I'm a huge fan of Mac n Cheese, and this stuff is way better than Velvetta or Kraft's version. It's very easy to make and you can add whatever cheeses you'd like to this dish and it will work :) Ingredients:
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Easy, bread machine hamburger buns! You wont have to buy them from the store ever again once you have this recipe, and they make 12! I took the original and made it bread machine friendly for your convenience ;) Ingredients:
This was my mom's recipe for chocolate chip cookies, and they are perfect! I have tried many other chocolate chip cookie recipes and this one takes the cake!...or should I say cookie...;) Ingredients:
A simple, delicious dessert that goes perfect with either whipped cream or vanilla ice cream! Ingredients:
Looking for a "from scratch" Alfredo sauce? Then try this Chicken Alfredo Recipe :) So creamy and delicious, you'll want seconds! Prep Time: 30mins
Cook Time: 30 mins Makes 8 Servings. Ingredients:
Directions:
Another Note: If you'd like to freeze this meal, freeze only the sauce (not the noodles) in a freezer safe tupperware. This is a very good bread that is made in the bread machine, start to finish! Super easy to make and tastes just like the bread they serve at Outback!
A super easy brownie recipe that makes the most moist and delicious brownies! So good you won't be buying the box kind ever again...you're welcome :) Ingredients:
Directions:
It's the season for squashes! This year I planted way too many Butternut Squash so now I have an abundance of these buggers. I love to grow them because they are super easy to grow and they store for a very long time. Plus, you can make some delicious foods with them! Here are a few tried and true recipes that I have found that taste soo good and are excellent ways to use up your bumper crop of Butternut Squashes! Better Than Pumpkin PieThis is a very good pie to make and it's very similar to pumpkin pie. I like making it to use up my butternut squashes ! Jean's Butternut Squash SoupButternut Squash CasseroleRoasted Butternut SquashButternut Alfredo SauceThis is my mom's recipe for minestrone soup. It's delicious and so hearty and rich! I usually double the Recipe and freeze half of it for those cold winter days :) Ingredients:
1 package stew beef 1/2 cup flour dash of salt and pepper 1 Tablespoon olive oil 2 teaspoon olive oil 1 medium onion, diced 2 cloves garlic, minced 4 cups broth ( veggie or beef ) 1 (15oz) can tomato sauce 1 can garbanzo beans, drained and rinsed 2 medium carrots 1 medium zucchini, chopped 1 large potato, chopped 1/4 cup fresh parsley 1 teaspoon basil, dried 1/2 teaspoon thyme, dried 1/4 teaspoon pepper salt to taste 1/2 cup uncooked elbow macaroni 1) Put flour and salt and pepper in ziplock bag, shake and place stew beef in bag one at a time. Shake bag with each beef your drop in the bag to coat all sides of meat. 2) Once all the meat has been coated, heat a cast iron skillet on medium heat until hot. Add 1 Tablespoon olive oil and coat pan. Add your beef one at a time at least 1/2 inch apart and brown on all sides. 3) Meanwhile, get a stock pot and heat on medium heat, add the broth and the beef that is cooked, followed by your spices. 4) Once beef is finished cooking, wipe out skillet with paper towel and add your 2 teaspoons of olive oil on medium high heat. Once oil is hot, add chopped onion and garlic and sauté for 3-4 mins. 5) Now add the cooked onion and garlic to the stock pot along with all of your chopped veggies, beans and tomato sauce. Heat on medium heat for 15 mins, you should have a nice steady simmer, stir occasionally. 6) Increase heat until soup reaches a cheerful boil. Add macaroni and cook another 20 mins. Enjoy! This is a hearty, simple and comforting soup to make during the winter months. I love taking leftover chicken from chicken stock and adding it to this dish. I have the crock pot version and the stove top version, both are delicious! It makes a big batch and it's great to freeze :) Crock Pot Ingredients: 1/2 cup uncooked wild rice 1/2 cup uncooked long-grain white rice 1 Tablespoon veggie oil 5 1/4 cup chicken broth 2 teaspoons thyme 1/2 teaspoon salt 1/4 teaspoon black pepper 1 medium onion, chopped 1 lb raw chicken, cubed 1) Stir rice in oil in slow cooker, cover, cook on high for 15 mins. 2) Add the rest of the ingredients, cover, and cook for 4-5 hours. Stove Top Ingredients: 1/2 cup uncooked wild rice 1/2 cup uncooked long-grain white rice 1 Tablespoon veggie oil 5 1/4 cup chicken broth 2 teaspoons thyme 1/2 teaspoon salt 1/4 teaspoon black pepper 1 medium onion, chopped 1 lb raw chicken, cubed or 1 lb cooked chicken, cubed 1) In a large stock pot, cook rice according to package directions. Empty rice in large bowl to set aside. 2) In that same stock pot, wipe out rice completely, and either cook your raw chicken until done in veggie oil, or add already cooked, leftover chicken to the stock pot later. 3) If you did cook the cubed chicken, set it aside with the rice and add your diced onion to the stock pot and cook until transparent and cooked. About 5 mins. 4) Once onions are cooked, throw in all of your ingredients, including the cooked chicken and rice. Cook on medium-low heat for at least an hour to marry the flavors. Add salt and pepper as needed and serve. Enjoy! |
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