Saturday, February 27, 2010

Stroganoff Sandwich

This is a fun and easy dinner that we have had for years. It is from my good friend Debbie. This is the sandwich ready to go in the oven.

This is the finished product. The recipe calls for green peppers, but my husband can't eat them, so I leave them out, but they are very good on here.

Stroganoff Sandwich


1 loaf unsliced french bread
1 lb ground beef
1/4 chopped green onion
1 c sour cream
1 TBSP milk
1 tsp Worcestershire Sauce
1/8 tsp garlic salt
3/4 tsp salt
2 tomatoes, sliced or diced
1 green pepper, sliced or diced
1/2 c shredded cheese


Cut loaf in half lengthwise. Brown meat and onion. Drain off fat. Stir in sour cream, milk, Worcestershire Sauce, garlic salt and salt. Do not boil. Spread each loaf with 1/2 of the meat mixture. Arrange tomatoes and green pepper slices (or pieces) on top of meat. Sprinkle with cheese. Place on a cookie sheet and bake at 375 degrees fro 5-10 minutes or until warmed thoroughly.

Tuesday, February 23, 2010

Pulled-Pork Tacos

I found this recipe last year in Real Simple magazine. It looked good, but had a strange ingredient in it - unsweetened cocoa powder! I decided to try it for a Sunday dinner, but didn't tell anyone about the secret ingredient. I just waited for their reaction to the tacos. They loved them! After dinner I told them what was in it. I guess in Mexico they do sometimes use cocoa in their foods like this because my daughter in Florida took this to a party and a lady from Mexico got really excited and called her husband over to try it. She said it was just like she made. Who knew? The recipe calls for pork butt or shoulder. I found this pork butt for .89 cents a pound! Wahoo!


This is what the sauce looks like before you add the meat. The cocoa powder makes it a dark brownish color. I love that you just mix it all up in the crock pot and you don't even have to brown the meat. Couldn't be easier!
This is the roast covered in the sauce, ready to cook all day.

The finished product. Really really good!!!!



Pulled-Pork Tacos

Real Simple Magazine

2 c store-bought salsa, plus more for serving
2 TBSP chili powder
2 TBSP dried oregano
2 TBSP unsweetened cocoa powder
Kosher salt
1 2 1/2 - 3 1/2 lb boneless pork butt or shoulder, trimmed of excess fat
18 corn tortillas (I used uncooked flour tortillas and cooked them right before eating)
1/2 c fresh cilantro sprigs, chopped
3/4 c sour cream
Limes, cut into wedges

In a 4-6 qt slow cooker, combine the salsa, chili powder, oregano, cocoa, and 1 tsp salt. Add the pork and turn to coat.

Cook, covered, until the meat is tender and pulls apart easily, on high for 4-5 hours or on low for 7-8 hours.

Twenty minutes before serving, heat oven to 350 degrees. Stack the tortillas, wrap them in foil, and bake until warm, about 15 minutes.

Meanwhile, using 2 forks, shred the pork and stir into the cooking liquid. Serve with the tortillas, cilantro, sour cream, lime, and extra salsa.

Saturday, February 20, 2010

Oatmeal Chocolate Caramel Bars

I saw this recipe this week on My Kitchen Cafe and knew I had to try it. It turned out very good! It is very rich and very sweet - and OH SO YUMMY! Great mix of flavors. Give it a try. Oatmeal Chocolate Caramel Bars
Makes a 9X13 pan of bars


1 1/2 c flour
1 1/2 c old-fashioned oats
1/4 tsp salt
1/2 tsp baking soda
1 1/2 c brown sugar
1 c melted butter


14 ounce bag of caramels
1/2 c whipping cream or milk
1 12-oz package of semisweet chocolate chips (I used milk choc.)


Preheat oven to 350 degrees. Mix the first six ingredients together and sprinkle half on the bottom of a 9X13 baking pan and press. Bake 10-15 minutes, until lightly browned.


Meanwhile, melt the caramels and the whipping cream or milk in a saucepan over low heat or in the microwave at 50% power, stirring often, until the mixture is smooth. When the bars have been removed from the oven, sprinkle chips over the crust and pour the melted caramel over the top. Sprinkle the rest of the crust over the top and bake in the oven for an additional 10-12 minutes, until the caramel is bubbling and the edges are lightly browned. Cool the bars completely before serving so they can set up properly (if that is possible! We kept snitching some)

Tuesday, February 16, 2010

Luscious Bundt Cake with Lemon Sour Cream Sauce

My daughter made this cake for my birthday this past year and we all loved it! It is very moist and I love the lemon sour cream sauce. We made it for Valentine's day, topped with fresh strawberries.

Luscious Bundt Cake with Lemon Sour Cream Sauce

1 yellow cake mix
1 small (3oz.) package vanilla instant pudding mix
4 eggs
1 c. sour cream
2 tsp. vanilla
3/4 c. vegetable oil

1 recipe Lemon Sour Cream Sauce (see below)
Fresh strawberries or raspberries

In a large bowl, combine all ingredients except sauce and fruit and mix well. Pour into a greased Bundt pan. Bake at 325 degrees for about 40-45 minutes. Serve topped with Lemon Sour Cream Sauce and fresh strawberries or raspberries. Makes about 10 servings.

Lemon Sour Cream Sauce

2 c. sour cream
2 tsp. grated lemon peel
Juice from 1 lemon
1 c. powdered sugar

Combine all ingredients in a small bowl. Dollop on individual pieces of Luscious Bunt Cake.

Thursday, February 11, 2010

Oven Roasted Asparagus

I LOVE asparagus! I even own an asparagus cooking pot, but I found this recipe a few years ago and it is my very favorite way to cook it. It has such a great-almost smokey flavor and the high oven heat really intensifies the flavor. It is VERY quick and easy. Give it a try now that spring asparagus is showing up in the stores. Line a cookie sheet with foil and line up the asparagas.
I love how it keeps it's bright green color after being roasted.



Oven Roasted Asparagus
Recipe from Everyday Food

Preheat oven to 475 degrees.

Prepare 1 bunch of medium-thick asparagus by rinsing and snapping off tough bottoms. On a rimmed baking sheet, toss asparagus with 2 tsp olive oil; season with coarse salt and ground pepper.

Roast until tender; 7-10 minutes (depending on thickness)

Wednesday, February 10, 2010

An easy way to cut grapes or cherry tomatoes

Last summer I was cutting up grapes - one at a time- for a fruit salad I was making. My daughter was here visiting and told me of this slick trick on how to do it in a MUCH faster way! It also works well with cherry or grape tomatoes. Get two plastic lids that are the same size, and fill one of them with the grapes.



Put the other lid on top.



Holding the top lid with one hand, slice through the grapes with a sharp knife.


Voila! Cut grapes in no time at all.




Friday, February 5, 2010

Fluffy Peanut Butter Dip

Last night we had a class on healthy eating and exercise. They had a table of healthy snack options. My friend Jo had this peanut butter dip with apples that was REALLY good! I came home and made it today. Very simple, and I think it would really help kids want to eat apples or other fruit without all the sugar you find in most dips. Great after school snack!
Fluffy Peanut Butter Dip

1/2 c creamy peanut butter
1 c vanilla yogurt
1/8 tsp ground cinnamon
1/2 c light Cool Whip
Mix peanut butter, yogurt and cinnamon until smooth. Fold in the cool whip.  Serve with apples, bananas, and /or pears.

Wednesday, February 3, 2010

Chicken and Rice Almondine

This dinner is one of my oldest son's favorites! It is a fun mix of flavors and goes together very easily.

Very few ingredients.


Browning the almonds in butter.

Cut up two chicken breasts into pieces.

This is right before I stirred in the sour cream.





Chicken and Rice Almondine
From Land ‘O Lakes Serves 4

2 TBSP garlic butter (I haven't tried garlic butter, but I think it would be good because the garlic tends to burn easily. I just use butter and garlic powder.)
¼ c sliced almonds
12 oz chicken breast cut into pieces (abt. 2 breasts)
1 ¾ c water
1 (6 oz) box rice pilaf mix
1 ½ c frozen French cut green beans
½ c sour cream ( I use light)

Melt garlic butter in 10” skillet until sizzling; add almonds. Cook over medium heat until browned. Remove almonds and set aside. Increase heat to Med./High. Add chicken pieces to same pan. Cook until lightly browned. Stir in water and rice with seasoning packet. Continue cooking until it comes to a boil. Reduce heat to medium. Cover and cook 5 min. Uncover; stir in green beans. Cover. Continue cooking until liquid is absorbed. Stir in sour cream. Sprinkle with almonds just before serving.
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