gratitude day 6

Today’s gratitude: A wonderful new neighborhood. Yesterday the ladies in the neighborhood all chipped in and rented a charter bus to spend the day shopping in Chicago. Talk about fun! And the weekend we moved in, they had their 6th annual Parkapalooza in the common area. At least a dozen people stopped over to invite us, or left fliers inviting us on the front door. Everyone knows each other, they know each other’s children, and watch out for one another. We are glad that they have been welcoming and helpful. Sure makes life in a new place easier.

So, the roast beef in the crock pot wasn’t really a recipe, therefore my guilt has prompted me to give you a real crock pot recipe. :) This is one that my hubby and I played around with until we got it “right.” It makes quite a bit, we get two dinners, and it reheats beautifully.

Steak Hi Hat

• 1 lb. cubed stew beef
• 1 can cream of mushroom soup (I use 98% fat free, salt free)
• 1 can cream of chicken soup (same type)
• 1 can (5 oz) tomato sauce
• garlic to personal taste
• salt & pepper to add flavor
• 1 small onion chopped finely
• Worcestershire sauce about 3 Tbsp
• 1 package white mushrooms
• 1/2 c. sour cream

Put all ingredients in the crock pot. Cook on low for 6-8 hours. In the last half an hour, add the sour cream. Serve over noodles.

What are you thankful for today? thanks for stopping by!

gratitude day 5

Today’s gratitude: Lego’s. Lego’s kept the little man happy while I was getting dinner ready, a dinner that was frankly doomed from the start. :) Lego’s are just his deal lately. He can build and tear down and start all over again. His little imagination runs wild. And mommy might get down on the floor and build with him too. :)

A few of you asked for recipes, so I thought I would share what we had for dinner last night, to which the crock pot gets thanks. Roast beef, baked mac and cheese, green beans, and a praline pumpkin dessert. Probably not healthy, but good, tummy warming, comfort food, with left-overs for the rest of the weekend. The roast beef was cooked in the crock pot with a packet of Beefy Onion Soup mix and about 1 cup of water.

Baked Mac and Cheese from Emeril

^ fresh from the oven

Serves 4 to 6

• Coarse salt
• 1/2 pound elbow macaroni
• 3 slices bacon, cut crosswise into 1/2-inch pieces
• 1 1/2 teaspoons minced garlic
• 3 large eggs
• 1 can (12 ounces) evaporated milk
• 1/4 teaspoon cayenne pepper
• 1/8 teaspoon ground nutmeg
• 1 1/2 cups grated sharp cheddar (6 ounces)
• 1/2 cup grated Monterey Jack cheese (2 ounces)
• 1/2 cup finely grated Parmesan (1 ounce)
  2. Preheat oven to 475 degrees. In a large pot of boiling salted water, cook macaroni 6 minutes (it will be undercooked). Drain. Meanwhile, heat a small skillet over medium and add bacon. Cook until fat is rendered and bacon is crisp, about 10 minutes. Add garlic and cook until fragrant, 30 seconds. With a slotted spoon, transfer bacon mixture to a medium bowl. Add macaroni and stir to combine.
  3. In a large bowl, whisk together eggs and evaporated milk. Add 1/2 teaspoon salt, cayenne, nutmeg, and cheeses; mix well. Add macaroni mixture and stir well to combine. Transfer to an 8- or 9-inch square baking dish or 2-quart gratin dish. With a spoon, gently spread mixture to form an even layer. Bake just until sauce is bubbling at edges, 12 minutes. Let rest 10 minutes before serving.

Praline Pumpkin Dessert from Betty Crocker

^again, fresh from the oven

^and baked in my favorite pan :)

1 can (15 oz) pumpkin (not pumpkin pie mix)

1 can (12 oz) evaporated milk

3 eggs

1 cup sugar

4 teaspoons pumpkin pie spice

1 box yellow or spice cake mix (I recommend yellow)

1 1/2 cups chopped pecans or walnuts

3/4 cup butter or margarine, melted

Whipped cream, if desired

Or serve with the wonderful seasonal ice creams, like cinnamon

1. Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom and sides of 13x9-inch pan. In medium bowl, beat pumpkin, milk, eggs, sugar and 4 teaspoons pumpkin pie spice with wire whisk until smooth. Pour into pan.
2. Sprinkle dry cake mix over pumpkin mixture. Sprinkle with pecans. Pour melted butter evenly over top.
3. Bake 50 to 60 minutes or until knife inserted in center comes out clean. Cool 30 minutes.

What are you grateful for today? thanks for stopping by!