Cowboy Dinner

Source: Mel's Kitchen Cafe

Ingredients:
Beef Mixture:
2 pounds lean ground beef (I had less - more like 3/4 pound and it was plenty)
1 medium yellow onion, diced
1 teaspoon salt
1/2 teaspoon black pepper
1 cup frozen corn kernels (or 1 can if that's what you've got)
1 1/2 cups salsa (jarred or homemade) (I used Pace Thick 'n' Chunky Salsa - mild because that's all they had at the store)
1 can (15 ounce) black, pinto or white beans, rinsed and drained
1 cup shredded cheddar cheese

Cornbread Topping:
½ cup cornmeal
1 ½ cups flour
1/3 cup sugar
1 Tablespoon baking powder
½ teaspoon salt
1/3 cup oil
2 eggs, beaten
1 ¼ cups milk

Directions:
Preheat the oven to 375. Lightly grease a 9x13-inch pan and set aside.

In a large 12-inch skillet, brown the ground beef and onion, adding the salt and pepper, over medium-high heat until the beef is no longer pink. Drain the grease from the pan. Stir in the corn, salsa, and beans. Pour the beef mixture into the prepared 9x13-inch baking pan and set aside.

For the cornbread, combine the cornmeal, flour, sugar, baking powder and salt in a medium bowl. Make a well in the center and add the oil, beaten eggs and milk. Whisk together until just moistened and no dry spots remain.

Sprinkle the cheese over the beef mixture (or as per a suggestion in the comments on Mel's site - mix the cheese into the cornbread batter - that's what I did and it was kinda fun) and pour the cornbread batter over the cheese and beef mixture. Gently spread the cornbread to the edges of the pan, evening it out over the top of the casserole.

Bake for 40-45 minutes (35 for me) until the edges are bubbly and a toothpick inserted into the center of the cornbread comes out clean or with a few moist crumbs. Let the casserole stand for 10 minutes before serving.

Notes:
I have mentioned this recipe before when I made Tamale Pie back in the day and I got another hankering for it this week, so I decided to try this version.  Man, like Laurel, I like both.  They're similar, but definitely not the same, so I think I'll keep both of them in my stash.  And, as per Laurel's suggestion, I think I'll try this on a camping trip sometime in the Dutch oven.  Sounds mighty fine to me.  This makes a lot, which was nice for leftover lunches.  And I really meant to take a picture, but we just gobbled up the last of it and I never pulled out  my camera - whoops!

Peanut Butter Banana Oatmeal Squares

Source:  Gingerbread Bagels via Pinterest

Ingredients:

• 1 1/2 cups quick cooking oats
• 1/4 cup packed light brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1/2 cup milk
• 1 large egg, lightly beaten
• 1 large mashed banana
• 1/4 cup creamy peanut butter

Directions:

1. Mix together the quick cooking oats, light brown sugar, baking powder, kosher salt and ground cinnamon.
2. Add in the vanilla extract, milk and egg. Mix the ingredients together.
3. Then add in the mashed banana and peanut butter. Combine all of the ingredients.
4. Pour the mixture into a lightly greased 8x8-inch metal baking pan. Bake at 350 F degrees for 20 minutes.
5. Cut into squares and enjoy!

Comments:

These breakfast bars were so good. . .and with no butter or oil, they're healthy, too!  The consistency was more cake-like than bar-like, so I ate mine with a fork.  (I had three!)  So yummy, hearty, and made a very satisfying breakfast.

Slow Cooker Garlic Lime Chicken

Source:  365 Days of Slow Cooking

Ingredients: 

• 5 bone-in chicken thighs
• 1/2 c. soy sauce
• 1/4 c. lime juice
• 1 T. Worcestershire sauce
• 2 garlic cloves, minced
• 1/2 tsp. dry mustard
• 1/2 tsp. ground pepper
• 1 T. quick-cooking tapioca

Directions:

1. Place chicken in slow cooker.
2. Combine remaining ingredients and pour over chicken.
3. Cover and cook on LOW 4-6 hours.

Comments:

This was really yummy. . .wonderful, citrusy flavor, and the chicken was fall-off-the-bone tender.  (Very similar to the taste of our family's grilled chicken steaks using the 7-Up/soy sauce marinade.)  Plus, being a slow cooker recipe, it's ridculously easy to prepare. 

This recipe saved me; it was late on Saturday night, I was dead tired, we hadn't done any grocery shopping, and I had (almost) all the ingredients in our freezer and pantry.  Actually, I was out of Worcestershire sauce, so I used A-1 steak sauce instead -- thank heavens for being able to Google cooking substitutes -- and I didn't have quite enough limes, so I used lemons to get the full amount of juice.  We'll definitely be making this again!

Rosemary Roasted Chicken with Potatoes

Source:  McCormick

Prep Time:  15 minutes
Cook Time:  30 minutes
Servings:  6

Ingredients:

• 6 bone-in chicken thighs, skin removed (about 2 lbs.)
• 1 1/2 lbs. small red potates, cut into 1-inch cubes
• 2 tsp. paprika
• 1 1/2 tsp. crushed rosemary leaves
• 1 tsp. minced garlic
• 1/2 tsp. ground black pepper
• 2 T. olive oil
• 1 tsp. salt

Directions:

1. Mix oil, all of the spices, and salt in large bowl.  Add chicken and potatoes; toss to coat well.  Arrange chicken and potatoes in single layer on foil-lined 15x10x1-inch baking pan sprayed with no-stick cooking spray.
2. Roast, uncovered, in preheated 425-degree F oven 30 minutes or until chicken is cooked through and potatoes are tender, turning potatoes occasionally.

Comments:

I actually got this recipe from the back of a McCormick Recipe Inspirations seasoning packet.  We loved this chicken so much, I made sure to save the recipe so I could make it again without having to hunt down those handy little seasoning packets.  A tasty bone-in baked chicken recipe, without resorting to Shake 'N Bake (which I usually do)!

3 Yummy Brownie Recipes

I made brownies the other day and got these recipes from a friend, who got them from a friend.  I mixed and matched a few of the recipes to create the above brownies, and they were absolutely marvelous!!!   I made the Susan Clement's Brownies (recipe #1) , then topped with marshmallows and chocolate chips when the brownies were hot out of the oven and  swirled them together  (I put them back into the oven to just melt everything together). After cooling them completely I frosted them with the Ruth's Marshmallow Brownies frosting.  They were very hard to cut because the marshmallow was so gooey, but Heather suggested I put them in the freezer for a bit, and that worked like a charm.  I took them as a thank you gift  to all of the people that helped us with the fire.  I have just cut and pasted the recipes as they were given to me.  

They are absolutely wonderful!!!!!

#1

Susan Clement’s BROWNIES

4 ounces  unsweetened chocolate

2/3 cup butter

2 cups sugar                      

4 eggs

1 teaspoon vanilla

1 ¼ cup flour

1 teaspoon baking powder

1 teaspoon salt

1 cup chopped nuts (optional)

Heat oven to 350.  Grease 13” x 9” baking pan.  Melt chocolate and shortening in large bowl in microwave.  Mix in sugar, eggs and vanilla.  Stir in remaining ingredients.  Spread in pan.

Bake 30 minutes or until brownies start to pull away from sides of pan.  Do not overbake.  Cool slightly.  Cut into bars.  Can spread with icing.

Note:

To use a large pan, I make 1½ of the above recipe.  And bake it for the same amount of time.

FROSTING

3 cups powdered sugar

2/3 cup cocoa

1/3 cup milk

½ cup butter

1 teaspoon vanilla

Blend sugar and cocoa.  Melt butter then add butter, milk and vanilla to sugar/cocoa mix.  Beat for a few minutes until well blended.

Note:

I also use 1½ recipe to frost the large pan of brownies.

 #2

Susan Clement’s MINT BROWNIES

2 c. oil

1 1/3 c. cocoa

4 c. sugar                           

8 eggs

4 tsp. vanilla

3 c. flour

2 tsp. salt

2 c. chopped nuts (optional)

Mix as usual.  Grease bottom only of an 11” x 14” baking pan.  Bake at 350 degrees for 20-30 minutes.  Cool.

MINT FROSTING

6 c. powdered sugar

4 T. evaporate or regular milk

6 T. butter

2 tsp. peppermint extract

Green food coloring

Beat until fluffy.  Can add a bit more milk if needed.  Spread on cool brownies then refrigerate until set.  Cutting is smoother if you dip the knife in warm water.

Chocolate Topping

10 T. butter

12-oz. chocolate chips

Melt together.  Can add a little milk to make smooth.  Spread on top then cool.  Cutting is smoother if you dip the knife in warm water.

NOTE:  Susan said both of these recipes freeze really well after they are completely put together, frosting and everything.

#3

Ruth’s Marshmallow Brownies                                                                     Lori Griffin

Ingredients

For Brownies                                                  Frosting

2 cubes butter                                                1/3 cup cocoa

1/3 cup cocoa                                                 1 cube butter

2 cups sugar                                                     1 2/3 cup powdered sugar

4 eggs                                                              1/3 cup canned milk

1 ½ cup flour

2 teaspoons pure vanilla extract

1 ½ cups walnuts, chopped

1 pound miniature marshmallows

Mix butter, cocoa and sugar.  Beat until fluffy.  Add eggs one at a time, beating after each.  Add flour, vanilla and walnuts.  Spread mixture in a 9x13 baking pan.  Bake at 350 degrees for 25 minutes.  Remove from oven and cover with marshmallows.  Bake 3 minutes more.  Cool for 1 hour.  Mix 1/3 cup cocoa, butter, powdered sugar and canned milk to make frosting.  Spread frosting over marshmallows and cool.  Let set for 12 hours before cutting. 

These brownies get better as they sit so make them at least 24 hours before serving.

If making these in a 10x15 jellyroll pan use 1 ½ pound marshmallows and for the frosting ½ cup cocoa, 1 ½ cubes butter, 2 ½ cups powdered sugar and ½ cup canned milk.  Use the same recipe for the brownies they just will not be as thick.  This works better for the jellyroll pan so that there will not be spillover.

Crockpot BBQ Chicken

Source: this blog, via Pinterest

Ingredients:
1.5 lbs chicken breasts (or about 4 nice-sized ones)
1 18 oz bottle of barbecue sauce
1/2 cup brown sugar (I completely forgot this!  - turned out darn tasty, but next time I think I'll throw it in to see how it changes the flavors)
3/4 cup Italian dressing
2 Tablespoons Worcestershire sauce

Directions:
Place the chicken in your crockpot.  In a bowl mix the BBQ sauce, brown sugar, Italian dressing and Worcestershire sauce together.  Pour over chicken and set on low for 6-8 hours or on high for 3-4.  Once the chicken is fork tender (I did this at about hour 6 on low, and let it go another couple of hours till Gregg got home from work - it just fell apart it was so tender!) go ahead and shred it up.  All done!

Notes:
I've been wanting to making this one for a while and I finally got around to it this weekend.  Oh my, was it ever delicious!  I served it up on these homemade buns that I had left over (stored in the freezer) from when I made them before.  We had coleslaw and sweet potato fries as sides and it made a mighty fine summery feast, enjoyed out on our deck with the company of some rather intriguing magpies in the tree next to us.  Ah, summer!

One more note: I halved the recipe for the two of us, and it made probably 8-10 servings on our buns (which are probably your normal size hamburger bun - not huge, but not tiny) - plenty for leftovers for the next couple of days!

Chewy Peanut Butter Cookies

Source: Family Feedbag - this blog is great!

Ingredients:
1 cup peanut butter
1 cup + 1/3 cup granulated white sugar (divided)
2 eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt

Directions:
Preheat the oven to 375F.  Combine peanut butter, 1 cup sugar, eggs, and vanilla in a large mixing bowl and mix thoroughly.  In a separate bowl (or in the same one if you're lazy like me), stir together the flour, baking soda and salt.  Add the dry ingredients to the large bowl and mix well to form the dough.

Place the remaining 1/3 cup sugar in a small dish.  Form the dough into balls about the size of ping pong balls using your hands and roll them in sugar before placing them two inches apart on a parchment-lined (or not) cookie sheet.  (The original recipe didn't say anything about slightly flattening the cookies before baking, so I didn't, and my cookies were a little tall in the middle - like they had some sort of surprise baked in.  Not bad, but if you like yours to be flatter, you may consider pressing the dough balls slightly with the bottom of a cup or something.)  Bake for 10 minutes and cool on a wire rack.

Makes about 30 cookies.

Notes:
I really love peanut butter cookies, and I have my tried and true recipe that has become my go-to when I'm in the mood for a peanut buttery treat (even when I don't have reese's pb cups I still make the cookies and they're awesome by themselves).  So I didn't know if I really even wanted to try this new recipe since I wasn't looking for something new in the peanut butter realm.  Well, luckily I did try it, because this recipe has launched up to my new favorite in the pb category.  They are the perfect consistency - a little crisp on the outside and chewy in the middle, and "more substantial" (Gregg's words) than others we've made.  They're salty and sweet.  And they're not greasy at all.  Also, they're super quick to whip together - you don't even need to get the beaters out.  And they're just darn delicious.  I will most definitely be making these tasty morsels again.