Crockpot Beef Stew

2 tablespoons flour
1 pound beef stew meat, cut into 3/4 inch cubes
2 tablespoons vegetable oil
2 1/2 cups cubed potatoes
1 cup frozen green beans
1 cup frozen whole kernel corn
1 cup sliced carrots
1 medium onion, cut into thin wedges
2 teaspoons instant beef bouillon granules
2 teaspoons Worcestershire sauce
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon ground pepper
1 bay leaf
2 1/2 cups vegetable juice

Place flour in plastic bag. Add meat and shake until coated. Brown meat in 1 tablespoon hot oil; brown evenly. This can be done in two batches if necessary.

In crockpot layer potatoes, green beans, corn, carrots and onion. Add bouillon, Worcestershire sauce, oregano, basil, pepper and bay leaf. Add browned beef. Pour vegetable juice over.

Cover and cook low 10-12 hours or high 5-6 hours.

Pineapple Upside-Down Cupcakes

Topping:
8 tablespoons unsalted butter, melted
3/4 cup light brown sugar, firmly packed
20 ounces canned crushed pineapple, drained and juice reserved
12 maraschino cherries, drained and halved

Cupcake:
18.25 ounces yellow cake mix
1 cup sour cream
1/2 cup reserved pineapple juice
1/3 cup vegetable oil
4 large eggs
1 teaspoon vanilla extract

Place rack in center of oven and preheat to 350º. Lightly mist 24 cupcake cups with non-stick cooking spray and dust with flour.

For the topping, measure 1 teaspoon of melted butter into each cupcake cup. Sprinkle 1 heaping teaspoon brown sugar on top of the butter. Spread about 1 tablespoon pineapple on top of the sugar and place a maraschino cherry half in the center of the pineapple, pushing it down so the cherry touches the pan. Set pans aside.

For the cupcakes, blend cake mix, sour cream, pineapple juice, oil, eggs and vanilla in a large bowl with an electric mixer on low speed for 30 seconds; scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 2 minutes more, or until the batter is thick and smooth.

Spoon 1/3 cup batter onto the topping in each cupcake cup. Bake until cakes are golden and spring back lightly when pressed, 18-20 minutes. Immediately run a knife around the edges of the cupcakes to loosen. Invert onto a platter and cool.

Yield:  24 cupcakes

Coconut Chicken Fingers

1 pound boneless, skinless chicken cut into strips
3 eggs lightly beaten
1/2 cup flour
1 cup sweetened coconut flakes
1 cup panko bread crumbs
1 1/2 teaspoons garlic powder
3/4 teaspoon salt
3/4 teaspoon curry powder
1/4 teaspoon onion powder

Preheat oven to 450º. Line baking sheet with foil and spray with non-stick cooking spray.

Roughly chop coconut flakes until the same size as panko bread crumbs. Combine coconut, panko and spices in a shallow dish; mix well.

Place flour and beaten eggs in separate shallow dishes.

Dredge chicken strips in flour, dip in egg and coat with coconut-panko mixture. Press mixture onto chicken to ensure it is well coated.

Place chicken strips on prepared baking sheet. Bake for about 18-20 minutes.

I serve like to serve with orange marmalade dipping sauce (add a small amount of orange juice to orange marmalade to make a thinner consistency).