Slow cooker Beef Bourguignon!

This is definetly one of those meals to make for a sunday dinner. No only is it easy but it's darn good.

3 pounds beef roast, or beef stew meat (I used a chuck roast I had in the freezer)
6 slices bacon--no need to cook (I used turkey)
2 tablespoons olive oil
1 onion, sliced in rings
1 cup carrots (chopped or baby)
2 Tbsp of minced garlic or ( 4 garlic cloves minced)

1 teaspoon kosher salt
1/2 teaspoon black pepper
1 tablespoon tomato paste
2 cups red wine
1/2 tsp (italian seasoning) I used tastefully simple but you could use one from the grocery store or try 1/4 tsp dried basil & 1/4 tsp of dried oregano.

The Directions.

In the bottom of your crock pot, smear around the olive oil. Then lay down 3 slices of bacon. Add sliced onion and garlic. Put the meat into the pot on top of the onion and garlic, and sprinkle on dried spices and herbs. Toss the meat to distribute the spices to all sides. Add tomato paste. Lay the other 3 slices of bacon on top of the meat, and throw in the carrots. Pour wine over the whole thing.

Cover and let cook on low for 8-9 hours, high for 4-5, or until meat has reached desired tenderness. I served this over mashed potatoes, it was awesome

Oatmeal Raisin Cookies!

YES! it is getting to be that time again, cookies 2011 is going to be great. I am trying some new recipes & posting a few of my favorites. So look out for those in the future. I have been wanting oatmeal raisin cookies lately & finally I found a good chewy oatmeal raisin cookie recipe, enjoy!

• 1 cup butter, softened
• 1 cup sugar
• 1 cup packed brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt ( only add this if your using unsalted butter)
• 2 cups old-fashioned oats
• 1 1/2 cups raisins      

Directions

1. In a large mixing bowl, cream the butter, sugar and brown sugar. Beat in eggs and vanilla. Combine the flour, baking soda, baking powder and salt; add to creamed mixture. Stir in oats and raisins.
2. Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350 degrees F for 11-12 minutes. ( mine took a little longer like 14-15 minutes, some ovens are just different, so make sure to keep checking the cookies so they don't burn) cool on wire racks.

Baked eggplant strips!

We eat a ton of eggplant & this recipe is awesome. It's low fat so that's even better, but just because it's low fat doesn't mean it isn't tasty. And this was super easy to make.

1 large eggplant

1 tsp olive oil

1/2 tsp salt & pepper

1/2 cup breadcrumbs ( you can use Italian or make your own, I made my own using whole wheat bread)

2 tbsp Parmesan cheese

1 large egg white

pam or other cooking spray

 ( cup of marinara sauce optional)

Directions:

1) preheat your oven to 450*F, line 2 baking sheets with parchment paper & spray with cooking spray

2) Cut ends off eggplant & slice in half. Then slice into 1/4 inch thick slices, then cut into 1/4 inch strips.make sure they are all the same size so they cook evenly.

3) put egg plant into bowl & season with oil, salt, pepper.

4) In a separate bowl mix bread crumbs & parm cheese in one bowl & in another egg white.

5) take handful of eggplant at a time & dip into egg white & then breadcrumbs. Place on baking sheet laying slices next to each other. Once all finished stray strips with more cooking spray.

6) bake for 10 minutes and then flip & bake another 5-10 minutes depending on how crispy you want them & until they are golden brown. Serve hot.

Cranberry Orange Bread!

* I would have a picture of what this looked like on the inside had it been around for me to do so. This was eaten so fast I think I got one piece. Sooo good!*

2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 tablespoon grated orange zest

1 1/2 cups fresh cranberries ( I used frozen)

1/2 cup pecans, coarsely chopped

1/4 cup butter, softened

1 cup white sugar

1 egg

3/4 cup orange juice

Directions

1. Preheat the oven to 350 degrees F. Grease and flour a 9x5 inch loaf pan. Whisk together flour, baking powder, baking soda, and salt. Stir in orange zest, cranberries, and pecans. Set aside.
2. In a large bowl, cream together butter, sugar, and egg until smooth. Stir in orange juice. Beat in flour mixture until just moistened. Pour into prepared pan.
3. Bake for 1 hour in the preheated oven, or until the bread springs back when lightly touched. Let stand 10 minutes, take out & finish cooling on wire wrack.                

Teriyaki Apricot Slow cooker Pork Chops!

I am going to try to use my slow cooker at least once a week, here is my first entry. This turned out super yummy & we even used the gravy from this the next night on some rice. So easy & yet soooooo good.

4 pork chops ( i used boneless)

2/3 cup apricot preserves

1/4 cup teriyaki sauce ( I used Tastefully Simple's Honey teriyaki, but you can use any teriyaki you would like)

2 tablespoons Dijon mustard

1 teaspoon dried ginger (optional)

Directions:

Put the chops into your slow cooker. Frozen is okay. In a small bowl  mix together the sauce ingredients and then pour evenly over the top of the chops. Cover and cook on low for about 6 hours, or on high for 3 to 4. Your chops are done when they have reached desired tenderness.

Serve over egg noodles or rice.

 

 

Vanilla Cupcakes (princess Edition)

One thing I can say about this vanilla cupcake recipe is so far it's my favorite. I also made vanilla cupcakes for my sons birthday from a different recipe & didn't like them as much as this one. I will post that one under vanilla cupcakes (mickey mouse edition) I think the flavor of these is awesome. The one gripe I have is that they dry out quick so they need to be consumed within 48 hours of making them. or if you like dryer cupcakes then keep them around longer. I made these with my chocolate icing recipe & they ROCKED! I made these princess cupcakes for my nieces party, the crowns are made out of white chocolate, edible pearls & edible glitter. Perfect for any princess!

1/2 cup  unsalted butter at room temperature

2/3 cup granulated white sugar
3 large eggs
1 teaspoon pure vanilla extract
Zest of 1 large llemon (outer yellow skin)
1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1/4 cup  milk

*Directions*:

Preheat oven to 350 F and line 12 muffin cups with paper liners.

In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Beat in the vanilla extract and lemon zest.

In a separate bowl whisk together the flour, baking powder, and salt.

With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Scrape down the sides of the bowl as needed.

Evenly fill the muffin cups with the batter and bake for about 17-20 minutes or just until set and a toothpick inserted into a cupcake comes out clean. (Do not over bake or the cupcakes will be dry.) Remove from oven and place on a wire rack to cool Once the cupcakes have completely cooled, frost with icing.

Monkey Bread!

OK so I have had this recipe for awhile, but didn't make it. During Hurricane Irene it just so happened to be my moms birthday. I had planned a brunch & things went according to plan till 9 am & then no power. Thank Goodness I had already made this & had it sitting when that happened. I had to finish the rest of my stuff on the grill, and this bread was able to hold everyone over. It was amazing & everyone couldn't stop eating it.

Ingredients

• 2 pkg of  refrigerated biscuit dough
• 1 cup white sugar
• 2 teaspoons ground cinnamon
• 1/2 cup butter
• 1 cup packed brown sugar
• 1/2 cup chopped walnuts or pecans (optional)
• 1/2 cup raisins

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch tube/Bundt® pan.
2. Mix white sugar and cinnamon in a plastic bag. Cut biscuits into quarters. Shake 6 to 8 biscuit pieces in the sugar cinnamon mix. Arrange pieces in the bottom of the prepared pan. Continue until all biscuits are coated and placed in pan. If using nuts and raisins, arrange them in and among the biscuit pieces as you go along.
3. Melt butter and add brown sugar, mix then pour over biscuits                    .
4. Bake at 350 degrees F  for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Do not cut! The bread just pulls apart

*I made mine half plain & half with pecans & raisins*