Philly Cheese Steak

Next time we will toast the buns a lil or at least warm them. Season the meat more and have the butcher slice the meat really thin, I think it would be more tender but overall very good :D
We used some cheap steaks we got on sale. Will be having these again for sure

Recipe here

http://www.grilling24x7.com/cheese_steaks.shtml

Jo Mama's Famous Spaghetti Sauce

Jo Mama's Famous Spaghetti Sauce

I browned my burger/sausage and onions, threw it in the crockpot, threw in the rest of the ingredients and let it cook on low for 6 hours.
I used half ground beef and half sausage. I had no tomato paste and had to use tomato sauce instead, VERY good and even has a kick to it..YUMMY! Oh also had to use fettuccini sp? noodles, we were out of spaghetti noodles. I didnt use any wine in this
p.s it was even better the next day omgosh makes alot so freeze half for later NUMMY

Recipe found at Recipezaar click here

Ingredients

• 2 lbs Italian sausage, casings removed (mild or hot)
• 1 small onion, chopped (optional)
• 3-4 garlic cloves, minced
• 1 (28 ounce) can diced tomatoes
• 2 (6 ounce) cans tomato paste
• 2 (15 ounce) cans tomato sauce
• 2 cups water (for a long period of simmering for flavors to meld. If you don't want to simmer it as long, add less)
• 3 teaspoons basil
• 2 teaspoons dried parsley flakes
• 1 1/2 teaspoons brown sugar
• 1 teaspoon salt
• 1/4-1/2 teaspoon crushed red pepper flakes
• 1/4 teaspoon fresh coarse ground black pepper
• 1/4 cup red wine (a good Cabernet!)
• 1 lb thin spaghetti
• parmesan cheese

Directions

1. 
   

   In large, heavy stockpot, brown Italian sausage, breaking up as you stir.

2. 
   

   Add onions and continue to cook, stirring occasionally until onions are softened.

3. 
   

   Add garlic, tomatoes, tomato paste, tomato sauce and water.

4. 
   

   Add basil, parsley, brown sugar, salt, crushed red pepper, and black pepper.

5. 
   

   Stir well and barely bring to a boil.

6. 
   

   Stir in red wine.

7. 
   

   Simmer on low, stirring frequently for at least an hour. A longer simmer makes for a better sauce, just be careful not to let it burn!

8. 
   

   Cook spaghetti according to package directions.

9. 
   

   Spoon sauce over drained spaghetti noodles and sprinkle with parmesan cheese.

Happy 4th of July Everyone

To Try SOON

Gotta try this one . The crockpot is perfect for summer, hmmm what to grill to go with them? will have to think

Creamy Crock-Pot PotatoeS

Ingredients
1 10(3/4) oz. - can cream of potato soup - undiluted
2 8 oz.. - pkgs. cream cheese
2 lbs. - small red potatoes
1 env. - buttermilk ranch dalad dressing mix
Directions
Place potatoes in bottom of slow cooker. Beat cream cheese, soup and salad dressing mix together. Stir in potatoes. Cover and cook on low for 8 hours.

Blueberry-Lemon Bundt Cake

Blueberry-Lemon Bundt Cake
Everyday foods PBS

Check out some pics here at the Food Librarian Blog

I used frozen blueberries, thawed them and rinsed them before I used them. This does not need a glaze it is DELICIOUS without but you could add one if you like.

• 2 1/2 cups all-purpose flour, plus 1 teaspoon for blueberries and zest
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, room temperature
• 1 cup packed light-brown sugar
• 1 cup granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream
• 2 cups blueberries
• 2 tablespoons grated lemon zest
• Nonstick cooking spray, for pan
• Confectioners' sugar, for dusting (optional)

For best results, coat the inside of the Bundt pan with cooking spray just before filling it with the batter to prevent it from pooling in the bottom.

1. Preheat oven to 350 degrees. In a bowl, whisk 2 1/2 cups flour with baking powder and salt; set aside.
2. In a mixing bowl, cream butter and sugars on high speed until light and fluffy. Add eggs, one at a time, beating until incorporated. Beat in vanilla. Reduce speed to low; add flour mixture in three additions, alternating with two additions of sour cream.
3. In a bowl, toss blueberries and zest with remaining teaspoon flour; gently fold into batter. Coat a 12-cup nonstick Bundt pan with cooking spray. Spread batter in prepared pan.
4. Bake cake on bottom rack of oven until a toothpick inserted into center of cake comes out clean, 60 to 70 minutes. Cool in pan 20 minutes. Invert onto a rack; cool completely, top side up. Dust with confectioners' sugar before serving, if desired.

Authentic Mexican Style Chili Verde

Authentic Mexican Style Chili Verde

We only had one anaheim out of the garden so we used it and 3 jalapeno's not as hot as we would have liked. Also our sauce was too thin so we added some refried beans. I think we should have just left it as is and served the beans on the side. It took from the taste so next time we wont do that. Ohhh its GONE lonnnnnggg GONE already lol

Thank you to One Stop Cook Blog

Fall of the bone ribs

We had these for Father's Day

Hubby loved them, after they came out of the oven we had to wait a little for the coals on the grill to be ready so they were a touch on the dry side but other than that DELICIOUS!! Will definitely have them again

Fall Off The Bone Ribs
Thank you Mommy's Kitchen Blog for this recipe

Take a broiler pan and fill the bottom section of the broiler pan about half full of Beer or Apple Juice. On the top section (the part with the slits) lay out your ribs. You may add a rub or sauce at this time or leave them plain. Use Seasoning Salt, Emeril Essence Spice or whatever spices you have on hand will work.

Cover the pan with foil and fold edges under to seal in the steam as they cook. Place in a 300 oven for 2 ½ to 3 hours. Remove foil carefully as steam will be hot. Now all the grease is down in the bottom of the pan with the beer or apple juice, the ribs are completely cooked and tender.

All you need to do is finish them up on the grill or under the broiler with sauce. Add honey and brown sugar to any barbecue sauce. For grill place ribs on grill and coat with you favorite sauce. Grill on each side just a few minutes until crispy. For broiler, Add barbecue sauce and broil for a few minutes on each side. Watch closely because sugar in the BBQ sauce will burn quickly.

Deli Style Chicken Salad

Deli Style Chicken Salad

Deli Style Chicken Salad
Posted at http://mynew30.blogspot.com/

3 cups of cooked chicken, chopped
3 eggs, peeled and chopped
1 cup celery, finely diced
1 cup of mayonnaise
1/4 cup of sweet pickle relish
1/2 teaspoon of poultry seasoning
Salt & pepper, to taste

Combine the chicken, eggs, and celery in a suitable sized bowl. Whisk together the mayonnaise, pickle relish, poultry seasoning and salt & pepper; pour over the chicken mixture and toss. Chill for several hours so flavors can meld together.

GOOD STUFF MAYNARD, this pic is my breakfast lol, shhh dont tell. Next time I will add a little onion

Thanks to Mary at My New 30 Blog for the recipe

http://mynew30.blogspot.com/

Grandma Kay's Potato Salad revisited

This is my Grandmas recipe, it has always been a family favorite, Im not sure if anyone but me makes it anymore. Its sad. Anyways I dont really have a recipe because I just kind of throw it together like my grandma used to. She used red potatoes but I use the plain ol Idaho ones because they are cheaper and bigger :D

Grandma Kay's Potato Salad
we made this for a cookout so we made TONS you can see a beer can in one of the pics to compare how big the bowl is lol. We kept some and are sending some to the bbq

Boil potatoes, peel and cut into chunks. Add in some diced celery, minced up onion and some chopped boiled eggs. Add in some mayo, red wine vinegar and salt to taste. Let sit overnight to meld the flavors. I usually use about 6-9 potatoes, 6 boiled eggs (more if you want to decorate the top) maybe 2 stalks of celery and 1/4 to 1/2 a small onion. I dont like too much onion. The mayo, red wine vinegar and salt are just to your liking. Ive never measured it before :D

Chicken & Rice

Sorry for the horrible picture, I had awful lighting plus it just isnt a pretty dish lol

Chicken & Rice

1 Chicken cut up or 6 breasts
1 C rice
2 C water
1 Can Cream of Chicken or Mushroom soup(I used mushroom)
1 Pkg Dry Onion Soup Mix

Mix rice, soup and water together in large casserole dish. I usually double this recipe and put it in a 13x9 inch pan. Leftovers are delish
Take pieces of chicken and push down into the rice mixture. Cover with foil and bake for 2 hours at 350.

To try .. Infallible Rice

INFALLIBLE RICE
1 med. onion - minced
2 T. butter
1 C. long grain rice (raw white)
2 C. hot chicken broth
Sauté onions in butter until transparent. Combine
onions, rice and hot broth. Bring to a boil on top of
the stove, cover and place in 325 F. oven for 20
min. Serve and listen to compliments.2 C. hot chicken broth

Corny Dogs

Thanks to Tina of Mommy's Kitchen


Homemade Corny Dogs

We fried ours in a deep fryer, they are alot crunchier than the normal corn dog that you are used to but very good, hubby ate 3 lol :D

1 cup milk or buttermilk
2 medium eggs
1/4 cup oil
2 tablespoons sugar
1 teaspoon salt
2 teaspoons baking powder
1 1/3 cups corn meal
2/3 cup flour
1 to 1-1/2 pounds hot dogs
flour for dusting (about 1/2 cup)
Oil for Frying ( I used Vegetable Oil)
Popsicle sticks, Chop Sticks or Wooden Meat Screwers

In a large bowl combine the milk, eggs, oil, sugar and salt. Mix it very well. Sprinkle in the baking powder, corn meal and flour. Stir it all up to make a slightly thick batter. Take your hot dogs and dry them off on paper towels. Dust the hot dogs with flour, coating them completely. The cornmeal batter won’t stick to the hot dogs unless they are coated in flour. The batter just slides right off of the wieners naturally slick outsides. Shove Popsicle sticks into the flour coated hot dogs. Set the hot dogs aside. While all of this is going on, it’s a good idea to get the oil heated up. You want the temperature to be about 375°. Allow the oil to preheat so it is almost smoking by the time you are ready to add the corn dogs. Now, to coat the floured hot dogs with batter you have two choices. You can swirl the hot dogs in the bowl of batter until they are coated, and then drop them into the hot fat. If this is a little difficult I know of an easier way. Scoop some of your corn meal batter into a narrow jar or cup which is as tall as your hot dogs are long. Fill the jar or cup about 3/4 of the way full.

Dip your hot dog into the batter while you hold onto the stick. Swirl the hot dog to coat it evenly. Be careful or the batter will overflow. Raise the wiener above the cup and let any excess batter drip off. Quickly place the battered dog into the hot oil. The fat (oil) will bubble up and cook the outside of the batter, making the corn dogs the exact same shape as the ones you buy at the store. Only fry a few corn dogs at a time. If the corn dogs crowd each other they don’t fry very well. I only fry 2 or 3 at a time. Turn the corn dogs when the bottom side is well browned. Use tongs to remove the cooked corn dogs from the fat (oil). Allow them to drain on paper towels. Repeat the process, coating and frying a few at a time, until all of the corn dogs are cooked. Refill the narrow jar or cup with batter from your bowl as necessary. Continue until all the hot dogs are coated or until you no longer have enough batter to coat the hot dogs efficiently. If you don’t want to waste any unused batter, it can be dropped by small spoonfuls into the hot fat (oil), and fried until brown. Serve these along side the corn dogs.

If desired, you can make small corn dogs by cutting hot dogs into thirds, or quarters. Poke a toothpick up into the end of the hot dogs. Coat and fry them as described above. These are nice for fancy days, and for kids parties. Provide plenty of ketchup and mustard for dipping.
This recipe makes about 12 to 14 corn dogs.

To Try Homemade piggies in a blanket

They look so yummy omgosh is that CHEESE :D

http://realmomkitchen.blogspot.com/2009/05/pigs-in-blanket.html

Strawberry Cheesecake Pie

Strawberry Cheesecake Pie
Hubby LOVED this pie, he had 2 pieces, daughter is a fan too, they both raved

from Jaybobed on youtube, one of my fav guys on youtube

Obama's Chili

Barack Obama's Chili


Recipe found at the Noble Pig Blog

1 large onion, chopped (I used half )
1 green bell pepper, chopped ( I had none :()
Several cloves of garlic, crushed (I used four)
1 Tablespoon olive oil
1 pound ground beef
1/4 teaspoon ground cumin
1/4 teaspoon ground oregano
1/4 teaspoon ground turmeric
1/4 teaspoon ground basil
3/4 teaspoon table salt (I used more to taste also pepper)
1 Tablespoon chili powder ( I used more to taste)
3 Tablespoons red wine vinegar
Several tomatoes, depending on size, chopped (I used a 28 oz can of tomatoes and part of the liquid)
1 can red kidney beans (I poured out about 1/2-inch of the liquid and then poured the rest of the can in the chili)

In a large heavy pot, sauté onion, green pepper and garlic in olive oil.

Add ground beef to the onion-pepper mixture and brown. In a small bowl combine ground cumin, ground oregano, ground turmeric, ground basil, salt and chili powder. Add to the ground beef mixture, stirring until combined. Stir in red wine vinegar.

Add chopped tomatoes and cover. Simmer until tomatoes cook down, about twenty minutes. Stir occasionally. Add one red kidney beans and cook until warmed through, about three minutes.

Serve over white rice and garnish with sour cream, cheddar cheese and onions.

To Try Sugar Cookie Bars

Gotta try these SOON how adorable :D
UPDATE mine werent done in the middle and I cooked them longer than the recipe said :( I wonder if its my oven? they would have been good though

http://mybakingaddiction.blogspot.com/2009/03/sugar-cookie-bars.html

Mother's Day Flowers From Danielle

Ohh peek at my pretty pretty lilies that I got from my daughter Danielle, they got delivered today :D I cant wait for them to open up so I can take another pic and show you all :D I dont remember the last time I got flowers :D Yayyy, I was soo excited, I thought maybe they came to the wrong house hehe, thanks SOOO Much Dano :D Love ya

p.s. it looks like they are a pretty yellow and pink :D

Slow Cooker Spaghetti sauce

SLOW-COOKED SPAGHETTI SAUCE

recipe from The Tried and True Blog

1 pound ground beef or bulk Italian sausage
1 medium onion, chopped
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1 can (6 ounces) tomato paste
1 bay leaf
1 tablespoon brown sugar
4 garlic cloves, minced
1 to 2 teaspoons dried basil
1 to 2 teaspoons dried oregano
1 teaspoon salt
1/2 to 1 teaspoon dried thyme
Hot cooked spaghetti
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Transfer to a 3-qt. slow cooker. Add the next 10 ingredients. Cover and cook on low for 7-8 hours or until heated through. Discard bay leaf. Serve with spaghetti. 6-8 servings

To Try Chicken Lo Mein

Gotta try this one soon

http://ilovesweettreats.blogspot.com/2009/04/chicken-lo-mein.html

Brown Bag Burritos

I have no clue why they are called brown bag burritos hehe, they came from the
Tried and True Cooking Blog

BROWN BAG BURRITOS
1 lb. ground beef
1 can refried beans
2/3 c. enchilada sauce
1/4 c. water
1/3 c. minced onion
1/2 TBSP chili powder
1/2 TBSP garlic powder
1/2 tsp salt
1/2 tsp oregano
1 1/2 c. shredded colby/jack
10 flour tortillas


Brown and drain meat. Add all ingredients, but tortillas. Bring to a boil. Reduce heat, cover and simmer 20 minutes. Fill tortillas and roll up. Serve with shredded lettuce, cheese, sour cream and salsa.