Porcupine Skillet Dinner

Ingredients

• 1 lb. ground beef 
• 1 pkg. dry onion soup mix
• 1 1/2 c. hot water
• 3/4 c. uncooked rice
• 1 (16 oz) can tomatoes
• 1 c. shredded cheese

Directions

• In a large skillet, crumble beef and brown. 
• Drain and stir in onion soup mix, water, tomatoes (optional mushrooms). 
• Add rice and stir. 
• Cover and cook on low heat for 25 minutes or until rice is tender. 
• Sprinkle with cheese, melt and serve.

Pepper Steak

Ingredients

• 1 pound beef top round steak, cut into strips
• 1 tablespoon paprika
• 2 tablespoons butter
• 1 can (10-1/2 ounces) beef broth
• 2 garlic cloves, minced
• 2 medium green peppers, cut into strips (red, yellow or orange peppers work well too)
• 1 cup thinly sliced onion
• 2 tablespoons cornstarch
• 2 tablespoons soy sauce
• 1/3 cup cold water
• Cooked rice

Directions

1. Sprinkle meat with paprika. In a large skillet, melt butter over medium-high heat. Brown beef. Add broth and garlic. Simmer, covered, for 30 minutes. Add green peppers and onion. Cover and continue to simmer for 5 minutes. 
2. Combine cornstarch, soy sauce and water; stir into meat mixture. Cook and stir until thickened.  Serve over rice. Yield: 4-6 servings. 

 I usually use a combination of red and green peppers but didn't this time as I only had green peppers on hand.

Peach Pound Cake

Fresh Peach Pound Cake

Ingre­di­ents:

1 cup but­ter, soft­ened (2 sticks)
2 cups gran­u­lated sugar
6 large eggs
1/2 tsp. almond extract
2 tsp. vanilla
3 cups all pur­pose flour
1/4 tsp. bak­ing soda
1/2 tsp. salt
1/2 cup sour cream
3 cups diced fresh or frozen peaches (approx. 6–8 fresh peaches)

3–4 Tbl. but­ter, soft­ened
¼ cup gran­u­lated sugar

 Direc­tions:

Pre­heat oven to 350 degrees.
In a non­stick bundt pan, but­ter the pan well with the 3–4 Tbl. cov­er­ing all areas. Dust with the ¼ cup sugar, turn­ing the pan to coat well. In a large bowl, cream the soft­ened but­ter and sugar until light and fluffy.  Add the eggs one at a time, beat­ing well after each addition.  Beat in the almond and vanilla extracts. In a sep­a­rate bowl com­bine the flour, bak­ing soda and salt and mix.  Add this dry mix­ture to bat­ter alter­nately with sour cream; beat­ing well after each addi­tion.  Fold in the peaches, care­ful not to break them up.  Pour the peach bat­ter into the pre­pared bundt pan.  Bake for 60–70 min­utes, or until the tooth­pick comes out almost clean.  Cook­ing time will depend on oven.  Cool for 15 min­utes before remov­ing from the pan to a serv­ing plate.  It helps to loosen the edges with a table knife gen­tly not to dam­age the cake sides. When the cake is com­pletely cooled, dust with confectioner’s sugar if desired.

Sugar Crisp Squares

Ingredients
3 tbsp. margarine or butter
4 cups miniature marshmallows
6 cups Sugar Crisp cereal
1 cup salted peanuts

Directions
Melt margarine or butter in a pot over medium to low heat. Stir in marshmallows and continue to stir until melted. Remove from heat and stir in cereal and peanuts. Transfer to a greased 9x13 inch baking pan. Using a lightly greased spatula, gently press evenly in pan. Chill at least 20 minutes. Cut into squares and enjoy.

Oreo Brownies

Oreo Brownies Recipe

Ingredients

• 1/2 cup vegetable oil
• 1 cup sugar
• 1 teaspoon vanilla
• 2 large eggs
• 1/4 teaspoon baking powder
• 1/3 cup cocoa powder
• 1/4 teaspoon salt
• 1/2 cup flour
• *crushed Oreos (do not add till later)

Instructions

1. Preheat oven to 350°.
2. Mix oil and sugar until well blended.
3. Add eggs and vanilla; stir just until blended.
4. Mix all dry ingredients in a separate bowl.
5. Stir dry ingredients into the wet ingredients.
6. Crush about 15-20 Oreo's then stir 3/4 of them into the mix.
7. Pour into greased 9 x 9 square pan.
8. Sprinkle the remaining broken Oreo's over the top of the brownies.
9. Bake for 20 minutes or until sides just start to pull away from the pan.
10. Cool completely before cutting.
11. *If doubling the recipe for a larger batch, bake in a 9 x 13 pan and bake for about 30 minutes, or until toothpick comes out clean from the center of the brownies.

PS: When I made this recipe I doubled it and baked it for 40 minutes.

I also lined the pan with parchment paper to make it easy to take the brownies out of the pan.

Oreo Rice Krispie Treats

Ingredients

• 6 cups Rice Krispie Cereal
• 20 Regular Oreos, chopped
• 5 cups mini marshmallows
• 3 Tbsp. butter
• white chocolate for drizzle, optional

Instructions

1. Spray a 9x13 dish with cooking spray.
2. In a large bowl, pour measured Rice Krispie Cereal.
3. Chop and mash Oreos. You can do this by putting them in a ziplock bag to help keep the mess under control. You want the Oreos to be a variety of sizes from chunky to finely crushed.
4. Add Oreos to Rice Krispy cereal and stir to combine.
5. In a medium sauce pan, heat butter and marshmallows together over medium heat, stirring constantly, until they melt together.
6. Pour melted marshmallows over cereal and oreos and use a spatula sprayed with non-stick cooking spray to quickly combine all the ingredients.
7. As soon as all the cereal is combined, spread mixture into the prepared 9×13″ dish. Use the spatula to press the mixture around the dish, and flatten as needed.
8. Let sit until completely cooled. NOTE: When the rice kris pie treats and cooled I drizzled mine with some white chocolate and let it set until it hardened for a pretty finish

 

 

Banana Blueberry Bread

Ingredients

• 2 ripe bananas, smashed
• 1/3 cup Greek yogurt
• 1/3 cup melted butter
• 3/4 cup sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• Pinch of salt
• 1 and 1/2 cups all-purpose flour
• 1/2 cup walnuts, chopped (optional)
• 1/2 cup blueberries

Instructions

1. Preheat the oven to 350 F.
2. In a large bowl, mix mashed bananas, Greek yogurt and melted butter, using wooden fork or spoon. Mix in the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix just enough to blend the ingredients; do not over-mix, the lumps will work themselves out.
3. Add chopped walnuts and whole blueberries to the batter and mix them in to distribute evenly through the batter.
4. Butter a 4x8 inch loaf pan. Line the bottom of the pan with parchment paper, butter the parchment paper too. Pour the batter in the pan. Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve.
5. Note: lining the bottom of the pan with parchment paper ensures that the bottom of the bread will not get stuck.