Crock Pot Beef Vegetable Stew

We had another calamity day because of the freezing temperatures and it seemed perfect for Beef Stew. We like lots of different vegetables and the meat is much more tender in the crock pot.

1 pound beef, cut for stew
1 onion, chopped
4 potatoes, 1 inch cubes
6 carrots, sliced
2 stalks celery, 1 inch pieces
3 - 4 squirts Worchestershire Sauce

1 envelope stew mix
or homemade
1 can beef broth
3 TBSP flour
2 cups water
Later add:
1 can peas (I use frozen)
1 can corn (I use frozen)
1 can of green beans

This is the first 3 - 4 hours

Flour the beef and season with salt and pepper. Brown in skillet with oil. Place in crock pot. Add the onion, carrots, celery and potatoes. Follow the directions on the envelope. Or mix 3 TBSP of flour with a little cold water until lumps are gone. Add water and 1 can of beef broth to the skillet used to brown beef and stir in flour on medium heat. Stir constantly until thickened. Pour into crock pot. Cover and cook on high for 3 - 4 hours.

Add peas, corn, green beans and continue cooking for 2 - 3 more hours or until meat is tender. Sometimes we turn  the heat down to medium. Don't forget to sprinkle with love!

Ginger-Cinnamon Apple Crisp

• Makes: 8 servings
• Prep 35 mins
• Cool 20 mins to 30 mins
• Bake 55 mins to 1 hr
• ingredients

• Nonstick cooking spray
• 3/4 cup packed dark brown sugar
• 1/2 cup all-purpose flour
• 1 1/2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• Dash salt
• 6 tablespoons unsalted butter, cut into pieces
• 1/2 cup chopped walnuts
• 1/2 cup chopped pecans
• 1/2 cup packed dark brown sugar
• 1/4 cup Clabber Girl Cornstarch or cornstarch
• 3/4 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 3 pounds Granny Smith apples, peeled, cored and thinly sliced (about 8 cups)
• Vanilla ice cream or whipped cream (optional)

directions

1. Lightly coat a 2-1/2- to 3-quart (13x9-inch) baking dish with nonstick cooking spray and wipe with a paper towel to spread evenly; set aside.
2. For topping: In a large bowl, whisk together the 3/4 cup brown sugar, flour, the 1-1/2 teaspoons ginger, the 1 teaspoon cinnamon and salt. Using a pastry blender, cut in butter until the mixture resembles coarse crumbs. Stir in walnuts and pecans; set aside.
3. In a very large bowl, whisk together the 1/2 cup brown sugar, cornstarch, the 3/4 teaspoon ginger and the 1/2 teaspoon cinnamon. Add apples slices. Gently toss until coated.
4. Transfer apple mixture to prepared dish. Sprinkle topping over the apples. Cover the dish with foil.
5. Bake in a 375 degree F oven for 30 minutes. Remove the foil and bake for 25 to 30 minutes more or until top is browned and apples are tender. Let cool for 20 to 30 minutes before serving. If you like, serve with ice cream or whipped cream. Makes 8 servings.

nutrition facts

(Ginger-Cinnamon Apple Crisp)

Servings Per Recipe 8, Pyridoxine (Vit. B6) (mg) 0, fiber (g) 3, Polyunsaturated fat (g) 5, Niacin (mg) 1, Monosaturated fat (g) 6, sat. fat (g) 6, Folate (µg) 24, iron (mg) 1, chol. (mg) 23, vit. C (mg) 5, vit. A (IU) 292, Fat, total (g) 19, Riboflavin (mg) 0, carb. (g) 60, Thiamin (mg) 0, pro. (g) 3, calcium (mg) 50, Potassium (mg) 225, sodium (mg) 29, sugar (g) 45, cal. (kcal) 402

Honey-Glazed Buttermilk Oatmeal Coffee Cake

• Midwest Living / Food
• Makes: 9 servings
• Prep 30 mins
• Bake 25 mins
• The honey mixture bakes at the bottom of the pan for this dessert. Then flip the finished cake over to reveal a sweet glaze on top.
• ingredients
• 1/2 cup honey
• 1/3 c butter, melted
• 2 TBSP light corn syrup
• 2 tsp finely shredded lemon peel
• 4 tsp lemon juice
• 1/2 cup chopped pecans
• 1 1/2 cup all-purpose flour
• 3/4 cup packed brown sugar
• 1/2 cup chopped pecans
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2/3 cup buttermilk or sour milk (see note)
• 2 eggs slightly beaten
• 1/4 cup butter, melted
• 1 1/2 tsp vanilla
• Honey (optional)
• 
  
• directions

1. Generously grease a 9x9x2-inch baking pan. In a small bowl, combine 1/2 cup honey, 1/3 cup melted butter, corn syrup, lemon peel and lemon juice. Stir in 1/2 cup chopped pecans. Pour into prepared pan; set aside.
2. For cake: In a blender or food processor, blend or process oats until finely ground. Transfer to a large bowl. Stir in flour, brown sugar, 1/2 cup pecans, baking powder, baking soda, and salt. Make a well in the center of the dry ingredients. In a medium bowl, combine buttermilk, eggs, 1/4 cup melted butter, and vanilla. Add the milk mixture all at once to the flour mixture. Stir just until moistened (batter should be lumpy).
3. Spoon batter evenly over honey mixture. Bake in a 375 degree F oven about 25 minutes or until a wooden toothpick inserted in center comes out clean. Remove from oven and immediately invert cake onto a serving plate. Cool about 10 minutes. Serve warm drizzled with additional honey, if you like. Makes 9 servings.

note

•  Sour Milk: To make 2/3 cup sour milk, place 2 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough milk to equal 2/3 cup; stir. Let the mixture stand for 5 minutes before using.

nutrition facts

(Honey-Glazed Buttermilk Oatmeal Coffee Cake)

Servings Per Recipe 9, Fat, total (g) 23, chol. (mg) 79, sat. fat (g) 9, vit. A (IU) 437, calcium (mg) 71, vit. C (mg) 2, iron (mg) 2, fiber (g) 3, cal. (kcal) 450, pro. (g) 6, sodium (mg) 357, carb. (g) 58

New Year's Day Tradition

I can't remember if I had sauerkraut last year. It was only 5 days after my third round of chemo and I got so sick I was admitted to the hospital January 3rd. But I'm putting all that behind me and glad to start this new year with a family tradition we've had for over 25 years.
This morning Richard put together his unique pork, sausage and sauerkraut recipe. He uses his Mom's combination of small onions, banana peppers, and a can of tomatoes. We started adding 3 tablespoons of brown sugar to cut the acid taste.


Swiss Roll Cake. I combined 3 recipes to make a layered chocolate cake with marshmallow creme filling and chocolate ganache icing. The objective was to use some left over cookie ingredients before they expired tomorrow. Tastes just like the Little Debbie's Swiss Roll!

I also had to improvise my Mom's Cream Cheese Ball because I only had 1- 8 ounce package of cream cheese. I added about 1/3 cup of whipped cream cheese we used for bagels, 1/3 cup sour cream, 1/4 cup of Woeber's Horseradish sauce. It turned out more like a dip and spread easier on crackers. I am going to update my original recipe.