Thursday, February 23, 2012
Fast French Dip Sandwiches
4 cups beef broth
1/2 onion, cut into rings
1-2 teaspoons minced garlic
1 lb thin sliced deli rare roast beef
1/2 lb thin sliced provolone cheese
4-5 hoagie buns
roasted garlic or horseradish mayo
In a saucepan combine broth, onion rings, and garlic. Bring to a boil and let boil for about 7 minutes or until broth reduces down.
Meanwhile, cut hoagie buns in half and butter. Place under broiler and bake until just slightly browned on edges. Spread mayo on the bottom buns. Divide roast beef evenly among the sandwiches piling it on top of the mayo. Place cheese slices over the beef. Place under the broiler again and broil until cheese is melted and top bun is browned. Close sandwiches, cut on the diagonal and serve with au jus/reduced beef broth on the side.
Tuesday, February 21, 2012
-makes about 20 medium pancakes
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 tablespoons sugar
1/4 cup butter, melted
2 1/4 cups buttermilk (I used 1% fat)
2 eggs, beaten
In a mixing bowl combine flour, baking soda, baking powder, salt, and sugar. Add melted butter and buttermilk and whisk. Add eggs and whisk until combined, being sure not to over mix. Spray a hot griddle with non-stick cooking spray and pour battler onto griddle in small circles. When the batter stops bubbling and underneath is golden, flip. Cook other side until golden. Serve hot with butter and syrup.
Friday, February 17, 2012
Peanut Butter Pretzel Bites
2 cups powdered sugar
1 stick (1/2 cup) butter, softened
1/2 cup + 2 tablespoons smooth peanut butter
1/2 teaspoon vanilla extract
1, 12 oz package chocolate almond bark
In the bowl of a mixer, fitted with a paddle attachment, combine powdered sugar, butter, peanut butter, and vanilla. Beat until mixture comes together into a dough. Take 1 teaspoon of peanut butter mixture and roll into a ball. Press ball between 2 pretzels and place on a wax paper covered cookie sheet. Repeat with remaining dough (makes about 45 bites). When all the sandwiches are formed place the cookie sheet into the freezer for 45 minutes.
Before taking bites out of the freezer, melt almond bark according to package directions. Remove bites from freezer and dip half of the bites into the melted chocolate and place onto wax paper. Allow bites to set up completely. Store in an airtight container.
Wednesday, February 15, 2012
My friend Carolyn had this dessert on her blog recently and I remembered how much I love this cheesecake. I've used the same recipe before and it's great. So I had to make it again and I did for FHE on Monday. SO good. It is much lighter/fluffier than a traditional cheesecake, but I like that. And it's so delicious with a spoon full of pie filling on top.
No Bake Cheesecake
1, graham cracker pie crust or a prebaked regular pie crust
8 oz cream cheese, softened (regular or Neufchatel)
1/2 cup sugar
8 oz Cool Whip, thawed (you can use light)
1 can pie filling, your favorite kind (cherry or blueberry are my favorites)
In a mixer beat together cream cheese and sugar until smooth. Add Cool Whip and beat until well combined. Spread into pie crust. Chill for 3 hours before serving. Top individual servings with pie filling.
Saturday, February 11, 2012
Pork Chops with Amber Rice Casserole
4-5 pork chops
salt and pepper
1 1/2 cups Minute Rice (or about 2 cups cooked rice, just decrease cooking time a bit)
1/2 cup orange juice
1 can cream of chicken soup
1 can chicken with rice soup
Season both sides of pork chops with salt and pepper. Heat enough oil to coat the bottom of a large skillet. Brown pork chops in oil and place in a 9x13 baking dish. In a bowl combine Minute Rice, orange juice, cream of chicken soup, and chicken with rice soup. Spread this rice/soup mixture over the pork chops. Cover with foil and bake at 350 degrees for 40-45 minutes (check rice to make sure it's done).
Oven Baked Stew
1 lb stew meat
2 large potatoes, peeled and cubed
3 large carrots, thickly sliced
1/2 onion, chopped
1 packet onion soup mix
1/2 teaspoon paprika
1 can cream of celery soup
1/2 cup ketchup
Combine meat, potatoes, carrots and onion in a bowl, toss with onion soup mix and paprika. Spread meat mixture into a lightly greased 9x13 baking dish. Combine soup and ketchup and spread over meat and vegetables. Cover tightly with foil and bake at 325 degrees for 2 hours. Mix well with a spoon and serve.
*To cook in the crockpot: Combine all ingredients, spread into crockpot and cook on low for, I'm guessing here, 6-8 hours.
Root Beer Pulled Pork Sandwiches
2, 2 lb pork picnic roasts (or a 4 lb pork butt/shoulder roast)
2 cans root beer
1 bottle of your favorite barbecue sauce, plus more for serving
hamburger buns or homemade rolls
Place pork roasts in slow cooker (I use picnic roasts, which are small pork shoulder roasts because they are easier to shred at the end). Pour root beer over the roasts. Cover and cook on low for 7-8 hours. Remove pork and discard liquid in slow cooker. Shred pork, removing fatty pieces, and return to slow cooker. Add barbecue sauce, using about 3/4 of the bottle. Toss pork with sauce to coat. Fill hamburger buns with pork and top with more barbecue sauce.