January 14, 2013

January 14, 2013 at 9:07 pm (Food) (, , , , )

Well, here we are again!  Hope you all had a great week!

It’s was sort of quiet around here last week.  Back to work full time after two holiday-shortened weeks, back to school for William, and back to the routines.  Holidays are done, decorations are put away, all the goodies are gone (thank goodness, I think I gained 10 pounds!), and I’m trying to get back into the routine of cooking every night.  Last week seemed like the longest week in history, but we all got through it just fine.  William ended the week on a high note, started a three-day-in-a-row field trip to Nature’s Classroom.  You would think he was excited or something…  started Friday, he had all his stuff packed in his string pack on Wednesday night!

Not a whole lot of “new” stuff going on cooking-wise, mostly old standards like coconut curry chicken and bacon and eggs, but I do have ONE new recipe for you!

Creamy Italian Chicken

3 large boneless skinless chicken breasts

1 can cream of mushroom soup

2 cans water

2 Tsp Italian seasoning blend

DASH red pepper flakes

1 Tbsp garlic powder

1 box Dreamfields pasta of your choice (I used spaghetti this time)

Put the chicken in the crock pot (yes, the crock pot again!), pour over soup and water, mix it a little.  Add in the spices and mix it a little again.  Set on HIGH 3-4 hours or low 7-8 hours, stirring occasionally.

When done, remove chicken from the pot, shred it, then add it back into the sauce.  Mix a little making sort of a shredded chicken sauce for the pasta.  Turn OFF the pot.

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Cook the pasta to package directions.  Drain and add into crock pot, mix well, serve with a little Parmesan cheese or shredded cheese on top!

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I think this is one of those dishes that I’m going to have to experiment with a little.  It wasn’t bad at all, but it “needed something”.  Made good leftovers!

Oh, almost forgot, here’s what I finished making this week…

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P1060154 Only 1/2″ tall!

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P1060156 This one is 1″ tall…

Anyway, that’s about it for this week.  Gonna go play with some beads for a while…

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January 6, 2013

January 6, 2013 at 9:34 pm (Food) (, , , , , )

Hello again friends, and welcome back!

Here we are, a brand new year, and a brand new chance to do something different/new/exciting!!!  I’m going to keep up with the weekly posts here, but I’m just going to share a few recipes, maybe some family gossip, whatever is new and exciting in my little world.  But I’ve also set up my two other blogs, going to go over there and post to them when I’m done here.  Kind of looking forward to a new challenge!

So here’s what I have for you this week:

Work was BEYOND crazy with two four day weekends in a row, trying to close out the month of December was completely nuts, very stressful (first time I’ve actually said the word stress relating to this job, I think), but I got through it, and get to start fresh on Monday.  Hopefully most of my co-workers will be over their colds and flu by then, too.  Getting scared being surrounded by sick people!

William was SO bored over his two week vacation, he’s actually excited about going back to school, but then he loves that school, so I guess I shouldn’t be surprised.  Almost every weekday he called me, sometimes to ask for something, sometimes just to say “hi”.  It was kind of cute actually!  Love my little buddy!!  🙂

James hasn’t been around much, but between work and girlfriend, I don’t expect that he will be.  Would like him to keep on top of his “rent” (chores), but he’s still a kid…

Anyway, got a couple recipes for you, some are actually complete originals!

Green Bean Casserole Bites

1 cup Bisquick

2 cans french cut green beans

1 can cream of mushroom soup

1 cup Panko bread crumbs

Mix everything together really well, drop by teaspoonfuls into hot oil, fry 1-2 minutes per side or until browned and crispy, remove to paper towel lined plate, serve warm.

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Corn Fritters

1 cup flour

2 cups corn

1 egg

Grated Parmesan

Mix well, drop by rounded teaspoonfuls into hot oil, fry 2-3 minutes per side or until browned and crispy, remove to paper towel lined plate, sprinkle with grated Parmesan, serve warm!

I can honestly say I didn’t cook that much this past week, but these are the only things I wrote down, so that’s all I have for now!  I’ll try to do better next week.

Now over to the new blogs!  Gotta figure out where those are going…

Until next time, eat well, love well, live well!

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The Great 2012 Cooking Extravaganza day 306-312 (week 45)

November 11, 2012 at 9:24 pm (Food, Uncategorized) (, , , , , , , , , , , , , , , , , , , )

Welcome back friends!  Hope you all had a glorious week!  It was certainly an interesting one for us.

Mike’s birthday was yesterday, Happy Birthday Baby!  Balloons, candy, ice cream cake, pizza, movies.  Nice evening!!

William got his first middle school report card, 7 A’s, 1 B, WAY TO GO William!

Work was work, James was James, no idea what’s going on with him, but he’s a teenager, I don’t think I’m SUPPOSED to know what’s going on any more.

Working on a new bracelet, here’s where I’m at as of today:

And of course, new nail design for the week:

So, kind of a quiet week, but that’s OK!  Oh, almost forgot, my office is putting together a cook book for charity, so I put in about 10 recipes.  Would have done more, but they set a limit…  That’s OK, now I know where to go when I’m ready to do mine in print!!

On to the food…

Monday

Free for all!

We had all that cool stuff left over from all that cooking I did last Sunday, so everyone got what they wanted, and I cleaned out the fridge.  Nice, easy Monday night!

Tuesday

Goulash (formerly “Hot Brown and Lumpy”)

1 pound ground beef

2 cups water

1 cup frozen peas

1 box Dream Fields penne pasta

6 Tbsp brown gravy mix

Prepare pasta to package directions, drain.

While cooking the pasta, brown the ground beef, drain.  Add in the water and gravy mix, bring to a boil.  Add in peas, boil 2 minutes, reduce heat, simmer about 10 minutes, just about the time it takes the pasta to cook.  Add in the drained pasta, mix well.  Salt and pepper to taste, and serve in a bowl!

I made some canned biscuits to go with dinner, it was a nice meal.

Wednesday

Five Guys burgers

Yeah, we had some money left over as we got closer to pay day, so we splurged just a little.

Thursday

Santa Fe Chicken

2 large boneless skinless chicken breasts, trimmed of any excess fat or skin, cut into small bite sized pieces

1/2 box Orzo style pasta

1 can Black beans, drained and rinsed

1 cup frozen peas

1 cup frozen green beans

1 Pkg Sante Fe flavor cooking cream

Cook chicken in a large skillet until no longer pink.  Add in cooking cream, black beans, peas and green beans.  Mix well, simmer on low while you cook your pasta to package directions.  Drain pasta, add in to skillet and mix again.  Serve!

Friday

Cheesecake Factory

Well, we’re big fans of The Big Bang Theory, so we decided that since we couldn’t get in to Red Robin in less than an hour, we would give this place a try.  Well, let me tell you, the food was good, but WAY over priced.  $11.95 for a burger and fries!  Don’t get me wrong, it was good, but not THAT good!  And I LOVE cheesecake, but not for $6.95 a SLICE!  The waiter was slow, even once we got seated, we were there for about an hour and a half, and I was seriously disappointed that he brought us the dessert menu then disappeared for 15 minutes so that we didn’t actually order dessert, we went somewhere else.  I would NOT recommend going unless you have that kind of cash to blow.  I guess we’re more the Five Guys kind of folks, and even that I think is overpriced, but at least I don’t have to wait an hour for it!

Saturday

Frozen pizza, Ice cream cake

Yeah, it was pay week, and I went grocery shopping so we had all kinds of food I could have made, but it seemed like a pizza kind of night, Mike’s birthday and all.  Let him pick the movies, had pizza and bread sticks, then we went and got an ice cream cake and balloons.

Sunday

Crock Pot Enchiladas

4 large boneless skinless chicken breasts (approx 1 lb each), trimmed of any leftover skin or fat

1/2 cup taco seasoning mix

1 can cream of mushroom soup

1 jar chunky salsa, mild (or your preference)

2 cups shredded cheese, Mexican blend or chedda

Tortilla chips

Cook chicken breasts in water with taco seasoning on the stove, covered, for about 1 hour to 1 1/2 hours, or until done through and falling apart when you try to take them out.  Shred chicken.

Mix soup, salsa and shredded chicken in a bowl, place about 1/4 of the mixture in the bottom of the crock pot.  Layer shredded chicken mixture, cheese, tortilla chips, until you have 3 to 4 layers.  Finish off with a layer of tortilla chips and cheese. Cover and cook on LOW for 3-4 hours or until bubbly and cheese is melted well.  Serve!

And since I went shopping, including a side trip to the Oriental market and the fruit stand, I made a KILLER fruit salad for this week…

Pineapple

Dragon fruit

Pomegranate

Red grapes

Green grapes

Strawberries

And we’re off tomorrow, for Veteran’s day, so I think I’ll do a little cooking tomorrow with all the cool stuff I got this weekend.  I even got stuff to try my hand at Ratatouille!

So until next time, eat well, love well, live well!!

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The Great 2012 Cooking Extravaganza! Day 251 – 257 (Week 37)

September 16, 2012 at 8:05 pm (Food) (, , , , , , , , , )

Hello again friends, and welcome back!!  What a week….

Whatever William had two weeks ago, with which he ended up missing an entire week of school…

Whatever Mike has been fighting for the past two weeks, and with which he missed several days of work…

Now I’ve got it!  Sore throat, stuffy nose, blowing my nose every few minutes until it’s too sore to touch, coughing half the night, headaches, watery eyes, low grade fevers…  been on antibiotics since Wednesday night, taking DayQuil to get through the weekend and chores, slept a LOT the last two days.  And since all this started last Sunday, needless to say I really didn’t do a lot of cooking this week, but I had so many leftovers from all that cooking last weekend, so it wasn’t so bad.

So, here’s the short version:

Monday – Leftovers

Tuesday – Leftovers

Wednesday – Mike and William cooked, we had grilled pork chops, grilled chicken, and grilled cheeseburgers.  William actually made the cheeseburgers, and they were REALLY good!

William Burgers

1 pound ground round

1 egg, lightly beaten

1 Tbsp Original Everglades seasoning

He squished all this together really well, and turned it into 3 nicely sized burgers, which we threw on the George Foreman grill, and they tasted AWESOME!

Thursday – we took our last $30 before pay day and ordered Jet’s pizza, bacon bread sticks, and antipasto salad.

Friday – Since it was pay day, we did our usual, we went to the comic book store, picked up our “pick list” (yes, even I have one on the list now!), and went out to dinner, but since Mike and I were still feeling under the weather, we got Taco Bell and took it home.  I know, not the king of fast food choices, but we don’t have it often, and we only have it without James, and since he was gone for the weekend…  yeah, I’m justifying that choice, I know!

Saturday

Home Made Pizza

Frozen Pizza dough

Jar pizza sauce

Diced ham

Pepperoni slices

Shredded Italian blend cheese

Thaw the dough (this takes a LOT longer than I thought!).  Roll out onto a greased or corn meal sprinkled pan or pizza stone, top with sauce and toppings, cook at 450 degrees for 13-15 minutes or until dough is browned at the edges and cheese is melted and lightly browned.  Slice into 6-8 pieces and serve!

I only had to do the dough rolling part, William did all the toppings, Mike helped with the second pizza, too, and I only had to pull them out of the oven when they were done.  Came out really well!!

Sunday

Chicken Ham Casserole

I keep playing with this one, I think it might end up as one of those “pick one from each column” type of recipes when I finish it!  Here’s tonight’s version:

3 boneless skinless chicken breasts, trimmed and cut into bite sized pieces

1/2 package diced ham

1 can cream of mushroom soup

1 can chicken gravy

1 Tsp Original Everglades seasoning

2 boxes Great Value chicken flavor stuffing

3 cups hot water

1 stick butter, melted

8 – 10 slices Swiss cheese

Preheat oven to 350 degrees.

Pour both boxes of stuffing mix into a 13″ x 9″ casserole dish.  Add in hot water and melted butter, stir until all the dry stuff is wet, let sit about 5 minutes.

Top with sliced Swiss cheese, overlapping as needed, but use it all.

Mix together chicken, ham, soup, gravy and seasoning, mix well, spread over the cheese.

Bake at 350 degrees for 1 hour.  Serve!

Makes about 8 servings, and makes great leftovers!!

So that’s it for this week.  Hopefully the coming week will be much better.  Everyone is starting to feel a little better, and I have a fridge and freezer full of food to cook with!

Until next time, eat well, love well, live well!

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The Great 2012 Cooking Extravaganza! Day 152

June 3, 2012 at 8:14 pm (Food) (, , , , , , , , , , , , , , , )

Hello again friends, and welcome back!  Hope you’ve all had a wonderful weekend!!

It’s been quiet around here today…

James spent the weekend with the girlfriend, and working, so we haven’t seen him since Friday night, and then only for a few minutes while he loaded up the car.

William has been playing Legos all day, except for the few times he’s come out to show me the “movies” he’s creating by doing stop motion photography with his phone and some Lego creations…  well, his version of stop motion anyway. Don’t think he completely gets that you have to make a TINY adjustment between each photo!  But he’s trying, and it’s adorable!

Mike has been reading comics and helping with laundry and dishes, and of course watching movies.  It is Sunday after all, and SyFy is running all the Alien movies as a teaser to Prometheus as it is coming out next weekend, can’t wait!!!

And I’ve been doing odds and ends…  went grocery shopping, relatively small trip, but we needed a few things.  Had to take my time,  compare prices on things, and dodge all the non-English speaking folks with their food stamps who were out in DROVES today.  Something about that really bothers me…  couldn’t be that when we needed help we couldn’t get any!  We had to depend on friends and family and hope it all worked out.

OK, enough of the soap box rant…  sorry!

Finished up the laundry, did dishes, cleaned up the kitchen, made a nice dinner, and now dessert is in the oven.  I took a couple of familiar recipes and changed them up a little, they turned out really well!  Here are the recipes:

Chicken Cordon Bleu Casserole

2 boxes Great Value chicken flavor stuffing

3 cups water

1 stick butter, cut into pieces

3-4 boneless skinless chicken breasts

1 large can Great Value cream of mushroom soup

8 slices Great Value Swiss cheese

8-10 slices lunchmeat ham (or one pkg diced ham)

2 Tbsp milk

Heat water 5 minutes in the microwave while you slice up the butter into pats.  Put the pats in a large casserole dish, pour over the hot water, and stir until the butter is completely melted.  Mix in the two boxes of stuffing, mixing well to make sure all the pieces get moist, and all the liquid gets absorbed.  Set aside.

Heat oven to 350 degrees.

Trim any excess fat or leftover skin from the chicken breasts, including removing that tendon that runs through the breast, and cut the meat into bite sized pieces.  Set aside.

Lay the lunch meat ham (or spread the diced ham) over the stuffing.

Top with the chicken pieces, spreading them out over the whole dish.

Top with the Swiss cheese, overlapping as needed.

Make sure the cheese doesn’t touch the pan, it WILL stick!  Mix the 2 tbsp milk into the cream of mushroom soup, spread over the entire dish, making sure to get this all the way to the edges.

Bake at 350 degrees for 1 hour, or until chicken is cooked through and cheese is melted.  I always cook exactly one hour and it’s perfect.  Serve!

Vanilla Pudding Cake with Chocolate Pudding Sauce

Cake:

3/4 c butter

3 eggs

2 1/2 c all purpose flour

2 1/2 tsp baking powder

1/2 tsp salt

1 3/4 c sugar

1 1/2 tsp vanilla

1 1/4 c milk

1 pkg vanilla instant pudding mix

1/4 cup vegetable oil

Allow butter and eggs to sit 30 minutes at room temp.  Grease and lightly flour cake pans or muffin pans.  Suitable for:

9″ rounds (2)

8″ rounds (2)

8″ squares (2)

Cup cakes (18-24)

Mini Cakes (12)

Preheat oven to 375 degrees.

Mix together flour, salt and baking powder, set aside.

In a large mixing bowl, cream butter, slowly add in sugar until completely blended.  Add eggs one at a time, blending well between each addition.  Beat in vanilla.

Alternately add in flour mixture and milk, blending well, until everything has been added and well blended.  Add in pudding mix and oil, blend well again.  Pour into prepared pans.

Bake as follows:

8″ rounds, 9″ rounds, 8″ squares      25-30 minutes or until toothpick inserted in center comes out clean

Cup cakes 15-20 minutes or until toothpick inserted in center comes out clean

Mini cakes 18-25 minutes or until toothpick inserted in center comes out clean

Chocolate pudding sauce:

1 large pkg chocolate instant pudding mix

1 1/2 cups milk (or half whatever the package calls for in the directions!)

Mix together, blend very well, pour over cooled cake and serve!  (Sorry, don’t have a photo of this last part for you…)

So that’s it for tonight!  Hope you enjoy one or both of these recipes.  We sure did!

Until tomorrow, eat well, love well, live well!!

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The Great 2012 Cooking Extravaganza! Day 98

April 9, 2012 at 12:12 am (Food) (, , , , , , , , , , )

Hello again friends, and welcome back!  Hope you are all having a great Sunday, and a very Happy Easter!

Very nice Sunday around here.  Not a ton of laundry to do, several good movies on TV today, plus William got a movie in his Easter basket that we just HAD to watch, cleaned up the kitchen, but that didn’t take long since dinner was mostly done on parchment paper covered cookie sheets last night, so all-in-all, a pretty good day!  Mike and William are playing a video game now, so they’re getting some cool father-son time.  Gotta go get James in a little while, but that’s all good, too.  And the weather today has been absolutely BEAUTIFUL, so we’ve had the windows open, saving a few bucks on A/C, always a good thing!  Gotta say, days like this, I LOVE living in Florida!  Now if I could only find a decent job…

Anyway, we had one of Mike’s favorite meals for dinner tonight, but something I’ve never made before, so it was a win-win for us!  Here’s the recipe:

Chicken Pot Pie

3 large boneless skinless chicken breasts, trimmed and cut into bite sized pieces

1 cup frozen broccoli florets, thawed and cut into bite sized pieces

1 cup frozen cauliflower, thawed and cut into bite sized pieces

1 cup frozen carrot slices, thawed

1 cup frozen cut green beans, thawed

1 cup frozen peas, thawed

1 can cream of chicken soup

1 can cream of mushroom soup

Salt and pepper to taste

1 can refrigerated crescent roll dough

Olive oil cooking spray

Preheat oven to 350 degrees.  Spray a 9″ x 13″ baking pan with cooking spray, set aside.

Spray large skillet with cooking spray, cook chicken in skillet until no longer pink, drain any excess water.  Salt and pepper to taste.  Add in soups, and heat through, about 5 minutes.

Mix all thawed and chopped veggies in a large bowl, pour into prepared pan.

Add in chicken and soup mixture and mix well.

Unroll crescent dough, separate into two large rectangles (along center seam, about half way through roll as you unroll it).  Pinch together seams, and stretch each rectangle so that it will fit across pan on top of veggies and chicken.  Pinch together center seam on top of pan as well.  Press dough gently onto sides on pan forming a sealed crust.

 (as you can see, all my seams pulled apart, but it still came out OK)

Bake 30-35 minutes at 350 degrees, or until dough is golden brown and slightly crispy at the edges.

There isn’t much left, but that’s sort of the point.  If it comes out well, there won’t be a lot of leftovers!

Hope you all enjoy this one, I know we did!  Until tomorrow, eat well, love well, live well!

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The Great 2012 Cooking Extravaganza! Day 97

April 8, 2012 at 1:50 am (Food) (, , , , , , , , , , , )

Hello again my friends, and welcome back!  Hope everyone is having a wonderful Saturday!!

Relatively quiet day today, nothing out of the ordinary.  Took James to the new job, went grocery shopping, put Easter baskets together, after sleeping until 11AM!  Can’t believe I slept that late, but must have needed it.  Of course, last night was shot night, that could have something to do with the late sleeping.  And I can’t believe it’s possible, but I feel like I could sleep already!

It’s movie/family night around here, so we had “snack” foods, as William calls them.  I made Meat Muffins, Taco Meat Muffins, Crab Wraps and Apple Pie Bites.  Here are the recipes for you!

Meat Muffins (a repeat, but a good one!)

1 pound ground beef

about 1/4 cup shredded mozzarella cheese

1 can cream of mushroom soup

1 can refrigerated biscuits (normal size, not the jumbos!)

Preheat oven to 400 degrees.

Brown ground beef in a large skillet, drain.  Add in cream of mushroom soup, mix well.  Remove from heat.

Grease 10 cups of muffin pan, press biscuits as flat as you can with your fingers and put them in the greased muffin cups.  Spoon meat mixture into prepared muffin cups, you might have just a little leftover, but if you fill them over the top you should have just enough.  Top with just a little shredded cheese, it doesn’t need much, about a tablespoon on each.

Bake at 400 degrees for 14-16 minutes.

Remove from muffin pan using a spoon, serve!

Taco Meat Muffins

1 pound ground beef

about 1/4 cup shredded Mexican blend cheese

2/3 cup water

1/4 cup taco seasoning mix

1 can refrigerated biscuits (normal size, not the jumbos!)

Preheat oven to 400 degrees.

Brown ground beef in a large skillet, drain.  Add in water and taco seasoning, simmer on low about 10 minutes.

Grease 10 muffin cup in muffin pan, press biscuits as flat as you can with your fingers and put them in the greased muffin cups.  Spoon meat mixture into prepared muffin cups, you might have just a little leftover, but if you fill them over the top you should have just enough.  Top with just a little shredded cheese, about one tablespoon on each.

Bake at 400 degrees for 14-16 minutes.

Remove from muffin pan using a spoon, serve!

Crab Wraps

About 1 cup imitation crab meat

2 Tbsp garlic powder

2 Tbsp butter

1 can refrigerated crescent roll dough

Melt butter in small skillet, add in imitation crab meat and garlic.  Mix well, flaking crab meat as much as possible, and heating through.

Heat oven to 375 degrees.  Cover cookie sheet with parchment paper.  Unroll crescent dough on covered cookie sheet, careful not to separate triangles.  Seal diagonal perforations, and separate dough into rectangles.  Cut each rectangle in half so that you have almost squares of dough.

Put 1/8th of crab meat mixture onto each square of dough, fold in corners diagonally across filling to form small packets.  Corners might be open slightly, that’s OK.  You can brush with melted butter if you like, it adds a nice color to the finished product.

Bake at 375 for 17-20 minutes, or until golden brown and crispy.  Serve warm!

Apple Pie Bites

1 pkg rolled pie crust

1/2 can apple pie filling

1/2 cup sugar

2 Tsp cinnamon

3 Tbsp melted butter

Preheat oven to 425 degrees.  Line baking sheet with parchment paper.

Mix sugar and cinnamon in a small bowl, set aside about 2 Tbsp.

Unroll pie crust one at a time, brush with melted butter, sprinkle with half the cinnamon sugar mixture.  Cut with a pizza wheel into 8 pie shaped wedges.  Place a full apple slice with a little of the sauce on the outer edge of each “pie slice”, roll inward towards points.  Place on parchment lined baking sheet.  Repeat with second pie crust.  Brush rolls with melted butter and sprinkle with remaining cinnamon sugar.  Bake 13-15 minutes or until edges of pie crusts are lightly browned. (mine actually took about 17 minutes total)

Serve warm, with or without ice cream or whipped cream.

 Meat muffins

Crab wraps

I grew up eating crab from the Chesapeake bay, used to LOVE to eat crab, then developed a severe allergy to shellfish around age 16.  Been using imitation crab ever since, but don’t do it very often.  And I think I’ve outgrown my love of crab, because I really didn’t enjoy these at all.  It’s not that they didn’t taste good, they tasted exactly the way I expected them to, I just didn’t like them any more.  Oh well…

I had the apple pie bites with ice cream AND whipped cream, which might be why I’m tired now, but that dessert was SO worth it!

Anyway, hope you enjoy one or all of these dishes, and until tomorrow, eat well, love well, live well!!

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The Great 2012 Cooking Extravaganza! Day 95

April 6, 2012 at 12:07 am (Food) (, , , , )

Hello again friends, and welcome back!

It was another good day around here, hope yours is just as good!  Started laundry, cleaned up the kitchen AFTER I made the mess tonight (so I’m ahead for tomorrow, woo hoo!), cleaned the cat box, did the usual shuttling kids around, made a bracelet that turned out really well,

 (sterling and Swarovski crystals)

and only spent a few hours hunting those stupid Easter Eggs on Lima Beads today.  I did find a couple more, but I need two more to get the next free item…  guess I know what I’m doing tomorrow!

Anyway, good dinner tonight, here’s what was on the menu:

Cube Steak (a different way)

1 package cube steaks (I get the three packs)

1 carton beef broth

1 can cream of mushroom soup

Place all ingredients in crock pot (yeah I know, I use it a LOT), cook on LOW at least 6 hours, longer if you can.  Remove meat from pot and serve.  You could make a gravy out of the juices in the pot, would probably be really good, but I didn’t this time.

We had this with garlic bread (Walmart bakery) and a fresh salad.  William made his meat and bread into a sandwich with cheese.  I got pics!

 Here’s my plate!

 William’s sandwich.

He had salad, too, but his salad is always just lettuce and ranch dressing.

Anyway, that’s it for tonight.  Until tomorrow, eat well, love well, live well!

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The Great 2012 Cooking Extravaganza! Day 87

March 28, 2012 at 11:31 pm (Food) (, , , , , , )

Hello again friends, and welcome back!  So glad you could join me again!!

It was a very good day around here, very productive, and a really good meal on top!  Did some laundry, did some dishes and cleaned up the kitchen, finished up two necklaces I had been working on, shuttled the kids around, took James to a job interview that went very well, all in all a very good day!

 (that second one is a butterfly, but it’s hard to tell from just one angle)

So here was the menu tonight:

Cube Steak

1-2 pounds cube steaks (roughly one steak per person unless they are really big)

2 cans cream of mushroom soup

1 can chunky potato with cheese and bacon soup

1/4 cup dried onion flakes

1 Tbsp garlic powder (or more if you like)

Salt and pepper to taste

Spread 1 can cream of mushroom soup in the bottom of a crock pot.  Place thawed (or almost thawed, as in my case) cube steaks on top.  Sprinkle with onion flakes and spices.  Cover with 1 can cream of mushroom and 1 can potato with cheese and bacon soup.  Cook on LOW at least 7 hours, longer if you like.  With this meat, the longer the better!  Remove meat and potatoes to serving tray and serve hot!

We had a nice fresh salad with this, and fresh fruit salad as well.  Pineapples, strawberries and mangoes to be exact!!  Very good meal, in my opinion!  Even William liked it, and he’s my biggest challenge.

So until tomorrow friends, eat well, love well, live well!

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The Great 2012 Cooking Extravaganza! Day 48

February 19, 2012 at 1:30 am (Food) (, , , )

Hello again friends, and welcome back!

It’s Saturday, and that means family movie night, snacks, goodies, and an easy dinner.  Sometimes it’s a whole meal of snack foods set out like a buffet, sometimes it’s an actual dinner followed by popcorn and cookies.  You just never know, but it’s family time!

Tonight, I took a recipe I found online, changed it up a bit, made it my own, and everyone loves it!

Meat Muffins

1 pound ground beef chuck

1/4 cup shredded cheese

1 can cream of mushroom soup

1 can refrigerated biscuits (normal size, not the jumbos!)

Preheat oven to 400 degrees.

Brown ground beef in a large skillet, drain.  Add in cream of mushroom soup, mix well.  Remove from heat.

Grease muffin pan, press biscuits as flat as you can with your fingers and put them in the greased muffin cups.  Spoon meat mixture into prepared muffin cups, you might have just a little leftover, but if you fill them over the top you should have just enough.  Top with just a little shredded cheese, it doesn’t need much.

Bake at 400 degrees for 14-16 minutes.

Remove from muffin pan using a spoon, serve!

Until tomorrow, eat well, love well, live well!

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