Aunt Janna Lion House Easter Stew

We got this recipe from Aunt Janna in April.  Derek LOVES this.  It is such a hearty stew.  We had it when we all got together for Easter.  I just got the recipe and already I have made it several times.

It was great for us to be able to see wonderful, funny Aunts and Uncles and watch General Conference together.

I am grateful for a family that loves me and my kids so much!

This recipe is originally from the Christmas Recipes from the Lion House

Here is the wonderful recipe:

2 lbs beef chuck, cut in cubes
2 T shortening
4 C water
1 onion sliced
1 clove garlic
1 T salt
1 T lemon juice
1 t sugar
1 t Worcestershire sauce
1/2 t paprika
1/2 t black pepper
2 bay leaves
dash of allspice (I don't put this in)
6 carrots, cut in quarters (3 cups baby carrots)
1/2 lb small white onions
3 potatoes, peeled and cubed
1/4 C flour

Brown beef cubes in shortening.  Turn often to brown meat on all sides.  This should take about 15 minutes.  Then add water, onion, garlic, salt, lemon juice, sugar, Worcestershire sauce, pepper, paprika, bay leaves, and all spice.  (I use a cock pot, this is the way I do it, the recipe from Lion House did  not, I just love crock pots, also the longer you leave the beef in the crock pot the more tender it is and easier to chew.  I let it cook on low for about 8 - 9 hours and just put the carrots and potatoes in for the last about 3 - 4 hours depending on the thickness of the cut of the vegetables)

Cover with a lid and simmer on low heat (do not boil) for 2 hours. (So, I don't do this part the same as I don't use the stove method, as I stated above, I use a crock pot.)  Stir occasionally to prevent sticking.  When meat is almost done, add carrots, onions, and potatoes, and simmer for 30 minutes or more. 

Discard bay leaf and garlic (unless you mince the garlic tiny like I do).  Pour 1/2 C hot water in shaker (or use milk or cream) and add 1/4 C four; shake to blend.  Stir into stew. 

Cook and stir until gravy thickens and boils.  Makes about 8 servings.

Easter family visit

This is a picture of some of the food that I brought out to my mom and dad.  I had been thinking that I didn't want my mom to be spending all her time in the kitchen and taking care of my dad.  I make a lot of food and lots of it can be frozen and it heats up great.  My parents have done so much for me and they mean so incredibly much to me.  I hope that this will help to make life easier and more pleasant for both my mom and dad.  I love them so so much.

From left to right around the circle.  Tate, Stephanie, (on the floor just the top of her head) Finley, Chase (facing the piano), Micah, Asher, Derek, Eli, and Brant

Grandma and Derek at BEAUTIFUL STUNNING Tumwater Falls.  Derek having a "peaceful protest" to my many pictures of him through out his life.  You will see a few more peaceful protests to me trying to take pictures of him in the next pictures to come.

I wish I could take better pictures to show the beauty of this place

Here is a sort of good picture.  It is hard (at least for me) to capture the majesty and intense beauty of this place.  I hope that it stays around for a long time.

Beautiful, I think that this place is very therapeutic.

A rare photo now a days.  I was able to get a shot of Derek.  (smile)
Grandma looks so cute!

There we go!!! Derek saw me and commanded me to GO!  (love you son!)

I love this amazing woman!!!! I still remember not long ago, she was taller than me.  I am so incredibly blessed to have her as my mom and friend.

Just another photo together, we wanted to get the beauty we were seeing in the photo with us.  A bit blurry of a picture, darn.

Much better quality, just wish we could have moved the sun off my Mom.  Sorry mom.

OK, last picture Derek.  (smile)  He is patient with me and so sweet and kind but is VERY over my picture taking.  I think I have only taken about 987,456,789,745,641,327 pictures of him. (smile)

Food delivery to my Mom and Dad

I feel so lucky to be able to help my mom and dad.  It really helps me as well.  Every one needs to feel needed.  My parents are grateful and loving.  They are easy to love and they make it so fun to want to help them.  I hope to be able to continue this trek to bring them help and love, as it brings love and purpose to my life.  It helps me to feel loved as well which everyone needs.

When I was growing up it was very important to my dad that we all felt loved.  He would ask us quite often if we needed our love buckets or hug buckets filled.  I loved that.  He would also tell us a story about how love was so important.  It was about children that were in an orphanage and some were dying.  They found that the children who were held and cuddled and loved did not die, but those that were ignored or mistreated died.  Whether this was a true story or not was not the point, the point was that my dad made it his mission to make sure that we knew that we were loved and that we knew the power of love.  I love my parents for so many things and this is one of them.

Recipe: New great easy recipe from Six Sisters

Another new great very easy recipe from Six Sister's web site.  I sure do love this web site.  This is such and easy recipe and the kids LOVE it.  It is great to find new recipes that everyone loves and are easy to make.

 This is "Chicken Parmesan Crescent"

Ingredients:
8 chicken strips, fully cooked
1 (8 ounce) can refrigerated crescent rolls
8 slices mozzarella cheese
1 (24 ounce) jar spaghetti sauce
1 T butter, melted
1/4 t garlic powder
1/2 t Italian seasoning
1 T grated Parmesan cheese

Directions:
Preheat oven to 375 degrees.  Separate crescent rolls in to 8 triangles.  Place one slice of cheese on the wide end of each crescent roll.  In a saucepan over low heat, warm spaghetti sauce until heated through.  Dip cooked chicken strips  in spaghetti sauce so they are completely covered.  Place dipped chicken strips on top of cheese and roll up crescent rolls.  Place rolls on an ungreased baking sheet.  Brush melted butter on top of each roll and sprinkle with garlic powder, Italian season and Parmesan cheese.  Bake for 15 minutes, or until golden brown.

The day before Hannah's 18th birthday

My sweet little girl growing up.  I sure do love you!

I sure have been blessed to be your mom.  Thank you for all the wonderful moments together, I cherish every one of them!

Recipe: Enchilada ring

This is a delicious recipe I got years ago from Kris Smith (Matthew's wife) when she was involved  Pampered Chef.  Hmm, it is a little out of focus, but it is from my phone. . .  Also, it is supposed to be a lime instead of a lemon, but I didn't have any so . . .  You can also put a bit of guacamole in the middle and/or sour cream and/or salsa.


ENCHILADA RING

2 C chopped cooked chicken
1 C shredded cheddar and Monetary jack cheese blended
1 can (about 4 oz) chopped green chilies, undrained
1/2 C mayo (I use reduced fat)
1 T pantry Southwestern Seasoning Mix (from Pampered Chef) (I have been using just regular taco seasoning packets)
2 plum tomatoes
1 lime
2/3 C finely crushed corn tortilla chips, divided
2 pkgs (8 oz each) refrigerator crescent rolls
1 C salsa
1 C sour cream

1.  Preheat oven to 375 F
2.  Mix chicken, cheese, green chilies, mayo and seasoning mix.
3.  Slice tomato and lime into slices.  Need to keep some for later for garnish.  Add chopped tomato and lime juices to mixture.
4.  Put crushed chips on top of the crescent rolls as you roll them.
5.  Put mixture on the crescent rolls and roll up.  Cook for about 25 minutes

Recipe: Mini Cherry Cheesecakes, yum!

I have been reading a book series that shares sweet recipes, it is the Hannah Swensen series by Joanne Fluke.  It is a fun series and I have added one other recipe so far, it was the Highlander bars.  Here is a picture and the recipe for Min Cherry Cheesecakes:

Preheat oven to 350 rack in center

(28 pt) 2 8 ounce packages softened cream cheese - room temp (I used reduce fat)
(16 pt) 3/4 C white (granulated) sugar
(4 pt)   2 eggs
            1 T lemon juice
            1 t vanilla
(12 pt) 24 vanilla wafer cookies
            24 cupcakes liners
(14 pt) 1 can cherry pie filling.  Chilled (21 oz. net weight)
(I also added 132 white chocolate Girardelli chocolate chips melted to 12 of the cheese cakes which added another 8 points for 12 cheese cakes)

Line 2 muffin pans with cupcakes liners.  Put 1 vanilla wafer cookie in the bottom of each, flat side down.

Chill the unopened can of cherry pie filling in fridge while you make the mini cheesecakes

You can do all this by hand, but it's easier with an an electric mixer, slow to medium speed.

Mix the softened cream cheese with the white sugar until it's thoroughly blended.  Add the eggs one at a time, beating after each addition.  Then mix in the lemon juice and vanilla, and beat until light and fluffy.

Spoon the cheesecake batter into the muffin tins to about 1/2 to 2/3 full.

Bake at 350 F for 15 - 20 minutes or until top has a satin finish.

Cool on wire racks

When they are cook, open the can of cherry pie filling and place 3 cherries on top of each mini cheesecake.  Divide the juice equally among the 24 mini cheesecakes.

Refrigerate in the muffin tins for at least 4 hours before serving (overnight is even better).  Take them out of the tins, carefully remove the cupcake papers and place them on a silver platter for an elegant desert at a finger food party.

Hannah and her boyfriend just tried some, one of the plain and one with the white chocolate.  They said that the one without the white chocolate is fluffier but they loved both.