The Recipe Mom

~~~~~~~ Crock Pot Stew with Sirloin ~~~~~~~

Ingredients:

2 pounds of sirloin
1 14 oz. can of diced tomatoes
1 can of beef broth
1 1/2 cups canned or frozen corn kernels
3 medium carrots
1 medium onion
2 cloves of garlic
1/2 tsp. ground cumin
1 bay leaf
Salt and pepper to taste

Directions:

Grab your crock pot and have it ready to go.

Cut the sirloin into 1-inch cubes and place into the crock pot.

Slice the carrots and the onions and place these into the crock pot.

Crush the two cloves of garlic and place into the crock pot.

Add the rest of the ingredients - the diced tomatoes, beef broth, corn,  cumin and the bay leaf into the crock pot.

Cover and cook on low for about 8 hours or until the beef is tender.

I just love crock pot recipes!  They are so easy to prepare and you don’t have to worry about dinner once you get home from work.

Happy Cooking!
The Recipe Mom

~~~~~ Easy Cinnamon Rolls ~~~~~

Ingredients:

1 loaf frozen bread dough, thawed
2/3 cups brown sugar
4 tablespoons melted butter
1 teaspoon ground cinnamon
1/3 cup heavy cream
2/3 cup sifted powdered sugar
1 tablespoon milk
½ teaspoon vanilla extract
½ cup chopped walnuts or pecans

Directions:

Roll the dough into a rectangle shape and then brush with the melted butter.

In a large bowl, combine sugar, cinnamon and chopped nuts then layer over dough.

Start with the long end of the dough, roll it up into a log.

Sprinkle water along the edges and seal.

Next, cut the roll into slices.

Place rolls into lightly buttered cake pans and set aside at room temperature.  Allow to rise for approximately 1 ½ hours (dough will have doubled).

Finally pour the heavy cream over rolls and bake at 350 degrees for approximately 25 to 30 minutes.

Combine sugar, milk and vanilla and drizzle over rolls during the last 5 minutes of baking.

Happy Cooking!
The Recipe Mom

Easy Enchiladas

Ingredients:

(8 ounce) package cream cheese (softened)
2 cups shredded cheddar cheese
1/4 cup green onions (thinly sliced)
6 flour tortillas
1 (16 ounce) jar salsa of choice

Directions:

Grab a bowl and put in the cream cheese. Beat this with an electric mixer until smooth and creamy.

Add 1 cup of the onions and the cheddar cheese. Mix well.

Spread each tortilla with a portion of this mixture down the center of the tortilla.

Roll it up and place it, seam side down, in a baking dish. Continue to do this with each tortilla until you’re finished.

Pour salsa over your newly created tortillas. Then sprinkle the remaining 1 cup of cheddar cheese over the salsa and tortillas.

Bake at 350 degrees for approximately 20 minutes or until everything is heated through and cheese is melted and bubbly.

Top with tomatoes, rice, beans, or lettuce. Whatever you like.

* This recipe goes great with a side salad!

Happy Cooking!
The Recipe Mom

A Breakfast Casserole Complete with Bagels!

Ingredients:

3 plain bagels (thinly sliced)
12 eggs (beaten)
1/2 pound cooked ham (diced)
1/4 cup finely chopped onion
1 tablespoon fresh chopped parsley
1 cup grated cheddar cheese
1 cup milk
Salt and pepper to taste
2 tablespoons butter

Directions:

Preheat your oven to 375.

Get out a nice, heavy skillet. Place your butter, ham and onion in the skillet and sauté over low heat until the onions are tender (about 2 minutes).

Set this aside for now.

Lightly grease a baking dish.

Slice each bagel into 4 thin slices and then arrange 6 of these slices in the bottom of the baking dish.

Top them with the ham and onion mixture and then place the cheddar cheese on top.

Place the rest of the bagel slices on top of the cheese.

Grab a new bowl and whisk together your eggs, milk, and parsley (salt and pepper to taste).

Pour this mixture over the bagels.

Bake for approximately 30 minutes or until eggs are firm and cooked through.

A hearty breakfast for certain!

Happy Cooking!
The Recipe Mom

Creamy Cupcakes

Ingredients:

1 package cream cheese (softened)
1/2 cup white sugar
1 egg
1 cup mini chocolate chips
1 package chocolate cake mix
Directions:

Preheat your oven to 350 degrees.

Line a cupcake pan with cupcake holders.

Prepare your chocolate cake mix according to its package directions and set this aside.

Grab a mixing bowl. Place the sugar and cream cheese in the bowl and mix until nice and smooth.

Once smooth, beat in the egg and mix well.

Gently fold in the chocolate chips.

Fill the cupcake holders 1/2 full of the chocolate cake batter.

Add a teaspoon of the cream cheese mixture in the middle and then top with more chocolate cake batter. The cupcake holders should not be more than 3/4 of the way full.

Bake at for 20-30 minutes or until tops spring back when lightly touched in center.

Cool 1 minute before removing from pan to cool completely.

Yumm-mmy!

Happy Cooking!
The Recipe Mom

Overnight French Toast

~~~~~
This is fantastic for those of you having guests this Thanksgiving.
Make it the night before and the breakfast for the family is ready in minutes!
~~~~~

Ingredients:

1 cup dark brown sugar
1/2 cup butter
2 tablespoons corn syrup
12 Slices of white bread (crusts trimmed)
1 1/2 cup whole milk
6 Large eggs
1 teaspoon vanilla
1/4 teaspoon salt

Directions:
In a saucepan, bring together the corn syrup, butter and brown sugar. Simmer this gently until all of the sugar melts.

Next, pour this into the bottom f a greased 9×12 inch casserole dish.

Take the bread slices and place them over the sugar mixture.

Grab a separate bowl and mix together the eggs, milk, vanilla and salt. Pour this over the bread.

Cover the dish and let it stand overnight in the refrigerator.

The next morning, preheat your oven to 350 degrees, uncover your casserole dish and then bake for approximately 45 minutes.

That’s all there is to it! Simple, easy and ready for you the next morning.

Happy cooking!
The Recipe Mom

~~~~~ Just a Basic Pancake Recipe ~~~~~

Ingredients:

2 cups flour
2 cups milk
2 eggs (beaten)
1/3 cup butter (melted)
2 tablespoons sugar (optional)
2 teaspoons baking powder
1/2 teaspoon salt

Makes about 8 pancakes.

Take a large bowl and combine the flour, milk, eggs, 1/3 cup melted butter, sugar, baking powder and salt until it’s blended.

Preheat lightly greased griddle or skillet.

Pour about 1/4 cup of batter into for each pancake. Cook until pancakes begin to bubble. Flip once and cook for 1 to 2 minutes longer. Serve with maple syrup, jam or fruit.

* This is a basic, easy pancake recipe you can easily vary. Try adding fresh cut fruit or chocolate chips to the batter for variation.

~~~~~ Chunky Chicken Salad ~~~~~

2 boneless/skinless chicken breast halves (cooked and cut into pieces)
1/4 cup mayonnaise
1/2 cup frozen peas (cooked)
½ cup carrot (finely grated)
1 tablespoon fresh chopped parsley
Salt and pepper to taste (optional)

First bake the chicken breasts for about 20 minutes or until they are no longer pink in the middle and cooked through.

After these are done, chop them into small pieces.

Boil frozen peas according to package instructions, drain and cool.

Place chicken, peas and all ingredients in large bowl and mix to combine.

Serve this great chicken salad on bread, bagels, tortillas, pitas, or any favorite bread!

Happy Cooking!
The Recipe Mom

~~~~~ Creamy Chicken Soup ~~~~~

Ingredients:

4 chicken thigh fillets (cut into small chunks)
4 cups chicken broth (homemade, stock cubes, or canned broth)
1 small onion (finely chopped)
1 clove garlic (crushed)
2 medium carrots (roughly chopped)
2 stalks celery (finely chopped)
1 small can corn
1 cup pasta shells (or any small pasta you have)
1 cup cream
In a large quart pan, heat about a tablespoon of oil.

Add the onion and garlic and cook this for about 2 minutes or until the onions are soft.

Add in your chicken, corn, carrots and chicken broth.  Bring all of this to a boil.

Cover and simmer on low heat for about 20 minutes.

After this is finished, add in your pasta and simmer uncovered for another 10 minutes or until the pasta is tender.

Stir in cream and heat through without boiling.

~~~~~ Tip ~~~~~

Be careful with this last step, cream can be very touchy so you want to be sure you remove the pan from the heat before you stir in the cream. 

Happy Cooking!
The Recipe Mom

~~~~~ Hearty Sirloin Crock Pot Stew ~~~~~

Ingredients:

2 pounds sirloin tips (cut into 1-inch cubes)
1 (14oz) can diced tomatoes
1 can beef broth
1 1/2 cup canned or frozen corn kernels
3 medium carrots (sliced)
1 medium onion (sliced)
2 garlic cloves (crushed)
1/2 teaspoon ground cumin
1 bay leaf
Salt and pepper to taste
Directions:

Combine all ingredients and place in the crock pot.

Cover and cook on low for approximately 8 hours or until beef is tender.

Now how easy was that?

Happy Cooking!
The Recipe Mom