Tasty Thursday: Paul's Famous Chocolate Chip Cookies

My Dad passed away 3 years ago, about a week before his birthday, which is today.  Every year since then on his birthday  I have made his cookies to honor his memory. I also make them for our Christmas Eve visit to his grave. And of course whenever I feel like eating some.

He spent a lot of time perfecting this cookie recipe over the years. We in my family think this is a really fantastic classic chocolate chip cookie.
Big, thick, sometimes somewhat doughy bakery style cookies are all the rage right now, made with a ball of dough the size of a baseball.
These cookies are not those cookies. These are lightly crispy, and golden on the outside and chewy on the inside.
I thought I had put this recipe on here already but apparently not.
Every time I post about these cookies elsewhere, I get requests for the recipe.
So here it is.

Paul’s Famous Chocolate Chip Cookies

(Paul Bartholomew)

Preheat oven to 350

Cream together:

 4 eggs

1 cup brown sugar

2 cups white sugar 

1 ½ cups shortening

Slowly mix in:

1 tsp salt

1 tsp baking soda

4 cups flour (put in ½ cup at a time)

1 TBSP vanilla

Add 12 oz semi-sweet chocolate chips.

Roll into walnut size balls. Place on un-greased cookie sheet about 1 inch apart. Bake @ 350 for 10-12 minutes. Cookies will be just light golden around the edges and may look slightly raw in the middle when it’s time to take them out. Cool on the cookie sheet. Makes about 4 to 6 dozen cookies.

A treat for Summer's End

Summer has come to a close and Farmer's market peaches leaving making way for fall veggies.

To use some of the last of the peaches, here is a slightly updated-by-me version of Dreamy Peach Pie by The Pampered Chef.

Dreamy Peach Pie – adapted from The Pampered Chef® 6-8 medium peaches, sliced ½” – 1” thick or 2 large cans of peach slices* 1 cup cold milk 1 package (3.4oz) vanilla instant pudding 1 container (8oz) whipped topping, thawed (extra creamy is really good) or 2-3 cups sweetened whipped cream ½ tsp ground cinnamon (optional) 8 honey graham crackers 3 tbsp sugar ¼ cup butter, melted Preheat oven to 350. Finely crush graham crackers in plastic bag with rolling pin to yield 1 ¼ cup crumbs. Combine crumbs and sugar in 1 QT bowl. Stir in melted butter. Press into bottom and up sides of 9” pie plate to form crust. Bake 10 minutes. Cool Completely. In 1 quart bowl, whisk pudding into milk. Stir until mixture begins to thicken. Fold into whipped topping. Spread about 1/3 of pudding mixture onto bottom of crust. Top with half the peach slices and sprinkle with half the cinnamon; repeat. Top with remaining pudding mixture. Chill at least 4 hours. To serve, slice into wedges. *You may want to slice the canned slices a little thinner. Sweetened Whipping Cream Beat heavy cream and sugar in chilled bowl on high speed until stiff For 1 cup whipped cream: ½ cup heavy cream + 1 TBSP sugar For 1 ½ cups whipped cream: ¾ cup heavy cream + 2 TBSP sugar For 2 1/3 cups whipped cream: 1 cup heavy cream + 3 TBSP sugar For 4 3/4 cups whipped cream: 2 cups  heavy cream + 6 TBSP sugar

Cheater Cherry Cobbler

Cherry Dump Cake AKA Cheater Cherry Cobbler - We needed a warm and yummy treat on this cold and rainy day. #dessert #easydessert

A photo posted by @amyjodubya on Apr 14, 2016 at 4:19pm PDT

Cherry Dump Cake (Easy Cobbler) 

1 box white or yellow cake mix 
1 cube butter, Very cold (melted does not work as well, but you could do that if you like.) 
2-3 cans cherry pie filling 

Heat oven to 375ºF.
Pour Cherry filling into a 9”x13” baking pan.
Spread cake mix evenly over pie filling. (Lumps are fine.)
Chop butter into small pieces and sprinkle over the cake mix.
Bake at 375 for 30 minutes or until golden brown.
Cool until just warm. Serve with vanilla ice cream.
* Alternatively, use a pastry cutter to cut the butter into the cake mix, then dump over the cherries.

Tasty Thursday: Auntie's Sugar Cookies

I am sharing this again because I am making these again for my kids for Valentine's Day. They are my very favorite Sugar Cookie (although Otis Spunkmeyer's Butter Sugar Cookies are a close second). This recipe is halved from the original (shared here) and I added vanilla and butter.

Here is a recipe card you can download.

 Amy’s Auntie’s Sugar Cookies – Famous Mormon Recipes - Adapted by Amy W

3 1/2 cups flour
2 1/2 tsp baking powder
1/2 tsp salt
1 cup sugar

1/2 cup shortening
1/2 cup butter (room temp.)
1/2 cup milk
2 eggs beaten
1 1/2 tsp vanilla

Preheat oven to 375 degrees.
    Sift flour, baking powder, and salt. Cut in shortening and butter. Stir in sugar.
In a separate bowl, mix milk, eggs and vanilla. Stir egg mixture into flour mixture. (If dough is too dry, add milk 1 TBSP at a time.)
    Roll dough onto floured surface and cut out shapes (1/4” thick dough works best). Place on un-greased cookie sheet (or line a cookie sheet with parchment paper) and sprinkle with sugar, (omit this step if decorating with frosting). Bake 10 minutes or until edges are golden brown.
 *These bake up soft and light at 1/4" thick.
The thinner you roll them, the crispier they will be.


I use the Wilton's Buttercream Frosting Recipe when I frost these cookies.

 

Tasty Tuesday: Baking Powder Drop Biscuits

Last week my sister posted on Facebook about her made-from-scratch biscuits and gravy. (She used to live in KY/TN). It had me craving biscuits.  And since I do the easy kind, (no rolling) it was not a big deal to satisfy that craving.  It is a basic recipe from Betty Crocker's New Cookbook.

Sunday after church I served them with Slow Cooker Baked Potato Soup.

Baking Powder Drop Biscuits 
Betty Crocker’s New Cookbook 

2 cups AP flour 
2 TBSP sugar 
1 TBSP baking powder 
1 tsp salt 
½ cup shortening 
1 cup milk 

Heat oven to 450. Sift together flour, sugar, baking powder, and salt in medium bowl. Cut in shortening using pastry blender until mixture looks like fine crumbs. Stir in milk just until everything is wet. Do not over mix. Drop dough by spoonfuls onto cookie sheet greased with shortening or lined with parchment. Bake 10-12 minutes or until golden brown.



Try! Devour! Enjoy!

 

Set Cherry Salad

One of my favorite salads is called Set Cherry Salad. A yummy Jell-O concoction found in a church cookbook. (I don't put the nuts on.)

Set Cherry Salad 
Pg. 24 of Our Favorite Recipes compiled by Spanish Fork, Utah 18th Ward Relief Society (1989). Submitted by Julie Jenkins

Salad
2 small packages Cherry Jell-O
3 cups hot water
1 can cherry pie filling
¼ tsp salt
½ tsp almond flavoring   

Topping
12 large marshmallows
3 oz. cream cheese
1 cup whipping cream
½ cup chopped pecans

        Dissolve Jell-O powder in hot water. Add salt, almond extract and pie filling. Place in an 8x8 inch pan. Chill until set.
         When the salad has set, whip the cream and set aside. Then melt marshmallows on the lowest heat on the stove, stirring frequently. When the marshmallows are nearly all melted, in a microwave safe bowl, warm cream cheese for 10 seconds, and then stir vigorously. Microwave for another 10 seconds and stir again until no lumps are left. Add marshmallows in to the bowl of cream cheese and mix until smooth. Cool. 
        Add the cooled marshmallow mixture into the whipped cream. Spread over Jell-O and sprinkle with nuts.

 

Tasty Tuesday: Skillet Chicken Thighs

Weekly, if not daily, The Stay At Home Chef posts recipes that even my tasteless palate is drooling over. And every so often I get up the guts to try a new recipe. I had it on good authority that chicken thighs are quite tasty, so I hauled our family out of our boneless-skinless chicken breast comfort zone to try Skillet Chicken Thighs and we were not disappointed.

The recipe is simple and straightforward. I felt awesome when I plated the chicken, as most of the time when I cook this way it either ends up burned or underdone. I followed the recipe exactly (other than forgetting to turn down pan #2* to medium heat at one point) and I was totally successful!

Everyone liked it except one kid (who is not a meat eater unless it's bacon, a hot dog or a burger.) And the only comment on flavor other than "yummy!" was that maybe I should have spiced under the skin as well as on top. That may have been my error. I plan on asking the chef. :)


* I cooked 4 thighs in 2 separate pans to feed our family of 6.
 

Tasty Tuesday: Best Brownies

Okay so I know I have found a fabulous brownie recipe already, but seriously, it is really expensive to make them. SOOO much butter! And even half a recipe produces a lot of brownies. And of course I am always game to try a new brownie recipe.
I came across this one on Pinterest. I can't find the actual pin because I forgot to "like" it and the board it was on had 1000+ pins. I got a little lost. :)
BUT I did click through to the actual post (which was here )so it was in my history. And they found it at AllRecipes.com.

 I prefer using the AllRecipes version, just because the frosting ingredients are separate from the brownie ingredients. Makes more sense to my brain. The recipes are the same.

My frosting looks a little funky because I mixed it by hand so it is not smooth. Tastes great anyway!

These are fudgy brownies, just my style and the whole family gave them 2 thumbs up. It makes and 8" x 8" pan of fairly thick, frosted brownies. This is a keeper!

Re-blog: Disappearing Marshmallow Brownies

The last time I posted the recipe was at least 3 years ago. Time to bring it back!

I had to make these tonight, to satisfy a craving. They totally hit the spot. This recipe is the sole reason for the stash of butterscotch chips in my pantry.

Disappearing Marshmallow Brownies – Linda B
These are a rich gooey dessert that will leave you wanting more. They were a family favorite growing up and now my kids beg for them.

1/2 cup butterscotch chips
1/4 cup butter or margarine
3/4 cup flour
1/3 cup brown sugar
1 tsp baking powder
1/4 tsp salt
1/2 tsp vanilla
1 egg
1 cup miniature marshmallows
1 cup semi-sweet chocolate chips

Melt butterscotch chips and butter in a 3 quart heavy saucepan over medium heat, stirring constantly. Remove from heat; cool to lukewarm. Add flour, sugar, baking powder, salt, vanilla and egg. Mix well. Fold in marshmallows and chocolate chips. Bake in a lightly greased 9”x9” pan at 350 degrees for 20-25 minutes. Do not over-bake. Cool about 15 minutes before serving. Makes 12-18 bars.

*Edit: I would not recommend doubling this recipe. It just does not work well for whatever reason. I have tried a couple of time and they end up really gooey and impossible to cut. You can eat it with a spoon though! LOL
If you need a lot, make multiple batches. If you do want to try to double it, don't double the semi-sweet chocolate chips. It may work okay that way, but really my recommendation is to make multiple, separate batches.

Cinnamon Roll Heaven

Oh Yeah. They are good. If good is the best cinnamon roll I have ever had. Then yes. They are good.
Go here for the recipe!

Pumpkin Cheescake again!

Pumpkin Cheesecake is what's on the docket for today.

Enjoy!

I will try post a photo tomorrow of the finished product.

 

Tasty Tuesday: Cheater Cherry Cheesecake, again.

Cheater Cherry Cheesecake is one of my favorite desserts, but I rarely have cream cheese on hand so I don't make it often. I named it "Cheater" because it is not baked like traditional cheesecake .My mom just called it cherry cheesecake. A few people have likened it to the Jell-O No Bake Cheesecake you can buy at the grocery store. They are very similar. Cool, smooth and creamy, with the zing of the cherry to complement the sweetness.

When I had "real" cheesecake for the first time I thought it was nasty! LOL  They are different. I love traditional cheesecake now. I even had a cheesecake buffet at my wedding reception. (My excuse was that my husband-to-be loved it.)

This is a make ahead dessert because while it is quick to assemble it takes a while to set up in the refrigerator.
This is what it looks like if you jump the gun. :)

Still tastes AWESOME, just not such an appetizing presentation.

I posted the recipe a while back, but since I made it for my birthday last week, I am sharing it again, with photos and updated with a couple of tips.

Cheater Cherry Cheesecake
By: Linda B (Amy’s Mom)

Filling:
1 8 oz package cream cheese (room temperature)
1 cup Powdered sugar
1 pouch Dream Whip   

Filling Instructions:

Mix Dream Whip according to package directions*. Set aside. (If you need to reuse your mixer, like I do, just use a spatula to scrape it into a small bowl and set it aside.) Cream together powdered sugar and cream cheese.  Add the prepared Dream Whip to cream cheese mixture.

Crust:
1 cup graham cracker crumbs (about 5-6 graham crackers, crushed)
3 TBSP powdered sugar
6 TBSP melted butter (I have cut it back to 4 TBSP and while slightly more crumbly, still workable.)
 or 1 store bought graham cracker crust


Crust Instructions:

Melt butter. (You might be able to melt it right in the pie pan if it is microwaveable. It saves washing an extra pan and you don't waste butter.) Mix crumbs and sugar into the butter and press gently into pie pan. (If you press too hard, the crust might stick and refuse to come out of the pan. I know this to be true.)
Pour cream cheese mixture into pie crust. Refrigerate until firm, at least 6 hours. 1 can cherry pie filling

1 can cherry pie filling

Top with 1 can pie cherries. Keep refrigerated until served.


* To make Dream Whip, empty one pouch into bowl of electric mixer. Add 1/2 cup of cold milk (I used coconut milk because I was out of regular and it was fine) and 1/2 tsp vanilla. Mix on low speed until blended. Scrape down the sides of the bowl, then mix on high speed for 4 minutes or until topping thickens and forms peaks.


ENJOY!!

 

Tasty Tuesday: An Oldie but a Goodie; Peanut Butter Blossoms

http://www.bhg.com/recipe/cookies/peanut-butter-blossoms/

As a kid I never liked peanut butter anything. Peanut butter was totally gross. But as I get older my tastes seem to change and I eat many things that I didn't like as a kid.  Not long after I got married, my mother in law made these when we lived near them and I tried them and was hooked. I have since added lots of peanut butter "things" to my list of likes. I made these the other night for my husband. (Peanut butter cookies in just about any form are some of his favorites). I ate WAY too many of them. :) It makes about 50 cookies.

The recipe I use is from my Better Homes and Gardens New Cook Book. They have conveniently provided the recipe HERE on their website (which, FYI,  is a great resource for lots of cooking and baking tips and recipes!)

Enjoy!

 

Tasty Tuesday: Pinterest Reviews

I have been trying to use my Pinterest pins once in a while, so this week you get not one but two recipe reviews from my Pinterest Boards. One is originally from my "Breakfast Recipes to Try" Board but got moved, and the other one is from my "Desserts To Try" Board.

Crockpot Breakfast Casserole from All Kinds of Yumm







As you can see from the pin photo caption, this was not a hit. 5 out of 6 of us ate it. 1 out of 5 liked it.
I moved the pin to my "Pinned Recipes Tried - Just Okay". I have since wavered a little in my original decision to likely not try it again. I might try it again with bacon and a different style of hash brown. Maybe some onions. :) And probably on a camp-out in the dutch oven.

Kiss'n Cupcakes (these didn't have a name so I named 'em) from http://foodtalk.pinapic.co/?p=200






This one went over a little better. I mean, cupcakes? It's hard to ruin those.

I used a Betty Crocker Chocolate Fudge cake mix and Hershey's Kisses.
I followed the very difficult directions of baking the cupcakes for 5 minutes then setting a Kiss (unwrapped of course) on top of the mostly raw batter, then finished the baking.

I served them warm. They cooled for 5 minutes tops. Probably not even that. The one I cut open to photograph was still exceedingly hot. :)

As you can see, the kiss held it's shape (no surprise to me, since they do that with Peanut Butter Blossoms.) One of the pins I saw for this described them as a "molten" center. It was not exactly "molten" as described in that particular pin, but they were very soft and warm. Definitely not the gooey fudgy type liquid I expect in a Molten Chocolate Cake.
This pin was accurate in that it does sink to the middle, though closer to the bottom and even all the way to the bottom and create a chocolate center. A soft chocolate kiss center. :)

I think overall they are a fun treat, and I will make them again. I am going to get the mini kisses though and sprinkle 3 or 4 on each one to spread the chocolate around a bit more.

Have a great week!

Miscellaneous and random: Coconut Oil

This post is about coconut oil and how I use it.

This is the brand I use. I use it because it is the first one I found to experiment with.

You see, last year, every so often, my husband would mention to me how he had read that shaving with coconut oil worked really well. I should try it sometime. I guess he said it enough times because I finally did. And guess what? It does work well.

I found some coconut oil at the grocery store. It seemed like an awful lot to keep in the bathroom, especially if it didn't work out. I didn't want to be cooking with something I had been dipping into in the tub. You know? :P

So I did a little recycle with a Gelato Container (delicious and FYI, Target carries it) and I keep that little tub in the tub.

 A few things to note:

• Wet your legs (or face men) first. I tried a "dry" run and had mild razor burn. Nothing like I normally get shaving with shaving cream and water, but there nonetheless.

• Use a good razor. I have tried about 6 different razors and the cheapest ones 1 or 2 blades still left razor burn. If I use a good quality 3 blade or more razor I rarely get any burn. I can buy the Up&Up Brand "Women's Razors/Five Blade/Compare to Venus Embrace" and be fine. They are on the pricey end of the "cheap" razors. :)

•  Be generous. I probably scoop about 1-2 tablespoons onto each leg. Rub it around well for a minute or two.

Pros:
(I like this much better than shaving cream because:)

• The coconut oil lasts way longer. I think I started using it in October or November of last year and I am still on the same little tub and am about halfway through it. (NOTE: I only shave once a week or if we are going to the beach or pool.)  

•  My skin is softer and I use less lotion and rarely get razor burn, which with shaving cream was a frequent occurrence.

• There is no odor.

• I rub it into my feet while I shave and they are nice and soft when I get out. Sometimes I use it as lotion after I shower as well.

• You can cook with it! Just don't get it from the same container you shave with.  :)

Cons:

• It will leave residue in the tub/sink. Use something that cleans oil to clean it up.

• If you are allergic to coconuts you can't use this (I assume).

• It makes the tub slippery! Be careful!

 

Roasted Peeps? Yes please!

http://www.marshmallowpeeps.com/product-detail/easter/original-peepssup-sup-marshmallow-chicks

Last night my husband and kids went to the beach for a cookout with their cousins. While I was at the store picking up the marshmallows to roast, I saw the enormous display of Peeps and thought, "Hey those are marshmallow...I wonder how they would roast?"

 I sent a text to my husband and he also thought it would be fun to try, so I bought four colors of Peeps chicks for them to roast over the coals. (I was hoping for some different color reactions to the heat. I don't think they noticed anything though.)

What they did notice was that they were delicious! Apparently the sugar coating caramelizes and contains the gooey goodness and tastes fabulous as well. They also said the centers seemed to cool a little faster. I don't know how true that is but it sounds nice! :)

I am going to give it a try over the stove today. I must taste them!

Let me know if you try this!
Happy Easter!

 

Tasty Tuesday: Chicken and Asparagus Skillet

A few weeks ago, my sister shared this recipe with me that she got out of Better Homes and Gardens Special Interest Publications "Chicken Dinners" Spring 2012--(previously published as Ultimate Chicken 2010).

I like asparagus, I like chicken, so I made this for dinner Sunday night. It was really tasty! Not only that but everyone actually ate most of what they were served (except for Littlest Miss picky pants, but that was no surprise). 

Chicken and Asparagus Skillet
Better Homes and Gardens Special Interest Publications "Chicken Dinners" Spring 2012, with **additions by Alyssa A.


Ingredients
4 slices cooked bacon, coarsely chopped

4 skinless, boneless chicken breast halves (Freeze for 1 hour and slice into ½ inch thick cutlets while semi-frozen.)
 Salt & ground black pepper
McCormick garlic herb seasoning**

1 14.5 oz can chicken broth
2 TBS all-purpose flour
½ lemon’s zest

1 lb asparagus spears, trimmed and cut into 1" pieces
1 yellow summer squash, halved crosswise and cut into 1/2" slices

Lemon wedges

Instructions
1) In large skillet, cook bacon over medium heat until crisp. Remove, drain on plate w/ paper towel. Drain all but 1 TBS of bacon grease from pan.

2) Season chicken w/salt & pepper, and McCormick garlic herb seasoning. Cook chicken in hot drippings over med-high heat for 1-2 minutes or until brown. Remove; keep warm.

3) Prepare a large bowl of ice water. In large saucepan, cook asparagus in boiling water for 3 minutes or until crisp tender; drain. Immediately plunge in ice water to stop cooking. Set aside.

4) In a medium bowl whisk together broth, flour and lemon peel.

5) Chop Bacon and Slice Lemon wedges.

6) Cut squash. Add squash to skillet, cook 3 minutes.

7) Add broth mixture to skillet. Cook broth mixture, stirring until thickened & bubbly. Add chicken and asparagus. Cook 6 minutes or until chicken is no longer pink. Sprinkle with chopped bacon. Serve with lemon wedges.

*Freeze chicken breasts for 1 hour and slice into ½ inch thick cutlets while semi-frozen. Season and let thaw while the bacon cooks.
 
Another version: http://www.bhg.com/recipe/chicken/chicken-and-asparagus-skillet-supper/
After dinner, we decided it would have been nice to have some rice or pasta with it, to fill it out as a meal. And I agreed with my sister in that the McCormick Seasoning helped boost the flavor.

 

Pistachio Bread

A gal who works at Fat Quarter's Quilt Shop teaching classes also has a blog where she shares about her life and what goes on at the classes and things of that nature. It is called Tattered Threads and Willing Hands (but the URL is http://julieisa.blogspot.com/).This week she posted about a class and she shared links to recipes she used for the food.

One of the recipes was Pistachio Bread, which in reality is cake, but  I guess if you make it in a bread pan...?  My husband enjoys pistachios so I asked him if he wanted to try the recipe. I have never eaten a pistachio so I probably would have passed this one by if he had not wanted to try it.
And well, it's delicious! It makes 5 mini loaves or 2 regular loaves.

You have to  post a comment on her blog where you can leave your email for her to send you the recipe.
 I am going to respect that and not post the recipe here. But seriously, go ask for it. D-LISH!

 

Menu Plan: March Weeks 1 and 2

Here is my menu plan for the next 2 weeks. February showed that not planning too far in advance is good, but also having a plan for the whole month was good too.It sounds kind of odd but it's the truth.
There were days that filled up schedule-wise and the meal on the calendar was not going to happen, so I re-arranged meals, or made sandwiches or Ramen or we ate on the go. By the end of the month, there were meals that had not been used, though I did the shopping week by week, so nothing went bad or was wasted. We went over budget a little bit, but not nearly as bad as what has happened in the past.
The plan is the same for March, although for now, I have only planned 2 weeks of meals, as I have not had time to sit down and go through recipes to get the rest of the month. I only have 1 newbie this time, from the back of the Lipton Soup box, the Beef and Broccoli. I will post the recipe soon. Everything else is a familiar or tried and true recipe from my files.

March Dinner Menu – Week 1 and 2
Sunday	Hot dogs and baked beans
Monday	Spaghetti and garlic toast
Tuesday	Slow Cooker Creamy Tacos
Wednesday	Paul's Stroganoff
Thursday	Bisquick Chicken Pot Pie
Friday	Pizza
Saturday	Slow Cooker Sweet Chicken
Sunday	Shepherd’s pie
Monday	Spicy Peach Glazed Pork Chops
Tuesday	Lasagna
Wednesday	Beef and Broccoli
Thursday	Creamy Chicken Lasagna
Friday	Pizza
Saturday	Mild Cheesy Chicken Enchiladas
Sunday	Tangy Chicken

Paul's Stroganoff

Brown:
1 lb beef
2 TBSP butter 
1/4 cup fresh onion- chopped.

Season with Worcestershire sauce and garlic powder.

Add:
2 cans Cream of Mushroom soup
2 tsp Worcestershire sauce
1 TBSP Beef Bullion
Add milk to taste.
Simmer up to 1 hour on stove top.
When ready to serve, fold in 8 oz sour cream.
Serve over rice or noodles.




Shepherd’s Pie

Preheat oven to 350

1 lb ground beef
1 medium onion chopped
salt and pepper
2 cans green beans, drained
2 cans tomato soup

Mashed potatoes:
5-6 large potatoes, boiled and mashed

To mashed potatoes add:
1 egg
½ cup milk
Beat until fluffy.

Brown beef and onions, season to taste. Add drained beans and soup. Pour into square baking pan. Top with mashed potatoes and Bake 30 minutes.

Lipton Beef and Broccoli

1 TBSP Bertolli Olive Oil
1 lb sirloin steak, cut into 1 inch strips
1 package frozen broccoli florets thawed,
1 envelope Lipton Recipe Secrets Onion Mushroom Soup Mix
1 ¼ cups water
1 tbsp firmly packed brown sugar
1 tbsp soy sauce

In 12 inch skillet heat olive oil and brown steak, stirring occasionally, in two batches. Remove.

Stir in remaining ingredients. Bring to a boil over high heat. Reduce heat and simmer, 2 minutes.

Return steak to skillet; cook 1 minute or until steak is done. Serve with hot cooked rice.




 

Tasty Tuesday: 2 Recipe Reviews

We have tried 2 new recipes this month so far,  Slow Cooker Baked Potato Soup and Secret Ingredient Mac and Cheese.

 Both were a hit with the majority of the family and will be staying in the recipe rotation.

With the soup, I put the cooked and crumbled bacon directly in the soup before I served it, just because it would make a more fair distribution. :) Some of us like our bacon a LOT and would leave little for anyone else.

The Mac and Cheese got a substitution due to the cost of the Frank's Hot sauce being $4+ a bottle and the store brand $0.97. One of these days I will get the Frank's just to see how it compares heat-wise.
Everyone liked this one a lot, even the Mac and Cheese hater who said it was okay. Everyone that is, except the boxed Mac and Cheese lover, who would not even taste it.

Give them a try and if you like them, give the chefs some love!