Baked Tenderloin

This is such a simple, yet flavorful steak recipe. I rarely make it though, because whole tenderloins are expensive. I've also made it with other cuts of meat and individual steaks, but it is best with a whole tenderloin.

whole beef tenderloin
1/2 stick margarine
2 tsp beef bouillon granules
salt, pepper, garlic salt

Place tenderloin in pan. Melt margarine and bouillon. Pour over meat. Sprinkle with salt, pepper, and garlic salt. Let stand 1 hour. Bake at 400 degrees for 15 minutes. Turn down to 350 degrees. Put meat thermometer in thickest part of meat and bake. (For medium, about 30 minutes) Slice and serve.

Spicy Beef Bundles with Fiesta Rice

Spicy Beef Bundles? Silly name, I know. My mom found this recipes YEARS ago, while I still lived at home. I have never come across any recipe even similar to these. I would describe it as chimichanga-ish. But, it is baked, not deep fried. My husband is not an olive fan, so these were coined "crappy olive bundles" until I started omitting the olives. I made them last night for friends and they LOVED them. I even added the olives, but used chopped, and Derek was none the wiser. The "Fiesta Rice" paired nicely.

2 (8pk) crescent rolls
1 lb ground beef
taco seasoning packet
green pepper (diced)
1/2 c olives, sliced or chopped (optional, I guess)
2 (3 oz) cream cheese (softened)
shredded cheddar cheese
melted butter (or margarine)
crushed taco chips (we use Doritos)

brown beef with green peppers and drain
add taco seasoning and cream cheese, combine well, add olives
break crescent rolls into 8 rectangles, pinch dough to get rid of seam
put some filling down center of each rectangle
top each with shredded cheese
fold up ends and seal to create a little closed up rectangular bundle
brush melted butter on each and sprinkle with crushed chips

Bake at 375 degrees for 15-20 minutes

FIESTA RICE

(This recipe is from Campbell's Soup. Really simple, but good)

1 can Campbell's Chicken Broth
1/2 c water
1/2 c chunky salsa
2 cups uncooked Minute rice

Heat chicken broth, water and salsa in saucepan to a boil. Stir in 2 cups rice. Cover and remove from heat. Let stand 5 minutes. Fluff with a fork.

German Chocolate Caramel Bars

F.A.B. (Derek's Favorite Aunt Beth) made these for a graduation party YEARS ago. Definitely a family favorite. I've been meaning to post this recipe since this blog began, but I always make them for a potluck, etc. and always forget to take a picture. Today, I remembered! Enjoy.

1 (14 oz) package of caramels
2/3 c evaporated milk (divided)
1 box of German Chocolate cake mix
3/4 c butter, melted
1 c chopped nuts (optional...I always omit)
1 c chocolate chips (I use milk chocolate)

Melt caramels with 1/3 c evaporated milk. Keep warm. Combine dry cake mix, melted butter and remaining 1/3 c evaporated milk and nuts, stirring by hand. Press half of the mixture into a 9 X 13 prepared pan. Bake 350 degrees for about 6 minutes. Pour melted caramel over baked layer. Sprinkle chocolate chips over caramel layer.

Cover top with teaspoons of remaining cake mixture. Bake for an additional 15 to 20 minutes. Cool completely before cutting.