Outback Steakhouse Dinner 1 of 4: Steak Seasoning

Now, I don't feel like this really matching Outback's steak flavor....it could the the way we cooked the steaks, it could be the cut of steaks...but either way, I love this seasoning.
1/2 tsp salt
1 tsp paprika
1/2 tsp black powder
1/4 tsp onion salt (or powder-the salt gives a little more kick)
1/4 tsp garlic powder
1/8 tsp coriander
1/8 tsp turmeric
1/8 tsp cayenne pepper
This recipe yields about 4 teaspoons of seasoning.

Mix all ingredients together in a small bowl.
To prepare steaks:: Preheat a flat grill (or you could use a frying pan). Sprinkle some of the seasoning over both sides of the steak.
Grill the steaks on each side to your desired level of doneness. Be sure to use tongs to sear all the edges of each steak to a rich brown color.

With hungry thoughts from the kitchen;
Gabrielle W.
So whether you eat or drink or whatever you do, do it all for the glory of God. ~1 Corinthians 10:31

Southwestern Chicken Burrito Wraps

1 cup cooked rice, warm or at room temperature
1 cup cooked, shredded chicken
1 can black beans, rinsed and drained
1 can whole corn, drained
1 green onion, finely sliced (white and green parts)
1 red or green pepper (I have half a green and half a red)
1 tsp lime juice
1/2 TBS chili powder
1 tsp ground cumin
1/4 tsp
1/4 tsp salt
2 cups shredded cheddar cheese
Sour cream (optional)
6 burrito-sized flour tortillas

Preheat oven to 350.
Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese and sour cream. Sprinkle cheese over tortillas (I forgot this part, so I just topped the tortillas with cheese-see picture), leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla.  Roll the stuffed tortillas and place in a lightly greased baking dish; with cooking spray, lightly mist the tortillas.  Bake for 10 minutes or until the tortillas are lightly brown along the open edges. Serve with a dollop of sour cream.

With hungry thoughts from the kitchen;
Gabrielle W.
So whether you eat or drink or whatever you do, do it all for the glory of God. ~1 Corinthians 10:31

Cool Whip Frosting

In case you haven't heard of it before; you can fold in a package of your desired flavor pudding mix into cool whip and use it to frost cup cakes or cake. Simple, easy and healthy.

This recipe is a little less unhealthy but packs more flavor than above.
1 box instant pudding
1 cup of milk
1/3 cup powder sugar
8 oz cool whip, thawed
4 oz whipped cream cheese (we didn't have any whipped so I just used regular cream cheese-softened)
Mix the pudding, milk and powder sugar together until smooth. Add the cream cheese.Then finally fold in the cool whip. Make sure that the frosting is smooth and lump free. Refrigerate for an hour then frost your cake or cup cakes.

You will have to keep the cake refrigerated; or, if you can control your portions, don't frost the cake until you're ready to eat a piece. Then frost just your piece. That way you will only have to keep the frosting in the fridge and no the entire cake/cupcakes.

With hungry thoughts from the kitchen;
Gabrielle W.
So whether you eat or drink or whatever you do, do it all for the glory of God. ~1 Corinthians 10:31

Quick Elephant Ears (Funnel Cakes)

One of my fondest memories growing up was going to the amusement park every fall for Procter and Gamble day (my grandpa worked  for p&g and got tickets). At the end of the night, my parents would buy an elephant ear (or two) to share and we'd walk out to the car and eat it while watching the fire works.
Every time I eat an elephant ear I go back to those 'good ol' days'.
1-1/2 cups flour
1/4 cup sugar
1-1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 large eggs
1 cup milk
1 tsp vanilla
1/2 to 1 tsp cinnamon (optional)
Oil for frying
Powder Sugar
Mix together all of the dry ingredients. Mix together all the wet ingredients, now mix the dry into the wet. Heat oil (enough oil so that the batter will float ) to 375 (if it's to cool the cakes will absorb lots of oil, to hot and they will brown of the outside but be doughy inside) in a sauce pan. Take a funnel (or a large spoon) and drizzle the batter into the hot oil. Cook till the down side is golden/dark brown then flip cook until that side is done. Place on cookie wrack (to help oil drip off) cool for a few moments then sprinkle with powder sugar and enjoy!!

With hungry thoughts from the kitchen;
Gabrielle W.
So whether you eat or drink or whatever you do, do it all for the glory of God. ~1 Corinthians 10:31

Loaded Potato Soup

I don't have a picture for this soup, and I don't really have measurements for this soup either, I never measure. This soup is all to your taste, but I'll try my best to give it measurements; just remember you can adjust it to your taste.
8 large potatoes, peeled and cut into chunks
1 small onion, diced
4 cups milk (you may want more or less)
3 oz package of bacon-bits, (desired amount, I tend to use just half)
2-3 cuts sharp cheddar cheese (or more if you like)
salt and pepper to taste
Boil the potatoes and onion until the potatoes are soft. Drain and mash the potatoes with the milk until you reach desired thickness (if you like chunky soup don't mash the potatoes to much, if you like it creamy then mash away!) Add the remaining ingredients and enjoy!
With hungry thoughts from the kitchen;
Gabrielle W.
So whether you eat or drink or whatever you do, do it all for the glory of God. ~1 Corinthians 10:31

Cottage Cheese Rolls

1 cup butter
2 cups flour
2 cups cottage cheese
Mix everything together and chill over night.
Preheat oven to 350. Divide the dough into 3 balls and roll out (like a pie crust). Cut into wedges and roll up, starting at the wide end rolling towards the small point (like crescent rolls). Bake for 30-40 minutes. The inside of these rolls will remain somewhat moist and raw looking.
Dip these scrumptious rolls in honey and enjoy!

With hungry thoughts from the kitchen;
Gabrielle W.
So whether you eat or drink or whatever you do, do it all for the glory of God. ~1 Corinthians 10:31

Paneer/Queso Blanco/Farmers Cheese

Sorry for the blurry picture.

1 gallon of goats milk
1/2 cup vinegar (I used white, but you can use cider if you want-I've read where people don't even measure they just add vinegar until they see the milk curdling.)
2 tsp salt

Quick instructions: Heat the milk to a slow boil, stirring to make sure that it doesn't burn. Remove from heat and immediately stir in the vinegar, a little at a time, keep stirring! Next, strain your curds & whey through a cheesecloth-lined colander. After straining sprinkle the salt over the curds and massage it in thoroughly. Twist the cheese cloth around the curds and squeeze out the whey. Next hang the cheese ball with a bowl underneath to collect the drippings.

More detailed instructions. 
On the stove top, heat the milk until it's at a slow boil (200*) stirring frequently so it does not burn. Remove from heat and immediately stir in the vinegar, a little at a time, keep stirring! The acidity of the vinegar will curdle the milk, separating it into curds and whey. Wait an hour or two, then remove the cheese from the cheese cloth and refrigerate.
Remember Miss Muffet, who sat on the tuffet?  This is what she was eating.
Next, strain your curds & whey through a cheesecloth-lined colander. You want to use real cheese cloth, not the kind you get from the grocery store. That cloth isn't as finely woven. Unfortunately, that's the only type of cheese cloth I had. So, In addition to have the cheesecloth-lined colander I placed a coffee filter onto of the cheese cloth.
Now here's where it gets fun, after straining sprinkle the salt over the curds and massage it in thoroughly.  This draws out moisture, and helps the cheese become more solid (if you want a more soft, ricotta-like cheese you can just omit the salt).  You can also add extra herbs and spices now, or roll the cheese in spices after it has solidified - or both!
Twist the cheese cloth around the curds and squeeze out the whey. Next hang the cheese ball with a bowl underneath (or, if you're like me and don't have anything to hang it from, you can leave it in the colander above a bowl). If you want you can also put the wrapped cheese on a sloped surface (like a propped-up cutting board) and place another flat object on top, weighted down.  This will squeeze out excess moisture and give you a nice-looking cheese patty. For both methods wait a couple hours and the cheese will hold its shape when you unwrap the cheesecloth. Refrigerate.

As a note, it takes A LOT of milk to make A LITTLE cheese.
With hungry thoughts from the kitchen;
Gabrielle W.
So whether you eat or drink or whatever you do, do it all for the glory of God. ~1 Corinthians 10:31