Guest Post Line Up for 3/5 – 3/15

Ok girls my husband is flying over the Atlantic Ocean as I type and I am sooooo excited to see him;
it has been 6 months too long!
He will be in for 2 weeks, so this time with him is very special!
2 weeks and no blogging! What??? No worries :)
I have an awesome line up with some of my favorite bloggers!
They will be guest posting for you starting next week
while I am away with my family!
These ladies are bringing you recipes from their kitchen to yours, so don’t forget to drop in and visit all of these ladies and show them some love!
I am so very thankful for all my readers and guest bloggers!
I wish everyone happy days while I am away!
Enjoy :)

Monday 3/5
Chef Corey
Family Fresh Meals

Tuesday 3/6
“The Sisters”
Six Sister’s Stuff

Wednesday 3/7
"My Lovely Sister”
Ashley
Cherished Bliss

Thursday 3/8
Emily
52 Mantels

Monday 3/12
Maria
Raising 4 Princesses

Tuesday 3/13
”The Sisters”
Crumbs and Chaos

Wednesday 3/14
Paige
The Sweet Spot

Last but not least…
Thursday 3/15
Janette
The Johanson Journey

Crock Pot Beef Tips & Rice

Pin It

I am now finding a new love for my crockpot!
I do love cooking on my stove, but I am learning that the
crockpot is a fun tool to use too!
It needs a little respect now and then :)
I threw this together last week and it turned out wonderful.
This is a delicious meal everyone will enjoy!

2.5 lbs. beef chuck shoulder roast
2 cups beef broth
1/4 cup flour
3 TBS worcestershire sauce
2 TBS red wine vinegar
1 tsp onion powder
1/2 tsp garlic powder
1/4 tsp smoked paprika
salt and pepper to taste ( I use about 1/2 tsp of each)
1 green and red bell pepper
1 small sweet onion
rice of your choice
(I cooked my rice in a separate pan, and
I use a mixture of white and brown)

First cut roast into approximately 1 inch chunks and place in
crock pot.

In a small mixing bowl add 1 cup of broth and 1/4 cup of flour and whisk until a smooth consistency. Then in a small sauce pan heat the additional 1 cup of beef broth over medium heat just until it steams, not boiling! Turn beef broth on low heat, slowly add the beef broth flour mixture and whisk constantly until thickened. Remove gravy from heat and add more beef broth as needed to reach your desired consistency. It is ok If there is a few lumps. The gravy will thin out as it cooks in the crock pot.

Add beef gravy, worcestershire sauce, red wine vinegar, and
seasonings to crockpot and combine well.

Cook for 6-8 hours.

Sauté red peppers, green peppers, and sweet onion in about 2 TBS of butter over medium heat until tender.

Serve beef tips and gravy over a bed of rice and top with
sautéed peppers and onions.
Salt and pepper to taste or sprinkle Tony’s Original Creole Seasoning in place of salt for a little more spice!

Enjoy :)

Lime Jell-O Poke Cupcakes

Pin It

 

Today I am skipping my Tuesday's Kitchen Tip to bring you a
cute little cupcake!

There is something about cupcakes that make me smile :)

My precious sister bought me these cute cupcakes liners from
Pick Your Plum

and invited me to share a cupcake recipe for
these adorable liners at her
Pick Your Plum Party!

If you have any projects using
Pick Your Plum products head over to
Ashley and Jenette’s  Party
and link up  any creations, projects, gifts, or tutorials.
(This includes showing us ways to wear or pair any fashion items such as shirts, scarfs, jewelry, etc.)

Oh and by linking your favorite PYP post, you are entering to win a PYP Mystery Box full of amazing products!! The winner will be announced on March 7th as our next party begins

TODAY IS THE LAST DAY SO HURRY AND HOP ON OVER THERE!

I picked the green polka dot cupcake liners for this recipe in honor of St. Patty’s Day!

Lime Jell-O Poke Cupcakes

Ingredients for Cupcakes
( I used this Simple White Cake Recipe)
makes 12 cupcakes
1 cup white sugar
1/2 cup butter
2 eggs
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/2 cup milk
3 oz box of lime Jell-O

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour or line a muffin pan with paper liners.
2. In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan. 
3. Bake cupcakes 20 to 25 minutes.
Cupcakes are done when it springs back to the touch.

You can pick any flavor of Jell-O!
I used lime because it’s green and Wilton’s Rainbow Sugar Sprinkles because it fits the St. Patty’s Day theme!

4. Boil 1 cup water and add 3oz box of Jell-O, stir until completely dissolved.
5. Poke holes in cupcakes with fork or toothpick. Don't be afraid to poke right down in the cupcake, you want plenty of holes for the jell-o to seep into.

6. Using a spoon or medicine dropper, pour gelatin mixture over cupcakes (about a TBS or so on each cupcake)

7. Place cupcakes in the refrigerator for at least 3 hours. Then top with whipped topping, decorate, and enjoy!

I used homemade whipped topping and tinted it with Wilton’s green icing color.

Recipe for Whipped Topping
2 cups heavy whipping cream
1 tsp vanilla extract
3 TBS of powder sugar sifted
Wilton’s green icing color
(add a little at a time to reach desired shade)

Chill your mixing bowl and beaters in the freezer for about 10 minutes. Then in a large metal bowl, whip cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form. Now add icing color a little at a time to reach your desired shade.

After topping your Jell-O Poke Cupcakes with whipped topping add pretty and festive sprinkles and enjoy!

These cupcakes are perfect for any gathering!
Enjoy :)

Fried Banana Split

Original Source 

Pin It

My daughter was amazed with this recipe when watching Giada De Laurentiis on Food Network and asked if we could make this
Fried Banana Split for dessert over the weekend!
I am so glad we tried this recipe because it was a perfectly light and enjoyable dessert for the whole family and super easy to prepare!
Definitely a keeper!

Ingredients-

Chocolate Sauce:
1/2 cup bittersweet chocolate chips
1 tsp oil, such as coconut or vegetable
Small pinch cayenne pepper

Bananas:
1 tablespoon unsalted butter
4 slightly under ripe bananas, cut lengthwise in half and then cut crosswise in half
1/4 cup light brown sugar
1/3 cup sliced almonds, toasted

Directions

For the chocolate sauce: I used a homemade double broiler. In a small sauce pan filled half way with simmering water place a small stainless steel mixing bowl inside the pan. Add chocolate chips and oil. Stir chocolate with a spatula until chocolate has melted. Set aside.

For the bananas: Place the brown sugar in a pie dish or on a plate. roll the bananas in the brown sugar until coated evenly. Melt the butter in a sauté pan over medium heat until the butter becomes golden brown. Place the bananas in the hot pan cut-side down. Turn the bananas when they have a golden brown color and the sugar forms a crunchy coat on the bananas, about 30 seconds per side (do not allow bananas to become soft and mushy). Plate banana and spoon the chocolate sauce over the bananas. Sprinkle with the toasted almonds, and serve immediately.

To toast the almonds: Place slice almonds in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 6 to 8 minutes until lightly toasted. Cool completely before using.

 

Enjoy!

Easy Beef Stroganoff

Pin It

This dinner is a simple and tasty dinner option on a busy day.
Here is my fast homemade spin on this classic dish!

1lbs. ground hamburger meat
2- 12oz cream of mushroom (I use Pacific Organic)
1/2-3/4 cup of low sodium chicken broth or beef broth
(either one works well)
1 TBS Worcestershire sauce
1/2 tsp of garlic and herb seasoning
1/2 tsp onion powder
1 tsp dry parsley flakes
1/3 cup of sour cream
salt and pepper to taste
shredded parmesan
1 package of  extra broad egg noodles
(such as No Yolks)

Brown hamburger meat in a large skillet.
If needed, drain grease from hamburger meat.
Then add cream of mushroom, Worcestershire sauce, and seasonings to the skillet.
Slowly add broth until your desired consistency bring to a simmer for about 5-10 min. Then add sour cream and mix well.

Serve over extra board egg noodles, top with
shredded parmesan, and serve with steamed veggies!

Hope you enjoy this quick and easy dinner option
at your dinner table tonight!
It beats the box stuff if you know what I mean :)

Thank you for stopping by and have a wonderful day!