Wednesday, July 22, 2015

Slow Cooker Beef Stew

Slow Cooker Beef Stew


Ingredients:
  • 2 lbs beef stew meat, cut into 1 inch cubes
  • 1/3 cup all-purpose flour
  • 1/2 tsp. salt
  • 1/2 tsp. ground black pepper
  • 2 clove garlic, minced
  • 2 bay leaves
  • 1 tsp. paprika
  • 1 tsp. Worcestershire sauce
  • 1 onion, chopped
  • 2 cups beef broth
  • 3 potatoes, peeled and diced
  • 4 carrots, sliced
  • 1 stalk celery, chopped
  • 1/2 C. frozen peas or 3/4 C. frozen green beans
  • 2 Tbls. olive oil
  • 1 packet Lipton Recipe Secret Onion & Mushroom Soup/Dip Mix
Directions:
  1. Place meat in gallon sized bag with flour, salt and pepper, shake until beef is fully coated. Saute beef in pan on medium high with olive oik until browned. Add chopped onion and saute until soft.
  2. Transfer beef and onion to slow cooker. Add garlic, Lipton Recipe Secret Onion & Mushroom Soup/Dip Mix packet, bay leaves, paprika, Worcestershire sauce, beef broth, potatoes, carrots, and celery.
  3. Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 5 hours. Add peas or green beans the last 30 minutes.


Saturday, July 18, 2015

Crock Pot Cabbage Rolls

Crock Pot Cabbage Rolls



Ingredients:
  • 12 leaves savoy cabbage
  • 1 egg, beaten
  • 1⁄4 C. tomato sauce
  • 1⁄4 C. finely chopped sweet onion
  • 1 tsp. salt
  • 1⁄4 tsp. pepper
  • 1 lb lean ground beef
  • 1 C. cooked rice
  • 1 (8 oz.) can tomato sauce
  • 1 Tbls. brown sugar
  • 1 Tbls. lemon juice
  • 1 tsp. Worcestershire sauce
Directions:
  1. Immerse cabbage leaves in large kettle of boiling water for about 3 minutes or until limp; drain.
  2. Combine egg, 1/4 cup of sauce, onion, salt, pepper, beef, and cooked rice.
  3. Place about 1/4 cup meat mixture in center of each leaf; fold in sides and roll ends over meat.
  4. Place in slow-cooking pot.
  5. Combine tomato sauce with brown sugar, lemon juice and Worcestershire sauce.
  6. Pour over cabbage rolls.
  7. Cover and cook on low 7-9 hours.

Angel Food Cake

Angel Food Cake



Ingredients:
  • 1 1/2 C. egg whites (10 to 12 large)
  • 1 1/2 C. sifted powdered sugar
  • 1 C. sifted all-purpose flour
  • 1 1/2 tsp. cream of tartar
  • 1 tsp. vanilla
  • 1 C. granulated sugar
Directions:
  1. In a very large mixing bowl allow egg whites to stand at room temperature for 30 minutes. Meanwhile, sift powdered sugar and flour together 3 times; set aside.
  2. Add cream of tartar and vanilla to egg whites. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add granulated sugar, about 2 tablespoons at a time, beating until stiff peaks form (tips stand straight) .
  3. Sift about one-fourth of the flour mixture over beaten egg whites; fold in gently. (If bowl is too full, transfer to a larger bowl.) Repeat, folding in remaining flour mixture by fourths. Pour into an ungreased 10-inch tube pan. Gently cut through batter to remove any large air pockets.
  4. Bake on the lowest rack in a 350 degree F oven for 40 to 45 minutes or until top springs back when lightly touched. Immediately invert cake (leave in pan); cool thoroughly. Loosen sides of cake from pan; remove cake.
     

 
 *From Better Homes and Gardens

Friday, July 10, 2015

Pear and Gorgonzola Pizza

After living in Wilmington, NC one of my favorite pizza places was Brixx Wood Fired Pizza. They made a pear and Gorgonzola pizza that was outstanding and I've managed to replicate it fairy well. The blend of sweet, nutty and tart is what makes this pizza so incredible. Enjoy!

Pear and Gorgonzola Pizza



Ingredients:
  • 1 (16 ounce) package refrigerated pizza crust dough*
  • 4 slices provolone cheese, chopped
  • 2 Bosc pears, thinly sliced 
  • 1/2 large red onion, thinly sliced and sauteed
  • 1 C. Gorgonzola cheese, crumbled
  • 1 1/2 C. mozzerella 
  • 1/3-1/2 C. chopped walnuts
Directions:
  1. Preheat oven to 350 degrees F.
  2. Place pizza crust dough on a large baking sheet. Layer with Provolone cheese.
  3. Top cheese with Bosc pear slices ensuring entire pizza is covered with thin pear slices.
  4. Top with caramelized red onions and sprinkle Gorgonzola and mozzarella cheese.
  5. Top with walnuts.
  6. Bake in the preheated oven 20 to 25 minutes, or until cheese is melted and crust is lightly browned.
  7. Remove from heat and slice to serve.
 *I use Trader Joe's refrigerated pizza dough, just $1.29!

Friday, July 3, 2015

Chocolate Chip Cookie Dip

Chocolate Chip Cookie Dip



Ingredients:
  • 1 (8 oz.) cream cheese, softened 
  • 1/2 C. butter, softened
  • 3/4 C. confectioners' sugar
  • 2 Tbls. brown sugar
  • 1 tsp. vanilla extract
  • 1 C. (6 oz) miniature semisweet chocolate chips
  • Graham cracker sticks
Directions:
  1.  In a small bowl, beat cream cheese and butter until light and fluffy.
  2. Add the sugars and vanilla; beat until smooth.
  3. Stir in chocolate chips.
  4. Serve with graham cracker sticks.