Kat's Recipe Box

I made this easy crock pot recipe for my brother, his wife and my dad tonight..it was so easy and so good. I am a big fan of the crock pot now so I am always searching for something new and easy…well, this is it.

2 tbsp. olive oil
3 lb. beef rump roast
Salt and pepper
1 ½ cups roasted garlic and herb tomato sauce
¾ cup Madeira wine
1 tsp. minced garlic
1 ½ cup frozen pearl onions
1 cup slice carrots
Heat oil in skillet on medium high heat. Season beef with salt and pepper and add to skillet and brown on all sides.

Meanwhile, in a bowl combine, tomato sauce, wine and garlic and mix. Add slow carrots and onions to crock pot and top with beef. Pour sauce over beef. Cover and cook on high heat for 4 hours or low heat for 8 hours.

I made this easy recipe for my father in laws birthday and everyone seemed to like it. It is a great dessert to make in a pinch as the ingredients are something that are easy to keep on hand. It takes just minutes to prepare and minutes to bake and I haven’t had a complaint yet.
1 stick of butter
½ cup brown sugar
1 21oz. can apple pie filling
2 cups sliced granny smith apples
1 refrigerated pie crust
2 tbsp. apple juice concentrate, thawed
1 tbsp. sugar

Preheat oven to 425 degrees
Melt butter in an oven proof skillet and add brown sugar, cinnamon and apple pie filling and simmer for 5 minutes. Add granny smith apples. Heat until mixture becomes bubbly. Unroll pie crust and lay over skillet. With wooden spoon press edges down into skillet and brush with apple juice and sprinkle sugar on top. Bake for about 30 – 35 minutes or until crust is golden brown

Recently we had the twins 6th birthday party and I was trying to come up with some recipes that I hadn’t made before. G-Ma and G-Pa were grilling sausage and a pork loin and I wanted some type of side that would be barbeque-ish and I came across this spicy corn casserole and thought it would be a perfect addition. There was not much left afterwards so it must have been alright.

4 cans of whole kernel corn, drained
½ cup of butter
1 8 oz. cream cheese, softened
1 cup of canned evaporated milk
4 tablespoons of flour
4 seeded and chopped jalapeno peppers

Preheat oven to 400 degrees. Place the drained corn into the bottom of a 9×13 baking dish and spread the corn evenly over the bottom.

Meanwhile, in a saucepan, melt the butter and cream cheese over medium heat stirring frequently until the butter is melted and the mixture is smooth. Stir in the milk and flour and continue cooking until the mixture is smooth and creamy, for about 5 minutes. Stir in the jalapenos.

Pour mixture over corn and mix well. Bake for 30 minute or until edges begin to brown and mixture is bubbly.

I am not a big drinker and only occasionally drink an alcoholic drink and then I usually only like the fruity ones. I just came across this recipe and it sounded like something I would enjoy…it was so yummy. This recipe makes a large amount; as a matter of fact I still have a bit left over. You have to be careful as it tastes so good; if you are anything like me you might get a case of the giggles.

1 46 oz. can of pineapple juice, chilled
1 32 oz. bottle of cranberry juice, chilled
1 12 oz. container of frozen lemonade concentrated, thawed
3 cups of lemon flavored rum
1 2 liter bottle of ginger ale chilled

Combine all the above and stir.

My stepdaughters just turned six and we decided to celebrate their birthday along with their grandfathers and the fourth of July on the same day. This was going to be a pretty big get together as some of my husbands family was also visiting from Texas. I was in charge of a fruity dessert and some appetizers. I found this recipe in a magazine and it sounded perfect for the occasion. Although the original recipe called for strawberry jelly, we all decided that the jelly made the Trifle a little to sweet so I will omit it for this recipe. I also found that the Trifle bowl that I had was a bit too small for the amount of ingredients so be sure to have a large or extra large trifle bowl on hand or cut the recipe in half. Also, the berries could be changed out for your favorites. Since it was the fourth of July I used blueberries and strawberries.

1 16 oz. container of cool whip or frozen non-dairy whipped topping thawed
1 8oz. package of cream cheese softened
1 7 oz. jar of marshmallow …I used Fluff
1 tablespoon of lemon zest
2 tablespoon of fresh lemon juice
½ cup of confectioners sugar
4 cups of fresh blueberries
4 cups of fresh sliced strawberries
1 already prepared, store bought angle food cake cut into 1 inch pieces

In a large bowl combine the whipped topping, cream cheese, marshmallow, lemon zest and lemon juice and mix well until creamy smooth. Gradually add in the confectioners sugar.

To assemble, add a layer of the cream mixture to the bottom of trifle bowl and top with half of the cake pieces. Put the four cups of blueberries on top of the cake layer and reserve a few for garnish. Top the blueberries with the remaining cream reserving a small amount for the top as a garnish. Put the remaining cake on top of the cream and top with the sliced strawberries. Garnish the top with the rest of the cream and sprinkle the reserved blueberries on top of that and top with a strawberry.

I came across this recipe in a magazine last week and decided that I had to try it because it was so simple to make. My son’s grandparents were coming to visit and so I knew they would be perfect to try this recipe out on. So, I sent my husband to the store for the fruit and left the decision of which fruit to get in his hands. He chose peaches and I have to say, I was surprised. The recipe was so easy and was just delightful. You can choose any kind of canned fruit that you would like, blueberry, cherry, strawberry, blackberry, the possibilities are endless.

1 20 oz. can of crushed pineapple in its juice
1 21 oz. can of fruit pie filling…the choice is yours. We used peach.
1 box of butter recipe yellow cake mix
1 cup chopped pecans
¾ cup of melted butter

Preheat oven to 350 degrees. Pour the pineapple with its juice into a 9×13 baking dish and spread evenly over the bottom of the pan. Spoon the pie filling over the pineapple and sprinkle the dry cake mix evenly over the top of the fruit and even out with a fork. Sprinkle the pecans over the cake mix and drizzle the melted butter over the top.

Bake for 35-40 minutes or until browned and bubbly.