Steak Bites

This is my familie's new favorite dinner, which is ok with me, because it is SO easy. We love steak at our house and are always looking for new ways to try it. I found this idea on www.pioneerwomancooks.com and ran with it. She is a genius. I love that woman.

Steak Bites with Brown Butter Sauce

2-3 good quality steaks, cut into bite sized pieces

1 cube butter

salt, pepper, and garlic salt

Heat a large nonstick pan over HIGH heat. The highest possible. You want that pan smokin' baby. Season steak with salt, pepper, and garlic salt. Add 1/2 of the butter and let it melt and bubble until it starts to brown. You have to watch it close because you don't want it to turn black. That would be bad. And it can go bad quickly, so pay attention. As soon as the butter starts to brown at the edges add enough steak to cover the bottom of the pan. You don't want to crowd them in. They don't like that. And they won't get that delicious brown caramelization that you want. So let em have their space. Cook for a couple of minutes and then flip over. DONT turn down the heat. Keep it smokin hot! They cook fast -just one to two minutes per side. When this batch is finished pour the whole plan onto a large plate (browned butter and all) , and tent with some tin foil while you finish doing the other batches of steak. The butter makes the steak melt in your mouth juicy and the flavor is AMAZING! My husband and son like it with A1, my daughter likes it with ketchup and I just eat it bare naked and let it melt in my mouth. mmmmmmmmm.

Chocolate Covered Strawberries

Before I post this recipe, I have to apologize about the picture. I made these for Valentine's day and my kids were eating them as fast as I could put them out, so needless to say, I wasn't able to stage for a picture, because they weren't lasting that long!!! But I know you will all get passed that and just love me and my strawberries for who we are: a little fruity, but a lot delicious.

Chocolate Covered Strawberries

1 or 2 pints of large strawberries

your favorite bag of chocolate chips (I like ghiradelli milk chocolate myself)

Wash and dry your strawberries. Put the chocolate chips in a microwave safe container and microwave for 30 seconds. stir. microwave for 10 more seconds. stir. continue at 10 second increments, followed by stirring until the chocolate is melted and still shiny. Only do 10 seconds at a time, because if you overcook the chocolate it will "clot up" and you won't be dipping anything in it! Once you have acheived the perfect consistency to your chocolate, take each strawberry and swirl around in the chocolate. Place each dipped strawberry on a piece of waxed paper and then to the fridge to firm up. Enjoy whenever you're ready. Try to eat just one, i dare ya!

Delicious French Dip

I love french dip sammies! They have always been a favorite of mine. I modified this recipe from one I found on http://www.allrecipes.com/. We ate it with some sweet potato fries and lots of Au Jus....

French Dip with Au Jus

3-4 lb beef roast

1 onion thinly sliced

1-2 cloves garlic, smashed and skins removed

1 T. tomato paste (or ketchup)

2 T. worcestershire sauce

2 cans beef broth

2 cans beef consumme soup or 2 cans french onion soup

1 12 oz bottle or can of beer (don't freak out - the alcohol cooks out, and the flavor it makes is to die for!!)

Season the roast with salt, pepper, and garlic salt. Add the roast and all the rest of ingredients to your favorite crock pot and cook on low for about 7-8 hours. (until you can shred the roast with a fork). Shred the roast and put back in the Au Jus.

Hoagie rolls

melted butter

provolone cheese, sliced

Split Hoagie rolls, brush with melted butter and broil in oven until lightly toasted. Add provolone cheese and continue broiling until melting (1 or 2 minutes). Place shredded beef on each hoagie and serve with juices left in crock pot for dipping!

Pasta with Veggies and Parmesan

This is one of our all time favorites! Delicious in the summer with garden fresh veggies! Works in the winter too for a comfy cozy meal by the fireplace. This is an old pampered chef recipe and one I use over and over again!

3 c. (6 oz) bowtie pasta
1-2 c. cherry tomato's, sliced in half
1 small onion, chopped
1 medium zucchini, sliced
1 small bell pepper cut into thin strips (I like green, but you could use red or yellow)
1/2 lb boneless, skinless chicken breasts, cut into bite size pieces
2 t. olive oil
2 large garlic cloves, finely chopped
1/2 c. frozen peas
1 t. italian seasoning
1/2 c. grated parmesan cheese

Cook pasta according to package directions, drain and keep warm. Heat oil in skillet until hot, add garlic and chicken. Stir fry 5 minutes or until chicken is no longer pink. Reduce heat until medium, add onion, zucchini, bell pepper, peas, seasoning mix, and salt, stir fry 2 minutes. Add tomatos; heat 1-2 minutes, stirring gently until heated through. Remove from heat. Stir in warm pasta. Sprinkle cheese over pasta. Serve immediately.

*I usually use more than 1/2 c. parm cheese

Becca's Buffalo Wings

With the superbowl coming up, I thought I would share my favorite wing recipe. It came from my Aunt Becca, who makes the greatest wings in the world!!! Serve up with carrot sticks, celery sticks and your favorite bleu cheese dressing and you've got a winner every time!!!

1 bag wings (I usually get mine in the frozen foods aisle at the grocery store).
1 bottle Franks Red Hot sauce
1 cube butter
2 T. grape jelly ( I know it sounds wierd, but just trust me...)

Season chicken wings with garlic salt, salt and pepper and broil in the oven until cooked through, turning several times. This usually takes between 30 -45 minutes. Mix other ingredients in a sauce pan and cook until butter is melted and grape jelly is incorporated. Place wings and sauce in a large bowl and gently stir until combined. Makes my mouth water just thinking about it!

The Ultimate Cheeseball

This is the greatest cheeseball ever made! We have it at almost all big family gatherings and it never lasts long!

2 8 oz cream cheese, softened

1 T. onion, minced

1 T. worcestershire sauce

1 bottle Kraft Roka Blue cheese

1 bottle Kraft Old English cheese (These are just in the regular grocery store, like velveeta, but in bottles.)

1 t. accent seasoning

Mix all together in mixer until smooth and then shape into balls and roll in finely chopped walnuts. Serve with a variety of crackers to dip in.

Orange Ginger Cookie Sandwiches with Orange Cream Cheese filling

I found these cookies on RecipeGirl.com and decided to make them for Christmas goodies this year. They are sooooo yummy! My kids were so mad that we didn't keep more for ourselves! If you don't want to make them into sandwiches, you can just spread the frosting over the top and enjoy one at a time!!!

COOKIES:
2 cups all-purpose flour
½ tsp baking soda
1½ tsp ground cinnamon
2 tsp ground ginger
¼ tsp ground cloves
¼ tsp salt
12 Tbs (1½ sticks) unsalted butter, at room temperature
½ cup firmly packed dark brown sugar
1 cup granulated sugar
¼ cup molasses
1 large egg
½ tsp vanilla extract

FILLING:
¼ cup (4 oz.) cream cheese, at room temperature
2 Tbs unsalted butter at room temperature
½ tsp vanilla extract
1 tsp grated orange zest
1 tsp orange juice
½ tsp ground ginger
1¾ cups powdered sugar, plus more as needed

To make cookies: In a medium bowl, combine flour, baking soda, cinnamon, ginger, cloves and salt. Set aside. In the bowl of an electric mixer, cream butter, brown sugar, and ½ cup granulated sugar until fluffy, about 2 minutes. Add molasses, egg and vanilla, and beat at medium- high until incorporated, about 30 seconds. Reduce speed to low; add flour mixture and mix until well combined. Cover and chill at least 30 minutes or up to 1 day.

Ready to bake: Preheat oven to 350°F. Place remaining ½ cup granulated sugar in a shallow bowl. Shape dough into 1-inch balls; roll in sugar to coat. Arrange about 2 inches apart on 2 ungreased baking sheets. Using the bottom of a glass that has been lightly greased, then dipped in sugar, flatten dough into ¼-inch-thick disks. Bake 13 to 15 minutes, or until firm. Remove from oven and immediately transfer cookies to a cooling rack.

Make filling: In a medium bowl, combine all ingredients; mix until smooth, adding more powdered sugar as needed (filling should have consistency of very thick frosting). With a small spatula, frost bottoms of half the cookies (about 1 tsp. filling each); top with remaining cookies (so bottom sides are together) to make sandwich cookies.

Yield: 2 dozen sandwich cookies



Probably my new favorite cookie!!!