Friday, August 15, 2014

Beef and Broccoli, Crock Pot

I love to look on pinterest and find new recipes. Especially recipes that are one pot or crock pot meals. Its makes my families evenings so much smoother and more fun to be together when I don't have to be in the kitchen all afternoon. This is one of our favorite crock pot meals. Its better than take out and much cheaper! The meat melts in your mouth, its perfectly seasoned and the broccoli has just a little bite to it. Its a meal that's in our rotation for good!

Beef and Broccoli
Recipe Source:

2.5lb boneless Beef Chuck Roast, sliced into thin strips
1 cup Beef Broth
1/2 cup Soy Sauce
1/3 cup brown sugar
1 Tablespoon Sesame Oil
3 cloves Garlic, minced
2 Tablespoons Cornstarch
4 cups Broccoli Florets

1. Put the beef roast in your crock pot. In a small bowl, combine the beef broth, soy sauce, brown sugar, oil, and garlic. Stir to combine then pour over the beef and cook on low for about 6 hours.

2. In a small bowl, stir cornstarch and 2 tablespoons of sauce from the crock pot until smooth. Then pour it in the crock pot. Stir until combined.

3. Add the broccoli to the crock pot and stir. Cover and let cook for an additional 30 minutes on high. If the sauce doesn't thicken bring to a boil on the stove and stir until its thickened. Serve over rice.
Print Friendly and PDF

Friday, August 8, 2014

Zucchini Bread

I have this great neighbor that brought me some zucchini's. I've never done anything with zucchini's before. I was worried they would just go bad on my counter, so I went on a search for recipes. The first thing I came across was zucchini bread. So I made some. Its light, sweet, moist, and has a crispy cinnamony crust. This is the perfect recipe for your extra zucchini's!

Zucchini Bread
Recipe Source:

3 cups All-Purpose Flour
1 teaspoon Baking Soda
1 teaspoon Baking Powder
1 teaspoon Salt
3 teaspoons Cinnamon
3 Eggs
1 cup Vegetable Oil
2 1/4 cups Granulated Sugar
3 teaspoons Pure Vanilla Extract
2 cups Zucchini, shredded

1. Preheat oven to 350 degrees. Grease and flour 2 8x4inch bread pans.

2. In a medium bowl whisk together flour, baking soda, baking powder, salt,and cinnamon. In the bowl of a stand mixer combine the eggs, vegetable oil, and sugar and beat until well combined.

3. Add the flour mixture into the wet ingredients and beat well. Add in the zucchini and combined. Pour into the bread pans and bake for 45-55 minutes or until a toothpick comes out clean.

4. Let cool for 10 minutes in the pan and then turn out of the pan and let cool completely on a wire rack.
Print Friendly and PDF

Wednesday, August 6, 2014

Cinnamon Dippers at Sawdust and Embryos

I'm guest posting over at Sawdust and Embryos today! Go over and get the recipe for these soft and sweet cinnamon dippers!

Print Friendly and PDF

Thursday, July 10, 2014

Honey Chicken Crispers

Sometimes I feel like I make the same dinners over and over and we need a change. Instead of my girls asking whats for dinner they just ask for something new. So I was really happy to be given this recipe. They were moist, crispy, and sweet. It didn't take long to make and they were a huge hit with everyone and it will definitely be put in the rotation.

Honey Chicken Crispers
Recipe Adapted from: Le Creme De La Crumb

3 large Chicken Breasts, 1/2inch thick & cut into strips
1 cup All-Purpose Flour
2 cups Panko Bread Crumbs
1 teaspoon Salt
1 teaspoon Pepper
2 Eggs, whisked
1/2 cup Butter, melted

1/3 cup Honey
1/2 cup Granulated Sugar
1/2 teaspoon Salt
1/2 teaspoon Garlic Powder
1/4 cup Ketchup
1 Tablespoon Vinegar
1/3 cup Cold Water & 2 Tablespoons Corn Starch

1. Preheat the oven to 400 degrees. Pour your melted butter onto a large cookie sheet and spread it around so it coats the whole surface.

2. In a small dish whisk together the flour, salt, and pepper. In a second bowl pour the bread crumbs. In a third bowl put the whisked eggs. Dip the chicken strips in the flour to coat, then the egg, and last the bread crumbs. Then place the chicken on the prepared cookie sheet. Bake for about 8 minutes then turn over and bake for another 8 minutes. Remove from the oven.

3. While the chicken is baking, make the sauce. Combine all the ingredients in a large saucepan, except for the water and cornstarch. Bring to a boil over med-high heat, whisking constantly. In a small bowl whisk together the cold water and cornstarch. When the ingredients in the saucepan come to a boil add in the cornstarch mixture and stir until it has thickened. Reduce heat to low.

4.When the chicken is done baking, dip it in the sauce so it is coated. Serve.
Print Friendly and PDF

Sunday, July 6, 2014

Chocolate Sugar Cookies and SRC

For the Secret Recipe Club this month I was assigned Its run by a lady named Nicole from St.Louis. She considers herself the Queen of Comfort Food and she likes easy recipes made from scratch! She has 5 kids and tries to make her picky eaters not so picky anymore. :)

She has several recipes I want to make but I'm always intrigued by something chocolate! I decided to make her Chocolate Sugar Cookies. They are sweet, soft, and something I'll be making again soon! I adapted them a little so I could shape them, but they are still essentially the same. Go over to Daily Dish Recipes and find something delicious to make!

Simple Chocolate Sugar Cookies
Recipe Adapted from:

1 cup Butter, room temp
1 cup Granulated Sugar
1 Egg
1 1/2 teaspoons Pure Vanilla Extract
2 cups Flour
1/2 teaspoon Salt
3/4 cup Cocoa
1 cup White Chocolate Chips (Optional)

1. In the bowl of a stand mixer beat together the butter and sugar until light and fluffy. Add in the egg and vanilla and mix until combined. 

2. In a separate bowl whisk together the cocoa, flour, and salt. Add to the wet ingredients and mix until just combined. Wrap in plastic wrap and put in the fridge for an hour.

3. Preheat oven to 375 degrees. Line your cookie sheets with silpat mats or parchment paper. Lightly flour your surface and roll out dough. Cut out shapes with desired cookie cutter and bake for 8-10 mintues.

Print Friendly and PDF

Tuesday, July 1, 2014

Rocky Road Brownies

I'm over at Sawdust and Embryos today with an amazing brownie recipe for you!

Its rich, chewy, gooey, and so chocolatey. These rocky road brownies are worth the little time they take to make!
Print Friendly and PDF

Wednesday, June 18, 2014

Twinkie Cupcakes

I was sad when Twinkies were gone so I found a recipe to help fill the void I felt. This is better than a Twinkie. The cake is dense and soft and the filling is rich, creamy, and full of flavor.

Twinkie Cupcakes
Recipe Source:

3 cups Cake Flour
1 Tablespoon Baking Powder
3/4 teaspoon Salt
6 Tablespoons Butter, room temp
1 Tablespoon Pure Vanilla Extract
2 cups Granulated Sugar
1/2 cup Vegetable Oil
3 large Eggs & 4 Egg Yolks, room temp
1 cup Buttermilk, room temp

1/2 cup Butter, room temp
1- 7.5oz jar Marshmallow Crème
1 teaspoon Pure Vanilla Extract

1. Preheat oven to 325 degrees. Line your muffin pan. In a stand mixer combine the butter and vanilla on medium until smooth. Add the sugar and beat until combined. Put mixer on low and add in the vegetable oil. Then turn to medium speed and beat until fluffy.
2. Scrape the sides of the bowl and then add in your eggs and egg yolks one at a time, mixing after each addition.
3. In a small bowl whisk together the flour, baking soda, and salt. Add into the butter mixture, alternating with the buttermilk. Start with the flour and end with the buttermilk. mix on low until the batter is smooth. Scrape the bowl and fold any extra flour into the batter and pour into cupcake pan 2/3 full. Bake for 12 to 16 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and let cool completely.
Beat together the butter and Marshmallow crème until smooth. Add in the vanilla and beat until combined.
Cut a cone shape out of the cupcake and using a piping bag fill with frosting. Frost the tops of the cupcakes with the remaining.
Print Friendly and PDF
Related Posts Plugin for WordPress, Blogger...