I stole this recipe from a friend's blog. She often posts recipes and every one that I have tried, I have loved!! I made this earlier this week and even with the leftovers, it is great! We will definitely be making it again. It's really quite simple, just a little time consuming. But well worth it in my opinion. I was happy that I happened to have all the ingredients in the house for it, with the exception of Basil. And I will tell you that I didn't think it was missing anything by not having it in. Also, as I have said before, I don't ever have Chicken Broth on hand, I just use water and Chicken Granules. If you have a little bit of time, I highly suggest you try this recipe. Enjoy!
1/2 lb ground beef
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1 tsp. basil
1 tsp. parsley
4 tbsp. butter (divided)
3 cups chicken broth
4 cups diced, peeled potatoes
1/4 cup flour
2 cups processed cheese (velveeta)
1-1/2 cups milk
3/4 tsp. salt
1/4 tsp. pepper
1/4 cup sour cream
in stockpot, brown beef, drain and set aside.
in same stockpot, saute onion, carrots, celery, basil and parsley with 1 tbsp. butter until vegetables are tender (about 10-min.).
add broth, potatoes and beef; bring to a boil. reduce heat, cover and simmer for 12-minutes or until potatoes are tender.
in small skillet, melt remaining butter. add flour. cook for 3-5 minutes until bubbly. add to soup; bring to boil and cook for 2-minutes. reduce heat.
add cheese, milk, salt and pepper.
cook and stir until cheese melts.
remove from heat and add sour cream. stir.
Sunday, March 6, 2011
Saturday, February 12, 2011
Beef Roast
This is one of the simplest roast recipes I have found that yields incredible flavor. I don't think I have posted it, but if I already have, I apologize. Obviously this is a really great recipe.
1 Beef Roast
2 packets Dry Italian Dressing mix
1/2 jar Banana Peppers & Juice
3-4 c. Water
Pour all ingredients over roast in crockpot. Cook on low for 8 hrs. Shred with a fork.
The peppers add a great flavor and after being cooked for 8 hrs, there is very little spice left. If you prefer extra spice, you can add the remaining peppers and juice when you shred the meat apart. This makes excellent sandwiches and freezes well.
1 Beef Roast
2 packets Dry Italian Dressing mix
1/2 jar Banana Peppers & Juice
3-4 c. Water
Pour all ingredients over roast in crockpot. Cook on low for 8 hrs. Shred with a fork.
The peppers add a great flavor and after being cooked for 8 hrs, there is very little spice left. If you prefer extra spice, you can add the remaining peppers and juice when you shred the meat apart. This makes excellent sandwiches and freezes well.
Bubble Pizza
This is a recipe I used to make every time I got together with a certain friend. You can make it as simple or as complex as you would like. Just have fun with it and try different combinations. This also reheats really well. I will post the most basic form of the recipe, then add a few tips.
2 tubes Buttermilk Biscuits
1 can (16 oz) Pizza Sauce
1 - 1 1/2 lbs Ground Beef; Browned and drained
2 c. Shredded Mozzarella Cheese
2 c. Shredded Cheddar Cheese
Cut the biscuits into quarters and mix with the beef and pizza sauce in a large bowl. Put into a greased 9x13 pan. Bake 20 minutes at 400 degrees. Remove from oven and sprinkle with cheese. Bake 10 more minutes. Let stand 10 minutes before cutting.
Feel free to add any pizza toppings you would like. If you don't have the listed combination of cheeses, then just use whatever you have on hand. Rarely have I ever followed this recipe just as it is listed. It's just so quick and easy and like I said, can be customized to your favorite tastes or to what you have on hand.
2 tubes Buttermilk Biscuits
1 can (16 oz) Pizza Sauce
1 - 1 1/2 lbs Ground Beef; Browned and drained
2 c. Shredded Mozzarella Cheese
2 c. Shredded Cheddar Cheese
Cut the biscuits into quarters and mix with the beef and pizza sauce in a large bowl. Put into a greased 9x13 pan. Bake 20 minutes at 400 degrees. Remove from oven and sprinkle with cheese. Bake 10 more minutes. Let stand 10 minutes before cutting.
Feel free to add any pizza toppings you would like. If you don't have the listed combination of cheeses, then just use whatever you have on hand. Rarely have I ever followed this recipe just as it is listed. It's just so quick and easy and like I said, can be customized to your favorite tastes or to what you have on hand.
Thursday, February 3, 2011
Granola Bars
I love granola bars. But I have a hard time finding ones that I truly like in stores. However, I do happen to have an amazing, and simple, recipe for them. I don't make them very often and I don't know why. Every time that I DO make them, I love having them in the house and tell myself I will start making them more often. The best part about them is that you can completely customize them to your tastes. So first, I will give you the recipe the way it is written. Then I will give you my tips.
1 c. Creamy Peanut Butter
1 c. White Syrup
3-4 cups Oatmeal (uncooked)
1 c. coconut
1 c. raisins
1 c. sunflower seeds
1 c. chocolate chips
Heat together peanut butter and syrup until well blended and melted, but do not boil. While that is heating, mix remaining ingredients together in a large bowl (except chocolate chips). After PB/Syrup mixture is heated, pour over ingredients and stir well. Let cool slightly, then stir in chocolate chips (if they go in too early they will just melt). Spread into 9x13 pan and press down firmly. Refrigerate overnight. Cut into bars and wrap in saranwrap. Store in refrigerator.
Basically, you can add any ingredients you want. Just make sure to use at least 3 cups of oatmeal, and have 7 cups total of ingredients. So I usually do 3 1/2 cups oatmeal, 1/2 c. coconut, 1 c. raisins, 1 c. sunflower seeds, and 1 c. mini M&Ms.
You could use other dried fruits, maybe try some toffee bits. Possibly even try some mini-marshmallows for a s'mores type granola bar. The possibilities really are endless. These are great to grab on the go, or to stick in lunch boxes.
I personally haven't tried using anything but peanut butter, but I'm wondering if you could substitute in sunbutter or soybutter for people with nut allergies. And then adjust the rest of the ingredients to items that person could have. Just a thought. I would be interested in hearing if anyone ever tries that.
1 c. Creamy Peanut Butter
1 c. White Syrup
3-4 cups Oatmeal (uncooked)
1 c. coconut
1 c. raisins
1 c. sunflower seeds
1 c. chocolate chips
Heat together peanut butter and syrup until well blended and melted, but do not boil. While that is heating, mix remaining ingredients together in a large bowl (except chocolate chips). After PB/Syrup mixture is heated, pour over ingredients and stir well. Let cool slightly, then stir in chocolate chips (if they go in too early they will just melt). Spread into 9x13 pan and press down firmly. Refrigerate overnight. Cut into bars and wrap in saranwrap. Store in refrigerator.
Basically, you can add any ingredients you want. Just make sure to use at least 3 cups of oatmeal, and have 7 cups total of ingredients. So I usually do 3 1/2 cups oatmeal, 1/2 c. coconut, 1 c. raisins, 1 c. sunflower seeds, and 1 c. mini M&Ms.
You could use other dried fruits, maybe try some toffee bits. Possibly even try some mini-marshmallows for a s'mores type granola bar. The possibilities really are endless. These are great to grab on the go, or to stick in lunch boxes.
I personally haven't tried using anything but peanut butter, but I'm wondering if you could substitute in sunbutter or soybutter for people with nut allergies. And then adjust the rest of the ingredients to items that person could have. Just a thought. I would be interested in hearing if anyone ever tries that.
Saturday, January 29, 2011
Beef Burgundy
I don't think I have posted this one yet. Maybe I have, but I don't think so. Anyways, it is a favorite in our house. Very easy to make and reheats well.
1/4 cup flour
1/4 tsp paprika
1 lb boneless beef sirloin steak, cut into 1-in strips
1 Tbs Olive oil
1 can (10-1/2 oz) condensed French onion soup, undiluted
1/2 cup burgundy wine or beef broth
3 cups hot cooked noodles
In a large ziptop bag, combine flour and paprika. Add Beef strips and shake to coat. In a large skillet, brown meat in oil. Add soup and wine; bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until sauce is thickened. Serve with noodles.
Note: I have always used Burgundy wine, but I imagine it would still be good with beef broth. Also, the noodles I tend to use have to boil for about 12 minutes. So I usually start bringing my water to a boil while I am browning the beef. That way I can usually add my noodles to the boiling water at the same time as I add the soup and wine to the beef to simmer. That way, both get done about the same time and you have fresh, hot noodles to go with your beef burgundy
1/4 cup flour
1/4 tsp paprika
1 lb boneless beef sirloin steak, cut into 1-in strips
1 Tbs Olive oil
1 can (10-1/2 oz) condensed French onion soup, undiluted
1/2 cup burgundy wine or beef broth
3 cups hot cooked noodles
In a large ziptop bag, combine flour and paprika. Add Beef strips and shake to coat. In a large skillet, brown meat in oil. Add soup and wine; bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until sauce is thickened. Serve with noodles.
Note: I have always used Burgundy wine, but I imagine it would still be good with beef broth. Also, the noodles I tend to use have to boil for about 12 minutes. So I usually start bringing my water to a boil while I am browning the beef. That way I can usually add my noodles to the boiling water at the same time as I add the soup and wine to the beef to simmer. That way, both get done about the same time and you have fresh, hot noodles to go with your beef burgundy
Broccoli Chicken Skillet
My mom and I tried this recipe a couple weeks ago and really liked it. I admit I was a little hesitant when reading through the ingredients when I got to Raisins...But I liked it. We debated whether to add them or not and in the end decided they would be easy to pick out if we didn't like them. I'm glad we added them. I know my husband doesn't like raisins that have been cooked in any way. So if you would prefer, you could easily leave them out. The recipe says this makes 4 servings but I personally say it makes at least 6. Unless you and 3 other people are REALLY hungry.
1-1/2 lbs. boneless skinless chicken breasts, cubed
2 cups frozen broccoli florets, thawed
1 cup julienned carrots
1/2 cup chopped onion
1 Tbsp. olive oil
1 can (10 3/4 oz) condensed cream of broccoli soup, undiluted
1 cup dry stuffing mix
1 cup milk
1/4 cup raisins
1/8 tsp. pepper
1 cup shredded colby cheese
*In large skilled, saute chicken and vegetables in oil for 5-6 minutes, or until chicken is no longer pink.
*Stir in soup, stuffing, milk, raisins, and pepper. Cook, uncovered, over medium heat for 8-10 minutes or until heated through. Sprinkle with cheese. Remove from heat; cover and let stand until cheese is melted.
Note: I could only find Broccoli Cheddar soup so that is what I used. It worked fine. Plus I added extra cheese to the top so a little extra cheese flavor in the soup didn't bother me one bit!
1-1/2 lbs. boneless skinless chicken breasts, cubed
2 cups frozen broccoli florets, thawed
1 cup julienned carrots
1/2 cup chopped onion
1 Tbsp. olive oil
1 can (10 3/4 oz) condensed cream of broccoli soup, undiluted
1 cup dry stuffing mix
1 cup milk
1/4 cup raisins
1/8 tsp. pepper
1 cup shredded colby cheese
*In large skilled, saute chicken and vegetables in oil for 5-6 minutes, or until chicken is no longer pink.
*Stir in soup, stuffing, milk, raisins, and pepper. Cook, uncovered, over medium heat for 8-10 minutes or until heated through. Sprinkle with cheese. Remove from heat; cover and let stand until cheese is melted.
Note: I could only find Broccoli Cheddar soup so that is what I used. It worked fine. Plus I added extra cheese to the top so a little extra cheese flavor in the soup didn't bother me one bit!
Blueberry Muffin Tops
I apologize again for my lack in blogging. I blame it on how much time I have been spending in my kitchen cooking and baking recently. I am currently making at least 2 batches of Muffin Tops per week, usually more. I have also been giving them away and people LOVE them. I almost hate to even admit this, but I have eaten 4 Blueberry Muffin Tops today. They are by far my favorite.
For batter
* 3/4 stick (6 tablespoons) unsalted butter
* 1/3 cup whole milk
* 1 whole large egg
* 1 large yolk
* 3/4 teaspoon Almond Extract
* 1 1/2 cups all-purpose flour
* 3/4 cup sugar
* 1 1/2 teaspoons baking powder
* 3/4 teaspoon salt
* 9 oz fresh blueberries (can use 12 oz of Frozen Blueberries - thawed and drained)
For topping
* 2 tablespoons cold unsalted butter, cut into bits
* 1/3 cup all-purpose flour
* 1/4 cup sugar
Preheat oven to 375 (350 for dark or non-stick pans). Grease Muffin Top pans (or regular muffin tins)
Melt butter over low heat. Meanwhile, mix together dry ingredients and set aside. Once butter is melted, remove from heat and whisk in Milk. Next, add whole egg, egg yolk, and almond extract. Whisk together well. Add to dry ingredients and mix just until blended. Carefully fold in blueberries. Pour into prepared muffin tins. Bake for 18-20 mins (May need to bake longer for regular muffins). Cool on baking racks for 10 mins. Remove from pans to cooling racks to finish cooling off. Enjoy warm or room temperature.
For batter
* 3/4 stick (6 tablespoons) unsalted butter
* 1/3 cup whole milk
* 1 whole large egg
* 1 large yolk
* 3/4 teaspoon Almond Extract
* 1 1/2 cups all-purpose flour
* 3/4 cup sugar
* 1 1/2 teaspoons baking powder
* 3/4 teaspoon salt
* 9 oz fresh blueberries (can use 12 oz of Frozen Blueberries - thawed and drained)
For topping
* 2 tablespoons cold unsalted butter, cut into bits
* 1/3 cup all-purpose flour
* 1/4 cup sugar
Preheat oven to 375 (350 for dark or non-stick pans). Grease Muffin Top pans (or regular muffin tins)
Melt butter over low heat. Meanwhile, mix together dry ingredients and set aside. Once butter is melted, remove from heat and whisk in Milk. Next, add whole egg, egg yolk, and almond extract. Whisk together well. Add to dry ingredients and mix just until blended. Carefully fold in blueberries. Pour into prepared muffin tins. Bake for 18-20 mins (May need to bake longer for regular muffins). Cool on baking racks for 10 mins. Remove from pans to cooling racks to finish cooling off. Enjoy warm or room temperature.
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