Easy Stroganoff

My kids love this stuff. I don't. At all. But it's quick and easy and I know that they'll eat without complaining. I plan to have it on nights that John is gone and I can eat a salad or something. If you make if for a big family, you'll need to double it. Sarah used to call this dish "gray stuff" when she was younger because the meat mixture actually is sorta grayish. It grosses me out when my kids call it that. So appetizing.

Easy Stroganoff

1 lb lean ground beef

1 can cream of chemical mushroom soup

8 oz sour cream

garlic salt to taste

pepper to taste

hot, cooked egg noodles

Brown beef and drain. Add soup and sour cream. Heat through. Season with salt and pepper and serve over hot, cooked noodles.

Rolo Pretzels

I'm not a big fan of chocolate, but these pretzels were a hit at Christmas. I just made a batch for Bunco tomorrow night.

Rolo Pretzels

mini pretzels

bag of Rolo candy

pecan halves

Preheat oven to 350. Unwrap Rolos. Bake pretzels for about 5 minutes. Pull out of the oven and place a Rolo atop each pretzel. (There were 56 Rolos in the bag I bought...so I baked 56 pretzels). Put pretzels/Rolos back in oven for a few minutes. Watch carefully. The chocolate should be soft, but not completely melted. Take out when soft and smash a pecan half into Rolo. Let cool and store in airtight container. 

Susan's Breakfast Casserole

I got this from my my friend's blog. It's tasty!!! My kids balk at so many of the things I make for dinner (they still have to eat it) but this casserole gets no complaints. Thanks, Susan.

Susan’s Breakfast Casserole

1 stick of butter
1 pkg. Simply Potatoes Shredded Hashed Browns
1 lb. breakfast sausage, cooked and crumbled
2 cups shredded cheese (cheddar, mexican mix, pizza blend - your call)
8 eggs
1 c. milk
salt/pepper

Preheat oven to 450 degrees.

Pour 1 stick of melted butter into a 9×13 pan and line the pan with the potatoes. Sprinkle the top of the potatoes with salt and pepper. Bake this layer for 20 minutes.

Remove pan from oven and lower heat to 350 degrees.

Sprinkle cooked sausage on top of potatoes, then top with cheese. Beat together eggs and milk (season with salt and pepper) and pour over top. Pop back in the oven for 30 minutes.

Remove, and let sit for 5 minutes before slicing.

My Nana's Cornbread

I've tried lots and lots of cornbread recipes and I always go back to this one from my Nana. There is nothing better than a pan of this with stew or soup or shepherd's pie.  It's also super easy to make!

Nana's Cornbread

1 cup white cornmeal (it really must be white and not yellow)

1/2 tsp salt

1/2 tsp baking soda

1/2 tsp baking powder

1 cup buttermilk

1 egg, worked in with a fork.

Bake at 450 degrees  for 25 minutes.

NOW...here's what the recipe doesn't tell you. 

You have to start with a very hot skillet.  I have my Nana's old cast iron skillet and I leave it in the 450 degree oven for about 10 minutes prior to mixing up my batter. Pull skillet out after it's hot and add some oil to cover the bottom. I usually return it to the oven for a few minutes to let the oil get hot, but watch it carefully or the oil will start to smoke and burn. You don't want that to happen. Then, pull it back out and add the batter. It will make a nice, crispy crust! 

Allison's Chili

Finally, my search for a good chili recipe is over. My friend, Allison, made this for our last camping trip, and it was perfect! It's just your basic chili recipe...very easy and very delicious!

Allison's Chili

2 lbs lean ground beef, cooked and drained
28 oz can tomato sauce
2-16 oz cans diced tomatoes
1 can kidney beans, drained
1 can pinto beans, drained
1 can black beans, drained
1-2 Tbsp chili powder
1/2 to 1 Tbsp cumin
1.5 tsp garlic powder
salt and pepper to taste

Brown beef in skillet. Drain fat. In large stockpot, combine meat, tomato sauce, tomatoes and beans. Add seasoning. Start with smaller amount and adjust as needed. Simmer for an hour or so to let flavors combine. Serve with fritos and grated cheddar cheese.

Best Ever Apple Pie

I guess I can't say that this is the "Best Ever" apple pie because it's the only one I've ever made, but it's still very, very good!

Best Ever Apple Pie

Crust (Makes 2 10-inch crusts)
1 cup shortening
2 2/3 cup flour
1 tsp salt
7-8 Tbsp ice water

Filling
1 cup sugar
1/3 cup flour
1/2 tsp nutmeg
1 tsp cinnamon
Dash of salt
8 cups thinly sliced tart apples
3 Tbsp butter

Crust directions:
Cut shortening into flour and salt until it resembles small peas. Sprinkle water 1 Tbsp at a time, tossing with fork until all flour is moistened and pastry pulls away from the side of the bowl. Shape into a ball and divide in half. Roll each half into a round about 2 inches larger than your pie plate. Line pie plate with one crust, add filling, then top with the second crust.

Filling:
Heat oven to 425. Mix sugar, flour, nutmeg, cinnamon and salt. Stir in apples and mix well. Pour into crust-lined pie plate. Dot with butter. Cover with top crust, cut slits for steam to escape, seal edges. Bake about 40-50 minutes until crust is nicely browned and juices begin to bubble through slits in crust. Cover top with foil if it browns too quickly.

Serve warm with vanilla ice cream!!!

Crock-Pot Applesauce

This recipe is from Holly and is delicious. It makes your house smell yummy too!

Crock Pot Applesauce

5 granny smith apples
5 gala (or another) red apples
1 cup of water
1 cup of sugar
1 teaspoon of cinnamon

Peel, core and slice apples into about 8 pieces. Add all to the crock pot. Cook on low for 8-10 hours. Use a hand blender (or potato masher) to mash them. Leave a few chunks in it, if you'd like. Enjoy!

**I use whatever kind of apples I have on hand, and it still tastes great.

Chicken Broccoli Fettuccine

Chicken Broccoli Fettuccine

2-3 cups cooked chicken, chopped
1 can broccoli cheese soup
2 Tbsp butter
1 clove garlic, minced or pressed
1 cup milk
3/4 cup shredded parmesan cheese
8 oz fettuccine, cooked

Cook noodles according to package directions. Melt butter in skillet. Add garlic and saute 1-2 minutes. Add soup and milk and heat until bubbly. Add chicken, cheese and cooked noodles. Toss well to combine.

I like to serve with a salad and garlic bread.

Whole Wheat Zucchini Bread

A healthier version of the original. I like that it uses honey and whole wheat.

Whole Wheat Zucchini Bread

6 eggs, beaten
1 cup honey
1 cup packed brown sugar
1/2 cup canola oil
1 teaspoon vanilla extract
2 cups whole wheat flour
4 cups all-purpose flour
2 tablespoons ground cinnamon
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons salt
4 cups grated zucchini
1 cup chopped walnuts (optional)

Preheat the oven to 350. Grease three 8x4 inch loaf pans and set aside.

In a large bowl, whisk together the eggs, honey, brown sugar, oil and vanilla. Combine the whole wheat flour, all-purpose flour, cinnamon, baking powder, baking soda and salt; stir into the wet ingredients until moistened. Gently stir in the zucchini and walnuts until evenly distributed. Divide batter evenly between the prepared pans.

Bake for 50 to 60 minutes in the preheated oven. Cool in the pan until cool enough to touch, then turn out onto a wire rack to cool completely. Wrap in plastic wrap or store in a plastic bag when cool.

Homemade Strawberry Ice Cream

Oh my gosh...so good and creamy. I think it tastes exactly like Coldstone!

Homemade Strawberry Ice Cream

1 quart fresh strawberries, hulled
1 1/2 cups heavy cream, divided
3/4 cup sugar
3 egg yolks
3 tablespoons light corn syrup
ice
rock salt

Puree berries until smooth (in blender or food processor). Pour into a large bowl, and set aside.

Heat 1 1/4 cups of the cream in a saucepan over medium heat until it begins to bubble at the edges of saucepan.

In a large bowl, whisk together the sugar, egg yolks, remaining 1/4 cup cream, and corn syrup.

Gradually pour the hot cream into the egg yolk mixture, whisking constantly.

Return the mixture to the saucepan, and heat until the mixture is thick enough to coat the back of a metal spoon, about 5 minutes. Do not allow the mixture to boil.

Pour the cream mixture into bowl with berries, stir well, and refrigerate until chilled.

Fill an ice cream maker with the mixture, and freeze according to the manufacturer's instructions.

Laura's Little Maple Cakes

from My Little House Cookbook

Laura's Little Maple Cakes

1 1/4 cups flour
1/2 tsp baking soda
pinch salt
1/2 tsp ginger
2 Tbsp butter
1/2 cup maple syrup
1 egg
1/2 cup sour cream
butter to grease tins

Preheat oven to 375. Melt 2 Tbsp butter in small saucepan over medium heat. Put dry ingredients in one bowl and mix. Combine wet ingredients in another bowl and whisk together. Add the wet to the dry ingredients. Mix quickly, just until thoroughly blended. Grease mini muffin tins (makes 24 minis) and fill using two tablespoons...one to scoop the batter, and the other to push it off into the tin. Bake for 12 minutes or until the cakes are a light golden color. When they are cool enough to handle, remove from pan.

Maple Icing

1 cup powdered sugar
1/2 Tbsp butter, softened
pinch salt
1/4 tsp vanilla
1/3 cup maple syrup

Blend sugar, butter, salt and vanilla. Add maple syrup and beat until completely smooth. Decorate each cake by dipping the top of each into the icing and giving it a twist. Turn it right side up, and garnish while the icing is still moist.

Toppings

sprinkles
sliced strawberry
raspberries or blueberries
dried currants
1/2 seedless grape dipped in sugar
1/8 tsp strawberry jam

Crockpot Lasagna

My friend, Allison, made this for us last night...it was delicious!!

Crockpot Lasagna

1 pound ground beef, browned
4-5 cups spaghetti sauce
24 oz. cottage cheese
1 egg
12-13 lasagna noodles, uncooked overlapping
3+ cups mozzarella cheese

1. Combine ground beef and spaghetti sauce. I add a some Italian seasonings to the sauce.

2. Combine egg and cottage cheese.

3. Layer half of the ground beef mixture, the dry noodles, the cottage cheese mixture and the mozzarella cheese in the slow cooker. Repeat layers.

4. Cover. Cook on high 4-5 hours or on low 6 hours.

Chicken Imperial

This recipe was given to me by a friend in our Sunday School group...a long, long time ago. My children re-named it Mr. Bryan's Chicken because our friend, Mr. Bryan loved it! It's easy to make and even my picky eaters love it.

Chicken Imperial

8 chicken breasts
2 cups plain breadcrumbs
1/4 cup parsley flakes
2 tsp salt
3/4 cup Kraft parmesan cheese, grated (in jar with green lid)
1 clove garlic, minced
1/8 tsp pepper
1 stick butter, melted

Combine breadcrumbs, seasonings, and parmesan cheese. Dip chicken into melted butter, then the breadcrumb mixture, turning to completely coat. Place chicken in 9 x 13 dish sprayed with non-stick cooking spray. Pour remaining butter and breadcrumbs on top. Bake uncovered at 350 for 1 hour.

Sausage Balls

Hands down, this is our favorite appetizer. And a Christmas morning tradition.

Sausage Balls

1 lb sausage (I like Owens sage-flavor)
2 cups sharp cheddar cheese, grated (Tillamook is our fav!)
2.5 cups Bisquik

Mix all together. I like to put on disposable latex gloves and mix it with my hands. Roll into 1-inch balls. Bake at 350 for 20-25 minutes or until done.

*Eat right away, because they're best when they're warm.

The Butler's Chocolate Chip Cookies

Amazing! This recipe is from my bloggy friend, Barb.

THE BUTLER'S CHOCOLATE CHIP COOKIES

1 stick butter, softened but not melted
1/2 cup shortening
1 cup granulated sugar
1 cup brown sugar, packed
2 eggs
2 tablespoons (yes, tablespoons) vanilla
3 1/4 cups flour (a full cup more than the recipe on the package calls for)
1 teaspoon baking soda
1 teaspoon salt
1 12-ounce package semi-sweet chocolate chips

Preheat oven to 375*

Mix thoroughly butter, shortening, sugars, eggs and vanilla with a wooden spoon. Stir in remaining ingredients.

The batter will be stiff, and it should be. Just to make sure it is flavorful, you should try some of the dough. But not too much!

Drop dough by rounded teaspoonfuls 2 inches apart on an ungreased baking sheet (preferably a shiny sheet which gives better results).

Bake 8 to 10 minutes or until light brown. Cool slightly before removing to a wire rack.

Yield: about 5 dozen normal sized cookies or 3 1/2 dozen ginormous cookies.

Pumpkin Cheesecake Cups

A fall favorite at our house.

Pumpkin Cheesecake Cups

Cake Ingredients:
1 box spice cake mix
15 oz can pumpkin
3 eggs
mini-muffin tin
mini-tart shaper

Filling Ingredients:
8 oz cream cheese, softened
1/2 cup milk
12 oz Cool Whip
1 pkg cheesecake flavored instant pudding mix
pastry bag
star tip

Cake Directions: Mix the eggs with the can of pumpkin until smooth. Add cake mix and stir well until few lumps appear. Pour batter into greased mini-muffin tin and bake for 12 minutes at 375. While muffins are still in pan, press each muffin down in the center with a mini-tart shaper (Pampered Chef). Remove muffins from pan and cool on wire rack.

Filling Directions: Mix together cream cheese and milk until blended. Fold in Cool Whip and pudding mix. Place filling in pastry bag with star tip and squeeze into cooled pumpkin cups. Store in refrigerator.

Cream Cheese Danish

Delicious!

Cream Cheese Danish

2 cans crescent rolls
8 oz cream cheese, softened
3/4 cup sugar
1 tsp lemon juice
1 tsp vanilla
1 egg, separated
powdered sugar
milk or water

Spread one can crescent rolls in greased 9x13 dish. With electric mixer, blend sugar, cream cheese, egg yolk, lemon juice, and vanilla. Mix until creamy. Spread on rolls. Cover with second can of rolls. Brush top with beaten egg white. Bake at 350 for 30 minutes.

Make simple icing from powdered sugar and milk (or water) and a drop of vanilla. Drizzle over warm danish.

Caramel Corn

Caramel Corn

15 cups popped popcorn (plain)
1 cup brown sugar
1 stick butter
1/4 cup light corn syrup
1/2 tsp salt
1/2 tsp baking soda

Divide popcorn between 2 9x13 pans. In medium saucepan over medium heat, cook brown sugar, butter, corn syrup and salt, stirring occasionally until bubbly around edges. Continue cooking 5 minutes; remove from heat. Stir in baking soda until foamy. Pour over popcorn, stirring until corn is well-coated. Bake uncovered in 200 degree oven, stirring every 15 minutes for 1 hour. Cool and store in airtight container.

Shredded-Beef Sandwiches

Shredded Beef Sandwiches

3lb chuck roast
1 large onion, cut in chunks
3 bay leaves
1/2 tsp salt
1/4 tsp garlic powder
1/8 tsp ground cloves
1/3 cup apple cider vinegar
8 french rolls, split and toasted (if desired)
lettuce and cheese (optional)

Place meat and onion in slow cooker. Add bay leaves, salt, garlic powder, and cloves. Pour vinegar over meat. Cover and cook on low 11-12 hours or high for 5-6 hours. Remove meat. Discard bay leaves. Using two forks, shred meat, discarding any bones and fat. Strain juices, skim off fat, and reserve. Put shredded meat on rolls with cheese and lettuce. Pour juice over meat if desired. Use remaining juice for dipping.

Carrot-Apple Muffins

These muffins are so delicious, and so good for you! This recipe makes 2-3 dozen, so I usually put the extra in gallon freezer bags and freeze until I need them. Pull them out of the freezer the night before you want to serve them for breakfast. They're great in lunchboxes too! Enjoy.

Carrot-Apple Muffins

2 cups whole wheat flour
2 tsp baking soda
2 tsp cinnamon
1/2 tsp salt
1/2 cup unprocessed bran
2 cups grated carrots (about 6 large carrots)
2 cups shredded apples (about 3 apples)
1/2 cup raisins
1/2 cup raw nuts, coarsely chopped (I use walnuts)
1/2 cup shredded coconut (unsweetened)
1/2 cup raw sunflower seeds
3 large eggs
1 cup Safflower oil
3/4 cup honey
2 tsp vanilla
1/2 cup unsweetened apple juice concentrate

Sift flour, soda, cinnamon, salt and bran. Stir in carrots, apples, raisins, nuts, coconut, and seeds. In another bowl, beat eggs and honey, oil, vanilla, and apple juice. Stir nuts into the flour mixture until just combined. Spoon into well-greased muffin pans, filling to top. Bake in pre-heated oven at 350 for 35-40 minutes. Makes 2-3 dozen.

**I use my food processor to grate the carrots and apples. It goes much faster that way. And if apples are on sale, I like to buy enough to shred for another batch. The shredded apples freeze well until you're ready to make more. Shredded carrots freeze well too.