Garlic Lover’s Beef Stew
boneless beef chuck roast (3 pounds), cut into 2-inch pieces
1-1/4 teaspoons salt
3/4 teaspoon coarsely ground
1/2 cup all-purpose flour
2 tablespoons olive oil
12 garlic cloves, minced
1 cup dry red wine or
reduced-sodium beef broth
2 cans (14-1/2 ounces each)
diced tomatoes, undrained
1 can (14-1/2 ounces)
reduced-sodium beef broth
6 medium carrots, thinly sliced
2 medium onions, chopped
2 tablespoons tomato paste
2 teaspoons minced fresh
rosemary or 1/2 teaspoon dried rosemary, crushed
2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
2 bay leaves
Dash ground cloves
Hot mashed potatoes
Sprinkle beef with salt, pepper and
flour; toss to coat.
In a large skillet, heat oil over
medium-high heat. Brown beef in batches. Remove with a slotted spoon. Reduce
heat to medium. Add garlic; cook and stir 1 minute.
Add wine to skillet, stirring to
loosen browned bits from pan. Transfer to a 5- or 6-qt. slow cooker. Stir in
tomatoes, broth, carrots, onions, tomato paste, rosemary, thyme, bay leaves,
cloves and beef.
Cook, covered, on low 8-10 hours or
until beef is tender. Remove bay leaves. Serve with mashed potatoes.
Perfect Pumpkin Pie
1 9 inch pie
2 teaspoons flour
2 teaspoons white sugar
1/2 cup brown sugar
1/4 cup white sugar
1/2 tsp salt
1 1/2 tsp pumpkin pie spice
15 oz can pumpkin puree
10 oz can evaported milk
Preheat oven to 425°F.
Mix together the sugar and flour and sprinkle on the bottom
of the prepared pie shell. Set aside.
In a small bowl combine sugars, salt, pumpkin pie spice.
In a large bowl, beat eggs then stir in pumpkin puree
followed by the dry ingredients. Slowly stir in the evaporated milk and mix to
Pour into pie shell and bake for 15 minutes. Reduce heat to
350°F and bake an additional 40-50 minutes.
Cool on baking rack until completely cooled (at least 2
Autumn Beef Stew
We ripped off Julia Child's legendary boeuf bourguignon,
stealing her trick of flavoring a wine-rich beef stew with bacon drippings, but
adding generous chunks of carrot, potato and butternut squash.
- 1/4 cup all-purpose flour
- 1 1/2 teaspoons kosher salt
- 1 teaspoon cracked black pepper
- 2 pounds boneless beef chuck, trimmed of excess fat and cut into 1
- 2 strips bacon, cut
crosswise into 1/4-inch strips
- Canola oil
- 2 medium onions, cut into
- 4 cloves garlic, peeled
- 2 tablespoons tomato paste
- 5 cups reuduced-sodium chicken broth
- 2 cups less-sodium beef broth
- 1 1/2 cups dry red wine
- 3 bay leaves
- 1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed
- 1 teaspoon smoked paprika
- 1 pound potatoes, cut into 2-inch chunks
- 1 pound butternut squash; peeled, seeded and cut into 1 1/2-inch chunks
- 4 carrots, cut into 1-inch
- 2 stalks celery, sliced
into 1/2-inch thick
- 1/4 cup chopped fresh Italian parsley
- In a large plastic bag, combine flour, salt
and pepper. Add beef; shake to coat evenly. In a Dutch oven or large heavy
pot, cook and stir bacon over medium-high heat until crisp. Transfer to
paper towels with a slotted spoon. Add enough oil to bacon drippings to
equal 2 tablespoons. Add half the beef to pot, shaking off any excess flour.
Cook, stirring occasionally, until browned. Remove beef with a slotted
spoon. Repeat with remaining beef.
- If pot is dry, add 1 tablespoon of oil. Add
onions; cook and stir for about 4 minutes or until starting to brown. Stir
in garlic; cook for 1 minute. Stir in tomato paste. Return beef, bacon and
any remaining flour to pot. Stir to combine. Add chicken and beef broth,
wine, bay leaves, thyme and paprika. Bring to a boil; reduce heat. Simmer,
covered, for 1 1/2 hours or until meat is tender, stirring occasionally.
- Add potatoes, squash, carrots and celery.
Return to boiling; reduce heat. Simmer, covered, for 15 minutes. Remove
lid and simmer about 15 minutes more or until vegetables are tender and
liquid is desired consistency. Remove bay leaves. Stir in parsley.
Ultimate Low Carb Cheese Crust Pizza
1/2 C shredded mozzarella cheese
grated parmesan cheese
tsp. garlic powder
tsp. dried basil
of salt (1/8 tsp.)
toppings (more shredded mozzarella, tomato sauce, vegetables, meats, etc.)
Preheat oven to 350 degrees and place a nonstick liner on a cookie sheet or pizza pan (or grease very well).
a medium bowl, combine together mozzarella cheese, parmesan cheese,
garlic powder, basil, salt and eggs. Stir very well with a sturdy spoon
for at least a full minute until everything is mixed well and the eggs
are broken down and evenly distributed.
a sheet of plastic wrap to press the dough down evenly into your pan (I
used a freehand style right in the center of a large cookie sheet).
Place into the oven on the center rack and allow to bake for about 20
minutes or until the edges are deep golden brown and the center is a
light golden brown. The center should be firm and should not jiggle at
all but shouldn’t be too brown.
the oven temperature up to 400 degrees. Allow the crust to cool
slightly before attempting to move it (about 10 minutes). Remove the
crust and place it onto a metal rack and set it back on the pan (this is
optional, as you can set it right back on the pan– but I feel this
makes the crust crispier.
the pizza crust as you desire and place back into the oven for
approximately 10 minutes or until the cheese is bubbly and melted.
Remove from the oven and allow to cool for a few minutes before slicing.
Entire crust has just 8g net carbs. Crust should feed 2-4 people depending on their appetites.
Homemade Melt-In-Your-Mouth Dark
1/2 cup coconut oil
1/2 cup cocoa powder
3 Tbsp honey
1/2 tsp vanilla extract
Gently melt coconut oil in a saucepan over medium-low heat.
powder, honey, and vanilla extract into melted oil until well blended.
mixture into a candy mold or pliable tray.
Refrigerate until chilled, about 1
1 (7 ounce) jar marshmallow crème
1 1/2 cups white sugar
2/3 cup evaporated milk
1/4 cup butter
3 cups chocolate chips
1/2 cup chopped nuts
1 teaspoon vanilla extract
1/4 teaspoon salt
1. Line an 8 x 8 inch
pan with aluminum foil. Set aside.
2. In a large saucepan
over medium heat, combine marshmallow cream, sugar, evaporated milk, butter and
salt. Bring to a full boil, and cook for 5 minutes, stirring constantly.
3. Remove from heat and
pour in semisweet chocolate chips and milk chocolate chips. Stir until
chocolate is melted and mixture is smooth. Stir in nuts and vanilla. Pour into
prepared pan. Chill in refrigerator for 2 hours, or until firm.
Hot Fudge Ice Cream Bar Dessert
1 (16 ounce) can chocolate syrup
3/4 cup peanut butter
19 ice cream sandwiches
1 (12 ounce) container frozen whipped topping, thawed
1 cup salted peanuts
Pour the chocolate syrup into a
medium microwave-safe bowl and microwave until hot, about 2 minutes on high,
stopping every 30 seconds. Do not allow to boil. Stir peanut butter into hot
chocolate until smooth. Allow to cool to room temperature.
bottom of a 9x13-inch dish with a layer of ice cream sandwiches. Spread half the
whipped topping over the sandwiches. Spoon half the chocolate mixture over
that. Top with half the peanuts. Repeat layers. Freeze until firm, at least 1
hour. Cut into squares to serve.
Flourless Chocolate Cake with Caramel Sauce
1 cup butter,
8 ounces semisweet chocolate, chopped
1 1/4 cups white sugar
1 cup unsweetened cocoa powder
1 1/2 cups white sugar
1/4 cup water
1 1/2 teaspoons fresh lemon juice
1 cup heavy cream
2 tablespoons unsalted butter
- Preheat the oven to 350 degrees F (175 degrees C). Butter
the bottom of a 10 inch springform pan, and line with parchment paper.
- Melt the butter in a large saucepan over low heat. Stir in
chocolate, and continue to stir until almost melted. Remove from heat, and stir
until melted and smooth. In a large bowl, stir together 1 1/4 cups sugar and
the cocoa powder. Whisk in the eggs until well blended, then whisk in the
chocolate and butter. Pour the batter into the prepared pan.
- Bake for about 45 minutes in the preheated oven. The cake is
ready when the edges have nicely puffed and the surface is firm except for a
small spot in the center that will jiggle when the pan is gently shaken. Cool
cake in the pan over a wire rack. Run a knife around the sides of the pan to
loosen the cake, then remove the sides of the pan, and invert onto a serving
plate. Remove the parchment paper.
- In a heavy saucepan, stir together 1 1/2 cups of sugar,
water, and lemon juice. Bring to a boil over medium heat, and cook without
stirring until the syrup is a deep amber color. For an accurate color check,
dip a metal spoon into the syrup and lift it out of the pan to check the color.
Once the syrup is amber, remove from the heat. Gradually stir in the cream. The
mixture will bubble vigorously. If lumps form, stir gently over low heat to
dissolve them. Stir in 2 tablespoons of butter.
- Cut the cake into wedges while warm, and serve with caramel
sauce spooned over it. You can also chill the cake and sauce, then warm again
Hot Fudge Sauce
1 (6 oz) pkg semi-sweet chocolate chips or 4 (1 oz) squares semi-sweet chocolate
2 Tablespoons butter
1 - 14 oz can sweetened condensed milk
2 Tablespoons water
1 tsp vanilla extract
Combine butter, chips, condensed milk and water in a saucepan over medium heat. Bring to a low boil.
Remove from heat; stir in vanilla. Serve
immediately. Store in refrigerator.
Banana Cocoa Refrigerator Oatmeal
This easy, no-cook "summer porridge" has make-ahead convenience and is
packed with nutrition to get your day off to a healthy start. Make it in
individual mason jars for a perfect serving size and an easy
grab-and-go breakfast straight from the fridge (it's eaten cold). Take
it along to work or anywhere. Great to serve on a breakfast or brunch
buffet. High in protein, calcium & fiber; low in fat & sugar.
1/4 cup uncooked old fashioned rolled oats
1/3 cup regular milk or almond milk
1/4 cup Greek yogurt
1-1/2 teaspoons dried chia seeds
1 tablespoon cocoa powder
1 teaspoon honey, optional (or substitute any preferred sweetener)
1/4 cup diced ripe banana, or enough to fill jar (approx. half of a small banana)
Directions: In a half pint (1 cup) jar, add oats, milk, yogurt, chia seeds, cocoa
powder and honey. Put lid on jar and shake until well combined. Remove
lid, add bananas and stir until mixed throughout. Return lid to jar and
refrigerate overnight or up to 2 days. Eat chilled.
Check additional flavors here - http://www.theyummylife.com/Refrigerator_Oatmeal
Slow Cooker Banana Walnut Oatmeal
Too good for words!!
Layer sliced ham, tomato and Kerrygold Blarney Castle
Cheese on small slices of rustic brown or whole grain bread. Bake in a
400-degree oven for 5 minutes to lightly melt cheese. Toss baby greens with
Dijon mustard vinaigrette dressing and pile onto warm sandwich. Eat open-faced.
Chocolate Chip Cookie Mix In A Jar
1 3/4 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon salt
1 1/2 cups (9 ounces) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
3/4 cup packed brown sugar
1/2 cup granulated sugar
COMBINE flour, baking soda and salt in small bowl. Place flour mixture in 1-quart jar. Layer remaining ingredients in order listed above, pressing firmly after each layer. Seal with lid and decorate with fabric and ribbon.
PREHEAT oven to 375° F. Beat 3/4 cup (1 1/2 sticks) softened butter, 1 large egg and 3/4 teaspoon vanilla extract in large mixer bowl until blended. Add cookie mix and 1/2 cup chopped nuts (optional); mix well, breaking up any clumps. Drop by rounded tablespoon onto ungreased baking sheets. Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Makes about 2 dozen cookies.
Do not handicap
your children by making their lives easy
decision to have a child is to accept that your heart
forever walk about outside of your body.