Savory Pepper Steak

Wow! Has this month been crazy for anybody else? We've had 2 birthdays, doctors visits and well checkups, dentist appointments, company visiting, Christmas, vacation and much much more! That's why I love crockpot recipes because you can throw them together in the morning and not have to worry about anything until you are ready to eat! I'll have to add a picture to this one when I get back from vacation, but I had to share this great recipe a friend gave me. I think I used London Broil, cooked it on low for 8 hours and I also added the thickened flour/water mixture at the end. It was delicious and oh so tender!

Savory Pepper Steak
Recipe from Holly Weston

1 1/2 lbs beef round steak or London Broil, 1/2" thick
1/4 c. flour
1/8 tsp. pepper
1 medium onion, chopped
1 small clove garlic, minced
2 large green or red bell peppers (one of each if you'd like)
1 14 1/2-oz. can whole tomatoes (I used petite diced)
1 Tbsp. beef bouillon
1 Tbsp. soy sauce
2 tsp Worcestershire sauce
6 c. hot rice

Cut steak into strips about 1/4-inch wide. Combine flour and pepper; toss with steak strips to coat thoroughly. Add to slow cooker with onion, garlic and half of bell pepper strips. Stir. Combine tomatoes with beef bouillon granules, soy sauce and Worcestershire sauce. Pour into slow cooker, moistening meat. Cover and cook on low 8-10 hours. One hour before serving, turn to high, reove cooked bell pepper strips and stir in remaining fresh bell pepper strips. If thickened gravy is desired, make a smooth paste of 3 Tbsp. flour and 3 Tbsp. water; stir into slow cooker. Cover and cook until thickened. Serve over hot fluffy rice. Serves 6.

Kitchen Aid Frosting

It was my daughter's 2nd birthday on Monday, and I decided to try out a new frosting recipe. My friend Heather gave it to me and said it was a cross between creamy frosting and marshmellows and for that kids love it. It definitely had that marshmallow feature about it and turned out great. Just a sidenote: I halved this recipe and ended up with plenty to frost 24 cupcakes. I'm guessing it would have frosted an entire cake, but if you want it really thick or are doing a big cake use the full recipe.

Speedy Kitchen Aid Frosting
Recipe from Heather Moore

½ cup water
1 ½ Tbs. light corn syrup
1 ½ cups sugar
½ tsp. cream of tartar
½ tsp. salt
2 egg whites
1 ½ tsp. vanilla



Place water, corn syrup, sugar, cream of tartar, and salt in saucepan. Stir over medium heat until sugar is completely dissolved. Place egg whites in bowl. Attach bowl and whip, and beat at speed 10 until whites hold shape, about 45 seconds. Continuing on speed 10, pour hot syrup gradually into bowl in a fine stream, about 1 to 1 ½ minutes. Add vanilla and continue whipping about 5 minutes or until frosting looses its shiny appearance and will stand in stiff peaks. Stop and frost cake immediately.

Thanksgiving

I hope everyone had a fun and food safe Thanksgiving! This Thanksgiving I was beyond thankful that my son could have a normal holiday dinner with the rest of the family and not feel like he was being left out. I told my mom (the host) that as long as he had a few things he could eat like the rolls I was bringing and some turkey-that would be great. Instead, she insisted on cooking everything from the gravy, stuffing, turkey, ham and all of the side dishes with dairy free ingredients so that he could eat all of it. Not very many people would set aside their butter fetishes on Thanksgiving and do this! For that I'm really thankful!