a little st. patty's day yum~

sorry that i don't have a pic of this one. but it is totally worth giving it a shot! this is a delicious dish from my friend mykelle's mom judy. she also brought us this great one. make it this week to celebrate this fun Irish holiday with your family.

{judy's corned beef & cabbage}

corned beef brisket

cabbage

baby carrots

new potatoes

onion

Cover Corned beef with water. Bring to a boil and then turn to low for 1/2 hour per lb. Add baby carrots, new potatoes, and chopped onions. cook for last 1/2 hour with beef. Add cabbage chopped in blocks for the last 10 min(secure with toothpicks so cabbage doesn't fall apart). Make glaze right before serving so its nice and warm. Pour over corn beef and vegetables for a yummy meal.

Glaze:

1 cube butter

1 cup brown sugar

1/3 cup hot or spicey mustard

2 T. vinegar

Bring to boil and then turn off while stirring frequently

grandma hope's messy mikes...

my grandma always made these "messy mikes" named after my uncle mike. & we always thought the name was so funny. i love this recipe & think it is a perfect quick or even make ahead dinner for a school night dinner.

{Grandma Hope’s Messy Mikes}

1 1/2 lbs. lean ground beef

2 TBSP butter

1 yellow onion, chopped

1 can chicken gumbo soup

1/4-1/2 cup ketchup (to taste)

1/4 cup brown sugar

salt & pepper

In a large skillet, melt butter & add onions. Cook until translucent. Add ground beef & salt & pepper. Brown ground beef until cooked through. Drain off fat. Add to soup, ketchup & brown sugar to the drained meat. Bring to a simmer, stirring constantly. Add additional salt & pepper to taste. Serve on hamburger buns with cheese of your choice.

brit's tex-mex shredded beef tacos...

the first time i ever made these, i had a roast & wanted to so something different with it. so i checked all my cupboards & this is what i came up with:) i have made them over & over since, but never been confident enough with "the recipe" to post it. so, this time i wrote it all down as i went, the way i thought i had done it the other times & it was perfect. so here it is--

{brit's tex-mex shredded beef tacos}

4-5 lbs. beef chuck roast

3- 14.5 oz. cans mexican style stewed tomatoes, undrained

1 can water

2 envelopes sazon goya

1 tsp. salt

1 TBSP dried chopped onion

1 TBSP cumin seed

2 tsp. beef bullion

place all ingredients into a heavy metal roasting pan. do not stir or mix. pre-heat oven to 400 degrees & cook for 4-4 1/2 hours. checking about halfway through to make sure you have enough liquid. if all liquid is gone add 1/2 cup water & continue cooking. remove pan from oven & carefully remove lid. using 2 forks, shred the meat & mix with the remaining liquid. replace the lid & let sit at least 30 minutes.

serve on tortillas, i prefer corn, with tomato, onion, cilantro, avocado, sour cream & lime. do not under any circumstances use ketchup:)... sorry dad, i'm calling you out on this one.

karen's no smoker-smoked bbq brisket...

this is such a great, easy recipe! the great part is you can change the flavor depending on the bbq sauce you choose. i prefer homemade, but you can cut down on the time by doing bottled. it's the perfect recipe for those busy days on the run!

{karen's no smoker-smoked bbq brisket}

1 beef brisket, about 3-5 lbs.

1-2 TBSP liquid smoke

1 recipe bbq sauce, below

take brisket & pour liquid smoke all over the meat. place in crock pot & cover with half of the bbq sauce. reserve the other half of the sauce to serve with the meat after. cook on high for 5-6 hours , or on high all day- 8-10 hours.

{my favorite bbq sauce}

1 large sweet onion, finely chopped

1- 15 oz. can apricots, blended in food processor

2 TBSP red wine vinegar

1/2 cup brown sugar, packed

1 TBSP mustard

1/2 tsp. garlic salt

1 tsp. ginger powder

1 cup catsup

1 TBSP salt

1 tsp. liquid smoke

1/4 cup molasses

1 TBSP worcestershire sauce

in a large sauce pan, saute onions in a little butter or oil until tender & translucent. add remaining ingredients. continue to stir until simmering. simmer for 15-20 minutes on low. let cool. store in the fridge. great on ribs, chicken, pork chops & best of all brisket:)

**if you're running short on time or just not feeling like making your own sauce, you can always grab your favorite bottled. i'll only judge you a little:) you know i'm kidding! i prefer sweet baby rays or famous dave's if i'm doing bottled... which i do-- every so often;)

heaphy's lasagna a la mexicana...

this is a great dish that my sister, heaphy- whose real name is heather,  brought to recipe club quite a while ago, but i try to space things out a little:)  no matter how long ago she brought it, it is totally yummy!  it's a great mix of dishes & flavors.  it's also really kid friendly which is also a plus!

{heaphy's mexican lasagna}

½ Pkg. (16 strips) wide Lasagna noodles

1 lb. lean ground beef

½ c. chopped onion

½ c. chopped green bell pepper

2  12 oz. jars salsa

1 7 oz. can whole kernel corn, drained

1 tsp. chili powder

1 c. (8 oz) cottage cheese

2 c. shredded medium cheddar cheese

Sliced black olives

Sour cream

Cook lasagna noodles and drain.  Brown onion, green pepper and ground beef, drain grease.  Add salsa, corn and chili powder.  In 9x13 pan, arrange noodles and sauce alternately with cheeses between.

(Save some cheese for top) Garnish with extra cheese and sliced olives.  Cover with foil (use tooth-

picks to keep foil from sticking to cheese!) Bake at 375F for 30-40 minutes.  Let rest for 10 minutes after removing from oven.  Serve with sour cream.

Dani's Hawaiian Beef Teriyaki...

this recipe is so yummy & really easy!  that's why i love it.  the key is to get good steak that is thinly sliced.  also, if you don't already use Calrose sticky rice... you have no idea what you're miss:)  pick some up today, you can cook it on the stove top or in a rice cooker.  you should be able to find it in either the rice or asian isle of your local grocer.

{Dani's Hawaiian Beef Teriyaki}

4-5 lbs. thinly sliced good steak

1 1/2 cup soy sauce

1 1/4 cup sugar

1 1/4 cup brown sugar

2 TBSP grated fresh ginger

2 TBSP fresh minced garlic

2 TBSP Sherry

1/4 cup oil

2 TBSP toasted sesame oil

2 green onions, chopped- garnish

In a medium bowl mix together soy sauce, sugars, ginger, garlic, sherry & oils.  Whisk until sugar is dissolved.  Place beef in a gallon sized ziploc bag.  Pour marinade over beef.  Refrigerate at least 4 hour up to overnight.  Preheat outdoor grill.  Remove beef from marinade & place on hot grill.  Cook on high heat only turning once.  

Place remaining marinade in a sauce pan & bring to a boil.  Reduce heat & simmer about 10 minutes or until sauce begins to thicken.  Serve steak on sticky rice, top with sauce & green onions.  

HaLloWeen SwEeT ChiLi

You know it is Fall when you start thinking of Chili. This recipe has been in our family forever! And I must say it is the BEST chili I have ever tasted and if you haven't figured out yet... most of everything I make has brown sugar in it. I like things SWEET- I really am not a savory kinda of girl. So with that in mind this chili is on the sweet side- and it is very Delicious. YOU MUST TRY IT!! And this recipe makes a lot so have friends and family over to enjoy it. HAPPY OCTOBER!

2lb. Hamburger
2lb. Jimmy Dean mild sausage ( or maple sausage)
2- 15oz cans dark red kidney beans
2- 15 oz cans chili beans
2 cups spicy V8 juice
2 tbsp butter
1/2 c water
4 tbsp lemon juice
1 cup brown sugar ( I use more)
3 tsp of Worcestershire sauce
2 tsp salt
2 tsp dry mustard
*Brown hamburger and sausage in butter- drain off excess fat...put into a large pot or crockpot- add rest of the ingredients- make sure to drain the beans and let simmer for at least an hour. Best served with sour cream and cheese. And I love to put into bread bowls. Yummy!

kesley's beef & brown sugar enchiladas...

Yummmmm!  i made these last night & they were so good!  i got this recipe from my good friend kesley & it has become a staple in our house ever since.  the filling is also so good on taco salad, nachos & tostadas.  get creative!

{beef & brown sugar enchiladas}

1 1/2 lb. lean ground beef

1 can black refried beans

1 can red enchilada sauce, divided

1/3 cup brown sugar-- or to taste

1/2 tsp. onion powder

2 cups grated cheddar cheese, divided

10-12 flour tortillas

Brown ground beef in a large pan.  Drain off fat & add refried beans, 1/2 of the enchilada sauce, brown sugar & onion powder.  Mix well & bring to a simmer.  Remove from heat.  

Fill one tortilla with about 1/4 of a cup of filling & 2 Tbsp. cheese.  Roll up & place in a 9x13 pan.  Repeat process until pan is full.  Pour remaining enchilada sauce over prepared enchiladas.  Sprinkle with remaining cheese.

Bake at 350 degrees for 30 minutes.  Serve with sour cream, chopped tomatoes, sliced olives, diced onions, shredded lettuce, avocado or guacamole.