Beef n Broccoli

I got this recipe at a church activity and it is so yummy (and so easy)!!!!

2 tbls cooking oil
1 small red onion (I usually just use a white one because that is what I always have)
1/2 lb rib eye steak, thinly sliced
pinch of salt
2 cups broccoli florets
1/2 of small carrot sliced (although I never measure the carrots or broccoli)
1/4 c. oyster sauce
2 tbls. sesame oil

1. Heat oil in wok/pan
2. Stir fry onions until translucent
3. Add the beef and stir fry until browned
4. Add carrots and stir fry for a minute
5. Add broccoli and stir fry for additional 2 minutes
6. Stir in oyster sauce and sesame oil
7. Serve over hot rice

Loaded Baked Potato Chowder

This is a pampered chef recipe. It is WAY yummy and so easy. Enjoy!

3 large baking potatoes
3 1/2 c. milk, divided
4 oz. cream cheese, softened
2 tbls butter
2-3 green onions with tops
4 oz. sharp cheddar cheese, grated
1 1/2 tsp salt
1/2 tsp. coarsely ground black pepper
optional toppings such as chopped cooked bacon, sour cream or steamed broccoli florets

Slice potatoes in half lengthwise; place in a deep microwavable pan. Pour 1/2 cup of the milk over potatoes. Microwave, covered, on HIGH 11 minutes. Remove baker from microwave. Move center potatoes to ends of baker and outer potatoes to center. Cover; microwave on HIGH 8-11 minutes or until potatoes are easily pierced with a fork. Remove pan from microwave. Coarsely mas potatoes.
Meanwhile, whisk cream cheese until smooth in bowl. Slowly add remaining 3 cups milk, whisking until smooth. Add cream cheese mixture and butter to pan. Microwave, covered, on HIGH 3-5 minutes or until mixture is hot.
Slice green onions
Carefully remove pan from microwave. Grate cheddar cheese over chowder; add green onion, salt and black pepper and mix until cheese is melted.
Serve with toppings, if desired

Velveeta tex-mex beef and potatoes

Another recipe from Kraft. Big Eric couldn't stop talking about how good it was. It was way easy too!

1 lb. ground beef
1 red pepper, chopped
1 onion, chopped
1 pkg (1 1/4 oz) taco seasoning
1/2 c. water
4 c. frozen cubed southern-style hash browns
1 pkg (10 oz) frozen corn
1/2 lb (8 oz) Velveeta pasteurized prepared cheese product, cut into 1/2 inch cubes

1. Heat oven to 350.
2. Brown meat with peppers and onions in large skillet; drain. Return to skillet.
3. Stir in taco mix and water. Add potatoes, corn, and Velveeta; mix well. Spoon into 9x13 inch baking dish; cover
4. Bake 20 minutes; stir. Bake, uncovered, 15 minutes or until heated through.

*I halved it because we didn't need a 9x13 and it worked fine. I did end up putting the full amount of Velveeta in it though.*

Pumpkin-Swirl Cheesecake

I got this from the Kraft Food and Family magazine and let's just say it is divine!! I could have eaten the batter right out of the bowl without even baking it. I LOVE pumpkin!!!

25 ginger snaps, finely crushed (about 1 1/2 cups)
1/2 cup finely chopped pecans
1/4 cup butter, melted
4 packages (8 oz each) cream cheese, softened
1 cup sugar, divided
1 tsp. vanilla
4 eggs
1 cup canned pumpkin
1 tsp ground cinnamon
1/4 tsp ground nutmeg
dash ground cloves

1. Hat oven to 325.
2. Mix crumbs, nuts and butter; press onto bottom of 9x13 pan
3. Beat cream cheese, 3/4 cup sugar and vanilla with mixer until blended. Add eggs, 1 at a time, beating after each just until blended. Remove 1 1/2 cups batter, Stir remaining sugar, pumpkin, and spices into remaining batter.
4. Spoon half the pumpkin batter into crust; top with spoonfuls or half the plain batter. Repeat layers; swirl with knife.
5. Bake 45 minutes or until center is almost set. Cool completely. Refrigerate 4 hours

ENJOY!!!

Sloppy Joes

A great easy recipe for a classic. They are yummy! Thanks mom for the recipe.

2 c. hamburger, browned
onion
1 c. ketchup
1/2 c. barbecue sauce
salt/pepper
1 tsp. dry mustard
1 tbls. Worcestershire sauce

Brown hamburger. Add remaining ingredients. Heat through. Enjoy on some hamburger buns or hoagie rolls.

Satay Chicken Pasta Salad

This is a Pampered Chef recipe that my friend Amanda introduced me to. Another delicious easy meal.

8 oz uncooked bow tie pasta
1 c. lite Asian vinaigrette salad dressing
2 tbls Asian Seasoning Mix (if you don't have you can mix 1 in. piece peeled fresh ginger root, finely grated, 2 garlic cloves, pressed, and 1.4 tsp cayenne pepper)
2 tbls peanut butter
2 medium carrots, peeled
1 medium red bell pepper
1/2 c. dry roasted peanuts
1 c. lightly packed fresh basil
3 c. diced cooked chicken (about 1 lb)
additional chopped peanuts

1. Cook pasta according to package directions. Drain pasta, rinse under cold running water. Once pasta is cool, transfer to large mixed bowl. Set aside.
2. Meanwhile, for dressing, combine vinaigrette, seasoning mix and peanut butter in small mixing bowl; mix well and set aside.
3. Cut carrots into julienne strips. Cut bell pepper lengthwise into 1/4 in strips. Cut carrots and bell pepper strips crosswise in 1 in. pieces. Chop peanuts and basil.
4. Add chicken, carrots, bell pepper, peanuts, basil and dressing to pasta; mix well. Garnish with additional chipped peanuts, if desired.

Cinnamon Rolls

I got this recipe from my Aunt Rennie. They are SO good! thanks Aunt Rennie for sharing

Rolls
2 -.25 oz packets active dry yeast
1 tsp. sugar
1 c. 110 degree water
1 c. warm milk
2/3 c. sugar
2/3 c. melted butter
2 tsp salt
2 eggs
up to 8 c. flour
1/2 c. melted butter
1 1/2 c. chopped walnuts or pecans - optional
1/2 c. melted butter
1/3 c. sugar

Filling
1 1/2 c. sugar
3 tbls cinnamon
2/3 c. brown sugar

Glaze
4 c. powered sugar
2/3 c. melted butter
2 tsp vanilla extract
1 tsp maple extract - optional, but recommended
up to 6 tbls hot water

1. Mix together 1 1/2 c. sugar, cinnamon and brown sugar; set aside.
2. In a small bowl, dissolve yeast and 1 tsp. sugar in warm water; set aside.
3. In a large bowl, mix together milk, 2/3 c. sugar, 2/3 c. melted butter, salt and eggs; add yeast mixture and 4 c. of flour to mixture; beat until smooth; stir in enough flour to form a slightly stiff dough.
4. Turn dough out onto a well-floured surface and knead for 8 minutes.
5. Place dough into a large greased bowl, cover, and allow to rise in a warm place until doubled in size, about 1 to 1 1/2 hours.
6. Punch down dough and let rest for 5 minutes.
7. Roll dough out onto a floured surface into a 15" x 20" rectangle.
8. Brush 1/2 c. melted butter over dough; sprinkle cinnamon sugar evenly over dough; sprinkle with nuts evenly over dough, if desired
9. Tightly roll up dough and pinch edges together to seal; cut the roll into 12-15 slices using dental floss or thread..
10. Coat the bottom of a 13" x 9" x 2" baking pan with 1/2 c melted butter; sprinkle 1/3 c. sugar evenly in the bottom of the pan (I had leftover cinnamon sugar from the filling that I used here).
11. Place cinnamon roll slices close together in the prepared pan, cover pan and allow to rise in a warm place for 45 minutes.
12. Bake rolls in a 350 degree oven for 25-30 minutes, or until golden brown.
13. Stir together powered sugar, 2/3 c melted butter, and extracts; stir in hot water, 1 tbls at a time, until the glaze reaches desired spreading consistency.
14. Spread prepared icing over slightly cooled rolls.