juices over the meat. If you have dogs you can also use a little juice to pour over their food, they will thank you for it!
When I made this I wasn’t sure how my kids would like it. To my surprise they loved it. They still think pork is chicken, whatever, as long as they eat it they can think it is whatever they want. This is something easy you can just toss in the crock-pot and leave, come home to a great meal. You could also add potatoes, we just aren’t much of a potato eating family. Hope you enjoy!
This is another good summer salad, great for pot-lucks.
- 1 bunch broccoli, broken into florets
- 2/3 cup shredded mild cheddar cheese
- 1 c. grapes, quartered
- 1/4 c. red onion, finely chopped
- 1 c. sunflower seeds
- 8 strips bacon, fried and crumbled
- 1 c. cashews
In a large bowl combine salad ingredients, refrigerate. In a small bowel combine dressing ingredients and refrigerate. One hour before serving mix together the salad and dressing ingredients.
- 1 c. mayonnaise or salad dressing
- 1/2 c. sugar
- 2 Tbsp. apple cider vinegar
I tried this recipe, this past weekend at my in-laws. My mother-in-law wanted to try it, and I really loved it. It is light and flavorful. I am making the whole batch for myself, so I can take it to work for lunch. My husband won’t try it, my daughter tried it and I don’t think she cared for it too much, my middle son seemed to like it. It is one of those recipes you can change without worrying about ruining it.
- 1 – 1 lb package vermicelli – prepared as package directs
- 2 tsp. Accent
- 1 Tbsp. vegetable oil
- 1 Tbsp. lemon juice
- 1 c. chopped green onions
- 1/4 c. diced red bell pepper
- 1/2 cup green olives finely chopped
- 1 small jar pimentos, drained
- 2 c. chopped celery
- 1/2 c. finely chopped black olives
- 3 Tbsp. Miracle Whip
- 3 Tbsp. zesty Italian dressing
- salt and pepper to taste
Mix together first 4 ingredients and refrigerate overnight. Next day, add the remaining ingredients and mix together. Refrigerate.
I did add in the red bell pepper, because I think it will taste great in this salad. You could really add or take out whatever you like. I am making this in a few days, and I will try to re-post a picture of the salad when it is done.
One of my favorite comfort foods is Scalloped Potatoes. My grandma used to make these and add chunks of ham to it, it was so good. This is one thing that I really miss during the holidays, these and her stuffing were the best. I haven’t had stuffing that tastes as good as hers did for years. Then again, I rarely get to go home for the holidays. Anyway here is the recipe. You can add ham to it, trust me it makes it that much better.
- 6 c. sliced, peeled potatoes (rinse one time)
- 2 pt. whipping cream ( I didn’t say these were guilt free)
- 1 1/2 c. milk
- salt & pepper to taste
- 1/4 onion chopped
Put sliced potatoes and onions in greased pan. Do not add salt. Cover potatoes with cream. Add milk to cover potatoes. Then stir to separate. Bake at 350 F covered for 1/2 hour. Then uncover and remove starchy film. Then stir and bake uncovered 1 1/2 hours. Add salt and pepper when done. Ham can be added, but heat the ham in microwave and add just before serving. Serves 8.
I don’t think I need to add any nutritional value, especially when you see the 2 pints of whipping cream. This is one of those dishes that you eat and don’t care about the nutritional value.
I love asparagus. When I was a girl, I remember going to my grandma’s house out in the country, walking through the woods with my mom and sisters and finding wild asparagus. Just the other night I made fresh steamed asparagus with béarnaise sauce for my kids, they devoured it and my kids are picky. I wish I would have had my husband pick up another bunch for this lovely little recipe.
- 3 tbsp. olive oil
- 3 tbsp. whole-wheat flour
- 3 tbsp. nutritional yeast
- 1/2 c. milk powder
- 3 tbsp. fresh parsley, minced
- 1 c. milk
- 4 eggs, separated
- 2 1/2 c. asparagus cooked and cut up
Blend oil, flour, yeast, milk powder and parsley in top of double boiler. Gradually add liquid milk. Blend. Set on bottom of double boiler, to which hot water has been added. Cook, stirring until mixture thickens slightly. Cool to lukewarm. Gradually beat in egg yolks. Add asparagus. Fold in stiffly beaten egg whites. Turn into oiled casserole or oiled individual custard cups. Bake at 325 F. for about 45 minutes until souffle is set. Makes approximately 6 servings.