Summer Vacation

Hi.

Just a quick note that I am SO SORRY I have been neglectful of my blogging duties. The bakery business has taken off and I am happy to report, we are making $$$$!

That being said, it's no excuse to neglect my little bloggie blog.

Good news though: I am working on some really great stuff and will be back to blogging in the next week. :) I am going to start with breakfasts and then go from there. I was thinking it might be nice to have a "theme" month or something like that ... so hang in there folks ... I will be back!!! Read into that my "ARNOLD" imitation. :)

Swiss Steak

Well our family meals came to an end last week. Although I have a few more tags to pick, they are easy ones and this meal isn't one of them. I am working on a new list and maybe even a pantry list for you all. Here is a great recipe for your crockpot. So many of us like a home cooked meal, but with all we do during the day, it's alot to ask that we make a dinner also. This one is easy, easy. We serve with mashed potatoes and a veggie. Enjoy.

Swiss Steak Makes 6 servings

3 T. all purpose flour
1 t. ground mustard
1/2 t. salt
1 1/2 # beef boneless round, tip or chuck steak, about 3/4" thick, cut into 6 pieces.
2 T. vegetable oil
1 large onion, sliced
1 large bell pepper, sliced
1 can (14 1/2 oz.) diced tomatoes, undrained
2 cloves garlic, minced

1. Mix flour, mustard and salt. Coat beef with flour mixture.
2. Heat oil in a skillet over medium heat. Cook beef in oil about 15 minutes, turning once, until brown.
3. Place beef in 3 1/2 - 6 quart slow cooker; top with onion and bell pepper. Mix tomatoes and garlic; pour over beef and vegetables. Cover and cook on low setting 7 - 9 hours or until beef is tender.

Donut Muffins ...

Oh these are sooo bad ... but oh so good! I took the original recipe and cut it in 1/2. Why you ask, because it's bad enough that I ate 3 today, but if I had 24 of them ... not a good thing. Enjoy these everyone. When I open the Bakery / Cafe you can all come and eat them, I think they would be great on the menu.

Donut Muffins Makes 24 standard muffins

12 T. butter (1 stick + 1/2)
1 c. sugar
2 large eggs
3 c. flour
3 t. baking powder
1/2 t. ground nutmeg
3/4 c. milk
2 T. buttermilk (I used 2T. milk with 1/2 t. lemon juice as a substitute)

1 stick of butter, melted
1/2 c. sugar

1. Heat oven to 350 degrees.
2. Cream butter and sugar, beat in eggs 1 at a time.
3. Mix flour, baking powder and nutmeg in a medium sized bowl.
4. Add 1/3 of the milks with 1/3 of the dry into the butter and sugar bowl, blend well. Mix in the next 1/3 and the final 1/3. Mix to smooth.
5. Using a 12 cup muffin tin, spray with non-stick cooking spray, generously. Using a ice cream scoop, fill muffin tins.
6. Bake 25 - 30 minutes.
7. Remove from oven, remove from muffin tins, when muffins are cooled down, just a bit, pick up one by one, brush with melted butter and roll in sugar.
8. Place onto waxed or parchment paper.