Beef Stew In Crock Pot

2 cups of cut up meat (from costco)

you can grill it up before hand or not. I usually don't & then throw some dried onions in there.

1 can of sliced carrots
1 can of corn
1 can of green beans
1 can of sliced potatoes
1 can of cream of mushroom
add meat
put one can of water in the soup.

sprinkle a seasoning you like. I add garlic pepper or garlic salt. Cook on low for 8 -10 hours or high for about 5-6.

Easy Peach Crisp

1 (29 ounces) can sliced peaches with juice
1 (18.25 ounce) package yellow cake mix
1/2 margarine or butter
1 cup white sugar
1 teaspoon ground cinnamon

Preheat oven to 350 degree.
Pour canned peaches into a 9x13 baking pan; make sure juices cover peaches, if not add a small amount of water to just cover fruit. Mix peaches with 1/2 cup of sugar and sprinkle cinnamon to taste into mixture.
Sprinkle dry cake mix evenly over top of peach mixture. Poke holes into cake mix to allow juice through. Cut stick of margarine or butter into small pats, placing randomly over the top. Sprinkle with the remaining 1/2 cup of sugar and light dusting of cinnamon.
Bake in a preheated oven for 25-30 mins. or until the juice mixture is bubbly and the top of the cake mix topping is crusty and golden brown.

Granola

HUBBY LOVES THIS ONE

6 cups uncooked otameal

Bake at 350 for 10 mins in 2 - 9x13 pans. Stir 2 times.

Mix:
1/2 cup brown sugar
3/4 cup wheat germ
1/2 cup coconut
1/3 cup sunflower seeds
1 cup nuts
1/2 cup oil
1/3 cup honey
1 1/2 tsp. vanilla

Add mixture to oatmeal. Bake mixture at 350 for 15 mins. stiring every 3 mins. Cool.

Pumpkin Cake

2 cups flour
2t baking powder
2t baking soda
1 t cinnamon
2 cups sugar
1 1/2 cup oil
4 eggs
1 can pumpkin (2 cups)
3/4 cups of choc. chips

Shift flour, cinnamon, baking soda & powder together. In mixing bowl add sugar & oil together. Add eggs (one at a time). Blend eggs really well. Add flour mix...slowly. Mix really well together. Add pumpkin & choc. chips.

350 degree oven for an hour or 15 mins more. Check to make sure not to done.

Valentino's Pizza Crust - SIMPLE

1 cup of warm water (110 degree)
1 tablespoon white sugar
2 1/4 teaspoons active dry yeast
3 tablespoons olive oil
1 teasponn salt
2 1/2 cup of all purpose flour

Stir water, sugar & yeast together until dissolved. Add teh olive oil & salt. Stir in the flour until well blended. Let dough rest for 10 mins.

Pat dough until pan or on to a pizza store. Use some olive oil on the dough to pat out. Add any seasonings you desire until your crust. Add pizza sauce & toppings and bake for 15-20 mins in a preheated 425 degree oven.

ENJOY!!

Egg Drop Soup

Egg Drop Soup
by Ying Stoller*

1 14-oz. can chicken broth (about 13/4 cups) Swanson-low sodium/no MSG
1 dash pepper
1 1/4 tablespoon cornstarch
2 tablespoons water Add cornstarch to water together mix very well!
1 egg, beaten
1/2 teaspoon sesame oil
1 tablespoon chopped green onion (optional) Dad thought we could have used more.

Cooking:
Boil chicken broth in a medium saucepan. Add pepper.
Mix starch with 2 tablespoons of water, then stir into soup. Continue stirring until soup thickens. Stir in beaten egg. Remove from heat. Add sesame oil and, if desired green onion.
Note: When stirring in egg liquid, try to pour it in a thin stream. It will make nice egg drops instead of lumps.
Makes 2-3 servings. Serve and enjoy!

Easy Asian Beef and Noodles

8-ounce rib-eye steak
1 teaspoon dark sesame oil, divided
1 cup(8-inch) sliced green onions
2 cups packaged cabbage-and-carrot coleslaw
2 (2.8ounce) packages beef-flavored Ramen noodle soup (such as Campbell's)
1-1/2 cups water
1 tablespoon low-salt soy sauce
1. Trim fat from steak; cut steak diagonally across grain into thin slices. Heat 1/2 teaspoon oil in a large nonstick skillet over medium-high heat. Add steak and green onions; stir-fry 1 minute. Remove steak mixture from skillet; keep warm. Heat remaining 1/2 teaspoon oil in skillet over medium-high heat. Add slaw; stir-fry 30 seconds. Remove slaw from skillet; keep warm. 2. Remove noodles from packages; reserve 1 seasoning packet for another use. Add water and remaining seasoning packet to skillet; bring to a boil. Break noodles in half; add noodles to water mixture. Cook noodles 2 minutes or until most of liquid is absorbed, stirring frequently. Stir in steak mixture, slaw, and soy sauce; cook until thoroughly heated. Yield: 2 servings (serving size: 2 cups).

Artisan Bread in Five Minutes a Day

Artisan Bread in Five Minutes a Day
The Master Recipe Boule-Artisan Free-Form Bread
-Makes 4 1-pound loaves

3 cups lukewarm water
1- 1/2 tbsp granulated yeast (1- 1/2 packets)
1-1/2 tbsp coarse kosher or sea salt
6-1/2 cups unsifted, unbleached, all-purpose white flour
cornmeal for pizza peel

Mixing & Storing the Dough
1. Heat the water to just a little warmer than body temperature (about 100 degrees Fahrenheit). 2. Add yeast and salt to the water in a 5-quart bowl or, preferably, in a resealable, lidded container (not airtight--use container with gasket or lift a corner). I use my big yellow Tupperware bowl with lid for this bread only now. Don't worry about getting it all to dissolve.
3. Mix in the flour by gently scooping it up, then leveling the top of the measuring cup with a knife; don't pat down. Mix until uniformly moist. If hand mixing becomes too difficult, use very wet hands to press it together. I haven't had this happen yet. Don't knead! This step is done in a matter of minutes, and yields a wet dough loose enough to conform to the container. 4. Cover loosely. Do not use screw-topped jars, which could explode from trapped gases. Allow the mixture to rise at room temperature until it begins to collapse (or at least flatten on top), approximately two hours, depending on temperature. Longer rising times, up to about five hours, will not harm the result. You can use a portion of the dough any time after this period. Refrigerated wet dough is less sticky and easier to work with than room-temperature dough. We recommend refrigerating the dough at least three hours before shaping a loaf. I let it sit in the refrigerator for 24 hours. And relax! You don't need to monitor. 5. Prepare a pizza peel *by sprinkling it liberally with cornmeal to prevent the loaf from sticking to it when you slide it into the oven. Sprinkle the surface of the dough with flour, then cut off a 1-pound (grapefruit-sized) piece with a serrated knife. Hold the mass of dough in your hands and add a little more flour as needed so it won't stick to your hands. Gently stretch the surface of the dough around to the bottom on four "sides", rotating the ball a quarter-turn as you go, until the bottom is a collection of four bunched ends. Most of the dusting flour will fall off; it doesn't need to be incorporated. The bottom of the loaf will flatten out during resting and baking. 6. Place the ball on the pizza peel. *I used a cookie sheet. Let it rest uncovered for about 40 minutes. Depending on the dough age, you may see little rise during this period; more rising will occur during baking. 7. Twenty minutes before baking, preheat oven to 450 degrees with a baking stone on the middle rack. I used another cookie sheet-but I'm going to buy a baking stone! Place an empty broiler tray for holding water on another shelf. 8. Dust the top of the loaf liberally with flour, which will allow the slashing, serrated knife to pass without sticking. Slash a 1/4-inch-deep cross, scallop or tick-tack-toe pattern into the top. (This helps the bread expand during baking.) 9. With a forward jerking motion of the wrist, slide the loaf off the pizza peel and onto the baking stone. Quickly but carefully pour about a cup of hot water into the broiler tray and close the oven door to trap the steam. (Have the cup plus of hot tap water ready at the oven door to do this). Bake for about 30 minutes, or until the crust is browned and firm to the touch. With wet dough, there's little risk of drying out the interior, despite the dark crust. When you remove the loaf from the oven, it will audibly crackle or sing, when initially exposed to room temperature air. Allow to cool completely, preferably on a wire rack, for best flavor, texture and slicing. The perfect crust may initially soften, but will firm up again when cooled. 10. Refrigerate the remaining dough in your lidded (not airtight) container and use it over the next two weeks; you'll find than even one day's storage improves the flavor and texture of your bread. This maturation continues over the two-week period. Cut off and shape loaves as you need them. The dough can also be frozen in 1 pound portions in an airtight container and defrosted overnight in the refrigerator prior to baking day. Call with any questions and or remarks. Love, Mom

Alpine Sausage and Cabbage Saute

Alpine Sausage and Cabbage Saute
1 tablespoon vegetable oil
1 pound smoked or fresh sausage, like kielbasa or bratwurst, cut into 1/4-inch slices
4 tablespoons (1/2 stick) butter
2/3 cup grainy mustard, like country Dijon (I used plain old yellow mustard)
1 head of green cabbage, coarsely chopped (half a head for Dad and I)

Heat oil in skillet over medium heat. Cook the sausage, turning often for 7 to 8 minutes. Place butter and mustard in small bowl and microwave on high for 1 minute. Remove and stir until well blended. Set aside. Add 1 cup water to skillet, spread cabbage over cooked sausage. Cover and steam until cabbage is crisp-tender, 5 to 7 minutes. Serve immediately, drizzling mustard sauce over servings. Serves: 4.

German Potato Salad

German Potato Salad
Heart healthy version!
6 small to medium potatoes, (Yukon gold or whatever)
1/2 cup chopped scallions (white and green parts; about 6 scallions) I use green onions
4 slices of bacon; I used 3 tablespoons of real bacon bits
3 tablespoons apple cider vinegar
1 tablespoon olive oil
salt and freshly ground black pepper to taste

1. Place the potatoes in a large saucepan and pour over enough water to cover. Set the pan over high heat, bring to a boil, and let boil until the potatoes are fork tend, about 8 minutes. Drain and, wile still warm, transfer to a large bowl.
2. Add the scallions, bacon, vinegar, and oil and toss to combine. Season with salt and pepper. Serve warm or chilled.

Irish Soda Bread

Irish Soda Bread

5 cups flour
1 cup sugar
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon salt
3/4 cup butter
2 cups golden raisins
2 cups buttermilk
2 eggs

Put flour, sugar, baking powder, soda, cream of tartar and salt into a large mixing bowl. Cut in butter with a pastry blender as you would for pie dough until it resembles fine crumbs. Then add raisins, if desired.
Make a well in the center and pour in buttermilk and slightly beaten eggs. Mix WELL with a wooden spoon. Divide in half and put on floured surface. Shape and pat into round loaves. Place in two greased 9-inch round layer cake tins and flatten with hand. With a knife, cut a cross on top of both loaves. Bake at 350 degrees for 1-1/4 hours or until done. Test with a toothpick. If desired, spread butter on top of the warm loaves and sprinkle with cinnamon and sugar. Enjoy, Love, Mom

Olive Cheese Bread

Ingredients
1 loaf French Bread
6 ounces, weight Pimiento-stuffed Green Olives
6 ounces, weight Black Olives
2 stalks Green Onions (scallions)
1 stick Butter, Room Temperature
½ cups Mayonnaise
¾ pounds Monterey Jack Cheese, Grated
Preparation Instructions
Roughly chop both black olives and pimiento-stuffed green olives. Slice green onions into thin pieces.
Combine butter, mayonnaise, cheese, olives and green onions in a mixing bowl. Stir together until thoroughly combined. Spread mixture onto French bread that has been sliced lengthwise. Bake at 325ºF for 25 to 30 minutes or until cheese is melted and browning.
Mixture can also be refrigerated (up to two days) and used as a dip. Great with crackers.

Simple. Perfect. Enchiladas

Ingredients
FOR THE SAUCE:
1 Tablespoon Canola Oil
1 Tablespoon All-purpose Flour
1 can (28 Ounce) Enchilada Or Red Sauce
2 cups Chicken Broth
½ teaspoons Salt
½ teaspoons Ground Black Pepper
2 Tablespoons Chopped Cilantro
_____
For The Meat:
1-½ pound Ground Beef
1 whole Medium Onion, Finely Diced
2 cans (4 Ounce) Diced Green Chilies
½ teaspoons Salt
_____
For The Tortillas:
10 whole (to 14) Corn Tortillas
½ cups Canola Oil
_____
TO ASSEMBLE:
3 cups Grated Sharp Cheddar Cheese
½ cups Chopped Black Olives
1 cup Chopped Green Onions
½ cups Chopped Cilantro
Preparation Instructions
Step #1 – The Sauce
In a large saucepan over medium heat, add oil and flour and whisk together to make a paste, cooking for one minute. Pour in the red sauce, chicken broth, cilantro, salt and pepper. Bring to a boil. Reduce heat and simmer 30-45 minutes.
Step #2 – The Meat
Brown the meat with onions in a skillet. Drain off fat. Stir in 2 cans diced green chilies and seasoned salt. Set aside.
Step #3 – Tortillas
Heat canola oil in a small skillet over medium heat. One by one, using tongs, fry tortillas in oil until soft, not crisp – about 30 seconds per side. Remove to a paper—towel lined plate. Repeat until all tortillas have been fried.
Step #4 – Assembly
Preheat oven to 350 degrees. Pour ½ cup red sauce in bottom of baking pan. Spread to even out. Dip each tortilla into red sauce, then remove to work surface. Spoon meat, a little grated cheese, a little black olives, and green onions in the center of tortilla. Roll up and place, seam down, in baking pan. Repeat until pan is filled. Pour extra red sauce over enchiladas. Top with remaining cheddar cheese.
Bake for 20 minutes or until bubbly. Sprinkle cilantro over enchiladas before serving.

Fresh Corn and Avocado Salsa

Ingredients
4 ears Sweet Corn
½ whole Red Onion, Diced
2 whole Very Firm Avocados, Diced
½ whole Jalapeno, Seeded And Finely Diced
½ whole Hot Chili Pepper, Seeded And Finely Diced
1 whole Juice Of Lime
Plenty Of Chopped Cilantro
Salt To Taste
1 Tablespoon Vinegar
1 teaspoon Sugar (optional)
Preparation Instructions
Slice kernels off the corn, and combine it with all remaining ingredients in a bowl. Cover and refrigerate before serving.

FRESH PEACH PIE

FRESH PEACH PIE

Pre-baked Pie Shell
6-8 peaches
1 cube butter
1 cup water
1 cup sugar
2 tablespoons cornstarch
almond extract
nutmeg

Bring butter, water, sugar and cornstarch to a boil and cook until it thickens. Add a little almond extract and a few sprinkles of nutmeg. While the sauce is cooling, place peaches (quartered or halved) into baked pie shell. Pour sauce, while cooled but still warm, over the peaches.

Blender Wheat Bread

Blender Wheat Bread
(No Grinder Required)
from: another lady in my ward
1 C. warm water (115F)
1 tsp. Sugar
1 TBSP dry yeast
1 C. uncooked whole wheat
1 egg
1/2 TBSP. Salt
2 TBSP. Oil
2 TBSP. Honey (or sugar)
1/2 C. Nonfat dry milk
1 1/2 - 2 C. Flour
In a cup, stir together 1/4 C. warm water, sugar and yeast. Put 3/4 c. warm water and 3/4 cup wheat in blender. Blend at highest speed for 2 minutes. Add egg, salt, oil, honey and remaining wheat, then blend for 2 minutes. (The mixture may become very thick, if necessary stop the blender adn use a spatula, then restart the blender.) At a lower speed, add dry milk and proofed yeast mixture. Empty blender into a large bowl. Stir in 1 1/2 cups of all purpose flour. Knead in 1/4 - 1/2 cup more, if needed.
Place in bowl, cover, let rist in warm place until doubled in size: about 45 min.
Punch air out of dough. Shape into loaf and place in greased pan. Cover and let rise until doubled in size. Bake at 350 F for 35-45 minutes - or until loaf sounds hollow when lightly tapped. Immediately remove from pan.

Salsa

Salsa
6# tomatoes (13 1/2 cups) - chopped & peeled
5-6 jalepenos (no seeds) - chopped
2 onions - chopped
1 1/2 bell peppers - chopped
4 cloves garlic - minced
2 TBSP. salt
1 TBSP. mexican oregano
1 bunch cilantro - chopped
2/3 cup apple cider vinegar
1 - 6oz can tomato paste
1 - 4oz can diced green chiles
10 hot yellow wax peppers - chopped

Cook down for atleast 1 hour
Process PINTS in Boiling water bath canner for 20 minutes.
Makes 6-8 pints

Whole Wheat Bread

Whole Wheat Bread
6 C. Hot Water
2/3 C. Oil
2/3 C. Honey
1 T. Salt
8 Cups WW Flour
Put in bowl & Mix:
Add: 3 T Yeast
Mix Well, and let stand 3-5 minutes
Add: another 5 Cups WW Flour (Total WW Flour is about 13 cups). Knead for 10 minutes. Grease 6 small loaf pans. Shape loaves, and put in pans. Let rise 30 min.
Bake at 300 for 30-40 minutes.

Blender Whole Wheat Pancakes

Blender Whole Wheat Pancakes
(No Grinder Required)
from: A lady in my ward
1 C. Whole Wheat
1 C. Milk
1/2 C. Milk
1 tsp Salt
2 tsp. Sugar
1/2 C. Oil
1 Egg
3 tsp. Baking Powder
Put whole wheat and 1 c. milk in blender for 2-3 minutes to make a paste. Add 1/2 cup milk, salt, oil, sugar and egg. Blend, add baking powder last, and blend some more. Cook on hot griddle.

Meatball Macaroni Soup

Meatball Macaroni Soup

2 Tablespoons EVOO (twice around the pan)
2 carrots, peeled and chopped
2 ribs of celery, chopped
1 medium onion, choppped
2 bay leaves, fresh or dried
Salt and freshly ground black pepper, to taste
1 pound ground beef, pork, and veal combined (I just use beef)
1 egg beaten
2 cloves of galic, minced
1/2 cup grated parmigiano Reggiano or Romano cheese
1/2 cup plain bread crumbs (a couple of handfuls)
1/2 teaspoon freshly grated or ground nutmeg
6 cups chicken stock or broth
2 cups water
1 1/2 cups dried pasta: rings, broken fettuccini or ditalini
1 pund triple-washed spinach, coarsely chopped

In a deep pot over medium head, add oil, chopped carrots, celery, onions and bay leaves. Season with salt and pepper. Cover pot and cook veggies, 5 or 6 minutes, stirring occasionally.

While the veggies cook, combine ground meats, egg, garlic, grated cheese, bread crumbs, salt, pepper, and nutmeg.

Add broth and water to pot of veggies. Increase heat to high and bring soup to a boil, then reduce heat a bit and start to roll meat mixture into balls, dropping them straight into the pot. When you are done rolling the meat, add pasta to the soup and stir. Cover and simmer soup, 10 mintues. When pasta is tender, stir in chopped spinach in batches. When spinach is wilted, the soup is done and ready to serve. Adjust your seasonings, and serve with crusty bead or grill cheese sandwiches.

Crash Hot Potatoes

Ingredients
12 whole New Potatoes (or Other Small Round Potatoes)
3 Tablespoons Olive Oil
Kosher Salt To Taste
Black Pepper To Taste
Rosemary (or Other Herbs Of Choice) To Taste
Preparation Instructions
Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.
On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.
With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.
Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)
Bake in a 450 degree oven for 20-25 minutes until golden brown.

Lemon Pesto

Lemon Pesto

3 cups (packed) fresh basil leaves
3/4 cup fresh grated Parmesan cheese about 2 1/2 ouces.
1/2 cup olive oil
1/2 cup pine nuts
3 tablespoons of fresh lemon juice
2 large garlic cloves
1 teaspoon grated lemon peel

Puree all ingredients in processor. Season to taste with salt & pepper. (Can be made two days ahead. Transfer pesto to a bowl. Place plastic wrap on surface of pesto. Cover & chill). Pesto may be served as a dip with crackers or pita chips. To make a pasta salad: boil 10oz of pasta according to package directions. Drain & run cool water over pasta. Drain. Add chopped zucchini, cucumbers and broccoli. To 1/2 of the pesto, add an additional 1/4 cup of olive oil and 1/4 cup fresh lemon juice. Stir peto mixture into pasta and vegatble mixture. Serve chilled.