steak fajitas {winner!!}

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Steak Fajitas from Beckie:

2 lbs flat iron steak

1 onion, sliced

1 green bell pepper, sliced

1 red bell pepper, sliced
1 jalepeno sliced

Spice Rub:
2 tsp chili powder
1 tsp cumin
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp cayenne pepper
1 tsp salt
1/2 tsp black pepper

Mix together all spices and rub all over on both sides of steak. Place steak in crockpot and cover with vegetables. (I also fill my crockpot up about half way with water). Cook on LOW for 8 hours.

Serve with tortillas, sour cream, salsa, guacamole, etc.

spinach artichoke dip {winner!!}

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Spinach Artichoke Dip from Beckie:

1 - 6 1/2 oz jar of marinated artichoke hearts

5 oz frozen spinach

1/2 cup mayonnaise

1/2 cup grated parmesan (I use more)

1 1/4 cup grated Monterey Jack (I use more)

1 clove garlic (I think I usually use garlic salt because it's easier)

Combine artichoke, spinach, mayo, cheese and garlic. Put in baking dish and sprinkle with remaining Monterey Jack cheese. Bake 15 minutes at 350 degrees. Put under broiler, if desired, for a couple of minutes to brown.

Serve with bread, tortilla chips or crackers.

*I use frozen spinach and defrost it a little. I don't really squeeze it out unless it seems excessive.

oven tacos {winner!}

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Oven Tacos from Beckie:
via Mommy I'm Hungry

2 lbs ground beef
1 small onion, diced
1 small can diced green chilies
1 T chili powder
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp crushed red pepper flakes
1/4 tsp dried oregano
1/2 tsp paprika
1 1/2 tsp ground cumin
1 tsp sea salt
1 tsp black pepper
1 (8 oz) can low sodium tomato sauce
1 (16 oz) can fat free refried beans
2 cups shredded Colby-Jack cheese
18-20 hard taco shells

Optional condiments -
Lettuce, shredded
Tomato, diced
salsa
guacamole
sour cream
olives, sliced

Preheat oven to 400 degrees.

In a large skillet, brown ground beef and onion over medium-high heat. Drain off any excess liquid. Return to pan, add chilies, refried beans, tomato sauce and spices. Mix well and cook for a few minutes if mixture seems runny.

Spoon the taco meat mixture into the taco shells and place into a 9x13 inch baking dish, standing up. Sprinkle cheese over the top of the taco meat in each shell. Place into the oven and bake at 400 degrees for 10-12 minutes or until the cheese has melted and the tacos are heated through. Remove from the oven and top with any optional condiments for serving.

white texas sheet cake.

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White Texas Sheet Cake from Brittany brought by Beckie:

1 cup butter

1 cup water

2 cups sugar

2 cups + 4 T flour

1/2 tsp salt

1 tsp soda

2 eggs

1 tsp vanilla

1/2 cup sour cream

Frosting:

1 cup butter

6 T evaporated milk

1 tsp vanilla

4-5 cups powdered sugar

dash of salt

1 cup pecans (optional)

fruit (optional)

Put butter and water in a large bowl. Heat in microwave for 2 minutes. Stir until all the butter is melted. Add sugar, flour, salt and soda. Stir with a wire whisk until smooth. Add eggs and vanilla, beat well. Stir in sour cream until all is blended. Pour into a 11x17 baking sheet that has been greased and floured. Bake at 375 for 20-25 minutes, until cake springs back when lightly touched or toothpick inserted in center comes clean. Remove from the oven and make the frosting. 

Cook butter and milk for 3-4 minutes in microwave. Add powdered sugar, vanilla and a dash of salt. Beat until smooth. Add nuts and gently spread on warm cake.

Cool and garnish with fruit if desired.

source: freidalovesbread.com

fruit pizza.

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Fruit Pizza from Beckie:

1 yellow cake mix
1 cube melted butter
1 egg

Mix together and spread on sheet pan sprayed with Pam. Bake at 350 degrees for 10 minutes.

8 oz cream cheese
1/2 cup powdered sugar
2 tsp lemon juice
1 - 12oz cool whip

Mix cream cheese, sugar and lemon juice until smooth. Add cool whip.

(Prepare just before serving) - top with raspberries, kiwi, blueberries and strawberries, etc.

caramel apple dip.

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Caramel Apple Dip from Beckie:

1 block cream cheese, softened
1/4 cup granulated sugar
1/2 cup brown sugar
1 tsp vanilla

Whip together until smooth.

Add almost 1 bag of Heath Bar chips (I serve on the side)

I also serve this dip with GALA apples as they have a good consistency to hold a dip (sliced and sprinkled with lemon juice).

lemon cookies.

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Lemon Cookies from Beckie:

from Sara Jezek

3 cubes imperial (brand) margarine

3 eggs

1 cup sugar

1/2 cup brown sugar

2 small packages lemon instant pudding

3 tsp vanilla

2-3 tsp lemon extract

1 tsp lemon zest

1 1/2 tsp soda

1 1/2 tsp baking powder

4 1/2 cup flour

Cream butter and sugar, pudding, eggs, extracts, sodas, and flour. Form into balls (about ping pong size). Bake 11 minutes at 350 degrees.

Frosting:

8 oz cream cheese, softened

1/2 bag (1 lb) powdered sugar

1/2 cup lemon juice (2 lemons)

italian sausage soup with tortellini.

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Italian Sausage Soup With Tortellini from Beckie:

1 lb. Italian Sausage

1 cup coarsely chopped onions

2 garlic cloves sliced

5 cups beef broth

1/2 cup water

1/2 cup dry red wine or water

2 cups (4 medium) chopped, seeded, peeled tomatoes

1 cup thinly sliced carrots

1/2 tsp basil leaves

1/2 tsp oregano leaves

1 8oz can tomato sauce

1 1/2 cup sliced zucchini

3 T chopped fresh parsley

8 oz (2 cups) frozen meat or cheese-filled tortellini or very small ravioli

1 medium green pepper, cut into 1/2 inch pieces

grated parmesan cheese

If sausage comes in casing, remove casing. In 5 quart Dutch oven, brown sausage. Remove sausage from Dutch oven; drain, reserving 1 T. drippings in Dutch oven. Saute onions and garlic in reserved drippings until onions are tender. Add beef broth, water, wine, tomatoes, carrots, basil, oregano, tomato sauce and sausage. Bring to a boil. Reduce heat; simmer uncovered 30 minutes. Skim fat from soup. Stir in zucchini, tortellini, parsley and green pepper. Simmer covered an additional 35-40 minutes or until tortellini are tender. Sprinkle parmesan cheese on top of each serving. 

**Can substitute 2 cups bowtie egg noodles or spiral macaroni. Simmer an extra 20-25 minutes or until tender.

rice krispie brownies.

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Rice Krispie Brownies from Beckie:

(Evelyn Johnson's Title)

1 c. sugar

1 c. light corn syrup

heat above on stove just until mix comes to a boil. Stir in:

1 c. peanut butter

6 c. Rice Krispies

Mix together - press into greased 9x13' pan. 

Melt 1 c. semi-sweet chocolate chips and 1 c. butterscotch chips and stir together -- pour over rice krispies.  Allow topping to set.  Cut into squares.

lime bundt cake.

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Lime Bundt Cake from Beckie:

(originally from Debbie Rush)

Cake:

1 cup + 2 TBS unsalted butter, at room temp.

8 ounces (1 pkg) cream cheese, at room temp.

2 cups sugar

6 large eggs

½ TBS vanilla

2 TBS lime zest

3 TBS lime juice

½ tsp coconut extract

3 cups all-purpose flour

Frosting:

1/4 c. butter at room temperature (I added a little more)

2 cups powdered sugar

¼ cup fresh lime juice

2 TBS lime zest

½ tsp coconut extract

Preheat oven to 325 degrees.  Butter and flour a 9 inch bundt pan or mini bundt pan. 

In mixing bowl, beat together the butter and cream cheese until combined.  Add the sugar and cream until light and fluffy.  Add the eggs one at a time, mixing after each.  Add vanilla, lime zest, juice and coconut extract and mix.  Add the flour and mix until smooth and creamy.

Pour batter into bundt pan and bake for approx. 1 hour 15 minutes, or until a toothpick inserted into the center comes out clean.  Cool in pan for about 5-10 minutes and then turn out onto a wire rack to cool completely. For mini bundts bake approx. 23 minutes.

To make frosting, cream together the butter, cream cheese, powdered sugar, lime zest, and lime juice.  Mix until smooth.  Add more powdered sugar or lime juice to get the consistency you want.  You can do it like a glaze and pour it over the cake when it’s still warm or use a piping bag and frost similar to Nothing Bundt Cakes style.  Sprinkle with toasted coconut or lime zest.

Note: This cake is dense.  It needs to be to come out of the mini bundt pans well so be generous with the frosting.  Can be frosted and then refrigerated but bring to room temp before serving.  Don’t freeze and use later.

Creamy Mexican Chicken & Corn Chowder.

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Creamy Mexican Chicken & Corn Chowder from Beckie:

3 chicken breasts, diced
1/2 c. chopped onions
1-2 cloves garlic
3 T butter
2 chicken bouillon cubes
1 c. hot water
1/2 - 1 t. cumin
2 c. half & half
2 c. shredded Monterey Jack cheese
1 can cream corn (undrained)
1-4 oz. can diced green chiles (undrained)
1/4 t. Tabasco

chopped, tomatoes, cilantro, tortilla strips

In dutch oven or large saucepan, brown chicken onion and garlic in butter until chicken is no longer pink.  Dissolve the bouillion in hot water.  Add to pan with cumin; bring to boil.  Reduce heat, cover and simmer for 5 minutes.  Add half & half, cheese, corn, chiles and Tabasco sauce.  Cook and stir over low heat until the cheese is melted.  Stir in chopped tomatoes (***or serve on the side if your family is adverse like mine).  Serve - garnish with cilantro and tortilla strips.

Variations:
*2 cans corn, more cheese, chili, broth to taste.
*to thicken: 2 T melted butter and 2 T flour and some half & half

apple crisp

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Apple Crisp from Beckie:

1 c. brown sugar
1 c. quick oats
1/2 c. flour
1/2 c. butter
2 t. cinnamon
1 t. salt
1/4 t. nutmeg
1 can apple pie filling

Pour pie filling into greased dish.  Melt butter - add all other ingredients to butter.  Mix well, pour over filling.

Bake at 350 degrees for 20 minutes

french peasant bread.

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French Peasant Bread from Beckie:

From “Favorites” Cookbook
book: Les Miserables

1 package dry yeast
2 c warm water
1 T sugar
2 t salt
4 c flour
oil
corn meal
melted butter

Place yeast, water, sugar and salt in warm bowl. Proof and stir until dissolved. Add flour and stir until blended. Do not knead. Cover and let rise one hour or until doubled in size. Flour hands, removed dough from bowl and place in 2 rounds on an oiled cookie sheet sprinkled with corn meal. Let rise an additional hour. Brush the top with melted butter and bake at 425 degrees for 10 minutes. Reduce oven temp to 375 and cook an additional 15 minutes. Remove from oven and brush again with butter. Serve warm.


Tips: I use a large rubber scraper to divide the dough in the bowl and scoop it out, this dough is very sticky. Sometimes I just spray the pan with Pam because it's faster and easier than oil. I usually use about 2 T butter. Sometimes I like to substitute 1/4 c whole wheat flour for white, gives it a nice flavor and texture. 

pasta chicken salad.

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Pasta Chicken Salad from Beckie:

Pasta Shells (about 1 box) - cooked and rinsed

chicken (about 2-3 breasts) - cooked and chopped

1 can tidbit pineapple, drained

sliced red grapes

1 chopped green onion

celery, chopped

cashews

1 cup mayo

1 bottle coleslaw dressing

Mix - if storing in the fridge, add cashews before serving.

cinnamon pull-apart bread {winner!!}

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Cinnamon Pull-Apart Bread from Beckie:

Ingredients:

2 cups whole milk
1/2 cup canola oil
1/2 cup sugar
1 package active dry year (2 1/4 tsp)
4 1/2 cups all-purpose flour, divided
1/2 heaping tsp. baking powder
1/2 scant tsp. baking soda
1 1/2 tsp. salt
1/2 cup sugar
Cinnamon

Glaze:

8 oz. powdered sugar
4 T melted butter
1/2 tsp. almond extract
1/2 tsp. vanilla extract
Enough milk to make a glaze to desired consistency

Instructions:
In a large (at least 4-quart) pot or saucepan, combine milk, sugar and oil. Heat just to boiling, stirring occasionally, and then remove from heat. If you've got lots of ice handy, dump all that you have into a clean sink and then place the pan of scalded milk over the ice. This way, the milk mixture cools quickly and the melted ice just drips down the drain.

When the milk has cooled to around 105-115 degrees, remove from ice and sprinkle yeast over the milk mixture. Allow to stand for 5-10 minutes. Stir. Mix in 4 c. flour and cover. This can be done with a wooden spoon; the dough is VERY soft, more like a batter. Allow to stand for 1 hour.

Mix remaining 1/2 cup flour with baking soda, baking powder and salt. Sprinkle over the dough and then mix it in with the wooden spoon. Place a sheet of plastic wrap over the pan and refrigerate for at least a few hours and up to 24 hours.

Grease a 9x5 inch loaf pan and set it aside.

When you're ready to use the dough, turn it onto a lightly floured surface.

Roll the dough out into a rectangle about 18 inches wide by 9 inches tall. Spread with 6 T of melted butter or softened butter. Sprinkle with 1/2 cup sugar and an even sprinkling of cinnamon.

Using a pizza wheel, cut the dough into six 3" strips. Stack the strips 3 strips high (so you have 2 piles). Cut each of the stacks into three 3" squares. Place the squares, cut side up (not the flat, sugared side) into prepared pan, being careful not to stuff too much dough into the pan. Any leftover dough can be baked in mini pans or muffin tins.

Melt 2 T of butter and drizzle over the loaf. Sprinkle with sugar and cinnamon. Cover and allow to rise for 30 minutes.

While the loaf is rising, preheat oven to 350.

Bake for 25-35 minutes (or until baked through). If you don't want your fire alarm to go off, place a baking sheet on the rack below the loaf pan. If the loaf is getting too brown on top, lightly place a sheet of aluminum foil over the loaf while it finishes baking.

Remove from oven and cool completely.

Whisk together glaze ingredients until smooth and desired consistency is reached. Place the glaze in a Ziploc bag and snip a small corner off the bag. Drizzle over the loaf.

Source: Our Best Bites

jack in the box oreo shake.

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Jack in the Box Oreo Shake from Beckie:

3 cups vanilla ice cream

1 1/2 cup milk (may want to use a little less)

8 oreo cookies

Combine ice cream and milk in blender and mix on low speed until smooth. Stir shake with a spoon to mix, if needed.

Break Oreo cookies while adding them to blender. Mix on low speed for 5-10 seconds or until cookies are mostly pureed into the shake but a few larger pieces remain. Top with whipped cream.

Makes 2 12-oz shakes

Source: topsecretrecipes.com

pasta pine nut salad {winner!}

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Pasta Pine Nut Salad from Beckie:

1 bag/box pasta, cooked and rinsed in cold water

1/2 lb. bacon, cooked to crisp

1/2 c. toasted pine nuts

1 basket cherry tomatoes

1 c. crumbled feta cheese

2 T. chopped fresh basil

Dressing:

1 tsp garlic, crushed

1/4 cup grated/shredded parmesan cheese

1/2 cup lemon juice

3/4 cup extra virgin olive oil

1 Tbsp Dijon mustard

S&P to taste

Combine pasta - basil. Add dressing and toss gently.

milk chocolate chip cookies.

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Milk Chocolate Chip Cookies from Beckie:

1 cup sugar

1 cup brown sugar

1 cup softened butter

2 eggs

1 - 12 oz bag milk chocolate chips

1 tsp vanilla

3 cups flour

1 tsp baking soda

1 tsp salt

Cream sugar, brown sugar and butter. Add eggs and vanilla and whip until fluffy. Combine flour, baking soda and salt before adding wet ingredients. Add chips (if doubled, add 3 cups chips). Form dough into balls, place on cookie sheet and bake at 350 degrees for 9-11 minutes. Let sit on cookie sheet 1-2 minutes after removing from oven and then cool completely. Makes about 3 dozen cookies.

ham and cheese quiche {winner!}

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Ham and Cheese Quiche from Beckie:

3 eggs, beaten
3/4 tsp salt
1/2 cup butter, melted
1/2 cup Bisquick
1 1/2 cup milk
1/8 tsp dry mustard
1 cup grated swiss cheese
2 green onions, chopped
1 cup chopped ham (leftover or deli ham is best!)

Mix all ingredients. Pour into a GREASED pie or cake pan. Bake at 350 degrees for 40 minutes (if recipe is doubled, cook for 1 hour.)

*Can be made ahead - I double for a thick quiche in a 9x13 glass pan.

chocolate chip cookie pie.

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Chocolate Chip Cookie Pie from Beckie:

1 unbaked 9" piecrust - pillsbury
2 large eggs
1/2 cup flour
1/2 cup sugar
1/2 cup brown sugar
3/4 cup butter, softened
1 cup chocolate chips
1/2 cup chopped pecans

Preheat oven to 350 degrees (325 in convection oven). Beat eggs in bowl on high until foamy. Beat in flour and sugars. Beat in butter. Stir in chips and nuts. Spoon into pie shell.

Bake for 55-60 minutes or until knife inserted halfway between edge and center comes out clean.

Cool on wire racks and serve slightly warmed or cool.

*from nestle.com