Italian (hamburger) Steak Sandwiches

(This recipe came from a ward cookbook, I decided it was time to give it a try!  And it is a winner in my book!)

 1 lb. ground beef

1/2 medium bell pepper (chopped)

one bunch green onion or 1 small yellow onion (chopped)

1/2 lb. mushrooms, sliced

salt

pepper, make sure you add more pepper if you like it with more

oregano 

onion salt- to taste 

garlic salt- to taste 

**can also add 2 to 3 oz. of cream cheese (at the end)

Kaiser rolls or hamburger rolls (I used my sourdough hamburger buns)

sliced tomatoes (for top)

sliced provolone cheese (for top), * I have substituted mozzarella cheese before

**I have used a small amount of Italian seasoning instead of oregano 

*** Brown the ground beef, add green pepper, onion and cook until soft, then add the mushrooms until they are soft, add spices, then the cream cheese if using it.

put on bottom of the bun and place a slice of tomato on top and then a slice of cheese and put under the broiler until cheese melts, add the top bun on and enjoy!

Cucumber Tomato Salad

(This recipe came from the internet: All Recipes, I made it with fresh tomatoes, cucumbers and onions from the garden and I will say, this is my new favorite thing to make in the late summer/early fall, it reminds me of the one my roommate's German mother would make for us when we would come and visit her in Brigham City, we couldn't get enough of it!)

 1 c. water

1/2 c. white vinegar

1/4 c. white sugar

1/4 c. oil ( I used Avocado)

1 tsp. salt, or to taste

1 tsp. freshly ground pepper, or to taste

**I think I would try a little dill with this next time**

3 cucumbers, peeled and sliced 1/4 inch thick

3 tomatoes, cut into wedges or can slice them

1 yellow onion, sliced and separated into rings

** 

Whisk water, vinegar, oil, sugar, salt, and pepper together in a large bowl until smooth

next add: cucumbers, tomatoes, and onions; stir to coat,

then cover bowl with plastic wrap; refrigerate for at least 2 hours for best flavor results

**Serve!  this makes a lot of juice but it's oh sooo good!  

Burrito Casserole

 (This recipe came from a  bunco friend and I used to make is when my family was still young)

1 dozen flour tortillas

1 (12 oz) can enchilada sauce

2 1/2  c. shredded colby/jack cheese

1 lb. ground beef

1 pkg. taco seasoning 

**Brown ground beef - add taco seasoning packet following instructions on packet - 

Add:

1 small can diced chilies 

1 c. stewed tomatoes ( I used diced)

32 oz. refried beans  

**Mix together well

Fill a flour tortilla with burrito mixture and sprinkle a little of the Colby/jack cheese on top and roll up like a burrito.  Put in 9x13 greased pan or you can spread a little enchilada sauce on bottom instead of greasing pan, then put burritos in pan.  Now pour the rest of enchilada sauce on top and sprinkle with remaining cheese.

** I also sprinkle a small can of chopped olives on top, they add a nice flavor

*Bake uncovered at 350 F. for 35 min.

**My original recipe omitted the enchilada sauce, but I liked it better with it.  

Parmesan Ranch Chicken by iheartnaptime

 

(This recipe turned out so well, that I made it again the next week!  I was surprised how moist the chicken was and very flavorful! This one will be on a repeat rotation for my family !)

4 boneless, skinless chicken breasts, use rolling pin or meat tenderizer, pound them to even thickness , slice chicken in half if the breasts are too thick( I marinated them overnight in Italian dressing )

1/2 c. panko bread crumbs

1/3 c. grated parmesan cheese

2 Tbsp. dry ranch dressing

1/4 c. unsalted butter, melted

fresh parsley, optional

**Preheat oven to 375 F.

**In shallow bowl, stir 1/2 c. bread crumbs, 1/3 c. parmesan, and 2 Tbsp. ranch seasoning.

**Dip each piece chicken in 1/4 c. melted butter, and then roll in crumb mixture to coat.  Place on baking sheet lined with parchment paper.

**Bake 25 to 30 min or until cooked through the center, sprinkle with parsley

**For extra crispy crust, broil for a minute or so after baking, make sure you keep an eye on it so it doesn't burn!

**Let chicken rest for about 5 minutes, which keeps the meat nice and juicy

 

Banana Nut Bread by Kelly Weikum

 This Bread! So far this is my favorite Banana bread which comes from my sister's friend Kelly - moist with the perfect balance of sugar and bananas!  

1 c. sugar

1 c. brown sugar

1/2 c. butter, softened - mix together until creamy

Add:

2 eggs

1 tsp. salt

1 tsp. vanilla

6  medium mashed bananas 

1 c. buttermilk

3 c. all purpose flour

1 1/2 c. chopped nuts (optional but I love walnuts in this)

2 tsp. baking soda mix until combined. 

** Preheat oven to 350 F. pour into 2 greased and floured bread loaf pans and bake for about 1 hour, or until toothpick comes out clean.  

The Chewy Chocolate Cookie

 

This recipe I made in my single days, I had forgotten about it until I was going through my old recipes and found this.  I also made these in my young married years and we loved them as something different from the usual and these mix up in 5 minutes !

Ingredients:  

* 1 1/4 c. butter, softened

* 2 c. sugar

* 2 eggs

* 2 tsp. vanilla

* 2 c. all purpose flour (I had to add 1/4 c. to this as they flattened too much with only 2c. flour)

*  3/4 c. unsweetened cocoa

*  1 tsp baking soda

*  1/2 tsp. salt

*  1 c. finely chopped nuts (optional, I always leave this out)

Instructions: 

Preheat oven to 350 F. 

Cream butter and sugar in large mixing bowl.  Add eggs and vanilla; blend well.  combine flour, cocoa, and baking soda and salt; blend into creamed mixture.  Stir in nuts (if using).  Drop by teaspoonfuls onto ungreased cookie sheet or parchment lined sheet.  Bake at 350 F. for 8 to 9 min.  DO NOT OVERBAKE!  cookies puff up during baking and flatten when cooling.  Cool on cookie sheet until set, about 1 minute; remove to wire rack to cool completely.  Makes about 4 1/2 doz. 

Instant Pot Mississippi Pot Roast by Simply Happy Foodie

 

I haven't used my Instant Pot for this roast, but wow what a game changer!  This cooked up so fast, flavorful and so tender!  My whole house smelled a little like heaven!

Ingredients:

* 3-6 lbs. Chuck Roast, cut into 1 lb. chunks for even thickness ( like to use a rub on my roast before it's sauteed and this time I used Kinder's buttery steakhouse rub and I put it on before I cut the roast)

* 3 Tbsp. oil

* 1 small onion, chopped (optional, I didn't use it)

* 9 pepperoncini's, whole or chopped (I omitted these)

*1/2 c. pepperoncini juice from jar(I also omitted this)

* 3/4 c. beef broth (can use water)

* 1 (1oz.) packet dry Ranch dressing mix

* 1 (1oz.) packet Au jus ( or packet of brown gravy mix)

* 4 Tbsp. butter

For Gravy:

* 3 Tbsp. flour

* 3 Tbsp. butter, unsalted

( I just did 1/3 c. flour and added water to make a paste and then whisked it in the liquid to thicken it after the roast is cooked and removed)

Instructions:

1. Turn pot on sauté mode (normal). When display reads, "HOT", add the oil

2. When oil heats up, place meat in one layer into the pot and don't move it for 5 full minutes each side (don't brown for less than that - I made sure it had a light brown crusty topping all over)

3. Remove the meat to a dish and cover, wrap it to keep it warm

4. DEGLAZE THE POT: Add onion (if using) to pot and stir, add a bit of the beef broth or a small amount of water if there isn't enough moisture to loosen the brown bits from the bottom of the pot.  Stir, scaping the bottom of the pot until the bottom is free of the stuck on brown bits.

5. Add the pepperoncini's and their juice, beef broth, au jus and ranch packets, and butter.  Stir to combine.

6. Turn off sauté mode

7. Add the meat back into the pot.

-- the above steps are optional.  You can just add everything to the pot (except oil) and start pressure cooking it.  Browning the meat first gives an added depth of flavor.--

A.  Close lid and set the steam release knob to the sealing position.

B.  Press the pressure cook or manual button (or use dial) then the +/- button to select 60 minutes.  High Pressure.  It will take several minutes to build pressure.

C.  When the cooking cycle ends, let the pot sit undisturbed and count up to 15 min. (15 min. natural pressure release, or NPR)

D.  After the 15 min. NPR, turn off the pot and manually release the remaining pressure by turning the steam release knob to the venting position.

E.  When the pin in the lid drops back down, open the lid.

Make the Gravy:

1. remove the pot roast to a plate and cover

2. turn the sauté function back on

3. mix the flour and butter together until well combined (I used water instead of the butter)

4. when the liquid is starting to simmer, add the mixture to the pot, stirring well until thickened, if too thick, add water until desired thickness.  Then turn off the pot and add the roast back in. or serve separately.