Wednesday, December 14, 2016

Cowboy Chili

This recipe is one that will really stick to your ribs!  It's chili kicked up a notch!  My husband said this is the best chili, even better than the normal chili with ground beef!  You know what they say....the way to a man's heart.....!

Cowboy Chili

2 Ribeye steaks
1/4 cup soy sauce
4 Tbsp. Worcestershire sauce
1 cup water
1/4 stick real butter
1 can petite tomatoes
1 can Rotel tomatoes
1/2 small white onion, rough chopped
1 small green bell pepper, chopped (optional)
1 tsp. Basil
1 Tbsp. ground pepper
1 Tbsp. salt
1 Tbsp. chili powder
2 cups cooked macaroni

Cut Ribeye steaks into small chunks and sauté in butter, water, Worcestershire and soy sauce in a deep stock pot for about 40 minutes.  Check about every 10 minutes to see if it needs more
 water added.  You want the meat to cook down, but not to get too thick or stick to the bottom of the pan.  During the last 15 minutes of cooking, allow the broth to cook down. 
Add 1 both cans of tomatoes to the pan.  Stir in seasonings. 

In a separate pot, cook macaroni in 1 1/2 quarts of salted water (1 tsp.salt) to just undercooked.  Drain and add to the chili.  Continue to cook another 15 minutes once the macaroni is added to thicken the chili up.

Serve it with a some hearty peppers or some Pepperjack cheese on top.


Tuesday, December 13, 2016

Beef Tips over Mashed Potatoes

This is a hearty meal that the man of the house will really enjoy...or anyone in the house for that matter.  The meat is tender and has a thick gravy.  Place it over creamy mashed potatoes and what more could you ask for?

Beef Tips over Mashed Potatoes

Beef Tips:

1 round steak or other lean cut of beef
1/4 stick real butter
Water 2 cups + more as needed
4 Tbsp. Worcestershire sauce
6 Tbsp. Soy Sauce
1/2 white onion, sliced into thin strips
1 Tbsp. ground pepper

slurry:  1/4 cup water + 2 heaping Tbsp. cornstarch

Slice the beef into very thin short strips.  Melt butter in a deep pan and add beef strips and onion slices.  Add Worcestershire and Soy Sauce.  Stir and cook over medium heat until beef has browned somewhat.  Add 2 cups of water.  Cover with a lid.  It takes about 40 minutes to cook these until they are tender, but you will need to check the water every 15 minutes or so and occasionally add a cup or so.  Yo

u don't want them to run out of water because you will use that for the gravy.

Once the meat is fork-tender, make sure there is at least 2 cups of water on the beef.  Add in 1/2 of the slurry and stir quickly until it is a thick gravy.  Add more if necessary.

When the beef is about 10 minutes from being done, start your potatoes.

Mashed Potatoes

6 medium potatoes, peeled and cut into cubes
2 quarts water
2 Tbsp. ground pepper
2 Tbsp. salt
1/2 stick real butter
1/4 cup evaporated milk (more or less)

Boil potatoes until they are fork tender.  Drain off water and add butter, salt, pepper and add the evaporated milk a little at a time.  The key to good mashed potatoes is to add just enough milk.  If you add too little they will be too thick.  If you add too much, they will be mushy, so add slowly.  Beat with beater until all is well combine and potatoes are creamy.

Ladle the potatoes onto a plate and top with the beef/gravy mixture. 


Wednesday, December 7, 2016

Hoe Cakes

Hoe Cakes have been around for a long time.  Originally named because workers in the field work get their shovels hot and grill these little morsels....They are a wonderful combination of cornbread and little cakes.  Fantastic with beans or smoked sausage.  My version is a little different.

Hoe Cakes

1 pkg. Jiffy Cornbread mix
1 cup flour
1 Tbsp. real butter 
Evaporated Milk (enough to make the mixture like pancake batter)  appr. 1/4 cup maybe
1 tsp. salt

Mix all ingredients above until it is sort of thin like pancake batter, but maybe a little thicker.  Spray a griddle or pan with butter-flavored cooking spray (or just use butter).  Add ladles-full of the batter onto the hot pan and fry them like little fritters.  Flip once, to cook the other side. Remove and spread with butter, if desired.

Oh my I want one right now!  Enjoy!

Tuesday, December 6, 2016

Smoked Sausage & Potato Chowder

You all know I am a soup junkie!  Especially in the winter.  This is chowder is the full-meal deal!

Smoked Sausage & Potato Chowder

6 beef Smoky Links (Echrich), cut into small rounds
4 medium/large potatoes, peeled & cubed
2 green onions (optional), chopped
2 stalks celery, cut into small pieces
4 baby carrots, cut into small rounds (optional)
1 can beef broth
1 can evaporated milk
2 Tbsp. salt
2 Tbsp. ground pepper
3 Tbsp. real butter

slurry:  1/4 cup water + 2 heaping Tbsp. cornstarch

Melt real butter into a deep pot.  Slice Smoky Links into small rounds and add to butter.  Add onions, celery, carrots, salt and pepper and saute' for about 3 minutes.   Add beef broth and then potatoes.  Boil until potatoes are done, but not mushy.  Reduce heat to medium and stir in 1 can of evaporated milk.  Bring back up to hot (but not boiling).  Mix slurry and add immediately.  Stir constantly until it thickens.

Serve & Enjoy!

Friday, December 2, 2016

Apricot Scones

My granddaughter, Kaitlyn was over a few weekends ago.  She loves to cook with Grandma.  She wanted to make scones, and I had some apricot jam, so she came up with these!  Yum Yum!

Apricot Scones

2 cups all-purpose flour
1/3 cup sugar
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
8 Tbsp. cold "real" butter
1/2 cup sour cream
1 egg
3 Tbsp. apricot preserves (more or less)

Mix dry ingredients.  Cut cold butter into the dry ingredients.  Add egg and sour cream and mix well.  Do not over mix.  Roll out on a board and cut into squares.  Cover top of the square with about 1/4 of the apricot preserves.  Fold the corners over together to form the scone.  

Bake until golden brown in a 350 degree oven.  Approximately 15 to 18 minutes.  Lightly brush the tops with more melted butter.


Thursday, December 1, 2016

Stuffed Swedish Meatballs


I've made Swedish Meatballs before, but this time I stuffed them with cheese and they were fabulous!  These are a hearty dish that even your youngin's will love.

Stuffed Swedish Meatballs


1 1/2 lbs. lean ground chuck
8 Ritz Crackers - crushed finely
4 Tbsp. Soy Sauce
1/4 white onion, diced (optional)
3 Tbsp. Kraft Sandwich Spread (see pic below)
2 medium eggs
1 tsp. minced garlic
1 tsp. salt
1 Tbsp. pepper

Mozzarella Cheese Sticks or Cubed pieces (not shredded)

Mix all of the above (except cheese) until it is combined.  Using your fingers, form into large meatballs (about 1").  Add 1 1/2" piece of mozzarella into the middle of the meat and form the meatball around the meat.

Place on a baking sheet, sprayed with cooking spray, and bake in a 350 degree oven for about 15 or 20 minutes (until meatballs are browned and done).  Don't overcook or the cheese will ooze out of the meatballs onto the tray.

Boil 3 cups of egg noodles in salted water until done - drain.


1 can beef broth
1/2 can evaporated milk
1 tsp. minced garlic
1/2 tsp. nutmeg
1 tsp. salt
1 Tbsp. ground pepper

Add ingredients above to a deep skillet and bring to a low boil over medium heat.  Add slurry and stir until thick.  Stir in pre-cooked egg noodles (about 3 cups). 

Slurry:  1/4 cup water + 2 heaping Tbsp. cornstarch.  (more or less)

If it doesn't thicken, add another slurry.  Once the desired consistency is reached, drop in the meatballs and gently turn to coat in the sauce.

Serve & Enjoy!