Broccoli Beef

Nothing better than having something

made in your own kitchen that

tastes like it came from a restaurant!

This takes a bit of time due to the 

marinating time, however that is

the hardest part of this recipe.

Broccoli Beef

Meat Marinade:  

1 1/2 lb. Flank Steak~thinly sliced

1/2 tsp. Baking Soda

1 tsp. Sugar

1 TBSP. Cornstarch

1 TBSP. Soy sauce

1 TBSP. Water

2 TBSP. Canola oil

Whisk all together, place meat into

a large zip lock baggie and pour marinade

over the meat. Let chill for at least 1 hour.

SAUCE:

1/2 C. Soy Sauce

2 TBSP Brown Sugar

4 Cloves Garlic~ minced

2 TBSP. Flour

1 TBSP. Water

3 TBSP. Canola oil

In small bowl mix all ingredients~ set aside.

In large wok heat 2 TBSP. canola oil on med.-high heat.

Add in (2) Heads of Broccoli Crowns.

Saute for 3 minutes. Place in a bowl.

Next add the remaining oil to the wok,

place the marinated meat in and "fry" for 4 minutes.

Stirring often, add in the broccoli and the sauce.

Saute for another minute. 

Serve over white rice.

Treat yourself to take -In,

Lark

Peanut Butter Granola

I have been on a hunt for a great

slightly sweet, filling, hearty granola.

That has NO nuts in it.

NOT easy...so I have started to 

think up a few recipes of my own.

This peanut butter granola is very

simple to make, and very versatile.

I love to add it to yogurt, smoothies,

even as a Ice Cream topping.

This  is NOT sweet. So if you are looking

for a sweeter taste add in some brown sugar.

HOMEMADE PEANUT BUTTER GRANOLA

3/4 C. Creamy Peanut Butter

1 C. Light Corn Syrup

1 tsp. Instant Cocoa powder

1 tsp. Vanilla

3 C. Quick Cooking Oats

Preheat oven to 350

In a sauce pan add the peanut butter,

corn syrup, cocoa and vanilla.

Stir and heat until melted.

Then pour over oats and mix well.

Place on to a greased baking sheet.

Bake in 5 minutes intervals, stirring

in between. Bake until granola starts to

turn "dry" and golden brown.

Let cool before placing into a

air tight container. 

BE Granola Good!

Lark

Homemade Pineapple Orange Syrup

If ever you could put a "name" to the perfect

Spring Morning taste....it would be this DIVINE

Pineapple Orange Syrup!

Sweet, tangy with a hit of tart.

I have served this to my family over pancakes,

Ice Cream, I even tossed it with 

fresh fruit. No matter what you try it

is sure to make your taste buds happy!

HOMEMADE PINEAPPLE ORANGE SYRUP

1 1/2 C. Orange Juice

2 TBSP. Corn Starch

2/3 C. Brown Sugar

1/3 C. Sugar

1/2 C. Pineapple Juice

1/2 C. Corn Syrup

1 TBSP. Lemon Juice

Zest of 1 Orange

1/2 tsp. Cinnamon

Place all ingredients into a sauce pan.

heat on medium heat until sugar is dissolved.

Let thicken for 2 minutes while stirring constantly.

Store in fridge for up to 3 weeks.

Sweet Spring Moments,

Lark 

My take on a Chocolate "Nothing Bundt Cake"

Have y'all ever heard of the popular  

"Nothing Bundt Cakes"? 

I tried my very first one about 5 years ago 

at my Sis.-in-laws.

I was surprised that is was so good.

Since then I have tried to make MY version

 of several flavors they carry. 

This is a pretty darn close to the "Real Deal"

recipe for their Chocolate Bundt.

Bake one up let me know what ya think.

Larks version of "Nothing Bundt" Chocolate Cake

1 Triple Chocolate Fudge Cake Mix

1 (3.4oz.) Instant Chocolate Pudding

1 C. Sour cream

4 Egglands Best Eggs

1/2 C. Water

1/2 C. Canola Oil

1(12 oz.) pkg. Mini Chocolate Chips

2 (8 oz.) pkg. Cream Cheese, softened

4 C. Powdered Sugar

2 tsp. Vanilla Extract or cold coffee

Preheat oven to 350

Mix together in mixing bowl: Cake mix, pudding,

sour cream,eggs,water coffee and oil until smooth. 

 Fold in the chocolate chips. 

Pour into a greased bunt cake pan. 

 Bake on center rack for for 45-50 mins.

  Let cool for 20 mins. in the pan, before flipping out onto a serving plate.

(This is going to sound "odd" to y'all...but I like to then place the cake into the freezer...as is for 24 hrs. I swear to y'all it makes the cake so moist!) 

In a mixing bowl beat the cream cheese until smooth.

 Add in the vanilla, then powdered sugar.

Beat until smooth. 

 Lastly pipe on the frosting.

Oh so good y'all will want to.."shut the front door and call your Momma!"

This Country Girl "got bundt"!

Lark

Ham & Cheese Stuffed Bread

This recipe came about when I took a

look into my fridge one day to see what I could

come up with for a Dinner with out

having to go to the store for more ingredients.

 Oh My Flipping Heck....

I had "thumbs up" all around the table!

And if you dont have time to make your

own bread dough, go ahead and use

the frozen bread loaves you can get at the store.

Just give yourself enough time to thaw it out.

*You can find my dough recipe HERE.

Ham and Cheese Stuffed Bread

* 1 lb. Frozen Bread Dough~thawed

1 (9oz.) Sliced Smoked Ham

1 (12oz.) Sliced Sharp Cheddar Cheese

1/4 C. Mayo

1 (8oz.) Cream Cheese and Chives Spread

Dash Pepper

Dash of Franks Hot Sauce

1 Egg~beaten

Sesame Seeds

In a small bowl  cream together the 

mayo, cream cheese, pepper and hot sauce.

Roll out thawed dough and spread with cream cheese

spread. Then layer Ham and Cheese. 

(I had some provolone cheese on had as well)

Fold dough in thirds and press seam closed.

Lay seam side down on a greased sheet pan.

Brush the beaten egg over top and sprinkle

with sesame seeds. Cut small slits

into the dough to allow for steam.

Let dough rise for about 15 minutes

while the oven is preheating.

Bake for 35-40 minutes.

*Let rest for 10 minutes before slicing*

Now THAT'S A MEAL!

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Beirrocks

Let's start off by pronouncing this dish...

"Beer-Rocks"!

(And NO, there is no beer in this recipe)

 I first had these wonderful meat filled rolls

while in High School. Back in those days, the 

"lunch ladies" actually made everything by hand.

I was lucky enough to be a Aid to the Cook.

The talented Mrs. Rippetoe  made everything

from homemade rolls to soft and chewy brownies.

These Beirrocks were HER  very own special dish.

I never knew how much this dear woman

taught me until later on in life.  Some of my favorite

High School memories are of time spend cooking

with Mrs. Rippetoe.  I wish she was still with us

so I could thank her, for all she taught me.

So in her honor, I share with you this recipe.

Mrs. Ripptoe's Beirrocks

1.5 lb. Lean Ground Beef

1 Med. White Onion~diced

1/2 tsp. Garlic Powder

1/2 tsp. Cumin

1 tsp. Black Pepper

1/2 tsp. salt

1/2 Head Green Cabbage~thinly sliced

Start by making the Dinner Roll Dough

*you can also use frozen bread dough*

While the dough is rising you will cook the meat filling.

In a skillet brown your meat, onion and seasoning

together. Turn down heat, add the shredded

cabbage cover with lid. You just want the cabbage

to wilt, then remove from heat. DO NOT over cook.

Once your dough is ready, roll out individual

sized pieces of dough. Place a nice helping of

meat filling into the center of one dough.

Cover with another piece of dough,

making sure to pinch seal the seams.

Place on a lightly greased sheet pan 

to raise again for another 30 minutes.

(you can sprinkle tops with sesame seeds if desired)

Bake in a 350 degree oven for 15-18 minutes.

Serve warm.

*These are also very good with Pastrami,or Roast Beef *

I really enjoyed the memories that came 

with this recipe. I  hope you will take some time

to reminisce a few of your childhood recipes.

Thank You Mrs. Rippetoe,

Lark 

Gooseberry Patch Cook Book Winner!!!

First let me start off by saying THANK YOU

to the FABULOUS "people" over at

Gooseberry Patch!

They are just a sweet as you imagine.

I had a blast doing this 1st Review/Giveaway

and hope to see many more to follow.

Let me keep you in suspense no longer...

THE WINNER of the 

"101 Soups, Salads and Sandwiches"

Cook Book is......(drum roll....)

MIPPY!!

Mippy said...

Hi Lark!

I joined Gooseberry Patch Circle of Friends :)

Thanks for the chance!

~Mippy :)

Thank you all for joining in the fun!

Keep your eye's out for more great Giveaways in the future.

Red Beans & Rice

My husband was born and raised in the great

state of Louisiana. Ever since we have been married

he has "hinted" around that he would LOVE

it if I made him some Red Beans and Rice.

*Not that I don't aim to please...

I just don't care for the dish. So I made that

his Mom's special dish to make him. (lol)

Well last week I gave in...after 14 yrs.

He said I "nailed" it!

If you are a fan of this dish, try them out

and see how my version stacks up.

Red Beans and Rice

1 lb. Dry Red Beans

1 lb. Beef Kielbasa~sliced

3 (14.5oz.) Cans Beef Broth

1 White Onion~ diced

1 TBSP. Garlic~minced

1 tsp. Cumin

1/2 tsp. Garlic Salt

1 tsp. Black Pepper

1 tsp. Chili Powder

*Water

Start by soaking your beans for at least 

8 hrs. or overnight. 

The next day start with placing the onion,

garlic and sausage in a large cast iron pot

 or in your slow cooker.

Brown sausage and onion until tender.

Pour in beef broth, seasonings and drained beans.

Simmer for at least 4 hours.

Stirring every hour, continue cooking until 

beans are tender. You may need to add in more

water to thin out the beans.

Serve over Rice.

In The Name Of Love,

Lark

Catching up....

Oh it has been awhile since I have posted any of my

2011-2012 Marathon's

I guess time just has a way of sneaking up on you.

Well lets start off with a few pictures...

I will tell you what race and when in the description.

READY.....SET.....GO!

Arizona 2011 (1/2 Marathon)

2012 Arizona 1/2 Marathon Expo

2011 Las Vegas Marathon

2011 Las Vegas Marathon meeting Jackie and Dan

2011 3-Day for the Cure Team

2011 3-Day for the Cure

2011 Disneyland 1/2 Marathon

2011 Disneyland 1/2 Marathon Finish!

2011 Las Vegas Race for the Cure

2011 Race for the Cure 

Lark's Cream Puff's

For some reason I have become "known" in town for making Cream Puff's.

I think it all started when I made these for special holiday's at the Bakery I worked for here in town. Now even though I no longer work there I have had a few "order's" from friends for these. Who am I to say no?!.. I love baking and love it when I get requested items. :) Anyone can make these. They are pretty simple, I think the hardest part is trying not to eat them after they are all plated and begging me to indulge! (lol)

For the "Puff":

6 Tbsp. butter (NO substitute)

1 C. water

1/4 tsp. salt

1 C. flour

4 eggs

Preheat oven to 400

In a sauce pan bring to a boil the water, salt and butter.

Remove from heat and stir in flour.... it will be thick, forming a ball.

Now add eggs one at a time, the dough will separate and then come back together after each egg is added. Then you can either fill a pastry bag and pipe them onto a greased lined foiled cookie sheet. Or you can just drop them on using a spoon.

Place on sheet at a time in oven. Bake at 400 for 15 minutes.

Then lower oven to 350 and continue to bake for another 25 min.

Let cool on a wire rack. When cool cut each puff, making a top & bottom.

Take out the "innards" (the extra egg dough) throw away. and then fill each with the cream filling below. Top with powdered sugar or chocolate frosting.

Cream filling:

1 (5.1 oz.) box Instant Chocolate or Vanilla pudding

2 1/2 c. milk

1 (12 oz.) container of Cool Whip topping; thawed

Mix the milk with the pudding mix, chill until set up.

Then fold in the Cool Whip. Fill each puff.

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Hot Chicken Enchilada Dip

Doesn't this look good?

Oh how I wish you could smell it!

I always get requests

for the recipe. I am telling you....once you make it,

it will be a favorite!

I fist received this recipe from a friend (Julie Davis) after I had tasted it. Since then I have changed it up a bit,however I still get rave reviews.

It is a simple dip to double, and you'll want to because then you might just be able to get a taste.

Hot Chicken Enchilada Dip

2 (12.5oz) cans of chicken

8 oz. Cream Cheese-softened

1 C. Mayo

2 C. Shredded Cheese 

( I like to use 1 c. pepper jack, 1 c. sharp cheddar)

1/4 C. finely diced white onion

4 oz. can diced green chili's

1 finely diced jalapeno

Blend all ingredients together. Place into a medium size baking dish.

 Bake @ 350 for 30 minutes (or until bubbly)uncovered.

Serve hot along side corn tortilla chips.

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Vanilla Pudding Cinnamon Rolls

I this recipe on Pinetrest.

So I tracked it down to "Mel's Kitchen Cafe" blog.

I did adapt it  just a bit.

Try it out for yourself, see if it is

a nice surprise for y'all too.

Vanilla Pudding Cinnamon Rolls

1/2 C. Warm Water

2 TBSP Red Star Yeast

2 TBSP Honey

1 (3.4oz.) Instant Vanilla Pudding~ Prepare as box directions list

1/2 C. Margarine~melted

2 Eggland's Best Eggs

1 tsp. Salt

6 1/2 C. All purpose Flour

FILLING:

1/2 C. Margarine~softened

1 (8oz.) Cream Cheese~ Softened

2 C. Brown Sugar

4 tsp. Cinnamon

Start by mixing the warm water, yeast and

honey in a small bowl. Let it bloom for 10 minutes.

Prepare pudding as directed on the box,

let chill for 10 minutes while yeast blooms.

In a large mixing bowl place 6 C. flour.

Make a "well" in middle of flour and pour in yeast mixture.

Let mix for a minute. 

Stir together the pudding, margarine,eggs and salt.

Pour into the mixing bowl and mix until well blended.

Dough should be a silky soft..not to sticky.

It is is sticky add in small amounts of flour

until it pulls away from the sides of bowl.

Rub a small amount of oil over the dough.

Cover and place in a warm area until it 

doubles in size. About 90 minutes.

Roll out and spread on filling.

Roll tightly and cut into 2 inch rolls.

Place in a greased baking dish, cover and

again let dough rise for 45 minutes.

Bake in a 350 degree oven for 20 minutes.

Frost and your ready to dive on in!

These are best warm,

Lark

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Gooseberry Patch Cook Book Review & Give Away

I have been a Fan of Gooseberry Patch for as

long as I can remember. I am always on the look out

for those "Country Style Cook Books".

I have a nice sized collection of them too, (51)

and still counting!  So of course I was beyond

THRILLED when the opportunity came around

for me to Review one of there NEW

up and coming Cook Books.

Gooseberry Patch is also giving a copy

of this NEW Cook Book~

 "101 Soups, Salads and Sandwiches"

to one lucky reader!

I will give you all the details below.

This cook book has a photo with EVERY recipe!

Just looking at the pictures made me hungry!

It was so hard trying to pick which dish to make.

I decided on making the Pioneer Beef Stew

Pioneer Beef Stew

14.5 oz can Petite Diced Tomatoes

1 C. Water

3 TBSP. quick Cooking Tapioca~uncooked

2 tsp. Sugar

1 1/2 tsp. Salt

1/2 tsp. Pepper

1 1/2 lb. Stew Meat~cubed

3-4 Potatoes~ peeled/cubed

4 Carrots~ peeled/sliced

1 Onion~diced

In a large bowl combine tomatoes with juice, water,

 tapioca, sugar, salt and pepper. 

Mix well; stir in remaining ingredients.

Pour into a greased 3 quart casserole dish.

Cover and bake at 375 degrees for 1 1/2-2 hrs.

Until the beef and vegetables are tender.

Serves 4 to 6

Next up : Toasted Chicken Salad Bagels

Toasted Chicken Salad Bagels

6 c. Cooked Chicken~chopped

2 C. Celery

1 C. Almonds~chopped and toasted

1/4 C. Lemon Juice

1/4 C. Onion~grated

1 tsp. Salt

2 C. Mayo

1 C. Shredded Cheddar Cheese

12 Bagels~sliced

2 C. Potato chips~crushed

In a bowl combine all ingredients

except bagels and chips.

Spread mixture on the bottom halves

of the bagels. Broil for 3-5 minutes.

Sprinkle crushed chips on chicken

mixture. Replace bagel tops.

Serves 12

Gooseberry Patch  Has another "hit" on their hands!

I was very satisfied with the quality of this 

cook book as well as with the recipes shared.

I know Y'all are going to want a copy of 

101 Soups, Salads and Sandwiches  Cook Book

of your own! 

How to Enter:
1- Be a follower of Lark's Country Heart Blog
2- Follow Lark's Country Heart on FACE BOOK
3- Follow Lark's Country Heart on Pinterest
4- Follow Gooseberry Patch on Face Book
5- Follow Gooseberry Patch on Pinterest
6- Join Gooseberry Patch Cirlce of Friends

*Please leave a separate comment for each entry completed,
including your email address* 
 Give Away open's March 5th ~ Ending on March 15th
 ~Winner announced March 16th~

Applesauce Bread

Let me start off today by saying

HAPPY BIRTHDAY to my hubby!

He is forever helping me "perfect"

many of my recipes by being my 

Taste Tester! Thank you honey for 

ALWAYS having my back!

Now lets get this "party" started off

with a simple and delicious 

Quick Bread.

I took this photo from the first batch I made

Then I added some fresh diced apple to

the batter. I think we liked it best with

the added apple pieces in it.

Applesauce Bread

1 1/2 C. Flour

3/4 C. Sugar

2 Eggs

1/4 C. Margarine~ melted

1/2 tsp. Nutmeg

1 tsp. Cinnamon

1/4 tsp. Salt

1/2 tsp Baking Powder

3/4 C. Applesauce

1/2 tsp. Baking Soda

1 Granny Smith Apple~ Diced

Preheat oven to 350

Place the applesauce and soda together in a small bowl.

Next add remaining ingredients in a mixing bowl.

Stir in the applesauce/soda. Then fold in apple pieces.

*if you are adding in the diced apple pieces

you will lightly toss them in 1 TBSP of flour

before adding it to the batter.

Pour into (2) lightly greased loaf pans.

I like to top mine with a streusel topping

however you don't have too. You can also just sprinkled

some Cinnamon/Sugar mixture on top.

Bake for 45-55 minutes.

This is a super moist bread.

Happy Baking,

Lark

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