Beer Beef Stew II

“Traditional beef stew with a twist of beer, chili sauce, and brown sugar.”

PREP TIME 30 Min
COOK TIME 8 Hrs
READY IN 8 Hrs 30 Min

Ingredients:
2 Tablespoons vegetable oil
3 1/2 pounds beef stew meat, cut into 1 1/2 inch pieces
1 Cup all-purpose flour
2 large potatoes, chopped
1 Cup chopped carrots
3/4 Cup chopped celery
3/4 Cup chopped onion
3 cloves garlic, chopped
1 Tablespoon dried basil
1 Tablespoon dried thyme
1 Cup chili sauce
1 Cup beer
1/4 Cup brown sugar

Directions:
1. Heat the oil in a skillet over medium heat. Place the beef stew meat and flour in a large resealable plastic bag, and shake to coat. Transfer coated meat to the skillet, and cook about 1 minute, until browned.
2. Mix the potatoes, carrots, celery, onion, and garlic in a slow cooker. Place browned beef over the vegetables, and season with basil and thyme.
3. In a bowl, mix the chili sauce, beer, and brown sugar, and pour over meat in the slow cooker.
4. Cover slow cooker, and cook 8 hours on Low or 2 hours on High.

Easy Garlic Broiled Chicken

PREP TIME 10 Min
COOK TIME 20 Min
READY IN 30 Min

Ingredients:
1/2 Cup butter
3 Tablespoons minced garlic
3 Tablespoons soy sauce
1/4 teaspoon black pepper
1 Tablespoon dried parsley
6 boneless chicken thighs, with skin
dried parsley, to taste


Directions:
1. Preheat the oven broiler. Lightly grease a baking pan.
2. In a microwave safe bowl, mix the butter, garlic, soy sauce, pepper, and parsley. Cook 2 minutes on High in the microwave, or until butter is melted.
3. Arrange chicken on the baking pan, and coat with the butter mixture, reserving some of the mixture for basting.
4. Broil chicken 20 minutes in the preheated oven, until juices run clear, turning occasionally and basting with remaining butter mixture. Sprinkle with parsley to serve.

Better Than Sex Cake

This cake is always a hit. It is SO GOOD! You have to make this cake, and it is so easy. If you don't like the name, go ahead and change it.

BETTER THAN SEX CAKE

FIRST:
Ingredients:
1 box Yellow Cake Mix

Directions:
Bake cake mix as directed on box.
In a 13 x x9 pan.

SECOND:
Ingredients:
1 (20 oz.) can Crushed Pineapple
1 Cup Sugar

Directions:
While cake is baking simmer pineapple and sugar.
Remove cake from oven when done
Punch holes in cake
Cover with pineapple
Chill

THIRD:
Ingredients:
1 (3 oz.) Instant Vanilla Pudding
1 Cup Coconut

Directions:
Make instant pudding as directed on box.
Add Coconut
Spread over pineapple

FOURTH:
Ingredients:
1 (8 oz) Cool Whip

Directions:
Spread over pudding

FIFTH:
Ingredients:
1 - C. Chopped Nuts

Directions:
Sprinkle with nuts

Almond Brittle

There is something special about giving handmade and home-baked gifts for the holidays. For me, it's more than the item, but the personal effort - the gift of one's self - that makes it special. If you are on the giving end, here are a couple of recipes sure to please anyone on your baking list.

ALMOND BRITTLE
Ingredients:
1 1/2 Cups sugar
1/3 Cup honey
7 Tablwspoon butter; softened
1/2 lb. silvered almonds
vegetable oil

Directions:
Use a metal spatula when spreading the almond brittle mixture.
Spread it quickly,as it hardens very fast.
Cut the brittle into pieces before it has hardened completely.
Store it in an airtight tin in a cool place; it will keep for several weeks.
You can vary the recipe by substituting roasted peanuts, hazelnuts, walmuts, pistachios or cashews for the almonds.
Cut the pieces diamond-shaped by cutting diagonally in one direction and straight the other way.
Dip one end in melted chocolate for a more elegant look

Asparagus Spears

ASPARAGUS SPEARS
Ingredients:
12 frozen asparagus spears
1 onion (sliced)
1 Tablespoon Extra Virgin Olive Oil
2 Tablespoons parmesean cheese
1 1/2 Tablespoon dried parsley
2-3 teaspoons of Cavender's All Purpose Greek Seasoning
1 Tablespoon apple cider vinegar (optional)

Directions:

Preheat oven to 385
Lay asparagus at the botton of caserol dish.
Add the onions.
Sprinkle the olive oil (olive oil will not cover it all but as it cooks the frozen asparagus will melt and the water will blend with the oil to make it spread). Sprinkle on the rest of the ingredients.
(Add a little salt if desired).
Cover with aluminum foil and cood for 10-15 minutes.
(Don't let get too soft. Should be a little crunchy).
Optional cooking method
Wrap in foil and cook on grill for 8-10 minutes

Note:
Nutritional Analysis: 3 asparagus spears equals 25 calories, trace fat (trace saturated fat), 0 cholesterol, 133 mg sodium, 4 g carbohydrate, 1 g fiber, 2 g protein.

Neat Sloppy Joes

PREP TIME 20 Min
COOK TIME 30 Min
READY IN 50 Min

Ingredients:
2 pounds lean ground beef
1/2 cup chopped onion
1 cup chopped celery
1 (10.75 ounce) can condensed tomato soup
1/4 cup ketchup
1 tablespoon white vinegar
1/4 cup packed brown sugar
1 1/2 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon garlic powder
8 hamburger buns

Directions:
1. Place ground beef in a large skillet over medium heat. Cook until evenly browned, stirring to crumble. I like to use a potato masher to even out the lumps. Add onion and celery, cover the pan, and cook until tender and transparent, about 5 minutes. Drain off any grease.
2. Stir the tomato soup (undiluted), ketchup, vinegar, brown sugar and Worcestershire sauce into the beef mixture. Season with salt and garlic powder. Heat to a simmer over low heat, and cook until thoroughly heated, stirring frequently to prevent it from burning on the bottom.
3. Spoon the hot beef mixture onto buns, which may be toasted first, and serve.

Quick Chicken with Asparagus and Provolone

PREP TIME 15 Min
COOK TIME 15 Min
READY IN 30 Min

Ingredients:
4 skinless, boneless chicken breast halves
5 tablespoons olive oil
2 eggs, beaten
1 cup Italian-style dry bread crumbs
1 (14.5 ounce) can chicken broth
1 (10 ounce) can asparagus, drained
4 slices provolone cheese

Directions:
1. Heat oil in a large 2-inch deep skillet. Dip chicken in egg beat, then coat in bread crumbs. Brown in skillet on both sides.
2. When chicken is browned, add broth and place asparagus evenly over chicken. Lay a slice of cheese over each chicken piece.
3. Cover skillet and cook over medium heat for 15 minutes, or until chicken is cooked through and no longer pink inside.