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Posts Tagged ‘parents choice night’

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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It’s been another busy day with running errands, and so I love using my crockpot on these kind of days. Since tonight was Parent’s Choice, and since Mike and I love Chinese food, I made Brown Sugar Chicken. This is so, so easy to throw together. The recipe calls for chicken breasts, but I actually prefer to use chicken thighs if I have them (which is what I used today).


Brown Sugar Chicken
2 lbs frozen, boneless chicken, cut into chunks
2 Tbsp soy sauce
2/3 c vinegar
1/4 c lemon-lime soda (or whatever you might have on hand – I actually use Diet Coke!)
1 c brown sugar
2 Tbsp minced garlic
1/4-1/2 tsp black pepper (to taste)

Place frozen chicken in crockpot. Mix together rest of ingredients in a bowl and pour over the top of the chicken. Cover with lid and set crockpot to low for 4-5 hours. Serve with rice or fried rice.

As I was reading one of my favorite blogs today (Baker’s Banter), I saw a post about a Mystery Cake. Welllll, since I’m a Campbell, here’s my version of this old cake:

Campbell’s Cake
4 Tbsp butter, softened
1 c sugar
1 egg
1 can Campbell’s Tomato soup
1 tsp baking soda
1 1/2 c flour
1/2 tsp baking powder
1/2 tsp ginger
2 tsp cinnamon
Cream Cheese frosting (I used Betty Crocker’s)

Preheat oven to 350 degrees. Grease a 9 inch round pan or one muffin tin (12 count). Cream together butter and sugar. Add egg and mix well. Open tomato soup and add the baking soda, stir. It will foam up like this:

Add this to the creamed mixture, and mix well. It will look curdled, but this is okay 😀 In a separate bowl, combine flour, baking powder, and spices. Add this to the rest of the tomato mixture and beat well (on medium for 1-2 minutes). Pour batter into pan or divide out into muffin tin. Bake for 30-35 minutes for 9 inch pan or 20-25 minutes for cupcakes. Cool completely and top with Cream Cheese frosting.

Seeing as I always get at least one set of the rolled eyes and “I don’t really like Chinese” or “do I have to eat the rice?”, these yummy lil’ spiced cupcakes were the redeeming factor.

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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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