Sunday, December 16, 2012

postheadericon Savory Slow Cooker Swiss Steak

Yum!  I have been wanting to share this slow cooker recipe to you.  Do you have busy week this last week before Christmas?  Let this slow cooker recipe make you look like the rock star you are!  It is moist, flavorful and makes a wonderful gravy.  Here you go!




Savory Slow Cooker Swiss Steak
adapted from tasteofhome.com

3/4 cup flour
1 tablespoon sweet paprika
1 teaspoon pepper
1/4 teaspoon salt

2 tablespoons butter
2 to 2.5 pounds boneless beef top round steak (tenderized or not)

1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 1/3 cups water
1 cup sliced celery
1 cup chopped onion
1 beef bouillon cube, softened in the water

On a plate, combine the flour, paprika, pepper and salt.  Cut the steak into serving-size pieces; I have usually been able to get six to eight pieces out of this recipe.  Dredge each piece of beef in the flour mixture.  

In a large skillet, brown the steak in the butter.  You might need to do this in several batches.  Transfer beef into a slow cooker.  Combine the remaining ingredients and pour over the steak.  Cover and cook on low for eight hours or until the meat is tender.  

This is it!  This is an absolute favorite in this Milwaukee Kitchen.

Sharing this recipe here:

Scumptious Sundays @ Addicted to Recipes
Marvelous Mondays @ This Gal Cooks
See Ya in the Gumbo @ Ms. enPlace
Mix It Up Monday @ Flour Me With Love
Make the Scene Monday @ Alderberry Hill
Tuesday Talent Show @ Chef in Training
Tuesday's Table @ Zentmrs.
Wednesday Whatsits @ White Lights on Wednesday 
The 36th Avenue
Bloom Design Online Link Party
Live. Laugh. Linky. @ Live. Laugh. {Rowe}.
Foodie Friends Friday Link Up


Until next time, 

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Thursday, December 13, 2012

postheadericon Christmas Cookie Swap - Ester's Snickerdoodles

Hi all!  I have been looking forward to this post for a while!


A few weeks ago, I signed up to be a part of a blogger Christmas Cookie Swap, sponsored by Julie from White Lights on Wednesday.  This is a favorite blog of mine...please follow Julie if you don't already!

Through this swap, Ester (who I don't think has a blog, she just loves to cook) sent me these awesome recipe for Snickerdoodles!  These turned out great.  I only baked about one dozen and then froze the rest!  I will be excited to use the frozen dough over the Christmas break.  

I want to thank Ester for sending me this recipe...we really enjoyed these Ester and you are allowed in this Milwaukee Kitchen anytime!



Snickerdoodles Light
from Ester Davison

1/2 cup butter
1 3/4 cup sugar
2 Tablespoon milk (I used skim)
1 egg
2 egg whites
2 3/4 cup flour
2 teaspoon cream of tartar
1 teaspoon salt
2 teaspoon baking soda
1 teaspoon cinnamon

Preheat oven to 350 degrees.  Beat the butter and 1 1/2 cup sugar with an electric mixer until fluffy.  Add the milk, egg, egg whites and beat again.  Add the flour, cream of tartar, baking soda and salt.  Beat again until well mixed.  

Combine the remaining sugar and cinnamon in a shallow plate or bowl.  Shape the dough into 1 inch balls and roll them in the cinnamon/sugar to coat on all sides.  The dough will be sticky!  Flour your hands if you need to or refrigerate the dough to reduce the stickiness.  

Arrange the dough and flatten slightly.  Bake for eight to ten minutes until lightly browned.  Cool the cookies on the baking sheet for about five minutes and then transfer them to a wire rack.  Enjoy!!

Until next time, 

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Sunday, December 9, 2012

postheadericon Easy Cheesy Bread

Tonight I made a batch of chili...perfect for a cold Wisconsin evening.  We are getting ready to watch the Packers on Sunday Night Football, but wanted to share the bread I made to accompany my famous chili.  

It couldn't be easier; it starts with frozen dough!  I keep seeing recipes making cinnamon rolls from frozen dough, so I gave it a try with some savory flavors.  I hope you try making these with your next batch of chili or stew.  




Easy Cheesy Bread

1 loaf frozen bread dough
flour, as needed

2-3 Tablespoons margarine
2-3 Tablespoons garlic powder
1/4 cup shredded cheddar cheese

Defrost bread dough according to manufacturer directions.  When the bread is fully defrosted and risen slightly, roll the loaf out on a floured surface.  Roll dough out to approximately 12 inches by 6 inches.  

Spray an eight-inch cake pan with non-stick spray. 

When the dough is rolled flat, spread margarine evenly over the surface.  Sprinkle with the garlic powder and then the cheese.  Roll the dough like you would if assembling a cinnamon roll, rolling up from the long side of the dough. Cut the rolled dough into 8-10 pieces.  Place each piece cut side down into the prepared cake pan.  Set the rolls aside and allow them to rise, at least an hour.  


Rolls prior to baking.


Preheat your oven to 350 degrees.  Bake the dough for approximately 30 minutes or until nicely browned.  

See, easy!  These rolls don't need butter and are beautiful on your table.  Please enjoy them!

Sharing this recipe here:

See Ya in the Gumbo @ Ms. enPlace
Scrumptious Sundays @ Addicted to Recipes
Marvelous Mondays @ This Gal Cooks
Make the Scene Monday @ Alderberry Hill
Flour Me With Love: Mix it up Monday
Tuesday Talent Show @ Chef in Training
Back for Seconds Blog and Link Party
Tuesday's Table @ Zentmrs
Crazy Sweet Tuesday @ Crazy for Crust
Whimsy Wednesdays @ The NY Melrose Family
Wednesday Whatsits@White Lights on Wednesday
The 36th Avenue
Bloom Design Online
Live. Laugh. Linky @ Live. Laugh. Rowe.
Foodie Friends Friday
Linky, Pity Party @ 30 Handmade Days
It's Overflowing With Creativity

Additionally, I am entering my Easy Cheesy Bread in the Creative Holiday Contest hosted by Confessions of a Cookbook Queen and Cookies and Cups!  



Until Next Time, 

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Sunday, December 2, 2012

postheadericon Christmas Cookie Swap Idea: Ranger Cookies

Well, the holidays are upon us.  Here in Milwaukee, we have yet to have any snow and today's high was in the 50's.  Global warming is alive and well, my friends.  

Here is a great cookie recipe I wanted to share just in time for all of your cookie swap parties...ranger cookies.  These cookies are really very easy to make and are a little different; not quite an oatmeal cookie, but not quite a sugar cookie either.  Crispy on the outside, but chewy inside...yum!  

These will be a hit in your house, just like they were here.  

So many holiday ideas and less than a month until Christmas!  Look forward to a few extra posts this month as I get ready for one of my favorite cooking holidays of the year.  




Ranger Cookies
from TasteofHome.com

1 cup butter
1 cup sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla
2 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups quick-cooking oats
2 cups Rice Krispies
1 cup shredded coconut

Preheat the oven to 350 degrees.  

In a large bowl, cream the butter with the sugars until light and fluffy.  Add the eggs and vanilla.  Combine the flour, baking soda, baking powder and salt.  Gradually add this mixture to the creamed mixture.  Stir in the oats, cereal and coconut.  

Drop by rounded tablespoonfuls onto ungreased baking sheets.  Bake cookies for 7-9 minutes or until golden brown.  Remove to wire racks.  Makes at least 6 dozen cookies.  

Enjoy these!  

Sharing this recipe here:

Addicted to Recipes
A Bouquet of Talent @ Life on Lakeshore Drive
Sugar and Slice Sunday @ Sweet 2 Eat Baking
Marvelous Mondays @ This Gal Cooks
Mix It Up Monday @ Flour Me With Love
See Ya In The Gumbo @ Ms. enPlace
Tuesday Talent Show @ Chef in Training
Whimsy Wednesday @ The NY Melrose Family 
Crazy Sweet Tuesday @ Crazy For Crust
Tuesday's Table @ ZentMrs
Back for Seconds Link Party
Wednesday Whatits @ White Lights on Wednesday
Bloom Designs Online
Live Laugh {Linky} @ Live.Laugh.Rowe.
Foodie Friends Friday
Weekend Warmth @ Western Warmth
Linky Party @ 30 Handmade Days





Until next time, 

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Sara
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