Beef Hoagies:
1 1/2 lb. Angus Roast
2 c. beef broth
1 envelope of onion soup mix.
Directions:
Crock pot on low 6-8 hours. Shred. Serve on hoagie buns, topped with provolone cheese.
Group of friends who swap meals once a month to take home to the freezer.
Tuesday, November 26, 2013
Mini Cinnamon Roll Muffins
Here is the link to the recipe for Mini Cinnamon Roll Muffins that Elizabeth made.
Brown Sugar Spritz Cookies
Here is the recipe for Brown Sugar Spritz Cookies that Elizabeth made this month.
Brownie Cookies
Brownie Cookies
By Cindy Bowcut Floyd on Friday, November 22, 2013 at 1:17pm
1 1/3 cup butter
3 cups brown sugar
4 eggs
2 tsp vanilla or 2 tsp mint extract
2 TB water
2/3 cup cocoa
4 cups flour
1 tsp salt
1/2 tsp baking soda
chocolate chips
Cream butter and sugar. Add eggs, vanilla and water. Add dry ingredients and chocolate chips.
Bake at 375 for 8-10 minutes.
3 cups brown sugar
4 eggs
2 tsp vanilla or 2 tsp mint extract
2 TB water
2/3 cup cocoa
4 cups flour
1 tsp salt
1/2 tsp baking soda
chocolate chips
Cream butter and sugar. Add eggs, vanilla and water. Add dry ingredients and chocolate chips.
Bake at 375 for 8-10 minutes.
Wednesday, May 15, 2013
Easy Crockpot Thai Pork
I found this recipe on this great blog. I thought it sounded really yummy for the crock pot. I hope you enjoy!
Other ingredients you'll need to add:
8 lime wedges for garnish
1/4 c. crushed peanuts for garnish
1/2 c. green onions chopped for garnish
6 servings of rice
Cooking instructions:
Dump contents of zip loc bag in crockpot and cook on low for 6 hours.
Shred or coarsely chop pork from crockpot. Add peanut butter from small bag to the liquid in the cooker; stir well to dissolve the peanut butter to make the sauce. Return pork to sauce and toss to coat the meat.
Serve in shallow bowls over hot rice. Sprinkle with green onions and peanuts. Pass lime wedges, to serve. The author also suggested adding steamed snap peas to this.
YUM!
Other ingredients you'll need to add:
8 lime wedges for garnish
1/4 c. crushed peanuts for garnish
1/2 c. green onions chopped for garnish
6 servings of rice
Cooking instructions:
Dump contents of zip loc bag in crockpot and cook on low for 6 hours.
Shred or coarsely chop pork from crockpot. Add peanut butter from small bag to the liquid in the cooker; stir well to dissolve the peanut butter to make the sauce. Return pork to sauce and toss to coat the meat.
Serve in shallow bowls over hot rice. Sprinkle with green onions and peanuts. Pass lime wedges, to serve. The author also suggested adding steamed snap peas to this.
YUM!
Wednesday, February 20, 2013
Crispy Ravioli
Okay, so I may have messed this one up a little tiny bit (maybe a-lot-a-bit, we'll see). I combined a few recipes that I read to create my own that sounded simple and yummy. When I prepared them for all of you, I skipped one minor (er, major) step. I did not par-boil the ravioli before breading them. So, I did a little research and I think that they are salvageable. Instead of following the instructions that I wrote on the bag, you should follow these instructions:
Ingredients:
1 bag of frozen cheese filled ravioli
3 eggs, beaten
2 parts plain bread crumbs
1 part seasoned bread crumbs
1 part parmesan cheese
salt & pepper to taste
Beat eggs in a bowl. In a separate bowl, combine bread crumbs, cheese, salt, & pepper in a bowl. Dip ravioli in egg, then roll in crumb mixture. Flash freeze here, then store in gallon size freezer bag.
On serving day:
Thaw Ravioli. Bake at 375 degrees for 12-15 minutes or until golden brown. Serve with marinara on the side for dipping.
An alternative if you're concerned about not having enough liquid would be to add some marinara sauce to the bottom of the pan.
Ingredients:
1 bag of frozen cheese filled ravioli
3 eggs, beaten
2 parts plain bread crumbs
1 part seasoned bread crumbs
1 part parmesan cheese
salt & pepper to taste
Beat eggs in a bowl. In a separate bowl, combine bread crumbs, cheese, salt, & pepper in a bowl. Dip ravioli in egg, then roll in crumb mixture. Flash freeze here, then store in gallon size freezer bag.
On serving day:
Thaw Ravioli. Bake at 375 degrees for 12-15 minutes or until golden brown. Serve with marinara on the side for dipping.
An alternative if you're concerned about not having enough liquid would be to add some marinara sauce to the bottom of the pan.
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