Good morning!!! How is everyone? Hope everyone had a great weekend:)  I didn’t get to cook much this weekend. I could have cooked but my brain was resting.  I started school a few weeks ago and since then, it just seems to get crazier and crazier with each class. I am sure it doesn’t feel like that for regular college students but for this ‘older’ brain… it’s a bit much.  Today, I’m leaving with you a recipe for Hamburger Steak and Gravy. I base it on a recipe I found about a year ago from  Mommy’s Kitchen called No Peek Beef Tips. It’s good stuff;) I freeze the left overs and, I swear, it’s even better when you warm that up!:)  YuUuUuMmMmMMMMM:) Enjoy!!

OK, HERE’S What You Need:

2 pounds ground round (You don’t need to season the meat – it’s all in the onion soup mix)

1 pkg Onion Soup Mix

1 pkg brown gravy mix

1 cup Sprite

1 can Cream of Mushroom Soup

Mushrooms  (I use fresh but you can use a small can if you like)

HERE’S What You Do:

Shape your patties and place them into your casserole dish. I make mine kinda like large meatballs. They are about 4ish bites.

In a bowl, mix your pkgs of gravy and onion mix.

Next, add your Sprite, mushrooms and Cream of Mushroom soup

Mix and pour OVER (do not mix) the hamburger patties.

Cover with foil and put into you 300 degree oven for 2 hours. Don't peak! It'll be fine:)

Serve and enjoy!!!

Autumn is my favorite season and it’s been getting chillier at night. I’m loving it!   So last night, I made a Steak and Guinness Pie! Can I tell you how good it was? It was warm and beefy and rich *YuMmmMMmmMMMmMM!!*  Paul really enjoyed it. I had enough left over that I froze the stew part and next time I heat it up, I think I’ll add potatoes to it and just have it as a stew:)  It really was lovely. It does take a bit of time, so start early but it’s really worth it. I made 3 crocks (like I use for our Shepard’s Pie) and the rest of the filling went into a freezer bag for later.  Also, I didn’t use the pie crust. I made the recipe but I just ended up throwing it out because I’m not sure it would have worked.  That’s something I have to really work on. Pastry.  Anyway, I took out some puff pastry and put that on top. It worked really nicely.  Yall give this one a try. It’s a definite keeper. Enjoy!!

OK, HERE’S What You Need:

2 tablespoons butter
4 cloves garlic, minced
2 large red onions, finely diced – it does look like a lot of onion but it’s correct;)
2 carrots peeled and finely diced
2 stalks celery, finely diced
1 sprig rosemary
1 sprig thyme
1 bay leaf
1 -8 ounce package baby bella mushrooms, wiped cleaned and sliced
2 1/2 pounds beef brisket
2 tablespoons all purpose flour
1 – 12 ounce bottle Guinness Stout – I used a big 1 pt 6 oz worth
6 ounces grated cheddar cheese – I used 1/2 sharp and 1/2 mild (in England they use white cheddar that is creamier than what you find here in ordinary stores)

I pulled out my big Le Creuset 26 (5 1/2 quarts) pot for this one

Preheat the oven to 375 degrees.

HERE’S What You Do:

Dice up your (2 large) red onions and garlic pretty small.

Saute your onions and garlic in 2 T of butter for about 8 - 10 minutes. Until they are all wilted and smelling good:)

Meanwhile,while your onions and garlic are cooking, dice up your (2) carrots and (2) celery sticks.

Add the celery and carrots, herb sprigs and mushrooms and cook, stirring often until the mushrooms and browned.

Go ahead and get your meat ready. You need to cut it up into really small 1/2 inch chunks. Brisket is a tough meat so it'll help it cook faster/better. (This actually took quite a while so you may actually want to do this before you even get started) After I did this, I put the meat in a bowl and salt and peppered it really well. I also went ahead and added my 2 T. flour and mixed that into my meat.

***Add your meat to your pot and let it brown a bit – about 3 minutes on high***

Add enough Guinness to cover everything. As I said up top, I used quite a bit more than just 12 oz. Stir is good. Let it come to a boil then put a tight fitting lid on it and stick in the oven for 1 1/2 hours. Don't peak. Even though the smell will drive you crazy!! Don't peak:)

***When your 1 1/2 hours is up, take the stew out of the oven. Taste and adjust your seasonings if you need too. I had to add a lot more salt and pepper, but that’s just me.  Stir in 3 oz of cheese. I PROOOOOBABLY used a bit more:)  But I did do about half and half. Like a fist full of each really.  Give it a good stir***

At this point, you put it into your choice of casserole dishes. My choice was my favorite little crocks I use for Shepard's Pie. I only did 3. Add the rest of your cheese to the top of your pies. As I said earlier, I didn't have pie crust so I just popped some squares of puff pastry on top and stuck them in the oven!!

Your pies are done and ready to come out of the oven when your crust is golden and your filling is all bubbly. I was absolutely giddy by this time:) It's not a quick recipe but I'm sure yall will love it just like we did:)

Are ya ready for some football!?!?:)

Welcome to football season folks:) Nothing like having good eats to go along with the big game. In fact, there is no possible way NOT to have snackies during the big game.  Seeing as yesterday was LSU’s first game of the season (LSU vs UNC —- GEAUX  TIGERS!!), I made several snacks for us.  One of them was my daughter’s favorite, Fried Cheese.  I can only eat a few of these, but the rest were gobbled up… mostly by my Sare-Bear:)  They really are best right out of the pan so it’s not really a make ahead type food.  Give it a try, they are soooo nice and gooey:) Enjoy!!

OK, HERE’S What You Need:

Cheese – I used Cheddar Cheese Curds and Muenster

Eggs

Milk

Flour

Panko Crumbs (Italian)

HERE’S What You Do:

I used cheese curds, so I didn't have to cut any up. I also used Muenster cheese. It came in a block. If you have to cut your cheese, make sure the chunks are pretty nice side (size of the curds). If your cheese chunks is to small, the cheese will disappear. Pour your Panko and flour into separate bags.

Whisk a couple of eggs.

Shake your cheese chunks in the flour bag.

Dip the flour covered cheese into the egg wash and then shake in the Panko crumbs.

Fry in veggie oil until golden brown:) Drain on paper towel. Mmmmmmmmm all that gooooey goodness!!!

It’s a gorgeous day!  Temps in the lower 70′s. Windows open. PERFECT day to do some cooking:)  I have a friend, Monica, who is going through nursing school. This semester is proving to be even crazier than normal for her.  She is the mother of 5 very active boys – ages  5 – 15!! Her boys are all into football and soccer… not even mentioning their homework, her homework, housework, husband etc. Needless to say, the family schedule and cooking don’t really happen easily, so I thought I’d try to give her a break. I fixed a big old tray of spaghetti, garlic bread and salad and took it over.  The recipe I use is one that my sister in law showed me years ago.  It’s so good … and it takes no time at all (even better:)   Give it a try.  I make this and freeze it in batches. Kids LOVE it:) Enjoy!!

OK, HERE’S What You Need:

1 1/2 pounds of Ground Round (or chuck) (I doubled the recipe to take to Monica)

3/4 cup onions, chopped (I use the frozen ones as much as possible)

1 pound can of Crushed Tomatoes

2 small cans Tomato Paste

Salt, Pepper, Garlic Powder, Italian Seasonings

1/2  -  3/4 pkg of Angel Hair Pasta (cooked)

HERE’S What You Do:

In a large skillet, season and brown your hamburger meat (along with your onions)

When your meat is browned, add the crushed tomatoes and the 2 small cans of sauce.

Taste. Adjust salt, pepper and garlic powder. Add a nice pinch of Italian Seasoning. Simmer while you get your spaghetti started.

Drain your spaghetti and add to your sauce and toss (ooohhh, lookie there! I was a poet and didn't know it!:)

*** Once it’s tossed you can either serve or let it cool and put into freezer containers/bags and freeze. ***

I spread this batch out into a casserole tin and threw some mozzarella cheese over it before I put the foil over (so the cheese can get all nice and gooey:) Monica said the pan didn't last 20 minutes! I'm telling ya, it's delicious!

You know how food can bring back memories?  For me it’s happy memories like my Nannie’s mouth-watering greens and fried drummettes. Then there are the bad memories like that curry that made me sooooooo sick in London when I was pregnant with our oldest . In fact, til this day, I have a hard time saying the C word, and that was 14 years ago!!  This recipe is part of my HAPPY memories;) It’s for my Aunt Alice’s Peanut Butter Pie.  My (great) Aunt Alice was my daddy and Aunt Kathy’s aunt.  She lived down in Scottsburg, Indiana.  That lady could cook. I actually have several happy food memories from summers visiting Aunt Alice. She made THE BEST fried chicken, mashed potatoes and gravy.  It was always followed up with pie and her Peanut Butter was my favorite:)  Every summer, we’d pack up and head north to Indiana (from Louisiana) to visit Daddy’s side of the family.  We would spend a couple of days in Scottsburg with Aunt Alice and family, before heading on up to Grandma’s and Aunt Kathy’s.  We would go fishing at the pond, ride motorcycles with my cousin Chris and catch fireflies at night.  On Sunday, Aunt Alice would whip up her amazing meal. Our visit was complete:)   I am hoping that this recipe will bring happiness to your next family gathering like it always did our’s:) Enjoy!

Ok, HERE’S You Need:

• 1/2 T. margarine (I use butter)
• 1 T. vanilla
• 9 inch pie shell
• 1/3 cup creamy peanut butter
• 3/4 cup powdered sugar
• 3 egg yolks
• 2 cups milk
• 1 T. corn starch
• 2 T. sugar
• 1 pkg vanilla pudding (not instant)

HERE’S What You Do:

Take your pie crust...

rub you some Crisco or butter over the crust (I used butter)

Stick it in the oven and bake til nice and golden

In a bowl, mix together 1/3 cup peanut butter and 3/4 cup powdered sugar

I used my hands to get it to this mealy consistency

Take your pie shell out of the oven and let it cool a bit. Then sprinkle 2/3 of the peanut butter mixture onto the bottom of the shell.

In a bowl, whisk 3 egg yolks with 2 cups milk; add 1 T corn starch, 2 T sugar, 1 T vanilla and 1/2 T butter. Mix well and pour into a boiler.

Add your pkg of vanilla pudding and stir constantly until it thickens.

Now, pour your lovely thick pudding filling over the peanut butter crumbly bits:) Mmmm getting tempting huh?:)

Top with meringue and sprinkle the rest (or as much of it as you can) of the peanut butter crumblies on top and bake at 350 F for 15 to 20 minutes - or until the top of the meringue is all lovely and golden;)

Taaa daaaa!!! I hope that your family will include this in their happy memories as well:)