Tuesday, March 30, 2010

Poor Man's Salisbury Steak

I call this poor man's because there is no fancy-schmanchy steak here - hamburger all the way. It easy to throw together but seems like it took a long time when you eat it. And the sauce is oh so good.

1/3 cup beef broth
1 pound hamburger
1/2 cup bread crumbs
1 egg
1/4 teaspoon salt
4 Tablespoon dried onion
1 Tablespoon minced garlic
1 teaspoon garlic powder
1 teaspoon onion powder
1 Tablespoon flour
1/4 cup ketchup
1/4 cup water
1 Tablespoon Worcestershire sauce
2/3 cup beef broth
1/2 teaspoon dry mustard
1 can cream of mushroom soup

Preheat oven to 350 degrees.

Mix the beef broth, hamburger, bread crumbs, egg, salt, onion, garlic, garlic powder, and onion powder until completely combined. Form into 6 patties. In a frying pan, brown each patty on both sides. (This will really speed up the baking process so don't skip this step.) Once finished browning, place the patties in a 9x13 baking pan.

Mix together the flour, ketchup, water, Worcestershire sauce, beef broth, mustard and mushroom soup until completely combined. Pour over the patties.

Bake for 20 - 30 minutes, or until the poor's man are completely cooked through.

Then you are ready for a poor man's dinner. YUMMY!

Sunday, March 28, 2010

Tuna Melts

Um, yeah, the picture is not so great. But the end result sure is! These are super easy and delicious that I knew you needed the recipe. We love them for lunch on Saturdays or when we have a packed night and no time to fix dinner let alone eat. And you can change them up by putting whatever kind of cheese you like on the top. We LOVE Jack or swiss or cheddar or yummy...cheese.

slices of bread
2 cans of tuna fish
1 can of cream of mushroom soup
sliced cheese (whatever your taste buds desire)

Preheat the oven to 350 degrees. Lay the bread slices on a cookie sheet.

Drain the cans of tuna fish. Mix together with the cream of mushroom soup. Spread over the slices of bread. Cover with sliced cheese.

Place the pan of sandwiches in the oven and bake for 5 to 7 minutes, or until the cheese is melted.

Friday, March 26, 2010

Zucchini Bars with Spiced Frosting

These sneaky little bars are delicious. I had bought some zucchini for a recipe but had left overs. I was getting tired of zucchini bread. So why not make a dessert that includes zucchini? Oh yeah, one of my best brain moments in a while. They melt in your mouth. We had friends over and the husband ate several bars and then asked what they were. When he was told zucchini, he was amazed. And there really is a lot of zucchini in there! So here you go - dessert and a veggie! (Although I'm not claiming these are healthy, just delicious)

2/3 cup brown sugar
1/4 cup butter, softened
1/2 teaspoon vanilla
1 egg
1 cup flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
1 cup shredded zucchini

Preheat the oven to 350 degrees. Lightly greased a 9x9 baking pan with non-stick spray.

Mix together the brown sugar, butter, vanilla and egg. Stir in the flour, baking soda, and cinnamon. The batter will be very dry and crumbly at this point. So stir in the zucchini and watch the moisture take over. Mix well.

Spread the batter into the prepared pan. Bake for 25 - 30 minutes. Cool for 1 hour and then frost.

Spiced Frosting
1 Tablespoon butter
3/4 cup powdered sugar
1/4 teaspoon cinnamon
3 to 4 teaspoons milk

Beat the butter until smooth. Add the powdered sugar, cinnamon and the milk one teaspoon at a time until smooth and spreadable. Spread over the zucchini bars and munch away.

Wednesday, March 24, 2010

Mashed Cinnamon Sweet Potatoes

I have to admit, I am a HUGE fan of sweet potatoes. I find a lot of different ways to include them in our menu. The other day I was trying to get rid of some leftover cream so I mixed a few things together and - oh my yumminess!! I have found my new favorite way to eat them. And then eat them some more. You don't like sweet potatoes - I DARE you to try them.

2 medium sweet potatoes
2 - 4 Tablespoons of cream (you could use milk but it just wouldn't be the same)
1 teaspoon cinnamon

Peel the sweet potatoes and cut them into cubes. Boil the sweet potatoes until fork tender. Drain the water. Mash the sweet potatoes to desired texture. Add the cream until they reach the smoothness you like. Stir in the cinnamon.

And then try and stop yourself after only one portion.

Monday, March 22, 2010

Fajita Sandwich

This is a fun twist on regular fajitas. My hubbie loves tortillas but sometimes I get tired of them. So I made a working woman crockpot full of meat, added some yummy veggies, seasonings and wah-la...fajita sandwiches. Not only are they delicious, it's so nice to come home from a long day of work and dinner is ready. And yes, I make my own fajita seasoning. It's waaaay better than the package.

3 to 3 1/2 pounds chuck roast
2 cups of beef broth
1 Tablespoon Worcestershire sauce
2 teaspoons dry mustard
1 teaspoon basil
1 teaspoon parsley
1/2 teaspoon oregano
1 1/2 teaspoon cumin
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teasppon garlic powder
1/4 teaspoon onion powder
1 small onion sliced
1 red pepper, julienned
1 yellow pepper, julienned
1 red pepper, julienned
small hogie rolls, or your favorite type of roll

Place the roast in the crockpot. Mix the beef broth, Worcestershire sauce and all the spices together. Pour over the roast.

Cook on low for 10 to 11 hours or high for 4 1/2 to 5 hours. At this time, use two forks and shred the roast. Once it is completely shredded add the onion and peppers. Stir well and continue cooking for another hour on high.

Load up the yumminess on a roll and dig in!

Saturday, March 20, 2010

French Toast Bake

Okay, I'm getting back on track here. The recipes should be coming pretty regular now. I have, seriously, like 20 recipes just waiting for me to post. So here is the first of many.

This recipe needs to be made the night before you bake it. But trust me, it's totally worth it. I couldn't find peaches so I topped the bake with apples. It was yummy but peaches are even better. I made this the morning I had to get my driver's license renewed. I put it in the oven, and came home just in time to take it out. It was perfect!

1 large loaf French bread, cut into 1 1/2 inch slices
3 1/2 cups milk
9 eggs
1 1/2 cups sugar
1 Tablespoon vanilla
1/2 teaspoon salt
1 teaspoon cinnamon
6 apples (I used MacIntosh) peeled and sliced (or use peaches!)

Lightly spray a 9x13 pan with non-stick spray. Place the bread slices in the baking dish, two layers high. Whisk together the milk, eggs, sugar, vanilla, salt, and cinnamon until completely blended. Pour half of it over the bread. (Don't worry if every single bread slice isn't covered. As it sits all night, the bread will soak in the mixture.)

Layer the apple (or peach) slices over the bread. Pour the remaining egg mixture over the apples. Cover and refrigerate overnight.

Preheat the oven to 350 degrees. Bake, uncovered, for 1 hour or until eggs are set. Serve with syrup, powdered sugar or whatever suits your fancy. Fresh berries are delicious too if your wallet can afford them.

Saturday, March 13, 2010

Blueberry Sour Cream Breakfast Cake

This cake is delicious! I have always served it for breakfast along with scrambled eggs and everyone loves it. It takes awhile to bake and then cool so plan in advance. But it's totally worth it. And the cooling time is important too because if not, the cake goes flat. While it's cooling is when I make my scrambled eggs, bacon, or whatever suits my fancy. So next time you have some company staying over, bake this. It will totally impress your guests!

1 cup butter, softened
2 cups sugar
2 eggs
1 cup sour cream
1/2 teaspoon vanilla
2 cups flour (I use half white, half wheat)
1/4 teaspoon salt
1 teaspoon baking powder
1/2 cup blueberries

FILLING:
1/2 cup brown sugar
1 teaspoon cinnamon

Preheat the oven to 350 degrees. Lightly spray a bundt pan with non-stick spray.

Mix the filling ingredients together until combined. Set aside.

Cream the butter and sugar together until well mixed. Add the eggs, one at a time. Fold in the sour cream and vanilla. Add the dry ingredients and mix until completely combined. Stir in the blueberries.

Pour 1/3 of the batter into the prepared pan. You will have to stir it so that it evenly covers the bottom of the pan. Sprinkle with half of the filling. Pour 1/3 more batter over the top, sprinkle with the remaining filling and top with the remaining batter. Gently swirl the batter with a spatula to mix the filling around.

Bake for one hour. Cool for 20 minutes and then invert on a serving platter. Enjoy!

Friday, March 5, 2010

Soft Chocolate Chip Cookies

Can there be too many cookie recipes on one blog? I hope not because I've got a good one here. These cookies have chocolate chips that stay moist and, that yummy kind of gooey, days after you bake them. Just don't overbake them or they are quite crunchy. In fact, I found it was better to just barely undercook them and then let them sit on the cookie sheet for a couple of minutes before removing them to cool. Then they turned out perfect!

1 cup butter, softened
3/4 cup brown sugar
1/4 cup sugar
1 -3.4oz box of instant vanilla pudding mix
2 eggs
1 teaspoon vanilla
2 1/4 cup flour
1 teaspoon baking soda
1 bag of chocolate chips

Preheat the oven to 350 degrees.

Cream together the butter and sugars. Add the pudding mix and mix well. Add the eggs and vanilla and mix until completely incorporated. Add the flour and baking soda. Stir in the chocolate chips.

Drop by the Tablespoon full onto greased cookie sheets. Bake for 8 or 9 minutes. They should barely be browning on the top. Leave them on the cookie sheet for a couple of minutes and then remove to a cooling rack.

Wednesday, March 3, 2010

Broccoli Chicken Curry Noodleness

There are three things I love about this dish. One, it's a perfect meal for when you are in a hurry. Seriously, you can throw it together super fast, but it's healthy and filling. After a full day of work I will use canned chicken, but you could also use fresh chicken. It will just take longer to cook. Two, what I also love about this dish is that aside from the sour cream, all the ingredients are things I always have on hand. And three, I LOVE mini-bow tie pasta. There is just something about it that makes it extra yummy.

2 cup chicken, diced
24 oz. package of frozen broccoli, cooked for 5 minutes
1 can cream of chicken soup
1/2 cup sour cream
1 teaspoon curry
1 teaspoon lemon juice
1/2 cup cheese. grated
1/2 cup bread crumbs
1 box noodles, cooked according to package directions

Preheat the oven to 350 degrees. Lightly spray a square baking dish with non-stick spray.

Mix the chicken, broccoli, soup, sour cream, curry and lemon juice together until well combined. Put into the prepared pan. Spread evenly. Sprinkle with the cheese and bread crumbs.

Bake for 20-25 minutes, or until bubbly and hot. Serve over the noodles.

Monday, March 1, 2010

German Pancakes

The first time I ever had German pancakes was when I lived with a roommate loooong after college graduation. At that time I realized what I had been missing out on my whole life! They are so easy to make, very filling and a great homemade meal after a long day at work. Seriously, who doesn't LOVE breakfast for dinner?

3 Tablespoons butter
6 eggs
1 cup milk
1 cup flour

Preheat the oven to 425 degrees. Cube the butter and put in a 9x13 pan. Put the pan in the oven and let the butter melt while making the batter.

Whisk the eggs. Add the flour and milk. Whisk until the ingredients are a light yellow in color and there are no flour lumps.

Move the pan back and forth so the pan is evenly coated in butter. Pour in the batter and move the pan back and forth again, until evenly spread in the pan. Bake until puffy and golden brown, about 15 minutes.

Serve with powdered sugar, syrup, jam or enjoy all alone!