1 can Cream of mushroom soup with roasted garlic
1 box beefy onion soup mix (2 packets)
1/3 c apple cider vinegar
1 t. rosemary
2 garlic cloves
3 lb boneless beef chuck roast
4 carrots
2 parsnips peeled and cut into pieces
5 medium red-skinned potatoes, sliced
Directions:
Whisk soup, soup mix, vinegar, rosemary, garlic in a crock pot. Add beef & turn to coat. Arrange vegetables around meat. Cook 8-10 hours. Garnish with dill.
Wednesday, August 13, 2008
Sunday, July 20, 2008
Cinnamon Rolls from Heaven
1 C Warm milk
2 Eggs, room temp
1/3 C Butter, melted
4 1/2 C Bread flour
1 t salt
2 1/2 t yeast
FILLING:
3/4 C brown sugar, packed
1 3/4 C butter, softened
1 (4 oz) pkg cream cheese, softened
FROSTING:
1/4 C butter, softened
1 1/2 C powdered sugar
1 t Vanilla extract
1/8 t salt
Directions:
Put warm milk and yeast in bowl to bubble for 5 min. Scramble eggs. Place in bowl with remaining ingredients, add yeast mixture. Mix all together, knead well (5-10 min) and let rise in bowl once. After the dough has doubled in size, turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 C butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F.
Bake rolls in preheated oven until golden brown, about 15 minutes – suggest covering them with tin foil halfway through to prevent over browning. While rolls are baking, beat together cream cheese, ¼ cup butter, confectioner’s sugar, vanilla extract, and salt. Spread frosting on warm rolls before serving.
2 Eggs, room temp
1/3 C Butter, melted
4 1/2 C Bread flour
1 t salt
2 1/2 t yeast
FILLING:
3/4 C brown sugar, packed
1 3/4 C butter, softened
1 (4 oz) pkg cream cheese, softened
FROSTING:
1/4 C butter, softened
1 1/2 C powdered sugar
1 t Vanilla extract
1/8 t salt
Directions:
Put warm milk and yeast in bowl to bubble for 5 min. Scramble eggs. Place in bowl with remaining ingredients, add yeast mixture. Mix all together, knead well (5-10 min) and let rise in bowl once. After the dough has doubled in size, turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 C butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F.
Bake rolls in preheated oven until golden brown, about 15 minutes – suggest covering them with tin foil halfway through to prevent over browning. While rolls are baking, beat together cream cheese, ¼ cup butter, confectioner’s sugar, vanilla extract, and salt. Spread frosting on warm rolls before serving.
Celeste’s pasta salad
24 oz pasta (1/2 cheese tortellini and 1/2 penne)
1 (8 oz) can artichoke hearts drained and cut up
1 C tomatoes diced (romas work well)
1 C feta crumbles
1 C black olives sliced or chopped
1/2 C Slivered almonds
DRESSING:
1/2 C White wine vinegar
1/4 C choped green onion
3 Minced garlic cloves
1 T dried basil
1 t dried dill
1/2 C olive oil
Directions:
Cook pasta according to package directions. Mix with other ingredients. Combine dressing ingredients in a Tupperware and shake vigorously. Pour over salad right before serving.
1 (8 oz) can artichoke hearts drained and cut up
1 C tomatoes diced (romas work well)
1 C feta crumbles
1 C black olives sliced or chopped
1/2 C Slivered almonds
DRESSING:
1/2 C White wine vinegar
1/4 C choped green onion
3 Minced garlic cloves
1 T dried basil
1 t dried dill
1/2 C olive oil
Directions:
Cook pasta according to package directions. Mix with other ingredients. Combine dressing ingredients in a Tupperware and shake vigorously. Pour over salad right before serving.
Chicken tortilla soup
1 lb Boneless skinless chicken breasts, shredded
1 (15 oz) can crushed or diced tomatoes
1 (10 oz) can enchilada sauce
1 medium onion or 1/4 C dried onions
1 (4 oz) can diced green chilies
1 t cumin
1 t chili powder
1 (14.5 oz) can chicken broth
1 (15 oz) can whole kernel corn
1 clove garlic, minced
1 T dried chopped cilantro
2 C water
1 t salt
1/4 t black pepper
1 bay leaf
Directions:
Combine all ingredients in a 4-6 quart greased slow cooker. Cover and cook on low heat 8-10 hours or on high heat 4-5 hours. Serve with tortilla chips, sour cream and Monterey Jack cheese. May double recipe, and freeze with frozen chicken breasts. Also, you can put frozen breasts in with other ingredients, cook for 8-10 hours, and shred chicken after cooking.
1 (15 oz) can crushed or diced tomatoes
1 (10 oz) can enchilada sauce
1 medium onion or 1/4 C dried onions
1 (4 oz) can diced green chilies
1 t cumin
1 t chili powder
1 (14.5 oz) can chicken broth
1 (15 oz) can whole kernel corn
1 clove garlic, minced
1 T dried chopped cilantro
2 C water
1 t salt
1/4 t black pepper
1 bay leaf
Directions:
Combine all ingredients in a 4-6 quart greased slow cooker. Cover and cook on low heat 8-10 hours or on high heat 4-5 hours. Serve with tortilla chips, sour cream and Monterey Jack cheese. May double recipe, and freeze with frozen chicken breasts. Also, you can put frozen breasts in with other ingredients, cook for 8-10 hours, and shred chicken after cooking.
Broccoli Cheese Soup
4 C Chicken Broth
1 C Water
1 C Half & Half
4 C Broccoli florets
1/2 C Flour
1/2 t Dried Minced onions
1/4 t Black pepper
1 C Grated cheese
Directions:
In large saucepan, whisk together chicken broth, water, half and half, flour, onion, and pepper. Bring to a boil over medium heat, stirring often, then reduce heat to low. Add broccoli and simmer for 15-20 minutes, until broccoli is tender, but not soft. Stir in cheese and heat until melted completely. Remove from heat at once.
1 C Water
1 C Half & Half
4 C Broccoli florets
1/2 C Flour
1/2 t Dried Minced onions
1/4 t Black pepper
1 C Grated cheese
Directions:
In large saucepan, whisk together chicken broth, water, half and half, flour, onion, and pepper. Bring to a boil over medium heat, stirring often, then reduce heat to low. Add broccoli and simmer for 15-20 minutes, until broccoli is tender, but not soft. Stir in cheese and heat until melted completely. Remove from heat at once.
Round Steak with Rich Gravy
2 lbs Beef round steak
1/4 C Flour
2 T Shortening
1 Envelope Dry onion soup mix
1/2 C Water
1 Can Cream of Mushroom Soup
Directions:
Sprinkle each side of meat with flour & pound in with either meat mallet or the sharp side of a chef’s knife. Cut meat into serving sizes. Melt shortening in large skillet. Brown each side of meat, about 15 minutes. Sprinkle onion soup mix over meat. Mix water and soup, pour over meat. Cover tightly and simmer, occasionally scraping meat from bottom and adding water as needed, for 2 to 3 hours (until tender). Serve meat with gravy.
1/4 C Flour
2 T Shortening
1 Envelope Dry onion soup mix
1/2 C Water
1 Can Cream of Mushroom Soup
Directions:
Sprinkle each side of meat with flour & pound in with either meat mallet or the sharp side of a chef’s knife. Cut meat into serving sizes. Melt shortening in large skillet. Brown each side of meat, about 15 minutes. Sprinkle onion soup mix over meat. Mix water and soup, pour over meat. Cover tightly and simmer, occasionally scraping meat from bottom and adding water as needed, for 2 to 3 hours (until tender). Serve meat with gravy.
Parmesan Chicken
6-8 chicken breasts
2 C Sour Cream
2 Cans Cream of Chicken Soup
Salt & Pepper to taste
Garlic Salt to taste
Parmesan Cheese to taste
Directions:
Combine all sauce ingredients and pour over chicken. Bake for 1 hour at 350 F. Serve over rice or angel hair pasta. I usually sprinkle more parmesan cheese on top before baking.
2 C Sour Cream
2 Cans Cream of Chicken Soup
Salt & Pepper to taste
Garlic Salt to taste
Parmesan Cheese to taste
Directions:
Combine all sauce ingredients and pour over chicken. Bake for 1 hour at 350 F. Serve over rice or angel hair pasta. I usually sprinkle more parmesan cheese on top before baking.
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