Wednesday, August 31, 2011

Baked Hungarian Goulash

My grandma gave me this recipe from one of her friends-it has sour cream, cream cheese, and cheddar cheese, whats not to like? Sorry this is from memory, so not a fabulous write up of a recipe;)


8oz or so of pasta/noodles-we used mostacholi last night because it was on sale for 46 cents a box!
1 pound ground beef
1 onion
2 cloves garlic
2 tablespoons butter
1 can tomato sauce (15-16oz)\
8oz-1 block cream cheese
1 cup sour cream
(the original recipe called to add green onions to the sour cream mixture, but I forgot to buy them)
Shredded cheddar cheese to top casserole

Preheat oven to 350 degrees.

Boil water and cook pasta to al dente. Drain.

Chop Onion and saute in butter until transparent and soft. Add ground beef, and garlic, continue to cook until browned. Add tomato sauce, and simmer until it thickens a bit.

While that thickens, soften cream cheese and combine cream cheese and sour cream.

In a casserole dish, layer noodles, sour cream mixture, then a layer of sauce. Repeat one mote time. Top with shredded cheese and bake for 25 minutes or so until the cheese is nice and gooey.


Monday, August 29, 2011

Mozzarella Mushroom Chicken

My mom gave me this recipe! One of my favorites and super simple.

3 chicken breasts-split into 6
1 egg
1 cup or so of seasoned bread crumbs
Mushrooms (usually fresh, sliced, but Kevin prefers the can)
Butter for browning chicken
6 or more slices mozzarella cheese
1 can chicken broth

Preheat oven to 350 degrees.

Season chicken with salt and pepper. Coat in egg, then breadcrumbs. Brown chicken in butter in skillet.

Spray the bottom of your baking dish with pam. Put browned chicken in pan, cover with mushrooms, then place a piece of cheese(or one and a half pieces) on each chicken breast. Pour chicken broth over chicken.

Bake at 350 for 30-35 minutes or until cheese is bubbly and golden.

We served over brown rice:)

Chicken before serving:

Ready to eat!

Saturday, August 27, 2011


Ummmm YUM! Delicious!!


1 tube (8 oz) crescent rolls refrigerated

2 TBSP plus 1/4 cup sugar, divided

1 tsp. cinnamon

1/2 cup finely chopped apples (also try almonds!)

1 TBSP butter, melted

1/4 tsp almond extract


1/2 cup confectioners sugar, powdered sugar

1/4 tsp. almond extract

about 3 tsp. milk

1/4 tsp cinnamon


Sprinkle flour onto a baking sheet. Unroll crescent dough onto pan and seal the perforations.

Combine 2 TBSP of sugar and cinnamon. sprinkle over the dough. Combine the apples (or almonds), butter, extract and remaining sugar; spread this mix length wise down the dough. On each long side, cut 1 inch wide strips into the center of the dough. Starting at one end, fold alternating strips at an angle across the filling. Pinch ends to seal up. Bake at 375 for 10 minutes or until golden brown.

For the icing, combine all ingredients and drizzle over braid. Sprinkle the top with cinnamon if desired. Serve warm.

Thursday, August 25, 2011

Mini Meatloaves

Pretty tasty, we had these with Mac n Cheese:) They could use a bit more spice, I think!

Original Recipe:


  • 1 egg
  • 3/4 cup milk
  • 1 cup shredded Cheddar cheese
  • 1/2 cup quick cooking oats
  • 1 teaspoon salt
  • 1 pound ground beef
  • 2/3 cup ketchup
  • 1/4 cup packed brown sugar
  • 1 1/2 teaspoons prepared mustard


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, combine the egg, milk, cheese, oats and salt. Add the ground beef, mixing well, and form this mixture into eight miniature meatloaves. Place these in a lightly greased 9x13 inch baking dish.
  3. In a separate small bowl, combine the ketchup, brown sugar and mustard. Stir thoroughly and spread over each meatloaf.
  4. Bake, uncovered, at 350 degrees F (175 degrees C) for 45 minutes.
Easy dinner!

Wednesday, August 24, 2011

Herb Roasted Beef with Potatoes and Carrots

A nice easy roast with veggies! Very tasty, we ate WAY too much:)

Original Recipe:


  • 1 lb (about 12) baby red potatoes, quartered
  • 1 lb (about 5) carrots, peeled and cut into 3-inch sticks
  • 2 tablespoons olive oil
  • 1 1/4 teaspoons kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • 2 pounds bottom round or rump roast
  • 3 cloves garlic, chopped
  • 1 tablespoon dried Italian Seasoning
  • directions

    Heat the oven to 375°F. On a rimmed sheet pan, toss together the potatoes, carrots, 1 tablespoon of the oil, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper (12 turns on pepper mill). Spread them in a single layer and nestle the roast (fat-side up) in the middle, pushing the vegetables aside as necessary.

    In a small bowl, combine the garlic, Italian Seasoning, and the remaining 1 tablespoon oil, 3/4 teaspoon salt and 1/2 teaspoon pepper (24 turns on pepper mill). Rub evenly over the roast. Transfer the pan to the oven and roast until a meat thermometer inserted into the center of the meat reaches desired doneness, about 1 hour for medium-rare. Let rest about 10 minutes before slicing. Serve with the vegetables.

    meat temperature chart:
    Rare: 115° - 120°F
    Medium-rare: 125° - 130°F
    Medium: 135° - 140°F
    Medium-well: 145° - 150°F
    Well-done: 155° - 160°F


    White Chicken Chili

    My friend Melissa gave me this great recipe:) It was great! Maci even enjoyed some beans and cheese!

    • 1 tablespoon vegetable oil
    • 1 onion, chopped
    • 3 cloves garlic, crushed
    • 1 (4 ounce) can diced jalapeno peppers
    • 1 (4 ounce) can chopped green chile peppers
    • 1 teaspoon ground cumin
    • 1/2 teaspoon dried oregano
    • 1/2 teaspoon ground cayenne pepper
    • 2 (14.5 ounce) cans chicken broth
    • 3 cups chopped cooked chicken breast
    • 3 (15 ounce) cans white beans
    • 1 cup shredded Monterey Jack cheese


    1. Heat the oil in a large saucepan over medium-low heat. Slowly cook and stir the onion until tender. Mix in the garlic, jalapeno, green chile peppers, cumin, oregano and cayenne. Continue to cook and stir the mixture until tender, about 3 minutes. Mix in the chicken broth, chicken and white beans. Simmer 15 minutes, stirring occasionally.
    2. Remove the mixture from heat. Slowly stir in the cheese until melted. Serve warm.

    *Sometimes I add a can of corn to this as well, and omit the jalepenos. I cut the spices in half from the original recipe, because this is pretty hot. I like to top it with sour cream, a little extra cheese, and crushed up tortilla chips. Yum!

    Monday, August 8, 2011

    Ranch House Crock Pot Pork Chops with Parmesan Mashed Potatoes

    These came out pretty tasty-sorry I forgot a pic:) Original Recipe:


    6 pork chops, 1/2 inch thick
    1 packet dry Ranch Dressing Seasoning
    10 oz can Cream of Chicken Soup
    4 lbs peeled, cubed potatoes
    5 Tablespoons real butter
    1 cup fresh grated Parmesan cheese
    6 cloves roasted garlic (directions are below)
    1- 1 1/2 Cups warm skim milk (any milk will do, I used skim)
    1 Tablespoon salt, or to taste
    1 teaspoon fresh cracked black pepper, or to taste


    Place pork chops, Ranch seasoning and soup into a medium sized crock pot over high heat for 4 hours or low heat for 6 hours.
    Place potatoes into a large pot of cold water. Place onto stove top over high heat and bring to a boil. Once water is boiling, cook for 10-12 minutes or until potatoes are fork tender. Drain and transfer to the work bowl of a stand or electric mixer. Mix on low until potatoes are mashed then add butter, Parmesan, garlic, milk, salt and pepper. Season to taste if needed. For thinner mashed potatoes add more milk, slowly until your desired consistency.
    Scoop mashed potatoes onto serving plates and top with pork chops and soup gravy from crock pot. I put a little parsley on top to serve.

    Roasted Garlic

    Preheat oven to 350 degrees F. Place bulb of garlic with skins on, wrap lightly in tin foil and bake for 1 hour. Remove from foil and let cool for 15 minutes. Remove garlic from skins, place in a bowl and mash with a fork until completely mashed. Set aside. One garlic bulb will have around 12 cloves.