Friday, January 23, 2009

Beef Roast and Oven Fried Rice

Had this for supper today. YUMMY!! The roast was soft and moist and the rice was a really nice side dish.


One beef roast
2 medium size cans of Cream of Mushoom soup
2 envelopes of onion soup mix with garlic
1.5 cans of water

Mix soups and water in large crockpot - add roast. Cook on high for about 4 hours - then on low about 1.5 hours. I defrosted the roast before placeing in crock pot.


2 cups rice
4 cups water
1/4 cup oil
1/2 cup chopped onion
1/2 cup chopped green pepper
2 tablespoons soy sauce
1 package onion soup mix
1 can mushrooms, undrained

Combine all ingredients. Place in large casserole and cover. Bake at 350F for 1 1/2 hours or until rice is done.

Wednesday, January 21, 2009

Sauce for Swiss Steak

I haven't stopped cooking - just forget to take pictures!! So I'm going to do just the recipe this time because it was really good!


2 c. tomato sauce
2 c. tomatoes
1 c. ketchup
1 1/2 bay leaves
1 1/2 tbsp. brown sugar
1/2 tsp. thyme
1/4 tsp. garlic salt
1/4 tsp. marjoram
chopped celery
chopped onion
strips of green pepper
3 c. water

Combine ingredients and pour over steak in a casserole dish. Bake, covered, at approximately 325 t0 350F for a couple of hours.

I used round steak that I pounded with my pampered chef tenderizer, and did it in the crockpot till the steak was soft. Really nice flavour.

Tuesday, January 13, 2009

I've been Tagged!!

I've been tagged by Boutique by Bonnie. She has a wonderful blog where she is giving away the most amazing pair of earrings!! And also an Esty shop Boutique by Bonnie where she has wonderful jewelry!!

Here are the rules for getting tagged!
~ Link to the person who tagged you and add a pic from their shop
~ Post the rules on your blog
~ Write six random things about yourself
~ Tag six people at the end of your post and link to them
~ Let each person know they've been tagged

Six random things about me:
#1. My computer got a virus on the weekend. Would really like to have a "chat" with the person who invented it!!!
#2. Get my hair cut every 9 months, if it needs it or not. Hubby likes long hair, mine is just past my waist, so get 4 inches cut off once a year.
#3. Featuring 2 crafters/artists on my regular blog every week. Having a blast!!!
#4. Having a hard time coming up with 6 random things about me!!
#5. Didn't have to drive school bus today - school was cancelled due to the -43 degrees this morning. YIPEE!!!!!!!!
#6. I am going to have someone design an award that everyone understands!! Being tagged is easier then getting an award that you don't understand.

These are the blogs I'm tagging:
Clear Lake Creations
Fire House Jewelry
Simply Tempted
Maggie Mags Art
Luv My Monkeys
The Prim Pantry

Please go check them all out!! They are awesome blogs. Thanks so much for the tag - now off to do some tagging myself.

Teener's Dish

I have absolutely no idea how this dish got it's name or where I got the recipe. It's sorta like Hamberburger Helper, but home made. Hadn't made it in a long time - was looking through a Church cookbook that I had contributed too and found it. Still yummy!!


1 lb ground beef
1 cup chopped onion
1 green pepper, slivered
1 1/2 cups frozen kernel corn
3/4 tsp. salt
1/4 tsp. pepper
2 2/3 cups dry colored fusilli (or other pasta)
2 3/4 cups tomato juice
1 cup grated sharp cheddar cheese

Spray frying pan with non stick cooking spray. Add ground beef, onion and green pepper. Saute' until no pink remains in meat and onion is soft.

Add corn, salt, and pepper. Stir.

Layer 1/2 dry fusilli in 3 quart casserole followed by 1/2 meat mixture, secon 1/2 fusilli and second 1/2 meat. Pour tomato juice over all. Cover. Bake in 350F oven for 1 hour and 25 minutes until noodles are tender.

Sprinkle cheese on top. Bake, uncovered, for 5 minutes more. Dig in!!

Thursday, January 8, 2009


Well - I did a pork chop recipe 2 days ago for supper. It was okay - but I would definitely do things differently next time, so I haven't decided yet if I'll post that recipe. But this one is great!!I've never tried Brownies with sour cream before, these are really moist and not to sweet. Will mark this one as a keeper.


1 cup margarine, melted
1 cup water
3 rounded tbsp. cocoa
Boil above ingredients and let cool.
Add to cocoa mixture:
2 cups flour
1 tsp. baking soda
2 cups white sugar
1/2 tsp. salt
1 cup sour cream
Bake in large cookie sheet at 350F for 20 minutes.
1/4 cup cream
1/3 cup margarine/butter, melted and cooled
3 tbsp. cocoa
Add 2 cups icing sugar and 1 tsp. vanilla and mix well. Pour over cake while still warm. Enjoy!

Well - I placed the 1 cup of margarine in a 2 cup glass measuring cup and melted it in the microwave, then added really hot water from the tap and mixed in the cocoa till it was smooth. (why heat up an element?) Also - I baked the brownies in a 9 X 13 pan, but then had to bake it almost 10 minutes longer. They are really quite good!!

Monday, January 5, 2009

Cream of Cauliflower Soup

This is one of my favorite soups. The rest of the family like meat in their soup, but enjoy this one too. It's quick and easy to make.

Cream Of Cauliflower Soup

Cook in salted water until soft:
1 medium head cauliflower, chopped

Saute' in large saucepan until yellow:
4 tbsp. buter or margarine
1/4 cup chopped onion

Blend in:
1/4 cup flour

3 c. Chicken broth
2 cups milk
1 tsp. Worcestershire sauce
cauliflower and cooking water

Cook until mixture thickens slightly. Add:
1 c. shredded cheese

Stir to melt cheese and serve sprinkled with herbs.

I used velvetta this time. Sometimes the shredded cheese gets a bit stringy.

Sunday, January 4, 2009

Strawberry/Rhubarb Crepes with Cream Cheese Filling

These are wonderful Crepes! I don't make them to often, usually for special occasions. Our oldest son is going back to college today, so I thought I'd make a special breakfast, and this is one of his favorites.

Strawberry/Rhubarb Crepes
with Cream Cheese Filling

1 cup all purpose flour
1 tbsp. sugar
1/2 tsp ground cinnamon
1 1/2 cups milk
2 eggs


1 package (8oz.) cream cheese, softened
1 carton whipped topping, thawed
1/2 cup confectioners' sugar

In a large bowl, combine above ingredients. Cover and refridgerate for 1 hour.

In a 8" nonstick skillet, melt 1 tsp. butter. Stir batter; pour about 2 tablespoons into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack.

Repeat with remaining batter, add butter to skillet as needed. When cool, stack crepes with waxed paper on paper towels in between.

In a large mixing bowl, beat the filling ingredients until smooth.
Spread 2 rounded tablespoonfuls on each crepe; roll up. Top with Strawberry Rhubarb Sauce.


2 1/2 cups chopped fresh or frozen rhubarb (1" pieces)
1 cup water
1/2 cup sugar
2 tbsp. grated lemon peel
1/4 tsp. salt
1 cup sliced fresh or frozen unsweetened strawberries
2 tbsp. lemon juice
1/4 tsp. ground cinnamon
3-4 drops red food coloring, optional

In a saucepan, combine rhubarb, water, sugar, lemon peel and salt; bring to a boil. Reduce heat. Cook, uncovered, over medium heat until rhubarb is soft, about 10-15 minutes. Remove from the heat and let stand for 5 minutes. Stir in strawberries, lemon juice and cinnamon. Add food coloring if desired.

I used strawberry/rhubarb pie filling this morning, but I do make the sauce from scratch in the summer when I have access to fresh fruit. We've also used apple, or cherry, or blueberry piefilling. I have a crepe pan, so I use quite a bit more batter than the 2 tbsp. the recipe calls for.

Saturday, January 3, 2009

Chicken/Turkey Enchiladas

The recipe does call for chicken - but again - I am using left over turkey from Christmas Dinner. I usually buy the biggest bird I can find, the family loves left over turkey and this is a favorite.


2 c. chicken/turkey chopped
1 c. shredded cheese
1/2 c. salad dressing (or mayo)
1/2 c. chopped onions
1/2c. salsa
1/2 tsp. salt
1 green pepper, chopped

Mix the ingredients in a large bowl. Place down the center of a wrap and fold, placeing seam side down. Cover with some more salsa and cheese. Bake at 350F for 20-30 minutes.

I used 10" wraps in a 9 x 13 inch pan, but you can use whatever works best in your pan. If I double the recipe I make about 8 large wraps.

Friday, January 2, 2009

Cherry Almond Squares

This square has a nice subtle almond flavor. The recipe calls for Cherry Pie Filling. I usually use Wildberry (Logan doesn't like cherries).


1 cup margarine, softened
3 tsp. almond extract
2 cups sugar
4 eggs
3 cups flour
1 can cherry pie filling (or your favorite)

1 cup icing sugar
1 tsp. almond extract
1 tsp. marg, melted
2 tbsp. warm milk

Cream margarine and almond extract together. Add sugar, beat well. Beat in etts, one at a time. Add flour and mix. Spread 2/3 of dough mixture into a 9x13 inch greased pan. Cover with pie filling. Spread reamining mixture over top of pie filling. Bake at 350F for 30-40 minutes or when top is light brown. Spread with glaze while the cake is hot.

When spreading the dough over the pie filling - I use 2 tsp. and only take a bit at a time.