Seeing this photo and reading the recipe, I had to make this. It's chilly here and it's time to really work up the slow cooker. It's is so filling and warms the soul.....
The beans are not available readily in my regular supermarket but I did find them. You can use a combination of red kidney, black, pinto and navy beans instead of these. The bag does have a spice mix, but feel free to use your own. It's designed to be use with leftovers but feel free to do your own thing. You can order a 3 pak from Hurst and enjoy free shipping if you can't find these beans in your market. I also ordered the Bacon and Bean which includes hubby's favorite, Great Northern Beans. Loads of flavor.
6 cups water (if you soaked overnight) or
8 cups water (if you didn’t soak the beans)
2 tsp beef bouillon
3 Tbsp dehydrated onion or 1 onion minced
2 tsp garlic powder
1 lb leftover roast beef
2 tsp salt
2 cups leftover beef gravy
2 Tbsp tomato paste
Leftover mashed potatoes
Salt and pepper
1. Soak beans overnight if you remember.
If not, rinse them and add to the slow cooker. Add in 8 cups of water if you
didn’t soak the beans and 6 cups water if you did soak the beans. Add in half
of the Hurst’s seasoning packet. Reserve the rest for later.
2. Add in bouillon, onion, garlic
powder, roast beef and salt.
3. Cover and cook on low for 8-12 hours,
or until beans are tender and roast is falling apart and easily
shreddable. Shred the meat, it really shouldn’t be hard to do this step.
4. Add in remaining portion of seasoning
packet, 2 cups of leftover beef gravy, tomato paste and then stir. Taste and
add salt and pepper as needed.
5. Warm up leftover mashed potatoes and
scoop into individual servings bowls. Ladle beef and bean mixture over the
mashed potatoes and enjoy.
2-3 Heath candy bars, crushed (or use Heath toffee chips)
Serve With: Granny Smith apples, sliced
Combine cream cheese and 1/2 of the caramel sauce in mixing bowl;
beat until well-blended. Then mix in 1/2 cup of toffee chips to mixture.
Spoon cream cheese mixture into pretty serving dish.
Cover cream cheese with remaining caramel.
Sprinkle caramel with toffee chips.
Serve immediately with sliced granny smith apples.
I'm saying, why wait, you can buy some Granny Smith apples now. I have some wonderful Smokehouse apples that are sweet-sour apples. Unbelievable flavor and with caramel--total wow, add cream cheese and you're over the top.
Once I learned the difference between Velveeta cheese and everything else labeled cheese, I quit buying it. Thank goodness my kids were too young to remember eating it. Now you have to admit, one can develop a taste for this stuff. It's super creamy, makes what some people called the greatest fan food for the Super Bowl. Some restaurants use it in their Mac & Cheese and sell out every night. I could go on and sing the praises the Velveeta fans have for the stuff And, I admit, I have missed it on occasions. My eyes glued themselves on a blog title from the good folks at King Arthur Flour. They made a better version of Velveeta. So I was enticed to read and now make it. It is made from real cheese and you can use the ChillOver powder in lieu of the package of gelatin. Find your best tasting cheddar--here in the northwest, all hands go up for Tillamook cheese.
You probably have all the ingredients in your house right now....
P.J. Hamel writes:
First, line a suitable container with plastic wrap. I used our 9″ x 4″ x 4″ loaf pan, but go ahead and use whatever shape of pan you like. Note: I later discovered this recipe fits perfectly into two
plastic wrap-lined 3 1/4″ x 5 3/4″ mini loaf pans, the typical foil pans
you find at the supermarket. Mini pans yield a more Velveeta-like
The preparation couldn’t be simpler. Put 6 tablespoons dry milk (I used our Baker’s Special Dry Milk,which is nonfat) and a 1/4-ounce packet dry unflavored gelatin in a blender or food processor. Blend briefly, just to combine.
Add 1 cup boiling water, blending just until smooth. IMMEDIATELY add
16 ounces shredded cheese. I used a couple of 8-ounce bags of shredded
orange sharp cheddar cheese.
Process until the mixture is totally smooth.
Go ahead, dip your finger in to taste – that’s the best way to tell.
Pour/scoop the mixture into your prepared pan. It starts setting up
pretty quickly, so don’t dawdle. Gently pat the plastic wrap onto the
surface; the less wrinkled the wrap, the smoother your final product.
Refrigerate for a few hours, until it’s set. Take it out of the pan,
and make sure it’s wrapped securely – no bare surfaces showing.
Refrigerate until you’re ready for a grilled cheese.
She swears that adding some of this to a can of Rotel tomatoes(with jalapenos) makes the best dip--heated of course....
Tell me what you think...going to make it?
I saw the photo, it looked so enticing. Reading the recipe, I knew this is a winner. I must do this up. I can pretend it's for the grandkids. Gramma likes to make them pancakes, so I say, or pumpkin waffles. They love those. Are you following my rationale? Good. Here's the photo of this evil delight. Trust me, I won't be piping it into a pretty glass.
You really want to make this, don't you? You're dieting, it's too rich, I say to myself, but then the above rationale takes over. Damn, here's the recipe:
2 sticks (8 oz.) butter, at room temperature
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 cup+2 Tablespoons pumpkin puree (if home made, makes sure it's drained well)
1/4 cup honey
1 teaspoon vanilla
Beat butter until fluffy. Add the cinnamon and 1 Tablespoon of pumpkin puree. Beat until well combined. Continue beating and add the pumpkin puree, honey and vanilla. Beat until thick and fluffy. Store in the refrigerator and use at room temperature.
You'll find yourself putting it on pancakes, biscuits, waffles, toast and God only knows what else.
Leaves are falling from my ash tree. It's always early, but not this early. It is chilly today. I'm not freaking out because the forecast for the rest of the week is hot, screaming hot. Still, this feels like a soup-for-supper day. I love to make goulash but it's usually not moist enough for the hubster. He loves "moist" food. So here's a soup version of goulash that suits his fancy. It looks fantastic, too.
Beef and Tomato Macaroni Soup
Yield: About 5 servings
1 lb lean ground beef
2 Tbsp olive oil
1 1/4 cups chopped yellow onion (1 small)
1 cup chopped carrots (2 medium)
2 cloves garlic, minced
Salt and freshly ground black pepper
3 cups low-sodium beef broth
2 (8 oz) cans tomato sauce
1 1/2 (14.5 oz) cans petite diced tomatoes or fresh chopped grape tomatoes
1 Tbsp Worcestershire sauce
1 Tbsp chopped fresh marjoram (or 1 tsp dried)
2 tsp chopped fresh thyme (or 3/4 tsp dried)
2 bay leaves
1 1/4 cups (5.6 oz) dry small elbow pasta
1 1/2 cups frozen corn (optional)
Fresh chopped parsley and finely grated parmesan cheese, for serving
1 Tbsp olive oil in a large pot over medium-high heat. Add onions and
carrots and saute 3 minutes then add garlic and saute 1 minute longer.
Pour mixture onto a plate.
remaining 1 Tbsp olive oil in pot over medium-high heat, add beef,
season with salt and pepper and cook until browned. Drain fat from beef.
sauteed veggies to pot along with beef broth, tomato sauce, tomatoes,
Worcestershire, marjoram, thyme, bay leaves and season with salt and
pepper to taste. Bring to a boil. Add in pasta, cover and reduce heat to
medium,. Boil stirring occasionally, until pasta has cooked through,
about 15 - 20 minutes. If adding corn, stir in corn during last 3
minutes of cooking.
Remove bay leaves, serve warm garnished with fresh parsley and parmesan cheese if desired.
My daughter's wedding was last Saturday. We had visiting relatives since last Thursday. It was a perfect wedding, great weather, lots of very good food, dancing, fun music. All the items I made for the tables looked great. My daughter looked stunning and so beautiful. We drove our son's vintage Pontiac Tempest so he could be there.
Here's daughter, Ginger, posing next to the car
She chose a barn setting and the reception was held in a tent. Using red picnic tables, one theme color was set. I made burlap table runners lined with off-white lace. Dozens of crepe paper flowers made of turquoise, red and red and white gingham were spread over the tables. Topped of with some sea glass blue jars leading up to the centerpiece Ball turquoise jar, red lid, firefly lights, red roses and white baby's breath.
You can see a bit of the decor. It was time consuming but fun. So happy how it made the tables look. Food was plentiful and so delicious. Loads of photos to come. Daughter and new SIL are off to the honeymoon. I have grandkids and grand dog named Chewy. He's joined the pack and is doing so well. Being gramma and spoiling grandkids is my best job.
Where have I been? Helping our daughter get ready for her wedding on July 16. I'm in charge of table decorations. Have I been busy? I will be so glad for many reasons to have this wedding over and done with. We are having family visit too. It'll be fun to be with all our friends and family and celebrate this happy occasion. I've been decorating Ball blue jars--not the ones you can buy in the stores now, or just in the past, but, the ones made between 1920 and 1930. These blue jars are a result of some special silica found new a lake. Once used up, no more blue jars. They are an aqua blue and we're putting red canning lids on them with the frog insert. They will be the table centerpiece and will contain some red roses and baby's breath. Inside the jar are submersible firefly lights. Quite special. I'll be sure to post pictures from the actual event once we're all done.
Meanwhile, I'm entertaining relatives and wanted to make some fun foods for our BBQ the day after the wedding. What I love almost more than salsa is Pico de Gallo. It's fresh taste and the lime excites my taste buds. Cilantro is a given, lots of cilantro. Raid the garden and don't spare the cilantro.
Pico de Gallo
2 green peppers
2 tsp salt
2 tsp garlic powder
1 tbsp sugar
2 tbsp lime juice
1 bunch cilantro
Chop all ingredients and combine in one large bowl. Let it chill in the fridge for a few hours allowing the flavors to blend. You can vary some flavors: purple onions instead of the summer sweet onions, or both, more jalapenos, red jalapenos, plum tomatoes are my preference-meatier and more flavorful. And, it occurred to me that my husband's family never got to eat his grandmother's raspberry pie. She was visiting us when we first moved to the Seattle area. I had just picked a flat of raspberries. She watched me prepare them for the freezer and sheepishly asked if I could spare some for a pie.
Gramma V hadn't had a raspberry pie since leaving upper state New York and she was 17 at that time. Living in California, she found the berries too expensive, not fresh and having some weird color. Looking at my berries, her mouth was watering. I mentioned to her I couldn't make a good berry pie as it was always runny. Asking if I had some Minute Tapioca, she said she could fix that problem. I had some in the cupboard, so we made a raspberry pie with tapioca. Her advice: fresh berries only needed 2 tablespoons, frozen berries because they let go more juice, you used 3-4 tablespoons.
The look on Gramma V's face was priceless when she took her first bite. I'll never forget it. I'm going to make sure that the remaining family members while visiting us and using our Northwest fresh berries, will have Gramma V's raspberry pie. It's an awesome dessert worth making.