Recipes – Page 22

Beef. It’s What’s For Dinner – Summer Grilliance BBQ Party + Beef Kabob Recipe

Just about every weekend we love to fire up the grill, invite some friends and family over, and enjoy some barbecue. My husband (and Dad) just finished building an awesome two-tiered pave-stone patio in our backyard and we have been anxious to have our first party on it. This past weekend we hosted a barbeque party to celebrate Labor Day, my son’s second birthday, and just have some fun.

We had about about 20 adults and 10 kids over for the day. Aside for eating and socializing, we played washers, took some of the kids on four-wheeler rides, and played games with the kids. I love all the laughter and chatter of a great get-together. It was a great time for everyone and of course the food was delish!

When it came to the food, we had a ton! When we grill, 90% of the time it is always beef. We knew we were going to grill beef franks and burgers, and for the third meat, I visited Beef. It’s What’s For Dinner and browsed their recipes. I love their website because not only does it provide great recipes, it is also very informative. Learn how to be a smart beef shopper, how to properly cook beef as well as healthy eating tips. After looking around, we decided to make beef kabobs adapted from their Beef Steak & Potato Kabobs recipe.

Ingredients: (we doubled everything for our recipe)

1lb boneless beef top sirloin steak
1lb petite potatoes
3 medium yellow or zucchini squash
marinade of your choice (we used Lawry’s Steak & Chop)
Olive Oil
Veggie Seasoning

Instructions:

1. Cut beef into 1 inch cubes
2. Cover steak with a marinade in a container. Refrigerate for 30 minutes to an hour.
3. Microwave potatoes in a covered (vented) bowl for 8 minutes to until they are tender. This is important because they need to cook longer than the beef.
4. Slice squash into one inch slices. Toss with a coat of olive oil and veggie seasoning.
5. Alternate beef, squash, and potatoes in skewer
6. Grill kabobs on over medium, ash-covered coals covered for 8-10 minutes. On a gas grill, cover and cook for 9-11 minutes. Turn once and brush some marinade on during the last five minutes.
7. Enjoy

Grilling beef properly is very important to ensure maximum flavor and optimal tenderness. Follow the steps below next time you grill beef.

*Click here for PDF file of this infographic

“I wrote this review while participating in a In Home Party campaign by Mom Central Consulting on behalf of The National Cattlemen’s Beef Association and received product samples to facilitate my party and review, and a promotional item to thank me for participating.”

Fab Five Friday – Top 5 Banana Snack Recipes

Bananas are one of my little guys’ favorite snack foods and I am always looking for ways to jazz it up. These are some of my favorite banana snack recipes I have came across.

1. Crispy Chocolate Peanut Butter Banana Bites: These add a great twist to banana snacks with their crispiness. View the recipe here.

Easy Banana Snacks — Recipe & Photo courtesy of FormulaMom.com

2. Frozen Banana Bites: The kids love these! Dip frozen banana pieces in a mixture of melted chocolate and peanut butter. Ashley adds coconut flakes, but I leave them off. She has lots of great tips and variations included with her recipe. View them here.

3. Chocolate Banana Crepes: These are also good using Nutella instead of chocolate chips as well. View the recipes here along with 21 other healthy kids snacks.

Easy Banana Crepes Recipes — Recipe and Photo Courtesy of Parenting.com

4. Banana & Nutella Graham Cracker Sandwiches: Banana slices and Nutella is also good on toast. There is no recipe on the site, but you can also view some other healthy snack ideas.

Quick Easy Banana Snack Recipes — Photo Courtesy of TasteofHome.com

5. Banana Split Bites: I haven’t tried these yet, but just look at how yummy they look! Scoop out the inside of the banana bites and put ice cream in them. Naomi has a lot of great recipes! View this one here.

Banana Split Mini Bites Recipes — Recipe and Photo Courtesy of BakersRoyale.com

Do you have a favorite banana snack?

How to Make a Heart Shaped Cake: It’s Quick & Easy

I love to make cakes and desserts and since Valentine’s Day is right around the corner, I thought I would share how easy it is to make a heart shaped cake.

Need:

Box of Cake Mix
Can of Frosting
8-9″ Circle Cake Pan
8-9″ Square Cake Pan

Make the cake mix as directed on the box. Pour half into the circle pan and half into the square pan. Bake as directed. Let cool completely and remove from the pans. If your pans are not easy to get the cake out, line the the pan with foil before you add the cake mix.

Cut the circle cake in half and place the three pieces together as shown:

Now all you have to do is ice the cake. The first time I made this, one can of frosting barely covered the cake. It helps to beat the frosting with a mixer for a few minutes to fluff it up a little. This also warms it up slightly, making it easier to spread.

Wasn’t that easy?

Quick & Easy Marbled Chocolate Treats Recipe

I received this recipe in an email from Kraft Foods and had to make them. These treats are easy to prepare and extremely yummy!

INGREDIENTS:

8 1/2 Graham Crackers
6 squares of Bakers Semisweet Chocolate
1/2 cup of Peanut Butter
3 squares of Bakers White Chocolate

Line a 9×13″ baking pan with foil. Break seven whole graham crackers in half, vertically and one cracker in half horizontally. Place them in the pan as shown in the picture.

Microwave semisweet chocolate squares and peanut butter. I used a measuring cup so it would be easy to pour over the graham crackers. Microwave for about 2 minutes until completely mixed and melted, stirring every 30 seconds. Pour and spread over the graham crackers.

Microwave the 3 squares of white chocolate for about 1 minute, stirring after 30 seconds. Drop spoonfuls of white chocolate all over the chocolate mixture. Then use a butter knife and swirl around to create a marbled effect.

Place in the refrigerator for at least an hour or until firm. Lift foil out of pan. The best way to cut it into pieces is to flip the whole thing over on the foil. You will be able to see the graham crackers as you laid them out and just use a knife to cut through the chocolate. I stored mine in the refrigerator after they were cut so they didn’t melt.

Enjoy!

Berry Crisp Recipe – Guest Post

Recipe Guest Post today from Greta over at How Was Your Day. This is a great dessert or breakfast.

Ingredients:

2 12-ounce bags frozen berries (blackberries, blueberries, raspberries or a mix)
2 tbs Cornstarch
1 tsp Lemon Juice
½ cup butter or margarine, softened
¾ cup brown sugar
¾ cup flour
¾ cup rolled oats
¼ tsp salt
1½ tsp cinnamon
½ tsp ginger

A couple of ingredient notes: You can use fresh berries. They’re gonna get cooked down, though, so I use frozen and save the fresh ones for a recipe where presentation matters.

This is a little more on the tart side. That’s my preference and it sweetens up nicely with ice cream or whipped cream. However, you could add a couple tablespoons of sugar to the berries for a sweeter crumble.

Directions:

Preheat oven to 425 degrees. In a bowl, combine the frozen berries, cornstarch, and lemon juice. Stir to coat the berries in the cornstarch, and divide the berry mixture between 6 ramekins. Place on a cookie sheet.

Put softened butter in a mixing bowl. Add brown sugar, flour, oats, and spices.

Using a fork, break up the butter, and mash everything together. It should be crumbly; it can have little pea sized lumps for butter, but you want all of the ingredients incorporated. (I mash it so the butter squishes between the tines of the fork, giving it a little stir every so often. If you keep squishing and mashing, it will take about 2 or 3 minutes to mix the topping.)

When the topping is mixed, start spooning it over the berries, trying to distribute evenly over the tops, with a similar amount on each crisp.

Put your cookie sheet with the individual crisps in the oven. Immediately turn the heat down to 350 degrees. Bake for about 20 minutes until the berry filling is bubbly, and the tops are nicely browned. If the tops are getting too dark, cover them with foil, and turn the oven down to 325 degrees.

Remove from oven and let cool about 30 minutes. Great when served with ice cream, whipped cream, or even plain!

Optional – you can put the berries into an 8 inch pan, then cover with the topping. Bake at 350 degrees for about 30-40 minutes, till the center is bubbly.

**About the Author**

How Was Your Day is the chronicles of a 20-something gal about town. Greta likes style, creating, travel, and hockey. She also cannot resist anything that has chocolate and peanut butter combined.

**Visit Greta over at How Was Your Day or on Facebook**

BBQ Pork Spare Ribs Recipe – Guest Post

INGREDIENTS:

3 pounds pork spare ribs
1 cup (or more) ketchup
1/4 cup (or more) sugar
3 tbsp of sweet & sour sauce
3/4 tsp worcestershire sauce
3/4 cup regular or honey bbq sauce
3/4 clove, minced garlic

Place the ribs in a large stock pot with enough water to cover. Bring to a boil and cook over medium/high heat for 1 hour.

In Medium saucepan, combine all the above ingredients while the ribs are boiling. Cook over medium heat for about 20 minutes. Use more or less of whatever you want to taste to your liking. I like mine sweet :)

Preheat oven to 350 degrees F

Cut the ribs between the bones and place in a baking pan. (I line mine with aluminum foil to cut down on a lot of mess) Pour the sauce over the ribs and cover with aluminum foil. Cook for 30 minutes. Remove the foil and continue cooking for an additional 30 minutes.

My man was very surprised when I made these for the first time. I have a history of drying out pork chops and not being able to make them ‘correctly’. The first time I made this recipe, or made ribs ever, he was blown away. His only comments were ‘How do you screw up pork chops, but make incredible ribs?’ & ‘You can make these more often’. Haha

**Now about the author – AnotherKsRose**

I am 21 years old and have certainly gone through, & am still going through, some pretty tough times. Luckily enough I have finally met a great man that stands behind me through everything that is going on and allows me to blog daily, while supporting & loving my 4 year old son and myself.

I blog about all sorts of things, mainly coupons and match ups…along with freebies & food…. Not to mention product reviews & giveaways.

I started AnotherKsRose about 3 months after I started couponing. I wanted to share my findings and my help with other struggling moms out there and help in any way I can, while building friendships and meeting a lot of new people.

**Visit Amber over at AnotherKsRose and on Facebook**

Ham & Cheese Pinwheels

INGREDIENTS:

8 flour tortillas (any size works, I use 6″)
16 or more thin ham slices
1 slice of cheese, sliced into 10 strips
12oz Chive & Onion cream cheese
1/2 packet of ranch dressing mix
Saran Wrap

Soften the cream cheese in a microwave-safe bowl, which takes approximately 30 seconds. Stir to insure softness and mix in the ranch dressing mix. Next, warm tortillas for about 15 seconds in the microwave to soften, making them easier to work with.

Spread a layer of cream cheese on the tortilla (I leave about an inch uncovered at the top so when I roll it up it doesn’t push out). Next, place 2 (or 3 if you are using a larger tortilla) slices of ham which will overlap (again I leave about an inch uncovered at the top so when I roll it up it doesn’t push out). Put a strip of cheese towards the bottom of the tortilla. Roll the tortilla up. Repeat to all tortillas. You will have left over cream cheese. I put the leftovers back in the refrigerator and use it within a week making more. Roll each tortilla in Saran Wrap and place in the refrigerator for about 3 hours to allow them to get firm. Cut into 1/2-1″ pieces and enjoy!

You could always double it. This is just the portion I use for my husband when I make it for his lunch.

Browsing CategoryRecipes