Monday, September 26, 2016

Classic Beef Stroganoff

My Version of the Classic (adapted from Betty Crocker's)

Hi everyone:  It's a new day and a new recipe I'm going to make my own.  I am using the crockpot for this one instead of Betty's way lol.  I'll see how it works out.  May be a keeper.

I started by sauteing my combination pack of stir fry beef and beef cubes in butter with onion first and then added my garlic. 
Drained the beef and Tossed the beef in the crockpot, added the beef broth and set to low and I'm off to lunch with friends

1 1/2

pounds beef sirloin steak ( I used a mix of beef cubes and stir fry beef) that's because I'm cooking it all day so I didn't have to use sirloin)
ounces fresh mushrooms, sliced (2 1/2 cups)(I did not use)
medium onions, thinly sliced
garlic clove, finely chopped
cup butter or margarine 
1 1/2
cups beef broth (from 32-ounce carton)
teaspoon salt
teaspoon Worcestershire sauce
cup Gold Medal™ all-purpose flour
1 1/2
cups sour cream
cups hot cooked egg noodles


  • 1 Cut beef across grain into about 1 1/2x1/2-inch strips.
  • 2 Cook mushrooms, onions and garlic in butter in 10-inch skillet over medium heat, stirring occasionally, until onions are tender; remove from skillet.
  • 3 Cook beef in same skillet until brown. Stir in 1 cup of the broth, the salt and Worcestershire sauce. Heat to boiling; reduce heat. Cover and simmer 15 minutes.
  • 4 Stir remaining 1/2 cup broth into flour; stir into beef mixture. Add onion mixture; heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in sour cream; heat until hot (do not boil). Serve over noodles.
Note:  I basically used Betty Crocker's recipe but did the steps differently because of using the crockpot.  I browned the meat, onions and garlic in butter.  Drained it slightly. Placed beef  and beef broth in the crockpot and set the crockpot on low for approximately 6 hours.

 It saved a lot of time which gave me free time to do other things and I didn't have to use sirloin and was able to use stew beef or whatever since I was using the crockpot.

When I came home I removed my beef, thickened the juice with flour and then took it off the stove and whisked in the sour cream and made sure it was warm and added beef.   Ladled it onto large noodles.  It was perfect.

Happy Cooking from my kitchen to yours,

Sunday, September 25, 2016

Magic Custard Cake

This is a recipe that I have been wanting to make for ages.  I have my impossible coconut pie which is similar in the concept that you don't actually make a crust the crust forms when the cake bakes.  If it's hard to understand I'll try posting the steps to help you.

I was so anxious to cut this cake that although it was cold my knife wasn't as sharp as I would have liked it to be so the cut is not as sharp as I would like.  It's delicious so who cares, right? YUM


4 eggs (whites separated from yolks) at room temperature
1 tsp. vanilla extract
3/4 cup sugar
1 stick melted butter
3/4 cup flour
2 cups lukewarm milk
powdered sugar

Preheat oven to 325 degrees.  Grease and line (extend over sides of pan) with parchment paper.

***Make sure to extend parchment paper over sides for easy removal.  I did not and had to remove it when I cut it.

Wipe bowl out in between beating the egg whites and next step.

Separate eggs.


Add egg whites to mixer and beat whites until stiff.  Place egg whites in a bowl and set aside.


Beat eggs yolks and sugar until light.  Add melted butter and vanilla.  Beat for several minutes.  Add flour and mix until it it fully incorporated.

Start slowly adding milk and beat until mixture is mixed well.

Add egg whites, a third at a time using spatula, repeat until all egg whites are folded in. (I used a wire whisk).  Do not over whisk.

Photo is of mixture before baking.  There will be some unmixed egg whites and that is fine.

Pour batter into baking dish and bake for approximately 60 or until top is lightly golden.  Cool completely and dust with powdered sugar.   Delish!


Can be served when completely cooled or as I did overnight.  Serve within a day or two. Sprinkle a little confectionery sugar to add a sweet touch. Enjoy!

Friday, September 23, 2016

Blueberry, pecan, sour cream coffee cake

This is one of the best cakes I have ever made using blueberries. It has the texture of a pound cake and the moistness that we all like in a cake.  I did cut back by one half cup the sugar in the recipe.  It was fine and I didn't think made any difference.  Enjoy this recipe and since fall is here I'm in a big time making mood.....:)

It's a coffee cake so that's even better in my book.  I always look for coffee cake type recipes for breakfast in our house.  I think you all know me by now(Yes it's over 5 years that I have been blogging) and my likes and dislikes I think come out enough for you to remember I am not an egg, bacon etc. breakfast person.  Never have been and I'm sure it's not going to change.

One thing has changed and that is I do eat breakfast everyday.  Yes every single day!  I didn't as a teenager or young adult but through the years have found out so many benefits to starting the day with something in your stomach.

As I have gotten older I have found that small or mini meals really help stabilizing your blood sugar which is so important. 

 My parents became diabetics in their fifties and I did not want to fall into that pattern so I started eating several mini meals a day and one evening regular portion meal. Here's what I do.  In the early morning I eat my small scone or breakfast food.  Around ten a.m I eat a piece of fruit or some protein. 

Lunch is usually pretty simple, salad, or 1/2 sandwich, soup and fruit or even a fruit cup.  It really varies by my hunger and what I have around our house.

Around 3 p.m. I have something small as in a few strawberries, some cottage cheese, veggie or some protein.
Dinner is whatever I make.  I don't make substitutions.  I eat whatever I want but I try to make dinner before 7 p.m.

I hadn't planned on this post giving a mini lesson on how to keep yourself healthy by a healthy lifestyle but I guess it must be important for me to add this along with this very delicious cake recipe.  So enjoy it and watch your portions.  I plan on eating a slice (moderate) for breakfast for a few days and will freeze the rest for later.  Wrap slices in clear wrap.  This cake freezes well as do most if not all of my recipes.

Note:  On to the recipe.  I did adapt it slightly as in cutting back on the white sugar.  Instead of 2 cups I used 1 1/2 cups as noted.  I cut back on pecans only using 1/4 cup as well because I should not eat many nuts for I have a challenged digestive system. I did not add salt as my butter was salted.  I also sprayed my pan with coconut oil and did dust with flour.
You can use the exact recipe if you like I just adapted it to our liking.


1 cup butter softened
2 cups white sugar
2 eggs
1 cup sour cream
1 tsp. vanilla extract
1 5/8 cups flour
1 tsp. baking powder
1/4 tsp. salt
1 cup fresh or frozen blueberries
1/2 cup brown sugar
1 tsp. ground cinnamon
1/2 cup chopped pecans
1 tablespoon confectioners' sugar for dusting


  • Prep
  • Cook
  • Ready In
  1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan.
  2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla. Combine the flour, baking powder, and salt; stir into the batter just until blended. Fold in blueberries.
  3. Spoon half of the batter into the prepared pan. In a small bowl, stir together the brown sugar, cinnamon and pecans. Sprinkle half of this mixture over the batter in the pan. Spoon remaining batter over the top, and then sprinkle the remaining pecan mixture over. Use a knife or thin spatula to swirl the sugar layer into the cake.
  4. Bake for 55 to 60 minutes in the preheated oven, or until a knife inserted into the crown of the cake comes out clean. Cool in the pan over a wire rack. Invert onto a serving plate, and tap firmly to remove from the pan. Dust with confectioners' sugar just before serving.
  5. Happy Baking from my kitchen to yours,

  1. adapted from

Tuesday, September 20, 2016

Baked Sausage and Peppers

If you are looking for a really good holiday recipe that involves your oven or your grill you have come to the right place.  I either make sausage in the oven or on the grill.  Since you can't predict the weather sometimes it's best to play it safe with some baked yummy sausage, peppers and onions....YUMMY!

A family favorite any time of the year is baked sausage and peppers.  I grew up eating either my mom's homemade sausage or Uncle John's.  Uncle John  had a fresh meat market when hubby and I were growing up.

I met Uncle John when hubby and I were first dating; a perky, feisty Italian who was a master of seasoning meat for sausage.  People came from all over for his sausage and I am totally serious.  They'd even bring coolers if they lived far away.

Unfortunately Uncle John passed away many years ago and so did his recipe.  Today I still buy the freshest and best quality sausage I can find and below is how I make it easily in the oven.  Enjoy!

Baked Sausage, peppers and onions.
1lb.+ mild or hot Italian sausage
1 large sweet onion, sliced thin
1 large red and green pepper, sliced thin

In a medium to large baking dish place several Tablespoons oil.   Place sausage (I remove casing) in dish along with onions and peppers. Add salt, pepper and slight amount of onion and garlic powder. Cover and place in 350 degree oven approx. 3/4 hour or more.

Remove cover toss and place in oven and bake until peppers and onions are soft but crispy about another ten minutes or so.

 Serve with fresh bread or rolls. YUM


Saturday, September 17, 2016

Easy Mexican Lasagna


I love to use whatever I have in my kitchen, pantry or refrigerator and create something easy.  So today I did just that and it was absolutely delicious and was prepped and baked one, two , three!

Leftovers for tomorrow's lunch or freeze them in pieces for later. :)

Wrapped and ready for easy lunch or freeze in bag after wrapped.  Thaws in refrigerator overnight. 

1 1/2 lb. ground beef
1 jar mild organic salsa or your choice
1 small onion grated
4 oz. softened cream cheese
1/2 to 3/4 sour cream
6 to 8 tortillas cut in half
1 small can Hunts sauce
1 cup shredded sharp cheddar cheese

Brown meat in oil with onion, salt and pepper.  Add 1/2 jar salsa and set aside

Mix softened cream cheese (use microwave for a few seconds if necessary)and 1/2 to 3/4 cup sour cream. Set aside.

Mix the other half jar of salsa with the Hunts sauce. Set aside.

To assemble.  Place some of the meat/salsa mixture in bottom of 13x9 in. pan. Lay cut tortillas to fill as much space as you are able to.  This is not a perfect fit so just layer to the best of your ability and  don't get frustrated. Also double the recipe for a large family.  It's just the two of us so this size pan was fine.

 Add some of the meat mixture then add another layer of tortilla strips/pieces (I cut a tortilla in half and then quarter) and then by spoonfuls add some of the softened cream cheese mixture.  Continue layering tortilla, meat, cheese and finally the top layer of just tortilla.  Top with the other half jar of salsa and sauce mix.  Sprinkle shredded sharp cheese and cover.  Preheat oven to 350 degrees.  Cover lasagna and bake approximately 30 minutes. Remove covering and bake an additional 5 to 10 minutes until cheese has melted.  Wait 5 minutes and cut in pieces. This is really Tasty!