Archive for May 30, 2014

Birthday Ice Cream

My friend Cami just turned 13. (Congrats Cami!) A few weeks ago she and her family were here visiting. I had made some of my homemade ice cream while they were here. She mentioned that that’s all she wanted for her birthday…so here ya go Cami!!! Happy (belated) birthday! I hope you enjoy your ice cream! 🙂 And, I expect to receive a pic of you eating it…I’ll put that here on my blog too! (Yes, the recipe IS posted on here!)

Cami's Birthday Ice Cream :)

Cami’s Birthday Ice Cream 🙂

Homestyle Beef and Gravy

Simple and good!!!

Simple and good!!!

This is one of those recipes that’s so simple, yet hard to tell somebody how to make ’cause I don’t really measure the ingredients…I just throw it together. It’s always good but never “exactly” the same as the time before.

First, brown 1 lb ground beef. (I use the lean ground beef.) When it’s no longer pink, add all-purpose flour. I sprinkle it liberally over the meat (See the second photo). Since I don’t measure, I just guesstimate how much. (I THINK it’s about 1/2 cup or so.) Mix them well, then add some beef broth, stirring til well combined. (Here, I know you’ll use at least 1 cup, and probably more.) Add a few spices that you like. I add garlic (I think I must have some Italian blood!) and salt every time. Depending on my mood, I sometimes add a little basil and maybe a sprinkle of beef bouillon powder.

Cook on medium high, stirring occasionally, til it gets thick and bubbly. If it starts getting too thick, just add more broth, a little at a time, til you get the consistency you like.

While the meat is cooking, cook some rice. (The “rule of thumb” is 1 cup rice + 2 cups water = 3 cups cooked rice.) It’s great served with a nice garden salad.

**Recipe and Photos by Renee’s Gourmets**

#Easy #BeefAndGravy #GroundBeef

Beer Chicken and Rice

My plate...mmmmm!

This recipe makes a lot. If you don’t need/want a lot, you can half it (halve it?), or use the full recipe & freeze the other half for later.

Pour in beer and water. Bring to boil then simmer 1 hour.

Pour in beer and water. Bring to boil then simmer 1 hour.

When simmering, leave pan lid slightly ajar.

When simmering, leave pan lid slightly ajar.

When done, take chicken out of broth. Debone & cut into pieces.

When done, take chicken out of broth. Debone & cut into pieces.

My plate...mmmmm!

My plate…mmmmm!

Beer Chicken and Rice

8-10 Chicken Legs (10 if they’re small)

2 (12oz) Bottles/cans Beer

2 1/2 Cups Water

1 1/2 Cups Jasmine Rice (or your choice)

1/4 tsp Granulated Garlic

1/8 tsp Dried Basil

Pinch of Thyme

Salt to Taste

1. Cut all visible fat off the chicken and most of the skin, leaving some to help with the broth. Pour in beer and water. Bring to a boil, then reduce heat to low and simmer for 1 hour. Remove chicken, debone and cut into bite sized pieces.

2. Measure the broth. If necessary, add more water to make 4 cups liquid. Add the garlic, basil, thyme and salt to taste. Bring the broth to a boil and add rice. Reduce heat to low. Simmer approximately 14 minutes or til the rice is tender and most of the liquid is absorbed.

3. Add chicken pieces and cook til heated through.

~Results vary depending on the type of beer you use, so experiment to see what you like best. For this, I used Michelob Ultra~

**Recipe and Photos by Renee’s Gourmets**

#chickenandrice #easy #maindish #ArrozConPollo

Mac and Cheeseburger

This is a yummy hamburger mac-n-cheesey recipe. You can experiment with different cheeses to your taste and you can also add 1 cup chopped veggies of your choice. (Broccoli would be a winner.)

This is a yummy hamburger mac-n-cheesey recipe. You can experiment with different cheeses to your taste and you can also add 1 cup chopped veggies of your choice. (Broccoli would be a winner.)

First, brown your ground beef. (And, cook the macaroni at the same time.)

First, brown your ground beef. (And, cook the macaroni at the same time.)

After the macaroni is done, you can use the same pan for making the cheese sauce. Start by melting the butter.

After the macaroni is done, you can use the same pan for making the cheese sauce. Start by melting the butter.

Then, add the flour and mix til it's smooth.

Then, add the flour and mix til it’s smooth.

Cook it on medium high heat til it's thick and bubbly.

Cook it on medium high heat til it’s thick and bubbly.

Next, add the milk and continue cooking til it thickens, stirring occasionally.

Next, add the milk and continue cooking til it thickens, stirring occasionally.

When the sauce is thick, add the cheese and stir til melted. If it gets a little too thick, just add a tad more milk.

When the sauce is thick, add the cheese and stir til melted. If it gets a little too thick, just add a tad more milk.

Mix in the hamburger and cooked noodles and cook another minute or two, until it's heated through.

Mix in the hamburger and cooked noodles and cook another minute or two, until it’s heated through.

My plate...just before I dug in :)

My plate…just before I dug in 🙂

Mac and Cheeseburger
1 lb Ground Beef
1 1/2 Cups Macaroni Noodles
3 Tbls Butter
3 Tbls All-Purpose Flour
2 Cups Milk
1 8oz (2 Cup) Pkg Shredded Cheese (I used Colby Jack this time)
1/4 tsp Granulated Garlic
Salt to taste
1. Brown the ground beef and, at the same time, cook the macaroni til tender, 10-12 minutes. Drain each and set aside.
2. In the macaroni pan, melt the butter on medium high heat.. Add the flour; mix til smooth. Cook, stirring almost constantly til it thickens. Add the cheese. Cook and stir til melted.
3. Mix in the hamburger and macaroni til well combined. Cook an additional minute or two til heated through.
**Recipe and photos by Renee’s Gourmets**
#cheesey #macandcheese #maindish

Journal of My Trip to VA

I’d like to share a few pics with you of my recent visit to Virginia to see my mom & family. I went by myself (gasp!). It seemed to go by really FAST but I enjoyed every minute of it and wouldn’t trade it for the world! Not only was it EXTREMELY AWESOME to see my family and some “old” friends but it was a very welcome break from all I have going on at home! 🙂

 My lil sister picked me up from the train station and the next morning we went to Va Beach. It was SO nice and relaxing!!! (Even though I had to borrow Allie's sunglasses cuz I had a migraine.) I loved being in the salty air and sunshine, listening to the waves!

My lil sister picked me up from the train station and the next morning we went to Va Beach. It was SO nice and relaxing!!! (Even though I had to borrow Allie’s sunglasses cuz I had a migraine.) I loved being in the salty air and sunshine, listening to the waves!

This is the Boardwalk. The clouds were really pretty that day!

This is the Boardwalk. The clouds were really pretty that day!

Pretty waves

Pretty waves

The tide started coming in and I ended up getting my (rolled up) pants legs wet! Oh well...

The tide started coming in and I ended up getting my (rolled up) pants legs wet! Oh well…

Another pretty view...

Another pretty view…

Allie & I looked for seashells...these are just a few of what we found. (Allie found more than me...I was too busy taking pics and videos!!!)

Allie & I looked for seashells…these are just a few of what we found. (Allie found more than me…I was too busy taking pics and videos!!!)

After some relaxing time at the beach, we rode by Johnson's Mill Pond on the way to Mama's house. It's beautiful here! Mama hated that Daddy took us to swim in "that nasty water" so much every summer. But, we loved it!

After some relaxing time at the beach, we rode by Johnson’s Mill Pond on the way to Mama’s house. It’s beautiful here! Mama hated that Daddy took us to swim in “that nasty water” so much every summer. But, we loved it!

Daddy always brought us here in his truck. We'd usually ride standing up in the back with the wind whipping through our hair. (I'd never let my kids do that! LOL)

Daddy always brought us here in his truck. We’d usually ride standing up in the back with the wind whipping through our hair. (I’d never let my kids do that! LOL)

During the week at Mama's, I made these Lemon Oatmeal Scones with Lemon Glaze and put them here on my blog. (VERY yummy!!!)

During the week at Mama’s, I made these Lemon Oatmeal Scones with Lemon Glaze and put them here on my blog. (VERY yummy!!!)

While I was there, I also got to spend some MUCH NEEDED sister time with my big sis Lisa too...got to spend the night with her...we had a fun time and got in some laughs! :)

While I was there, I also got to spend some MUCH NEEDED sister time with my big sis Lisa too…got to spend the night with her…we had a fun time and got in some laughs! 🙂

I had a great week but I guess it had to end sometime...This is Mama & me, saying our last goodbyes (for now!) and getting in a few more hugs! Although the train was really late on my return trip, I did finally get home (Thanks Carey!!!). It's always nice to get away for a while. I LOVE my family BUNCHES and I missed them as soon as I left! But it's ALWAYS nice to get home to my hubby and daughters!  ~Renee~

I had a great week but I guess it had to end sometime…This is Mama & me, saying our last goodbyes (for now!) and getting in a few more hugs!

Although the train was really late on my return trip, I did finally get home (Thanks Carey!!!). It’s always nice to get away for a while. I LOVE my family BUNCHES and I missed them as soon as I left! But it’s ALWAYS nice to get home to my hubby and daughters!
~Renee~

Moist, Delicious Cornbread

Moist and Delicious!

Moist and Delicious!

 

I don’t know about you, but I’m one who doesn’t really care for cornbread that’s all dry and crumbly…so I’d like to share my recipe for this cornbread. It uses sour cream and cream-style corn to make it really moist. (Not to mention delicious)

Preheat oven to 400 degrees F.

Preheat oven to 400 degrees F.

 

Gather your ingredients.

Gather your ingredients.

 

Blend together all ingredients except corn meal.

Blend together all ingredients except corn meal.

 

Then, whisk in with corn meal.

Then, whisk in with corn meal.

 

Pour into 9 x 9 pan.

Pour into 9 x 9 pan.

 

After baking 20 minutes, take them out, cool slightly and cut into squares.

After baking 20 minutes, take them out, cool slightly and cut into squares.

 

Moist Delicious Cornbread

1. Preheat oven to 400 degrees F.

2. Blend together:

1/4 Cup Melted Butter

1/4 Cup Vegetable Oil

2 Eggs

8 oz. (1 Cup) Sour Cream

1 Small Can (8.25 oz) Cream-Style Corn

3. Then, whisk batter together with:

1 Cup Self-Rising Corn Meal

4. Pour into 9 x 9 inch pan sprayed with non-stick spray. Bake at 400 for 20 minutes or til light golden brown and cornbread springs back when lightly touched.

5. Cool slightly and cut into squares. Serve warm.

**Recipe and photos by Renee’s Gourmets**

 

 

 

Sopapilla Cheesecake Bars

Talk about simple AND delicious! This recipe is a scrumptious
 twist on the Mexican Sopapilla dessert. Since it uses crescent rolls, it’s very easy too! (See the full recipe at the end.)
Sopapilla 6
Lining the pan with the bottom crust

Lining the pan with the bottom crust

Beating together the cream cheese and sugar

Beating together the cream cheese and sugar

Spreading out the cream cheese layer

Spreading out the cream cheese layer

Now to sprinkle on the cinnamon sugar

Now to sprinkle on the cinnamon sugar

The yummy finished product! My taste-buds are in 7th Heaven!

The yummy finished product! My taste-buds are in 7th Heaven!

 

Sopapilla Cheesecake Bars

Ingredients:
2 cans (8oz each) Pillsbury Crescent Rolls
2 packages (8oz each) cream cheese, softened
1 1/2 cups sugar (divided)
1 tsp vanilla
1/2 cup butter, melted
1 Tbls ground cinnamon
1. Heat oven to 350 degrees F.
2. Unroll 1 can crescent rolls. Place dough in bottom of 13 x 9 inch pan. Stretch to cover bottom of pan, firmly pressing seams to seal.
3. In medium bowl, beat cream cheese and 1 cup of the sugar with mixer on medium speed til smooth. Beat in vanilla. Spread over dough.
4. Unroll second can of rolls. Carefully place on top of cream cheese layer. Pinch seams together.
5. Pour melted butter evenly over top. Mix remaining 1/2 cup sugar with the cinnamon, and sprinkle evenly over butter.
6. Bake about 30 minutes or til center is set. Cool slightly, about 20 minutes,. Refrigerate for easy cutting. Cover and refrigerate any remaining bars.
  * These bars are even better the next day!
**Photos by Renee’s Gourmets**
*Recipe by General Mills/Pillsbury

 

Can Size Approximations

Have you ever gotten a recipe that called for a “no. 2 can” or “no 303 can” of something?? I have. And, it’s really confusing sometimes! This handy lil chart might just help:

Can Size Approximations:

 

Can Size Number: Approx. Volume of Food: Approx. Weight of Food:
No. 1 Picnic 1 ¼ Cups 10 ½-12 ounces
No. 300 1 ¾ Cups 14-16 ounces
No. 303 2 Cups 16-17 ounces
No. 2 2 ½ Cups 20 ounces
No. 2 ½ 3 ½ Cups 27-29 ounces
No. 3 5 ¾ Cups 51 ounces
No. 10 3 Quarts 6 ½ lbs-7 lbs & 5 oz.

 

Taco and Burrito Seasoning Mix

(Recipe at end)

Taco Season 2

I make several at the time so I'll have extras

I make several at the time so I’ll have extras

Taco Season 4

Taco Season 5

 

Taco and Burrito Seasoning Mix

 

In each sandwich bag or small container, add the following:

2 Tbls All-Purpose Flour
2 tsp Chili Powder
1 1/2 tsp Minced Dried Onion
1 1/4 tsp Salt
1 tsp Paprika
3/4 tsp Beef Bouillon Granules
1/4 tsp Sugar
1/4 tsp Granulated Garlic (or garlic powder)
Dash of Onion Powder

* If you like your tacos and burritos hot, add 1/4 tsp cayenne pepper to each container.

Store at room temperature for use at a moments’ notice.

To use: Brown 1 lb ground beef and drain. Put back in pan and add 1 container of mix and either 1 can (undrained) tomatoes OR 3/4 cup cold water. Mix well and bring almost to a boil. Reduce heat and simmer 7-10 minutes, stirring occasionally, til thickened.

ENJOY!!!

**Recipe and photos by Renee’s Gourmets**

 

 

 

 

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