Garlic Lover’s Beef Stew


1 boneless beef chuck roast (3 pounds), cut into 2-inch pieces

1-1/4 teaspoons salt

3/4 teaspoon coarsely ground pepper
1/2 cup all-purpose flour
2 tablespoons olive oil
12 garlic cloves, minced
1 cup dry red wine or reduced-sodium beef broth
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1 can (14-1/2 ounces) reduced-sodium beef  broth
6 medium carrots, thinly sliced
2 medium onions, chopped
2 tablespoons tomato paste
2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme

2 bay leaves
Dash ground cloves
Hot mashed potatoes


Sprinkle beef with salt, pepper and flour; toss to coat.

In a large skillet, heat oil over medium-high heat. Brown beef in batches. Remove with a slotted spoon. Reduce heat to medium. Add garlic; cook and stir 1 minute.

Add wine to skillet, stirring to loosen browned bits from pan. Transfer to a 5- or 6-qt. slow cooker. Stir in tomatoes, broth, carrots, onions, tomato paste, rosemary, thyme, bay leaves, cloves and beef.

Cook, covered, on low 8-10 hours or until beef is tender. Remove bay leaves. Serve with mashed potatoes.


Perfect Pumpkin Pie



Pie Crust

1 9 inch pie crust unbaked
2 teaspoons flour
2 teaspoons white sugar

Pie Filling

1/2 cup brown sugar
1/4 cup white sugar
1/2 tsp salt
1 1/2 tsp pumpkin pie spice
2 eggs
15 oz can pumpkin puree
10 oz can evaported milk


Preheat oven to 425°F.

Mix together the sugar and flour and sprinkle on the bottom of the prepared pie shell. Set aside.

Pie Filling

In a small bowl combine sugars, salt, pumpkin pie spice.

In a large bowl, beat eggs then stir in pumpkin puree followed by the dry ingredients. Slowly stir in the evaporated milk and mix to combine.

Pour into pie shell and bake for 15 minutes. Reduce heat to 350°F and bake an additional 40-50 minutes.

Cool on baking rack until completely cooled (at least 2 hours).


Autumn Beef Stew

We ripped off Julia Child's legendary boeuf bourguignon, stealing her trick of flavoring a wine-rich beef stew with bacon drippings, but adding generous chunks of carrot, potato and butternut squash.


  • 1/4 cup all-purpose flour
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon cracked black pepper
  • 2 pounds boneless beef chuck, trimmed of excess fat and cut into 1 1/2-inch chunks
  • 2 strips bacon, cut crosswise into 1/4-inch strips
  • Canola oil
  • 2 medium onions, cut into 1/2-inch wedges
  • 4 cloves garlic, peeled and smashed
  • 2 tablespoons tomato paste
  • 5 cups reuduced-sodium chicken broth
  • 2 cups less-sodium beef broth
  • 1 1/2 cups dry red wine
  • 3 bay leaves
  • 1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed
  • 1 teaspoon smoked paprika
  • 1 pound potatoes, cut into 2-inch chunks
  • 1 pound butternut squash; peeled, seeded and cut into 1 1/2-inch chunks
  • 4 carrots, cut into 1-inch chunks
  • 2 stalks celery, sliced into 1/2-inch thick
  • 1/4 cup chopped fresh Italian parsley


  1. In a large plastic bag, combine flour, salt and pepper. Add beef; shake to coat evenly. In a Dutch oven or large heavy pot, cook and stir bacon over medium-high heat until crisp. Transfer to paper towels with a slotted spoon. Add enough oil to bacon drippings to equal 2 tablespoons. Add half the beef to pot, shaking off any excess flour. Cook, stirring occasionally, until browned. Remove beef with a slotted spoon. Repeat with remaining beef.
  2. If pot is dry, add 1 tablespoon of oil. Add onions; cook and stir for about 4 minutes or until starting to brown. Stir in garlic; cook for 1 minute. Stir in tomato paste. Return beef, bacon and any remaining flour to pot. Stir to combine. Add chicken and beef broth, wine, bay leaves, thyme and paprika. Bring to a boil; reduce heat. Simmer, covered, for 1 1/2 hours or until meat is tender, stirring occasionally.
  3. Add potatoes, squash, carrots and celery. Return to boiling; reduce heat. Simmer, covered, for 15 minutes. Remove lid and simmer about 15 minutes more or until vegetables are tender and liquid is desired consistency. Remove bay leaves. Stir in parsley.


Ultimate Low Carb Cheese Crust Pizza


1 1/2 C shredded mozzarella cheese
2 T grated parmesan cheese
1/4 tsp. garlic powder
1/2 tsp. dried basil
Dash of salt (1/8 tsp.)
2 eggs

Desired toppings (more shredded mozzarella, tomato sauce, vegetables, meats, etc.)


  1. Preheat oven to 350 degrees and place a nonstick liner on a cookie sheet or pizza pan (or grease very well).
  2. In a medium bowl, combine together mozzarella cheese, parmesan cheese, garlic powder, basil, salt and eggs. Stir very well with a sturdy spoon for at least a full minute until everything is mixed well and the eggs are broken down and evenly distributed.
  3. Use a sheet of plastic wrap to press the dough down evenly into your pan (I used a freehand style right in the center of a large cookie sheet). Place into the oven on the center rack and allow to bake for about 20 minutes or until the edges are deep golden brown and the center is a light golden brown. The center should be firm and should not jiggle at all but shouldn’t be too brown.
  4. Turn the oven temperature up to 400 degrees. Allow the crust to cool slightly before attempting to move it (about 10 minutes). Remove the crust and place it onto a metal rack and set it back on the pan (this is optional, as you can set it right back on the pan– but I feel this makes the crust crispier.

  5. Top the pizza crust as you desire and place back into the oven for approximately 10 minutes or until the cheese is bubbly and melted. Remove from the oven and allow to cool for a few minutes before slicing. Enjoy!


Entire crust has just 8g net carbs. Crust should feed 2-4 people depending on their appetites.

Homemade Melt-In-Your-Mouth Dark Chocolate (Paleo)

1/2 cup coconut oil
1/2 cup cocoa powder
3 Tbsp honey
1/2 tsp vanilla extract

Gently melt coconut oil in a saucepan over medium-low heat.
Stir cocoa powder, honey, and vanilla extract into melted oil until well blended.
Pour mixture into a candy mold or pliable tray.

Refrigerate until chilled, about 1 hour.



Creamy Chocolate Fudge


1 (7 ounce) jar marshmallow crème
1 1/2 cups white sugar
2/3 cup evaporated milk
1/4 cup butter
3 cups chocolate chips
1/2 cup chopped nuts
1 teaspoon vanilla extract
1/4 teaspoon salt

Line an 8 x 8 inch pan with aluminum foil. Set aside.

2. In a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a full boil, and cook for 5 minutes, stirring constantly.

3.  Remove from heat and pour in semisweet chocolate chips and milk chocolate chips. Stir until chocolate is melted and mixture is smooth. Stir in nuts and vanilla. Pour into prepared pan. Chill in refrigerator for 2 hours, or until firm.



Hot Fudge Ice Cream Bar Dessert


1 (16 ounce) can chocolate syrup
3/4 cup peanut butter
19 ice cream sandwiches
1 (12 ounce) container frozen whipped topping, thawed
1 cup salted peanuts


Pour the chocolate syrup into a medium microwave-safe bowl and microwave until hot, about 2 minutes on high, stopping every 30 seconds. Do not allow to boil. Stir peanut butter into hot chocolate until smooth. Allow to cool to room temperature.

Line the bottom of a 9x13-inch dish with a layer of ice cream sandwiches. Spread half the whipped topping over the sandwiches. Spoon half the chocolate mixture over that. Top with half the peanuts. Repeat layers. Freeze until firm, at least 1 hour. Cut into squares to serve.



Warm Flourless Chocolate Cake with Caramel Sauce


1 cup butter, cubed

8 ounces semisweet chocolate, chopped
1 1/4 cups white sugar
1 cup unsweetened cocoa powder
6 eggs
1 1/2 cups white sugar
1/4 cup water
1 1/2 teaspoons fresh lemon juice
1 cup heavy cream
2 tablespoons unsalted butter



  1. Preheat the oven to 350 degrees F (175 degrees C). Butter the bottom of a 10 inch springform pan, and line with parchment paper.

  2. Melt the butter in a large saucepan over low heat. Stir in chocolate, and continue to stir until almost melted. Remove from heat, and stir until melted and smooth. In a large bowl, stir together 1 1/4 cups sugar and the cocoa powder. Whisk in the eggs until well blended, then whisk in the chocolate and butter. Pour the batter into the prepared pan.

  3. Bake for about 45 minutes in the preheated oven. The cake is ready when the edges have nicely puffed and the surface is firm except for a small spot in the center that will jiggle when the pan is gently shaken. Cool cake in the pan over a wire rack. Run a knife around the sides of the pan to loosen the cake, then remove the sides of the pan, and invert onto a serving plate. Remove the parchment paper.

  4. In a heavy saucepan, stir together 1 1/2 cups of sugar, water, and lemon juice. Bring to a boil over medium heat, and cook without stirring until the syrup is a deep amber color. For an accurate color check, dip a metal spoon into the syrup and lift it out of the pan to check the color. Once the syrup is amber, remove from the heat. Gradually stir in the cream. The mixture will bubble vigorously. If lumps form, stir gently over low heat to dissolve them. Stir in 2 tablespoons of butter.

  5. Cut the cake into wedges while warm, and serve with caramel sauce spooned over it. You can also chill the cake and sauce, then warm again before serving.



Hot Fudge Sauce


1 (6 oz) pkg semi-sweet chocolate chips or 4 (1 oz) squares semi-sweet chocolate
2 Tablespoons butter
1 - 14 oz can sweetened condensed milk
2 Tablespoons water

1 tsp vanilla extract

Combine butter, chips, condensed milk and water in a saucepan over medium heat. Bring to a low boil.
Remove from heat; stir in vanilla. Serve immediately. Store in refrigerator.




Banana Cocoa Refrigerator Oatmeal


This easy, no-cook "summer porridge" has make-ahead convenience and is packed with nutrition to get your day off to a healthy start. Make it in individual mason jars for a perfect serving size and an easy grab-and-go breakfast straight from the fridge (it's eaten cold). Take it along to work or anywhere. Great to serve on a breakfast or brunch buffet. High in protein, calcium & fiber; low in fat & sugar.


  • 1/4 cup uncooked old fashioned rolled oats
  • 1/3 cup regular milk or almond milk
  • 1/4 cup Greek yogurt
  • 1-1/2 teaspoons dried chia seeds
  • 1 tablespoon cocoa powder
  • 1 teaspoon honey, optional (or substitute any preferred sweetener)
  • 1/4 cup diced ripe banana, or enough to fill jar (approx. half of a small banana)

Directions: In a half pint (1 cup) jar, add oats, milk, yogurt, chia seeds, cocoa powder and honey. Put lid on jar and shake until well combined. Remove lid, add bananas and stir until mixed throughout. Return lid to jar and refrigerate overnight or up to 2 days. Eat chilled.

Check additional flavors here -



Slow Cooker Banana Walnut Oatmeal
Too good for words!!



Irish Pub Sliders

Layer sliced ham, tomato and Kerrygold Blarney Castle Cheese on small slices of rustic brown or whole grain bread. Bake in a 400-degree oven for 5 minutes to lightly melt cheese. Toss baby greens with Dijon mustard vinaigrette dressing and pile onto warm sandwich. Eat open-faced.

Chocolate Chip Cookie Mix In A Jar



1 3/4  cups all-purpose flour
3/4  teaspoon baking soda
3/4  teaspoon salt
1 1/2  cups  (9 ounces) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
3/4 cup packed brown sugar
1/2 cup granulated sugar


flour, baking soda and salt in small bowl. Place flour mixture in 1-quart jar. Layer remaining ingredients in order listed above, pressing firmly after each layer. Seal with lid and decorate with fabric and ribbon.

PREHEAT oven to 375° F. Beat 3/4 cup (1 1/2 sticks) softened butter, 1 large egg and 3/4 teaspoon vanilla extract in large mixer bowl until blended. Add cookie mix and 1/2 cup chopped nuts (optional); mix well, breaking up any clumps. Drop by rounded tablespoon onto ungreased baking sheets. Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Makes about 2 dozen cookies.


Peanut Butter Brownies in a Jar Recipe   Brownies in a Jar Recipe     Classic Cocoa Recipe


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