Cranberry Shortbread

1  Cup/2 sticks (230g/8.1 oz) unsalted butter, room temperature

3/4 cup (95g/ 3.3oz) sifted icing/confectioner's sugar

1 teaspoon pure vanilla extract

2 cups (250g/8.8oz) sifted plain/all-purpose flour

1/2 teaspoon salt

1/2 cup (50g/1.8 oz) dried and coarsley chopped cranberries

2/3 cup (80 g/2.8 oz) white chocolate- chopped, plus extra for topping

1. Preheat oven to 325 degrees Farenheit/ 180 degrees Celsius.

2. Put butter, sugar, vanilla, salt and flour in a large mixing bowl with paddle attachment.

3. Mix together until just combined, not too creamy- just starting to come together.

4. Stir in dried cranberries and white chocolate with a wooden spoon.

5. Press dough evenly into an 8 inch square baking pan.

6. Bake in oven on centre rack until firm and lightly golden, about 30 mins.

7. Let cool on a wire rack.

8. Remove shortbread from pan and transfer to your work bench. Using a 2 inch circle cookie cutter, cut out circles by pressing into shortbread. Trim any cranberries from edges with a sharp knife. Store in an airtight container for up to a week.

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Sandy's Pumpkin Fluff

one can of pumpkin,
 one package sugar free vanilla pudding,
 one tub of reduced fat cool whip.

Pumpkin is just the plain pumpkin. Do not add milk to the pudding mix but just blend it into the pumpkin. Fold in the cool whip. I also added pumpkin pie spice for a bit of flavor and topped it off with a dollop of cool whip and a sprinkle of cinnamon.

Buttermilk Syrup

• 1/2 cup butter (1 cube)
• 1 cup sugar
• 1/2 cup buttermilk
• 1 tablespoon corn syrup
• 1 teaspoon baking soda
• 1 teaspoon vanilla

In a large saucepan, combine butter, sugar, buttermilk, and corn syrup.  Bring to a boil or medium to medium high heat.  Boil for 2 to 3 minutes.  Add baking soda and stir.  Remove from heat and add vanilla.  Serve warm.

Share and Enjoy:

French Dip Sandwiches

• Karen's Yellow Farmhouse French Dip Sandwiches with Au Jus
• 3 1/2 to 4 lb sirloin tip roast
• 2 cups beef broth
• 2/3 cup brown sugar
• 1/4 tsp season salt
• 1 tsp liquid smoke
• 1/3 cup soy sauce
• 12 hoagie buns
• 12 slices swiss cheese

Place roast in slow cooker.  Stir together broth, brown sugar, season salt, liquid smoke and soy sauce.  Pour over roast, cover and cook on high for 1 hour and then low for 9 hours.  Remove roast from cooker, reserving broth.  Shred roast with forks.  At this point I also strained the broth to remove anything floating around in it.   Place the beef on the hoagie buns and top with the swiss cheese.  Serve the warm au jus on the side in little cups to dunk the sammies in 

A couple of things I did differently than the recipe is that I buttered and toasted the buns - tops and bottoms and I also put the bottom part of the sandwiches with the meat and cheese under the broiler to melt the cheese.  Oh goodness these were good.  Give these a whirl you won't be sorry

Taco Casserole (Sew Many Ways)

Here's the Recipe...

Ingredients
1 pound lean ground beef (90% lean)
1 large onion, chopped or season with Onion powder or minced onion
2 1/2 cups salsa
1 can (15 ounces) black beans or red kidney beans, rinsed and drained
1/4 cup reduced-fat Italian salad dressing
2 tablespoons reduced-sodium taco seasoning
1/4 teaspoon ground cumin
6 flour tortillas (8 inches)
1 small can of drained corn, or about 1 1/4 cups of frozen corn (optional)
3/4 cup reduced-fat sour cream
2 cups (8 ounces) shredded reduced-fat Mexican cheese blend
1 cup shredded lettuce
1 medium tomato, chopped
1/4 cup minced fresh cilantro

Directions
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
Stir in the salsa, beans, dressing, sour cream, corn (optional), taco seasoning and cumin.
Spoon a generous layer of meat mixture on bottom of 2 quart baking dish. Sprinkle with grated cheese.
Place a flour or corn tortilla on top of meat mixture. Layer with half of the meat mixture, and cheese. Repeat as many layers as you like.
The last & final layer should be a healthy dose of grated cheese.
Cover with foil that has been sprayed with pam or other and bake at 400° for 25 minutes, or until hot & bubbly.
Let stand for 5 minutes before topping with lettuce, tomato and cilantro. Yield: 8 servings.

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*Just as an FYI...for my family I didn't add the cumin or cilantro. Still tasted delicious

Here are a few pictures I took of the process...

After browning the ground beef, I drained the fat and added the taco seasoning, salsa, black beans, corn, sour cream, salad dressing

Yellow Farm House Beef and Noodles (crock pot)

Beef Over Noodles

• 1 pound of stew meat
• 1 can of French Onion Soup - the liquid stuff not the dry stuff
• 1 can of Cream of Mushroom Soup
• 1 can of button mushrooms or sliced mushrooms
• Cooked Wide Egg Noodles - we use the wheat ones and they are good

Mix the soups together until blended in a casserole dish - stir in the mushrooms and the beef.  Cover and cook 5-6 hours in a 250 oven.  Sometimes it needs a little thickening of cornstarch and water and sometimes it doesn't.  Tonight was one of those times it did - but my meat went into the mixture a little bit frozen so maybe that's why.  Anyway serve it over the cooked noodles - YUMMMMMM. 

Mary's Mexican Crock Pot Chicken

Put semi-frozen chicken breast into the crockpot then mixed one can of enchilada sauce with one packet of taco seasoning mix and poured over the chicken.  It then cooked on low for four hours.  The chicken comes out wonderfully tender.  I added some black olives and to serve we shredded it and placed in flour shells with some rice and cheese.  Super Easy!!