Wednesday, May 16, 2018

How to Cook a Beef Tenderloin

My husband and I perfected this tenderloin cooking method over several years of experimentation; the result is the best, most tender roast ever!  This tenderloin is oh so good, it's one of our go to recipes for special occasions, holidays, celebrations, or just for a super nice family dinner.

Make your tenderloin a uniform size by trussing it.  Truss the tenderloin by folding over the thin part and secure with twine.  This will make your roast about the same circumference.  If you skip this step, the thin part of the roast will overcook.

Rub the side of the tenderloin without fat with A1 steakhouse marinade.

Flip tenderloin so fat side is up and rub it with the marinade.

Place fat side up on foil lined cookie sheet.

Insert an oven cooking thermometer into the the middle, thickest part of the roast.

Broil on high with oven door cracked for 20-30 minutes until slightly burned, cut off the burned fat, flip the roast, return to oven and broil another 15-20 minutes (until the roast starts burning slightly).

Reduce heat to 400 and cook until oven thermometer reaches 125 degrees F.

Note: the roast will continue to cook while it is resting to a temperature of 135.


Banana Nut Protein Muffins

A healthy muffin that tastes good too!

Banana Nut Protein Muffins

In a bowl, use an electric mixer to mix the following ingredients:

5 ripe bananas smashed, about 2 1/2 cups
2 cups flour
2 scoops vanilla flavored protein powder
1/4 cup dark brown sugar
1/2 cup chopped pecans or ground almonds
1/2 cup pumpkin
1 tsp. baking soda
1/4 tsp. salt
2 eggs
1/4 cup water

optional: 1/2 cup mini chocolate chips

Place paper cupcake baking cup liners in a cupcake tin, spray liners with spray butter. Pour or spoon batter into each cupcake liner until full.  Bake at 350 degrees F. for 30 minutes, remove from pan and allow to cool.

Note: Makes 18 muffins.  Muffins will puff up then deflate while cooling, this is normal.

Sunday, April 1, 2018

Best Ever Beef Brisket in a roaster oven

Preheat roaster oven to 350 F degrees.

5 pound beef brisket
2 cups beef bone broth

In a small bowl mix the rub ingredients:

2 Tablespoons chili powder
2 Tablespoons salt
1 Tablespoon garlic powder
1 Tablespoon onion powder
1 Tablespoon black pepper
1 Tablespoon sugar
2 teaspoons dry mustard
1 bay leaf crushed

Season the brisket with the rub on both sides. Place roast on a rack in roaster oven and cook uncovered for 1 hour.

Add the broth and any water needed to bring the juice level to just touching the bottom of the brisket. Place cover on roaster oven and reduce heat to 225 F. Cook 4-5 hours until fork tender.

Trim the fat and slice meat thinly across the grain.  Use a fat separator to remove fat from pan juice then top meat with juice.



Monday, November 27, 2017

Very Good Sugar Cookie Cut-Outs

Every Christmas like clockwork, a tin or two of these yummy, very minty, frosted sugar cookies would show up at our house from my Mother in Law. The cookies became such a loved tradition that we soon began calling my Mother in Law "Grandma Cookie".

This weekend my dear grown son was feeling nostalgic and requested this oldie recipe from his childhood, so now I am sharing it here with you too.


Very Good Sugar Cookie Cut-Outs
-From Grandma Trudy Andre

1 1/3 cups shortening
1 1/2 cups sugar
1 tsp. grated orange peel
1 tsp. vanilla
2 eggs
8 tsps. milk
4 cups sifted flour
3 tsps. baking powder
1/2 tsp. salt
*if desired: 1/2 tsp. orange flavor, 1/2 tsp. peppermint flavor as well as the vanilla (Grandma Trudy always used the extra flavoring).

Cream shortening and sugar, add orange peel and vanilla, (and other flavoring).
Add eggs, beat until light.  Add milk and dry ingredients, mix well.  Divide dough.  Chill 1 hour.  Roll out on lightly floured board.  Cut in desired shapes with cookie cutters.  Sprinkle some with colored sugar before baking.  Bake in 350 degree oven, 8-10 minutes.  Makes 4 dozen per batch.

Grandma Trudy's note: "Instead of sprinkling sugar on top before baking, I wait until cookies are baked to ice with confectioner's sugar and butter icing when cool.  (I generally make a double batch and use extra grated orange peel and use peppermint in the icing also)".

Wednesday, November 9, 2016

Coconut Pecan Frosting for German Chocolate Cake

Years ago, my dear Aunt Helen Meyer made the most delicious German Chocolate cake, so I was quite surprised when she told me it was a box mix and the frosting was made from the recipe on the box.

Dear Hubby said he loved his Aunt's German Chocolate cake so I hunted down the cake mix and was excited to find the recipe was still being printed on the box.

The frosting recipe was printed on the Food Club brand Swiss Chocolate Cake mix.  Food Club was the store brand name for the supermarket chain Big Bear, in the Columbus, Ohio area.  Sadly, Big Bear went out of business in 2004.

Recently, a dear cousin asked the for Aunt Helen's recipe so I searched high and low, through all of my recipes and almost shouted "Eureka!" when I found it.  It is a golden recipe :)



Coconut Pecan Frosting

1 cup evaporated milk
1 cup sugar
3 egg yolks, slightly beaten
1/2 cup (1 stick) butter
1 1/2 cups coconut
1 cup chopped pecans
1 cup sifted confectioners' sugar
1 tsp. vanilla

In heavy saucepan combine milk, sugar, egg yolks and butter.  Cook, stirring over medium heat until thick - about 15 minutes or the consistency of pudding.  Add coconut, pecans, confectioners' sugar and vanilla.  Stir until desired consistency.  Cool. Makes enough frosting for two 8-inch layers or one 9 x 13 x 2-inch loaf cake.

Monday, October 17, 2016

Slow Cooker Apple Butter


A neighbor gave us a huge box of apples so I'm working on my third batch of slow cooker apple butter, mmm my house smells amazing!


 Fill a large slow cooker with peeled quartered apples, add 2 cups sugar, 3 Tablespoons ground cinnamon, 1 teaspoon cloves and a pinch of salt. Cook on high for 1 hour, reduce heat to low and cook uncovered until 1/3 is evaporated. (This is an all day recipe, so if your apple butter is not ready by evening, you can cover your slow cooker and keep it on warm overnight, then uncover and turn it back to low in the morning). Add more seasoning to taste. 

 I use a pressure cooker to can my apple butter, but you can skip the canning and keep the apple butter refrigerated for about 2 weeks. 

p.s. you can even skip the apple peeling by starting with applesauce! your house will smell amazing too!

Thursday, August 25, 2016

Best Ever Super Soft Breadsticks to mix in Bread Machine

These breadsticks disappear so fast I haven't gotten a photo!

Super Soft Breadsticks

4 teaspoons sugar
1 teaspoon yeast
1 cup warm water
3 cups bread flour (King Arthur unbleached bread flour)
1 teaspoon salt
1/2 stick butter (1/4 cup), softened
After cooking, spread butter or margarine over top and sprinkle with garlic or garlic salt.


Dissolve yeast and 1 teaspoon of sugar in warm water.

In bread machine, add the rest of the sugar, bread flour, salt and butter.  Add yeast mixture and set bread machine to dough setting.  Remove dough after it is thoroughly mixed, but before the long rise, mine takes about 30 minutes in the bread machine. Divide into 12 balls and roll into sticks.  Place on greased cookie sheet and allow to rise, about 1 1/2 hours.

Preheat oven to 350 degrees then bake breadsticks for 10 minutes or until slightly browned.  Brush with melted butter or margarine and sprinkle with garlic.