Slow cooker beef-n-broccoli-Better than take out!

Ingredients

  • 1 1/2 lb. sirloin steak, thinly sliced
  • 1 cup low-sodium beef broth
  • 1/2 cup low-sodium soy sauce
  • 1/2 cup brown sugar
  • 3 tbsp. sesame oil
  • 1 tbsp. sriracha
  • 3 cloves garlic, minced
  • 3 green onions, thinly sliced, plus more for garnish
  • 2 tbsp. cornstarch
  • 2 cups broccoli florets
  • Sesame seeds
  • Cooked jasmine rice


Directions 

  • In a large slow-cooker, add steak. Add beef broth, soy sauce, brown sugar, sesame oil, Sriracha, garlic, and green onions.
  • Cover and cook on low until beef is tender and cooked through, 3 1/2 to 4 hours.
  • When the steak is tender, spoon a few tablespoons of the slow-cooker broth into a bowl and whisk with cornstarch. Pour into slow cooker and toss with the beef until combined. Add broccoli and cook, covered, 20 minutes more.
  • Garnish with sesame seeds and green onions and serve over rice.

Tropical dump cake

INGREDIENTS  

  • 1 20 oz. can cubed pineapplecrushed would work too
  • 1 15 oz. can tropical fruit mix
  • 2 tbsp. corn starch
  • 2 tbsp. sugar
  • 1 package 18.25oz. orange cake mix (I used Duncan Hines Orange Supreme, but any one would work)
  • 10 oz. a little over two sticks butter
  • 1/2 c Instant Oatmeal

INSTRUCTIONS 

  • First, drain all of the juice from the tropical fruit and maybe 1/3 of the juice from the pineapple into a bowl. Add the corn starch and sugar and mix well…there should be no lumps. Put in a pan (I like using a small omelet pan, but a sauce pan would work too) over low to medium heat with 2tbsp. of the butter and thicken up…it should become the consistency of pie filling. Add a little more corn starch if it doesn’t get thick enough.
  • In the meantime, dump the rest of the fruit (with the remaining juice) in a greased Pyrex dish (I really have no idea what size it is…not the biggest one in the Pyrex set, but the next biggest).
  • Once the juice mixture thickens up on the stove, pour it on top of the fruit in the Pyrex.
  • Pour the cake mix over that.
  • Mix in the oatmeal to the cake mix (just kind of sprinkle it over and mix it in with your fingers).
  • Melt the rest of the butter and pour on top evenly…it should cover all of the cake mix.
  • Put in the oven at 350 degrees for 1 hour.
  • Serve with ice cream.

Deli Salad

What You’ll Need

  • 1 head iceberg lettuce
  • 1 head romaine lettuce
  • 2 tomatoes, cut into chunks
  • 6 (1-ounce) slices provolone cheese, cut into strips
  • 6 ounces Genoa salami, cut into strips
  • 1 (14-ounce) can hearts of palm, drained and cut
  • 1 (14-ounce) can artichoke hearts, drained and quartered
  • 1 (7-ounce) jar roasted red peppers, drained and cut into strips
  • 1 (5.75-ounce) can large pitted black olives, drained
  • 1 (16-ounce) jar peperoncini, drained
  • 2 1/2 cups prepared vinaigrette dressing

What to Do

  1. Wash and dry lettuce and tomatoes then cut into bite-sized pieces. Place in a very large mixing bowl with remaining ingredients except dressing; toss to mix well.
  2. Pour desired amount of dressing over salad; toss to coat. Serve immediately.

Icebox Salad

What You’ll Need

  • 2 cups mayonnaise
  • 1/2 cup sour cream
  • 1/2 teaspoon garlic powder
  • 1 head iceberg lettuce, chopped
  • 2 red bell peppers, finely chopped
  • 1 onion, finely chopped
  • 1 (9-ounce) package frozen green peas, thawed and drained
  • 3 celery stalks, finely chopped
  • 2 cups (8 ounces) shredded sharp Cheddar cheese
  • 1 (3-ounce) container real bacon bits

What to Do

  1. In a medium bowl, combine mayonnaise, sour cream, and garlic powder; mix well.
  2. In a large glass bowl, layer half the lettuce, bell pepper, onion, peas, celery, mayonnaise mixture, and cheese. Repeat layers once more then top with bacon bits.
  3. Cover and chill at least 2 hours before serving. Toss just before serving.

Notes

  • Using a trifle dish or large glass bowl with straight sides allows us to see all the colorful layers of this salad.

Refrigerator bread and butter pickles

  • 5½ cupsabout 1½ pounds thinly sliced (about ¼-inch) pickling cucumbers
  • 1½ tablespoons kosher salt
  • 1 cup thinly sliced sweet onion
  • 1 cup granulated sugar
  • 1 cup white vinegar
  • ½ cup apple cider vinegar
  • ¼ cup light brown sugar
  • 1½ teaspoons mustard seeds
  • ½ teaspoon celery seeds
  • 1/8 teaspoon ground turmeric
  1. Combine cucumbers and salt in a large, shallow bowl; cover and chill 1½ hours. Move cucumbers into a colander and rinse thoroughly under cold water. Drain well, and return cucumbers to bowl. Add onion to the bowl and toss with the cucumbers.
  2. Combine the granulated sugar, white vinegar, apple cider vinegar, brown sugar, mustard seeds, celery seeds and ground turmeric in a medium saucepan; bring to a simmer over medium heat, stirring until the sugar dissolves.
  3. Pour the hot vinegar mixture over cucumber mixture; let stand at room temperature 1 hour. Cover and refrigerate 24 hours. Store in an airtight container in refrigerator up to 1 month.

No Churn Strawberry Ice Cream

Ingredients

  • 3/4 cup sweetened condensed milk
  • 1 tablespoon vanilla
  • 1/4 teaspoon course salt
  • 2 cups heavy whipping cream
  • 3/4 cup finely diced strawberries
  • 1/3 cup strawberry jam , warmed slightly to loosen

Instructions

  • In a large bowl, whisk together the condensed milk, vanilla, and salt.
  • In a medium bowl, beat heavy cream with an electric mixer until stiff peaks form, about 2-3 minutes. With a rubber spatula, gently fold whipped cream into the condensed milk mixture.
  • Then gently fold in the diced strawberries.
  • Transfer half of the mixture to a (chilled) 4 1/2 x 8 1/2-inch loaf pan; dollop half of the jam on top and swirl with a chopstick or knife. Repeat layers once.
  • Cover tightly with plastic wrap and freeze until firm, at least 6 hours.
  • Let ice cream stand at room temperature for 10 minutes before serving.

No-bake, Two-Minute Hawaiian Pie

What You’ll Need

  • 1 (20-ounce) can crushed pineapple in syrup, undrained
  • 1 (6-serving-size) package instant vanilla pudding and pie filling
  • 1 (8-ounce) container sour cream
  • 1 (9-inch) prepared shortbread pie crust
  • 1 (8-ounce) can sliced pineapple, drained and halved
  • 8 maraschino cherries, drained
  • 2 tablespoons sweetened flaked coconut

What to Do

  1. In a large bowl, combine crushed pineapple with its syrup, dry pudding mix, and sour cream; mix until well combined. Spoon into pie crust and decorate top with pineapple slices and cherries; sprinkle with coconut.
  2. Cover and chill at least 2 hours, or until set, before serving.

Test Kitchen Tip

  • As strange as it may seem to you, do not make the vanilla pudding according to package directions. Just add the dry pudding mix right in with the other ingredients.

Mixed candied nuts

Ingredients

  • 2 9.25 ounce containers mixed nuts lightly salted
  • 1/4 cup pecan halves unsalted
  • 1/4 cup whole almondsunsalted
  • 1/4 cup cashews unsalted
  • 2 egg whites
  • 1 tablespoon water
  • 1 teaspoon vanilla extract
  • 1 cup sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon pumpkin spice or your fav seasoning

Instructions

  • Preheat oven to 325 degrees and line a baking sheet with parchment paper, set aside.
  • In a medium mixing bowl add white sugar, cinnamon, pumpkin spice (optional) and sea salt and stir to combine.
  • In a medium-large mixing bowl combine all of the mixed nuts, walnuts, almonds and cashews, toss to combine.
  • In a small mixing bowl whisk together egg white, vanilla and water until it becomes foamy.
  • Add egg white mixture to mixed nuts and toss to combine, making sure to evenly coat all of the nuts.
  • Top the nuts with the sugar mixture. Stirring to evenly coat.
  • Add nuts to prepared baking sheet in a single layer. Place in oven and bake for 10 minutes.
  • Stir nuts mixture once 10 minutes is up and then bake for another 10 minutes.
  • Repeat.
  • Stir nuts once more and bake for another 5 minutes.
  • Remove nut from oven and allow to completely cool.
  • Store in a large mason jars.

White chocolate sugar cookie bark

  • 2 (12 ounce) packages white chocolate chips , divided
  • 2 tablespoons Crisco shortening , divided
  • 1 pouch Betty Crocker sugar cookie mix
  • 1/2 cup unsalted butter, , softened
  • 2 tablespoons milk
  • sprinkles

Instructions

  • Line a 8 1/2 x 11 baking sheet with parchment paper.
  • Place the white chocolate chips from 1 bag in a medium microwave-safe bowl and melt in the microwave in 30 second intervals on low, stirring in between. Repeat until melted and smooth. Add in 1 tablespoon of the Crisco and mix until smooth and combined.
  • With a spatula, spread white chocolate in an even layer on the parchment paper. Place in refrigerator for 10 minutes until hardened.
  • In the meantime, with a handheld mixer, cream together the sugar cookie mix, butter, and milk until thoroughly combined. Place on top of the chilled white chocolate and press to spread almost to the edge. Place back in the fridge for another 10 minutes.
  • Melt the second bag of chocolate chips in the same manner as the first. Mix in the remaining tablespoon of Crisco. Spread over the cookie dough and immediately cover with sprinkles. Chill for another 10 minutes until completely set.
  • Break into small pieces and serve.

Lemon and white chocolate Chex snacks

Ingredients

  • 12 ounce box Rice Chex cereal
  • 2 cups powdered sugar
  • 1 1/4 cups white chocolate chips
  • 1/4 cup unsalted butter
  • 2 tablespoons lemon zest
  • 3 tablespoons lemon juice

Instructions

  • Pour cereal into a large mixing bowl and set aside.
  • Pour the powdered sugar into a 2-gallon re-sealable food storage plastic bag and set aside.
  • Place white chocolate chips, butter, lemon zest, and lemon juice in a microwave-safe bowl; microwave on high for 45 seconds; stir. Continue to microwave in 15 second intervals until the chocolate has melted and the mixture can be stirred smooth.
  • Pour half the melted chocolate mixture over the top of the cereal, gently fold with a spatula. Poor the remaining mixture over the top and fold gently to combine (doing this in two steps helps make sure all the cereal is evenly coated.)
  • Transfer the coated cereal to the bag with the powdered sugar; seal bag and gently toss until all the cereal is well-coated.

Pineapple Casserole (it’s good)

INGREDIENTS

  • ▢ 3/4 cup butter room temperature
  • ▢ 1 1/4 cups sugar
  • ▢ 3 large eggs
  • ▢ 20 ounces canned crushed pineapple drained well
  • ▢ 2 teaspoons lemon juice
  • ▢ 4 cups French bread cubes

INSTRUCTIONS

  • Preheat oven to 350 degrees. Spray a 2 quart baking dish with non-stick spray.
  • Beat together the butter and sugar until light and fluffy.
  • Beat in the eggs one at a time.
  • Stir in the pineapple and lemon juice to combine.
  • Fold in the bread cubes.
  • Spread into prepared baking dish and bake for 45-50 minutes or until the top is golden brown.

Watermelon salad

Ingredients

• 1 small watermelon (3 pounds), rind removed, cut into 1-inch chunks, and chilled • 1/4 cup extra virgin olive oil • 2 tablespoons freshly squeezed lime juice or lemon juice • 1/2 teaspoon kosher salt • Small pinch of freshly ground black pepper • 1/4 cup chopped mint leaves • 4 ounces crumbled feta cheese 

Directions

Step 1

In a small mixing bowl, combine oil, lemon or lime juice, salt, and pepper. Step 2

Pour the dressing over the chilled watermelon along with the mint. Toss very gently and sprinkle with feta.

The Ultimate Summer Salad

Ingredients

• 2 large limes, divided • 1/2 small red onion, thinly sliced • 1 1/4 teaspoons granulated sugar, divided • 3/4 teaspoon kosher salt, divided, plus more to taste • 1 clove garlic, finely chopped • 1/4 cup packed finely chopped fresh cilantro leaves, plus whole leaves and tender stems for serving • 1/4 cup olive oil • 1 medium head butter lettuce (about 1 pound), such as Boston or Bibb, chopped • 2 Persian cucumbers, or 1 medium English cucumber, thinly sliced • 6 ounces multi-colored cherry tomatoes (about 1 cup), halved • 2 large ripe peaches, pitted and sliced • 4 ounces feta cheese, crumbled • 1/4 cup roasted, salted pumpkin seeds (pepitas) • Freshly ground black pepper

Directions

Step 1

Grate the zest of 1 large lime finely. In a small bowl, add 1 teaspoon of the zest and reserve the rest of the zest for the salad topping. Juice the lime and add 1 tablespoon to the bowl. Step 2

Add 1/4 teaspoon of the sugar and 1/4 teaspoon of the salt. Add half of the red onion slices and toss to coat. Set aside for at least 15 minutes. Step 3

Add the following to another small bowl: juice from the remaining 1 1/2 limes, garlic, 1/4 cup cilantro, 1/4 cup olive oil, 1 teaspoon sugar, 1/2 teaspoon salt. Whisk to combine. Step 4

In a large salad bowl, add lettuce, cucumbers, cherry tomatoes, peaches, and feta cheese. Step 5

Garnish the salad with pumpkin seeds, onion (discard the remaining liquid), lime zest, and additional cilantro. Drizzle the dressing over the salad and add salt and pepper to taste.

Olive Garden Spinach and Artichoke Dip


Ingredients

  • 1 (14-ounce) can of sliced artichokes
  • 16 ounces of cream cheese at room temperature
  • 8 ounces mascarpone cheese at room temperature
  • 2 tablespoons flour (see note)
  • 1 cup grated parmesan cheese
  • 1/4 teaspoon crushed red pepper flakes
  • 1 tablespoon chopped parsley
  • 1 clove of garlic, very finely minced
  • 1/2 cup chopped green onions
  • 1/4 teaspoon salt
  • Ground black pepper
  • 6 ounces of baby spinach leaves, chopped into roughly 1-inch pieces
  •  
  • For Serving
  • Baguette
  • 2 tablespoons olive oil

Instructions

  1. Preheat oven to 325 degrees F. Spray a 7 x 10 inch baking dish with cooking spray.
  2. In a large bowl, combine all dip ingredients, stirring until completely mixed. Spoon into prepared bake dish, smoothing the top. Bake for 25 minutes until just lightly browned on top.
  3. Slice baguette inch thick and brush slices on both sides with olive oil. Broil for 3 – 4 minutes on each side until golden brown.

Notes

-The dip should be served while warm. To make ahead, combine all ingredients in the bake dish, wrap tightly and refrigerate. Bring to room temperature before baking.
Baguette slices may be broiled several hours ahead of serving. Keep at room temperature, uncovered until serving time.

-For Gluten Free diners: the flour in this recipe is necessary to keep the fresh spinach from causing the dip to be watery. For a Gluten Free version, simply toss the spinach leaves with 2 tablespoons Gluten Free flour before stirring them into the rest of the ingredients.

Homemade Cat Treats

  • ▢ 10 ounces canned salmon untrained so
  • ▢ 1 egg beaten
  • ▢ 2 cups whole wheat flour

Instructions

  • Preheat oven to 350°.
  • Pulse 10 ounces of undrained, canned salmon in a food processor to chop as finely as possible.
  • In a stand mixer, combine salmon, 1 egg (beaten), and 2 cups whole wheat flour until dough forms. If the dough is too dry, add up to 1/3 cup water. If it’s is too wet or sticky, add a bit more flour. The dough should be tacky but not sticky.
  • Roll dough on a floured surface until about 1/4-inch thick. Use a 3/4-inch cookie cutter in the shape of your choice to create your treats.
  • Place treats on a parchment-lined baking sheet and bake at 350° for about 20 minutes. When they’re slightly browned and crunchy, they’re done.
  • Allow to cool before serving.
  • Store in an airtight container for up to 2 weeks.