Chipped Beef Dip

3 packages of dried cornbeef
1 brick of cream cheese
1 bunch of green onion
1 envelope of ranch salad dressing mix

Warm your cream cheese in microwave until soft; about 30-45 seconds. Chop cornbeef into small pieces and put into bowl. Chop green onion into small pieces and add to bowl. Add ranch mix. Stir and you're done. Chill before serving. Can be made the day before.

Chocolate Sugar Cookies or Better Known as the Best Cookie of 1999

I remember my mother pulling this from somewhere. It was voted as the best cookie of 1999; possibly by Martha Stewart.

Bake at 375 for 10 minutes.

2 cups flour
1/2 teaspoon salt
2 cups sugar
2 teaspoons vanilla
3/4 cup cocoa
2 eggs
1 teaspoon baking soda
1 cup butter


Mix sugar, eggs, vanilla, salt, soda and butter. Add cocoa and flour. Chill for one hour. Roll balls of dough in sugar.

Bake.

Homemade Slime/Gak

Two, 4 oz. bottles of Elmer’s Glue
1 tsp. Borax (found in the laundry detergent section of the store)
Water
Food Coloring

Empty the glue into a bowl. Refill bottles with hot water and shake. Empty that into your bowl. Add your desired color choice. Stir until you have your desired color. Into a cup, add one cup of hot water and 1 teaspoon of borax. Stir until the borax is dissolved then add this to your colored glue mix slowly while stirring. Your "slime" will start right away. You may have some extra water, but pull the slime out of your bowl and keep working it until you're happy with the consistency.

Sure to be lots of fun for your little ones. :)

White Bean Soup

White Bean Soup
*Just toss a 1 lb bag of dry white beans in the crock pot and cover with enough water to rise 2 inches above the beans. 
*Add in 2 C cooked shredded chicken, 2 tsp cumin, 2 tsp salt, 2 tsp garlic powder, 2 tsp Cajun spice. Cook on medium for 6-8 hours. 
*1 hour before eating add in 1 can of Rotel and 4 C chicken broth.
*It is delicious... especially if you add a sprinkle of cheese to it:)

Autumn Apple Cake

AUTUMN APPLE CAKE 

Ingredients:
5-7 apples
1 (9 ounce) package yellow cake mix
2 tablespoons sugar
1 tablespoon ground cinnamon
1 stick real butter

Directions:
Preheat oven to 350°F.
Fill your 9x12 pan 1/2 full with apples which you've peeled, cored and sliced thin
(peeling is optional).
Sprinkle the apples with dry cake mix.
Combine sugar and cinnamon and sprinkle over the cake mix.
Melt butter and drizzle over.
Bake for 30 minutes or until golden brown.

Oxtail Stew

 

 

So this recipe came about because I had a few random leftovers from a cow that we had butchered last fall. I saw "OXTAIL" on the wrapper and was like, what?! What am I supposed to do with that? I was determined to cook it, somehow, someway. So, I scoured various recipe sites and saw that Oxtail is used in a lot of Asian cooking, Caribbean cooking and Italian cooking. Well, Italian cooking speaks my love language, so I started looking at the Italian recipes. I decided I wanted to cook it slow and didn't really want to have to mess with it, and this is what I came up with. I hope you enjoy it as much as we did, because it turned out simply amazing.

Ingredients:

2-3 lbs of oxtail chunks (If it doesn't come already chunked or segmented, ask your butcher to do it for you. You really want the marrow to be visible)

1 lb baby carrots (I get these because I really don't like chopping carrots)

6-8 golden potatoes

2 cans of diced tomatoes (regular size)

Italian seasoning

Kosher Salt

Ground Black Pepper

Red Wine

My kiddos don't like onions, but I think pearl onions would be fantastic in this.



I did this in my crock pot; which is 5.5 quarts. First put down a layer with your carrots covering the bottom. Then chop your potatoes into good size chunks and place those on top of your carrots. Then a layer of the diced tomatoes with the juices. Place the oxtail on top of this. Do a healthy sprinkling of salt and pepper and the Italian seasoning. I think people are afraid of seasoning and beef really responds best to a good sprinkling. Around your beef, pour enough of your red wine to not quite cover your carrot layer. I saw people suggesting a burgundy wine with this, but I really just think any good table red would work. I put mine in the crockpot on low for 3 hours and then thought it might take too long on low, so I bumped it up to high and cooked it for five hours like that and it was perfect. I think if you cooked it on high for 6 hours that would be a good place to start. Maybe start it on low if you're going to put it on early in the morning.

Swiss Steak

Ingredients

• 2 pounds round steak or cube steak
• 2 teaspoons salt
• 1 teaspoon freshly ground black pepper
• 3/4 cup all-purpose flour
• 1/4 cup vegetable oil
• 1 large onion, thinly sliced
• 4 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 (14.5-ounce) can diced tomatoes
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 tablespoon Worcestershire Sauce
• 1 1/2 cups beef broth

Directions
Preheat the oven to 325 degrees F.

Season the steaks with salt and pepper.

Place the flour into a pie plate or shallow dish. Dust the pieces of meat on both sides in the flour mixture.  Cover the meat with plastic wrap and pound out the steaks until they are thinner pieces.  Then dredge the pounded slices through the flour on both sides once more and set aside.

Add enough of the oil to just cover the bottom of a 4 to 5-quart Dutch oven(If you don't have a Dutch over, just use your largest skillet) set over medium-high heat. Once the oil begins to shimmer, add the steaks to the pan, being careful not to overcrowd. Cook until golden brown on both sides, approximately 2 minutes per side. Remove the steaks to a plate and repeat until all of the steaks have been browned.

Remove the last steaks from the pot and add the onions and garlic. Saute for 1 to 2 minutes.

Add the tomato paste and stir to combine. Next add the tomatoes, paprika, oregano, Worcestershire sauce and beef broth and stir to combine.

Return the meat to the pot, submerging it in the liquid. Cover the pot and place it in the oven on the middle rack. Cook for 1 1/2 to 2 hours or until the meat is tender and falling apart.

We served this over mashed potatoes and it was super yummy. Recipe altered from an Alton Brown recipe.

Zucchini Chips

 

Zucchini Chips:

All you do is cut the zucchini in 1/4 inch slices. Dip it in some sort of oil and then in a mix of breadcrumbs, Parmesan cheese, salt and pepper. Place on a foil or parchment lined cookie sheet and bake for 25 minutes at 400°. On one sheet I sprinkled Colby jack cheese on top... but I can't tell you which one was my favorite. They were both good!!! now you know what to do with all that zucchini that you keep pulling out of the garden;)

Strawberry Pie

This is a fantastic fresh strawberry pie recipe that was given to me by my dear friend Joanna Lowe summer 2011. I've been thinking about making it again this summer.

 

4 oz of cream cheese

1.5 cups powdered sugar

1/2 tub cool whip (plus more for topping)

4 oz box strawberry jello

1 box instant vanilla pudding

1.5 cups water

2+ cups strawberries

graham cracker pie shell

 

 Mix cheese powdered sugar together. Fold in cool whip and put in pie shell. Mix Jello and pudding together, add water and cook. Cool Jello and pudding mixture for about 5-10 minutes and add strawberries Pour into pie shell when cool. Top with more cool whip if desired. Chill.

Best Lemonade I have EVER made!!!

Made this recipe this morning... but changed it up a little. I juiced 4 lemons. Added 1/2 cup truvia to the lemon juice and mixed this together with 2 qt of cold water. Pretty good... definitely better than Kool - aid and almost as good as chick-fil-a:)

5 Cup Fruit Salad

Since I was a little girl I remember my mom making this dish... and one of the things I loved about it was even though it is filled with dessert type things we could eat it as a side dish:) One little girl wouldn't like that!!! I now let our children enjoy it right along side their Thanksgiving turkey or Easter ham... it is a FAVORITE!!!

5 Cup Fruit Salad

2 pkg. Dream Whip (made according to box)
2 cans pineapple chunks
2 cans mandarin oranges
1 jar cherries
bag of marshmallows

Mix together. Refrigerate for a couple of hours and enjoy!!!

***You can also add walnuts if you want but we leave those out because of sensitivities to nuts:)

Oreo Cookie Dessert

 

 

 

 

This is a dessert that my sister in law, Tamara Greenwood, has been bringing to family functions for a while now. It is super yummy and creamy. It is a recipe that has been in her family for a long time. I like the how recipes get grafted into other family recipe collections; through marriage, friendship and great dinners together. :)

 

 

1 pkg. oreos (leave 1 out for crumbling on top) Use half of pkg. for first layer and other half for second layer

1 8 oz. pkg. cream cheese softened

1 stick margarine softened

1 small box instant vanilla pudding

2 cups milk

½ cup powdered sugar

12 oz. cool whip

 

(Best if made the day/night before)

Allow cream cheese and margarine to soften and then mix.  Mix pudding with cream cheese/margarine mix, milk and powdered sugar for 2 minutes with electric mixer.  Stir in cool whip.  Make 1 layer of cookies, pour half of mixture over 1^st cookie layer, put another layer of cookies and pour rest of mixture over, crumble 1 cookie crust (take out cream and eat it!) on top.

Braised Short Ribs

 

 

 

Ingredients

• 8 whole Beef Short Ribs
• Kosher Salt and Pepper To Taste
• 1/4 cup All-purpose Flour
• 6 pieces Pancetta, Diced (Bacon worked fine)
• 2 Tablespoons Olive Oil
• 1 whole Medium Onion, Diced
• 3 whole Carrots, Diced
• 2 whole Shallots, Peeled And Finely Minced
• 2 cups Red Or White Wine
• 2 cups Beef Or Chicken Broth (enough To Almost Cover Ribs)
• 2 sprigs Thyme
• 2 sprigs Rosemary (For the Fresh stuff, I used a healthy sprinkling of Italian seasoning which contains both Thyme and Rosemary, 'cause that's what I had on hand)

Preparation Instructions

Salt and pepper ribs, then dredge in flour. Set aside.

In a large dutch oven(if you don't have a dutch oven, it is fine to just bake it in a 13x9 covered with foil. Just start in a large pan and transfer to your baking pan after you boil the liquid), cook pancetta over medium heat until complete crispy and all fat is rendered. Remove pancetta and set aside. Do not discard grease.

Add olive oil to pan with the pancetta grease, and raise heat to high. Brown ribs on all sides, about 45 seconds per side. Remove ribs and set aside. Turn heat to medium.

Add onions, carrots, and shallots to pan and cook for 2 minutes. Pour in wine and scrape bottom of pan to release all the flavorful bits of glory. Bring to a boil and cook 2 minutes.

Add broth, 1 teaspoon kosher salt, and plenty of freshly ground black pepper. Taste and add more salt if needed. Add ribs to the liquid; they should be almost completely submerged. Add thyme and rosemary sprigs (whole) to the liquid.

Put on the lid and place into the oven. Cook at 350 for 2 hours, then reduce heat to 325 and cook for an additional 30 to 45 minutes. Ribs should be fork-tender and falling off the bone. Remove pan from oven and allow to sit for at least 20 minutes, lid on, before serving. At the last minute, skim fat off the top of the liquid. (Can also refrigerate mixture, then remove solid fat from the top.)

Serve 2 ribs on bed of creamy polenta, spooning a little juice over the top.

We don't like polenta so we served them with mashed potatoes with butter, cream cheese and seasoning salt in them.

Soooooo good. This recipe is easily in the top 5 things I have ever made and comes from Pioneer Woman-Ree Drumond.

Chopped Chicken Salad

This is an awesome recipe that is THM (Trim Healthy Mama or, in Drew's case, Man;) approved... this is a diet that Drew and I have been doing off and on for the last little while but we are now ready to get back on it:) And this is delicious!!! A perfect meal for co-op days:)

Chopped Chicken Salad
Ingredients:
• 2 whole boneless, skinless chicken breasts, cooked and cubed (I use a rotisserie chicken)
• 3/4 cup raw cashews, roughly chopped
• 1/4 Granny Smith apple, diced
• 3/4 cup cheddar cheese, shredded or diced in small cubes
• 4 ribs celery, diced
• 1/2 medium red onion, diced
• 5 drops Tabasco sauce, or more to taste
• Salt & pepper to taste
• Dill weed and basil, fresh or dried to taste
• 1/4-1/3cup mayonnaise (or to taste)

Directions:
Combine all ingredients in a large bowl, save mayo for last - use just enough to moisten. Can eat immediately or chill first, stays good in fridge about 2 days. Tastes great as is with a fork, no need for bread, wrap or crackers.

Brooklyn Blackout Cake

This is a super yummy chocolate cake recipe that came from Taste of Home. I think this might be a go to recipe when we want a chocolate cake. It is really rich, so cut it in small pieces! :)

 

Tip: Make your pudding and frosting first, so that those can be cooling in your fridge while your cake is baking and cooling. Also, you will not need all of this frosting for your cake. It is too much, so don't just start to put the whole thing on there. The frosting is kind of a runny ganache, but will firm up when you cool it. I put the whole thing out in the garage (It's winter time, right now) to set up.

 

Ingredients

PUDDING:

• 1/2 cup sugar
• 2 tablespoons cornstarch
• 1/4 teaspoon salt
• 1-1/2 cups whole milk
• 3 ounces semisweet chocolate, chopped
• 1 teaspoon vanilla extract

CAKE:

• 1-1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cubed
• 3/4 cup Dutch-processed cocoa
• 1 cup sugar
• 1 cup packed brown sugar
• 1 cup buttermilk
• 1 cup strong brewed coffee
• 1 teaspoon vanilla extract
• 2 eggs

FROSTING:

• 8 ounces semisweet chocolate, chopped
• 1/2 cup unsalted butter, cubed
• 1/3 cup hot water
• 2 teaspoons light corn syrup
• 2 teaspoons vanilla extract

Directions:

In a small heavy saucepan, mix sugar, cornstarch and salt. Whisk in

milk. Cook and stir over medium heat until thickened and bubbly.

Reduce heat to low; cook and stir 2 minutes longer. Stir in

chocolate until melted. Transfer to a bowl; stir in vanilla. Cool

slightly, stirring occasionally. Press plastic wrap onto surface of

pudding. Refrigerate, covered, 2 hours or until cold.

 

Preheat oven to 325°. Line bottoms of two greased 8-in. round

baking pans with parchment paper; grease paper. In a small bowl,

whisk flour, baking powder, baking soda and salt. In a large

saucepan, melt butter over medium heat. Add cocoa; cook and stir

until blended. Stir in sugars. Remove from heat; stir in buttermilk,

coffee and vanilla. Whisk in eggs, one at a time, until blended.

Stir in flour mixture just until combined.

 

Transfer batter to prepared pans. Bake 35-40 minutes or until

toothpick inserted in center comes out clean. Cool in pans 10

minutes before removing to wire racks; remove paper. Cool

completely.

 

For frosting, in the top of a double boiler or a metal bowl over hot

water, melt chocolate and butter; stir until smooth. Remove from

heat. Whisk in hot water, all at once. Whisk in corn syrup and

vanilla. Refrigerate 25-30 minutes or just until spreadable.

 

Using a long serrated knife, cut each cake horizontally in half.

Place a cake layer on a serving plate. Spread with half of the

pudding. Repeat layers. Top with a third cake layer. Spread frosting

over top and sides of cake.

 

Crumble remaining cake layer; sprinkle over top and sides of cake,

pressing lightly to adhere. Refrigerate leftovers.