#rescipe

take a roughly visually equal amount of bbq flavored chips of ur prefered brand/variety ( i like the ruffle/wavy ones for this)

crumble that shit into the cottage cheese

add seasonings to taste ( i use tajin, paprika, and sesame seeds)

What you need!

2 Tablespoons all purpose flour

1/2 teaspoon garlic powder

1/2 teaspoon black pepper

1/4 teaspoon paprika

1 3/4 - 2 pounds beef stake (chuck or similar)

1 can (10 3/4 oz) cream of mushroom soup (condensed)

1/2 cup water

1 package Liptons dry onion and mushroom soup mix

2 cans (4 oz each) sliced mushrooms drained

1/2 cup sour cream

1 Tablespoon freshly minced parsley

How to make it!

in a slow cooker mix flour, garlic powder, pepper, and paprika

trim off fat and slice stake into 1 1/2 inch long x 1/2 inch wide strips 

toss in flour/spice mix in slow cooker until well coated

add condensed mushroom soup, dry soup, water to cooker and stir well

cover and cook:

High: 3 - 3 1/2 hours

Low: 6 - 7 hours

found this recipe online while looking for things to bake in cast iron skillets (yes this is a thing with me)

found this little gem, tried it out, and loved it.

two things i’m going to lead in with. 

1) rich as hell.  probably going to cut the chocolate going into it and replace that amount with peanut butter chips

2) this actually served 3 people.  due to how rich it was that was all any of us could eat.

Ingredients

1/2 cup (75g | 2.6oz) unbleached all-purpose flour (i used whole wheat and it was fine)

1/4 tsp baking soda

1/4 tsp salt 

---

1/4 cup (50g | 1.8oz) granulated sugar

1/4 cup (50g | 1.8oz) light brown sugar, packed

1 tsp pure vanilla extract

---

1/4 cup (60g | 2.1oz) butter, melted

---

1 large egg yolk

---

1/2 cup (90g | 3.2oz) semi-sweet chocolate chips, divided (save a few tablespoons to melt and drizzle over cooked cookie)

---

Your favorite vanilla ice cream, for serving

Instructions

Preheat your oven to 350°F and generously butter a 6-1/4” mini cast iron skillet. If you didn’t have such a skillet, you could use a 6” cake pan instead, but you may have to adjust baking time slightly.

Combine the flour, baking soda and salt in a bowl and mix well with a whisk until well combined; set aside.

In a separate mixing bowl, combine the granulated sugar, brown sugar and vanilla extract. Add the melted butter and stir with a fork until well combined.

Add the egg yolk, stir well, and then carefully stir in the flour mixture. Mix until completely combined, then stir about 2/3 of the chocolate chips.

Transfer the cookie dough to the cast iron skillet and arrange it delicately with your fork, just so it's evenly distributed across the skillet.

Bake for about 18-20 minutes, or until the edges are puffed and browned and the center appears set.

Remove from the oven and press a few additional chocolate chips across the surface of the cookie, if desired; allow to cool for about 5 minutes.

Meanwhile, melt the remaining chocolate chips in the microwave, adding a few drops of oil to make it more drizzleable, if necessary.

It was my friend Ruti's birthday and she doesn't like things too sweet so I came up with this strange olive oil shortcake with salted caramel... I was a bit worried but everyone seemed to love them. Some people even ate two!

Olive Oil Shortcake

2 cups all purpose flour

2 tsp baking powder

1/4 tsp salt

2 large eggs

1 1/2 cups sugar

1/2 cup butter, melted and cooled

1/3 cup extra virgin olive oil

2/3 cup milk (low fat or regular)

Filling

1 cup of sugar

1/2 cup of water

6 Tbsp butter

1/2 cup heavy whipping cream

1 cup of diced strawberries

2.5 teaspoons of salt (add more to taste)

Icing

2 Tablespoons of caramel (from filling)

1/4 cup heavy cream

1 teaspoon vanilla extract

1 stick salted butter

1 stick unsalted butter

1/2 teaspoon sea salt

1 1/2 cups powdered sugar

Instructions

Olive Oil Shortcake

Grease 12 count muffin pan

Preheat oven to 350

In a medium bowl, whisk together flour, baking powder and salt.

In a large bowl, whisk together eggs and sugar until smooth.

Blend in melted butter and olive oil.

Stir in half of the flour mixture, followed by the milk.

Stir in the remaining flour mixture, stirring only until no streaks of dry ingredients remain and batter is just combined.

Pour into prepared muffin pan.

Bake for 40 minutes, or until a toothpick inserted into the center comes out clear or with just a few moist crumbs attached.

Set aside and let cool

Salted Caramel Filling

Prepare all your ingredients, and be ready to move fast as caramel is a quick process.

Add sugar with a 1/2 cup of water into a large heavy bottom sauce pan. Stir

When comes to a boil stop stirring and let boil until all water evaporates and the sugar turns a dark amber color

Add in butter, and stir.

Once melted remove from heat, count to 5 and add in cream and salt. Whisk till incorporated

Pour 3/4 of the liquid into a glass mason jar

Add strawberries to remaining 1/4 of caramel and stir over medium head for about 15 minutes or once the compote has a nice flavor.

Remove from heat and cool

Cut a small round piece out of the tops of each cooled cupcake

Pour in 1 teaspoon of caramel. 

Replace the cake piece and set cupcakes aside.

Frosting

In a large bowl cream the butter and salt together until lightened and fluffy.

Add powdered sugar and beat at a reduced speed

Mix until thoroughly combined.

Scrape down the side of the bowl and add the caramel. 

Beat on medium high speed until light and airy, and completely mixed (about 2 minutes).  Mixture should be ready to use without refrigeration.