I made this tonight for the first time in a long time. It's very simple to make - only takes a few minutes of prep and then (if you are like me), you can clean your house while it cooks itself! Score!
Susan Larsen's Fast Dinner
Source: Susan Larsen :)
1 package cube steaks (4 steaks)
Thinly sliced potatoes and onions (amount determined by number of people you are feeding)
1 can cream of mushroom soup
1 can milk
Season and brown steaks in a large non-stick skillet that has a lid. Once both sides are browned, add potatoes and onions to the pan. Combine soup and milk and mix well. Pour soup mixture over meat, potatoes and onions. Cover with lid, reduce heat to low and simmer for an hour.
Ta-da! That's it! Easy peasy lemon squeezy! :)
You can also substitute tomato soup in place of the cream of mushroom.
Monday, April 28, 2014
Saturday, April 26, 2014
Banana Cake
Flint loves this stuff. It's like banana bread but even better :) The mixing method for this cake is pretty crazy. Every time I make it I worry if it will turn out - and it does! (And just to clarify, YES, you do add buttermilk twice.)
Banana Cake
Source: Phyllis Kunzler
Cream:
1 2/3 c sugar
1 1/4 t soda
1 t salt
2/3 c shortening
Add and mix well:
2 1/2 c flour
1/3 c buttermilk
1 1/4 c mashed banana
Add and mix well:
1/3 c buttermilk
2 eggs
Pour into greased 9x13 pan. Bake at 350 for 1 hour or until a toothpick comes out clean. Once cooled top with cream cheese frosting.
Tuesday, April 22, 2014
BBQ Stew Meat
This is simple to make and delicious. To achieve best results, don't try to cut boiling time. Stew meat needs a lot of cooking time to be truly tender. Don't worry - it is worth the wait!
1/2 c sugar
2 t Worchestershire
1 c onion
2 t dried mustard
2 t celery salt
2 t paprika
2 T vinegar
2 T butter
1 1/2 c water
3-4 T ketchup
BBQ Stew Meat
Source: Janet Rose
- Boil one pound stew meat until tender (approximately 45-60 minutes).
- Mix together BBQ sauce (ingredients below) and pour over boiled stew meat in casserole dish. Bake at 350 degrees for 1 hour and 15 minutes. Super tender!
1/2 c sugar
2 t Worchestershire
1 c onion
2 t dried mustard
2 t celery salt
2 t paprika
2 T vinegar
2 T butter
1 1/2 c water
3-4 T ketchup
Serve over baked potato or with rice.
Baking Powder Biscuits
This is another recipe from my mom. She's a great cook :) These are a great addition to any dinner and the best part is they come together really quickly. They also are perfect for biscuits and gravy! Yum!
A favorite family story with these biscuits.... Once my mom started working at the school in Park Valley, my dad started helping out with breakfast. One morning he was making these and accidentally used baking SODA instead of POWDER! Yuck!! They were absolutely disgusting and none of us will ever forget that morning!
Something that I like to do on Sunday morning is mix the dry ingredients and cut the fat in. Then once we get home from church I just quickly add the milk and bake. Speedy!
Baking Powder Biscuits
Source: Janet Rose
2 c flour
1 T baking powder
1/4 t salt
1/2 c shortening or butter (make sure it's cold!)
1 c milk
Preheat oven to 425.
Using a pastry blender, cut in butter or shortening until pea sized chunks remain. (Either type of fat works. My mom always uses shortening. I like butter a little better. It makes them taste like the canned biscuits you buy in the refridgerater section.)
Make a well in the middle and pour in milk. With wooden spoon or rubber spatula, fold milk in until combined -- but don't overmix! (Sometimes the dough will take a little more milk. You don't want any huge streaks of dry flour left.)
Spray baking sheet and drop dough into 12-14 biscuits. (You can also roll dough onto counter and cut into uniform biscuits with cookie cutters.)
Bake for 10-12 minutes. Serve with butter, honey, jam, etc... or with sausage gravy for breakfast!
We have also experimented with adding shredded cheese and various herbs to the dough - makes it into something like Red Lobster's cheesy biscuits. A fun variation!
A favorite family story with these biscuits.... Once my mom started working at the school in Park Valley, my dad started helping out with breakfast. One morning he was making these and accidentally used baking SODA instead of POWDER! Yuck!! They were absolutely disgusting and none of us will ever forget that morning!
Something that I like to do on Sunday morning is mix the dry ingredients and cut the fat in. Then once we get home from church I just quickly add the milk and bake. Speedy!
Baking Powder Biscuits
Source: Janet Rose
2 c flour
1 T baking powder
1/4 t salt
1/2 c shortening or butter (make sure it's cold!)
1 c milk
Preheat oven to 425.
Using a pastry blender, cut in butter or shortening until pea sized chunks remain. (Either type of fat works. My mom always uses shortening. I like butter a little better. It makes them taste like the canned biscuits you buy in the refridgerater section.)
Make a well in the middle and pour in milk. With wooden spoon or rubber spatula, fold milk in until combined -- but don't overmix! (Sometimes the dough will take a little more milk. You don't want any huge streaks of dry flour left.)
Spray baking sheet and drop dough into 12-14 biscuits. (You can also roll dough onto counter and cut into uniform biscuits with cookie cutters.)
Bake for 10-12 minutes. Serve with butter, honey, jam, etc... or with sausage gravy for breakfast!
We have also experimented with adding shredded cheese and various herbs to the dough - makes it into something like Red Lobster's cheesy biscuits. A fun variation!
Monday, April 21, 2014
Hamburger Pizza Roll-Ups
A little creation made from desperation one night. I was low on ingredients and craving pizza. Worked out great! Flint and I both loved them fresh as well as leftovers on the run.
Hamburger Pizza Roll-Ups
- cooked ground beef
- pizza sauce (1 can tomato sauce with a few shakes Tabasco, onion salt and Italian seasoning to taste)
- small cubes of cheese
- crescent rolls (I did homemade, store bought would work too)
Add a cube of cheese and small amount of pizza sauce and ground beef to each crescent roll dough slice and roll up. Arrange on greased cookie sheet. Let rise until double. Bake at 375 for 8-10 minutes or until cooked through. Serve with extra pizza sauce for dipping.
I made these another time and did them as mini calzones. They worked well also. However, Flint and I both commented that pizza dough would have been better for the calzones.
Roby Rolls
My mom is seriously famous for these rolls. They are freaking AMAZING! Every year for as long as I can remember, this has been my mom's assignment for Thanksgiving. She also makes them often throughout the year. They are surprisingly easy. I didn't dare make them for a long time without Mom, but I finally bit the bullet and now I'm hooked!
Janet Rose's Roby Rolls
(Soft, delicious and EASY)
Yield: 32 crescent rolls
Combine and let sit for 5 minutes:
2 T yeast
1/4 c warm water
Add and mix:
2 eggs
1/2 c sugar
1 t salt
1 c warm water
1 cube butter, melted
One cup at a time, add and mix in up to 4 1/2 c flour (might not take entire amount - dough should be soft).
Mix well until all flour is incorporated, but don't knead. Place in a greased bowl and cover. Let rise 1 1/2 hours or until doubled. At this point, either refrigerate overnight or roll out. (If refrigerated overnight, remove from fridge and let sit on the counter until room temp and then follow remaining instructions.)
To roll out, divide dough in half. Flour (or grease) counter space and roll each half into a large circle - dough should be about 1/4 inch thick. Using a pizza cutter, cut the circle in half, then in half again, etc... until there are 16 triangles from one circle. Roll each triangle up crescent style and place on greased baking sheet. Let rolls rise until doubled. Bake at 425 for 10 minutes. (Rotate the pans in the oven halfway through baking time.)
Janet Rose's Roby Rolls
(Soft, delicious and EASY)
Yield: 32 crescent rolls
Combine and let sit for 5 minutes:
2 T yeast
1/4 c warm water
Add and mix:
2 eggs
1/2 c sugar
1 t salt
1 c warm water
1 cube butter, melted
One cup at a time, add and mix in up to 4 1/2 c flour (might not take entire amount - dough should be soft).
Mix well until all flour is incorporated, but don't knead. Place in a greased bowl and cover. Let rise 1 1/2 hours or until doubled. At this point, either refrigerate overnight or roll out. (If refrigerated overnight, remove from fridge and let sit on the counter until room temp and then follow remaining instructions.)
To roll out, divide dough in half. Flour (or grease) counter space and roll each half into a large circle - dough should be about 1/4 inch thick. Using a pizza cutter, cut the circle in half, then in half again, etc... until there are 16 triangles from one circle. Roll each triangle up crescent style and place on greased baking sheet. Let rolls rise until doubled. Bake at 425 for 10 minutes. (Rotate the pans in the oven halfway through baking time.)
Tuesday, April 8, 2014
White Chicken Enchiladas
Like previously mentioned, I'm on an enchilada kick lately. However, this was my first time making chicken enchiladas. We both love chicken, but I hardly ever buy it. I just have a hard time justifying buying other types of meat when we have an all-access pass to a freezer full of beef (as part of Flint's wages) as well as pork from Flint's pig-raising adventures. Anyway, my sister Lisa shared this recipe - she got off the internet. All my 9x13 pans are presently farmed out or at my other kitchen, so I had to use a deep-dish 9x9, which really affected tortilla to filling ratio as well as the cooking time. Honestly, I didn't LOVE them. I liked them, but I want to know how they taste when they are spread out in more tortillas and in a bigger pan.
White Chicken Enchiladas
Source: Taste and Tell Blog
8-10 taco size flour tortillas (because I used a small pan, I could only fit 6 tortillas)
2 c shredded Monterey Jack cheese
2 c shredded cooked chicken (I used two 5 oz cans of chicken)
3 T butter
3 T flour
1 can chicken broth
1 c sour cream
1 7-ounce can diced green chiles
Garnish with cilantro if desired (nope!)
~ 1 c cooked rice
Preheat oven to 425. Prepare 9x13 pan by spraying with cooking spray.
Mix together 1 cup of cheese and shredded chicken. Place an equal amount of mixture into each tortilla. Also add approximately 2 T cooked rice to each tortilla. Roll tortillas and place seam side down in pan.
Melt butter in skillet. Stir in the flour and cook for 30 seconds to 1 minute. Whisk in chicken broth and cook over medium heat until thickened. Stir in sour cream and green chiles. Pour the mixture over enchiladas and top with remaining cheese.
Bake in preheated oven for 20-25 minutes or until hot and bubbly. Top with cilantro.
The notes in italics were my little personal adjustments. Flint mentioned hotter green chiles would be okay with him - he loves spicy food! This was a great recipe to use canned chicken in - I actually hate canned chicken. Opening the can makes me want to throw up. However, once the enchiladas were baked, there was no way to tell that the chicken wasn't fresh. Score! Overall, I'm excited to cook this in the right size pan so the tops and bottoms can crunch up more and the sauce can get more melty. The double layering didn't work. My bad! I also was wishing for more cheese on top - however, my pan was completely loaded and there was no more room! I am going to share Lisa's picture, because they look better than mine :) Here's hoping next time (yes, there will be a next time) these enchiladas are divine!
White Chicken Enchiladas
Source: Taste and Tell Blog
8-10 taco size flour tortillas (because I used a small pan, I could only fit 6 tortillas)
2 c shredded Monterey Jack cheese
2 c shredded cooked chicken (I used two 5 oz cans of chicken)
3 T butter
3 T flour
1 can chicken broth
1 c sour cream
1 7-ounce can diced green chiles
Garnish with cilantro if desired (nope!)
~ 1 c cooked rice
Preheat oven to 425. Prepare 9x13 pan by spraying with cooking spray.
Mix together 1 cup of cheese and shredded chicken. Place an equal amount of mixture into each tortilla. Also add approximately 2 T cooked rice to each tortilla. Roll tortillas and place seam side down in pan.
Melt butter in skillet. Stir in the flour and cook for 30 seconds to 1 minute. Whisk in chicken broth and cook over medium heat until thickened. Stir in sour cream and green chiles. Pour the mixture over enchiladas and top with remaining cheese.
Bake in preheated oven for 20-25 minutes or until hot and bubbly. Top with cilantro.
The notes in italics were my little personal adjustments. Flint mentioned hotter green chiles would be okay with him - he loves spicy food! This was a great recipe to use canned chicken in - I actually hate canned chicken. Opening the can makes me want to throw up. However, once the enchiladas were baked, there was no way to tell that the chicken wasn't fresh. Score! Overall, I'm excited to cook this in the right size pan so the tops and bottoms can crunch up more and the sauce can get more melty. The double layering didn't work. My bad! I also was wishing for more cheese on top - however, my pan was completely loaded and there was no more room! I am going to share Lisa's picture, because they look better than mine :) Here's hoping next time (yes, there will be a next time) these enchiladas are divine!
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