Recipe of the Month – Slow Cooker Creamy Beef Stroganoff

This recipe was sent to me by my mother. As a busy mom, I can always use a slow cooker meal. Looking forward to trying this one out.




2 cans condensed cream of mushroom soup

¼ cup beef broth

3 T. Worcestershire sauce

3 cloves of minced garlic

½ t. black pepper

1-2 t. basil

1-2 t. oregano

2 bay leaves

12 oz. white mushrooms, sliced

1 ½ cups onion, coarsely chopped

2 lbs. boneless beef round steak, cut in thin strips

½ cup sour cream

12 oz. medium egg noodles, cooked and drained

1 T. chopped fresh parsley (optional)


Stir soup, broth, Worcestershire, garlic and black pepper in a medium bowl.

Place mushrooms and onions into a 6-quart slow cooker. Top with the beef. Pour the soup mixture over the beef. Cover and cook on LOW for 8 hours or until the beef is tender. Remove the bay leaves. Stir in sour cream. Serve over cooked noodles. Sprinkle with parsley, if desired.

Note: Browning the beef in a skillet before adding to the slow cooker will add more color to the dish, but is not necessary. You may cook on HIGH for 4-5 hours. 

Recipe of the Month – Steak Stir-fry

Nothing beats an easy, quick stir-fry for dinner. I got this one from Family Fun Fast Family Dinners cookbook. It is one my son likes (minus the vegetables). My daughter, on the other hand, loves fried rice. We just use the package from Sunbird though I have made some from scratch before. Either way, this dinner (stir-fry and fried rice) is a winner in my house. I added onions because I didn’t have pea pods on hand when I made this.


2 T. soy sauce

1 T. rice wine vinegar

1 T. sugar

1/2 t. sesame oil

2 1/2 t. cornstarch

1 garlic clove, minced

1 t. minced fresh ginger

3/4 lb. flank steak

2 T. vegetable oil

8 ounces pea pods

1 medium red bell pepper, cut into 1/4-inch-wide strips

1/2 cup chicken broth


Make the marinade for the meat by combining soy sauce, rice wine vinegar, sugar and sesame oil into a medium-size bowl. Add cornstarch and blend it in with the back of the spoon. Stir in garlic and ginger.

Cut steak into 1 1/2 inch long pieces. Stir meat into marinade. Cove and set aside for 30 minutes to marinate.

Heat a wok or large saute pain. Gently rotate the pan to evenly spread oil. Add the meat, spreading it out in the pan, and stif-fry it for 2 to 3 minutes or until well browned. Use a slotted spoon to transfer cooked meat to a plate. Immediately, add pea pods, pepper and chicken broth to the pan. Cook, uncovered, over high heat 1 to 3 minutes, stirring occasionally. Stir in meat and cook another minute or two, until the vegetables are tender.

Serves 4

Recipe of the Month – Peas, Onions and Mushrooms

Growing up, this was one of my favorite side dishes. Now that I have my own family, I am sad to say they don’t care for peas so I serve this at holiday dinners or make a smaller batch just for me. It also is sometimes referred to as “Company Peas.” The good thing about this recipe is you can easily adjust the ingredient amounts to your personal tastes.


2 T. butter

1 cup minced onions

1 8-oz. package of mushrooms, sliced

1 16-oz package of frozen peas

1/2 t. salt

1/4 t. pepper


In a large skillet, melt butter over medium heat. Add onions and mushrooms. Cook, stirring occasinally for 4 minutes. Stir in peas and cook until peas are tender (about 8 minutes). Stir in salt and pepper and serve. You can also add a dash of thyme.

Serves 6 to 8

Recipe of the Month – To Die for Cake #AtoZChallenge

imagejpeg_0This month I am participating in the A to Z Challenge. My topic of choice is antagonists. As soon as I noticed that the letter D landed on the day I feature a recipe, I knew I wanted to do To Die for Cake. Now there are many re out there with this title. I have one for Pumpkin Bars that are “to die for.” But this recipe is one that my mom took to a church function and received tons of compliments.

Cake Ingredients:

1 box yellow cake mix

1/3 cup vegetable oil

2 eggs

1 (20 oz.) can crushed pineapple, undrained.

Cream Cheese Icing Ingredients:

1 (8 oz.) package cream cheese, softened

½ cup butter, softened

3 ¾ cups confectioners’ sugar

1 t. vanilla

1 ½ cups sweetened shredded coconut

½ cups chopped nuts (optional)


In a large bowl, combine cake ingredients; beat until smooth. Pour in greased 15 X 10 X 1 inch pan. Bake at 350 degrees for 25-30 minutes. Cool.

Combine icing ingredients until smooth. Spread over cake and sprinkle with nuts, if desired.

Yields about 24 servings.

And in case you want to check out my other antagonists from the challenge…

A is for Apocalypse

B is for Bad Boys (parenting)

C is for Cruella de Vil

D is for Darth Vader (Quote)


Recipe of the month – Creamy Jalapeno Dip

img_2231If you have ever eaten a Chuy’s Mexican restaurant (a chain in the south and east of the United States), hopefully you have had a chance to try their Creamy Jalapeno Dip that the serve with their salsa and tortilla chips. I found this “copy-cat” recipe online and while it may not be the exact same as Chuy’s, the dip is pretty good.


1 cup sour cream

1 cup mayonnaise

1 packet of Ranch Dressing Mix

1 clove garlic, pressed

1/2 cup pickled jalapeno peppers (I couldn’t find pickled so I just used some from a jar.)

1/2 cup fresh cilantro

2 T. fresh lime juice


Wash and dry cilantro. Use only the tops of the cilantro stems, discarding the actual stems. Chop cilantro into course pieces. Place all items into a blender or food processor. Pulse 7 to 8 times to mix. Pour dip into a bowl and serve with tortilla chips.

Recipe of the Month – The Best Cutout Sugar Cookies

img_5490As a child, I remember baking Christmas sugar cookies which my brother and I would then decorate. I have done the same with my own kids. We do Halloween and Christmas cookies and sometimes even Valentine’s Day cookies. For years, I used the rolled sugar cookie recipe in a cookbook my grandmother gave me. The cookies were okay and frosted well so I never took the time to look for a better recipe until this past Christmas. A search on Pinterest turned up this recipe for the Just a Taste blog. We all liked the cookies and these will now be our go-to Sugar Cookie recipe. I have included the frosting recipe that we always use too.


3 cups flour

1/2 t. baking powder

1/2 t. salt

1 cup (2 sticks) unsalted butter

1 1/3 cups sugar

2 large eggs

2 t. vanilla extract

Also – assorted cookie cutters, frosting and sprinkles


In a bowl of a stand mixer (fitted with the paddle attachment), beat the butter (let it sit out to soften first) until smooth. Add sugar and continue beating until the mixture is light and fluffy (about 3 minutes). Add the eggs one at a time, beating between each addition. Add the vanilla.

With mixer off, add flour, salt and baking powder. Beat just until combined. Remove dough and shape into a 6-inch wide disc and wrap in plastic wrap. Refrigerate dough for at least an hour.

When ready to bake, preheat oven to 350 degrees. Spray cookie sheets with cooking spray or line with parchment paper.

Remove dough from fridge and cut off a piece. (I did mine in fourths.) Roll the dough between two pieces of wax paper until about 1/4-inch thick. Use cookie cutters and cut your desired shapes. Place them on the cookie sheets and bake for 9 to 11 minutes or until pale golden. Transfer to rack to cool completely.

When in doubt, remove the cookies from the oven just prior to them turning golden. They will crisp slightly as they cool and this way they will remain soft. If like your cookies crisp, bake them the full time.

Continue with the rest of the dough. Left over scraps can be re-rolled. I found that letting the dough sit out for a few minutes softened it up and made rolling easier (after 2 1/2 hours of chilling). If you chill your dough overnight, you mostly likely will need to let the dough soften.

Yield: about 4 dozen (depends on thickness of cookies and size of cutters)

Homemade frosting for sugar cookies


6 T. butter or margarine, softened

3 cups powdered sugar

2 t. vanilla

2-3 T. milk


Mix butter, sugar, vanilla and 2 T. of milk until smooth. Add more milk to reach desired consistency.

Recipe of the Month – Bacon Maple Fudge


My mom found this recipe at the end of a book she was reading (Maple Syrup Murder by Grace Lemon). It is a basic maple fudge recipe with bacon added to it because…well everything is better with bacon. It was delicious but my mom and I think it could use more bacon because…well what isn’t better with more bacon in it. If you don’t like bacon, then leave it out and simply enjoy some maple fudge.


1 cup white sugar

1 cup brown sugar

1 cup heavy cream

1/3 cup butter

Pinch of salt

¼ cup pure maple syrup

2 t. vanilla

5 slices of cooked thick cut bacon, cut and crumbled


Combine sugars, cream, butter, salt and maple syrup into a sauce pan. Place over medium heat and bring to a boil, stirring constantly. Lower heat and continue to stir until mixture reaches the soft ball stage (drop a small amount into cold water -it should look like a small ball sinking) or use a candy thermometer). Remove from heat and add vanilla and crumbled bacon. Let mixture sit for about 10-15 minutes to cool and thicken up. Stir vigorously until mixture loses its gloss. Turn it into a buttered dish and smooth the top with a spatula.