Broccoli & Beef Stir-Fry

So, I went outside to do chores in the rain and I froze my butt off!  I came in the house, and got my pajamas on and realized I was "starving!"  Of course, I grabbed some tenderloin steaks out of the freezer earlier, but I had NO CLUE what to do with them!  So, I started looking thru my fridges... Yes, that was plural.  FridgES!  I have two in my kitchen! :)  Anyhow, I had a head of broccoli.  LIGHTBULB (said in a Russian accent... ya know.... Despicable Me;) ) ???!?  How about some stir-fry?  Sounded yummy to me!  So this is what I came up with!  I think it turned out just right!

Broccoli & Beef Stir-Fry
From Cupboard to Cupboard
printable recipe
1/2 pound tenderloin (or any tender cut) steak
1 tablespoon cornstarch
1 tablespoon soy sauce
1 tsp sugar
1 tsp minced ginger (I use ground ginger that I buy in a jar, but feel free to use fresh ginger if you have it!)
1 garlic clove, minced
2 cups (or whatever you have :)) fresh broccoli
1 1/4 cups water
4 teaspoons corn starch
3 tablespoons soy sauce

Cut beef across grain into thin slices.  You'll find this is easiest when the meat is partially frozen.  Combine 1 Tbsp cornstarch, 1 Tbsp soy sauce, sugar, ginger and garlic in a small bowl; add meat.  Stir until meat is coated and let stand for 10-15 minutes.  Meanwhile, wash broccoli and remove flowerets from broccoli, cut in half lengthwise. 
Combine water, 4 tsp cornstarch and remaining 3 tablespoons soy sauce; set aside.  Heat 1 tablespoon oil in large skillet over high heat.  Add beef and stir-fry 1 minute; remove.  Heat 2 tablespoons oil in same pan.  Add broccoli and stir-fry for 4 minutes.  Stir in beef and soy sauce mixture.  Cook and stir until mixture boils and thickens.  I served it over white rice!  Makes 2-3 servings (depending on how hungry you are.lol )

Happy Cooking!

Teauna

Menu Board Monday Edition #15 : Chocolate Banana Streusel Muffins

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Happy Monday, my friends!  Wow! I can't believe it's already Monday again!  Last week was a great week and just seemed to fly by!  I have spent alot of time in the kitchen this past week, walking past 3 huge bunches of bananas several times a day.  So, for today's edition of Menu Board Monday, I thought I'd do something a bit different... Instead of a big meal, I'm simply hi-liting a great Muffin that could become the main spotlight of your "breakfast for dinner".  On my menu board, I have "breakfast for dinner" at least 4 times a month.  It's something we thoroughly enjoy! 
The first thing that comes to my mind when I think breakfast is pancakes or waffles.  But for our breakfast for dinner tonight, we are having Chocolate Banana Streusel Muffins, along with fresh cut cantaloupe and breakfast sausage...
This is a recipe that my mom and I made when I was in elementary school.  It came off of a Malt-O-Meal Hot Cereal box.  It uses Chocolate Malt O Meal Hot Cereal.  For the longest time, our store quit carrying this and I was sad... but when I saw it last week while I was grocery shopping I just HAD to grab a box!  My mouth has been watering for these muffins ever since.... they have just the perfect chocolate flavor with the moisture from the bananas and a crunchy streusel topping.  I hope you enjoy them!

Chocolate Banana Streusel Muffins
From Cupboard to Cupboard
printable recipe

streusel:
1 1/3 cups flour
1 cup brown sugar
1/2 cup butter, softened

muffins:
1 cup chocolate Malt-O-Meal Hot Cereal
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup buttermilk
1 egg
2 bananas, mashed

Preheat oven to 400 degrees.  Combine flour & sugar. Cut in butter- reserve 1/2 cup for topping.  In same bowl add muffin ingredients.  Stir until moistened.  Spoon into greased or paper-lined muffin tins, filling the cups 2/3 full.  Sprinkle with reserved streusel mixture.  Bake 18-22 minutes or until lightly browned.  Let stand 5 minutes and remove from pan onto wire rack. 

*I doubled this recipe because I have soooo many bananas to use.  I got 36 muffins out of the recipe.  So you should get 12-18 muffins, depending on how full you fill your cups and your altitude.*

Happy Cooking!

Teauna

Homemade Rocky Road Ice Cream

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Summer is here!!!

This has been the longest winter ever in our neck of the woods and I'm soooo beyond ready for some warm weather, as are many around here.  The weather in the states has been crazy everywhere.  I must admit I'm very grateful for our mountains and the protection they lend us.  I feel for the families that have had such devastation with the tornadoes and other natural disasters this year.  But, none the less, I am ready for summer already!  The last few days have been beautiful! I would love to take you on a little tour and show you the signs of summer around our home....



 I love when our horses shed their winter coats and then they shine when the sun hits their backs... This is one of our beauties, Chyspa... Her friend, Atti (for attitude) is hiding behind her.  She's not real camera friendly.. and then Kenzie's pony, Hemi is back by the grainery on the other side of the fence.  She's a cutie...and thinks she rules the roost around here:)



And when I walk out the back door, the kitties remind me how I should just relax and enjoy the sunshine....



Of course, I'm reminded it's nice and warm by the fact that Bradey's butt is stuck to his saddle 24/7 and when I need him I know to go look in the arena.  99.9% of the time, I'll find him there...


I love going out and watching all the sweet babies.  These colts are always bugging each other.  They are so fun to watch!

And who could resist being captivated by the nurturing nature of a hen with chicks.... They sure know how to keep those babies on the right path.  I love watching the chicks grow their feathers and become chickens!



And then... there's the beautiful view that I see out my kitchen window, to remind me how lucky I am!  The blue sky is so welcome! And the snow-capped mountains are just gorgeous!

Now that I've taken you on a tour of my place.... I need to tell you what else is at our home in the summer...
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Ice Cream!!!!

I scream! You scream!  We all scream for Ice Cream!!!!  We consume ALOT of ice cream in the summer months!  Partly because it's a great way to cool down, but mostly because I have an obsession with making it!!  So this is the latest recipe I have made!  It is sooooo good!  I have a 6 qt maker, but will put all variations of the recipe to make it easier for you to size to your own machine!  Oh! And if you don't have an ice cream maker, I suggest you get one!  You will not be sorry!!!!! I bought mine brand new and in the box from a yard sale!  $4!  Bargain of a lifetime!!!

Rocky Road Ice Cream
From Cupboard to Cupboard
printable recipe

2 qt:
1 cup milk
3 squares semisweet chocolate
3/4 cup sugar
1/4 teaspoon salt
1 cup half and half
1 1/2 teaspoons vanilla extract
2 cups whipping cream
1 cup mini marshmallows
3/4 cup chocolate chips
1/2 cup chopped walnuts or pecans

4 qt:
2 cups milk
6 squares semisweet chocolate
1 3/4 cup sugar
1/2 tsp salt
2 cup half and half
1 Tbsp vanilla
4 cups whipping cream
2 cups mini marshmallows
1 1/2 cups chocolate chips
1 cup chopped walnuts or pecans

6 qt:
3 cups milk
9 squares semisweet chocolate
2 3/4 cups sugar
3/4 tsp salt
3 cups half and half
2 Tbsp vanilla
6 cups whipping cream
3 cups mini marshmallows
2 1/4 cups chocolate chips ( I used semisweet MINI chips)
1 1/2 cups chopped walnuts or pecans (Did not use these because my family consists of some party poopers)

Combine milk and chocolate in saucepan.  Cook over medium heat until chocolate is melted, stirring constantly.  Remove from heat.  Add sugar and salt.  Stir until completely dissolved.  Stir in remaining ingredients.  Cover and refrigerate 30 minutes.  Freeze as directed by ice cream maker manufacturer.

*This recipe was taken from the RIVAL user manual:)

Happy Summer from me to you!!!
And....

Happy Cooking!
Teauna

Chocolate Cheesecake

I have been on a chocolate kick lately and my family was requesting cheesecake, so the answer was easy... Chocolate Cheesecake!  For those of you who know me, you should know that I love the Lion House Cookbook.  It's kind of my go-to place for all these yummy type of recipes.  We love the Lion House Cheesecake!  So, their chocolate Cheesecake could only be better, right? Oh.... it is divine! 

So many times, cheesecake recipes seem difficult.  This one is not difficult at all!  It came together so quickly and we couldn't wait to get a taste of it!  It was well worth the wait of the cooling time! It has just the right amount of chocolate!  We like it with chocolate syrup and whipping cream!

Enjoy!

Chocolate Cheesecake
Lion House Bakery
From Cupboard to Cupboard
printable recipe 

1/2 (1-pound) package of Oreo Cookies
3 (8 ounce) packages cream cheese, softened
1 cup granulated sugar
3 eggs
3/4 teaspoon vanilla
1/3 cup chocolate syrup
2 cups sour cream
3 tablespoons granulated sugar
1/2 teaspoon vanilla

Preheat oven to 300 degrees.

Crush whole Oreo cookies(I used my food processor), including frosting centers, to make 2 cups of fine crumbs.  Press evenly onto bottom and sides of 10-inch springform pan. 

In a large mixing bowl, beat cream cheese until smooth; gradually add sugar, then add eggs, one at a time, beating well after each addition.  Stir in vanilla and chocolate syrup.  Pour filling into crust.  Bake 55 minutes.

When cheesecake is almost finished baking, beat sour cream with a wire whisk; add sugar and vanilla and mix well.  Spread on top of cheesecake and return to oven.  Bake 10 more minutes.  Cool before removing sides from springform pan.  Refrigerate until ready to serve.  Make 10 to 12 servings.

Note:  Cheesecake can be baked, cooled, and frozen for an easy dessert later!

I've linked up here:

Happy Cooking!

Teauna

Cream Soda Cookies

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The other day, as I was going thru the isles at the grocery store, I came across the extracts in the baking isle!  Normally this wouldn't tempt me, but it suddenly reminded me of Root Beer Cookies!  They are one of our favorites in the summer, especially for a BBQ.  But, they aren't NEW!! But right next to the root beer extract sat this pretty little bottle of Cream Soda extract just begging for me to try to do something with it!  So... I gave in!  I just changed up the recipe for Root Beer Cookies just a little to suit my fancy!

We all thought they were wonderful!  I hope I have some neighbors that would like some cookies, because this makes a really large batch and my whole bar is covered in cookies!

Cream Soda Cookies
From Cupboard to Cupboard
printable recipe

Cream together:
2 lbs brown sugar
1 1/2 cups butter, softened
1/2 cup butter flavored shortening

Add:
4 eggs
1 Tbsp cream soda extract

In a separate bowl... combine:
8 cups flour
2 tsp baking soda
2 tsp salt

Add dry mixture alternately with 1 cup water to creamed mixture.  I found that this way of mixing causes much less mess! :)

Drop walnut sized balls on ungreased or SILPAT-lined cookie sheet.
Bake in a preheated 400 degree oven for 8-10 minutes or until golden brown.  Remember, the dough is already brown so they may look dark, but that's okay... you don't want them to be doughy :)

Cool on wire rack.

Cream Soda Frosting:

4 cups powdered sugar
2/3 cup shortening
2 Tbsp cream soda extract
1/4 cup water

Cream until smooth... Frost cookies!

I've linked up here:

Happy Cooking!
Teauna