Popovers with Creamed Chipped Beef

I am so excited to share this recipe with you! Some time ago (we are definitely not saying how long) when I was about 10 years old, (it really wasn't THAT long ago!) I found an incredible recipe in a children's magazine.  It said anyone, even a child could make it.  So I got out a pencil and wrote it down. And guess what?  They were right.  I did make it then and I still make it now because it is so delicious.  The recipe was for Popovers.  Here is a picture of my original recipe card that I wrote.

     I have ancestors from England and my mother told me that these popovers were much like the Yorkshire Pudding my great Grandmother used to make for my mom when she was little.  So I found from some research that creamed chip beef would be good served over these delicious eggy muffins. 

      I have one confession to make and that is that the beef I use is not real chipped beef although I think that would be good also.  I buy the thin sliced Carl Budding or Land O Frost -2 oz.- packages in the deli case at the store.  It is wonderful in this recipe and much less expensive. 

      I call this recipe Elegant, Easy, and Economical.  The only drawback is that much like a souffle these popovers will shrink if left out of the oven for more than a few minutes.  They still taste great they just aren't as pretty.  Because of this you need to make the batter ahead of time if you want but don't put them in the oven until about 25 minutes before you want to serve them.  They will come out beautiful and taste out of this world!

Begin by generously applying shortening to your muffin pan cups.  Add a little more than you think is necessary.  Then be sure to place the tins in the freezer while you make the batter.  This helps the popovers do just that!  Pop Over!

                                                             Now whisk the ingredients together until smooth. 
     

 So easy! 

 Divide the batter into the 12 muffin cups evenly.

Bake in a preheated oven (450 F) until golden.  About 25 minutes

While your popovers are cooking, make the creamed beef.  Melt the butter in a small pan over low heat.  Add the flour and salt and quickly whisk it together until well blended.  Add the milk and bring to a boil over medium heat.  Stir often.  While it is heating open the packaged beef and rip it into thin strips and separate it as much as you can. 

When the white sauce has come to a boil for about one minute (Stirring constantly), stir in the beef and remove from heat.
Serve over popovers.
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Popovers with Creamed Chipped Beef

by Scrumptilicious 4 You!

Prep Time: 15 minutes

Cook Time: 25 minutes

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Ingredients (serves 6)

Popovers

• 1 cup all purpose flour
• 3 eggs
• 1 cup milk
• 1/2 teaspoon salt

Creamed Beef

• 3 packages (2 oz) Carl Budding thin sliced beef
• 6 Tablespoons butter
• 6 Tablespoons flour
• 3 cups milk

Instructions

Popovers

Begin by generously applying shortening to your muffin pan cups. Add a little more than you think is necessary. Then be sure to place the tins in the freezer while you make the batter.

Now whisk the ingredients together until smooth.

Divide the batter into the 12 muffin cups evenly.

Bake in a preheated oven (450 F) until golden. About 25 minutes

Creamed Beef

Melt the butter in a small pan over low heat.

Add the flour and quickly whisk it together until well blended.

Add the milk and bring to a boil over medium heat. Stir often.

While the sauce is heating open the packaged beef and rip it into thin strips and separate it as much as you can.

When the white sauce has come to a boil for about one minute (Stirring constantly), stir in the beef and remove from heat.

Serve over popovers

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Italian Style Pork Chops

I have tried many, many pork chop recipes and very few reach the level of flavor these Italian Pork Chops have.  They are baked with a crispy, buttery crust that leaves you wanting more!  Very easy to make and only 30 minutes in the oven and you are ready to eat!  Please try these and let me know if you love them!  

Prepare the breading mix by crushing crackers:

 Mix together with Parmesan cheese and spices:

 Set up an assembly line:

 Dip meat in butter, letting as much as possible run back into the bowl:

 Dredge in cracker crumb mix:

 Place in pan:

 Bake at 425 Degrees F for 30 to 40 minutes.


Add some side dishes and you have an amazing meal!

Tip:   I like to make up a double recipe and put 1/2 in a zip lock bag in the fridge for future use!  When I am in a rush this will save a lot of time!

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Italian Style Pork Chops

by Scrumptilicious 4 You!

Prep Time: 20 minutes

Cook Time: 30 minutes

Keywords: bake entree Italian

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Ingredients (serves 5)

• 1 cup crushed saltine crackers (about 18 crackers)
• 1/2 cup grated Parmesan Cheese (I use the kind you shake from a bottle)
• 1/4 teaspoon garlic powder
• 1 teaspoon Italian-style seasoning
• 5 Tablespoons butter
• 5 Bone-in pork chops

Instructions

Preheat oven to 425 degrees F

In a medium bowl, combine the crushed saltines, cheese, and seasonings.

Set up an assembly line of meat, then melted butter in a bowl, then crackers, and finally a 13 x 9 pan to set the coated meat in.

Dip the meat in butter and then dredge in the cracker crumbs. Place in dish.

Bake at 425 F for 30 to 40 minutes taking care to check often with a meat thermometer until meat reaches 160 F degrees. Do not overcook!

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Liege Waffles - Copy Cat Waffle Love

    I have a confession to make.  As much as I love to cook and as much as I love getting every known cooking gadget know to man, I have to confess that I do not nor have I ever in my life owned a waffle iron.  There I said it. 

      Waffles have never been a breakfast choice for me.  When it comes to breakfast food, I choose french toast or eggs maybe an occasional pancake but hardly ever waffles.  Oh, I am sure there are some really fabulous recipes out there for them but I really never gave them a chance until ....Now!   About a year ago the PTA in the school I work at was doing a teacher appreciation week for us and brought in a very popular waffle company called Waffle Love to treat us to breakfast.  I was leery at first but everyone raved about them so I tried one.  My life is Forever Changed!!!

      Ever since that day I couldn't stop thinking about them.  I had to have more.  As I researched recipes I was able to settle on one with just one change and it was thrilling to see them come out of the waffle iron (I had to borrow my daughters) and taste like pure heaven!  Of course the Biscoff Spread and Strawberries and whip cream didn't hurt anything either!  You just have to try these.  

    So delicious! I am even asking for my own waffle iron for Mother's Day!

 

      Most recipes indicate that Belgian pearl sugar is needed for this recipe.  After researching it, I found that it is "pure white and is made from refined beet sugar that's compacted under very high pressure."  You can buy this pearl sugar at specialty stores (Gygi's here is Salt Lake City)or quite easily on line, however it is quite pricey.  I also found suggestions that using crushed sugar cubes was a good and much cheaper alternative.  

     What you really want from the sugar is for it to melt pretty much completely and caramelize in little pockets of goodness in your waffle.  If it is too large it will leave too much crunchiness from crystals and if it is too small it won't be enough to taste.  I decided to use both to compare and see for myself if the less expensive and more doable sugar cubes would work.  The result in side by side comparison was that I could only tell a slight difference and the sugar cubes actually won!  They caramelized better and I really liked them best!  

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Waffle Love Copy Cat Liege Waffles

by Scrumptilicious 4 You!

Prep Time: 4hours to overnight

Cook Time: 2.5 minutes each

Keywords: breakfast

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Ingredients (8 to 10)

• 3/4 Cup milk, warm
• 2 Tablespoons water, warm
• 1 1/2 teaspoons sugar
• 2 teaspoons instant yeast
• 2 Large eggs, lightly beaten and warmed to room temperature
• 1 Cup butter, softened
• 3 Tablespoons honey
• 2 Tablespoons white sugar
• 1 Tablespoon brown sugar
• 3 teaspoons vanilla
• 4 Cups Bread flour
• 1 1/2 cups (1/4 inch) pebbled sugar cubes (I used Domino Brand)

Instructions

Add milk, water, 1 1/2 teaspoons sugar, and yeast in a bowl. Stir to combine.

In a mixing bowl cream the remaining sugars and butter together until light and fluffy. Add the egg, honey and vanilla. Mix together until blended and then add the yeast mixture. Place the dough hook on the mixer and add 2 cups of flour. When well blended add the remaining flour and blend it in. Cover the bowl (I used a plate but you can use plastic) and let it sit on your counter top at least 4 hours or overnight if using it first thing in the morning.

Punch the dough down and add the pebbled sugar. To pebble your sugar, place sugar cubes in a heavy ziplock bag and place on a cutting board. Using a flat sided meat mallet, hit the cubes until they are approximately 1/4" to 1/8" in size. Separate these chunks from the powdered sugar and knead them into your dough.

Punch down the dough and it into 8 to 10 equal balls (about 4.5 oz.) . Cook for about 2 1/2 minutes in a waffle maker. Serve with whip cream, Biscoff spread, and strawberries if desired.

Copy Cat Waffle Love Liege Waffles. Adapted from Oh Sweet Basil

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Cheesy Enchilada Casserole

This enchilada casserole is so flavorful and fun!  Your whole family will love it and it is easy to make!

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Cheesy Enchilada Casserole

1 pound hamburger
1 large onion (chopped), minced onion or powdered onion may be substituted
2 1/2 cups salsa (Use the level of heat you like, I used La Victoria chunky, medium)
1 (15 oz) can black beans rinsed and drained
1/4 cup Italian salad dressing
2 Tablespoons Taco Seasoning (I recommend Taco Bell Seasoning)
1/4 teaspoon ground cumin
3 or 4 flour tortillas, 10 inch or the size of your pan
1  15 oz can of corn, drained
3/4 cup sour cream (reduced fat may be used)
2 cups shredded Mexican cheese blend

Brown beef and onions in a large frying pan and drain.

  Stir in the salsa, beans, corn, dressing, sour cream, taco seasoning and cumin.  Layer 1/3  of the beef mixture in the bottom of a 2 quart baking pan.  Sprinkle 1/3 of the grated cheese on top.

 Place 1 1/2  of  the tortillas on top of the cheese and then repeat.

 The top layer will consist of the last 1/3 of your meat mixture and the last of your cheese.  Cover pan and bake at 400 degrees F for about 25 minutes or until hot and bubbly.  Serve with chopped tomatoes, lettuce, and cilantro if desired.

 

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Recipe Source:  Slightly adapted from Just Get off your Butt and Bake. 

Printer friendly recipe click here

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Copy Cat Wisconsin Cauliflower Soup

                    This is my guest post from Utah Sweet Savings for Sunday, April 5th.  

 Good Morning, Scrumptious Sunday Readers!  I am Sandra from Scrumptilicious 4 You!  I absolutely love making fun, show stopping recipes and sharing them with you step by step.  I hope you like this one as much as I do.

     Here in Utah we have a great restaurant called Zupas that has amazing soups.  A couple of weeks ago, I ordered their Wisconsin Cauliflower Soup and it was love at first bite!  After researching a few recipes I came up with this combination that very closely resembles Zupas and it is "Oh! so good."  

     Spring is in the air but there are still some chilly nights ahead and this is the perfect soup to serve! 

      Gather some really good ingredients 

                                                         
                              
                                             Boil them together:

                                                              And enjoy!

Let's look at the recipe:
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Copy Cat 

Wisconsin Cauliflower Soup

2 Tablespoons butter
1  medium onion chopped
1/4 cup all purpose flour
1/2 teaspoon salt
2 cups 1/2 and 1/2 (lower fat milk may be substituted)
1 1/2 cups water
1 14.5 oz can chicken broth
1 head (2 1/2 lbs) cauliflower, cut into 2 inch pieces
1 teaspoon Dijon mustard
1 cup shredded sharp cheddar cheese
1 cup pepper jack cheese
1/4 cup cheese powder (or 6 oz  Velveeta cheese or 8 American cheese slices)


     Melt butter in a large saucepan.  Add onion and cook and stir until translucent.  Stir in flour and salt with a whisk until just combined.  Add 1/2 and 1/2 cream, chicken broth, and water and heat until boiling.  Boil one minute then add the cauliflower and heat to boiling again.  Cover and turn heat to medium low.  Simmer until cauliflower is easy to pierce when poked with a fork, about 15 minutes. 

     Use a measuring cup or ladle to put a couple of cups of the soup into a blender at a time.  The soup is very hot so take care not to get burned.  Don't be tempted to do bigger batches in the blender than this.  As you blend the hot mixture it will expand and hot steam will come out the top.  I take out the little center insert in the lid and hold it above the opening.  This lets the steam escape while blocking the hot liquid from splashing out.  Blend each batch until almost smooth (mine was never completely smooth but I liked that texture). 

      Pour each batch into a large bowl until all the mixture is creamed.  Pour the soup back into your pan and heat it up again.  Now stir in your mustard, cheeses and powder.  As soon as you add the last ingredient remove the pan from the heat and continue to stir until it is all is melted together. Serve!

     This makes about 10 cups of soup. 
Recipe adapted from The Coterie Blog 
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If you like this recipe you might love these!  I would love to have you come and visit my site!  Just click the link below.
    

                                                          Scrumptilicious 4 You!

 

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Cinnamon English Scones

Have you ever been invited to a tea party?  You know the kind where everyone dresses up and you have to remember your manners?  A wonderful friend at work invited our whole department to her home for a very memorable evening.  She has the kind of home and especially kitchen that most of us only dream about!  She can easily fit 25+ people around tables that are decorated with beautiful dishes and treats that make your mouth water.  She set about teaching us the protocol for the event and how exactly a tea party works.  There is a definite order to eat each delicacy.  

These delicious scones were part of the meal (brought by Julie, another wonderful cook)  and I had to have the recipe!  When served with Mock Devonshire Cream they are to die for!  Some scone recipes seem dry but this one with buttermilk is moist and cinnamony (I added that word to my dictionary!)  and lovely by jove....hehe!
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Cinnamon English Scones

3 3/4 cups all purpose flour
1/3 cup + 2 Tablespoons sugar
2 1/2 teaspoons baking powder
1/2 teaspoons baking soda
1/2 teaspoons salt
3/4 cup cold butter cubed
1 cup buttermilk
7 oz. mini cinnamon baking chips
2 Tablespoons melted butter

Combine flour, 1/3 cup sugar, baking powder, soda and salt. 

Cut in butter.

Stir in buttermilk just until moistened.  Stir in chips.  Turn dough out on floured surface; knead gently.  Divide in half, gently pat into a rectangle 1 inch thick.  Cut into 12 triangles.  This is done evenly by dividing the dough in half horizontally, divide into thirds vertically.  This makes 6 even squares.  Now cut each square from corner to corner to make 12 triangles.  Tip:  Use a pizza cutter to make this part so easy!  Repeat with other half of dough.

Brush with melted butter and sprinkle with remaining sugar. 
 Bake at 425 Degrees F 10 to 13 min.

Recipe source: Julie Woodard

Mock Devonshire Cream

1 cup whipping cream
1/2 cup sour cream
2 Tablespoons powdered sugar
1 teaspoon vanilla

Whip the cream on high speed until it forms soft peaks.  Add the remaining ingredients, folding them in until combined and smooth. 

Recipe source:  My recipes.com
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Did you make these?  What did you think?

This recipe was shared with these wonderful sites:
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