01/07/11
Baked Steak and Potatoes
Ingredients:
5 baking potatoes
4-5 steaks
1 can mushroom soup
1/4 cup of A-1
Montreal Steak seasoning or other steak rub
2 tbsp of Worstershire sauce
sliced onions
Directions:
Line 9×13 glass dish with aluminum foil. Slice potatoes and layer on bottom of pan. Rub each steak with seasoning or streak rub on both sides. Mix A-1, W-sauce, and cream of mushroom soup together. Lay each steak on top of the potatoes. Then cover the steaks with the soup mixture. Sprinkle with sliced onions if desired. Cover the pan in aluminum foil and seal. Bake in 400 degree oven until steak are tender (approx. 1 hour and 30 minutes.)
Crockpot Pork Tenderloin –SO GOOD!
Ingredients
- 1 (2 pound) pork tenderloin
- 1 (1 ounce) envelope dry onion soup mix
- 1 cup water
- 3/4 cup cooking Sherry
- 3 tablespoons minced garlic
- 3 tablespoons soy sauce
- freshly ground black pepper to taste
Directions
- Place pork tenderloin in a slow cooker with the contents of the soup packet. Pour water, wine, and soy sauce over the top, turning the pork to coat. Carefully spread garlic over the pork, leaving as much on top of the roast during cooking as possible. Sprinkle with pepper, cover, and cook on low setting for 4 hours. Serve with cooking liquid on the side as au jus.
My Mom’s Cheesy Soup
It’s pretty easy to make you will need:
Lipton Instant Soup (Noodle Soup) It needs to be the kind in the envelope so even if you go off-brand make sure its the dry packet stuff.
Make the soup as directed on the packet but add: dry noodles as many as you like I normally add 1 cup of dry egg noodles (those wavy kind–I think they are called no yolks).
Then as the broth comes to a boil, I add a quarter of a brick of Velveeta Cheese.
Stir until it becomes smooth.
This stuff is good. When we are fixing it for a full blown meal we will even add some garlic cheese biscuits to the table.
It’s awesome comfort food! Enjoy!
OK so far, I’ve only shared desserts… but I promise to share something with a vegetable soon 
Derby Pie
Ingredients:
9 inch pie crust (unbaked)
1/2 cup of brown sugar
1/2 cup of white sugar
1 stick of butter (soft)
1 teaspoon of vanilla
2 eggs
1/4 cup of flour
1 cup of chocolate chips (I use a mixture of semi-sweet, dark, and milk chocolate)
1 cup of pecans (1/2 cup crushed, 1/2 cup of pecan halves)
What to do: Preheat oven to 325 degrees. Cream the butter and sugars. Add eggs and vanilla. Blend well (it looks like cookie dough). Add flour and blend in 3/4 cups of chocolate chips along with the 1/2 cup of crushed pecans. Pour filling into pie shell. (I always sprinkle sugar over the crust for fun. Spread filling evenly in the shell, sprinkle with remaining chocolate chips. Arrange remaining pecan halves on top of the filling. Bake with pie crust covered with foil or pie rim for 30 minutes, remove pie rim and bake for another 20 minutes. Option: Add a thimble of bourbon for a kick – (to the mix, not to your drink!)
Lori T’s Famous Ice Cream Cookie Cake
Ingredients:
1 pkg of chocolate sandwich cookies
I/2 stick of butter (melted)
1/2 gallon of cookies and cream ice cream (I use the cheap stuff)
1 jar of hot fudge sauce
Chocolate syrup to taste (you won’t need a full bottle)
Whipped topping (cool whip knock off), thawed
Put it together:
Crush all the oreos except about 10 for garnish.
Spread half of the mixture in the bottom of 9×13 pan. Mix with melted butter to make a muddy crust. Drizzle chocolate syrup over the mixture (as much or as little as you like). Follow that with the ice cream. You can do this quick and easy by simply cutting the ice cream in layers from the carton and layering it over the cookie crust. Make sure the entire crust is covered. Heat the hot fudge and pour the entire jar over the ice cream. Spread a 1/4 of the crushed cookies over the hot fudge and place in freezer. This will look muddy. After about an hour, take out the “cake” and spread thawed cool whip over the cookie layer like frosting. Cover with the remainder of the cookies and then drizzle chocolate syrup over the cake. Put the cake back in the freezer. Bring the ice cream cake out of the freezer about 15 minutes before serving so that it is easy to cut. Variations: You can use instant “Oreo” Jello Pudding instead of ice cream and keep this in the refridgerator. A huge favorite is to do this with Pecan Sandie Cookies, caramel sauce, and butter pecan ice cream! It is the bomb!
