This weekend was a great dose of fall for me. I went home for a bit and made this beef stew from Cooking Light on Sunday afternoon. I have made this before and it is a great recipe. It is easy to make, just takes a bit of time – the longer you let the meat slow cook over the stove the better it is!
Yesterday was my boyfriends birthday and I had a wonderful time preparing for his day. First I wrapped all his presents very fall like in newspaper and fun fall ribbon. Next I made a steak for dinner and carrot cake for dessert (both his favorites).
The carrot cake and cream cheese frosting turned out great! For the cream cheese frosting I made one minor adjustment – I added about 1/2 cup more powdered sugar so it would be a bit thicker and spread nicely on the cake. Enjoy!
Last week my sister Laura was here to visit for the night. It was a nice fall night. We look a long walk among my favorite Milwaukee River path and then came home and made a delcious macaroni and cheese recipe compliments of Martha. It was quick, easy, and delish!
On Saturday I went home to my mom and dad’s house which is pretty much in the middle of no where (seriously it is in the middle of a bunch of farm fields). Since my parents had some good friends over it was a great opportunity for Laura and I to make some fun appetizers for a pre-dinner snack.
Mushrooms: A family favorite – not sure where this recipe originated but we LOVE it! It also makes a lot so I usually wrap up extra for easy use the next time.
8 oz cream cheese, 3-4 cloves garlic, 1 TBLS worchester sauce, 1 cup asiago cheese grated, 1 cup brick cheese grated, 1 lb italian sausage cooked and drained, 2-3 boxes of larg mushrooms with the stems out. Mix all ingrediants, stuff mushrooms, bake at 375 for 15-20 mins.
Baked Brie: Wrap creasant roll in a wedge or round of brie. Sprinkle the top with a bit of cinnamon and/or sugar. Bake for about 20 mins at 350. I also made a cranberry sauce to go with it – tastes great with any jam though. To make the crannberry sauce bring cranberries and about 1/2 orange juice to a boil, then turn down and let simmer until crannberies are nice and baked down. Sauce also helps the house smell great!
Brushetta: My sister Laura is great with Brushetta and usually makes from scratch – here is a recipe very similar to hers!