Posts Tagged ‘food’
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Happy Cookin’!
Suprina’s Sugar Cookies
Suprina’s Sugar Cookies
Ingredients:
1-1/2 cups butter, softened
3 cups of sugar
4 eggs
2 teaspoons vanilla extract
5 cups of flour
2 teaspoons baking powder
1 teaspoon Salt
Directions:
In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla.
In a separate bowl mix flour, baking powder and salt. Then slowly adding dry ingredients to the butter and sugar mixture. A mixer is best for this. It can be done by hand, it will just take a while.
Preheat oven to 400 degrees. Roll dough to 1/4 to 1/2 in thickness. Cut into shapes with cookie cutters.
Place cookies one inch apart on cookie sheet.
Bake for 5 minutes. You HAVE to keep an eye on these cookies. They bake quick.
**A Tip, place a piece of parchment paper on the cookie sheet and bake the cookies on the parchment. The cookies don’t stick and just slide off.
~Enjoy~
Peanut Butter Balls
Ingredients:
Yellow Cake mix
1 cup Peanut Butter
Dipping Chocolate
Directions:
Prepare cake mix following the directions on the box. Placing batter in a 9 X 13 cake pan. Bake accordingly.
Let Cool Completely. Cut the cake in half. In a bowl crumble one half of the cake into the bowl. Add the peanut butter. Mix it well. It will be crumbly. Form into bit sized balls. And place on a cookie sheet.
Refriderate for 30 or more minutes.
Melt the melting chocolate in the microwave. Take the balls and individually dip the balls in the microwave chocolate. Roll the balls around the chocolate until well coated. And place back on the cookie sheet.
These taste a lot like Reeses. Very Good!
Shredded Beef Sandwiches
SHREDDED BEEF SANDWICHES
INGREDIENTS:
1 (2 1/2 to 3 1/2 lbs.) lean chuck roast
1 large onion, quartered and thinly sliced
1 envelope onion soup mix
2 or 3 cloves garlic, thinly sliced
1 (10 1/2 oz.) can of tomato soup
1/4 cup brown sugar
2 tbsp. Worcestershire sauce
1 tbsp. lemon juice
1 tbsp. dijon mustard
1/4 teaspoon hot ground pepper mix
1/2 teaspoon celery seed
salt to taste
Directions:
Trim fat from beef and cut into 4 or 5 large chunks to fit
in crockpot. Combine remaining ingredients and pour over beef.
Cook in a crock pot for 8 to 10 (4 to 5 on high) hours on low.
Pour juice into a small saucepan and simmer on the stovetop
for 15 to 20 minutes to reduce and thicken. In the meantime
shred beef with 2 forks or potato masher. Return thickened
sauce to the beef in the crockpot. Keep warm and serve with
buns and coleslaw.
Yield: 6-8 Servings
Crockpot Texas Barbecued Beef
Texas Barbecued Beef
Ingredients:
1 boneless pot roast, lean chuck, rump roast, or top round, about 4 pounds
1/2 cup water
1 1/2 cups ketchup
1 1/4 cups cola or Dr. Pepper
3 tablespoons Worcestershire sauce
2 tablespoons prepared mustard
1 tablespoon liquid smoke flavoring
1/4 teaspoon Tabasco sauce
8 split sandwich buns
Directions:
Put roast in slow cooker with 1/2 cup water. Cover and cook on LOW for
10 to 12 hours, until ver tender, or HIGH for about 6 hours). Drain
juices off. Remove meat; shred with forks. Discard fat. Put back on
crockpot and stir in ketchup, cola, mustard, flavoring, and Tabasco.
Cover and cook on HIGH for 1 hour. Serve on toasted or warmed split
buns.
Serves 8.
Irish Stew
**I haven’t tried this recipe yet, but I would love to.**
Irish stew
Ingredients:
2 pounds lamb meat from leg; cut into 1 inch cubes
1 large onion, sliced thin
2 pounds potatoes; cut into 1/8 inch thick pieces
4 carrots, peeled and sliced
salt and pepper to taste
2 bay leaves
2 – 3 cups boiling water or beef stock
1 bunch fresh parsley, chopped
Directions:
Put in the bottom of a heavy pan, a layer of lamb,
layer of potatoes, onion, carrots, salt, pepper and a bay leaf. Repeat
again. Season each layer. Add the beef stock. Cover tightly. Cook on
low heat for 2 hours or until done. Sprinkle with parsley. Serve with
Irish Soda bread.
Yield: 4- 6 servings
Coconut Cream Meringue Pie
Coconut Cream Meringue Pie
Makes a 9-inch pie.
Ingredients:
1 unbaked 9-inch pastry shell
6 tablespoons sugar
5 tablespoons all-purpose flour
1/4 teaspoon salt
2 cups milk
3 egg yolks, beaten
2 teaspoons vanilla extract
1 cup flaked coconut
MERINGUE:
3 egg whites
1/4 teaspoon cream of tartar
6 tablespoons sugar
1/2 cup flaked coconut
Directions:
Line unpricked pastry shell with a double thickness of heavy-duty foil.
Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a
wire rack. In a saucepan, combine the sugar, flour and salt. Stir in milk
until smooth. Cook and stir over medium-high heat until thickened and
bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat.
Stir a small amount of hot filling into egg yolks; return all to the pan,
stirring constantly. Bring to a gentle boil; cook and stir 2 minutes
longer. Remove from the heat. Gently stir in vanilla and coconut. Pour
into crust. For Meringue, beat egg whites and cream of tartar in a small
mixing bowl on medium speed until soft peaks form. Gradually beat in sugar,
1 tablespoon at a time, on high until stiff glossy peaks form and sugar is
dissolved. Spread evenly over hot filling, sealing edges to crust.
Sprinkle with coconut. Bake at 350° for 12 to 15 minutes or until meringue
is golden brown. Cool on a wire rack for 1 hour. Refrigerate for 3 hours
before serving. Refrigerate leftovers.
Tennessee Sin
8 ounces cream cheese, softened
2 cups shredded cheddar cheese
8 ounces sour cream
1/2 cup chopped cooked ham or bacon
1/3 cup chopped onions or green onions
1/3 cup chopped red or green bell pepper
1/3 teaspoon Worcestershire sauce
Preheat oven to 350ºF.
Slice off top 1/4 of bread loaf. Hollow out bottom, leaving a 1″
shell. Cut bread top and other loaf into cubes. Bake shell for 12
minutes.
Beat cream cheese at med. speed with mixer until smooth. Add sour
cream and beat until creamy. Stir in Cheddar cheese and next 4
ingredients. Spoon into bread shell. Wrap in foil and place on baking
sheet.
Bake 30 min. Wrap bread cubes in foil & bake 15 minutes
Texas Dump Stew
Texas Dump Stew
Ingredients:
2 pounds ground beef or ground turkey
1 large onion, cut into quarters
1 can (10-3/4 ounces) tomato soup, condensed and undiluted
1 can (16 ounces) stewed tomatoes, undrained
1 can (16 ounces) whole kernel corn, undrained
1 can (16 ounces) cut green beans, undrained
1 can (16 ounces) sliced carrots, undrained
Salt and pepper, to taste
2 cups cooked elbow macaroni
Directions:
In skillet, cook ground beef until nearly browned. Add onion. Saute until
just tender and ground beef is cooked through.
Dump all ingredients, except macaroni, into large stockpot; salt and pepper
to taste. Cook over medium-high heat 5-10 minutes or until heated through.
Simmer on low heat another 20-30 minutes this allows flavors to really come
together). Stir in macaroni.
Serves 8-10.
Recipe Notes:
This is really good with cornbread.
This can be made in the crockpot. Cook meat as above, then dump everything
but macaroni in crockpot. Set on LOW; cook 4-5 hours. Turn off heat; mix in
macaroni and let stand for 20 minutes, covered.
Freezing Notes:
This freezes very nicely, but I don’t like to freeze with the macaroni. I
cook that up the day I serve and then stir it in.
Milky Way Malt
Milky Way Malt
Ingredients:
2 1/2 cups vanilla bean ice cream
1/3 cup whole milk
1 tablespoon malted milk powder
1 tablespoon milk chocolate chips
1 tablespoon caramel sauce plus additional for drizzling
Chocolate syrup
Malted milk balls, coarsely crushed
Directions:
Place two 8-ounce glasses in freezer to chill. Combine first 4 ingredients & 1 tablespoon caramel sauce in blender; process on high speed until thick & smooth, about 30 seconds. Squirt chocolate syrup & caramel sauce into both glasses; split malt mixture between glasses. Top with malted milk balls.
