PEPPER STEAK IN A CROCK POT

  

Ingredients

2 pounds beef sirloin, cut into 2 inch strips

¾ teaspoon garlic powder, or to taste

3 tablespoons vegetable oil

1 cube beef bouillon

¼ cup hot water

1 tablespoon cornstarch

½ cup chopped onion

2 large green bell peppers, roughly chopped

1 (14.5 ounce) can stewed tomatoes, with liquid

3 tablespoons soy sauce

1 teaspoon white sugar

1 teaspoon salt

Directions

Sprinkle beef sirloin strips with garlic powder. Heat vegetable oil in a large skillet over medium heat and sear beef strips, about 5 minutes per side. Transfer to a slow cooker.

Mix bouillon cube with hot water in a separate container until dissolved, then mix in cornstarch until dissolved. Pour into the slow cooker with beef strips. Stir in onion, green peppers, stewed tomatoes, soy sauce, sugar, and salt.

Cover, and cook on High for 3 to 4 hours, or on Low for 6 to 8 hours.

Chicken Florentine

 

Ingredients:

4 boneless, skinless chicken breasts

Salt and pepper, to taste

2 tbsp olive oil

3 cloves garlic, minced

1/2 cup sun-dried tomatoes, chopped

1 cup heavy cream

1/2 cup chicken broth

1/2 cup grated Parmesan cheese

2 cups fresh spinach leaves

1 tsp Italian seasoning

Instructions:

Prepare the Chicken:

Season chicken breasts with salt and pepper on both sides.

Cook the Chicken:

Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook for 6-7 minutes per side, or until golden brown and cooked through. Remove from skillet and set aside.

Make the Sauce:

In the same skillet, sauté garlic for 1 minute. Add sun-dried tomatoes and cook for another 2 minutes. Stir in heavy cream, chicken broth, and Parmesan cheese. Simmer for 3-4 minutes until the sauce thickens slightly.

Add Spinach:

Stir in spinach and cook until wilted, about 1-2 minutes. Sprinkle in Italian seasoning.

Combine:

Return the chicken to the skillet, spooning sauce over the top. Simmer for 3-4 minutes to warm through.

Serve:

Serve warm, garnished with additional Parmesan if desired. Perfect with pasta, rice, or crusty bread!

Tennessee Onions

  

Better than Onion rings 

Ingredients:

- 3-4 Vidalia sweet onions

- 4 tablespoons unsalted butter

- 1 teaspoon salt (adjust according to preference)

- 1 teaspoon garlic powder

- 1/2 teaspoon oregano

- 1 cup Italian blend cheese, finely shredded

- 1 cup cheddar cheese, finely shredded

- 1/2 cup Parmesan cheese, finely shredded

Directions:

1. Preheat your oven to 350°F (175°C).

2. Coat a 9×13-inch baking dish with non-stick cooking spray.

3. Clean and peel the Vidalia sweet onions. Slice them into rounds approximately ¼ inch thick do not separate the rounds into individual onion rings.

4. Spread the onion evenly across the base of the prepared baking dish.

5. Season the onion rings with salt, garlic powder, and oregano.

6. Cut the butter into roughly eight even portions or pats. Distribute these butter pats evenly across the seasoned onion rings in the baking dish.

7. Sprinkle the Italian blend cheese and cheddar cheese evenly over the onion rings. Finish with a final topping of shredded Parmesan cheese.

8. Place the baking dish into the preheated oven. Bake for 35-40 minutes until the cheese is browned and bubbling.

9. For optimal taste, serve the dish promptly while it remains warm

NOTE: Italian blend cheese is a cheese that contains a mixture of two or more types of cheese. A traditional Italian cheese blend often includes a mix of Mozzarella, Parmesan, Romano, Asiago, and Provolone.

If it’s not in your area, you can make your own 

For the Garlic Parmesan Baked Shrimp

 

1 pound large shrimp, peeled and deveined

2 tablespoons olive oil

4 cloves garlic, minced

1/4 cup grated Parmesan cheese

2 tablespoons chopped fresh parsley

1 teaspoon lemon zest

Salt and pepper to taste

For Garnish (Optional):

Lemon wedges

Additional chopped parsley

Instructions:

Preheat the Oven:

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper for easy cleanup.

Prepare the Shrimp:

In a large mixing bowl, combine the peeled and deveined shrimp with olive oil, minced garlic, Parmesan cheese, chopped parsley, lemon zest, salt, and pepper. Toss until the shrimp are evenly coated.

Arrange on the Baking Sheet:

Spread the seasoned shrimp in a single layer on the prepared baking sheet, ensuring they are not crowded. This allows for even cooking and a delightful texture.

Bake to Perfection:

Place the baking sheet in the preheated oven and bake for approximately 12-15 minutes or until the shrimp turn opaque and are cooked through.

Garnish and Serve:

Once baked to perfection, remove the shrimp from the oven.

Garnish with additional chopped parsley and lemon wedges for a fresh burst of flavor.

No bake Chocolate Eclair Cake

 

Ingredients

2 (3.5 oz) package of instant vanilla pudding mix

1 (8 oz) container of whipped topping (COOL WHIP) thawed

3 cups milk

2 sleeves graham cracker squares

1 (16 oz) tub chocolate frosting

Directions

In a medium bowl, mix together the pudding mix, milk and Cool Whip.

In an 9 x 13 baking dish, arrange a single layer of graham cracker squares on the bottom. You may have to break them up a bit to get enough crackers to cover the bottom of your dish.

Spread half of the pudding mixture on top of the crackers.

Layer another layer of graham crackers over the pudding mixture.

Then layer the other half of the pudding mixture on top of crackers.

Top with a final layer of graham crackers.

Put plastic wrap over dish and put in fridge for about 30 min to an hour to allow pudding to set.

When ready, put the tub of chocolate frosting in the microwave for about 15 seconds to soften (remove lid and aluminum foil top before microwaving).

Take out and stir frosting. It should be easily spreadable now.

Remove plastic wrap from dish and evenly spread chocolate frosting all over the top layer of graham crackers.

Place plastic wrap over top of dish and put back in fridge and let it chill overnight.

This dessert gets better over time. The graham crackers need plenty of time to soften up.

When ready, slice and serve!

Stuffed Seafood Cobb loaf

 

Here’s how to make it:

Ingredients:

1 large sourdough Cobb loaf 

250g of Prawns, chopped

250g of Crab meat

1 cup shredded mozzarella cheese

1/2 cup cream cheese, softened

1/3 cup mayonnaise

1/4 cup green onions, finely chopped

2 garlic cloves, minced

1 tsp Old Bay seasoning

1/2 tsp smoked paprika

1 tbsp lemon juice

Instructions:

Prep the Bread: Hollow out the sourdough bread , leaving a sturdy shell. Set aside the removed bread for dipping.

Mix the Filling: In a bowl, combine cream cheese, mayonnaise, mozzarella, green onions, garlic, Old Bay, paprika, and lemon juice. Fold in the prawns and crab gently.

Fill & Bake: Spoon the seafood mixture into the bread bowl, packing it evenly. Bake at 220°c for 20-25 minutes, until golden and bubbling.

Serve: Garnish with extra green onions and serve warm with bread chunks or crackers for dipping.

Apple Cake

 

Ingredients

1. *For the cake:*

2. 2 1/4 cups all-purpose flour

3. 1 teaspoon baking powder

4. 1 teaspoon baking soda

5. 1 teaspoon salt

6. 1 cup unsalted butter, softened

7. 1 3/4 cups granulated sugar

8. 4 large eggs

9. 2 teaspoons vanilla extract

10. 2 cups diced apples (about 2-3 apples)

11. *For the streusel topping:*

12. 1/2 cup all-purpose flour

13. 1/2 cup granulated sugar

14. 1/2 cup cold unsalted butter, cut into small pieces

15. 1/2 cup chopped walnuts (optional)

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.

2. *Prepare the cake:*

3. Whisk flour, baking powder, baking soda and salt.

4. Cream butter and sugar until light. Beat in eggs and vanilla.

5. Add flour mixture; mix until combined.

6. Fold in diced apples.

7. *Prepare the streusel topping:*

8. Mix flour, sugar and cold butter until crumbly.

9. Stir in chopped walnuts (if using).

10. *Assemble and bake:*

11. Pour batter into prepared baking dish.

12. Sprinkle streusel topping evenly.

13. Bake 45-50 minutes or until a toothpick comes out clean.

14. *Cool and serve:* Let cool in pan for 10 minutes before transferring to a wire rack to cool completely.

Variations

1. Use different apple varieties (e.g., Granny Smith, Gala).

2. Add cinnamon, nutmeg or cardamom for extra spice.

3. Substitute brown sugar for granulated sugar.

4. Top with cream cheese frosting or caramel sauce.

Nutrition Information (approximate)

Per serving (12 servings):

1. *Calories*: 320-350

2. *Fat*: 18-20g

3. *Carbohydrates*: 35-40g

4. *Protein*: 3-4g

Sweet Macaroni Salad

 

Ingredients:

1 package (16 ounces) elbow macaroni

4 medium carrots, shredded

1 large green pepper, chopped

1 medium red onion, chopped

2 cups mayonnaise

1 can (14 ounces) sweetened condensed milk

1 cup cider vinegar

1/2 cup sugar

1 teaspoon salt

1/2 teaspoon pepper

Instructions:

1️⃣ Cook the macaroni: Boil the elbow macaroni according to the package directions until al dente. Drain and rinse with cold water to cool it down. Ensure the pasta is well-drained. 

2️⃣ Prepare the vegetables: In a large mixing bowl, combine the cooked macaroni, shredded carrots, chopped green pepper, and chopped red onion. 

3️⃣ Make the dressing: In another bowl, whisk together the mayonnaise, sweetened condensed milk, cider vinegar, sugar, salt, and pepper until the sugar is fully dissolved and the dressing is smooth. 🥄

4️⃣ Combine and chill: Pour the dressing over the macaroni and vegetables. Stir well to ensure everything is evenly coated. Cover the bowl and refrigerate for at least 2 hours, but overnight is best to let the flavors meld. 

Serving Suggestion: This sweet macaroni salad is perfect for barbecues, potlucks, and family gatherings. It pairs well with grilled meats and other picnic sides. 🍽️

Prep Time: 20 minutes | Chill Time: 2 hours | Total Time: 2 hours 20 minutes

Servings: 16

Cheesy Breakfast Casserole

 A delicious breakfast or brunch option! Here's a simple recipe for a Cheesy Breakfast Casserole:

Ingredients

1. *Bread*: 6 cups cubed bread (white or whole wheat)

2. *Eggs*: 12 large eggs

3. *Sausage*: 1 pound cooked sausage (e.g., breakfast sausage or Italian sausage), crumbled

4. *Cheese*: 2 cups shredded cheddar, 1 cup shredded mozzarella

5. *Vegetables*: 1/2 cup diced bell pepper, 1/2 cup diced onion, 2 cloves garlic, minced

6. *Seasoning*: Salt, pepper, and any desired herbs (e.g., parsley, thyme)

7. *Milk*: 1 cup milk or heavy cream

Instructions

1. Preheat oven to 350°F (175°C).

2. In a large skillet, cook sausage over medium-high until browned. Drain excess fat.

3. Add bell pepper, onion, and garlic; cook until softened.

4. In a large bowl, whisk eggs, milk, salt, pepper, and herbs.

5. Add bread, sausage mixture, and shredded cheese to the bowl. Mix well.

6. Grease a 9x13-inch baking dish with butter or cooking spray.

7. Pour the egg mixture into the dish.

8. Top with additional shredded cheese (if desired).

9. Bake for 35-40 minutes or until the eggs are set, and the cheese is melted and golden brown.

10. Serve warm and enjoy!

Variations

1. Add diced ham, bacon, or cooked vegetables (e.g., mushrooms, spinach).

2. Use different types of cheese (e.g., Swiss, feta).

3. Substitute bread with English muffins or croissants.

4. Prepare the casserole the night before and refrigerate; bake in the morning.

Nutrition Information (approximate)

Per serving (8-10 servings):

1. *Calories*: 350-400

2. *Protein*: 25-30g

3. *Fat*: 20-25g

4. *Carbohydrates*: 20-25g

Would you like any modifications or substitutions?

Cranberry Orange Bread with Simple Glaze

 

Ingredients:

For the Bread:

2 cups all-purpose flour

1 cup granulated sugar

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

Zest of 1 orange

3/4 cup fresh orange juice

1/4 cup vegetable oil

1 large egg

1 cup fresh cranberries, chopped

For the Simple Glaze:

1 cup powdered sugar

2-3 tablespoons fresh orange juice

Orange zest (optional, for garnish)

Instructions:

Preheat and Prepare:

Preheat your oven to 350°F (175°C). Grease and flour a standard loaf pan.

Mix Dry Ingredients:

In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

Add Orange Zest:

Stir in the orange zest to distribute evenly.

Prepare Wet Ingredients:

In a separate bowl, whisk together orange juice, vegetable oil, and egg.

Combine Wet and Dry:

Gradually mix the wet ingredients into the dry ingredients until just combined. Don’t overmix.

Fold in Cranberries:

Gently fold the chopped cranberries into the batter.

Pour into Pan:

Pour the batter into the prepared loaf pan and spread evenly.

Bake:

Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.

Make the Glaze:

While the bread cools, whisk powdered sugar with orange juice to make a smooth glaze.

Glaze the Bread:

Drizzle the glaze over the slightly cooled bread.

Optional Garnish:

Garnish with fresh orange zest if desired.

Slice and Enjoy:

Once the glaze has set, slice and enjoy!

Crockpot Goulash Recipe

 

Ingredients

2 pounds ground beef

1/2 onion diced

1green bell pepper diced

1red bell pepper, diced

1tsp.Minced garlic

1tsp.salt

1tsp.pepper

2 tsp.Italian Seasoning

2 cans tomato sauce14.5 oz

2 cans diced tomatoes 14.5 0z

2 cups beef broth

1box dry uncooked macaroni

1cup frozen peas

How To Make Crockpot Goulash Recipe

In a skillet over medium heat, cook ground beef until it is brown.

Add the onions and peppers, cook until tender.

Add the meat mixture to a 6-quart slow cooker.

Add in bell pepper, Italian Seasoning, salt, pepper, tomatoes, and broth.

Stir to combine.

Cover and cook on high for 3.5 hours.

Cook your pasta 1 hour before serving as the box directs you too.

30 minutes before serving stir in the pasta and peas..

Cover and let sit.

Polish Baked Donuts

 Paczki Recipe : Polish Baked Donuts

 

Ingredients:

Dough: 1½ cups flour, 

¼ cup sugar, 

¼ tsp salt, 

2 tsp yeast, 

¾ cup warm milk, 

3 Tbsp oil, 

2 egg yolks, 

1 tsp vanilla,

extra flour as needed.

For Coating: 

3 Tbsp melted butter,

 ½ cup sugar

Custard Filling: 

¼ cup sugar, 

2 Tbsp cornstarch, 

1 cup milk, 

1 egg yolk

Steps:

Dough: Combine warm milk, sugar, and yeast; let sit until bubbly. Add oil, yolks, vanilla, flour, and salt; mix until smooth. Knead on floured surface for 5 mins. Cover and let rest 10-15 mins.

Custard Filling: In a saucepan, combine sugar and cornstarch, add milk and yolk. Boil for 1½ mins while stirring, then chill.

Shape & Bake: Roll dough ½-inch thick, cut circles, place on greased sheet, and let rise 1 hour. Bake at 350°F for 10-12 mins.

Coat & Fill: Brush warm donuts with melted butter, roll in sugar, then fill with custard or jam.

Pork Chops Marinade

 Pork Chops Marinade (freezer friendly)

By Lori's Recipe Journal 

Recipe👇

Teriyaki Marinade:

2 pork chops

1 Tablespoon olive oil

2 Tablespoons pineapple juice

2 Tablespoons teriyaki sauce

2 cloves garlic minced

1 teaspoon salt 

Italian Balsamic Marinade:

2 pork chops

2 Tablespoons olive oil

3 Tablespoons balsamic vinegar

1.5 Tablespoons Italian seasoning

2 cloves garlic minced

1/2 teaspoon black pepper 

1 teaspoon salt

Steakhouse Marinade:

2 pork chops 

2 Tablespoons olive oil

2 cloves garlic minced 

2 Tablespoons Worcestershire sauce

1 Tablespoon dijon mustard

1 Tablespoon brown sugar

2 teaspoon Montreal Steak Seasoning

1 teaspoon salt 

Asian Style Marinade:

2 pork chops

2 tablespoons olive oil 

1/4 cup soy sauce 

3 cloves garlic, minced 

1/4 teaspoon white pepper

1 teaspoon sesame oil

1 1/2 teaspoons cornstarch

1/4 teaspoon five spice powder

1 tablespoon Shaoxing wine

BBQ Marinade:

2 pork chops

1 Tablespoons olive oil

3 Tablespoons bbq sauce

2 teaspoons bbq seasoning

1 Tablespoon white vinegar

1 teaspoon salt

Instructions

Prepare the Marinade:

Add all the marinade ingredients in to small dish and mix together.  

Marinate the Pork Chops:

Place the pork chops in a shallow glass or plastic container or bag. Pour the marinade onto the pork, turning it so that all sides of the meat are completely coated.

Cover and refrigerate the pork as it marinates for 2-18 hours. 

Alternately, you can seal the bag or container and freeze the pork chop in the marinade for up to 3 months.

Slow Cooker Ravioli Lasagna

 

Ingredients:

- 1 bag (25 oz) frozen cheese ravioli

- 1 pound ground beef or Italian sausage

- 1 jar (24 oz) marinara sauce

- 1 can (14.5 oz) diced tomatoes, drained

- 1 teaspoon Italian seasoning

- 2 cups shredded mozzarella cheese

- 1 cup grated Parmesan cheese

- Fresh basil leaves for garnish (optional)

Instructions:

1. Before you begin, ensure that the ground beef or Italian sausage is browned and drained of any excess fat. This will be the base layer for your lasagna.

2. In the bottom of your slow cooker, spread a thin layer of marinara sauce to prevent sticking.

3. Add a layer of frozen cheese ravioli, making sure to cover the sauce as best as possible.

4. Spoon over a portion of the browned meat, sprinkle with Italian seasoning, then pour on some of the canned diced tomatoes.

5. Sprinkle a generous amount of mozzarella and Parmesan cheeses over the meat and tomato layer.

6. Repeat the layers—ravioli, meat, tomatoes, and cheese—until all ingredients are used up, finishing with a cheese layer on top.

7. Cover and cook on the low setting for 4-6 hours, or until the ravioli is tender and the cheese is bubbling.

8. Let the lasagna sit in the cooker for 10 minutes after turning it off to allow it to set slightly for easier serving.

9. Serve hot with a sprinkle of fresh basil leaves for garnish if desired.

Enjoy your Slow Cooker Ravioli Lasagna with your chosen sides for a complete and satisfying meal that brings a touch of Italian comfort to your dining table.

The Plant That Destroys Cancer Cells

 The Plant That Destroys Cancer Cells in Just 48 Hours! It's 100 Times More Effective Than Chemotherapy

The best part is that it does this without harming healthy cells in the body. In just 48 hours, dandelion roots can act on cancer cells and wipe them out completely.

This groundbreaking research has given hope to cancer patients all over the world. The study’s remarkable results have even prompted additional support for further investigation into this miracle plant. And the best part? Dandelions can be easily found in a clean field, away from busy roads.

One person who experienced the amazing healing properties of dandelions is John Di Carlo, a 72-year-old man. After three years of unsuccessful treatments, he turned to drinking tea made from dandelion root. And within just four months, he was completely healed.

So if you or someone you know is battling cancer, consider exploring the power of dandelion root. It’s a natural and effective alternative to traditional treatments. Give it a try and let the miracle plant work its wonders on your health.

Homemade Summer Sausage

 

Ingredients:

5 lb ground hamburger (no lean burger)

5 Tbsp liquid smoke (found near barbecue sauce)

5 Tbsp morton salt tender quick (found in dark blue bag in spice aisle)

2 Tbsp coarse ground pepper

2 Tbsp minced garlic

2 Tbsp mustard seeds

Directions:

In a large bowl, mix all ingredients with your hands like making meatloaf.

Cover and Refrigerate 24 hours.

Take out and knead one more time then make 4 (14x2 inch) logs.

Put them on a cookie sheet with 1-2 inch sides.

Bake at 300 degrees for 3 hours.

Take out and wrap in wax paper with aluminum foil around that.

Refrigerate until well chilled.

Serve by slicing and eating alone or with crackers and cheese.

NOTE:

When rolling logs into shape, make sure you knead the meat and form a tight log so there's no cracks forming while baking.

IF USING VENISON:

Venison is very lean. This recipe needs some fat in it so use 3 lbs venison and 2 lbs hamburger.

Cranberry Pistachio Cheesecake Balls with White Chocolate Coating

 

Elegant and festive, these mini cheesecake bites combine tangy cranberries and crunchy pistachios with a luscious white chocolate shell, finished with a touch of gold for a glamorous holiday treat!

Ingredients

225g cream cheese, softened

1/2 cup powdered sugar

1/4 cup finely chopped dried cranberries

1/4 cup finely chopped pistachios

1/2 teaspoon vanilla extract

200g white chocolate, melted

Edible gold dust (optional, for garnish)

Instructions

Step 1: Prepare the Cheesecake Mixture

In a mixing bowl, beat the softened cream cheese until smooth.

Add the powdered sugar and vanilla extract, mixing until well combined.

Fold in the chopped cranberries and pistachios.

Cover the mixture and refrigerate for 15–20 minutes, or until firm enough to roll.

Step 2: Form the Cheesecake Balls

Scoop out small portions of the chilled mixture and roll them into 1-inch balls.

Arrange the balls on a parchment-lined baking sheet.

Freeze for 10–15 minutes to help them set.

Step 3: Coat with White Chocolate

Using a fork or toothpick, dip each cheesecake ball into the melted white chocolate.

Let the excess chocolate drip off before placing the coated balls back onto the lined baking sheet.

Allow the white chocolate coating to harden completely.

Step 4: Add the Finishing Touches

Once the coating is set, lightly dust the cheesecake balls with edible gold dust for a festive sparkle.

my

ITALIAN SUB SANDWICH

 

This Italian Sub Sandwich is a classic deli favorite, packed with layers of savory meats, melted cheese, fresh veggies, and zesty condiments. It's a perfect sandwich for lunch or dinner, offering a delicious balance of flavors and textures.

INGREDIENTS

For the Sandwich:

1 large sub roll or hoagie roll

4-6 slices of Genoa salami

4-6 slices of Italian pepperoni

4-6 slices of capicola ham

4-6 slices of provolone cheese (or mozzarella)

4-6 slices of ham (optional, for extra layers)

1/4 cup shredded lettuce

1/4 cup thinly sliced red onions

1/4 cup thinly sliced tomatoes

1/4 cup banana peppers or pepperoncini (optional)

Salt and pepper, to taste

2 tablespoons olive oil

2 tablespoons red wine vinegar

1 teaspoon dried oregano

1 teaspoon Italian seasoning

INSTRUCTIONS

1. Prepare the Bread:

Slice the sub roll horizontally, but not all the way through, leaving a hinge so it can be opened like a book.

Toast the bread lightly in the oven or on a skillet, just until the edges are crispy.

2. Layer the Meats and Cheese:

Begin by layering the Genoa salami, pepperoni, and capicola ham on the bottom half of the toasted roll. Add the ham slices if desired.

Top with provolone cheese (or mozzarella) slices. If you prefer, you can also melt the cheese under the broiler for a few seconds for extra gooeyness.

3. Add the Veggies:

Layer on the shredded lettuce, sliced red onions, tomatoes, and banana peppers (if using).

Season with a little salt and pepper to taste.

4. Drizzle with Dressing:

In a small bowl, whisk together the olive oil, red wine vinegar, oregano, and Italian seasoning.

Drizzle this dressing over the sandwich for extra flavor.

5. Assemble the Sandwich:

Close the sandwich and gently press down to compact the ingredients.

Slice the sandwich in half or into smaller portions if desired.

Serving Suggestions:

Serve with a side of chips, pickles, or a simple salad.

This sandwich also pairs well with a refreshing iced tea or a cold Italian soda.

This Italian Sub Sandwich is a crowd-pleaser with its rich combination of meats, cheeses, fresh veggies, and tangy dressing. Whether you’re making it for a family meal or packing it for a picnic, it’s a satisfying, flavorful choice that everyone will love! 

HOMEMADE BUTTER

 HOMEMADE BUTTER! Just 1 ingredient!  Healthier and cheaper than store-bought - Simple recipe!

-Ingredients and Tools

1 pint (2 cups) of heavy cream (organic or grass-fed for the healthiest option)

A pinch of salt (optional)

A stand mixer or hand mixer (or a food processor or mason jar)

-How to Make Homemade Butter

1.Pour the Cream: Put the heavy cream in a bowl.

2.Whip the Cream: Use medium-high speed to whip until it separates into butter and buttermilk (about 5-10 minutes).

3.Separate the Butter and Buttermilk: Pour off the buttermilk.

4.Rinse the Butter: Rinse under cold water to remove any remaining buttermilk.

5.Season and Store: Add salt if desired, then store in the refrigerator.

Slow Cooker Mushroom Chicken

 

Slow Cooker Swiss Steak.

6 medium beef blade steaks

8 oz fresh mushrooms, thinly sliced

1 medium onion, sliced

1 tbs fresh thyme, minced

1 1/2 tsp sweet paprika

3/4 cup chicken stock

1/4 cup dry sherry

1/4 cup flour

4 tbs oil

salt & pepper to taste

2 tbs fresh parsley, chopped

1/2 cup cream

Heat a heavy skillet or saute pan over medium heat. Add 1 tbs of the oil. Add the mushrooms; cover and cook for 5 minutes. Remove cover and continue cooking until mushrooms begin to brown. Remove from pan and place in the slow cooker.

Return the pan to the heat. Season the steaks with salt & pepper. Add 1 tbs of oil and brown the blade steaks nicely. Remove to a plate and set aside

Return the pan to the heat and add 2 tbs of the oil. Add the sliced onions, the thyme and the paprika. Stir and cook for about 1 minute. Add the flour and stir well, cooking for about 1 minute. Whisk in the sherry and chicken stock, scraping up all the browned bits at the bottom of the pan. Add the entire contents of the pan to the slow cooker.

Place browned steaks on top of the mushroom/onion mixture. Cover and cook on LOW for 6-8 hours, HI for 4-5 hours.

Remove steaks to a serving plate and cover with aluminum foil to keep them warm. Stir the cream and parsley into the liquid. Heat for another 10 minutes. Ladle gravy over steaks and serve

Makes either 6 smaller servings or 3 larger servings.