Apple Coffee Cake

From: Taste Of Home

Ingredients:
1/2 cup butter-flavored shortening (I used regular shortening)
1 cup sugar
2 eggs
1 tsp vanilla extract
2 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup (8 oz) sour cream
1 3/4 to 2 cups chopped peeled tart apples (I used 2 Empire apples)

TOPPING:
3/4 cup packed brown sugar
1 tsp ground cinnamon
2 Tbsp cold butter
1/2 cup chopped walnuts (I omitted these)

In a mixing bowl, cream shortening and sugar. Add eggs and vanilla; mix well. Combine flour, baking powder, baking soda, and salt; add to the creamed mixture alternately with sour cream. Stir in apples.

Transfer to two greased 8-in square baking dishes. For topping, combine brown sugar and cinnamon. Cut in butter until crumbly. Stir in nuts; sprinkle over batter.

Bake at 350 for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool completely. You can cover and freeze this for up to six months. If you do that, simply thaw in the refirgerator.

What I did differently from the recipe:
I noted what I did differently with the ingredients. Other than that, the only thing I changed is that I did this in a 9x13 baking pan.

What I'll do differently next time:
Nothing.

Verdict:
Thumbs UP!!! Oh my gosh. This is by far one of the lightest, fluffiest coffee cakes I have ever had. I have to admit, the first couple of bites I was a bit concerned about the chunks of apple. I'm one of those people that, for example, likes smooth yogurt, not the kind with fruit on the bottom. But after I got used to the texture, sooooooo good. This cake is seriously something I could make every week for breakfast. Perfect for sticking in the freezer and pulling out when you need something in a hurry! It was a super easy recipe too.

Printable version:

Ingredients:
1/2 cup butter-flavored shortening (I used regular shortening)
1 cup sugar
2 eggs
1 tsp vanilla extract
2 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup (8 oz) sour cream
1 3/4 to 2 cups chopped peeled tart apples (I used 2 Empire apples)

TOPPING:
3/4 cup packed brown sugar
1 tsp ground cinnamon
2 Tbsp cold butter
1/2 cup chopped walnuts (I omitted these)

In a mixing bowl, cream shortening and sugar. Add eggs and vanilla; mix well. Combine flour, baking powder, baking soda, and salt; add to the creamed mixture alternately with sour cream. Stir in apples. Transfer to two greased 8-in square baking dishes. For topping, combine brown sugar and cinnamon. Cut in butter until crumbly. Stir in nuts; sprinkle over batter. Bake at 350 for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool completely. You can cover and freeze this for up to six months. If you do that, simply thaw in the refirgerator.

Beef Stroganoff

From: Recipezaar (directed there by Supercook; thanks Maegan!)

Ingredients:
1 lb ground beef
1/2 cup onion
1 tsp garlic powder
1/8 tsp salt
1/2 tsp pepper
1 can condensed cream of mushroom soup
1 cup sour cream
cooked egg noodles

Brown beef in large skillet. Add onions and cook until onions are translucent. Drain grease.

Stir in condensed soup, then garlic powder, salt and pepper. Allow to simmer until all other parts of meal are prepared. Just before it's time to serve, stir in the sour cream completely and heat through. Serve over egg noodles.

What I did differently from the recipe:
I used venison instead of beef. Other than that, I didn't change anything.

What I'll do differently next time:
Nothing.

Verdict:
Thumbs up! So simple and it was really good! It's pretty straightforward - if you like meat, noodles and a cream sauce, you will like this recipe!

Printable version:

Ingredients:
1 lb ground beef
1/2 cup onion
1 tsp garlic powder
1/8 tsp salt
1/2 tsp pepper
1 can condensed cream of mushroom soup
1 cup sour cream
cooked egg noodles

Brown beef in large skillet. Add onions and cook until onions are translucent. Drain grease. Stir in condensed soup, then garlic powder, salt and pepper. Allow to simmer until all other parts of meal are prepared. Just before it's time to serve, stir in the sour cream completely and heat through. Serve over egg noodles.

Pizza Soup

From: Busy People's Slow Cooker Cookbook

Ingredients:
1 (14-oz) jar pizza sauce
1/2 cup chopped onion
1 (4-oz) can sliced mushrooms, drained
1 oz thinly sliced pepperoni, cut into tiny strips
1 (26-oz) can condensed tomato soup
1 (26-oz) can water
4 oz mozzarella cheese

Spray a slow cooker with cooking spray. In the slow cooker mix together the pizza sauce, onion, mushrooms, pepperoni, tomato soup and water. Cover and cook on high for 4 hours or on low for 8 hours. Garnish each serving with mozzarella cheese.

What I did differently from the recipe:
For one thing, I didn't measure anything. I just dumped. I know I only used 20 oz of tomato soup though, because I just used 2 10-oz cans. Nothing else was even that precise. Also, I used fresh mushrooms instead of canned. Just as good - trust me.

What I'll do differently next time:
Nothing.

Verdict:
Thumbs up!! Want an easier recipe than this one that I did awhile ago? Well, here it is! This one was so incredibly easy and it was great! It was tangy, a touch spicy, and the cheese melting into it was so good. I love that I just grabbed stuff from the pantry and tossed it into the slow cooker and just left it. Obviously those are my favorite recipes.

Printable version:

Ingredients:
1 (14-oz) jar pizza sauce
1/2 cup chopped onion
1 (4-oz) can sliced mushrooms, drained
1 oz thinly sliced pepperoni, cut into tiny strips
1 (26-oz) can condensed tomato soup
1 (26-oz) can water
4 oz mozzarella cheese

Spray a slow cooker with cooking spray. In the slow cooker mix together the pizza sauce, onion, mushrooms, pepperoni, tomato soup and water. Cover and cook on high for 4 hours or on low for 8 hours. Garnish each serving with mozzarella cheese.

Hushpuppies

From: Country Cookin'

Ingredients:
2 cups corn meal
2 tsp baking powder
1 tsp salt
1 1/2 cups milk
1/2 cup water
1 onion, diced

Mix all ingredients and drop by teaspoonfuls into very hot deep fat. Hush puppies should turn over by themselves when brown on one side. Remove when golden brown to absorbent paper.

What I did differently from the recipe:
I halved it.

What I'll do differently next time:
I'm not sure....

Verdict:
Well, these were interesting. Something else needs to be added to this recipe. Anybody know what it is?? We couldn't put our finger on it. They were good, but it was almost like if we could find this one missing ingredient they would be so much better.

Printable version:

Ingredients:
2 cups corn meal
2 tsp baking powder
1 tsp salt
1 1/2 cups milk
1/2 cup water
1 onion, diced

Mix all ingredients and drop by teaspoonfuls into very hot deep fat. Hush puppies should turn over by themselves when brown on one side. Remove when golden brown to absorbent paper.

Beef Stew

From: Betty Crocker's Cookbook

Ingredients:
1 lb beef stew meat
1 medium onion, diced
1 package (8 oz) baby carrots
1 can (14 1/2 oz) diced tomatoes, undrained
1 can (10 1/2 oz) beef broth
1 can (8 oz) tomato sauce
1/3 cup flour
1 Tbsp Worcestershire sauce
1 tsp salt
1 tsp sugar
1 tsp dried marjoram leaves
1/4 tsp pepper
12 new potatoes, cut into fourths
2 cups sliced mushrooms

Heat oven to 325. Mix all ingredients except potatoes and mushrooms in a 4-quart Dutch oven. Cover and bake 2 hours, stirring once. Stir in potatoes and mushrooms. Cover and bake 1 - 1 1/2 hours or until tender.



What I did differently from the recipe:
Pretty much everything. I omitted onions and mushrooms for Stephen. I used venison instead of beef. I used canned carrots instead of fresh. I used beef bouillon cubes instead of beef broth. I omitted the tomato sauce. I increased flour to 1/2 cup. I used a crockpot instead and cooked for 8 hours.

What I'll do differently next time:
Nothing.

Verdict:
Not our favorite. In my opinion, the tomato taste was too bold. And I really like tomatoes. Other than that, it was easy, but I would have preferred to taste more of a beefy flavor.

Printable version:

Ingredients:
1 lb beef stew meat
1 medium onion, diced
1 package (8 oz) baby carrots
1 can (14 1/2 oz) diced tomatoes, undrained
1 can (10 1/2 oz) beef broth
1 can (8 oz) tomato sauce
1/3 cup flour
1 Tbsp Worcestershire sauce
1 tsp salt
1 tsp sugar
1 tsp dried marjoram leaves
1/4 tsp pepper
12 new potatoes, cut into fourths
2 cups sliced mushrooms

Heat oven to 325. Mix all ingredients except potatoes and mushrooms in a 4-quart Dutch oven. Cover and bake 2 hours, stirring once. Stir in potatoes and mushrooms. Cover and bake 1 - 1 1/2 hours or until tender.

Cola Chicken

From: The Ultimate Cooking with Four Ingredients

Ingredients:
4-6 boneless, skinless chicken breasts
1 cup ketchup
1 cup cola
2 Tbsp Worcestershire sauce

Place chicken in a 13x9 casserole dish. Sprinkle with salt and pepper. Mix ketchup, cola and Worcestershire and pour over chicken.

Cover and bake at 350 for 50 minutes.

Stephen snuck in this picture of our steak knives.... (insert eye roll)

What I did differently from the recipe:
Nothing.

What I'll do differently next time:
I'm not sure...

Verdict:
Well, it wasn't bad. But it was like every other bite was really good. And then the other bites were just mediocre. I think it needed something else to make every bite great. I'm not sure what it needed - more sauce? Perhaps more ketchup and Worcestershire, less cola, and add in liquid smoke. I'd be willing to try this one again.

Printable version:

Ingredients:
4-6 boneless, skinless chicken breasts
1 cup ketchup
1 cup cola
2 Tbsp Worcestershire sauce

Place chicken in a 13x9 casserole dish. Sprinkle with salt and pepper. Mix ketchup, cola and Worcestershire and pour over chicken. Cover and bake at 350 for 50 minutes.