Chipped Beef on Toast

1 (4.5 oz.) pkg. dried beef

1/2 cup butter

1/2 cup flour

4 cups milk

ground pepper to taste

 

Cut beef into ribbons or pieces. Melt butter in pan on medium heat. Mix in flour and pepper with a whisk or fork. Slowly add milk, mixing constantly. Bring to simmer and add beef. Simmer for five minutes. Serve over toast. Enjoy!

 

 

 



Stuffed Crust Pizza Bites

2 (10 oz.) cans refrigerated pizza crust
8 oz. mozzarella cheese, cut into 48 cubes
48 slices (3 oz.) pepperoni
¼ cup olive or vegetable oil
1 ½ tsp. dried Italian seasoning
2 Tbls. grated Parmesan cheese
1 (14 oz.) jar pizza sauce, heated

Heat oven to 400 degrees. Spray two 9-inch pie pans or one 13x9-inch pan with nonstick cooking spray. Remove dough from both cans. Unroll dough; starting at center, press out each dough rectangle with hands to form 12x8-inch rectangle. Cut each rectangle into 24 squares. Top each square with cheese cube and pepperoni slice. Wrap dough around filling to completely cover; firmly press edges to seal. Place seam side down with sides touching in sprayed pan. In small bowl, combine oil and Italian seasoning; mix well. Drizzle over filled dough pans. Sprinkle with Parmesan cheese. Bake at 400 degrees for 16 to 22 minutes or until golden brown. Serve warm with warm pizza sauce.

Marinated Vegetable Salad

1 can (14 1/2 oz.) ready to serve clear vegetable broth
1 Tbls. sugar
1/2 tsp. thyme
1/4 tsp. garlic powder
1/8 tsp. pepper
2 cups cauliflower (broken into flowerets)
2 cups broccoli (broken into flowerets)
1 1/2 cup cut green beans
2 medium carrots, sliced
1/4 cup vinegar
2 Tbls. fresh parsley, chopped

In 3-quart saucepan, combine broth, sugar, thyme, garlic powder and pepper; add cauliflower, broccoli, green beans and carrots. Cover; over medium-high heat, heat to boiling. Stir. Cook 1 minute or until vegetables are tender-crisp. Add vinegar and parsley. Spoon mixture into large shallow serving  dish. Cover and refrigerate 12 hours or overnight. Serve with slotted spoon. Enjoy!

Homemade Peanut Butter Cups

2 full sheets graham crackers 1/4 teaspoon salt
1/2 cup peanut butter
2 tablespoons honey
12 ounces semisweet chocolate, chopped

Line a 12-cup mini-muffin pan with small paper cups. Process crackers and salt in a food processor until ground. Transfer to a bowl; stir in peanut butter and honey. Chill for 10 minutes.  Line a plate with plastic wrap. Divide peanut butter mixture into 12 1-Tbsp. balls.  Flatten slightly. Place on plate; cover with plastic wrap and chill.. Place chocolate in a bowl set over a pan of simmering water.  Stir until chocolate is smooth.  Remove from heat; let cool slightly. Spoon 1 tsp. chocolate into each cup. Spread over bottoms and halfway up sides of paper. Chill until hardened, about 30 minutes. (Keep remaining chocolate at room temperature.) Press a peanut butter disk into each shell. Spoon 1 Tbsp. chocolate over disk. Spread over top. Chill until firm, about 1 hour. Keep refrigerated until ready to serve. Enjoy!

Lime Bundt Cake

1 box lemon cake mix
1 (3 oz.) pkg. lime-flavored jello
5 eggs
1/2 cup vegetable oil
1/2 cup butter (1 stick)
3/4 cup orange juice
2 cups powdered sugar
1/2 cup fresh lime juice (about 4 limes)

Preheat oven to 350 degrees. Grease and flour bundt pan. In large bowl, stir together cake mix and lime jello. Combine eggs, oil, orange juice and 1 Tbls. lime juice in blender for about 5 minutes. Gradually add to dry mixture and beat for 4 to 5 minutes with electric mixer. Pour into bundt pan and bake 40-45 minutes or until toothpick inserted comes out clean. Cool for about 10-15 minutes. Flip onto serving plate. Prick holes using wooden skewer all over cake. Make glaze by combining powdered sugar with remaining lime juice and bleat till smooth. Pour over warm cake. Enjoy!

My friend Barb at work brought this cake in and it is so sinfully delicious - I just had to have the recipe. :o)