Go to Meals- Beef Stroganoff

This is one of my favorite and easiest recipes. We'd have it a lot more often if I could just remember to thaw some hamburger before I leave for work. When I make this, I serve it with bright colored veggies- just so it is prettier.

Here's the recipe...

1 lb of ground beef (I always go as lean as I can find)
1 onion chopped
1 clove garlic

Strain the beef grease before you add...

2 cups sliced mushrooms (there aren't any in the pictures because I was out)

Saute until the onions are clear and then add

1/3 c red wine
2 tsp Worcestershire sauce

Continue cooking until the meat is cooked throughout.


Then add...

1/2 c sour cream
1 can Cream of Mushroom soup
Salt and Pepper to taste

Cook until heated throughout. Serve on noodles or rice.

PS if you don't cook with wine, use 1/3 of a cup of beef bouillon.

Spinach Artichoke Bites

If you need an appetizer, try these. Pick your favorite dip, (like Melissa's Spicy Artichoke Dip) and make them into individual bites. The shells are wonton wraps placed in a mini muffin pan. Use just under a tablespoon in each cup. Bake for about 8 minutes at 350 degrees.

Melt-in-your-mouth Caramels

3/4 cup butter

1 cup light corn syrup

2 1/4 cup firmly packed light brown sugar

1/2 cup water

1 cup whipping cream

1 tablespoon lemon juice

dash of salt

1 tablespoon vanilla extract

Butter the inside of an 8x8 disposable aluminum pan (they come in sets of 3).

In a large pot over medium-low heat, combine all ingredients except the vanilla. Stir until the sugar is dissolved.

Increase heat to medium and simmer. Stir occasionally. Cook until it is between 135 degrees and 140 degrees on a candy thermometer. (I like them soft but not gooey).

Remove from heat and pour in vanilla. It will bubble up, so make sure you have it in a large enough pot.

Carefully pour into the prepared pan. Chill for a few hours.

Remove from pan and cut into bite sized pieces. Wrap in wax paper or candy cellophane.

These stay good in the fridge for several weeks- but put them in an airtight container.

Amy's Favorites...

I'm a bit late in my post about my favorites, but here goes...


Aimee's Sour Cream Coffee Cake
Melissa's updated version of our Spinach and Artichoke Dip
Mel's Bakes Ziti. I loved it when I was laid up.
Jackie's Holiday Pretzel Treat
My Banana Bars from the Lion House Cookbook
January's Texas Sheet Cake
Mel's Molaskas

Banana Bars

2/3 C. Sugar
1/2 C. Sour Cream
2 T. Butter, softened
2 egg whites
3/4 C. mashed banana (about 2 normal sized)
1 C. flour
1/4 tsp. salt
1/2 tsp. baking soda
1 tsp. vanilla

Heat oven to 375°F . Spray 9x9" pan. Beat sugar, sour cream, butter, and egg whites in large bowl 1 minute on low speed, scraping bowl occasionally. Beat in bananas and vanilla on low speed 30 seconds. Beat in flour, salt, and baking soda 1 min. Spread in pan. Bake 20-25 minutes til light brown.

I like to frost them while they are still fairly warm. That way the frosting seeps in to the bars. (Adding to the density).

Frosting
1 1/4 C. powdered sugar
1 1/2 T. butter, softened
1 tsp. vanilla
1-2 T. sour cream

The Best Soft Sugar Cookies and Cream Cheese Frosting

Soft Sugar Cookies

3½ c flour
1 tsp soda
½ tsp salt
1 cup sugar
1 egg
1 tsp vanilla
1 cube butter
½ c sour cream

Sift flour, soda & Salt. Combine all other ingredients and beat for 2 minutes. Add flour ingredients and stir well. Roll out ¼” thick (not too thin). Cut and place on a buttered cookie sheet. Bake at 400 for 8 minutes. Don’t brown.

Cream Cheese Frosting

8 oz package cream cheese softened
3 tsp vanilla
5 c powdered sugar
5 T milk
Food coloring

Beat cream cheese and vanilla for about 2 minutes. Gradually beat in powdered sugar and then milk and food coloring.

The Best Chocolate Chip Cookies- EVER

This recipe is one that I will make over and over again, even when my time is crunched. They are so yummy and they are great if you make a whole batch and the freeze some cookie rolls (just like you find in the grocery store). You'll want to wrap them in wax paper so they don't stick and seal them in aluminum foil.

1 c butter
1 c shortening
1 ½ c brown sugar
1 ½ c white sugar
4 eggs
2 tsp salt
2 tsp soda
5 ½ c flour
1 tsp vanilla
2 bags milk chocolate chips

Cream brown sugar, butter, shortening and sugar. Add eggs and vanilla. Beat until creamy. Add flour mixture one cup at a time. Mix in chocolate chips.

Spoon dough onto cookie sheet.

Bake at 375°F for 6-8 minutes