Tuesday, June 30, 2009
BBQ Beef, Scalloped Potatoes and Cream Cheese Brownies
I'm planning to spend the day with Ben since he isn't scheduled to be at the station today(youngest son interns for Gap Broadcasting.) Speaking of Ben, I want to thank him for the beautiful re-do of my blog. He really enjoys all things pertaining to computers and broadcasting. He's been very encouraging and has helped me every step of the way with this blogging habit...um..hobby of mine. When he's not busy taking computers apart or running an online radio station from his room (Star 98 MiX) he likes movies, so when I noticed an ad in the newspaper for a movie that he's mentioned I thought we might see it on his day off.
So today, I'm sharing three recipes that are mine...well, that I have in my own file and have made before. You know how recipes are, never really ours, unless we created them from the get-go. In fact, I think I found the Cream Cheese Swirl Brownies on the back of a Kraft cream cheese box! The main criteria for me is not the history of a recipe, but whether it tastes good. I'm interested in old cookbooks and vintage recipes, but once tried, if they aren't delicious they're tossed.
Here are my recipes:
BBQ Beef Sandwiches
2 lb. chuck roast
2 C sliced onions
1 C bottled BBQ sauce
1 TBSP cornstarch
1 TBSP water
6 Kaiser rolls
Trim fat and cut beef into 1 inch cubes. Place meat in slow cooker; stir in onion and BBQ sauce. Cover w/ lid. Cook on Low setting for 8 hours.
Remove meat and onions. Shred beef w/ two forks. Combine cornstarch and water and add the mixture to BBQ sauce mixture, stirring well. Cover with lid and cook on High for 1 minute. Return the shredded beef and onions to slow cooker; cover and cook 10 min. This can be frozen for up to 3 months.
6 potatoes (2 lbs.)
1/4 tsp pepper
3 TBSP butter
1 small onion, sliced thin
1 can cream of mushroom soup (10 oz.)
1/4 C flour
1 tsp salt
4 slices of American Cheese
Peel and slice potatoes. Toss slices in 1 C water and 1/2 tsp cream of tartar. Drain. Put 1/2 of sliced potatoes in greased crock pot. Top w/ 1/2 of onion slices, flour, salt and pepper. Add remaining potatoes and onions. Sprinkle w/ remaining flour. Add butter and undiluted soup Cover and cook on Low 7-9 hrs. (High for 3-4 hrs.)Add cheese 30 min. before serving. Serves 6.
Cream Cheese Swirl Brownies
1 pkg. fudge brownie mix (19.8 oz.)
1 pkg. Kraft Cream Cheese, softened (8 oz.)
1/3 C sugar
1/2 tsp vanilla
Prepare brownie mix as directed and pour into 13x9 inch baking pan.
Beat cream cheese w/ mixer until smooth. Add sugar, mixing until blended. Add egg and vanilla; mix just until blended.
Pour cream cheese mixture over brownie mixture; cut through batter several times with knife for marbled effect.
Bake at 350 degrees for 35 to 40 min. or until cream cheese is lightly browned. Cool; cut into squares. Makes 24. (Do not use brownie mixes that include a syrup pouch!)
I will be joining BlessedwithGrace and BalancingBeautyandBedlam for their recipe swaps today.