Slow Cooker Beef Stroganoff Recipe

Ingredients:

2 cans Condensed Golden Mushroom Soup

1 diced large onion

2-4 Tbsp Worcestershire sauce

1/2 C water

1 tsp Garlic Salt.

1/2 clove of diced garlic

2 pounds cubed stew meat

8 oz cream cheese

Directions:

1. In the slow cooker stir in all the ingredients, except the meat and Cream Cheese.


2. Once combined add the meat and mix together.


3. Cook on Low for 8 hours.


4. Cut up the cream cheese into cubes just before serving and turn crock pot on high.


5. Stir the cream cheese in until all combined.


6. Let set for 10 minutes.


7. Serve over egg noodles or mashed potatoes.

Caramel Cake

1 cup whole milk

4 large egg whites, at room temperature

2 1/4 teaspoons pure vanilla extract

3 cups sifted cake flour

1 1/2 cups sugar

4 teaspoons baking powder

3/4 teaspoon salt

1 1/2 sticks unsalted butter, cut into tablespoons, softened

3/4 cup heavy cream

Icing

3 cups sugar

3 tablespoons light corn syrup

1 1/2 cups whole milk

1 stick unsalted butter, softened

1 teaspoon pure vanilla extract

1/2 cup heavy cream

Preheat the oven to 350°. Butter three 8-inch cake pans; line the bottoms with parchment paper. Butter the parchment and flour the pans, tapping out the excess.

In a bowl, mix 1/4 cup of the milk with the egg whites and vanilla extract. In the bowl of a standing mixer fitted with the paddle, mix the flour with the sugar, baking powder and salt. Add the butter and the remaining 3/4 cup of milk. Beat at low speed until blended, then beat at medium speed until smooth, 1 minute. Beat in the egg white mixture in 3 batches.

In another bowl, using an electric mixer, beat the cream until soft peaks form. Stir one-third of the whipped cream into the batter, then fold in the rest. Divide the batter between the pans and smooth the tops. Bake for 25 minutes, until a toothpick inserted in the centers comes out clean. Let the cakes cool on a rack for 10 minutes. Unmold the cakes and peel off the parchment. Invert the cakes and let cool completely.

In a saucepan, stir 2 1/2 cups of the sugar with the corn syrup and milk. Cook over moderate heat, stirring until the sugar dissolves. Keep warm.

Sprinkle the remaining 1/2 cup of sugar in a deep, heavy saucepan. Cook the sugar over moderate heat, swirling occasionally, until an amber caramel forms. Carefully pour the warm milk mixture over the caramel. Cook over moderately high heat, stirring, until the caramel dissolves. Stop stirring and cook until the caramel registers 235° on a candy thermometer. Remove from the heat. Stir in the butter, vanilla and 1/4 cup of the heavy cream. Strain the caramel into the bowl of a standing mixer. Let cool for 15 minutes.

Beat the caramel at medium speed, gradually adding the remaining 1/4 cup of cream, until creamy, about 15 minutes. Set 1 cake layer on a plate. Pour enough icing over the layer to cover the top. Top with a second cake layer and cover it with icing. Add the final cake layer and pour the rest of the icing over the top of the cake, letting it run down the sides. Working quickly, use an offset spatula to spread the icing gently around the cake. Let the cake stand for 2 hours to set the icing before serving.

Panda Express Orange Chicken

Ingredients

• 2 lbs boneless skinless chicken, chopped into bite sized pieces


• 1 egg


• 1½ tsp salt


• Pinch of white pepper


• 2 tbsp oil, divided, plus more oil for frying


• ½ cup + 1 tbsp cornstarch, divided


• ¼ cup flour


• 1 tbsp ginger, minced


• 1 tsp garlic, minced


• ½ tsp crushed hot red chili pepper


• ¼ cup green onion, chopped


• 1 tbsp rice wine


• ¼ cup water


• Zest of ½ an orange (optional)

For the “Orange” Sauce

• 3 tbsp soy sauce


• 3 tbsp water


• ½ cup sugar


• ½ cup white vinegar

Method

1. In a large bowl, mix together the egg, salt, pepper, and 1 tbsp of oil. Mix well. Stir in the chicken pieces.


2. In medium bowl, stir together the flour and ½ cup cornstarch. Add the chicken pieces, stirring to coat.


3. Heat oil for deep frying in a wok or deep fryer to 375°F.


4. Add the chicken, small batches at a time, and fry for 4-5 minutes until golden crisp (but avoid overcooking the chicken). When done remove the chicken from the oil with tongs and drain on paper towels.


5. Clean the wok if you used it and heat for 15 seconds over high heat. Lower to medium high and add 1 tbsp of oil.


6. Add the ginger and garlic and stir try until fragrant, about 10 seconds.


7. Add the crushed chiles and green onions, then the rice wine, stirring for a few seconds.


8. Add the orange sauce and bring to a boil.


9. Stir the remaining 1 tbsp of cornstarch into the water, add this mix to the chicken and heat until the sauce has thickened.


10. Add the cooked chicken, stirring until well incorporated.


11. Turn off the heat and stir in the orange zest if using.


12. Serve over white rice.

Beef Enchiladas

Yields 4 servings


Ingredients:


1 pound lean ground beef or 1 package fully cooked shredded beef
½ cup chopped onion
2 cloves garlic, crushed
½ tsp. salt
¼ tsp. pepper
2 cans (10 ounces each) mild enchilada sauce
8 small corn tortillas (6-7 inches diameter)
¾ cup shredded pepper-jack cheese
1 Tbsp. chopped fresh cilantro
sour cream (optional)






Instructions:


1. Preheat oven to 350°F.
2. In a large nonstick skillet, brown ground beef, onion and garlic over medium heat 8-10 minutes or until beef is no longer pink, breaking beef up into ½-inch crumbles. Pour off drippings. Season withsalt and pepper. Stir in ½-cup enchilada sauce from one can. Set aside remaining sauce from that can.
3. If using fully cooked shredded beef, stir in ½ cup enchilada sauce and follow recipe below.
4. Pour second can of sauce into a shallow dish. Dip tortillas, one at a time, into sauce to coat both sides. Spoon one-eighth of beef mixture evenly down the center of each tortilla and roll up. Place seam-side down in a 13x9-inch baking dish.
5. Cover dish with aluminum foil. Bake in 350°F oven for 15 minutes.
6. Remove foil. Spoon reserved enchilada sauce over enchiladas. Sprinkle with the cheese. Continue baking uncovered for 10 minutes or until cheese is melted. Sprinkle with cilantro. Serve with sour cream if desired.

Bacon Wrapped Smoked Gouda Stuffed Chicken Breasts

Bacon Wrapped Smoked Gouda Stuffed Chicken Breasts

Ingredients:

4 boneless chicken breasts

4 slices bacon

3 -4 ounces smoked gouda cheese

1/4 teaspoon cayenne

1/2 teaspoon garlic powder

1/2 teaspoon paprika

1/2 teaspoon pepper

Directions:

1

Combine, cayenne, garlic powder, paprika and pepper.

2

Flatten chicken breasts to approx 1/4" thickness.

3

Season both sides of chicken with the cayenne mixture.

4

Place small piece (s) of cheese on chicken and roll up, pressing firmly.

5

Wrap each stuffed breast with a bacon slice and then brown over medium heat until bacon just begins to crisp.

6

Bake in a 350 oven for 20 minutes.

HAWAIIAN CHEESECAKE BARS

HAWAIIAN CHEESECAKE BARS

Ingredients:

2 cups all purpose flour

1 cup sugar

1 cup butter

16 ounces cream cheese

4 TBS sugar

4 TBS milk

2 eggs

2 tsp vanilla

16 ounces crushed pineapple, drained

2 cups flaked coconut

2 TBS melted butter

Directions:

1 - Combine flour, 1 cup sugar and 1 cup butter. Pat mixture into ungreased 9 X 13 pan. Bake at 350 oven for 14-19 minutes. Cool slightly.

2 - Mix together cream cheese, 4 TBS sugar, milk and eggs. Fold in vanilla, and drained pineapple. Spread over baked crust.

3 - Combine coconut and 2 TBS melted butter. Sprinkle over pineapple layer filling. Bake 350 for 15-20 minutes.

Kentucky Hot Brown Bake

Kentucky Hot Brown Bake

INGREDIENTS

8 oz package refrigerated crescent rolls

1 lb. package smoked turkey lunch meat

8 slices cooked bacon

8 slices Swiss cheese

3 Roma tomatoes, sliced thin

4 eggs, beaten

INSTRUCTIONS

Unroll the crescent dough and separate into 2 squares.

Place one square in bottom of 8" pan that is greased or lined with parchment paper.

Press dough to fit pan.

Layer with half the turkey, bacon, cheese and tomatoes.

Pour half the eggs over the top.

Repeat the layers.

Top with remaining dough square.

Pour remaining eggs over top.

Bake at 350 for 20 minutes, covered with foil. Remove foil and bake another 20-25 minutes.

Let sit at room temp for 15-20 minutes before serving.