Wednesday, October 1, 2014

Meatball Strogonoff



1/2 bag Frozen Italian style meatballs (1/2 oz each) 
olive oil  just enough to brown up the meatballs.  
2 cups beef broth 
kosher salt and black pepper to taste 
1/4 tsp oregano
1 tsp basil
1 tsp parsley
1 cup sour cream
4 oz reduced fat cream cheese 
1 cup heavy whipping creamWide egg noodles


1.Add oil to large pan and add the meatballs when the oil and pan are hot.
2.When the meatballs are browned on all sides add 2 cups beef broth to pan.
3. Add the salt,pepper,oregano,parsley and basil
4. Let simmer 5-10 min
5.Boil your egg noodles while the meatballs are simmering.
6. Add the heavy cream to your meatballs and bring to a boil so until it starts to thicken up.
7. Add in the sour cream and cream cheese. Simmer until all melted thru and combined.

8. Add the cooked drained egg noodles and mix well with the sauce.


* This was super easy to make and tasted great everyone liked it. I dont think that it really needed the cream cheese with it so I would probably leave that out next time. But I give it a 4 1/2

Tuesday, September 30, 2014

Meat Lovers Quiche



  • 1 homemade or store-bought single-crust pie dough
  • 6 large eggs, well beaten
  • 1/2 cup milk
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 4 slices bacon, cooked and crumbled
  • 1 cup cooked ground sausage
  • 1/2 cup diced ham
  • 2 large green onions, chopped
  • 1 cup shredded cheese
  1. 1.Preheat oven to 425º. Press crust into a 9 inch quiche pan, prick crust and bake until lightly browned, about 10 minutes.
  2. 2.In a large bowl whisk together the eggs, milk, salt and pepper. Sprinkle the bacon, sausage, ham, green onions, and cheese evenly on top of precooked crust. Pour the egg mixture on top.

  1. 3.Bake for 60-75 minutes until the center is set and a toothpick comes out clean. Allow to cool slightly before serving. Remember to cover the crust for the last 1/2 hour of cooking so it does not get to brown.

* This did take a long time to bake and my crust got a little more brown then I would have wanted but the flavor was great and it was very filling with all the meat and veggies. I give it a 4 1/2

Monday, September 29, 2014

Fast and Easy Cheese Ravioli





1 bag (25 Oz. Bag) Frozen Cheese Ravioli
1 jar (26 Oz. Jar) Marinara Sauce
2 cups Shredded Mozzarella Cheese
Parmesan Cheese, For Sprinkling
   

1.Heat oven to 400°F. Spray bottom and sides of a 9×13 rectangular baking dish with cooking spray.  
2.Spread 3/4 cup of the pasta sauce in baking dish. Arrange half of the frozen ravioli in a single layer over the sauce; top with half of the remaining pasta sauce and half of the mozzarella cheese.
3.Repeat layers once, starting with ravioli. Sprinkle with Parmesan cheese.

4.Cover with aluminum foil and bake for 30 minutes. Remove foil; bake uncovered for 10 to 15 minutes longer or until bubbly and hot in the center. 
5.Let stand for 10 minutes before serving.    

* I browned 1/2 lb of sausage with onion and garlic and added it to the layers of the ravioli to make it a more filling meal and it was great. It was so fast to put together maybe 10 min and everyone loved it. Would make again I give it a 4 1/2

Sunday, September 28, 2014

Green Chili Chicken Enchiladas




2 lbs chicken breast, cooked and shredded
1 can of Cream of Chicken Soup
1 1/4 c. milk
1 c. sour cream
8 oz. jar 
tomatillo salsa verde
1 tsp. cumin
1/2  brick of cream cheese, softened
8 lg soft taco shells
2 c. shredded or 8 slices of pepper jack cheese


1. Whisk together soup, milk, sour cream, taco sauce and cumin in a large saucepan. Heat on low for 10-15 minutes until mixture is smooth and warm, stirring occasionally. 

2. Meanwhile, spread a strip of cream cheese on each shell with a little of the shredded cheese.Top with chicken and roll up.
4. Place enchiladas in a 9x13 baking dish. 
5.  Cover with sauce, top with the rest of the cheese and bake at 350 degrees for 35 minutes.


* We liked these I liked that different taste that the Salsa Verde gave it I would give them a 4 

Saturday, September 27, 2014

Coconut Cream Bundt Cake





1 box vanilla cake mix (15.25 oz.)
1 box instant coconut pudding (3.4 ounce)
1 cup sour cream
4 eggs
2 teaspoons coconut extract
1/2 cup canola oil
1 cup unsweetened coconut milk
1 1/2 cups shredded coconut
Melted chocolate for drizzle. optional 


  1. Place the cake mix, dry instant pudding mix, sour cream, extract, eggs, oil, and milk in a mixing bowl. Beat for 1 minute on low speed and 2 minutes on medium speed. Stir the shredded coconut in by hand.
  2. Spoon the batter into a greased 12 inch bundt cake. Bake at 350 degrees for 55-60 minutes. Cool in the pan for 15 minutes, then flip out onto a plate to cool completely.

  1.  Store cake in a sealed container. Makes about 14 slices.


* I thought that this was good. If you really love coconut this is the cake for you. I thought that it had a little to much coconut taste so if I was to make it again I would either only use 1/2 coconut flakes or just leave them out all together. But it was a really moist cake and lasted for a few days still tasting fresh. I give it a 4

Friday, September 26, 2014

Sweet N Salty Cashew Chex Mix



  • 1 c. butter
  • 1 1/2 c. brown sugar
  • 1/2 c. light corn syrup
  • 1 (14 oz) box of Rice Chex cereal
  • 1 tsp baking soda
  • 1 tsp vanilla
  • 1 (8 oz) can of cashews
  • 1 c. M&Ms (I used peanut)
  • 3/4 cup craisins


  • 1.In a small saucepan bring butter, brown sugar and corn syrup to a boil. Remove from heat and stir in baking soda and vanilla.
  • 2.In a brown paper bag combine cereal,craisins and cashews. Pour caramel mixture over cereal in bag. Fold top of bag over and shake. Place in microwave and microwave 2 minutes, remove and shake again. Repeat two more times.
  • 3.Pour onto wax paper and sprinkle M&Ms on top of snack mix. Cool.

  • Thursday, September 25, 2014

    30 min Chicken Cordon Bleu Skillet Pasta




    1 (12 ounce) package bowtie pasta
    2 T butter
    1 C chicken broth
    2 C half and half
    2 (10 ounce) cans cream of chicken soup
    2 tsp honey mustard
    1/4 tsp onion powder
    salt and pepper
    3 Tb sour cream
    2 C cooked rotisserie chicken, chopped
    2 C deli ham, chopped
    8 slices Swiss cheese
    1 1/4 C Italian Panko bread crumbs


    1.Pour hot water into a medium-sized sauce pan. Bring it to a boil and cook  noodles according to the package directions.
    2. Grab a deep skillet  Heat it up over medium high heat.
    3. Add 2 tablespoons butter and allow it to melt completely.
    4. Add 1 cup chicken broth, 2 cups half and half and 2 cans cream of chicken soup. Whisk it all together to combine.

    5. Add 2 teaspoon honey mustard 1/4 teaspoon onion powder and some salt and pepper. Stir and bring the sauce to a simmer, stirring occasionally. Allow it to simmer for 4-5  minutes or until slightly thickened.
    5. Chop 2 cups of cooked rotisserie chicken 2 cups of ham. Add the chicken, ham and 3 tablespoons sour cream to the skillet.
    6. Add the cooked and drained noodles and stir everything together. Taste it and add more salt and pepper according to your own personal taste.
    7. Lay 8 slices of swiss cheese over the top of the saucy noodles.
    8. Grab some Italian Herb Panko Bread Crumbs. Sprinkle 1 cup of the Breadcrumbs over the top of the cheese.
    9. Turn your oven to broil and put pan in the oven. Allow the cheese to melt and the breadcrumbs to get golden brown. This will only take a couple of minutes in the oven.


    * I got this recipe from jamiecooksitup It was really easy to put together and tasted great I needed to add a little more salt and im not sure if I would use the panko next time but that was just personal preference I give it a 4