1- 1 1/2 lbs ground beef
1/2 - 1 med onion chopped
2 cans tomato soup
2 cans green beans drained
pre made mashed potatoes instant or real
brown your ground beef and chopped onions together, drain and add 2 cans tomato soup, drain your green beans and add in, stir it all together and salt and pepper. Pour into a 13x9 inch pan and cover with mashed potatoes, they grate cheese over all. Cook at 350 degrees for about 30 minutes or until hot all the way through, YUMMY and EASY
Wednesday, October 29, 2008
Thursday, October 23, 2008
Ohhh my gosh was this ever good, I made homemade mashed taters to go with it, I wanted to make my own gravy but burned all the bits left in my pan after the chicken came out lmbo
1 1/2 C flour
1/2 teaspoon cayenne pepper
1/2 teaspoon pepper
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon tobasco
1/2 teaspoon salt
1/2 C milk
I used boneless skinless chicken thighs
Dredge in the flour then the egg then back in the flour then into your pan with hot oil, I kinda just eyeballed it all . I cut into my chicken after a while to make sure it was done :D it was DEEELLLIIICCCIOOUUSSS and I will be making it again, maybe Ill even not mess up the gravy next time. Tonight I had to use a gravy mix lol
Wednesday, October 22, 2008
Lori’s Quick Rolls
By A Cowboy's Wife •
These are pretty easy and tasty too, I might add a little bit more sugar next time to make them a tad bit sweeter but they are yummy and quick too. I used a glass 13x9 pan
* 1 pkg. RapidRise Yeast or 2 1/4 teaspoon
* 2 Tbsp. sugar
* 2 Tbsp. oil
* 3 c. flour
Dissolve 1 package yeast in 1 cup of warm water. Add to sugar, oil, salt, and flour. Mix and knead well. Let rise in warm place for 1 1/2 hours. Roll out 12 rolls and place in a greased pan for 12 to 15 minutes at 400′. Quick, super easy and SOOOOO good! I chose to use a muffin pan but you can use a regular casserole dish.
Au Gratin Garlic potatoes
Taste of Home
These were just Ok to me, I think they would have been better without garlic and Im not sure you need so much cream cheese, I didnt get a picture sorry. I did think they tasted better the next day though :D
* 1/2 cup milk
* 1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
* 1 package (8 ounces) cream cheese, cubed
* 1 garlic clove, minced
* 1/4 teaspoon ground nutmeg
* 1/8 teaspoon pepper
* 2 pounds potatoes, peeled and sliced
* 1 small onion, chopped
* Paprika, optional
In a saucepan, heat milk over medium heat until bubbles form around side of saucepan. Remove from the heat. Add the soup, cream cheese, garlic, nutmeg and pepper; stir until smooth.
Place the potatoes and onion in a 3-qt. slow cooker. Pour the milk mixture over the potato mixture; mix well. Cover and cook on low for 6-7 hours or until potatoes are tender. Sprinkle with paprika if desired. Yield: 6-8 servings.
Posted by shweetpotato at Wednesday, October 22, 2008
Tuesday, October 21, 2008
This is really tasty, I only simmered mine for an hour, by that time everyone was starving lol, hubby and daughter both loved it. Very yummy.. I will make this again. I used all pinto beans and canned green chilis
Recipe is from Recipe Source
Title: Wendy's Chili (Copy Cat)
Categories: Chili, Main dish
Yield: 1 servings
2 lb Ground beef
1 cn (29 oz) tomato sauce
1 cn (29 oz) kidney beans; with
1 cn (29 oz) pinto beans; with
1 c Diced onion (1 medium onion)
1/2 c (2 chilies) green chili;
-diced (I use Anaheims)
1/4 c (1 stalk) celery; diced
3 md Tomatoes; chopped
2 ts Cumin powder
3 tb Chili powder
1 1/2 ts Black pepper
2 ts Salt
2 c Water
Brown the ground beef in a skillet over medium heat; drain off fat. Using a
fork, crumble the cooked beef into pea-size pieces. In a large pot, combine
the beef plus all the remaining ingredients and bring to a simmer over low
heat. Cook, stirring every 15 minutes, for 2 to 3 hours.
Note: Try topping this with some freshly grated cheddar cheese and chopped
Monday, October 20, 2008
Gotta try this one, will get out some chicken tonight :D
ohh no , I dont have any bone in thighs :( Will save it for later
Wednesday, October 15, 2008
Very tasty fried chicken hubby loves it a few changes for next time is when I season the chicken I will use some garlic powder along with the salt and pepper, Also I will add a few dashes of tobasco to my egg/milk mixture. I did add paprika to my flour too, Good Stuff Maynard!
Bert's Southern Fried Chicken
Recipe courtesy Paula Deen
Inactive Prep Time:
3 hr 0 min
4 to 6 servings
1 (3-pound) chicken, washed and cut into 8 serving pieces
Salt and pepper
2 cups all-purpose or self-rising flour
1/3 cup milk
Peanut oil, for frying
Liberally sprinkle each piece of chicken with salt and
pepper several hours before cooking. Place it in a dish, covered with plastic wrap, in the refrigerator.
Place the flour in a plastic kitchen storage bag. When ready to cook, beat the eggs with the milk. Dip the
chicken pieces into the egg mixture, then place each piece in the bag. Shake until chicken is coated. Set the
floured chicken on a plate while you heat the oil. Pour enough oil into a cast iron skillet to come only about
halfway up the sides of the pan. This is important, as the oil rises when each piece of chicken is added.
Turn the heat to medium high; test by adding a drop of water to the oil. If it sizzles, the oil is ready; this takes about 4 to 5 minutes. Place about 4 pieces of chicken into the hot oil. Allow to cook on the first side
about 8 minutes, and on the second about 6 minutes, until brown and crispy. Pieces with large bones, the legs
and thighs, may need an additional minute per side to get completely done. Remove the chicken from the oil and
drain well on brown paper bags. Cook the second batch of chicken.
Wrap tightly in aluminum foil to keep warm or place in aluminum pans with parchment paper between layers of
Cook's Note: Be careful not to let the oil spill out while the chicken is frying; it can cause serious burns
or cause a grease fire if the grease lands on a gas flame or electric cooktop.
I am so used to doing the amish friendship starter and stirring it every day instead of feeding it every day, I totally forgot to feed my poor starter, so he is history :( pathetic aint I, maybe Ill try it again later
Posted by shweetpotato at Wednesday, October 15, 2008
We bought 2 chickens quite a while ago, they have been in the freezer. I bought them so I could learn to cut them up myself and make fried chicken , well I put it off forever and decided that I will just DO IT hehe, I did it, It was easy til I got to the backbone I just couldnt figure out exactly where to cut so I ended up with boneless chicken breasts which I guess is ok, I got quite a bit of chicken out of it, the chickens were cheap to begin with and so I saved some money doing it myself :D Both chickens together were 4.88 and I got 4 wings, 4 drumsticks, 4 thighs, and the breasts which I cut in half to make 8 AWESOME!
Sunday, October 12, 2008
So I started a sourdough starter today, I asked hubby if he liked sourdough bread and he said I LOVE sourdough bread so Ok.. I started it, I didnt have bread flour so Im hoping regular flour will work, I found these fab videos of how to do it on youtube check em out
Posted by shweetpotato at Sunday, October 12, 2008
Hey.. I think Ill give these a try, Ive wanted to learn to bake both :D
Posted by shweetpotato at Sunday, October 12, 2008
Friday, October 10, 2008
Ohhh lordy I just made another batch of these nummy scalloped potatoes, couldnt help myself lol, I LOVE them..sooo good. I am a potato and cheese freak lol, they are already half gone and I doubled the recipe again ROTFL hubby has lunch for tomorrow
Peek at the blog where I got this recipe, also a photo alot better than mine lol
Cook's Illustrated Scalloped Potatoes with Thyme and Bay
2 Tbsp butter
1 medium onion, minced
2 medium garlic cloves, minced or pressed
1 Tbsp fresh thyme leaves, minced
1 1/4 tsp salt
1/2 tsp ground black pepper
1 1/2 lbs (about 5 med) russet potatoes, peeled and sliced 1/8" thick
1 cup low sodium chicken broth
1 cup heavy cream
2 bay leaves
4 oz cheddar cheese, shredded
A couple of cook's notes:I doubled this recipe and baked it in a 13x9 inch pan and also had to use milk because I didnt have the heavy cream. I ended up adding some cornstarch in to thicken the sauce a little before I put it in the oven but OHHH its good. I also added some paprika sprinkles on top to try to make it prettier but it didnt lolol.. Hubby went crazy over these VERY man pleasin
1. Adjust an oven rack to the middle position and heat the oven to 425 degrees.
2. Melt the butter in a Dutch oven over medium-high heat. When the foaming subsides, add the onion and cook, stirring occasionally, until soft and lightly browned, about 4 minutes. Add the garlic, thyme, salt, and pepper and cook until fragrant, about 30 seconds. Add the potatoes, broth, cream, and bay leaves and bring to a simmer. Cover, reduce the heat to medium-low, and simmer until the potatoes are almost tender (a paring knife can be slipped into and out of a potato slice with some resistance), about 10 minutes. Dscard the bay leaves.
3. Transfer the mixture to an 8-inch square baking dish (or other 1 1/2 quart gratin dish). Sprinkle evenly with the cheese. Bake until the cream is bubbling around the edges and the top is golden brown, about 15 minutes. Cool 10 minutes before serving.
Ooey Gooey Caramel Corn
3/4-1C popped popcorn
2 sticks butter
2 C sugar
1 T molasses
1/2 C corn syrup
1 teaspoon baking soda
Bring butter, sugar, molasses and corn syrup to a boil and boil gently for 3 minutes. Take off the heat and add in your baking soda. This will foam up so make sure you pan is large enough. Pour over popcorn and stir to mix till all popcorn is coated. This isnt a hard popcorn recipe, its stays nice and gooey I added in some food coloring to the mixture right before it boiled to make it pretty and orange for halloween. I also didnt have any molasses so I didnt use any, still really nummy.
My daughter and I made these last night. VERY messy lol, sticky and ooey gooey but fun.
Jello Popcorn Balls
1 C sugar
1 C corn syrup
1 package jello any flavor
2/3 C popcorn popped
cook first 3 ingredients in a saucepan until boiling and sugar is dissolved, pour over popcorn and mix in well while still warm, them with wet your hands with a little water and shape into balls, wetting your hands in between balls, it will help it not stick to your hands. Let cool. We used Cherry and ours made about 13 balls
These are easy to make if your in a hurry but I prefer the real thing, they are pretty tasty though :D
* 5 cups all-purpose flour
* 1 (18.25 ounce) package yellow cake mix
* 2 (.25 ounce) packages quick-rise yeast
* 2 1/2 cups warm water (120 to 130 degrees F/50 degrees C)
* 1/4 cup butter, melted
* 1/2 cup sugar
* 1 teaspoon ground cinnamon
3 oz cream cheese
1/4 butter, softened
1 1/2 C powdered sugar
1/2 teaspoon vanilla
1/8 teaspoon salt
1. In a mixing bowl, combine 4 cups flour, dry cake mix, yeast and warm water until smooth. Add enough remaining flour to form a soft dough. Turn onto a lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 45 minutes.
2. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 14-in. x 10-in. rectangle. Brush with butter; sprinkle with sugar and cinnamon. Roll up jelly-roll style, starting with a long side. Cut each roll into 12 slices; place cut side down in two greased 13-in. x 9-in. x 2-in. baking pans. Cover and let rise until almost doubled, about 20 minutes.
3. Bake at 400 degrees F for 10-15 minutes or until golden brown. Cool for 20 minutes. For frosting, in a mixing bowl, cream butter, confectioners' sugar and vanilla. Add enough milk to achieve desired consistency. Frost warm rolls.
Sunday, October 5, 2008
Recipe from http://annieseats.wordpress.com/2008/09/30/spicy-shredded-pork/ who got it from the pioneer woman cooks blog listed in my favs
Spicy Shredded Pork
4-7 lb. pork shoulder
1 onion, quartered
1 tsp. chili powder
1 tsp. dried oregano
1 tsp. ground cumin
¼ cup brown sugar
3-4 garlic cloves
1-2 tbsp. salt
1-2 tbsp. olive oil
2-3 tbsp. white wine vinegar
2 cups water
Rinse and pat dry the pork shoulder.
Combine the onion, spices, brown sugar, garlic, salt and pepper to taste in the bowl of a food processor. Add the olive oil and white wine vinegar. Blend mixture until totally combined. Pour over the pork shoulder. Rub over the whole surface of the pork, being sure to cover any folds or crevices.
Place the pork in a Dutch oven or roasting pan and add water to the pan. Cover tightly and roast at 300° for several hours, turning once every hour. When it is fork tender turn the heat up to 425°, remove the lid, and roast skin-side up for 15-20 more minutes until crispy. Let rest 15 minutes.
Shred the pork shoulder using two forks. Pour some of the juice from cooking over the shredded meat to keep it moist.
Posted by shweetpotato at Sunday, October 05, 2008
Friday, October 3, 2008
Crescent Chicken Pyramids
3 oz cream cheese softened
3 Tablespoons margarine melted
2 C cooked cubed chicken
1 1/4 teaspoon salt
1/8 teaspoon pepper
2 Tablespoons milk
1 Tablespoon chives or onions chopped
1 8oz can crescent rolls
3 1/4 crushed seasoned croutons
Heat oven to 350 degrees
in a medium bowl blend cream cheese and 2 T margarine, blend til smooth.
Add next 5 ingredients and mix well.
Separate crescent rolls into 4 squares press them together to make them stick together. add blobs of chicken mixture in centers and pull up 4 corners to make a pyramid (I didnt make mine pyramids but I should have). Place on ungreased cookie sheet and sprinkle with crushed croutons. bake 20-25 minutes or until brown, serve
1. Combine and beat together
2 C sugar
1 C oil
2 C zucchini, grated
1 teaspoon vanilla
2. Sift together
3 C sifted flour
1 teaspoon salt
1 teaspoon soda
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon baking powder
3. Add dry ingredients to egg mixture and stir well.
4. Add if desired 1/2 C chopped nuts
5. Pour into 2 well greased loaf pans and bake 1 hour at 325 degrees.
makes 2 loaves
Out of this world rolls
2 pkg (2 Tablespoons) active dry yeast
1/4 C warm water
1 stick (1/2 Cup) Margarine
1/2 C sugar
1 C warm water
2 teaspoons salt
4 1/2 C flour
Soften yeast in 1/4 C warm water. In large bowl, combine margarine, sugar, beaten eggs, 1 C warm water and salt. Stir in softened yeast and 2 1/2 C flour. Beat with hand mixer until smooth and well blended. Add remaining flour, mixing with hands, to make soft dough; mix thoroughly. Cover and allow to rise in warm place until doubled in bulk, about 1 hour. Punch dough down;place in refrigerator overnight.
Three hours before baking, roll out by dividing dough in 2 portions. Roll each portion on lightly floured surface to rectangle 1/2 inch thick. Spread with softened butter (I melt mine) or margarine. Roll jelly roll style and cut in 1 inch slices. Place slices cut side down in greased muffin cups and on cookie sheets. Cover and allow to rise 3 hours. bake in 400 degree oven for 12-15 minutes, until lightly browned. Makes 1 dozen large dinner rolls.
Best Seller Caramel Corn
1 C packed brown sugar
1/2 C unsalted butter
1/4 C corn syrup
1/2 teaspoon baking soda
1 Tablespoon vanilla
8 C popped popcorn (1/3 C unpopped)
Preheat oven to 275 degrees
Place popcorn in a very large bowl.
In a large , heavy saucepan over high heat, combine the sugar, butter and corn syrup. Bring to a boil and let boil for 2 minutes stirring constantly.
Remove from heat and add and add baking soda and vanilla. The baking soda will cause the caramel to bubble up a little so make sure you use a large enough saucepan, combine well and pour over popped corn. Combine it all well adn spread mixture out on cookie sheet or jelly roll pan.
Bake in preheated oven for 40minutes stirring every 10 minutes.
Let cool before eating
OHhhh Ohhh found another to try.. it will go good with my pork when I make it YUMMO
Ohhh lordy another I must try :D