Saturday, April 25, 2009

Slow Cooker Beef Stroganoff

This was one of the EASIEST meals I've ever put together - just throw it in the crockpot and let it go. The results are AMAZING! (I took a picture, but it doesn't look great... so I'll try to get another when I make it again.)

Slow Cooker Beef Stroganoff
Courtesy of: Betty Crocker

Prep Time: 15 min
Total Time: 8 hours 15 min
Makes: 8 servings

2 pounds beef stew meat
1 cup chopped onion
1 can (10 3/4 ounces) condensed cream of golden mushroom soup (used cream of mushroom)
1 can (10 3/4 ounces) condensed cream of onion soup (couldn't find - used cream of mushroom with roasted garlic)
1 jar (6 ounces) Green Giant® sliced mushrooms, drained
1/4 teaspoon pepper
1 package (8 ounces) cream cheese, cubed
1 container (8 ounces) sour cream
6 cups hot cooked noodles or rice

In 3 1/2- to 4 1/2-quart slow cooker, mix beef, onion, soups, mushrooms and pepper.

Cover and cook on low heat setting 8 to 10 hours or until beef is very tender.

Stir cream cheese into beef mixture until melted. Stir sour cream into beef mixture. Serve over noodles.

Time Saver
Save time and tears. Use prechopped onions found in the freezer case of your supermarket. Thaw before adding.

Nutrition Information: 1 Serving
Calories 400 (Calories from Fat 280)
Total Fat 31g (Saturated Fat 15g, Trans Fat ncg)
Cholesterol 115mg
Sodium 810mg
Total Carbohydrate 12g (Dietary Fiber 1g, Sugars ncg)
Protein 24g
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Tuesday, April 14, 2009

Sunshine Cupcakes

How stinking cute are these?!
Sunshine Cupcakes
Courtesy of Betty Crocker

Prep Time: 1 hour 15 min
Total Time: 2 hours 20 min
Makes: 24 cupcakes
1 box Betty Crocker® SuperMoist® yellow cake mix
Water, vegetable oil and eggs called for on cake mix box
Frosting and Decorations
Yellow food color
1 container (1 lb) Betty Crocker® Rich & Creamy vanilla frosting
Powdered sugar
48 large yellow, orange and/or red gumdrops
Betty Crocker® black decorating icing (from 4.25-oz tube)
Betty Crocker® red decorating gel (from 0.68-oz tube)
1. Heat oven to 350°F (or 325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for 24 cupcakes, using water, oil and eggs. Cool in pans 10 minutes. Remove from pans to cooling racks. Cool completely, about 30 minutes.
2. Stir 15 drops food color into frosting until bright yellow. Frost cupcakes.
3. Lightly sprinkle powdered sugar on work surface and rolling pin. Roll 4 gumdrops at a time into flat ovals about 1/8 inch thick. Cut thin sliver off top and bottom of each oval to make rectangles. Cut each rectangle in half crosswise to make 2 squares; cut each square diagonally in half to make 2 triangles.
4. Arrange 8 gumdrop triangles around edge of each cupcake for sun rays. Using small writing tip on black icing tube, pipe sunglasses on each cupcake. Using red gel, pipe smiling mouth on each cupcake. Refrigerate until ready to serve. Store covered in refrigerator.
High Altitude (3500-6500 ft): Follow High Altitude directions for cupcakes on cake mix box.
Roll and cut sun rays ahead of time so kids can easily assemble the cupcakes.
For brighter yellow frosting, use gel food color instead of liquid.
Nutrition Information: 1 Frosted Cupcake (Undecorated)
Calories 200
Calories from Fat 70
Total Fat 8g
Saturated Fat 2g
Trans Fat 1 1/2g
Cholesterol 25mg
Sodium 190mg
Total Carbohydrate 30g
Dietary Fiber 0g
Sugars 21g
Protein 1g
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