Crockpot Steak Bites

I have to say I had my fingers crossed this would come out good and sadly it didn’t. The meat was really chewy and didn’t have any flavor to it. I wouldn’t waste meat and pass on this recipe. They all can’t be winners! If you have a good crockpot steak recipe or if I did something wrong let me know.

Crockpot Steak Bites

(Adapted from Stockpiling Moms)

 

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3-4 lb round steak
1/2 cup beef broth
1 Tbsp minced onion
1 tsp garlic powder
1/2 tsp salt
1/2 tsp black pepper
4 Tbsp butter sliced thinly

Cut round steak into 1 inch cubes and place in the crockpot.

Slowly pour the beef broth over the meat.

Next sprinkle the minced onion, garlic powder, salt and pepper over the steak.

Arrange butter slices on top.

Place lid on slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.

Tropical Painkiller

Usually I love a good Painkiller, but I didn’t like this one! Do you have a good recipe you would love to share with me?

Tropical Painkiller

(Adapted from Cooking with Curls)

 

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2 Ounces dark rum (I used Meyers's)
1 1/2 Ounces coconut milk (box)
3 Ounces orange juice
3 Ounces pineapple juice
pineapple wedge and cherry to garnish (if desired)

Fill cocktail shaker about half full with ice cubes.

Add all ingredients, seal and shake.

Pour into a small cocktail glass filled with ice and serve.

Honeycrisp-Maple Sipper

This cocktail sounded better on paper than what It turned out. I think it could be great with a little tweaking. The lemon flavor was too much and made it less smooth.

Honeycrisp-Maple Sipper

(Adapted from Cooking Light)

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14 ounces Honeycrisp apple slices (about 3 medium apples)

1 cup water

1/2 cup unfiltered apple cider

3 tablespoons fresh lemon juice

1 1/2 tablespoons maple syrup

Ice

5 ounces bourbon

Garnish: additional apple slices and thyme sprigs

Process 14 oz. Honeycrisp apple slices, water, apple cider, lemon juice, and maple syrup in a blender until smooth, about 1 1/2 minutes.

Pour through a fine sieve into an ice-filled pitcher. Discard solids. Stir in bourbon. Garnish, if desired.

Make It a Mocktail: Swap out the bourbon for 5 ounces light ginger beer, such as Fever-Tree Naturally Light.

Saltine Cracker Toffee

Somehow this recipe turned into a major flop. I was so excited since I love toffee flavors, but it ended up being a sticky mess. I know not to do candy on wet or humid days, which I didn’t do when I made this so I’m not sure where I went wrong.

Saltine Cracker Toffee

(Adapted from i heart nap time)

 

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50 saltine crackers (approx.)

2 sticks butter

1 cup soft brown sugar

 

Pre-heat oven to 325.

 

Line 9x13 jelly roll pan with aluminum foil. Spray foil with cooking spray and then line pan with saltine crackers.

 

Place butter and sugar in a medium sized pot over low medium/low heat.

Stir until butter is melted. Once butter is melted, bring to a boil for exactly 3 minutes. Stir constantly.

 

After 3 minutes, remove pan from heat and pour evenly over saltine crackers. Spread mixture with a knife... however it doesn't have to be perfect.

 

Place pan in oven and bake for 8 minutes. The mixture will spread evenly over the crackers as it bakes.

Remove pan from oven and then take foil off of the pan. Allow the toffee to cool and then break pieces off of foil.

 

Note: Do not over bake.

It also tastes great with melted chocolate drizzled on top!

Boiled Eggs in the Oven

I would love to say this worked, but sadly for me it didn’t. I can’t remember where exactly I came across this recipe, but I was so sad I didn’t get it to work. Mine over cooked and seemed to take longer than just making it boiled. Never know till you try!

Boiled Eggs in the Oven

Preheat your oven to 325 degrees F. In a muffin tin, place one egg per cup. Cook for 30 minutes. Remove eggs from oven and immediately place in a bowl of ice water to stop the cooking process (at least 10 minutes). After cooled, refrigerate until ready to use.

*A tip from them trying it in a mini muffin tin is that it leaves a brown ring around your egg while the regular muffin tins leave them white.

Buzzie Bears

I saw this on Pinterest and figured it would make an easy thing to make for on the lake instead of Jell-O shots. They ended up being a fail sadly. I made them on Wednesday then brought them to the lake to separate them to Jell-O shot containers Friday night to have on the lake Saturday. Well…..they turned into a thick syrup. I was so mad I went back to the original post then quickly realized I probably should have read the directions! You can’t make these too far ahead of time. It’s only a few hours to overnight most of soak time. Oops! Well, lesson learned I’ll have to give them another try next year!

Bailey’s Chocolate Mousse

This was a dish I had high hopes for. It looked right it just didn’t go right. Somehow the gelatin stayed really clumpy which gave me a loose mousse instead of a nice light one and then there’s too much booze in it. Normally not something that would come out of my mouth, but the Bailey’s was over powering. If you make this and have success let me know as for now it’s a food flop for me, they aren’t all winners.

Bailey’s Chocolate Mousse

(Adapted from lemon tree dwelling)

 

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2 tsp. unflavored gelatin

2 Tbsp. cold water

¼ c. boiling water

½ c. sugar

2 Tbsp. cocoa powder (for a more intense chocolate flavor, add 1 additional Tbsp.)

1½ c. heavy cream, very cold

½ c. Bailey's, very cold

1 tsp. vanilla

 

Sprinkle gelatin over cold water in small bowl; stir and let stand 1 minute to soften.

 

 

 

Add boiling water; stir until gelatin is completely dissolved. Let stand to cool.

 

 

 

*Before preparing mousse, prep bowl and beaters by placing in the freezer for 15 minutes to chill.*

 

Stir together sugar and cocoa in small mixing bowl; add heavy cream.

 

 

 

Beat at medium speed until stiff peaks form; gradually pour in Bailey's, vanilla, and gelatin mixture, beating continuously at high speed until well-blended and soft peaks form.

 

 

 

Spoon into serving dishes and place in refrigerator to chill. (*For a faster setting mousse, chill bowls before filling.)

Chill 1 hour or until ready to serve.

Listerine Foot Soak

So I admit I get a little excited when I see DIY projects where you can do major improvements for pennies at home. I also admit I don’t take as good of care of my feet as I should. I mean I’m usually home by myself and rarely see anyone. That’s changed in the past year so I’ve started to buck up and take some me time and get the occasional pedi done by the pros.

Here’s what they show online:

Here’s what happened to me:

I was a smurf for 3 days!!!! Not to mention my husband said the house smelled like I spilled a bottle of Listerine all over. I would rather have the minty smell then blue feet!!!!

Listerine Foot Soak

(Adapted from the internet)

 

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1 cup Listerine

1 cup Vinegar

2 cups water

 

Soak for 30 mins and most of the yuk rubs off.

More power to you if you are one of the rare people this works for, but for me it didn’t do anything besides turning my feet blue.

The Sun Setter

I’m a huge lover of Captain Morgan and I was excited to try this drink since it also has another one of my loves coconut. Sad thing is the texture was off, the taste was off and overall I wouldn’t make this one again it was a fail in my book. Maybe if you used cream of coconut it would be better, but I don’t know if I want to waste more Captain trying it haha.

The Sun Setter

(Adapted from The Bar)

 

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1.5 oz Captian Morgan Orig. Spiced rum

1.0 oz Coconut milk

3.0 oz Pineapple juice

Splash of lime Juice

0.5 Hibiscus Syrup

Garnish: Pineapple leaf and Pineapple slice

 

Add ingredients to an ice-filled shaker.

 

Shake and strained into an ice-filled Collins glass.

Garnish with a pineapple leaf and a pineapple slice.

Lemon Soufflé Pancakes

I was excited to try this recipe, but it was a total failure! The flavor was good, but they where not soufflé and fluffy like they where supposed to be. I even used a ring mold, but all that did was make it leak and make it look even worse. I wouldn’t make this again. :(

Lemon Soufflé Pancakes

(Adapted from @kokken)

 

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3/4 cup Buttermilk (I used normal milk)

2 Egg yolks

3 tsp Grated Lemon zest

2 tbsp Lemon Juice

1 tsp Vanilla Extract

25g Butter (melted)

3/4 cup All purpose flour

1 tsp Baking powder

3 tbsp Castor sugar

A pinch Salt

2 Egg whites

 

To serve

Strawberries, halved

1 tbsp Honey

Icing sugar for dusting

 

Mix egg yolks, milk, vanilla essence, lemon juice and lemon zest together in a bowl. Add melted butter and mix well.

 

 

 

Sift flour, baking powder, caster sugar and salt into a large bowl. Make a well in the center of the flour mixture and pour milk mixture gradually and mix flour with milk mixture until the dry ingredients are moistened. Be careful not to overmix.

 

 

 

Place egg white in a clean bowl and beat until soft peaks are formed. Fold in egg white into the dry ingredients.

 

 

 

Melt a small portion of butter in a heated non-stick frying pan. Place 2 tbsp of the batter into the pan. Cook until the cake turns golden brown on the underside and looking dry on the edges. Flip over and continue to cook the other side. transfer to a plate and keep warm while cooking remaining batter.

 

 

Toss fresh strawberries with honey and a light dusting of icing sugar. Dust pancakes with icing sugar and serve immediately.