May 30, 2010

Cinnamon Cream Cheese Coffee Cake

2-8oz pks cream cheese
 2-cans crescent rolls
 1 cup sugar
 2-teaspoons vanilla
 1- stick butter
 1/3 cup sugar
 1-teasp cinnamon

 line 9x13 in pan with one can crescent rolls mix cream cheese, 1 cup sugar and vanilla. spread over crescent rolls. top with 2nd can of crescent rolls. mix 1/2 cup sugar and cinnamon. sprinkle over top. melt butter and spread over top. bake @ 350 degrees for 30 min.

Created by : Rachel Whitmore Crossville, Alabama

May 23, 2010


8 beef tenderloin steaks, 1/2 inch thick
1 egg
1 1/2 tsp. milk
1 1/2 tsp. Worcestershire sauce
1/4 tsp. hot pepper sauce
3 tbsp. all-purpose flour
1/2 tsp. garlic salt
1/4 tsp. coarse grind black pepper
1 c. finely chopped pecans
2 tbsp. butter
1 tbsp. peanut oil
1/4 tsp. chili powder
1/8 tsp. ground red pepper
1 c. beef broth
1/3 c. pecan halves
Leaf lettuce leaves
Tomato wedges
Pickled jalapeno peppers

Prepare Caramelized Onions (recipe follows). Meanwhile, whisk egg, milk, Worcestershire sauce and pepper sauce until blended. Combine flour, salt and black pepper; reserve 1 tablespoon for sauce. Press beef tenderloin steaks with palm of hand to flatten to 3/8 inch thickness; dredge in remaining flour mixture. Dip into egg mixture, then into chopped pecans to coat lightly. Heat butter and oil in a 12 inch frying pan over medium-high heat until hot, about 3 minutes.

Stir in chili powder and red pepper. Add steaks; panfry 4 to 6 minutes or until steaks are rare to medium rare or to desired doneness, turning once. Remove steaks from pan; keep warm. Combine reserved flour mixture with beef broth until smooth; stir into drippings in pan. Cook over medium-high heat 4 to 5 minutes or until sauce thickens and reduces slightly, stirring constantly. Strain sauce. Add pecan halves to sauce. Place Caramelized Onions in center of heated platter; arrange steaks around onions. Spoon 2 to 3 pecan halves from sauce over each steak; drizzle with a small amount of sauce. Garnish with lettuce, tomato wedges and jalapeno peppers. Serve with remaining sauce.
Makes 4 servings.


2 lg. Vidalia onions, thinly sliced
2 tbsp. butter
2 tsp. packed light brown sugar

Cook onions in butter in large frying pan over medium-high heat 8 to 10 minutes or until golden, stirring frequently. Stir in brown sugar; cook until melted. Keep warm.Makes about 1 3/4 cups.

May 22, 2010


1 c. olive oil
6 c. thinly sliced yellow sweet onion (about 3 lbs.)
Freshly ground black pepper
4 or 5 garlic cloves, minced or pressed
3/4 lb. hot Italian sausage, cooked & sliced into 1/2 inch thick pieces
1/2 c. dry white wine
3 tbsp. chopped fresh parsley
Basic Pizza Dough
Cornmeal, if using a pizza peel
2 c. (about 10 oz.) shredded Italian Fontina cheese
2 c. (about 8 oz.) shredded Mozzarella cheese
1/2 c. (about 2 oz.) freshly grated Parmesan cheese

Red sweet pepper, julienned, for garnish
Fresh parsley sprigs (preferably flat-leaf Italian type) for garnish

Heat 1/2 cup of the olive oil in a large heavy skillet over medium heat. Add the onion, stir to coat with the oil, reduce the heat to medium-low, cover, and cook, stirring occasionally, until the onions are soft and have just begun to color, about 30 minutes. Remove the cover, sprinkle with salt and pepper to taste, increase the heat to medium and cook uncovered, stirring frequently, until the onion is deep golden and caramelized, about 25 minutes.Add the garlic and sausage slices to the onions. Place over high heat, stir in the wine, and cook, stirring constantly, until the wine is reduced but the mixture is still moist, about 3 minutes. Stir in the chopped parsley.

Prepare the dough and preheat the oven as directed in the basic recipe.
Shape the pizza dough as directed in the basic recipe. Brush dough all over with olive oil, then top with the Fontina and Mozzarella cheeses, 1/4 cup of the Parmesan cheese and the onion and sausage mixture, leaving a 1/2 inch border around the edges. Drizzle evenly with olive oil.
Transfer the pie to the preheated baking surface and bake as directed in the basic recipe. Remove from the oven to a cutting tray or board and lightly brush the crust with olive oil. Sprinkle with the remaining 1/4 cup Parmesan cheese and garnish with sweet pepper and parsley sprigs. Slice and serve immediately.


The Cake:

2 cups sugar
3 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
2 cups grated carrots
1-1/3 cups vegetable oil
4 eggs, slighly beaten
1 cup chopped and toasted walnuts or pecans
1 - 20 ounce can crushed pineapple, drained
1 teaspoon vanilla extract
1 teaspoon lemon extract
1/2 teaspoon almond extract

Preheat the oven to 350°F.Grease and flour two bread loaf pans. Combine dry ingredients in a large mixing bowl. Add carrots, oil and eggs. Beat well, until mixed. Add other ingredients and stir. Put into baking pans.
Bake for 1 hour or until done. Completely cool cakes before frosting.

The Frosting:

1/2 cup butter, softened
1 - 8 ounce cream cheese, softened
1 - 16 ounce box powdered sugar, sifted
2 teaspoons vanilla extract
1 cup chopped and toasted walnuts or pecans
1 cup flaked coconut

Combine butter and cream cheese; cream until light and fluffy. Add sugar and vanilla, mixing well. Stir in pecans and coconut. Spread on each cake. Store cakes in the refrigerator.Note: This cake freezes beautifully. Place on foil covered baking sheet. Freeze until hard. Remove from freezer and wrap in plastic wrap and then in foil. Return to freezer. Unwrap totally and then defrost cake.


2 lb. ground beef
1 onion, chopped
1 can cream of chicken soup
1 sm. can tomato paste
1 pkg. Doritos
2 sm. cans taco sauce
1 sm. can green chili peppers
1 can cream of mushroom soup
1 sm. box minute rice
2 c. grated cheese

Brown meat and onions. Mix together taco sauce, peppers, soups and tomato paste. Cook rice according to directions. Add to meat mixture. Layer Doritos, meat and cheese. Bake at 350 degrees until cheese melts.


2 c. cooked chicken, chopped
2 cans cream of chicken soup
2 Jalapeno peppers, chopped
2 tsp. pimentoes
1 onion, chopped
2 tsp. chili powder
8 oz. jar Cheese Whiz
1/2 c. uncooked Minute rice
2 c. chicken broth
1 pkg. Doritos

Mix ingredients (except chicken, rice and Doritos) and simmer for 15 minutes. Put 1/2 of Doritos in bottom of dish. Pour 1/2 mixture and 1/2 chicken and rice over Doritos, then rest of Doritos and rest of mixture and chicken. Bake at 350 degrees for 25 minutes.


3 lb. chicken parts, skinned
1/2 c. plus 1 tbsp. water, divided
1/3 c. apple juice (no sugar added)
2 tbsp. reduced sodium soy sauce
2 tbsp. sliced scallion (green onion)
1 tbsp. ketchup
1 tbsp. firmly packed dark brown sugar
2 garlic cloves, minced
Dash ground red pepper, or to taste
1 tsp. cornstarch
2 tsp. sesame seed, toasted

Spray 5 quart saucepot or Dutch oven with nonstick cooking spray and set over medium heat; add chicken parts and cook, turning when necessary, until chicken is browned on all sides, 4-6 minutes. Transfer chicken to platter and set aside.In 2 quart measure or small mixing bowl combine 1/2 cup water with the juice, soy sauce, scallion, ketchup, sugar, garlic and red pepper, mixing well; pour into pot and cook over medium heat for 1-2 minutes, stirring constantly to scrape up any browned particles from bottom of pan. Reduce heat to low and return chicken to pot; cover and cook until chicken is tender, 20-25 minutes. Transfer chicken to platter and keep warm, reserving liquid in pot.
Dissolve cornstarch in remaining tablespoon water and add to liquid in pot; cook, stirring frequently, until sauce is thickened, 3-4 minutes. Pour sauce evenly over chicken and sprinkle with toasted sesame seed. Makes 4 servings.



1 lb. ground beef
Chopped mushrooms (opt.)
2 (8 oz.) cans tomato sauce
1 (1.25 oz.) pkg. taco seasoning mix
1 (8 oz.) can refrigerated crescent dinner rolls
1/2 lb. Velveeta Mexican Pasteurized Process Cheese Spread with jalapeno pepper, cubed
1 c. shredded lettuce
1/2 c. chopped tomato
1/4 c. pitted ripe olive slices

Brown meat, drain. Stir in tomato sauce and seasoning mix; simmer 5 minutes. Press dough onto bottom and sides of ungreased 12 inch pizza pan, pressing edges together to seal. Prick bottom and sides with fork. Bake at 375 degrees for 10 to 12 minutes or until golden brown.Cover with meat mixture; top with process cheese spared. Continue baking until process cheese spread begins to melt. Top with remaining ingredients. Serve with sour cream,

Slow Cooker Cuban Black Beans and Rice

Traditional black beans and rice is made slow cooker easy without sacrificing the spices and seasoning this dish is famous for.
Prep Time: 20 min
Total Time: 6 hours 20 min
Makes: 6 servings

1lb dried black beans (2 cups), sorted, rinsed
1large onion, chopped (1 cup)
1large bell pepper, chopped (1 1/2 cups)
5cloves garlic, finely chopped
2dried bay leaves
1can (14.5 oz) Muir Glen® organic diced tomatoes, undrained
5cups water
2tablespoons olive or vegetable oil
4teaspoons ground cumin
2teaspoons finely chopped jalapeño chilies
1teaspoon salt
3cups hot cooked rice
1.In 3 1/2- to 6-quart slow cooker, mix all ingredients except rice.
2.Cover; cook on High heat setting 6 to 8 hours.
3.Remove bay leaves. Serve beans over rice.

Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.

Honey Lemon Beef Jerky

1 Flank steak
1 Garlic clove, minced
1/2 c Honey
1 pn Pepper
4 tb Lemon juice
1/2 c Soy sauce
1 pn Salt

Put steak in freezer for about half an hour, just until firm. Slice steak across grain, about 1/4 inch thick.
Combine remaining ingredients and marinate steak strips in this for at least 2 hours. Place slices on rack in pan and dry in oven at 150 degrees, 12 hours.

Hawaiian Jerky

1 lb Lean meat, thinly sliced
1 ts Salt
1 ts Ground ginger
1 tb Brown sugar
1/4 ts Pepper
1/8 ts Cayenne pepper
1 Crushed garlic clove
1/4 c Pineapple juice
1/4 c Soy sauce

General jerkey method: All recipies use 1 lb lean meat, thinly sliced. (3/16-1/4 in thick) In a small glass bowl, combine all ingredients except meat. Stir to mix well. Place meat 3-4 layers deep in a container, spooning sauce mixture over each layer. Cover tightly and marinate 6-12 hours in the 'fridge, stirring occasionally and keeping the mixture covered. Layout on trays, 24 to 36 hours in dehydrator. I used a couple of cans of pineapple chunks with the juice in the marinated. Just dehydrated them with the meat. Very interesting.

Chinese Beef Jerky

3 lb Flank steak - or London broil

1/2 c Light soy sauce
4 1/2 tb Honey
4 1/2 tb Dry Sherry
6 lg Garlic cloves - minced
1 1/2 tb Ginger - fresh, minced
1 1/2 tb Sesame oil
1 1/2 tb Red pepper - crushed
Dash freshly ground white pepper

Cut meat in half lengthwise and slice diagonally crosswise into paper-thin strips 1-1/2 to 2 inches wide and 4 inches long. Transfer to shallow pan. Combine marinade ingredients and rub thoroughly into meat. Arrange meat on racks and let dry at cool room temperature overnight (do not refrigerate). Preheat oven to 250 F. Line two large baking sheets with foil and set wire rack(s) on top of each. Arrange meat on racks in single layer. Bake 30 minutes. Reduce heat to 175 F and continue drying meat another 40 minutes (meat should be lightly browned but not burned). Let meat continue to dry on racks at cool room temperature overnight before packing into jars. Dried meat can be brushed lightly with sesame oil for additional flavour and shine.
Makes 36 pieces or 10 buffet servings.

Cajun Style Beef Jerky

10 lb Lean top round steak
1/2 sm Bottle Hot Sauce
1/8 c Lemon juice
10 oz Worchestershire sauce
6 oz Soy sauce
1/8 c Caynne pepper
1/2 sm Bottle onion salt
1/2 sm Bottle liquid smoke

Mix ingredients and marinate 24-30 hrs. Dehydrate in dehydrator or a 150-degree oven.

Barbecued Beef Jerky

1 c Catsup
1/2 c Red wine vinegar
1/4 c Brown sugar
2 tb Worcestershire sauce
2 ts Dry mustard
1 ts Onion powder
1 ts Salt
1/4 ts Cracked pepper
1 ds Hot pepper sauce

Cut beef into strips 1/2 inch thick. Combine all marinade ingredients in a large glass baking dish. Add strips of beef, cover and refrigerate overnight. Drain beef slices. Dry in an electric dehydrator at 145 until pliable. Package in home canning jars, food-grade plastic bags or seal-by-heat food storage bags.



2 (3 oz.) cream cheese, softened
2 tbsp. confectioners sugar
2 tbsp. lemon juice
2 c. unsifted plain flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 c. sugar
1/2 c. butter, softened
3 eggs
1 tsp. vanilla
8 oz. sour cream

Preheat oven to 350 degrees. In a small bowl, beat cheese, confectioners sugar and lemon juice until smooth; set aside. Stir together flour, baking powder, baking soda and salt; set aside. In large bowl, beat sugar and butter until fluffy. Add eggs and vanilla; mix well. Add dry ingredients alternately with sour cream; mix well. Pour half of batter into greased and floured 10 inch tube pan. Spoon cheese mixture on top of batter to within 1/2 inch of pan edge. Spoon remaining batter over filling, spreading to pan edge. Sprinkle with cinnamon- nut topping.


1/4 c. finely chopped nuts
2 tbsp. sugar
1/2 tsp. cinnamon

Combine all ingredients; spread over filling. Bake 40 to 45 minutes or until wooden toothpick inserted near center comes out clean. Cool 10 minutes, remove from pan. Serve warm.



1/2 c. Nestle Toll House semi sweet chocolate mini morsels
1/3 c. (5 1/3 tbsp.) butter
1 1/2 c. Quaker Oats (quick or old fashioned, uncooked)
1/2 c. all purpose flour
1/4 c. firmly packed brown sugar


2 (8 oz.) pkgs. cream cheese, softened
2/3 c. sugar
1 tsp. vanilla
2 eggs
1/2 c. Nestle Toll House semi sweet chocolate mini morsels
1 (12.25 oz.) jar caramel ice cream topping, divided (about 1 cup)
1 tbsp. all purpose flour
2 (8 oz.) pkgs. cream cheese, softened

Heat oven to 350 degrees. Grease bottom and side of 9 inch springform pan or 9 x 9 baking pan. For crust, melt morsels and butter in large saucepan over low heat; cool slightly. Stir in oats, flour and brown sugar, mix well. Press firmly onto bottom and 1 inch up side of pan. Bake 10 minutes. Cook completely. For filling, beat cream cheese, sugar and vanilla at medium speed of electric mixer until creamy. Add eggs, one at a time, beating well; stir in morsels. Pour over crust. Combine 1/3 cup caramel topping and 1 tablespoon flour; mix well. Spoon caramel mixture over filling; swirl with knife. Bake 40 to 50 minutes or until center is set; cool. Chill 6 hours or overnight. Remove rim. To serve, drizzle with remaining caramel topping. Store covered in refrigerator. 16 servings.



1 c. graham cracker crumbs
3/4 c. ground pecans
1/4 c. sugar
1/4 c. butter, melted
12 oz. cream cheese, softened
1/2 c. caramel ice cream topping
3 eggs
2 tbsp. milk
1/2 c. dairy sour cream
1/4 c. caramel topping
Pecan halves

In a mixing bowl, combine crumbs, pecans, sugar, and melted butter. Pat onto bottom and 1 1/2 inches up sides of an 8 inch spring-form pan.In a large mixer bowl, beat cream cheese until fluffy. Gradually beat in the 1/2 cup caramel topping. Add eggs and milk; beat just until blended. Turn mixture into crust. Bake in 350 degree oven for 40 to 45 minutes until center is set. Cool in pan 15 minutes.
Combine sour cream and remaining caramel topping; spoon over cheesecake. Loosen sides of cheesecake with butter knife. Cool 30 minutes more; remove sides of pan. Cool. Chill. Garnish with pecan halves before serving.found on



1 tall can evaporated milk
1 (3 oz.) pkg. lemon-flavor gelatin
1 c. boiling water
2 1/2 c. graham cracker crumbs
2 tbsp. sugar
1/2 tsp. ground cinnamon
1/2 c. (1 stick) butter, melted
1 (8 oz.) pkg. cream cheese
1/2 c. sugar
2 tsp. vanilla

Pour evaporated milk into a glass bowl; put in freezer along with the beaters of electric mixer. Freeze until ice crystals form around the edge. Dissolve gelatin in boiling water; cool to room temperature.Combine crumbs, the 2 tablespoons sugar, cinnamon and melted butter in a medium bowl. Press half of mixture firmly over bottom of a 9x13x2 inch pan; reserve remaining crumbs. Beat icy evaporated milk at high speed with chilled beaters until fluffy.
Beat cream cheese and the 1/2 cup sugar in large bowl until light and fluffy; blend in cooled gelatin mixture and vanilla. Add whipped evaporated milk to cream cheese mixture; beat at high speed for 2 minutes. Pour cream cheese mixture into prepared pan and spread evenly with back of spoon. Sprinkle reserved crumbs over top. Chill until firm, about 3 hours. Cut into squares to serve. Serves about 20.found on



1 lb. ground beef
1 tbsp. instant minced onion
1 (2 oz.) can mushroom stems & pieces, drained
6 slices bacon, crisply cooked & crumbled (16 oz.) can whole tomatoes, drained
1 c. (11 oz.) condensed cheddar cheese soup
4 servings instant mashed potatoes
1 c. shredded cheddar cheese (4 oz.)

Crumble ground beef into 2 quart casserole; add onion and mushrooms. Cover loosely and microwave on high (100%) 3 minutes; break up beef and stir. Cover loosely and microwave until very little pink remains in beef, 3 to 4 minutes longer; drain. Stir in bacon and tomatoes; break up tomatoes. Reserve 1/4 cup of the soup; stir remaining soup into beef mixture. Cover tightly and microwave until hot, 3 to 5 minutes.Prepare potatoes as directed for 4 servings. Stir in reserved soup. Spoon potatoes around edge of casserole; sprinkle top of casserole with cheese. Cover loosely and microwave until hot and cheese is melted, 3 to 5 minutes.
Makes 4 to 6 servings.
found on

Sweet and Sour Beef Stew

  • 2 tablespoons vegetable oil
  • 1 1/2 to 2 pounds London broil or round steak, cut into 1-inch cubes
  • 1 large can (15 ounces) tomato sauce
  • 1/2 teaspoon paprika
  • 1/4 cup light brown sugar, packed
  • 1/2 teaspoon salt
  • 1/2 cup cider vinegar
  • 1/2 cup light corn syrup
  • 3 medium carrots, sliced
  • 3 ribs celery, sliced
  • 1 large onion, sliced
  • 1 large bell pepper, cut into 1-inch squares
  • 1 can (8 ounces) pineapple chunks, drained


Heat oil in skillet and brown round steak cubes. Transfer to slow cooker. Stir in tomato sauce, paprika, brown sugar, salt, vinegar, corn syrup, carrots, onions, celery, green pepper, and pineapple. Cover and cook on LOW for 7 to 9 hours or until meat is tender. Taste and adjust seasonings.
Serves 6.

Beef and Pinto Bean Stew

This is a flavorful crockpot beef stew, a delicious and hearty meal your family will enjoy.
Serve this stew with cornbread or muffins, or with crusty rolls or bread.
  • 1 1/2 pounds stew beef, lean, cut in small pieces
  • 2 tablespoons olive oil
  • 3 tablespoons flour
  • 1 1/2 cups chopped onion
  • 3 ribs celery, sliced
  • 1 cup carrots, julienne or thinly sliced
  • 1 sweet green bell pepper, chopped
  • 1 sweet red bell pepper, chopped
  • 1 teaspoon salt
  • 1 teaspoon Cajun seasoning
  • 1/4 teaspoon black pepper
  • 2 cans (15 oz each) pinto beans, drained, rinsed
  • 1 can (10 1/2 oz) condensed beef broth, undiluted
  • 2 cans (14.5 ounces each) diced tomatoes, not drained
  • 1 cup canned (drained) or thawed frozen corn kernels, 

Toss the beef with flour. In a large skillet, heat oil over medium-high heat. Add beef and onion; sauté, stirring frequently, until well browned.

In a 4 to 6-quart slow cooker, combine the celery, carrots, green and red bell pepper, seasonings, beans, broth, tomatoes, and the browned beef and onions. Cover and cook on HIGH for 4 to 5 hours, or on LOW for 8 to 10 hours. Add corn kernels about 1 hour before serving time, if desired.
Serve with hot baked cornbread or muffins.
Serves 6.


1/2 c. flour
1 tsp. salt
1/8 tsp. pepper
4 lb. beef or sirloin tips (cubed)
1/2 c. chopped shallots or green onions
2 cans sliced mushrooms, drained or 1/2 lb. fresh sliced mushrooms
1 can condensed beef broth (chicken broth works well)
1 tsp. Worcestershire sauce
2 tsp. tomato paste or ketchup
1/4 c. dry red wine or water
3 tbsp. flour
Buttered Noodles

Combine 1/2 cup flour with salt and pepper; toss with beef cubes to coat thoroughly. Place in crock pot. Add shallots and mushrooms. Combine beef broth, Worcestershire sauce and tomato paste. Pour over beef and vegetables and stir well. Cover and cook on low setting for 7-12 hours.One hour before serving turn to high setting. Make a smooth paste of red wine and 3 tablespoons flour, stir into crock pot, mixing well. Cover and cook until thickened. Serve over hot buttered noodles.