Saturday, November 1, 2014

Salisbury Steak

This came from the new cookbook my girls bought me for my birthday.  The beef patties didn't want to stay together and were a bit crumbly.  The taste was very good.
Salisbury Steak
The Complete Cook's Country TV Show Cookbook

½ cup milk
7 tbsp instant potato flakes
1 lb lean ground beef
4 tbsp butter
1 medium onion, halved and sliced thin
1 lb white mushrooms, sliced thin
1 tbsp tomato paste
2 tbsp flour
1¾ cups beef broth
¼ cup ruby port Beth used beef broth

Whisk the milk and potato flakes in a large bowl. Add ½ tsp salt and ½ tsp pepper, whisk in. Add the beef and kneed until well combined. Shape into four patties, ½" thick. Place patties on a parchment lined plate and refrigerate for 30 minutes (or up to 4 hours).

Melt 1 tbsp butter in a large skillet over med-high heat. Add the patties and cook until well browned and a nice crust has formed, about 5 minutes per side. Transfer to a plate and set aside.

Melt the remaining butter in the pan, then add the onion and cook until it's softened and starting to turn translucent, about 5 minutes.

Add the mushrooms and ½ tsp of salt and cook until all the liquid has evaporated, about 5 minutes.
Add the tomato paste and flour and cook until nice and brown, about 2 minutes. Slowly stir in the broth and port, and bring up to a boil.

Return the patties to the pan, reduce to a simmer, and cover. Simmer until the meat is cooked through and the sauce thickened, 12 - 15 minutes. Season the sauce with additional sauce and pepper if needed.

Friday, October 31, 2014

Brownie Cupcake Bites

Jenna made these and got 55 mini bites.  They were perfect size for a little treat.  Green and Gold for the Packers, of course!
Brownie Cupcake Bites
Weightwatcher weekly
2 pts per serving for 36 brownie bites

Thursday, October 30, 2014

Baked Apple Fritters

I LOVE apple fritters, so when I found a recipe for baked ones, I knew I would try.  We really liked these, but I think next time I would make double the filling and not skimp on it.
Baked Apple Fritters

 2 1/4 tsp yeast
1 cup  warm milk
4 tbsp butter
2 2/3 – 3  cups flour
1/4 cup sugar
2 tbsp brown sugar
1 egg

Warm the butter with the milk (it will not be melted completely) Sprinkle the yeast over the milk and
let sit a few minutes.  Mix in the sugar, add in 1/2 the flour, egg, milk and the rest of the flour.  Mix until everything is combined and the dough pulls away from the sides of the bowl.

Cover and let rise until doubled (about 1 – 1 1/2 hours)

While the dough is rising, prepare the filling:

Peel and dice 2 apples.   Melt 2 tbsp butter and add in the apples.  Sprinkle 2 tbsp sugar and 1/2 – 1 tsp cinnamon over apples and cook over med-low until the apples become soft.
Once dough is risen, roll out to about 1/2 inch thick.  Cut into circles using a biscuit cutter or a glass(Beth used a wide mouth jar ring) Place 1 tbsp filling in the center of each circle.  Fold dough over the filling – pinching seams together.  Place seam side down on lined baking sheet.  Cover and let rise for 30 – 40 minutes

Bake @400 for 20 minutes.

Once cool, brush with melted butter and roll in sugar and cinnamon {you could also use glaze if you prefer}

Wednesday, October 29, 2014

Homemade Snickers Bars

I made these bars for my 'birthday cake' and took them to Financial Peace to celebrate.  They were much easier to make than I thought they would be and the taste was spot on!
Homemade Snickers Bars

1 cup semisweet chocolate chips
3 tablespoons creamy peanut butter
7 ounces marshmallow fluff
1/4 cup creamy peanut butter
1 1/2 cups Imperial Sugar Confectioners Powdered Sugar
1 cup dry roasted unsalted peanuts
11 ounces caramels
1/4 cup heavy cream
1 cup semisweet chocolate chips
3 tablespoons creamy peanut butter

1. Line an 11X 7-inch baking pan with parchment paper.  Beth sprayed well with Pam

2. Place 1 cup of chocolate chips and 3 tablespoons of peanut butter in a heatproof bowl. Microwave for 60 seconds and stir until smooth and combined. Microwave for few more seconds if needed.

3. Pour melted chocolate in prepared pan and spread evenly. Place pan in freezer for 2-3 minutes or until hardened.

4. Meanwhile, in a clean bowl place marshmallow fluff, 1/4 cup peanut butter and powdered sugar. With a wooden spoon or spatula stir until it forms a soft dough. (Can be done in a mixing bowl using dough hook as well).  Beth 'kneaded' it to get it to come together.

5. Remove “dough” from bowl and press with fingers on top of chocolate layer.

6. Sprinkle peanuts on top, gently pressing them in.

7. In a small saucepan add the caramels and heavy cream. Cook over medium heat, stirring constantly until melted. Immediately pour over peanuts, spreading it all over with the back on a spoon.

8. Refrigerate for 5 minutes until set.

9. In a heatproof bowl, melt remaining chocolate chips and peanut butter. Pour over caramel layer, spreading evenly.

10. Place pan in fridge for 10 minutes until chocolate is set.

11. With a sharp knife, cut into bars.

Tuesday, October 28, 2014

Croissant French Toast

Kathleen made this last weekend for breakfast.  Both she and Jenna loved it!  They just ate this with syrup.

Croissant French Toast

8 whole Croissants (a Rounder Shape Is Best)
5 whole Eggs
1/4 cup Half-and-half
2 Tablespoons Sugar
1 teaspoon Ground Cinnamon
2 teaspoons Vanilla Extract
Butter, For Frying And Serving
Warm Syrup, For Serving
Strawberries, For Serving (optional)
Whipped Cream, For Serving (optional)

Split the croissants in half through the middle.

In a bowl, whisk together eggs, half-and-half, sugar, cinnamon, and vanilla. Dunk each croissant half into the mixture so that it's fully coated. Set pieces aside on a plate.

Heat a large nonstick skillet over low heat, then melt a small amount of butter. Add as many pieces as will fit, cut side down, then increase the heat very slightly (don't go above medium-low).

Allow the toast to cook on the first side for 3 to 4 minutes. Move it around in the skillet a bit to make sure it doesn't burn. When it's deep golden brown on the surface, flip it to the other side and let it cook for another 2 minutes or so.

Remove from the pan and cook the rest of the croissant halves.

Serve a top and bottom piece together with butter, warm syrup, strawberries, and whipped cream.

Monday, October 27, 2014

Salted Caramel Pumpkin Seeds

We carved pumpkins last weekend and Kathleen made these to take back to school. They were addicting!

Salted Caramel Pumpkin Seeds

Yield: Makes 2 cups

3 tablespoons granulated sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
2 cups raw pumpkin seeds, rinsed and pat dry
Nonstick cooking spray
1 tablespoon butter
1 tablespoon each, brown sugar and granulated sugar
1/2 teaspoon salt

Preheat oven to 300 degrees F. Line a baking sheet with parchment paper.

In a medium bowl, mix sugar, cinnamon, ginger and nutmeg. Add seeds and toss to coat evenly. Spread on the baking sheet and spray with cooking spray. Bake seeds until lightly golden, 20 to 25 minutes.

Melt butter in a large nonstick skillet over medium heat. Stir in sugars and salt; cook until deep golden brown, 1-2 minutes. Reduce heat to low and stir in seeds; coat with buttery caramel mixture and cook an additional minute. Remove from heat and let cool before serving.

Sunday, October 26, 2014

Citrus Salad Dressing

This is one of the best homemade salad dressing I have had!  Jenna found this recipe, bought an orange and made it!  YUMMO
Citrus Salad Dressing
adapted from the Pioneer Woman's Kale Salad

1/4 cup Orange Juice
2 Tablespoons Olive Oil
1 clove Garlic, Pressed Or Grated
1 teaspoon Sugar We used Splenda
Salt To Taste
Black Pepper To Taste
1 Tablespoon (heaping) Sour Cream Or Plain Greek Yogurt

Combine the orange juice, olive oil, garlic, sugar, salt and pepper in a small mason jar. Shake vigorously until all combined, then add the sour cream or yogurt and shake again until it's nice and creamy.