Friday, September 26, 2008

Slow-Cooked Pepper Steak

This is an oldie, but definitely a goodie in our family. Mom's been making this recipe for year's out of the Taste of Home magazine. We just had it tonight, actually, and I had to share it with you all. So delicious. We serve our's on white rice, though instead of noodles.

Slow-Cooked Pepper Steak

1-1/2 to 2 pounds beef round steak
2 tablespoons vegetable oil
1/4 cup soy sauce
1 cup chopped onion
1 garlic clove, minced
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground ginger
4 tomatoes, cut into eighths or 1 can (16 ounces) tomatoes with liquid, cut up
1 large green peppers, cut into strips
1/2 cup cold water
1 tablespoon cornstarch
Cooked noodles or rice

Cut beef into 3-in. x 1-in. strips brown in oil in a skillet. Transfer to a 3-qt. slow cooker. Combine the next seven ingredients; pour over beef. Cover and cook on low for 5-6 hours. or until meat is tender. Add tomatoes and green peppers; cook on low for 1 hour longer.

Combine the cold water and cornstarch to make a paste; stir into liquid in slow cooker and cook on high until thickened. Serve over noodles or rice. Yield: 6-8 servings.

Smucker's Toppings and Pillsbury Brownie Pizza

Holy goodness, Batman!

Mom made this for dessert tonight and it was heaven on a plate.

If you love chocolate, try this. And it's so stinkin easy!

Smucker's Toppings & Pillsbury Brownie Pizza

Prepare Pillsbury traditional fudge brownie mix as directed on package.
Spread onto greased 12-inch pizza pan.
Bake at 350 for 18-22 minutes: cool completely.
Spread with 1 can Pillsbury Creamy Supreme Chocolate Fudge Frosting.
Arrange 3/4 cup chopped bite-size chocolate candies over frosting (we added crushed Heath bar).
Heat a jar of Smucker's Hot Fudge and Caramel Toppings according to the label directions and drizzle over tip of candy.
Cut into wedges and serve.

Wednesday, September 24, 2008


I've been having major problems changing my layout and background on here. Has anyone else had problems doing this as of late? I'm now stuck with a dumb template that I don't like and now all my pictures of my recipes disappeared!

I apologize. I'm going to have to try and upload all of them again soon. Most likely this weekend. So for now, you'll just have recipes. I'm annoyed. Big time.

Bruschetta Chicken Bake

Another one from the Kraft Food & Family magazine. This one's on the menu for the weekend. :)

Can't wait!

Bruschetta Chicken Bake

1 can (14-1/2 oz.) diced tomatoes, undrained
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1/2 cup water
2 cloves garlic, minced
1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 tsp. dried basil leaves
1 cup KRAFT 2% Milk Shredded Reduced Fat Mozzarella Cheese

Heat oven to 400°F. Mix tomatoes, stuffing mix, water and garlic just until stuffing mix is moistened.

Layer chicken, basil, cheese and stuffing in 3-qt. or 13x9-inch baking dish.

Bake 30 min. or until chicken is cooked through. Enjoy now or cover and refrigerate. To reheat, microwave each serving on HIGH 2 to 3 min.

Friday, September 19, 2008

Balsamic Chicken & Potato Salad

First off, I apologize profusely for not having posted anything in a month! Both my husband and I are currently in school for health care degrees as of the end of August and we barely have time to breathe anymore between school, homework, and work. But I've been wanting to share with you all a fabulous salad recipe that my good friend, Pam, gave me. Pam & her husband, Dave, had us over for dinner one night this summer and we enjoyed this tremendously yummy, and very simple, salad. :) So I asked her if I could share the recipe with you all. Here it is!

Balsamic Chicken & Potato Salad

10-12 small red potatoes
6 pack of boneless skinless chicken breasts
1-2 pints cherry tomatoes
1 package of sugar snap peas, chopped into thirds
1 cucumber sliced in half and chopped into slices
2 peppers (assorted colors)
1 red onion chopped
1 package of cubed colby cheese
1 package of pine nuts
baslamic vinegrette dressing (see recipe below)

* You can add any veggies you like, this is just how she made it

Bake chicken breasts in oven or crock pot. Cube chicken and refrigerate until needed.
Boil red potatoes and cut into bite sized pieces. Chill.
Cut up all the veggies into relatively small pieces.
Mix 1 cup balsamic vinegrette dressing with veggies.
Add potatoes, chicken, pine nuts, and cheese cubes to veggies in a big bowl. Add any extra dressing, if desired.
Serve alone or on top of a bed of lettuce with additional dressing if desired.
Can be stored in the fridge for up to 5 days.

Balsamic Vinegrette Dressing Recipe (double batch)

2 packets of Good Season's "Zesty" Dry Italian Mix
1/2 cup balsamic vinegar
6 tablespoons of water
1 cup oil (1/2 olive oil, 1/2 canola oil)
1 tablespoon lemon juice

Combine all ingredients and shake vigorously.