Saturday, January 26, 2013

Oatmeal M&M Cookies

I'd always rather make a warm batch of cookies than send a store bought brand in my husbands lunch.  There worth every big of work it takes to pop on straight from the oven into your mouth.  Our house is a fan of M&M's.  I was staring at the big bowl on the table wonder what to do with them.  What else?  Make a batch of cookies.  Not to bad, I have to say.  This recipe makes approximately 3 to 4 dozen.

1/2 Stick Butter
1 Egg
2 cups Flour
1/2 Cup Packed Brown Sugar
1/4 Cup White Sugar
1/2 Cup Cocoa
1/2 TSP salt
1 TSP Baking Powder
2 Cups Candy M&M's.
1 1/2 Cups Quick Cook Oats

Mix egg and butter in bowl until well blended and creamy.  Mix in flour, sugar and coco until you have a stiff batter, adding in baking powder and salt.  Fold in oats and M&M's, leaving out a small handful.  Drop batter by spoonful onto cookie sheet baking in oven at 350 for 10 to 12 minutes until center is completely cook through.  Place one M&M in center of cookies while they are still hot.

Seasoned Beef Tips and Broccoli

It seems I'm always trying to watch what I eat.  My husband on the other hand can eat just about anything and never gains a pound. I'm always trying to come up with something that will satisfy both of our appetites.  This dish made with lean beef and broccoli does just that.  It's easy to make, filling and full of flavor. I use the Bow Tie Pasta because it has the perfect texture for this dish.  Don't know if you could ask for much else.  This recipe serves four, and freezes very well for a quick brown bag lunch. It'll make your co-workers envious.

2 LB Lean Thick Beef Sirloin Steak cut in chunks
1 TBS Olive Oil
3 Cloves Garlic Minced
2 Cups Diced Onion
1 Tablespoons Chili Peppers
1/4 Cup Teriyaki Sauce
2 TBS Soy Sauce
Salt and Pepper to taste
2 Cups Water
3 Cups Bow Tie Pasta (Uncooked)
3 Cups Broccoli chopped

Brown beef in olive oil.  Slowly add garlic, onion and peppers allowing to blend well with meat, tender but not overcooked.  Add the peppers and stir in vigorously with Teriyaki and Soy Sauce.  Season with salt and pepper to taste.  Add water and pasta allowing to lightly simmer for 25 minutes, or until pasta is done.  Last 5 minutes of cooking stir in broccoli so it remains firm, but tender.

Sunday, January 20, 2013

Beef, Sausage and Vegetable Stew

Do you change you cooking habits in Winter?  Kinda like you do your wardrobe maybe?  Gone are the endless nights of BBQ (OK we still sneak one in on a sunny day).  Do you replace them with warm and comforting Crock Pot dishes?  I know I do.  I loved my mom's vegetable soup growing up. When I toss this in the Crock Pot my husband (who is never a big fan of soup) brags about how good it is. It makes enough to last a while too.  I have my selection of vegetables to use.  Use what taste best for you. It's so easy to turn this Vegan too.  Just leave out the meat!

1 1/2 Lbs Lean Beef Tips
1 Link Beef Summer Sausage
1 Small Onion-diced
3 Cloves Garlic-minced
1 Red Pepper-diced
2 Cups Frozen Corn
2 Cups Fresh Okra-sliced
2 Cups Sliced Mushrooms
3 Cups Shredded Cabbage
3 Large Fresh Tomatoes
1 Cup Water
2 TBS Oregano
1 TBS Celery Powder
Salt and Pepper to taste

Dice meat into bite size chunks. Brown beef tips in a skillet for about 10 minutes, or until they are done throughout.  Place meat in crock pot and add vegetables.  Puree tomatoes in blender and add to meat with water.  Add seasonings and cover.  Simmer on low for four hours.  The longer you allow the stew to simmer the more flavorful the soup.

Wednesday, January 16, 2013


If it is your first time working with Cabbage rolls there are two very important things to remember.  It's virtually impossible to peel away one perfect leaf, so use several smaller ones molded together.  Second, always remove the hard center vein from any leaf you have.  Save these for later use.  Although they are great in soups, you want your cabbage roll to be nice and tender.  It is very simple process, and the effort is worth this one of a kind dish with a great taste.


1 1/2 LBS Ground Beef (I used Turkey to make it a "lite" dish)
2 Large Beef Steak Tomatoes diced
4 Cloves Garlic, minced
1 Small Onion, diced
1 Green Pepper diced
3 Serrano Peppers diced
2 tbs Cumin
1 TSB Cilantro
Salt and Pepper
2 Cups Queso Cheese

Blanch cabbage leaves for about 1 minute in boiling water.  Set aside and allow to cool but only slightly.  They will roll much easier if still warm. Brown Ground meat until no pink is left.  Add all vegetables, cumin, cilantro and season to taste with salt and pepper.  Simmer uncovered for 20 minutes stirring frequently.  Blend in cheese stirring until smooth.


12 to 15 Cabbage Leaves
shredded cheddar jack cheese.

Gently peal back the leaves from the cabbage head starting from the bottom.  Don't be afraid to tear them, but try to make the leaves as large as possible.Be sure to remove any core and leave only the tender portion of the leaf.  Blanch the leaves for 1 to 1 1/2 minutes in boiling water.  They must be soft enough to roll easily.  Place three or four of the leaves in layers until you have a shape roughly 8" X 8" square.  Place the filling straight down the middle and fold over the edges.  Place the seam down side in a casserole dish and top with additional cheddar jack cheese.  Bake in a preheated oven at 350 until cheese is completely melted.

Monday, January 7, 2013

Just Right Home Made Chili

You can serve it on just about anything you like. You might try it with French Fries, Baked Potatoes, Hot Dog's, Hamburgers.  The list will run as wide as your imminagation.  On a cold winter evening it is so great to curl up next to the fire place with a fresh and warm bowl of home made Chilli.  The absoulete best think about home made Chilli is that you simply adjust the ingredients to accomoniate your own taste.  When you make a nice big batch you've got plenty to freeze so you can top a plate of nachos later.

Start with some home made brown beans:

3 cups of brown beans soaked overnight in warm water.  Boil for three hours on medium heat than transfer to a 5 quart crock pot.

1 1/2 Lbs browned ground beef
2 large beef stake tomatoes crushed
4 cloves garlic
1 1/2 cups minced yellow onion
1 cup paprika
2 Tsp cumin
2 Tsp salt
3 Large jalapeno peppers diced (more if you prefer a spicier chili)

Brown meat and add to crock pot with beans.  Stir in  tomatoes and remaining ingredients.  Cook on low temp and let simmer for  four hours, or as long as you prefer.  Stir occasionally and serve up a nice warm bowl topped with cheese, sour cream, avocado or even a touch of salsa.  Of course, you don't want to forget the corn bread.

Vegan Tofurkey and Potato Cakes

You may not have had anthing quite like this before.  A great idea for the holiday leftovers these are so tasty, warm and crsip on the outside. Tofurkey & Potato Cakes are so simple and easy you may want to make them any time of the year. It's a great breakfast treat, quick afternoon lunch or all-in-one dinner idea. The best part is the amazing aroma they leave behind. It reminds me of being back home. This recipe will make twelve cakes 8" cakes.

3 Cups Mashed Potatoes (mashed with skin on-made with Eath Balance Butter and Soy Milk)
2 Cups Diced Tofurkey
3 Tsp Ener-g Egg replacer mixed with
4 Tbs Water
2 Tsp Salt
2 Tsp Pepper
1 Tbs Onion Powder
1 Tbs Garlic Powder
2 Cups Flour
Canola Oil

Heat 2 inches of oil in a skillet. Mix Eggs and Potatoes together in a large bowl until eggs are completely blended. Add Tofurkey and seasonings mixing well. Stir in flour until you have a sticky batter. Drop by large spoonful into hot oil and flatten with a spatula. Cook until crispy brown (about five minutes per side) turning carefully with spatula. Tip: I use two spatulas to turn, holding both sides so that cakes don't flop. Continue dropping batter into hot oil until none is left.

These quick and easy cakes are good by themselves, or you can add a variety of your favorite toppings. These pictured are topped with No Chicken chicken gravey, or they are really good topped with Daiya Garlic, Jalapen and Havarti Cheese.