I am not a fan of mushrooms, so I have excluded them, however, it is not something that has to be withheld either. Enjoy either way!
3 LBS. Stew meat
2 Tbl. Olive oil
1 C. Beef Broth
2 T. Red wine
Salt and Pepper to your taste
2 oz. Cream Cheese
1 Tbls. Dijon Mustard
2 tsp. Paprika
1 Bag egg noodles
1 Tbls. Butter
Add oil, onion, and Stew meat to skillet and brown. Then put into crockpot with Beef Broth, Red wine, salt and pepper, cream cheese, dijon mustard, and paprika. Put on low for 6 hours. The last 10 minutes make noodles and toss with parsley and butter. . Serve beef and sauce over noodles and enjoy.
1 1/4 c. Softened Butter
1 C. Packed Brown Sugar
1 C. White sugar
4 tsp. Vanilla
4 C. Flour
4 tsp. Cornstarch
2 tsp. Baking soda
1 tsp. Salt
2 C. Chocolate Chips
Preheat oven to 350 degrees
Cream butter and both sugars, add eggs and vanilla, blend well. Then add remaining dry ingredients, minus the Chocolate chips. Mix till well blended. Then add Chocolate chips and stir till they are well combined within the dough.
scoop to what size you are aiming for and bake for 8 to 10 minutes. To my opinion, they stay softer when taken out at 8 minutes, but for those who do not like a little doughy leave for 10 minutes. Do not cool on cookie sheet but transfer right away to cooling wrack or I use a flour towel.
This is a wonderful recipe and I could not have asked for anything better, but who would of thought cornstarch would do the trick!
Yields about 46 cookies with a 1 inch scoop.
3 chicken breasts
6 cups chicken broth
2 boxes of Rice A Roni wild rice and long grain
1 Cup flour
1/2 cup real butter
4 cups whole milk
1 cup each Celery, Carrots, onions Sliced and chopped
1 Tablespoon minced garlic
2 Tablespoons oil
Cut the chicken breasts up into bite size meats, and add to pan with oil and garlic, cook till completely done, no pink!
In a big pot, put only 5 cups of the chicken broth, milk, rice, and vegetables and then put temperature to medium heat and start cooking it.
In a skillet on low heat melt butter and then add flour, turning heat off then begin mixing to make roux, when the roux is starting to crumble start adding the remaining 1 cup of chicken broth to the pan to thin out and complete your roux. When completed slowly stir into your pot of soup, cook for about 30 minutes. You can thicken it more or even thin it out more, either way it still tastes great!
A big hit at our home!
These guys are wonderful, I do not know how many times I have taken them to other places but I have always had rave reviews about them. So I hope you enjoy them as much as we all do!
3 pounds Hamburger
2 Jars My Spaghetti Sauce
1/4 cup Italian seasoning
1 Cup Italian bread crumbs
1/2 cup Parmesan Cheese
1 package sliced Provalone or Mozzarella Cheese
1 package hoggie buns or even dinner rolls work great
In a large mixing bowl place hamburger, eggs, Italian seasoning, bread crumbs and Parmesan Cheese together and mix well. Make 1 inch meatballs, I generally get around 40 meatballs.
Place in baking dishes, mine generally take two. Bake at 350 degrees for about 25-30 minutes.
When done place spaghettie sauce in a saucepan with the meatballs and heat sauce till heated throughly, generally 15 minutes.
When done, place meatballs, sauce, and cheese slices in bun and enjoy! Depending on the size of bun you can put 1 to 4 meatballs in a bun. So this meal can serve between 40 small sandwichs to 10 large sandwiches, enough for company!
I usually serve a veggie salad with this meal.
1 C onion (dehydrated or freshly chopped works).
8 teaspoons Dried Basil
8 teaspoons garlic powder
16 teaspoons dried parsley
8 teaspoons sugar
4 teaspoons salt ( you can add 4 more teaspoons, I just do not like much salt).
4 teaspoons Dried Thyme leaves
4 teaspoons oregano
1/8 teaspoon cayenne pepper
8 bay leaves
8 Tablespoons Cornstarch
3- 105 oz. or 6lbs 9 oz. size can’s
Dump tomato sauce in a big Dutch oven or a pot big enough to hold all contents, and then add all other ingredients mixing well. Cook on low heat, stirring often for 1 hour. Then remove all 8 bay leafs. I then have put into pint jars, and canned. Getting about 23 jars. I have also put sauce into freezer zip lock bags and they have stayed fresh for up to 6 months just fine.
This recipe can also be changed to where you mix just the dry ingredients together and store in an airtight container. Then when needing spaghetti sauce you can take 5 tablespoons of seasoning and 1 bay leaf mix with 2 cans 15 oz. tomato sauce and cook till warmed and thickened. Then when done remove bay leaf.
I love this recipe with spaghetti, lasagna, meatball subs and the such that calls for marinara sauce.
1 pound Hamburger
2 Jars My Spaghetti Sauce
1/2 c. Water
9 Lasagna noodles
1 container of cottage cheese
1 Tablespoon Parsley
1/2 c. Parmesan Cheese
2 Tsp. Italian Seasoning
4 C. Shredded Mozzarella Cheese
Brown hamburger till full cooked, remove any access grease, and add in spaghetti sauce. Set aside. Take a medium size container of cottage cheese, and put in a bowl with eggs, parsley, parmesan cheese, and Italian seasoning and mix well. Set aside.
Take about 1/3 of the meat sauce and put into the bottom of the crock pot and spread it to cover the bottom. Then take 3 lasagna noodles and break apart if need be to layer over the meat sauce. Then take half of the cottage cheese mixture and spread over the noodles. After that spread 1 cup of mozzarella cheese over all. Then you will repeat, meat sauce, noodles, cottage cheese mixture and shredded cheese, then layer the rest of the meat sauce over that with another cup of cheese and three noodles, then another cup of cheese. After all is assembled I dump a 1/2 cup of water around the edge to help cook the noodles. Then I sprinkle some parmesan cheese and parsley on top for looks.
I set my crock pot on low for 3 to 4 hours, depending on how well done you want your noodles. Or on high for 2 hours.
This way of cooking Lasagna seems to allow the flavor marinate so well within this dish. It just pops the Italian flavor. It is also a very welcomed dish at church potlucks!
2 C. Warm Water (110 degrees)
2/3 C. White Sugar
1 1/2 Tbs Yeast
1 1/2 tsp Salt
1/4 C. Olive oil ( but can be used with Vegetable Oil)
6 C. Bread Flour
Dissolve Yeast, sugar, and water till creamy foam forms, about 5 minutes. Next, mix salt and oil into yeast. Mix flour one cup at a time knead dough on a lightly floured surface till smooth. Place in an oiled bowl and coat with oil. Cover with damp cloth, and let rise till doubled. About 1 hour.
Punch dough down kneed for a few more minutes and divide in half. Place in loaf pans, rise 30 minutes or till dough has risen 1 inch above pans.
Bake at 350 degrees for 25 – 30 minutes. If top looks golden brown keep cooking if it begins to become a dark brown, it is time to come out!
This bread is very soft, but let cool for 20 minutes before serving.
2 Lbs Lean Hamburger
6 oz box Stove Top Dressing (I use Chicken flavored)
Mix all together and put into a 9 in. x 9 in. baking pan or a meatloaf/bread pan. Cover with aluminum foil and
Bake for 45 minutes then remove aluminum foil and bake for 15 more minutes for a crisp top.
You can also add 1 can cream of mushroom soup or ketchup on top of meatloaf. If you would like to use mushroom soup put ontop of meatloaf before you put in the oven in the beginning. If you would like to use ketchup put ontop when you remove the aluminum foil.
This is great served with Garlic Mashed Potatoes!
1 C Butter
2 C Sugar
3 Tsp Vanilla
1 C Sour Cream
1 Tsp Salt
2 Tsp Baking Soda
5 1/2 C Flour
Cream butter and sugar. Add eggs and vanilla to the bowl and blend. Then add sour cream and mix all together. In a seperate bowl combine salt, baking soda, flour and mix together. Then add to the other bowl and blend all together until all well mixed! Roll out on to floured surface. till dough is 1/3 in thick. Use spatula to slide under cookie dough and place on greased parchment lined cookie sheet.
Bake at 375 degrees 7-8 min. or until bottom looks like it is browning. Take out immedietly and let sit on cookie sheet for 5 min. then move to counter or table top to finish cooling.
1/2 C Butter softened
4 C powdered sugar
2 Tsp Vanilla extract
1/4 – 1/3 C milk
Blend together till smooth, frost cookies when cookies are cooled!
1/3 C. Italian bread crumbs
1 TBS. Parsley
1 TBS. Red pepper
1 Small Onion
2 TBS. Ketchup
2/3 C. grated parmesan cheese
a pinch of Salt
1/4 tsp. Black pepper
1 lb ground beef
mix top 10 ingredients together till well blended. Roll up into 1 to 1 1/2 inch balls, cut smoked mozzarella into 1/2 inch cubes and then push into meatball and roll back up around cheese.
Put into a baking pan, bake at 400 degrees for 15-20 min.
This recipe could be used as an appetizer or main dish with pasta and a tomato basil sauce!