Delicious Ground Beef {or Turkey} Stroganoff

YIELD: SERVES 4-6

INGREDIENTS

• 1 1/2 pounds lean ground beef or turkey
• 1 small onion, chopped (about 1/2 cup)
• 1 clove garlic, finely minced
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 8 ounces sliced white button mushrooms
• 4 ounces light cream cheese, cubed
• 2 cups low-sodium beef broth
• 1/2 cup lowfat milk
• 3 tablespoons flour
• 1/2 cup light sour cream
• Salt and pepper to taste
• Cooked egg noodles or rice for serving

DIRECTIONS

1. In a large nonstick skillet, cook the meat, onion, garlic, salt and pepper, on medium-high heat, stirring occasionally to break up the meat into small pieces, until the meat is almost cooked through but still slightly pink, about 5 minutes. Drain excess grease. Add sliced mushrooms and cook until the mushrooms are soft and browned and the meat is cooked through, another 5 minutes or so.
2. Add the cubed cream cheese and let the cream cheese melt over medium heat, about 2-3 minutes, before stirring in. Mix gently until the cream cheese is incorporated throughout the meat mixture. In a large liquid measuring cup, combine the beef broth and milk. Whisk in the flour until the mixture is smooth and there are no lumps of flour remaining.
3. Stir the beef broth/milk mixture into the meat and cook over medium or medium-high heat, stirring occasionally. Let the mixture bubble and simmer until slightly thickened, 3-4 minutes. Stir in the sour cream and add additional salt and pepper to taste. Serve over cooked egg noodles or hot, cooked rice. Sprinkle each serving with fresh parsley, if desired.

To Die for Crock Pot Roast

By yooper on May 03, 2002

Photo by Marg (CaymanDesigns)

1527 Reviews

• 
• Prep Time: 5 mins
• Total Time: 9 hrs 5 mins
• Servings: 8

About This Recipe

"Amazing flavor, and so simple! No salt needed here. In fact, you may wish to use half the ranch dressing mix to cut back on the saltiness. Found this Crock-Pot pot roast recipe on of a website called www.recipegoldmine.com. It's all the rage there, so I thought I'd try it."

Ingredients

• 1 (4 -5 lb) beef roast, any kind
• 1 (1 1/4 ounce) packages brown gravy mix, dry
• 1 (1 1/4 ounce) packages dried Italian salad dressing mix
• 1 (1 1/4 ounce) packages ranch dressing mix, dry
• 1/2 cup water

Directions

1. Place beef roast in crock pot.
2. Mix the dried mixes together in a bowl and sprinkle over the roast.
3. Pour the water around the roast.
4. Cook on low for 7-9 hours.

Buttermilk Biscuits

INGREDIENTS

• 3 cups unbleached all-purpose flour, plus more for dusting
• 1/2 teaspoon baking soda
• 1 1/2 tablespoons baking powder
• 1 teaspoon salt
• 9 tablespoons very cold butter cut into pieces
• 1 1/2 cups buttermilk, more or less

DIRECTIONS

1. Preheat the oven to 450 degrees F. Combine the dry ingredients in a bowl, or in the bowl of a food processor. Cut the butter into the flour mixture until the mixture is like coarse meal and the butter is in small, pellet-sized pieces (slightly smaller than a pea). This will take a few short pulses in the food processor.
2. Pour in the buttermilk and mix/pulse only until just combined. The dough should start to come together but you don't want to overmix the dough. If there are lots of dry patches throughout the dough, add a bit more buttermilk, just a tablespoon or two at a time until the dough comes together.
3. Scrape the dough out of the food processor or bowl onto a lightly floured counter. Gently pat (do not roll with a rolling pin!) the dough to about 1/2-inch thick. Gently fold the dough in half or in thirds, repeating for a total of 4-5 times and pressing it gently to 1-inch thick after the last fold. These folds, combined with the cold butter, are what help to create flaky layers in the biscuits.
4. Use a round biscuit or cookie cutter to cut into circles. Do not turn the cutter while pressing into the dough, just press firmly enough to cut all the way through the dough.
5. Line a large, rimmed cookie sheet with a silpat liner or parchment paper. Place the biscuits on the pan with the sides barely touching each other. This helps the biscuits rise up instead of out. If you like crustier sides to your biscuits, space them further apart. They won't rise as high but they'll have golden edges.
6. Bake for about 10-12 minutes until the biscuits are lightly golden on top and bottom, taking care to not overbake. Serve immediately.

SMORES CUPS:

• 7 whole graham crackers, finely crushed
• 1/4 cup powdered sugar
• 6 tbsp butter, melted
• 4 bars milk chocolate candy
• 12 large marshmallows

You are going to be shocked how easy these are.
Step 1:
Preheat oven to 350°F (180°C). Place graham crackers into a large resealable plastic bag. Finely crush into crumbs using Baker’s Roller®;. Combine graham cracker crumbs, powdered sugar and butter in Small Batter Bowl

Step 2:
Using Small Scoop, place scant scoop of crumb mixture in each cup of a Mini-Muffin Pan. Press crumbs to form shallow cups with Mini-Tart Shaper. Bake 4-5 minutes or until edges are bubbling

Step 3:
While the crust is in the oven, break two of the candy bars into rectangles. Remove pan from oven; place one rectangle into each cup.

Step 4:
Cut marshmallows in half crosswise using shears dipped in cold water. Place one marshmallow half, cut-side down, into each cup. Return to oven 1-2 minutes or until marshmallows are just slightly softened. Remove from oven to a cooling rack; cool 15 minutes. Carefully remove cups from pan. Cool completely.

Step 5:
Break remaining candy bars and place in (1-cup/250 mL) Prep Bowl. Microwave on HIGH 1 minute-1 1/2 minutes or until melted and smooth, stirring every 20 seconds. Dip the top of each marshmallow in melted chocolate. Turn top-side up and let stand 40 minutes-1 hour or until set.

Yield: 24 cups
Store the cups in a single layer in an airtight container for up to 1 week. Freezing is not recommended. For a richer chocolate flavor, substitute dark chocolate candy bars for the milk chocolate.

CREAM CHEESE JALAPENO CRESCENT POPPERS

1 tube regular Crescent Rolls
1 (4 ounce) can Diced Jalapenos (you will actually only use half of this can)
3/4 (8 ounce) cube cream cheese, room temperature
1 Tbsp. sugar

Note:  The ingredients above make 32 little Crescent Poppers.  It's easy for a grown man to shovel about 8 of these in his mouth without thinking about it.  So depending on who you're having over, you might want to get another tube of Crescent Rolls and one more cube of cream cheese.  Don't worry about the Jalapenos, you will have enough for a second batch with this one can.  Unless you want over the top spicy poppers.

Preheat oven 375 degrees.

Cut your cube of cream cheese and throw about 3/4 of it into a bowl.  Now take almost half of your Jalapenos from the can and throw in with your cream cheese. 

This is the type of jalapenos I can get at my local grocery store.  They are diced up really fine and work perfectly.  But if you prefer to use fresh Jalapenos, then go for it.  I just didn't want to get my fingers all spicy in case I need to rub my eyes anytime soon.

To your bowl with your cream cheese and Jalapenos, add your Tablespoon of sugar.  

To me, this sugar addition is important.  I like the sweet, spicy taste. The sugar is not overwhelming, it's just the perfect accent.  I mean really, anyone can add cream cheese and jalapenos to a crescent roll, but not everyone adds sugar.  It's our little secret.

Take your fork and mash it all up really well.  Be sure to incorporate all that sugar in really well.

This is where I like to do a little taste test.  I prefer a bit more spicy poppers, so I added just a bit more jalapenos.

These are not really as hot as they might appear, but then maybe that's just me.  So ya better test it first.

Set your bowl of cream cheese jalapenos aside for now.

Open up your tube of crescent rolls and place on your cutting board.

Separate them into two rectangles, it should look like this, with all the little perforations.

Now pinch together the perforations to create two nice rectangles.  Sometimes I like to use my little mini rolling pin afterwards, to make it a nice and smooth rectangle.



With the back of your spoon, spread half of the cream cheese mixture, onto one of the rectangles. Save the other half of the mixture for the other rectangle.  (You will have TWO rectangles per tube of crescent rolls.)

Get to spreading.

Once you've spread your half portion of cream cheese on one of your rectangles, start with the LONG end of the roll, and get to rolling.

Once it's all rolled up, you will need to cut your log into 16 pinwheels.

Don't be nervous, I'm not very good at math, but I've found a really easy way to do this so it all comes out evenly.

Get a sharp knife. Really sharp if you have one.

Cut your log right in half. Now you should have two logs.  Then cut those two logs in half, and now you should have four logs. 

Get the idea?  I'm so smart, I amaze myself sometimes.

So now you should have four logs.

Now, cut these dolls in half and now you have eight smaller logs.

I bet you didn't think you were gonna get a math lesson did ya?

Now of course, last but not least, cut these little sweet-ums in half.

You now have 16 pinwheel poppers.

Note:  This is where you could refrigerate these little guys if you wanted to make them ahead of time.  Then just bake them right when the Gang is getting antsy.

Place your 16 poppers, standing up, on a cookie sheet that has been sprayed with Pam.  Don't forget this step cause you sure don't want to be prying off your stuck-on poppers in front of your guests now do ya?

Make sure you stand them up, with the cream cheese facing upward.

Aren't they so cute?

Pop these into the oven for about 13 minutes until they are golden brown.  Keep an eye on them, as each oven varies.

Once your first batch is in the oven, get to spreading and rollin and cutting the other rectangle. Man I'm bossy.

Once they are done, immediately slide them off the cookie sheet, onto a plate, walk that plate into your crowd of hungry guests, and hear the Ohhs and Ahhs.

Then watch these poppers, pop, one by one, into the mouths of your ever thankful house guests.

Six Minute Caramels

Ingredients
1/4 cup butter
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup light Karo syrup
1/2 cup sweetened condensed milk
Directions:

1 Combine all ingredients.
2 Cook 6 minutes in microwave (medium high, stirring every two minutes.)
3 Stir and pour into lightly greased dish.
4 Let cool.
5 Cut, wrap in wax paper & store in an air tight container.

Homemade Reese's Eggs

Rating: 5 stars  Difficulty of Recipe: 2 stars
Review:  Loved how easy these were and they tasted just like the real thing!  Because all of my family loves Reese's eggs, we will definitely be making these again!

Ingredients:

• 3 Cups powdered sugar
• 1 1/2 cups creamy peanut butter
• 1/4 cup butter or margarine melted
• 2 Tablespoons milk
• 1-2 Bags milk chocolate chips
• 2 Tablespoons shortening

1.  Beat together powdered sugar, peanut butter, and butter together.  At this point the dough will be crumbly.  Add two tablespoons of milk and continue to beat together until the dough softens.  If the dough still seems crumbly that is ok.

2.  On a floured surface, roll the dough out to desired thickness.  About 1/2 thickness.  You can use egg cookie cutters or with a knife, shape the dough to look like eggs.

3.  Place eggs on a cookie sheet and put in the freezer for an hour.

4.  When you are ready to dip them, add the chocolate and 1 Tbsp shortening in a microwave and melt 30 seconds at a time.  Stirring it after every 30 seconds and being careful not to cook the chocolate to burn.

5.  Dip each egg in chocolate.  I used a spoon to help cover in the chocolate.  Place them on wax paper to set.  

6.  If more chocolate is needed, melt the second bag with the shortening.  Enjoy!
*Makes approx 20 eggs

Challah Bread

1 Tbsp. dry yeast
1 1/2 c. water
1/4 c. granulated sugar
1/4 c. vegetable oil
1 tsp. salt
2 eggs, beaten well
Pinch of Saffron (optional)
1 egg yolk, beaten well
1/4 tsp. water
Sesame seeds

Place yeast and water in a large bowl.  Stir slightly to dissolve.  Add sugar, oil, salt, beaten eggs, saffron and 2 1/2 cups flour. Beat well.  Add enough remaining flour to make a soft dough and knead until smooth.  Place in a greased bowl.  Cover and let rise until double in bulk (30-40 minutes).  Punch down dough and divide into 6 pieces.  Roll each piece into a long rope, 18-20 inches long and 1 inch in diameter.  Braid three of the ropes together.  Repeat with the remaining 3 pieces of dough.  Place on a greased cookie sheet.  Mix egg yolk with 1/4 teaspoon water and brush over braids.  Sprinkle with sesame seeds.  Cover and let rise 30 minutes,  Bake at 375 degrees about 30-35 minutes.  

Easter Egg Dye

cherry=red
orange=orange
yellow =lemonade and little orange
green=lemon lime
blue=berry blue-->twists
purple=grape

One pack Kool-aid and 2/3 cup water

Slow Cooker Creamy Chipotle Chicken Tortellini

Ingredients

• 1 cup reduced sodium chicken broth
• 3 medium chicken breasts
• 32 ounces reduced sodium chicken broth
• 8 ounces low-fat cream cheese, softened
• 1 pound tortellini, dry or fresh
• 8 cups broccoli florets
• 4 tablespoons chipotle sauce
• 2 teaspoons ground cumin
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Directions

1. Heat crock pot to high setting. Place 1 cup chicken broth into crock pot over chicken breasts. Cook for 3-4 hours until easy to shred with a fork. Discard broth and shred chicken into bite size pieces.
2. Pour 32 ounces of chicken broth into crock pot. Place cream cheese, broccoli, shredded chicken, chipotle sauce, cumin, salt and pepper into crock pot. Close lid and cook on high for 2 hours. Stir gently to combine cream cheese. Serve in bowl. Top with pepper.
3. STEP 3

Makes 8-10 Servings

Chocolate Chip Treasure Cookies

Ingredients

• 1 1/2 cups graham cracker crumbs (about 25-30 squares)
• 1/2 cup flour
• 2 teaspoons baking powder
• 1 14 oz. can sweetened condensed milk
• 1/2 cup butter, room temperature
• 1 1/3 cups coconut
• 2 cups (1 package) semisweet chocolate chips
• 1 cup walnuts, chopped (I usually leave these out due to my husband's preference - the cookies are delicious with or without nuts)

Directions

1. Preheat oven to 350 degrees.
2. In a small bowl, mix graham cracker crumbs, flour and baking powder. In a large bowl, beat sweetened condensed milk and butter until smooth. Add graham cracker crumb mixture; mix well. Stir in coconut, chocolate chips and walnuts.
3. Drop by rounded tablespoons onto ungreased cookie sheets. Bake 9-10 minutes or until lightly browned.

Soft Batch Chocolate Chip Cookies

Soft Batch Style Chocolate Chip Cookies

Ingredients

• 1 stick/1/2 cup unsalted softened butter
• 3/4 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1/2 teaspoon pure vanilla extract
• 1 1/2 cups all-purpose flour
• 2 teaspoons cornstarch
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 2 cups semi-sweet chocolate chips

Directions

1. Preheat oven to 350 degrees F. and line a cookie sheet with a silpat liner or parchment paper.
2. Cream your butter and sugars in a stand mixer until light and fluffy, a good 2 minutes. Add egg then vanilla beating to combine. Add flour, cornstarch, baking soda, salt then chocolate chips, mixing until combined. With cookie scoop, scoop dough onto prepared cookie sheet. Press dough down to flatten slightly. Bake for 10-12 minutes until baked through. 10 minutes will be softer cookies, 12 minutes will be browned. Let cool for 10 minutes on baking sheet before transferring to cooling rack. Serve with milk 

Makes 2 dozen cookies 

MELT-IN-YOUR-MOUTH {GF} PEANUT BUTTER COOKIES

• 1 cup creamy peanut butter
• 1 cup white sugar (I did 1/2 white and 1/2 brown)
• 1 tsp. baking soda
• 1 egg

-Best to mix with spoon.  Roll into a ball, roll balls in sugar, flatten slightly with a fork and bake at 350 degrees for 10 minutes.

Red, White and Blue Layered Flag Cake

A show-stopper cake for your patriotic summer celebration!

Prep Time
1:00Hr:Mins

Total Time
2:30Hrs:Mins

Makes

18servings

Red Cake Layers

1

box Betty Crocker® SuperMoist® white cake mix

1

pint (2 cups) strawberries, stems removed, pureed in blender or food processor to about 1 1/4 cups

1/3

cup vegetable oil

3

egg whites

1

teaspoon red paste food color

Blue Cake Layer

1/2

box Betty Crocker® SuperMoist® white cake mix (about 1 2/3 cups dry mix)

1/2

cup blueberries, pureed in blender or food processor

3

tablespoons vegetable oil

2

whole eggs

1/2

teaspoon blue paste food color

3

tablespoons Betty Crocker® white star-shaped candy sprinkles or nonpareils

White Cake Layer

1/2

box Betty Crocker® SuperMoist® white cake mix (about 1 2/3 cups dry mix)

1/2

cup water

2

tablespoons vegetable oil

2

egg whites

Frosting and Sprinkles

3

containers Betty Crocker® Whipped fluffy white frosting

Betty Crocker® red, white and blue sprinkles, as desired

1. To make red cake layers: Heat oven to 350°F. Grease or spray two 8-inch round pans; place 8-inch round piece cooking parchment paper in bottom of each pan. Grease or spray parchment paper. In large bowl, beat red cake layer ingredients with electric mixer on low speed 30 seconds, then on high speed about 2 minutes or until smooth. Spread in pans. Bake 29 to 34 minutes or until top springs back when lightly touched. Cool 10 minutes; run knife around sides of pans to loosen cakes. Gently remove from pans to cooling rack; remove parchment paper. Cool completely, about 30 minutes. Flatten cake layers by trimming off rounded tops. Cut layers in half horizontally to make 4 thin red layers. In 1 layer, cut small round out of center, using 4-inch biscuit cutter. Wrap and freeze 1 thin layer and the layer that was cut out of; save for another use.
2. To make blue cake layer: Heat oven to 350°F. Grease or spray 8-inch round pan; place 8-inch round piece cooking parchment paper in bottom of pan. Grease or spray parchment paper. In medium bowl, beat all blue cake layer ingredients except sprinkles with electric mixer on low speed 30 seconds, then on high speed about 2 minutes or until smooth. Fold sprinkles into batter. Spread in pan. Bake 29 to 34 minutes or until top springs back when lightly touched. Cool 10 minutes; run knife around side of pan to loosen cake. Gently remove from pan to cooling rack; remove parchment paper. Cool completely, about 30 minutes. Flatten cake layer by trimming off rounded top. Do not cut in half horizontally. Cut small round out of center, using 4-inch round biscuit cutter. Wrap and freeze 4-inch round; save for another use.
3. To make white cake layer: Heat oven to 350°F. Grease or spray 8-inch round pan; place 8-inch round piece cooking parchment paper in bottom of pan. Grease or spray parchment paper. In medium bowl, beat white cake layer ingredients with electric mixer on high speed about 2 minutes or until smooth. Spread in pan. Bake 29 to 34 minutes or until top springs back when lightly touched. Cool 10 minutes; run knife around side of pan to loosen cake. Gently remove from pan to cooling rack; remove parchment paper. Cool completely, about 30 minutes. Flatten cake layer by trimming off rounded top. Cut layer in half horizontally to make 2 thin white layers. In 1 layer, cut small round out of center, using 4-inch biscuit cutter. Wrap and freeze the layer that was cut out of; save for another use.
4. To assemble cake: Place 1 red cake layer on cake stand or serving platter; spread 1/3 cup frosting on top. Top with 1 white cake layer; spread 1/3 cup frosting on top. Top with second red cake layer; spread 1/3 cup frosting on top. Gently top with blue layer. Carefully spread thin layer of frosting on cut edge inside of blue cake layer. Gently insert white 4-inch cake round; top with frosting and then red 4-inch cake round; press slightly. Frost side and top of cake using remaining frosting. Top with sprinkles. Store loosely covered in refrigerator.

Makes 18 servings