Thursday, November 1, 2012

Sirloin Soup

The other day I made this recipe that I saw on Mennonite Girls Can Cook.  It's called Sirloin Soup and it was delicious!

Monday, October 24, 2011

Quick and Easy Garlic-Parmesan Rolls

This recipe comes from Our Best Bites--one of the best recipe sites around.  I love their pictures and step-by-step instructions.  Be sure to visit them!

Quick & Easy Garlic-Parmesan RollsRecipe by Our Best Bites
1 stick (1/2 cup) butter
4-5 cloves garlic, minced or pressed
2 teaspoons Italian seasoning
1/2 cup grated Parmesan cheese (fresh or canned)
20 rise and bake frozen rolls (like Rhodes)
Place the butter, garlic, and Italian seasoning in a microwave-safe dish and heat until melted. Whisk in the Parmesan cheese.
Place the frozen dough balls in a large bowl. Drizzle the butter/cheese mixture over the dough and then toss quickly to evenly coat the dough in the butter and cheese. Place the dough in a 9×13″ pan and allow to rise until doubled (follow the package directions). Bake according to package directions until the rolls are evenly golden on top and serve as soon as you can pull them apart without hurting yourself. Makes 20 rolls, but don’t count on people being able to stop after 1 roll…

Banana-Nut Cake

Banana-Nut Cake

2 1/3 C flour
1 2/3 C sugar
1 1/4 C mashed bananas (about 3 medium)
2/3 C shortening
2/3 C finely chopped nuts (walnuts or pecans)
2/3 C buttermilk
1 1/4 t baking powder
1 1/4 t baking soda
3/4 t salt
3 eggs
Peanut Butter Frosting (see below)

Heat oven to 350*.  Grease and flour 13x9 pan.  Beat all ingredients, except frosting, on low speed for 30 seconds, scraping bowl constantly.  Pour into pan.

Bake 45-50 minutes or until toothpick in center comes out clean.  Cool 10 minutes; remove from pan.  Cool completely and then frost.

Peanut Butter Frosting

3C powdered sugar
1/3 C peanut butter
1 1/2 t vanilla
1/4 to 1/3 C milk

Mix powdered sugar and peanut butter.  Stir in vanilla and milk.  Beat until smooth and spreading consistency.  Frost cake.


Quick and Easy Chili

Quick and Easy Chili

2 lb. ground beef
1 can (29 oz.) tomato sauce
1 C chopped onions
1 C chopped peppers (or less if you don't like them)
1/2 t ground black pepper
2 cloves garlic, minced
1 1/2 T chili powder
1 t cumin
1 can (40.5 oz.) light or dark red kidney beans

Brown ground beef in heavy saucepan, drain.  Add onion and garlic and cook until tender.  Add remaining ingredients and simmer for 30 minutes.  Stir occasionally.

Serves 6-8.  Goes great with corn bread!  Enjoy!

Unstuffed Pepper Casserole

Unstuffed Pepper Casserole

Preheat oven to 375*

1 lb ground beef
1/3 C chopped onion
1 1/2 C diced peppers
2 cloves garlic

Place all the above ingredients in a large skillet and saute until beef is cooked through.  Add salt and pepper to taste; stir.  Drain and add back to heat.

1 can (15 oz.) diced tomatoes
1 1/2 C cooked rice
1t Worcestershire sauce
1t Italian seasonings
1 C grated Parmesan cheese

Add the above ingredients to the beef mixture and stir until cheese is melted.  Pour into an ungreased 9x13" casserole dish.  Top with:

15 oz. can tomato sauce
1 C grated Parmesan cheese

Bake for about 20 minutes or until cheese is melted.  Enjoy!

Special thanks to Stephanie for sharing this recipe!!

Saturday, March 5, 2011

Chicken in Potato Baskets

Chicken in Potato Baskets

4 1/2 cups frozen shredded hash brown potatoes, thawed
6 Tablespoons butter, melted
1 1/2 teaspoons salt
1/4 teaspoon pepper

1/2 cup chopped onion
1/4 cup butter
1/4 cup all-purpose flour
2 teaspoons chicken bouillon granules
1 teaspoon Worcestershire sauce
1/2 teaspoon dried basil
2 cups milk
3 cups cooked chicken, cubed
1 cup frozen peas, thawed

In a bowl, combine the potatoes, butter, salt and pepper. Press into six greased 10-ounce custard cups; set aside.

In a saucepan, saute onion in butter.  Add the flour, bouillon, Worcestershire sauce and basil.  Stir in the milk.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Add chicken and peas.  Spoon into prepared crusts.

Bake, uncovered, at 375* for 30-35 minutes or until crust is golden brown.  Makes 6 servings.
(You can also press potato mixture into a 9x13" baking dish and then add the filling.  Cooking time is the same.)


Extra-Easy Lasagna

Extra-Easy Lasagna

3/4 lb. ground beef (or pork)
3 cups spaghetti sauce
6 *dry* lasagna noodles
1 container (15 oz.) ricotta cheese
1/4 cup grated Parmesan cheese
1 Tablespoon parsley flakes
1 1/2 teaspoons oregano leaves
2 cups shredded mozzarella
1/4 cup water

In skillet, cook beef until browned; stir to separate meat.  Drain off fat.  Add sauce and heat through; stirring often.

Mix ricotta cheese, Parmesan cheese, parsley and oregano leaves.

In 9x13" baking dish, spread 1 1/2 cups sauce mixture.  Top with 3 noodles, half the ricotta cheese mixture and half the mozzarella; repeat.  Top with remaining sauce mixture.  Slowly pour water around *inside edge* of dish; cover.

Bake at 375* for 45 minutes.  Uncover; bake 10 minutes.  Remove from oven and let stand 10 minutes.

Makes 8 servings.  Enjoy!
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