Ingredients
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
Directions
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.
Thursday, January 28, 2010
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!!
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
Ingredients
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
Directions
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.
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
Directions
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
Ingredients
2 cups self-rising flour 1 box brown sugar
1 stick oleo 3 eggs
1 teaspoon vanilla 1 cup chopped nuts
Directions
In a mixing bowl, combine all ingredients. Pour into a greased 9x13 inch pan. Bake 30-35 minutes at 350 degrees.
2 cups self-rising flour 1 box brown sugar
1 stick oleo 3 eggs
1 teaspoon vanilla 1 cup chopped nuts
Directions
In a mixing bowl, combine all ingredients. Pour into a greased 9x13 inch pan. Bake 30-35 minutes at 350 degrees.
Strawberry Pie
Ingredients
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
Directions
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.
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
Directions
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
Ingredients
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
Directions
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!!
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
Directions
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
Ingredients
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
Directions
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.
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
Directions
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.
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