My favorite beef stroganoff!

This is another Allrecipes find. I've changed it up a bit.. but man, this is gooood!

BEEF STROGANOFF:
2 pounds sirloin steak, cut into thin strips
1/4c. all purpose flour with salt and pepper
2T. butter, divided
2 large onions, chopped
1 (10.5 ounce) can beef broth (I add more or less depending on how saucy I want it)
1-2t. dried basil
salt and pepper to taste
2c. sliced mushrooms
1T. Worcestershire sauce
1.5c. sour cream
cooked rice or egg noodles

Dredge the meat in flour. In a skillet, melt 1T. butter over medium heat; saute onions until tender. Remove from pan; set aside. Melt remaining butter and brown meat on all sides. Add broth, basil, salt and pepper, mushrooms, Worcestershire sauce and onions. Cook until mixture thickens, about 5 minutes. Just before serving, stir in sour cream. Heat through, but do not boil. Serve immediately over rice or noodles.

Maple Glazed Salmon & Sweet Potato Gaufrettes

This is a staple in our home. Hope you like it as much as we do!

MAPLE GLAZED SALMON:
1/2c. maple syrup
1/4c. soy sauce
2 cloves garlic
1/2t. garlic salt
1/4t. pepper
4 salmon fillets

Mix together the above ingredients and marinate the fish in it. The recipe says to do this for 30 minutes, but I do it for 8 hours or so. I just think it tastes better that way!
Preheat oven to 400 degrees.
Line a baking sheet with foil and cooking spray.


I always serve our salmon with sweet potato gaufrettes. So simple and so yummy! For two people I will use one large sweet potato. Clean the sweet potato - no need to peel it! Slice the sweet potato about 1/4 inch thick and put them on a baking sheet coated with cooking spray and throw on some sea salt and fresh ground pepper.

Put the sweet potatoes and fish in the oven for 20 minutes. Your fish will be well done, adjust cooking time so the fish is done to your liking!

Enjoy!

Easy Hashbrown Casserole

I first had this style of hashbrown casserole with my girlfriends at a B&B in Pagosa Springs. It was just DELICIOUS and thus came my search for a similar recipe. I came across this one a few years ago on Allrecipes and have made it for just about every event I could think of: bridal brunches, a tea, church potlucks, camping, family get togethers, for the postpartum mom, and tonight, a quick dinner! It's super easy, can be frozen and cooked later, and it leaves you full, full, full. A definite keeper in our house.

[Imagine picture of wonderful cheesy, hashbrown-y casserole right here. Dinner was in a hurry tonight. No time for pictures! Sorry!]

INGREDIENTS:
1 (2 pound) package frozen hash brown potatoes, thawed-I like to grate my own from fresh potatoes cause we usually have those on hand. In that case, use 6-8 depending on their size.
1/2 cup butter, softened
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup chopped onion
1 (10.75 ounce) can condensed cream of chicken soup
2 cups shredded cheddar cheese

2 cups cubed ham (optional)

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Spray one 9x13 inch pan with non-stick cooking spray. In a large bowl, combine the potatoes, butter, salt, pepper, onions, soup and cheese. Gently mix and pour into prepared pan or dish. Bake uncovered for 35 minutes. Serves 5

Ice Cream Treasures

I wish there was a way for you to TASTE this and not just look at the pictures I took. Doesn't this look boring? Kinda like I was eating my cereal in a baking dish:

This is what happens when I try to get a cool close up to show you just how delicious this really was:

Sigh, I guess you'll just have to take my word for it AND try it yourself!! C'mon, if I can pull myself away from the brownies.. so can you!! Oh.. and did I mention I found this in a "light" magazine. Tis' true, my friends, tis' true. I split the recipe in half, and it worked out fabulously!

ICE CREAM TREASURES:

1.5c (6oz) Heath bars

8c. vanilla reduced-fat ice cream, softened

4c. Chex cereal, crushed

2c. Cheerios

2/3c. dark brown sugar

1/3c. slivered almonds, toasted

1/3c. sweetened coconut, toasted

2T butter, melted

1. Stir crushed candy into ice cream. Cover and freeze until ready to use.

2. Combine cereals, brown sugar, and remaining ingredients in a large bowl, stirring until well blended. Press half of cereal mixture in bottom of a 9x13 inch baking pan.

3. Let ice cream stand at room temperature 20 minutes or until softened. Spread softened ice cream mixture over cereal mixture; top evenly with remaining cereal mixture. Cover and freeze 8 hours or overnight.

Yield: 16 servings (serving size: about 3/4c.)

And if you really want to know:

Calories:265 Fat: 8.4 Protein: 5.2 Fiber:1 gram

Puppy Chow

This is one of those recipes that has a THOUSAND different names but when it comes down to it the same ingredients! Regardless of what you call it though, it's good. And fast. And you usually have the ingredients on hand. And that, my friends, makes for an awesome recipe.

In the event that you live on Mars and you've not had Puppy Chow, stop everything you're doing and go make it now. I mean it. And then try not to eat the whole bowl. Trust me. You'll want some for breakfast.

INGREDIENTS:
9 cups Chex cereal (any flavor but we like rice cause it's GF). 1 cup semisweet chocolate chips
1/2 cup peanut butter (this recipe can be made gluten free by using all natural peanut butter)
1/4 cup butter or margarine
1 teaspoon vanilla
1 1/2 cups powdered sugar

DIRECTIONS: Into large bowl WITH LID, measure cereal; set aside. In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Add powdered sugar. Seal bowl; shake until well coated. Store in airtight container in refrigerator. Serve cold.

Note: I usually use the whole box of Chex and over measure all the additional ingredients to compensate. It just doesn't make sense to me to leave 2 cups of cereal behind when you could have 2 cups more of puppy chow!

New York Cheesecake

A cheescake, for my lovely sister-in-law's bridal shower!

INGREDIENTS:
1 1/4 cups graham cracker crumbs
1/4 cup butter, melted

1/2 teaspoon cinnamon
5 (250 g) packages cream cheese, softened
1 cup sugar
3 tablespoons flour
1 tablespoon vanilla
1 cup sour cream
4 eggs
1 (19 ounce) can cherry pie filling

DIRECTIONS:
Heat oven to 325 degrees F if using a silver 9 inch springform pan (or to 300 degrees F if using a dark nonstick 9-inch springform pan). Mix crumbs, cinnamon and butter; press firmly onto bottom of pan. Bake 10 minutes. After removing crust from the oven, spray remaining edges of pan with non-stick spray. Beat cream cheese, sugar, flour and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust. Bake 1 hour 10 minutes or until center is almost set. Let cake cool before removing rim of pan (I like to refrigerate mine for a couple hours before I remove the the rim). Refrigerate 4 hours or overnight. Top with pie filling before serving. Store leftover cheesecake in refrigerator.

In case you want to read up on more tips on baking cheesecake, check out one of my favorite baking site: Baking 911! I have to say though, after years of making them and using zillions of different methods to keep them from cracking, I have only ever had one cheesecake not crack on me. I'm not sure if it's the baker or the altitude or both, but this girl just keeps a can of pie filling on hand, just in case!

Raspberry-Balsamic Chicken Salad

One of my favorite summer recipes is this Raspberry-Balsamic Chicken Salad. Oddly, I came across it in a Weight Watchers cookbook a few years ago and it has stuck in our dinner line-up ever since! Although it is a bit on the "light" side, I've found that once paired with corn on the cob or fresh french bread, it can tide over even the heartiest of appetites. Well, except for my father-in-law, who had to make a run to Wendy's a couple hours after I had made it for him. You can't win em' all though!

INGREDIENTS:
1 tsp. vegetable oil or olive oil
1/2 cup chopped red onion
1 1/2 tsp. minced fresh thyme
1/2 tsp. salt, divided
4 skinless, boneless chicken breast halves
2/3 cup raspberry preserves
4 tbsp. balsamic vinegar
1 tsp. black pepper
Fresh baby spinach or spring mix
Slivered almonds, optional

DIRECTIONS:

Heat oil in a large nonstick skillet over medium-high heat. Add onion; saute 5 minutes. Combine thyme and 1/4 teaspoon salt; sprinkle over chicken. Add chicken to pan; cook 6 minutes on each side or until done. Remove chicken from pan; keep warm. Reduce heat to medium. Add 1/4 teaspoon salt, preserves, vinegar, and pepper, stirring constantly until preserves melt. Place chicken breasts atop bed of greens. Spoon raspberry sauce over chicken, sprinkle with almonds and serve immediately. Yield: 4 servings.