2 cans cresent rolls
1 pkg cream cheese
1/2 cup sugar
1 stick butter
Mix cream cheese and sugar. Unroll one cresent roll on the bottom of a casserole dish. Spread the mixture over the cresent roll. Unroll the second cresent on top. Melt butter and pour on top. Sprinkle cinnamon and sugar on top. Bake as directed on the can of rolls. (I think I usually bake it a little longer than the can says).
Friday, August 28, 2009
Wednesday, August 19, 2009
Scones
I got this recipe from my friend Angie. These are really easy and very yummy!
1/2 c. butter or marg.
2 3/4 c. flour
1 c. sugar
1/4c. corn starch
1/2 tsp. salt
1/2 tsp. baking powder
1/2 tsp. baking soda
2/3c. buttermilk
1 egg
2 tsp. vanilla
cut butter into dry ingredients. set aside. whisk milk, egg and vanilla in separate bowl. stir dry ingredients into wet. stir until just combined. DO NOT OVER MIX! ( I use my hands)
spoon onto greased cookie sheet. Bake at 400 for 15 min.
stir in:
coconut/pecan
1 c. coconut
1 c. pecans
blueberry
8 oz. frozen blueberries (or any berry)
chocolate
6 oz. chocolate chips
jam
scoop a spoonful of jam in each scone
apple/oatmeal
1/2c. oatmeal
1/2 apple
1 tbsp. cinnamon
1/2c. nuts
Monday, August 17, 2009
Slow Cooker Pepper Steak
Again, another recipe from allrecipes.com:
INGREDIENTS
* 2 pounds beef sirloin, cut into 2 inch strips
* garlic powder to taste
* 3 tablespoons vegetable oil
* 1 cube beef bouillon
* 1/4 cup hot water
* 1 tablespoon cornstarch
* 1/2 cup chopped onion
* 2 large green bell peppers, roughly chopped
* 1 (14.5 ounce) can stewed tomatoes, with liquid
* 3 tablespoons soy sauce
* 1 teaspoon white sugar
* 1 teaspoon salt (I'll omit this next time because it was a little salty for me)
1. Sprinkle strips of sirloin with garlic powder to taste. In a large skillet over medium heat, heat the vegetable oil and brown the seasoned beef strips. Transfer to a slow cooker.
2. Mix bouillon cube with hot water until dissolved, then mix in cornstarch until dissolved. Pour into the slow cooker with meat. Stir in onion, green peppers, stewed tomatoes, soy sauce, sugar, and salt.
3. Cover, and cook on High for 3 to 4 hours, or on Low for 6 to 8 hours.
INGREDIENTS
* 2 pounds beef sirloin, cut into 2 inch strips
* garlic powder to taste
* 3 tablespoons vegetable oil
* 1 cube beef bouillon
* 1/4 cup hot water
* 1 tablespoon cornstarch
* 1/2 cup chopped onion
* 2 large green bell peppers, roughly chopped
* 1 (14.5 ounce) can stewed tomatoes, with liquid
* 3 tablespoons soy sauce
* 1 teaspoon white sugar
* 1 teaspoon salt (I'll omit this next time because it was a little salty for me)
1. Sprinkle strips of sirloin with garlic powder to taste. In a large skillet over medium heat, heat the vegetable oil and brown the seasoned beef strips. Transfer to a slow cooker.
2. Mix bouillon cube with hot water until dissolved, then mix in cornstarch until dissolved. Pour into the slow cooker with meat. Stir in onion, green peppers, stewed tomatoes, soy sauce, sugar, and salt.
3. Cover, and cook on High for 3 to 4 hours, or on Low for 6 to 8 hours.
Slow Cooker Texas Pulled Pork
I copied this recipe from www.allrecipes.com If you click on the title you can go directly to their site with the recipe. Here it is:
INGREDIENTS (Nutrition)
* 1 teaspoon vegetable oil
* 1 (4 pound) pork shoulder roast (or smaller pork loin works well too)
* 1 cup barbeque sauce
* 1/2 cup apple cider vinegar
* 1/2 cup chicken broth
* 1/4 cup light brown sugar
* 1 tablespoon prepared yellow mustard
* 1 tablespoon Worcestershire sauce
* 1 tablespoon chili powder
* 1 extra large onion, chopped
* 2 large cloves garlic, crushed
* 1 1/2 teaspoons dried thyme
* 8 hamburger buns, split
* 2 tablespoons butter, or as needed
DIRECTIONS
1. Pour the vegetable oil into the bottom of a slow cooker. Place the pork roast into the slow cooker; pour in the barbecue sauce, apple cider vinegar, and chicken broth. Stir in the brown sugar, yellow mustard, Worcestershire sauce, chili powder, onion, garlic, and thyme. Cover and cook on High until the roast shreds easily with a fork, 5 to 6 hours. You can also cook it on low 10-12 hours.
2. Remove the roast from the slow cooker, and shred the meat using two forks. Return the shredded pork to the slow cooker, and stir the meat into the juices.
3. Spread the inside of both halves of hamburger buns with butter. Toast the buns, butter side down, in a skillet over medium heat until golden brown. Spoon pork into the toasted buns.
Kim's notes: I actually used a large pork loin for this instead of the pork roast. I can't remember how many pounds it was, but maybe closer to 2 than 4 and it still made a ton! We have leftovers for the week plus I froze some for a meal later on when I'm feeling lazy. This was a little bit of work on the front end but it really turned out very moist and yummy. Definitely a budget friendly meal for feeding a crowd or for great leftovers!
INGREDIENTS (Nutrition)
* 1 teaspoon vegetable oil
* 1 (4 pound) pork shoulder roast (or smaller pork loin works well too)
* 1 cup barbeque sauce
* 1/2 cup apple cider vinegar
* 1/2 cup chicken broth
* 1/4 cup light brown sugar
* 1 tablespoon prepared yellow mustard
* 1 tablespoon Worcestershire sauce
* 1 tablespoon chili powder
* 1 extra large onion, chopped
* 2 large cloves garlic, crushed
* 1 1/2 teaspoons dried thyme
* 8 hamburger buns, split
* 2 tablespoons butter, or as needed
DIRECTIONS
1. Pour the vegetable oil into the bottom of a slow cooker. Place the pork roast into the slow cooker; pour in the barbecue sauce, apple cider vinegar, and chicken broth. Stir in the brown sugar, yellow mustard, Worcestershire sauce, chili powder, onion, garlic, and thyme. Cover and cook on High until the roast shreds easily with a fork, 5 to 6 hours. You can also cook it on low 10-12 hours.
2. Remove the roast from the slow cooker, and shred the meat using two forks. Return the shredded pork to the slow cooker, and stir the meat into the juices.
3. Spread the inside of both halves of hamburger buns with butter. Toast the buns, butter side down, in a skillet over medium heat until golden brown. Spoon pork into the toasted buns.
Kim's notes: I actually used a large pork loin for this instead of the pork roast. I can't remember how many pounds it was, but maybe closer to 2 than 4 and it still made a ton! We have leftovers for the week plus I froze some for a meal later on when I'm feeling lazy. This was a little bit of work on the front end but it really turned out very moist and yummy. Definitely a budget friendly meal for feeding a crowd or for great leftovers!
Friday, July 31, 2009
Hot Dog Dr. Pepper Barbeque Sauce
This recipe is from Better homes and Gardens. It is really yummy and you can store it in an old jar and use it later too.
1 large yellow onion, chopped
4 cloves garlic, chopped
1 12-oz. can Dr. Pepper
1 cup Ketchup
1/2 cup packed brown sugar
1/2 cup cider vinegar
1/3 cup Worcestershire sauce
3 Tbsp. tomato paste
2 tsp. ancho chilli powder
1 tsp. ground pepper
1 tsp. salt
1. For sauce, in medium sauce pan cook and stir onion and garlic in hot butter over medium heat about 10 minutes until onions are tender. Add all ingredients. Reduce heat. Simmer, covered 15 min. Cook, uncovered, until sauce begins to thicken, 20 to 30 minutes. Remove from heat 10 minutes.
2. Puree sauce in pan with blender, cover, and blend until smooth.
Friday, July 17, 2009
Camping Recipes
We've got 3 camping trips planned over the next 3 months. I've never been in charge of food for camping before. So help me out and post some easy camping recipes. We'll have a Coleman grill and a fire. Also any tips on things is should bring would be helpful. Thanks!
Tuesday, July 14, 2009
Gyro Soup
2 lbs. of pork/chicken, cut into strips
3 tblsp. olive oil
1 cup heavy whipping cream
3-4 bell peppers (I prefer using different colored ones for better presentation), chopped
2 large onions, chopped
6 cups of water
8 tblsp. chili sauce
1 8 oz. pkg. shredded mozzarella cheese
5-6 tblsp. paprika
2 tsp. marjoram
1 tsp. basil
1 tsp. thyme
1 tblsp. pepper
1 tblsp. salt
4 garlic cloves, minced
1 tsp. garlic salt
2 tsp. oregano
2 pkg. onion soup mix
In a pan, saute 1 tblsp. of olive oil with meat, garlic cloves, and all the seasonings except the salt and pepper. When the meat is cooked all the way, add the whipping cream to it and set aside.
In a big pot, add the rest of the olive oil, chopped onions and chopped bell peppers. Add salt and pepper to it and saute on medium heat until onions and bell peppers are almost done. Add the 6 cups of water and the onion soup mix packages. Let boil for about 5-10 minutes before adding the chili sauce. Add the chicken and whipping cream mixture to the soup. At the end, add 1/2 the package of mozzarella cheese and salt and pepper to taste.
Serve with some kind of bread (French bread of baguette bread) and salad and the rest of the mozzarella cheese.
3 tblsp. olive oil
1 cup heavy whipping cream
3-4 bell peppers (I prefer using different colored ones for better presentation), chopped
2 large onions, chopped
6 cups of water
8 tblsp. chili sauce
1 8 oz. pkg. shredded mozzarella cheese
5-6 tblsp. paprika
2 tsp. marjoram
1 tsp. basil
1 tsp. thyme
1 tblsp. pepper
1 tblsp. salt
4 garlic cloves, minced
1 tsp. garlic salt
2 tsp. oregano
2 pkg. onion soup mix
In a pan, saute 1 tblsp. of olive oil with meat, garlic cloves, and all the seasonings except the salt and pepper. When the meat is cooked all the way, add the whipping cream to it and set aside.
In a big pot, add the rest of the olive oil, chopped onions and chopped bell peppers. Add salt and pepper to it and saute on medium heat until onions and bell peppers are almost done. Add the 6 cups of water and the onion soup mix packages. Let boil for about 5-10 minutes before adding the chili sauce. Add the chicken and whipping cream mixture to the soup. At the end, add 1/2 the package of mozzarella cheese and salt and pepper to taste.
Serve with some kind of bread (French bread of baguette bread) and salad and the rest of the mozzarella cheese.
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