Monday, August 26, 2013

No Peek Beef Tips

My crockpot is not functioning as well as it once did.  My low setting cooks like it is on high, and my high setting cooks like it is super high.  The result?  Not so tender fast cooked meat.  Kind of defeats the purpose.
So... I set out in search of a non crockpot method for tender beef, and I found this recipe.
It is a great switch up from regular roast beef, comes together really quickly, and is a meat and gravy dish all in one (which I loved!).  Super fast and delicious.  We served ours over mashed potatoes.

No Peek Beef Tips
Recipe from Discount Queens

2 lb. cubed beef (steak, roast, stew meat, chuck, etc.)
1 packet brown gravy mix
1 packet onion soup mix
1 c. water

Put meat in a greased 9x13" baking dish.
Mix remaining ingredients together and pour over meat.
Cover tightly with foil and bake at 300 degrees for 3 hours (no peeking!)

Serve hot over mashed potatoes.

Monday, August 19, 2013


Here is a quick gak recipe that your kids can make practically all by themselves!


8 oz school glue (Elmer's)
1 tsp. borax
3/4 c. water
1/2 c. warm water
food coloring

Empty glue into a large glass bowl.
Fill empty glue bottle 3/4 of the way with water, screw on lid, and shake to get remaining glue mixed.
Pour into bowl with glue and stir.
Add food coloring until desired color is reached.
In a separate bowl, mix 1/2 c. warm water with borax until slightly dissolved.
Pour water/borax mixture into the bowl and stir (I found it easiest to use my hands after it becomes hard with the spoon).
Fold out onto wax paper and knead (like bread) until smooth and elastic.
You can add more water if it is too hard/lumpy, or sprinkle SMALL amounts of borax into the mix if it is too runny.

Store in a resealable plastic bag.

Monday, August 12, 2013

Chicken Cordon Bleu Casserole

Nothing can replace a homemade chicken cordon bleu.  But they can be time consuming to make, which isn't the best for feeding a crowd.  This casserole is a great alternative.

Chicken Cordon Bleu Casserole
Recipe from Six Sisters' Stuff

4 c. chopped, cooked chicken
3 c. broccoli flowerets
2 c. cooked, chopped ham
6 slices thin Swiss cheese
1 6oz. pkg. chicken flavored stuffing mix
1 can cream of chicken soup
1 Tbsp. Dijon mustard

Prepare stuffing according to package directions.
Mix soup and mustard in a large bowl.
Stir in chicken, broccoli and ham.
Spread into a greased 9x13" casserole dish.
Top with cheese slices.
Top with stuffing.
Bake at 375 degrees for 35-40 minutes, or until heated through.

Monday, August 5, 2013

Brownie Coconut Chocolate Cream Trifle

This particular recipe has been on my to make list for months.  Months.  But the original recipe was a pie, made in a spring form pan, which I do not have.  It wasn't until I was dusting off my trifle bowl during a kitchen cleaning that it struck me...

And I don't think you can beat a trifle when it comes to presentation.
Especially when it is topped with toasted coconut. 
I am kind of in lust with coconut these days... 
If you DO have a spring form pan and want to make a pie, follow the recipe exactly, just don't cut up the brownie layer first.

Brownie Coconut Chocolate Cream Trifle
Recipe modified from Barefoot and Baking

1/2 c. butter
1 c. sugar
2 eggs
pinch salt
3 Tbsp. cocoa
1/2 tsp. vanilla
1/2 c. + 1 Tbsp. flour

Melt butter in a medium bowl.
Add sugar and eggs and beat together.
Add remaining ingredients and mix.
Pour into a greased 8" cake pan.
Bake for 20-25 minutes, or until a toothpick comes out clean.
Cool slightly, and cut or break up brownies and layer in trifle bowl.

Coconut Cream Filling:
14oz. can coconut milk
1/2 c. cream
3/4 c. whole milk
2 eggs
3/4 c. sugar
1/4 c. cornstarch
1/4 tsp. salt
3/4 c. flaked coconut
1/4 tsp. coconut extract
1/4 tsp. vanilla extract

While brownies are cooking, combine the half and half, coconut milk, eggs, sugar, cornstarch, and salt in a sauce pan.
Cook over medium low stirring constantly until the mixture thickens, about 8-10 minutes.
Once thickened, remove from heat and add extracts and coconut; stir to combine.
Pour over brownie layer.
Place plastic wrap directly on coconut cream layer to keep a film from forming and chill for 2-4 hours, or until completely cold.

Chocolate Mousse:
1/4 c. butter, cut into pieces
2 eggs, separated and at room temperature
1/2 c. whipping cream
1/2 Tbsp. vanilla extract
3/4 c. bittersweet chocolate chips (or 4oz)
1/2 c. sugar
pinch corn starch

Melt butter in a medium bowl over a saucepan of simmering water (do not let bottom of bowl touch water).
In a separate bowl, whisk egg yolks, cream and vanilla.
Once butter is melted, slowly whisk in the yolk mixture.
Continue whisking over simmering water until mixture thickens, like pudding, about 8-10 minutes.
Once thick remove from heat and whisk in chocolate until melted, and set aside.

In a separate bowl, beat egg whites until stiff peaks form.
Add in sugar and cornstarch.
Whisk 1/4 c. of egg white mixture into the chocolate.
Gently fold in remaining egg whites until blended completely.
Pour mousse over cold coconut cream layer, and put back into fridge to cool.

Whipped Cream:
1 c. whipping cream
1/4 c. powdered sugar
1/2 tsp. coconut extract

Beat all ingredients until stiff peaks form.
Layer over chocolate mousse.
Let set in fridge at least 4 hours.

Toasted Coconut:
1 c. coconut

Pour coconut in a single layer on a baking sheet.
Bake at 350 for 5-10 minutes, stirring occasionally, until toasted.
Cool completely.
Add to trifle just before serving.