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Posts Tagged ‘beef’

It’s a dreary, cold day outside, and since we had pizza last night, tonight was Parent’s Choice.  What did we choose?  Stew & sandwiches.  I’ll be using the pork roast I cooked up yesterday in my crockpot.  I also baked up a couple of loaves of French Bread.

Country Stew
6 c water
2 Tbsp beef bouillon (or 6 cubes)
2 Tbsp Worcestershire sauce
1 1/2 Tbsp garlic powder
1 1/2 Tbsp onion powder
1/4 c cornstarch
3 medium potatoes, peeled and diced
4 lg carrots, peeled and diced
1 can green beans, undrained
1 c frozen peas
4 c cooked roast (pork or beef)


Place all your ingredients except cornstarch in your crockpot and cover.  Cook on high for 4 hours.  In the last hour, mix your cornstarch with about 1/4 of broth from crockpot to make a slurry.  Pour back into stew and mix well.  Continue to cook for the last hour or until all veggies are tender.


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Sloppy Joes

I got a request earlier this week for Sloppy Joes…well, I aim to please 😀 Friday is typically Burger Night, and since Sloppy Joes are made with ground beef and you put it on a hamburger bun…well, there you go. Plus – I like these waaaaaaay better than a burger!

Sloppy Joes

3/4 c ketchup
1 tsp mustard
1 Tbsp brown sugar
1/2 tsp garlic powder
1/4 c chopped onion & green peppers
1 lb ground beef

Brown ground beef with onions & peppers. Season well with salt & pepper, to taste. While beef is cooking, mix up ketchup, mustard, brown sugar, and garlic powder in a small bowl. Set aside. Drain grease from beef. Add in ketchup mixture. Stir and then simmer for about 10 minutes, or until completely heated through. Place cooked Sloppy Joe mix on a hamburger bun; top with cheese, if desired.

My kids (and Mike) are not fond of veggies like onions and green peppers, esp the peppers. As an alternative, I just add onion powder (about 1/2 tsp) to my ketchup mix. When I went to Glenn’s Bulk Foods on Monday, I picked up some dehydrated green & red peppers, and thought I’d give it a try tonight (about 1/2 tsp). I loved it! AND I got no complaints about the “green thingies”!

P.S. Kuddos to my fantastic hubby who’s been taking the pics of all my food this week. He’s awesome at photography 😀

For your enjoyment, here’s some pics of my crazy kids…LOL

Cade – he’s 8

Clark’s 3

And then there’s Reagan, 6. She’s the craziest one!

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Pizza Pizza

We love Pizza Night around here! Last week, PapaJohn’s cooked for me 😀 This week, I’m back to my old self and was ready for some homemade stuff. I doubled my dough recipe which made 2 large pizzas and a small pan of breadsticks.

Pizza Dough

2 pkgs yeast
2 Tbsp sugar
2 Tbsp olive oil
1 c very warm water
1 tsp garlic salt
1 tsp italian seasoning or pizza seasoning (optional)
1/2 c whole wheat flour
2 – 2 1/2 c all-purpose flour (or leave out ww flour and just use 3 c of all purpose flour)

Preheat oven to 450 degrees. Dump the wheat flour plus 1/2 c of regular flour into mixer. Add yeast, sugar, and warm water. Mix well for about 3 minutes, until yeast is completely dissolved and bubbles start to form. Add olive oil, garlic salt, and seasoning (if desired). Mix well. Add enough rest of flour to form a stiff dough. Knead in mixer for about 5 minutes or until dough looks smooth. Let rest for about 10-15 minutes while you prepare toppings. After letting dough rest, divide into 2 parts and stretch out on 2 greased pizza pans or don’t divide and put on 1 large half sheet baking pan. Top with pizza sauce and your favorite toppings. Bake for 12-15 minutes or until crust is golden brown and cheese is thoroughly melted.


Our toppings of choice tonight (nearly every week, actually): half cheese/half pepperoni

and thin crust Cheeseburger (for me and Mike)

We had a ton leftover….good thing the kids want sack lunches for school tomorrow!

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Mexican Beef Soup

Brrrrr – it’s cold outside, guys!! It’s way colder than I thought it was going to be (I thought it was going to be in the 50’s, but I know it didn’t reached that!) I even saw it snowing a little this morning! On days like this, I just want to grab a cup of hot tea, a blanket, and a book or my computer and hibernate. I didn’t have this luxury today seeing as how the dishes were piled up and I hadn’t done laundry since….ummm…..last Thursday and I still needed to get my thank you’s done from Christmas and well, you know how it goes.

I know that tonight is pasta night, and I did make homemade Mac-n-Cheese for the kiddos, but I wanted something a little lower in fat but filling for me & Mike. Here’s what I fixed:
Mexican Beef Soup
1 26oz jar of salsa (I used Great Value Corn & Black Bean from Walmart b/c that’s my favorite and it has the extra veggies & beans; if you like stuff spicy, use hot salsa!)
3 c beef broth (chicken or veggie broth would be fine, too, though)
2 c cooked hamburger (I used our leftovers from last night’s tacos!) (you could even use up leftover roast..yum!)
1 can of corn, undrained

Dump everything in your pot and simmer on the stove until hot or better yet, dump it in your crockpot in the morning, set it on low, and you’ll be good to go for dinner!

I actually fixed this at lunch and it literally took me,

at the max, 20 minutes to throw together and heat up. I topped it with some crushed tortilla chips. YUMMO! Even though I made this at lunch, we’ll be having it again for supper.


Baked Cheesy Macaroni
2 c uncooked pasta
1/4 c flour
2 3/4 c milk
1/2 c cheese powder
3 c shredded cheddar cheese
1/4 tsp black pepper
1 tsp salt (or to taste)

Preheat oven to 350 degrees. Cook pasta according to package. Grease a 2 quart dish. Over medium heat, whisk together flour, cheese powder, and milk. (cheese powder may not want to dissolve – this is okay). Bring to a boil. Remove this from heat and add 2 cups of cheddar, salt, and pepper. Stir until cheddar melts. Add this to cooked pasta and pour all into your greased pan. Bake for 25 minutes. Take out and add remaining 1 cup of cheese. Bake another 5 minutes or until cheese is melted.

You’ll notice the Diet Coke in the background…you’ll probably see this a lot…. 😀

I told you yesterday about my visit to Glenn’s Bulk Foods. I also mentioned how much I love this store. I used to buy my specialty baking items online, never knowing this little gem of a store was only a short drive out of Hutchinson. Once I finally went there, I’ve never looked back. I no longer have to pay shipping for all my baking needs (and wants)!!!! When I went there yesterday, I decided to finally try their cheese powder, perfect for making homemade mac-n-cheese. One of the Mennonite ladies working there was willing to share a simple recipe for how to use this powder (and I will try this recipe another time), but I decided to try my own version of a baked mac-n-cheese.

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Since Mike and I get to choose tonight’s dinner, we chose a sandwich. Roast Beef to be exact. And for the record, I chose it last night :0) I made 3 Packet Roast Beef in the crockpot and served it on some of my leftover Oregano French Bread, toasted, of course. My personal preference is to add a little cheese and some pickled banana peppers (but you won’t find anyone else in the fam adding the peppers).


3 Packet Roast Beef
2-3 lb favorite cut of roast (I used tri-tip this time around, b/c it’s what I had)
1 pkt Au Jus dry mix
1 pkt Italian dressing dry mix
1 pkt Mesquite Seasoning dry mix
3 c water

This is really difficult, so follow along closely: Take meat out of package and place in crockpot. Open all three packages of dry mix and sprinkle over meat. Add water. Place lid on crockpot. Set on low for 6-8 hours.

I personally like to shred the meat once it’s finished, and since the flavor is so intense, I usually add more water to make the meat extra juicy :0) Makes for great dipping sauce!

Since I slaved over dinner all day, I thought I’d throw in an over-the-top dessert too. How about some cookies.

Peanut Butter Oatmeal Cookies
1/2 cup shortening
1/2 cup margarine, softened
1 cup packed brown sugar
3/4 cup white sugar
1 cup peanut butter
2 eggs
1 1/2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 cup quick-cooking oats

Preheat oven to 350 degrees . In a large bowl, cream together shortening, margarine, brown sugar, white sugar, and peanut butter until smooth. Beat in the eggs one at a time until well blended. Combine the flour, baking soda, and salt; stir into the creamed mixture. Mix in the oats until just combined. Drop by teaspoonfuls onto ungreased cookie sheets. Bake for 10 minutes or light brown. Don’t over-bake. Cool and store in an airtight container.


However, don’t do this….

When I took out my first pan of cookies they looked like this:
I couldn’t figure out what I did wrong….so I went back through the recipe and realized I had forgotten the flour…oops!



These look a lot better, at least Clark thinks so :0)

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