Kell's Shepherd's Pie

This is my favorite shepherds pie of all times, it is from Kell's Irish Pub here in Portland and it is the best!

Shepherd's Pie

• 
  

Makes 6 to 8 servings

Ingredients

• 1 1/2 pounds ground free-range beef
• 1/2 cup sweet onion, diced
• 1/2 cup baby carrots, diced
• 1 to 2 teaspoons garlic, minced or pressed
• 1/4 cup Guinness draught stout
• 1/4 cup cabernet wine
• 7 ounces (3/4 cup plus 2 tablespoons) beef broth
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried sage
• 1/4 teaspoon dried marjoram
• 1 cup peas, preferably fresh, or frozen (thawed)
• 2 tablespoons butter
• 2 tablespoons flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Ulster Champ Topping

• 1 1/4 pounds russet potatoes, 4 medium
• 4 tablespoons butter
• 1 cup finely grated Irish white Cheddar cheese
• 1/4 cup milk
• 1/4 cup fresh parsley, finely minced
• 1/3 cup scallions or chives, chopped
• Salt and white pepper to taste

Directions

• 1
  Brown beef in a Dutch oven or other large heavy saucepot over low to moderate heat. Allow to simmer until cooked throughout, about 5 to 10 minutes. Drain excess fat when cooked and add onion, carrots, garlic, stout, wine, broth, Worcestershire sauce, basil, oregano, sage and marjoram. Stir and bring to a simmer over low heat. Cook 15 minutes or until carrots are fork tender. Add peas.
• 2
  While meat is simmering, bring large pot of water to boil for potatoes.
• 3
  Meanwhile, in a small saucepan, melt butter and stir in flour to make a roux (paste of equal parts butter and flour used to thicken liquids). Slowly incorporate roux into simmering beef mixture until desired thickness is achieved. (If mixture was simmered too long or cooked too high, less roux is needed.) Continue to cook for 5 to 10 minutes to allow roux and flavors to meld. Season with salt and pepper.
• 4
  Remove to a 9 1/2-inch round casserole dish or deep pie dish.
• 5
  While meat is simmering, preheat oven to 350 degrees and prepare Ulster Champ Topping.

• 1
  Scrub and peel potatoes. Cut into large pieces. In a large pot, simmer potatoes in water until fork tender. Drain well and return pot to low heat to remove excess moisture. Stir in butter and cheese and whip, gradually adding milk, parsley and scallions or chives. Season with salt and pepper.
• 2
  Spoon potato topping evenly over meat mixture, making irregular peaks with the back of a spoon. Alternatively, use a pastry bag and star tip to pipe potatoes over meat mixture.
• 3
  Bake for 20 to 30 minutes or until potatoes are golden brown and crusty on edges and mixture is heated throughout.
• 4
  If desired, place casserole under broiler for 1 to 2 minutes to crisp potato topping. Remove from oven, allow to cool slightly to set, and serve immediately from casserole dish. Serve with HP sauce (Irish-English steak-style sauce), steak sauce or pan gravy, if desired.

Pumpkin Pie Bread

I got this recipe from Allrecipies but made a few changes to it.

yields at least two loaves and a muffin tin.

2 cans of Libby's pumpkin puree
1 1/4 cups of vegetable oil
3 cups of sugar
6 eggs
4 3/4 cups flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons cinnamon
1 1/2 teaspoons salt
1 1/2 teaspoons ground cloves
1 1/2 teaspoons nutmeg
heaping 1/2 teaspoon of ginger

Preheat oven to 350 degrees. Grease and flour baking dishes (loaf pans and muffin tins although I'd use paper liners - Jeff looks forward to eating them. I know, yuck!)

In a large bowl beat eggs until frothy, mix in pumpkin, sugar and oil.

In a seprate bowl combine flour, baking soda and baking powder, cinnamon, salt, cloves, nutmeg, and ginger. Then slowly add to pumpkin mixture and mix until all is combined.

Lick beater promptly.

Divide into prepared containers. Cook loaf pans for 45 min to 1 hour. Muffin tin I think about 25? I didn't time it, I just checked it when it smelled good and did the "clean knife" test.

Warning: "This ain't no health cake dish", but it is soooo good. :)And it tastes good warm or cold.

Chocolate Chip Zucchini muffins

The link above is for half this recipe, I doubled it and added a couple extra ingredients. Trust me, you'll wish you tripled it!

Yields 2 1/2 dozen muffins

3 cups all-purpose flour
1 1/2 cup sugar
2 teaspoon baking soda
2 teaspoon ground cinnamon
1 teaspoon all spice or whatever other spice you like
1 teaspoon salt
2 egg, lightly beaten
1 cup vegetable oil
1/2 cup milk
2 tablespoon lemon juice
2 teaspoon vanilla extract
2 cup shredded zucchini
1-2 shredded apple
1/2 cup miniature semisweet chocolate chips
1/2 cup chopped walnuts

In a bowl combine dry ingredients. In another bowl combine wet ingredients, mix on speed 2 of kitchen aid mixer for about 2 minutes then add dry mix. Mix on medium speed until smooth, I'd say 3-4 minutes. Fold in zucchini, apple, chocolate chips, walnuts (or pecans).
Fill greased muffin tins 2/3 full. Bake at 350 20-25 minutes or until done.

Pancakes, a work in progress

Lately I've been on a rampage to find the perfect pancake recipe for our family. It's still a work in progress but I've come up with a couple that are a big hit. I would like to invite all our authors of this blog (ooh so formal sounding) to also share their favorite pancake recipes. Because pancakes really are food for the Gods (is it food FOR the Gods or FROM the Gods? Oh well.)

Swedish Pancakes-

First recipe is from one of my best friends from Middle School's mom. She would make these every time I'd spend the night. (Is it lame that my recipes are never my own? I'm just not to that level of chef where I can experiment and make up my own recipes unless they're incredibly easy like peanut butter and banana and chocolate syrup sandwiches- oh wait, that's Jeff's. *sigh*)

It starts the night before.
Mix 4 cups oats (whole oats or quick oats) with 4 cups buttermilk (and don't skimp on the milk and buy light buttermilk, these are PANCAKES people.) Let it sit over night so the oats soak up the juices from the buttermilk. (leave in the fridge covered.)

Next morning mix
1 cup flour (whole wheat use a little less flour)
1/4 cup sugar
2 tsp baking powder
2 tsp baking soda
1 tsp salt
add to oat/buttermilk mixture

lightly beat 4 eggs and mix with 1/2 cup oil.
Add to pancake mix.

And cook on a hot griddle. Add more oil if too thick but mixture should be thicker than you think because it will thin out a little on the griddle.

These taste best with apple sauce I think or any other fruit topping but of course maple syrup (real maple syrup since we are making perfect pancakes here) is always good.

Next up is just plain ol' pancake mix I got off the Internet but made a few changes to it so I guess...THIS ONE IS MINE! I take full credit for it's yumminess.

1 cup flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 egg lightly beaten
1 cup milk
1/2 teaspoon vanilla extract
2 tablespoons vegetable oil

mix dry ingredients then wet and combine. Add a little more flour if too thin (I always do but never measure it so I don't know how much more to add, maybe a tablespoon).
Cook on hot griddle.
I think these taste a little like vanilla wafers. They are a work in progress though, maybe I will try buttermilk instead of regular milk next time.

So what pancake recipes are famous in your house?

Sugar Cookies

Ingredients

1 1/2 Cups Powdered Sugar

1 Cup Unsalted Butter at room temperature

1 Large Egg

2 Teaspoons Vanilla Extract

2 1/2 Flour

1 Teaspoon Baking Powder

1/2 Teaspoon Salt

Instructions:

Using an electric mixer, beat sugar and butter in a large bowl until light.

Beat in egg and vanilla.

Add flour, baking powder, and salt. Mix to combine.

Divide dough in half. Gather each piece into a ball and flatten into disks, Wrap in plastic and chill for 1 hour.

Preheat oven to 325 degrees.

Roll out 1 dough disk on floured surface to 1/8th thickness (thinker for softer cookies thinner for crispier cookies). Using assorted cookie cutter, cut out cookies.

Transfer cookies to ungreased baking sheets, spacing 1 inch apart.

Bake cookies until pale golden, about 11-13 minutes. (less time will be softer cookies, and more time the cookies will be crispier)

Transfer cookies to a cooling rack.

Repeat with remaining dough disk.

Ice and decorate to your taste.

This is a very easy and tasty recipe. I went through quite a few different sugar cookie recipes and this is by far my favorite.

Individual Molten Lava Cakes

Molten Chocolate Lava Cake

This a quick and easy recipe that you can use to impress your friends and family. I looks great, taste great, and the warm creamy center puts it over the top for everyone.

Ingredients:

Cake Ingredients:

1/4 cup chopped pecans or your favorite nuts (optional)
2/3 cup chocolate baking chips ( I used semi-sweet)
1/4 cup of Butter
3 oz cream cheese (set out and let it get soft before you use)
1/3 cup brown sugar (firmly packed)
3 Eggs
1 teaspoon vanilla flavor
1/4 cup all-purpose flour

Topping ingredients:

Chocolate, strawberry or carmel Sauce

Vanilla Ice Cream

Sugar cream sauce
Chopped nuts
Powdered sugar
Diced strawberries
Fresh blueberries

* NOTE: I like to drizzle the sauce on the plate and on top of the cake and Ice cream, It helps for presentation.

Instructions:

1. Preheat the oven to 400 degrees.

2. Grease the ramekin dishes. I used butter for this. Be sure to get a generous amount on the bottom and sides of the dishes. Make sure you have butter in the seam where the walls and bottom meet. To me, this is the most important step in the recipe. If the cakes stick to the dishes after being cooked, they will bust open when you place them on the plate.

3. In a microwave safe bowl, combine the chocolate chips and butter. Microwave for 1 minute stirring every 20 seconds until both items are melted and smooth. Add the cream cheese and mix with your mixer until smooth.

4. In a second mixing bowl, add the eggs, brown sugar, and vanilla. Mix with mixer until well mixed.

5. Add the chocolate mix and continue mixing until smooth. With mixer on low, slowly add the flour. Continue mixing until well mixed.

6. (If using nuts) Sprinkle the nuts evenly on the bottom of your ramekin dishes.

7. Divide the batter among the four ramekin dishes, filling each to 70% capacity.

8. Place ramekin dishes on a non-greased baking dish and place in the oven.

9. Bake cakes for twelve minutes or until the tops are puffy and cracked. Some ovens cook a little faster than others. If the tops have cracked open and feel a little firm, then they are ready.

10. Remove cakes from the oven and let cook for 5-10 minutes. ( You want to serve these warm, But if you don't let them set then the middles will be too runny.

11. Using a thin small knife, cut around the sides of each cake to release it from the ramekin dish.

12. Place your desert plate on top of the ramekin dish and invert both items at the same time.

13. Slowly remove the ramekin dish. This should leave the cake standing upside down in the middle of your plate.

14. Garnish with toppings of your choice and enjoy!

Giant Chocolate Sugar Cookies

These are some of my favorite cookies. So so good when dipped in milk!

1 1/2 cups all-purpose flour

1/2 cup good-quality unsweetened Dutch-process cocoa powder

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup (1 stick) unsalted butter, softened

1 1/2 cups sugar

1/2 cup vegetable shortening, substitute 1/2 cup unsalted butter, melted and cooled

1 large egg

1 1/2 teaspoons pure vanilla extract

Directions

1. Preheat oven to 375. Whisk together flour, cocoa powder, baking powder, and salt in a medium bowl; set aside.
2. Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy. Mix in shortening (or additional butter). Add egg and vanilla; mix until creamy. Reduce speed to low. Gradually add flour mixture, and mix until just combined.
3. Using a 2 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing about 4 inches apart, and flatten a bit with a spatula. Bake until edges are firm, check at ten minutes, but usually takes about 18 to 20 minutes. Let cool on sheets on wire racks. Cookies can be stored in an airtight container up to 2 days. Enjoy! Love- Jill

Dutch Babies (German Pancakes)

DUTCH BABY PANCAKES

3 Quart Pan 1/4 c. butter 3 eggs 3/4 c. milk 3/4 c. flour Serves 4 3-4 Quart Pan: 1/3 c. butter 4 eggs 1 c. milk 1 c. flour Serves 5 4-4 1/2 Quart Pan: 1/2 c. butter 5 eggs 1 1/4 c. milk 1 1/4 c. flour Serves 6 4 1/2-5 Quart Pan: 1/2 c. butter 6 eggs 1 1/2 c. milk 1 1/2 c. flour Serves 8 Put butter in shallow pan (Rectangle pyrex makes for more slices) and set into 425 degree oven. Mix batter quickly while butter melts. Put eggs in blender; whirl at high speed 1 minute. With motor running, gradually add milk, then flour; blend 30 seconds. Remove pan from oven; pour batter in the middle of butter puddle. Bake 20-25 minutes at 425 degrees. You can serve with fruit, jam, powdered sugar, syrup, or canned pie filling. Or just squeeze a little lemon juice on it.

Chicken Pot Pie

Chicken Pot Pie

This is the best Chicken Pot Pie ever!

Ingredients:
1/3 cup Margarine or butter
1/3 cup Flour
1/3 cup Onions; chopped
1/2 teaspoon Salt
1/4 teaspoon Pepper
1 3/4 cups Chicken broth
2/3 cup milk
2 cups cut up cooked chicken (Boiled Chicken tastes the Best)
1 10 ounce package frozen Or fresh mixed vegetables ( I just use carrots, peas, and corn)
2 prepared pie crusts; 1 top crust and 1 bottom
Crust (I use Pillsbury)

Instructions:

1. Heat butter over low heat until melted.

2. Blend in flour, onion, salt and pepper.

3. Cook over low heat, stirring constantly until smooth and bubbly.

4. Remove from heat.

5. Stir in broth and milk.

6. Heat to boiling; stirring constantly. Boil and stir one minute.

7. Stir in chicken and veggies.

8. Reserve.

9. Line pie plate with prepared bottom crust.

10. Pour in filling.

11. Top with top crust. Cut slits in center to vent. Flute edges.

12. Cook uncovered in 425 oven until crust is brown; approximately 30-35minutes.

Serves up to 8 without Seconds!

Resurection Rolls

These are great for Easter
(We call them Jesus' Tomb's)

• 1 package Croissant rolls
• melted butter
• large marshmallows
• cinnamon
• sugar

Preheat oven to 350 degrees.

Give each child a triangle of croissant rolls.
The croissant roll represents the cloth that Jesus was wrapped in.

Give each child a marshmallow.
This represents Jesus and His purity.

Have child dip the marshmallow in melted butter.
This represents the oils of embalming.

Dip the buttered marshmallow in the cinnamon and sugar.
This represents the spices used to anoint the body of Jesus.

Wrap the coated marshmallow tightly in the croissant roll
(not like a typical croissant roll up, but bring the sides up and seal the marshmallow inside)
This represents the wrapping of Jesus' body after death.

Place in a 350 degree oven for 10 to 12 minutes.
The oven represents the tomb (pretend like it was 3 days and nights!)

When the rolls have cooled slightly, the children can open their rolls (cloths) and discover that Jesus is no longer there,

HE IS RISEN!

Red Velvet Cake.

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Really..It is the frosting the Frosting that I want to share..lol
It works great on this or any carrot/spice cake and I am sure it would be taste on a brownie too!

Creamy Cream Cheese Frosting:
1 small heavy whipping cream container OR sm cool whip.
1 8 oz block of cream cheese softened
3/4s cup of Powdered Sugar

Whip the Cream Cheese and powdered sugar together then fold in the whipped cream.
(if you use heavy cream, whip it till it has firm peaks and fold into the pre whipped cream cheese.)
I have not tried the cool whip but I am sure it is good..I just prefer the real cream:)
(I made the cake from a box..lol it was good & it was $.90 so..lol nice price for this cake ;p)

German Chocolate cake~FROSTING~

• 1 cup evaporated milk
• 1 cup white sugar
• 3 egg yolk, beaten with 1 teaspoon water
• 1/2 cup margarine
• 1 teaspoon vanilla extract
• 1 cup chopped pecans
• 1 cup flaked coconut

In a large saucepan combine evaporated milk, sugar, egg yolks, margarine and vanilla. Cook over low heat, stirring constantly, until thick. (you might need to add a little cornstarch)Remove from heat and stir in pecans and coconut. Spread on cake while still warm.

Halloweenies

Here's a yummy, easy recipe for some 'Halloweenies' I made the other day.

You'll need:

Nathan's hot dogs or some other Kosher hot dogs (cuz that's the only kind anyone should ever eat

anyway) - about 12 so 1 package and a half.

Pillsbury croissant creations dough

Ketchup or mustard

Preheat oven to 350 degrees. Roll out dough and cut half inch vertical strips. Pat excess water off hot dogs and roll the dough strips around the hot dog to look like mummy wrappings. Takes 2 strips. Roll two little balls of dough for eyes.

Bake on a cookie sheet for 15-20 minutes. So yummy! I noticed the dough gets a little soggy if you refrigerate them then nuke 'em in the microwave so reheat in the oven.

Bennett thought they were pretty cute. When I showed them to him before I put them in the oven he looked at me and put his finger to his mouth and said "Shhhh!" like they were sleeping and said "eye". I love him!

Ketchup is fun because it looks like blood. Great Halloween lunch!

Bad Day Soup

I can't take credit for this recipe. I can't take credit for any recipe I post on here. If I could I would suggest you be very scared since I can ruin even the easiest, most delicious of meals. This came from Jeff's parent's and I'm not quite sure where they got it, but let me just say MY GOODNESS! I have had the worst day ever and this soup was just the thing I needed. Thanks Mike and Kathi!!! It's called Chicken Tortilla Soup, but after today I claim the right to rename it to "Bad Day Soup".

Prep time: 10 minutes

Cook time: 1 hour, 10 minutes

Ingredients:

1/4 bunch cilantro, well washed (leaves only)

2-3 garlic cloves

1/2 small onion

4 oz can of green chilies

6 cups of chicken broth

14.5 oz can of tomatoes

1 tsp. ground cumin

1tsp. salt

2 Tbsp cornstarch (dissolved in a small amount of water)

Corn tortillas (about 10) cut into thin slices

vegetable oil (or I used olive oil, it's lighter)

1-2 cups cooked chicken (2 oz per serving

Monterey Jack cheese

1-2 avocados, peeled, pitted and sliced

sour cream

salsa

(When it comes to food I'm no minimalist, I include all the toppings on my plate, so I didn't list anything as optional because I believe it shouldn't be. But if you can't even read the ingredient with out your stomach flipping by all means don't include it. But you're missing out.)

Preparation:

Puree cilantro, garlic, onion, chilies and tomatoes in a blender or food processor.

Heat stock and add pureed mixture along with cumin and salt.

Bring to a boil, reduce heat and simmer about an hour.

Stir dissolved cornstarch into stock. (Don't add if you like thinner soup, add more- which I did, if you like more)

Fry cut tortilla strips in oil in batches until crisp (I added a little salt as I fried them) drain well.

Add chicken to stock (FYI don't pull a Sara and use canned chicken and regret it later and end up cooking up some chicken the last minute any way. It tastes so much better.)

Garnish or top with shredded cheese (Jeff says don't skimp on the cheese), tortilla strips, avocado, sour cream and salsa and whatever else you prefer. I suggest going with a fresca type salsa.

Like Kathi said, the avocado and sour cream taste so creamy and cool with the warm soup then you have the creaminess of the cheese and the crunchiness of the tortilla strips and chunks of chicken and salsa. This soup is a melody of textures, temperatures and tastes - my bad day totally melted away in this soup along with the cheese.

Easy Peasy Pizza Cheesy!

Ingredients for crust:

2 1/2 cups of Krusteaz baking mix

1 1/2 tsp of Italian seasoning

1/2 tsp garlic salt

2/3 cups of water

1/2 cup grated cheddar cheese

Mix baking mix, Italian seasonings and garlic salt together. Add water and stir until dough starts to form. Knead in cheddar cheese (about 40 kneads).

Roll out on lightly floured surface into 12 inch circle and bake at 425 degrees for 5 min.

* I usually add a little cornmeal just under where the pizza will lay*

Let crust completely cool before adding toppings.

Add whatever toppings you want and bake for another 10-15 min. And voila! Pizza with foccacia crust to die for!

Grandma's Apple Butter

Ingredients:

16 cups of Gravenstein apple pulp

8 cups sugar

1 cup apple cider vinegar

1 tsp cloves (optional)

1 tsp nutmeg

1 tsp ginger (optional)

Mix all ingredients in a large baking pot or roasting pot and bake at 350 degrees until reduced (about 3 hours) stirring frequently.

Or, reduce on stove top on medium-low stirring frequently.

Once mixture is hot add 3/4 stick of butter (optional).

Then can! Tastes great on pancakes, peanut butter sandwiches, toast and I'm sure lots of other things. So easy!

What's 4 Dinner??

I feel like I am always being asked "what's for dinner"?


Ever popular foil dinner.



Stuffed Italian Meatball loaf. (Picture's up and down)


Sometimes I am crazy inventive..Sometimes I am boring! lol


This is one we really like.

Deli Sammie ring.

I sure wish I would take a picture of the meals before, during and after.


Taco Salad, one of the easy meals:)

London Broil

London Broil


Deedee and I have both made this steak at different times.. (please put your picture up Deeds)
I think it tastes better than if you went to a big named steak house.
Take a bite of steak with a little smearing of butter..YUMMY!

2 pounds London Broil


***Marinade***
2 tablespoons garlic powder
1/2 cup Olive oil (I used veggi it was what I had.)
3 tablespoons Worcestershire sauce
1/2 cup soy sauce
1 teaspoon ground cumin
1 teaspoon salt
1 1/2 teaspoon black pepper

***Chili Butter***


1 cup butter, softened (melt 1 in the micro and just stir the other one in till it is firm the set in the fridge)
2 teaspoon. garlic powder
2 tablespoons chili powder
1/2 teaspoon ground cumin
1/2 teaspoon hot sauce (..lol I used taco bell fire sauce! )

Marinade for at least 2 hours (can sit in fridge for 2 days)
bbq at low for 10 min then flip, 10 more min flip, and ten more and take it off. I let it sit for about 10 minutes before I slice. Slice on the 45* diagonal..YUMMY!

Side notes..you could also use a little lime juice in the marinade.
This cut of meat was like 1 1/2 inches thick..

I like to serve it with BIG Potato or a YUMMY Artichoke:)

the worst foil dinner ever!

ok..So I am sharing, here is a picture of the WORST foil dinner ever!



Enjoy~



I guess you all know what we had that night..
Poor Rune was trying to make dinner..I had Strep and he wanted to provide for the Fam:)

Salsa Chicken

This is so really easy..
My family all like it lots!
I put a bag of frozen chicken tenders or breasts in the crock pot and then pour a jar of Salsa on top of it and let it cook on high for 4.5 hours. After it has cooked you can either serve it like that with rice and beans, OR you can shred it. I like to make taco's or chicken enchiladas or qusadilla's or spicy chicken salad.. I think it is a great time saver and Yummy!
(ok..some people only like beef in their taco's I know BUT, it is fun to mix it up!)