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.
   

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

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 (can also substitute with goat cheese)
• 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!

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.

Chewy Yummy Chocolate Chip Cookies

So I usually have a go to recipe for chocolate chip cookies however I was looking for a more "chewy" version and these came out amazing. My new go to recipe for chocolate chip cookies, enjoy!!!

Chewy Yummy Chocolate Chip Cookies

Ingredients:

• 1/2 C. shortening
• 1/2 C. salted butter, room temp.
• 1/2 C. sugar
• 1 C. packed dark brown sugar
• 1/2 tsp. baking soda
• 2 eggs
• 1 tsp. vanilla
• 2 1/2 C. all-purpose flour
• 1-12 ounce package (2 cups) semisweet chocolate chips

Directions:

1. In a large mixing bowl beat the shortening and butter with an electric mixer on medium to high speed for 30 seconds. 
2. Add the brown sugar, granulated sugar, and baking soda. Beat mixture until combined, scraping sides of bowl occasionally. 
3. Beat in the eggs and vanilla until combined. 
4. Beat in flour, if needed stir the last remaining amount.
5. Stir in chocolate pieces.
6. Drop dough by rounded teaspoons 2 inches apart on an ungreased cookie sheet.
7. Bake in a 375 degree F oven 8 to 10 minutes or until edges are lightly browned. 
8. Transfer cookies to a wire rack and let cool. Makes about 30 two inch cookies.

Banana Cake with Cream Cheese Frosting

Banana Cake

Ingredients:

•     3 fresh bananas, mashed
•     2 tsp. lemon juice
•     3 C. all-purpose flour
•     1.5 tsp. baking soda
•     1/4 tsp. salt
•     3/4 C. butter, at room temperature
•     2 C. sugar
•     3 eggs
•     2 tsp. vanilla
•     1 1/2 C. low fat buttermilk

Directions:

1. Pre-heat oven to 275º F, and grease and flour (or spray), a bundt cake pan.
2. Mash banana and mix with lemon juice, set aside.
3. In a med bowl, mix flour, baking soda and salt, set aside.
4. In a large bowl, cream butter and sugar.
5. Beat in eggs, one at a time. Stir in vanilla.
6. Beat in flour mixture and alternate mixing with buttermilk.
7. Stir in bananas.
8. Pour into pan and bake at 275º F for 1 hour and 20 minutes, until fork comes out clean.
9. Immediately place in freezer for 45 minutes.

    

Cream Cheese Frosting

Ingredients:

• 1/2 C. butter, room temperature
• 8 oz. cream cheese, room temperature
• 1 tsp. vanilla
• 3 1/2 C. powdered sugar

Directions:

1. Cream butter and cream cheese.
2. Beat in vanilla and sugar on low until combined, then high until smooth.
3. Apply to cake when cake is completely cooled.

Turkey Mushroom Meatloaf

Turkey Mushroom Meatloaf

Ingredients:

• 1/2 lb (or 8 ounces) mushrooms, trimmed (about 15 mushrooms)
• 1 C. finely chopped onion
• 2 tsp. minced garlic
• 1 Tbls. olive oil
• 1 tsp. kosher salt
• 1/2 tsp. ground black pepper
• 1 Tbls. Worcestershire sauce
• 7 Tbls. ketchup, divided
• 1 C. panko bread crumbs
• 1/3 C. milk
• 2 large eggs, lightly beaten
• 1 1/4 lb. ground turkey (92% lean)

Directions:

• Heat oven to 400º F. Line a baking sheet with aluminum foil then lightly oil the bottom.
• You can chop the mushrooms one of two ways: by hand or in a food processor. The mushrooms need to be very finely chopped, about 1/8-inch pieces. Set aside.
• Cook onion, in oil, in a large skillet over medium-low heat, stirring occasionally, for 5 minutes or until softened. Add garlic then cook 1 minute.
• Add chopped mushrooms, a 1/2 teaspoon of salt and a 1/4 teaspoon of the pepper. Cook, stirring occasionally about 10 minutes or until liquid from the mushrooms has evaporated and they are tender.

 

• Transfer onions and mushrooms to a large bowl then stir in 3 tablespoons of ketchup and 1 tablespoon of Worcestershire sauce. Cool 5 minutes.
• In the meantime, stir together the breadcrumbs and milk and let stand 5 minutes.
• Add breadcrumbs and beaten eggs to onions and mushrooms then mix well. Next, add turkey along with remaining 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Mix well with hands (or a fork). (The mixture will be very wet).
• Form mixture into a 9-inch by 5-inch oval loaf in the middle of prepared baking sheet. Then, use the back of a spoon to spread the remaining 4 tablespoons of ketchup on top of the meatloaf.

 

• Bake until an instant read thermometer inserted into the thickest part of the meatloaf registers 170 degrees F (77 degrees C), 45 to 50 minutes. Let stand 5 minutes before slicing.

**Adapted from http://www.inspiredtaste.net/21535/unbelievably-moist-turkey-meatloaf-recipe/