BEEF AND TOMATOES

BEEF AND TOMATOES
We all love this!  Can be found in Pima Cookbook pg. 63.  Goes great with rice and pot stickers (love the ones from Cash & Carry (frozen section big bag))  It makes lots!  Would be a great meal to take to someone or if having missionaries over.

If just making for us for dinner I half the recipe.  We all get plenty plus there is about 3 lunches left over.  We also like to have cooked broccoli with it.  What I did was make the beef and tomatoes (big pan with lid) then gravy in the biggest pot I have.  I put the mixture in with the gravy then the tomatoes. Then with that same pan I made the pot stickers.

2# round steak
garlic salt
soy sauce
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5-6 celery stalks
2 large bell peppers
2 large onions
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2 pkgs brown gravy mix, prepared

Slice steak in long thin strips.  Cut celery and peppers in slanted pieces.  Brown meat; add garlic salt and soy sauce.  Cook until done.  Add onions, peppers, and celery.  Don't overcook.  Add prepared gravy. Add tomatoes cut in eighths.  Cover and simmer.  Serve over cooked rice.

MAMA'S CHICKEN ROLL

http://freshfamilyrecipes.com/mamas-chicken-roll/

MAMA'S CHICKEN ROLL
We all really liked these. I got 2 pkgs of crescent rolls and used them all.  Didn't double the soup mixture (and you wouldn't want to).  We had with broccoli and cottage cheese.  Would be really good with any kind of salad.  Jackson took leftovers for lunch, he said they were good.  Made chicken up before so it was super easy to assemble.

• 2 large chicken breast
• 1 can crescent rolls (I used 2)
• 1 10.5 oz. can cream of chicken soup
• 1/2 soup can of broth (use what the chicken cooked in)… (added a little better than boulin)
• 1/2 soup can milk
• 1 T. all purpose flour
• 6 oz. shredded sharp cheddar cheese (any cheese would be good)
• pinch of salt and pepper 

Place the chicken in a pot and cover with water, bring to a boil, reduce the heat to medium and cook till chicken is cooked through. Remove chicken (save broth).

When cooled enough to handle remove the chicken from the bone and shred, set aside. Whisk together the soup, broth, milk, flour, salt and pepper. Unroll the crescent dough and separate into the triangles.

Place a little cheese over the dough and at the larger end place a good heaping of the chicken.

Roll up and place in a 9×13 casserole dish. Repeat with remaining. Once all are in the dish, pour the soup mix around each one and then drizzle a little over the tops (not too much).

Bake in a 375 degree oven for 25 minutes, remove and top with a little more cheese and return to the oven for 5 minutes. (I did the broiler for about 3 minutes)

Let sit for a couple of minutes before serving, the soup mixture will thicken up like a gravy.

KENTUCKY BUTTER CAKE

KENTUCKY BUTTER CAKE

This cake goes very well with strawberries and whip topping!

CAKE

1 cup butter, cubed at room temperature

2 cups sugar

4 eggs

1 T vanilla

3 cups flour

1 tsp kosher salt

1 tsp baking powder

½ tsp baking soda

1 cup buttermilk

BUTTER GLAZE

1/3 cup butter

¾ cup sugar

2 T water

2 tsp vanilla

Preheat oven to 325.

Grease a 10” bundt pan with butter or shortening very liberally.  Dust pan with flour and set aside.

Place all the cake ingredients in the bowl of your stand mixer fitted with the paddle attachment.  Mix on low for 30 seconds and then increase the speed to medium and mix for 3 minutes.

Pour batter into prepared pan and bake for 65-75 minutes until a toothpick entered into the center comes out clean.

When the cake is done make the glaze.  Combine all ingredients into a small saucepan over medium-low heat.  Stir continuously until the butter is melted and the sugar is dissolved.  Do not bring to a boil.

Poke holes all over the warm cake using a knife and pour the glaze evenly on the cake while still in the pan.

Allow the cake to cook completely in the pan and then invert the cake onto a serving plate.

Tip: It is more moist and flavorful when it has rested overnight.

BELLY BUSTER & VEINS

Saw this on pinterest.  Don't put on legs if they are going to be exposed to the sun.

4 oz grapeseed oil
10 cypress
5 drops lemon
5 grapefruit
5 lavendar
5 lemongrass

8/16/2018 UPDATE:
Did this: 
3 oz each of grapeseed and avocado oil
5 drops each of:
Frankincence
Grapefruit
Geranium
Helychrism
Lemon
Cypress
yarrow pom (so so good for the skin)
pink pepper
vanilla

12/3/18
To help with blood pressure - added:
ylang ylang
clary sage

2/23/19
One Lisa said she has heard people put on their trouble spots is Slim & Sassy

vetiver is good for stretch marks.

Copiaba good for skin/relaxation/calm/digestion/detox

Adaptiv good for calming and starting your day

7/29/19
Filled bottle to skinny part with grapeseed oil
8 drops:
Cypress
Slim & Sassy
Vetiver
Copiaba
Ylang Yland
10 drops:
yarrow pom
4 drops:
frank
whisper

PEANUT BUTTER WAFFLES AND SYRUP

We liked.  Did 1 cup whole wheat pastry flour. Next time I would like to add some oats. So yummy with Nutella or chocolate chips.

Peanut Butter Waffles
2 cups flour
1/4 cup sugar
1 Tbsp baking powder
1/4 tsp salt
2 eggs
2 cups milk
1/4 cup oil
1 tsp vanilla
1/2 cup peanut butter (I recommend crunchy)

Whisk together the flour, sugar, baking powder, and salt in a large mixing bowl. In another bowl, whisk together the eggs, milk, oil, vanilla, and peanut butter till smooth. Add to the dry ingredients and stir till barely combined. Cook in a hot waffle iron and serve warm.


Peanut Butter Syrup
Fit in the small syrup bottle.

2/3 cup sugar
1/2 cup water
1/3 cup peanut butter
1/2 tsp vanilla

Bring sugar and water to a full rolling bowl in a small saucepan. Remove from heat and stir in peanut butter and vanilla. Stir till peanut butter is melted and syrup is smooth. Syrup thickens as it cools.

CARROT CAKE WAFFLES

CARROT CAKE WAFFLES
These really tasted like carrot cake.  We had with cream cheese and syrup.  Yum!  Perfect dinner.  Makes 4.  I made the mixtures before going to work - made it for a quick dinner (didn't mix the flour with wet mixture until right before making)

https://www.healthyseasonalrecipes.com/carrot-cake-waffles/

• 3 large eggs
• 2/3 cup apple juice
• 1/3 cup avocado oil or organic canola oil (used avocado)
• 3 tablespoons dark pure maple syrup, plus more for serving
• 1 cup peeled and shredded carrots, about 2 medium
• 1 8 ounce can crushed pineapple, drained well
• 3 tablespoons raisins (Abagail didn't like the raisins)
• 3 tablespoons chopped toasted walnuts (used pecans)

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1 1/4 cups white whole-wheat flour (used pastry)

¾ cup all-purpose flour

2 teaspoons baking powder

1 ½ teaspoon cinnamon

¾ teaspoon salt

½ teaspoon nutmeg

whipped cream cheese, optional

DOUBLE CHOCOLATE MOUSSE TORTE

DOUBLE CHOCOLATE MOUSSE TORTE
https://www.melskitchencafe.com/double-chocolate-mousse-torte/

Made this for Scott's bday 2018.  We really, really liked it!  It was chocolately but not too much.  I did a step a day - takes awhile with cooling time.  Had with strawberries.  Didn't keep in fridge until I had done the mousse. 

CAKE:

• 8 ounces bittersweet or semisweet chocolate, chopped (see note)
• 1 cup (8 ounces, 2 sticks) butter
• 1 cup (7.5 ounces) granulated sugar
• 5 large eggs
• 1 tablespoon vanilla extract
• 1/4 teaspoon salt
• 1/4 cup (1.25 ounces) all-purpose flour

MOUSSE:

• 2 tablespoons unsweetened natural or Dutch-process cocoa powder
• 5 tablespoons hot water
• 8 ounces bittersweet or semisweet chocolate , chopped fine
• 1 tablespoon butter
• 1 1/2 cups cold heavy cream
• 1 to 4 tablespoons granulated sugar, depending on desired sweetness
• 1/2 teaspoon vanilla extract
• pinch of table salt

WHIPPED CREAM TOPPING:

• 3/4 cup cold heavy cream
• 2 tablespoons powdered sugar
• Grated chocolate, for garnish (optional)
• 2 cups fresh raspberries (or other fresh fruit)

1. FOR THE CAKE, preheat the oven to 325°F.
2. Lightly grease a 9- or 10-inch springform pan; dust with sugar (optional).
3. Combine the chocolate and butter in a saucepan or in a microwave-safe bowl. Melt over low heat (on the stovetop) or on 50% power in the microwave at 1-minute increments, stirring in between.
4. Cool the mixture to lukewarm. Whisk in the sugar to combine.
5. Add the eggs one at a time, blending well after each addition. Mix in the vanilla and salt. Add the flour and mix until just combined.
6. Pour the batter into the springform pan. Bake until the cake just rises in center (a tester inserted into center will not come out clean) and springs back lightly to the touch, 30-35 minutes.
7. Cool completely in the pan (the center of the cake may fall slightly). Cover and chill while making mousse.

1. FOR THE MOUSSE, whisk together the cocoa powder and hot water in a small bowl; set aside.
2. Melt the chocolate and butter together in a microwave-safe bowl on 50% power, stirring often, until smooth (don’t overheat!). Whisk the cocoa/water mixture into the melted chocolate until smooth (if there are little lumps, you can press the mixture through a fine mesh strainer into a clean bowl). Let it cool to room temperature (just slightly lukewarm is fine, too, as long as it isn’t warm or hot).
3. In a medium bowl with an electric mixer, whip the cream, granulated sugar, vanilla, and salt at medium speed until the mixture begins to thicken, about 30 seconds. Increase the speed to high and whip until soft peaks form when beaters are lifted (I often use my Blendtec blender to whip cream – only takes a few seconds).
4. Using a rubber spatula, fold 1/3 of the whipped cream into chocolate mixture to lighten. Fold in the remaining whipped cream until no white streaks remain.
5. Spoon the mousse over the cooled cake. Cover and refrigerate for at least 6 hours or up to 1 day.
6. Run a sharp knife around the edge of the pan to loosen the torte if it hasn’t pulled away from the sides of the pan while cooling.
7. Release the springform pan sides. Transfer the torte to a platter, if desired (often, I just leave it on the base of the springform pan).

1. FOR THE WHIPPED CREAM TOPPING, using an electric mixer, beat the cream and powdered sugar in a medium bowl until soft peaks form. Spread the whipped cream over the torte. Dust with grated chocolate, if desired.
2. Top with raspberries. Chill for up to an hour or serve immediately.