Beef Stew Slow Cooker Recipe

 Beef Stew Slow Cooker Recipe

Ingredients:

4-5 carrots, peeled and rough chopped
4-5 celery spears, rough chopped
1 can of diced tomato with juice
2 small onions, rough chopped
6-8 cloves of garlic, chopped
1 small can tomato paste
6-8 red potatoes, rough chopped
1 bottle or can of your favorite beer (I usually prefer Guinness)
2-3 lb chuck roast, fat trimmed and cubed (you can use stew meat if you’d rather not slice the roast yourself).
Flour for dredging (I use gluten free flour)
About 1 cup beef broth/stock
Salt and pepper for seasoning the meat and to taste
2 bay leaves
Smoked hot and sweet paprika to taste
Chili powder to taste
Oil for cooking

Instructions:

Season beef with salt and pepper
Dredge in flour
Brown in heated pan (my slow cooker can brown/sauté, so I use that). Remove once browned
Add garlic and more oil if needed, sauté until lightly browned.
Add carrot, celery, onion, potatoes and tomato paste, and sauté for about 10 minutes
Add diced tomatoes & sauté for another 5 minutes.
Add beer and cook for 10 minutes
Add beef back in and stir to coat.
Add beef broth, salt and pepper, paprika, chili powder and bay leaves.
Cover & cook on low for 8 hours.
Enjoy!
Please note, that I do not use my slow cooker in the traditional way, as I usually remove the lid a few times and taste test to ensure my seasoning is to my liking.
This recipe can be made the tradition way, just make sure to not over season in the beginning, you can always add more towards the end.
I hope you enjoy!!

Oatmeal Fruit Veggie Bake Recipe

This Oatmeal Fruit & Veggie Bake is a perfect combination of nutritious ingredients that fuel your body while keeping your taste buds happy. The combination of oats, fruits, and vegetables offers a hearty, filling dish that’s ideal for breakfast or a healthy snack. It’s easy to prepare, and the blend of dried fruits with fresh pumpkin and apples makes it naturally sweet without the need for added sugar. Packed with fiber and vitamins, this recipe is excellent for anyone looking for a balanced and delicious treat.

Preparation Time: 15 minutes
Cooking Time: 35-40 minutes
Total Time: 50-55 minutes
Servings: 6-8

Ingredients:

• 2 cups (200g) oatmeal
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• A pinch of salt
• 1 cup (240 ml) milk
• 50 grams dried plums (prunes), chopped
• 50 grams dried apricots, chopped
• 1/2 cup (50g) cranberries
• 100 grams pumpkin, grated
• 1 carrot, grated
• 2 apples, peeled and grated
• 3 eggs
• 3 tablespoons vegetable oil
• 30 grams nuts (optional)

Directions:

1. Prepare the dry mixture: In a large bowl, combine oatmeal, baking powder, cinnamon, vanilla extract, and salt.
2. Add the milk: Stir in the milk and let the mixture sit for 10 minutes to allow the oats to soften.
3. Prepare fruits and vegetables: Chop the dried plums and apricots, and grate the pumpkin, carrot, and apples.
4. Mix in fruits and veggies: After 10 minutes, fold in the dried fruits, pumpkin, carrot, and apples.
5. Prepare wet ingredients: In a separate bowl, beat the eggs and mix in the vegetable oil. Add this to the oatmeal mixture.
6. Optional: Stir in the nuts for added crunch and flavor.
7. Bake: Pour the mixture into a greased 18 cm baking dish and spread evenly. Bake at 180°C (350°F) for 35-40 minutes or until the top is golden brown.
8. Serve: Let it cool for a few minutes before serving.

Serving Suggestions:

• Serve warm with a dollop of yogurt or a drizzle of honey.
• Pair with a side of fresh fruit or a smoothie for a complete breakfast.
• Enjoy as a snack with a cup of tea or coffee.
• Add a scoop of vanilla ice cream for a dessert version.

Cooking Tips:

• For a sweeter bake, use a ripe banana instead of eggs.
• Make sure to grate the vegetables finely to ensure even texture throughout the bake.
• Use almond milk or oat milk for a dairy-free version.
• Add a teaspoon of nutmeg or ginger for an extra layer of flavor.

• Nutritional Benefits:

  • Rich in Fiber: Oats, fruits, and vegetables provide a good source of dietary fiber to support digestion.
  • Packed with Vitamins: The addition of pumpkin, carrots, and apples brings plenty of vitamins A and C.
  • Healthy Fats: The optional nuts and vegetable oil offer healthy fats that support heart health.
  • Low in Added Sugar: Naturally sweetened with fruits, this recipe avoids unnecessary sugars.

  Dietary Information:

  • Vegetarian
  • Dairy-Free (if using plant-based milk)
  • Gluten-Free (if using certified gluten-free oats)

  Nutritional Facts (per serving):

  • Calories: 210
  • Protein: 6g
  • Carbohydrates: 32g
  • Fat: 8g
  • Fiber: 5g
  • Sugars: 12g

  Storage:

  • Store in an airtight container in the fridge for up to 4 days.
  • Can be frozen for up to 3 months. To reheat, thaw overnight and warm in the oven or microwave.

  Why You’ll Love This Recipe:

  • Versatile: Enjoy it for breakfast, a snack, or even a healthy dessert.
  • Nutritious: Packed with fiber, vitamins, and healthy fats.
  • Customizable: You can easily swap fruits or add more nuts to suit your preference.
  • Simple to Make: Requires minimal preparation and is perfect for meal prepping.

  Conclusion:

  This Oatmeal Fruit & Veggie Bake is a wholesome, delicious, and nutritious dish that can easily fit into a busy lifestyle. Whether you’re looking for a healthy breakfast option or a filling snack, this bake provides all the energy and nourishment you need to get through your day. The natural sweetness from fruits and the added benefit of veggies make it a unique and flavorful option. Try it out for yourself, and you’ll see why this recipe is a favorite for those looking to balance taste with health.

  Frequently Asked Questions (FAQs):

  1. Can I use instant oats instead of rolled oats?
     Yes, but the texture will be softer. Rolled oats provide more structure.
  2. Can I substitute the pumpkin?
     Yes, you can substitute it with sweet potatoes or squash for a similar taste and texture.
  3. Can I make this recipe vegan?
     Yes, you can replace the eggs with flaxseed eggs or mashed bananas, and use plant-based milk.
  4. Can I make it without dried fruit?
     Yes, but the dried fruits add sweetness. You can substitute with fresh fruits like blueberries or raisins.
  5. How can I make this recipe gluten-free?
     Use certified gluten-free oats to make it gluten-free.
  6. Can I freeze this oatmeal bake?
     Yes, wrap it tightly in plastic or foil and freeze for up to 3 months.
  7. What can I use instead of vegetable oil?
     You can use melted coconut oil, olive oil, or unsweetened applesauce.
  8. Can I make this recipe in advance?
     Yes, you can prepare the mixture and store it in the fridge overnight, then bake it the next morning.
  9. How do I prevent the bake from being too dry?
     Make sure to let the oats soak for at least 10 minutes and ensure you don’t overbake it.
  10. Can I add protein powder to this recipe?
      Yes, you can mix in a scoop of protein powder to boost the protein content.

 

Served these at my party last week

 

Ingredients:

24 white button mushrooms

8 oz cream cheese, softened

1/2 lb bacon, cooked and diced

4 oz diced jalapeños, drained

2 cloves garlic, minced

3/4 cup shredded cheddar cheese

Instructions:

Preheat your oven to 350°F (175°C).

Remove and set aside the stems from the mushrooms. Clean the caps.

Combine cream cheese, bacon, jalapeños, garlic, and cheddar cheese in a bowl.

Fill each mushroom cap with the mixture.

Arrange the stuffed mushrooms on a baking sheet and bake for 15-20 minutes, until they are tender and the filling is hot and bubbly.

Enjoy and Share Your Jalapeño Popper Mushrooms!

These Jalapeño Popper Mushrooms are perfect for any gathering, offering a unique and delectable twist on a classic. The blend of spicy jalapeños, creamy cheese, and savory mushrooms is bound to leave everyone wanting more. Share this delightful recipe with friends and family, and let the flavors whisk you away on a culinary adventure. Bon appétit!

Enjoy!

Cake in 5 Minutes Recipe

 

Ingredients:

75 grams of sugar, or about 3/4 cup

hundred milliliters of vegetable oil (three quarters of a cup plus one tablespoon)

Half a cup (150 grams) of natural yogurt

Excessive salt

a teaspoon of vanilla flavoring

1 and 1/4 cups of ordinary flour, 200 grams

Half a teaspoon of baking powder (6 grams)

2 tablespoons (10 grams) of cocoa powder

half a teaspoon of coffee powder

Two teaspoons of warm water

Optional: a sprinkle or two of chocolate

Instructions:

First, set the oven to 170 degrees Celsius (338 degrees Fahrenheit). Preheat a baking pan (21x11x6 cm) and dust it with flour.

Whip the sugar and eggs together in a bowl until they are very light and frothy.

Toss in the natural yogurt, salt, vanilla essence, vegetable oil, and eggs. Thoroughly combine.

Flour and baking powder should be sifted in. Minusculely mix till barely mixed.

Dissolve the instant coffee and chocolate powder in warm water in a small dish. After adding the dry ingredients to the batter, stir until combined.

Place the batter into the baking dish that has been preheated. Topping with chocolate sprinkles is optional but always welcome.

To ensure a clean toothpick comes out when put in the middle, bake in a preheated oven for 35 to 40 minutes.

After the cake has cooled for a few minutes in the pan, turn it out onto a wire rack to finish cooling.

Your easy and tasty cake is ready! Serve and savor!

If you ever find yourself in the midst of an unexpected sweet tooth yearning, this 5-minute cake is the way to go.

Enjoy!

Potato and Sausage Bake with Sour Cream Sauce

 

• 4 chicken eggs
• 200 g sour cream
• A bunch of spring onions
• 1 tomato
• 500 g potatoes
• 2 hunting sausages
• 50 g hard Parmesan cheese
• Salt to taste
• Ground black pepper to taste
• Dried ground oregano to taste
• Dried ground sweet paprika to taste
• Some vegetable oil

Ingredients for the Sauce:

• 60 g sour cream
• 40 g mayonnaise
• A bunch of dill
• 1 cucumber
• 3 cloves of garlic
• Salt to taste
• Ground black pepper to taste

Directions:

1. Preparation:
   • Preheat your oven to 180°C (355°F).
   • Peel and slice the potatoes into thin rounds.
   • Slice the spring onions and tomato.
   • Slice the hunting sausages.
   • Grate the Parmesan cheese.
2. Making the Potato and Sausage Bake:
   • In a large mixing bowl, whisk together the eggs, 200 g sour cream, salt, and black pepper.
   • Add the sliced spring onions and mix well.
   • Grease a baking dish with vegetable oil.
   • Layer the potato slices at the bottom of the dish.
   • Pour a bit of the egg and sour cream mixture over the potatoes.
   • Add a layer of tomato slices and hunting sausages.
   • Sprinkle with dried oregano and sweet paprika.
   • Repeat the layers until all ingredients are used, ending with a layer of the egg mixture.
   • Top with grated Parmesan cheese.
   • Bake in the preheated oven for 25 minutes.
3. Preparing the Sauce:
   • While the bake is in the oven, prepare the sauce.
   • In a small bowl, combine 60 g sour cream and 40 g mayonnaise.
   • Finely chop the dill and cucumber.
   • Mince the garlic cloves.
   • Mix the dill, cucumber, and garlic into the sour cream and mayonnaise mixture.
   • Season with salt and black pepper to taste.
4. Final Steps:
   • After the initial 25 minutes of baking, add the sliced sausages on top of the bake.
   • Return to the oven and bake for an additional 20 minutes until golden and bubbly.
   • Remove from the oven and let it cool slightly before serving.

Serving Suggestions:

• Serve the potato and sausage bake hot with a generous dollop of the sour cream sauce on the side.
• Pair with a fresh green salad for a complete meal.

Cooking Tips:

• Make sure to slice the potatoes evenly for even cooking.
• You can substitute hunting sausages with any other favorite sausage type.

Nutritional Benefits:

• This dish provides a good balance of protein from the eggs and sausages and carbohydrates from the potatoes.
• The sour cream sauce adds healthy fats and freshness from the cucumber and dill.

Dietary Information:

• Contains dairy and eggs.
• Suitable for a hearty, protein-rich meal.

Storage:

• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat in the oven or microwave before serving.

Why You’ll Love This Recipe:

• It’s a delicious and filling dish that’s easy to prepare.
• Perfect for a family dinner or meal prep for the week.
• The creamy sauce adds a refreshing contrast to the savory bake.

Conclusion: Enjoy making and indulging in this flavorful potato and sausage bake. The combination of hearty ingredients and creamy sauce will surely become a favorite in your household. Happy cooking and bon appétit!

Enjoy!

Baked Spaghetti with Minced Beef and Bacon

 

Ingredients

For the Spaghetti:

• Water: Enough for boiling
• Salt: To taste

• Vegetable oil: 1 tablespoon
• Spaghetti: 300 g (10.5 oz) or about 3 cups (dry)

For the Meat Sauce:

• Bacon: 200 g (7 oz) or about 1½ cups, diced
• Red onion: 1 medium, finely chopped
• Garlic: 3 cloves, minced

• Minced beef: 700 g (1.5 lbs) or about 3½ cups
• Salt: To taste
• Ground black pepper: To taste

• Sweet paprika (dried, ground): To taste
• Dried oregano: To taste
• Tomato sauce: 200 g (7 oz) or about ¾ cup

For the Béchamel Sauce:

• Butter: 40 g (3 tablespoons)
• Flour: 30 g (2 tablespoons)

• Milk: 500 ml (2 cups)
• Salt: To taste
• Ground black pepper: To taste

For the Topping:

• Hard mozzarella cheese: 100 g (3.5 oz) or about 1 cup, grated

Preparation

• Prepare the Spaghetti:
  • Boil water in a large pot, adding salt and vegetable oil.
  • Cook the spaghetti until al dente according to the package instructions. Drain and set aside.

Prepare the Meat Sauce:

• Cook the diced bacon in a large frying pan over medium heat until crispy. Remove and set aside.
• In the same pan, sauté the chopped red onion and minced garlic until fragrant.
• Add the minced beef and cook until browned.

• Season with salt, black pepper, paprika, and oregano to taste.
• Stir in the tomato sauce and cooked bacon. Let simmer for 5-7 minutes.

Prepare the Béchamel Sauce:

• Melt butter in a saucepan over medium heat. Stir in the flour and cook, whisking constantly, for about 1 minute.
• Gradually pour in the milk, whisking continuously to prevent lumps.
• Cook the mixture, stirring constantly, until it thickens. Season with salt and black pepper to taste.

Assemble the Dish:

• Preheat the oven to 180°C (355°F).
• In a greased baking dish, layer half of the cooked spaghetti, followed by half of the meat sauce, and then a layer of béchamel sauce.

• • Repeat the layers, and top with grated mozzarella cheese.
• Bake:
  • Bake in the preheated oven for 30 minutes, or until the top is golden and bubbly.

Serving Suggestions

• Serve hot with a fresh green salad or steamed vegetables.

• Pair with garlic bread for an even heartier meal.
• Garnish with freshly chopped parsley or basil for added flavor.

Cooking Tips

Enjoy !

Amish Cinnamon Bread

 Amish Cinnamon Bread—it’s incredibly simple and requires no kneading!

Ingredients: Batter: 1 cup softened butter, 2 cups sugar, 2 eggs, 1 cup buttermilk (or substitute with 1 cup milk plus 1 tablespoon vinegar, allowing it to sit for 5 minutes), 1 teaspoon baking soda, 3 cups all-purpose flour. Cinnamon-Sugar Mixture: ⅔ cup sugar, 2 teaspoons cinnamon.

Instructions: Begin by preheating your oven to 350°F (175°C) and greasing two 9×5-inch loaf pans. In a large bowl, cream together the softened butter, sugar, and eggs until the mixture is smooth. Incorporate the buttermilk and baking soda. Gradually mix in the flour, being careful not to overmix. In a separate small bowl, combine the sugar and cinnamon. Pour half of the batter into the prepared loaf pans, then sprinkle half of the cinnamon-sugar mixture on top. Add the remaining batter and finish with the rest of the cinnamon-sugar mixture. Use a knife to swirl the mixture lightly for a marbled appearance. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack.

Enjoy your delicious creation, but be prepared—it tends to vanish quickly!