MONSTER COOKIES

You ask, "Why are they called monster cookies?"... well, I think there are several ways to answer that question. One answer may be "Well, considering this recipe makes approximately 32 dozen cookies, it is a MONSTER batch!". Or perhaps, I could answer "Have you ever seen the cute little blue cookie monster on Sesame Street? Well, I feel as crazy as him when these cookies are placed in front of me... Just call me the cookie MONSTER!" Any way you look at it, MONSTER COOKIES is a deserving title! You could certainly 1/2 this recipe, but I prefer to make the whole recipe and freeze a bunch of the dough in logs so that it can be taken out of the freezer, cut and baked when you're in a pinch. I love to use the cute seasonal M&M's in these cookies. Because I had never baked the whole batch at once, I actually did that yesterday just so I could let you know how many cookies to expect to make. So 32 dozen it was!!! Enjoy!

Monster Cookies

printable recipe

12 eggs

2 lbs brown sugar

4 cups white sugar

1 Tbsp. vanilla

1 Tbsp. karo syrup

8 tsp. baking soda

1 lb butter, no substitutes

3 lbs peanut butter ( I used 2 lbs creamy and 1 lb crunchy)

18 cups quick oatmeal

1 pkg semi-sweet chocolate chips

2 bags M&M's

Mix in order. Drop by small cookie scoop onto SILPAT lined cookie sheet. Bake at 350 for 8-10 minutes or until golden brown. (9 mins was perfect for me)Do NOT overbake! Can press dough into logs, wrap tightly and freeze. Just cut and cook when needed...

Happy Cooking!

Teauna

Meatballs & Gravy served over a bed of Noodles

So, I posted a question on my facebook page asking what all my readers would like to see next on my blog... The answer was pretty one-sided! Casseroles and/or Side Dishes..

I thought about what I should post, I asked Mike and the kids what they wanted for dinner, I looked through so many cookbooks... and still did not feel real strong about any particular thing! Mike came in and started laughing at me when he saw the huge pile of cookbooks out on the table. I asked why he was laughing. His response to me was..."You haven't figured it out yet? Seriously dear, you never use a recipe for dinner! You're always just throwing things together! Just write down what you throw together for dinner tonight and post it! I like it and I'm a pain to cook for, so maybe they'll all like it too!"

So... I thought about it and realized that he is DEAD ON!!!! No kidding! I'm always throwing together dinner... very seldom ever using a recipe! So, I took Mike's advice and here is your recipe for our last night's dinner.

This recipe could easily be halved! I tend to cook large dinners so that I have left-overs to throw in the freezer for Mike's meals when he goes to work...:-)

Meatballs & Gravy served over a bed of Egg Noodles

printable version

An original from fromcupboardtocupboard

For the Meatballs:

2 pounds hamburger, thawed

2 eggs, slightly beaten

2 Tablespoons worcestershire sauce

1/2 cup Italian Seasoned Bread Crumbs

2/3 cup milk

Mix all ingredients well and form into meatballs. Use a large cookie scoop for uniform meatballs. (This made 22 meatballs just bigger than a golf ball.) Season with salt & pepper. Brown meatballs over medium heat in a large skillet. When meatballs are browned, place them on a plate covered with a paper towel. Drain all grease out of pan. (I like to rinse it well with water to get rid of all the excess grease :-)) Place the meatballs back in the pan and cover with the following gravy mixture.

For the gravy:

2 cans cream of mushroom soup

1 soup can of water

2 packets of brown gravy mix

2/3 cup milk

A sprinkle of garlic salt(I like California Style)

Mix all ingredients until well combined and pour over meatballs. Simmer on low until you're ready to eat dinner!!!

Cook a package of noodles as directed on the package. I like to use wide egg noodles. Serve the meatballs and gravy over the prepared noodles!!!

Happy Cooking

Teauna

Easy Parmesan & Garlic Breadsticks

To tell you the truth... I have made these breadsticks FOREVER, but seriously can not remember where I originally heard about these and I have never had a recipe written down. However, even though I can't see the recipe, it's one of those that sticks in the front of my mind. They just pair so well with pretty much anything! And did I mention that these breadsticks are so easy? Could you ask for anything more than a breadstick that tastes good, pairs with any meal, and is simple to make? Well, I think they are the perfect addition to your recipe box!! Try them... let me know what you think...

Easy Parmesan & Garlic Breadsticks
printer friendly version

You will need...

Frozen rolls ( I used a whole bag of 30)

a cube of butter, melted

grated parmesan cheese (I used a whole bottle)

Garlic Salt (I like California Blend)

First, place the frozen rolls out on a plate and cover them with plastic wrap. Place them somewhere warm to thaw. It's not a problem at all if they start to rise. When the rolls are thawed, preheat your oven to 375 degrees. Melt your butter (or margarine) in a bowl. Place the parmesan cheese in another bowl. Now roll each roll into a 5-inch rope. Roll in melted butter, then roll in parmesan cheese. Place on cookie sheet. Sprinkle with garlic salt. Bake at 375 for 12-15 minutes or until golden brown. I baked 20 of them on a sheet for 15 minutes.

Enjoy!

Happy Cooking

Teauna

Yummy Cake Donuts

Okay... now that I have shown you my latest photo album, I must explain myself. Yesterday I was sitting in the line at the grocery store waiting for my turn. Of course, those magazines are all there staring at me, telling me all those stories about all kinds of famous people and then.... I see these donuts! They were on the cover of the April Family Circle! I had been trying to decide what to make for Mike to take to work for breakfast that would something different for a change. So, I tossed the magazine in the cart and seriously could barely wait to get to the car so that I could check out the recipe. I had EVERYTHING at home that I needed to make them. So, I went home and whipped them up! They are so so simple, they smell truly amazing while they're baking, and they are soooo FUN to decorate! Simply use your imagination and decorate to your liking!

Cake Donuts

printer friendly version

Vanilla Cake Donuts

Makes 6 donuts

1 1/4 cups all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup low-fat buttermilk

1/3 cup packed brown sugar

1 egg

4 teaspoons butter, melted

1 teaspoon vanilla extract

Heat oven to 325 degrees. Coat a 6-indentation donut pan with nonstick cooking spray. In large bowl, whisk flour, baking soda, and salt. In a small bowl, whisk buttermilk, sugar, egg, melted butter and vanilla extract until smooth. Add milk mixture to flour mixture; whisk until smooth. Spoon batter into a large resealable plastic bag. Cut off a corner and squeeze batter into prepared indents, about 2/3 full. Smooth tops. Bake at 325 for 13 minutes, or until donuts spring back when lightly pressed. Cool in pan on rack 3 minutes, then carefully turn out onto rack to cool.

For Chocolate Cake Donuts

Makes 6 donuts

1 cup all-purpose flour

1/4 cup unsweetened cocoa powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup low-fat buttermilk

1/2 cup packed brown sugar

1 egg

4 teaspoon butter, melted

1 teaspoon vanilla extract

Heat oven to 325 degrees. Coat donut pan with nonstick cooking spray. In large bowl, whisk flour, cocoa, baking soda and salt. In small bowl, whisk buttermilk, sugar, egg, butter and vanilla until smooth. Add milk mixture to flour mixture; whisk until blended and smooth. Spoon batter into a large resealable plastic bag. Cut off a corner and squeeze batter into prepared indents, about 2/3 full. Smooth tops. Bake at 325 for 13 minutes, until donuts spring back when lightly pressed. Cool in pan on rack 3 minutes, then carefully turn out directly onto rack to cool.

For white-frosted donuts:

In small bowl, combine 1 cup powdered sugar and 1 tablespoon milk and stir until smooth. Dip cooled donuts into bowl and allow excess frosting to drip back into bowl. Transfer to rack. Top with sprinkles, coconut or mini chips if desired.

For Chocolate-frosted donuts:

Combine 1 cup powdered sugar, 1 tablespoon cocoa and 2 tablespoons milk. Stir until smooth. Dip cooled donuts into bowl and allow excess frosting to drip back into bowl. Transfer to rack. Top with sprinkles, coconut or mini chips, if desired.

Have a blast!!!! And Enjoy!

Happy Cooking!

Teauna

Pomegranate Breakfast Smoothie

I was so so excited to receive a package in the mail from POM Wonderful! They sent me some of their great 100% Pomegranate Juice to try in some recipes. Oh my! It is soooo good! I went through some cookbooks trying to come up with some ideas for ways to use it in recipes. Well, I found a smoothie recipe in my Vitamix cookbook so I changed it a bit and tried it! One word: AMAZING!! I do believe I'll be making this more often! Thanks POM Wonderful for the juice!

Pomegranate Breakfast Smoothie

printer friendly version

1/4 orange, peeled

1 cup low fat vanilla yogurt

8 oz bottle POM Wonderful 100% pomegranate juice

3/4 cup frozen unsweetened blueberries

1/2 banana, peeled

crushed ice

Place all ingredients in blender. Blend until you have a smooth consistency! Drink it up and enjoy!

Recipe by fromcupboardtocupboard

Original recipe adapted from Vitamix Recipe book

Happy Cooking!

Teauna

Chinese Cabbage Salad

This is one of my favorite salads ever! It's always the one that I take to potlucks and family parties. Such a great twist on all the healthy stuff :-) Love it! So when I heard everyone talking about corned beef and cabbage on the news this morning for St Patty's Day, I thought that I'd do my own favorite version of cabbage to share! I hope you all enjoy!

Chinese Cabbage Salad

printer friendly

1 head of cabbage, shredded or sliced fine

2 pkgs chicken flavored ramen noodles, crushed(reserve seasoning for dressing)

1 cup salted sunflower seeds

3 green onions, chopped

10 mini carrots, chopped

Dressing:

1 cup vegetable oil

4 Tbsp. rice vinegar

4 Tbsp. sugar

1 tsp. salt

1 tsp. pepper

2 pkgs reserved ramen noodle seasoning

Place the cabbage, carrots, onions, sunflower seeds and crushed ramen noodles in a large serving bowl. Mix well. Set aside.

In a medium bowl, whisk together all dressing ingredients and pour over salad mixture. Refrigerate several hours before serving.

Happy Cooking

Teauna

Happy St. Patrick's Day!

First of all... Happy St. Patty's Day to all!!! After a crazy day, I finally was able to sit down and get on the computer to announce the lucky winner of the SKOOKIE pans!!!!

So... here it goes! My husband picked the # out of the hat and the corresponding follower is HARMONY JONES!
Congratulations!!!! You're going to love these pans! They are some of my favorites!

So, Harmony.... please email me with your address and I will get these sent right out to you!!!

Enjoy!
Happy Cooking!

Teauna

*** Only 2 Days until the SKOOKIE Give-away!***

Don't forget about the drawing on Wednesday, March 17th for the set of SKOOKIE pans with Chocolate Chip Cookie Mix! I LOVE, LOVE, LOVE these pans! I use them alot, especially in the summer. They are made of durable, pre-seasoned cast iron and can be used by your family and then passed down for generations and generations to come. The options with these amazing pans are ENDLESS! Have a great pizza party with this recipe! Or maybe try a nice warm apple pie tart. Or perhaps, some dessert like this! Just some of the many many different options you could try! To enter to win your set of SKOOKIE pans, simply sign up as a follower on my blog! I will have my kids draw a number out of a hat on Wednesday night and the follower with the corresponding number will be the winner!

For an extra chance of winning.... place a link to this post on your Facebook page! Then leave a comment with a link to your facebook page....

For another extra chance of winning... tweet a link to this post, then leave a comment with a link to your tweet! Follow me on Twitter here!

Good Luck!

Happy Cooking!

Teauna

Another Banana Bread Recipe

As I was stumbling thru the dark kitchen this morning with my eyes half-closed, the smell of over-ripe bananas screamed to me..." we need to be used! DUH!!!" So, I turned on the porch light and unlocked the door for the daycare peoples and stumbled back thru the kitchen. Once again, I was reminded of the need to use those bananas. I must admit, they sure smell good when they're that ripe. I asked Mike if he would rather muffins, cookies, pancakes, bread, etc. and he told me that banana bread is always top on his list! So I decided to try a new banana bread recipe! I love my mom's banana bread recipe and have never been keen on trying any new recipe for banana bread. I've had no need to do so! But, when you have a foodie blog containing recipes, it seems you kind-of find yourself going outside the box every now and again! :-) This is one of those times and I was pleasantly surprised! Of course, every recipe out of the Lion House Cookbook that I have tried has been nothing but wonderful! And this one is no exception!



Lion House Banana Nut Bread
printer-friendly version
6 lg or 8 medium bananas, very ripe (I used 12 small)
4 eggs
2 cups sugar
3/4 cup oil
4 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons salt
2 teaspoons baking powder
1/2 cup walnuts, chopped

Grease & flour 2 large loaf pans (I used 8 small loaf pans); set aside. Peel bananas and place in large mixing bowl; mash bananas well. Add eggs, sugar, and oil; mix until well blended. In separate bowl, mix flour, baking soda, salt, and baking powder. Add to banana mixture. Mix until blended. Add nuts and mix briefly. Overmixing will cause tunnels and a coarse texture. Pour into prepared pans. Bake at 325 degrees for 45 to 50 minutes or until wooden toothpick inserted in center comes out clean. Makes 2 loaves. (I made 8 small loaves and baked them for a full hour. They came out perfect!)


Happy Cooking!

Teauna

Oatmeal Chocolate Chip Cookies with Chocolate Sunflower Seeds

Have you ever tried Chocolate-covered Sunflower Seeds? Surprisingly, they are really good! So when I saw the pastel ones the other day in Kitchen Kneads, I just had to grab them. As I was sneaking some the other day(they're not recommended by my diet plan...lol), I thought to myself, "Why not add them to some cookies?" So, this morning at 5:00 when the first daycare kid arrived, I just happened to have them mixed up and ready to bake. I like a good chewy oatmeal cookie and this is my favorite recipe. So, I just added some sunflower seeds, and not only are they cute and SPRINGY(yeah I know, it's not a word!), but they taste soooo good! Try them for yourself.

Oatmeal Chocolate Chip Cookies with Chocolate Sunflower Seeds
printer-friendly version

2 cups brown sugar
1 cup shortening (not butter or margarine)
2 eggs
1/2 cup milk
2 cups quick-cooking oats
1/2 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon allspice
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1 teaspoon nutmeg
2 cups all-purpose flour
1 cup mini chocolate chips
1 small tube (or as many as you want) chocolate covered sunflower seeds

Preheat oven to 350 degrees. In a large bowl, cream together sugar and shortening. Add eggs and milk and mix well. Stir in rolled oats. In a separate bowl, sift together salt, baking soda, spices, and flour. Add dry ingredients to wet mixture and mix in until smooth. Stir in chocolate chips and sunflower seeds. Drop by teaspoonfuls onto ungreased cookie sheet or SILPAT lined cookie sheet. Bake 10-12 minutes or until lightly browned. Makes 3-4 dozen cookies.

*If you haven't seen these seeds, I have seen them in grocery stores. They come in plastic tubes and in a huge variety of colors! They are a little pricey, but oh, they are so worth it! :-) *

Recipe adapted from Lion House Bakery Cookbook

Happy Cooking!

Teauna

Microwave Breakfast Ring

Since I was little, this has been a go-to recipe when a quick and easy breakfast is in order! This is a GREAT recipe for the kids to help with! My kids enjoy cutting the biscuits with kitchen scissors!

1/3 cup butter or margarine

1/3 cup brown sugar

1 Tablespoon water

1 teaspoon cinnamon

3-4 Tablespoons raisins (optional)

1/3 cup chopped nuts (optional)

8 oz can refrigerated biscuits

In a round glass microwaveable dish, combine first 4 ingredients. Microwave on high 35-45 secons or until butter/margarine is melted. Stir in raisins and/or nuts if wanted. Cut each biscuit into fourths and add to melted ingredients. Mix with fork until all biscuits are coated. Push the biscuits away from the center and place a microwaveable cup in the middle to form ring. I like to use a small canning jar like a jelly jar. Microwave on high uncovered for 4 minutes. Invert onto a plate or serving platter! Yummy!!!!

**The picture above shows how I make my ring.... in a glass microwaveable dish with a half-pint jelly jar in the middle to make the cute little circle :-)

CLICK HERE FOR A PRINTABLE RECIPE!

Happy Cooking

Teauna

Makenzie's Favorite Homemade Granola

This morning, my kids and I were sitting in the living room (we had a sleepover in the living room :-) ) comtemplating what to have for breakfast. Makenzie screamed out "Granola!"... it was so funny, like it just came to her that she wanted granola! Well, my granola jar was EMPTY! Around here, this isn't a good thing. She LOVES homemade granola! A long time ago I found a recipe for homemade granola and I changed it up a bunch to fit our likings. I love it because I am able to use the apple juice that I bottle every summer, honey from the hives in our neighbor's field, and the awesome goodness of oats, coconut, and a variety of different nuts. I know that alot of people enjoy dried fruits and berries in their granola, but truthfully, I just don't! However, we do like fresh fruit in it. We enjoy it with milk and a banana, or mixed in with a fruit yogurt. Makenzie also rarely leaves the house without a ziploc full in her purse or her backpack. I can't complain. She's 8 and loves the healthy stuff..?

Feel free to make your twist on this! Make it your own too!

In a large mixing bowl, combine:

4 cups old-fashioned oats (not quick)

1 1/2 cup sliced almonds

1/2 cup sunflower seeds

1 cup flaked coconut

3 Tablespoons brown sugar

1 teaspoon cinnamon

1/2 teaspoon salt

In another bowl, whisk together until well mixed:

1/3 cup honey

1/3 cup oil

1/3 cup 100% apple juice(no sugar added)

1 teaspoon vanilla

Preheat oven to 350 degrees. Line your cookie sheet with a SILPAT or lightly grease. Pour liquid mixture over the oat mixture, stirring until all ingredients are well-incorporated. Spread onto prepared cookie sheet. Bake for 30 minutes, making sure to stir every 10 minutes. Let cool completely then place in an airtight container.

**After your mixture is out of the oven and still warm, this is when you would want to add your dried fruits and berries**

Click here for a printable recipe!

Enjoy!

Happy Cooking!

Teauna :-)

Looking at most granola recipes, they should store between 2-3 weeks in an airtight container. Mine has never lasted long enough to know :-)

Apple Scones with Whole Wheat & Cinnamon

Apples.... cinnamon.... whole wheat-- all in the form of a scone! What a great way to start a morning! This is a healthy little snack that has just the right amount of sweet, just the right amount of spice, & is the perfect size! You could sweeten this up by adding a drizzle of glaze or even sprinkling sugar on the tops after glazing them with the beaten egg whites before placing them in the oven to bake! When my daycare kids come at 5:00 am, I have nothing better to do than bake, so that's just what I do! Then, when everyone else awakes, they come out of bed to a most amazing smell of something good baking up for their breakfast! Perfect beginning to anyone's morning!

1 1/2 cups all-purpose flour

1/2 cup whole wheat flour

1/4 cup granulated sugar

2 3/4 teaspoon baking powder

1/2 teaspoon cinnamon

1/2 teaspoon salt

1/4 teaspoon baking soda

4 Tablespoons butter, chilled and cut into pieces

1 cup apple, peeled, cored, and diced

1 large egg

1/2 cup buttermilk

Glaze:

egg white, slightly beaten

Preheat oven to 400 degrees. Combine dry ingredients in a medium-sized bowl. Add the butter and cut into the flour mixture with a pastry blender or two knives to make a coarse meal. Add the diced apple and stir with a spoon until all the apple pieces are coated with the flour mixture.

In a separate bowl blend the egg and the buttermilk together with a whisk or fork.

Combine the dry and wet ingredients, and mix them together just until blended. Use a rubber spatula to slice into and turn the ingredients.

Turn the dough onto a floured surface, knead lightly, roll dough 1/2 to 3/4-inch thick and cut into rounds with a floured 2-inch biscuit cutter, carefully kneading and rerolling the scraps as necessary. Put on an ungreased baking sheet about an inch apart and brush with the slightly beaten egg white.

Bake 10-12 minutes or until golden.

Makes 15-18 rounds.

Happy Cooking!

Teauna

CLICK HERE FOR YOUR PRINTABLE RECIPE!

Recipe adapted from "Sharing Scones and More"....

STUFFED PORK CHOPS

Years ago at a bridal shower for my sister-in-law, we ate at the Lion House in Salt Lake City, Utah. We had Stuffed Pork Chops... and I have remembered their great tenderness and flavor ever since, wondering when I was going to find a recipe that could even compare! Well, lucky me! My Mom gave me the Lion House Classics Cookbook and the exact recipe is in it! Oh, the joy! So, tonight we had a nice dinner with Stuffed Pork Chops, my "no need for gravy mashed potatoes", and corn... We shall all sleep well tonight! Thanks Mom!

Stuffed Pork Chops

6 pork chops, 1 inch thick with pocket

1/2 cup finely chopped onion

1/2 cup finely chopped celery

1/4 cup butter

1 cup shicken stock

1 teaspoon salt

1 teaspoon poultry seasoning

1 teaspoon sage

3 cups ground dry bread crumbs

1/2 teaspoon salt

1/2 teaspoon pepper

1 teaspoon paprika

1 can cream of celery soup

1/3 can water

First of all... I ordered my pork chops from the butcher yesterday, so he cut them about 1 3/4" thick and cut the pockets for me! Just ask your butcher to cut the pockets for you, chances are their knives are sharper than yours :-)... Saute onion and celery in butter. Mix in stock and seasonings. Remove from heat and mix in 2 1/2 cups bread crumbs until moistened. (If need be, add more stock to moisten the crumbs)... Stuff each pork chop with 1/2 cup stuffing. Coat each chop with mixture of the remaining 1/2 cup bread crumbs, salt, pepper, & paprika. Place chops in a greased shallow baking dish. (I used a 9x13 casserole dish). Combine soup and water and pour over chops. Bake at 350 degrees for 1 1/2 to 2 hours. Makes 6 servings!

*I don't think it would be a bad idea to use 2 cans of soup and 2/3 can water. I like the extra sauce*

This recipe adapted from Lion House Classics...

CLICK HERE FOR YOUR PRINTABLE RECIPE!

Happy Cooking

Teauna

SPICED APPLE PANCAKES WITH CIDER SYRUP

Oh......My.......Goodness! Excuse me for a short minute as I need to take a moment to lick the cider syrup off my lips.... (maybe even my chin too...lol) I received this recipe from a sweet friend, Camille. THANK YOU CAMILLE! In her email to me, she stated something to the effect that everyone who tries these pancakes gives rave reviews! Amen!!! I will also admit that the cider syrup will be used on everything I eat until it's gone!!! That stuff is sooooo good! Even my 'picky' ones ate it! And with no complaints at all! The pancakes are filled with puffy, fruity goodness... and the syrup....oh the syrup~~~ it's rich buttery flavor combined with the spicy cider spices~~~ Seriously, need I say more? Try them for yourself! Be the next to give rave reviews!

Pancakes

2 cups bisquick

1 egg

1/2 teaspoon cinnamon

1 2/3 cup milk

Beat until smooth then add in 3/4 cup grated apples (about 2 medium). Cook and serve with cider syrup...

(I did add about 1/4 cup bisquick for a thicker pancake.)

Cider Syrup

1 cup sugar

1/4 teaspoon cinnamon

2 Tablespoons cornstarch

1/4 teaspoon nutmeg

Mix in a pan and stir in 2 cups Apple Cider (not apple juice). Heat to boiling, stirring constantly. Boil 1 minute. Blend in 1/4 cup butter.

**I used a 1/2 cup measuring cup for the pancakes and it made 9 large pancakes**

EAT... enjoy... Smile:-)

Happy Cooking

Teauna

GO HERE FOR YOUR PRINTABLE RECIPE!

**thanks again Camille! :-)

**RANCH SWISS STEAK**

First, I need to start by wishing my son a Happy 11th Birthday yesterday! We had a birthday dinner for him tonight and his wish was that his Grandparents were here to celebrate it with him. His favorite food is Macaroni and Cheese, however the rest of us just can't live off of it like he does! lol.. So, I decided that I would make a great dinner for them to all come over! So, I first decided to make RANCH SWISS STEAK! Another GREAT recipe for round steak! This is the BEST way to turn an inexpensive cut of meat into a wonderful meal that everyone is going to beg for for years and years to come! This is one that does take some time and preparation, but it is soooo WELL worth it! It is simple, however, so don't let all the steps and directions scare you away! The first bite you take will prove to you that this is a worthy recipe! It becomes so tender you don't need a knife! Just cut it with your fork! :-)

My Mom started making this when I was just a little girl and it has been a family favorite ever since! I am sorry that I wasn't able to get the best pictures because we were all eating it up so quickly! But, that should tell you something!

Here it goes:

2 lbs round steak 3/4" thick
1/2 cup flour
1 medium onion, sliced
1 teaspoon paprika
3 Tablespoons shortening
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon onion salt
1 cup water
1 clove garlic, crushed

Cut steak into 6 pieces and pound the flour into the meat with either a meat mallot or a knife.. (I use a knife.. what a great stress-relieving tactic.lol) Brown meat well in shortening and season with salt and pepper. Add garlic and onion; continue cooking until onion is tender and browned. Add paprika, onion salt and water. Cover and bake in moderately hot 375 degree oven until meat is tender or about 2 hours. Add more water if necessary. (I like to bake this for about 4 hours and check it every 30 minutes or so, adding water if necessary. Also, I quadrupled this recipe and made it in a 5-qt dutch oven. It's a great recipe for a group!)

Enjoy!

Happy Cooking!

Teauna

GO HERE FOR YOUR PRINTABLE RECIPE!