Leftover Roast Beef Soup (Leftover Steak Too!)

NEED:

2 medium yellow onions, cut into small wedges
2 stalks celery, chopped
2 cups sliced fresh mushrooms
2 tablespoons butter or olive oil
3-4 cloves garlic, minced
1 1/2 lbs leftover cooked beef, chopped (or may use thinly sliced leftover steak)
64 ounces beef stock or beef broth
1 tablespoon Worcestershire sauce
salt, to taste
black pepper, to taste
8 ounces uncooked egg noodles

In a large pot, cook onions, celery, mushrooms and garlic in butter or oil until onions are golden.

Stir in the chopped cooked beef.

Add the beef broth, and the Worcestershire, stirring to mix, and seasoning to taste with salt and pepper (how much you add will depend on how seasoned the beef and broth already are, so be careful here).

Bring mixture to a boil and stir in uncooked egg noodles.

Reduce heat and cook, stirring occasionally, for 10-12 minutes or until noodles are tender.

ENJOY!

Creme Brulee French Toast

Now, doesn't that sound yummy?

NEED:
Plastic slow cooker liner
12 ounces challah or sweet bread (such as Portuguese or Hawaiian sweet bread), cut into 1-inch cubes (about 9 cups)
4 cups milk
1/2 cup sugar
3 eggs, or 3/4 cup refrigerated or frozen egg product, thawed
1 teaspoon vanilla
1/4 teaspoon salt
Caramel ice cream topping, warmed

Line a 3-1/2- or 4-quart slow cooker with a plastic slow cooker liner. Place bread cubes in prepared slow cooker.

In a large mixing bowl, whisk together milk, sugar, eggs, vanilla, and salt. Pour over bread cubes in cooker. Press bread lightly with back of a large spoon to moisten bread completely. Cover and chill in the refrigerator for 4 to 24 hours.

Remove from refrigerator. Cover and cook on low-heat setting for 7 to 8 hours or until a knife inserted in the center comes out clean. Turn off cooker. Let stand for 30 minutes. Carefully lift plastic liner from cooker, using a plate to transfer French toast to a cutting board. If desired, slice French toast to serve or spoon it into serving dishes. Top with ice cream topping. Makes 12 servings.

ENJOY!

Southern Fried Sweet Potatoes

NEED:
3 medium cooked sweet potatoes, cooled
salt - to taste
2 eggs
2 tablespoons water
1 cup fine dry bread crumbs
vegetable oil

Peel and cut potatoes into 1/4-inch slices. Sprinkle lightly with salt. Beat eggs with water in a shallow bowl or pie plate. Put bread crumbs in shallow bowl or spread out on waxed paper. Dip potatoes in beaten eggs, then in crumbs.
Pour about 2 inches of oil into a heavy skillet and heat to 370°, or use a deep fryer. Fry the prepared potato slices, a few at a time, until golden. Drain briefly on paper toweling and serve hot.

ENJOY!

Sweet Potato and Sausage Casserole

NEED:

6 baked sweet potatoes
1/4 cup granulated sugar
juice and zest of 1 lemon
1 teaspoon ground cinnamon
1 pound cooked link sausages or sausage patties, cooked

Scoop sweet potato pulp out of shells into a mixing bowl. Blend with sugar and the juice and zest of lemon, along with cinnamon.Beat until light; spoon into a buttered baking dish. Top with sausage patties or links.
Bake at 450° for 10 minutes.

ENJOY!

Baked Stuffed Sweet Potatoes

NEED:
4 medium sweet potatoes
1 tablespoon butter
1/2 teaspoon salt
1 tablespoon milk
1 can (8 ounces) crushed pineapple, drained and reserve liquid
6 marshmallows - large

Bake sweet potatoes at 450° until soft.
Cut each sweet potato in half lengthwise and scoop out potato, leaving shell intact. Mash sweet potatoes with butter, salt and milk, along with 1/2 cup crushed pineapple. Add a little more milk or butter if necessary. Fill sweet potato shells. Slice marshmallows in half and top each sweet potato with two halves. Top with a spoonful of crushed pineapple. Put reserved pineapple syrup or juice in a saucepan and bring to a boil. Drizzle each sweet potato with a little of the juice. Place sweet potatoes under broiler and broil until browned.
Serves 4 to 6.

ENJOY!

Easy Glazed Sweet Potatoes

NEED:
2 pounds medium sweet potatoes, cooked, peeled, and cut up
1/4 cup butter
1/4 cup maple syrup
1/4 cup light brown sugar, firmly packed
1/4 teaspoon cinnamon

Place cut up sweet potatoes in a buttered 2-quart baking dish. In a saucepan, combine remaining ingredients; cook until mixture boils. Pour over potatoes; bake at 350° for 30 minutes, or until hot and nicely glazed.

ENJOY!

Caramelized Onion Flatbread

A nice change up from the typical garlic bread side.

NEED:
1 large sweet onion, sliced
3 tablespoons olive oil, divided
1 pound bakery pizza dough
1 1/4 teaspoons kosher salt or regular salt
1 teaspoon chopped rosemary

Preheat oven to 425°.
Sauté onion in 1 tablespoon hot oil over medium-high heat 15 minutes or until golden brown.

Press dough into a 15- x 10-inch pan, pressing to about 1/4-inch thickness. Press handle of a wooden spoon into dough to make indentations at 1-inch intervals; drizzle with remaining 2 tablespoon oil, and sprinkle with salt, rosemary, and caramelized onions.

Bake at 425° on lowest oven rack 20 minutes or until lightly browned.

ENJOY!