No Peek Beef Tips (Slow Cooker or Oven)

 Ingredients


2 pounds cubed beef stew meat
1 packet brown gravy (0.87 oz)
1 can cream of mushroom soup (10.5 oz)
1 can water (use the cream of mushroom soup can)
1 envelope Beefy Onion Soup Mix (1.25 oz)
salt & pepper to taste (optional)

Instructions

SLOW COOKER METHOD

Spray slow cooker with non-stick cooking spray.
Add beef to slow cooker, salt and pepper to taste.
In a medium size bowl add the remaining ingredients (soups, gravy and water), mix well and then add to the beef tips coating well.
Cook on high for 3–4 hours, or on low for 6–7 hours.

OVEN METHOD

Preheat oven to 300 degrees f. Spray a 9×13 baking dish with non-stick cooking spray.
Add beef tips to baking dish in a single layer, salt and pepper to taste.
In a medium size bowl, mix beefy onion soup mix, cream of mushroom soup, brown gravy mix and water – mix well. Pour soup mixture over beef tips, stir, coating evenly.
Cover pan tightly with foil, bake on middle rack of oven for 2 1/2 – 3 hours. No peeking!! Keep foil tightly sealed on pan while in oven.
When ready, remove from oven and allow to cool for a few minutes. *Carefully remove foil from baking dish to avoid a steam burn – it is very hot and can burn you.

Notes
Serve the beef tips and gravy over mashed potatoes, egg noodles, rice, thick toast and more.
Sides – steamed vegetables like broccoli, green beans, mixed veggies, garden salad.
TIPS:

For less salt/sodium use reduced sodium soups and gravy mix and skip the salt.
You can substitute Beefy Onion Soup Mix with Dry Onion Soup Mix.
Browning the beef adds great flavor.
Adding red wine to this dish is wonderful. Simply sub 1/2 the water with wine.
Mushrooms are a great addition, fresh or canned – about 1 cup.
Chopped onion adds additional flavor. Be sure to cook in pan in oil or butter until translucent. About 1/2 cup.
For those who prefer things from scratch, you can make homemade soups and brown gravy – Brown Gravy from scratch – Condensed Cream of Mushroom Soup from scratch – Dry Onion Soup Mix from scratch (this is for Dry Onion not Beefy Onion Mix)

Brown Sugar Kielbasa Bites

 

Ingredients:

°2 pounds kielbasa, cut into small pieces

°3/4 cup of cola

°1 cup brown sugar

°1/2 teaspoon chili powder (optional)

Instructions:

Slowly add ingredients to 3 qt saucepan and stir to combine.

Cover and cook over low heat for 6 hours or on high for 3 hours, stirring occasionally.

Serve warm and enjoy!

Note: To prepare on the stovetop, mix all ingredients in a medium saucepan and simmer for 15-30 minutes.

Enjoy!

 

Texas Fudge

 

Ingredients

• 2 large eggs
• 1 (5 oz) can evaporated milk
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon kosher salt
• 1/2 cup all-purpose flour
• 2 cups sharp cheddar cheese, grated
• 2 cups Monterey Jack cheese, grated
• 1 (4 oz) can diced green chiles, drained
• Sliced jalapeños, for topping

Preparation

1. Preheat oven to 350°F and lightly grease a 7x11-inch baking dish with butter or nonstick spray. Set aside.
2. In a medium bowl, whisk together the eggs, evaporated milk, garlic powder, onion powder, and salt. Whisk in flour until smooth.
3. Stir in cheeses and green chiles, then pour mixture into the prepared baking dish. Top with sliced jalapenos, then bake until very lightly browned around the edges, 25-30 minutes.
4. Enjoy!

Hobo Packets

 

 

Ingredients

For the burgers:

• ▢ 2 pounds lean ground beef
• ▢ 2 Tablespoons ketchup
• ▢ 1 Tablespoon Worcestershire sauce
• ▢ 2 teaspoons onion powder
• ▢ 2 teaspoons garlic powder
• ▢ 1 teaspoon kosher salt
• ▢ ½ teaspoon smoked paprika
• ▢ ½ teaspoon black pepper
• ▢ ¼ cup water

For assembly:

• ▢ 1 ½ pounds Yukon gold potatoes, small diced (I leave the skin on – just make sure you rinse the potatoes well before dicing)
• ▢ 12 ounce bag frozen sliced carrots
• ▢ 1 tablespoon olive oil
• ▢ ½ teaspoon garlic powder
• ▢ ½ teaspoon kosher salt
• ▢ ½ teaspoon black pepper
• ▢ 1 large sweet onion, sliced
• ▢ 6 Tablespoons salted butter, cut into tablespoons

Instructions

• Mix the ground beef, ketchup, Worcestershire sauce, onion powder, garlic powder, salt, paprika, pepper and water in a large bowl until well combined and set aside.
• Mix the potatoes, carrots, olive oil, garlic powder, salt, and pepper in a large bowl until well combined.
• Lay out (6) 18×12 sheets of foil (use heavy-duty foil if you can) and spray with nonstick cooking spray.
• Add 1/6th of the potato and carrot mixture into the center of each foil packet.
• Divide the meat mixture into 6 patties and place one on top of the vegetables.
• Evenly distribute the onion slices on top of the burgers.
• Last, add 1 tablespoon of butter on top of each one.
• Crimp and secure each packet well so no air can escape.
• Preheat the grill to 400°F (medium-low to low heat). I like to add an oven thermometer to the grill so I can make sure of the temperature.
• Once at 400°F, add the packets to the grill and shut the top. Cook until the burgers reach 160°F and the vegetables are tender, about 30-40 minutes.
   
   Or in the Oven: 
   
  Preheat oven to 375°F. Seal foil packets well. Place beef side up on a large baking sheet and bake 35-45 minutes or until potatoes and carrots are tender.
    

Coke-Cola Pork Chops

 

• 1 cup ketchup

• 1 cup cola-flavored carbonated beverage like Coke

• 2 tablespoons brown sugar

• 8 pork chops

• salt and pepper to taste

Directions

1. Preheat oven to 350 degrees F (175 degrees C).

2. Mix together the ketchup, cola and brown sugar.

3. Place pork chops into a baking pan and pour cola mixture over, coating well. Sprinkle with salt and pepper.

4. Bake for about one hour depending on the thickness of the pork chop. 

    

Buttermilk Pie

 

Pie crust

You can use:

• a homemade single crust

• a refrigerated roll-out crust

• a frozen deep-dish crust (thawed)

Buttermilk pie filling is thin before baking, so the crust needs to be snug in the dish with no big tears.

Tip: If you’re worried about a soggy bottom, you can blind-bake the crust for 8–10 minutes. More on that below.

Unsalted butter

Butter gives richness and that familiar “Southern pie” flavor. Melt it, then let it cool slightly so it doesn’t scramble the eggs.

If you only have salted butter, use it and reduce the added salt in the recipe.

Granulated sugar

This pie is sweet, but it shouldn’t taste like straight sugar. The buttermilk balances it. Stick to white sugar for the cleanest custard flavor.

Eggs

Eggs set the custard. Use large eggs. Room temp is best because they blend more smoothly and bake more evenly.

Buttermilk

The star ingredient. It adds tang and gives the custard a softer, creamier feel than plain milk.

Full-fat buttermilk is my pick if you have choices.

Flour (or cornstarch)

A small amount helps stabilize the filling so it slices clean and doesn’t weep. Flour keeps it traditional. Cornstarch gives an even silkier texture.

I include both options in the notes.

Vanilla extract

Vanilla rounds everything out and makes the pie taste warm and bakery-like.

Lemon juice (optional but helpful)

A tiny splash brightens the filling. It doesn’t make it lemon pie. It just keeps the sweetness in check.

Salt

Salt keeps custard from tasting flat. It’s a small amount, but it matters.

Nutmeg (optional)

A pinch on top is classic. It’s not required, but it adds that soft, old-fashioned warmth that feels right with buttermilk custard.

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Instructions

I’ve written these steps in a way that feels calm and doable. For the full printable version with exact amounts, scroll to the recipe card at the bottom.

1) Preheat the oven

Preheat to 350°F (175°C).

Place a rack in the middle of the oven. Custard pies bake best when they aren’t too close to the top or bottom heat.

2) Prepare the crust

Fit the pie crust into a 9-inch pie dish. Crimp the edges.

If you’re using a refrigerated crust, let it warm slightly so it doesn’t crack while you shape it.

Optional blind-bake (helps with crisp bottoms):
Line the crust with parchment paper, fill with pie weights or dried beans, and bake 8–10 minutes. Remove weights and parchment, then continue with the filling.

If you skip blind-baking, that’s fine too—just bake the pie on the lower-middle rack so the bottom gets steady heat.

3) Mix the filling (don’t overdo it)

In a large bowl, whisk together the sugar, flour, and salt. This helps the flour distribute evenly so you don’t end up with little thick spots.

Add the eggs and whisk until smooth.

Pour in the melted butter and whisk again.

Add the buttermilk and vanilla (and lemon juice if using). Whisk just until the mixture looks combined and silky.

You don’t need to whip air into it. Custard likes a gentle hand.

4) Fill the crust

Pour the filling into the prepared crust.

If you’re using nutmeg, sprinkle a small pinch over the top. Keep it light.

5) Bake

Bake for 45–55 minutes, or until:

• the edges are set

• the center has a gentle wobble

• the top is lightly golden

If the crust edges brown too fast, cover them with foil or a pie shield around the 30-minute mark.

6) Cool completely, then chill

Let the pie cool at room temperature for at least 2 hours.

Then refrigerate for at least 2 more hours before slicing. Chilling helps it firm up and gives you those neat slices that look like you knew what you were doing.

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Dragon Sauce

 

Dragon Sauce Ingredients:

 

1/2 cup low-sodium soy sauce

2 tablespoons rice vinegar

1 tablespoon sesame oil

1 tablespoon honey or maple syrup

2 garlic cloves, minced

1 tablespoon finely chopped green onions

1 teaspoon crushed red pepper flakes (adjust to taste)

1 tablespoon toasted sesame seeds

1 teaspoon grated fresh ginger (optional for extra zing)

1 tablespoon finely chopped fresh cilantro or parsley

 

 

Special Equipment:

 

A small mixing bowl

A whisk or spoon for mixing

A jar or airtight container for storing

 

 

How to Make Dragon Sauce

 

Prep the ingredients: Start by mincing your garlic, chopping your green onions, and grating your ginger (if using).

 

Mix the base: In a small bowl, combine the soy sauce, rice vinegar, sesame oil, and honey. Stir until the honey fully dissolves.

 

Add the flavor: Stir in the minced garlic, red pepper flakes, green onions, and sesame seeds. If using ginger and herbs, add them here too.

 

Taste and tweak: Give it a taste and adjust for sweetness or heat, depending on your preference.

Let it rest: For best flavor, let the sauce sit for at least 10 minutes before serving so the flavors can meld.

 

Store it: Transfer to a jar and keep in the fridge for up to 10 days.