Marinated Roast Beef

Hello everyone and welcome to Tempt My Tummy Tuesday. Glad to have you join us. My sister, Lisa, and I co-host this blog carnival. We share recipes, kitchen and cooking tips, and anything food related that you want to share. So, join the fun. Write your foodie post and then mention Tempt My Tummy Tuesday. Don't forget to leave your link info with Mr. Linky He lives at Lisa's blog.

This week I am giving you a wonderful recipe I tried for the first time this weekend. It comes from one of my daughters all time favorite Sunday school teacher from her "3 year old class."

The Women's Ministry of our church put together a cook book a few years back and I love looking through it for new ideas. I also love seeing the names of the ladies who submitted the recipes. I think it will be a treasure I keep for many years to come. So for you ladies who have this book, this recipe is on page 121, Marinated Roast Beef.
Thanks Ms. Connie.... we LOVED it!

Marinated Roast Beef

6-8 lbs. beef roast
1 cup vegetable oil
3/4 cup soy sauce
1/2 cup lemon juice
1/4 cup Worcestershire sauce
3 cloves garlic, chopped
1 Tbsp. fresh ground pepper

• Pierce roast at one inch intervals with meat fork and place in a plastic Ziploc bag (make sure your bag doesn't have holes in it like mine did... it will save you time and a huge mess) Combine oil, soy sauce, lemon juice, Worcestershire sauce and garlic.

• Pour marinade over roast, seal bag and chill 24-48 hours, turning occasional. Remove roast from marinade and discard marinade.

• Sprinkle roast with pepper and cook 8-10 hours on low in a crock pot.

I let mine marinade all day Saturday. I put it in the crock pot Sunday morning on high and it was ready when we got home from church 4 1/2 hours later.

I'm HOT and need a little lemonade here!

Hello everyone and welcome to Tempt My Tummy Tuesday. Glad to have you join us. My sister, Lisa, and I co-host this blog carnival. We share recipes, kitchen and cooking tips, and anything food related that you want to share. So, join the fun. Write your foodie post and then mention Tempt My Tummy Tuesday. Don't forget to leave your link info with Mr. Linky He lives at Lisa's blog.

Well, I do not about you people, but it is HOT here already! Aurghhhh! I was hoping for a few more weeks of somewhat tolerable, but it looks like summer is here to stay in Texas. So, lets at least have some recipes that make me feel a little cooler, shall we?

Today I'm sharing a recipe with you that is OH SO EASY! I don't even know when I started making this, but I'm sure it was back in my Tyler days. You can change this up a little, so I will add in the variations for you.

I hope you enjoy... I think I'm making this again soon!

Creamy Lemonade Pie

Ingredients:

1 & 3/4 cup cold milk (SKIM MILK is just fine here)
2 packages Vanilla Jello instant pie filling
1 can (small) Lemonade THAWED (you may use limeade or pink lemonade)
8 oz. container Cool Whip (you can use FAT FREE)
2 graham cracker pie crusts

Pour milk in large bowl. Add pudding mixes and whisk for 30 seconds. Add Lemonade and whisk for another 30 seconds until thick. Stir in Cool Whip and spoon into crusts.

Refrigerate 4 hours or until set. You may also Freeze and serve for a firm, more ice- cream- like dessert.
(You may freeze one too keep for another day... that works very well)

I told you it was Easy!!!
As you see there a LOW fat version and it tastes just as good!

picture: Kraft foods.com

French's Crunchy Onion Chicken

We are having this recipe tonight for dinner... so I thought I would re-publish this post from Oct. 2008. I hope you enjoy... it is really soooo yummy.


Hello everyone and welcome to Tempt My Tummy Tuesday. Glad to have you join us. My sister, Lisa, and I co-host this blog carnival. We share recipes, kitchen and cooking tips, and anything food related that you want to share. So, join the fun. Write your foodie post and then mention Tempt My Tummy Tuesday. Don't forget to leave your link info with Mr. Linky He lives at Lisa's blog.

Today I want to encourage you to eat more chicken. (I Love Those Cows!) This is a recipe I have seen in numerous magazine advertisements and I finally tried it. It is French's Crunchy Onion Chicken. This recipe is SO easy and was great. My hubby loved it even the four year old gave it the thumbs up. The next time you are looking for a quick easy chicken meal, do yourself a favor.... MAKE THIS!

Now, some good news. If you go to the French's website, there is a coupon for the wonderfully versatile French Fried Onions, Along with many more recipes.

They're not just for your mama's green bean casserole anymore!

French's Crunchy Onion Chicken

Ingredients:
2 cups (4 oz.) FRENCH'S® Original or Cheddar French Fried Onions
4 (5 oz.) boneless skinless chicken breasts
1 egg, beaten


Directions:
1. Place French Fried Onions into plastic bag. Lightly crush with hands or with rolling pin. Transfer to pie plate or waxed paper.
2. Dip chicken into egg; then coat with onion crumbs, pressing firmly to adhere. Place chicken on baking sheet. Sprinkle with additional crumbs, if desired.
3. Bake at 400°F for 20 min. or until no longer pink in center.