Grandma Sig's Beef and Noodles

Beef and Noodles

1 1/2 lbs boneless stewing beef
1 tablespoon veg oil
1 cube beef bouillon dissolved in hot water
1/2 16 oz package medium noodles

Brown meat in veg oil. Drain, add beef broth and simmer 2 to 3 hours until meat is tender. You may have to add more water as beef cooks. Remove meat from broth and set aside. You should have about 1 1/2 cups of broth before adding noodles. Use 1/2 of a package of medium noodles. Five minutes before noodles are done, put meat back in.

Sarah just gave this to me so I wanted to put it here so I wouldn't forget it.....adding this to my grocery list for next week.  I didn't realize it was soooooo easy! 

Amish Friendship Bread

Amish Friendship Bread

(Must receive a starter from someone first)

Do NOT use any type of metal spoon or bowl for mixing
Do NOT refrigerate starter
Gas (from the fermenting yeast) will form in the bag and when it does just open the top of the bag and let it out—It’s normal for the batter to rise, bubble and ferment

Day 1 – Do Nothing (this is the day you receive the bread)
Day 2 – Smush the bag
Day 3 – Smush the bag
Day 4 – Smush the bag
Day 5 – Smush the bag
Day 6 – Add the following to the bag: 1 cup flour, 1 cup sugar, and 1 cup of milk
Day 7 – Smush the bag
Day 8 – Smush the bag
Day 9 – Smush the bag
Day 10 – Follow the instructions below:

1. Pour the entire contents of the bag into a NON Metal bowl.
2. Add 1 ½ cups flour, 1 ½ cups sugar and 1 ½ cups milk. Beat with electric mixer on medium-high speed until smooth.
3. Measure out 4 separate batters of 1 cup each into four 1 gallon Ziploc bags. (There will be around 2 ½ cups of the starter left in the bowl.) Mark each bag with date.
4. Keep one starter for yourself and give the other three to friends along with a copy of the recipe.
(If you can’t pass it on to a friend on the first day, be sure to tell your friend which day the bag is at when you give it to them.)

Directions for baking the bread:
1. Preheat oven to 325°F. Grease or spray with baking spray the bottoms only (not sides) of 2 large
(9x5-inch) loaf pans.
2. Optional: In small bowl, combine an additional ½ cup sugar and 1½ teaspoons cinnamon; dust the greased pans with ½ of mixture. The second half of this mixture is sprinkled on top of the batter.
3. To the remaining batter in the bowl add:
3 eggs 1 1/2 teaspoons baking powder
1 cup oil 1/2 teaspoon baking soda
1/2 cup milk 1/2 teaspoon salt
1 cup sugar 1/2 teaspoon vanilla
2 teaspoons cinnamon 2 cups flour
1 large box (5.1 oz) instant vanilla pudding

4. Beat with electric mixer on medium speed for about 2 minutes or until batter is smooth.
5. Pour batter evenly into pans; sprinkle remaining sugar mixture over the top, if desired.
6. Bake 1 hour 10 minutes to 1 hour 15 minutes or until toothpick inserted in center of loaf comes out clean. Cool about 10 minutes; run spatula around edges of pan to loosen loaf. Remove bread from pan; place on cooling rack. Serve warm or cold.

If you keep a starter for yourself, you will be baking every 10 days. The bread is very good and makes great gifts. Only the Amish know how to create the starter, so if you give them all away you will have to wait until someone gives you one back. Enjoy!

Pineapple Cream Cheese Cake

From a recipe exchange email

Pineapple Cream Cheese Cake


Ingredients:
1 box of yellow cake mix (prepared according to the package directions
and baked in a 9x13)
12 oz. cream cheese (room temp)
1 - 8 oz. carton Cool whip
1 - 5.1 ounce package Instant vanilla pudding
2 cups 2% or whole milk
1 can of Crushed Pineapple

Preparation:
Prepare the cake in a cake pan according to the directions on the box
(do not remove from the pan after done).
While cake is baking prepare the topping.

In a large mixing bowl add the pudding mix and 2 cups of milk, blend
until it starts to thicken. Add the softened cream cheese into the
mixture and blend until smooth. (There will be a few tiny lumps, don't
worry about them).
Fold in the cool whip with a spatula or a large spoon gently. After
mixed, cover and refrigerate.

When cake is cool, take a large fork and poke holes evenly all over the
top. Spoon the pineapple evenly over the cake (juice and all). Take
the pudding and cool whip mixture and spread evenly over the top. Chill
for 2 hours before serving.

Notes:
Can be made ahead of time.
Nuts and marchino cherries can be put on top.

Crustless Tex-Mex Meatloaf-Cheddar Pie

Crustless Tex-Mex Meatloaf-Cheddar Pie

Silvana Nardone

From Every Day with Rachael Ray
May 2008

SERVES 8
Prep Time: 20 min
Bake Time: 45 min

Turn meatloaf into an easy, cheesy pie.

One 16-ounce jar fire-roasted red peppers drained, split and seeded
12 ounces shredded Mexican cheese blend (3 cups)
1 1/2 pounds lean ground beef
One 16-ounce jar chunky salsa
1 cup bread crumbs
2 eggs, lightly beaten
1/3 cup chopped flat-leaf parsley
3/4 teaspoon salt
3/4 teaspoon pepper



1. Preheat the oven to 375°. Grease a 10-inch pie plate lightly with olive oil and line with the red peppers. Scatter 1 cup cheese on top.

2. In a large bowl, mix 1 cup cheese, the beef, 3/4 cup of the salsa, the bread crumbs, eggs, parsley, salt and pepper until just combined. Press into the pepper-and-cheese-lined pie plate. Spread the remaining salsa over the top. Bake for 35 minutes.

3. Scatter the remaining 1 cup cheese on top and bake for 10 minutes longer. Let cool for about 15 minutes before slicing.

Chicken for Chicken Tacos

I found this online awhile ago....

1 lb boneless chicken breasts
1 jar Trader Joe's Chunky Salsa
1 packet Lawry's Chicken Taco Seasoning

I put it in the crockpot this morning for 8 hours. SO GOOD!!!

Chicken and Rice

From Katie, Mark's Sister

-1 can cream of mushroom soup
-1 soup can of milk
-3/4 cup rice, uncooked
-1-4oz can mushroom pieces
-1 envelope onion soup mix
-chicken, cut up

Mix mushroom soup & milk. Reserve 1/2 of mixture. Mix remaining soup mixture, rice, mushrooms (w/ liquid) and 1/2 onion soup. Pour into 9x13" pan. Place chicken on top. Pour reserved soup mix over chicken; sprinkle w/ remaining onion soup. Cover w/ foil. Bake @ 350 degrees for 1 hour. Uncover and cook 15 minutes longer.


This shouldn't be dry at all. Tonight I made it w/ just 2 chicken breasts in a 9x9" pan so we didn't have too many leftovers but had a lot more rice.

There is a new woman in my kitchen

Pioneer Woman is here!  Well, at least her cookbook is.  :) 

Thanks to Kristin for my Christmas gift I have already opened this book up and started with the Chicken Pot Pie!  Yummy!!  Next up is the Artichoke Dip and Guacamole for New Years Eve. 

Gro Baby Biodegradable Soaker Pads

As many of you know I am an avid cloth diaperer! I love my diapers. One of the newer diaper systems on the market that I am excited to try is a Gro Baby Biodegradable Soaker Pads. I am excited to get a free sample of this new diaper system and give it a try. I will come back and tell you what I think once I try it.

http://www.thenaturalbabyco.com/gro-baby-biodegradable-soaker-pads-p-745.html

Mashed Potatoes

I think I just found the trick to homemade mashed potatoes, chicken stock!

2 cups chicken stock
1 cup water
5 medium sized potatoes
2 tablespoons butter

Bring the chicken stock and water to a boil. While that is boiling peel the potatoes. Add potatoes to water and boil for 40 minutes, depending on the size of the potatoes. Remove potatoes from the chicken stock, add butter to the potatoes and begin to mash with an electric mixer. Add small amounts of chicken stock back to the potatoes as you are mixing them. Enjoy!

Green Chili Pork

Another fabulous recipe from Jesi!! I am glad I know this girl!!!!

Mmm, this is so easy and yummy and makes a ton of food!

1 Frozen 2-3 Pound Pork Roast
2 Cans Green Enchilada Sauce
2 Fresh Jalapenos-deseeded and diced
1-2 Bell Pepper sliced (or frozen bell pepper strips)
2 Onions Sliced

Seasonings I used
Garlic Garlic, Cumin, Seasoned Salt, Black Pepper

Throw it all in your crock pot and cook all day. Since our meat was frozen we did about 8 hours on high. Shred the meat and enjoy! We have eaten this in tortillas, with chips and cheese, you could add canned veggies and make a taco soup, use in enchiladas, tacos, or on top of nachos. Also great with scrambled eggs, salsa and diced breakfast potatoes made into burritos, or migas!

I skipped the jalapenos and used the pork in tacos.....my new favorite meal!! Lots of leftovers.

Salmon Bites

Mark went fishing and brought home a bunch of salmon and trout. We usually like our salmon baked or grilled and served with rice but since we had a good amount of it (like 5 dinners worth) I decided to try something different and we liked it!!

4 Salmon fillets cut into fourths
1/2 cup flour
1 egg
1/2 cup bread crumbs
1 tbsp of your favorite seasonings, I used Tastefully Simple Onion Onion, garlic powder, salt and pepper.
1/4 cup vegetable oil


1. Add vegetable oil to a large pan and turn heat to medium high.

2. Use three shallow bowls and put the flour in one, eggs in another and bread crumbs mixed with the seasoning into the third. Add a touch of salt to each bowl.

3. Coat the salmon with flour, then egg and finally the bread crumb mixture letting the excess fall off at each step.

4. Add salmon to heated oil and let cook 5 minutes until a golden brown, then turn over and repeat on the other side.

Enjoy!

I made tarter sauce with mayonnaise and relish.

Strawberry Pretzel Salad

My friend Nicole introduced me to this wonderful recipe! The exact recipe I use came from Allrecipe.com

INGREDIENTS (Nutrition)

* 2 cups crushed pretzels
* 3/4 cup butter, melted
* 3 tablespoons white sugar
* 1 (8 ounce) package cream cheese, softened
* 1 cup white sugar
* 1 (8 ounce) container frozen whipped topping, thawed
* 2 (3 ounce) packages strawberry flavored gelatin
* 2 cups boiling water
* 2 (10 ounce) packages frozen strawberries


DIRECTIONS

1. Preheat oven to 400 degrees F (200 degrees C).
2. Stir together crushed pretzels, melted butter and 3 tablespoons sugar; mix
well and press mixture into the bottom of a 9x13 inch baking dish.
3. Bake 8 to 10 minutes, until set. Set aside to cool.
4. In a large mixing bowl cream together cream cheese and 1 cup sugar. Fold in
whipped topping. Spread mixture onto cooled crust.
5. Dissolve gelatin in boiling water. Stir in still frozen strawberries and allow
to set briefly. When mixture is about the consistency of egg whites, pour and
spread over cream cheese layer. Refrigerate until set.

Texas Caviar - Biggest Loser

I just borrowed Kristin's Biggest Loser cookbook and this is the first recipe I tried. Super yummy! I am serving it with tortilla chips as a snack and I may try it over grilled chicken and rice for dinner.

1 - 15 oz can of low sodium black beans
1 - 15 oz can of low sodium corn
3/4 c fresh pico de gallo
2 tbl chopped fresh cilantro
1 1/2 tbl red wine vinegar
1 tsp cumin
salt and pepper to taste

1. Drain the corn and black beans and rinse with cool water.
2. Add all the ingredients in a large bowl and mix.
3. Allow to chill at least 2 hours, preferably overnight.

Meatloaf

I tweaked it just a little bit but this is basically a Betty classic!! Enjoy.

1 1/2 pounds lean ground beef
1 cup milk
1 tablespoon Worcestershire sauce
1 teaspoon chopped fresh sage leaves or 1/4 teaspoon dried sage leaves
1/2 teaspoon salt
1/2 teaspoon ground mustard
1/4 teaspoon pepper
1 garlic clove, finely chopped or 1/8 teaspoon garlic powder
1 egg
1 cup dried bread crumbs
1/2 cup Kraft parmesan cheese
1 small onion, chopped (1/4 cup)
1/2 cup ketchup, chili sauce or barbecue sauce


Total Time: 1 hour 25 min
1. Heat oven to 350°F.
2. Mix all ingredients except ketchup. Spread mixture in ungreased loaf pan, 8 1/2x4 1/2x2 1/2 or 9x5x3 inches, or shape into 9x5-inch loaf in ungreased rectangular pan, 13x9x2 inches. Spread ketchup over top.
3. Insert meat thermometer so tip is in center of loaf. Bake uncovered 1 hour to 1 hour 15 minutes or until thermometer reads 160°F.

Chicken Tortilla Soup

I found this on the side of a can of Hormel Chicken. It was super easy, consisted of stuff I already had in my house and was YUMMY!!!

4 - 6 inch flour or wheat tortilla
3 - cups water
2 - chicken bullion cubes
1 - package of taco seasoning
1 - 16 oz jar of medium salsa
2 - 10 oz cans of chicken
1 - 15 oz can of black beans
1 - 11 oz can of corn with green and red peppers

Place tortilla strips onto baking pan. Lightly spray strips with nonstick cooking spray. Bake at 400°F until crisp, about 5 minutes. Meanwhile, in large saucepan, combine water, bouillon, taco seasoning mix and salsa. Bring mixture to a boil. Reduce heat and simmer for 5 minutes. Add chicken, black beans and corn. Heat until warmed through, about 10 minutes. Ladle into warm bowls and top with tortilla crisps and sour cream.

Pioneer Woman's Mexican Lasagna

Here is what I am making for dinner tonight......it looks really yummy!!

http://thepioneerwoman.com/cooking/2008/08/cooking-with-pastor-ryan-delicious-mexican-lasagna/

Jesi's Slow Cooker Chicken Cacciatore

Ingredients
1 pound frozen chicken breasts
1 large jar of Marinara *your favorite, we use TS Everything Italian marinara*
2 onions cut into slices
2 green bell peppers sliced
and sliced fresh mushrooms if your husband allows it (mine doesn't)

Throw it all in your crockpot and cook on low for 8 hours. Then shred the chicken. I made noodles and rice to serve it over but you can also make mashed potatoes.

This came from my friend and fellow Tastefully Simple Consultant Jesi!

Thanks!

Tastefully Simple Stuffed Chicken Breast

2 large boneless skinless chicken breast, thawed
4 oz cream cheese
1 tablespoon of seasoning of choice
1/2 c mozzarella cheese

I soften 4 oz of cream cheese by microwaving it for 15 seconds and then beating it with a fork. I add a Tastefully Simple mix Dried Tomato and Garlic Pesto to the cream cheese but really any seasoning mix of your liking would work. Then I take two thawed boneless skinless chicken breast and slice them so I can stuff them with the cream cheese. Put the stuffed chicken in a 9X13 pan and bake on 350 uncovered for 45 minutes. During the last couple of minutes in the oven add some mozzerella cheese on top just to melt. Very very easy and very good! What I really like about it is that you can add any seasoning mix to change it up! I usually make rice or potatoes with it but you could also add some veggies to the pan for a side dish!

Egg Bake

This is Susan's recipe. I made it tonight for a brunch we are having tomorrow....if it turns out half as good as it looks I will be happy because it looks YUMMY!!

8 eggs - lightly beaten
1 tsp dry mustard
1 tsp salt
2 1/4 cup milk
8 slices of bread - broken up with crust cut off
1/2 lb shredded cheddar cheese

Variation #1
1 - 2 lbs pork breakfast sausage - fry similar to ground beef, drain, cool.

Variation #2
1 lb bacon - cooked and broken up

Variation #3
1 green pepper - diced
1 med onion - diced
1/2 container mushrooms

Directions

• Combine all ingredients
• Pour into a greased 9x13 pan and cover
• Refrigerate overnight
• Bake 1 hr at 325 degrees

Mac and Cheese w/Broccoli and Califlower!

I have a small daycare in my home so not only am I trying to prepare healthy meals for my family but also many other toddlers! My kids love Mac and Cheese, what kid doesn't! I started by putting pureed cauliflower in my Mac and Cheese, I think this idea originally came from watching Oprah a year or so ago, my kids loved it! I decided to take it a step further and added chunky broccoli to it as well. I add the broccoli before I even start boiling the noodles so it is extra soft and really takes in all the cheesy flavor! My pickiest eater even asked for seconds of this one!! His Mom and Dad said they tried at home to give him broccoli but it didn't work! I guess my Mac and Cheese has that special touch!

Do you have a recipe like this? Is there something you do to get your family to eat healthier and they don't even know it? My friend, Katie is having a contest on her blog and the price is "Deceptivly Delicious" by Jessica Seinfeld. If you have want to check out ideas for other contest entries or have an idea of your own to share then check out her blog http://busymomscookbook.blogspot.com/2008/10/my-first-give-away.html