Sheperd's Pie, Simple Artichoke Dip and Brownies with a kick...recipes from today's show! Enjoy :)

SIMPLE ARTICHOKE DIP

SHEPERD’S PIE

BROWNIES WITH A KICK

 

SIMPLE ARTICHOKE DIP

1 (14-ounce) can artichoke hearts, drained and chopped

1 cup mayo                                       

1 cup parmesan cheese, shredded

1 teaspoon each of salt, pepper and garlic powder

Mix together well and place in a small oven-proof dish.  Bake at 375 for 25 minutes.  Let cool for 10 minutes before serving.  Serve with your favorite crackers or pita chips.

 

MELISSA’S SHEPHERD’S PIE

1 ½ lbs. lean ground beef

1 small onion, chopped

2 tablespoons flour

1 can tomato paste

1 can beef consommé’

½ cup red wine or beef broth

1 cup frozen peas and carrots, thawed

1 tablespoon each of brown sugar and white sugar

1 tablespoon each of salt, pepper, garlic powder, onion powder, Tony Chachere’s and Worcestershire sauce

Prepare the recipe for mashed potatoes below and set aside.  In a skillet, brown ground beef and onion.  Don’t drain beef unless you use a really fatty beef.  I recommend ground sirloin.  Add the flour and stir well.  Add the tomato paste, peas and carrots, consommé’ and wine.  Now add all seasonings, stirring well.  I recommend tasting the beef mixture to see if you would like to add more seasonings.  Let simmer on very low for about 30 minutes.  I like to use individual oval baking dishes for these pies.  You may also use a 13x9 pan.  Spray the baking dishes or your 13x9 pan and spread mixture on the bottom.  Top the beef mixture with the potatoes to cover all of the beef.  Sprinkle a little extra cheese on top of potatoes if desired and bake at 350 for 30 minutes.  The egg will make the potatoes puff up beautifully J  I like to broil the tops of the potatoes for just 1 to 2 minutes at the end of the cooking process – watch carefully if you do this!  This makes 5 individual servings or one 13x9 pan.  Enjoy!

For the topping:

1 (24-ounce) bag of Ore’ Ida Steam & Mash Potatoes

Salt and pepper to taste

½ cup sharp cheddar

1 teaspoon garlic powder

2 tablespoons sour cream

1 egg, beaten

Follow the directions on the bag and add the next 5 ingredients, stirring well.

 

BROWNIES WITH A KICK

1 box Ghirardelli Dark Chocolate Brownie mix
1 teaspoon cinnamon
1 teaspoon cayenne pepper

Make brownies according to directions and stir in cinnamon and cayenne pepper before baking.

 

 

 

 

 

 

Pumpkin Trifle...not only is it beautiful, but very tasty and simple to make! Enjoy :)

PUMPKIN TRIFLE

1 (14-1/2-ounce) box gingerbread cake mix

1 small box vanilla instant pudding

2 cups whole milk

½ cup canned pumpkin

1 teaspoon cinnamon

1 large container of Cool Whip

20 miniature Heath Bar candies, chopped

Carmel topping

Bake the cake according to directions and let it cool.  Cut into small bite-squares and set aside.  Whisk together dry pudding mix, 2 cups milk, pumpkin and cinnamon.   To chop the Heath Bars, I put them in a ziplock bag and use a glass to hit them until they are broken into small pieces.  Now you are ready to build your trifle.  In a trifle bowl, place half of the gingerbread cake cubes in the bottom of a large trifle dish.  Next add half of pudding mixture, top with half of the Cool Whip, sprinkle half of the candies on the Cool Whip and drizzle caramel sauce over candies.  Repeat layer one more time ending with Cool Whip, candies and another drizzle or caramel.  Refrigerate at least 4 hours.  Makes about 12 servings.

Apple Butter Bread...a quick delicious breakfast bread that your whole family will enjoy!

APPLE BUTTER BREAD

1/3 cup sugar

1 egg

1 (9-ounce) jar country apple butter

2 cups Bisquick

1/4 cup all-purpose flour

½ cup chopped pecans

Mix all ingredients together and pour into a greased loaf pan, and bake at 350 for 40 to 50 minutes or until center comes out clean when a knife is inserted.  Serve with extra apple butter.

 

 

Homemade Granola Bars..these are wonderful and healthy! They also make a great on-the-go breakfast or lunchbox snack! If you are gluten-intolerant, use coconut or almond flour. You won't be able to keep them around :) Enjoy!

HOMEMADE GRANOLA BARS

¼ cup butter, softened         

1 cup brown sugar

1 egg

2 tablespoons ground flaxseed

2 tablespoons honey

2 cups old-fashioned oats

1 cup all-purpose flour

1 teaspoon cinnamon

½ teaspoon vanilla

½ teaspoon baking soda

½ cup dried cranberries or dried cherries

2 tablespoons roasted pumpkin seeds or chopped almonds (optional)

In a large bowl, beat butter and brown sugar for about 1 minute.  Add the egg, flaxseed, vanilla and honey and mix well.  In a separate bowl, mix together oats, flour, cinnamon, and baking soda.  Gradually mix into butter mixture.  Lastly, add in dried fruit and seeds or nuts.  Press into an 11x7 baking dish coated with cooking spray.  Bake at 350 for 25 to 30 minutes.  Don’t cook any more than 30 minutes.  They will seem as if they should could longer, but go ahead and take them out of the oven and let them sit for about 30 minutes to an hour before cutting into squares.  These are delicious and healthy for an on-the-go breakfast or snack!  Enjoy J

My Steak Marsala and all the other recipes from my show this past Sunday :)

Steak Marsala

Mashed Cauliflower

Roasted Asparagus

Blueberry Crisp

 

STEAK MARSALA

FOR THE STEAKS:

4 petite filet mignon

Steak seasoning

1 tablespoon olive oil

Pat steaks dry and generously season both sides with steak seasoning.  Heat olive oil in an oven-proof black skillet for about 3 minutes.  Place steaks in skillet and sear for exactly 3 minutes on each side.  Remove from heat and place the steaks in the skillet into a 375 oven.  Bake for exactly 14 minutes.  Remove from the oven and let them rest for 10 minutes. 

 

FOR THE MARSALA SAUCE:

1 tablespoon olive oil

2 tablespoons butter

1 (12-ounce) package sliced mushrooms

½ cup onion, chopped

3 garlic cloves, minced

Zattaran’s Cajun seasoning, to taste

1 (14.5-ounce) can beef broth

1 cup good quality Marsala wine

2 tablespoons sugar

Salt and pepper to taste

While the steaks are in the oven, heat the olive oil and butter in a skillet and sauté’ the onions for 4 minutes.  Add the mushrooms and sauté’ another 3 minutes over medium heat.  Add the minced garlic and the remaining ingredients and bring to a boil.  Once at a boil, reduce to simmering for about 20 minutes or until the sauce thickens.  Ladle sauce over steaks.

ROASTED ASPARAGUS 

1 bunch of asparagus rinsed and ends cut off

2 T olive oil

Salt and pepper to taste

Place asparagus on a foil-lined cookie sheet, drizzle with olive oil and sprinkle salt and pepper over asparagus. Place in oven heated to 400.  Bake 12 minutes.

MASHED CAULIFLOWER

2 (1-pound) bags frozen cauliflower

4 tablespoons whipped cream cheese

2 tablespoons butter

Salt and pepper to taste

½ cup sharp cheddar, shredded

Boil cauliflower for about 20 minutes or until softened.  Drain well.  In a large bowl, place cream cheese, butter, salt and pepper.  Add cauliflower and mix with a stand up mixer until well blended.  Stir in cheddar cheese. 

BLUEBERRY CRUNCH

1 large can crushed pineapple (do not drain)

1 can blueberry pie filling

1 box white cake mix

1 ½ sticks melted butter

1 cup chopped pecans

Spray a 13x9x2 baking dish with cooking spray.   Dump pineapple in pan, spoon blueberry pie filling over pineapple, then sprinkle cake mix evenly over cherries.  Pour butter evenly over cake mix and sprinkle nuts on top.  Don’t stir!  Bake at 350 for 30-40 minutes or until done.  G reat with vanilla ice cream.