Beef Stroganoff

Can you believe I was a senior in high school before I ever tried sour cream? Yeah, I know....What was I thinking!? Ever since I first tried it, I haven't looked back and beef stroganoff is my favorite thing to make with sour cream. It starts off by chopping one onion and softening it over medium heat with butter and olive oil.

While the onion is cooking, I placed one pound of trimmed stew meat in a gallon zip-lock bag with flour and seasoning and shook it up.

After the flour mixture had the beef coated, I added it to the pan with onion and cooked it until the beef was golden brown then added some red wine and scrapped the yummy brown bits off the bottom of the pan with a wooden spoon. The wine can be optional but I do recommend it and it isn't a lot that you are adding. It just helps give such a depth of flavor. The wine doesn't have to be anything fancy, it can be dry or sweet just as long as you like the taste of it. By cooking it down, you are concentrating it and there is no point concentrating the flavor of something you don't like.

After the wine cooked down and I scrapped all the yummy brown bits off the bottom (a very important step for flavor), I added beef broth and turned the heat down to a simmer for 45-60 minutes. In this time the beef should become tender and the liquid should reduce by half.

I had also added some Kitchen Bouquet for color. If you have never bought it before, it can usually be found around the BBQ sauce at the store.

Once the meat was tender and the liquid had reduced, I turned off the heat and stirred in the sour cream.

This picture makes it seem like I didn't have very much meat but its down in there swimming in that yummy sauce.

I cooked some egg noodles for us to spoon our stroganoff over. I actually made whole grain egg noodles and we like them very much!

This size noodle seems to work perfect for this dish. I also made honey butter crescent rolls! You ready for another recipe! They couldn't be easier!

Roll and bake a tube of refrigerated crescent rolls according to the package directions.

In a microwavable bowl, melt 2 Tbsp butter with 2 Tbsp of honey.

Stir the mixture together once it is melted and using a pastry brush, brush it over the crescent rolls when they are done and hot out of the oven.

When everything is done, make yourself a plate and enjoy!

Beef Stroganoff

1 onion, chopped
1 lb stew beef, trimmed
4 Tbsp flour
1 tsp dried thyme
1/4 to 1/2 cup red wine
4 cups (32oz) beef broth
1 tsp Kitchen Bouquet
1 1/2 cups sour cream
2 Tbsp butter
olive oil
salt and pepper

Over medium heat, add butter and enough Olive oil to coat bottom of pan. Add onion and season with salt and pepper. While onion softens, add beef, flour, thyme and a sprinkle of salt and pepper to a gallon Ziploc bag and shake till beef is coated. Add beef to pan and cook till beef is golden brown around the edges. Carefully add red wine and using a wooden spoon, scrape the brown bits off  the bottom of pan while wine reduces. Once all the brown bits have been scraped off, add beef broth and kitchen bouquet and stir to combine. Bring to a bubble and then turn down to a simmer leaving a lid off of pan. Simmer for 45-60 minutes uncovered, stirring occasionally. At about 45 minutes, start to check the beef. Sauce is done when beef is tender and the beef broth has reduced by about half. Turn off heat and stir in sour cream. Serve over egg noodles.

Chicken Tortilla Soup

I love chicken tortilla soup no matter who makes it. I have had a lot of good ones but could never make one myself that I was ever really happy with.....until now! I have also learned that it is hard to take a lot of photos when making soup because there are not lot of steps. But that's a good thing.

I started off by chopping a small onion and adding it to a large pot with olive oil and salt and pepper over medium heat on the stove. After a couple of minutes when the onion was starting to soften, I added 2 cups of corn. I added mine in frozen but you can use canned corn if you like also.

After the corn and onion were a little browned, I added in some flour to help the soup be a little thicker. Then I added in crushed tomatoes, diced tomatoes with green chilies, cumin, chili powder, shredded chicken, rice, chicken broth and a package of chicken taco seasoning.

I tried to take a pic.....if you can see through all the steam......

When it comes to a bubble, it's done!

We like to top it with shredded cheese and sour cream and then eat it with tortilla chips but there are numerous other options from guacamole to chopped onions.

Chicken Tortilla Soup

1 small onion, chopped
2 cups corn
3 tbsp flour
1 10oz can of diced tomatoes with green chilies
1 28oz can crushed tomatoes
4 cups chicken broth (32 oz container)
1 tsp cumin
1 tsp chili powder
1 pack of chicken taco seasoning
2 cups rice, precooked
shredded or cut-up chicken from two chicken breasts
olive oil
salt and pepper

Over medium heat in large pot, soften onion with olive oil and sprinkle with salt and pepper. After a few minutes, add in the corn and sprinkle again with salt and pepper. When onion and corn start to brown add in flour and stir. Cook for 2-3 minutes and then add in rest of ingredients. Bring to a bubble then turn down to low. Simmer for 5-10 minutes then serve.

*I pre-cooked my chicken and shredded it the same as I did for my chicken pot pie

** I used a bag of frozen brown rice that I poured in still frozen but it is pre-cooked. You can use any variety you like just as long as it is cooked before you add it in. This is also a good opportunity to use up leftover white rice from Chinese carryout.

Skipping a week

Hello All!
Sorry to anyone who was expecting a recipe this week but life got in the way. With Halloween this past weekend and house renovations starting again this week, I didn't have a chance to make anything to post....But I will be back this next Monday with Chicken Tortilla Soup! Have a good week!

Stuffed Pepper Soup

This is a really simple soup. So simple, that I don't have very many pictures to show you......But it's really good!

I started off by browning one pound of hamburger with one chopped onion and two chopped bell peppers.

Then, I added a jar of spaghetti sauce, a can of diced tomatoes, beef broth, frozen brown rice and salt and pepper. That's it!

All the flavors of stuffed peppers, but much easier! It is also really good with a sprinkle of mozzarella cheese on top.

Stuffed Pepper Soup

1 pound ground beef
1 onion, chopped
2 bell peppers, chopped (any color is fine)
1 jar spaghetti sauce
2 cups rice, cooked
4 cups beef broth (one 32-ounce carton)
1 can diced tomatoes
salt and pepper

Brown ground beef in large pot and add onion and bell pepper. Season with salt and pepper and cook till veggies are softened. Add in rest of ingredients and bring to a boil. Season with salt and pepper to your taste.

* I used a bag of frozen brown rice (pictured below) that I poured in still frozen but it is pre-cooked. You can use any variety you like just as long as it is cooked before you add it in. This is also a good opportunity to use up leftover white rice from Chinese carryout.

Decorated Pumpkin Cake

My husband had some out of town relatives come for a visit and we had everyone over to our house one night for dinner. I made this cake for dessert and was happy for a chance to use my pumpkin-shaped cake pan again.

I used a boxed, cinnamon flavored cake mix and made a cinnamon flavored frosting to decorate it with. I used a medium-sized star tip and just covered it in "dots" of frosting using a pastry bag. Since I used a shaped cake pan, all I had to do was follow the lines that were baked right into the cake and you can get it decorated in no time at all. Hope you enjoyed hearing about it half as much as we enjoyed eating it!

We also took all the little ones to a pumpkin patch. We had fun showing our little girl pumpkins and looking at all the little animals. Here are a few of my favorite shots:

As you can see, the younger ones were more interested in checking out the pumpkins then looking at the camera.

Here is a link to the pumpkin shaped cake pan I have off of Wilton's website: Jack-O-Lantern-Pan

Mini Cupcakes with Cream Cheese Frosting

This week's recipe is short and sweet. Literally. A couple of weeks ago, I just needed a bite of something sweet and these mini cupcakes did the trick! They are super easy too. I started out with a boxed white cake mix and followed the directions on the box but did add a teaspoon of pure vanilla extract. Then I spooned the batter into a mini-muffin tin that I had lined with paper cups. I filled each cup about 2/3 full. I baked them in the oven at the temperature stated on my box of mix and at this size, mine took 14 minutes. When they were cooled, I made a cream cheese frosting, piped it on top and added sprinkles.

As you can see, they were mini! Piping frosting is easy too. Most crafts stores and mega-marts carry the basic supplies and you don't have to do anything fancy. This was done with a medium-sized star tip and I just went around the top in a circle. I tinted the frosting orange since it is October and added orange, yellow and green sprinkles. And because I made mini-cupcakes, it made a ton! Perfect for potlucks or to send to Halloween parties at school.

I did run a little short on frosting......but only by six so I think I did pretty good.

Cream Cheese Frosting

1 package softened cream cheese
1 stick softened butter
1 pound powdered sugar
1/2 teaspoon vanilla

Mix all ingredients well with mixer and then whip until frosting becomes light and fluffy. If you wish to add food coloring, can do so at any time.

Apple Dumplings

Well, I made something with apples again. But, I don't think you will mind!

I start off by peeling and coring 4 apples.

I used Braeburn apples but Gala Apples work nice too or if you prefer tart apples, use a Granny Smith. You want to use an apple that is good to eat but will hold its shape after being baked. Next, I rolled out one refrigerated pie crust to 12 inches in diameter and cut it into quarters. I placed one apple on each quarter.

In a bowl, I mixed 1/4 Cup sugar with 1 tsp of cinnamon. Divide this mixture evenly among the four apples by spooning into the center of each.

It should come up between half to two-thirds the way up. Then, top off each hole with a half Tbsp of butter.

Gently form the pie dough around each apple trying to cover as much of the apple as possible but without ripping the dough. The smaller the apple, the easier this part is.

Over medium heat on the stove, combine water, sugar, Splenda, and butter until boiling. I like to use a mixture of Splenda and sugar. The sugar makes the sauce sweet and sticky but the Splenda helps keep it from being overly sweet. You can use all sugar for this but they will be realllllly sweet. You can also use all Splenda, they will be not as sweet and the sauce wont be sticky. I found I like the mixture of the two the best but it can be really which ever you prefer. So, once the sauce mixture comes to a boil, pour it around the dumplings that you have placed into an 8x8 baking dish. Do NOT pour it over the dumplings.

Place them into a preheated 375 degree oven for 45 minutes.

And when they are done, you can try to wait till they are cool to try one, but I can't help myself!

I placed one in a bowl and poured that sticky sauce all over the top! Now just imagine some whipped cream or a scoop of vanilla or caramel ice cream. How about a little milk  poured over the top. Oh, the options!!

*On a side note: This recipe can be very easily doubled! Just double all the amounts below and bake in a 9x13 baking dish at the same temperature for the same amount of time.

Apple Dumplings

4 apples, such as Braeburn or Gala
1 refrigerated pie crust
3/4 Cup sugar
1/2 Cup Splenda
6 Tbsp butter
2 tsp cinnamon
1 cup water

Peel and core apples. Roll out pie crust to 12 inches in diameter and cut into quarters. Place one apple on each quarter of dough. In separate bowl, mix together 1/4 cup of the sugar with 1 tsp cinnamon. Divide this mixture evenly between the four apples and pour it down the middle of each. Top each the cored apples with 1/2 tablespoon of butter on top of the cinnamon-sugar mixture. Carefully bring up the sides of the pie dough around each apples. Try to cover as much of the apple as possible without ripping dough. Place the dumplings into an 8x8 baking dish so they are not touching. In a sauce pan over medium heat, combine remaining 1/2 cup sugar and 4 tbsp butter with water, Splenda and remaining 1 tsp cinnamon. Bring mixture to boil and pour it in baking dish around the dumpling. Do not pour it over the top. Place in a preheated 375 degree oven for 45 minutes.