I really like putting my slow cooker to work on hot humid days! This was a quick and tasty dish! I served it over fresh pasta but would be great over rice as well. This was also very good the next day!
INGREDIENTS
1 1/2-2 pounds steak, thinly sliced
1 onion, sliced
1 sliced bell pepper
3/4 cup soy sauce
1 cup water
1 tablespoon garlic
1/2 cup Hoisin sauce
1/2 cup apricot jam
3 Tablespoons cornstarch
3 Tablespoons water
DIRECTIONS
Place the steak in the slow cooker. Combine soy sauce, water, garlic, Hoisin and apricot jam, mix well and add to the crock pot. Cook on low for 5 hours, at the five hour mark, add the sliced pepper and onion to the cooker. Mix the cornstarch and water together adding that to the crock pot. Continue to cook on low for one more hour (6 hours total time)
Serve over rice or pasta.
Enjoy,
I came upon this recipe over at www.chefintraining.com and I am so glad to have found it! I made these for Father’s Day and we all just loved them, ALTHOUGH the fathers said it needed to be served with ice cream! These are very sweet but the strawberry and coconut really shine through! Go ahead and make these… but please remember the ice cream!
INGREDIENTS
1 1/3 cups all purpose flour
1/4 cup sugar
3/4 teaspoon baking powder
1/2 cup of unsalted butter (softened)
1 large egg
1/2 cup strawberry jam
For the crumble
1/2 cup brown sugar
1 cup sweetened coconut flakes
2 Tablespoons all purpose flour
1/2 teaspoon baking powder
4 Tablespoons unsalted butter (melted)
DIRECTIONS
Preheat the oven to 350 degrees. Lightly spray an 8×8 inch baking pan with non stick cooking spray. In a medium bowl whisk together flour, sugar and baking powder. Using a rubber spatula add large egg, mix to combine. Add softened butter and mix until dough forms. Press into prepared pan, place in oven and bake for 15 minutes. Spread strawberry jam over the warm crust.
Next, combine brown sugar, coconut flakes, flour and baking powder. Pour melted butter over the dry ingredients and stir to combine. drop mixture evenly over the jam layer and return to the oven for 18-20 minutes or until top layer is golden brown. remove from oven and let cool for at least 30 minutes!
Enjoy,
These were simply scrumptious! They were also very easy to make and for me that is a huge bonus as I am not, nor will I ever be, a baker. So let me just say if I can make them and they are great… you can too!
INGREDIENTS
2 sticks of butter, softened
1 cup packed light brown sugar
1 3.9 package of instant chocolate pudding mix (dry, not prepared)
2 large eggs
1 teaspoon vanilla
2 1/2 cups flour
1/4 cup baking cocoa
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup white chocolate chips, PLUS 1/2 cup to sprinkle on top
3/4 cup semi-sweet chocolate chips, PLUS 1/2 cup to sprinkle on top
DIRECTIONS
Preheat oven to 350 degrees. Spray 9×13 pan with baking spray. Cream together butter,brown sugar, pudding packet, eggs and vanilla. In a separate bowl, stir together flour, baking cocoa, baking soda and salt. Add flour mixture to the wet mixture and mix until combined. Stir in 3/4 cup of white chocolate chips and 3/4 cup of the semi-sweet chips by hand, Press dough mixture into the prepared pan, the mixture will be very thick at this point. Spread the remainder of the chips over the top slightly pressing them into the mixture. Bake for approximately 15 minutes. Don’t overbake or they will not be chewy!
Enjoy,
This is from idigpinterest.com
This is our favorite quiche! This quiche is full of flavor from the spicy sausage. You could easily make this with a sweet sausage as well! We don’t usually have leftovers when this dish is on the table. Serve it with a fresh salad and dinner is done!
INGREDIENTS
1 pound ground HOT sausage
1/2 cup diced onion
1 Tablespoon butter
3/4 cup milk (I used 1%)
4 ounces cream cheese
3 eggs
1/2 cup cheddar cheese
1/2 cup Monterey Jack cheese
1/2 teaspoon Worcestershire sauce
salt
pepper
1 deep dish pie crust (partially cooked and cooled)
DIRECTIONS
Preheat oven to 375 degrees. In a skillet over medium heat crumble and sauté the sausage until completely cooked through. Drain off fat and remove sausage from heat, set aside. Melt butter in skillet, sauté onions in the butter until tender, add the milk and cream cheese. DO NOT BOIL THE MILK. Remove the pan from heat. In a large bowl beat the eggs, then add the cheeses, the onion mixture, Worcestershire sauce, salt and pepper. Mix thoroughly and pour this into the pie crust. Top with the crumbled sausage and bake for thirty minutes or until set!
Enjoy,
I really enjoyed this dish. It is a great comfort dish on a cool night. It is also one that would be great for a potluck or to bring to a friend or neighbor. You can easily change this to your families favorite pasta sauce or your favorite sweet or spicy sausage! Serve with a salad and your dinner is done!
INGREDIENTS
24 jumbo pasta shells
1 pound sweet sausage (or spicy, or a combination)
1 (26 ounce) jar of your favorite pasta sauce. I used a garlic tomato sauce
15 ounces of Ricotta OR cream cheese
salt & pepper
1 teaspoon Italian seasoning
1 Tablespoon of butter
1 cup Parmesan cheese
DIRECTIONS
Preheat oven to 350 degrees. Cook pasta according to package directions being careful not to overcook. When the shells are done, drain them and mix in the butter, letting the butter melt.
In a large skillet, cook the sausage until no longer pink. Drain, stir in ricotta cheese, salt, and pepper stirring well. Add the pasta sauce, stir well and add the Italian seasoning. Take off the heat.
Spread some of the sauce mixture on to a 13×9 pan, add the shells in a single layer. Top the shells with the sauce mixture making sure you get some of the sauce IN each shell. Top with Parmesan cheese and bake for 20 minutes.
Enjoy,
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