Saturday, April 27, 2013

*NEW* Easy Meals Tonight Page

Yum
EXTRA!  EXTRA!  Check out my new Easy Meals Tonight page today!  EXTRA!  EXTRA! 
 
"If you're anything like me, you lead a busy, stressful life. Somedays the last thing I want to think about when I get home from work is what we are going to eat for supper. On my new Easy Meals Tonight page, I have gathered recipes that will help on those weeknights when you just don't have a lot of time to pull together dinner for your family. So check it out and while you're there, I hope that you find answers to that age old question "What's For Dinner?" Let's get cookin' and make an EASY MEAL TONIGHT!!!"
 

 

Wednesday, April 24, 2013

Pineapple and Mandarin Orange Jello Salad

Yum
"This recipe is so easy to put together and is a perfect addition to any potluck or family gathering.  It combines simple ingredients and only takes minutes to make.  If you like orange and pineapple, you will LOVE this recipe!"


1 large (6 ounce) package of orange flavored Jello, unprepared
1 large (16 ounce) container of cottage cheese
1 large (20 ounce) can of crushed pineapple, drained very well
2-(8.25 ounce) or 1-(15 ounce) cans of mandarin oranges, drained very well
1 (8 ounce) container of Cool Whip, thawed
 
Mix together the (dry) orange Jello and the cottage cheese.  Allow to sit for 10 minutes.  Stir in drained pineapple and mandarin oranges.  Fold in Cool Whip.  Refrigerate until serving.  Simple huh? 

Wednesday, April 17, 2013

Sunday Dinner Beef Pot Roast and Vegetables

Yum
"This dish is comfort food at it's ultimate!  We love to make it for Sunday dinner so that we can have leftover roast beef to use in recipes all week.  Hopefully your family will add it to your Sunday dinner menus."   
 
2-1/2 to 3 pound Beef Rump Roast
salt, pepper, onion powder and garlic powder, desired amount
2 Tablespoons of canola oil
1 medium onion, chopped
1 green pepper, chopped
1 garlic clove, minced
1 Tablespoon ketchup
1 Tablespoon Worcestershire sauce
1 (14.5 ounce) can low sodium beef broth
2-3 large Idaho potatoes, cut into chunks
2 ribs of celery, cut into chunks
2 carrots, peeled and cut into chunks
1 packet of Lipton beefy onion soup mix
1 (10-3/4 ounce) can of creamed soup (cream of chicken, mushroom or celery)
1/2 cup water
 
Preheat oven to 350 degrees.  Season roast with desired amounts of salt, pepper, onion and garlic powders.  In a dutch oven or large roasting pan that has a cover, heat canola oil on medium-high heat.  Sear roast on all sides.  Remove roast from the pan and reduce the heat to medium.  Add onion, green pepper and garlic to pan and cook until vegetables are softened.  Stir in ketchup and Worcestershire.  Return roast to the pan.  Pour beef broth over roast.  Cover and bake in 350 degree oven for 2-1/2 hours.  Remove from the oven (liquid will be very concentrated) and add potatoes, celery and carrots.  Combine onion soup mix, creamed soup and water.  Pour over roast and vegetables.  Cover and return to oven.  Bake for 1 hour or until vegetables are tender.  Serve with crusty bread to dip in gravy.
 
*TIP:  If using a larger roast, increase the total cooking time.  Just add the vegetables and soup mixture for the last hour of cooking. 
 

Wednesday, April 10, 2013

Grandma's Cream Filling

Yum
"This delicious almond custard is one of my family's favorite comfort foods.  My sister and I request that my Grandma make it for us often.  I love to eat it with sliced bananas!   
 
2 cups milk
1/2 cup sugar
1 Tablespoon cornstarch
3 Tablespoons flour
3 egg yolks, beaten
2 Tablespoons butter
1/4 teaspoon salt
1/2 teaspoon almond extract
1 teaspoon vanilla extract
 
Spray the bottom of a medium saucepan with non-stick cooking spray (to ensure that custard won't stick to pan) and pour in milk.  Scald milk (heat milk just to the point before it's going to boil-about 180 degrees).  In a bowl, mix together sugar, cornstarch and flour.  Add to heated milk and cook on low until thickened, stirring occasionally for 10-15 minutes.  Remove from the heat and stir in egg yolks, 1 Tablespoon at a time, stirring constantly.  Return pan to the heat and add butter and salt.  Stir until butter is completely melted (2-3 minutes).  Remove custard from the heat and allow to cool for 15-20 minutes.  Stir in almond and vanilla extracts.  Refrigerate.
 
TIP:  This custard is delicious served alone or with sliced bananas.  It would also make a delicious filling for banana cream pie. 
 


Wednesday, April 3, 2013

Sweet and Sour Pork

Yum
"Now you can have Chinese food at home any night of the week and you can skip the take-out."  


1 (15.25 ounce) can of pineapple chunks
2 Tablespoons canola oil
1 green pepper, diced
1 onion, diced
1 1/2-2 pounds of pork loin chops, cut into bite-size pieces
2 Tablespoons corn starch
1/2 cup light corn syrup (Karo syrup)
1/4 cup cider vinegar
3 Tablespoons soy sauce
2 Tablespoons ketchup
Prepared rice

Drain pineapple and reserve juice.  Set pineapple aside.  Stir fry green pepper and onion in canola oil until vegetables are crisp tender; remove and set aside.  In same pan, saute pork until cooked thoroughly.  Meanwhile, in a bowl stir together reserved pineapple juice, corn starch, Karo syrup, vinegar, soy sauce and ketchup.  Add to pork.  Stir in pineapple, green pepper and onion.  Bring mixture to a boil.  Serve over rice.