English Muffin Bread (with pics)

I decided to make some English Muffin bread this morning since Victoria is home sick again. What can be better on a sick belly than toast. I have been using my bread machine just on the dough cycle lately because it just isn't baking right.

When they cycle was done, I placed the dough into a loaf pan that was greased and sprinkled with cornmeal. Cover; let rise in warm, draft- free place until doubled in size, about 45 to 60 minutes.

Bake at 400°F for 25 minutes or until done. Remove from pans; cool on wire rack. Slice; toast to serve.

All risen and ready for the oven.

All baked and cooling!

Chicken, Squash and Pasta soup

I just finished making this for dinner.

1 tbs olive oil
2 medium celery stalks, chopped
1 medium onion chopped
1 tsp dried sage leaves (or poultry seasoning)
6 cups chicken stock
2 1/2 cups cooked chicken
1 1/2 cups uncooked tricolor rotini pasta
1 1/2 cups peeled and cubed butternut squash
1/8 tsp pepper
pinch salt

In a dutch oven, heat oil over medium high heat. Add celery, onion and sage. Cook 5 to 6 minutes stirring frequently, until onion is softened.

Stir in remaining ingredients. Heat to boiling; reduce heat to medium. Cover; cook 10 to 12 minutes, stirring occasionally, until pasta and squash are tender.

Pumpkin Muffins

I just made these for my sick little girl.

1 cup pumpkin (canned "or" fresh)
2 eggs, slightly beaten
1/2 cup water
1/2 cup melted shortening
1 3/4 cups flour
1/4 teaspoon salt
1 cup sugar
1/2 cup brown sugar
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon fresh ground nutmeg
1/2 teaspoon ginger
1/4 teaspoon ground cloves
1 cup of raisins

Blend pumpkin, eggs, water, and shortening in large bowl.

Sift together remaining ingredients and add to pumpkin mixture.

Fill greased muffin tins about 3/4 full.

Bake at 350 degrees about 35 minutes or until a toothpick inserted comes out clean.

Makes 12 large muffins.

Golden Chicken and Noodles

This is what I just put in the crock pot. I found it in a Cambells cookbook.

2 cans Campbells Condensed cream of chicken soup
1/2 cup water
1/4 cup lemon juice
1 tbs Dijon mustard
1 1/2 tsp garlic powder
8 large carrots peeled and thickly sliced
8 boneless skinless chicken breasts
4 cups hot cooked egg noodles.

Stir the soup, water, lemon juice, mustard and garlic powder and carrots in a slow cooker. Add the chicken and turn to coat.

Cover and cook on low for 7 to 8 hours or until the chicken is cooked through. Serve with the noodles and sprinkle with fresh parsley (optional).

Creole Chicken

This is what is going in the crock pot this morning.

1 pound boneless skinless chicken thighs cut into 3/4 inch pieces
1 (14.5 oz) can diced tomatoes, undrained
1 (14 oz) can chicken broth (using chicken stock)
8 z Polish sausage, coarsely chopped
1 cup diced cooked ham
3/4 cup chopped onion
1 (6 oz) can tomato paste
1/2 cup water
1 1/2 tsp Cajun seasoning
Several dashes bottled hot pepper sauce
2 cups uncooked instant rice
1 cup chopped green sweet pepper

In a crock pot, combine tomatoes, broth, sausage, ham, tomato paste, water, Cajun seasoning, and hot pepper sauce.

Cover and cook on low setting for 5 to 6 hours.

Turn off crock pot. Stir in rice and sweet pepper and let stand 10 to 15 minutes or until rice is tender.

Makes about 6 servings.

Wilton Color Chart

Have you ever tried to mix gel food colors to get a color that you needed? I am getting things together in my head for Victoria's birthday party. This year it is "Mod Monkey" and the colors are lemon yellow and aqua. I am going to frost 1/2 the cup cakes lemon yellow and put on aqua M&M's and the other 1/2 of the cupcakes will be frosted aqua with yellow M&Ms.

So this morning at Walmart I picked up the yellow M&M's and light blue M&M's. Then I started wondering what color Wilton gels would make the aqua color. I found a link on their site!

ANTIQUE GOLD Add just an extremely small touch of Leaf Green to Golden Yellow

AQUA Sky Blue and Leaf Green

AVOCADO Use Moss Green color

BLACK Our paste color or Royal Blue, Christmas Red, Orange and Lemon

CHARTREUSE 9 parts Lemon Yellow, 1 part Leaf Green

CORAL Creamy peach and a touch of pink or orange and a touch of pink.

FLESH Add just an extremely small touch of Copper to white icing. Ivory can also be used. Light pink with a small amount of brown.

GRAY Add just a touch of Black to white icing.

HUNTER GREEN Kelly Green and a touch of Black

JADE Leaf green, Royal Blue and a touch of Black

LAVENDER Pink and Violet

MARIGOLD Lemon Yellow and Orange

MAROON Burgundy and Red Red

MAUVE Touch of Burgundy with very little Black.

MISTY GREEN Leaf Green, Royal Blue and a touch of Black

MOSS GREEN Our paste color or Violet and Lemon Yellow

MULBERRY Mix Rose with a touch of Royal Blue.

NAVY BLUE Royal Blue and Black

PERIWINKLE Royal Blue and Violet

PLUM Use violet with a touch of Christmas red.

RASPBERRY Pink and Red Red

RUST Orange, Red Red and Brown

SILVER We do not advise attempting to simulate silver color in icing. Instead, add silver leaves or other silver accessories to the cake.

TEAL Use teal paste color or Lemon Yellow and Sky Blue

TURQUOISE Sky Blue and Lemon Yellow

WARM GOLD Use Golden Yellow with just a touch of brown.

Minestrone with Italian Sausage

I am just putting this together for dinner, so far is smells great! I found the recipe in a Betty Crocker Magazine.

Prep time 25 minutes
Start to finish 45
Servings 7 (1 1/2 cups)

1 tbs olive oil
1 lb bulk sweet Italian Sausage (or links skinned and broken into bits)
1 medium onion, chopped
2 medium carrots, peeled and chopped
2 tsp dried basil leaves
2 tsp finely chopped garlic
5 1/4 cups beef stock
2 cups diced tomatoes
1 can great northern beans, drained and rinsed
1 cup uncooked small elbow macaroni (I am using mini bow ties)
1 medium zucchini, cut lengthwise in half then cut into 1/4 inch slices
1 cup frozen green beans.

In 5-quart Dutch oven, heat oil over medium-high heat. Add sausage, onion, carrots, basil and garlic; cook 5 to 7 minutes, stirring frequently, until sausage is no longer pink; drain.

Stir broth, tomatoes and great northern beans into sausage mixture. Heat to boiling; reduce heat to medium-low. Cover; cook 7 to 8 minutes, stirring occasionally.

Stir in macaroni, zucchini and frozen green beans; heat to boiling. Cook over medium-high heat 5 to 6 minutes, stirring occasionally, until vegetables are hot and macaroni is tender.

Shamrock Cookies

I had the cutest conversation last night with Victoria. She said that all the valentine cookies were gone and we should make some new ones and would like St. Patricks day cookies. Off we went to the laundry room to see what cookie cutters I had, hmm no luck. Since I had to run to walmart this morning I found a St. Patty set and some more SPRINKLES!

So when I was telling Marcel about our little conversation he laughed and said it sounds like when I go to him and say "I have been thinking" or "I have an idea" LOL

Butter Cookie Dough

1 cup salted butter
1 cup granulated sugar
1 large egg
2 tablespoons whipping cream (I just used light cream)
2 tablespoons vanilla extract
1 teaspoon almond extract (I didn't use that, today I used Lemon extract)
3 cups unbleached flour (I had to use a bit more)
1 1/2 teaspoons baking powder

Preheat oven to 325 degrees.

In a mixer combine butter and sugar. Add egg, cream, vanilla, and almond extract all at once and thoroughly blend.

In a separate bowl stir together flour and baking powder. Add the dry ingredients to the wet ones and blend.

Roll out to a thickness of about 1/4 inch and cut with a cookie cutter. Bake on a greased cookie sheet 8 to 12 minutes and cool on a rack.

Makes about 3 dozen cookies. (Dough does not need to be chilled before using.)

As you can tell from the pictures, I tinted half the dough with some Wilton Kelly Green and Leaf Green.

Cinnamon Swirl Bread

2/3 cup warm water
4 tsp unsalted butter (softened)
3/4 tsp salt
2 cups bread flour
3 tbs dry milk powder
1 tbs sugar
1 1/2 tsp Bread Machine yeast

Add ingredients to bread machine pan in the order suggested by the manufacture.

When the dough is ready, roll it out to a rectangle. Sprinkle on cinnamon and sugar. I didn't measure, I just eyeballed it.

Roll dough up and place in a greased loaf pan.

Preheat oven to 350.

Let loaf rise in a warm place for 30 minutes or until doubled.

Bake at 350 for 30 minutes or until crust color is to your liking and when "knocked on" sounds hollow.
This made a really small loaf since I used a 1 pound recipe. I think next time I will try a 1.5 or 2 pound recipe.

French Countryside Bread

1 3/8 cups water
1 1/2 tablespoons olive or vegetable oil
1 1/2 teaspoons salt
4 cups white bread flour
1 tablespoon granulated sugar
2 teaspoons active dry yeast

Place ingredients in order given by manufacturer of your bread machine.
Select French or Basic setting and desired Crust Color setting; press start.

Makes one (2 pound) loaf.

Since my machine isn't baking very well I will set it on dough cycle. When the cycle is done I am putting it into a loaf pan and letting it rise. Then bake it at 350 for 30 -35 minutes.

Dijon Steak and Potato Stew

Victoria picked this recipe out from a Betty Crocker magazine. I stopped at Sweetbay after I dropped her off at school and picked up the needed ingredients.

Prep time 20 minutes
Start to finish time 45 minutes
Servings 4 (1 1/4 cups each)

1 lb boneless beef sirloin, cut into 1/2 inch pieces
1/2 tsp peppered seasoned salt
2 jars (12 oz each) home style beef gravy
1 cup water
2 tbs Dijon mustard
1/4 tsp dried thyme leaves
4 unpeeled small red potatoes cut into 1/2 inch cubes (about 2 cups)
1 1/2 cups frozen green beans
2 medium carrots, sliced (1 cup)

Sprinkle beef with peppered seasoned salt. In a 4 quart Dutch oven or 12 inch non stick skillet, cook beef over medium high heat about 4 minutes, stirring frequently, until brown.

Stir in gravy, water, mustard, and thyme until well blended. Stir in potatoes, green beans and carrots. Heat to boiling; reduce heat to medium low.

Cover; cook 20 to 22 minutes, stirring occasionally, until potatoes and beans are tender.

Now I need to see what kind of bread I should make....

Blast off Burritos

Totally forgot to blog the recipe that Victoria picked out for dinner. They are called Blast off Burritos from her Disney, The Magic Kitchen Cookbook.

6 (8 inch) mulitgrain flour tortillas
1 (6 oz) packaged of refrigerated cooked chicken breast strips (I just used a pack of chicken breasts, sliced and then cooked them on the griddle)
1 medium tomato
1 cup frozen corn
2/3 cup purchased salsa
1 1/2 cups torn mixed salad greens
1/2 cup shredded Monterey Jack Cheese

Turn the oven to 350. Wrap tortillas in foil. Put the foil wrapped tortillas in the oven. Bake for 10 minutes. Turn off oven. Use hot pads to remove tortillas from the oven. Put tortillas on a wire rack.

While the tortillas are baking, put the chicken on a cutting board. Use a sharp knife to cut chicken into small pieces. Save until the next step. Chop the tomato, you should have 3/4 cup. Save until the last step.

Put the chicken, corn and salsa into a large skillet. Put the skillet on the burner. Turn the burner to medium heat. Cook until mixture is bubbly, stirring often with a wooden spoon. Turn off burner. Remove skillet from the burner.

Put tortillas on a work surface. Top each tortilla with some of the chicken mixture and some of the fresh greens and tomato. Sprinkle with some of the cheese. Fold in the sides of the tortilla. Roll up tortillas. Cut each tortilla in half to serve. If you like serve with additional salsa. Makes 6 servings.

I served this with homemade guacamole and scoops.

Pink Heart Shaped Rice Krispy Treats

I am the room mom for Victoria's class and when it comes to parties I like to ask some of the kids what they want for snacks. One little boy wants me to make chocolate cupcakes all the time. This time when I asked Victoria said rice krispy treats and so did one other little guy. So her Valentines party is today and I made two trays of rice krispy treats at like 6:30 am!

I colored one pan with Wilton Rose and one with Wilton Pink. I also decided to cut them into hearts which wasn't easy with plastic cookie cutters. I did some small ones and some a little bit bigger. I also added some sprinkles to them. I think they came out cute and I really need to stop eating the scraps!

I took a picture of the first layer, I ended up by having two layers. I put parchment between them or I would have a sticky mess.

1/2 stick of butter
1 bag of mini marshmallows
5 cups Rice Krispie Cereal

Spray a 13x9 glass dish with cooking spray.

Put the butter in a large pan and melt on low. Add the marshmallows and melt. Make sure to keep stirring the mix until it is all melted. Do not let it get browned!

Remove from heat, then add in the cereal and stir until well mixed.

Spread the mixture into the prepared dish. Press it down with your hands. To keep your hands from sticking wet them a little with cold water.

Cut into squares when it is cooled.







Yummy!!!

Chicken Tortilla Soup (quick version)

I got this recipe from my new Betty Crocker Magazine.

1 carton (32 oz) Chicken broth 4, cups (I use stock in box)
1 cup Old El Paso Thick n' Chunky Salsa
2 cups shredded deli rotisserie chicken (I just roasted up a couple chicken breasts earlier today)
3/4 cup crushed tortilla chips
1 medium avocado, pitted, peeled and chopped
1 1/2 cups shredded Monterey Jack cheese (6 oz)
2 tbs fresh chopped cilantro
Lime wedges, if desired

In a 3 quart sauce pan, hat broth, salsa, and chicken to boiling over medium high heat, stirring occasionally.

Meanwhile, divide crushed chips among 6 serving bowls. Spoon hot soup over chips, then top with avocado, cheese and cilantro. Serve with lime wedges.

Got an addiction, um I mean sprinkles?

A fun look into my "sprinkle cabinet", yes that is what I call it.

I think I seriously have an addiction to cute Wilton sprinkles, jimmies, colored sugar, and luster dust.

The bottom shelf is for baking ingredients like baking powder, baking soda, salt, meringue powder, color flow. I also have a square gladware container filled with different extracts.

Above that is my "sprinkle" shelf. Self explanatory...LOL

Next shelf up is tubes of decorators icing container and a container of Wilton Gel Food coloring, piping gel and toothpicks.

Next shelf up is loaf and muffin pans that I don't use all the time.

Can you figure out what is missing? I kind of (blush) ran out of space in this cabinet for all of my cookie cutters and muffin liners. They are in shoebox size containers on the laundry room shelf. The cookie cutters are even organized into groups like; Halloween, Valentines Day, Autumn, Christmas and a miscellaneous bin.

So there is a fun look into my "sprinkle" cabinet.

Basic Scones

I think I am going to make some chocolate chip scones and cut them into hearts. Here is a good basic scone recipe that you can tweak with add ins.

2 cups all-purpose flour
1 tablespoon baking powder
2 tablespoons sugar
1/2 teaspoon salt
3 tablespoons butter
1 egg, beaten
3/4 cup milk (approx.)

Mix the dry ingredients together in a medium bowl. Cut in the butter until the mixture resembles course crumbs. Stir in the egg. (If you are using one of the variations below, this is a good point to add nuts, dried fruit, chocolate chips, cheese, etc.)

Gradually add the milk until a thick dough is formed. (It may take more or less than 3/4 cup.)

Turn out the mixture onto a floured board and knead lightly. Roll out the dough to 3/4" thickness and cut into rounds with a 2" cookie cutter. Gather the trimmings and lightly knead, roll, and cut them as well.

Place the rounds about 1" apart on a lightly greased baking sheet. Brush the tops with a little beaten egg or milk. Bake in a preheated 450° oven for about 10 to 15 minutes, until golden brown. Serve warm.

Makes 12 to 16 scones, depending on the recipe version used.

Here are some add ins that you could do:

•Spiced Scones: Add enough cinnamon, nutmeg, cloves, and allspice to the dry ingredients to total 1/2 teaspoon.


•Raisin Wheat Scones: Our favorite. Substitute white flour with whole wheat pastry flour or half and half white and wheat. Use brown sugar instead of white and plain yogurt instead of whole milk.


•Buttermilk Scones: Substitute buttermilk for whole milk and add 1 tablespoon sugar to the basic recipe.

Walnut Scones: Add 3/4 cup finely chopped walnuts.

Cheddar Scones: Add 1 cup grated Cheddar cheese and 1/8 teaspoon dry mustard.

Dried Fruit Scones: Add 1/2 cup raisins, currants, cranberries, or chopped dried apricots.

Chocolate Chip Scones: Add 1/2 cup white or dark chocolate chips and 1 teaspoon vanilla to the basic recipe.

Lemon Scones: Add the juice and zest of 1 lemon and 1 tablespoon sugar to the basic scone recipe.

I even sprinkled on red and white coarse sugar. Cute!!!

Enchilada Chili

I picked up another Betty Crocker magazine the other day and it is called Most Requested Recipes, Soups Stews and Chilies

I thought this one looked good, but as I made it, it was very bland. So I added some cumin, chili powder and salt.

1 lb lean ground beef
1 medium onion, chopped
1 can (14.5 oz) diced tomatoes with green chilies, undrained
1 can (10 oz) Old El Paso enchilada sauce
1 1/2 cups frozen corn
1 can (15 to 16 oz) spicy chili beans in sauce undrained (I only had mild and I think that is why it tasted bland)
1 cup chili cheese flavored corn chips if desired (skipping that)

In a 4 qt saucepan, cook beef and onion over medium high heat 5 to 7 minutes, stirring frequently, until beef is brown; drain.

Stir in tomatoes, enchilada sauce and corn into beef. Heat to boiling; reduce heat to medium-low. Cook 10 minutes, stirring occasionally.

Stir in beans. Cook 5 to 8 minutes, stirring occasionally, until thoroughly heated. Sprinkle individual servings with corn chips. (I am going to sprinkle shredded cheddar instead)

Valentine Heart Shaped Cookies

I decided to make some Valentine Cookies this morning. I normally use the Wilton rolled cookie recipe but some times it can be difficult because of the weather. Today I decided to try a new recipe that some Lucky Charms Mom's use. You can find the link here, or just follow the same directions with my notes below. I did color the dough with a bit of Wilton Rose Gel coloring.

Butter Cookie Dough

1 cup salted butter
1 cup granulated sugar
1 large egg
2 tablespoons whipping cream (I just used light cream)
2 tablespoons vanilla extract
1 teaspoon almond extract (I didn't use that, I subbed 1/2 tsp peppermint extract)
3 cups unbleached flour (I had to use a bit more because it is a bit humid today)
1 1/2 teaspoons baking powder

Preheat oven to 325 degrees.

In a mixer combine butter and sugar. Add egg, cream, vanilla, and almond extract all at once and thoroughly blend.

In a separate bowl stir together flour and baking powder. Add the dry ingredients to the wet ones and blend.

Roll out to a thickness of about 1/4 inch and cut with a cookie cutter. Bake on a greased cookie sheet 8 to 12 minutes and cool on a rack.

Makes about 3 dozen cookies. (Dough does not need to be chilled before using.)


I made them into large hearts so it only made 2 dozen cookies and the peppermint flavor is not over powering at all.

I love Wilton sprinkles!

I think I may have an addiction to pretty sprinkles.

Some time I will have to share a picture of my "sprinkle" cabinet.

Heart Shaped English Muffins

This morning I decided to make some of my Whole Wheat English Muffins. But instead of circles I make hearts since it is Valentines Week!

I just put everything in my bread machine and process on the dough cycle.

All cut out and had time to rise.

Cooking on the griddle.

Look how nice and puffy they are!

All done on the grill and now cooling off.

Mini burgers with Sweet Potato Fries

This morning I was chatting with Victoria about what we should have for dinner. She ran over to the cookbook shelf and got out her Williams Sonoma Cooking Together Book and flipped through it until she found something she liked. First option was spaghetti and meatballs, but I really didn't want to make meatballs this morning. She then decided on Mini Burgers with Sweet Potato Fries. She read it to me and it sounds good. I made a copy of the page and told her that we could go to Sweetbay after school.

2 large Sweet Potatoes cut into sticks
2 tbs olive oil plus extra for greasing
salt and pepper to taste

3/4 pound of ground beef
2 slices of cheddar cheese, halved
4 small dinner rolls, split
Dill pickle slices, ketchup and mustard

Preheat oven to 400.

Spread out the potato sticks on a rimmed baking sheet. Drizzle with the olive oil and sprinkle with salt and pepper. Suing clean hands or spatula, toss to coat evenly.

Bake until golden and crisp 20 to 25 minutes. Remove from oven and keep warm.

Meanwhile, divide the meat into 4 equal patties about 1/2 inch thick.

About 10 minutes before the fries are ready, using a basting brush, brush a stove top grill pan or a cast iron pan with oil and place over medium high heat. When the pan is hot, add the patties and cook, turning once until browned on both sides, about 6 minutes for medium Top each burger with a piece of cheese during the final minute of cooking.

Put each roll, cut side up on a serving plate. Place a burger on the bottom half of each roll. Accompany the burgers with pickle slices, ketchup and mustard. Serve with the sweet potato fries alongside.

I think I will cut up some lettuce and tomato too. We also will be having a salad on the side.

Well we had a little change of plans, Victoria did not have a good day at school so I made dinner this for dinner but just made full size burger.

Cape Cod Parmesan & Roasted Garlic Chips

WHOA! I spotted these Cape Cod Parmesan and Roasted Garlic Potato chips at Sweetbay this morning and picked them up and a bag of the Russet chips.

I cannot believe how good they are! Well yes I can because I love Cape Cod Chips.

Bacon, Lettuce, Avocado and Tomato Sandwich with Basil Mayo

Dinner tonight will be from my new Emeril's 20-40-60 cook book that I got for Christmas.

16 slices of thick cut bacon
8 slices ( about 1/2 inch thick) brioche, challah, or other soft white bread. (I picked up some potato bread)
1/2 cup mayonnaise (I love Duke's)
2 packed tbs finely chopped fresh basil
8 to 12 thin slices of ripe tomato
8 red leaf lettuce leaves, rinsed and patted dry (Sweetbay didn't have any so I picked up Romaine)
1 ripe avocado, halved, seeded and sliced

Place the bacon in a large skillet or saute pan over medium heat, cook until crisp. Drain on paper towels while you prepare the remaining ingredients.

Toast the bread slices in a toaster to the desired color.

Combine the mayonnaise and basil in a small bowl, and stir well.

Spread the mayo evenly over one side of each bread slice. Cut or break the bacon slices in half and arrange o one half of each sandwich. Place 2 or 3 slices of tomato, 2 lettuce leaves and about 1/4 of the avocado slices on top of the bacon on each sandwich. Top with the other half of the bread, cut the sandwiches in half and serve immediately.

Cranberry Dijon Pork Loin

Here is what I am putting in the crock pot in a few hours.

1 boneless whole pork loin roast (2 pounds)
1 can (14 ounces) whole-berry cranberry sauce
1/4 cup Dijon mustard
3 tablespoons brown sugar
3 tablespoons lemon juice
1 tablespoon cornstarch
1/4 cup cold water

Place roast in a 3-qt. slow cooker. Combine the cranberry sauce, mustard, brown sugar and lemon juice; pour over roast. Cover and cook on low for 4 to 4-1/2 hours or until a meat thermometer reads 160°.

Remove roast and keep warm. Strain cooking juices into a 2-cup measuring cup; add enough water to measure 2 cups. In a small saucepan, combine cornstarch and cold water until smooth; stir in cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork.

Yield: 8 servings.

Cinnamon Pecan Swirl Bread

It is a kind of yucky dreary day so I decided to make some bread.

1 cup milk
2 eggs
1/4 cup unsalted butter
4 cups bread flour
1/4 cup granulated sugar
1 teaspoon salt
1-1/2 teaspoons active dry yeast or bread machine yeast
1/2 cup chopped pecans, toasted
1/2 cup packed brown sugar
2 teaspoons ground cinnamon (I used 1 tsp regular and 1 tsp Saigon)
2 tablespoons margarine or butter
Sifted powdered sugar

.Add the first 7 ingredients to a 2-pound bread machine according to the manufacturer's directions. Select the dough cycle. When cycle is complete, remove dough. Punch down. Cover and let rest for 10 minutes.

Meanwhile, for filling, in a medium bowl stir together the walnuts or pecans, brown sugar, and cinnamon. Set aside.

Divide dough in half. On a lightly floured surface, roll each half into a 14x9-inch rectangle. Spread one rectangle with 1 tablespoon margarine or butter and sprinkle with half of the filling. Starting from both short sides, roll up each side into a spiral toward the center. Repeat with remaining dough rectangle, margarine and filling to make a second loaf. Place, rolled side up, in two greased 9x5x3- or 8x4x2-inch loaf pans. Cover; let rise about 30 minutes or until nearly double.

Bake in a 350 degree F. oven about 30 minutes or until bread sounds hollow when lightly tapped. If necessary, loosely cover with foil the last 10 minutes to prevent overbrowning. Remove from pan; cool on wire rack. Before serving, sprinkle with powdered sugar.
Makes 2 loaves (24 servings).


Of course pictures!

All risen and ready for the oven. One came out pretty the other, not so. I was chatting on the phone.

All done baking, I did put a piece of foil over them after 20 minutes.

I wanted to see what the inside looked like, so I cut the "not so" pretty one in half. Not to bad!

After it cooled a bit I had to sample a slice and it is really good. Not sure how else you can eat it besides just sliced up?

Corn Muffins

I just made some basic corn muffins to go along with the chili Victoria made.

1 cup cornmeal
1 cup all-purpose flour
1/3 cup white sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 egg, beaten
1/4 cup canola oil
1 cup milk

Preheat oven to 400 degrees F (200 degrees C). Grease muffin pan.

In a large bowl, mix together corn meal, flour, sugar, baking powder and salt. Add egg, oil and milk; stir gently to combine. Spoon batter into prepared muffin pan.

Bake at 400 degrees F for 15 to 20 minutes, or until a toothpick inserted into a muffin comes out clean.

Creamsicle Martini (strawberry)

I picked this recipe out of my Sandra Lee Cocktail time book. I would say this tasted "fair", because I couldn't find the exact ingredients.

1 oz vanilla flavored vodka
1/2 oz strawberry nectar
1/2 oz strawberry liqueur
1 1/2 oz half and half
Fresh strawberry sliced (optional)

Fill cocktail shaker with ice. Add vodka, nectar, liqueur, and half and half. Cover and shake vigroursly.

Strain into a chilled martini glass. Garish with a sliced strawberry, optional.

My first problem was that the liquor store did not have strawberry liqueur, well they did but I didn't want to pay $45.00 a bottle for top shelf stuff unless I knew I would like it. I am sure I would...LOL So they suggest the Strawberry Pucker.

Second problem was strawberry nectar. I know I have seen all sorts of different nectars at Publix. Well they only had pear, mango and apricot. So I quickly searched on my phone for a strawberry nectar recipe. All it is is fresh strawberries, apple juice and a bit of water.

The first one I mixed actually was so bland I tossed it. In the strawberry nectar, I added sugar until it sweetened up and added less strawberry pucker. The second drink was way better.

I did a little peaking around online and found strawberry nectar on netgrocer.com and I may try and look for it at Sweetbay. I also found that BOLS does make Strawberry Liqueur. I will try another liquor store for it.

Deep Dish Steak and Vegetable Pie

Victoria picked the recipe out of a Better Homes and Garden, Ultimate Casserole magazine a little while ago. I just need to stop by Sweetbay and pick up a couple things for it so it can be dinner tonight.

1/2 of a 15oz package rolled refrigerated unbaked pie crust (1 crust)
3/4 cup beef broth
1 tsp dried marjoram, crushed
2 cloves garlic, minced
1/4 tsp salt
1/4 tsp black pepper
2 medium parsnips, peeled and cut into 1/2 inch pieces
2 small carrots, thinly sliced
1 medium onion, chopped
2 17 oz packages refrigerated cooked beef roast au jus
1 cup half and half or light cream
1/4 cup all purpose flour
3/4 cup frozen peas

Let refrigerated pie crust stand according to package directions.

Preheat oven to 400. In a large saucepan, combine broth, marjoram, garlic, salt and pepper. Bring to boiling. Stir in parsnips, carrots and onion; reduce heat. Simmer, covered for 10 minutes.

Remove meat from containers, reserving juices. Cut meat into 3/4 inch pieces; set aside. In a small bowl, combine the 1 cup half and half and flour; gradually stir into vegetable mixture. cook and stir until thickened and bubbly. Stir in meat, meat juices, and peas; heat through. Remove from heat; cover and keep warm.

On a lightly floured surface, roll pie crust into a circle 2 inches larger than the diameter of the top of a 10 inch deep dish pie plate or 2 quart casserole. Transfer meat mixture to the ungreased pie plate. Center pastry on top of the meat mixture. Trim pastry 1 inch beyond edge of pie plate. Turn pasty under and flute to edge of pie plate. Cut small slits in top of pastry to allow steam to escape.

Bake, uncovered, for 25 to 30 minutes or until crust is golden. Let stand for 15 minutes before serving. Makes 8 servings.

Country Style Pork Loin

I had put a sticky note in one of my Taste of Home magazines for Country Style Pork Loin, so I went digging through the freezer, I found a 5 pound pork loin. It is down defrosting in some cold water.

1 boneless whole pork loin roast
1/2 cup all purpose flour
1 tsp onion powder
1 tsp ground mustard
2 tbs canola oil
2 cups chicken broth
1/4 cup cornstarch
1/4 cup cold water

Cut pork roast in half. In a large resealable plastic bag, combine the flour, onion powder and mustard. Add pork, one portion at a time, and shake to coat.

In a large skillet, brown pork in oil over medium high heat on all sides. Transfer to a 5 qt slow cooker. Pour broth over pork. Cover and cook on low for 5 to 6 hours or until tender. Remove pork and keep warm.

For gravy, strain cooking juices and skim fat; pour 2 1/2 cups cooking juices into a large saucepan. Combine cornstarch and water until smooth; stir into juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice pork; serve with gravy and mashed potatoes if desired.

Sausage and Pepper Po'Boy

Dinner tonight will be Sausage and Pepper Po'Boy sandwiches from Emeril's new cookbook 20-40-60.

2 tbs olive oil
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
2 cups sliced yellow onions
2 tsp Emeril's Original Essence
1 tsp dried Italian herbs
1 pound mild Italian sausages, removed from casings and crumbled
1/2 cup mayonnaise
1 tbs Louisiana hot sauce or other red hot sauce
1 loaf soft French bread, cut into four 6 inch sections, each section sliced in half horizontally
4 oz sliced provolone cheese

In a large saute pan, heat olive oil over medium high heat. When the oil is hot, add the bell peppers, onions, Essence and Italian herbs. Cook until the vegetables have softened, 4 to 5 minutes. Transfer the peppers and onions to a paper towel lined plate.

Add the crumbled sausage to the hot pan and cook until the meat is cooked through and lightly browned, about 5 minutes. Set aside.

Preheat broiler.

In a small bowl combine the mayonnaise and the hot sauce.

To assemble the po-boys, spread the cut sides of each piece of bread with spicy mayonnaise. Divide the sausage evenly among the 4 bottom pieces of bread, then top evenly with the peppers and onions. Arrange cheese slices over the filled bottom halves and over the cut side of each top portion.

Place the sandwich halves on a baking sheet, cheese sides up, and heat under the broiler just until the cheese melts, 1 to 2 minutes. Press halves together and serve immediately.

New York Style Focaccia Sticks

Oh my...I love Bagel Chips by New York Style. Well they now make Focaccia Sticks, you must try them!!!

Here is a link to the New York Style Focaccia Sticks. I am currently munchin on the Roasted Garlic & Herb. They were really great last night with hummus.

Beef Barley Stew

Victoria picked this recipe out of a Taste of Home magazine this morning and I just put this in the crock pot.

1 1/2 pounds beef stew meat, cut into 1 inch pieces
1 medium onion chopped
2 tbs canola oil
4 cups water
1 can (15oz) tomato sauce
5 medium carrots, cut into 1 inch pieces (I used up some frozen carrots)
1 celery rib
2 tsp salt
1/2 tsp dried oregano
1/2 tsp paprika
1/4 tsp pepper
2 cups fresh or frozen green beans, thawed
2 cups fresh or frozen corn thawed
3/4 cup medium pearl barley.

In a large skillet, brown beef and onion in oil until meat is no longer pink; drain. Transfer to a 5 quart slow cooker. Add water, tomato sauce, carrots, celery, salt, oregano, paprika and pepper.

Cover and cook on low for 4 to 5 hours. Add the beans, corn and barley; cover and cook on low for 2 hours longer or until barley, beef and vegetables are tender.

Prosciutto wrapped mozzarella and basil

I also made these for after Marcel's meeting.

8 thin slices of Prosciutto (preferably imported), halved lengthwise
8 large basil leaves torn in half
8 small fresh mozzarella balls, about 1 inch in diameter, halved
8 grape tomatoes or cherry tomatoes, halved
Kosher salt and freshly ground black pepper
2 Tbs extra virgin olive oil
toothpicks

Arrange 8 slices of Prosciutto flat on a cutting board and put a piece of basil on one end of each slice. Top each piece of basil with a piece of mozzarella and tomato half, matching cut sides to make a ball. Season very lightly with the salt and generously with the black pepper and then roll up the balls in the Prosciutto. Secure each with a toothpick and set on a platter.

Repeat with the remaining ingredients. Drizzle with the olive oil and serve.

Inside Out Spaghetti Pie

This is dinner tonight, it is from the Better Homes and Garden Ultimate Casserole magazine.

1 (5oz) can evaporated milk
1/2 cup dry bread crumbs
1 small onion, chopped (1/3 cup)
1 tsp salt
1 tsp dried Italian seasoning, crushed
1/4 tsp black pepper
1 pound lean ground beef
4 oz dried spaghetti
1 tbs butter
1 egg, lightly beaten
1/4 cup grated Parmesan cheese
1 (8 oz) can pizza sauce
1 cup shredded Mozzarella cheese

Preheat oven to 350. In a large bowl, combine evaporated milk, bread crumbs, onion, salt, Italian seasoning, and pepper. Add ground meat; mix well. Lightly press mixture evenly onto the bottom and up the sides of an ungreased 9 inch pie plate. Bake, uncovered, about 30 minutes or until done (160 degrees). Carefully tilt dish and drain off the fat into a heatproof container.

Meanwhile, cook spaghetti according to package directions; drain. Return to pan. Stir in butter until melted. Stir in egg and Parmesan cheese until spaghetti is coated.

Spread half of the pizza sauce over the meat mixture. Top with 1/2 cup of the mozzarella cheese and the spaghetti mixture. Place the spaghetti mixture on top of that layer. Top with remaining pizza sauce and the remaining 1/2 cup of mozzarella cheese.

Bake, uncovered, about 20 minutes or until heated through. If necessary, cover edges of meat mixture with foil to prevent overbrowning. Let stand 15 minutes before serving. Makes 6 servings.

Berry Encore

Here is another recipe from my Cocktail Time book by Sandra Lee. This one was much better than the PB&J Martini.

1 ounce blueberry vodka, Smirnoff
1/2 ounce orange liqueur, Grand Marnier
1 splash sweetened lime juice
ice cubes
fresh blueberries

In a cocktail shaker, combine vodka, orange liqueur, and lime juice. Add ice; cover and shake until very cold. Strain into a chilled glass. Garnish with fresh blueberries.

Hot Dates

This recipe also come from Sandra Lee's Cocktail Time book. These came out really good!

1 pkg (8 oz) pitted dates (Sunsweet brand)
1 can (15 oz) pineapple chunks drained ( I cut them in half so maybe the tidbits would have been better)
1 pkg (16 oz) bacon, cut in half. I wouldn't suggest a thick cut bacon.

Preheat the broiler.

Soak wooden toothpicks in water for about 15 minutes.

Cut a slit in each date; stuff with a pineapple chunk into each slit. Wrap each date with a half slice of bacon. Secure with a soaked toothpick.

Place bacon wrapped dates on a baking sheet. Broil dates 6 inches from the heat for 3 to 5 minutes or until bacon is crisp on all sides, turning occasionally. Drain on paper towels. Serve warm.

PB & J Martini

Marcel bought me Cocktail Time by Sandra Lee for Christmas. The book is broken up into months and I figured I should try something from January. I love fruity martinis so here is the PB & J Martini

Ice cubes
1 oz Raspberry flavored vodka, Smirnoff
1 1/2 oz hazelnut liquer
1 1/2 oz purple grape juice
Fresh raspberries

Fill cocktail shaker with ice. Add all the ingredients and shake vigorously. Strain into chilled martini glass. Garnish with raspberries.

Ok this is way funky even for my taste. It is good, but I don't think I could drink more than one.

Italian Chicken Bracciole

Italian Chicken Bracciole is what I made for dinner, sorry no picture :o( I found the recipe in the Betty Crocker, Best Loved Casserole magazine.

4 slices of bacon, chopped
1/2 cup chopped onion
1 clove of garlic, chopped
1/4 cup Italian style bread crumbs
1/4 cup grated Parmesan Cheese
2 tbs chopped fresh rosemary leaves
1 egg
6 boneless skinless chicken thighs
1 tbs olive oil
1 tbs butter
1 14.5 oz can diced tomatoes with Italian herbs, undrained
3 tbs tomato paste

Heat oven to 350°F. Spray 11x7-inch baking dish with cooking spray. In 12-inch skillet, cook bacon over medium-high heat, stirring frequently, until crisp. Reduce heat to low; add onion and garlic; cook 2 to 3 minutes, stirring occasionally, until soft. Remove from heat; stir in bread crumbs. Stir in cheese, rosemary and egg; mix well.

Unfold chicken thighs so inside faces up. Spoon stuffing over thighs, about 2 tablespoons each. Fold over, and secure with toothpicks. In same skillet, heat olive oil and butter. Cook thighs in skillet 2 minutes per side, until brown. Place in baking dish. In medium bowl, mix diced tomatoes and tomato paste. Pour over chicken.

Cover with foil. Bake 1 hour to 1 hour 15 minutes or until thermometer inserted in center of chicken stuffing reads 165°F. Serve over cooked spaghetti if desired.


Tips
To complete the meal, serve with hot cooked pasta. (I used mini bow ties)

Chicken and Cornbread Stuffing Casserole

I just finished making this for dinner. After I took the picture, I snitched a bite and it is pretty yummy.

I found the recipe in a Betty Crocker magazine called, Best Loved Casseroles.

1 can (10 3/4 oz) condensed cream of chicken (or celery) soup
3/4 cups milk
1 bag (12 oz) Green Giant Valley Fresh Steamers frozen mixed vegetables, thawed and drained. (I just used regular mixed frozen veggies)
1/2 cup finely chopped onion
1 teaspoon poultry seasoning
2 cups cut up cooked chicken (I sauteed it for more flavor than boiled chicken)
1 1/2 cups cornbread stuffing mix
1/8 teaspoon pepper
Paprika, if desired

Heat oven to 400. Spray a 3 quart casserole dish with cooking spray.

In a large saucepan, heat soup and milk to boiling over high heat, stirring frequently. Stir in mixed vegetables, onion and poultry seasoning. Heat to boiling, stirring frequently; remove from heat. Stir in chicken and stuffing mix.

Spoon mixture into casserole dish. Sprinkle with pepper and paprika. Bake uncovered for about 15 minutes or until hot in the center.

Apple Cinnamon Rolls

I am creating a new cinnamon roll recipe this morning and I hope it comes out ok.

1 cup milk, warmed for about 30-45 seconds in the microwave
1 large egg, slightly beaten
4 tablespoons butter, softened
3 1/3 cups bread flour
1/2 teaspoon apple pie spice
3 tablespoons sugar
1/2 teaspoon salt
1 1/2 teaspoons bread machine yeast

For the filling
6 tbs unsalted butter, melted
1/3 cup packed brown sugar
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 cup toasted and chopped pecans
1 cup chopped dried apples (sprinkle on top of filling)

Add the ingredients to your bread machine as recommended by manufacturer. Program for the bread cycle. When cycle is done, place dough on floured surface and let it rest for about 1o minutes.

Make the filling.

Roll dough into a rectangle, about 15x10-inches. Spread the filling all over the dough leaving a 1 inch border by the edges. Sprinkle the 1 cup of chopped dried apples over the filling.

Start at the long side and roll tightly. Press the seams together and place seam side down.

Cut roll in half, then into 6 more slices.

Place in a greased 13x9 baking dish.

Cover and let rise in a warm place for 45 minutes.

Preheat oven to 375. Bake for 20 to 25 minutes or until golden brown.

Cool in the pan.



All ready to rise

All done rising, now ready.

All out of the oven, the only problem was that some of apple pieces got burnt.

I put a little glaze on it.

I had to test one out and it was very good!!

Baked Chicken Cordon Bleu

This is what I made for dinner tonight. It came from my Better Homes and Garden, Ultimate Casserole magazine.

2 6-ounce packages long grain and wild rice mix
2 cups sliced fresh mushrooms (skipped these)
1/4 cup sliced green onions (used sweet onion instead)
2 cloves garlic, minced
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups half-and-half or light cream
1/2 cup shredded Gruyère cheese (2 ounces)
2 tablespoons dry sherry (optional)
6 skinless, boneless chicken breast halves (about 2- 1/2 pounds total)
3 ounces Gruyère cheese, cut into 3x1/2x1/2-inch sticks
6 very thin slices Black Forest ham or country ham
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/3 cup all-purpose flour
2 eggs, lightly beaten
2 tablespoons water
1-1/2 cups panko (Japanese-style bread crumbs)
1/4 cup vegetable oil

Preheat oven to 350 degrees F. Prepare rice mixes according to package directions. Spread cooked rice in the bottom of an ungreased 3-quart baking dish.

Meanwhile, for sauce, in a medium saucepan, cook mushrooms, green onions, and garlic in hot butter over medium heat until tender. Stir in the 2 tablespoons flour. Gradually stir in half-and-half. Cook and stir until thickened and bubbly. Stir in shredded cheese until melted. If desired, stir in sherry. Spoon sauce over rice; cover and keep warm.

Starting from the thickest side of each chicken breast half, make a horizontal slit to, but not through, the other side. Wrap each stick of cheese in a slice of ham and insert into a slit. Secure with wooden toothpicks. Sprinkle chicken with salt and pepper.

Place the 1/3 cup flour in a shallow dish. In a second shallow dish, combine eggs and water. Place panko in a third shallow dish. Dip chicken in flour, shaking off excess; dip in egg, then in panko, turning to coat.

In an extra-large skillet, heat 2 tablespoons of the oil over medium heat. Cook chicken, half at a time, in hot oil about 4 minutes or until brown on both sides, adding the remaining 2 tablespoons oil with the second batch. Remove toothpicks. Place chicken on top of sauce.

Bake, covered, for 40 to 45 minutes or until chicken is no longer pink (170 degrees F). Makes 6 servings.

Sausage Stuffed Manicotti

I made this for dinner, the recipe comes from a Better Homes and Garden, Ultimate Casseroles magazine.

12 dried manicotti pasta
1 pound Italian sausage
1 (15 oz) carton ricotta cheese
1 cup finely shredded Parmesan cheese (4oz)
2 tsp dried basil, crushed
3 cups marinara sauce
1 1/2 cups shredded mozzarella cheese

Preheat oven to 350. Cook pasta according to package directions; drain. Place pasta in a single layer on a sheet of greased foil.

Meanwhile in a large skillet, cook sausage over medium high heat until brown. Drain off fat. In a medium bowl, combine ricotta, Parmesan, and basil. Stir in cooked sausage. Using a small spoon, fill pasta with sausage mixture. I used a disposable piping bag and cut the tip off. Arrange filled pasta in an ungreased 3 quart baking dish. Pour marinara sauce over pasta. Sprinkle with mozzarella cheese.

Bake, covered for 20 minutes. Bake uncovered, about 10 minutes more or until mixture is heated through and cheese is melted.

Makes 6 servings.

Tacos in Pasta Shells

Tonight I am going to make tacos with a twist. I found the recipe in a Better Homes and Garden magazine called Ultimate Casseroles. It was rather bland at first, so I added some homemade Taco Seasoning. I also just made it in one 13x9 glass baking dish. They were touching and didn't get dried out from the baking.

12 oz dried jumbo pasta shells
2 16 oz jars of salsa
2 1/2 pounds of ground beef
6 oz cream cheese, cut up
2 tsp chili powder
1 1/2 cups shredded cheddar cheese
Chopped tomato (optional)

Preheat oven to 350.

Cook pasta according to the package directions; drain. Rinse with cold water; drain again.
Meanwhile, divide about 1 cup of the salsa between two ungreased 2 quart baking dishes, spreading evenly. Set aside.

In an extra large skillet, cook ground meat over medium heat until brown. Drain off fat. Stir in cream cheese and chili powder. Cool slightly.

Spoon meat mixture into cooked pasta shells. Arrange filled shells on top of the salsa in the dishes. Top with remaining salsa.

Bake uncovered for 15 minutes. Sprinkle with cheddar cheese. Bake uncovered, about 15 minutes more until heated through. If desired sprinkle with tomato.

Grinning Gingerbread Cupcakes

Oh wow! I totally forgot to post these little cuties that I made for our neighborhood Christmas party!

I found the idea for Grinning Gingerbread cupcakes on Wilton.com

They were almost to cute to eat.

Chocolate Caramel Sticky Buns

This morning I was flipping through my, Betty Crocker Best Bread Machine Cookbook and found this recipe. Looked pretty interesting so I decided to try it out.

3/4 cup water
1/3 cup butter, softened
1 egg
3 cups bread flour
1/2 cup baking cocoa powder
1/3 cup granulated sugar
1/2 tsp salt
3 tsp bread machine yeast.

Caramel topping:

Place 1/2 cup melted butter into an ungreased 13x9 pan. Stir in 1 cup brown sugar and 1/4 cup corn syrup until well blended. Spread evenly in pan,

3/4 cup pecan halves (I chopped them)
2 tbs butter softened
Chocolate Chip Filling (1/2 cup mini chocolate chips, 2 tbs brown sugar and 1 tsp cinnamon)

Measure carefully, placing all ingredients except Caramel Topping, pecans, 2 tbs butter and chocolate chip filling in bread machine pan.

Select dough cycle. Do not use delay cycles.

Remove dough from pan. Cover and let rest 10 minutes on a lightly floured surface. Prepare Caramel Topping in an ungreased 13x9 pan. Sprinkle with the pecan.s

Roll dough into a 15x10 inch rectangle on a lightly floured surface. Spread 2 tbs butter over dough. Prepare chocolate chip filling; sprinkle over butter. Roll dough up tightly, beginning at 15 inch side; pinch edge of dough into roll to seal. Stretch and shape roll to make even. Cut roll into fifteen 1 inch slices. Place slightly apart in the pan. Cover and let rise in a warm place about 30 minutes or until double.

Heat oven to 350. Bake for 30 to 35 minutes or until dark brown. Immediately turn pan upside down onto a heatproof serving platter or tray. Let pan remain over buns 1 minute; remove pan.

Here are mine, all ready to rise.

A close up.

All out of the oven and I flipped them into a larger baking dish.

A close up.

I "had" to sample one. Look how yummy it is and it tastes very yummy!!

A new template

I thought I would change up my theme today, I found it here.

So what do you think?

I want to start a new favorite site list, if you would like your blog listed please let me know and I will add it to the list.

Enjoy
Lynn

Spicy Chicken and Sausage Soup

I am putting this in the crock pot this morning. I found the recipe in a Betty Crocker Magazine called Best Love Casseroles. I think I need to make some sort of bread to go along with it.

1 package boneless skinless chicken thighs, cubed
1 (14.5 oz) can diced tomatoes, undrained
1 3/4 cups chicken broth
1 cup water
1/2 tsp red pepper sauce
1/2 lb cooked kielbasa, sliced
1 cup frozen bell pepper and onion stir fry, thawed (I am just subbing fresh veggies)
1/2 cup uncooked instant white rice

Spray slow cooker with cooking spray. In cooker, mix chicken, tomatoes, broth, water and red pepper sauce.


Cover and cook on low for 8 to 10 hours.


Stir in kielbasa, stir fry vegetables and rice. Increase heat setting to high. Cover and cook 10 to 15 minutes longer or until rice is tender.

Beef Stew with Butternut Squash

I just finished putting this in the crock pot. I got the recipe from the same magazine as the Pork Stew recipe.

1 pound boneless beef chuck roast
2 tbs all purpose flour
2 tbs vegetable oil
1 pound new potatoes, quartered
1 pound butternut squash, peeled, seeded and cut into 1 inch pieces
2 small onions, cut into wedges
2 cloves garlic, minced
1 14 oz can beef broth
1 cup vegetable juice
2 tbs Worcestershire sauce
1 tbs lemon juice
1/2 tsp sugar
1/2 tsp paprika
1/4 tsp black pepper
1/8 tsp ground allspice
1 9 oz package of frozen green beans or 2 cups of frozen peas

Trim fat from meat. Cut meat into 1 inch pieces. Place flour in a large Ziploc bag. Add meat pieces, a few at a time, shaking to coat. In a large skillet, heat oil over medium heat. Brown meat in hot oil. Drain off fat.

In your slow cooker, combine meat, potatoes, squash, onions, and garlic. In a large bowl combine broth, vegetable juice, Worcestershire sauce, lemon juice, sugar, paprika, pepper and allspice. Pour over meat mixture.

Cover and cook on low heat for 10 to 12 hours or on high for 5 to 6 hours.

If using low heat setting, urn to high heat setting. Stir in frozen green beans or peas. Cover and cook for 15 minutes more.

Pork Stew with Polenta

I am making this for dinner tonight. I found it in a magazine called Better Homes and Garden Soups.

1 1/2 pounds boneless pork country style ribs
1 cup chopped onion
1 cup coarsely chopped green, yellow and/or red sweet pepper
1 14.5 oz can diced tomatoes with basil and oregano
1/4 cup dry red wine
3 tbs quick cooking tapioca, crushed
1 tsp dried Italian seasoning, crushed
1/4 tsp salt
2 cloves garlic, minced
1 16 oz tub refrigerated cooked polenta
2 cups torn fresh baby spinach (optional)
shredded Parmesan cheese (optional)

Trim fat from meat. Cut meat 1 1/2 to 2 inch pieces. In a slow cooker, combine meat, onion, and peppers. Stir in undrained tomatoes, broth, wine, tapioca, Italian seasoning, salt and garlic.

Cover and cook on low-heat for 7 to 8 hours or on high for 3 1/2 to 4 hours.

Meanwhile, prepare refrigerated polenta according to package directions.

Just before serving, if desired stir in spinach. Serve with polenta and if desired sprinkle with Parmesan cheese.

Looks good huh? It is just as yummy as it looks.