Sunday, September 30, 2012

Apple Brickle Dip

If you are looking for new ways to serve apples, try this super-easy crowd pleaser. This will literally only take 5 minutes to prepare and is a nice alternative to typical fruit dips.  

Makes 2 cups
1 package (8 ozs.) cream cheese, softened
1/2 cup packed brown sugar
1/4 cup sugar
1 teaspoon vanilla extract
1 package almond brickle chips or English toffee bits

3-4 medium apples, cut into slices or chunks

1. In a mixing bowl, beat cream cheese, sugars and vanilla.
2. Fold in brickle chips.
3. Serve with apples and refrigerate any leftovers.

Monday, September 24, 2012

Slow Cooker Roast Beef with Gravy

Slow Cooker Roast Beef with Gravy
10-12 servings                                                                                  
1 boneless beef sirloin tip roast (about 3-4 pounds)
1/2 cup all-purpose flour, divided
1 envelope onion soup mix
1 envelope brown gravy mix
2 cups cold water

1. Cut roast in half; rub with 1/4 cup flour.
2. Place in a 5-quart slow cooker.
3. In a bowl, combine the soup and gravy mixes and remaining flour, stir in water until well blended.
4. Pour over roast.
5. Cover and cook on low for 6-8 hours or until meat is tender.
6. Slice and serve with mashed potatoes and/or noodles.

Saturday, September 22, 2012

Blueberry Cream Muffins

Blueberry Cream Muffins are a favorite homemade addition to any meal. The kids love them and blueberries are such a healthy choice.
This recipe is easy to put together and the sour cream keeps them extra moist. It makes 24 muffins, but I usually half it.

4 eggs
2 cups sugar
1 cup vegetable oil
1 tsp. vanilla extract
4 cups all-purpose flour
1 tsp. salt
1 tsp.baking soda
2 tsps. baking powder
2 cups (16 ozs.) sour cream
2 cups blueberries (fresh or thawed if frozen)

1. In a mixing bowl, beat eggs.
2. Gradually add sugar.
3. While beating, slowly pour in oil; add vanilla.
4. Combine the dry ingredients; add alternately with the sour cream to the egg mixture.
5. Gently fold in blueberries.
6. Spoon into greased muffin tins.
7. Bake at 400 degrees for 20 minutes.

Thursday, September 20, 2012

Chicken Breasts with Homemade Barbecue Sauce

I have been making this easy chicken breast recipe for years. I like the homemade taste of the barbecue sauce and the fact that because it is from scratch, I am cutting out preservatives involved in using bottled barbecue sauce. It has a tangy flavor, but is not terribly hot. 

Country Barbecued Chicken Breasts                                        
4 servings

3/4 ketchup                                                                                              
1 tablespoon molasses
2 teaspoons brown sugar
1 teaspoon chili powder
1 teaspoon vegetable oil
1/2 teaspoon Worchestershire sauce
1/2 teaspoon garlic powder
4 boneless, skinless chicken breast halves
2 tablespoons butter, melted

1. In a small bowl, combine the first seven ingredients.
2. Brush chicken with butter.
3. Place chicken in a baking dish and baste with barbecue sauce.
4. Bake at 350 degrees  for 45-50 minutes, continuing the baste with barbecue sauce.

Monday, September 17, 2012

Raspberry Rice Pudding

This recipe is quick, simple and tasty. I actually adapted it from a recipe in an old Taste of Home issue.
Makes approximately 6-8 servings

1 1/2 cups whipping cream
1/4 cup sugar
3/4 tsp. vanilla extract
1 1/2 cups cold cooked rice
1/3 cup seedless raspberry jam

1. In a mixing bowl, beat the cream, sugar and vanilla until soft peaks form.
2. Stir in the cooked and cooled rice and jam.
3. Chill until serving.

Thursday, September 13, 2012

Butterscotch Blondies

Very yummy dessert bars!

Makes 3 dozen
3/4 cup butter, softened
3/4 cup packed brown sugar
1/2 cup sugar
2 eggs
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 pkg. (10 ozs.) butterscotch chips

1. Preheat oven to 350degrees
2. In a large bowl, beat butter and sugars until light and fluffy.
3. Add eggs; blend well.
4. In a small bowl, stir together flour, baking soda, and salt; gradually add to butter mixture; mixing well.
5. Stir in butterscotch chips.
6. Spread into a greased 13 inch X 9 inch X 2 inch baking pan.
7. Bake for 30-35 minutes or until golden brown and center is set.
8. Cool completely before cutting into bars. 

Saturday, September 8, 2012

Marinated Sirloin Steak

Very easy steak marinade that tastes great on the grill.

4 servings

1 cup lemon-lime soda
3/4 cup vegetable juice
3/4 cup soy sauce
1/4 cup lemon juice
1 teaspoon garlic powder
1 teaspoon horseradish
1 boneless beef sirloin steak (1 to 2 pounds)

1. In a bowl, combine the first six ingredients.
2. Cut steak into strips and place submerged in the bowl.
3. Cover and refrigerate for 8 hours or overnight, turning occasionally.
4. Drain and discard marinade.
5. Grill steaks, uncovered, until they reach desired doneness

Tuesday, September 4, 2012

Italian Potatoes

Great-tasting side dish that is quick and easy to prepare. My kids love this dish so it is a surefire way to get them to eat some veggies. The 3-yr. old alone will eat several helpings.

4 medium baking potatoes, peeled and cut into 1/4 inch slices
1 cup creamy Italian salad dressing
1 tsp. salt
1/4 tsp. pepper
1/3 cup dry bread crumbs

1. Toss potatoes with dressing, salt and pepper.
2. Place in a greased 13X9X2 inch baking pan.
3. Sprinkle with bread crumbs.
4. Cover and bake at 375 degrees for 40 minutes.
5. Uncover and bake 20 minutes longer or until potatoes are tender.

Saturday, September 1, 2012

Angel Frost

A refreshing smoothie-type beverage for those last days of summer!
Angel Frost

6 oz. can frozen pink lemonade, thawed

1 cup milk
1 pkg. (10 ozs.) frozen strawberries in syrup, partially thawed
1 pint vanilla ice cream

1. In a blender, place the ingredients in the order given.

2. Blend until smooth.