I have never made BBQ beef before, but thought it would be a yummy way to celebrate 4th of July this year. I know the easiest method is to place beef and BBQ in a crock pot, but then the beef doesn't seem to get as much flavor, lots of BBQ is wasted, and the crock pot is a mess to clean up! So, I decided to try my own recipe, it is currently cooking, so I'll have to post later to tell you how it turned out. Good luck to me :)
BBQ Beef (Crock pot)
1 c water
1/2 large onion (diced)
1/4 c ketchup
1 tbls prepared mustard
1 tbls onion powder
1 tbls garlic powder (I didn't have any so I used Mrs. Dash Garlic & herb)
2 beef bouillon cubes
2-4 lb beef chuck roast
Salt
Pepper
8 oz beer (I used Woodchuck Hard Cider instead)
BBQ sauce
Buns
Combine the onion, ketchup, mustard, onion and garlic powders, bouillon cubes, water, and beer in a large crock pot. Place beef in mixture and thoroughly season both sides with salt and pepper. Cook on the lowest setting that time allows. I started late so it will be 6 hours. Once the meat is done, pour off liquid, shred beef and mix with your favorite BBQ sauce. I like Gates original (a local BBQ). I will put the BBQ in the crock pot because I don't want to waste the onions that have cooked all day and I want to heat the sauce up a little. Enjoy!
Monday, July 4, 2011
Friday, July 1, 2011
Red, White, and Blue Ice Cream Dessert
Many of the foods that I make were once inspired by a recipe that I read somewhere, but failed to write down. This tasty festive treat is one of those recipes. It is very simple, very pretty, and most importantly delicious. The sweetness of the ice cream is contrasted with a slight tanginess from the blueberry muffin mix. The strawberries add an excellent contrast. Enjoy!
Red, White, and Blue Ice Cream Dessert
1 box Bakery Style Blueberry Muffin Mix (shoud include muffin mix, blueberries, and crumble topping)
1 qt Vanilla ice cream, softened
1 pint strawberries, sliced
2 tbls butter, melted
Grease an 8x8 square baking dish. Combine melted butter with 2/3 of muffin mix. Press into bottom of dish to form a crust. Bake in oven at 350 F for 10 min or until set but not browned. Cool completely. Combine ice cream with remaining muffin mix. Spread evenly on top of crust. Sprinkle top with packet of crumble topping. Place in freezer until ice cream has re-frozen. Just before serving, remove dish from freezer and place in hot water for 30 sec to 1 min to loosen up the edges. Strain and rinse blueberries. Arrange blueberries and strawberries in pattern of choice.
Red, White, and Blue Ice Cream Dessert
1 box Bakery Style Blueberry Muffin Mix (shoud include muffin mix, blueberries, and crumble topping)
1 qt Vanilla ice cream, softened
1 pint strawberries, sliced
2 tbls butter, melted
Grease an 8x8 square baking dish. Combine melted butter with 2/3 of muffin mix. Press into bottom of dish to form a crust. Bake in oven at 350 F for 10 min or until set but not browned. Cool completely. Combine ice cream with remaining muffin mix. Spread evenly on top of crust. Sprinkle top with packet of crumble topping. Place in freezer until ice cream has re-frozen. Just before serving, remove dish from freezer and place in hot water for 30 sec to 1 min to loosen up the edges. Strain and rinse blueberries. Arrange blueberries and strawberries in pattern of choice.
Thursday, June 9, 2011
Gluten Free Rice Pudding
As you may know, I am 11 weeks pregnant and fighting some sort of stomach issue (possible an ulcer or gastritis). So, during my last check-up my Dr. suggested that I give a gluten free diet a try. Now, I am a carb junkie, so this sounds like a death sentence to me. Though I have not started this diet yet, I did purchase a carton of Almond Breeze "milk" the other day, because I am mildly lactose intolerant and should not be drinking milk while having stomach issues. I am squeemish about trying new things, especially in the milk department, and I must say that I am not fond of the color, texture, or slightly sweet almond flavor. I love almonds, but I just can't get past it while drinking something called "milk." So, I have been eating it in cereal, where I don't notice the slight flavor, but I need to use the carton up in 7 days. In an effort to create a tasty treat, remain gluten free, and use up the almond milk, I decided to make rice pudding. I used a recipe from tasteofcuba.com, but am suggesting slight modifications. Also, be prepared, because the almond milk turns the rice pudding a sort of grayish color.
Gluten Free Rice Pudding
1/2 c rice
1/2 c water
1/4 tsp salt
1/8 lime rind
1/2 c sugar
1 tsp vanilla
4 c almond breeze milk (original)
1 cinnamon stick
Powdered cinnamon
Add rice, water, cinnamon stick, salt and lime rind to large saucepan and boil rice, uncovered, until tender and most of the liquid is gone (about 10 min). Add milk and bring to a boil. Reduce heat to med-low and simmer, uncovered, until most of the liquid is absorbed and the pudding has thickened. Stir occasionally to keep rice from sticking. Remove lime rind and cinnamon stick. Place in dishes and top with powdered cinnamon.
Gluten Free Rice Pudding
1/2 c rice
1/2 c water
1/4 tsp salt
1/8 lime rind
1/2 c sugar
1 tsp vanilla
4 c almond breeze milk (original)
1 cinnamon stick
Powdered cinnamon
Add rice, water, cinnamon stick, salt and lime rind to large saucepan and boil rice, uncovered, until tender and most of the liquid is gone (about 10 min). Add milk and bring to a boil. Reduce heat to med-low and simmer, uncovered, until most of the liquid is absorbed and the pudding has thickened. Stir occasionally to keep rice from sticking. Remove lime rind and cinnamon stick. Place in dishes and top with powdered cinnamon.
Monday, April 25, 2011
Vegetable Fried Rice
I love fried rice, but there are so few good chinese restaurants in our area. Even if the food is good, the rice is less than spectacular. I have recently decided that I am quite capable of making my own fried rice that has all of the elements that I believe a good fried rice requires. It does take a little bit of time, but it is definately worth the effort.
3 cups steamed rice
4 tbls butter
2 eggs
1 cup frozen mixed vegetables
1/2 small onion, diced
1 tsp ginger paste
1/2 tsp sesame oil
3 tbls soy sauce
1/2 tsp salt
1/4 tsp ground pepper
Melt butter in large non-stick skillet over medium-high heat. Add onions and salt, saute until soft and transluescent. Meanwhile combine sesame oil, soy sauce, and ginger paste in small bowl. Add eggs to pan and scramble. Add rice, mixed vegetable, sauce, and pepper. Stir until well combined and continue to fry until the rice is cooked to your liking.
3 cups steamed rice
4 tbls butter
2 eggs
1 cup frozen mixed vegetables
1/2 small onion, diced
1 tsp ginger paste
1/2 tsp sesame oil
3 tbls soy sauce
1/2 tsp salt
1/4 tsp ground pepper
Melt butter in large non-stick skillet over medium-high heat. Add onions and salt, saute until soft and transluescent. Meanwhile combine sesame oil, soy sauce, and ginger paste in small bowl. Add eggs to pan and scramble. Add rice, mixed vegetable, sauce, and pepper. Stir until well combined and continue to fry until the rice is cooked to your liking.
Saturday, March 26, 2011
Mocha Chocolate Gooey Butter Bars
This is by no means an original recipe! I kidnapped it from Paula Dean. Now, that being said I saw about 1 million recipes on google for Chocolate Gooey Butter Bars. I thought adding a shot of espresso would make a good thing better. These received rave reviews at work yesterday. I hope you enjoy! A note of caution: DO NOT OVER COOK!
Crust
1 stick butter, melted
1 egg, beaten
1 box chocolate cake mix
Filling
1 stick butter, melted
2 eggs
1 8 oz package cream cheese, softened
1 tbls vanilla
3 tbls cocoa
1 shot espresso, brewed
1 lb confectioner's sugar
Heat oven to 350 F. Grease a 9x13 pan. Combine egg, butter, and cake mix in a bowl, pat into pan. In a separate bowl, beat cream cheese until smooth, add eggs and beat on medium-high speed until smooth. Add vanilla, cocoa, espresso, and confectioner's sugar. Beat on medium-high speed until smooth. Add melted butter. Beat until combined. Pour over crust. Bake for 40 - 50 minutes or until center is set, but not cooked through. If you over cook the cake, the bars won't turn out gooey! :) Cool before cutting into bars.
Crust
1 stick butter, melted
1 egg, beaten
1 box chocolate cake mix
Filling
1 stick butter, melted
2 eggs
1 8 oz package cream cheese, softened
1 tbls vanilla
3 tbls cocoa
1 shot espresso, brewed
1 lb confectioner's sugar
Heat oven to 350 F. Grease a 9x13 pan. Combine egg, butter, and cake mix in a bowl, pat into pan. In a separate bowl, beat cream cheese until smooth, add eggs and beat on medium-high speed until smooth. Add vanilla, cocoa, espresso, and confectioner's sugar. Beat on medium-high speed until smooth. Add melted butter. Beat until combined. Pour over crust. Bake for 40 - 50 minutes or until center is set, but not cooked through. If you over cook the cake, the bars won't turn out gooey! :) Cool before cutting into bars.
Thursday, February 10, 2011
Red Velvet Cheesecake
I developed this recipe for our church's chili/desert cook-off competition. Though it was not the winning recipe, it was definitely a big hit.
Crust:
2 c crushed chocolate graham crackers
4 oz butter, melted
2 tbls sugar
Filling:
24 oz cream cheese, room temperature
1 c buttermilk, room temperature
1 1/2 c sugar
1 tbls vanilla extract
4 eggs, room temperature
2/3 c heavy cream, room temperature
1 c flour
3 tbls cocoa
1 1/2 oz red food color
1/4 tsp baking soda
1 tbls vinegar
Instructions:
Preheat oven to 300 degrees F. Brush some of the melted butter in a 9" spring-form pan. In a small bowl combine the melted butter and sugar, stir until sugar dissolves. Mix in chocolate grahams. Press mixture into prepared pan and bake for 15 minutes.
Meanwhile, in a large bowl beat cream cheese until smooth. Add in sugar and beat until mixed. Gradually add in buttermilk, cream, red food color, and vanilla extract. Beat until well combined. Add in the eggs one at a time, mixing well after each addition. Sift in flour and cocoa. In a small cup combine baking soda and vinegar, add mixture to cheesecake batter.
Pour batter onto cooled crust. Bake at 250 degrees F in a water bath for 1 1/2 hours or until outside edges are set. Turn off oven, crack open oven door and allow cheesecake to remain for one hour. Remove cake from oven and run a knife around the outside edge. Allow the cheesecake to cool completely before storing.
If you would like to add a chocolate swirl to your cheesecake, do not add the red food color. Instead, remove 1 cup of batter, mix with 2 oz melted bittersweet chocolate. Add the red food color to large batch of batter. Pour batter into pan. Spoon chocolate batter on top of cheesecake batter, create swirl pattern.
Crust:
2 c crushed chocolate graham crackers
4 oz butter, melted
2 tbls sugar
Filling:
24 oz cream cheese, room temperature
1 c buttermilk, room temperature
1 1/2 c sugar
1 tbls vanilla extract
4 eggs, room temperature
2/3 c heavy cream, room temperature
1 c flour
3 tbls cocoa
1 1/2 oz red food color
1/4 tsp baking soda
1 tbls vinegar
Instructions:
Preheat oven to 300 degrees F. Brush some of the melted butter in a 9" spring-form pan. In a small bowl combine the melted butter and sugar, stir until sugar dissolves. Mix in chocolate grahams. Press mixture into prepared pan and bake for 15 minutes.
Meanwhile, in a large bowl beat cream cheese until smooth. Add in sugar and beat until mixed. Gradually add in buttermilk, cream, red food color, and vanilla extract. Beat until well combined. Add in the eggs one at a time, mixing well after each addition. Sift in flour and cocoa. In a small cup combine baking soda and vinegar, add mixture to cheesecake batter.
Pour batter onto cooled crust. Bake at 250 degrees F in a water bath for 1 1/2 hours or until outside edges are set. Turn off oven, crack open oven door and allow cheesecake to remain for one hour. Remove cake from oven and run a knife around the outside edge. Allow the cheesecake to cool completely before storing.
If you would like to add a chocolate swirl to your cheesecake, do not add the red food color. Instead, remove 1 cup of batter, mix with 2 oz melted bittersweet chocolate. Add the red food color to large batch of batter. Pour batter into pan. Spoon chocolate batter on top of cheesecake batter, create swirl pattern.
Saturday, February 5, 2011
Nothing new yet...
Due to the holidays and bad weather, I have not felt inclined to cook much. That being said, I have developed a new recipe for my church's women's ministry Chili/Desert Cook-off. Since I am submitting this recipe for the competition, I can't post it yet, but on Wednesday be prepared for a new post and a fantastic, Valentine's Day inspired, cheesecake! I also have a few other recipes that I failed to post, so keep an eye out for Peach Bread Pudding, Lasagna in a Pot, and Arroz con Pollo.
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