Beef Stroganoff

YIELD: 4 servings (serving size: about 1 cup stroganoff and 1/2 cup noodles)

Ingredients

1 (1-pound) top round steak (1 inch thick), trimmed
1 cup chopped onion
2 tablespoons chopped fresh parsley
2 tablespoons Dijon mustard
3/4 teaspoon salt
1/2 teaspoon dried dill
1/2 teaspoon black pepper
1 (8-ounce) package sliced mushrooms (about 2 cups)
3 garlic cloves, minced
1/3 cup all-purpose flour
1 cup beef broth
1 (8-ounce) container low-fat sour cream
2 cups hot cooked medium egg noodles (about 4 ounces uncooked)
Preparation

1. Cut steak diagonally across grain into 1/4-inch-thick slices. Place steak and next 8 ingredients (though garlic) in a 3-quart electric slow cooker; stir well.

2. Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a small bowl; gradually add broth, stirring with a whisk until blended. Add broth mixture to slow cooker; stir well. Cover with lid; cook on high-heat setting 1 hour. Reduce to low-heat setting, and cook 7 to 8 hours or until steak is tender. Turn slow cooker off; remove lid. Let stroganoff stand 10 minutes. Stir in sour cream. Serve stroganoff over noodles.

Baked French Toast

Delicious AND Easy!!!

Ingredients
FRENCH TOAST
1 loaf Crusty Sourdough Or French Bread
8 whole Eggs
2 cups Whole Milk
½ cups Whipping (heavy) Cream
¾ cups Sugar
2 Tablespoons Vanilla Extract
Topping
½ cups All-purpose Flour
½ cups Firmly Packed Brown Sugar
1 teaspoon Cinnamon
¼ teaspoons Salt
1 stick Cold Butter, Cut Into Pieces
Fresh Fruit (optional)
Preparation Instructions
Grease 9 x 13-inch baking pan with butter. Tear bread into chunks (or cut into cubes) and evenly distribute in the pan.
Mix together eggs, milk, cream, sugar, and vanilla. Pour evenly over bread. Cover tightly and store in the fridge several hours or overnight.
In a separate bowl, mix flour, brown sugar, cinnamon, and salt. Add nutmeg if desired. Add butter pieces and but into the dry mixture until mixture resembles fine pebbles. Store in a Ziploc in the fridge.
When you’re ready to bake the casserole, preheat oven to 350 degrees. Remove casserole from oven and sprinkle crumb mixture over the top. (If you’re using fruit, sprinkle on before the crumb mixture.) Bake for 45 minutes for a softer, more bread pudding texture. Bake 1 hour or more for a firmer, less liquid texture.
Scoop out individual portions. Top with butter and drizzle with maple syrup.

Tomato Basil Soup

First of all, it rocked! It was a hit and we paired it with hot ham and cheese sandwiches. Thank you Cooking Light for posting this one!

Tomato Basil Soup

Ingredients

2 cups fat-free, less-sodium chicken broth
1 cup chopped onion
3/4 cup chopped celery
1 tablespoon thinly sliced fresh basil
1 tablespoon tomato paste
2 pounds plum tomatoes, cut into wedges
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 tablespoons plain low-fat yogurt
3 tablespoons thinly sliced fresh basil

Preparation

1. Combine first 6 ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer 30 minutes. Place half of tomato mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining tomato mixture. Stir in salt and pepper. Ladle 3/4 cup soup into each of 6 bowls; top each serving with 1 tablespoon yogurt and 1 1/2 teaspoons basil.

Breakfast Casserole

1 pound favorite pork sausage, fried and crumbled
1 can cream of mushroom soup
8 eggs, beaten
2-1/2 cups milk
2 cups grated cheese
1 teaspoon dry mustard
1 box garlic croutons


Pour the box of garlic croutons in a greased 9 x 13 dish
Layer sausage over croutons
Layer cheese over sausage
In large bowl, whisk eggs, mushroom soup, mustard, milk
Pour over croutons, sausage, cheese
Refrigerate overnight
Bake 350 degrees for 45 minutes

Potato Skins from Pioneer Woman

top with sour cream and then add the green onions.....


8 pieces of thick-cut bacon
8 (cleaned) potatoes
canola oil
kosher salt
1 1/2 cups sharp cheddar cheese
1 cup sour cream
4 sliced green onions

Bake the potatoes for 45 min in the oven at 400 degrees or until they are fork tender
Fry your bacon up
When your potatoes come out of the oven, slice them in half, then with a spoon core
out the potatoes leaving a little flesh on the skin
Next brush both side of the the potatoes with canola oil and salt both sides liberally
Cook on both sides for 7 more minutes each or until the skins are crispy
Grate your cheese and chop the bacon into bits
Sprinkle the potatoes cheese and bacon, then return it to the oven just until the cheese melts
Right before you serve spoon in some sour cream, and sprinkle with green onions

Strawberry Sugar Cookie Tarts

2 packages(16 Oz. Size) Pillsbury Ready To Bake Sugar Cookies
8 ounces, Whipped Cream Cheese
8 ounces, Cool Whip
1/4 cup sugar
1 pint Fresh Strawberries

Spray mini muffin tin with cooking spray. Place one Ready to Bake Sugar Cookie in each tin.
Bake for 12–15 minutes or until lightly browned. Remove from the oven and use a Pampered Chef Mini Tart Shaper to press them into tart shapes. Let them cool a few minutes before you remove them from the pan to a wire rack. While the cookie tarts are cooling, make the filling.
Combine whipped cream cheese, Cool Whip and sugar. Mix with an electric mixer until fluffy.
Put filling in a pastry bag with a tip and pipe into each cookie tart. Top with a strawberry or other fresh fruit.
Makes 48 cookie tarts.

From Joy's Hope

Chicken Pocket Pies from Mad Hungry

Filling:
1 heaping cup of shredded chicken
2 tablespoons unsalted butter
1/2 cup chopped onion
1/3 cup chopped celery
1/3 cup chopped carrot
1/2 teaspoon coarse salt
2 tablespoons all-purpose flour
1 1/2 cups chicken broth
1/4 cup grated Parmesan cheese

1 recipe (2 disks) Cream Cheese Pastry (recipe below)
1 large egg, for egg wash
To make the filling, in a medium hot skillet, melt the butter and add the onion, celery and carrot. Sauté over medium heat for 2 to 3 minutes. Stir in the salt and flour and cook for 1 minute more. Add the chicken broth and stir until thickened, about 2 minutes. Stir in 1 heaping cup shredded chicken and the Parmesan cheese. Cool in the fridge.
Preheat the oven to 375 degrees. Butter or line a baking sheet.

To form the pocket pies, work with half of a disk of dough at a time, rolling it out on a floured surface to about 12 inches in diameter. Using an overturned bowl (about 5 inches across), cut out about 3 circles from each piece of dough. After cutting out all your circles, gather all dough scraps, reroll, and cut out a final time. Place 1/4 cup filling on one side of a dough circle. Wet the edges of the dough with water. Fold the dough over to form a half-circle. Pinch the edges of the dough together. Crimp the edges with a fork. Repeat the process until all the filling is used. The pocket pies can be frozen at this point.

Place the pocket pies on the prepared baking sheet and chill for a few minutes. Prick each pie on top twice with a fork. When ready to bake, beat the egg with 1 tablespoon water. Brush the egg wash over each pocket pie. Bake for 20 to 25 minutes, until golden brown. Let rest for 5 minutes before serving. The pies can be cooled and frozen to reheat in the microwave.

Cream Cheese Pastry
8 tablespoons (1 stick) unsalted butter, softened
4 ounces cream cheese, softened
1/4 cup heavy whipping cream
1 1/2 cups plus 2 tablespoons all-purpose flour, plus more for rolling out dough
1/2 teaspoon coarse salt

In a food processor or using an electric mixer or by hand, process the butter, cream cheese and heavy whipping cream.


Add the flour and salt; process just until combined and the dough holds together in a ball. Turn the dough out onto a well-floured surface and divide in 2 pieces. Flatten into disks and wrap each in plastic wrap. Refrigerate for at least 30 minutes before rolling out. If the dough is chilled overnight, take it out 15 minutes before rolling out.


Rub flour all over a rolling pin. Working with one disk at a time, place the disk on a clean, well-floured surface. Roll gently from the center of the dough to the top and bottom edges. Rotate the disk, and roll to the top and bottom edges again. Reflour the work surface and rolling pin, turn the dough over and continue to roll the dough from the center out to the edges. Turn over and roll again, rotating the disk to ensure even rolling until the dough is about 12 inches in diameter, thin but not transparent.