Thursday, January 28, 2010

Easy Beef Stroganoff

1 box farfalle [bowtie] pasta
1 pound lean ground beef
1 (.75 ounce) packet dry brown gravy mix
1 (8 ounce) package cream cheese
1 (6 ounce) can chopped mushrooms, with liquid
1/2 cup milk
1 (8 ounce) container sour cream
2 (10.75 ounce) cans condensed cream of mushroom soup
2 cups Monterey Jack Cheese, shredded or in cubes

1.Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2.In a skillet over medium heat, brown the ground beef until no pink shows; drain.
3.Mix brown gravy, cream cheese and mushrooms with hamburger until cream cheese has given the mixture a whitish look. Add milk, sour cream, jack cheese and mushroom soup to cooked pasta. Blend hamburger mixture with pasta.

I love Stroganoff Hamburger Helper. So tonight when I was deciding to make supper I looked in the cabinet and the first things I saw were mushrooms and cream of shroom soup. I found this recipe online and made it for dinner!! Yummy!! The original recipe called for egg noodles but I changed it to the bowtie pasta because I'm not a fan of egg noodles. I also added the Monterey Jack cheese to the recipe because I always add it to my HH. I also seasoned my meat with some paprika, black pepper and garlic when I browned it.

Friday, January 22, 2010

Beekeeper's Jezebel Sauce

1 (15.25 oz) jar apricot preserves
1/4 cup fat free chicken broth
1/4 cup honey
3 Tablespoons Horseradish
1 Tablespoon chopped fresh parsley
2 Tablespoons Dijon Mustard
1 teaspoon chopped fresh thyme
1/2 tespoon dried crushed red pepper

Whisk togeth all ingredients in a small saucepan. cook over medium heat, whisking frequently, 3 to 4 minutes or until heated thoroughly and sauce is a pourable consistency. Use immediately or store in an airtight container int he refrigerator for up to 1 week.

Great with chicken or seafood!!!

I had Jezebel Sauce at the Cotillion Southern Cafe and was excited to then find a recipe in a magazine!!

Thursday, January 14, 2010

Quick and Easy Chicken Pot Pie

2 (10.75 ounce) cans cream of chicken soup 3 cups chopped cooked chicken
1 cup sour cream 1 ½ cups Bisquick baking mix
½ cup milk 1 cup grated sharp Cheddar cheese
½ teaspoon dried parsley flakes ½ cup milk
¼ teaspoon garlic powder
¼ teaspoon salt
1 (1 pound) package frozen mixed vegetables, thawed

Preheat oven to 350 degrees. Lightly grease a 13x9x2 inch baking dish.
In a large bowl, combine soup and next 6 ingredients. Stir in vegetables and chicken. Spoon mixture into prepared baking dish; set aside.
In a small bowl, combine baking mix and cheese. Add milk, stirring just until dry ingredients are moistened. Drop batter by heaping tablespoonfuls evenly over chicken mixture. Bake 35 to 40 minutes, or until biscuits are browned and pot pie is hot and bubbly.

Chewy Bars

2 cups self-rising flour 1 box brown sugar
1 stick oleo 3 eggs
1 teaspoon vanilla 1 cup chopped nuts

In a mixing bowl, combine all ingredients. Pour into a greased 9x13 inch pan. Bake 30-35 minutes at 350 degrees.

Strawberry Pie

1 pint fresh strawberries, sliced 1 small sugar free cool whip
1 small sugar free Strawberry Jell-o ¾ cup boiling water
¾ cup or less ice cubes 1 Shortbread Pie Crust

Mix jell-o with boiling water. Stir until dissolved. Add ice cubes and set aside to partially set up.
When set up, fold cool whip into jell-o.
Pour half of jell-o mixture into pie crust. Top with sliced strawberries and cover with remaining jell-o mixture.
Refrigerate until ready to serve. Keep any leftovers in the fridge.

I made this for a guy I was interested in one summer but didn't know the berries had to be fresh so I used frozen slice berries. Big Mistake the pie turned to water and when I would cut it the only way you need I had cut it was crust was missing.

Three Layered Salad

1 head lettuce, cut up and crips Salt and Pepper to taste
1 package frozen petite green peas 1 pint mayonnaise
1 tablespoon sugar ¼ cup sour cream
1 ½ cups celery, chopped Parmesan Cheese
1 large onion, cut in rings Bacon bits

Add sugar to frozen peas. In a glass dish or cake pan layer salad in this order lettuce, celery, onion and peas. Mix mayonnaise and sour cream. Spread on top as you would ice a cake. Sprinkle with parmesan cheese and bacon bits. Make night before serving and refrigerate overnight.

Tip: Before serving toss salad together to insure everyone gets some of all the flavors!!

Poppy Seed Chicken

6 chicken breasts, boiled and cut into small pieces
2 cans cream of chicken soup
1 pint sour cream
1 tablespoon poppy seeds
1 stack Ritz crackers, crushed
½ c butter, melted

Preheat oven to 350 degrees and spray baking dish. Place chicken in dish, set aside. Combine soup and sour cream, pour over chicken. Mix together crackers and poppy seeds and sprinkle over soup mixture. Pour melted butter over crakers. Bake for 30 minutes or until bubbly.

Gooey - Gooey Bars

1 package cake mix, any flavor 1 8 oz package cream cheese
½ c soft margarine 2 eggs
1 egg ¾ box powdered sugar

Mix cake mix, margarine and 1 egg. Pat into the bottom of a greased 9x13 pan.
Mix other ingredients and pour over cake mixture.
Bake at 325 degrees for 35 to 40 minutes.

Saturday, January 9, 2010

Gina's Spicy Potato Wedges

3 large russet potatoes, peeled and cut into 8 wedges
1/4 cup butter, melted
1/4 cup olive oil
1 tablespoons seasoned salt
1/2 teaspoon cayenne pepper
1 tablespoon freshly chopped parsley leaves
3 tablespoons grated Parmesan, plus more for garnish
Preheat oven to 450 degrees F.

In a large bowl, toss the potatoes with the melted butter, olive oil, seasoned salt, cayenne, parsley, and 3 tablespoons of the Parmesan.

Arrange in a single layer on 2 sheet trays. Bake until golden brown and crisp, about 45 minutes. Turn the potatoes halfway through the cooking with flat spatula.

Remove from oven and taste for seasoning. Add some kosher salt to taste and transfer to a serving platter. Garnish with more Parmesan and serve.

Yummy recipe from The Neely's.

Grits Toast with Creamy Mushrooms

3 (14-ounce) cans chicken broth
1 1/3 cups quick-cooking grits
1/2 cup grated Parmesan, plus 1 cup
1/2 teaspoon salt
2 tablespoons butter, melted
2 cups mayonnaise
2 (4-ounce) can mushroom pieces and stems, drained
2 (2.8- ounce) can French-fried onion rings

Bring broth to a boil in a large saucepan. Stir in grits, and return to a boil. Cover, reduce heat, and simmer 5 minutes, or until grits are thickened, stirring occasionally. Stir in 1/2 cup cheese and salt. Remove from heat. Spoon grits into a greased 9 by 13-inch baking pan. Cover, and chill at least 2 hours, or until firm. Un-mold grits onto a large cutting board.

Preheat oven to 400 degrees F.

Cut out 48 (1 1/2-inch) circles using a round or fluted cookie cutter. Brush a large jellyroll pan with melted butter. Place grits rounds on pan. Bake for 15 minutes. Turn grits, and bake 15 minutes more. Set aside. (Up to this point, the recipe can be prepared ahead. If preparing early, cover and refrigerate grit rounds until you are ready to top with mushroom mixture.)

In a bowl, stir together the mayonnaise, 1 cup Parmesan, mushrooms, and onion rings. Top each grits round evenly with mushroom mixture. Broil 5 minutes, or until lightly browned and heated through.

You can also serve the topping on slices of baguette bread.

I got this recipe from Paula Deen who served it at her daughter-in-law, Brooke's baby shower. I made it for my cousin Kim's baby shower and it was a hit.

Spaghetti of Brotherly Love

1 lb ground beef
1 jar any variety spaghetti sauce
1 lb spaghetti
1 c sour cream
8 oz cream cheese
2 c grated mozzarella cheese
Parmesan Cheese

Brown ground beef; drain. Add spaghetti sauce to meat and simmer. Boil noodles according to package directions; drain. To noodles add 1 c meat sauce, sour cream and cream cheese. Place in 9x13 casserole dish. Top with remaining sauce and mozzarella cheese. Sprinkle with parmesan cheese. Bake at 350 degrees until bubbly and heated thru

Lottie Moon Christmas Cookies

Lottie Moon made these cookies for the children who visited her at the house of “the Little Cross Roads” in Teng Chow, China. As she did not have self-rising flour, the recipe has been altered slightly over the years.

3 c sugar
1 c butter or margarine
3 eggs, well beaten
1 tsp vanilla
8 c self rising flour
½ Tbsp baking soda
1 c Sour milk (Sweet milk with 1 tsp lemon juice)

Cream butter/margarine and sugar. Add eggs one at a time. Add flavoring. Sift together flour and baking soda. Add to creamed mixture alternately with sour milk. Roll and cut cookies in desired shape. Bake at 350 degrees until slightly brown. Yield 150 large cookies.

Taco Soup

2 lbs ground beef
1 medium onion, finely chopped
1 28oz can petite diced tomatoes, do Not drain
1 15oz can tomato sauce
1 cup water
1 15oz can pinto beans, rinsed and drained
1 14-16oz can whole kernel corn, drained
2 pkgs taco seasoning, 1 mild and 1 hot and spicy
shredded cheddar cheese
corn chips
sour cream

In large pot, brown beef and onions; drain.
Add tomatoes, tomato sauce, beans, water, corn and taco seasoning. Stir well.
Bring to a boil. Reduce heat and simmer for 5 mins.

Serve over corn chips and top each serving with cheese and sour cream.