PUMPKIN FLUFF DESSERT DIP

Found https://www.100daysofrealfood.com/recipe-pumpkin-fluff-dessert-dip/

PUMPKIN FLUFF DESSERT DIP
4
PREP TIME: 5 MINUTES 
SERVINGS  (ADJUST TO SUIT): 8


INGREDIENTS

1 cup heavy whipping cream
1/2 cup cream cheese
2 tablespoons pure maple syrup
1 teaspoon pure vanilla extract
1 teaspoon pumpkin pie spice - found in the spice aisle
1 cup pumpkin puree

OPTIONAL GARNISHES AND DIPPERS
pumpkin pie spice - garnish
cinnamon - garnish
apples - sliced, for dipping
whole-wheat graham crackers - for dipping

INSTRUCTIONS

In the bowl of your mixer fitted with a whisk (or use a large mixing bowl and electric beaters),
combine the heavy cream, cream cheese, syrup, vanilla, and pumpkin pie spice. Turn the mixer to low and blend until the cream cheese is broken up and no longer in big clumps. Turn the speed up to high and blend until the mixture thickens about 1 to 2 minutes.

Turn the speed back down to low and carefully blend in the pumpkin puree. Scrape the bowl with a spatula if necessary.

Serve with sliced apples and whole-wheat graham crackers. If garnishing with cinnamon, try out fresh! Store leftover dip in the fridge.

Slow-Cooker Beef & Broccoli

Slow-Cooker Beef & Broccoli
  BY LINDSAY FUNSTON
Found http://www.delish.com/cooking/recipe-ideas/recipes/a51806/slow-cooker-beef-broccoli-recipe/

The tender beef melts in your mouth.

TOTAL TIME: 4:30
PREP: 0:10
LEVEL: EASY
SERVES: 4-6

INGREDIENTS

1 1/2 lb. sirloin steak, thinly sliced
1 c. low-sodium beef broth
1/2 c. low-sodium soy sauce
1/2 c. brown sugar
3 tbsp. sesame oil
1 tbsp. sriracha
3 cloves garlic, minced
3 green onions, thinly sliced, plus more for garnish
2 tbsp. cornstarch
2 c. broccoli florets
Sesame seeds, for garnish
Cooked jasmine rice, for serving

DIRECTIONS

In a large slow-cooker, add steak. Add beef broth, soy sauce, brown sugar, sesame oil, Sriracha, garlic, and green onions.

Cover and cook on low until beef is tender and cooked through, 3 1/2 to 4 hours.

When the steak is tender, spoon a few tablespoons of the slow-cooker broth into a bowl and whisk with cornstarch. Pour into slow cooker and toss with the beef until combined. Add broccoli and cook, covered, 20 minutes more.

Garnish with sesame things and green onions and serve over rice.

Chicken Fried Steak Fingers

Chicken Fried Steak Fingers
BY LAUREN MIYASHIRO
Found http://www.delish.com/cooking/recipes/a52489/chicken-fried-steak-fingers-recipe/

TOTAL TIME: 0:25
PREP: 0:15
LEVEL: EASY
SERVES: 6

INGREDIENTS

FOR THE FRIED STEAK FINGERS
1 1/2 lb. cube steak
1 c. all-purpose flour
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. cayenne pepper
kosher salt
Freshly ground black pepper
3/4 c. whole milk
2 large eggs, beaten
Vegetable oil, for frying

FOR THE GRAVY
4 tbsp. butter
3 tbsp. all-purpose flour
1 1/4 c. whole milk
1 tbsp. finely chopped chives
kosher salt
Freshly ground black pepper

DIRECTIONS

Slice steak into thin long strips about 1/2” thick. Set aside.

Set up a dredging station: In a shallow bowl, combine flour, garlic powder, onion powder, paprika and cayenne, and season with salt and pepper. In a second shallow bowl, whisk together milk and eggs. Season steak with salt and pepper. Working in batches, dredge the steak strips thoroughly in the flour mixture then add them to the egg mixture and turn the pieces to coat. Return steak to the flour and dredge once more.

In a Dutch oven or large deep skillet, add about 1” of vegetable oil and heat over medium heat. When the oil is shimmering (it should be about 350°), place the steak strips, one by one, into the oil with tongs. Cook until golden all over, about 2 minutes per side. Place them on a plate lined with paper towels to drain off any excess grease.

Make gravy: In a small skillet over medium heat, melt butter. When the butter is foamy, whisk in flour and cook mixture until the flour is golden, about 1 minute. Gradually whisk in milk and bring mixture to a boil. Reduce heat to gently simmer the gravy until thickened. Stir in chives and season with salt and pepper to taste.

Serve the chicken fried steak “fries” warm with gravy for dipping.

Mongolian Beef Ramen

Mongolian Beef Ramen
BY LAUREN MIYASHIRO
Found http://www.delish.com/cooking/recipe-ideas/recipes/a51085/mongolian-beef-ramen-recipe/

Instant ramen noodles never tasted so good.

TOTAL TIME: 0:30
PREP: 0:10
COOK: 0:20
LEVEL: EASY
SERVES: 4

INGREDIENTS

1 lb. sirloin streak, sliced against the grain
2 tbsp. corn starch
2 tbsp. vegetable oil
1 tbsp. sesame oil
3 garlic cloves, minced
1 tsp. minced ginger
1/2 c. soy sauce
1/4 c. brown sugar
1 c. chicken broth
pinch red pepper flakes
1 large head broccoli, cut into florets
1 carrot, peeled and cut into matchsticks
3 package instant ramen, flavor pack discarded
3 green onions, thinly sliced
Toasted sesame seeds

DIRECTIONS

Cook ramen noodles according to package instructions. Drain and set aside.

In a large skillet over medium-high heat, heat vegetable oil. Toss beef with cornstarch. Cook until crispy, about 2 minutes per side. Transfer to a plate.

Reduce heat to medium-low. Add sesame oil to skillet and stir in garlic and ginger. Cook until fragrant, 1 minute then add soy sauce, brown sugar, and chicken broth. Bring mixture to a boil, reduce heat and simmer until the sauce is thickened, 3 to 5 minutes.

Add broccoli and carrots then cover the skillet with a tight-fitting lid and cook until the vegetables are tender about 5 minutes.

Return beef to skillet and stir until completely coated in sauce. Stir in cooked ramen noodles and green onions. Garnish with toasted sesame seeds.

French Dip Roll-Ups

French Dip Roll-Ups
  BY MEGAN SHEPHERD
 Found http://www.delish.com/cooking/recipe-ideas/recipes/a52278/french-dip-roll-ups-recipe/

TOTAL TIME: 0:50
PREP: 0:20
LEVEL: EASY
SERVES: 6

INGREDIENTS

FOR THE ROLL UPS
1 tube crescent dough
3 tbsp. mustard
1 lb. deli roast beef
12 slices provolene cheese
1 tbsp. extra-virgin olive oil
2 tbsp. unsalted butter, melted
1 large onion, thinly sliced
2 sprigs thyme
1 tsp. kosher salt
Freshly ground black pepper
1/2 tsp. garlic powder
1 tbsp. Flaky sea salt
1 tbsp. finely choppped parsley

FOR THE AU JUS
1 tbsp. unsalted butter
1 Garlic clove, minced
1 1/2 c. beef stock
1 tbsp. Worcestershire sauce
1/4 tsp. thyme leaves

DIRECTIONS

Preheat oven to 350º and grease an 8"-x-8" baking pan with cooking spray.

On a lightly floured surface, unroll dough and separate sheet into rectangles, then pinch perforations to seal. Spread mustard onto rectangles and set aside.

Caramelize onions: In a large skillet over medium-high heat, melt butter, then stir in onions and thyme sprigs. Cook, stirring occasionally, until onions begin to soften and turn slightly golden. Season with salt and pepper, then reduce heat to medium and continue cooking until onions are soft and caramelized.

Make roll-ups: Top rectangles with roast beef and cheese, then cover with caramelized onions. Starting with one short side, roll up each rectangle. Pinch edges to seal, then brush with melted butter and sprinkle with garlic powder, sea salt, and parsley. Cut each roll into 5 to 6 slices and place cut side up on baking pan. Bake until dough is slightly golden and cheese is melty, 15 to 18 minutes.

Make au jus: In a medium skillet over medium heat, melt butter. Stir in garlic and cook until fragrant, about 5 minutes. Add beef stock, Worcestershire sauce, and thyme, then season with salt and pepper and simmer until reduced, about 10 minutes.

Garnish with parsley and serve with au jus sauce for dipping.

Greek Steak Pitas with Caramelized Onions and Mushrooms

Found https://toponein.blogspot.com/

Ingredients

1 to 1 1/2 lb top sirloin steak, cut in thin strips
1 teaspoon dried oregano
1 teaspoon Cavender’s All Purpose Greek Seasoning
1/2 teaspoon salt and pepper
2 large onions, sliced
8 fresh baby portabella mushrooms, sliced
2 tablespoons butter
5 tablespoons olive oil or canola oil, divided
Pitas

Directions

For the onions-Heat a skillet on medium-low heat. Add the butter and 2 tablespoons of oil.
Once the butter has melted, throw in the onions. Stir frequently.
The onions should cook down for at least 30 mins.
you may need to adjust the temperature if the onions begin to brown too soon.
The key is low and slow.
While the onions cook, move onto preparing and cooking the steak.
For the steak-Combine sliced steak, oregano, Cavender, salt, and pepper in a ziploc bag.
Mix until the seasoning has evenly coated the steak.
Heat 1 tablespoon of oil in a cast iron skillet over medium-high heat.
Sear sliced steak in batches for 1 to 2 minutes per side depending on how done you like your steak.
Do not overcrowd the pan. Add 1 tablespoon of oil if the pan gets too dry.
Once the steak is cooked, throw your mushrooms in the pan and saute until tender.
Assemble the pitas with steak, onions, and mushrooms.

CHOCOLATE CHIP OATMEAL COOKIES

CHOCOLATE CHIP OATMEAL COOKIES RECIPE
     
Featured In: 25 Potluck Desserts to Feed a Crowd

MAKES: 84 servings

TOTAL TIME:
Prep: 20 min. Bake: 10 min./batch

 VERIFIED BY Taste of Home Test Kitchen

INGREDIENTS
1 cup butter, softened
3/4 cup sugar
3/4 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
3 cups quick-cooking oats
1-1/2 cups all-purpose flour
1 package (3.4 ounces) instant vanilla pudding mix
1 teaspoon baking soda
1 teaspoon salt
2 cups (12 ounces) semisweet chocolate chips
1 cup chopped nuts

DIRECTIONS
In a large mixing bowl, cream butter and sugars. Beat in eggs and vanilla. Combine the oats, flour, pudding mix, baking soda and salt; gradually add to creamed mixture. Stir in chocolate chips and nuts.

Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until lightly browned. Remove to wire racks. Yield: about 7 dozen.

Originally published as Chocolate Chip Oatmeal Cookies in Taste of Home August/September 2007, p37


NUTRITIONAL FACTS
1 each: 87 calories, 5g fat (2g saturated fat), 11mg cholesterol, 84mg sodium, 11g carbohydrate (7g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1 starch, 1 fat.

Salisbury Steak

Salisbury Steak
BY LENA ABRAHAM
Found http://www.delish.com/cooking/recipe-ideas/recipes/a54937/best-salisbury-steak-recipe/

TOTAL TIME: 0:40
PREP: 0:30
LEVEL: EASY
SERVES: 4

INGREDIENTS

FOR THE PATTIES
1 lb. ground beef
1 large egg
1/3 c. bread crumbs
1 tbsp. ketchup
1 tbsp. Worcestershire sauce
1 Garlic clove, minced
kosher salt
Freshly ground black pepper
1 tbsp. extra-virgin olive oil

FOR THE GRAVY
2 tbsp. unsalted butter
1 onion, chopped
2 sprigs thyme
1/2 c. Mushrooms, thinly sliced
2 tbsp. all-purpose flour
1 tbsp. Worcestershire sauce
1 tbsp. tomato paste
1 c. beef stock
kosher salt
Freshly ground black pepper

DIRECTIONS

Make patties: In a large bowl, combine beef, egg, bread crumbs, ketchup, Worcestershire sauce and garlic. Season with salt and pepper and form into 4 oval patties.

In a large skillet over medium heat, heat oil. Sear both sides of the patties until a crust forms, about 5 minutes per side. Remove onto a plate.

Make gravy: Wipe out skillet and add butter. Add onions and thyme and stir until onion becomes translucent. Add mushrooms and cook until browned and tender, about 4 minutes. Sprinkle onions and mushrooms with flour, and stir until they are fully coated. Cook another 2 minutes, then add Worcestershire sauce, tomato paste, and beef stock. Stir to combine and season with salt and pepper.

Bring the gravy to a simmer and return the patties to the skillet. Cover and cook for 10 to 15 more minutes, until the patties are done and the sauce has thickened. Plate the patties and top with more gravy. Serve.

Hibachi Steak Lettuce Wraps

Hibachi Steak Lettuce Wraps
BY LENA ABRAHAM
Found http://www.delish.com/cooking/recipe-ideas/recipes/a54220/hibachi-steak-lettuce-wraps-recipe/

JON BOULTON
Hibachi at home!

TOTAL TIME: 0:25
PREP: 0:25
LEVEL: EASY
SERVES: 4
INGREDIENTS

1/3 c. water
1/4 c. soy sauce
1/4 c. rice wine vinegar
2 tbsp. brown sugar
1 tbsp. cornstarch
1 tsp. garlic powder
1 tsp. Ginger powder
1 tsp. vegetable oil
1 red bell pepper, cut into strips
1 lb. Sirloin steak, cut into strips
kosher salt
Freshly ground black pepper
Lettuce leaves, for serving
Sesame seeds, for garnish
sriracha, for serving
2 tbsp. chopped green onions

DIRECTIONS

In a medium saucepan, combine water, soy sauce, vinegar, sugar, cornstarch and spices. Whisk completely to combine. When mixture begins to boil, remove from heat.

In a large skillet over medium heat, heat oil. Cook bell peppers until partially cooked, about 5 minutes. Add the steak and cook until slightly under your desired doneness. Season with salt and pepper, and pour over sauce.

Simmer until sauce has reduced slightly and steak is cooked. Place scoops of beef mixture into lettuce leaves. Garnish with sesame seeds, Sriracha, and green onions. Serve.

OR

HIBACHI STEAK LETTUCE WRAPS
Found http://blackberrybabe.com/2017/02/16/hibachi-steak-lettuce-wraps-2/

Serves 3

Prep Time10 min
 Cook Time10 min
Total Time20 min

Ingredients
16 ounces steak, cut into bite sized pieces
1/8 tsp salt, pepper and garlic powder
1 tbsp vegetable or canola oil
2 tbsp salted butter
1 tbsp soy sauce
1 box Uncle Ben’s® Long Grain & Wild Rice, Fast Cook Recipe
5 tbsp yum yum sauce (see notes)
lettuce leaves, for wraps

Instructions

Cook rice according to package instructions.

In large skillet, heat oil on medium high until it just begins to smoke.

Season steak pieces with salt, pepper and garlic powder. Add to hot skillet. Allow to sear for 1 to 1.5 minutes, or until the side is lightly caramelized, then flip each piece and sear for another 1 to 1.5 minutes. Add butter and soy sauce, saute for up to a minute until the butter is melted. This should get the steak to about medium rare (using 1 minute on each side) or medium well (using 1.5 minutes on each side).

In each lettuce leaf, layer rice, steak and yum yum sauce. Serve while steak is still hot.

Notes
Yum Yum sauce is a creamy mayonnaise based sauce served at Japanese steakhouses. I typically keep a bottle of it in my refrigerator, because we use it a lot. You can also make it on your own in about 5 minutes by following this yummy recipe: http://pinchofyum.com/yum-yum-sauce. Or, try a sriracha aioli which is fairly easy to find these days in the condiment aisle.

5 minute yum yum sauce
serves: 1 cup sauce

INGREDIENTS
1 cup mayonnaise
1 tablespoon butter
1 teaspoon tomato paste
1 teaspoon sugar or agave
1 teaspoon all-purpose spice mix (garlic powder, paprika, etc.)
salt to taste
2 tablespoons water

INSTRUCTIONS
Whisk all ingredients together until smooth. That's it. You're done. Rock on.

NOTES
I like to leave the water for last so I can control the thickness (sometimes I want it to be more runny to drizzle on things, and sometimes I want it more thick for more of a dip).

For the spice mix, I usually just have something on hand that is a generic grill seasoning or chicken seasoning or something and that works just fine. If you don't have a mix on hand, start with a little garlic powder and then add paprika or cayenne to taste.