Beer Bread *Lauren Perry*

There hasn't been a post in a while, so I thought I would start off the new year with some CHEERS! jk. This bread recipe is THE BEST bread recipe ever. The beer is added because the yeast in the beer mixes with the self-rising flour- causing it to rise. The beer cooks out and the bread is completely harmless. Cannon even LOVES it. Its a very buttery/sweet bread, and has no alcohol smell or taste to it. If you must buy non-alcoholic beer, go ahead, I've never had it that way say so I am not sure if it will work or not. Just like some pastas call for cooking wine, some stews call for red wine, Chicken Marsala calls for Marsala wine, and lots of desserts call for liquor....beer bread calls for beer.

With that being said, this is the easiest bread recipe EVER and you will eat the whole loaf in 1 sitting! (I promise you wont get drunk)

Ingredients- oven at 350'
-3 cups of SELF-RISING flour (this is important to get self-rising)
-1 can (12 oz) of beer at room temperature (BUDWEISER is the best to use with cooking) If you buy it at the grocery store, you might have to buy a 24 oz can, because that's all that Ive seen them come in, unless you want to buy a case of beer, lol. If you buy a 24 oz can, make 2 batches or just use the extra 12 oz to tenderize your meats.
-5-6 tbs of Sugar (I usually do 6)

-mix the above ingredients by hand and bake in a buttered down bread pan for 40 minutes at 350'
-pull bread out of the oven and add 3/4 a stick of butter (melted)- just drizzle it across the golden top of the bread
-put the bread back in the oven for about 8-10 minutes, depending on your oven (mine will overcook it at 10 minutes)

Take out of the oven and get it out of the pan ASAP onto a plate, serving dish, or foil. You can let it cool there. If you leave it in the pan, it tends to overcook it.

Hungry Man Hamburger Pasta-Lori Hansen

Angie's Hungry Man Hamburger Pasta

Last Update: 11/16 4:12 pm

Print Story | Email Story

Chef Angie Larsen

Ingredients:
1 Small Package Angel Hair Pasta
1 Pound Ground Beef
1 Stick of Butter
4 Cloves Garlic (or 2 teaspoons minced garlic)
¼ Cup Parsley Flakes
1 Can Black Olives Sliced
1 or 2 Tomatoes Diced
1 cup Fresh Parmesan Cheese Grated
Salt and Pepper

Instructions:
Brown ground beef and season to taste with salt and pepper. Boil angel hair pasta as instructed on package and drain when cooked. Set aside beef and pasta. Sauté butter and garlic in small sauce pan for approximately 2 minutes. Put pasta in large bowl. Pour butter and garlic sauce over pasta and add parsley flakes, mix together. Dish up pasta and top with scoop of beef, scoop of tomatoes, scoop of olives and parmesan cheese to liking.

*I have to tell you...Cameron rated this a 10! I have never even gotten a 10, even the fanciest meals they were 9's, but this...was a 10! So I hope you like it!

Angel Hair Pasta w/Beef - Jessica Perry

I made this dish last night for dinner and it was great! Trent loved it and it was not a totally heavy pasta. Plus it was so easy to make. It takes about 15 minutes to prepare and will Serve about 6-8 people, so for smaller families just adjust the amount of ingredients you use!

Ingredients:
16 oz. angel hair pasta
2 T. Olive Oil
2 lbs. beef sirloin, thinly sliced
1 red onion, sliced
8 oz. mushrooms, sliced
2 med yellow quash, sliced
2 med zucchini, sliced
1 tsp. minced garlic
2-14 oz. cans diced tomatoes, drained (I used the Italian Style)
1 tsp. salt
1/2 tsp. dried oregano
1/4 tsp. black pepper
parmesan cheese

Directions:
1) Cook pasta as directed. Drain and cover to keep warm.
2) Heat oil in skillet over med-high heat. Cook the beef and onion, stirring continually, just until beef is slightly pink. (about 5 minutes)
3) Add mushrooms, squash, zucchini & garlic to beef. Saute until beggies are crisp-tender. (about 5 minutes)
4) Add tomatoes. Cook until tomatoes are heated through. Stir in seasonings. Add more if you want for taste.
5) Toss noodles & beef mixture together and top with parmesan cheese.

Serve with warm bread for a yummy and easy to prepare dinner that everyone will enjoy!!

Pumpkin Pie Dessert Squares-Jen Hansen

Crust:
1 pkg. yellow cake mix minus 1 cup
1/2 c. margarine, melted
1 egg

Set aside 1 cup of the cake mix. Crust: Prepare the crust by combining the remaining cake mix, butter, eggs. Press into greased 9x13 inch pan.

Pudding:
1 large can pumpkin
2 1/2 tsp. pumpkin spice
1/2 c. firmly packed brown sugar
2 eggs
Prepare the pudding filling by combining pudding ingredients. Beat together until smooth and pour over the crust.

Topping:
1 c. reserved cake mix
1/4 c. sugar
1 tsp. cinnamon
1/4 c. margarine
Prepare topping by combining all topping ingredients. Crumble and sprinkle over the pudding mixture. Bake at 35o degrees for 45 to 50 minutes until a knife inserted near the center comes out clean. Serve plain or with whipped topping.

Pumpkin Cake-Lori Hansen

1 small pumpkin in the can
1 1/2 cp. sugar
1 1/2 cp. Flour
3 eggs
1/4 cp. oil
1 1/2 tsp. Baking Soda
1 1/2 tsp. Cinnamon
1 1/2 tsp. Salt
-Bake @ 350 for 20 minutes in a large cookie sheet. Spray the pan and lightly coat with flour.

Cream Cheese Frosting
8 oz. pkg cream cheese softened
1cp. soft real butter
2 2/3 cp. powdered sugar
2 tsp. vanilla
Add a little milk (about 1 or 2 tbsp.) and whip a long time until really fluffy.

*With out fail everytime I make this people want the recipe. It is that good!

Tortellini Soup *Lauren Perry*

Cook in a pot-
1/2 lb of mild italian sausage
1/2 lb of hot italian sausage
1/2 lb of ground beef
3 garlic cloves, chopped
3/4 cup of onion, chopped

once cooked add-
1 16-ounce can of diced tomatoes (really good with oregano, basil, and garlic ones)
1 8-ounce can of tomato sauce
1 zucchini, cut sliced and then halved (looks like a half of a circle)
1 large carrot, same as above
1 can of red kidney beans (drained)
1 can of corn (drained)
1 batch of sliced mushrooms
1 tsp of basil
2 tsp of oregano
season with some garlic salt
around 6 cups of beef broth (I usually use 2 large box's and maybe half of 1 can)

-cook on stove for about 40 minutes
-add package of tortellini for the last 15 minutes

Hawaiian Braised Pork *Lauren Perry*

Ingredients for the pork-

3 1/2 pounds boneless country-style pork spareribs, cut into 1 1/2-inch cubes
3 tablespoons vegetable oil
6 garlic cloves, chopped
4 green onions, chopped
2 tablespoons chopped peeled fresh ginger
1 14-ounce can low-salt chicken broth
1/3 cup soy sauce
1 tablespoon dark brown sugar
1/4 teaspoon dried crushed red pepper
1/4 teaspoon Chinese five-spice powder
1 1/2 tablespoons cornstarch
1/2 of a head of cabbage (wash and chop)

cook rice separately

Sprinkle pork with salt and pepper. Heat oil in heavy large pot over medium-high heat. Add 1/3 of pork to pot and sauté until brown, about 6 minutes; transfer to bowl. Repeat with remaining pork. Add garlic, green onions, and ginger to pot; sauté 1 minute. Return pork and any juices to pot. Add 1 1/2 cups broth, soy sauce, sugar, crushed red pepper, and five-spice powder; bring to boil. Reduce heat to medium-low, cover and simmer until pork is very tender, about 1 hour 15 minutes (add chopped cabbage with 30 minutes remaining). Stir remaining broth and cornstarch in cup to dissolve; mix into pork. Simmer until gravy thickens, stirring occasionally, about 3 minutes. Season with pepper. Serve pork with cabbage over rice.