2 pounds ground beef
2 quarts hot water
1 can (28 ounces) tomato sauce
1 can (28 ounces) diced tomatoes, undrained
1/2 c -3/4 c uncooked quick barley
2 cups chopped green peppers (I do a large chop, 3/4 inch pieces)
1/4 cup packed brown sugar
Salt to taste (I don't add any more at this point)
2 teaspoons beef bouillon granules
1 teaspoon fresh cracked pepper
Directions
In a large pot, cook beef over medium heat until no longer pink; drain. Stir in the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until peppers are tender. Yield: 10 servings.
The original Recipe.
Tuesday, April 26, 2011
Sunday, April 24, 2011
Recommended Recipes
Sausage Potato Salad****
This was really YUMMY and the kids enjoyed it! The taste was fresh and not heavy, only changes I made was using russet potatoes in place of red one! This is a "gotta try"!
Thai Chicken Curry Soup****
This soup was SOO good!! We obviously didn't serve this to the kids as it was just too spicy, but I am sure with some minor adjustments we could very easily share with the kids, this is not a lot of food either. But the broth is DELICIOUS!! I didn't use store bought roast chicken, I roasted my own in the oven with olive oil and salt and pepper and then shredded it and chopped it. I froze the left overs which I KNOW will make a great lunch for me or a snack for the hubs!
Sauteed Peppers and Onions****
We use these on sweet sausage and hogie rolls. They are simply YUMMMMMY! Only difference I can add is using balsamic vinegar in place of red wine vinegar! We will def keep this one as a staple for quick easy dinner that everyone LOVES and eats right up!!
Herb Quick Bread***
Made this for CG one night to go with the stuffed pepper soup I made. I also baked a garlic loaf, which I didn't really like as much although it seemed to be a hit too. This had that sweet and herby taste that I think goes so well with yummy warm soup recipes! I will def use this again. I didn't use caraway seed, I subbed in anise and it was really good! My only complaint is that this was made by being dipable! If it was stand alone it might be a bit dry, but I didn't try an herbed butter or anything to go along with it so that might made it less dense!
This was really YUMMY and the kids enjoyed it! The taste was fresh and not heavy, only changes I made was using russet potatoes in place of red one! This is a "gotta try"!
Thai Chicken Curry Soup****
This soup was SOO good!! We obviously didn't serve this to the kids as it was just too spicy, but I am sure with some minor adjustments we could very easily share with the kids, this is not a lot of food either. But the broth is DELICIOUS!! I didn't use store bought roast chicken, I roasted my own in the oven with olive oil and salt and pepper and then shredded it and chopped it. I froze the left overs which I KNOW will make a great lunch for me or a snack for the hubs!
Sauteed Peppers and Onions****
We use these on sweet sausage and hogie rolls. They are simply YUMMMMMY! Only difference I can add is using balsamic vinegar in place of red wine vinegar! We will def keep this one as a staple for quick easy dinner that everyone LOVES and eats right up!!
Herb Quick Bread***
Made this for CG one night to go with the stuffed pepper soup I made. I also baked a garlic loaf, which I didn't really like as much although it seemed to be a hit too. This had that sweet and herby taste that I think goes so well with yummy warm soup recipes! I will def use this again. I didn't use caraway seed, I subbed in anise and it was really good! My only complaint is that this was made by being dipable! If it was stand alone it might be a bit dry, but I didn't try an herbed butter or anything to go along with it so that might made it less dense!
Easter Menu Change...
After planing my menu for Easter dinner we figured the scheduled plan would not be enough and decided to make a caserole of the sweet potatoes instead of roasting them. Here is the recipe we found which I made some changes to.
Ingredients
8 sweet potato, baked until soft and then flesh removed to a bowl
1/2 cup brown sugar
2 eggs, beaten
1/2 teaspoon salt
4 tablespoons butter, softened
1/2 cup half and half
1 teaspoon vanilla extract
1 tsp cinnamon
1/2 cup packed brown sugar
1/3 cup all-purpose flour
3 tablespoons butter, softened
1/2 cup chopped pecans
Directions
1.Preheat oven to 325 degrees F (165 degrees C). Mash sweet potato flesh first.
2.In a large bowl, mix together the sweet potatoes, white sugar, eggs, salt, butter, milk and vanilla extract and cinnamon. Mix until smooth. Transfer to a 9x13 inch baking dish, greased baking dish.
3.In medium bowl, mix the brown sugar and flour and pecans. Cut in the butter until the mixture is coarse. Sprinkle the mixture over the sweet potato mixture.
4.Bake in the preheated oven 30-40 minutes or until brown and bubbly.
Ingredients
8 sweet potato, baked until soft and then flesh removed to a bowl
1/2 cup brown sugar
2 eggs, beaten
1/2 teaspoon salt
4 tablespoons butter, softened
1/2 cup half and half
1 teaspoon vanilla extract
1 tsp cinnamon
1/2 cup packed brown sugar
1/3 cup all-purpose flour
3 tablespoons butter, softened
1/2 cup chopped pecans
Directions
1.Preheat oven to 325 degrees F (165 degrees C). Mash sweet potato flesh first.
2.In a large bowl, mix together the sweet potatoes, white sugar, eggs, salt, butter, milk and vanilla extract and cinnamon. Mix until smooth. Transfer to a 9x13 inch baking dish, greased baking dish.
3.In medium bowl, mix the brown sugar and flour and pecans. Cut in the butter until the mixture is coarse. Sprinkle the mixture over the sweet potato mixture.
4.Bake in the preheated oven 30-40 minutes or until brown and bubbly.
Thursday, April 21, 2011
My Easter Menu
Slow Cooker Cider Glazed Ham
Prep time: 10 Min. Cook time: 480 Min. Serves: 6
Ingredients
4 lb. fully cooked boneless ham
1 cup Apple Cider (or Apple Juice)
1/4 cup brown sugar, firmly packed
1/4 cup Dijon mustard, country style
1/4 cup honey
1/2 tsp. liquid smoke
Instructions
Place ham in slow cooker. Pour apple cider over ham into slow cooker. In medium bowl, stir together brown sugar, mustard, honey and liquid smoke. Spoon sauce over enture ham. Cover and cook for 8-10 hours.
Roasted Sweet Potato Wedges
Ingredients Add to grocery list
10 tablespoons unsalted butter
1 1/2 teaspoons ground cinnamon
4 sweet potatoes, scrubbed and cut lengthwise into wedges
2 teaspoons salt
2 teaspoons freshly ground black pepper
Directions
Preheat the oven to 400°F.
Melt the butter in a large sauce pan over medium-high heat. Remove the pan from the heat and stir in the cinnamon. Add the potato wedges and toss to combine. Season with the salt and pepper.
Spread the potatoes in an even layer on a baking sheet. Roast the potatoes, stirring occasionally, for 20 to 25 minutes, or until tender. Serve hot.
Carrot Cake
Ingredients
3/4 cup sugar
3/4 cup packed brown sugar
3 eggs
1/2 cup canola oil
1/2 cup unsweetened applesauce
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/2 cup whole wheat flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon baking soda
3 cups finely shredded carrots
1/2 cup chopped walnuts
FROSTING:
3 ounces cream cheese, softened
1 tablespoon fat-free milk
1 teaspoon vanilla extract
2-1/2 cups confectioners' sugar
Dash salt
Directions
In a large bowl, beat the sugars, eggs, oil, applesauce and vanilla until well blended. Combine the flours, baking powder, salt, cinnamon, allspice and baking soda; gradually beat into sugar mixture until blended. Stir in carrots and walnuts.
Pour into a 13-in. x 9-in. baking pan coated with cooking spray. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.
For frosting, in a small bowl, beat the cream cheese, milk and vanilla until fluffy. Add confectioners' sugar and salt; beat until smooth. Spread over top of cake. Store in the refrigerator. Yield: 24 servings.
Garlic Cheese Biscuits2 cups Original Bisquick® mix
2/3 cup milk
1/2 cup shredded Cheddar cheese (2 ounces)
2 tablespoons butter or margarine
1/8 teaspoon garlic powder
Heat oven to 450ºF.
Stir Bisquick mix, milk and cheese until soft dough forms. Drop dough by 9 spoonfuls onto ungreased cookie sheet.
Bake 8 to 10 minutes or until golden brown. Stir together butter and garlic powder; brush over warm biscuits.
Prep time: 10 Min. Cook time: 480 Min. Serves: 6
Ingredients
4 lb. fully cooked boneless ham
1 cup Apple Cider (or Apple Juice)
1/4 cup brown sugar, firmly packed
1/4 cup Dijon mustard, country style
1/4 cup honey
1/2 tsp. liquid smoke
Instructions
Place ham in slow cooker. Pour apple cider over ham into slow cooker. In medium bowl, stir together brown sugar, mustard, honey and liquid smoke. Spoon sauce over enture ham. Cover and cook for 8-10 hours.
Roasted Sweet Potato Wedges
Ingredients Add to grocery list
10 tablespoons unsalted butter
1 1/2 teaspoons ground cinnamon
4 sweet potatoes, scrubbed and cut lengthwise into wedges
2 teaspoons salt
2 teaspoons freshly ground black pepper
Directions
Preheat the oven to 400°F.
Melt the butter in a large sauce pan over medium-high heat. Remove the pan from the heat and stir in the cinnamon. Add the potato wedges and toss to combine. Season with the salt and pepper.
Spread the potatoes in an even layer on a baking sheet. Roast the potatoes, stirring occasionally, for 20 to 25 minutes, or until tender. Serve hot.
Carrot Cake
Ingredients
3/4 cup sugar
3/4 cup packed brown sugar
3 eggs
1/2 cup canola oil
1/2 cup unsweetened applesauce
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/2 cup whole wheat flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon baking soda
3 cups finely shredded carrots
1/2 cup chopped walnuts
FROSTING:
3 ounces cream cheese, softened
1 tablespoon fat-free milk
1 teaspoon vanilla extract
2-1/2 cups confectioners' sugar
Dash salt
Directions
In a large bowl, beat the sugars, eggs, oil, applesauce and vanilla until well blended. Combine the flours, baking powder, salt, cinnamon, allspice and baking soda; gradually beat into sugar mixture until blended. Stir in carrots and walnuts.
Pour into a 13-in. x 9-in. baking pan coated with cooking spray. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.
For frosting, in a small bowl, beat the cream cheese, milk and vanilla until fluffy. Add confectioners' sugar and salt; beat until smooth. Spread over top of cake. Store in the refrigerator. Yield: 24 servings.
Garlic Cheese Biscuits2 cups Original Bisquick® mix
2/3 cup milk
1/2 cup shredded Cheddar cheese (2 ounces)
2 tablespoons butter or margarine
1/8 teaspoon garlic powder
Heat oven to 450ºF.
Stir Bisquick mix, milk and cheese until soft dough forms. Drop dough by 9 spoonfuls onto ungreased cookie sheet.
Bake 8 to 10 minutes or until golden brown. Stir together butter and garlic powder; brush over warm biscuits.
Monday, April 18, 2011
Black Bean Enchilada Lasagna
Here is the recipe that inspired this meal, but it simply added some inspiration.
But here's what I did...
Enchilada Sauce:
2 cans of tomato sauce
1 can of cream of chicken soup
3 tsp chopped fresh garlic
1/4 tsp ground red pepper
1 tsp ground cumin
2 1/2 tsp chili powder
1/2 tsp salt
Black Ben Filling
1 tbsp jarred jalapenos
1 half large onion chopped
2 tsp chopped fresh garlic
1 tbsp olive oil
2 cans black beans, rinsed and drained
1/2 tsp oregano
1/2 tsp salt or less( I didn't measure, just spinkled some)
12-13 corn tortillas
1-2 cups shredded cheese
What I did:
I put all the ingreds for the sauce in a large pot and brought it to a boil. I let my son Kace help me with this since it was pretty easy and he was able to measure and pour most of this and stir, so you know if my five-year-old can its easy. Then in a large skillet I heated the oil for the filling and added the onions, jalapenos and also the garlic and sauted on med until the onions were translucent, but not brown. I then added the salt and oregano until the oil was able to make the spice aromatic. Then the beans. I let them hang out with the other veggies until they were pipping hot and smelled yummy. Then I put a large spoonfull of the sauce into a greased 9x13 pan and then layered the first corn tortillas on, them layered sauce on top of them. The half the bean mixture and then someof the cheese. I repeated this and ended with tortillas and topped that with the reamining sauce. I baked in a preheated 350 oven for 30 minutes or until bubbly and the sauce was nicely absorbed. It was really YUMMY!
But here's what I did...
Enchilada Sauce:
2 cans of tomato sauce
1 can of cream of chicken soup
3 tsp chopped fresh garlic
1/4 tsp ground red pepper
1 tsp ground cumin
2 1/2 tsp chili powder
1/2 tsp salt
Black Ben Filling
1 tbsp jarred jalapenos
1 half large onion chopped
2 tsp chopped fresh garlic
1 tbsp olive oil
2 cans black beans, rinsed and drained
1/2 tsp oregano
1/2 tsp salt or less( I didn't measure, just spinkled some)
12-13 corn tortillas
1-2 cups shredded cheese
What I did:
I put all the ingreds for the sauce in a large pot and brought it to a boil. I let my son Kace help me with this since it was pretty easy and he was able to measure and pour most of this and stir, so you know if my five-year-old can its easy. Then in a large skillet I heated the oil for the filling and added the onions, jalapenos and also the garlic and sauted on med until the onions were translucent, but not brown. I then added the salt and oregano until the oil was able to make the spice aromatic. Then the beans. I let them hang out with the other veggies until they were pipping hot and smelled yummy. Then I put a large spoonfull of the sauce into a greased 9x13 pan and then layered the first corn tortillas on, them layered sauce on top of them. The half the bean mixture and then someof the cheese. I repeated this and ended with tortillas and topped that with the reamining sauce. I baked in a preheated 350 oven for 30 minutes or until bubbly and the sauce was nicely absorbed. It was really YUMMY!
Sunday, April 17, 2011
Baked Teriyaki Chicken
Here is a GREAT new recipe I found for some boneless skinless chicken thighs that I had and some chicken breast that I addded to make a full meal.
and here is what I actually did with it!
1 c soy sauce
1/2 -3/4 c white sugar
1/3-1/2 cider vinegar
2 tsp minced garlic
3 tbsp corn starch
3 tbsp cold water
In a sauce pan over med/low heat I heated these ingreds. And then when they had thickened and darkened and tasted right. I coated the thighs and breats that I had already put in a greased 9x13. I simply poured enough over to cover both sides of the chicken, which wasn't too much. I then covered it with foil and placed it in a 425 oven for 30 minutes. I then removed the cover and baked another 20 minutes after turning the chicken over. I then shredded it and served it with some pasta I had made with some of the left over sauce! This was SOOO good and even had a ton extra! We could also have kept the teriyaki sauce in the fridge for prob a week or so, serving over just about anything. Such a versitile sauce! Remember this is not super sweet, but if you are uncomfortable with that much sugar make it with splenda, I bet it would be just as good, although you will probably have to up the corn starch amount. Happy eating!
and here is what I actually did with it!
1 c soy sauce
1/2 -3/4 c white sugar
1/3-1/2 cider vinegar
2 tsp minced garlic
3 tbsp corn starch
3 tbsp cold water
In a sauce pan over med/low heat I heated these ingreds. And then when they had thickened and darkened and tasted right. I coated the thighs and breats that I had already put in a greased 9x13. I simply poured enough over to cover both sides of the chicken, which wasn't too much. I then covered it with foil and placed it in a 425 oven for 30 minutes. I then removed the cover and baked another 20 minutes after turning the chicken over. I then shredded it and served it with some pasta I had made with some of the left over sauce! This was SOOO good and even had a ton extra! We could also have kept the teriyaki sauce in the fridge for prob a week or so, serving over just about anything. Such a versitile sauce! Remember this is not super sweet, but if you are uncomfortable with that much sugar make it with splenda, I bet it would be just as good, although you will probably have to up the corn starch amount. Happy eating!
Friday, April 8, 2011
Chicken Alfredo/Tomato Bake
2-3 boneless skinless chick breast sliced into thin strips
1-2 tbps olive oil
1-2 tsp chopped garlic
1 green, red or yellow pepper cut into strips (or a mix of all)
1/4 c. chopped procuito or ham
2 cups large egg noodles (cooked to package directions)
1 jar tomato pasta sauce or equivalent in homemade (about 15 or more ounces)
1 jar Alfredo or homemade Alfredo sauce ( about 15 ounces)
1/2 c Parmesan cheese, shredded
Preheat oven to 350. Brown chicken in oil until cooked through. Add garlic and ham/prosciutto. Cook until garlic is tender but not burned and the prosciutto is a little browned. Then add the peppers, cook until tender, but still crisp. Add half the tomato sauce to the pan mixture. grease a 9x13 baking pan and then dump the skillet mixture into it. Top with the remaining tomato sauce. Add the jar of Alfredo sauce, drizzling on the top in lines, it will not cover the top totally. Add the cheese on top. Bake 20-30 minutes or until browned and bubbly. Serve immediately with garlic bread and salad! YUMMY! This is one of our favorite recipes, easy to fix and definitely comfort food. The kids love it. We don't eat it too often, but when we do we rarely have leftovers.
1-2 tbps olive oil
1-2 tsp chopped garlic
1 green, red or yellow pepper cut into strips (or a mix of all)
1/4 c. chopped procuito or ham
2 cups large egg noodles (cooked to package directions)
1 jar tomato pasta sauce or equivalent in homemade (about 15 or more ounces)
1 jar Alfredo or homemade Alfredo sauce ( about 15 ounces)
1/2 c Parmesan cheese, shredded
Preheat oven to 350. Brown chicken in oil until cooked through. Add garlic and ham/prosciutto. Cook until garlic is tender but not burned and the prosciutto is a little browned. Then add the peppers, cook until tender, but still crisp. Add half the tomato sauce to the pan mixture. grease a 9x13 baking pan and then dump the skillet mixture into it. Top with the remaining tomato sauce. Add the jar of Alfredo sauce, drizzling on the top in lines, it will not cover the top totally. Add the cheese on top. Bake 20-30 minutes or until browned and bubbly. Serve immediately with garlic bread and salad! YUMMY! This is one of our favorite recipes, easy to fix and definitely comfort food. The kids love it. We don't eat it too often, but when we do we rarely have leftovers.
Saturday, April 2, 2011
Tried and Enjoyed
Tried This recently and really enjoyed them! We Hope you do too! It's not my recipe, but I cannot find the link to the recipe. I am not trying to steal the credit at all!
Ingredients:
Crock pot pork with red cabbage
Ingredients:
- 4 cups shredded red cabbage
- 1 onion, chopped
- 1/2 cup brown sugar
- 1/2 cup apple cider vinegar
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 3 pound boneless pork shoulder roast
Preparation:
Combine cabbage, onion, brown sugar, and vinegar in 4 to 4 quart slow cooker. Sprinkle roast with salt and pepper and brown in heavy skilllet, about 5-6 minutes total, turning until browned on all sides. Place pork in slow cooker; cover, and cook on Low for 7-8 hours. Serves 6.
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