Baked Beef Stew

Baked beef stew is shown with cheesy garlic bread.

2 cans (14 1/2 oz) diced tomatoes, undrained
1 c water
2 c beef broth
6 Tbsp quick-cooking tapioca
2 tsp sugar
1 1/2 tsp salt
1/2 tsp pepper
2 1/2 lbs lean beef stew meat, cut into 1" cubes
8 med carrots, cut into 1" chunks
6-7 med potatoes, peeled and cut into 1" cubes
4 celery ribs, cut into 1/2" chunks
1 med onion, cut into chunks
2 slices of bread, cubed

In a bowl, combine the tomatoes, water, broth, tapioca, sugar, salt, and pepper. Set aside. Put the rest of the ingredients into a greased ovenproof Dutch oven or med roasting pan. Pour tomato mixture on top and stir to mix well. Cover and bake at 375 degrees for 1 3/4 to 2 hrs or til meat and veggies are tender, stirring occasionally. Serve in bowls. Makes 8-10 servings.

White Brownies

This dessert may not look like anything special, but they're definitely worth making!

6 oz white baking chocolate

1 c butter

6 eggs

3 c sugar

2 tsp vanilla

3 c flour

1 tsp baking powder

1/2 tsp salt

1 pkg (12 oz) vanilla chips

1 c chopped pecans

In a double boiler or microwave, melt chocolate and butter; cool for atleast 10 min. In a mixing bowl, beat eggs and sugar til thick and lemon-colored, about 4 min. Beat in melted chocolate and vanilla. Add flour, baking powder, and salt; mix well. Stir in chips and pecans. Pour into a greased 15x10x1" baking pan. Bake at 350 degrees for 40-45 min or til golden brown. Cool. Makes about 4 dozen. (I don't get this many.) ;)

Chili Dip

I made and served this dip at our New Year's party to ring in 2009. It was a hit! It's a good thing I'd doubled the recipe!

1 pkg (8 oz) cream cheese, softened
1 can (15 oz) chili with meat (with or without beans, your choice)
1/2 c salsa
1 c (4 oz) shredded cheddar cheese
tortilla chips or Frito Scoops

Spread the cream cheese in an 8" square baking dish. In a bowl, mix together chili and salsa; spread over cream cheese. Sprinkle with shredded cheddar. Bake at 350 degrees for 5 min or til cheese is melted and dip is warm. Serve with tortilla chips or Frito Scoops. Makes 8 servings.

Bohemian Coffee Braid

This recipe is from Hubby's mom. Their family traditionally made it at Christmastime.

2 packages dry yeast
½ cup warm water (110-120 degrees)
1 ½ cup warm milk (same temp as above)
¾ cup sugar
2 teaspoons salt
2 eggs (room temp – important)
¾ cup softened real butter
7 ½ cups flour (may use a little less 7 cups? Depends on how sticky or dry it is)
1 tablespoon grated lemon zest (may use any citrus you have)
¼ teaspoon mace
1 ½ cup raisins, may chop or leave whole
1 cup chopped almonds, pecans or none, if preferred (then add a few more raisins)

Dissolve yeast in warm water, then mix with the milk, sugar, salt, eggs, butter, half the flour, lemon zest, mace, raisins, and nuts. Keep adding flour until dough is smooth and workable. Knead on a floured board until smooth and elastic. (10 minutes) Put in a greased bowl, turn to coat, cover with a damp tea towel and place in a warm spot to rise until double, about 1 1/2 hours. Punch dough down. Divide in half. Set one half aside and divide the other into 4 equal parts. Shape three of the pieces into 14 inch long strands and braid on a lightly greased cookie sheet (You may want to arrange this diagonally. These get big!). Fasten ends together and tuck under. Take fourth piece and divide in thirds and make a second smaller braid to go on top of the first. Repeat with other half of dough on a second greased cookie sheet. Cover each braid loosely with damp tea towels and let rise for 45 minutes to an hour. Bake at 350 degrees for 30-40 minutes, until golden brown, but not dark.

When loaves have cooled completely, decorate with a frosting of:
2 cups powdered sugar
¼ cup soft butter
1 t. vanilla
½ t. almond extract

Beat all together with just enough milk or cream to make a nice spreadable frosting. Spread on tops of braids and gently press halves of drained maraschino cherries and pecan halves on top.

Makes two large, 2-layer braids; serves 12.

Herbed Sirloin Tip

2 tsp salt
1/4 tsp garlic powder
1/2 tsp celery salt
1/2 tsp dried rosemary
1/2 tsp pepper
1/2 tsp paprika
1/8 tsp dillweed
1/8 tsp rubbed sage
1 sirloin tip roast, about 2 lbs.

Combine seasonings; rub over entire roast. Place roast on a rack in roasting pan or on broiler pan. Bake uncovered at 426 degrees for 40-60 min or til meat reaches desired doneness (140 degrees - rare; 150 degrees - med-rare, 170 degrees - well-done). Let stand 10-15 min before slicing. Makes 6-8 servings.

Brownie Bites

These heavenly little cookies taste just like brownies!

4 squares (1 oz each) unsweetened chocolate
1 c semisweet chocolate chips
1/3 c butter
1 c sugar
3 eggs
1 1/2 tsp vanilla
1/2 c flour
2 Tbsp baking cocoa
1/4 tsp baking powder
1/4 tsp salt
additional 1 c semisweet chocolate chips, optional

In a microwave or double boiler, melt unsweetened chocolate, chocolate chips, and butter; cool 10 min. In a mixing bowl, beat sugar and eggs for 2 min. Beat in vanilla and the chocolate mixture. Combine flour, cocoa, baking powder, and salt; beat into chocolate mixture. Stir in remaining chocolate chips if desired. Chill atleast 3 hrs. Roll dough into 1" balls. (Dough will be very sticky.) Place on ungreased baking sheets. Bake at 350 degrees for 10-12 min or til lightly puffed and set. Do not overbake. Cool atleast 1 min on baking sheet before removing to wire rack to cool completely. Makes about 4 dozen.

Lasagna

My standard "classic" lasagna recipe

1 1/2 lb ground beef, browned

32 oz (4 c) spaghetti sauce*

1 c water*

1 tsp salt

8 oz uncooked lasagna noodles

3 c shredded mozzarella

2 c small curd cottage cheese

1 c grated Parmesan cheese OR additional 1/2 - 1 c shredded mozzarella

Combine beef, sauce, water, and salt. Layer 1/3 sauce mix, 1/2 noodles, 1/2 cottage cheese, and 1/2 mozzarella in large pan. Repeat layers, ending with sauce. Sprinkle with Parmesan or additional mozzarella. Bake covered with foil at 350 degrees for 1 1/2. Makes 12 servings.

* OR use 5 c spaghetti sauce and NO water.