Crockpot Beef Stew

 Ingredients:

• 1/4 cup flour (may need more)
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic salt
• 1/2 teaspoon celery salt
• 2 1/2 pounds stew meat (I prefer the lean stew meat)
• 3-6 tablespoons olive oil
• 3 tablespoons cold butter
• 2 cups yellow onions, diced
• 4 cloves garlic, minced
• 1 cup cabernet sauvignon
• 4 cups beef broth
• 2 beef bouillon cubes
• 2 tablespoons worcestershire sauce
• 3 tablespoons tomato paste
• 5 medium carrots, cut into 1/4 inch cubes
• 1 pound baby Yukon gold potatoes, halved or quartered
• 2 bay leaves
• 1 cup frozen peas
• 1/4 cup cold water + 3 tablespoons corn starch
• 2-3 drops Kitchen Bouquet Browning & Seasoning Sauce

Directions:

1. Sprinkle meat with black pepper, garlic salt & celery salt. Toss to coat.
2. Sprinkle flour over the meat and toss again.
3. Heat 3 teaspoons olive oil in a large skillet over medium-high heat. Add the meat in batches. Don't overcrowd the pan. Brown on each side for 45 seconds. Add more oil if needed. Transfer to crockpot.
4. Reduce heat to medium and melt 1 tablespoon butter. Add onions and cook for 5 minutes. Add garlic and cook for 1 minute. Use a silicone spatula to clean the bottom of the pan, removing any brown remnants. This will give the soup lots of good flavor. If necessary, add a splash of wine to help loosen it. Transfer the onions/garlic mixture to the crockpot.
5. Add all remaining ingredients EXCEPT for the peas, cornstarch mixture and 2 tablespoons of cold butter.
6. Cook on low for 7 1/2 - 8 hours OR high for 3 1/2 - 4 hours, until the vegetables are softened and the potatoes are fork tender.
7. Add the peas the last 15 minutes of cooking.
8. To thicken, combine 1/4 cup COLD water with 3 tablespoons of cornstarch. Slowly add it to the stew, stirring to incorporate. It will continue to thicken upon standing.
9. Turn off the heat. Remove the bay leaves. Swirl in 2 tablespoons of cold butter for a smooth, velvety finish.
10. Add 2-3 drops Kitchen Bouquet Browning & Seasoning Sauce for an even darker color.

Apple Filled Cupcakes with Brown Sugar Cinnamon Buttercream Frosting

Ingredients:

• 1 box yellow cake mix + box ingredients
• 20 oz. can apple pie filling
• 1 cup softened butter
• 3 cups powdered sugar
• 1/2 cup brown sugar
• 1 tsp. cinnamon
• 2 tbsp. milk
• 1 tsp. vanilla

Directions:

1. Preheat oven according to cake box instructions and line muffin tins with paper liners.
2. Prepare batter according to box directions.
3. Fill liners 2/3 full and bake according to box directions for cupcakes.
4. Allow to cool completely.
5. Dice apples into smaller pieces.
6. use a knife to core out a plug in the middle of each cupcake and fill with pie filling.
7. Place just the top of the plug back on cupcake.
8. Whip butter, brown sugar, cinnamon and vanilla for until fluffy.
9. Gradually add powdered sugar.
10. Add milk until you reach desired consistency.
11. Transfer to piping bag and frost each cupcake.

White Chicken Chili

Ingredients:

• 1 pound boneless/skinless chicken breast
• 1 medium onion, chopped
• 1 1/2 tsp. garlic powder
• 2 TBSP vegetable oil
• 2 cans (15 1/2 oz. each) great northern beans, rinsed and drained
• 1 can (14 1/2 oz.) chicken broth
• 2 cans (4 oz. each) chopped green chilies
• 1 tsp. salt
• 1 tsp. cumin
• 1 tsp. dried oregano
• 1/2 tsp. pepper
• 1/4 tsp. cayenne pepper
• 1 cup sour cream
• 1/2 cup whipping cream

Directions:

1. Saute chicken, onion and garlic powder in oil until chicken is no longer pink.
2. Cut chicken into bite size pieces.
3. Combine chicken, beans, broth, chilies and seasonings in dutch oven or stock pot.
4. Bring to boil.
5. Reduce heat and simmer uncovered for 30 minutes.
6. Remove from heat.
7. Stir in sour cream and whipping cream.

Harvest Pumpkin Bars

The sisters at sisterstuff.blogspot.com sure have some good looking recipes. I tried their Harvest Pumpkin Bars today, and they are sooooo good...very moist too! Papa Dukes and I liked them so much that we plan on bringing them to a Halloween party next weekend. Did I mention they are REALLY EASY to make too?

2 cups flour
2 cups sugar
2 tsp. baking powder
2 tsp. cinnamon
1 tsp. baking soda
1/2 tsp. salt
1 tsp. pumpkin pie spice
2 cups pumpkin (16 oz)
3/4 cup oil
4 eggs

Mix dry ingredients together; add pumpkin, oil and eggs. Mix until smooth. Pour into greased 15x10x1 inch pan. Bake at 350 degrees for 20-25 minutes.

Frosting:
6 oz cream cheese
12 Tbsp. butter (melted)
2 tsp. vanilla
4 cups pd. sugar

Spread frosting on cool bars.
Optional-top with walnuts.

Pumpkin Muffins

My neighbor Lisa is a wonderful cook! She brought some of these pumpkin muffins over the other day, and I had to have the recipe. Not only are they scrumptious, but they are healthy too (well, minus the sugar...but you gotta have it ☺)...no butter, though. ☺ Anyway, it's quite an autumn treat.

Ingredients:

2 cups white flour
1 cup whole wheat flour
2 cups sugar
4 eggs
1 cup vegetable oil
1/2 tsp. cinnamon
2 tsp. baking powder
2 tsp. baking soda
15 oz. can pumpkin
1 cup chocolate chips
walnuts (optional)
raisins (optional)

Directions:

1. Preheat the oven to 350 degrees.
2. Grease the muffin tins or line them with paper baking cups.
3. Mix the flours, sugar, eggs, oil, cinnamon, baking powder & baking soda in a large mixing bowl. Stir until well blended.
4. Add the pumpkin and mix well.
5. Blend in the chocolate chips (or walnuts or raisins)
6. Spoon the mixture into the muffin tins until each cup is about half full.
7. Bake for 19 minutes.
*makes about 35 muffins*

Mama Sherri's Simple Apple Pecan Chicken Salad

This is a fun salad to serve in the fall...or in our case, anytime!

Ingredients:

chopped Romaine lettuce
diced Fuji apple
diced Granny Smith apple
chopped pecans
dried cranberries
bleu cheese crumbles
diced grilled chicken

Pomegranate Vinaigrette dressing
1 cup pomegranate juice
1/2 tsp. sugar
1/2 tsp. salt
1 tsp.balsamic vinegar
1 tsp. extra virgin olive oil

Directions:

Make dressing:
1. Boil pomegranate juice approximately 9-10 minutes, until it is reduced to 1/3 cup.
2. Remove from heat.
3. Stir in sugar, salt, balsamic vinegar and extra virgin olive oil.
4. Set aside to cool.

Layer salad (use however much you like for each layer):
1. chopped Romaine lettuce
2. diced Fuji apple
3. diced Granny Smith apple
4. chopped pecans
5. dried cranberries
6. bleu cheese crumbles
7. diced grilled chicken

Bean with Ham Soup

This is one of my favorite soups....just sayin'! ☺

Ingredients:
4 cans Navy beans, undrained
3 stalks celery, chopped
1 teaspoon minced garlic
1 onion, chopped
4 bouillon cubes
cubed ham (You choose the amount.)~I usually buy Sahlen's ham at the deli. It tastes like ham right off the bone...Hmmm...so yummy
1 cup instant mashed potato flakes
1/2 cup (1 stick) margarine or butter
1 teaspoon salt
1 teaspooon pepper

Directions:
1. Place boullion cubes in pot with six cups water.
2. Add cubed ham.
3. Cover and bring to a boil.
4. Reduce heat and simmer 30 minutes.
5. Place butter in large skillet over medium heat.
6. Add onion, celery and garlic to melted butter and saute until lightly browned.
7. Add instant potatoes to broth and stir.
8. Add beans (with liquid) to broth mixture.
9. Add onion mixture to broth mixture.
10. Stir in salt and pepper.
11. Bring to a boil, stirring constantly.
12. Reduce heat to simmer for 30 minutes before serving.

30-Minute Chicken Noodle Soup

I can't take credit for this recipe. I found it in the February/March 2010 issue of my Taste of Home magazine. We enjoy this soup on a cold, blustery day and when we are under the weather. I hope you enjoy it as well...soooo easy...soooo good!

Ingredients:
4 cups water
1 can (14 1/2 oz.) chicken broth
1 1/2 cups cubed cooked chicken breast
1 can (10 3/4 oz.) condensed cream of chicken soup, undiluted
3/4 cup sliced celery
3/4 cup sliced fresh carrots (I sometimes use canned carrots.)
1 small onion, chopped (I sometimes use frozen onion.)
1 1/2 teaspoon dried parsley flakes
1 teaspoon reduced-sodium chicken bouillon granules (I sometimes use a cube.)
1/4 teaspoon pepper
3 cups uncooked egg noodles

Directions:
1. In a Dutch oven, combine the first 10 ingredients.
2. Bring to a boil.
3. Reduce heat.
4. Cover and simmer for 10 minutes or until vegetables are crisp-tender.
5. Stir in noodles.
6. Cook 5-7 minutes longer or until noodles and vegetables are tender.

Vegetable Beef Soup

Ingredients:
eye of round (amount depends on how meaty your want the soup)
16 oz. can creamed corn
16 oz. can diced tomatoes
1 large can crushed tomatoes
3 cans Veg All
chopped onions (I use frozen onions) ~ amount depends on your taste
beef broth
salt & pepper to taste

Directions:
1. Cook eye of round in crock pot. (I usually cook it on low while I am at work.)
2. When eye of round is done, cut into small bite size pieces.
3. Place all ingredients in stock pot or dutch oven. (Do NOT drain vegetables.)
4. Begin cooking on medium. When soup begins to simmer, turn it down to low. It should be ready to serve in 30 minutes.

Taco Soup

Ingredients:
1 envelope taco seasoning
1 envelope Hidden Valley Ranch dressing
3 cans diced tomatoes with zesty jalapenos
1 lb. ground beef, browned
15.5 oz. can kidney beans, drained
15.5 oz. can pinto beans, drained
11 oz. can Mexicorn

Directions:
1. Mix a little water with taco seasoning.
2. Mix a little water with Hidden Valley Ranch dressing.
3. Add all other ingredients and cook on top of stove. Soup should be ready in 20 minutes, but the longer it simmers, the better it is.

Cheese Potato Soup

Ingredients:
3 cups chopped potatoes
water (enough to cover potatoes
1/2 cup celery slices
1/2 cup grated carrots
1/4 cup chopped onions
1 teaspoon parsley
1/4 teaspoon salt
pepper to taste
2 chicken bouillon cubes
combination of 1 1/2 cups milk & 2 Tablespoons flour
1/2 lb. Velveeta, cubed

Directions:
1. Put first 9 ingredients in large pan and stir well.
2. Cover and simmer 15-20 minutes (until potatoes are done)
3. Pour milk mixture in pan and add Velveeta.
4. Ready to serve when cheese has melted