Food, Faith, and Other Fabulous Finds

Recipes, devotional thoughts, and other cool things I come across.

Surprisingly Easy and Tasty January 21, 2014

Before we get into our surprising recipes, I wanted to share a deal that you might want to check out.  If you’re craving a frozen treat (It’s not weird. I’ve been in an ice cream mood for a couple weeks now.), this would be a good week to stop by Orange Leaf for some frozen yogurt.  From now until Saturday (1/25), Orange Leaf is giving away double points this week, which means you’d get free yogurt that much sooner.  One of my besties said that the salted caramel flavor is delicious, so I can’t wait to give it a try.

On to the surprising food.  Let’s start with surprisingly easy.  This recipe makes a filling, tasty dinner with almost no work.  Thank goodness for slow-cookers!  When the weather gets cold and life gets busy, my slow cooker is a great tool for a warm, filling dinner.  (Maybe you’ve guessed that by the number of slow-cooker recipes listed on the site.)  This particular dinner definitely warmed our bellies during the recent chilly weather.

Slow-Cooker Beef Stroganoff (from

2 lb. cubed, boneless stew beef

10 oz. halved mushrooms

1 chopped medium onion

1 clove mince garlic

1 c. beef broth

2 tsp. paprika

1 tsp. salt

1 c. sour cream

2 tbsp. flour

1 tbsp. Dijon mustard

1 16 oz. package egg noodles

2 tbsp. chopped parsley

1. Place the beef, mushrooms, onion, and garlic in the slow-cooker.  Then add the broth, paprika, and salt.  Stir together, cover and cook on low for 7-8 hours (or 5 hours on high).

2. When the stroganoff is done, add the sour cream, flour, and mustard and stir til well blended.  Cover and cook on low for 15 minutes.  Meanwhile, cook the noodles according to the package directions.  Drain the noodles, place them in a serving dish, top with the stroganoff, and garnish with the parsley.

Slow-Cooker Beef StroganoffSlow-Cooker Beef Stroganoff 4Slow-Cooker Beef Stroganoff 5  (If you know my family, you know that the beef was my husband’s and the mushrooms were mine.)

The next recipe is actually one that I made for Christmas, but I haven’t been able to share it yet.  I wanted to serve a bar cookie or brownie and these cranberry-oatmeal bars sounded appropriately festive.  I thought they sounded nice, but they were so much better than I expected.  They were actually quick to whip up and the taste was amazing.  Somehow they were creamy and tangy and had just the right amount of sweetness and spice.

Cranberry-Oatmeal Bars (from the November 2008 issue of Cooking Light)

For the crust:

1 c. all-purpose flour

1 c. quick-cooking oats

1/2 c. brown sugar

1/4 tsp. salt

1/4 tsp. baking soda

1/4 tsp. cinnamon

6 tbsp. melted butter

3 tbsp. orange juice

For the filling:

1 1/3 c. dried cranberries

3/4 c. sour cream

1/2 c. sugar

2 tbsp. all-purpose flour

1 tsp. vanilla

1/2 tsp. orange zest

1 lightly beaten egg

1. Preheat the oven to 325 degrees.  In a medium bowl, combine the 1 c. flour, oats, brown sugar, salt, baking soda, and cinnamon, stirring with a whisk.  Drizzle the melted butter and orange juice over the flour mix, stirring til crumbly and moistened.  Reserve 1/2 c. of the oat mix, and press the rest into the bottom of an 11×7 in. greased dish.

2. In another bowl, combine the cranberries, sour cream, sugar, 2 tbsp. flour, vanilla, orange zest, and egg, stirring well.  Spread the cranberry mix over the crust, then sprinkle it with the reserved 1/2 c. oat mix.  Bake 40 minutes or til the edges are golden.

Cranberry-Oatmeal Bars 2Cranberry-Oatmeal Bars 3

I’ve been a little busy this past week, and most of my daily photos didn’t turn out quite like I wanted.  The only one I liked enough to share was today’s.  The prompt was “blue”, so I snapped a shot of some of my favorite blue necklaces.

1-21 Blue 2


So, what have you been up to this past week?


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