Spicy Tomato Steak

2 tablespoons cider vinegar
1 teaspoon salt
1 teaspoon pepper
1 pound beef  round steak, trimmed and cut into 1/4 inch strips
1/4 cup all-purpose flour
2 tablespoons olive oil
3 medium tomatoes, peeled, seeded and cut into wedges
2 medium potatoes, peeled and thinly sliced
2 cans (4 ounces each) chopped green chilies
1 garlic clove, minced
1 teaspoon dried basil

In a large resealable bag, combine the vinegar, salt and pepper. Add the beef, seal bag and turn to coat. Refrigerate for 30 minutes.

Drain marinade. Place flour in another large resealable bag; add beef and toss to coat. In a large skillet, cook beef in oil over medium heat for 15-20 minutes or until tender.

Add the remaining ingredients. Cover and simmer for 20-30 minutes or until the potatoes are tender, stirring occasionally.

Side Note: I did  not peel the tomatoes when I made this dish. I also found the dish to be quite spicy so I suggest only using one can of green chilies if you don't want it too spicy.

Buttermilk Blueberry Pankcakes

2 cups buttermilk
2 eggs, lightly beaten
1 tablespoon vegetable oil
2 cups all-purpose flour
1 tablespoon sugar
 1/2 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon baking powder
1 cup fresh or frozen blueberries

In a large bowl, mix buttermilk, eggs, and oil. Add flour, sugar, baking soda, salt and baking powder. Stir until blended, but a few lumps remain. Pour by 1/4 cupfuls, onto a greased hot griddle. Sprinkle 1 tablespoon of blueberries on each pancake. Cook until bubbles form; flip and cook until browned on other side. Serve with butter and syrup if desired.

Side Note: I mix the blueberries in with the batter.

Swiss Steak

1 1/2 - 2 pounds boneless beef top round steak
1/4 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons canola oil
1 cup chopped celery
1 cup chopped onion
1/2 pound fresh sliced mushrooms
1 cup water
1 garlic clove, minced
1 tablespoon steak sauce

Cut steak into serving-size pieces. In a large resealable plastic bag, combine the flour, salt and pepper. Add beef, a few pieces at a time, and shake to coat.

In a large skillet, brown steak in oil. Drain and place in a 2 1/2 quart casserole dish. Top with the celery, onion and mushrooms. Combine the water, garlic and steak sauce; pour over vegetables.

Cover and bake at 350F for 1- 1 1/2 hours or until meat is tender.

Side Note: I use HP Bold Steak Sauce and I tend to use 2 tablespoons instead of 1 because I like the spicier taste.



Chocolate Picnic Cake

2 squares unsweetened chocolate
1 egg
1 cup sugar
3/4 cup cold water
1/3 cup canola oil
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup semi sweet chocolate chips

In a microwave safe bowl, melt chocolate; stir until smooth. Cool. In a large bowl, beat the egg, sugar, water and oil until well blended. In another bowl, combine the flour, baking soda and salt; gradually add to the egg mixture until blended. Stir in melted chocolate.

Pour into a greased 8 inch square baking pan. Sprinkle with chocolate chips. Bake at 350F for 32-38 minutes or until a toothpick inserted near the centre comes out clean. Cool on a wire rack.



Sunny Morning Muffins

2 cups all-purpose flour
2/3 cup granulated sugar
1 tsp. ground cinnamon
1 tsp. baking soda
1/2 teaspoon salt

2 large eggs
1 can of crushed pineapple, drained
1 cup grated carrot
1/2 cup cooking oil
1 teaspoon vanilla extract

1/2 cup medium sweetened coconut

Measure first five ingredients into a large bowl. Stir. Make a well in centre.

Combine next 5 ingredients in medium bowl. Add to well. Stir until just moistened. Fill 12 greased muffin cups 3/4 full.

Sprinkle with coconut. Bake in 375F oven for 18-20 minutes until a toothpick inserted in centre of muffin comes out clean. Let stand in pan for five minutes before removing to a wire rack to cool. Makes 12 muffins.

Polka Dot Cookie Bars

1 cup butter, softened
3/4 cup sugar
3/4 cup packed brown sugar
2 eggs
1/2 teaspoon almond extract
2 1/4 cups all-purpose flour
1/3 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 package white baking chips, divided

In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine he flour, cocoa, baking soda, and salt; gradually add to the creamed mixture. Set aside 1/4 cup baking chips; stir remaining into batter.

Spread in a greased 15x10x1 inch baking pan. Sprinkle with reserved chips. Bake at 375 for 18-23 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into bars.

Pictured here with fruity cereal bars (also posted on my blog).



Ground Beef Noodle Soup

1 1/2 pounds lean ground beef
1/2 cup each chopped onion, carrots, celery
7 cups water
1 envelope au jus mix
2 tablespoons beef bouillon granules
2 bay leaves
1/8 teaspoon pepper
1 1/2 cups uncooked egg noodles

In a large saucepan, cook the beef, onion, celery and carrot over medium heat until meat is no longer pink; drain.

Add the water, au jus mix, bouillon, bay leaves, and pepper; bring to a boil. Stir in the noodles. Return to a boil. Cook, uncovered for 15 minutes or until noodles are tender, stirring occasionally. Discard bay leaves.