Beef Stew

Nice hearty meal.    

BEEF STEW

(serves 6-8)

Ingredients:

*2 tablespoons vegetable oil

*1/4 cup all-purpose flour (or 1/8 cup corn starch)

*salt &  pepper to taste (about 1/2 teaspoon each)

*2 1/2 pounds roast, cut into bite size pieces

*1/2 cup water

*1 tablespoon vegetable oil

*4 medium carrots,  peeled and sliced into bite size pieces

*4 celery stalks, sliced  into bite size pieces

*1 large sweet onion, sliced into bite size pieces

*4 garlic cloves, minced

*2 tablespoons butter

*1 (8 ounce) package mushrooms, sliced

*2 tablespoons flour (optional)

*1 cup red wine

*4 cups beef stock

*1 quart stewed tomatoes (I can my own)

*2 tablespoons Worcestershire sauce

*3 teaspoon Italian seasoning

*1 teaspoon ground black pepper

*1 teaspoon salt

*1 tablespoon dried parsley flakes

*1/2 tablespoon sugar (If you use a sweet red wine skip this step)

*1 teaspoon smoke paprika

*4 - 4 1/2 cups halved small potatoes 

*1 cup frozen peas

Directions:

~Mix 1/4 cup flour, 1/2 teaspoon salt, 1/2 teaspoon ground black pepper, and 1 teaspoon garlic powder together.

~In a large bowl, add 2 1/2 pounds bite size piece of roast beef.

~Sprinkle flour mixture over top of roast beet and stir until well coated.

~In a large skillet heat up 2 tablespoons vegetable oil over medium-high heat.

~Once hot, add roast beef and fry for 10 minutes, stirring often, browning on all sides.

~Once browned, remove from skillet and place into a large stockpot.

~Stir 1/2 cup water to pan to deglaze the bottom of the skillet.

~Add liquid to stockpot.

~In the small skillet, add 1 tablespoon vegetable oil, 4 sliced carrots, 4 sliced celery stalks, and 1 large sliced onion, cook for 5-6 minutes, stirring often.

~Add 4 minced garlic cloves and cook for another minute, stirring often.

~Add  veggies to stockpot.

~In the same skillet, add 2 tablespoon butter and melt.

~Add 8 ounces sliced mushrooms and cook for 5-6 minutes or until mushrooms are browned.

~Stir in 2 tablespoon flour (optional) and cook for 1 more minute, stirring the entire time.

~Add mushrooms to stockpot.

~Add 1 cup red wine, 1 quart stewed tomatoes, 2 tablespoons Worcestershire sauce, 4 cups beef stock,  3 teaspoons Italian seasonings, 1 teaspoon ground black pepper, 1 teaspoon salt, 1 tablespoon dried parsley flakes, 1/2 tablespoon granulated sugar, and 1 teaspoon smoke paprika and stir until well mixed.

~Preheat oven to 350 degrees.

~Place stock pot on burner over medium heat, and bring to a boil.

~Cover and place in oven.

~Bake for 2 hours.

~Remove from oven and add 1 cup frozen peas and 5 cups small halved potatoes.

~Cover and return to oven for 1 hour or until potatoes are tender.

Maple Pumpkin Cheesecake Truffle

 Yummy.  You can make this with store bought angel food cake to make it easier, but you need to drizzle a small amount of  maple syrup over the cake layers when layering it.  

MAPLE PUMPKIN CHEESECAKE  TRUFFLE

(serves 6-10)

Cheesecake Ingredients:

*2 (8 ounce) packages cream cheese, softened

*1/2 cup granulated sugar

*1/2 cup dark brown sugar 

*1/2 cup pumpkin puree

*1 tablespoon pumpkin pie spice

*1/2 teaspoon vanilla extract

*1 1/2 cups heavy cream

Maple Angel Food Cake Ingredients:

*1 store bought angel food cake or pound cake (better if you can find a maple flavored one)

*1/4 cup maple syrup (if you don't use maple angel food cake)

*or make your own Maple Angel Food Cake

*1 cup toasted pecans

Whipped Cream Ingredients: (or use a 16 ounce container of cool whip)

*1 1/2  cups heavy cream 

*1/8 cup powdered sugar

Cheesecake Directions:

~In a large bowl, beat 2 (8 ounce) packages of cream cheese until light and fluffy.

~Using a paddle attachment beat in 1/2 cup granulated sugar and 1/2 cup dark brown sugar until well combined and the sugar is dissolved.

~Stir in 1/2 cup pumpkin puree, 1 tablespoon pumpkin spice, and 1/2 teaspoon vanilla extract.

~Switch to a whisk attachment add 1 1/2 cups heavy cream and whisk on medium-high until stiff peaks form.

Whipped Cream Directions:

~In a large bowl whisk 1 1/2  cups heavy cream and 1/8 cup powdered sugar together until soft peaks form.

~Cover and refrigerate until ready to use.

Assemble Truffle:

~Cut up Angel food cake into bite size pieces.

~Layer the bottom of the truffle bowl with about 1/4 of the angel food cake.

~If you aren't using a maple flavored angel food cake, then drizzle some of the maple syrup over the cake pieces.

~Spread about 1/3 of the cheesecake over the top of the cake.

~Spread about 1/3 of the whipped cream over the cheesecake.

~Repeat the layer cake, cheesecake, whipped cream 2 more times, leaving the whipped cream off the last layer.

~Sprinkle pecans over the last layer of pumpkin cheesecake.

~Cover truffle dish with plastic wrap and refrigerate for at least 4 hours before serving.

Maple Angel Food Cake

 I like this as is or with a maple glaze over it.  It's also awesome with some butter pecan ice cream along with it.

MAPLE ANGEL FOOD CAKE

(serves 8-10)

Ingredients:

*12 egg whites (1 1/2 cups), room temperature 

*1 cup granulated sugar

*1 1/2 cups powdered sugar

*1 cup all-purpose flour

*1 1/2 teaspoons cream of tarter

*2 teaspoons maple flavoring

*1/4 teaspoon salt

Directions:

~Preheat oven to 350 degrees.

~Sift 1 1/2 cups powdered sugar and 1 cup flour together, 4 times, set aside.

~In a large mixing bowl, add 12 egg whites, 1 1/2 teaspoons cream of tarter, 2 teaspoons maple flavoring, and 1/4 teaspoon salt.

~Beat at high speed for a 2 minutes.

~Gradually add in 1 cup granulated sugar.  Continue beating until sugar dissolves and stiff peaks have formed.

~Fold in flour mixture 1/4 cup at a time.

~Very gently spin into an ungreased tube pan.

~Using a knife cut through the batter, this removes any air pockets.

~Bake for 40-45 minutes or until the cake is done.

~Remove pan from oven and immediately invert pan.

~Cool completely before removing from tube pan (I take a knife and run it around the outside and inside edges). 

Pumpkin Spice Sugar Cookies

 Yum! Yum! Yum!   I love to spread some whipped cream cheese over my cookie.  Pumpkin and cream cheese are great together.

                         Cookie topped with whipped cream cheese

PUMPKIN SPICE SUGAR COOKIE

(3 dozen)

Cookie Ingredients:

*1/2 cup butter, softened

*1 cup granulated sugar

*1 large egg, room temperature 

*1/2 cup pumpkin puree

*1 teaspoon vanilla extract

*2 1/4 cups all-purpose flour

*1/2 teaspoon baking soda

*1/4 teaspoon baking powder

*1/4 teaspoon salt

*1 teaspoon ground cinnamon 

*1 teaspoon pumpkin pie spice

Topping Ingredients:

*1/4 cup granulated sugar

*1/2 teaspoon ground cinnamon 

Cookie Directions:

~In a large mixing bowl, cream 1/2 cup softened butter and 1 cup granulated sugar together until smooth and creamy.

~Stir in 1 large egg, 1/2 cup pumpkin puree, and 1 teaspoon vanilla extract until well incorporated.

~In a medium bowl, whisk 2 1/4 cup all-purpose flour, 1/2 teaspoon baking soda, 1/4 teaspoon baking powder, 1/4 teaspoon salt, 1 teaspoon ground salt, and 1 teaspoon pumpkin pie spice util well blended.

~Gradually add dry ingredients to the wet ingredients, stirring until a soft dough forms.

~Place dough on some plastic wrap and form a disk.  Wrap completely with plastic wrap and refrigerate for at least 2 hours or until dough is chilled.

~Preheat oven to 350 degrees.

~In a small bowl whisk 1/4 cup granulated sugar and 1/2 teaspoon cinnamon together until well blended.

~Line two cookie sheets with parchment paper or a silicone mat.

~Roll dough out to about 1/4 inch thick.

~Cut into desired shapes.

~Place on prepared cookie sheet and sprinkle with cinnamon sugar mixture.

~Bake for 8-10 minutes, or until edges are light golden brown.

~Remove from oven and allow to cool for 5 minutes before transferring to a cooling rack.

Stuffed Biscuits

 These are great to freeze for some quick breakfasts on those busy mornings.  I like to drizzle hot honey over the top of mine.

STUFFED BISCUITS

(makes 4)

Biscuit Ingredients:

*2 cups all-purpose flour

*2 teaspoons granulated sugar

*3 teaspoons baking powder

*1/2 teaspoon salt

*6 tablespoons cold butter, cut into small pieces 

*1 cup buttermilk

Filling Ingredients:

*4 large eggs

*1/8 cup milk

*1 pound breakfast sausage

*1 cup sharp cheese, shredded

*salt & pepper to taste

Sausage Directions:

~Brown 1 pound sausage over medium heat, breaking up the sausage as it cooks.

~Drain excess grease and set aside.

Egg Directions:

~In a small bowl, whisk 4 large eggs, 1/8 cup milk, and salt & pepper to taste until well incorporated.

~Set aside

 Biscuit Directions:

~Preheat oven to 425 degrees.

~In a large bowl, whisk 2 cups all-purpose flour, 2 teaspoons granulated sugar, 3 teaspoons baking powder, and 1/2 teaspoons salt together.

~Add 6 tablespoons butter cut into small pieces using a fork or using your fingers break up butter into flour, until mixture is crumbly.

~Add buttermilk and mix until flour is mixed in (do not over mix).

~Place dough down onto the counter and fold it over several times.

~Pat down dough and cut out 8 biscuits (you will have to reform the dough a couple times to get all 8 biscuits.

Time to put it Together:

~Line 2 cookie sheets with parchment paper or a silicone mat.

~Pat each biscuit down flat, add about 1/4 cup scrambled eggs, 1/4 cup cooked sausage, and 1/8 cup shredded cheese.

~Place another biscuit over top and seal.

~Place on prepared cookie sheet.

~Bake for 10-15 minutes or until biscuit is a golden brown.

Pumpkin Bagels

 These are good without the topping, but excellent with the topping.  You can also top with salt, sesame seeds or pumpkin seeds to make them really good.

PUMPKIN BAGELS

(makes 8)

Bagel Ingredients:

*3 1/2 cups bread flour (550 grams) bread flour (can use all-purpose)

*1 teaspoon salt

*1/3 cup dark brown sugar (can use light brown)

*3 teaspoons pumpkin pie spice

*1 teaspoon active dry yeast

*1 tablespoon molasses 

*3/4 cup pumpkin puree

*3/4 - 1 cup warm water

Hot Water Bath Ingredients:

*3 quarts water

*1 tablespoon molasses

*1 large egg white (for egg wash)

Topping Ingredients:

*1/4 cup butter

*1/2 cup all-purpose flour

*1/4 cup granulated sugar

*1/4 cup dark brown sugar

*1 teaspoon ground cinnamon

*1/8 teaspoon ground nutmeg

Bagel Directions:

~In a large mixing bowl, add 3 1/2 cups bread flour, 1 teaspoon salt, 1/3 cup dark brown sugar,  3 teaspoons pumpkin pie spice, and 1 teaspoon active dry yeast.  Whisk until well blended.

~Stir in 1 tablespoon molasses, and 3/4 cup pumpkin puree.

~Stir in 3/4 cup warm water (add another 1/4 if dough is to dry).

~Cover bowl and allow to rest for 30 minutes.

~Shape dough into a ball, cover and allow to rest for 1-2 hours or doubled in size.

~Press down on dough to deflate it.

~Form into another ball, cover and refrigerate for 4-24 hours.

Hot Water Bath Directions:

~Bring 3 quarts of water to a boil.

~Stir in 1 tablespoon molasses.

Topping Directions:

~In a small bowl, partially melt 1/4 cup butter in microwave.

~Add 1/2 cup all-purpose flour, 1/4 cup granulated sugar, 1/4 cup dark brown sugar, 1 teaspoon ground cinnamon, and 1/8 teaspoon ground nutmeg together, until it becomes crumbly (do not over mix).

Making Bagels:

~Preheat oven to 425 degrees.

~Line two cookie sheets with parchment paper or silicone liners.

~Flour a 8x10 inch baking dish or another cookie sheet.

~Divide dough into 8 equal parts.

~Roll each piece into a ball.

~Gently poke finger through the middle of a dough ball and start stretching to make a large hole in the middle of the bagel.

~Place in floured baking dish (dust both sides and inside of bagel with four).

~Put egg white into a small bowl.

~Stretch out each bagel once more as you drop the into the boiling water (the hole would be really large).

~Boil for 1 minute on each side.

~Remove bagel from boiling water with a slotted spoon shaking of any excess water.

~Place on prepared cookie sheet.

~Brush each top of bagel liberally with egg wash.

~Gently press topping over each bagel.

~Bake in preheated oven for 30 to 40 minutes or until browned.

~Place onto a cooling rack.

Pumpkin Snickerdoodles

 I didn't think snickerdoodle could get any better, but I was wrong.  You can substitute the ground cinnamon, ground allspice, ground nutmeg, and ground ginger with 1 teaspoon pumpkin pie spice.

PUMPKIN SNICKERDOODLES

(makes 4 dozen)

Cookie Ingredients:

*1/2 cup butter, softened

*1 1/2 cups granulated sugar

*1/2 cup pumpkin puree

*1 large egg

*3 cups all-purpose flour

*1 teaspoon cream of tarter

*2 teaspoons baking soda

*1/4 teaspoons salt

*1/2 teaspoon ground cinnamon 

*1/4 teaspoon ground allspice 

*1/4 teaspoon ground nutmeg

*1/4 teaspoon ground ginger

Cinnamon Sugar Ingredients:

*2 tablespoons granulated sugar

*2 teaspoons ground cinnamon

Cookie Directions:

~Preheat oven 350 degrees.

~Line a cookie sheet with parchment paper or a silicone mat.

~In a large mixing bowl, cream 1/2 cup softened butter, 1 1/2 cups granulated sugar together until creamy.

~Add in 1/2 cup pumpkin puree and 1 large egg and mix until creamy.

~Add in 3 cups all-purpose flour, 1 teaspoon cream of tarter, 2 teaspoons baking soda, 1/4 teaspoon salt, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground allspice, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon ground ginger and mix until dough comes together and can form a ball.

Cinnamon Sugar Directions:

~In a small bowl, whisk 2 tablespoons granulated sugar and 2 teaspoons ground cinnamon together until well combined.

Baking Directions:

~Scoop dough and roll into about a 1-inch ball.

~Roll dough ball into cinnamon sugar mixture.

~Place on prepared cookie sheet. 

~Lightly press down on dough with fingers to slightly flatten.

~Bake in preheated oven for 8-10 minutes or until the edges of the cookers are set and cookies are beginning to crack

~Remove from oven and allow to cool on cookie sheet for  2 minutes.

~Transfer cookies onto cooling rack to cool completely .

Apple Crisp Bread

 This recipe screams fall.   So good and moist.

APPLE CRISP BREAD 

(makes 1 loaf)

Bread Ingredients:

*cinnamon sugar for dusting

*1 1/2 all-purpose flour

*1/2 teaspoon baking powder

*1/2 teaspoon salt

*1/2 cup butter, room temperature

*1/2 cup granulated sugar

*2 large eggs

*2 teaspoon vanilla extract

*zest from 1 medium orange

*1/2 cup whole milk

*1 large honey crisp, Macintosh, or golden delicious apple (really, just use your favorite), peeled and diced

*1/3 cup brown sugar

*1 teaspoon ground cinnamon 

Topping Ingredients:

*1/4 cup brown sugar

*1 tablespoon all-purpose flour

*1 teaspoon ground cinnamon

Bread Directions:

~Preheat oven to 350 degrees.

~Grease a 9x5 inch loaf pan.

~Sprinkle cinnamon sugar along sides and bottom of pan.  Dump out any excess cinnamon sugar from pan and set aside.

~In a medium bowl, whisk 1 1/2 cups all-purpose flour, 1/2 teaspoon baking powder, and 1/2 teaspoon salt together.

~In a large mixing bowl, cream 1/2 cup softened butter and  1/2 cup granulated sugar together.

~Whisk in 2 large eggs and 2 teaspoon vanilla extract until well incorporated.

~Whisk in 1/2 cup milk and zest from 1 medium orange.

~Stir in dry ingredients until just mixed in.

~In medium bowl, mix 1/3 cup brown sugar and 1 teaspoon ground cinnamon together. 

~Add in 1 chopped and peeled apple and stir until apples are completely coated with brown sugar mixture.

~Spread half of the batter into prepared loaf pan.

~Layer half of the apples evenly over the batter.

~Spread remaining batter over the apples.

~Add the remaining apples evenly over batter and lightly press apples into batter.

Topping Directions:

~In a small bowl, whisk 1/4 cup brown sugar, 1 tablespoon flour, and 1 teaspoon ground cinnamon together. 

~Sprinkle evenly over top of apples.

~Bake for 60 minutes or  until a toothpick inserted in the center of the bread comes out clean.

~Remove from oven and allow to cool for 10 minutes.

~Remove from loaf pan and cool completely on a wire rack.

In and Out Hot Dog

Yet another great way to eat a hot dog.

IN AND OUT HOT DOG

(makes 4)

Sauce Ingredients:

*1/2 cup mayonnaise 

*1/4 cup ketchup

*2 tablespoons sweet relish

*1 tablespoon white vinegar

*1 tablespoons granulated sugar

*salt & pepper to taste

Ingredients:

*4 hot dogs

*4 top cut hot dog buns

*mustard

*2 tablespoons butter

*2 tablespoons olive oil

*1 cup diced onions

*4 slices American cheese

*1 cup shredded lettuce

*1/2 cup tomatoes, diced

Sauce Directions:

~In a medium size bowl,  whisk 1/2 cup mayonnaise, 1/4 cup ketchup, 2 tablespoons sweet relish, 1 tablespoon white vinegar, 1 tablespoon granulated sugar, salt & pepper to taste.

~Cover and place in the refrigerator for at least 30 minutes.

Hot Dog Directions:

~Lightly toast hot dog buns.

~Grill or fry hot dogs to desired doneness, brush mustard on hot dogs as they cook.

~Melt 2 tablespoons butter and 2 tablespoons olive oil into a frying pan.

~Once butter is melted and starts to foam add 1 cup diced onions.

~Sauté for about 5-8 or until the onions start to caramelize. 

~Separate the onions into 4 sections.

~Place a slice on American cheese on each section of grilled onions.

~Place sauce to the bottom of the bun.

~Add diced tomatoes and then shredded lettuce.

~Add hot dog and top. with cheesy onions.

Dog Biscuits

 I use a silicone mold for mine, but you can roll the dough out and use a cookie cutter.   This recipe is easy to cut in half or double in size.  For the oat flour I just put "old fashion oatmeal" into my blender and blend it until it's flour.

DOG BISCUITS

(amount will depend on the size of your cookie cutter)

Ingredients:

*2 cups oat flour (can use whole wheat)

*1 cup cooked, cooled, and mashed sweet potatoes 

*1/2 cup natural peanut butter

Directions:

~Preheat oven to 400 degrees.

~Line a cookie sheet with parchment paper or spray with cookie spray (unless using a mold).

~Mix 1 cup cooked sweet potatoes and 1/2 cup peanut butter together until smooth.

~Stir in 2 cups oat flour until well combined

~Roll out dough between two pieces of wax paper,  to about 1/2 inch thick (or press into mold)

~Place on prepared pan (I put my a mold and place on cookie sheet).

~Bake for 13-16 minutes, depended on how crunchy to want them.

~Remove from oven and cool completely.

~Store in an air-tight container in the fridge for 1 week or in the freezer to make it last longer.

Peanut Butter Pumpkin Cookies (for dogs)

 I make these small, but you can make them a little large for big dogs.  My dog goes nuts for these.  You can easily cut this recipe in half or double it.

PEANUT BUTTER PUMPKIN COOKIES

(makes 30-50)

Ingredients:

*1 cup natural creamy peanut butter

*2/3 cup pumpkin puree

*2 large eggs

*2 1/2 cup whole wheat flour (use oat flour if your dog has allergies to wheat)

*2 teaspoons ground cinnamon

*1 teaspoon turmeric

Directions:

~Preheat oven to 350 degrees.

~Line a cookie sheet with parchment paper or a silicone liner (or spray with cooking spray).

~In a large bowl, 1 cup natural creamy peanut butter, 2/3 cup pumpkin puree, and 2 large eggs together.

~Sift 2 1/2 cups whole wheat flour, 2 teaspoons ground cinnamon, and 1 teaspoon tumbril into peanut butter mixture.

~Stir until well combined.

~Scoop 1 teaspoon to 1 tablespoon of dough into hand and roll into a ball (I make the 1 teaspoon size).

~Place on prepared pan.

~Take a fork a gently press making a criss cross pattern (I dip my fork into water to prevent sticking).

~Bake for 15-20 minutes, or until golden brown.

~Remove from oven and allow to cool.

~Store in an airtight container in the refrigerator for up to a week or in the freezer for 3 months.

Himalayan Yak Cheese Chews

My grand-dog loves these.  Next time I wouldn't cut them so short.

HIMALAYAN YAK CHEESE CHEWS

(makes 6-10)

Ingredients:

*1 gallon skim milk (yes it should be skim)

*3/4 cup lemon or lime juice

*1 teaspoon pink Himalayan salt

Directions:

~Heat 1 gallon milk and 1 teaspoon pink Himalayan salt in a large heavy bottom pot over medium-low het, stirring often.

~Bring to a strong simmer (190-200 degrees).

~Remove from heat and gently stir in 3/4 cup lemon or lime juice until curds start to form.

~Place a mesh strainer over a bowl and place some cheese cloth in  strainer.

~Strain out curds into cheesecloth.

~Wrap cheesecloth around curds and gently squeeze any excess liquid.

~Form the cheese curds into a rectangle about 1-inch thick (cheesecloth still wrapped around it).

~Place on a cookie sheets and then place another cookie sheet over it.

~Add something heavy over top cookie sheet and allow to sit for 4-5 hours.

~Remove cheesecloth from cheese.

~Cut into desired size chews (make sure you don't make them to small).

~Bake for 40 minutes, flipping them half way through.

~Remove from oven and place on cooling rack.

~Allow to dry out and harden up for 3 days, turning everyday.

~Refrigerate for up to 1 week or freeze to last longer.

Tuna-Cheese Dog Treats

 These are great for training treats, because you can cut them so small.   I put about 1 weeks worth in the refrigerator (they are good for about 1 week).  The rest I bag and store in the freezer.

TUNA-CHEESE DOG TREATS

Ingredients:

*2 (4 ounce cans or packets) tuna fish in water

*2 large eggs

*1 cup whole wheat flour (use oat flour if your dog has wheat allergies)

*1/2 cup sharp cheddar cheese, shredded

Directions:

~Preheat oven to 350 degrees.

~In a large bowl whisk 2 (4 ounce) cans tunafish with water (do not drain) and 2 large eggs together until well combined.

~Stir in 1 cup whole wheat flour and 1/2 cup shredded cheese.

~Line a cookie sheet with parchment paper or spray with cooking spray.

~Spread mixture out onto prepared pan to about 1/2 inch thick.

~Bake for 40 minutes.

~Remove from oven and cut treats into small bite size pieces.

~Return to oven for 5 minutes (I skip this step, because the puppy likes soft treats).

~Remove from oven and allow to cool.

~Refrigerate in an air-tight container (or in freezer).