We had 6 birthdays in July to celebrate.
My birthday was the 9th and my daughter, Kayli made this for my birthday dinner.
Stuffed red peppers!
They were delicious.
These cupcake sized desserts were so heavenly.
One of the guys that I work with brought these in for my birthday at work.
His wife saw that it was my birthday on Facebook and made them for us.
Thank you Connie!!
For my son, Nic’s Birthday on the 18th, I made a chicken fried steak dinner, with mashed potatoes and gravy.
One of his favorite meals.
Here is the Pioneer Woman’s Recipe that I used:
Recipe: Chicken Fried Steak
Prep Time: 15 Minutes | Cook Time: 25 Minutes | Difficulty: Easy | Servings: 8
- 3 pounds Cube Steak (tenderized Round Steak That’s Been Extra Tenderized)
- 1-1/2 cup Whole Milk, Plus Up To 2 Cups For Gravy
- 2 whole Large Eggs
- 3 cups All-purpose Flour
- Seasoned Salt
- 1/4 teaspoon Cayenne
- LOTS Of Black Pepper. Lots.
- Canola Oil, For Frying
- Salt And Pepper, For Both Meat And Gravy
Begin with an assembly line of dishes for the meat: milk mixed with egg in one; flour mixed with spices in one; meat in one; then have one clean plate at the end to receive the breaded meat.
Work one piece of meat at a time. Season both sides with salt and pepper, then dip in the milk/egg mixture. Next, place the meat on the plate of seasoned flour. Turn to coat thoroughly. Place the meat back into the milk/egg mixture, turning to coat. Place back in the flour and turn to coat.
(So: wet mixture/dry mixture/wet mixture/dry mixture.) Place breaded meat on the clean plate, then repeat with remaining meat.
Heat oil in a large skillet over medium heat. Drop in a few sprinkles of flour to make sure it’s sufficiently hot. Cook meat, three pieces at a time, until edges start to look golden brown; around 2 to 2 1/2 minutes each side.
Remove to a paper towel-lined plate and keep warm. Repeat until all meat is cooked.
After all meat is fried, pour off the grease into a heatproof bowl. Without cleaning the pan, return it to the stove over medium-low heat. Add 1/4 cup grease back to the pan. Allow grease to heat up.
Sprinkle 1/3 cup flour evenly over the grease. Using a whisk, mix flour with grease, creating a golden-brown paste. Keep cooking until it reaches a deep golden brown color. If paste seems more oily than pasty, sprinkle in another tablespoon of flour and whisk.
Whisking constantly, pour in milk. Cook to thicken the gravy. Be prepared to add more milk if it becomes overly thick. Add salt and pepper and cook for 5 to 10 minutes, until gravy is smooth and thick. Be sure to taste to make sure gravy is sufficiently seasoned.
Serve meat next to a big side of mashed potatoes. Pour gravy over the whole shebang!
Kennedy turned 5, Michael turned 2, and Hudson turned 1
and Big Ran turned 48, all on the 31st!
Don’t they look festive in their Mexican hats?
Michael loved wearing his.
Hudson was more interested in the singing and clapping that the waiters were doing.
Grandpa and his birthday grandkids.
We have been very busy to say the least.
More fun times to come!
I hate to mention this because every time I say how much I like a tv show it gets canceled.
The Pioneer Woman is on the Food Network channel.
She had about 6 shows in the fall and they were all great.
I just found out that she has a Christmas special airing this Saturday at 11:00 am.
She also has more shows airing in January.
I love her recipes.
She has an awesome blog on cooking, decorating, homeschooling, and just day-to-day stuff.
Click on the link below to find out all about it.
Details on the Food Network Show
The Pioneer Woman Food Network show will be back with a Christmas special in December and a whole new crop of shows in January!
Click here for details and updates.
Now, I hope that I didn’t jinx anything!!!!
Yes, we have been tailgating.
In the picture above is a breakfast casserole that we had at an 11:00 in the morning game.
It was good.
We always try to fly our Missouri Western Griffon flag!!
Here is Grandpa Randy with our grandson, Michael.
Kayli and baby Hudson. He is under there somewhere.
This particular week our tailgate was the “Tailgate of the Week”, so we were on camera.
There was lots of good food, biscuits and gravy, fresh fruit, egg casserole, brownies, cake and I brought the cinnamon rolls. I used The Pioneer Woman’s recipe. They weren’t too bad.
Here’s the recipe.
Recipe: Pioneer Woman’s Cinnamon Rolls
Prep Time: 2 Hours | Cook Time: 30 Minutes | Difficulty: Easy | Servings: 8
- 1 quart Whole Milk
- 1 cup Vegetable Oil
- 1 cup Sugar
- 2 packages Active Dry Yeast, 0.25 Ounce Packets
- 8 cups (Plus 1 Cup Extra, Separated) All-purpose Flour
- 1 teaspoon (heaping) Baking Powder
- 1 teaspoon (scant) Baking Soda
- 1 Tablespoon (heaping) Salt
- Plenty Of Melted Butter
- 2 cups Sugar
- Generous Sprinkling Of Cinnamon
- MAPLE FROSTING:
- 1 bag Powdered Sugar
- 2 teaspoons Maple Flavoring
- 1/2 cup Milk
- 1/4 cup Melted Butter
- 1/4 cup Brewed Coffee
- 1/8 teaspoon Salt
Mix the milk, vegetable oil and sugar in a pan. Scald the mixture (heat until just before the boiling point). Turn off heat and leave to cool 45 minutes to 1 hour. When the mixture is lukewarm to warm, but NOT hot, sprinkle in both packages of Active Dry Yeast. Let this sit for a minute. Then add 8 cups of all-purpose flour. Stir mixture together. Cover and let rise for at least an hour.
After rising for at least an hour, add 1 more cup of flour, the baking powder, baking soda and salt. Stir mixture together. (At this point, you could cover the dough and put it in the fridge until you need it – overnight or even a day or two, if necessary. Just keep your eye on it and if it starts to overflow out of the pan, just punch it down).
When ready to prepare rolls: Sprinkle rolling surface generously with flour. Take half the dough and form a rough rectangle. Then roll the dough thin, maintaining a general rectangular shape. Drizzle 1/2 to 1 cup melted butter over the dough. Now sprinkle 1 cup of sugar over the butter followed by a generous sprinkling of cinnamon.
Now, starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Next, pinch the seam of the roll to seal it.
Spread 1 tablespoon of melted butter in a seven inch round foil cake or pie pan. Then begin cutting the rolls approximately ¾ to 1 inch thick and laying them in the buttered pans.
Repeat this process with the other half of the dough. Let the rolls rise for 20 to 30 minutes, then bake at 400 degrees (see note below) until light golden brown, about 15 to 18 minutes.
For the frosting, mix together all ingredients listed and stir well until smooth. It should be thick but pourable. Taste and adjust as needed. Generously drizzle over the warm rolls. Go crazy and don’t skimp on the frosting.
Note: My rolls don’t work for me at 400 degrees anymore. I now bake them at 375 degrees.
Posted by Ree on September 3 2009
This is what mine looked like.
This makes a bunch of cinnamon rolls. I decided that I would cut the recipe in half because we wouldn’t need that many and instead I doubled it!!
So, we have all had enough cinnamon rolls for a while.
Oh yeah, we did win the game, too!!