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Young Family Beef Stew Recipe
This is THE BEST beef stew recipe I have ever tasted. It’s so good! Savory and delicious! We make this every Halloween and all throughout the colder months. All you’ll need is some bread for dipping!
Ingredients:
2 lbs Stewing Beef
1/4 Cup Canola Oil
1 1/2 Cups Chopped Onion (or one onion)
1 lb Stewed Tomatoes
5 tbs Quick Cooking Tapioca
3, 10 1/2 ounce cans of Condensed Beef Broth (or Beef Consomme)
2 Minced Cloves of Garlic
1 tbs Parsley Flakes
2 1/2 tsp Salt
1/4 tsp Pepper
2 Bay Leaves
4 Medium Potatoes
6-8 Medium Carrots
1 Cup Celery
Directions:
Set Oven to 350 degrees.
Brown beef cubes on all sides with oil.
Add Onions, Tomatoes, and Tapioca in Pot
Add Beef Broth, Garlic, Parsley, Salt, Pepper and Bay Leaves
Bring Mixture to a Boil. Cover and Put into Oven. If you don’t have an oven-safe pot, you can transfer the stew into a crock pot dish and cover with aluminum foil.
Bake in 350 degrees over 1 1/2 hours or until meat is tender.
Add Carrots, Potatoes & Celery.
Continue Baking for 1 Hour. Stew is done when vegetables are tender enough to pierce with a fork.
Our Family Fondue Recipe
Tweaked to our preferences from here
This is the fondue pot we have. This one is on my wishlist.
Ingredients:
1 Clove Garlic, minced
1 cup of dry white wine (we use Two Buck Chuck) + more to stir in later
1 tbs fresh lemon juice
8 ounces Gruyere cheese, rind trimmed and discarded, and shredded (about 2 1/2 cups)
8 ounces Jarlsberg cheese, rind trimmed and discarded, and shredded (about 2 1/2 cups)
3 ounces Gouda cheese, cut into cubes (about 1/2 cup)
6 tsp Cornstarch
1 tbs Brandy
A few gratings or one shake of Nutmeg
A few gratings or one shake of Black Pepper
Directions:
Cut off cheese rinds and grate all cheese. Combine in large bowl. Add corn starch and mix thoroughly. Set aside.
Turn pot onto medium heat. Add wine, garlic, lemon juice to pot. Bring to a bare simmer over medium heat.
Add small amounts of cheese mix (handful at a time). Wait until it’s melted smoothly before adding more. Stir continuously. Take your time with the cheese… it’ll all be worth it in the end!
The fondue can bubble gently, but do not boil. Stir in the brandy and season with the nutmeg and pepper. If the consistency seems too thick, add wine.
Better Than Rice-a-Roni
Ingredients:
1 tbs butter
1 cup white rice (I use basmati rice)
1/4 cup broken pieces vermicelli pasta (buy it already in pieces like this to save time)
2 1/2 cups water
2 tbs chicken bouillon or 2 bouillon cubes
2 tsp dried parsley
1/4 tsp garlic powder
1/4 onion powder
Directions:
Melt butter in a large saucepan over medium heat. Cook rice and vermicelli in hot butter until browned (almost burnt!).
Pour water over the rice mixture. Pour all the seasonings in and stir together. Bring to a boil.
Place cover on saucepan, reduce head to low and simmer for 15-20 minutes. The water should absorb completely and the rice should fall apart.
Best Ever Chocolate Chip Cookies
Ingredients:
3 Cups all-purpose flour
1/2 tsp baking soda
1/2 tsp cream of tartar
1/2 tsp salt
1/2 pound (2 sticks) cold, unsalted butter, cut into small pieces
1 1/3 cups packed dark brown sugar
1/4 cup granulated sugar
2 tbs light corn syrup
1 lrg. egg, room temperature
2 lrg. egg whites, room temperature
1 tsp vanilla extract
2 1/2 cups semi-sweet chocolate chips (pieces of heaven)
Directions:
Position the racks in the top and bottom thirds of the oven; preheat the oven to 375 degrees. Take 3 eggs out and set them on the counter.
Whisk together flour, baking soda, cream of tartar and salt in a medium bowl. Set aside.
Beat butter, brown sugar, and granulated sugar in a large bowl (I use my kitchen aid with paddle attachment) until soft, light, but still a bit grainy. Beat in corn syrup, eggs and vanilla until uniform, fluffy and a little runny.
Add flour mixture to wet mixture. Beat at low speed just until meltingly soft batter forms. Pour chocolate chips into dough mixture and beat at super high speed for a few seconds until it all mixes together.
Line 2 baking sheets with parchment paper. Use a cookie scoop and evenly space 12 scoops of dough per cookie sheet.
Place cookie sheets on the top and bottom racks in the oven. Bake for 6 minutes then switch cookie sheets and turn them around to cook each side evenly so both cookie sheets bake top and bottom, front and back. Bake for another 6 minutes (12 minutes total).
Cookies should be brown-golden brown on the edges, soft and a little gooey but stabilized, not wet and raw.
Immediately slide baked cookies onto counter tops to cool. Let cool for 5 minutes then enjoy!
You can also freeze scoops of cookie dough for later by lining a quarter cookie sheet with tin foil, scooping dough onto foil then covering it all with plastic wrap. Let it freeze over night and then put into a freezer safe bag. You don’t have to thaw these to bake. You can back per usual baking instructions. ENJOY!
Drop Scones
Ingredients:
2 Cups for flour
3 tsp baking powder
3 tbs raw sugar (any sugar can be used, but raw sugar is best!) + extra to sprinkle on top
6 tbs butter
Milk
Add any fruit you’d like! Our favorites are strawberries and blueberries. You can use dried fruit too like craisins. Start with 1/4 a cup and add more as you like. Chop up bigger fruit.
Directions:
Pre-heat oven to 425 degrees.
Mix together the first 3 ingredients. Keep butter cold and cut into tiny pieces with pasty tool or 2 knives. Mix in. Add whatever fruit you like! Mix in. Add enough milk to form biscuit-like dough.
Line a baking sheet with parchment paper. Drop dough on paper the size of your palm. Sprinkle the tops with raw sugar.
Bake for 12 minutes. Depending on how big your scones are, you may need to add more time. Bake until they are golden brown on the edges.
Golden Grahams S’more Treats
Ingredients:
6 tbs butter
16 oz mini marshmallows + extra for topping (about 2 hand fulls)
9 cups Golden Grahams Cereal
1/2 cup chocolate chips
2 Hershey Candy Bars
Directions: Melt butter over low heat. Once completely melted, add 16 oz mini marshmallows. Stir until completely melted (be patient, it’ll be worth it I promise!). Remove from heat once completely melted and add 9 cups of Golden Grahams cereal. Mix until combined. Then add 1/2 cup of chocolate chips. Mix until combined. Pour out mixture into a greased 9×13″ dish. Press down with parchment paper to mold into dish. Sprinkle top with extra mini marshmallows. Break up Hershey bars and add to the top. Wait for this to cool down to room temperature before eating. I like it best after it’s cooled for hours or the next day even!
This is the best Guacamole! It’s simple and amazingly yummy!
Easy Chicken Noodle Soup
This recipe is a family fav! The lemon juice at the end really brightens the flavor makes it! I always use store bought rotisserie chicken and I end up adding more noodles and chicken broth always!
https://www.averiecooks.com/easy-30-minute-homemade-chicken-noodle-soup/
Best Ever Baked Mac & Cheese
Dinner Rolls
These can also be made into crescent rolls & popovers. Usually I just roll them in a ball and call it good!…
https://www.bettycrocker.com/recipes/dinner-rolls/b3ffdc33-b8cd-4bd6-8dc8-4d5ffec4a92d
Dreamy Apple, Brown Sugar & Raisin Oatmeal
It’s so good, you will look forward to waking up! This recipe has the best texture and I LOVE the chunks of apple!
Taco Soup: The One Pot Wonder
Ingredients:
- 1 Can Pinto Beans
- 1 Can Black Beans
- 2 Cans Kidney Beans
- 1 Can Corn
- 1 Can Tomato Sauce
- 1 Cup Water (from tomato sauce can)
- 1 Can Mexican Stewed Tomatoes
- 1 lrg. Can Diced Chilies
- 1 pkg. Ranch Dressing (powder)
- 1 pkg. Lawry’s Taco Seasoning
- 1 lb. Ground Turkey Meat
- 1/4 Cup Ketchup
Directions:
- Brown Meat
- Add Taco Seasoning to Meat
- Dump all cans and package of ranch dressing into pot
Enjoy! 1 cup of Taco Soup = 1 weight watchers point
Outrageous Oatmeal Cookies
Starbucks Copycat Recipe adapted from starbucksrestaruantathome.blogspot.com
Makes 1.5 dozen cookies
1 1/2 cups old fashioned oats (not quick cooking)
1/2 cup all-purpose flour
1/4 cup dark raisin
1/4 cup golden raisin
1/4 cup dried cranberries
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons butter, at room temperature
1/2 cup dark brown sugar, packed
1/4 cup granulated sugar
1 large egg
1/2 teaspoon ground cinnamon
1 teaspoon vanilla
4 tablespoons dark raisins, for topping
4 tablespoons golden raisins, for topping
Preheat oven to 350 degrees. Blend oats, flour raisins, cranberries, baking powder, baking soda, and salt; set aside. Beat butter and sugars until light and fluffy. Add egg, cinnamon, and vanilla; beat until combined. Gradually add oat mixture to butter mixture; beat until combined. Combine raisins for topping in separate bowl and set aside. Drop dough by rounded tablespoons, 2 inches apart onto two lightly greased baking sheets. Place 4 raisins on top of dough. Bake about 12-16 minutes, until cookies are golden brown, but still soft. Cool on sheets before serving.
