Creamed Chipped Beef Over Toast

 Creamed Chipped Beef Over Toast

 

 

 

 

 

 

 

 

 

 

No other recipe makes me more nostalgic than Creamed Chipped Beef. While my mom did all the cooking it was my dad who loved making this for breakfast or dinner.  I can still remember, my mom and I watching him cook…he put on a comedy show for us.  He was happy and singing silly songs and we laughed and loved every minute of it.  He would serve it over toast or biscuits for breakfast and sometimes Mom re-heated it and served it over mashed potatoes for dinner.  As an adult I make it often and still call it one of the great comfort foods.

 

It is so easy to make and so delicious. Its just a simple bechamel sauce so creamy and rich. If you use beef in a package or jar, you want to rinse it first as it tends to be salty. I like to use Beardsley's dried beef in a jar as I find it the most tender and lean. My second choice if you can’t find it in a jar is Knauss brand in a pack. Most people use Buddig beef as it’s less salty.

 

 

 

 

 

 

 

 

 

 

Creamed Chipped Beef Over Toast

2 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 cups milk or half and half (half cream/half milk)
1/2 teaspoon ground pepper
1 (4.5-ounce) jar or package of dried beef, sliced or chopped

 

 

In a large skillet melt butter over medium heat.

 

When it starts to sizzle add flour and whisk for a full minute. Continue to move around in the skillet and don’t let it brown. You want it to stay white.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Continue to whisk as you pour in the milk. Stir continuously until it starts to thicken.  Turn down the heat to low and let simmer.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Add in the beef and stir to combine. Continue to stir until gravy has thickened. Remove from heat and stir in sliced dried beef. Add the pepper… no need to add any salt as the beef has enough in it.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Make your toast and lay in on a plate. Spoon creamed beef on top. 

 

 

 

 

 

 

 

Serve immediately over toasted or un-toasted bread, biscuits, waffles, English muffins or mashed potatoes!

 

So good!  Serve for breakfast, lunch or dinner!

Photography is the property of and copyrighted to Welcome Home.

Cruffins

 CRUFFINS 

 

 

 

 

 

 

 

 

 

 

 

 

What is a Cruffin?   A cruffin is a cross between a croissant and a muffin that tastes like a cinnamon roll.  It’s like getting the best of all three treats in one muffin. They are so good and so easy to make. They have buttery, flaky layers with a cinnamon-sugar filling, baked to golden perfection.

Cruffins

 3 sheets of Puffed Pastry

6 tablespoons butter, softened, divided

1 cup sugar

1 tablespoon cinnamon

NOTE:  You can also use 3 tubes of Pillsbury Crescent roll (sheets)

Preheat oven to 350°F. Lightly spray a standard 12-cup muffin tin with nonstick cooking spray. Set aside.

 

 

 

 

 

 

 

 

 

Working on a lightly floured work surface, roll out each sheet of dough to a 12×16-inch rectangle. Spread 2 tablespoons of softened butter evenly over each sheet of dough. In a small bowl, whisk together the sugar and cinnamon.

 

 

 

 

 

 

 

 

 

 

 

Sprinkle ¼ cup of the cinnamon-sugar mixture evenly over the top of each buttered dough sheet, gently pressing it into the dough. Set aside the remaining cinnamon-sugar mixture to use for topping later.

Starting on the long end of the dough sheet, tightly roll it up into a log.

 

 

 

 

 

 

 

 

 

 

Cut the log in half, creating two shorter logs. Now cut each of those shorter logs in half lengthwise, giving you four sections of dough. Repeat with the remaining two sheets of dough. You will have 12 sections of dough.

 

 

 

 

 

 

 

 

  

Working one section of dough at a time with the layered side facing out, roll it tightly into a cinnamon roll shape, tucking in the end piece of dough.

 

 

 

 

 

 

 

 

  

 

Place into the prepared muffin tin. Repeat with the remaining 11 sections.

Bake for 18-20 minutes, or until golden brown.

Remove rolls from the oven and immediately roll each cruffin in the remaining cinnamon sugar mixture. Enjoy!

 

 

 

 

 

 

 

 

Photography is the property of Welcome Home.  Instructions on how to cut dough courtesy of  https://iambaker.net/cruffins/

Strawberry Shortcake Cupcakes with Whipped Cream Frosting

 

 
Nothing special but they sure are pretty.  Sometimes you just need a quick dessert that looks like you worked all day to make it special.  These light and fluffy cupcakes topped with whipped cream frosting are the perfect dessert for any occasion. Spruce up a boxed cake mix with a few add ins and your own homemade whipped cream icing that tastes just like the real thing. This is my shortcut version that takes no time at all to make and WOW are they delicious! 

 Strawberry Shortcake Cupcakes with Whipped Cream Frosting

 

1 box Pillsbury Moist Supreme Yellow Premium Cake Mix 

1 cup water 

½ cup vegetable oil 

3 eggs 

¼ teaspoon salt 

1 teaspoon vanilla extract 

 

Whipped Cream Frosting

 

1 cup heavy whipping cream 

1 teaspoon vanilla extract 

pinch of salt 

¾ cup powdered sugar 

2 pints of strawberries, hulled and sliced or chopped

 

Preheat oven to 350 degrees.  Use cupcake liners or grease your cupcake or muffin tin.

 

 

 

 

 

 

 

 

 

 

Combine cake mix, water, oil, eggs, salt and vanilla. Whisk to combine or use electric mixer.

Use a ¼ cup measuring cup and divide the batter equally into a 

 

 

 

 

 

 

 

 

 

 

 

Bake at 350 degrees for about 22 minutes or until cupcakes bounce back when gently touched.

Allow cupcakes to cool in pan for 2-3 minutes, then remove them from pan and let cool completely on a wire cooling rack before icing them.

 

 

 

 

 

 

 

 

 

 

Strawberry Sauce

2 cups chopped strawberries, equal to about a 1 lb carton

⅓ cup granulated sugar

1 tsp vanilla extract

Squeeze of fresh lemon

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

In a small-medium sized pot over medium heat, combine the diced strawberries, sugar, vanilla extract, and squeeze of fresh lemon juice.

Bring to a boil, and stir occasionally. The mixture will bubble and foam, the strawberries will release their juices. Allow the mixture to boil for 7 minutes, stirring occasionally.

Use a potato masher to break down some of the strawberries.

Cook until the sauce thickens, about 7 additional minutes.

Transfer the sauce to a container and store in the fridge to cool. Serve when ready.

 

Whipped Cream Frosting

Once cupcakes are on the wire rack, place a medium bowl for the frosting and your electric beaters in the fridge. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

When the cupcakes are cooled, take your chilled bowl and beaters out of the fridge. Beat one cup of heavy whipping cream on medium speed until cream is frothy and bubbly.

Add in a teaspoon of vanilla, pinch of salt, and ¾ cup powdered sugar, ¼ cup at a time.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

After frosting comes together, spoon frosting into a cake frosting bag with a star tip or just into a quart size Ziploc plastic bag. Pipe frosting onto cupcakes and top with a little strawberry sauce and then a slice of strawberry.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Light and fluffy.  The perfect summer dessert.  Want a bite?

 

 

 

 

 

 

Photography is the property of and copyrighted to Welcome Home.