Mary Neumann

Magic Pumpkin Cake by The Country Cook

South Your Mouth – Mandy

The Country Cook~ Brandie

Served Up With Love~ Melissa

Let’s take a quick peek back at last week!

**SIMPLY CLICK ON THE PHOTO (RECIPE) YOU LIKE BELOW AND IT WILL TAKE YOU TO THE BLOGGER’S POST WITH THE RECIPE**

RECIPE WITH THE MOST CLICKS:

Sausage Gravy Breakfast Enchiladas by Cooking with K

RECIPES THAT CAUGHT OUR ATTENTION:

Cinnamon Roll Cheesecake by Dance Around The Kitchen

Macaroni and Tomatoes by Julia’s Simply Southern

FEATURED HOSTESS RECIPE:

YOUR HOSTESSES:

The Country Cook~ Brandie
South Your Mouth~ Mandy
Sweet Little Bluebird~ Mary
Served Up With Love~ Melissa

Nancy’s Deluxe Lemon Bars (Easy to Make!)

by Mary Neumann · 2 Comments · Disclosure/Disclaimer · Privacy Policy

Today’s share is from my best friend’s kitchen in Ohio, a cherished family recipe from her mom’s recipe box – Nancy’s Deluxe Lemon Bars.

Nancy’s Deluxe Lemon Bars

This classic recipe for lemon bars has just 7 ingredients and is SO EASY TO MAKE! A delicious buttery shortbread crust is topped with a fantastic lemony, sweet and tangy filling then dusted with powdered sugar after baking. This pretty dessert can be made year round – perfect for parties, holidays or just because.

WHAT YOU NEED TO MAKE DELUXE LEMON BARS

Flour, butter, powdered sugar, white granulated sugar, eggs, fresh lemon juice and baking powder.

HOW TO MAKE DELUXE LEMON BARS

Preheat oven to 350 degrees F.

For the shortbread crust, in a large bowl add flour, powdered sugar and butter, using a fork for mixing- dough will be crumbly/coarse (see photo).

Press dough into an ungreased 9×13 glass baking pan. Bake on middle rack of oven for 20 minutes. Remove and cool.

While the crust is cooling, in a medium size bowl prepare the lemon filling. By hand, whisk together eggs, lemon juice, flour and baking powder – whisk until blended well.

Pour lemon filling over the baked shortbread crust, place in oven and bake for an additional 25 minutes. Remove, dust with powdered sugar while still hot.

Allow to cool then cut into even squares. Recipe makes up to 35 bars depending on desired size.

PINNABLE IMABE

Nancy’s Deluxe Lemon Bars

Ingredients

For the shortbread crust:

2 cups all-purpose flour
1/2 cup powdered sugar
1 cup butter, at room temp

For the lemon filling:

4 eggs, beaten
1/3 cup fresh lemon juice (about 2 good size lemons)
1 1/2 cups white/granulated sugar
1/4 cup all-purpose flour
1/2 teaspoon baking powder

Dusting:

additional powdered sugar for dusting top of bars (use desired amount)

Directions

Preheat oven to 350 degrees F.

For the shortbread crust, in a large bowl add flour, powdered sugar and butter, using a fork for mixing- dough will be crumbly/coarse (see photo).

Press dough into an ungreased 9×13 glass baking pan. Bake on middle rack of oven for 20 minutes. Remove and cool.

While the crust is cooling, in a medium size bowl prepare the lemon filling. By hand, whisk together eggs, lemon juice, flour and baking powder – whisk until blended well. Pour lemon filling over the baked shortbread crust, place in oven on middle rack and bake for an additional 25 minutes.

Remove, dust with powdered sugar while still hot. Allow to cool then cut into even squares.

Recipe makes up to 35 bars depending on desired size.

Tips

To press shortbread dough in pan, lightly flour hands.
You can dust with more powdered sugar if areas “melt away” during storage for a pretty presentation when serving.

Thanks for stopping by!

Cheers!

The Best Thick Lemon Curd – Weekend Potluck 501

by Mary Neumann · 1 Comment · Disclosure/Disclaimer · Privacy Policy

Welcome to Weekend Potluck 501
we are so happy you could join us!

Weekend Potluck 501 collage withThe Best Think Lemon Curd, Chocolate Brioche Bread Pudding, Pumpkin Bread with Pumpkin Buttercream and Mummy Dogs.

This week’s features – The Best Think Lemon Curd, Chocolate Brioche Bread Pudding, Pumpkin Bread with Pumpkin Buttercream and Mummy Dogs.

Your Hostesses

South Your Mouth – Mandy

The Country Cook~ Brandie

Served Up With Love~ Melissa

Let’s take a quick peek back at last week!

**SIMPLY CLICK ON THE PHOTO (RECIPE) YOU LIKE BELOW AND IT WILL TAKE YOU TO THE BLOGGER’S POST WITH THE RECIPE**

THE RECIPE WITH THE MOST CLICKS:

The Best Thick Lemon Curd by A Red Spatula

RECIPES THAT CAUGHT OUR ATTENTION:

Chocolate Brioche Bread Pudding by Quiche My Grits

Pumpkin Bread with Pumpkin Buttercream by Nancy C

FEATURED HOSTESS RECIPE:

Mummy Dogs by Served Up With Love

YOUR HOSTESSES:

Served Up With Love~ Melissa
The Country Cook~ Brandie
South Your Mouth~ Mandy
Sweet Little Bluebird~ Mary

Magic Cake with Autumn Apples – Weekend Potluck 500

by Mary Neumann · Leave a Comment · Disclosure/Disclaimer · Privacy Policy

Welcome to Weekend Potluck!

This weekend we are celebrating our 500th party! A big thank you to everyone who has followed along and shared their wonderful recipes over all these years.

Thank you. Thank you. Thank you.

This week’s features – Magic Cake with Autumn Apples, One Pot Million Dollar Spaghetti, 1000 Island Tangy Pork Chops and Easy Apple Dump Cake.

Your Hostesses

South Your Mouth – Mandy

The Country Cook~ Brandie

Served Up With Love~ Melissa

Let’s take a quick peek back at last week!

**SIMPLY CLICK ON THE PHOTO (RECIPE) YOU LIKE BELOW AND IT WILL TAKE YOU TO THE BLOGGER’S POST WITH THE RECIPE**

THE RECIPE WITH THE MOST CLICKS:

Magic Cake with Autumn Apples by Not Entirely Average

RECIPES THAT CAUGHT OUR ATTENTION:

One Pot Million Dollar Spaghetti by Dance Around The Kitchen

1000 Island Tangy Pork Chops by With a Blast

FEATURED HOSTESS RECIPE:

Easy Apple Dump Cake by Sweet Little Bluebird

YOUR HOSTESSES:

Sweet Little Bluebird~ Mary
The Country Cook~ Brandie
South Your Mouth~ Mandy
Served Up With Love~ Melissa

Easy Oven Roasted Green Beans and Mushrooms (Easy to Make!)

by Mary Neumann · 1 Comment · Disclosure/Disclaimer · Privacy Policy

Today’s recipe is a wonderful side dish to add to the recipe box – Easy Oven Roasted Green Beans and Mushrooms.

Easy Oven Roasted Green Beans and Mushrooms

This deliciously simple, easy to make roasted green beans and mushrooms tossed in olive oil, garlic, balsamic vinegar, salt and pepper, is ready in about 30 minutes, a wonderful side dish for so many meals! It’s a perfect side for a busy weeknight and fancy enough for dinner parties and holidays.

What You Need to Make Roasted Green Beans and Mushrooms

Fresh green beans, mushrooms (I use baby portabella), fresh garlic, extra virgin olive oil, balsamic vinegar, fresh cracked pepper and sea salt to taste.

How to Make Roasted Green Beans and Mushrooms

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or foil for easy clean-up. Wash and trim green beans and mushrooms, dry well with paper towel. Place green beans and mushrooms in a large bowl, add garlic, olive oil, balsamic, salt and pepper – toss with hands, coating green beans and mushrooms evenly. Place green beans and mushrooms on baking sheet in an even, single layer.

Bake in middle rack of oven for 20-23 minutes, until green beans reach desired tenderness.

PINNABLE IMAGE

Easy Oven Roasted Green Beans and Mushrooms

Ingredients

1 pound of fresh green beans, washed and trimmed
8 ounces fresh mushrooms, washed, sliced (I use baby portabella mushrooms, sliced)
2 teaspoons minced garlic
1 1/2 Tablespoons extra virgin olive oil
1 1/2 Tablespoons balsamic vinegar
fresh cracked black pepper and sea salt to taste, about 1 teaspoon each

Directions

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or foil for easy clean-up.

Wash and trim green beans and mushrooms, dry well with paper towel.

Place green beans and mushrooms in a large bowl, add garlic, olive oil, balsamic and salt and pepper – toss with hands, coating green beans and mushrooms evenly.

Place green beans and mushrooms on baking sheet in an even, single layer.

Bake in middle rack of oven for 20-23 minutes, until green beans reach desired tenderness. Enjoy!

Tip

Finely grated Parmesan cheese sprinkled on top after roasting is a great addition.

Thanks for stopping by!

Cheers!

Butter Pecan Fudge – Weekend Potluck 499

by Mary Neumann · 2 Comments · Disclosure/Disclaimer · Privacy Policy

Welcome to Weekend Potluck 499
we are so happy you could join us!

WEEKEND POTLUCK 499 -Butter Pecan Fudge, Homemade Beefaroni, Caramel Apple Oat Squares and Better Than Homemade Cornbread.

This week’s features – Butter Pecan Fudge, Homemade Beefaroni, Caramel Apple Oat Squares and Better Than Homemade Cornbread.

Your Hostesses

South Your Mouth – Mandy

The Country Cook~ Brandie

Served Up With Love~ Melissa

Let’s take a quick peek back at last week!

**SIMPLY CLICK ON THE PHOTO (RECIPE) YOU LIKE BELOW AND IT WILL TAKE YOU TO THE BLOGGER’S POST WITH THE RECIPE**

RECIPE WITH THE MOST CLICKS:

Butter Pecan Fudge by Cooking with K

RECIPES THAT CAUGHT OUR ATTENTION:

Homemade Beefaroni by No Plate Like Home

Caramel Apple Oat Squares by Nancy C

FEATURED HOSTESS RECIPE:

Better-Than-Homemade Cornbread by South Your Mouth

YOUR HOSTESSES:

South Your Mouth~ Mandy
Sweet Little Bluebird~ Mary
Served Up With Love~ Melissa
The Country Cook~ Brandie

Best-Ever Beef Tips Made in the Slow Cooker

by Mary Neumann · 3 Comments · Disclosure/Disclaimer · Privacy Policy

With cooler days and nights finally arriving, it’s all about comfort food in our home. Today’s recipe is an oldie but goodie, reader and family favorite beef dish recipe – Best Ever Beef Tips Made in the Slow Cooker.

Be sure to read the rave reviews for the stove top version for Best Ever Beef Tips!

Best-Ever Beef Tips Made in the Slow Cooker

Tender beef slow cooked to perfection in a deliciously rich gravy, served over mashed potatoes, egg noodles or rice – a satisfying meal the whole family will love. This slow cooker version for Best-Ever Beef tips is sure to become a new favorite! Simple to make meal that’s easy to adapt to your taste.

What You Need To Make Beef Tips in the Slow Cooker

Cubed beef stew meat, vegetable or canola oil, onion, water, brown gravy mix, soy sauce, Worcestershire sauce, garlic powder (of fresh garlic, minced), black pepper and cornstarch.

How to Make Beef Tips in the Slow Cooker

Spray slow cooker with non-stick cooking spray. In a large skillet over medium-high to high heat, heat 3 tablespoons of oil then add chopped onion and cook until they are translucent, stirring occasionally. Next, add cubed beef to the onions, browning on all sides – it will take about a minute on each side. After browning the beef, add garlic and pepper then transfer to slow cooker. In a large bowl or measuring cup, add water, brown gravy packet, soy sauce and Worcestershire sauce, mix well then pour over beef and stir.

Cook on high for 4 to 5 hours or on low for 6 to 7 hours. Be sure to adjust cooking time according to your slow cooker.

Last Hour of Cooking, Add Cornstarch Mixture

In a small bowl combine cornstarch and water, mix well then add to beef – stir well, cover and continue to cook for an additional hour.

PINNABLE IMAGE

Best-Ever Beef Tips Made in the Slow Cooker

Ingredients

2 lbs cubed beef stew meat
3 tablespoons vegetable oil (or canola)
1 medium onion, chopped
3 cups water
1 package brown gravy mix (.87 ounce or .75 ounce packet)
1/4 cup soy sauce
1/4 cup Worcestershire sauce
1 teaspoon garlic powder (or fresh garlic, minced)
1 teaspoon fresh ground black pepper
parsley for garnish (optional)

Thicken Gravy (add cornstarch mixture last hour of cooking)

2 Tablespoons cornstarch
2 Tablespoons water

Directions

Spray slow cooker with non-stick cooking spray.

In a large skillet over medium-high to high heat, heat 3 tablespoons of oil then add chopped onion and cook until they are translucent, stirring occasionally.

Next, add cubed beef to the onions, browning on all sides – it will take about a minute on each side.

After browning the beef, add garlic and pepper then transfer to slow cooker.

In a large bowl or measuring cup, add water, brown gravy packet, soy sauce and Worcestershire sauce, mix well then pour over beef and stir.

Cook on high for 4 to 5 hours or on low for 6 to 7 hours. Be sure to adjust cooking time according to your slow cooker.

ADD CORNSTARCH THE LAST HOUR OF COOKING

In a small bowl combine cornstarch and water, mix well then add to beef – stir well, cover and continue to cook for an additional hour.

When ready, serve beef tips and gravy over mashed potatoes, egg noodles or rice. Serve with a side of your favorite veggies and salad.

Tips

For less salt/ lower sodium, use reduced sodium soy sauce, Worcestershire sauce and brown gravy mix.
Red wine is an awesome addition. If I have an open bottle of wine I will use 1/4 to 1/3 cup of wine – replacing an equal amount of water with wine.
Mushrooms are a great addition.
Do not worry if the beef falls apart not keeping their cube shape – it will be terrific!

Thanks for stopping by!

Cheers!

Easy Apple Dump Cake

by Mary Neumann · 2 Comments · Disclosure/Disclaimer · Privacy Policy

Today’s recipe share is a quick and easy fall favorite – Easy Apple Dump Cake!

Easy Apple Dump Cake

This quick and easy apple dessert calls for just 4 ingredients – canned apple pie filling, yellow cake mix, butter and chopped pecans (optional). Top this awesome cake with vanilla ice cream and caramel sauce for a delicious fall treat. Bonus…your home will smell amazing!

What You Need To Make Easy Apple Dump Cake

2 cans of apple pie filling, 1 box of yellow cake mix, 3/4 cups of butter and 1/2 cup of chopped pecans. Pecans are optional, but a great addition.

How To Make Apple Dump Cake

Preheat oven to 350 degrees F. Spray a 9×13 baking pan with non-stick cooking spray. Spoon apple pie filling evenly in bottom of baking pan then pour dry cake mix on top, spreading evenly (do not mix). Pour melted butter evenly over top, coating as much of the dry cake mix as possible by tilting the pan. Last, sprinkle chopped pecans evenly over cake.

Bake on middle rack of oven uncovered for 45-50 minutes, Cake is ready when it turns a light golden brown and bubbles on the side of the pan. Remove and allow to cool for 15 minutes before serving.

Toppings for Apple Dump Cake

This easy cake is even better served with a scoop of vanilla ice cream and caramel sauce drizzled on top!

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Please Note: This is NOT A SPONSORED POST. I have no affiliation with any of the products featured in this post.

Easy Apple Dump Cake

Shortcut version of Betty Crocker’s 5-Ingredient Apple Dump Cake