Author Archives: Yumolicious

BEEF BOURGUIGNON SAUTE

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1/2 lb bacon, cut into 1/2″ wide strips
1 lg onion, coarsely chopped
1/4 cup minced shallots OR white part of scallions
2 small carrots, cut into 2″ lengths
1 1/2 lbs boneless top sirloin steak, cut into 1 1/2″ cubes
2/3 cup dry white wine
1 tsp thyme
1/4 tsp black pepper
1 bay leaf
12 small mushrooms, quartered or halved if large

in a large, wide saucepan, cook the bacon over medium heat until the pan is well coated with fat. add the onions and shallots, and cook until the bacon is almost crisp and the onion is softened but not browned, about 5 minutes.

add the carrots and beef, increase the heat to medium-high, and cook, stirring until the beef is browned, about 10 minutes.

stir in the wine, thyme, salt, pepper, and bay leaf. cover, reduce the heat to low, and simmer until the mixture is fragrant, 10-12 minutes, adding some water (or more red wine) if the mixture seems dry.

stir in the mushrooms. cover and cook until the beef is just cooked and the carrots are crisp-tender, about 5 minutes. (the meat should be rare to medium-rare.)

remove and discard the bay leaf. with a spoon or bulb baster, skim off any visible fat from the surface of the mixture. transfer the beef and veggies to a serving platter and serve hot.

serves 4

VARIATION: FOR A MODERN TWIST ON THIS FRENCH-STYLE CLASSIC, TRY FRESH SHIITAKE MUSHROOMS, WHICH ARE AVAILABLE IN MANY SUPERMARKETS, IN PLACE OF THE BUTTON MUSHROOMS CALLED FOR. SHIITAKES HAVE AN ESPECIALLY MEATY TEXTURE AND FLAVOR THAT WORK WELL WITH THE ROBUST FLAVORS IN THIS DISH.

VEGETABLE TIAN WITH HERBES DE PROVENCE

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6 shallots, halved
2 large cloves garlic, minced
1 1/2 cups baby carrots
1 lb small red potatoes
1 small red bell pepper, seeded & diced
1 1/2 cups cherry tomatoes, halved
1/4 cup vegetable stock OR water
3 tbs olive oil
1 1/2 tsp dried herbes de provence
salt & freshly ground black pepper
1 cup fresh bread crumbs

combine all the veggies in a 3 1/2-4 qt slow cooker. add the vegetable stock & 2 tbs of the olive oil. season with the herbes de provence & salt & pepper. combine well to coat the veggies. cover & cook on LOW for 6-8 hours.

in a small skillet, toast the bread crumbs in the remaining 1 tablespoon olive oil over medium heat until golden brown. set aside.

when the tian is done, sprinkle the bread crumbs mixture over the top and serve.

NOTE: IF THE HERB MIXTURE IS UNAVAILABLE, YOU CAN APPROXIMATE IT BY USING A COMBINATION OF THREE PARTS DRIED MARJORAM, THYME, & SAVORY TO ONE PART BASIL, ROSEMARY, TARRAGON, & FENNEL SEEDS.

4-6 servings

PEANUT BUTTER KRISPIE TREATS

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1/3 cup packed light brown sugar
1/3 cup light corn syrup
2 tbs unsalted butter
1/2 cup semisweet chocolate chips
1/2 cup crunchy peanut butter
4 cups rice krispies cereal
1/2 cup white OR semisweet chocolate chips, melted, for decoration

line a 9″x13″ baking sheet with aluminum foil, then lightly butter the foil.

in a small heavy saucepan, mix the brown sugar & corn syrup & bring to a simmer, stirring often until the sugar dissolves. stir in the butter & chocolate chips, & continue stirring until melted & smooth. stir in the peanut butter. remove from the heat.

in a large bowl, toss the cereal with the warm chocolate- peanut butter mixture until well combined; work quickly, before the chocolate sets. spoon the mixture into the prepared pan, pressing it down firmly with the back of a lightly oiled fork or your oiled fingertips.

using a pastry bag fitted with a plain round tip or a small plastic bag, pipe the melted chocolate in a zigzag pattern over the cereal mixture. let stand until set, about 30 minutes.

with a small sharp knife, cut into bars.

makes 30 bars

REFRIED BEAN DIP

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2 (16 oz) cans refried beans
1/4 tsp garlic powder
1/2 lg white onion, finely chopped
1 (16 oz) jar chunky medium salsa
1 (6 oz) can pitted black olives, sliced
2 (16 oz) containers sour cream
12 oz sharp white cheddar cheese, grated

mix refried beans, garlic powder, and chopped onion; spread in the bottom of a 9″x13″ glass baking dish. spread salsa on top of the bean mixture. add a layer of sliced black olives, reserving some for garnish. spread sour cream on top of olives; top with grated cheese. garnish with reserved olive slices.

refrigerate. serve with tortilla chips.

CHOCOLATE CHIP PRETZEL COOKIES

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1 cup softened butter (2 sticks, 1/2 lb)*
2 cups sugar
3 tbs molasses
2 tsp vanilla
1 tsp baking soda
2 beaten eggs
2 cups crushed salted thin pretzel sticks (measure AFTER crushing)**
2 1/2 cups (packed) flour
1 1/2 cups semisweet chocolate chips

*THE BUTTER SHOULD BE AT ROOM TEMPERATURE

**IF YOU CAN’T FIND THIN PRETZEL STICKS, YOU CAN USE MINI REGULAR PRETZELS. JUST MAKE SURE THAT ANY PRETZELS YOU USE ARE SALTED.

preheat the oven to 350° with the rack in the middle position.

mix the softened butter with the sugar and the molasses. beat until the mixture is light and fluffy, and the molasses is completely mixed in.

add the vanilla and baking soda. mix them in well.

break the eggs into a glass and whip them up with a fork. add them to your bowl and mix until they’re thoroughly incorporated.

put the pretzels  in a ziplock plastic bag. seal it carefully and place it on a flat surface. get out your rolling pin and run it over the bag, crushing the pretzels inside. do this until there are no large pieces and the largest is 1/4″ long.

measure out two cups of crushed pretzels and mix them into the dough in your bowl.

add one cup of flour and mix it in. then add the second cup and mix thoroughly. add the final cup of flour and mix that in.

measure out 1 1/2 cups of chocolate chips and add them to your cookie dough. if you’re using an electric mixer, mix them in at the slowest speed. or, if you prefer, you can mix them in by hand.

drop by rounded teaspoons onto greased (or sprayed) cookie sheets. you can also line your cookie sheets with parchment paper, if you prefer. place 12 cookies on each standard sized cookie sheet.

bake the cookies at 350° for 10-12 minutes or until nicely browned.

let the cookies cool for 2 minutes and then remove them from the baking sheets. transfer them to a wire rack to finish cooling.

Makes approx 5 dozen cookies

FOUR-LAYER DESSERT

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FOR FIRST LAYER, combine:
1 cup flour
1/2 cup melted margarine
1/2 cup chopped pecans
pat into a 9″x13″ pan. bake at 350° for 15 minutes. cool.

FOR SECOND LAYER, combine:
1 (8 oz) pkg softened cream cheese
1 cup 10x sugar
1 cup cool whip
spread on top of first layer, then chill.

FOR THIRD LAYER, combine:
2 pkgs instant pudding mix (chocolate, vanilla or butterscotch)
3 cups milk
1 tsp vanilla
mix together & beat until thickened. pour on top of second layer. chill.

FOR FOURTH LAYER, spread surface with cool whip. sprinkle with chopped pecans (optional). chill & serve.

MAPLE COUNTRY RIBS

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3 lbs country-style pork ribs
1 cup pure maple syrup
1/2 cup applesauce
1/4 cup ketchup
3 tbs freshly squeezed lemon juice
1/4 tsp salt
1/4 tsp pepper
1/4 tsp paprika
1/4 tsp garlic powder
1/4 tsp cinnamon

place ribs in a large kettle or dutch oven. cover with water; bring to a boil. reduce heat & simmer 10 minutes. drain. place ribs in a greased 13″x9″x2″ baking pan. combine remaining ingredients; pour half over ribs. bake, uncovered, at 325° for 1 1/2 hours or until meat is tender, basting often with remaining sauce.

4 servings

SLOW COOKER CHICKEN CACCIATORE

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1 (3-3 1/2 lb) whole chicken, cut up, skin removed
1/3 cup flour
2 tbs vegetable oil
1 med green bell pepper
2 med onions
1 (14.5 oz) can diced tomatoes, undrained
1 (4.5 oz) jar sliced mushrooms, drained
1/2 tsp dried oregano leaves
1/4 tsp dried basil leaves
1/2 tsp salt
2 cloves garlic, finely chopped
grated parmesan cheese

coat chicken with flour. in a 12″ skillet, heat oil over medium- high heat. add chicken; cook 15-20 minutes or until brown on all sides; drain.

cut bell pepper and onions crosswise in half; cut each half into fourths.

in a 3 1/2-6 qt slow cooker, place half of the chicken pieces. mix bell pepper, onions and remaining ingredients except cheese; spoon half of the mixture over the chicken. add remaining chicken; top with remaining vegetable mixture.

cover; cook on LOW 4-6 hours or until juice of chicken is clear when thickest piece is cut to the bone (170° for breasts; 180° for thighs & legs). serve with cheese.

6 servings

EASY APPLE-CRANBERRY DESSERT SQUARES

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CRUST:

2 1/2 cups bisquick
1 1/2 cups quick-cooking oats
1 cup packed brown sugar
1 cup cold butter OR margarine
1/2 cup chopped pecans

FILLING:

8 cups thinly sliced, peeled apples (about 5 large)
1 (6 oz) bag sweetened dried cranberries
1/2 cup sugar
1 tbs cinnamon
1(8 oz) container sour cream
3 eggs
1/2 gallon vanilla ice cream

preheat oven to 375°. spray a 15″x10″ baking pan with nonstick cooking spray.

in a large bowl mix bisquick, oats and brown sugar. cut in butter using pastry blender, (or by pulling 2 table knives through the ingredients in opposite directions), until the mixture is crumbly. remove 1 1/2 cups of the crumb mixture to a small bowl; stir in the pecans. set aside for the topping. pat the remaining crumb mixture into the bottom of the baking pan.

in a large bowl, toss the apples, cranberries, sugar and cinnamon. in a small bowl, whisk together the sour cream and eggs. pour over the apple mixture; toss to coat. spoon filling over the crust; sprinkle reserved crumb/nut mixture over the filling.

bake for 45-55 minutes or until the topping is golden brown and the apples are tender. cool for 30 minutes. cut into 8 rows by 4 rows. serve warm with ice cream.

makes 32 bars

BOW WOW BEEF AND BACON BIRTHDAY CAKE

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2 cups flour
1 1/2 tsp baking powder
2/3 cup butter, softened
1/2 cup extra-virgin olive oil
1 jar of strained beef baby food
3 large eggs
1/2 cup bacon bits

sift flour and baking powder together in a mixing bowls.

cream together the butter, oil, baby food and eggs.

mix the dry ingredients with the wet mix and then stir in the bacon bits.

pour into a greased 8″x8″ baking pan.

if desired, sprinkle a light layer of bacon bits on top as a frosting substitute.

bake in a 350° oven for approximately 35-40 minutes, or until the center of the cake springs back when lightly poked. oven times may vary.