Creamy Coleslaw

Creamy Coleslaw

Creamy Coleslaw

More than just a colorful side dish. This creamy coleslaw is a delicious accompaniment to just about any summer dish. Although it does have both sour cream and mayonnaise and must be kept cold, this is perfect alongside hot dogs and hamburgers, pulled pork, ribs and other summertime fare. I found the week 27 recipe of the 52 Week New Recipe Challenge on the Taste of Home website when I went looking for a side dish for a meal I was making for a friend. I tasted the dressing before combining it with the slaw mix and felt it needed something acidic so I added 1 tablespoon of cider vinegar. I also added 1/2 a teaspoon of pepper, just because. I’ve adjusted the recipe below.

Creamy Coleslaw

1 package (14 ounces) coleslaw mix

3/4 cup mayonnaise

1/3 cup sour cream

1 tablespoon cider vinegar

1/4 cup sugar

3/4 teaspoon seasoned salt

1/2 teaspoon black pepper

1/2 teaspoon ground mustard

1/4 teaspoon celery salt

Place coleslaw mix in a large bowl.

In a medium jar with lid, combine mayonnaise, sour cream, cider vinegar, sugar, seasoned salt, mustard and celery salt. Top with lid and, holding lid, shake vigorously to combine well. Taste and adjust seasoning. Pour over coleslaw, combine well and refrigerate until serving. Toss to combine before serving.

Makes 6 servings.

Adapted from Taste of Home Magazine

Posted in 4th of July, 52 Week Challenge, Entertaining, Pot Luck, Salads, Side Dishes | Tagged , , , , , , | Leave a comment

Caramel Coffee #SundaySupper

Do you usually end a dinner party with dessert and coffee?  If you answered yes, you probably put a lot of thought into the dessert but just make a pot of black coffee to serve with cream and sugar. Nice but boring. Take your coffee to the next level. Caramel coffee couldn’t be easier for entertaining. It’s delicious and goes with just about anything you serve. You can adjust it for more or less servings by simply increasing or decreasing the caramel and the number of cups. Your guests will be so impressed.

Caramel Coffee

Caramel Coffee

Caramel Coffee
8 teaspoons Hershey’s Caramel Topping, divided
Black coffee
Reddi Whip

In the bottom of 4 coffee mugs, pour 2 teaspoons of Hershey’s Caramel topping. Pour hot, black coffee into each mug. Top with Reddi Whip topping and drizzle with additional caramel topping. Serve immediately.

Makes 4 servings.

 

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Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

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Posted in Beverages, Breakfast, Company Worthy, Desserts, Entertaining, Sunday Dinner | Tagged , , , , , , | 26 Comments

Hearty Vegetable Beef Stew #SundaySupper

As the weather grows cooler and you look for meals to warm you up, try this hearty vegetable beef stew. Full of beef and vegetables it’s perfect for a weekend lunch or weeknight dinner during autumn and winter. Leftovers, if there are any, are easily reheated on the stove or in a microwave. Taste for seasoning before serving. I usually like to add a little pepper. Often I’ll serve this stew with cornbread muffins, Pillsbury crescent rolls, Hawaiian rolls (a favorite with my kids) or a nice crusty French bread.

Hearty Vegetable Beef Stew

Hearty Vegetable Beef Stew

Hearty Vegetable Beef Stew

1 pound beef top sirloin, cut into 1/2-inch cubes

1/4 teaspoon pepper divided

2 teaspoons olive oil

2 (14.5 ounce) beef broth cans or 1 (32 ounce) carton, divided

2 cups cubed peeled potatoes

1 1/4 cups water

2 medium carrots, sliced

1 tablespoon onion soup mix (I used Lipton)

1 cup frozen peas

2 tablespoons cornstarch

1/2 cup beef broth

Sprinkle steak with salt and pepper. In a Dutch oven, brown steak in batches in oil over medium heat. Remove to a plate until all beef is browned. Return beef to Dutch oven and add broth, potatoes, water, carrots, onion soup mix and remaining pepper, bring to a boil. Reduce heat, cover and simmer 20 – 25 minutes or until vegetables are tender.

In a small bowl combine cornstarch and remaining broth, until smooth. Stir into soup. Add peas. Bring to a boil, cook and stir 2 minutes or until thickened.

Serve with crusty French bread, Hawaiian rolls or crescent rolls.

Makes 6 servings.

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Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Posted in Appetizers, Beef, Comfort Food, Pot Luck, Soups, Sunday Dinner | Tagged , , , , , , , | 26 Comments

Cake Mix Snickerdoodles

My youngest son was recently invited by a friend to a major sporting event so I wanted to bake something for his family. I didn’t have a lot of time so I went poking around my cookbooks and pantry and wound up with this cake mix snickerdoodle recipe. It’s always nice when you want to make something and you have all of the ingredients. I’ve always considered snickerdoodles an ultimate holiday cookie. The house smells so delicious while they are baking. While I’ve made snickerdoodles in the past, I’ve not made this quick recipe. So the week 26 recipe in the 52 Week New Recipe Challenge is cake mix snickerdoodles. It’s just a fun word to say, snickerdoodle, isn’t it?

Cake mix Snickerdoodles

Cake Mix Snickerdoodles

Cake Mix Snickerdoodles

3 Tablespoons sugar

1 teaspoon ground cinnamon

1 package yellow cake mix (I used Duncan Hines)

2 large eggs

1/4 cup vegetable oil

Preheat oven to 375 degrees F. Grease baking sheets or line with parchment paper. Blend sugar and cinnamon in a bowl and set aside.

Combine cake mix, eggs, oil and 1 tablespoon cinnamon sugar in large bowl with wooden spoon until well blended. Shape dough into 1 to 1 1/4-inch balls (I used a 1 1/4-inch cookie scoop) and roll in remaining cinnamon sugar mixture. Place onto prepared cookie sheet. Flatten cookies, gently, with the bottom of a flat glass.

Bake 8 to 9 minutes or until set. Cool cookies 1 minutes before removing to cooling rack to cool completely. Store in an airtight container for up to 4 days.

Makes about 2 1/2 dozen cookies.

Recipe adapted from Duncan Hines.

 

Posted in 52 Week Challenge, Christmas, Comfort Food, Cookies, Desserts, Holidays, Kid's Favorites, Makes A Great Gift | Tagged , , , , , , , , | Leave a comment

Homemade Chinese Takeout – Beef and Broccoli

I love Chinese food. I’ve never made it at home, though. While shopping at Publix recently, the Apron’s Cooking station was making this beef and broccoli recipe so I stopped for a sample. Immediately I knew this was the recipe I needed to try at home. The week 25 recipe in the 52 Week New Recipe Challenge is beef and broccoli with fried rice. It was a hit with the family and a recipe that will definitely go into my rotation. I like to get as much prepared in advance as possible so I can just throw recipes together. I usually purchase a head of broccoli but the bagged florets were on sale so I thought I’d save myself some time. I still had to cut those florets to bite sized pieces. It’s important to note to have everything prepared as this dish comes together quickly. I think my family would agree that this was just as yummy at take out.

Beef and Broccoli with Fried rice

Beef and Broccoli with Fried Rice

Beef and Broccoli

12 ounces fresh broccoli florets

1 tablespoon canola oil

1 1/2 pounds top sirloin, cut into strips for stir-fry

3 tablespoons chopped garlic

1 tablespoon ginger paste

1/2 cups reduced-sodium stir-fry sauce

1/4 cup reduced-sodium chicken broth

2 tablespoons brown sugar

1 tablespoon cornstarch

2 tablespoons reduced-sodium soy sauce

Cut broccoli into bite-sized pieces. Steam in a small amount of water until crisp tender but not completely cooked.

Preheat a large saute pan on medium high heat for 2-3 minutes. Place oil in pan, then add steak, garlic and ginger paste.; cook and stir 3-4 minutes or until lightly browned. While steak cooks, combine remaining ingredients, except broccoli in a small bowl until well blended.

Stir broccoli and sauce mixture into beef. Bring to a boil; cook 2-3 minutes or until sauce thickens and broccoli is tender. Serve with fried rice.

Fried Rice

1 3/4 cups reduced-sodium chicken broth

3 tablespoons reduced-sodium soy sauce

1 teaspoon chopped garlic

1 medium red bell pepper

2 cups instant brown rice

1 cup frozen green peas

1/4 cup sliced green onions

1 tablespoon butter

In a medium saute pan saute red pepper in butter until soft. Remove from pan and set aside.

In a large saute pan combine broth, soy sauce and garlic. Bring to a boil on high. Stir in rice and return to a boil. Reduce heat to low, cover and cook 5 minutes. Remove from heat and stir in peas, green onions and red peppers. Cover and let stand 5-7 minutes or until broth is absorbed. Fluff with fork and serve.

Makes 4 servings.

For a change, stir in sliced water chestnuts to the beef with the sauce.

Recipe adapted from Publix Aprons Simple Meals

Posted in 52 Week Challenge, Beef, Comfort Food, Company Worthy, Entrees, Side Dishes, Sunday Dinner | Tagged , , , , , , , , , , | 9 Comments

Honey Bun Cake – A Treat for Breakfast

I have wanted to make a honey bun cake for a very long time. I got my chance recently when a new recipe I tried was a complete fail. I was making a coffee cake and the pan size recommended in the recipe was entirely too small so the cake did not bake properly, even though the toothpick test tested done. So, with company coming, I had to act fact and work with what I had on hand. Searching my cookbooks , “to try” file and the internet I was reminded of this cake that could really double as dessert although I served it for breakfast. This is a recipe that comes together quickly, with little mess and you probably have everything on hand. It’s a great recipe for a larger group and would be perfect to take into co-workers as a surprise. So the week 24 recipe in the 52 Week New Recipe Challenge is honey bun cake. Enjoy!

Honey Bun Cake

Honey Bun Cake

Honey Bun Cake

1 box yellow cake mix

2/3 cup vegetable oil

4 eggs

1 cup sour cream

1 cup packed brown sugar

1/3 cup chopped pecans

2 teaspoons cinnamon

1 cup powdered sugar

1 tablespoon milk

1 teaspoon vanilla

Heat oven to 350 degrees F (or 325 degrees F for dark or non-stick pan). Spray pan with baking spray with flour or lightly grease and flour pan. Set aside.

In a small bowl combine the pecans, cinnamon and brown sugar. Set aside.

In a large bowl, beat cake mix, oil, eggs and sour cream with mixer on low-speed for 30 seconds then medium speed for 2 minutes, occasionally scraping down sides. Spread half the batter in prepared pan. Sprinkle pecan mixture over batter. Carefully spread remaining batter over pecan mixture.

Bake 44 to 48 minutes or until deep golden brown. Remove from oven and cool 5 minutes. In another small bowl, combine powdered sugar, milk and vanilla. Spread mixture over cake while warm. Cool completely. Store covered.

Makes 12 servings.

Adapted from Betty Crocker

Posted in 52 Week Challenge, All-Occasion Cakes, Breakfast, Desserts, Entertaining, Kid's Favorites, Pot Luck | Tagged , , , , | Leave a comment

Chocolate Chip Pumpkin Bread #SundaySupper

Chocolate Chip Pumpkin Bread

Chocolate Chip Pumpkin Bread

Pumpkin is the quintessential fall flavor. Many people wait, anxiously, for that tinge of coolness in the air to make something with pumpkin. My Mom loved this pumpkin bread recipe. It gave me great pleasure to know how much she enjoyed it. Whenever I would visit her in the fall she would ask me if I brought her pumpkin bread. I started bringing it to her regularly. It always put a smile on her face.

Originally, the recipe made 6 mini loaves but I converted it to make 2 regular size loaves. The mini loaves are perfect for gift giving or to give your guests at a dinner party to take home. I prefer using milk chocolate chips but semi-sweet or bittersweet would be good too. I do not use an electric mixer for this recipe. With the amount of sugar and flour, I find it easier to mix by hand with a wooden spoon. Less messy too.

Chocolate Chip Pumpkin Bread

3 1/2 cups all-purpose flour

3 cups sugar

2 teaspoons baking soda

2 teaspoons cinnamon

1 teaspoon salt

1 teaspoon nutmeg

1/2 teaspoon cloves

2 stick unsalted butter, melted and cooled slightly

1 (15 ounce) can 100% pure pumpkin

2 eggs, beaten

2/3 cup water

1 cup chocolate chips, semi-sweet, milk or bittersweet

Cooking spray

Spray 6 mini loaf pans or 2 9×5-inch loaf pans with cooking spray.

Preheat oven at 350 degrees F.

In a large bowl mix together flour, sugar, baking soda, salt, cinnamon, nutmeg and cloves. Pour melted butter, pumpkin, beaten eggs and water on top of dry ingredients. Mix until combined. Add chocolate chips and stir gently. Pour the mixture into prepared 6 mini loaf pans or 2 9×5-inch loaf pans until each is 2/3 full.

Bake at 350 degrees for 45 to 50 minutes for mini loaf pans or 65 to 70 minutes for larger pans.

Makes 6 mini loaves or 2 larger loaves.

Larger loaves make 8 servings each.

Check out A Guide to Apples plus Best Fall Recipes Ideas for #SundaySupper and this week’s recipe collection:

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Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Posted in Bread, Breakfast, Entertaining, Favors, Makes A Great Gift | Tagged , , , , , , | 37 Comments