Place into electric skillet:
Round steak or cube steak (approximatly 2-4 lbs)
Onion- sliced into rings
Add 1/2 cup water
Simmer 1 to 1 1/2 hours
Add:
1 qt. whole tomatoes
1/2 tsp. sweet basil
1/4 tsp. oregano
1 bay leaf
sprinkle of garlic salt
Cook 1/2 hour longer
4 boneless, skinless chicken breasts, cubed
Marinade:
1 egg
1 T. cornstarch
2 t. soy sauce
dash pepper
Mix ingredients together, stir in chicken and refrigerate 1 hour or longer.
Batter:
1/2 c. flour
1/2 c. water
1/4 c. cornstarch
1 T. oil
1/2 t. baking soda
Mix ingredients together.
Pour oil into wok and preheat on medium heat. Line a cookie sheet with paper towels and place in 200 degree oven. Put 8-10 pieces of chicken into batter; coat well. Drop chicken into hot oil one at a time. Cook on one side until golden brown, then turn and cook til golden brown. Remove and place on cookie sheet to keep warm until ready to serve.
Sauce:
1 1/4 c. sugar
1 c. chicken broth
3/4 c. white vinegar
1 T. oil
2 t. soy sauce
dash of salt
garlic
Combine all ingredients in a saucepan over medium high heat. Bring to a boil. Mix cornstarch and water; slowly stir into sauce. Stir until thickened.
1/4 c. cornstarch
1/4 c. cold water
Serve chicken with rice and pour sauce over individual servings.
4 lb. pork roast
2-3 (8 oz.) cans tomato sauce
1 t. garlic, diced
1 ½ to 2 C. brown sugar, packed
2 t. cumin
2 c. Dr. Pepper (optional)
2 T. molasses
½ t. salt
Pepper to taste
Mix all ingredients except pork until sugar is dissolved. Place pork roast in a crock pot sprayed with Pam. Pour mixture over roast and let simmer until meat is tender and pulls away with fork. (Cook on low all day or overnight if desired.) Shread pork and return to liquid. Serving size is about ½ C. pork, and the mixture freezes well. Serve over a bed of lettuce or with rice. Yum!
2 c. rice
2 T. butter
2 (14 oz.) cans chicken broth
3/4 t. salt
pepper to taste
juice and zest of 1 large or 2 small fresh limes
3 T. chopped fresh cilantro leaves (or 2 T. dried)
1/4 t. cumin
Melt butter with rice in skillet. Add rest of ingredients and bring to a boil. Reduce heat, cover and cook for 20 minutes. Makes about 4 c. of yummy rice. Tip: You could also use a rice cooker if you do not want to make it on the stove.
SUGAR COOKIES
Cream:
½ cup shortening
½ cup butter
½ cup sugar
½ cup powdered sugar
1 egg
1 ½ tsp. vanilla extract
Mix dry ingredients and add to dough:
2 ¼ cups flour
½ tsp. cream of tartar
½ tsp. salt
½ tsp. baking soda
Option: Roll into medium sized balls and roll in sugar
Bake at 375 degrees for 6-8 minutes
BUTTER FROSTING
½ bag of powdered sugar
½ cup butter
1 tsp. vanilla (or 1 tsp. almond extract for different flavor)
add half and half until you get desired consistency
DECORATE WITH SPRINKLES/TOPPINGS/COLORS FOR ANY HOLIDAY
2 lbs. red new potatoes, boiled and diced
1/4 c. scallions, chopped
1/4 c. roasted red peppers, diced
1/2 c. sour cream
2 T. mayonnaise
1 c. shredded cheddar cheese (sharp is yummy)
salt and pepper to taste
garlic powder to taste
Place the diced potatoes into a large mixing bowl. Add the chopped scallions and red peppers. Add the sour cream and mayonnaise, gently mix together. Fold in the cheddar cheese and season to taste with the garlic and salt and pepper. Place in a sealable container and store in the refrigerator overnight. Serve cold. Tip: You can roast your own peppers in the oven under the broiler or on the grill. Turn them until all the sides are charred and then let cool. Peel the black skin off of the peppers, remove core, and then dice.
Raspberry Chipotle Bean dip
2-3 T. Butter
2 Cloves Garlic (Minced)
1/2 Onion Chopped fine
2 Cans of Black beans (Drained & Rinsed)
1 Can of Corn (Drained)
1 8oz pkg of Cream Cheese
(Partially Melted)
1 Bottle of Bronco Bob's Roasted Raspberry Chipotle Sauce (At target by the BBQ Sauce)
1 Sm. can of Green Chilies
1 Sm. can of Sliced Olives
+ Grated Cheddar cheese(enough to generously cover the top)
Mix~ Butter, Garlic, and Onion together. Spread on Bottom of a Deep 9X13
Layer with Black Beans, Corn, Cream Cheese, 1/2 the Chipotle Sauce, Green Chilies,Olives, Cheese, and then the Rest of the sauce. Bake at 350 for 25 minutes. Serve Hot with Tortilla Chips. I love it in Soft Tacos or Burritos!
Enjoy!!
1 C. Sugar
1 C. Karo Syrup
1 C. Creamy Peanut Butter
6 C. Rice Krispies
1 1/2 C. Chocolate Chips
1 1/2 C. Butterscotch Chips
Combine sugar and syrup in a lrg. pan ( big enough to fit 6 c. of Rice Krispies) over med. heat, stirring until consistant. Stir in peanut butter until smooth.
Turn heat to low. Add Rice Krispies into the mix and stir until well coated. Put mixture into a greased 9x13 pan and press down until level.
Combine both chips in a micro and melt, stirring once in a while. Pour over the mixture and let sit out overnight. Cut into 1 inch squares and ENJOY!!!
{tortellini + vegetable soup}
ingredients
1 package fresh tortellini [i used italian sausage this time, but i like to change it up, chicken, cheese, whatever. this can be found the refrigerated pasta section at the store]
6-8 cups chicken broth
2 cups chopped carrots1 cup chopped celery
1 can petite diced tomatoes, drained
1/2 package frozen chopped spinach or 1 cup fresh chopped spinach
1 zucchini squash diced
1/2 onion diced
1 clove garlic, minced
parmesan cheese, grated for the top
1 tsp fresh ground pepper
1 tbsp dried or fresh parsley
1 tsp dried bay leaf, chopped or 1-2 whole leaves
1/2 tsp basil
1/2 tsp thyme
1/2 tsp oregano
directions
in a large pot add broth, herbs + bring to a boil. add all vegetables and leave on medium to medium-high heat until carrots are tender, about 10-15 minutes. add tortellini and cook for another 7-8 minutes. add parmesan cheese to the top of each serving. et voila!
[can also add shredded chicken]*serve with yummy rolls/bread
