Thursday, August 25, 2011

Crockpot Stew



1 pound of Stew Meat
5 potatoes (peeled and cut into chunks)
1 pkg. baby carrots
1 onion (chopped)
2 cans condensed mushroom soup
2 pkgs. Lipton onion soup mix (powder)
Beef Broth


Put meat & vegetables in crock pot, sprinkle onion soup mix over top and then add mushroom soup. Completely cover with beef broth. Cook all day on low. I usually cook it 10-12 hours.

I buy the big package of stew meat from Sam’s or two good size packages from Market Street. It makes 2 meals for our family…so if you do not want leftovers, you can cut the recipe down.

Enjoy!!

Spaghetti Pie

Homemade Spaghetti Sauce (thicker…the better for this recipe)
2 eggs
¾ stick butter
¾ cup Parmesan cheese (*must be in the can…not freshly grated)
Spaghetti
Mozzarella cheese


Boil spaghetti noodles (I just put in a small pkg)
Drain and then put back in the pan to mix in eggs, butter and parmesan cheese. It should be sticky in consistency. Spray Pam or butter a glass pie plate. Dump noodle mixture into pan and pat into bottom and up sides of pan. Pour spaghetti sauce into the center and smooth out almost to the edge…leaving about 1 inch all the way around like a pie crust. Cover the top with shredded mozzarella cheese. Bake for about 30-40 minutes at 350 degrees. Make sure to put a cookie sheet under it while baking! Let cool and then cut like a pie.


*I usually make a huge pot of spaghetti sauce and divide into 2 bowls. One for a regular spaghetti dinner and the other for spaghetti pie. Also, I double the noodles and eggs, butter and parmesan cheese and make a 9x13 pan instead of a pyrex pie dish.  (I only use the pie plate for when we have guests and I want it pretty) LOL!!

Serve with salad and warm bread!!

Saturday, August 13, 2011

Orange Juliet

6oz. can frozen orange juice concentrate
1 c. milk
1 c. water
¼ c. sugar
1 teaspoon vanilla extract
10 ice cubes


Combine all ingredients in blender.  Process for 30 seconds or until ice is crushed.
Serve immediately.  Enjoy!

Oatmeal Cinnamon Chip Cookies


1 c (2 sticks) butter or margarine                                1 ½ c flour
1 c brown sugar                                                           1 t. baking soda
1/3 c white sugar                                                         2 ½ c quick cooking oats
2 eggs                                                                          1 10oz. Hershey’s Cinnamon Chips
1-½ t. vanilla                                                               ¾ c raisins (optional)



Heat oven to 350 degrees.
Beat w/ electric mixer, butter, brown sugar, white sugar, in mixing bowl until creamy.
Add eggs & vanilla, beat well.
In a separate bowl:  combine flour & baking soda.
Add flour mixture to butter mixture beating well with mixer.
Stir in oats, cinnamon chips & raisins.
Drop by heaping teaspoon onto ungreased cookie sheet.
Bake 10-12 minutes.  Cool 1 minute & remove from cookie sheet.

BAR VARIATION:  Spread batter into lightly greased 13x9 inch pan.
Bake 25-30 minutes.  Cool & cut into bars.

Mocha Frappacino

10-12 ice cubes
6 c. coffee
1 c. milk
¼ c. sugar
2 TBL chocolate syrup



Blend all ingredients in blender until desired consistency.
Serve immediately.

Coffee Cake


Bowl #1:  Liquid Ingredients

          ¼ c. oil
          1 egg
          ½ c. milk

Bowl #2:  Dry Ingredients

          1 ½ c. flour
          ¾ c. white sugar    
          2 tsp. baking powder
          ½ tsp. Salt

Bowl #3:  Spicy Topping (will be crumbly)
          1 Tbsp. Melted margarine
          ¼ c. brown sugar
          1 Tbsp. Flour
          1 tsp. Cinnamon

  1. Preheat oven to 375 degrees.
  2. Grease an 8x8x2-inch pan with solid Crisco and sprinkle flour in pan.
  3. Combine liquid ingredients in Bowl #1.
  4. Combine Dry ingredients in Bowl #2.
  5. Add Dry ingredients to Liquid ingredients & stir with mixing spoon.
  6. Pour batter in square pan.
  7. Combine ingredients in Bowl #3 for Spicy Topping.
  8. Sprinkle Spicy Topping on top of coffee cake batter.
  9. Bake 25 minutes.

Strawberry – Banana Fruit Smoothie

Strawberry – Banana Fruit Smoothie

1 c. strawberries, sliced & frozen (stems removed)
2 bananas, sliced & frozen
8oz. fruit yogurt
1 c. orange juice
1 T. sugar

Combine all ingredients in a blender & process until smooth.
Serve immediately.

Summer Fruit Dip

½ cup light sour cream
¼ cup strawberry preserves (recipe called for sugar free – I used regular)
2 T orange zest
1 ½ cups Cool Whip
Mix 1st 3 ingredients together, then fold in the Cool Whip. Chill for a bit before serving.

Monday, August 1, 2011

Garden Cheese Pizza

1 pkg (13.8 oz) refrigerated pizza crust 
 1 tbsp plus 1 tsp vegetable oil, divided 
 2 garlic cloves, pressed 
 4 oz cheddar cheese, grated 
 4 oz mozzarella cheese, grated 
 1 oz Parmesan cheese, grated 
 1 tsp Italian seasoning 
 1 small onion 
 2 plum tomatoes 
 1 medium zucchini 
 1 cup mushrooms 
1.  Preheat oven to 400°F. Lightly brush 1 tsp of the oil over Large Bar Pan using Chef’s Silicone Basting Brush. Unroll 
dough onto bottom of pan, gently stretching and pressing dough to cover bottom. Place remaining oil in (1-cup) 
Prep Bowl. Press garlic into oil using Garlic Press; brush evenly over dough. Bake crust 7 minutes. 
2.  Meanwhile, grate cheddar and mozzarella cheeses using Ultimate Mandoline fitted with grating blade; place in 
Classic Batter Bowl. Grate Parmesan cheese over batter bowl using Microplane® Adjustable Grater. Add Italian 
seasoning using Adjustable Measuring Spoon; toss lightly using Small Mix ‘N Scraper® and set aside. Using Ulti- 
mate Mandoline, slice onion and tomatoes using v-shaped blade; slice zucchini using crinkle cut blade. Thinly slice 
mushrooms using Utility Knife. 
3.  Remove pan from oven to Stackable Cooling Rack. Sprinkle half of the cheese mixture evenly over crust; layer 
evenly with onion, zucchini, tomatoes and mushrooms. Sprinkle with remaining cheese mixture. Bake 15–18 minutes 
or until crust is golden brown; remove from oven to cooling rack. Cut into squares using Pizza Cutter. Serve using 
Mini-Serving Spatula. 
serv

Mexican Cheese Crisps

Mexican Cheese Crisps 
with Avocado 
Preheat oven to 375°F (190°C). Line Large Round Stone with Handles with Parchment Paper. Cut cheese block 
crosswise into twelve ¼-in. (6-mm) slices with Santoku Knife. Cut each slice in half, creating two squares; arrange  
2 in. (5 cm) apart on baking stone. Bake 14–17 minutes or until cheese appears lacy and golden brown. Remove 
baking stone from oven. Cool crisps 1 minute on baking stone. Remove crisps to Stackable Cooling Rack with  
Mini-Serving Spatula; cool completely. 
Meanwhile, for topping, juice limes with Citrus Press to measure 1½ tbsp (22 mL). Combine 1½ tsp (7 mL) of the 
juice, cream cheese, mayonnaise and seasoning mix in (2-cup/500-mL) Prep Bowl; whisk until smooth with Stainless 
Mini Whisk. Spoon topping into small resealable plastic bag; secure bag and set aside. 
Seed and dice tomato using Utility Knife; set aside. Peel and remove pits from avocados using Avocado Peeler. 
Coarsely chop cilantro and finely chop onion with Food Chopper. Add avocado, cilantro, onion, remaining 1 tbsp  
(15 mL) lime juice, salt and black pepper to Stainless (2-qt./2-L) Mixing Bowl; mash until well blended using  
Mix ‘N Masher. Place scant Small Scoop of avocado mixture onto each crisp. Trim corner of bag filled with  
topping using Professional Shears; drizzle over avocado mixture. Garnish with diced tomato1. 
2. 
3. 
½   8-oz (250-g) block (5½ x 2 in./14 x 5 cm)  
       Colby & Monterey Jack or marble cheese blend 
1–2 limes, divided 
2     oz (60 g) cream cheese, softened 
1     tbsp (15 mL) mayonnaise 
1     tsp (5 mL) Southwestern Seasoning Mix 
Ingredients 
1     plum tomato 
2    ripe medium avocados 
1    cup (250 mL) loosely packed fresh cilantro 
¼   cup (50 mL) finely chopped red onion 
½   tsp (2 mL) salt 
½   tsp (2 mL) coarsely ground black pepper 
No one will guess how easy these little crisps are to make!