6 oz fresh mushrooms, sliced
1 onion (chopped)
1/4 cup butter
2 pounds ground beef
1/4 cups flour
1 tsp salt
2 cups beef broth
1 cup sour cream
1 (12oz) pkg egg noodles, cooked and drained
Sautee mushrooms and onions in 2 TBSP butter until soft and remove from pan.
Add addtional butter or margarine to the pan and melt.
Add beef and cook until browned.
Add flour and salt and stir well.
Add beef broth and cook until slightly thickened.
Add mushrooms and onions, then sour cream.
Heat to simmer.
Do not boil.
Serve over cooked egg noodles.
Monday, February 23, 2009
Chocolate Cake
1 pkg chocolate cake mix (Duncan Hines)
1 small pkg chocolate pudding mix
1 cup sour cream
4 eggs
1/2 cup warm water
1/2 cup vegetable oil
3 TBSP melted butter
Mix together and bake at 350 for the amount of time on the box.
Frosting:
1/2 cup butter
1/8 tsp salt
4 1/2 cups powdered sugar
add 1/2 cup cocoa
2 eggs
1 tsp vanilla
1/4 cup water
1 small pkg chocolate pudding mix
1 cup sour cream
4 eggs
1/2 cup warm water
1/2 cup vegetable oil
3 TBSP melted butter
Mix together and bake at 350 for the amount of time on the box.
Frosting:
1/2 cup butter
1/8 tsp salt
4 1/2 cups powdered sugar
add 1/2 cup cocoa
2 eggs
1 tsp vanilla
1/4 cup water
Chicken and Rice
3-5 chicken breasts (I usually make 3 breasts for my family of 5)
1 can cream of mushroom soup
1 can cream of chicken soup
1 can water
2 cups minute rice
1 pkg lipton onion soup
Mix all together and put in a glass baking dish. Bake at 325 for 2 hours. You may want to check it after about 1 1/2 hours to see if the chicken is done.
1 can cream of mushroom soup
1 can cream of chicken soup
1 can water
2 cups minute rice
1 pkg lipton onion soup
Mix all together and put in a glass baking dish. Bake at 325 for 2 hours. You may want to check it after about 1 1/2 hours to see if the chicken is done.
Sweet and Sour Meatballs
Meatballs:
1 1/2 pounds ground beef
2/3 cup cracker crumbs (prefer saltine crackers)
1/3 cup onion, chopped
1 egg
1 1/2 tsp salt
1/4 tsp ginger
1/4 cup milk
Mix together, form 2" meatballs. Bake on cookie sheet at 400 for 20 minutes.
Sauce:
3 TBSP cornstarch
3/4 cup brown sugar
1 13 1/2 oz can pineapple tidbits (with syrup)
1/2 cup white vinegar
2 TBSP soy sauce
1/3 cup chopped green pepper
Cook and stir until thick. Fold meatballs into sauce and serve over rice.
1 1/2 pounds ground beef
2/3 cup cracker crumbs (prefer saltine crackers)
1/3 cup onion, chopped
1 egg
1 1/2 tsp salt
1/4 tsp ginger
1/4 cup milk
Mix together, form 2" meatballs. Bake on cookie sheet at 400 for 20 minutes.
Sauce:
3 TBSP cornstarch
3/4 cup brown sugar
1 13 1/2 oz can pineapple tidbits (with syrup)
1/2 cup white vinegar
2 TBSP soy sauce
1/3 cup chopped green pepper
Cook and stir until thick. Fold meatballs into sauce and serve over rice.
Baked Cream Cheese Pie
Crust:
1 1/2 cup crushed graham crackers
1/4 cup sugar
1/3 cup melted butter or margarine
Place in pie shell, put in freezer
Mixture:
1 tsp vanilla
8 oz cream cheese
2 eggs
1/2 cup sugar
1 TBSP lemon juice
dash salt
topping:
1 cup sour cream
2 TBSP sugar
1/2 tsp vanilla
Beat cream cheese until fluffy. Add sugar, lemon juice, vanilla and salt. Beat eggs separately. Add to mixture. Pour into cold crust. Bake at 325 for 25-30 minutes. Mix together topping ingredients. Spread over the top of pie while still warm. Bake another 10 minutes (to tell whether the pie is done, it will dorm in the middle). When cooled, add fruit topping.
1 1/2 cup crushed graham crackers
1/4 cup sugar
1/3 cup melted butter or margarine
Place in pie shell, put in freezer
Mixture:
1 tsp vanilla
8 oz cream cheese
2 eggs
1/2 cup sugar
1 TBSP lemon juice
dash salt
topping:
1 cup sour cream
2 TBSP sugar
1/2 tsp vanilla
Beat cream cheese until fluffy. Add sugar, lemon juice, vanilla and salt. Beat eggs separately. Add to mixture. Pour into cold crust. Bake at 325 for 25-30 minutes. Mix together topping ingredients. Spread over the top of pie while still warm. Bake another 10 minutes (to tell whether the pie is done, it will dorm in the middle). When cooled, add fruit topping.
Chicken with 40 cloves of garlic
This is definitely a family favorite! I use a clay cooker for this recipe but I would imagine you could use a large roasting pan with a lid.
1 TBSP olive oil
40 cloves garlic, whole, peeled
1/4 tsp dried rosemary, crumbled
1/8 tsp dried thyme leaves
1/8 tsp sage leaves, crumbled
1 whole large frying chicken (4-4/12 pounds)
1 TBSP lemon juice
salt
pepper
french bread
(Using a clay cooker) Soak top and bottom of clay cooker for 15 minutes. Drain.
Combine olive oil, garlic and herbs in cooker. Rinse chicken and pat dry reserving neck and giblets for other use. Place chicken over garlic mixture. Drizzle with lemon juice. Sprinkle with salt and pepper. Place covered cooker in cold oven. Set to 475 and bake until chicken is tender and juices run clear when thigh is pierced (about 1 1/4 hours). Remove cover and bake until chicken is crisp and brown (5-10 minutes). Carve chicken and spoon cooking liquid over chicken. Serve with garlic and french bread.
1 TBSP olive oil
40 cloves garlic, whole, peeled
1/4 tsp dried rosemary, crumbled
1/8 tsp dried thyme leaves
1/8 tsp sage leaves, crumbled
1 whole large frying chicken (4-4/12 pounds)
1 TBSP lemon juice
salt
pepper
french bread
(Using a clay cooker) Soak top and bottom of clay cooker for 15 minutes. Drain.
Combine olive oil, garlic and herbs in cooker. Rinse chicken and pat dry reserving neck and giblets for other use. Place chicken over garlic mixture. Drizzle with lemon juice. Sprinkle with salt and pepper. Place covered cooker in cold oven. Set to 475 and bake until chicken is tender and juices run clear when thigh is pierced (about 1 1/4 hours). Remove cover and bake until chicken is crisp and brown (5-10 minutes). Carve chicken and spoon cooking liquid over chicken. Serve with garlic and french bread.
Carrot Cake
1 cup sugar
1 cup brown sugar
2 cups flour
1 1/2 tsp baking soda
2 tsp cinnamon
1 tsp salt
1 tsp baking powder
4 beaten eggs
3 cups grated carrots
1 cup vegetable oil
1 cup nuts (optional)
1 cup raisins (optional)
Mix all ingredients well. Pour into two well greased loaf pans and bake at 375 for 35-45 minutes.
Frosting:
1 3oz pkg of cream cheese
1 1/2 cup powdered sugar
1/2 tsp vanilla
Mix and spread on warm cake and sprinkle with nuts.
1 cup brown sugar
2 cups flour
1 1/2 tsp baking soda
2 tsp cinnamon
1 tsp salt
1 tsp baking powder
4 beaten eggs
3 cups grated carrots
1 cup vegetable oil
1 cup nuts (optional)
1 cup raisins (optional)
Mix all ingredients well. Pour into two well greased loaf pans and bake at 375 for 35-45 minutes.
Frosting:
1 3oz pkg of cream cheese
1 1/2 cup powdered sugar
1/2 tsp vanilla
Mix and spread on warm cake and sprinkle with nuts.
Favorite Pancakes
This is just the basic pancake mix if you don't have a mix.
1 1/4 cups flour
1 TBSP sugar
2 TBSP salad oil
3 tsp baking powder
1/2 tsp salt
1 cup milk
1 beaten egg
Sift together dry ingredients. Combine egg, milk and salad oil. Add dry ingredients, stirring just till moistened. Makes about 8 four inch pancakes
1 1/4 cups flour
1 TBSP sugar
2 TBSP salad oil
3 tsp baking powder
1/2 tsp salt
1 cup milk
1 beaten egg
Sift together dry ingredients. Combine egg, milk and salad oil. Add dry ingredients, stirring just till moistened. Makes about 8 four inch pancakes
Beef Burgandy
Cube 2-4 lb round steaks
Add 1 pound mushrooms (sliced)
Sprinkle 1 pkg onion soup mix over top
Mix together:
2 cans golden mushroom soup
1 2/3 cup burgandy wine
Mix with beef cubes
Bake 3 1/2 hours covered at 350.
This is a dish from my mother in law and is one of our favorites! Jesse absolutely loves this one!!
Add 1 pound mushrooms (sliced)
Sprinkle 1 pkg onion soup mix over top
Mix together:
2 cans golden mushroom soup
1 2/3 cup burgandy wine
Mix with beef cubes
Bake 3 1/2 hours covered at 350.
This is a dish from my mother in law and is one of our favorites! Jesse absolutely loves this one!!
Broccoli Salad
1/2 bag of broccoli from Costco
Bacon to taste
Mozzarella cheese to taste
1/2 red onion chopped fine
1/8-/14 cup red wine vinegar
2 cups mayo
1 cup sugar
Chop broccoli and onion. Cook and crumble bacon. Add cheese. Blend the last 3 ingredients and pour over salad to taste.
Bacon to taste
Mozzarella cheese to taste
1/2 red onion chopped fine
1/8-/14 cup red wine vinegar
2 cups mayo
1 cup sugar
Chop broccoli and onion. Cook and crumble bacon. Add cheese. Blend the last 3 ingredients and pour over salad to taste.
Mrs. Fields oatmeal cookies
Cream together:
2 cups butter
2 cups sugar
2 cups brown sugar
Add:
4 eggs
2 tsp vanilla
Mix together and add to the above ingredients:
4 cups flour
5 cups oatmeal (blended till fine)
1 tsp salt
2 tsp baking powder
2 tsp baking soda
Mix together all ingredients. Add 24 oz bag of chocolate chips, 8 oz hershey bar (finely grated), 3 cups chopped nuts. (these are all optional. I usually make 1/2 the batch with nuts and the other 1/2 with chocolate chips)
Baked on ungreased cookie sheet 375 for 9-11 minutes. Makes about 112 cookies.
2 cups butter
2 cups sugar
2 cups brown sugar
Add:
4 eggs
2 tsp vanilla
Mix together and add to the above ingredients:
4 cups flour
5 cups oatmeal (blended till fine)
1 tsp salt
2 tsp baking powder
2 tsp baking soda
Mix together all ingredients. Add 24 oz bag of chocolate chips, 8 oz hershey bar (finely grated), 3 cups chopped nuts. (these are all optional. I usually make 1/2 the batch with nuts and the other 1/2 with chocolate chips)
Baked on ungreased cookie sheet 375 for 9-11 minutes. Makes about 112 cookies.
Chicken Enchiladas
1 lb Monterey Jack cheese cut into 1" cubes
1 block (8oz) cream cheese
6 chicken breasts cooked and cubes (I sometimes cook it for about 4-5 hours on low in the crockpot with some chicken boullion, water and seasoning and shred it)
1 pint sour cream
2 cans cream of chicken soup
Flour tortillas
Sharp Cheddar
Salsa
This recipe will make about 12-15 decent size enchiladas so you can either half the recipe or make the full recipe and freeze the other half for another dinner.
Mix sour cream and cream of chicken soup together. Spread half of the mixture on the bottom of a 9x13 dish. Mix together cream cheese, Monterey jack, chicken, and salsa to taste. Place that mixture in the flour tortillas and lay over the sour cream mixture. Spread the remaining sour cream mix on top of the tortillas and top with cheddar cheese. Bake in 350 oven for about 30 minutes.
1 block (8oz) cream cheese
6 chicken breasts cooked and cubes (I sometimes cook it for about 4-5 hours on low in the crockpot with some chicken boullion, water and seasoning and shred it)
1 pint sour cream
2 cans cream of chicken soup
Flour tortillas
Sharp Cheddar
Salsa
This recipe will make about 12-15 decent size enchiladas so you can either half the recipe or make the full recipe and freeze the other half for another dinner.
Mix sour cream and cream of chicken soup together. Spread half of the mixture on the bottom of a 9x13 dish. Mix together cream cheese, Monterey jack, chicken, and salsa to taste. Place that mixture in the flour tortillas and lay over the sour cream mixture. Spread the remaining sour cream mix on top of the tortillas and top with cheddar cheese. Bake in 350 oven for about 30 minutes.
Tomatillo Dressing
1 pkg Hidden Valley Buttermilk Ranch Dressing Mix
1 cup buttermilk
1 cup mayo
1-2 tomatillos
1/2-1 clove garlic, minced
1/2-1/2 bunch cilantro, chopped
1/2 tsp lime juice
1/2 to 1 small jalapeno, seeds removed
I just mix this in the blender and let it set in the fridge for a few hours. Yummy!!!
1 cup buttermilk
1 cup mayo
1-2 tomatillos
1/2-1 clove garlic, minced
1/2-1/2 bunch cilantro, chopped
1/2 tsp lime juice
1/2 to 1 small jalapeno, seeds removed
I just mix this in the blender and let it set in the fridge for a few hours. Yummy!!!
Cafe Rio Chicken
5 pounds of chicken breast
1 small bottle zesty italian dressing
1 TBSP chili powder
1 TBSP cumin
3 cloves garlic, minced
Mix all ingredients together in a large crock pot. Cook on high for 5-7 hours. Remove chicken and shred. Reserve a small amount of juice and pour over shredded chicken. Keep warm.
1 small bottle zesty italian dressing
1 TBSP chili powder
1 TBSP cumin
3 cloves garlic, minced
Mix all ingredients together in a large crock pot. Cook on high for 5-7 hours. Remove chicken and shred. Reserve a small amount of juice and pour over shredded chicken. Keep warm.
Lime Rice
In a sauce pan, saute:
2 TBSP butter
1 yellow onion, chopped
4 garlic cloves, minced
In a large pot, bring to boil the following:
(after boiling turn down to simmer and cover so rice will cook.)
6 2/3 cup water
8 tsp chicken bouillon
1/2 bunch cilantro (chopped)
2 tbsp cumin
2 small cans diced green chiles
1 TBSP lime juice
1/2 tsp pepper
3 cups rice (maybe a half cup more, you can play with it)
2 TBSP butter
1 yellow onion, chopped
4 garlic cloves, minced
In a large pot, bring to boil the following:
(after boiling turn down to simmer and cover so rice will cook.)
6 2/3 cup water
8 tsp chicken bouillon
1/2 bunch cilantro (chopped)
2 tbsp cumin
2 small cans diced green chiles
1 TBSP lime juice
1/2 tsp pepper
3 cups rice (maybe a half cup more, you can play with it)
Cafe Rio Shredded Pork (another recipe)
3 1/2 pound pork roast
1 bottle taco sauce (8oz)
1 TBSP cumin
1 cup brown sugar
1 can coke (no diet)
Cook pork in crock pot on low for 6 hours (cover roast 1/2 with water.) Add ingredients to pork three hours before it is done.
1 bottle taco sauce (8oz)
1 TBSP cumin
1 cup brown sugar
1 can coke (no diet)
Cook pork in crock pot on low for 6 hours (cover roast 1/2 with water.) Add ingredients to pork three hours before it is done.
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