Slow Cooker Beef Stew with Mushrooms

This recipe is one I found on MyRecipes.com, and looked so stinking good I had to try it. Of course, I tweaked it to make it somewhat simpler, but the taste was still fantastic and everyone here loved it. It was called Slow-braised Beef Stew with Mushrooms, but I skipped the braising and went straight to the Stew. ;)

I put it on mashed potatoes because the photo I saw did that and I thought it looked great. I really think if you’d like it to be a stand alone stew, it would be just as good with some cooked diced potatoes and sliced carrots thrown in and served in a bowl. Yumminy!

So, let’s get cooking!

Slice the beef you’re using into strips about one inch wide.

Place in the crock pot.

If you’re using fresh sliced mushrooms, sauté in a skillet with a little butter. Set aside. I sometimes use mushrooms I’ve frozen in general recipe-sized portions.

Dice the onion finely, peel and mince the garlic, and the fresh ginger if you’re using that. I didn’t happen to have any on hand so I used dry ground ginger for this.

Wash the orange well. Using a potato peeler, peel strips of the orange peel off, then slice them thin and cut the slices to be about ½” lengths. You want about 2 tsp of it.

In a medium saucepan, place the beef broth, wine, balsamic vinegar, soy sauce, onion, garlic, ginger, thyme, and orange peel. Bring to a boil and shut off.

Pour mixture over beef in the crock pot and set it to low. Cover and cook for about 5 hours, until meat is tender.

When the meat is done, remove about ¼ c liquid from the crock pot and cool. Stir in the cornstarch.

Pull the meat from the crock pot and place in a container for now. It’s time to make the gravy, and you can either try it in the crock pot (turned up high for a few minutes), stirring the broth-cornstarch mixture in with a whisk and whisking until thickened. Or you can pour the liquid into a medium saucepan on the stove. With the heat on medium under it, whisk in the broth-cornstarch mixture until thickened.

Place the beef back in the crock pot, add the mushrooms, and pour the gravy over all, stirring to mix.

Serve over mashed potatoes, which you’ll have made earlier, towards the end of the cooking of the stew. Enjoy! ~TMMF

Slow Cooker Beef Stew with Mushrooms

4 lbs boned beef short ribs or chuck
1 Vidalia onion
2 cloves garlic
1 Tbl fresh ginger, minced
   (or 1 tsp dry ground)
1 orange
2 c beef broth
½ c dry red wine
¼ c balsamic vinegar
2 Tbl soy sauce
1 tsp dried thyme
2-3 c sliced mushrooms
4-5 Tbl cornstarch

Mexican Mish Mash

This is a recipe I threw together just because I was in the mood for something Mexican-ish, and I didn’t feel like going online to find a specific recipe. And I figured what I put in is probably what many recipes have in them, so it worked for me. ;) The kids loved it and so did I, so there you go. This is a great recipe for leftover rice if you just want something a little spicy. Throw in a Tbl or more of PepperMary’s Cajun Blend to kick it up a notch, too!

So, let’s get cooking!

Dice the Vidalia onion and the green bell pepper.

Brown the hamburg with the onion and pepper. Drain and keep in the skillet.

Add the diced tomatoes, taco seasoning, and red pepper flakes. Simmer for about 15 minutes.

Spray a 9 x13” baking dish with cooking spray. Spread the cooked rice in the bottom.

Layer on the chili beans and spread the hamburg mixture evenly on top.

Finally, sprinkle on the shredded Mexican blend cheese. And bake at 350° for about 30 minutes, until bubbly and smelling so good!

Serve with sour cream and sliced jalapeños. Enjoy! ~TMMF

Mexican Mish Mash

2 c cooked rice
1 lb hamburg
1 14.5 oz can diced tomatoes
1 onion
1 green pepper
1 pkt taco seasoning
1 tsp red pepper flakes
2 15.5 oz cans chili beans
2 c shredded Mexican cheese blend

Slippery Sloppery Joes

Ah, Sloppy Joes, that old standby when you need something quick and easy. And while I usually have a couple cans on hand in my cupboard for those nights when things are hectic, I didn’t realize until now just how quick and easy homemade sloppy joes really are until I made them myself. I grew up on homemade ones; my mom made them all the time. Seriously, this is so easy and tastes so good, I may never buy another can of Manwich again.

So, let’s get cooking!

First dice the Vidalia onion and green pepper. Peel and mince the clove of garlic, or use a garlic press like I do when it’s time to add it.

In a skillet, sauté the hamburg, onion, pepper, and minced garlic, until hamburg is browned. Drain liquid out as much as you can.

Add the ketchup, brown sugar, and Worcestershire sauce. Extra points if you know how to pronounce that correctly. ;)

Simmer for about 15 minutes, stirring occasionally.






When done, serve on hamburger buns. We love this with a slice of cheese. Word of advice: put the cheese on the bottom bun, then add the Slippery Sloppery Joe mixture. ;)

Enjoy! ~TMMF

Slippery Sloppery Joes

2 lb hamburg
1 med. Vidalia onion
1 med. green pepper
1 huge clove garlic
1 ½ c ketchup
1 Tbl brown sugar
4 tsp Worcestershire sauce

Laundry Soap and Reusable Fabric Softener Sheets

Well, here are two recipes that a lot of people have asked me about over the years, so I thought I’d share them with you. Actually, the Laundry Soap I’ve been using for many years, but the Reusable Fabric Softener Sheets I’ve only been using for a few months.

The reason I started using homemade products like these is because as you must know, the store bought versions get so expensive, even if you buy a generic brand product from wholesale stores. As soon as I started using the laundry soap and saw how great it works, I knew I’d never go back to store bought. The savings are phenomenal, and it cleans the clothes. It also has a light pleasant lemony scent.

Let me say that there are many different recipes out there for both of these, but these are the ones I tried and use, and they work just fine. I’m going to try some of the other recipes then do an updated post on what I’ve discovered, comparing them, so be on the look out for that. But if you’d like to at least get started with making your own, give these a try. I’ve noticed that some of the other recipes do use some or all of the same ingredients, so if you decide further down the line that you’d like to try a different recipe, you won’t be out a bunch of money spent on these ingredients.

So, let’s get…cooking? ;)

For the Laundry Soap, find yourself a container big enough to hold at least 2 gallons of water. I started making mine in double batches, and I had a big very sturdy bucket with handle and cover from my store bought detergent days. I rinsed it out and have been using that all these years. I think my bucket is a 5-gallon, so the double batch holds 4 gallons of soap just fine. I also don’t even measure the water anymore; I know where the top of the finished Laundry Soap comes to in my bucket, and I just make sure that I add enough water to reach that mark.

First, set 6 cups of water on to heat while you grate the Fels Naptha bar soap. Some people like to get a pot, grater, spoon, etc to use solely for these purposes; I just use what I use for cooking and wash them very well afterwards. However, I do have a plastic slotted spoon that I only use for the soap.

The water doesn’t have to boil, but when the water is very hot, add the grated Fels Naptha and stir until it dissolves. Add the washing soda and Borax and stir until they dissolve, which should take less time than the bar soap. Be careful not to have the heat up too high, as it can bubble up and over very quickly when you add the other 2 ingredients. Also, stay with it and stir; it only takes a couple of minutes until it’s ready.

When fully dissolved, pour the mixture into your ready container or bucket. Add 4 cups of hot water from the tap and stir. Add 1 gallon plus 6 cups more water (can be cold or room temperature) and stir well. Let the soap sit for 24 hours, stirring every so often.




The soap may have a jelly-ish texture, and that’s the way it is. You can stir it before you use it if you’d like, it does dissolve in the wash, even with cold water, which is all we use with our washer. This Laundry Soap doesn’t clog the washer, nor should it irritate the skin. It doesn’t have a bunch of suds; the ingredients in the soap are what clean, not suds. Use ½ cup for each load of laundry.

Now, on to the Reusable Fabric Softener Sheets. Find a container big enough to hold 3 cups of liquid plus 4 whole sponges. I ended up buying a set of 3 containers with lids at Walmart for under $3.00 and kept the other two for use in the kitchen.




I’ve heard that some people have made this using washcloths; you can get a 12-pack of them at Walmart for about $3.00. I actually had trouble finding a package of plain ordinary sponges without some scrubby material attached to one side, until I happened upon a 4-pack in CVS pharmacy for $1.29. Seriously, I looked at Walmart, Kroger, and several dollar stores without success. Thank you CVS!

So, making the Reusable Fabric Softener Sheets is very difficult, quite complex. Get ready for it…..ready…are you ready?? Measure out 1 ½ c of your favorite fabric softener and pour into the container. Then add 1 ½ c water, and…….STIR!!!!! ;)

Okay, you may need a break right about now, to gather up your strength again for the next step. Do what you need to, but when you feel rested and ready to move on….cut the sponges in half. ;)

Add the sponges (or the uncut washcloths) to the liquid in the container. They’re ready to use as soon as they soak up the liquid.





Now, I have to tell you about these. The original recipe I saw said to use 1 c fabric softener and 2 c water. I did do that for my first batch, but they were very watery and didn’t really make a difference in my laundry. The original recipe also said to squeeze out the excess liquid before tossing one of the half-sponges into the dryer. No, don’t do that. Especially if you want to actually have clothes that are a little softer, static free, and have a bit of a scent. If you use the washcloths, I might give a little squeeze so as not to drip, though.

I found that these worked better when I adjusted the amounts of softener and water, and I’m still saving money. When you take the load out of the dryer, just toss the used sponge back into the container. It’s so easy, and the money I’m saving is a big help to my family. I hope you like these recipes and that they benefit your family as they have mine. Enjoy! ~TMMF

Laundry Soap

1/3 bar Fels Naptha bar soap
½ c washing soda
½ c Borax
Water

Reusable Fabric Softener Sheets

4 plain sponges
1 ½ c your favorite fabric softener
1 ½ c water

Cheeseburger Soup

This is a recipe that my cousin David told me about from Hillbilly Cast Iron Cooking. It looked so dang delicious I made it the next day. It is wicked good, and definitely a keeper here. I did tweak it slightly, by increasing but not totally doubling it, switching the milk out for evaporated milk, and adding green pepper, tomato, and garlic to it. I think you’ll like the results.

So, without further ado, let’s get cooking!

First grate the carrots and the extra sharp cheddar cheese. Dice the onion, celery, green pepper, and tomato. Peel and mince the clove of garlic.

In a large soup pot, brown the hamburg.

While the hamburg is cooking, cube the potatoes.

When the hamburg is done, place it in a bowl and set aside. In the same skillet, sauté the onions, peppers, celery, carrots, and garlic until just tender, about 3-4 minutes. Mix in the basil.

Add the potatoes and tomatoes and the chicken stock. Bring to a boil and turn down to simmer until the potatoes are just tender, about ten minutes or so. Add the cooked hamburg.

In a smaller saucepan, make the roux by melting the butter and whisking in the flour. Cook for a minute until bubbly, then add the evaporated milk slowly, whisking the entire time. It’ll be very thick, so keep whisking so it doesn’t lump up.

Add this into the soup with the whisk, stirring until thoroughly mixed in and thickened (though obviously not as thick as the cream sauce you just made). Add the salt and pepper.

Put the shredded cheddar cheese in and mix until melted. It should only take a minute or so. Turn off the heat, and mix in the sour cream. Serve and enjoy! ~TMMF

Cheeseburger Soup

1 lb hamburg
1 lg Vidalia onion
1 green Bell pepper
2 stalks celery
1 large tomato
2 carrots
1 big clove garlic
2 humongous potatoes
1 tsp dried basil
5 c chicken stock or broth
4 Tbl butter
1/3 c flour
1 12 oz can evaporated milk
2-3 c shredded extra sharp cheddar cheese    
½ c sour cream      
1 tsp each salt and pepper

Copycat McDonald's McRib Sandwich

Ahhhh…the McRib! This is one of McDonald’s restaurants’ special sandwiches that was put on the menu, removed, and then after a promotion later on, was popular enough to bring back for a short time almost every year after its re-introduction. From what I hear my friends saying when talking about it, people either love the McRib or hate it.

I was one of those who loved it, but there is just something about knowing what’s actually in it that dimmed the love-light for me. According to Wikipedia, the McRib meat is a restructured patty made from “primarily pork shoulder meat,” but also “lower valued trimmings” from parts of a hog that I feel nauseous just thinking about.

But what’s a person to do when she craves that heavenly barbecuey-porky taste but can’t stand the thought of what’s actually in it? Enter the copycat recipe! This is an original recipe by Todd Wilbur himself from Todd Wilbur’s Top Secret Recipes. And boy is it ever a winner! However, I maybe kind of sort of might have yes I did tweak it. I couldn’t help it; as I was making it, it was like a thunderbolt struck me and I just had to do it!

The garlic powder and onion powder are my addition to the recipe, and I really think it would have been too bland without them. I just know you’ll love this recipe, and the best thing about it is that it is made from real ingredients and you don’t have to wonder what all the preservatives and strange pork parts are doing to you. ;)

So, let’s get cooking!

First you’ll want to trim unwanted fat from the meat. I don’t totally excise the fat from it; let’s face it, fat makes things taste better!  So I do leave a little on and don’t worry about it too much. I mean, seriously, I could die tomorrow and that little bit of fat I left on the meat isn’t going to matter at all. Let’s just hope that if that happened, I at least would have made and eaten these sandwiches tonight. ;)



Cut the meat into about 1 inch chunks.

Put the pork into a food processor, along with the salt, sugar, onion and garlic powders, and water. I also ended up having to add way more water than the original recipe; there didn’t seem to be any way around that, and my copycat McRibs turned out awesome. Puree the meat until fairly smooth, adding water by the tablespoon as needed.



Whatever you do, do NOT use a blender for this; it will burn out the motor. Use a food processor. But how would I know anything about that? I’d never do anything so goofy as that. ;)

*NOTE* If using ground pork, skip the above steps and omit the water. Just mix the ground pork with the sugar and spices.

Next, line a sheet pan with parchment paper. From the pureed meat mixture, form four patties, flattening and shaping them. I just looked at the rolls I had gotten for this and then just eyeballed it to make the right size.

Freeze. I let mine go overnight and made them the next day. This step is necessary to make them keep their shape during the cooking process.

Now, when you make the McRibs, you just sauté them on a griddle or in a skillet, with some cooking spray.

While the frozen formed pork patties are cooking, slice the pickles and Vidalia onions.

When the patties are cooked thoroughly, coat with your favorite barbecue sauce. I prefer a smoky flavored sauce over sweet. I just poured some onto a plate and used a fork to drag the patty through it, coating both sides.

Assemble the sandwich by placing the  patty on the bottom of the roll, adding a layer of pickles and onions, and then topping with the other half of the roll. Simple as that. Enjoy! ~TMMF





Copycat McRib Sandwich

1 lb pork
   (I used some of a whole pork loin
   that I got on sale)
1 tsp sugar
¾ tsp salt
1 tsp garlic powder
1 tsp onion powder
3-8 Tbl water
BBQ sauce
pickles
Vidalia onion
4 6” sandwich rolls
   (Philly cheese steak rolls are great!)

*NOTE* You can also just use ground pork and skip the pureeing process, along with leaving out the water.

Meatball Sub Casserole

Meatball Sub Casserole, YUMMMMMM! Need I say more? If anyone doesn’t know of my love affair with meatball subs, let me just tell you that when I was 16, I jumped down a 20-25 foot embankment for one that had dropped. Granted, I had no clue I was up that high, and never would have had I known it, but the sprained ankle was a small price to pay…

This recipe I found on Facebook, and it originally came from Just A Pinch Recipes by a  woman named Linda Bailey. As she noted, you can make this recipe real quick by using frozen meatballs and jarred sauce; think of how cool this recipe would be to make for unexpected company if you had those on hand. I used homemade meatballs, but they were frozen: I make up a boatload of meatball mix, form and cook them, then freeze in meal sized portions. Use what you’re comfortable with and what you have time for.

So, let’s get cooking!

Whether you use store bought frozen meatballs or homemade, have them in a non-frozen state and mix with the spaghetti sauce or marinara sauce, whether jarred or homemade. I also make spaghetti sauce in huge batches and freeze in meal sized portions, but for this I did indeed use a jarred sauce.

For the Italian bread, you can just slice it and use it plain, but you know I’m not going to do that. ;) I mixed up a garlic butter by placing the softened butter in a bowl with the minced garlic and the parmesan cheese and stirring well.

Just slice up the bread, about 1 to 11/2 “ thick, and spread it on each slice.

Turn loose the meatballs and sauce in a 10 X 15 baking dish.

Place the sliced Italian bread standing up along the sides, with the garlic-butter sides facing in. Excuse the differences in coloring in these photos; this is the evil work of my camera, Cammie, who sometimes gets in a snit and likes to sabotage my pictures. ;)

Sprinkle the shredded mozzarella and Italian cheeses evenly on top. I was a little more heavy handed with the cheese than the amounts listed below in the recipe. I may or may not have thrown those cheeses onto the bread slices too. ;)

Bake in a 400° oven for 25-30 minutes until cheeses are melted and bubbly. The bread slices will be browned and slightly crispy. Serve with 1 or 2 slices of the garlic bread. Enjoy! ~TMMF

Meatball Sub Casserole

1 bag of frozen meatballs
   (or homemade, I think I used 30)
1 md jar of marinara sauce or spaghetti    sauce
1 cup mozzarella cheese, shredded
1 cup Italian blend cheese, shredded
1 loaf of fresh Italian bread
½ c butter, softened
3 humongous cloves garlic
1/2 cup Parmesan cheese