Smore's

Here is another Smore recipe that I have tried.  It is OK, just not for sure what to think of using Marshmallow crème instead of miniature marshmallows.  It tasted OK,  but didn't really brown up  like the little marshmallows do.  I actually made it for one of the guys that came back from Iraq back in June.  All the time he was gone I promised him goodies.  So now that he is back, I better start baking and trying new things. Note on this recipe.  I did not do what I suggested regarding the dough on top.  I didn't think about it till afterwards and I already took the pictures.  I think by doing it on wax paper it will keep the marshmallow crème underneath!   Hope you enjoy!!

Ingredients

• 1/2 cup butter, room temperature
• 1/4 cup brown sugar
• 1/2 cup sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 1/3 cups all purpose flour
• 3/4 cup graham cracker crumbs
• 1 tsp baking powder
• 1/4 tsp salt
• 5 1/2 1.55 oz Milk Chocolate bar (e.g. Hershey’s)
• 7 oz marshmallow creme/fluff (not melted marshmallows)

Directions

1. Preheat oven to 350°F. Grease an 8-inch square baking pan.
2. In a large bowl, cream together butter and sugar until light. Beat in egg and vanilla. In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at a low speed until combined.
3. Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan. Place chocolate bars over dough. Spread marshmallow creme or fluff on top of chocolate bars. Place remaining dough in a single layer on top of the fluff (Most easily done by patting out on wax paper and making the size of the pan.  Once the same size flip onto the fluff).
4. Bake for 30 to 35 minutes, until lightly browned. Cool completely before cutting into bars.

 

Peach Cobbler

Not really sure what makes a cobbler as I have ordered peach cobbler before at different restaurants and each time it is a little bit different.  So this is what my husband considers a cobbler since it has a crumble mixture on top.  I,  on the other hand think more pastry when it comes to cobbler.  Either way this recipe is pretty darn easy and good.  Enjoy.

Cream Cheese sauce on top of peaches
 

1 package yellow dry cake mix
1/3 cup butter, room temperature
2 large eggs, divided
29 ounce can of peach slices, drained
8 ounces of Cream Cheese, room temperature
1/3 cup of sugar
1 teaspoon Vanilla Extract

Preheat oven to 350 degrees. Spray a 13 x 9 pan with cooking spray. In large bowl combine cake mix, butter, and 1 egg. Mix until crumbly. Set aside 1 1/2 cups of crumbs for topping. Press remaining crumbs in bottom of prepared pan. Bake 10 minutes.

Cut Peach slices into 1 inch pieces. Spoon into partially baked crust. In large bowl combine cream cheese, sugar, 1 egg and vanilla extract. Beat with mixer until creamy. Spoon over peaches. Sprinkle with reserved crumbs. Bake 30 minutes. Chill at least 30 minutes before serving. Refrigerate leftovers.

Hawaiian Pretzel Salad

This recipe is exactly like the strawberry pretzel salad but made with orange and pineapple.  My husbands aunt has a grandson that is allergic to red dye 3, (I believe) so I think this will be a great alternative for her instead.  Hope she enjoys it!!


Crust:
2 cups crushed Pretzels
1 1/2 sticks butter, melted (12 tablespoons)
3 tablespoons sugar

Filling:
1 package (8 ounce) cream cheese, softened
1 tub (16 ounce) Cool Whip, thawed
2 cups confectioner's sugar

Topping:
1 package (6 ounce) orange flavored gelatin
2 cups boiling water
1 can (20 ounce) crushed pineapple, drained
1 can (15 ounce) mandarin oranges, drained

Directions:
1. In a medium bowl, mix together pretzels, melted butter and sugar. Press the mixture into a 9x13 inch baking pan. Bake at 350 degrees F for 10 minutes; let cool.

2. In a medium bowl, beat cream cheese and sugar until smooth. Fold in whipped topping. Spread evenly over the cooled crust. Refrigerate until set, about 30 minutes.

3. Add boiling water into dry gelatin and mix in large bowl for at least 2 min. until completely dissolved, add crushed pineapple and mandarin oranges and let cool. Pour the gelatin mixture on the filling mixture; refrigerate at least 3 hours or until firm

Meatloaf

I have been trying meatloaf recipes since we got married.  And that my friend is a LOT of meatloaves.  If I find one I like my husband doesn't like it, but if he likes it than I don't like it.  Isn't that how life works?  Well, the search is over, after 27 years of marriage I think we found a winner.  One that we both agreed was pretty good.  This recipe didn't call for Italian sausage but I had it in refrigerator so what the heck.  I think this is what makes the nice flavor we were always missing.  Hope you enjoy as much as we did!!!

1/2 cup brown sugar, packed
1/2 cup ketchup
1 lb ground beef
1 lb Italian sausage
3/4 cup milk
3/4 cup oatmeal
2 eggs
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
1 small onion, chopped
1/4 teaspoon garlic


Pour oatmeal and milk in separate bowl to soften.

Preheat oven to 350 degrees. Lightly grease a 5 x 9 inch loaf pan. Press the brown sugar in the bottom of the prepared loaf pan and spread the ketchup over the sugar.

In a mixing bowl, add the remaining ingredients along with the soften oatmeal, mix thoroughly and shape into a loaf. Place on top of the ketchup. Bake in preheated oven for 1 to 1 1/2 hours or until juices are clear.

A New Name

I changed the name today of my website from Midwest Stamper to Mama Eichs Goodies.  I did it for a couple of reasons.  A lot of the kids around here call me Mama Eich. Even Siri calls me MamaEich, not for sure who programed that into my phone!!  I  am not even for sure where it started but it always makes me smile when I hear it. I LOVE to cook for all the kids.  (The kids are grown up and range between 20-30 years old).  If I could stay at home and cook all the time for the kids I would love it.  I love it when kids that have moved away come back to eat at the house.  It really warms my heart. 
So enjoy and if you have any questions just let me know!!

Strawberry Trifle

Don't let the name Trifle scare you away.  This really is an easy recipe and tastes OH SO GOOD.  The best part it is pretty easy and you can really impress your friends with the beauty of it.

Ingredients:

1 (10 inch) angel food cake

Before cool-whip on top.

1 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1/2 tsp vanilla
2 (12 ounce) container frozen whipped topping, thawed and separated
1 quart fresh strawberries, sliced
1 3 oz strawberry Jello
1 cup sugar
2 cups boiling water
4-5 Tbsp cornstarch
water to make paste*

To make glaze:
Boil 2 cups water.  Once water is hot add sugar and jello and stir until dissolved.  Once sugar and jello is dissolved add cornstarch paste.  Stir until light in color and thickened.  Cool completely. 

Pudding mixture:
Beat the cream cheese and 1 cup sugar in a medium bowl until light and fluffy. Add vanilla.  Fold in 1 container of the whipped topping. 

Cut angel food cake into cubes.

Layer angel food cake on bottom of trifle bowl.  Next layer with pudding mixture.  Add sliced strawberries and pour glaze on top.  Repeat layers.  On top add other container of cool whip.  Put into refrigerate to cool. 

You can add the strawberries into the glaze for more strawberry flavor. 

*To cornstarch just add enough water to make white milky paste.

Dinner Rolls

I have always used Pillsbury processed dinner rolls - the ones you roll up and they are to look like croissants.  They are good - don't get me wrong but WOW.  Let me share a recipe with you that I made for Sunday dinner.  Now I will have to say that the dough was a little big stickier and softer than regular bread dough.  But when they were all said and done - they looked like little pillows.  Pillows of goodness that is.  This makes a lot so they are so good for a big crowd.  The original recipe comes from http://nomemade-recipes.blogspot.com/2013/01/best-rolls-ever.html.  I pretty much used the same recipe but she has great pictures to go along with the directions.

Ingredients:

• 2 c warm water
• 2/3 c nonfat dry milk powder
• 1 package yeast
• 1/4 c sugar
• 2 tsp salt
• 1/2 c butter
• 1 egg
• 4 1/2- 5 c all purpose flour

Directions:

1. In a Kitchen aid mixing bowl, stir in warm water and nonfat dry milk powder until it dissolves.
2. Add yeast, then sugar, salt, butter, egg, and 2 cups of flour.
3. Mix on low speed until ingredients are wet, then 2 minutes at medium speed.
4. Add 2 more cups of flour, mix on low speed until ingredients are wet, then 2 minutes at medium speed.  (You can switch your attachment to the dough hook at this point for easier mixing.)
5. Add 1/2 cup flour again, mixing on low speed until wet, then 2 minutes at medium speed.  You can add an additional 1/2 c if your dough is still too wet but I usually stop at 4 1/2 cups of flour total.
6. Dough should be soft, not overly sticky, and not stiff.
7. Scrape the dough off the sides of the bowl and pour about 1 tablespoon of vegetable oil around the sides of the bowl so that the bowl is coated.  
8. Spray some plastic wrap with non-stick coating and place the plastic over the bowl. Allow it to rise in a warm place until the dough doubles in size and rises to the top of the bowl.
9. Once the dough has risen, place your dough on a flat floured surface, then divide the dough in half.
10. Roll out half the dough into a circle.
11. Using a pizza cutter, cut the dough into 16 even slices
12. Begin to roll the slice of dough in, starting from the wide end and tuck the small point underneath.  
13. Place rolls on parchment-lined baking sheet or a cooking mat.
14. Repeat steps 10-13 for the 2nd half of the dough and let them rise for 1- 1 1/2 hours, until double in size.      
15. Bake at 350­ F for 20-23 minutes or until golden-brown. 
16. Brush with melted butter while hot.

Peanut Butter Cup Dip

I am not really for sure if I call this a dip or a dessert ball.  I suppose you should really call it a dessert ball but frankly I don't have time to shape it and make it look all fancy.  I mean it will look great for about two minutes before everyone digs in, cause this so GOOD!!! If you like raw cookie dough - you will love this but doesn't have the raw egg in it.  I used miniature graham crackers but you can use pretzels, animal crackers or maybe even fruit!!

Ingredients

• 1/2 cup unsalted butter
• 1/2 cup light brown sugar
• 1/4 cup creamy peanut butter
• 8 oz cream cheese, softened
• 3/4 cup powdered sugar
• 1 tsp vanilla extract
• 1/2 cup semi-sweet mini chocolate chips
• 8oz pkg Reese's peanut butter cup Minis (or about 1 1/2 cup chopped Reese's cups)

Instructions

1. In a small saucepan over medium heat, melt butter. Whisk in the sugar and bring to a boil. Once it boils, remove from heat immediately.  Add peanut butter and vanilla.  Stir until smooth.  Allow cooling to room temperature (very important).
2. In a large mixing bowl, beat cream cheese with powdered sugar until creamy (about 3-4 minutes, don't skimp on the beating time). On low, add in brown sugar mixture (that has cooled to room temperature). Mix until combined. Fold in mini Reese's cups.
3. Serve immediately or store in the refrigerator until ready to serve. Enjoy with pretzels, animal cracker, and graham sticks.

Taco Lasagna

When both my daughters are home we have a new tradition that we always try a Pinterest project.  The first time we tried the crayon art.  Let's just say crafts is NOT our strong suite.  So this time I said lets try cooking.  So we picked a recipe off of Pinterest and tried it.  Boy was it good. 

1 lb ground beef

1/4 cup onion, chopped
1 packet taco seasoning
Water as called for on back of seasoning packet
1/2 cup con queso*
3 large flour tortillas (8 inch size)
1 1/2 cups Monterrey Jack Cheese
Lettuce
Tomato
Sour Cream
Salsa

Brown hamburger along with onion.  Add taco seasoning and water.  Cook until thickened. Add Queso. 

Place flour tortilla in a 9 inch cake pan or a spring foam pan, or even a pie plate.

Spread 1/3 meat mixture, top with 1/3 of the cheese.  Repeat layers ending with cheese on top.

Bake in oven at 350 for 15-20 minutes until it is warmed thru.

Cut into pie triangles.  Top with lettuce, tomato, sour cream or salsa.

Enjoy!

* We use Carlos O'Kelly's queso but any store bought would be good too.

Taco Ring

If you are looking for a quick supper, with few ingredients this is it.  This was one of my families favorite meal when the kids were growing up.  It is fast and delicious.  This is an old Pampered Chef recipe that has been around for a long time.  Sometimes the classics are the best.  Enjoy!!

Ingredients:

1 lb lean ground beef

1 (1 1/4 ounce) package taco seasoning mix

1 cup shredded cheddar cheese (4 ounces)

2 tablespoons water

2 (8 ounce) packages refrigerated crescent dinner rolls

1 medium bell pepper

1 cup salsa

3 cups lettuce, shredded

1 medium tomato

1/4 cup onion, chopped (optional)

1/2 cup pitted ripe black olives (optional)

sour cream (optional)

Directions:
 

1. Preheat oven to 375°.

2. Brown ground beef, add taco seasoning and 2 Tbsp water.  Add cheese.  
3. Unroll the crescent dough; separate into triangles. Spray pizza pan with cooking spray. Arrange triangles in a circle on a pizza pan with the wide ends toward the center of the pan, overlapping each other. It should look like a sun, with a large opening in the center. Spoon the meat mixture evenly onto widest end of each triangle. Bring points of triangles up over filling and tuck under wide ends of dough. (There should be gaps where filling is showing). Bake 20-25 minutes or until golden brown.
4. Fill center with the optional toppings or, leave empty. A cute idea is to cut off the top of the pepper and hollow it out, then use the pepper as a salsa bowl.


 

Cinnamon Rolls

We are stuck inside today due to a snow storm.  We were warned last night so my husband and I went off to the store to make sure that I had plenty of goodies on hand so I could bake.  There is nothing more that warms the house when it smells like fresh baked goods.  Today I baked cinnamon rolls.  I absolutely LOVE this recipe.  I have played with it till I was happy with it. 

Ingredients: 

1/2 cup warm Water

2 Tbsp Sugar

1 pkg Yeast

1 cup Milk

1/4 cup melted Butter

1 Egg

4 cups Flour

1 package Instant Vanilla Pudding dry

2 tsp Gluten

1 1/2 tsp Salt

In a small glass bowl, combine yeast and warm water. Sprinkle with sugar to "feed" the yeast. Stir to combine and let sit for about 10 minutes. The yeast should become foamy and bubbly. This means it's active.

Meanwhile, in the bowl of a stand mixer fitted with the dough hook attachment, add melted butter, milk, sugar, salt, egg and 2 cups of flour.

Mix on a medium speed to combine.

Add the yeast mixture and continue to mix, slowly adding the remaining 2 cups of flour. Mix for about 3 minutes, until a dough forms around the hook.

Remove dough to a lightly floured surface and knead by hand for about 5 minutes.

Form the dough into a ball and place in a well-greased bowl.

Cover the bowl with a damp towel, and set the bowl in a warm, dry place for 1 hour, or until the dough almost doubles in size.

Remove the dough from the bowl onto a floured work surface and punch it down, releasing the air bubbles.

Using a rolling pin, roll the dough into a 9 x13" rectangle.

Filling:

1/4 cup butter, softened

1 cup brown sugar
1 1/2 Tbsp Ground Cinnamon

Once the dough is rolled out, use a pastry brush to cover the dough rectangle with softened butter.

Evenly spread the brown sugar across the dough.

Dust with cinnamon.

Starting from the edge of dough closest to you, roll from the bottom up, like a jelly roll.

Trim the ends, and then slice the roll into 1-1 ½-inch pieces with waxed dental floss, yielding 12-14 rolls.

Place each piece into a greased 9x13" baking dish or 2 round pans.

Cover the pan once again with a damp towel and return it the warm, dry place for another 30 minutes, or until the dough is risen.

Preheat oven to 350 degrees F.

Bake cinnamon buns for 30-35 minutes, or until light-golden brown.

Frost once completely cool. 

Tator Tot Casserole

This is one of my husbands favorite casseroles. I have to confess this really is not my favorite.  I will eat it,  but there is way better casseroles out there lol.  I think this is one of those casseroles that you either hate it or love it.  My son's friends love this recipe.  For their birthdays and for Christmas this is what they ask for.  So I am happy to oblige.  Enjoy!

Ingredients:

• 1 lb hamburger or ground turkey
• 1 15 oz can veg all
• 1 can (10 3/4 oz) cream of mushroom soup
• 2 cups cheddar cheese
• Salt and pepper to taste
• 1 bag of Ore-Ida Crispy Crowns Tator Tots (they are the flat ones) or regular tator tots

Preheat oven to 350 degrees. Grease a 2.5 quart casserole dish. In a large skillet saute hamburger, season with salt and pepper to taste.  Cook completely and drain.  In a small bowl combine the cream of mushroom soup and veg all, add hamburger. Stir all together.   Put the meat mixture in the bottom of your casserole dish and cover with cheese.  Place tator tots on top to cover the cheese mixture.You can add more Tator tots or less - up to you.  Bake in preheated oven for 40-45 minutes or until casserole is heated though and tots are nice and crispy. (I like to broil this for just a minute so the tots get nice and crispy) You don't have to but make sure if you do broil to keep a close eye on this as it can burn fast.

Banana Cake

I like banana bread but I LOVE banana cake.  I hadn't made banana cake in a LONG time, but at the store recently they had bananas on sale.  I picked up a bag of bananas for under $2.00 - score for me.  I had made banana bread with some of them but that really didn't hit the spot so off I went looking for a banana cake recipe.  I knew that my cake recipe had to have buttermilk and it had to be moist.

Cake Ingredients:

2/3 cup sugar

1/4 cup sour cream

1/4 cup buttermilk

1 egg

2 tablespoons unsalted butter, softened

2 mashed super ripe bananas (about 3/4 cup)

1 teaspoon pure vanilla extract 

1 cup flour

1/4 teaspoon salt

1/2 teaspoon baking soda

 

Preheat the oven to 350F.  Cream together sugar, sour cream, egg, and butter.  Add mashed bananas and vanilla extract.  Add flour, salt, and baking soda; mix well.  Pour into greased 8x8 pan.  Bake at 350F for 30-35 minutes until a toothpick inserted in the center comes out clean.  Cool completely before frosting.

 

Frosting Ingredients:

 

4 oz. cream cheese, at room temperature

1 c. powdered sugar
1 tsp. vanilla
1/4 c. butter

pinch of salt

Combine all ingredients until smooth.

 

If you would like to double the recipe it will work well in a 9 x 13 pan. If making 9 x 13 pan make sure you also double the frosting.   

White Bread

About three months ago, I stopped buying bread from the store.  Not cause we couldn't afford it, but I was sick and tired of throwing bread out every week.  I  mean when bread is getting to over $3.00 a loaf I just couldn't take it any more.  With just my husband and I we do not eat bread fast enough.  So when my husband was gone I decided to figure out how to make bread with my kitchen aid.  I have made it in the bread machine before but wanted to figure out how to make it more "homemade".  So I read a few articles off Pinterest and tried a couple of different recipes.  The first time I didn't proof my yeast, so it didn't turn it out at ALL.  In fact I threw the first loaf in the garbage.  Read some more and figured out what I did wrong.  So here is the recipe that I use almost every time I bake bread.  Mariah absolutely loves this recipe.  I really wouldn't use it for sandwiches but to make toast - it absolutely rocks.

1 package yeast (2 1/4 tsp)
4 Tbsp sugar
1/2 Cup warm water

Add water, yeast and sugar in the bowl of the kitchen aid mixer, set aside and let proof for 10 minutes.  After 10 minutes add the following ingredients to the bowl.  

3 cups flour
4 Tbsp melted butter
1/2 cup milk
3 tsp gluten
1 1/2 tsp salt

Using a dough hook let mix for 7-8 minutes. * I usually do have to add in 1-2 Tbsp of water to help dough clear sides of the bowl. Place dough into a lightly oiled bowl, cover and let rise until almost double.  1 1/2-2 hours depending on how warm it is in your house.










When done rising, punch dough down and roll into shape of a loaf.  Place into greased 9x4-inch loaf pan. Cover and let rise for another 45 minutes.  Bake at 325 degrees for 35-40 minutes. When golden brown remove and brush with butter.  When cooling on rack lay on side so it doesn't deflate.

Stuffed Mushrooms

I have never really tried to make stuffed mushrooms before but decided I was ready to tackle it for the Super Bowl get together!! They were not as hard as I thought.  They are easy and definitely a keeper.

Ingredients:

24 Mushrooms with stems removed
1/4 cup finely chopped green Onion
1 Garlic clove finely minced
4 oz Cream cheese
1/4 cup Parmesan cheese
1/2 lb Bacon
Salt and Pepper

Directions:

Preheat oven to 350F degrees.  Cut raw bacon into small pieces. In a large saute pan, over medium heat, cook bacon until nice and crispy.  Chop mushrooms stems into small pieces. When bacon is done, remove from pan and set aside.  Reserve 2 tablespoons of bacon grease and discard the rest. Saute onion until soft, add chopped mushrooms stems and garlic and cook a few minutes longer. Reduce heat to low. Add cream cheese and Parmesan cheese and stir until cheeses are melted. Add reserved chopped bacon and add salt and pepper to taste.  (Mixture can be made, cooled, and stored, covered, in the fridge for up to two days.) Remove mixture from heat and stuff each mushroom cap generously with mixture. Bake at 350F for about 20 minutes or until mushrooms are soft and filling is nice and hot. I try to cram them on a small pan with tin foil or I put them into a mini cupcake pan - that way they are not rolling all over on a pan. 

Italian Beef Sandwiches

4 lb Boneless beef sirloin or rump roast
1/2 cup Water
0.7 ounce envelope Italian dry salad dressing mix
2 tsp dried Italian seasoning, crushed
1/2  to 1 tsp Crushed red pepper
1/2 tsp Garlic powder
10-12 Hoagie bun, kaiser roll or bun
Provolone slices

Trim fat from beef; cut the meat into 2-3 inch pieces.  Place pieces of meat in a slow cooker.  In a small bowl, stir together the water, salad dressing mix, Italian seasoning, crushed red pepper and garlic powder; pour over meat.  Cover and cook on low heat setting for 10 to 11 hours or on high heat setting for 5 to 5 1/2 hours.

Remove the beef from cooker with a slotted spoon, reserving the cooking juices.  Using two forks, pull meat apart into shreds.  To serve, fill buns with  meat and, if you like assorted toppings.  If you like place sandwich filling with cheese and place sandwiches on two large baking sheets; broil sandwiches, one pan at a time, 4 to 5 inches from the heat for 1 to 2 minutes or until cheese is melted. 

Strain cooking juices through a fine mesh sieve.  Drizzle each sandwich with some of the strained juices to moisten.  If you like serve remaining cooking juices for dipping.

Pulled Pork Sandwiches

2 1/2 to 3 lb Boneless pork sirloin roast
1/2 tsp Salt
1/2 tsp Black Pepper
1 Tbsp Vegetable oil
2 medium Onions, cut into thin wedges
1 cup Root Beer
2 Tbsp Minced garlic
3 cups Root beer (two 12 ounce cans)
1 cup bottled Chili sauce
1/4 tsp Root beer concentrate (optional)
6-8 dashes hot pepper sauce


Trim fat from pork roast, if necessary.  Cut meat to fit into slow cooker.  Sprinkle with salt and pepper.  In a large skillet, brown the pork roast on all sides in hot oil.  Drain off fat.  Transfer meat to slow cooker.   Add onions, 1 cup root beer and the garlic.  Cover and cook the mixture on low heat setting for 8-10 hours or on high heat setting for 4 to 5 hours. 
Meanwhile, for sauce: in a medium saucepan, combine the 3 cups root beer and the chili sauce.  Bring to boiling, reduce heat.  Boil gently, uncovered about 30 minutes or until mixture is reduced to 2 cups, stirring occasionally.  If you like, stir in root beer concentrate and hot pepper sauce.
Remove the meat and onions from the cooker with a slotted spoon.  Discard cooking liquid.  Using two forks, pull meat apart for shredding.  Serve on your favorite bun.