Shredded Beef Wrap

This was a simple idea that I made when I had leftover shredded beef and no rolls to make sandwhiches. It worked much better for leftovers than I had imagined. I don't have actual measurements but this is what I had/used.

Shredded Beef (I used Becca's recipe)
Tortilla's
BBQ Sauce
Montery Jack Cheese

Directions are pretty obvious. Put the beef on the tortilla, drizzle the BBQ sauce and cheese on top. I thought about putting some lettuce or something else on there but once I had it together I made about 5 of them and wrapped them up and took them to work with me. The heated great in the microwave- much easier than taking a roll and heating the meat separately. I wish I had a picture but I don't.. when I make them again I'll be sure to post one.

Grasshopper Pie

A kid friendly dessert to make.

Grasshopper Pie

from: a taste of home bonus book february/march 2009

1 1/2 cups cold milk

1 package (3.9 oz) instant chocolate pudding mix

2 3/4 cups whipped topping, divided

1 package mint Andes candies, chopped, divided

1 chocolate crumb crust (9 inches)

1/4 teaspoon mint extract

2 drops green food coloring, optional

Directions: In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in 3/4 cup whipped topping. Fold in 3/4 cup candies. Spoon into crust. In another bowl, combine extract and remaining whipped topping; add food coloring if desired. Spread over pudding layer; sprinkle with remaining candies. Cover and refrigerate for 4 hours or until set. Yield: 8 servings.

I made this the first time and a quick dessert and the boys especially loved it. Larry requested it instead of cake for his birthday- i guess you can't go wrong with pudding, chocolate & mint!

No-Bake Cookies, with a twist

This might just be my new summer cookie! Chocolate. Peanut butter. Oats. Coconut. A perfect combination! Maybe y'all have made these before, but I've never made the peanut butter variety until this week and let me tell you, they are bliss!

It's almost our basic recipe--here it is with the few changes.

1 3/4 cup sugar

1 cube butter

1/2 cup milk

1/2 cup peanut butter

3 Tablespoons cocoa

1 tsp vanilla

1 cup coconut

3 cups oats (I used old-fashioned regular)

Stir sugar, butter and milk in a saucepan over medium heat till butter melts and everything is combined. Boil for 1 minute (keep stirring). Turn off heat. Add peanut butter, stirring well to make it creamy. Add cocoa and vanilla and stir till it's all blended in. Add coconut and oats, stirring just to combine. Scoop out onto a cookie sheet and try to wait until they are "set" before eating them.

Apple Pie

This is the apple pie I've been making for the past few years. It's a pretty unique way of putting it together and hasn't failed me yet. 

7-8 tart Granny Smith apples

Peel and slice thin.

Toss gently with flour and cinnamon, then pour into pie crust.

Stir the liquid filling--it should be slightly thick.

Pour slowly over your lattice-top crust so that it drips through each opening...it should be completely covered with this syrupy-sauce.

Delish!

Apple Pie

Adapted from “Apple Pie by Grandma Ople” on AllRecipes.com

 

Pie crust for double crust pie (I usually use a Betty Crocker pie crust recipe but am still testing other crust recipes)

½ cup unsalted butter

3 Tbsp. flour

¼ cup water

½ cup white sugar

½ cup packed brown sugar

8 Granny Smith apples, peeled, cored, sliced

 

Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar, and brown sugar, and bring to a boil. Reduce temperature and let simmer, stirring occasionally.

Place the bottom crust in your pie pan. Toss apples with ¼ cup flour and 1 Tbsp cinnamon. Fill pie crust with apples, mounding slightly. Cover with a lattice work of crust. Gently pour the sugar/butter liquid over the crust. Pour slowly so that it does not run off. (I put a cookie sheet under the pie pan)

Bake at 425 for 15 minutes. Reduce the temperature to 350 and continue baking for 35-45 minutes, until apples are soft.

Chicken Tettrazini

8 oz. linguine

2 cups cooked chicken

6 Tbsp. butter

6 Tbsp. flour

1 tsp salt

1 can chicken broth (I've used chicken bouillion cubes--works great too)

1/4 cup water

1 cup heavy cream

8 oz. sliced mushrooms

1/2 cup sliced almonds (toast them in oven for a few minutes)

1/3 cup parmesan cheese

Melt butter in a saucepan over medium heat. Add flour slowly while continuing to stir---stir constantly over heat for one minute. Gradually add cream, stirring constantly. When smooth, add broth and water. Cook for a few minutes till it starts to thicken (will not get really thick). Add mushrooms, almonds, parmesan cheese, salt, pepper and chicken. You can alternate layers of noodles and sauce in a baking dish but I just stir it all together and then pour into a 9*13 baking dish. Bake at 375 for about 20 minutes.

**Adding some garlic to this dish would be yummy...it's like a chicken alfredo but with mushrooms and crunchy almonds--you have to include the almonds or it just doesn't feel right! 

A breakfast fave

Oatmeal (regular oats) topped with a sprinkling of brown sugar, 

raisins/craisins, 

chopped strawberries, 

chopped pecans, 

and drizzled with real cream.

Now that's a great way to start a day!

Shredded Beef Sandwiches

So dang easy!

3 lbs. beef chuck roast

1/2 large onion, chopped

1/4 cup vinegar

1 clove garlic, minced (I used more)

1-1 1/2 tsp salt

1/2 tsp pepper

Place meat in slow cooker. Top with onions. Combine vinegar, garlic, salt, and pepper. Pour over meat. Cover. Cook on low 8-10 hours or high 5-6 hours. Shred meat (you can drain the broth to save for dipping, or shred the meat and combine it with the broth--I like it combined because it keeps the meat moist).

I usually add bbq sauce to it after I shred it, and then pile it on top of buns sandwich-style. That's Geoff's favorite way. I think it still makes good sandwiches without the bbq sauce too. 

Original recipe is from "Fix-It-and-Forget-It-Entertaining"

Chicken Nuggets and French Fries

For at least a year now, I've been testing out different chicken "nugget" recipes. Fortunately, no matter which recipe I use or how I cook them, the kids generally seem to like them. My biggest challenge is with the consistency/texture of the coating. I've tried baking them, frying them, flash-frying and then baking, baking and then flash-frying, but I couldn't ever get it quite right.  I really liked the method and recipe I used tonight. It needs another trial run, but is still worth posting. 

Baked Chicken Nuggets

adapted from allrecipes.com http://allrecipes.com/Recipe/Baked-Chicken-Nuggets/Detail.aspx

2 large boneless/skinless chicken breasts cut into large pieces

1/2 cup bread crumbs

1/4 cup parmesan cheese

1 tsp italian seasoning

Mix bread crumbs, parm, and seasoning in a bowl. Melt 1/4 cup butter in another bowl. Dip chicken pieces first in butter, then in crumb mixture. Cook on a cooling rack that is on top of a cookie sheet (I think this was key in how these ones baked so well). Bake at 425 till done (obviously depends on what size of chicken pieces you use). I turned mine halfway through baking.

Homemade French Fries

3 potatoes, peeled and sliced as desired

drizzle with approx 1 Tbsp. olive oil

Sprinkle with seasoning salt. Stir it all around

Bake at 450 for about 30 minutes (again it depends on the size you cut) turning when halfway through baking.

I made rainbow jello for a treat tonight--seemed to fit with the St. Patty's day theme! On the back of each "lucky clover" we each wrote a note to that person about why we were lucky to have them. (can't remember where I saw that idea but I loved it!)