I don’t have much to say about November 🙂 The high point was Thanksgiving and although it was just Lee and I, Meredith, Aubrey and Carys, we had a nice dinner and enjoyed each others company so much. Late in the afternoon we Skyped with Nikki and the boys. We miss them a lot!
Weather-wise, it was a quiet month here. Warmer than normal, and just a few stray snow flurries. Crops were harvested with no serious problems. Life moves on at a steady pace.
I’m still having fun with Pinterest. In fact, I’ve recently tried two new recipes that I found there. Both are keepers, so I’ll share them with you. You can access my boards on Pinterest by clicking on the link in the side bar. You’ll find the original recipes, with photos there.
I just made this recipe for Philly Cheesesteak Sloppy Joes for dinner tonight. I’ll definitely make them again. Lee liked them a lot.
Although I found this recipe on Pinterest, it had been adapted from one by Rachel Ray.
My change? The recipe included a provolone cheese sauce. Everyone knows that Philly Cheesesteaks require Cheez Whiz. I skipped the provolone and went straight to the jar of Cheez Whiz. I don’t regret it.
1 tablespoon olive oil
1 pound ground beef
1 large onion, chopped
1 green pepper, chopped
2 tablespoons steak sauce, like A-1
1 cup beef stock
salt and pepper
4 Kaiser rolls, or hard rolls
In large skillet over medium-high heat add the oil and then brown the ground beef, about 5-6 minutes. Add the onion and green pepper and cook another 3-4 minutes, until the vegetables start to get tender. Stir in the steak sauce and beef stock, salt and pepper, and simmer for 2 or 3 minutes more.
To serve, split the rolls, removing some of the soft inside if desired. Toast the rolls. Put a big scoop of meat in the roll, topped with warmed Cheez Whiz. If you gag at the thought of putting Cheez Whiz into your temple/body, then by all means use provolone or American cheese, or make your own cheese sauce.
The next recipe is one I made as a Christmas treat. I made some to send to Collin, who is serving overseas in the Army. This was pretty easy to make, and the bonus was the way it filled the house with the smell of cinnamon.
Slow Cooker Cinnamon Almonds
1 1/2 cups sugar
1 1/2 cups brown sugar
3 tablespoons cinnamon
1/8 tsp. salt
1 egg white
2 tsp. vanilla
3 cups whole almonds (I used 4 and I think even 6 cups would still work..that’s a lot of sugar)
1/4 cup water
Mix together sugars, cinnamon, and salt. In another bowl whisk egg white and vanilla until frothy. Coat the almonds first with the egg white mixture, and then with the sugar mixture. Put into prepared crock pot. You can either spray it or use a liner. I used a liner and it worked well.
Cook on low for 3-4 hours. I used the full 4 hours. After 3 hours add the 1/4 cup of water and mix well. The coating will become very wet but eventually dries up and starts to harden. Spread onto a cookie sheet that has been sprayed or lined with parchment. Separate the almonds when they’re cool.