EXTREMELY EASY AND DELICIOUS!
2-3lb beef roast
1 can cream of mushroom soup
1 packet dry onion soup mix
3/4 cup water
Cook on low 6-8 hours or High 3-4 hours in the crockpot.
It makes its own gravy...so yummy!
Tuesday, February 16, 2010
Tuesday, January 5, 2010
Cheese Bread
1 loaf of French Bread sliced
4 Tblsp butter
1/2 cup mayo
1 cup grated parmesan cheese
4 oz grated shredded mozarella cheese
4 oz shredded cheddar cheese
1/4 tsp garlic salt
preheat the broiler
place the bread on a cookie sheet. Then spread butter and mayo. Sprinkle cheeses and garlic salt.
broil 6 to 8 minutes, until cheese is melted and lightly browned.
I am pretty sure this is the AMAZING bread that we had at a GNO event. I think I got it from MK? BEST CHEESE BREAD EVER!!!!!
And if I am being completely honest here, I really don't measure the ingredients. ;-)
4 Tblsp butter
1/2 cup mayo
1 cup grated parmesan cheese
4 oz grated shredded mozarella cheese
4 oz shredded cheddar cheese
1/4 tsp garlic salt
preheat the broiler
place the bread on a cookie sheet. Then spread butter and mayo. Sprinkle cheeses and garlic salt.
broil 6 to 8 minutes, until cheese is melted and lightly browned.
I am pretty sure this is the AMAZING bread that we had at a GNO event. I think I got it from MK? BEST CHEESE BREAD EVER!!!!!
And if I am being completely honest here, I really don't measure the ingredients. ;-)
Slow Cooker Lasagna
Makes 8 servings
1 lb ground beef
1 jar (26oz) spaghetti sauce
1 cup water
1 container (15oz) ricotta cheese
1 pkg (7oz) shredded mozzarella
1/4 cup parmesan cheese
1 egg
2 Tbsp chopped fresh parsley
6 lasagna noodles, uncooked
Brown meat, drain. Stir in spaghetti sauce and water in the skillet.
Mix ricotta, 1 1/2 cups mozarella, 2 Tbsp parmesan, egg and parsley in a bowl.
Spoon 1 cup meat sauce into the slow cooker; top with layers of half of each noodles, broken to fit, and cheese mixture. Cover with 2 cups of the remaining sauce. Top with remaining noodles, broken to fit, cheese mixture and meat sauce. Cover with lid.
Cook on low 4 to 6 hours or until liquid is absorbed. Sprinkle with remaining cheese; let stand, covered 10 minutes or until melted.
I found this recipe in the Kraft Food & Family magazine Fall 2009.
1 lb ground beef
1 jar (26oz) spaghetti sauce
1 cup water
1 container (15oz) ricotta cheese
1 pkg (7oz) shredded mozzarella
1/4 cup parmesan cheese
1 egg
2 Tbsp chopped fresh parsley
6 lasagna noodles, uncooked
Brown meat, drain. Stir in spaghetti sauce and water in the skillet.
Mix ricotta, 1 1/2 cups mozarella, 2 Tbsp parmesan, egg and parsley in a bowl.
Spoon 1 cup meat sauce into the slow cooker; top with layers of half of each noodles, broken to fit, and cheese mixture. Cover with 2 cups of the remaining sauce. Top with remaining noodles, broken to fit, cheese mixture and meat sauce. Cover with lid.
Cook on low 4 to 6 hours or until liquid is absorbed. Sprinkle with remaining cheese; let stand, covered 10 minutes or until melted.
I found this recipe in the Kraft Food & Family magazine Fall 2009.
Garlic Lime Chicken
serves 6
1 tsp salt
1 tsp pepper
1/4 tsp cayenne pepper
1/4 tsp paprika
1 tsp garlic powder
1/2 tsp onion powder
1/2 teaspoon thyme
6 boneless skinless chicken breast halves (I used 4 breasts)
2 Tblsp butter
2 Tblsp olive oil
1/2 cup chicken broth
4 Tblsp lime juice
In a bowl, mix together the first 7 ingredients. Sprinkle mixture on both sides of chicken breasts.
In a skillet heat butter and olive oil together over medium heat. Saute chicken until golden brown, about 5 minutes on each side.
Turn down the heat, remove the chicken (keeping warm) and add the lime juice and chicken broth to the pan, whisking up the browned bits off the bottom of the skillet. Keep cooking until sauce has reduced slightly. Add chicken back to the pan to throughly coat and serve.
I served with loaded baked potatoes, mixed veggies, and cheesy bread. YUM!
I got this recipe from my Aunt Julianne.
1 tsp salt
1 tsp pepper
1/4 tsp cayenne pepper
1/4 tsp paprika
1 tsp garlic powder
1/2 tsp onion powder
1/2 teaspoon thyme
6 boneless skinless chicken breast halves (I used 4 breasts)
2 Tblsp butter
2 Tblsp olive oil
1/2 cup chicken broth
4 Tblsp lime juice
In a bowl, mix together the first 7 ingredients. Sprinkle mixture on both sides of chicken breasts.
In a skillet heat butter and olive oil together over medium heat. Saute chicken until golden brown, about 5 minutes on each side.
Turn down the heat, remove the chicken (keeping warm) and add the lime juice and chicken broth to the pan, whisking up the browned bits off the bottom of the skillet. Keep cooking until sauce has reduced slightly. Add chicken back to the pan to throughly coat and serve.
I served with loaded baked potatoes, mixed veggies, and cheesy bread. YUM!
I got this recipe from my Aunt Julianne.
Tuesday, February 3, 2009
Quick Meatball Minestrone
Start to Finish 25 minutes.
YUMMY!!!!
1 12-16 ounce frozen cooked italian style meatballs
3 14 ounce cans reduced sodium beef broth
1 15-16 ounce Northern Beans rinsed and drained
1 14.5 ounce can diced tomatoes with basil, garlic, and oregano
1 10 ounce package frozen mixed veggies
1 cup dried small pasta...we love mini penne or piccolini
1 teaspoon sugar (i leave this out)
parmesan cheese
In a 4-quart dutch overn stir together meatballs, broth, beans, tomatoes, and veggies. Bring to boil. Stir in pasta. Return to boil. Reduce heat. Simmer, uncovered about 10 minutes or until pasta is tender and meatballs are heated through. Stir in sugar. If desired sprinkle with cheese. Makes 6-8 servings.
My tips: I didn't use sugar. I have used pinto beans instead of northern beans. I always add about 1 cup extra of pasta that way it is more of a "meal" than a soup. Aaron loves this one with bread as a meal. Oh I also don't have a dutch oven, so I just put it all in one pot and boil.
YUMMY!!!!
1 12-16 ounce frozen cooked italian style meatballs
3 14 ounce cans reduced sodium beef broth
1 15-16 ounce Northern Beans rinsed and drained
1 14.5 ounce can diced tomatoes with basil, garlic, and oregano
1 10 ounce package frozen mixed veggies
1 cup dried small pasta...we love mini penne or piccolini
1 teaspoon sugar (i leave this out)
parmesan cheese
In a 4-quart dutch overn stir together meatballs, broth, beans, tomatoes, and veggies. Bring to boil. Stir in pasta. Return to boil. Reduce heat. Simmer, uncovered about 10 minutes or until pasta is tender and meatballs are heated through. Stir in sugar. If desired sprinkle with cheese. Makes 6-8 servings.
My tips: I didn't use sugar. I have used pinto beans instead of northern beans. I always add about 1 cup extra of pasta that way it is more of a "meal" than a soup. Aaron loves this one with bread as a meal. Oh I also don't have a dutch oven, so I just put it all in one pot and boil.
Sunday, August 24, 2008
Long time a posting...
It's been a long time since I have posted on this site and I wish I had loads and loads of recipes to share all the time. But since I am no Rachael Ray, here is my solution....
Mrs. Matzat has a GREAT menu planning blog and tons of easy recipes on it. I found it today and had to share. Her recipes seem easy and family friendly. And since she works at day at school, you know they do not take much time to prepare.
Enjoy!
Mrs. Matzat has a GREAT menu planning blog and tons of easy recipes on it. I found it today and had to share. Her recipes seem easy and family friendly. And since she works at day at school, you know they do not take much time to prepare.
Enjoy!
Thursday, July 10, 2008
Blueberry Pie
Blueberry Pie
(This recipe was given to me by my Mom)
1 graham cracker crust
8 oz cream cheese
1 container Cool Whip (normal size)
1 can blueberries (drained) (I use this kind)
1/2 cup powdered sugar
Mix together cream cheese, powdered sugar, and 1 cup Cool Whip.
Spread into graham cracker crust.
Add blueberries.
Top with the rest of the Cool Whip. Garnish with fresh blueberries if you like!
Refrigerate.
p.s. I just thought recently that fresh strawberries would work really well in this pie, too. Or maybe have half blueberry and half strawberry? Yum! Also, I have tried both fresh blueberries and canned blueberries and I really prefer the canned with this recipe. FYI.
(This recipe was given to me by my Mom)
1 graham cracker crust
8 oz cream cheese
1 container Cool Whip (normal size)
1 can blueberries (drained) (I use this kind)
1/2 cup powdered sugar
Mix together cream cheese, powdered sugar, and 1 cup Cool Whip.
Spread into graham cracker crust.
Add blueberries.
Top with the rest of the Cool Whip. Garnish with fresh blueberries if you like!
Refrigerate.
p.s. I just thought recently that fresh strawberries would work really well in this pie, too. Or maybe have half blueberry and half strawberry? Yum! Also, I have tried both fresh blueberries and canned blueberries and I really prefer the canned with this recipe. FYI.
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