Beef Stew

My mother in law calls this Primary Stew because she used to make this on Wednesday nights when church primary was during the week. It's raining  and cold out and just seems like a warm beef stew kind of a day!!

Throw all your ingredients into a crock pot and cook on low for 7-8 hours. Can it be any easier? Don't forget the lemon pepper it makes the soup

Beef Stew

(recipe by http://twistedflavor.blogspot.com)

2 Large Cans Tomato Soup (largest can + 1 can water)

2-3 Potatoes

1-2 lb Stew Meat

1 Chopped Onion

2 Carrots

2 Tbs Tapioca (to thicken)

2 Tbs Lemon Pepper

Sorry my measurements are not totally accurate. It depends on the size of your crock pot. Add Tomato Soup, onion, potatoes, meat, carrots, tapioca and lemon pepper. Cook on low for 7-8 hours

Coconut Pineapple Banana Bread

I have been in a Hawaii mood.  I have been feeling the pull to travel to warmer weather.  On our last trip to Hawaii.  I had a loaf of wonderful Coconut Pineapple Macadamia nut Bread.  I have been trying to replicate it ever since.  This is pretty close but not quite there. I forgot to buy the 

Macadamia Nuts.... Oops!

Preheat the oven to 350 degrees.  Lightly grease 

2 ~ 9 x 5 bread pans

In a mixing bowl, combine the oil, sugar eggs and vanilla

Stir in the smashed banana's, coconut milk, pineapple and shredded coconut.

In a separate bowl combine the flour, baking powder, baking soda and salt.  Add the dry ingredients to the wet a little at a time.

 Pour batter into baking pans and top with a little sprinkle of shredded coconut.

Bake in a 350 degree oven for 75 minutes,  let cool completely.  

*To check if the loafs are completely cooked.  Insert a knife into the center.  If it comes out clean it is completely cooked.

Aloha!

Barbara

Coconut Pineapple Banana Bread

(recipe by http://twistedflavor.blogspot.com)

1/2 cup vegetable oil

1 cup sugar

2 eggs beaten

2 tsp vanilla

2 1/2 cup flour

1 1/2 tsp baking powder

1 1/2 tsp baking soda

1/2 tsp salt

1 cup mashed over ripe banana

1 cup chopped macadamia nuts (Optional)

1 cup light coconut milk

1 cup shredded coconut

1 cup crushed pineapple

Preheat oven to 350 degrees.  Lightly grease 2 ~ 9 x 5 bread pans.  In a mixing bowl combine oil, sugar, eggs and vanilla. Add smashed bananas, drained pineapple, shredded coconut and coconut milk.

 In a separate bowl combine flour, baking powder, baking soda and salt.  Combine the wet and dry ingredients a little at a time. 

Pour batter into baking pans and top with a little sprinkle of shredded coconut.

Bake in a 350 degree oven for 75 minutes,  let cool completely.  

*To check if the Loaves are completely cooked.  Insert a knife into the center.  If it comes out clean it is completely cooked.

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Mom's Best Ever Fast Rising Rolls

This recipe comes from my Friend Lisa.  It was her Mother's rolls and they are truly quick and easy.

These are a sweet roll.  They are very good.

Combine the Sugar, Yeast and warm water and let sit for 5 minutes.

In a microwavable bowl, combine milk and  butter flavored shortening.  Microwave for approximately 2 minutes and 30 seconds.  You just want the milk very warm and the shortening soft.

In a large bowl combine flour and salt. Make a well in the center of the flour.

Pour into the well the milk mixture and the yeast mixture. Mix the wet and dry ingredients. Gently beat the eggs and add to the dough.

Mix it all really well by hand and put in a warm spot to rise until it doubles.

This should take about an hour.  Turn out onto a floured board or mat.  Knead it for about a minute.

Roll out and cut rolls with a biscuit cutter.

Place on a buttered cookie sheet.  Allow to rise about 30 minutes in a warm spot.  Bake until lightly golden brown at 350 degrees for 15 minutes.

Love,
Barbara

Mom's Best Ever Fast Rising Rolls

(recipe by http://twistedflavor.blogspot.com)

6 cups all purpose flour

1 tsp salt

1/2 cup sugar

2 Tbsp yeast

1/2 cup warm water

2 cups warm milk

1/2 cup melted butter flavored shortening

Combine flour and salt in a large mixing bowl.  Make a hole in the middle to pour in the wet ingredients.  In a microwavable bowl, microwave the milk and butter shortening for about 2 minutes and 30 seconds.  You just want the milk very warm and the shortening soft.  In a separate bowl mix together the sugar, yeast and warm water.  This process will dissolve the sugar and activate the yeast.  Pour it all into the hole in the middle of the flour mixture.  Beat up those eggs and pour them in with your other wet ingredients.  Now mix it all really well by hand and put it in a warm spot to rise until it doubles.  It will take about an hour.  Turn onto floured board.  knead it for about a minute.  Roll out and cut rolls with a biscuit cutter.  Place on a lightly floured cookie sheet.  Allow to rise about 30 minutes in a warm spot.  Bake until lightly golden brown at 350 degrees.

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German Chocolate Cupcakes with Coconut Pecan Frosting

I love German Chocolate Cake!

It is my All time favorite.  I love to make German Chocolate Cupcakes for portion control......  

Other wise I could eat the whole cake myself.

As I have mentioned before I love cake mixes.  Canned frosting.... Not so much.  

Follow the directions on the cake mix.  While the  cupcakes cooling, Lets start the Yummy Frosting!

This frosting is fairly easy to make and well worth the time!

Combine sugar, evaporated milk, egg yokes, butter and vanilla in a sauce pan.

 Cook and stir constantly over low heat for about 10 minutes or until sauce thickens.
Do not boil!

remove from heat and add coconut flakes and chopped pecans.

Don't throw those egg whites away.  Why not beat them until they are fluffy and fold them into Buttermilk Pancakes.




Coconut Pecan Frosting
(recipe by http://twistedflavor.blogspot.com)
1 cup sugar
1 cup evaporated milk
3 egg yokes
1/2 cup butter
1 tsp vanilla
2 1/2 cups coconut flakes
1 cup chopped pecans


Cook and stir constantly over low heat. Cook for about 10 minutes or until mixture thickens.  Do not boil.
remove from heat and add Coconut and chopped pecans.  When frosting has cooked.  Frost cupcakes and Enjoy!


Love,
Barbara

Snickerdoodle Cupcakes

I made the most AMAZING cupcakes today!! I could eat the cake part by itself without frosting. Today we are celebrating my friend's birthday. It's a Mexican themed potluck...I kept wondering what I should bring. I thought about making Churros but I ruled that out because it would be too much work (not saying you aren't worth the work Marlene!!) So then I thought well I could make snickerdoodles since they have the same flavor profile and then I thought about cupcakes and making a snickerdoodle cupcake. I googled recipes and combined a couple together. I seriously can't believe how yummy these turned out!!

Cream together butter, sugars, sour cream, vanilla, eggs and spices. Add Baking Powder and flour and mix until combined

Pour batter in cupcake papers and bake for 22 minutes at 350 degrees. Set cupcakes on a paper towel to cool

Frost with Cream Cheese Frosting and sprinkle with cinnamon & sugar

xoxo Janis!!

Snickerdoodle Cupcakes

(recipe by http://twistedflavor.blogspot.com)

1 Cup Butter

1 Cup White Sugar

1 Cup Brown Sugar

1 tbs Vanilla!!

1 Cup Sour Cream

3 Tea Cinnamon

1 Tea Ginger

1/2 tea Nutmeg

2 tea Baking Powder

2 Cups Flour

Cream together butter, sugars, sour cream, vanilla, eggs and spices. Add Baking Powder and flour and mix until combined. Pour batter in cupcake papers and bake for 22 minutes at 350 degrees



Grandma's Stuffed Chicken Breasts

This is one of my Husband's favorite things his mother makes.  
I believe it is because of the Cheese. His Motto is 
"You can never have too much cheese!"

This is a great thing to make if you have some bread that is getting stale!  I will also just dry out some bread to make this.

Cut or tear up the bread.  I use 1 piece per breast.  Add Chopped onion, spices and cheese.

Combine all of the ingredients and mix well

Divide the stuffing evenly and mound up in a baking pan and place the breast over the stuffing.  My Mother in law makes this with breast on the bone and fills the stuffing in the opening (where the Breast bone used to be).  You can also cut the breast in half to create a pocket and fill with stuffing.

Bake for 1 hour at 325 degrees.
These are yummy!




Grandma's Stuffed Chicken Breast
(recipe by http://twistedflavor.blogspot.com)
4 chicken Breast
4 slices of Bread
1/4 c chopped parsley (2 Tbsp for dried)
2-4 Tbsp grated Cheddar Cheese
2-4 Tbsp grated Swiss Cheese
1/4 cup chopped onion
2 eggs
1/4 tsp salt
1/4 tsp pepper


Mix together, pack in chicken and brush with oil.  Bake at 325 for 1 hour.


Print Recipe

Enjoy!


Love
Barbara

Pizza Chicken

So this was a recipe in a  I found in Cooking Light Magazine while at the dentist. I was interested in it because I had all the ingredients and it sounded like something my kids would love. They did love it but not as much as my husband!! You will love it because it is so easy

Cook Chicken in a skillet. About 9 minutes per side

In a sauce pan combine marinara sauce, basil, garlic and pepperoni. To make this more healthy I use the turkey pepperoni. Cook for about 3-4 minutes

When Chicken is fully cooked pour sauce over chicken and top with Mozzarella cheese

xoxo Janis!!!

Grocery tip: you have all the ingredients to make a pizza one night this week

Pizza Chicken

(recipe by http://twistedflavor.blogspot.com)

1 1/2 Cups Marinara Sauce

2 Tbs Fresh Basil

1 tea chopped garlic

Pepperoni (add what you like)

optional: Sun dried tomatoes

Top with Mozzarella Cheese

Cook Chicken in a skillet. About 9 minutes per side. In a sauce pan combine marinara sauce, basil, garlic and pepperoni. Cook for about 3-4 minutes. Pour sauce over chicken and top with Mozzarella cheese

Buttermilk Pancakes

Growing up my mom always made pancakes from scratch. I never appreciated them. I loved going over to my friends houses and eating the crappy bisquick pancakes. My friends however loved her pancakes. Whenever they would spend the night they would request her pancakes I was always like...really? You WANT those? It wasn't until I went out to eat in Hawaii and I ordered pancakes that I appreciated how good these were. I could taste the bisquick. They were flavorless and tasted like cardboard and I was mad I was paying $10 for something that I make better. Never again will I order cardboard pancakes.

In a bowl combine all ingredients. If you don't have buttermilk you can use milk and add 1-2 tbs of vinegar to the milk. Let sit and curdle for about 5 minutes. This method will work but I never feel like it tastes the same.

Pour batter on a hot griddle or pan. When you see bubbles forming all over the pancake it's ready to flip

Serve with syrup or my favorite buttermilk syrup! It tastes like caramel and it's sooooo good!!

xoxo Janis!!

Grocery tip: Since you now have buttermilk sitting around make red velvet cupcakes for dessert tonight. You're family will thank you

Buttermilk Pancakes
(recipe by http://twistedflavor.blogspot.com/)
2 Cups Buttermilk
2 Cups Flour
1/4 cup melted butter
1 tea vanilla!!
1/4 cup Sugar
1 Tbs Vinegar
1 tea Baking Soda
1 tea Baking powder
1 Egg

Combine all ingredients in a bowl and mix until combined. Pour on a hot pan. When bubbles form all over pancake it's ready to flip

Buttermilk Syrup**RECIPE CHANGE**

Buttermilk syrup sounds so disgusting I know. Trust me it's like heaven. It tastes like caramel goodness all over your pancakes. I was playing games with some friends when my friend Marlene starts talking about her favorite syrup buttermilk syrup...of course I was intrigued and I went home and googled recipes. What I want to know is how someone decides one day to say "I know what will be good I'll make syrup out of this buttermilk" never would those thoughts cross my mind but it totally worked and I think you will be hooked when you try it.

In a saucepan add sugar, buttermilk, corn syrup and baking soda. The original recipe calls for white sugar. I wanted mine to have more of a caramel flavor so I used half brown sugar and half white. Make sure to use a large pot because of the baking soda this bubbles up like a volcano. **Here is my change. There is always something a little off putting about the syrup. The first bite is delicious but the after taste not a fan..I cut my baking soda down to 1/4 tea and it was fantastic with no off putting tastes

Bring to a boil and stir constantly for 8 minutes. This is the worst part I know but it will be worth it 

Remove from heat and add vanilla!! This is also good on ice cream!!

xoxo Janis!!

Buttermilk Syrup
(recipe by http://twistedflavor.blogspot.com/)

3/4 Cups White Sugar
3/4 Cup Brown Sugar

3/4 Cup Buttermilk

1 Cube BUTTER

2 Tbs Corn Syrup

**1/4 tea Baking Soda

1 Tbs Vanilla!!

In a saucepan add sugar, buttermilk, corn syrup and baking soda. Make sure to use a large pot because of the baking soda this bubbles up like a volcano. Bring to a boil and stir constantly for 8 minutes. Remove from heat and add vanilla