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Easy Recipes: Crockpot Cube Steak

December 15, 2013 by Rhonda Gales

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Family pack of cub steak
2 cans (10.75 ounce size) cream of mushroom soup or 1 large family size
1 envelope onion soup mix
3/4 cup water (I did not use water)
Salt and Pepper to taste

Directions:

Place all ingredients in a crock pot. Cook on low all day. The recipe calls for a 3/4 cup of water; however, I didn’t include the water. This recipe makes a nice gravy and is best served with mashed potatoes. I didn’t want to put the energy into mashed potatoes today, so I fixed a baked potato and a side salad. You can also serve it over rice, noodles or with your favorite side dishes. Enjoy.

Filed Under: blog recipes, crockpot recipes, easy recipes, family meals, Food-Recipes, free recipes, Uncategorized Tagged With: parenting information, parenting resources, parenting websites

Cabbage and Sausage Recipe

November 23, 2013 by Rhonda Gales

I love cabbage. If you’re a fan, here’s a recipe that you must try. Did you know that cabbage is great for your health? It’s actually considered to be one of the best health foods.

Besides being delicious, here a few reasons to try this recipe:

Cabbage contains the least fat and the fewest calories of any vegetable
It helps lower cholesterol
It’s loaded with Vitamin C
It’s a great natural source of fiber
It’s a great source of antioxidants
It’s expensive to eat

Now that we have the health benefits down. Here’s the recipe:

1 stick butter or margarine
1 small head of cabbage, chopped
1 small onion, chopped
1 pound polish sausage, sliced into round pieces (I use smoked sausage)
1 (15 ounce) can diced tomatoes (Pull out a quart of your canned home grown tomatoes and chop)
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 of chopped green pepper
few drops of hot sauce (optional)
chopped garlic clove (optional)

Melt butter in large skillet. Add cabbage, onion, and green pepper and cook on medium high for about 5 minutes stirring to keep from sticking to pan. Add remaining ingredients, cover and simmer for 20 – 25 minutes. Season to taste.

Note: I brown my sausage in the oven and have it ready to add to the simmering ingredients. I found the recipe rather bland, so I added garlic. Serve with diner rolls and apple sauce. Makes about 8 servings.

Filed Under: benefits of cabbage, cabbage recipes, cooking, dinner, easy recipes, family, Food-Recipes, free recipes, healthy meals, Uncategorized Tagged With: kids healthy meals, parenting resources, parenting tips, quick recipes

Cheese Ball Recipes

November 18, 2013 by Rhonda Gales

Cheese balls are back and just in time for the holidays. I watched Access Hollywood, my first time, and they were making these adorable cheese balls which I love. I’m a big cheese and cracker fan, especially during the holidays, so these are going on my menu this season.

Here’s the recipes that were used on Access Hollywood:

Herbed Turkey

8 oz. cream cheese
6 oz. goat cheese
1 1/2 tbsp. herbs de Provence
1 garlic clove
1 tsp. mustard
1/4 cup slivered almonds

Note: I will be substituting my Chipped Beef and Green Onion cheese ball recipe instead of the herbed. Not a big fan of goat cheese, but I love the turkey idea.

For decorating:

dark raisin for eyes
1 whole almond for nose
1 small piece red pepper
Thin pretzel sticks for feathers
Dried papaya for feet (I will be using an orange pepper)
Chopped almonds to roll cheese ball in. (I’m going to substitute chopped walnuts)

Using a stand mixer or a bowl and a spatula, mix together the cream cheese, the goat cheese, the herbs de Provence, garlic, mustard and salt. Form the mixture into a ball, cover with plastic wrap, and refrigerate for at least two hours.

Making the Turkey Cheese Ball:

Before serving, pinch a walnut-sized portion of cheese mixture from the ball; you will use that for the head. Re-form the remaining cheese ball and roll the ball in the almonds. Roll the remaining portion of cheese into a small ball and set it on top of larger ball – this is the turkey’s head. Cut the raisin in half and place each half on the head for the eyes. Place the almond in the middle for the beak, and arrange small piece of red pepper under the beak for the turkey’s wattle stick dried papaya slice into the bottom of the cheese ball for the feet. Last, arrange pretzel sticks on the back of the cheese ball to look like tail feathers

Chilly Penguin

16 oz. cream cheese
4 oz. blue cheese
2 tsp. chopped shallots
1/4 tsp. coarse salt
Dash hot sauce
1/2 cup poppy seeds, for coating

For decorating:

2 dark raisins
1 almond
1 carrot
1 red bell pepper
1 scallion

Using a stand mixer or a bowl and spatula, mix together the cream cheese, the blue cheese, shallots, salt and hot sauce. Form the mixture into a ball and refrigerate for at least 2 hours.

Before serving , remove a 2-inch piece of the cheese mixture, roll into a ball, and set aside, this will be the head. Re-form the remaining cheese mixture into an egg shape. Cut out a triangle shape roughly the length of your cheese ball from a sheet of wax paper. Press the wax paper into the cheese ball , with the widest part on the widest part of cheese ball. Roll the cheese ball in the poppy seeds and set the ball on a plate.

Slowly remove the wax paper; the ball should be covered in poppy seed, except for the penguin’s breast. Set the head on top of the penguin’s body and add the raisins for the eyes and almond for the beak. Slice off 2 equal sized rounds of the carrot and arrange them on either side as earmuffs. Connect the earmuffs with the green part of the scallion. Using a vegetable peeler, peel 1 long strip off the carrot; winds this around the penguin’s neck as a scarf. Slice the remaining carrot into toes and arrange at the bottom of the penguin’s body to make its feet, or use two red bell pepper slices.

Filed Under: appetizers, cheese ball recipes, cheese balls, cooking, Food-Recipes, free recipes, holiday appetizers, holiday menu ideas, holiday recipes, how to make cheese balls, Uncategorized

Easy Homemade Vegetable Soup Recipe

November 8, 2013 by Rhonda Gales

I love making soups and chili during the fall and winter months. I adapted a soup recipe that you don’t have to spend all day in the kitchen making and it’s delicious. Here’s what you will need:

1 package of stew beef
2 – 3 cartons of Swanson’s Beef broth (32 oz.) or store brand (I have used Food Lion brand)
1 quart of your whole canned tomatoes or 32 oz. from the grocery store
1 package of Hanover frozen veggies or your garden veggies from your freezer
2 -3 small potatoes cubed
1/4 box of elbow macaroni (optional)
1 cup water
*Note: You can add water and beef bullion cubes to the pot to ensure you have enough broth.

First, brown your beef in a tablespoon or 2 of butter or margarine. Next drain the beef, and remove it from the. Cool the beef on a cutting board. The next step is to add your tomatoes, 1 carton of Beef Broth and 1 cup of water to a stock pot and bring to a boil. Reduce to a simmer. (You can cut up your tomatoes before placing them in the pot if you like smaller pieces).

Also, while the tomatoes are simmering cut the beef into bite size pieces. Next, add the beef and additional broth to pot and simmer for 30 – 45 minutes. Peel and cut potatoes into cubes. Rinse and add to pot. Simmer until almost done. (You don’t want them to be completely done or they may get mushy).

Next, add frozen vegetables and simmer until all vegetables are tender, about 30 minutes. Stir pot occasionally. Add 1/4 – 1/2 box of elbow macaroni and simmer until tender. About 15 minutes. Season to taste.

Last, this soup gets better after it sits for a few days. Finally, you can freeze it in mason jars or soup containers for a quick and healthy meal. It’s Yummy!