Monday, October 11, 2010

Oven Beef Stew

This is a classic comfort food for me. We had it often in my home growing up. I don't make it all that often-- somehow I always forget about it-- but when I do make it, it feels like "home."

2 lbs beef stew meat chunks
4 potatoes, peeled and cut into 1 inch cubes
4 large carrots, sliced
1 can cream of mushroom soup
1 can cream of celery soup
1 8oz. can tomato sauce
1 package dry onion soup mix (ie. Liptons)

Place all ingredients in large oven safe pot in order listed.
Add 1 soup can full of water.
Cover and cook in oven 6-8 hours @ 250 degrees

Saturday, October 9, 2010

Raspberry Buttercream Frosting

MMmmmmmm..... My friend Stephanie brought some delicious cupcakes with raspberry frosting to a little get together we had while I was out in Utah this summer. This inspired me to look for a recipe. I ended up using this frosting on top of little "cupbrownies" at Robby's birthday party we had in Utah. (I prefer brownies over cake, and thought it would be fun to make little cupcakes out of brownies.... just poured chewy/fudge brownie batter into muffin tins with the cupcake papers and baked them up.) They were cute and soooo tasty!


1/2 cup butter, softened

1/2 cup fresh raspberries

1 teaspoon vanilla extract

1/8 teaspoon salt

1 (16-oz.) package powdered sugar


1. Beat first 4 ingredients at medium speed with an electric mixer until creamy.

2. Gradually add powdered sugar, beating at low speed until blended and smooth after each addition.

I usually end up adding MORE raspberries than it calls for. I just blend in a little more at a time at the end until it tastes how I want it. 
Note: Be sure to wash and thoroughly dry raspberries before adding to frosting.

Banana, Walnut, Coconut, Granola Muffins!

This recipe is one of Ina Garten's (from Food Network).  She actually calls them "Banana Crunch Muffins," but I prefer the more lengthy descriptive name I gave them. haha. These are sooooo good.

3 cups all-purpose flour

2 cups sugar

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 pound unsalted butter, melted and cooled

2 large eggs

3/4 cup whole milk

2 teaspoons vanilla extract

1 cup mashed ripe bananas (2 bananas)

1 cup medium-diced ripe bananas (1 banana)

1 cup small-diced walnuts

1 cup granola

1 cup sweetened shredded coconut

 Extra granola or shredded coconut, optional


Preheat the oven to 350 degrees F.

Line muffin tin with paper liners. Sift the flour, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with a paddle attachment. Add the melted butter and blend. Combine the eggs, milk, vanilla, and mashed bananas in a seperate bowl, and then add them to the flour-and-butter mixture. Scrape the bowl and blend until mixture just comes together, but DON'T OVERMIX!

Fold the diced bananas, walnuts, granola, and coconut into the batter. Spoon the batter into the paper liners, filling each one to the top. Top each muffin with granola or coconut, if desired. Bake for 25 to 30 minutes, or until the tops are brown and a toothpick comes out clean. Cool slightly, remove from the pan, and serve.