Coconut Pecan Blondies

Coconut Pecan Blondies

1 egg
3/4 cup plus 2 Tablespoons packed brown sugar
1/2 cup butter, melted and cooled
1-1/2 teaspoons vanilla extract
3/4 cup plus 2 Tablespoons flour
1/2 teaspoon baking soda
couple dashes of salt
3/4 cup chopped pecans
2/3 cup shredded coconut
4 squares (1 oz each) white baking chocolate coarsely chopped (I suppose you could use mini chocolate chips)

In a mixing bowl add egg and brown sugar.

Beat for 3 minutes. It will be really light colored.  Don't worry if you don't so the whole time they still come out really good.

 Add butter and vanilla, mixing well. 

Combine flour, baking soda, and salt in separate bowl.

Add to brown sugar mixture and beat just until blended.

This is how your chocolate should look.

Add pecans and chocolate.  You can stir or I use the mixer, it's faster.  Just until incorporated or your bars will not be nice!

Spread into a foil lined, greased 8 x 8 pan. Bake for 30-40 minutes or until a toothpick inserted near the center comes out with moist crumbs.  Don't over bake.  I start checking at 25 minutes. I will firm up a little after it is done cooling.

When it is completely cooked lift it out with the foil and cut!

It is an award winner.  I have won CHAMPION (Dark Purple ribbon)  and Reserve Champion (Light Purple ribbon) at the Washington County Fair the two years I took it.



Steak and Gravy

Steak and Gravy

1 pound round steak, tenderized
1 Tablespoon olive oil
1 cup dry bread crumbs
1 egg
1 teaspoon salt
1/2 teaspoon pepper
1/3 cup diced onion
1/3 cup diced carrot
1/3 cup diced celery (optional)
2 cans cream of mushroom soup
1 cup water (or milk)

Chop your veggies.

Beat egg in shallow bowl and put bread crumbs, salt, and pepper in another.

Dip steak in egg.

Then in bread crumbs.

Heat oil in non stick pan. Fry meat on both sides until golden brown.

Add veggies to pan.

Mix together soups and milk or water.

Pour over meat, cover, and simmer for 45 minutes or until veggies are soft and meat is cooked through.

To serve scoop a piece of meat onto plate and ladle gravy over the top.

Banana Nut Bread

This is my mom's recipe!

Banana Nut Bread

3/4 cup sugar

1/2 cup oil

2 eggs

2 cups flour

1/2 teaspoons salt

1 teaspoon baking powder

1/2 teaspoon baking soda

2-3 small ripe bananas

1/2 cup walnuts, chopped (optional)

1/2 cup milk

Beat sugar, oil, and eggs together.  Add bananas.

Sift together Flour, salt, baking powder, and baking soda. 

Add flour mixture to banana mixture.  Whisk or beat just until mixed.   

Pour in milk and add nuts.  Mix just until incorporated.

Pour into greased loaf pan or stoneware. Bake at 325 degrees for 1 hour or until done.  They can be made into smaller loaves or even muffins just adjust your cooking time.

 **Bread can be frozen after cooked and cooled. Bring to room temperature before cutting.

Cheeseburger Soup

Cheeseburger Soup

1 pound lean ground beef
3/4 cup onion, chopped (or 2/3 cup diced)
3/4 cup carrots, shredded
3/4 cup celery, diced
1 teaspoon dried basil
1 teaspoon dried parsley
4 cups chicken broth
4 cups potatoes, peeled and chopped
3 Tablespoons butter
1/4 cup flour
8 ounces Velvetta, chunked or 1 to 1-1/2 cups cheddar cheese, shredded
1-1/2 cups milk
3/4 teaspoon salt
1/2 teaspoon pepper
1/4 cup sour cream
1 cup shredded Mexi blend cheese or cheddar
croutons

Dice veggies.
Add along with basil and parsley to beef and cook until veggies are tender.

Add broth and potatoes to beef mixture.

Bring to boil and simmer for 10-12 minutes or until potatoes are tender.

Meanwhile make your roux. Start by melting butter in small saucepan.

Add flour

and cook for one minute.

Add roux to soup stirring so as not to have lumps.

This is what is should look like so far.

Add milk...

Velveeta....

and sour cream.

Stir until blended and everything is melted in. Ladle into bowls and top with shredded cheese and croutons if you like.

If you leave the potatoes out you can freeze the rest of the soup.  While it is heating on your stove throw in your cooked potatoes!

Pin it:  http://www.pinterest.com/pin/273593746083270449/

Hamburger Potato Casserole

Hamburger Potato Casserole

1 pound ground beef

5-6 medium russet potatoes

1 can cream of chicken soup (originally called for crm of mushroom you could switch back)

3/4 cup milk

1/4 pound Velveeta

Brown ground beef and drain.

Meanwhile peel and slice potatoes into 1/4"-1/3" slices. Add to saucepan of water over medium heat. Simmer for 10 minutes or until soft. Drain.

Combine soup, milk, and Velveeta in pan you cooked hamburger. Warm until cheese is melted.

Add in cooked hamburger.

Spread a little of the hamburger sauce mixture in bottom of 9x13" pan.

Sprinkle some of the potatoes.

More sauce then potatoes.

Last bit of sauce on top.

Bake at 350 degrees for 20-25 or until hot.

You can add drained whole corn instead of some of the potatoes for a change up or even mixed vegetables or green beans.

Zuppa Toscana (Tuscan Soup - Sausage & Potatoes)

Zuppa Toscana

5-1/2 cups chicken broth
1/2 cup heavy cream or milk
2-3 medium russet potatoes
2-4 cups chopped kale
1-1/4 pounds mild or spicy Italian brats (usually pkg'd this way with 5 brats)
Pinch cayenne pepper
Paremesan Cheese

Combine broth and cream or milk in Dutch Oven over medium heat. Peel and chop potatoes into even pieces. Add to soup.
Chop your kale, making sure to remove the leave part from the tough vein first.

I grew my own flowering kale this year. It's so pretty!
Add to soup.
Remove casing from bratwurts and cook. Drain. Add to soup.
Simmer for up to 1/2 hour or until potatoes are tender. Serve with shredded Parmesan cheese