Sunday, November 16, 2008

Italian Meatloaf

This recipe was really good! I didn't take pictures because no matter what you put inside a meatloaf it always looks like a meatloaf from the outside.. hehe! I would definately put this up there to my top crock-pot recipes and will make again for sure.

Italian Meatloaf (Crockpot)

From: Mom's Menu Plan Group

2 lbs. Ground beef
2 eggs, beaten
2/3 cup quick cooking oats
1 envelop dry onion soup mix
1/2 cup pasta sauce, your favorite
1 t. Garlic powder
Onion slices

Combine ground beef, eggs, oats, soup mix, pasta sauce and garlicpowder. Shape into a loaf. Place in slow cooker. Garnish top of loafwith onion slices. Cover. Cook on low for 8 hours. Serve with pasta andmore of the sauce that you mixed into the meatloaf.Serves 8 to 10

Wednesday, November 12, 2008

Honey Wheat Rolls

These rolls were so yummy!! They were soft and had a slight sweet taste, Delicious! I will be making these a lot!!

Honey Wheat Rolls

Recipe from Recipezaar #52515


1 1/4 cups warm milk
1 egg, beaten
2 tablespoons butter, softened
1/4 cup honey
3/4 teaspoon salt
2 3/4 cups bread flour
1 cup whole wheat flour
1 1/4 teaspoons bread machine yeast
2 tablespoons butter, melted

Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press start. When dough cycle has finished, turn dough out onto a lightly floured surface and shape into rolls by pinching and pulling the dough into balls, with smooth side facing up. Place on lightly greased cookie sheets; cover and let rise until doubled, about 1 hour. Meanwhile, preheat oven to 350 degrees F (175 degrees C). Bake in preheated oven for 10 to 15 minutes. Alternative: These can be stored after shaping in the refrigerator until ready for rise. Simply remove from fridge and allow to come to room temperature, which is usually all the additional rising time they need. They should be approximately double the size after shaping. Bake as usual.

Saturday, November 8, 2008

Chicken Stew

We LOVED this recipe, It was so yummy, It tasted a lot like potato soup when added goodies, I served it with homemade french bread that I made and it was delicious! The only thing I did differently on this recipe is I softened all the veggies in olive oil not just the onions then let it simmer for 3o minutes too, It was so yummy, everyone loved it. Ashley asked me to please make this a repeat recipe!

Chicken Stew Recipe #22127

From: My Week - Recipezaar #22127

1 hour 20 min prep


1/4 cup oil
1 cup chopped onion
1 (14 ounce) can diced tomatoes
2 cups chicken broth
1 teaspoon minced garlic
1 teaspoon thyme
1 bay leaf
1 teaspoon salt
1/2 teaspoon pepper
4 cups diced potatoes
1 1/2 cups sliced carrots
2 cups chopped chicken breasts (, 1in pieces)

Heat oil in large pot, saute onions for 2 minutes. Add next 7 ingredients. Bring to a boil. Add potatoes, carrots, and chicken. Simmer until vegetables are done, about 30 minutes. Thicken with cornstarch if you like a thicker stew.

Friday, November 7, 2008

Banana Muffin Recipe

I've never made homemade Banana Muffins before. I think I've made bread once and it didn't get cooked all the way through or something. But that's been a while ago. We had 3 banana's about to go bad so I decided to make use of them before I had to throw them away. I looked up some recipes on my trusty recipezaar and this is the one I tried, It's easy and SOO yummy. I did use pecan's though because I didn't have walnuts on hand :) I'll be keeping this recipe around for sure!
Banana Muffin Recipe
From Recipezaar #9176

3 large bananas
3/4 cup white sugar
1 egg 1/3 cup butter, melted
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups all-purpose flour
1/2 cup walnuts, chopped (I used Pecans)

Directions1Mash bananas.
2Add sugar and slightly beaten egg.
3Add the melted butter and chopped walnuts.
4Add the dry ingredients stir to mix.
5Fill greased muffin tray with mixture and bake for 20 minutes in a 375F degrees oven.

Tuesday, November 4, 2008

Au Gratin Beef Bake

This one is SOOOO good, When I read the recipe I was unsure of how the tomato soup would fit in there but it was delicious!! I do have one recommendation, Stir the casserole about half way through a few of my potato pieces that weren't covered were a bit krispy but not many, This one is a keeper and will definately make over and over, Even my picky eater loved it!

Au Gratin Beef Bake

From: Melissa Week on RecipeChallenge

1 pound ground beef
1 large onion, chopped
2 celery ribs, chopped
1/2 cup chopped green pepper
1 package (5-1/4 ounces) au gratin potatoes
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 teaspoon Worcestershire sauce
1-3/4 cups water
2/3 cup milk

In a large skillet, cook the beef, onion, celery and green pepper until met is no longer pink and vegetables are tender; drain. In a greased 2-1/2-qt. baking dish, combine beef mixture, potatoes with contents of sauce mix, soup and Worcestershire sauce. Stir in the water and milk. Bake, uncovered, at 400° for 45-50 minutes or until potatoes are tender.
Yield: 6 servings.

Bacon Chicken

This recipe was good, I love that it was pretty simple with few ingredients, I honestly don't see how you can go wrong with bacon in or on anything! LOL!!!
Bacon Chicken

From: Melissa's Week on Recipe Challenge
6 slices bacon
1 Tbsp. butter
1 Tbsp. olive oil
6 boneless, skinless chicken breasts 1
onion, chopped
3 cloves garlic, minced
1/2 tsp. salt
1/8 tsp. pepper
1-1/2 cups shredded cheddar cheese
Cook bacon in 12" skillet until crisp, about 4-6 minutes. Crumble bacon and set aside. Pour bacon grease out of skillet, but don't wash or wipe it. Add butter and olive oil to skillet. Saute chicken breasts in this mixture over medium heat, turning once, until chicken is cooked and no longer pink in center. Place chicken in ungreased 12x8" baking dish. Cook onion and garlic in drippings remaining in skillet. Cook until onion is softened, then stir in salt, pepper, and cooked bacon. Spoon over chicken breasts and sprinkle with cheese. Bake at 350 degrees for 10-15 minutes until cheese is melted. Serves 6

Hillbilly Goulash

This recipe I got from a yahoo recipe group I was a part of for awhile called FriendlyRecipeSwap. I did add ONE thing to this recipe to make it taste a little more like my Mom's famous goulash, Worcestershire sauce, Probably about a tablespoon or less. This was cheap and yummy, It would have been perfectly wonderful even without the cheddar cheese and baking in the oven :)
Hillbilly Goulash

From: FriendlyRecipeSwap group

1 pound ground beef
1 large onion, finely chopped
2 cups dry macaroni
10 oz can condensed tomato soup
14 to 16 oz can tomatoes (I bought diced)
6 oz can tomato paste
1/2 teaspoon each salt and garlic powder
1/2 to 1 cup shredded cheese (optional)
less than 1 TBsp. worcestershire sauce (I added this)

Start the ground beef and onion to frying in a large skillet, breaking it up into small pieces with a fork.
Meanwhile start the macaroni to cooking too. Use a fairly large pot (4 quart or bigger) to boil the macaroni, because you will use it to stir everything up in later. When the macaroni is tender, drain it and put it back into the big pot.
When the hamburger is cooked clean through, drain off the fat and add the hamburger to the drained macaroni in the big pot.
Next, open up all three cans and dump their contents into pot. Add the salt and garlic powder.
Use a big spoon to stir everything up nicely.
Reheat and serve sprinkled with the cheese if you are starving. Or if you're not that hungry, then turn the goulash into a well oiled 2 quart casserole dish. Sprinkle the cheese on top. This may now be baked, or refrigerated or frozen.
Bake at 400 degrees for 20 minutes if the mixture is still hot. If it is cold from the fridge, cook it for about 35minutes. If it is frozen, cook at 350 degrees for at least an hour, with the top covered with tin foil. Serves 6.