Quick and Easy Pepper Steak

This is a quick and easy recipe to make when you don't want to spend a lot of time cooking in the kitchen. You can switch out the vegetables to suit your family's tastes.  Try adding carrots, broccoli, sugar snap peas, baby corn, or water chestnuts. We usually don't drain our canned vegetables. We add the water to the mixture for extra sauce.  I am one that likes more sauce especially when it is going over rice. You may need to add some extra cornstarch to make it thicker.

Also, you don't have to use round steak. We choose whichever is the cheapest at our store and use that. Round steak used to be the cheapest, but if you watch sales, you can get other steaks at a cheaper price. 

A handy tip to remember is to cut your meat while it is still partially frozen. This makes it so much easier.  And easier yet is to ask the butcher if they will cut it in thin strips for you.  Many places will do that if you ask, usually at no extra charge.

Ingredients

1 Tbs. oil
1 lb. round steak, sliced thinly into strips or whichever is the cheapest
1/4 c.. Worcestershire sauce
1/4 c. soy sauce
2 to 4 cloves garlic, minced
3 Tbs. sugar
Dash of pepper
1 medium onion, cut thinly into half rings
2 sweet peppers, cut into thin slices
1 1/2 c. beef broth or stock
2 Tbsp. cornstarch
1 bag frozen mixed vegetables or stir fry vegetables
2 to 3 c. cooked rice

Directions

In a large skillet with a lid or a dutch oven, heat oil. Sauté the meat strips until meat is browned. 

In a bowl, combine Worcestershire sauce, soy sauce, garlic, ginger, sugar, and a dash of pepper. Taste the sauce to see if it needs more sugar, Worcestershire or soy sauce. We like ours a bit on the sweeter side so we put in 3 tablespoons of sugar. Pour the sauce into the skillet over the meat. 

Add onion, and peppers to the skillet. Stir and then cover. Simmer 60 to 90 minutes or until the meat is tender. 

Stir in the frozen vegetables. 

Mix cornstarch and beef stock together. Pour into meat and vegetable mixture. Cook and stir until sauce thickens.

Serve over rice.

 Banana Cheesecake

We love cheesecake and bananas are one of our favorite fruits. combine the two together and you have a fantastic dessert. It is very easy to make, so don't let the lengthy directions fool you into thinking it is not. The hardest part of this recipe is in waiting for it to cool and set up so you can have a slice. 

Ingredients

Crust

1 stick butter, melted
3/4 c. brown sugar
1 egg yolk
3/4 c. flour
1/3 c. ripe banana, mashed
1 tsp. vanilla

Filling

3 (8 oz.) pkg. cream cheese, room temperature
3 ripe bananas
1 can sweetened condensed milk
4 eggs, room temperature
1/2 tsp salt
2 tsp. vanilla extract
2 c. heavy cream

Directions

Preheat oven to 350°. Spray or butter the bottom of a 13 x 9-inch baking pan. 

In a large bowl, combine butter and sugar until light and fluffy. Add the egg yolk.

Stir in flour, salt, banana and vanilla until thoroughly combined.

Put the batter in the pan, spreading out to cover the bottom. Bake 15 to 20 minutes, or just until it is set. Cool.

In a large mixing bowl, beat cream cheese on medium-high speed for 3 minutes.  Be sure to scrap the sides and bottom of the bowl occasionally. 

Reduce mixer speed to medium low.  Slowly add pieces of banana into the cream cheese, mixing well after each addition, so they are fully incorporated into the cream cheese. Scrape down the sides and bottom of the bowl, occasionally. Slowly turn the mixer to medium high speed and beat for 2 minutes.

Reduce mixer speed to medium low.  Add the sweetened condensed milk and beat for 2 minutes. Scrape down the sides and bottom of the bowl.

 Set the mixer to low. Add eggs, one at a time, beating well after each addition.

 Stir in vanilla.

 Pour the mixture over the baked and cooled crust. 

Bake 30 to 35 minutes, or until 2 inches of the edges are puffed. The center should wobble slightly when the pan is gently shaken. 

Turn the oven off, but do not remove the cheesecake. Prop the door open about 6 inches and leave the cheesecake to cool in the oven for 30 to 60 minutes. 

 Remove the banana cheesecake from the oven and place on a wire rack to finish cooling. Place in the refrigerator and chill at least 4 hours. 

Cut and serve with whipped cream.

 

Caprese Chicken Breasts

This chicken recipe is great any time of the year, but it is especially flavorful when you have garden fresh tomatoes and basil.  

Marinating the chicken is optional, but it will give your chicken a great flavor.

Ingredients

2/3 c. Italian salad dressing
2 tsp. chicken seasoning
2 tsp. Italian seasoning
4 boneless chicken breasts, with the skin removed
Salt and pepper
1 Tbs. olive oil
1 Tbs. butter
1 tomato cut into 1/4-inch slices
8 oz. mozzarella sliced into 1/4 inch slices, or shredded
1/4 c. fresh basil 

Directions

Combine Italian salad dressing, chicken seasoning and Italian seasoning in a large resealable bag or a bowl.  Marinate the chicken in the refrigerator for 4 to 6 hours.  Remove chicken when ready to cook and drain off marinade.  

Season chicken breasts with salt and pepper if desired.

Heat olive oil and butter in a large cast iron skillet over medium heat. Carefully add chicken to the skillet. Cover the skillet with a lid and cook until the bottom of the chicken turns golden brown. This takes about 10 minutes.

Turn the chicken over. Place a slice of tomato on each chicken, then Mozzarella. 

Season the top of the cheese with salt and pepper.

Cover the skillet with a lid. Cook until the chicken is done, and the cheese is melted. Insert a thermometer into the thickest part of the chicken. The internal temperature of the chicken should read 165°  for it to be safe to eat. This will take at least 10 minutes more cooking time.

Top each chicken with fresh basil before serving.

Applesauce Apple Crisp

This is an easy recipe to make and serve.  It does use a bit more cinnamon than most, but if you don't like that much cinnamon in your apple crisp, cut the amount down in half, or leave it out.  It is recommended that you use an apple that stays crisp during baking, like Granny Smith, Ida Red, or Macintosh. However, use the apples that you like best, have on hand or are on sale.

Ingredients

8 apples peeled and chopped or sliced very thin
4 1/2 tsp. lemon juice
1/2 c. raisins
1/4 c. brown sugar
1/2 c. chopped walnuts (optional)
4 tsp. cinnamon, divided
1/4 tsp. nutmeg
1 1/2 c. unsweetened applesauce
3/4 c. old fashioned oats
3/4 c. flour
1 c. brown sugar
1/2 c. cold butter or margarine

Directions

Preheat oven to 350°. Lightly spray a 2-quart casserole dish or a 9-inch pan.

In a bowl, toss the apples with the lemon juice to keep them from turning brown. Add, raisins, brown sugar, walnuts, 2 teaspoons cinnamon and nutmeg.  Place the mixture in the prepared dish or pan.

Spread the applesauce over the top.

In a medium bowl, combine oats, flour, 2 teaspoons cinnamon and brown sugar.  With a pastry blender or two table knives held together, cut in butter or margarine until the mixture resembles coarse cornmeal. 

Sprinkle the mixture over the applesauce.

Bake 30 to 40 minutes, or until lightly browned and bubbly.

Cool slightly and serve with ice cream, whipped cream or even caramel sauce.

 Homemade Cheesy Garlic Breadsticks

 

Sometimes my family just likes to eat fresh homemade breadsticks for supper. If you like garlic, then you'll love these breadsticks.  You can also use this same recipe to make pizza crust and add your favorite toppings.

Ingredients

2 1/4 tsp dry yeast
1 c. warm water
1 tsp. sugar
3 c. flour
1/2 c. dry milk
2 tsp. garlic salt
2 Tbs. olive oil
4 Tbs. butter, softened
4 cloves garlic, finely minced
1 tsp. Italian seasoning
2 c. shredded Italian cheese blend or  1/4 lb. mozzarella cheese and 1/4 c. Parmesan cheese
pizza sauce or marinara sauce for dipping

Directions

In a large bowl, mix yeast and sugar in the warm water.  Set aside in a warm location for 10 minutes and allow it to bloom. This shows that the yeast is alive and active. 

Add 1 cup flour, dry milk, garlic salt and olive oil.  Mix with a wooden spoon to combine. Continue to stir in the flour until it becomes too stiff to stir with a spoon. Turn the dough out onto a floured surface. Knead the dough for 8 to 10 minutes, adding more flour until you have a slightly sticky dough.  

Place the dough in an oiled or greased bowl and cover with a tea towel. Let rise 1 to 2 hours until doubled.

Roll the dough out on a lightly floured surface to fit a pizza pan or baking sheet.  Or press it to fit the pan with your fingers. 

In a small bowl, combine butter, garlic cloves and Italian seasoning.  Spread the garlic butter over the top of the dough.  Top with shredded cheese.

Let rise in a warm location for 15 to 30 minutes.

Bake in a 350° oven for 20 to 25 minutes, or until golden brown. Cut into breadsticks and serve with pizza sauce or marinara sauce.

 

 

• 1 cup warm water
• 2 1/4 teaspoons active dry yeast
• 1 tablespoon honey (or sugar)
• 2 teaspoons salt
• 2 tablespoons olive or canola oil
• 3 cups bread flour (give or take 1/2 cup)
• CHEESE GARLIC BREAD STICKS:
• 1/2 recipe Fail-Proof Pizza Dough from above
• 2 tablespoons softened salted butter
• 2 cloves garlic, finely minced
• 1/4 cup grated parmesan cheese
• 1/4 pound grated mozzarella cheese
• salt and pepper, to taste

 

Instructions

• In a medium sized bowl, whisk together flour, garlic salt, sugar, yeast and slowly add in water.
• Mix together until dough is created.
• Using your hands knead for one minute and form a ball.
• Spread 1 tablespoon of olive oil in a separate bowl and transfer pizza dough to that bowl. Cover with a paper towel for 1 hour or until dough has doubled.
• Preheat oven to 425 degrees.
• Roll out dough on your pizza stone or baking sheet.
• Add butter, garlic powder and Italian seasoning to a small bowl and microwave until melted. Whisk together then brush on dough.
• Next sprinkle dough with shredded cheese then parmesan cheese. Lastly, sprinkle with parsley.
• Bake for 15-17 minutes or until dough has browned and cheese is melted and golden.
• Cut bread into sticks and serve with warm pizza sauce if desired.

 

Quick and Easy Rhubarb Cake

This is another quick and easy way to make a Rhubarb Cake. It is super delicious and a great way to use up some of your fresh rhubarb you have growing in the garden.

Ingredients

5 c. finely chopped rhubarb
1 c. sugar
3 c. miniature marshmallows
3 ounce package strawberry gelatin
1 box yellow cake mix, plus ingredients to make the cake
1 container of whipped cream

Directions

Preheat oven to 350°.  Grease a 9 x 13-inch cake pan.

Spread the finely chopped rhubarb over the bottom of the cake pan.  Sprinkle sugar evenly over the top. 

Sprinkle the gelatin evenly over the sugar.

Next add a layer of marshmallows over the top of the gelatin.

Prepare the cake mix according to package directions. Pour over the marshmallows.

Bake 40 to 50 minutes until done or when a toothpick inserted in the center comes out clean.

Allow the cake to cool. Cut and serve with whipped cream.

 Potato Salad

This is the time for potato salad. When you are boiling potatoes, add extra to the pot for potato salad. You can add dill pickles if desired.  Tender potatoes in a delicious sauce. Potato salad goes well with almost any dish, or it is a great meal on its own. 

Ingredients

6 potatoes, peeled cubed
5 or 6 hard-boiled eggs, peeled and chopped
1 onion, chopped
2 stalks celery, chopped (optional)
3 slices of bacon, cooked and crumbled
1 1/2 c. Spin Blend or your favorite mayonnaise
1 Tbs. mustard
3 Tbs. vinegar
1 1/2 tsp. celery seed (optional)
3/4 tsp. salt
3/4 tsp. pepper
1/2 tsp. garlic powder

Directions

Fill a large pot with water and add about a teaspoon of salt. Bring the water to a boil. Carefully add the potatoes. Cook until the potatoes are tender but still firm, about 15 minutes. Drain.

Cool until you can handle them without getting burned. Remove the skins and cut into 1/2 inch cubes.  The potatoes peel easier when the potatoes are still very warm. Put the potato cubes in a large bowl.

Add hard-boiled eggs, onion, celery and bacon. Mix lightly to combine.

In a small bowl, combine mayonnaise, mustard, vinegar, celery seed, salt and pepper. Taste the sauce and adjust seasoning.  I like to take a piece of potato, dip it in the sauce for a taste test. 

While the potatoes are still warm, pour the mayonnaise sauce over the potatoes, eggs and celery. By pouring the sauce over warm potatoes, the potatoes will absorb the flavor better.