I had no plans for the day so I decided to do some more with my grad school applications. I worked for about 2 hours and got almost no where but any improvement is good improvement. I put dinner in the crock pot it was peppered beef. We browned the beef last night so all I had to do was cut up the pepper and add all the ingredients together. The recipe is from http://www.sixsistersstuff.com where there are lots of crock pot things. I did edit it a little bit that is reflected below. It turned out great!
1lb beef sirloin, cut into 1 inch squares
Garlic powder to taste
1 can beef stew
1 Tablespoon cornstarch
1/4 cup onion, sliced
1/2 (14.5 ounce) can stewed tomatoes, with liquid
1.5 tablespoons soy sauce
1/2 teaspoon white sugar
1/2 teaspoon salt
1 large colorful bell pepper, sliced
Spray slow cooker with non-stick cooking spray. Place beef on bottom of crock pot and sprinkle with garlic powder.
Mix bouillon cube with hot water until dissolved, then mix in cornstarch until dissolved. Pour into the slow cooker with meat. Stir in onion, stewed tomatoes, soy sauce, sugar, and salt.
Cover, and cook on High for 3 to 4 hours, or on Low for 6 to 8 hours.
For the last 30 minutes of cooking, add the sliced peppers and turn heat up to high (if it wasn’t on high already). If you add the peppers any sooner, they become pretty mushy. I also added a tablespoon of cornstarch (mixed with 1 Tablespoon cool water) just before serving to the drippings left in the slow cooker, which made a yummy gravy that was perfect over rice.
- 1 cup unsalted butter, room temperature
- 1 2/3 cups sugar
- 2 teaspoon finely grated lemon zest
- 1 tablespoon fresh-squeezed lemon juice
- 1 tablespoon pure vanilla extract
- 5 eggs
- 2 cups cups unbleached flour + ¼ teaspoon salt, sifted
- 1 Bundt cake pan
- Preheat an oven to 325 degrees F.
- Butter and flour a bundt pan.
- In a large mixing bowl, beat the butter and sugar with an electric beater until the mixture is pale and creamy, about 5 minutes.
- Beat in the lemon zest, lemon juice, and vanilla.
- Add the eggs, 1 at a time, beating until just combined after each addition.
- Fold in the flour and salt mixture in 2 batches, mixing after each addition until well combined. Be careful not to over mix.
- Spoon the batter into the bundt pan and bake for 45 to 55 minutes, or until a skewer poked into the cake comes out clean.
- Cover the pan loosely with aluminum foil if the crust browns too quickly.
- Remove cake from oven and cool on a wire rack for 10 minutes.
- Remove the Old Fashioned Lemon Pound Cake from the bundt pan and place onto a wire rack to cool completely.