We love hamburger steak and gravy. It is much better in a crock-pot. This does well in the freezer. I usually freeze in small portions. I will take them out and thaw in fridge over night. I would need to only make the mashed potatoes. I cannot take credit for this recipe. I found this searching for recipes. Here is the link for the original recipe. I did change it up a bit. It called for 2 pounds of ground beef. I ended up using 3 pounds. I also used “Lean” ground beef. I found that using anything else other than the lean ended up more oil with the gravy. I was not sure on some of the ingredients first time I made this but I followed the recipe. The gravy is not a traditional gravy. It is actually a mix of Au Jus mix, water and cream of chicken soup. It was a very light brownish orange color. I thought I made a mistake somewhere the first time I made it but I followed the instructions. I had a back up plan in case the recipe bombed. It did not. The longer the gravy and meat cooked; the darker the gravy became. I made mashed potatoes to go along with it. I like to make mine creamy. I really do not have a recipe for it. I mix a little salt, pepper, mayonnaise, butter, milk and sour cream in the potatoes after boiling. I will add more if needed during mixing I used a potato masher to smash the big chunks up. Then I get my hand mixer out and blend up into a smooth mixture. I do not like very thick potatoes – Creamy and not too thick.
Hamburger Steak & Gravy.. Crock-pot
3 pounds ground beef (any type is fine but more fat content will cause more oil in the crock-pot as it cooks
1 (1 ounce) envelope dry onion soup mix
1/2 cup Italian seasoned bread crumbs
1/4 cup milk
1/4 cup all-purpose flour or more if needed
2 tablespoons vegetable oil or more if needed – I used olive oil
2 (10.75 ounce) cans condensed cream of chicken soup
1 (1 ounce) packet dry Au Jus mix
3/4 cup water
In a large bowl, mix together the ground beef, onion soup mix, bread crumbs and milk using your hands. Shape into 8 patties.
Heat oil in a large skillet over medium-high heat. Dredge the patties in the flour just to coat. Quickly brown both sides of each patty. Place browned patties into the slow cooker stacking alternately like a pyramid. In a medium bowl, mix together the cream of chicken soup, au jus mix and water. Pour over the meat. DO NOT STIR. Cook on low setting for 4 to 5 hours, until ground beef is well done. I have left this cooking on low up to 7-8 hours before. Stir gravy gently before serving. Serve with rice or mashed potatoes.
Alfredo sauce is usually the answer I get when I ask either of my girls what kind of sauce they would want with their pasta. I will not eat the white stuff from the jar. I did use the jar sauce in the beginning and still use in emergency situations. I have found an easy recipe for Homemade Alfredo Sauce. The link will have the original recipe. It’s really good and I usually make larger portions to freeze in small containers. I did decrease the garlic powder; it was a but too much for us. I also decreased the cream cheese a bit and increased the milk. It was a bit too thick for our taste. I will include the recipe at the end of this post.
Chicken Alfredo Casserole is something I came up with years ago. It’s one of those “What do I fix for supper” moments. I think the secret ingredient is using the fresh pasta. I have used dried pasta in the past and it comes out fine. It just taste better with the fresh pasta. One day I will take it to the next level by making my own pasta -(attachment for kitchen aid!) but for now I will stay with Buitoni Pasta. I find this in the Deli area of your grocery store.
This casserole can be made ahead. Take out and get room temperature in a preheated oven. I have put straight from fridge to oven while it is preheating. It’s so easy. I really never measure with this dish. I just eyeball it and throw it all together. Broccoli can be added to this dish or anything you would like.
Chicken Alfredo Casserole
3-4 chicken breast
1 pound of mozzarella cheese – reserve a little for topping
3/4 cup of freshly grated parmesan cheese – reserve a little for topping
Fresh tortellini pasta
crushed crackers, optional
Preheat oven to 350 degrees.
Cube and cook the chicken to your choice. I usually saute the chicken with a little olive oil.
Cook the pasta according to directions but reduce cooking time by half. It will continue cooking in the oven.
Grate the mozzarella and parmesan cheese.
Gently fold the pasta with a little of the alfredo sauce in a large mixing bowl. This will help the pasta to cool. I want it cooled a bit so the pasta will not melt the cheese quickly.
Add to the cooled pasta – the remaining alfredo sauce, chicken, mozzarella and parmesan cheese.
Top with reserved mozzarella and parmesan cheese.
Sprinkle crushed crackers on top, if desired.
Cook until hot and bubbly, about 20-30 minutes.
Let rest for 5-10 minutes before serving.
2 oz cream cheese
1/2 (4 tablespoon) butter
1/2 teaspoon garlic powder, more if you want
1 cup milk
2/3 cup freshly grated parmesan cheese
Dash of salt
Dash of freshly ground black pepper
*note – this makes about four adult servings, double as needed for more.
Add cream cheese and butter to a sauce pan.
Add the garlic powder and milk next.
Then, add parmesan cheese, salt and pepper.
Then put on the stove over medium heat. Stirring it with a whisk as the cream cheese and the butter melt.
Once it begins to boil whisk constantly so it doesn’t burn and turn down the heat after about 2-3 min to med/low heat.
Let it cook for about 5-7 min more while whisking, until it is a little thicker but not quite the thickness you want your sauce to be. It will thicken as it cools down. If it is too thick on the stove it will be very thick and chunky off the stove.
Thick bread buttered and fried on a griddle. What’s not to love? According to ChefTalk, french toast was created by medieval European cooks. They needed to use every bit of food that was available to them for their families and that meant using stale bread for a meal. The website offered interesting facts about the origin of the french toast.
They are different ways to make french toast: baked in a casserole, sandwich or simply cooked on a griddle. This is the way we enjoy it. I do not measure my ingredients since I throw all this together in a bowl. I will only guess at the ingredient amounts. This can be adjusted to make for 1 to 2 servings. You cannot go wrong with the ingredients. The bread does not have to be stale. I have used fresh bread before but I do prefer the stale bread.
6-8 slices of french bread or any hearty thick bread – sliced about 1-2 in thick
about 1 cup of milk, add more if needed depending on how many slices you want
1 teaspoon vanilla flavoring
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
Butter – however much you want to use
Whisk the egg until mixed and slowly mix in milk.
Whisk in the vanilla, nutmeg and cinnamon.
Melt a couple pats of butter (Not margarine) on a griddle.
Whisk the milk mixture to incorporate the spices – they usually like to float on the top. I do this for each slice of bread.
Dip the slice of bread on both sides into the milk mixture and cook on griddle until golden brown on each side.
Sprinkle powder sugar on top (my daughter favorite), optional.
Can be topped with syrup, honey, fruit or whip cream.
Don’t forget the bacon on the side – if you can keep others out of it while you are cooking.
Red Velvet cake is a classic southern tradition. It becomes center stage for Christmas desserts. This cake is not always for Christmas. It has been used for Valentin’s Day and weddings. This can be made anytime and homemade is the best – not from a box!
This first time I made this – chocolate cake infused with rich red color and topped with cream cheese frosting – was about 9 years ago at Christmas. My youngest daughter was about 8 years old then. She decided then that every birthday I must make this for her. She was not a big fan of a decorated cake; she went for taste.
I have over the years played around with the ingredients. Here is a link to the original recipe I used. It was from a cookbook that I have in my recipe collections – Paula Deen The Lady and Sons Savannah Country Cookbook. The pages have been written all over it by now with all my adjustments. I did make a promise to my daughter that I would not share any adjustments I made. This is “Her Cake”. She is so funny with this but I can share the original recipe. One other thing I did that is optional is that I added a buttermilk glaze after cooking. I can share this too since it is not part of the “actual” cake.
I did not use the original frosting recipe. I just could not change the fact that red velvet cake needs a Cream Cheese Frosting and I did not use the pecans. My daughter has a tree nut allergy so we just did not use them. I figured a trip to the hospital was just not worth it.
I decided to make little 3 inch cakes. The little cakes were not as easy to frost as I thought it would be but it will become easier the more I do them.
Red Velvet Cake
1 teaspoon cocoa
2 ounces red food coloring
1/2 pound butter (2 sticks)
2 1/2 cups cake flour
1 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla
1/2 teaspoon baking soda
1 tablespoon vinegar
Preheat oven to 350 degrees.
Beat eggs and sugar.
Mix cocoa and food coloring.
Add butter and egg mixture, mix well.
Sift together flour and salt.
Add to creamed mixture alternately with buttermilk.
Blend in vanilla.
In a small bowl, combine baking soda and vinegar.
Add to the mixture.
Pour int o prepared 3 9-inch pans.
Bake 20-25 minutes or until test is done.
I use was paper inside pan. This will help with releasing cake from pan. I have added a buttermilk glaze and I cannot remember where I found this from. I figured one day I would try it. This is not needed, it’s just one of those extra toppings.
Last 15 minutes of cooking time start the glaze.
1 cup sugar
1 1/2 teaspoon baking soda
1/2 cup buttermilk
1/2 cup butter
1 tablespoon light corn syrup
1 teaspoon vanilla
Bring first 5 ingredients to a boil over medium heat.
Boil 4 minutes, stirring constantly until golden “caramel color”
Remove from heat.
Stir in vanilla and do not overcook.
Once the cake is done. Take out of oven and do not take out of pans. Poke holes all over the cake with a toothpick. Slowly drizzle the glaze over the cake layers. I will take a spoon and spread gently. Pouring too much and too quickly will cause the glaze to settle on top of cake instead of cake soaking up the glaze. Let set 10 minutes in pan. Take cakes out of pans and wrap them with plastic wrap. I usually turn the cakes out onto a piece I have on counter. Freeze on a flat surface about an hour. If not really cold; the cake could break apart while frosting because of the glaze.
Take cake layers out of freezer and unwrap. Frost with cream cheese frosting
Freezing the cake is helpful when cutting them for mini cakes. I used a 3 inch cookie cutter. This cake makes a lot and I have several mini cake layers in the freezer now. I figured this would be a great keep and take out when we would want some. I did wrap each one in plastic wrap. Then they all went into a freezer container.
This recipe has become a favorite for my family. I made this first time last year for a birthday and it was a hit. I did change some and those are listed at the end of the recipe. This recipe came from a Hershey’s Recipe Tin Box. This was a wonderful gift from my husband and girls since I love recipes but the recipe can be found online Here.
This cake batter is very thin and the frosting has this fudgy texture.
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in a large bowl. Add eggs, milk, oil and vanilla; beat on medium speed with a mixer for 2 minutes. Stir in boiling water (batter will be very thin). Pour batter evenly into prepared pans.
Bake time is based on size of the pan you use. There is a list at the end of the recipe.
“Perfectly Chocolate” Chocolate Frosting
1/2 cup (1 stick) butter
2/3 cup cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
Melt butter. Stir in cocoa.
Alternately add powdered sugar and milk, beating to spreading consistency.
Add small amount of additional milk, if needed.
Stir in vanilla.
Makes about 2 cups.
One-Pan cake: (13x9x2) Bake for 35-40 minutes. Cool completely. Frost
Three Layer cake: (8 inch) Bake for 30-35 minutes. Cool 10 minutes; remove from pans and cool completely on wire racks. Frost.
Bundt Cake: (12 cup fluted tube pan) Bake 50-55 minutes. Cool 15 minutes and cool completely on wire rack. Frost.
Cupcakes: Line muffin tin (2-1/2 in diameter) with liners. Fill cups 2/3 full. bake 22-25 minutes. Cool completely and Frost. Makes about 30.
I used 3 – 9 inch pans and reduced cooking time to 25-30 minutes.
I doubled the frosting recipe and I mixed 1/3 cup dark cocoa with the regular cocoa
I love lemonade and adding fruit to it can be an added bonus on a hot day. This recipe is for Watermelon Lemonade. A little fresh mint can be added as well.
4 cups seeded watermelon, cubed
1/2 cup sugar
2 cups water
1/2 cup lemon juice
Combine sugar and 1/2 cup water and bring to a boil. Stir to dissolve. Take off stove and allow to cool. Place watermelon, sugar syrup and lemon juice in a blender. Blend until completely liquefied. Add remaining 1 – 1/2 cups water and blend to mix. Chill and serve over ice. Garnish with watermelon or lemon slices.
There is nothing better than fresh strawberry jam. I look forward to spring when the berries are ready. I find them at produce markets (fruit stand), flea markets and if you are lucky to have one close – (you pick it strawberry garden). I consider this more along the line of a fruit spread since I don’t have small pieces of fruit in the jam. It is just my preference. This is good on toast, biscuits, muffins, scones and surprisingly ice cream. My daughter likes to melt just a small amount and pour over ice cream as a topping.
I have been making this recipe for years and Spring is strawberry season to me. I orginally used the Strawberry Jam Recipe in the Sure Jell box. I have just tweaked it a bit. This one is a cooked jam recipe. I have never tried the freezer recipe. I do plan on making a recipe using the freezer version next time I make this. The recipe is at the end of this post for this strawberry jam.
Select berries that are ripe and blemish free. Wash and hull the berries. You can get a Strawberry Huller for this but I just used a small knife.
I puree the strawberries in a blender to get 5 cups. Some recipes might tell you not to but I really like it smooth and free of chunks of strawberries.
Measure out 7 cups of sugar in a separate bowl. It does seem like a lot but it is what works.
Put the pureed strawberries, lemon juice and box of sure jell pectin (in the yellow box) in a large saucepan. Add 1 tablespoon of butter to help with foaming. It will not prevent foaming completely but it does help.
Add the strawberries, lemon juice, pectin and butter in a large sauce – stir together.
Bring mixture to a full rolling boil.
Pour in the sugar all at once, stir to mix.
Return strawberry mixture back to a full rolling boil and boil for 1 minute.
Remove from heat and skim off any foam.
Fill jars with a 1/4 inch head space and cover with lids/rings.
Screw on rings tightly but don’t over tighten the rings.
Place jars into a water bath canner on an elevated rack with water 1-2 inches above jars. I only have the canner about 1/4 – 1/2 full of water heating up and I have extra water heating to pour over the jars when all are in. I start slowly heating up the water bath canner while the strawberry jam is cooking.