Sunday Stew and other things . . .

Once again I have lots of great-sounding recipes to share. I’m smelling the beef stew on the stove; finally feeling a little bit better after getting a cold Friday so I decided to cook. I love dinners that can go for more than one meal like chili, beef stew, potato soup, bean soup, white bean-chicken chili, etc. I’m still working on trying to come up with a complete menu for our Christmas dinner; still not totally convinced but at least I think the desserts will be ok – pumpkin pie (for my husband) and a many-layered chocolate pudding/Cool Whip, etc. dessert. I thought I’d posted it, but checking my last post, it’s not there so I’ll put it here, just in case . . .

====================

Four Layer Dessert

1st layer:
1 C. flour
1 C. chopped nuts
1 stick softened margarine

Press evenly into a 9 x 13 pan.

2nd layer:
1 C. powdered sugar
1 (8 oz) pkg cream cheese,
room temp.
1 C. Cool Whip

Mix together and spread over
first layer

3rd layer:
1 box inst. chocolate pudding
1 box inst. vanilla pudding
2 C. cold milk

Mix together and let thicken
before spreading over 2nd layer.

4th layer:
2 (16 oz) tubs Cool Whip
chocolate sprinkles (optional)

Spread 1 1/2 of the 2 tubs
Cool Whip over top of dessert.
Sprinkle with chocolate sprinkles.
Chill 1 hour before serving.

———————————-

Reese's Cake Mix Cookies

1 box German chocolate cake mix
1 C. smooth peanut butter
2 eggs
1/3 C. water
1/4 C. oil

Preheat oven 350 degrees F.
Mix all ingredients together;
dough will be stiff. Drop by
teaspoonful onto greased
cookie sheets. Bake 10-12
minutes. Makes 2-3 dozen
(recipe: Virginia-justapinch.com)
---------------------------------
Pecan Pistachio Sandies (cookies)

1 box yellow cake mix
1 box instant pistachio pudding
1 egg
1 cup oil
1/2 tsp. vanilla
1 cup chopped pecans
Decorative green sugar (optional)

Preheat oven 325 degrees F.
Empty cake mix and dry pudding mix into
a large mixing bowl.Add egg, oil, vanilla,
and pecans. Roll mixture into small balls
and press flat on a cookie sheet.Sprinkle
decorative green sugar over pressed cookies.
Bake 7 to 8 minutes, or until center of
cookie is set.
(recipe: Peg-Marys Recipe Exchange)
---------------------------------------
Cherry Crumb Bars

1 pkg. white or yellow cake mix
(18 oz)
1-1/4 cup rolled quick oats,
divided
1/2 cup margarine or butter,
softened, divided
1 egg
21 oz. can cherry pie filling
1/4 cup brown sugar
1/2 cup chopped pecans

Heat oven to 350 F.
Grease and flour a 13x9 pan.
Combine cake mix,6 T. butter &
1 cup rolled oats. Reserve 1 cup
crumbs for topping. To remaining
crumbs, add egg; mix well. Press
into pan.Pour cherry filling over crust;
spread to cover. In large bowl add
remaining 1/4 cup oats, 2 T. butter,
nuts and brown sugar.Mix well.
Sprinkle over cherries.
Bake 30-40 minutes.
(recipe: Peg-Marys Recipe Exchange)
--------------------------------------
ENGLISH PEA SALAD

1 can LeSeur English peas, well drained
1 cup cheddar cheese, cut into small
squares
1 small onion, finely chopped
2 boiled eggs, chopped
1 small jar pimientos, well drained
2 TBS mayonnaise (or more)
1 stalk celery, finely chopped
3 slices bacon, fried crisp and crumbled *
Combine all ingredients; stir lightly

NOTE from poster: "I don't always use
the bacon"
(recipe: budhatch-Recipe du Jour 6/3/11)
------------------------------
CROCK POT APPLE CIDER STEW 

1-2 lbs. beef stew meat
8 carrots, sliced thin
6 potatoes, sliced thin
2 apples, chopped
2 teaspoons salt
1/2 teaspoon thyme
2 Tablespoons minced onion
2 cups apple cider

Place carrots, potatoes, and
apples in crock pot.Add meat and
sprinkle with salt, thyme, and
onion. Pour cider over meat
and cover.Cook on low heat
10-12 hours. Thicken gravy.
(recipe: Sandy-Marys Recipe Exchange)
----------------------------
Butterfinger Cream Pie 1 Oreo ready-made pie crust
1 8 oz. pkg. cream cheese, softened
1/2 C. creamy peanut butter
1 1/2 C. powdered sugar
2 C. whipping cream, whipped
1/4 C. chocolate syrup
Butterfinger bars, chopped
1 can Reddi-Whip (spray whipped cream)
(a few Butterfinger crumbs for topping)

Beat cream cheese & peanut butter until
smooth; beat in powdered sugar. Stir in
chopped Butterfinger bars. Fold in
whipped cream and pour into Oreo
crust. Refrigerate until firm (4
hours or overnight). Before
serving, drizzle chocolate syrup;
sprinkle Butterfinger crumbs on
top then add Reddi Whip around the
edge of the pie. Serves 8.
(recipe: Victoria-JustaPinch site)
-------------------------------------
Cornbread Casserole

 1 lb. ground beef
 1 green pepper, chopped
 1 pkg. dry chili mix
 1 box Jiffy cornbread mix
 1 onion, chopped
 2 C. canned tomatoes
 1 can red kidney beans, drained
 1/2 C. water

 Preheat oven 400 degrees F.
 Brown hamburger, onions, and pepper.
 Add 2 cups tomatoes, salt and pepper to
 taste. Add package chili mix with 1/2 cup
 water. Add 1 can kidney beans; bring
 to boil then pour in casserole dish.
 Mix 1 package Jiffy cornbread mix as
 package calls for and spread evenly on
 top of casserole mixture. Bake for 20 minutes.
 (recipe: Joan-1_Comfort_Foods_Digest)
 ----------------------------------------------
Frozen Oreo Dessert 20 cream sandwich cookies, crushed
 1/3 C. butter or margarine, melted
 2 Qt. orange sherbet, slightly softened
 2 squares baking chocolate
 1/2 C. granulated sugar
 1 (12 oz) can evaporated milk
 1 C. pecans, chopped

 In bowl, combine crushed cookies and
 melted butter. Press into 9 X 13 baking
 dish. Spread orange sherbet over
 crumb layer; freeze until firm. In top
 of a double boiler, combine baking
 chocolate, sugar and evaporated
 milk. Cook, stirring constantly, until
 smooth; cool. Drizzle over sherbet and
 sprinkle with chopped pecans. Keep
 frozen until served. Makes 16 servings.
 (recipe: KS tabby-Marys Recipe Exchange)
 ----------------------------------------------------
Lemonade Nut Bread 
4 tablespoons butter
3/4 cup sugar
2 eggs
2 teaspoons grated lemon peel
2 cups sifted, all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon salt
3/4 cup milk
1/2 cup chopped pecans
4 teaspoons lemon juice
4 tablespoons sugar

Preheat oven to 350 degrees F.
Cream together butter and 3/4
cup sugar until fluffy. Add eggs
and lemon peel; beat well. Sift
together flour, baking powder and
salt. Add to creamed mixture
alternately with milk, beating until
smooth after each addition. Stir in
pecans. Pour into greased loaf pan.
Bake 50-55 minutes or until done.
Let cool in pan for 10 minutes.
Combine lemon juice and 4 tablespoons
sugar; spoon over top. Remove from pan;
cool. Wrap; store overnight.
(recipe: Peg - Marys Recipe Exchange)
-----------------------------
Raspberry Chicken with Thyme
1 1/2 cups fresh raspberries
8 fresh thyme sprigs plus
    1 teaspoon minced thyme
4 boneless chicken breast halves,
   with skin
Salt and freshly ground pepper
3 T.cold unsalted butter, cut into pieces
1 teaspoon olive oil
1/3 cup dry white wine
2 T. balsamic vinegar
1 shallot, minced
1/2 cup chicken stock or
   canned low-sodium broth

Press half raspberries through a fine
stainless steel strainer; reserve the
puree.Tuck one thyme sprig under skin of
each chicken breast, loosening skin as
little as possible; season chicken with
salt and pepper.In a large, heavy,
nonreactive skillet, melt 1/2 tablespoon
butter in oil over high heat. When butter
stops foaming, add chicken, skin side down
and cook for 1 minute. Reduce heat to moderate
and cook until skin is nicely browned,
about 5 minutes longer. Turn chicken and
brown second side, about 6 minutes. Transfer
chicken to a plate and keep warm in a low
oven. Pour the fat from the skillet.
Add wine, vinegar, shallot and minced thyme
to skillet and boil over moderately high heat
for 2 minutes, stirring to deglaze the pan.
Add chicken stock and boil until reduced to
1/4 cup, about 5 minutes. Stir in reserved
raspberry puree and cook until warmed
through. Remove from heat and whisk in
remaining 2 1/2 tablespoons butter.
Slice chicken breasts crosswise or leave
them whole. Transfer to warmed plates and
spoon sauce on top or alongside. Garnish with
remaining thyme sprigs and whole raspberries.
Makes 4 servings.
(recipe: RDJ-10/11/11)
------------------------------------------
Broccoli Spaghetti

 1 pound spaghetti
 1 large head broccoli (1/2 lb)
 1/4 cup olive oil
 2 garlic cloves, thinly sliced
 1/2 teaspoon kosher salt
 1/2 rotisserie chicken, meat shredded (2 cups)
 Freshly ground black pepper
 1/2 teaspoon red pepper flakes

 Cook the spaghetti according to the label directions
 and drain, reserving 1/2 cup of the cooking water.
 Meanwhile, cut off broccoli stalk, peel it, and thinly
 slice it crosswise. Cut remaining broccoli into small
 florets. Heat half the oil in a large skillet over medium
 heat. Add the garlic, broccoli, and half salt and cook
 until garlic is lightly browned and broccoli is
 fork-tender, 4-5 minutes. Add pasta,shredded
 chicken,  reserved pasta water, remaining 1/4 tsp.
 salt, and a few grinds of pepper. Cook until heated
 through, about 3 minutes. Add red pepper flakes
 & toss well. Drizzle with  remaining oil
 before serving. Makes 4 servings.
 (recipe: RDJ 10/12/11)
============================
I try to include both entrees, vegetable dishes 
and desserts,but lately it seems there are a LOT 
more desserts than other entries.
Hope you are having a good day - it's 35 degrees 
here in Michigan with a very light dusting of snow 
on the ground (YAY!) I've begun working on knitting 
squares for my special needs friend who gave me a bag 
of yarn someone had given him and said: "Pam, make me 
an afghan." Normally I might consider saying no, but 
it's one of the guys I drive each week, so you see 
where this is going. I've decided to make my 'old 
standard' 7" x 7" squares and then sew them together. 
This gave me the opportunity to drag out my flash
cards of varied knitting stitches and start knitting. 
The only problem with this whole 'idea' is - he only 
has red & green yarns and they're a WOOL blend! I tried 
talking him out of this idea because it might shrink 
if not washed properly, but he insisted. I'm not yet 
sure if there is enough yarn to complete this project,
but so far I've gotten 4 squares out of one 'skein' 
and there's still enough for maybe 2 more squares, 
so we'll see (there is more green yarn than red). 
It's going to be a 'project in the making' & we'll 
all be amazed when it's done considering even I don't 
know what it will look like until it's finished! 
Hoping this will be a "Happy Adventure" - we'll see!

Enjoy your day;

Hugs;

Pammie

ps: Since I still have the cold, I decided to stay home from
church; no one likes hearing someone around them constantly
coughing. I'm feeling a little better than yesterday - YAY!
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One CommentLeave a comment

  1. A request that no doesn’t fit as an answer–right! You will find the perfect solution to your young man’s request –you always do. Please remember the picture! and Merry Christmas to you and your family!!!


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