Butter Beef

 This dish is so easy and so delicious!  It smells so good as it cooks all day. The meat just melts in your mouth.  It takes about one minute to put together.  We love it over mashed potatoes, but I'm sure it would be good over noodles or rice as well.

Butter Beef

2-3 lbs. stew beef (I buy a big package at Costco, divide it in two and label and freeze both halves in gallon ziplock bags.  I put one bag of the meat, frozen, into the slow cooker)

1 package dry onion soup mix

1 onion, chopped

1 box mushrooms, sliced (optional)

1/2 cup butter (one stick)

Put the frozen beef in the slow cooker. Add the onion. Sprinkle the dry onion soup mix over the meat and onion.  Put a stick of butter on top and cover.  Cook on high for 4 hours or low for 6-8.  Add the mushroom in the last hour or two.  Serve over mashed potatoes, noodles, or rice.  

Hot Fruit Salad

 I recently made this hot fruit salad for a family gathering.  It tasted like warm raspberry applesauce.  My grandchildren loved it.  In the 1970's, I attended what was then Ricks College.  This recipe was in a school newsletter.  It was the president's wife's recipe.  I thought it was worth a try all these years later.

Hot Fruit Salad

1 pkg. fresh or frozen raspberries

1 can pineapple chunks or tidbits

2 cups applesauce

Whatever other fruit you want:

1 can peaches

 1 can pears

1 can fruit cocktail

I used fresh peaches and pears because I had them

Drain the fruit.  Mix together and put in a casserole or slow cooker. Top with some brown sugar. Bake at about 300 for several hours or until hot.  Stir occasionally.  Serve warm.

Chicken Alfredo Bake

 This is a delicious and easy baked pasta recipe.  My husband and I loved it!  This would be a good one for kids to try making.

Chicken Alfredo Bake

In a 13x 9 or large covered casserole dish, pour:

1 lb. box of rotini or other individual pasta (penne, farfalle, rigatoni)

1 box chicken stock

1 jar alfredo sauce

2 cups cooked chicken, cut up (can use rotisserie chicken)

1 bag frozen broccoli

Salt and pepper, 1-3 teaspoons each

1 T. Italian seasoning

Mix it together and cover.  Bake at 450 for about 30 minutes. Take it out and stir, then top with about 2 cups grated mozzarella cheese.  Bake for another 15 minutes or so.

 

Butterscotch Molasses Cookies

 My sister-in-law, Ada made these cookies for a family gathering.  They were chewy and delicious.  They are a new favorite cookie.  Everyone loved them.  In fact, one of the family members was caught smuggling some out with him.  We won't mention who.  Try them.  You will like them!

Butterscotch Molasses Cookies

Mix together: 

1 cup sugar 

1/2 cup shortening

Add:

1 egg

1/2 cup molasses

Sift: 

2 cups flour

1 tsp salt

1 1/2 tsp soda

Add:

1 tsp vanilla

1 cup oats

6 oz. butterscotch chips

1 cup coconut (opt)

Bake 12 minutes at 350

Sauteed Green Beans

 This is one of Michelle's family's regulars.  Jaron, 10 years old, taught me how to make them.

Sauteed Green Beans

2 cans cut green beans, drained

olive oil

Minced garlic, to taste

Paprika, to taste

Crushed red pepper, to taste

Put oil in a large fry pan.  Heat.  Add green beans and spices to taste.  Cook and heat until hot.  

Roasted Sweet Potatoes

 Sweet potatoes are one of our favorite roasted vegetables.  Simple and delicious!

Roasted Sweet Potatoes

Sweet potatoes, peeled and cut in half

Olive Oil

Kosher or coarse salt

Thyme

Cover a baking sheet with parchment paper.  Drizzle olive oil on the cut sides of the potatoes, then sprinkle with salt and thyme.  You can also sprinkle on some brown sugar if you like to add a little sweetness.  Then turn them over and rub the other side with oil.  Bake at 400 for about 40 minutes or until the cut side is caramelized.  
So yummy!

Crockpot Chicken Thighs

 

Years ago, I worked with a friend in church who shared this recipe.  She said she made it at least once a week.  She would put it in the crockpot before going to work so her boys would smell it when they came home from school.  It does smell divine as it cooks.  It is easy to throw together and delicious!  Bonus:  You can strain the broth and store it in the freezer to use later as delicious chicken stock.  

Chicken Thighs

Chicken thighs, bone in with skin, as many as you want

1 large onion, chopped

Celery stocks, chopped, as many as you want

Carrots, chopped, as many as you want 

4 cups chicken stock

Salt, pepper, sage or poultry seasoning

Season the thighs and put them in the crockpot.  Add the vegetables and chicken stock.  Cook on low for about 8 hours, more or less.  Remove the thighs with a colander spoon.  Next remove the vegetables with the colander spoon.  Arrange all on a plate and salt well.  Let the stock cool, then pour into a quart jar to use later.  Let cool completely in the fridge before labeling and storing in the freezer.  

Serve the chicken with mashed potatoes or cheesy potatoes.  You can also serve the vegetables if desired.  They don't look great, but they taste good.  As you can see, I added some mushrooms this time as well.