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Showing posts from February, 2013

Crockpot Beef Stroganoff

This is one of my favorite dishes for Sundays. I love the way it makes the house smell like I've been in the kitchen all day.


Crockpot Beef Stroganoff

2 lbs. Stew Meat (sliced into bite-size pieces)
1 can or fresh Mushrooms (sliced as desired), optional
1 pkg onion soup mix
1 (10 3/4 oz.) can Cream of Mushroom Soup
1 (12oz.) can Ginger Ale
1-2 Tbl corn starch
1 (8 oz.) Sour Cream, *room temperature
1 pkg *Egg Noodles

Directions
Place frozen stew meat in crockpot
Add mushrooms, onion soup mix, cream of mushroom soup, and ginger ale
Cook on high for approx. 4-5 hours or low for 6-7 hours, stirring occasionally
For the last hour mix 1-2 Tbl of corn starch with a small amount of water and add to thicken
Add sour cream to taste
Cook egg noodles according to package directions
Serve stroganoff over *noodles and enjoy!

* If you stir the sour cream in cold, it will most likely curdle.
* You could also use a thick piece of toast, biscuits, or mashed potatoes instead of noodles

Butterscotch Fudge Sauce

This recipe can actually be used for a straight up hot fudge sauce too.  Just omit the butterscotch and use milk chocolate chips instead.  But first you are going to want to try it like this.

Oh, and yes, I ate the ice cream in the picture after I took the photo and it tasted as good as it looks!

Butterscotch Fudge Sauce

1/2 cup semisweet chocolate chips
1/2 cup butterscotch chips
1/4 cup butter
2/3 cup sugar
1 (5oz.) can evaporated milk

Directions
In a small saucepan melt butter and chips
Add sugar and whisk in evaporated milk over medium-high heat
Bring mixture to a boil and reduce heat
Boil gently over low heat for 7-8 minutes stirring frequently
Cool slightly and serve
Store any unused sauce in fridge and reheat as needed

Roasted Garlic Potatoes

This is an effortless side dish that will pair with almost any main course.  Even my kids love them!



Roasted Garlic Potatoes

1/2 lb small red potatoes
1/2 lb small yukon gold potatoes
4 Tbl butter, melted
2 tsp minced garlic
1 tsp salt
1 Tbl lemon juice
1/4 cup grated Parmesan cheese

Directions
Preheat over to 425 degrees
Cover cookie sheet with foil and grease foil with cooking spray
Wash and pat dry potatoes and place in a large bowl then set aside
In a small bowl, combine melted butter, garlic, salt, and lemon juice
Pour butter mixture over potatoes and stir to coat
Sprinkle potatoes with cheese and toss to coat
Place potatoes in a single layer on cookie sheet
Bake for 30 minutes stirring half way through

Southwest Nachos

This is a meal we had on a regular basis when I was growing up.  However, it started out being called "taco salad".  I have given it a new name because using lettuce as a garnish didn't really constitute a "salad".  The way we eat it resembles more like "nachos".  In the past I have also added beef broth and had this as a soup., or you can serve it like a chili. It is really a versatile and comforting meal...and it makes a lot which is good for freezing.



Southwest Nachos

1 lb ground beef 1 pkg taco seasoning 1 (14 oz) can Rotel Mexican (with lime juice and cilantro) 28 oz mild red enchilada sauce 2 cups corn (I like frozen, but you can use canned) 1 (15.5 oz) can pinto beans, drained & rinsed 1 (15.5 oz) can black beans, drained & rinsed 1 (15.5 oz) can red kidney beans, drained & rinsed
Garnish Suggestions: Tortilla chips Sharp cheddar cheese Iceberg lettuce sour cream green onion
Directions In a large pot brown and drain ground beef Seas…