Saturday, July 28, 2012

Slow Cooker Salisbury Steak


This recipe goes together quickly and does not need a lot of time in the slow cooker. It's a delicious way to add flavor to ground beef and the children love it! The gravy is delightful served over mashed potatoes.


  • 2 pounds lean ground beef
  • 1 (1 ounce) envelope dry onion soup mix
  • 1/2 cup Italian seasoned bread crumbs
  • 1/4 cup milk
  • 1/4 cup all-purpose flour
  • 2 tablespoons vegetable oil
  • 2 (10.75 ounce) cans condensed cream of chicken soup
  • 1 (1 ounce) packet dry au jus mix
  • 3/4 cup water


  1. In a large bowl, mix together the ground beef, onion soup mix, bread crumbs, and milk using your hands. Shape into 8 patties.
  2. Heat the oil in a large skillet over medium-high heat. Dredge the patties in flour just to coat, and quickly brown on both sides in the hot skillet. Place browned patties into the slow cooker stacking alternately like a pyramid. In a medium bowl, mix together the cream of chicken soup, au jus mix, and water. Pour over the meat. Cook on the Low setting for 4 or 5 hours, until ground beef is well done. 

Tuesday, July 17, 2012

Couscous Cakes



  • 2 cups cooked couscous, prepared according to package instructions and cooled
  • 1/4 cup chopped fresh cilantro leaves
  • 1 egg
  • 1 egg yolk
  • 1 1/2 teaspoons ground coriander
  • 1 lemon, zested
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons all-purpose flour
  • 1/4 cup olive oil
  • 1/3 cup mild mango chutney


In a medium bowl, mix together the couscous, cilantro, egg, egg yolk, coriander, lemon zest, salt and pepper. Sprinkle the flour over the mixture. Mix until combined.
In a large nonstick skillet, heat the oil over medium heat. Form 1/4 cupfuls of the mixture into 8 patties. Add 4 of the patties to the pan and cook for 3 to 4 minutes each side until golden. Drain on paper towels. Repeat with the remaining couscous mixture.

Serve the couscous cakes with mango chutney.

Monday, July 16, 2012

Cheddar Bay Biscuits

These biscuits are cheesy and rich.

Red Lobster's Cheddar Biscuits

Order an entrée from America's largest seafood restaurant chain and you get a basket of some of the planet's tastiest garlic cheese biscuits served up on the side. For many years this recipe has been the most-searched-for clone recipe on the Internet, according to Red Lobster. As a result, several versions are floating around, including one that was at one time printed right in the box of a baking mix.
The problem with making biscuits using a baking mix is that if you follow the directions from the box you don't end up with a very fluffy or flakey finished product, since most of the fat in the recipe comes from the shortening that's included in the mix.
On its own, room temperature shortening does a poor job creating the light, airy texture you want from good biscuits, and it contributes little in the way of flavor. So, we'll invite some cold butter along on the trip-with grated cheddar cheese and a little garlic powder. Now you'll be well on your way to delicious Cheddar Bay. Wherever that is.


2 ½ cups Bisquick baking mix
¾ cup cold whole milk
4 tablespoons cold butter (1/2 stick)
¼ teaspoon garlic powder
1 heaping cup grated cheddar cheese

Bush on Top:

2 tablespoons butter, melted
¼ teaspoon dried parsley flakes
½ teaspoon garlic powder
pinch salt


1. Preheat your oven to 400 degrees.
2. Combine Bisquick with cold butter in a medium bowl using a pastry cutter or a large fork. You don't want to mix too thoroughly. There should be small chunks of butter in there that are about the size of peas. Add cheddar cheese, milk, and ¼ teaspoon garlic. Mix by hand until combined, but don't over mix.
3. Drop approximately ¼-cup portions of the dough onto an ungreased cookie sheet using an ice cream scoop.
4. Bake for 15 to 17 minutes or until the tops of the biscuits begin to turn light brown.
5. When you take the biscuits out of the oven, melt 2 tablespoons butter is a small bowl in your microwave. Stir in ½ teaspoon garlic powder and the dried parsley flakes. Use a brush to spread this garlic butter over the tops of all the biscuits. Use up all of the butter. Makes one dozen biscuits.

Sunday, July 08, 2012

Butterscotch Pudding Pie

Easy Butterscotch Pudding Pie  
Prep Time: 10 minutes
Total Time: 12 hours, 10 minutes
Yield: 8-10 servings

This easy and delicious pudding pie becomes magical when saltine crackers transform into a soft crust.
  • 1 (1.4 oz.) Package Sugar Free Butterscotch Instant Pudding
  • 2 Cups Milk
  • 32 Salted-Top* Saltine Crackers
  • 1 (8 oz.) Container COOL WHIP whipped topping
  • chocolate shavings for garnish (optional)
  1. Whisk instant pudding and milk together and place into the refrigerator 5 minutes.
  2. Place 16 crackers in the bottom of an 9x9 pan.
  3. Pour half of the pudding over crackers, and spread evenly with spoon.
  4. Place remaining 16 crackers over pudding, the pour other half of pudding over crackers and spread evenly with a spoon.
  5. Top with entire container of COOL WHIP.
  6. Cover with plastic wrap and refrigerate for 12-24 hours.
  7. Garnish with chocolate shavings before serving, if desired.
*you must use salted-top saline crackers. It wont taste the same with unsalted.
We have served this after 12 hours and it's fine, but it's really best after 24 hours.

No crust Butterscotch Pie How to make Butterscotch Pie


Food Face...

Fun with food and sharp knives!

Take a couple of tomatoes, hard-boiled eggs, black olives, some fresh greens, and voila!

How cute is this?

The horns, eyes and spots are cut from black olives.