Cubed Steak with Onion Gravy

Ingredients

• 1 1/2 pounds cubed steak
• 1/3 cup flour
• 1/2 teaspoon garlic salt
• 1/2 teaspoon black pepper
• 1/2 cup Vegetable oil
• 1 large onion, sliced
• 1 (14-ounce) can beef broth
• 1 package dry onion soup mix

Instructions

1. Combine flour, garlic salt, and black pepper in a pie plate or shallow dish. Dredge both sides of cubed steak in flour mixture.
2. Heat oil in a large skillet (preferably cast iron) over medium-high heat. Add steak (cooking in 2 batches if necessary). Cook 5 minutes per side. Remove steak from skillet and set aside.
3. If you want to thicken the gravy some, add a few teaspoons of leftover flour from dredging the steak to the drippings in the pan.
4. Add onion, broth, and onion soup mix to the drippings in the pan. Use a wooden spoon to scrape up any browned bits stuck to the bottom of the pan.
5. Bring to a simmer and cook until onions are soft.
6. Return steak to pan to warm. Serve with mashed potatoes.

PECAN PIE CHEESCAKE RECIPE

Ingredients

• 2 cups graham cracker crumbs 
• ⅓ cup butter, melted 
• 16 oz cream cheese, at room temperature 
• ¾ cup sugar 
• ¼ cup milk 
• ½ cup sour cream 
• 2 tablespoons flour 
• 3 teaspoons bourbon whiskey, divided 
• 2 eggs 
• 1 cup dark brown sugar 
• ¼ cup cornstarch 
• ½ teaspoon salt 
• 4 egg yolks 
• ⅔ cup maple syrup, or dark corn syrup 
• ½ cup cream, warm to the touch
• 4 tablespoons butter, cold 
• 2 cups roasted pecan, chopped whole roasted pecan, to serve 

Preparation 

1. Preheat oven to 325°F (170°C). In a bowl, combine the graham cracker crumbs and melted butter. Stir to combine. Pour the mixture into a 9-inch (23 cm) springform pan and press it evenly into the bottom and halfway up the sides. 
2. Transfer to the refrigerator to chill. In a large bowl add the cream cheese, sugar, and milk. With a hand mixer, beat until fluffy and fully incorporated. Add in the sour cream, flour, 2 teaspoons of the bourbon, and the two eggs and gently continue to mix until the cream cheese filling is smooth. 
3. Pour the mixture into the springform pan with the graham cracker crust and bake for 1 hour, or until the cheesecake no longer jiggles. 
4. While the cheesecake is cooking, prepare the stove-top pecan pie filling. In a bowl combine the brown sugar, cornstarch, and salt, stir together and pour into a medium saucepan on low heat. 
5. Pour in the egg yolks, maple syrup, and warm cream and whisk until smooth. Cook on low heat until the mixture thickens like a pudding, 5-10 minutes. Remove from the heat. Stir in the cold butter and the final teaspoon of bourbon and whisk until fully emulsified. 
6. The pudding-like mixture should be around room temperature. Fold in the roasted, chopped pecans and then pour the mixture over the cooked cheesecake and spread it out as an even layer. 
7. If you like, sprinkle with extra chopped pecans or garnish with whole pecans. 
8. Let the cheesecake chill in the refrigerator until completely set. Slice and serve cold or at room temperature. 

FRIED POTATOES AND ONIONS

INGREDIENTS

• 4 large russet potatoes or 4 large yukon gold potatoes
• 1 large onion, sliced thin
• 4 tablespoons butter (or more if required)
• 2 tablespoons extra virgin olive oil
• 1⁄2 teaspoon granulated garlic powder
• 1⁄2 teaspoon dried dill weed
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon black pepper

DIRECTIONS

1. Peel and slice potatoes about 1/8 inch thick or thinner.
2. Slice onion thinly.
3. In a large frying pan on medium-high heat, melt butter, add olive oil.
4. Add sliced potatoes and onions, cover and fry for 10 minutes. Using a spatula, turn the potatoes and onions over so they do not break apart. If potatoes appear too dry, add some additional butter.
5. Sprinkle with granulated garlic powder, dried dill weed, salt and pepper and continue to fry with cover removed for another 5 minutes or until potatoes begin to turn slightly brown; turning occasionally.
6. Serve hot with your meal.

Note: 

You may use 2 or 3 large garlic cloves (chopped small), instead of granulated garlic powder. Add to the potatoes after the first 10 minutes of cooking time.

RAW BROCCOLI AND CAULIFLOWERS SALAD

Ingredients

• 1 cup mayonnaise
• 1 tablespoons Swerve or other sweetener
• 2 tablespoons apple cider vinegar
• 3 cups raw broccoli
• 3 cups raw cauliflower
• 1/2 red onion chopped
• 1/2 cup cheddar cheese shredded
• 1/2 cup raw pecan pieces

Instructions

1. In a bowl add the mayonnaise, Swerve and apple cider vinegar. Whisk to combine.
2. In a large bowl add the dressing and all the other ingredients and mix well.
3. Refrigerate until ready to use.

Pecan Tarts

INGREDIENTS:

• 1- 3oz. pkg. cream cheese, softened
• 1 stick of margarine or butter, softened
• 1 C. flour
• Dash of salt
• Blend together cream cheese, margarine, flour and salt. Shape into 24 balls; press each ball into 1 3/4″ muffin tins (press dough in bottom and sides with fingers, do not leave any holes).

Filling:

• 2 eggs, beaten
• 1 C. brown sugar
• 2 T. margarine or butter, melted
• 1 tsp. vanilla
• Dash of salt
• 1 C. pecans, chopped

DIRECTIONS:

1. Combine eggs, brown sugar, margarine, vanilla, and salt. Mix well (do not beat with beater, or tops will be crusty instead of a nutty one). Divide pecans evenly in pastry shells. Pour filling in shells, filling 2/3 full. Bake at 350 degrees for 20-25 minutes. Cool slightly before removing from pans. Cool on wire rack. Makes 24. “Nutty” rich–a real favorite.

Source: Allrecipes.com