You'd be surprised, kids love it!
Classic Tuna Noodle Casserole
1 can Cream of Mushroom Soup
1/2 cup milk
1 cup cooked peas
2 tbsp. chopped pimiento (optional)
2 cans tuna, drained and flaked
2 cups hot cooked medium egg noodles (I actually use a whole pkg., I also pre-cook them)
2 tbsp. dry bread crumbs
1 tbsp. butter OR margarine, melted
Preheat oven to 400°F. Mix the soup, milk, peas, pimiento, tuna and noodles in 1 1/2-qt. baking dish. Bake for 20 min. or until hot. Stir. Mix the bread crumbs with butter. Sprinkle on top. Bake 5 min. Makes 4 servings (we usually sprinkle some cheese on top too...whatever we have - parmesan, cheddar - just add when the bread crumbs go on)
The recipe meme that began before recipe meme's existed.
This blog now stores my best recipes!
Daily Themes were:
Mon - Anything Goes
Tue - One Dish/Casseroles
Wed - Name Brand and Restaurant
Thu - Appetizers and Sides
Fri - Sweet Tooth
Tuesday
Creamy Ham Casserole
Creamy Ham Casserole
2 cups fresh or frozen broccoli flowerets, thawed
1 1/2 cups Shredded Cheddar Cheese, divided
1 1/2 cups coarsely chopped ham
1 1/2 cups rotini pasta, cooked, drained
1/2 cup salad dressing
1/2 green or red pepper, chopped
1/4 cup 2% milk
Seasoned croutons (optional)
Preheat oven to 350°F. Mix all ingredients, reserving a 1/2 cup of the cheese and the croutons. Spoon the whole thing into 1 1/2-quart casserole. Sprinkle with remaining 1/2 cup cheese.
Bake for 30 minutes or until thoroughly heated. Sprinkle with seasoned croutons, if desired. Makes 6 servings
2 cups fresh or frozen broccoli flowerets, thawed
1 1/2 cups Shredded Cheddar Cheese, divided
1 1/2 cups coarsely chopped ham
1 1/2 cups rotini pasta, cooked, drained
1/2 cup salad dressing
1/2 green or red pepper, chopped
1/4 cup 2% milk
Seasoned croutons (optional)
Preheat oven to 350°F. Mix all ingredients, reserving a 1/2 cup of the cheese and the croutons. Spoon the whole thing into 1 1/2-quart casserole. Sprinkle with remaining 1/2 cup cheese.
Bake for 30 minutes or until thoroughly heated. Sprinkle with seasoned croutons, if desired. Makes 6 servings
Dark Chocolate Cupcakes
My daughter's favorite!
Dark Chocolate Cupcakes
1 1/2 cups flour
1 cup granulated sugar
1 teaspoon baking soda
1 teaspoon salt
1/3 cup cocoa powder
1/2 cup oil
1 cup water
1 teaspoon vanilla extract
1 tablespoon vinegar
Mix all ingredients together until moist and well blended. Put in paper cups inside muffin tin and bake for 20-25 minutes at 350 degrees F. These can be eaten with or without icing. Our favorite icings are peanut butter and butterscotch, with this recipe.
Dark Chocolate Cupcakes
1 1/2 cups flour
1 cup granulated sugar
1 teaspoon baking soda
1 teaspoon salt
1/3 cup cocoa powder
1/2 cup oil
1 cup water
1 teaspoon vanilla extract
1 tablespoon vinegar
Mix all ingredients together until moist and well blended. Put in paper cups inside muffin tin and bake for 20-25 minutes at 350 degrees F. These can be eaten with or without icing. Our favorite icings are peanut butter and butterscotch, with this recipe.
Quick Pepper Steak
I got this years ago, when my daughter was born (she's nine!) from a friend online. It's delicious!
Quick Pepper Steak
1 pound boneless beef sirloin or top round steak, 3/4 inch thick
2 tablespoons vegetable oil
2 medium green or red peppers, cut into 2-inch-long strips (about 3 cups)
1 medium onion, cut into wedges
1/2 teaspoon garlic powder
1 can Beef Gravy
1 tablespoon Worcestershire sauce
4 cups hot cooked rice
Slice beef into thin strips (this is easier if you freeze beef for about an hour or two). In medium skillet over medium-high heat, heat half the oil. Add beef in 2 batches and stir-fry until browned. Set beef aside. Reduce heat to medium. Add remaining oil. Add peppers, onion and garlic powder and stir-fry until tender-crisp. Pour off fat. Add gravy and Worcestershire. Heat to a boil. Return beef to pan. Reduce heat to low and heat through. Serve over rice. Makes 4 servings
Quick Pepper Steak
1 pound boneless beef sirloin or top round steak, 3/4 inch thick
2 tablespoons vegetable oil
2 medium green or red peppers, cut into 2-inch-long strips (about 3 cups)
1 medium onion, cut into wedges
1/2 teaspoon garlic powder
1 can Beef Gravy
1 tablespoon Worcestershire sauce
4 cups hot cooked rice
Slice beef into thin strips (this is easier if you freeze beef for about an hour or two). In medium skillet over medium-high heat, heat half the oil. Add beef in 2 batches and stir-fry until browned. Set beef aside. Reduce heat to medium. Add remaining oil. Add peppers, onion and garlic powder and stir-fry until tender-crisp. Pour off fat. Add gravy and Worcestershire. Heat to a boil. Return beef to pan. Reduce heat to low and heat through. Serve over rice. Makes 4 servings
Quick Cheeseburger Bake
Not only does this taste great for adults, but it's a real winner among kids! I have yet to find someone who doesn't love it. (ok, maybe a vegetarian)
Quick Cheeseburger Bake
1 pound ground beef
3/4 cup chopped onion
1 can condensed Cheddar cheese soup
1 cup frozen mixed vegetables, if desired
1/4 cup milk
2 cups Original Bisquick®
3/4 cup water
1 cup shredded Cheddar cheese (4 ounces)
Heat oven to 400?. Generously grease rectangular baking dish, 13x9x2 inches. Cook ground beef and onion in 10-inch skillet over medium heat, stirring occasionally, until beef is brown; drain. Stir in soup, vegetables and milk. Stir Bisquick and water in baking dish until moistened; spread evenly. Spread beef mixture over batter. Sprinkle with cheese. Bake 30 minutes. Makes 8 to 10 servings.
Quick Cheeseburger Bake
1 pound ground beef
3/4 cup chopped onion
1 can condensed Cheddar cheese soup
1 cup frozen mixed vegetables, if desired
1/4 cup milk
2 cups Original Bisquick®
3/4 cup water
1 cup shredded Cheddar cheese (4 ounces)
Heat oven to 400?. Generously grease rectangular baking dish, 13x9x2 inches. Cook ground beef and onion in 10-inch skillet over medium heat, stirring occasionally, until beef is brown; drain. Stir in soup, vegetables and milk. Stir Bisquick and water in baking dish until moistened; spread evenly. Spread beef mixture over batter. Sprinkle with cheese. Bake 30 minutes. Makes 8 to 10 servings.
Carne Asada
I am not a huge Mexican food fan, but this is really good.
Carne Asada
1 20 oz. top sirloin steak
2 Tablespoon Vegetable oil
1/2 Teaspoon Dried leaf oregano, crushed
1/2 Teaspoon Salt
1/4 Teaspoon Coarsely ground pepper
1/4 Cup Orange juice
1 Tablespoon Lime juice
2 Teaspoon Cider vinegar
2 Orange slices, 1/2" thick
Place steak in a shallow glass baking dish. Rub with oil on each side.
Sprinkle with oregano, salt and pepper. Sprinkle orange juice, lime juice,
and vinegar over the steak. Cover and refrigerate overnight for best flavor
or several hours, turning occasionally. To cook, bring meat to room
temperature. Prepare and preheat charcoal grill (or gas grill). Drain meat,
reserving marinade. Place steak on grill. Top with orange slices.
Occasionally spoon reserved marinade over steaks as they cook. Grill 3-4
minutes on each side, or until medium- rare. Cook longer if desired. Remove
orange slices to turn steak. Replace orange slices on top of steak.
Carne Asada
1 20 oz. top sirloin steak
2 Tablespoon Vegetable oil
1/2 Teaspoon Dried leaf oregano, crushed
1/2 Teaspoon Salt
1/4 Teaspoon Coarsely ground pepper
1/4 Cup Orange juice
1 Tablespoon Lime juice
2 Teaspoon Cider vinegar
2 Orange slices, 1/2" thick
Place steak in a shallow glass baking dish. Rub with oil on each side.
Sprinkle with oregano, salt and pepper. Sprinkle orange juice, lime juice,
and vinegar over the steak. Cover and refrigerate overnight for best flavor
or several hours, turning occasionally. To cook, bring meat to room
temperature. Prepare and preheat charcoal grill (or gas grill). Drain meat,
reserving marinade. Place steak on grill. Top with orange slices.
Occasionally spoon reserved marinade over steaks as they cook. Grill 3-4
minutes on each side, or until medium- rare. Cook longer if desired. Remove
orange slices to turn steak. Replace orange slices on top of steak.
Brochettes de Crevettes
In English, it means Grilled Shrimp and Bacon Kebabs. But no matter what you call them, they are awesome!! I make them a lot.
Brochettes de Crevettes
24 extra large shrimp (follow instructions below)
12 slices of bacon
juice of one lemon
1 tablespoon of honey
4 tablespoons of Extra Virgin Olive Oil (or if you are a Rachel Ray fan - EVOO)
4 tablespoons of chopped cilantro, to taste
sea salt, to taste
ground pepper, to taste
Peel and devein shrimp. Leave tails on. Mix the lemon juice, honey, evoo, cilantro and salt and pepper together in a bowl. Add the shrimp and coat with mixture. Cut the bacon in half crosswise and wrap a piece of bacon around each shrimp and thread on metal skewers. Using either a gas or charcoal barbecue grill, grill the skewers for about 2-3 minutes on each side. Serve immediately.
Brochettes de Crevettes
24 extra large shrimp (follow instructions below)
12 slices of bacon
juice of one lemon
1 tablespoon of honey
4 tablespoons of Extra Virgin Olive Oil (or if you are a Rachel Ray fan - EVOO)
4 tablespoons of chopped cilantro, to taste
sea salt, to taste
ground pepper, to taste
Peel and devein shrimp. Leave tails on. Mix the lemon juice, honey, evoo, cilantro and salt and pepper together in a bowl. Add the shrimp and coat with mixture. Cut the bacon in half crosswise and wrap a piece of bacon around each shrimp and thread on metal skewers. Using either a gas or charcoal barbecue grill, grill the skewers for about 2-3 minutes on each side. Serve immediately.
Delicious Layered Bars
They might be full of grains, but they are awesome! The kids love them!
Delicious Layered Bars
1/3 cup butter
1 cup graham cracker crumbs
1/2 cup uncooked old-fashioned or quick oats
1 can sweetened condensed milk
1 cup flaked coconut
3/4 cup semisweet chocolate chips
3/4 cup raisins
1 cup coarsely chopped pecans
Preheat oven to 350 degrees. Melt butter in 13 X 9 baking pan. Remove from oven. Sprinkle graham cracker crumbs and oats evenly over butter. Press down with a fork. Drizzle condensed milk over oats. Layer coconut, chocolate chips, raisins and pecans over milk. Bake 25 to 30 minutes at 350 degrees or until lightly browned. Cool in pan on wire rack 5 minutes. Cut into bars. Cool completely in pan on wire rack. These can be frozen up to three months, or you can store them in a tightly covered container for about a week.
Delicious Layered Bars
1/3 cup butter
1 cup graham cracker crumbs
1/2 cup uncooked old-fashioned or quick oats
1 can sweetened condensed milk
1 cup flaked coconut
3/4 cup semisweet chocolate chips
3/4 cup raisins
1 cup coarsely chopped pecans
Preheat oven to 350 degrees. Melt butter in 13 X 9 baking pan. Remove from oven. Sprinkle graham cracker crumbs and oats evenly over butter. Press down with a fork. Drizzle condensed milk over oats. Layer coconut, chocolate chips, raisins and pecans over milk. Bake 25 to 30 minutes at 350 degrees or until lightly browned. Cool in pan on wire rack 5 minutes. Cut into bars. Cool completely in pan on wire rack. These can be frozen up to three months, or you can store them in a tightly covered container for about a week.
Beef Pot Roast Crock Pot Recipe
Delicious Beef Pot Roast
3 pounds roast, trimmed
2 tablespoons oil
Flour and water paste, optional
1 cup tomato juice
3 tablespoons mustard, prepared
4 tablespoons worcestershire sauce
1 teaspoon basil
1 teaspoon oregano
1 teaspoon onion powder
1 teaspoon garlic salt
1/4 teaspoon fresh ground black pepper
Combine marinade ingredients and pour over roast in a shallow bowl. Cover and refrigerate overnight or for 24 hrs. Remove meat from marinade and pat dry with paper towels. Heat oil in large skillet and brown meat on all sides. Place in cooker. Cover and cook on LOW 8-10 hrs. serve with accumulated gravy. (This may be thickened in a saucepan with flour and water paste if you wish.)
3 pounds roast, trimmed
2 tablespoons oil
Flour and water paste, optional
1 cup tomato juice
3 tablespoons mustard, prepared
4 tablespoons worcestershire sauce
1 teaspoon basil
1 teaspoon oregano
1 teaspoon onion powder
1 teaspoon garlic salt
1/4 teaspoon fresh ground black pepper
Combine marinade ingredients and pour over roast in a shallow bowl. Cover and refrigerate overnight or for 24 hrs. Remove meat from marinade and pat dry with paper towels. Heat oil in large skillet and brown meat on all sides. Place in cooker. Cover and cook on LOW 8-10 hrs. serve with accumulated gravy. (This may be thickened in a saucepan with flour and water paste if you wish.)
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