CHEESE STEAK KEBABS

Okay.  So I got this recipe from Rachael Ray's magazine, but I used my own little variation on it (soymilk instead of cowmilk and added my own seasoning for the steak).  This is SO easy and SO good!

For the skewers:

Preheat a grill to medium-high.  Take one sirloin steak and cut into strips.  Thread the steak onto bamboo skewers for grilling.  Cut one green bell pepper into large pieces and put multiple on skewers.  Cut loaf of crusty bread into chunks and also put on skewers.  Mix the following and brush onto the steak and peppers before grilling:  2 tablespoons vegetable oil, sprinkled with chili powder and minced garlic (this is my personal favorite steak seasoning -- you can add whatever you like to the vegetable oil).  Brush the bread chunks with melted butter only.  Arrange the bread and peppers on the grill and cook, turning, until charred on all sides, 5 to 7 minutes.  Meanwhile, arrange the steak on the grill and cook, turning once, for about 3 minutes for medium.

Serve the kebabs with this cheese sauce for dipping (I prepare the skewers, then make the cheese sauce while Conrad does the grilling!):

In a medium saucepan, heat 2 tablespoons butter over medium heat.  Whisk in 2 tablespoons flour and cook, stirring, for 1 minute.  Lower a little and slowly whisk in 1 cup milk until the mixture thickens and starts to boil.  Stir in 1 cup shredded sharp cheddar cheese until smooth.  Add more milk, as needed, until the sauce is as thin or thick as you'd like.  Season with salt and pepper.

This recipe is really easy and really fun.  We end up taking everything off the skewers and just dipping with our fingers!!  ENJOY!

CREAM CHEESE FROSTING

(Not my cupcake, but looks similar!)

This frosting is SUPER yummy and SUPER easy.  I like it on chocolate cupcakes!

Rachael Ray Cream Cheese Frosting:

Using an electric mixer, beat 8 ounces cubed chilled cream cheese with 1 stick (4 ounces) room-temperature butter and a pinch salt until creamy.  Add 2-1/2 to 3 cups confectioners' sugar (depending on desired thickness), 1 cup at a time, beating until smoother after each addition.

That's it!  It is seriously SO good.

Here are a couple fun variations you can do using this frosting recipe:

KOOL-AID:  Beat 1 teaspoon unsweetened powdered drink mix, such as Kool-Aid, into frosting (try on vanilla cupcakes!)

PINEAPPLE:  Beat 3 tablespoons frozen pineapple concentrate into frosting (try on carrot cupcakes).

The Best Orange Julius

The Best Orange Julius -Heidi Pettingill
Blend in Blender:
6 oz. Frozen orange juice concentrate (1/2 can)
1 C. water
1 C. milk
½ C. sugar
1 t. vanilla
8-15 ice cubes

Super Easy French Bread!

The recipe may look long, but it really is one of the easiest bread recipes I have found. You only have to think to make it like 40 min. before you want to eat instead of having to think of dinner in the morning.

French Bread

Combine:
2 T. yeast
½ c. warm water
Set aside

Combine:
6 c. flour
6 T. oil (abt. 1/3 c.)
4 T. sugar
½ t. salt
1 ½ c. hot water
Yeast water mixture

1. Mix all in mixer with dough hook
2. Cover for 10 min.
3. Punch down
4. Cover for 10 min.
5. Punch down
6. Cover for 10 min.
7. Punch down, knead
8. Divide into loaves (like oval french bread looking loaves), butter cookie sheet, place loaves (2 big, 3 smaller) on cookie sheet. Cut little \ \ \ \ \ across top of loaves and butter with melted butter.
9. Pre-heat oven 400º
10. Let rise 30 min. (I never let it rise that long, I put it on my oven while it’s pre-heating, and then when it’s done pre-heating, my bread is about the size I want it).
11. Bake 20 min. or until golden brown. Butter again with melted butter. Enjoy!

**This recipe also makes good soup bowls. Just form them into fist size balls on step #8 and cut an X in the top of the ball, then continue with step 9.

Six Can Chicken Tortilla Soup

Six Can Chicken Tortilla Soup
1 Can (15 oz.) whole kernal corn, drained
2 Cans (14.5 oz) chicken broth
1 Can (10 oz.) chunk chicken, drained
1 Can (15 oz.) black beans, drained, rinsed
1 Can (10 oz.) diced tomatoes with green chilies, drained
-Pour all into pot. Simmer over medium heat until chicken is heated through.
*Serve with tortilla chips, shredded cheese, and a dallop of sour cream.

Easy Cheese Ball

Easy Cheese Ball -Heidi Pettingill

2- 8oz. cream cheese
2 c. Shredded Sharp Cheddar Cheese
2 T. green onion –finely chopped
2 t. worchestershire sauce
1 t. lemon juice
½ t. lemon pepper
-combine until thoroughly mixed. (I use my mixer)
-Line bowl with plastic wrap, put cheese
Ball into bowl, refrigerate for a bit, turn upside down
Onto plate, sprinkle with parsley or roll in nuts (optional).
-Serve with crackers

Crock Pot Creamy Chicken Italiano

Creamy Chicken Italiano
4 boneless skinless chicken breast halves
1 envelope dry Italian salad dressing mix
¼ c. water
1 8 oz. pkg. cream cheese, softened
1 10 ¾ can cream of chicken soup
1 4oz. can mushroom stems and pieces, drained

1. Place chicken in slow cooker
2. Combine Salad dressing mix and water. Pour over chicken
3. Cover. Cook on Low 3 hours
4. Combine cheese soup until blended. Stir in mushrooms. Pour over chicken.
5. Cover. Cook on Low 1 hour, or until chicken juices run clear.
6. Serve over noodles or rice.