Category: Fall

Round Steak & Gravy with Mashed Pototoes

10/9/2019

This is the perfect meal for days when you wake up and everything outside is frosted and the weather is chilly and all you wanna do is snuggle up with your loved ones and watched movies and drink hot cocoa! Yes this is the recipe for those days 100%! Its the perfect meal to fill your home with delicious smells and then also fill your belly with content! I live for meals like this & my home full of boys do too!

Ingredients:

For the Steak:

4 to 6 slices of Round Steak
2 Pouches of Onion Gravy
2 C of Hot Water
1 Medium Yellow Onion, Sliced
3 Cloves of Garlic, Peeled and Smashed
2 TBSP of butter

For the Mashed Potatoes:

5 medium sized russet potatoes
s & p to tast
Garlic powder to taste
6 TBSP of butter
1/ 2 cup to start of milk to heavy whipping cream (add more if desired for thickness)

For the Buttered Corn:

2 1/2 cups frozen corn
5 TBSP of butter
s & p to taste
parsley flakes

I made the meat in my Instant Pot, I will add adjustments for a crock or an oven in the instructions.

INSTRUCTIONS:

Use a skillet and 1 T of butter to sear off both sides of your round steak. I only cooked these on each side for 2 to 3 minutes.
In your Instant Pot, sauté the onions and the garlic in 1 T of Butter.
Add the slices of meat to the pot.
Add the two pouches of the gravy to 2 C of hot water and dissolve.
Pour over the meat and onions.
Set your Instant Pot to the meat setting and cook on high pressure for 30 minutes.
Release the steam and you are ready to serve on top of mashed potatoes with a side of buttered corn.

If you want to make this recipe in your crock pot, sear the meat in the skillet, and brown the onions in the same skillet and add the gravy mix to your crock and cook on low 8 to 10 hours. Remember to keep the lid on your crock or it will take longer. If you are making this in the oven, do the same steps as the crock, but place the meat, onions and gravy in a casserole dish, cover with foil and bake at 350 degrees for 2.5 hours.

Pumpkin Cheesecake Bars

10/9/2019

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The season of fall brings out the true baker in me. Quite honestly its the smells that fill the house while the noise of our little ones fill the halls of our home. It's brings JOY to my soul. I cherish this time of year. It's also the best time of year to run outside because of the cool weather which makes it "ok" to have all the sweets & baked goods in the house! This recipe is fairly easy but just a little time consuming! You will want to bring this to any fall holiday parties or if you are having people over during the thanksgiving season! They will not disappoint I can promise you that!

RECIPE:

Ingredients:

For the crust:

1⅔ cup graham cracker crumbs
¼ cup melted butter
2 tablespoons sugar

For the cheesecake layer:

16 ounces cream cheese, softened
½ cup sugar
2 eggs
¼ cup sour cream
1 teaspoon vanilla extract

For the pumpkin layer:

1 cup pumpkin puree, canned (not pumpkin pie mix)
2 eggs
½ cup milk
½ cup brown sugar
½ cup granulated sugar
1 teaspoon pumpkin pie spice
1 teaspoon cinnamon
1 teaspoon vanilla extract
1 envelope unflavored gelatin
¼ cup water

For topping:

Whipped cream

INSTRUCTIONS:

Preheat oven to 325F, line a 9x13 baking dish with foil lightly spray with non-stick spray, set aside

To make crusts:

In a medium bowl combine graham cracker crumbs, sugar and melted butter until all crumbs are moist
Lightly press crumb mixture into prepared baking dish

To make cream cheese layer:

In a mixing bowl, beat cream cheese until smooth, add in sour cream and sugar and beat again
Add eggs, one at a time to cream cheese mixture, beating well after each addition
Add vanilla extract and beat one more time
Spoon mixture on top of prepared crust and spread evenly
Bake for about 30-35 minutes or until just set
Remove from the oven and cool completely on a cooling rock
While the crust is cooling prepare the pumpkin layer

To make a pumpkin layer:

In a medium saucepan set over medium low heat, combine pumpkin puree, eggs, brown sugar and granulated sugar, milk, pumpkin spice and cinnamon
Cook and whisk every few minutes for 10 minutes
Remove from the heat and whisk in the vanilla extract
In a small sauce pan, sprinkle the gelatin over the water and allow 5 minutes to soften
Turn heat to low and stir to melt gelatin completely
Remove to heat
Add gelatin mixture to pumpkin mixture and combine until smooth
Pour the pumpkin mixture over the cooled cream cheese layer and place in the refrigerator to chill for several hours or overnight
Cut into bars
Serve with whipped cream if desired

Enjoy & share it with those you love!

Round Steak & Gravy with Mashed Pototoes

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