This recipe is surprisingly fast. All my kids ate it up too so I will definitely make this more often.
1/2 tsp. Salt
1/4 tsp. Pepper
3 T butter, divided
8 oz. mushrooms
1 small onion, diced
3 cloves garlic, minced
3/4 cup water
1 tsp. Beef bouillon granules or one bouillon cube
2 T flour
1 T Worcestershire sauce
rounded 1/2 cup sour cream
Slice steak into strips about 2 inches long and 1/4 inch thick. Generously salt and pepper both sides. Use more in needed. Set aside.
Melt 2 T. butter in large skillet over med heat and add mushrooms, onion. Saute 4-5 min or until mushrooms are tender. Add garlic Saute for about 30 seconds. Remove mushrooms, onions and garlic from pan and set aside.
Increase heat to med-high and add one more T of butter to pan. Add beef and saute while stirring for about 3-5 minutes or until pink is no longer visible.
Whisk water, bouillon, flour and Worcestershire sauce together until smooth. Add this mixture to the beef and then add mushroom mixture in as well. Bring to simmer and cook about 2 minutes so sauce will thicken. Remove pan from heat and stir in sour cream. Serve over egg noodles or rice.
Tuesday, March 20, 2012
I have not been a very good blogger lately. I could list many reasons why but really there is no excuse which is why I was so surprised to be awarded one of five Liebster blogs (meaning dearest blog) from noted home. It's an awesome design blog with so many beautiful ideas I only wish I could recreate. Amber is a very talented woman not only in design so you should check out her blog! Since I was awarded this love I wish to pass it on. I will pick 5 blogs to award.
If you are selected, you need to:
Choose FIVE up and coming blogs to award the Liebster to (they must have less than 200 followers)
- Show your thanks to the blogger who gave you the award by linking back to them.
- Post the award on your blog.
- List the bloggers you are giving this award to with links to their sites.
- Best of all, have fun and share the love!
And the Liebster Awards go to:
1. Lisa over at Chocolate Cake with Cream. She needs to open a bakery. No Joke! She also has crafts on her blog too so I love to check out what she has created.
2. Tamber's blog Colorful Cravings has it all! Cakes, crafts, decor and many more.
3. Andrea and Megan's blog 2nd and Strand takes two different design concepts. One from the East coast and one from the West coast. Love it!
4. Annette is one of those super moms. Her blog Tips from a Typical Mom has great tips on everything and anything you come across being a mother.
5. Last but not least is 3 little chicks blog. I love her sewing projects. They really inspire me to get my sewing machine out more often.
Monday, March 19, 2012
This is my version of the Neiman-Marcus cookie. Apparently someone paid $250 for the recipe. Sorry there isn't a picture. I could not find my camera charger before we ate the whole plate of cookies. This makes about 36 great sized cookies. Follow the baking steps from my classic chocolate chip cookie recipe.
1 cup butter
1 cup sugar
1 cup packed brown sugar
2.5 cups blended oatmeal
2 cups flour
1 teaspoon baking powder
1 teaspoon vanilla
2 large eggs
1 teaspoon baking soda
1/2 teaspoon salt
12 ounces chocolate chips
1 (8 ounce) Hershey Symphony bar (grated)*
- Cream the butter and both sugars.
- Measure oatmeal and blend in a blender to a fine powder.
- Add eggs and vanilla.
- Mix together with flour, oatmeal, salt, baking powder and soda.
- Add chocolate chips, grated Hershey Bar*.
- Roll into 1 inch balls and place 2-inches apart on a cookie sheet.
- Bake for 10 minutes at 375° or until golden.*tip: blend the chocolate bar in a blender until desired similar to grated pieces.
recipe adapted http://www.food.com/recipe/neiman-marcus-250-chocolate-chip-cookies-recipe-13307
Wednesday, March 7, 2012
2 (8 ounce) cans Pillsbury Refrigerated Crescent Dinner Rolls
1 (10 3/4 ounce) can of cheese soup, undiluted
3/4 cup grated cheddar cheese
1/2 cup milk
4 ounces cream cheese (very soft)
4 tablespoons butter (very soft but not melted)
1/2-1 teaspoon garlic powder
1/3 cup onion, finely chopped
2 cans of diced cooked chicken
1/2-3/4 cup finely grated cheddar cheese
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2-4 tablespoons mayonnaise
1-2 cup grated cheddar cheese (for topping)
Preheat oven to 350°F. Butter a casserole dishs (any size to hold crescent rolls). In a saucepan, mix milk, 3/4 cup grated cheese (can use more cheese if desired) and undiluted cheese soup. Heat just until the cheese melts (do not boil).
For the filling --- (make certain that the cream cheese and butter are very soft) in a bowl, mix the soft cream cheese with butter until very smooth, then add in garlic powder. Add in the chopped chicken, onion and cheddar cheese; mix well until combined. Add in 2 tablespoons mayonnaise; mix to combine (add in a little more if the mixture seems too dry). Season with salt and black pepper to taste.
Unroll the crescent rolls. Place 1 heaping tablespoon chicken mixture (or a little more) on top of each crescent triangle, then roll up starting at the thicker end. Drizzle soup mixture on the bottom of the dish.Then place the crescent rolls seam-side down on top of the creamed mixture in the casserole. Sprinkle with 1 cup (or more) grated cheese, or amount desired. Bake for about 30 minutes.