Beef Tenderloin Steaks With Creole Spice Rub

Sometimes I like Beef Tenderloin Steaks just pan seared in a skillet on top of the stove. When that urge strikes me I  kick that steak up a notch with a spice rub.

Beef Tenderloin Steaks

This Cajun steak rub has really rubbed off on me. I not only use it for steaks but also pork loin chops and chicken breasts.

Give this rub a try and I think you’ll agree with me that it really kicks meats up a worthwhile notch!

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Beef Tenderloin Steaks With Creole Spice Rub Recipe

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Beef Tenderloin Steaks With Creole Spice Rub
Ingredients
The Meat
  • 4 4 ounce beef tenderloin steaks, trimmed ( 1 inch thick)
Creole Spice Rub
  • 1 teaspoon dry mustard
  • 1 teaspoon garlic powder
  • 1 teaspoon sage
  • 1 teaspoon dried thyme
  • 3/4 teaspoon salt
  • 1/2 teaspoon cumin
  • 1/2 teaspoon ground red pepper
  • 1/2 teaspoon freshly ground black pepper
Instructions
  1. Combine rub ingredients. Rub evenly over steaks.
  2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
  3. Add steaks to pan; cook 4 minutes on each or until desired degree of doneness.
  4. Remove from heat and let stand 5 minutes.

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Easy Dinner Rolls

Fast and Easy Dinner Rolls made from scratch! No bread machine required! Fresh and warm, right out of the oven, these basic homemade dinner rolls are irresistible!

Easy Dinner Rolls

Even the beginner cook can make these. And they’re true home-made rolls.

Once you make this recipe for Dinner Rolls, you’ll never search for another dinner roll recipe again!

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Easy Dinner Rolls Recipe

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Easy Dinner Rolls
Ingredients
  • 1 cup water 110 degrees F
  • 2 packages yeast Do not use the quick rising in this recipe
  • 1/2 cup butter melted
  • 1/2 cup sugar
  • 3 eggs
  • 1 teaspoon salt
  • 4 1/4 cups flour
Instructions
  1. Combine water and yeast in lg bowl; let stand for 5 minutes.
  2. With wooden spoon, stir in butter, sugar, eggs and salt.
  3. Add flour, 1 cup at a time and beat in as much as you can. (you will probably be able to use all the flour) Cover and refrigerate for at least 2 hours, or up to 3 days.
  4. Grease a 13x9 baking pan.
  5. Turn dough out onto floured surface.
  6. Divide into 24 equal pieces. Roll each piece into a smooth round ball.
  7. Place in rows in prepared pan. Cover and let rise for 1 hour; until doubled.
  8. Heat oven to 375*.
  9. Bake until golden brown, about 17 minutes.

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Cheesy Ham and Broccoli Bubble-Up Bake

This Cheesy Ham and Broccoli Bubble-Up Bake is a really good breakfast recipe. I love breakfast casseroles. I can bake one on Sunday and eat it all week.

Cheesy Ham and Egg Bubble-Up Bake

This is another bubble up recipe. The bubble up recipes begin with Grands canned Biscuits and then adds some type of topping. As the dish bakes, the biscuits rise and bubble up through the filling.

This is a really good breakfast recipe. I love breakfast casseroles. I can bake one on Sunday and eat it all week.

I think this would be good with bacon or sausage as well.

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Cheesy Ham and Broccoli Bubble-Up Bake Recipe

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Cheesy Ham and Broccoli Bubble-Up Bake
Ingredients
  • 1 box 10 oz frozen broccoli & zesty cheese sauce
  • 1 can 10.2 oz Grands!™ Flaky Layers refrigerated original biscuits
  • 9 eggs
  • 1 1/2 cups whole milk or 2% milk
  • 1 3/4 cups diced cooked ham
  • 1/3 cup chopped green onions
  • 1 1/2 cups shredded extra sharp Cheddar cheese 6 oz
Instructions
  1. Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  2. Microwave broccoli 1 to 2 minutes or just until thawed.
  3. Separate dough into 5 biscuits; cut each into 8 pieces. Place evenly in dish.
  4. In large bowl, beat eggs and milk with wire whisk until blended. Stir in ham, onions, broccoli and 1 cup of the cheese.
  5. Pour over biscuits in dish.
  6. Bake 20 minutes. Cover loosely with foil sprayed with cooking spray; bake 35 to 40 minutes longer or until center is set.
  7. Top with remaining cheese during last 5 minutes of bake time. Garnish with additional chopped green onions, if desired.

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Southern Pecan Pound Cake

Nothing beats the rich, buttery flavor of a homemade Southern pecan pound cake. If you’re a pound cake fan like me then you need to try this classic.

Southern Pecan Pound Cake

Rich, toasted pecans are folded into a vanilla, sour cream batter, and also strewn over the top with a sprinkling of sugar. This cake is perfect to share with friends along with a hot cup of coffee or tea. –

If you can manage it make it a few days ahead of time. It gets better with age.

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Southern Pecan Pound Cake Recipe

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Southern Pecan Pound Cake
Ingredients
Batter:
  • 1 cup pecan halves
  • 1 tablespoon all-purpose flour
  • 2¼ cups all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup unsalted butter room temperature
  • 1⅓ cups granulated sugar
  • 5 large eggs
  • 2 teaspoons pure vanilla extract
  • ¼ cup sour cream
  • Tip: Use standard measuring cups and spoons or scales for accurate measuring.
Topping:
  • ¼ cup pecan halves
  • 1 tablespoon granulated sugar
Instructions
  1. Preheat oven to 325 degrees F. Prepare one 10 inch Angel Food cake pan; lightly grease the pan with shortening and dust with flour.
Batter:
  1. By hand, break the pecans for both the batter and the topping into ¼ inch pieces. Toast nuts, cool, and then toss with 1 tablespoon flour. Set aside.
  2. In a medium mixing bowl, combine flour, baking powder, and salt; sift or whisk together to mix. Set aside.
  3. In a large bowl of an electric mixer, cream the butter and sugar until light and fluffy. Tip: To cream, start by placing the butter in the bowl, with an electric mixer on medium speed begin by beating the butter about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 8 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  4. Add eggs one at a time, beating until thoroughly mixed. Add the vanilla along with the last egg. Tip: For each egg, crack the egg into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the creamed mixture. Start with the mixer on low speed so the liquid from the egg doesn’t splatter, once the egg is partially mixed increase the speed to medium. Each egg should be fully incorporated into the mixture before adding the next egg, taking about one minute to blend in each egg.
  5. With the mixer on low speed, add about ½ of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add the sour cream, blending just until mixed. Scrape the bowl down again and then add the remaining ½ flour mixture, mix just until blended, scraping down the side of the bowl as needed.
  6. Using a large rubber spatula, gently fold 1 cup toasted pecans into the batter.
  7. Spoon the batter into the prepared pan and smooth the surface with the back of a large spoon.
Topping:
  1. Sprinkle ¼ cup toasted pecans over the top of the batter, and sprinkle with granulated sugar.
  2. Bake: Bake 55 to 65 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Place pan on a wire cooling rack to cool for 10 to 15 minutes then remove cake from the pan and place the cake on the wire cooling rack to finish cooling.

Enjoy.

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Slow Cooker Enchiladas

Slow Cooker Enchiladas! An old Mexican classic with a new twist. This popular recipe features enchilada ingredients just layered in the slow cooker.

Slow Cooker Enchiladas

I believe you can pretty much make anything and everything in a slow cooker. Like these epic enchiladas. Yes, believe it or not, you can make enchiladas effortlessly in a slow cooker. It’s so easy, it’s practically fool-proof.

Simply turn on your crock pot and forget all about it until you have the cheesiest, creamiest enchiladas ever! Absolutely the easiest enchiladas you will ever make.

This is my go-to recipe for pot luck dinners!

Slow Cooker Enchiladas Recipe

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Slow Cooker Enchiladas
Ingredients
  • 1 pound ground beef
  • 1 cup chopped onion
  • 1/2 cup chopped green pepper
  • 1 can 16 ounces pinto or kidney beans, rinsed and drained
  • 1 can 15 ounces black beans, rinsed and drained
  • 1 can 10 ounces diced tomatoes and green chilies, undrained
  • 1/3 cup water
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup 4 ounces shredded sharp cheddar cheese
  • 1 cup 4 ounces shredded Monterey Jack cheese
  • 6 flour tortillas 6 inches
Instructions
  1. In a large skillet, cook the beef, onion and green pepper until meat is no longer pink; drain. Add the next eight ingredients; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Combine cheeses.
  2. In a 5-qt. slow cooker, layer about 3/4 cup beef mixture, one tortilla and about 1/3 cup cheese. Repeat layers. Cover and cook on low for 5-7 hours or until heated through.
I hope you’ll try and enjoy this Slow Cooker Enchiladas Recipe!

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Better Than Takeout Recipe For Orange Chicken

Orange chicken – crazy easy orange chicken recipe that takes 30 minutes to make. Cheap, healthy and a zillion times better than Chinese takeout!!

Recipe Orange Chicken
Forget those Chinese takeouts!

Make this delicious dish in your own kitchen just as good, if not better, than the restaurants!

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Recipe For Orange Chicken

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Better Than Takeout Orange Chicken
Ingredients
For The Sauce
  • 1 cup water
  • 1/2 cup orange juice...
  • 1/4 cup lemon juice fresh squeezed
  • 1/3 cup rice vinegar
  • 2 1/2 tablespoons soy sauce
  • 1 tablespoon grated orange zest
  • 1 cup packed brown sugar
  • 1/2 teaspoon minced fresh gingerroot
  • 1/2 teaspoon minced garlic
  • 2 tablespoons chopped green onions
  • 1/4 teaspoon red pepper flakes
  • 3 tablespoons cornstarch
  • 2 tablespoons water
For The Chicken
  • 2 lbs boneless skinless chicken breasts cut into 1/2 inch pieces
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons olive oil
Instructions
  1. Pour into saucepan water, orange juice, lemon juice, rice vinegar, and soy sauce; and set over medium-high heat. Stir in orange zest, brown sugar, ginger, garlic, red pepper, and chopped onion.
  2. In a small bowl Mix 3 Tablespoons of cornstarch with 2 Tablespoons of cold water mix well and add it to your sauce. Bring to a boil. Remove from heat, and let cool 10 to 15 minutes.
  3. Place chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve remaining sauce. Seal bag, and refrigerate at least 2 hours.
  4. In another resealable plastic bag, mix the flour, salt, and pepper. Add marinated chicken pieces, and shake to coat.
  5. Heat the oil in a large skillet over medium heat. Place chicken in skillet, and brown on both sides. Remove to paper towels, and cover with aluminum foil.
  6. Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix together cornstarch and 2 tablespoons water, and stir into sauce. Reduce heat to medium low; stir in chicken pieces, and simmer, about 5 minutes, stirring occasionally.

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Crock Pot Sesame Chicken
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Recipe based on one by Vseward (Chef~V)
Photo by Vseward (Chef~V)

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Nannies Squash Casserole

If I had a nickel for every squash casserole that has graced a Southern dinner table, I would, no doubt, be in the money.

Squash Casserole
Squash casserole is the just-right accompaniment for everything from fried chicken at a summertime Sunday lunch to roast turkey at Thanksgiving.

This one is delicious with two kinds of squash, onion and carrot baked to a golden brown!

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Nannies Squash Casserole Recipe

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Nannies Squash Casserole
Ingredients
  • 2 med. yellow squash sliced
  • 1 med. zucchini squash sliced
  • 1 med. onion chopped
  • 1 carrot peeled and sliced
  • 2 T. butter
  • 2 T. sugar
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1 large egg beaten
  • 1/2 C. fresh breadcrumbs
  • 3/4 C. shredded cheddar cheese
Instructions
  1. In a pot, add the yellow and zucchini squash, onion and carrot. Cover with water and bring to a boil, cooking for 6 minutes. Drain well.
  2. Mash the veggie mixture (I used an my immersion blender for this) then stir in the remaining ingredients.
  3. Once combined, pour into a 1.5 quart, lightly greased, casserole dish.
  4. Bake in a 350 degree oven for 25-30 minutes or until the top begins to brown.

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Slow Cooker Beef Tips With Rice Or Noodles

This Slow Cooker Beef Tips Recipe reminds me of a dish my grandmother used to make when I was a child. She served it with rice but noodles work too!

Now she didn’t serve beef very often because of the expense. Her meats were primarily chicken and pork and mostly just on Sundays.

Slow Cooker Beef Tips

Most of her weekday meals consisted of beans and potatoes of some type. She was a very frugal cook.

Even so I still remember this dish simmering slowly on the back of her stove. (I don’t think slow cookers were even around then!)

I never had her recipe but this slow cooker version comes very close. Most of my relatives that have had it agree.

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Slow Cooker Beef Tips With Rice Or Noodles

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Slow Cooker Beef Tips
Ingredients
  • 2 yellow onions finely chopped
  • 16 ounces white mushrooms quartered
  • 4 pounds beef chuck roast cut into 1-inch cubes
  • 4 cups beef stock divided
  • 1/2 cup red wine
  • 1/2 cup soy sauce
  • 1/2 cup Worcestershire sauce
  • 2 teaspoons salt
  • 2 teaspoons ground black pepper
  • 2 teaspoons garlic powder
  • 1/2 cup all-purpose flour
  • 12 ounces egg noodles
  • 2 tablespoons salted butter
  • Parsley to garnish if desired
Instructions
  1. Place the onions and mushrooms in the bottom of a 6-quart slow cooker, then top with the cubed beef.
  2. In a medium bowl, whisk together 2½ cups of the beef stock, the red wine, soy sauce, Worcestershire sauce, salt, pepper and garlic powder. Pour over the beef, place the lid on the slow cooker and cook on low for 6 hours.
  3. Place the flour in a small bowl and gradually whisk in the remaining 1½ cups of beef stock. Stir into the beef mixture, place the lid back on and cook on high for an additional hour.
  4. When ready to serve, cook the egg noodles according to the package directions. Drain, return to the pot, and toss with 2 tablespoons of salted butter.

I make this a complete meal by simply adding a salad and rolls. I love the gravy-like consistency of the sauce on the egg noodles. Easy, simple and almost completely hands-off – my kind of meal nowadays!

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Olive Garden Zuppa Toscana Soup

Many years ago, I found a recipe for Olive Garden Zuppa Toscana Soup. This soup is a favorite of mine whenever I visit Olive Garden and is something I always look forward to.

 

After a few tweaks I think this soup tastes just like the real thing.

Last week I acquired a gorgeous bunch of kale and I knew just what to make. This is the perfect meal for any time of year but I really enjoy it on a cool fall or winter day – sure to warm up your belly!

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Olive Garden Zuppa Toscana Soup
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Olive Garden Zuppa Toscana Soup
Prep Time
20 mins
Cook Time
35 mins
Total Time
55 mins
 

This is an excellent copycat of one of my favorite soups.

Course: Soup
Cuisine: Italian
Keyword: Olive Garden Zuppa Toscana Soup
Servings: 6
Calories: 295 kcal
Ingredients
  • 1 lb Italian sausage I like mild sausage
  • 2 large russet baking potatoes wash, sliced in half, and then in 1/4 inch slices
  • 1 large vidalia onion chopped
  • 4 slices cooked bacon chopped
  • 1 teaspoon Accent seasoning optional
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp red pepper flakes
  • 2 garlic cloves minced or 1 tablespoon of minced garlic from jar
  • 2 cups packed in measuring cup kale or 2 cups swiss chard chopped
  • 2 8 ounce cans chicken broth, add i envelope of chicken bouillon for extra flavor
  • 1 quart water
  • 2 teaspoons flour or 2 teaspoons cornstarch mixed with enough water to make a paste
  • 1 cup heavy whipping cream tempered
Instructions
  1. Chop or slice uncooked sausage into small pieces and cook until browned and meat is ground in bottom of your soup pan over med-high heat.
  2. Add onions, garlic, salt, pepper, and red pepper flakes to Sausage and cook until onions are clear and aromatics of the seasonings blend together.
  3. Reduce heat back to medium and place, potatoes, in the pot. and slowly add the Chicken Stock and water and stir. (use Chicken Bouillon envelope for extra flavor is Chicken Stock is weak).
  4. Cook on medium heat until potatoes are done and stir occasionally. Once Potatoes are done, Add flour or cornstarch and simmer for another 15 minutes.
  5. Reduce heat to lowest setting and sprinkle in your kale and cooked bacon and slowly pour cream while stirring.
  6. Check for taste and then serve.

Enjoy!

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Chunky Turkey Barley Soup – Turkey Carcass Soup

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Cheesecake Factory Copycat Key Lime Cheesecake

This Cheesecake Factory Copycat Key Lime Cheesecake is very creamy and really close to the original.

The crust is one of the best tasting graham cracker crusts I have ever made and it did not get soggy at all.

The consistency and texture are truly outstanding. I’m not a fan of the thicker, “dryer” texture of a New York-style cheesecake and this is not like that at all, it is so smooth and creamy and silky!

I really had raves from everyone who tasted it. If you like Key Lime Pie, you will absolutely love this cheesecake.

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Cheesecake Factory Copycat Key Lime Cheesecake
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Cheesecake Factory Copycat Key Lime Cheesecake
Prep Time
30 mins
Cook Time
1 hr 5 mins
Total Time
1 hr 35 mins
 

This is an excellent copycat of the Cheesecake Factory Key Lime Cheesecake!

Course: Dessert
Cuisine: American
Keyword: Cheesecake Factory Copycat Key Lime Cheesecake
Servings: 6
Calories: 465 kcal
Ingredients
Ingredients for the crust
  • 2 cups graham cracker crumbs crushed (approximately 2 sleeves)
  • 1/2 cup butter melted
  • 1/4 cup granulated sugar
Ingredients for the filling
  • 3 8-ounce packages cream cheese, room temperature
  • 1 cup sugar
  • 1 cup sour cream
  • 1/4 cup flour
  • 2 teaspoons vanilla
  • 4 eggs
  • 3/4 cup trader Joe's key lime juice
Instructions
  1. In 9 or 10 inch spring form pan, combine crumbs, melted butter, and 1/4 cup sugar. Press evenly over bottom of pan and halfway up sides. Bake at 375 for 7-8 minutes, no longer.
  2. Cream room temperature cream cheese well, add sugar, and cream until smooth, scraping sides and bottom of bowl frequently to integrate any cream cheese lumps.
  3. Cream in sour cream, eggs, flour and vanilla. When smooth once more, stir in lime juice.
  4. Pour over prepared crust. Return to 375 oven for 15 minutes.
  5. Lower temperature to 250 and continue baking 50 minutes for 10 inch pan, 55 minutes for 9 inch pan.
  6. Cool on wire rack IN PAN for 20 minutes. Run a sharp knife around edge to loosen cheesecake, but do NOT remove from pan.
  7. Refrigerate at least 6 hours before serving.

May be garnished with sweetened whipped cream, lime zest, or both.

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Oreo Cheesecake – Easy To Make And Delicious!

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