Beef and Gravy with Mashed Potatoes

 

Beef and Gravy with Mashed Potatoes

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Ingredients:

For the beef and gravy:

• 2 lbs (900g) beef chuck or stew meat, cut into bite-sized pieces
• 2 tbsp olive oil or butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp all-purpose flour
• 3 cups beef broth (low sodium)
• 1 tbsp Worcestershire sauce
• 1 tsp soy sauce (optional, for depth of flavor)
• 1/2 tsp dried thyme (or 1 tsp fresh)
• 1/2 tsp black pepper
• 1/2 tsp salt (adjust to taste)
• 1 tbsp tomato paste (optional, for richness)
• 1/2 cup heavy cream or milk (optional, for creamier gravy)
• 1 tbsp cornstarch mixed with 2 tbsp water (if thicker gravy is desired)

For the mashed potatoes:

• 4 large russet or Yukon Gold potatoes, peeled and cubed
• 1/2 cup (115g) unsalted butter
• 1/2 cup (120ml) heavy cream or milk
• 1/2 cup sour cream (optional, for creaminess)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper
• 1/4 cup grated Parmesan cheese (optional)
• Fresh chopped parsley (for garnish)

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Instructions:

1. Cook the beef and gravy:

1. Heat the olive oil or butter in a large skillet or Dutch oven over medium-high heat.
2. Add the beef pieces and brown on all sides (about 5-7 minutes), then remove and set aside.
3. In the same pan, add the chopped onion and cook until softened, about 3 minutes.
4. Stir in the garlic and cook for another 30 seconds.
5. Sprinkle in the flour and stir for 1-2 minutes to cook out the raw taste.
6. Slowly pour in the beef broth while stirring to avoid lumps.
7. Add Worcestershire sauce, soy sauce (if using), thyme, black pepper, salt, and tomato paste.
8. Return the beef to the pan, cover, and let it simmer for 1.5 to 2 hours (or until beef is tender).
9. If you want a thicker gravy, stir in the cornstarch slurry and simmer until thickened.
10. Stir in heavy cream (if using) for a richer texture.

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2. Prepare the mashed potatoes:

1. While the beef is cooking, place the peeled and cubed potatoes in a large pot of salted water.
2. Bring to a boil and cook for 15-20 minutes, or until potatoes are fork-tender.
3. Drain the potatoes and return them to the pot.
4. Add butter, heavy cream, sour cream (if using), salt, pepper, and Parmesan cheese.
5. Mash until smooth and creamy. Adjust seasoning to taste.

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3. Serve:

1. Spoon the creamy mashed potatoes onto a plate or bowl.
2. Top with the tender beef and savory gravy.
3. Garnish with fresh chopped parsley for a finishing touch.
4. Serve with steamed vegetables or dinner rolls on the side.

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Tips:

• For extra flavor, add a splash of red wine while deglazing the pan.
• Use a slow cooker for a hands-off approach—cook on low for 6-8 hours.
• Leftovers can be stored in the fridge for up to 3 days or frozen for longer storage.

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Enjoy this comforting classic!

Raspberry-Filled Cookies with Creamy White Chocolate Glaze

 

Raspberry-Filled Cookies with Creamy White Chocolate Glaze:

Ingredients:

For the cookies:

• 1 cup (226g) unsalted butter, softened
• 3/4 cup (150g) granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 2 1/2 cups (315g) all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt

For the raspberry filling:

• 1/2 cup raspberry preserves (seedless preferred)
• 1 tbsp cornstarch (optional, for thickening)

For the white chocolate glaze:

• 1 cup (170g) white chocolate chips or chopped white chocolate
• 1/4 cup (60ml) heavy cream
• 1 tsp vanilla extract

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Instructions:

1. Make the cookie dough:

1. In a large bowl, cream together the butter and sugar until light and fluffy.
2. Add the egg and vanilla extract, mixing until well incorporated.
3. In a separate bowl, whisk together the flour, baking powder, and salt.
4. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
5. Divide the dough in half, wrap in plastic wrap, and refrigerate for at least 1 hour.

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2. Prepare the raspberry filling:

1. If desired, heat the raspberry preserves in a small saucepan with cornstarch over low heat, stirring until slightly thickened.
2. Let the filling cool completely before using.

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3. Assemble the cookies:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Roll out the chilled dough on a lightly floured surface to about 1/4-inch thickness.
3. Use a round or heart-shaped cookie cutter to cut out cookies.
4. Place half of the cookies on the prepared baking sheet.
5. Spoon about 1/2 teaspoon of raspberry filling onto the center of each cookie.
6. Place a second cookie on top and gently press the edges to seal with a fork or your fingers.
7. Bake for 10-12 minutes or until the edges are lightly golden.
8. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack.

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4. Make the white chocolate glaze:

1. In a small saucepan or microwave-safe bowl, heat the heavy cream until warm (not boiling).
2. Pour over the white chocolate and stir until smooth.
3. Add vanilla extract and mix well.

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5. Glaze and serve:

1. Drizzle or dip the cooled cookies in the white chocolate glaze.
2. Let them set on a wire rack until the glaze hardens.
3. Optionally, sprinkle with crushed freeze-dried raspberries or decorative sugar.

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Storage Tips:

• Store cookies in an airtight container at room temperature for up to 3 days.
• For longer storage, refrigerate or freeze without the glaze and add it before serving.

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Enjoy your raspberry-filled cookies with a creamy white chocolate glaze—perfect for special occasions or as a sweet treat with tea or coffee!

Arizona Sunshine Lemon

 

INGREDIENTS :
For the pie:

• 1 large lemon
• 4 large eggs
• ½ cup butter, melted
• 1 teaspoon vanilla
• 1½ cups sugar
• 1 (9 inch) piecrust, unbaked (I used a frozen deep dish)

For the topping: (optional)

• 1 cup whipping cream
• 2 Tablespoons sugar

INSTRUCTIONS:
Take your pie crust out of the freezer or make your own. I used a frozen deep dish pie crust and it worked perfect. I placed it on a cookie sheet because the metal pan was not that strong but if using a glass pie plate you won’t need to do this.
Preheat your oven to 350 degrees.
Wash your lemon then cut up and remove all the seeds. (Don’t peel it, you will blend the whole lemon!) Place in your high powdered blender (such as a Vitamix).
Add the eggs, butter, vanilla and sugar. Blend till smooth. I started at power 5 then moved up to 10.
Pour the mixture into your piecrust. Bake for about 40 minutes or until set.
Let cool then chill in the fridge.
For the topping:
Place your mixing bowl and beaters in the freezer for about 20 minutes. Add your whipping cream and sugar. Whip till peaks form.
Slice pie and serve chilled with a dollop of the whip cream on top. This can be enjoyed warm (is just won’t be as firm) or room temperature but we preferred it chilled.

Chocolate Pecan Turtle Clusters!!!

 

Ingredients:

• 12 ounces soft caramels (homemade or store-bought)
• 6 ounces pecans (halves, toasted)
• 8 ounces chocolate (semi-sweet, chips are fine)

How to Make It:

1 Gather the ingredients.02 Prepare a cookie sheet by covering it with aluminum foil or parchment, and spraying the foil or parchment with nonstick cooking spray.03 Arrange the pecans in clusters of 4 with each pecan pointing in a different direction (like turtle legs). Alternately, you can just drop them in small clusters on the baking sheet.04 Unwrap the caramels if wrapped and place them in a microwave-safe bowl. If they are very stiff, add a spoonful of water so the final product will be softer. Microwave them until melted, stirring after every 30 seconds.05 Allow the caramel to cool slightly, so it’s not piping-hot, then use a spoon or a small candy scoop to drop a spoonful of caramel each pecan cluster. They are meant to be a rustic candy, so don’t worry about keeping the turtles round or about having some of the pecans poking through.

Garlic Butter Steak Bites and Cheesy Smashed Potatoes

 

Ingredients

For the Garlic Butter Steak Bites:

• 1.5 pounds sirloin steak, cut into bite-sized pieces
• 4 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and black pepper to taste
• 1 tablespoon fresh parsley, chopped (for garnish)

For the Cheesy Smashed Potatoes:

• 1.5 pounds baby potatoes
• 2 tablespoons olive oil
• 1 cup shredded cheddar cheese
• 1/2 cup shredded mozzarella cheese
• 2 cloves garlic, minced
• Salt and black pepper to taste
• 2 tablespoons fresh chives, chopped (for garnish)

Directions

Cheesy Smashed Potatoes:

1. Preheat the Oven:
   • Preheat your oven to 400°F (200°C).
2. Cook the Potatoes:
   • Place the baby potatoes in a large pot of salted water. Bring to a boil and cook until tender, about 15 minutes. Drain and let cool slightly.
3. Smash the Potatoes:
   • Place the cooked potatoes on a baking sheet lined with parchment paper. Use a fork or the bottom of a glass to gently smash each potato.
4. Season and Bake:
   • Drizzle the smashed potatoes with olive oil and sprinkle with minced garlic, salt, and black pepper. Bake in the preheated oven for 15 minutes until they start to crisp up.
5. Add Cheese:
   • Remove the potatoes from the oven and sprinkle with shredded cheddar and mozzarella cheese. Return to the oven and bake for an additional 5-7 minutes until the cheese is melted and bubbly.
6. Garnish:
   • Garnish with chopped fresh chives before serving.

Garlic Butter Steak Bites:

1. Prepare the Steak:
   • Season the steak bites with salt and black pepper.
2. Cook the Steak:
   • In a large skillet, heat the olive oil over medium-high heat. Add the steak bites and cook for 2-3 minutes on each side until browned and cooked to your desired doneness. Remove the steak from the skillet and set aside.
3. Make the Garlic Butter Sauce:
   • In the same skillet, reduce the heat to medium and add the butter. Once melted, add the minced garlic and cook for 1-2 minutes until fragrant.
4. Combine and Serve:
   • Return the steak bites to the skillet and toss to coat them in the garlic butter sauce. Cook for an additional 1-2 minutes. Garnish with chopped fresh parsley before serving.

How to Prepare

Begin by preheating the oven and boiling the potatoes. While the potatoes are cooking, cut and season the steak. Smash the cooked potatoes, season, and bake. Meanwhile, cook the steak bites and prepare the garlic butter sauce. Finish the potatoes with cheese and bake until melted. Serve the steak bites coated in garlic butter sauce alongside the cheesy smashed potatoes.

Preparation Time

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes

Servings

This recipe serves 4 people.

FAQs

1. Can I use a different cut of steak?

Yes, you can use ribeye, tenderloin, or any other tender cut of steak.

2. Can I make the potatoes ahead of time?

You can boil and smash the potatoes ahead of time, then bake and add cheese just before serving.

3. What other cheese can I use?

Feel free to use any melty cheese like Gruyère, Monterey Jack, or fontina.

4. Can I add other herbs to the steak bites?

Absolutely! Rosemary or thyme would be delicious additions to the garlic butter sauce.

5. How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or on the stovetop.

A Sweet and Creamy Delight

 

sweet and creamy delight

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Creamy Peanut Butter Cheesecake Parfaits

Ingredients:

For the cheesecake layer:

• 1 cup cream cheese, softened
• 1/2 cup creamy peanut butter
• 1/3 cup powdered sugar
• 1 teaspoon vanilla extract
• 1/2 cup whipped cream or whipped topping

For the cookie layer:

• 1 cup crushed graham crackers or chocolate cookies
• 2 tablespoons melted butter
• 1 tablespoon sugar (optional)

For the topping:

• 1/2 cup chocolate sauce
• Chopped peanuts or chocolate chips (optional)
• Whipped cream for garnish

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Instructions:

1. Prepare the cookie layer:

   • Mix crushed graham crackers (or cookies) with melted butter and sugar.
   • Press a layer into the bottom of serving glasses or jars.

2. Make the cheesecake filling:

   • Beat cream cheese, peanut butter, powdered sugar, and vanilla extract until smooth.
   • Gently fold in whipped cream for a light texture.

3. Assemble the parfaits:

   • Layer the peanut butter cheesecake mixture over the cookie crumbs.
   • Repeat layers if desired for extra indulgence.

4. Add the finishing touches:

   • Drizzle with chocolate sauce and top with chopped peanuts or chocolate chips.
   • Add a dollop of whipped cream for an elegant finish.

5. Chill and serve:

   • Refrigerate for at least 1 hour to allow flavors to meld.
   • Serve chilled and enjoy the sweet, creamy goodness!

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Tips:

• Swap peanut butter with Nutella for a chocolatey twist.
• Add banana slices between layers for a fruity touch.
• Use low-fat cream cheese and Greek yogurt for a lighter version.

Enjoy this creamy delight, perfect for any occasion! Let me know if you'd like more variations.

No-Bake Peanut Butter Eclair Cake

 

No-Bake Peanut Butter Éclair Cake .

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Ingredients:

For the layers:

• 1 box (14-16 oz) graham crackers
• 2 cups (500ml) cold milk
• 1 package (3.4 oz) instant vanilla pudding mix
• 1 package (3.4 oz) instant chocolate pudding mix
• 1 cup creamy peanut butter
• 1 teaspoon vanilla extract
• 1 tub (8 oz) whipped topping (Cool Whip)

For the chocolate topping:

• 1/2 cup heavy cream
• 1 cup semi-sweet chocolate chips
• 2 tablespoons butter
• 2 tablespoons corn syrup or honey (for shine)

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Instructions:

1. Prepare the filling:

1. In a large bowl, whisk together the cold milk and vanilla pudding mix until smooth and thickened.
2. Add the peanut butter and vanilla extract, stirring until fully incorporated.
3. Gently fold in the whipped topping until smooth and fluffy.

2. Assemble the cake:

1. In a 9x13-inch baking dish, arrange a layer of graham crackers to cover the bottom.
2. Spread half of the peanut butter filling over the crackers.
3. Add another layer of graham crackers, followed by the remaining filling.
4. Finish with a final layer of graham crackers on top.

3. Prepare the chocolate topping:

1. Heat the heavy cream in a small saucepan until it just begins to simmer (do not boil).
2. Remove from heat and stir in the chocolate chips, butter, and corn syrup until smooth and glossy.
3. Pour the chocolate topping evenly over the graham cracker layer.

4. Chill the cake:

• Cover and refrigerate for at least 4 hours, preferably overnight, to allow the layers to soften and meld together.

5. Serve:

• Slice and enjoy chilled!

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Tips:

• For extra crunch, sprinkle chopped peanuts between layers.
• Use chocolate graham crackers for a richer taste.
• Store leftovers in the fridge for up to 5 days.

Enjoy your no-bake peanut butter éclair cake! Let me know if you need any variations.