Month: September 2026

• Season sirloin with salt, pepper and steak seasoning.
• Heat oil in a large frying pan over medium-high. Sear steak on all sides, about 1 minute per side, then place in a slow cooker.
• Add 2 cups water and beef bouillon cube to the hot pan. Let the cube dissolve and bring water to a boil.
• Whisk remaining 1 cup water with flour, garlic powder, onion powder and black pepper. Slowly whisk into the pan. Continue whisking until gravy thickens and comes to a slow boil.
• Remove from heat and carefully pour gravy over steak in the slow cooker. Add diced onion.
• Cover and cook on high for 4 hours or until steak is tender.

Rolls

• Mix yeast, 1 teaspoon sugar and warm water and let rise.
• Add evaporated milk, melted butter, 3/4 cup sugar, salt and flour to make dough. Let stand 10–15 minutes.
• Turn onto a floured surface and knead vigorously by hand or with a dough hook until smooth and elastic. Slap dough on the counter several times to remove air bubbles.
• Place in a greased bowl and allow to rise until doubled.
• Roll into a rectangle. Spread liberally with butter and brown sugar. Sprinkle with raisins and plenty of cinnamon-sugar mixture.
• Roll up and cut into 1 1/2-inch slices. Heat oven to 400°F, then reduce to 350°F and bake 15–20 minutes. Frost immediately when done.

Cream Cheese Frosting

• Cream powdered sugar and melted butter with enough evaporated milk to make a stiff frosting.
• Add cream cheese and mix on high for 1 minute.

• In a medium saucepan, stir together sugar, cocoa and salt. Gradually add water, stirring to keep mixture smooth.
• Cook over medium heat, stirring constantly until mixture boils. Boil and stir for 3 minutes.
• Remove from heat and add vanilla. Pour into a heatproof container and cool to room temperature. Cover and refrigerate.
• Use as a topping for ice cream and desserts.

• Brown Italian sausage in a large pot. Drain excess fat and set sausage aside.
• In the same pot, melt butter. Add onions, red peppers and garlic; sauté over medium heat 4-5 minutes.
• Sprinkle with flour and stir to coat. Cook about 1 minute, stirring constantly. Stir in chicken broth and bring to a boil.
• Stir in frozen egg noodles. Return to a boil and cook 20 minutes, stirring often.
• Stir in sausage, cream and spinach. Cook several minutes until heated through.
• Add black pepper to taste and serve with shredded Parmesan.

Crockpot

• Add trimmed chicken to a large crockpot. Gently crush tomatoes and add with their juices, enchilada sauce, garlic, onion, green chiles, black beans and corn.
• Add chicken stock, cumin, chili powder, paprika, bay leaf, and salt and pepper to taste. Cover and cook 3-4 hours on High or 5-7 hours on Low, until chicken shreds easily.
• Remove and shred chicken, return it to the crockpot, add cilantro, adjust seasoning and add fresh lime if desired. Remove bay leaf.
• Serve with cheese, sour cream, cilantro, lime and tortilla strips.

Instant Pot

• Using Sauté, heat 1 tablespoon olive oil and sauté garlic and onion 3-4 minutes until onion starts to soften.
• Add trimmed chicken and all remaining ingredients; stir.
• Cook at high pressure for 7 minutes. Naturally release 10-15 minutes, then quick-release remaining pressure. Shred chicken and return it to the pot. Adjust seasoning, add lime if desired, and remove bay leaf.
• Serve with preferred toppings.

• Caramelize onions in olive oil. Drain onions if necessary if they produce too much liquid, and continue to caramelize.
• Add flour and cook for 5 minutes, stirring.
• Deglaze with red wine. Add beef broth and herbs. Simmer 20 minutes.
• Serve with French baguette croutons and melted Swiss cheese. Salt and pepper to taste.

• In a skillet over medium-high heat, cook the chopped onion for 5-7 minutes until translucent, or about 20 minutes if caramelized onions are preferred. Add garlic and cook for a minute or less, until fragrant.
• Add ground beef and cook 8-10 minutes, breaking it apart with a spatula, until browned.
• Transfer the beef mixture to a slow cooker. Add remaining ingredients except bay leaf and stir to combine. Place bay leaf in the middle, if using.
• Cook 6-8 hours on Low or 3-4 hours on High. Remove bay leaf before serving.

• Combine shortening, flour and salt in a food processor, pulsing until it resembles a fine meal. Cut chilled butter into small pieces and pulse a few times. Sprinkle with ice water and pulse until mixture holds together when pinched, adding more water if necessary.
• Scrape onto a floured board, form into a ball, wrap with plastic wrap and refrigerate at least 30 minutes.
• Preheat oven to 450°F. Peel and core apples. Divide raisins and rum among the core holes and place 1 teaspoon butter into each.
• Combine syrup ingredients in a small saucepan, bring to a boil, simmer 3 minutes and set aside.
• Divide pastry into 4 parts. Roll each between wax paper into a circle large enough to cover an apple. Encase each apple, pinching and sealing seams with a little water.
• Place apples on a baking sheet and brush with syrup. Bake 10 minutes at 450°F. Reduce heat to 330°F, brush again, and bake 35 minutes more, brushing every 10 minutes.
• Cool 5 minutes and serve hot or at room temperature.

• Mix yeast, warm water, and sugar in a clear bowl. Let stand for 15 minutes; the yeast mixture should get a head on it.
• Mix dry ingredients, minus 1 1/2 cups flour, in a large bowl.

• Chop banana, pineapple and peach into chunks that are a safe size for your blender.
• Slice the orange in half and juice it.
• Place all ingredients in a blender and puree until smooth. Pour into glasses and enjoy.