Thursday, May 19, 2011
•1 pound Ground Chuck
•5 cups Bow Tie Noodles
•3 cups Spaghetti Sauce (or Pizza Sauce, Whatever You Prefer)
•1 Tablespoon Olive Oil
•1 teaspoon Salt
•½ teaspoons Garlic Powder
•1 teaspoon Italian Seasoning (or More, Make It To Your Taste)
•½ cups Mozzarella Cheese
•½ cups Sour Cream
I am a “make it and taste it as I go” cook. I made this in a hurry tonight, and was amazed at the results; my girls could NOT get enough of it. (I love that kind of response, don’t get it as often as I wish.)
Fry ground chuck in small pan. Meanwhile, cook noodles according to package directions.
After noodles are cooked, drain and drizzle with olive oil. Mix in your spaghetti sauce. (I can’t guarantee your results on this, because I’m spoiled; I am a “home canner” and have the BEST sauce on my shelf, a home canned marinara sauce that I use for lots of stuff—pizza, spaghetti, and of course, THIS.)
Add your fried hamburger, seasonings, cheese, and sour cream. Fold together and allow it all to combine and melt together, over low heat, for about 5 minutes, or until cheese is melted.
Serve to your family and be prepared to have it disappear before your very eyes.
Tuesday, May 10, 2011
■1 bunch Asparagus
■4 Tablespoons (up To 5 Tablespoons) Olive Oil
■Kosher Salt To Taste
■Freshly Ground Black Pepper, To Taste
Preheat oven to 425 degrees.
After you wash the asparagus thoroughly, stack a bunch together and lop off the tough/thick bottom an inch or so.
Spread out the asparagus in a single layer on a rimmed baking sheet. Pat it as dry as you can, as you don’t want any water to “steam” the asparagus in the oven.
Begin by generously drizzling olive oil all over the asparagus and then sprinkle the asparagus generously with kosher salt and freshly ground black pepper.
Roast the asparagus for about ten minutes. The secret here is for the oven to be very hot so the asparagus can begin to brown on the outside without overcooking and getting too flimsy. You want the finished asparagus to still have a bite to it.
Thursday, May 5, 2011
4 chicken thighs
1 can of cubbed pineapple
1 large onion
1 bottle of bbq sauce
put the chicken at the bottom of the Crock Pot
Then, cover it with diced onion. Followed by a can of pineapple chunks. add the bbq sauce (any kind you like)
turn the cooker on low for 7 hours, after 7 hours take the chicken out and shred it and put it back so it soaks up all the sauce YUM
2 pounds ground beef
1 medium green pepper, chopped
1 medium onion, chopped
9 cups cooked wide egg noodles
1 pound process American cheese, cubed
1 (15.25 ounce) can whole kernel corn, drained
1 (10.5 ounce) can condensed chicken and rice soup
1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
1/2 cup milk
1 teaspoon salt
1/4 teaspoon pepper
1.In a Dutch oven, cook beef, green pepper and onion until meat is no longer pink and vegetables are tender; drain. Remove from heat; stir in remaining ingredients. Transfer to two greased 2-1/2-qt. baking dishes. Cover and bake at 350 degrees F for 45-50 minutes or until bubbly
1 pound lean ground beef
1 1/2 tablespoons ketchup
1 tablespoon prepared mustard
1 tablespoon Worcestershire sauce
1 tablespoon distilled white vinegar
1 small onion, grated
1/2 small green bell pepper, finely chopped
1.Preheat an outdoor grill for medium-high heat and lightly oil grate.
2.In a large bowl, combine ground beef, ketchup, mustard, Worcestershire sauce, vinegar, grated onion and bell pepper. Mix well and shape into patties.
3.Place burgers on grill and cook for 3 to 4 minutes per side, or until done.
1 1/2 pounds ground beef
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
2 1/2 cups crushed tortilla chips, divided
1 (16 ounce) jar salsa
1 1/2 cups shredded Cheddar cheese
1.In a skillet, cook beef over medium heat until no longer pink; drain. Stir in soup. Sprinkle 1-1/2 cups tortilla chips in a greased shallow 2-1/2-qt. baking dish. Top with beef mixture, salsa and cheese.
2.Bake, uncovered, at 350 degrees F for 25-30 minutes or until bubbly. Sprinkle with the remaining chips. Bake 3 minutes longer or until chips are lightly toasted.
Tuesday, April 19, 2011
1 (18 1/2-ounce) package chewy fudge brownie mix (recommended: Duncan Hines)
1 (12-ounce) package peanut butter chips or 24 miniature peanut butter cups
Preheat the oven to 350 degrees F. Line 24 regular muffin cups with paper cupcake liners.
Prepare the brownie mix according to package directions for cake-like brownies. Fill the cups half full with brownie batter. Place about 1 tablespoon peanut butter chips in the center of the batter, or press 1 peanut butter cup into the batter in each muffin cup until the batter meets the top edge of the peanut butter cup.
Bake for 18 to 20 minutes, until the cupcakes are set. When they can be handled safely, remove them from the muffin tins and let cool completely on wire racks. Store in an airtight container