Saturday, January 30, 2016

30 Minute Shepherd's Pie

  • 2 pounds potatoes, peeled and cubed
  • 2 tablespoons sour cream
  • 1 large egg yolk
  • 1/2 cup cream
  • Salt and freshly ground black pepper
  • 1 tablespoon extra-virgin olive oil
  • 1-3/4 pounds ground beef
  • 1 carrot, peeled and chopped
  • 1 onion, chopped
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup beef stock
  • 2 teaspoons Worcestershire
  • 1/2 cup frozen peas
  • 1 teaspoon sweet paprika
  1. Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Combine sour cream, egg yolk and cream. Add the cream mixture into potatoes and mash until potatoes are almost smooth.
  2. While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with beef. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes. Add chopped carrot and onion to the meat. Cook veggies with meat 5 minutes, stirring frequently. In a second small skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas.
  3. Preheat broiler to high. Fill a small rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and broil 6 to 8 inches from the heat until potatoes are evenly browned. 
Shepherd's pie makes a great freezer meal!

Recipe from the kitchen of Rachael Ray.

Monday, January 18, 2016

Salted Caramel Cookie Dough Cups

Cookie dough:

  • 5 tbsp. salted butter, melted
  • ⅓ c. light brown sugar, packed
  • ¼ c. all-purpose flour
  • ½ tsp. vanilla extract
  • ¾ c. mini semi-sweet chocolate chips

Salted Caramel Sauce:

  • ½ c. granulated sugar
  • 3 tbsp. salted butter, room temperature
  • ¼ c. heavy whipping cream, room temperature
  • ½ tsp. non-iodized sea salt

Chocolate coating:

  • 1 c. milk chocolate chips
  • 1 c. semi-sweet chocolate chips


  1. Line two mini muffin/cupcake tins with 24 liners, set aside.
  2. In a small mixing bowl combine the melted butter, brown sugar, flour, and vanilla. Using a spatula mix ingredients until combined, then fold in mini chocolate chips. Cover and place in the refrigerator to chill while preparing the salted caramel sauce.
  3. To make the caramel sauce, heat the granulated sugar in a small saucepan over medium heat, stirring constantly to prevent burning. The sugar will begin to form clumps and will eventually melt and turn brown. Once the sugar has melted completely, add the butter. The mixture will bubble, continue stirring for 2 minutes or until the butter has completely melted, then add the cream. Boil for 1 minute then remove from the heat and add the salt. Allow the caramel to cool for 8-10 minutes before using.
  4. Meanwhile, Using a double boiler on the stovetop, add water and set over low heat. Pour chocolate in and stir continuously until the chocolate has melted. Remove from stove and using a spoon, cover the bottom of the cupcake liners. You'll want a pretty good amount because generally the bottom has the most chocolate.
  5. Remove the cookie dough from the refrigerator and roll into balls, then pat flat. Place the flattened cookie dough into each cupcake liner. Then spoon the caramel sauce over top, making sure to leave enough room in the liner to add the top layer of chocolate.Pour the remaining chocolate over the top of the caramel. To create an even top gently shake the pan on a flat surface or tap.
  6. Place the tin into the refrigerator to chill for 2 hours or until the bottoms of the cups are set. Eat cold or bring to room temperature.

Yield: 24 mini cups
Recipe from the kitchen of Life Made Simple.

Sunday, January 17, 2016

Strawberry Kiwi Smoothie

  • 2 cups frozen strawberries
  • 2 bananas, frozen
  • 2 whole kiwis, peeled
  • 3/4 cup low-fat plain yogurt
  1. In a blender, mix together all ingredients and blend until smooth.
*This recipe makes 2 large smoothie servings.

Recipe from the kitchen of Six Sisters.

Saturday, January 9, 2016

Gooslop aka Goulash

  • 1 pound lean ground beef
  • 1 small onion, diced
  • 1 small green pepper, diced
  • 2 teaspoons garlic powder
  • 1 can cream of mushroom soup
  • Spiral macaroni noodles
  • Salt and pepper to taste

  1. In a large skillet on medium heat, brown ground beef with garlic powder, onion, and peppers. Season with salt and pepper. 
  2. Add soup and bring to a boil. Reduce heat, cover and simmer for 30-45 minutes.
  3. Meanwhile cook noodles according to package instructions. Once finished cooking, drain the noodles and add to the ground beef mixture.
Recipe from the kitchen of Rose Dielman

Tuesday, January 5, 2016

Christmas Morning Breakfast Casserole

  • 1 package hash brown mix
  • 1 1/2 cups boiling water
  • 2 cups grated Cheddar Cheese
  • 1 cup milk
  • 1 package cut-up smoky links
  • 1 teaspoon dry mustard
  • 1 teaspoon salt
  • 5 beaten eggs

  1. Using a 9 x 13 pan, pour water over hash browns and let sit while mixing the rest of the ingredients. 
  2. After mixing the rest of the ingredients in a large bowl, pour over the hash browns.  
  3. Bake at 350 for 40-45 minutes.
Recipe from the kitchen of Charmaine Kyle.

Monday, January 4, 2016

Crockpot Peanut Clusters

This recipe is easy and makes SEVERAL. Perfect for teacher gifts or hard-to-buy friends on your list.


  • 2 -16 oz jars dry roasted salted peanuts (You can use cashews, pecans, or any kind of nut.)
  • 48 oz almond bark (Or vanilla candy coating - I use three packages of Candiquick from Meijer.)
  • 1 - 12 oz bag dark chocolate chips (You can also use either semi sweet or milk chocolate chips)


  1. Place all ingredients in Crockpot. Cook on low for 1.5 hours. DO NOT TOUCH. 
  2. Turn Crockpot off and stir mixture completely then let it sit for 20 minutes. 
  3. Cover countertop or table with waxed or parchment paper (or mini muffin papers works best for gift giving). Drop by spoonfuls onto paper. Let harden and store in airtight container. Give away and save some or your family to enjoy. They also freeze well.
Recipe from the kitchen of Gwen Hendrickson.

Sunday, January 3, 2016

Bread Maker Cinnamon Rolls

  • 1 cup water
  • 1 Tbsp powdered milk
  • 1/4 cup sugar
  • 2 Tbsp butter
  • 1 large egg beaten
  • 3/4 tsp salt
  • 3 1/2 cups flour
  • 2 tsp dry yeast

  • Filling:
  • 1/3 cup butter
  • 1/3 cup brown sugar
  • 1 1/2 tsp cinnamon
  • 1/2 cup raisins

  1. Measure ingredients into bread machine.  Select dough setting.  When beeps, remove dough to a lightly floured surface, roll out into a 12 x 14 inch rectangle.  
  2. Spread surface with 1/3 cup butter, thinly sliced.  Sprinkle surface with 1/3 cup brown sugar, 1 1/2 tsp cinnamon and 1/2 cup raisins (if desired).  
  3. Start with 12-inch side, roll dough "jelly roll" style, pinch seam to seal.  With seam side down, cut into (12) 1 inch pieces.  Place on a greased baking sheet 2 inches apart.  Cover lightly with damp towel, allow to rise in warm place until doubled, about 40 minutes.  
  4. Bake at 375 10 to 15 minutes.
Recipe from the kitchen of Charmaine Kyle.

Saturday, January 2, 2016

Quick Beef Veggie Soup


  • 1-1/2 pounds lean ground beef
  • 1/2 cup onion, chopped
  • 3 cups v-8 vegetable juice
  • 1 teaspoon sugar
  • 1 teaspoon celery salt
  • 1/2 teaspoon seasoned salt
  • 1 teaspoon ground black pepper
  • 2 large potatoes, peeled and cubed
  • 3 large carrots, sliced
  • 2-3 parsnips, peeled and sliced


  1. Brown meat with onion until no pink remains in meat. Drain.
  2. Put all the ingredients in the crock pot and set on high.  Cook until vegetables are tender, about 3-4 hours. 
  3. Try different vegetables according to your taste: peas, turnips, rutabaga, celery. Could also substitute barley for the potatoes.

Friday, January 1, 2016

Slow Cooker Spinach Artichoke Dip Recipe


  • 1 (10 oz) bag fresh baby spinach, roughly chopped
  • 1 (14 oz) can artichoke hearts, chopped
  • ½ cup sour cream
  • ½ cup mayonnaise
  • ½ cup onion, finely diced
  • 1 clove garlic, minced
  • 1 cup mozzarella cheese
  • ¼ cup grated Parmesan cheese
  • ¼ teaspoon garlic salt
  • ¼ cup milk
  • 1 (8 oz) package cream cheese, cubed
  • Salt and pepper to taste


  1. Spray a slow cooker with non-stick cooking spray.
  2. In a large bowl, mix together spinach, artichoke hearts, sour cream, mayonnaise, onion, garlic, mozzarella cheese, Parmesan cheese, garlic salt, and milk. Add salt and pepper as desired. Dump into your slow cooker.
  3. Place your cubed cream cheese on top of spinach/artichoke mixture, spread out as evenly as possible.
  4. Cook on high for 2 - 2½ hours, or until ingredients are cooked through and the cream cheese is melted. Mix in the cream cheese keep dip on "warm" setting until eaten. Serve with crackers, bread, tortilla chips or vegetables.
Recipe from the kitchen of the Six Sisters.