Archive for February, 2011


Beef Stew

February 28, 2011

I love beef stew.  It might just be my most favorite warm thing to eat on a cold day.  I love the potatoes, the beef, the vegetables.  I cannot get enough of it.  I made some recently and I couldn’t help but share.

Flour and Oil for Roux
1 family pack of Stew Meat
Red Potatoes, cubed
Green Onions

The possibilities are endless!

Make a roux.
Add onions, peppers, and a little water.  Let this simmer and cook.  Stir well.  Add the meat and let it brown a bit.  Add a little water, just enough to cover maybe.  Once the meat has browned a little, add all the vegetables.  Add water to cover.  Season with salt and pepper and tabasco.  Let the stew come to a boil and then turn it down and simmer for as long as you’d like.  The longer the better.

Cook a pot of rice.  Serve the stew over the rice.

Delicious.  Mmm…  I still have some in the freezer.  I might need to take it out!

Happy Eating, as always!


Sarah’s Chili

February 25, 2011

Since Amanda shared her chili recipe and mine and rather different (and been around a bit longer) – I thought I’d share too.

– 2lbs Ground Meat

– 2 cans of Kidney Beans

– 2 cans of Green Chilis

– 1 can of diced tomatoes (usually with green chilis)

– Spices – Salt, Pepper, Cumin, Chili Powder… I think that’s it

My basics...

Chili is one of my favorite things to make when it starts to get a little bit cold out.  Brown the ground meat and then just dump everything in and let it simmer for hours.  It’s so easy and only gets better with the leftovers.

It was delicious… a little cheese, avocado, chips and sometimes cornbread.  Enjoy.

Eat Up!



Cake Balls

February 21, 2011

I have been holding back on this post because I’ve been struggling with cake balls.  I used to make a lot of cookie dough balls. They were easy, fast, and delicious.  I recently decided I wanted to make cake balls and felt a bit like a failure.  I tried again only to feel like a failure in the chocolate coating department.

I originally embarked on this feat because David was interested in some pumpkin desserts.  Then I got asked to bake cake balls for a friend’s wedding.  I clearly need more practice.  I baked over the holidays and took these pictures.  Since then I have learned more about the coating process, which is my biggest struggle.  I’ll try again soon, but for now here’s what I did.

1 cake mix
1 jar of icing (or homemade icing)
Chocolate for dipping

Bake cake as directed on box.  Let cool.  Either mash up with potato masher, or put in food processor.  Mix in icing to make the proper proportion of gooey – toughness.  (I don’t know how to describe it.  I’m clearly not a pro.)  I used a cookie baller to then ball out the cake onto a parchment lined pan.  I put them in the freezer after this.  That’s when I get to the point of melting chocolate.  I don’t know what to tell you on this.  I’ll figure out what works best soon and do a follow up post.  I might try tempering chocolate.  I may use bark.  I don’t know yet.  I’ve been using candy coating chocolate and it gets thick!

The good. (above)

The ugly. (Above)

Enjoy the pictures and we’ll hope for a better turn out next time.  Oh, this set of cake balls are butter cake with buttercream icing.  Delicious taste.  Just close your eyes when you eat.  😉

Good Luck! ha.


Cheesecake Sopapillas

February 14, 2011

Happy Valentine’s Day!  I hope your day is filled with pink hearts and lots of love!  This is one of my favorite holidays.  I’m not usually a pink hearts kind of girl, unless it’s Valentine’s day!  Anyway, I thought I’d post a yummy dessert you could make for your loved ones.  I am pretty sure they’ll love you a little extra if you feed them this deliciousness!  🙂

This recipe was given to me by my Aunt who had eaten it at her sisters house.  She said it was delicious and how could you really go wrong with a name like Cheese cake Sopapillas?

I checked out the recipe and found it was super easy.  I’ve made it twice now and it is delicious.

Here’s the recipe and a few pictures.  If you like cheese cake, you need to try this!

2 8 ounce packs of cream cheese softened (I used 1/3 less fat and it was still delicious)
1 and 1/4 stick of butter, softened (you can always use more, mmmm)
1 cup Sugar (the first time I made it, I used evaporated cane.  The second time I split this between Stevia and real Sugar.  It’s your call, they both tasted delicious)
1 teaspoon Vanilla
2 8 ounce packs of Crescent Rolls (I used original.)
1/2 teaspoon ground cinnamon (I never measured)
1/2 cup sugar for topping (still didn’t measure)

Preheat oven to 350.
Combine cream cheese and 4 tablespoons of butter.  Beat until creamy.  Gradually beat in 1 cup of sugar and 1 teaspoon of vanilla.  Unroll one package of crescent rolls and place in bottom of a sprayed 9 x 13 pan without separating rolls at perforations.  Stretch to edges of pan and press to seal perforations.  Spread cream cheese mixture evenly over dough.  Unroll remaining package of rolls and place on top of cream cheese mixture.  Melt remaining 6 tablespoons of butter and spread over dough.  Mix cinnamon and sugar together and sprinkle over the melted butter.  Bake for 30 minutes at 350 degrees or until slightly puffed and top is golden brown.
Optional: After slightly cooled, drizzle honey on top of crust.  Let cool and cut into squares.

Seriously delicious.  Yummy.  I kinda want some now.

Happy Eating.  🙂


Crawfish Etoufee

February 7, 2011

I made some yummy (not the ABSOLUTE BEST) crawfish etoufee last night.  It’s quick to put together, but tastes better the longer it sits and cooks.  I unfortunately was a bit rushed by my own standards of when I needed to eat so maybe it will be even better reheated.

There isn’t exactly a recipe.  I can tell you the steps and what to include and of course add some pictures.

Frozen Crawfish (or fresh) Tails
Green Onions
Green Peppers
Salt / Pepper / Tabasco

Make a roux (Flour and Oil).  Once the correct color, add the other ingredients.  Let it cook good.  Season however you like best!


Happy Eating,



February 4, 2011

It’s snowing here!


Stay warm,