Grilled Marinated Steak Kebabs

 Simple. Grilled and GOOD!  Brianne makes these and they are so tasty.

Yield: 6-8 servings

Prep Time: 25 minutes

1 1/2 pounds Sirloin Steak, cut into bite size cubes, top sirloin

1 Red, Orange and Green Bell Pepper, cut into chunks

1 large Red Onion, cut into cubes

4 cloves Fresh Garlic, minced

1 tablespoon Seasoning Salt {I use Simply Organic Grind to a Salt}

3/4 teaspoon Ground Black Pepper

2 tablespoons Dijon Mustard

2-1/2 tablespoons Worcestershire Sauce

1/4 cup Lemon Juice, freshly squeezed

1/4 cup Tamari or soy sauce

1/2 cup Olive Oil or maybe a little less

Metal Skewers or skewers that have been soaking in water for 30-45 minutes

 

In a large bowl combine the garlic, seasoning, black pepper, Dijon mustard, Worcestershire sauce, lemon juice, tamari and whisk while pouring in the olive oil.

Place the peppers, onions and cubed sirloin into the marinade. Toss to coat and let sit for a few.

Skewer the steak and peppers alternating with the red onion until all the steak is skewered.

On a hot preheated grill {High heat} place the skewers down and immediately reduce the temperature to medium/medium-high. Cook, turning occasionally, until there's a nice char on the outside.

Remove and let rest for 5 minutes or so before serving.

Enjoy!

 

Nana's (Gloria Backman's) Thanksgiving Stuffing

My mom would always make this Stuffing recipe and I grew up with this buttery bread goodness. It's usually a family favorite where ever we bring it. Easy and good!

ENJOY

Melt 2 cubes of butter (at the start + more) (I used 7 cubes of butter)

Sauté 2 onions diced small 

Plus 2-3 stalks of celery 

When tender start breaking up Wonder bread (Ash uses Grandma Sycamore) 2 loaves

and keep adding butter till all bread is moist. 

At least 2 more squares. 

Salt to taste

Gingerbread for Houses

Gingerbread houses are a fun tradition in the Cowan family.  The cookie pieces can be made ahead and ready for fun decorating.   If the gingerbread is undercooked, the pieces will be too soft to work with for building the house.

1 cup molasses

1 cup shortening

1 egg

1 cup sugar

1 t. vanilla

2 t. soda dissolved in ½ cup warm water

6 cups flour

1 t. salt

1 t. cinnamon

½ t. cloves

½ t. ginger

Bring molasses and shortening to a boil and simmer 2 minutes.  Cool.  Cream egg, sugar and vanilla.  Add soda and water.  Mix flour, salt and spices.  Add dry ingredients and molasses mixture alternately to the sugar mixture.  Mix well.

On a floured surface, roll out dough to ¼ inch thick.  Cut into desired shapes and place on greased baking tray.  Bake at 375º for 6 to 8 minutes.  If making house pieces, bake 10 minutes.

This recipe makes enough for 3 houses with the cookie cutters.  If the dough becomes stiff while rolling it out, put it on a plate and warm in the microwave for 10 to 30 seconds.

Hard Royal Frosting

4 egg whites (about ½ cup)

1/8 t. cream of tartar

¼ t. lemon extract (optional)

5-7 cups powdered sugar

Beat egg whites and cream of tartar until very stiff.  Add the powdered sugar a little at a time until the frosting is firm but not too stiff. Makes enough for two houses.

The frosting can be made ahead, placed in piping bags without the tips cut and stored in a Ziploc bag in the freezer for a few days.

 

Brown Butter Chocolate Chip Cookies

Found this in Matt's BYU magazine Nov. 2023 page 52.  So delicious for Robert Cowan b-day dinner with Liz's homemade vanilla icecream with her madagascar vanilla paste.  I want to drizzle white choc on and Liz gave me some of this sea salt to finish mine with next time. 

Maria Dixon Lichty (BS ’04) and her husband, Josh, catered their own wedding. A Mediterranean buffet greeted their guests, but that was just a stop on the way to the dessert table, where brownies, tarts, and candies abounded. But the star of the show was dozens of delectable cookies. “Cookies are my all-time favorite dessert,” Lichty says. “They’re my favorite thing to make, bake, eat, and share.” She finds inspiration for cookie recipes everywhere, from ice cream flavors to Halloween candy. Lichty started a blog, Two Peas & Their Pod (twopeasandtheirpod.com), after wedding guests asked for her recipes. There she now shares recipes for everything from appetizers to desserts. Here’s a sneak peek at her new cookbook, Let’s Eat Cookies, with this fun twist on a classic recipe. Brown Butter Chocolate Chip Cookies

1 c. unsalted butter, cut into tablespoons 

2 1/2 c. all-purpose flour 

1 tsp. baking soda 

1 tsp. sea salt 

1 1/4 c. light brown sugar, packed 

1/2 c. granulated sugar 

1 large egg 

2 egg yolks 

1 Tbsp. pure vanilla extract 

1 1/4 c. chocolate chunks or chips (dark, semi-sweet, or milk chocolate) 

Flaky sea salt, for sprinkling on cookies 

Place butter in a light-colored medium saucepan and melt over medium heat, stirring often, until it foams, browns, and smells nutty (this will take about five to seven minutes). Scrape browned butter into a stand mixer bowl. Let cool to room temperature. 

In a medium bowl, whisk together flour, baking soda, and salt. 

In the stand mixer bowl combine browned butter, brown sugar, and granulated sugar. With beater blade, mix until well combined. Add egg, egg yolks, and vanilla. Mix until smooth. Add the dry ingredients. Mix on low until just combined. Don’t overmix. Stir in chocolate chunks. Wrap dough in plastic wrap and chill for at least two hours (but not more than 48 hours). 

Preheat oven to 350 degrees. Line a large baking sheet with parchment paper. Scoop dough into 2 Tbsp. balls and place on baking sheet. Leave about 2 inches of space between each cookie. Bake 10–14 minutes or until cookies are set around the edges but still soft in the center. Remove from oven and sprinkle with flaky sea salt. Let cookies cool on baking sheet for five minutes. 

Roasted Parmesan Cauliflower

 This is one of the perfect sides…

This dish is seriously one of the best veggies I have ever eaten. Jan, our neighbor, called one day and said, “Hey do you want a great recipe?” Yes! Everyone I have served it to goes crazy for it. Even people who are not fond of cauliflower! I could sit down and eat the entire dish for dinner myself, it is that good! I love to pair this side with Beef, Lamb or Chicken. This is just a great twist on the normal veggie we usually put out every night! Honestly, talking about it right now is making me want to make it TONIGHT!!! LOVE!!! XOXO   Food Nanny

Ingredients

• 1 head cauliflower rinsed and cut into small pieces
• 1/2 cup heavy cream
• 1/2 cup Monterey Jack cheese grated
• 1/2 cup fresh Parmesan cheese grated
• 3 oz. cream cheese cut into small pieces
• Coarse salt
• Fresh ground black pepper

Directions

1. Preheat oven to 400 degrees. In a large bowl combine the cauliflower pieces and cream. Line a large baking sheet with aluminum foil. Spread half the cauliflower mixture in the middle of the pan.
2. In a small bowl combine the Jack, Parmesan, and cream cheese. Sprinkle half the cheese over top the cauliflower.
3. Spread the rest of the cauliflower over top the cheese. Sprinkle the remaining cheese over top the cauliflower. Season to taste with salt and pepper. Bake at 400 degrees for 20 to 30 minutes. until tender and the cauliflower just starts to brown on top. Serve.

Grandma's Meatloaf Our best bites

 I love this comfort recipe page 116 in 12 Days of Christmas Six Sisters Stuff.  It was in their family generation for years and it's one of their favorites.  Under quick and easy family dinners.

Ingredients:

1.5 pounds ground beef

2 eggs

1 onion, chopped

1/4 cup ketchup

salt and pepper to taste

1 cup oatmeal

1 (10.75 ounce) can tomato soup, divided

2 Tablespoons Worcestershire sauce, divided

2 Tablespoons brown sugar

Preheat oven to 350 degrees F.

In a large bowl, use clean hands to combine beef, eggs, onion, ketchup, salt and pepper, oatmeal, half of the soup, and 1 Tablespoon Worcestershire sauce.  Mold mixture and move to a 9x5 loaf pan.  In a small bowl stir together brown sugar, remaining Worcestershire sauce, and remaining soup and pour over the top of loaf.

Bake 90 minutes, or until internal temperature reaches 160 degrees F.

Makes 8 servings.

Hailey Cowan especially loves this, and my Grandma Mary would make this as a kid and I wasn't that big of a fan, but love it now with baked potatoes!

Pecan Bars

From Liz Cowan dear friend Leslie Ison, a fantastic cook. These are so good!

Crust:

2 cups flour

1⁄2 cup sugar

1/8 t. salt

3⁄4 cup butter

Mix flour, sugar and salt. Cut the butter in with a pastry cutter. Press into a 9x13-

inch pan sprayed with cooking spray. Bake at 350 for exactly 15 minutes.

Filling:

1⁄2 cup butter

1 cup brown sugar

1 cup light corn syrup

4 eggs

2 1⁄2 cups chopped pecans

1 t. vanilla

In a saucepan, melt the butter with the brown sugar and corn syrup until sugar is

dissolved. Whip eggs; add pecans and vanilla. Mix brown sugar and pecan

mixtures together. Pour over the crust. Bake at 350o for exactly 30 minutes. 

Cool completely before cutting into 1 1⁄2” x 3” bars. They could also be cut into 1-inch

bars and put in candy papers.