Taste of Home's Pull Beef Sandwiches

This recipe is rated very high on Taste of Home's website. It's a great meal for Sunday when you want to just throw something in the crock pot. I used hamburger buns instead of Kaiser rolls. (It's what I had in the freezer :)

Ingredients:

3/4 cup cola
1/4 cup Worcestershire sauce
2 garlic cloves, minced
1 tablespoon white vinegar
1 teaspoon reduced-sodium beef bouillon granules
1/2 teaspoon chili powder
1/2 teaspoon ground mustard
1/4 teaspoon cayenne pepper
1 beef rump roast or bottom round roast (2 pounds)
2 teaspoons canola oil
2 medium onion, chopped
1/2 cup ketchup
8 kaiser rolls

Preparations:

1. In a 4-cup measuring cup, combine the cola, Worcestershire sauce, garlic, vinegar, bouillon and seasonings; set aside. Cut roast in half. In a nonstick skillet, brown meat in oil on all sides.
2. Place onions in a 3-qt. slow cooker. Top with meat. Pour half of cola mixture over meat. Cover and cook on low for 8-10 hours or until meat is tender. Cover and refrigerate remaining cola mixture.
3. Remove meat from cooking liquid and cool. Strain cooking liquid, reserving onions and discarding the liquid. When meet is cool enough to handle, shred with two forks. Return meat and onions to slow cooker. 
4. In a small saucepan, combine ketchup and reserved cola mixture; heat through. Pour over meat mixture and heat through. Serve on rolls. Yield: 8 servings.

Chocolate Chunk Blondies

Want a brownie and don't have a lot of time? Or want to the distract the kids that are now on summer vacation and bored out of their minds? Here's an easy recipe for you!

Ingredients:

• 1 vanilla cake mix
• 1/2 cup of butter, melted
• 2 eggs
• 1 cup of Semi-sweet chocolate chunks (I used morsels because I was out of chunks)
• 1/3 cup of ready-made chocolate frosting

Preparations:

1. Heat oven to 350 degrees. Grease bottom of 13x9 inch pan.
2. Combine cake mix, butter, and eggs. Mix well. Add chocolate chunks.
3. Spread evenly in pan.
4. Bake 18 to 22 minutes or until edges are golden brown. Cool for 1 hour.
5. Warm frosting and drizzle over brownies. Let stand 30 minutes.
   

Fish Tacos with Chili Aioli

Sometimes you can get frozen fish at a discounted rate because it's nearing its expiration date. In this case, we purchased frozen Cod for about 50% off. It's the ideal fish for making fish tacos.

This recipe comes from my Super Suppers book. All of the recipes in this book can be made ahead of time and frozen to be eaten at a later time. If you have kids, a job and are on the verge of losing your mind - I highly recommend this book! (I can't be the only working mom that wonders if she should book a room at the looney bin :) Every recipe I've tried has been great, including this one. 


Ingredients:

• 1 lb fish fillets (I used frozen Cod that had been marked down)
• 1 tablespoon Chili powder
• 2 teaspoons seasoned salt
• 2 tablespoons Olive oil
• 1 tablespoon butter
• 6 medium sized flour tortillas
• fresh cilantro
• Salsa
• shredded Cheddar cheese

Chili Aioli:

• 1 cup of Mayonnaise
• 1 tablespoon Chili powder
• 1 tablespoon of Lemon juice
• 1 teaspoon ground Cumin

(The Chili Aioli sauce can be made ahead of time and stored in the refrigerator for up to two days ahead of time.)

Preparations:

1. Mix chili powder and salt. Sprinkle over both sides of each fillet.
2. Add butter and oil to fry pan that's on medium heat.
3. Fry fish fillets until they flake apart. 
4. Combine all of the Chili Aioli ingredients and mix well. 
5. Warm tortillas and fill with 2 tablespoons of fish. Top with salsa, cheese, lettuce and Chili Aioli sauce. 

If you want to make this ahead of time, prepare the fish as directed and place in freezer bag. You can store for up to a month. Note that the sauce however, can only made at most, two days in advance

El Grande Burritos Recipe from Betty Crocker

Betty Crocker let us down on this recipe. I think it's an easy way to make a shredded chicken burrito so I'm posting it anyway. My biggest issue is with the taco seasoning and how it's combined with the chicken. Also, to get the shredded chicken, I cooked a little more than a pound of chicken in 15 oz of chicken broth in my 6 quart crock pot. I cooked it on high for two hours and then on low for two more. It came apart easily and tasted great. Cook the chicken with taco seasoning and water (as directed on the package for ground meat).

Ingredients:

• 1 pouch (8.8 oz) microwavable ready-to-eat original long grain rice (Add salt)
• 2 teaspoons lime juice
• 2 tablespoons chopped fresh cilantro
• 2 cups shredded or diced cooked chicken
• 4 teaspoons Old El Paso® taco seasoning mix (from 1-oz package)
• 1 cup Old El Paso® refried beans (from 16-oz can), heated
• 1 package (11 oz) Old El Paso® flour tortillas for burritos (8 tortillas; 8 inch), heated
• 1 cup shredded Cheddar or Monterey Jack cheese (4 oz)
• 1 cup Old El Paso® salsa (any variety) 

Preparations:

1. Microwave rice as directed on pouch. In medium bowl, stir together heated rice, lime juice and cilantro. (You can use regular rice and cook according to the directions)
2. In medium microwavable bowl, stir together chicken and taco seasoning mix. Microwave uncovered on High 45 to 60 seconds or until hot.
3. Spread about 2 tablespoons refried beans down center of each tortilla. Top each with 3 tablespoons rice, 1/4 cup chicken mixture and 2 tablespoons cheese. Top each with 2 tablespoons salsa. Fold or roll up tortillas.

Betty Crocker's Lemon Bars

From time to time, I get coupons for Betty Crocker cookie mixes and if they're on sale, I buy a mix and use it in a recipe (like this one). Honestly, these lemon bars were way better than the ones I made a few weeks ago. The crust tasted better and the bars were fluffier. I forgot however, to take a picture so here's a shot of what they look like on Betty's website.

Check out Betty Crocker's website more great recipes!

Ingredients:

Crust:

1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 cup butter or margarine (1 stick), softened

Filling:

4 eggs, slightly beaten
1 1/2 cups granulated sugar
1/4 cup Gold Medal® all-purpose flour
1 tablespoon grated lemon peel
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup fresh lemon juice (1 large lemon)

Topping:

2 tablespoons powdered sugar

Preparations:

1. Combine mix and softened butter and until crumbly. Press into ungreased 13x9 inch pan. 
2. Bake at 350 degrees for 20 minutes or until golden brown. 
3. Let cool for ten minutes. 
4. Mix eggs, sugar, flour lemon peel, baking powder, and salt. Mix well. Add lemon juice.
5. Pour lemon filling over baked crust.
6. Bake for 25-30 minutes or until golden brown.
7. Cool for one hour. Sift powdered sugar over the top before cutting.

Gyros

I think this is one of those recipes that you have to make more than once to really get it right.  It's not too hard to make and not super time consuming. I broiled the patties in my toaster oven rather than frying them. If you get a chance, take a look at the feedback for this recipe on Food.com. It might be helpful.

Ingredients

Sauce:

• 1 (8 ounce) container plain yogurt
• 1/3 cup chopped seeded cucumber
• 2 tablespoons finely chopped onions
• 1 garlic clove, minced
• 1 teaspoon sugar

Meat Mixture:

• 1 lb lean ground beef
• 1 1/2 teaspoons dried oregano
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt (optional)
• 3/4 teaspoon pepper
• 4 pita breads
• 3 cups shredded lettuce
• 1 large tomato, chopped
• 1 small onion, chopped

Preparations:

1. Combine ingredients for sauce. Cover and refrigerate. (I did this for about 30 minutes.)
2. In separate bowl, combine ground beef and seasonings. Mix well.
3. Shape into 4 patties.
4. Grill, covered over medium to high heat for 10 to 12 minutes or until meat is no longer pink, turning once.
5. Cut patties into thin slices.
6. Stuff into pitas. (I warmed them in the oven for a few minutes first.)
7. Add lettuce, tomato, and onion.
8.  Serve with yogurt sauce.

Better Homes and Garden's Lemon Meringue Pie

When I volunteered to make this for Father's Day, I didn't think it would be so hard. It was hard because at one point the recipe requires you to split your attention between the lemon filling and the meringue. I had the filling mixture turned up too high and it started to burn on the bottom. So whatever you do - keep an eye on the heat! Either that or just buy the darn pie at the store. :) (just kidding)

Ingredients:

Filling

• 1 Baked Pastry Shell
• 3 egg yolks
• 1 1/2 cups sugar
• 3 tablespoons of flour
• 3 tablespoons of cornstarch
• 2 tablespoons of butter
• 1 to 2 teaspoons finely shredded lemon peel
• 1/3 cup lemon juice
• 1 1/2 cups of water

Meringue

• 3 egg whites
• 1/2 teaspoon vanilla
• 1/4 teaspoon cream of Tartar
• 6 tablespoons of sugar

Preparations:

1. Filling: Combine flour, sugar, cornstarch in saucepan over medium heat. Slowly add water. Heat until mixture is thickened and bubbly; reduce heat. Cook and stir for 2 minutes. Remove from heat.
2. Crack eggs, separating the egg yolks from the whites. Set aside whites for meringue.
3. Slightly beat eggs yolks and add to sugar mixture. Bring to gentle boil. (this is where I had problems)
4. Reduce heat; cook and stir 2 minutes more. Remove from heat.
5. Add butter and lemon peel. Stir well. Add lemon juice. Keep filling warm and prepare meringue.
6. Beat egg whites on high with vanilla and cream of tartar. Add sugar. Beat on high until frothy. 
7. Pour filling into baked pie crust. Top with meringue. Bake at 350 for 15 minutes.

The Joy of Cooking's French Toast

I wanted to do a comparison between this recipe and the Better Homes and Garden recipe that I made a few weeks back. I now know where my grandmother got her French Toast recipe - it's from Joy of Cooking! But alas, this recipe is not nearly as good as the one from Better Homes and Garden.

Keep in mind that the thicker and more dense your bread - the better the French Toast.

Ingredients:

4 eggs
8 slices of bread
1 cup of milk
1/2 teaspoon of vanilla
sugar
cinnamon

Preparations:

1. Beat eggs, vanilla and milk.
2. Dip bread in egg batter, coating both sides.
3. Sprinkle with cinnamon and sugar. Fry over medium heat in pan that's been sprayed or coated with butter.

The instructions aren't very precise at all and the spices really do make the French Toast. So, I recommend the Better Homes and Garden recipe!

Nacho Chicken Casserole from Betty Crocker.com

This a good recipe for a weeknight when you don't have a lot of time to plan a big meal. It's very easy to make and you can bake the chicken while you're doing other things.

Ingredients

• 2 cups diced cooked chicken
• 1/2 cup uncooked instant white rice
• 1 can (14.5 oz) diced tomatoes, drained
• 1 can (10 3/4 oz) condensed cream of chicken soup
• 1 can (11 oz) Green Giant® Mexicorn® whole kernel corn with red and green peppers, undrained
• 1 can (4.5 oz) Old El Paso® chopped green chiles, undrained
• 1 teaspoon Old El Paso® taco seasoning mix (from 1-oz package)
• 1 1/2 cups shredded Cheddar cheese (6 oz)
• 1 cup broken tortilla chips 

Preparations:

1. Mix chicken, rice, tomatoes, soup, corn, chiles, taco seasoning and 1 cup of Cheddar cheese.
2. Bake at 350 degrees for 60 minutes or until rice is tender.
3. Top with tortilla chips and shredded cheese. Bake for 10 minutes.

Snickerdoodles

This recipe comes from the Better Homes and Garden cookbook. It's easy and they are very tasty. Not quite as great or as big as the ones from Paradise Cafe, but still good.

Ingredients:

1 1/2 cup of flour

1/4 teaspoon cream of tartar

1/4 teaspoon baking soda

1/2 teaspoon vanilla

1 cup of sugar

1/2 cup of butter, softened

1 egg

2 tablespoons of sugar

1 teaspoon cinnamon

Preparations:

1. Combine butter, egg, vanilla and sugar. Beat well.
2. Separately, mix flour, baking soda, and cream of tartar.
3. Mix both sets of ingredients.
4. Refrigerator dough for an hour.
5. Mix sugar and cinnamon on a plate. Roll dough in balls and dip in sugar and cinnamon.
6. Bake at 375 for approximately 12 minutes. 

Ground Beef Enchiladas

I found this recipe at this site - http://www.mexicanmeals.net/enchiladas/ground-beef-enchiladas-recipe-southwestern-beef-recipes-and-pork-recipes-mexican-recipes/viewlink.html

Be sure to add the salt and you might want to consider cooking the onions with the ground beef. I followed the instructions and the onions were still pretty raw.

Ingredients:

1 tablespoon shortening

1 pound ground beef

3 tablespoons flour

1 (8 ounce) can tomato sauce

Water

2 tablespoon chili powder

Salt, to taste

3/4 teaspoon garlic powder

12 corn tortillas

1 pound longhorn cheese, coarsely grated

1 large onion, finely chopped


Preparations:

1. Melt shortening in heavy skillet. Add the ground meat and brown. Sprinkle meat with flour; mix in skillet. Add tomato sauce and 1 cup water. 
2. Mix 1/2 cup water with the chili powder to form a smooth paste; add to the meat mixture. Add salt to taste and garlic powder. Cook over medium heat, uncovered, until it is of gravy consistency. Cover and simmer over very low heat. Add more water if the chili gravy becomes too thick.
3. Dip tortillas one at a time in the hot chili gravy with a wide metal spatula. The tortillas will become pliable almost immediately, which will make rolling the enchiladas easier. Soaking too long will cause the tortillas to fall apart.
4. Place a good sprinkling of grated cheese and minced onion and about a tablespoon of the meat mixture to one side of the center of the tortilla. Roll tortilla tightly around the filling and place loose side down in a glass casserole baking dish. For best results place the enchiladas in a row with sides touching.
5. When all enchiladas have been formed, pour the remaining hot chili gravy over all, and sprinkle generously with grated cheese, and top with chopped onion. Bake at 350 degrees F until the cheese is melted. Serve immediately.

Hershey's Perfect Chocolate Chip Cookies

It's actually kind of a miracle that I got to make these cookies at all. The little guy wouldn't eat for his father and then fussed until I took him. So, he sat on the counter in a bouncy seat while I explained that Hershey's cookie recipe is pretty good. The only downside is that I didn't see a high altitude version of this recipe. (Not sure if it was on the bag at all but it is on their website) The end result was tasty yet flat chocolate chip cookies.

Ingredients:

    • 2-1/4 cups all-purpose flour
    •    1 teaspoon baking soda
    •    1/2 teaspoon salt
    •    1 cup (2 sticks) butter, softened
    •    3/4 cup granulated sugar
    •    3/4 cup packed light brown sugar
    •    1 teaspoon vanilla extract
    •    2 eggs
    •    2 cups (12-oz. pkg.) HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips

Preparations:

1. Heat oven to 375°F. 

2. Stir together flour, baking soda and salt. Beat butter, granulated sugar, brown sugar and vanilla in large bowl with mixer until creamy. Add eggs; beat well. Gradually add flour mixture, beating well. Stir in chocolate chips and nuts, if desired. Drop by rounded teaspoons onto ungreased cookie sheet. 

3. Bake 8 to 10 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 5 dozen cookies.

Chicken Alfredo Pasta Bake

This recipe is a work in progress. It's inspired by Pizza Hut's Tuscan Chicken bake and as soon as I figure out what they put into that dish, I'll post the recipe. In the meantime, here's the next best thing.

Ingredients:

• 1 lb of skinless chicken breast
• 1 tablespoon of minced garlic
• 2 tablespoons of extra virgin olive oil
• 1 14.5 ounce jar of Alfredo sauce
• 3 cups cooked Rotini pasta
• 2 cups frozen broccoli florets
• 2 cups of Mozzarella cheese

Preparations:

1. Cut chicken into strips. 
2. Add oil and garlic to medium sized skillet. Turn on medium heat. Add chicken.
3. Cook chicken until no longer pink.
4. In a separate pot, cook Alfredo sauce and broccoli. Add pasta and mix well. Simmer for 5 minutes.
5. Pour cooked pasta into 13x9 inch pan.
6. Layer cooked chicken on to pasta. Cover with cheese.
7. Bake at 350 for 30 minutes.

Food Network's Homemade Macaroni and Cheese

I'm not really a fan of macaroni and cheese, but this recipe is great. I didn't make any adjustments and it tasted really good. My only problem is the picture. It's blurry because my son has become one of those babies who will only stop crying if mom holds him. I had him in one hand and the camera in the other when I took this shot.

Ingredients:

    * 1/2 pound elbow macaroni
    * 3 tablespoons butter
    * 3 tablespoons flour
    * 1 tablespoon powdered mustard
    * 3 cups milk
    * 1/2 cup yellow onion, finely diced
    * 1 bay leaf
    * 1/2 teaspoon paprika
    * 1 large egg
    * 12 ounces sharp cheddar, shredded
    * 1 teaspoon kosher salt
    * Fresh black pepper

Topping:

    * 3 tablespoons butter
    * 1 cup panko bread crumbs

Preparations:

1. In a large pot of boiling, salted water cook the pasta to al dente.
2. While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.
3. Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.
4. Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.

Chocolate Pecan Caramel Cake from Betty Crocker

I think the title of this cake alone, makes me want to get on a stair master and start climbing. It's very rich and it's the perfect dessert if you're having company over. I didn't follow directions and wait until the caramel mixture cooled and yes, it dripped over the sides of the cake....

Ingredients:

• 1  package Betty Crocker® SuperMoist® devil's food cake mix  
• 1 1/3  cups water  
• 1/2  cup vegetable oil  
• 3  eggs  
• 20  caramels, unwrapped  
• 1/3  cup butter or margarine  
• 1/3  cup whipping (heavy) cream  
• 1  cup chopped pecans, toasted  
• 1  tub Betty Crocker® Whipped chocolate ready-to-spread frosting 

Preparations:

1. Heat oven to 350°. Grease bottoms only of 2 round pans, 8x1 1/2 or 9x1 1/2 inches, with shortening; lightly flour. 
2. Beat cake mix, water, oil and eggs in large bowl with electric mixer on low speed 1 minute, scraping bowl constantly. Pour into pans. 
3. Bake 8-inch rounds 34 to 39 minutes, 9-inch rounds 29 to 34 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around side of pans to loosen cakes; remove from pans to wire rack. Cool completely, about 1 hour.  
4. Heat caramels, butter and whipping cream in 1-quart saucepan over medium heat 6 to 8 minutes, stirring frequently, until caramels are melted and mixture is smooth. (Or place caramels, butter and whipping cream in 4-cup glass measuring cup; microwave uncovered on High 1 to 3 minutes, stirring once or twice.) Stir pecans into melted caramel. Cool 30 to 45 minutes or until firm enough to spread without running over edge of cake. 
5. Place 1 cake layer on plate. Spread with 1 cup of the pecan filling. Top with second layer. Spread remaining pecan filling into 4- to 5-inch circle on top of cake. Spread chocolate frosting on rest of top and side of cake. Store at room temperature. 

Texas Sheet Cake from Betty Crocker

This recipe is in honor of Friday Night Lights. If anyone from Texas reads my blog - I have question for you! Are people in Texas really that polite? If so, I may just have to move...

I baked this cake for my neighbors as a "thank you" for helping me out. (They are awesome people!) Hopefully, they will be kind enough to say whether it was any good. :)

Ingredients:

1     box Betty Crocker® SuperMoist® devil's food or butter recipe chocolate cake mix
1/4     cup sour cream
1 1/4     cups water
2     tablespoons unsweetened baking cocoa
2     tablespoons vegetable oil or softened butter
3     eggs
1     container (1 lb) Betty Crocker® Rich & Creamy chocolate frosting
3/4     cup chopped pecans, toasted if desired

Preparations:

1. Heat oven to 350°F (or 325°F for dark or nonstick pan). Spray bottom and sides of 15x10x1-inch pan with baking spray with flour.
2. In large bowl, beat cake mix, sour cream, water, cocoa, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
3. Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool about 45 minutes.
4. Remove lid and foil cover from frosting. Microwave frosting in container on High 20 to 30 seconds, stirring once, until pourable. Spread frosting over cake; sprinkle with pecans.
5.  

PS: The pan is from the Dollar Store. You can get three aluminum foil 13x9 pans for a $1 which is great because you never have to worry about getting the pan back....

Pasta Salad

Pasta Salad is one of those dishes that's hard to mess up. (Which makes it a good dish for college kids everywhere!) It's relatively cheap to make and you add whatever kind of cheese or meat you like. I paid $.49 for a box of this pasta and used ingredients I already had on hand. This recipe is open to being creative so I'm going to give suggestions for ingredients versus a strict outline.

Ingredients:

2 cups of cooked pasta (Can be penne, bow tie or the corkscrew kind.)
1/2 cup of Italian or Creamy Caesar Dressing
1 cup of cubed cheese (Can be cheddar or feta cheese)
1/2 cup of chopped peppers (Green, Red, Yellow or Orange) or chopped broccoli and/or olives
1 cup of cooked meat (I used chicken.)

Preparations:

1. Cook pasta according to directions on the box.
2. Let pasta cool in covered dished. (If you leave it uncovered, the pasta dries out)
3. Combine pasta with salad dressing, vegetables, meat and cheese. Mix well.
4. Best served cold. If you need to, add more dressing. Salt and Pepper to taste.

French Toast

I've never made French Toast from a recipe. I've always just cracked some eggs and mixed in whatever "milk-ish" stuff I had on hand. I posted a while back that breakfast is always a good option for dinner though, so I decided last night to make French Toast from an actual recipe.

The best thing about French Toast and pancakes (if you ask me), is that you can top them with whatever you want. Personally, I like to cover mine in peanut butter and then a layer of syrup. But I'm the only one in the family that likes it that way. (There's a great deal of mocking over this fact.) So, if you're not a sugar junkie like me, you can try jam or even sifting powder sugar over the top.

Ingredients:

• 8 slices of bread (I actually used Spelt bread for this.)
• 4 eggs
• 1 cup of milk (I used Soy.)
• 2 teaspoons of Vanilla
• 2 tablespoons of sugar
• 1/2 teaspoon of Cinnamon
• 1/8 teaspoon of Nutmeg
• Butter

Preparations:

1. Beat eggs on high and add milk. Mix well.
2. Add vanilla, sugar, Cinnamon and Nutmeg.
3. Dip bread in egg mixture, coating each side evenly. (I used a fork to dip it in and out. Don't let it soak or the bread will get too soggy and break apart when you pull it out.)
4. Using either a skillet (on medium heat) or an electric fry pan that's coated with butter, fry bread until golden brown.
5. Serve warm!