Monthly Archives: October 2012

Oct29

Fabulous Hamburger Goulash

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Fabulous Hamburger Goulash

This is so flavorful and delicious!  It is a quick and easy weeknight meal that you can fix in 30 minutes.

  • 1 1/2 lbs. ground beef
  • 1/2 cup diced onion
  • 1/2 cup diced red bell pepper
  • 6 garlic cloves, minced
  • 2 cups elbow macaroni
  • 1 (29-oz) can tomato sauce
  • 2 cups low-sodium chicken broth
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1 cup shredded Cheddar cheese

Cook beef in a large nonstick skillet or a dutch oven over medium-high heat, until no longer pink.  Drain beef, leaving 2 tablespoons fat in skillet, and reserve.  Add onion, red pepper and garlic to fat in skillet and cook, covered, until softened.

Add macaroni, tomato sauce, broth, oregano, paprika, salt and reserved beef to skillet and bring to boil.  Cover, reduce heat to low, and simmer, stirring occasionally, until pasta is tender.  Sprinkle with cheese.  Serve.

Serves 4 to 6.

Make sure you use a large skillet or a pan that is big enough to hold it all.

“Under the protecting shadow of God’s wing, the little shadows of life lose their terror.”

Oct29

Tater Tot Breakfast Casserole

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Tater Tot Breakfast Casserole

This is so delicious!  It is wonderful for a brunch.

  • 3/4 – 1  (2-lb) bag Tater Tots, thawed
  • Salt and pepper to taste
  • 1/2 cup diced onion
  • 1/2 cup diced green bell pepper
  • 1/2 cup diced red bell pepper
  • 1 lb. bacon
  • 8 eggs
  • 2 cups milk
  • 3 cups shredded cheddar or Co-Jack cheese

Preheat oven to 350 degrees.

Cook bacon to almost crisp.  Drain on paper towel.  Then cut into small pieces.  Drain off all but 1 tablespoon fat and cook onion and peppers until translucent.

Cover bottom of a 9 x 13-inch baking pan with tater tots.  Salt and pepper to taste.  Add cooked veggies on top of potatoes and then add bacon over that.

In a large mixing bowl, lightly beat eggs and then mix in milk and cheese.  Pour over top of casserole.  Cover with foil and bake for 35 minutes.  Then uncover and bake for another 10 minutes until slightly browned and center is fully cooked.

Serves 12.

“Count your many blessings and you’ll soon lose count.”

Oct29

Easy Monkey Bread

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monkey bread

Easy Monkey Bread

These are so easy and so good!

  • 3 medium-size cans refrigerated buttermilk biscuits
  • 1/2 cup sugar
  • 3/4 teaspoon cinnamon
  • 1 stick butter
  • 3/4 cup brown sugar
  • 3/4 teaspoon cinnamon

Cut biscuits into quarters and roll into the 1/2 cup sugar and 3/4 teaspoon cinnamon.  Pile into a greased bundt pan.  Melt butter in small saucepan and add remaining sugar and cinnamon.  Cook over medium heat until sugar is dissolved, about a minute.  Pour over biscuits.  Bake at 350 degrees for 30 to 35 minutes.

After taking out of the oven, turn out onto a plate.  The bread pulls apart.  Yum!!

“Christians stand strong when they stand together.”

Oct24

Lynn’s Pie Crust

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Lynn’s Pie Crust

My daughter-in-law makes the best pie crust!!  I love to bake pies, but many times I take the easy way out and use refrigerated ready-to-use pie crusts.  Refrigerated pie crusts are very good, but this recipe is so much better.  It is very easy to make and so good!!

  • 4 cups all-purpose flour (20 ounces)
  • 1 1/2 cups vegetable shortening (12 ounces)
  • 1 tablespoon sugar
  • 1 1/2 teaspoon salt
  • 1 tablespoon vinegar
  • 1 egg, beaten
  • 1/2 cup cold water

Mix first 4 ingredients with a fork.  In separate bowl, beat remaining ingredients.  Combine the two mixtures, stirring with a fork until all ingredients are moistened.  Then with hands, mold dough into a ball.  Chill at least 15 minutes before rolling it into desired shape.

Dough can be left in refrigerator up to 3 days.  Or it can be frozen until ready to use.

Makes pastry for two 9-inch double-crust pies and one 9-inch shell.

“Being in Christ is not rehabilitation, it’s re-creation.”

 

 

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Oct19

Ultimate Ginger Cookie

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ultimategingercookie

Ultimate Ginger Cookie

This cookie is crisp on the outside, moist on the inside and filled with crystallized ginger.  One of my husband’s favorite cookies.  They are soooooo good!

  • 4 1/2 cups (22 1/2 ounces) all-purpose flour
  • 2 teaspoons baking soda
  • 4 teaspoons ground cinnamon
  • 3 teaspoons ground cloves
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground ginger
  • 1/2 teaspoon kosher salt
  • 2 cups dark brown sugar, lightly packed
  • 1/2 cup vegetable oil
  • 2/3 cup unsulfured molasses
  • 2 extra-large eggs, at room temperature
  • 12 ounces chopped crystallized ginger
  • granulated sugar

Preheat oven to 350 degrees.

In a large bowl, sift together flour, baking soda, cinnamon, cloves, nutmeg, ginger, and salt and then combine the mixture with your hands.  In the bowl of an electric mixer fitted with a paddle attachment, beat the brown sugar, oil, and molasses on medium speed for 5 minutes.  Turn the mixer to low speed, add the eggs, one at a time, and beat for 1 minute.  Scrape the bowl with a rubber spatula and beat for 1 more minute.  With the mixer still on low, slowly add the dry ingredients to the bowl and mix on medium speed for 2 minutes.  Add the crystallized ginger and mix until combined.

Using a 1 3/4-inch cookie scoop, drop your dough onto your granulated sugar and slightly flatten.  Turn over and sugar the other side.  Place cookie on your cookie sheet and bake for 13 minutes.  The cookies will be crackled on the top and soft inside.  Let the cookies cool on the sheets for a minte or two, then transfer to wire racks to cool completely.

Makes 4 dozen cookies.

“God’s work in us isn’t over when we receive Christ – it has just begun.”

Oct19

Spicy Parmesan Cookies

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Spicy Parmesan Cookies

This savory cookie is a nice change from all the sweet cookies.  Try it without the cayenne pepper also, if you don’t like spicy.

At first my husband wasn’t sure he liked them, but I found him with his hand in the cookie jar.  His comment – they’re addicting.

  • 1 cup all-purpose flour
  • 2/3 cup shredded Parmesan cheese
  • 1/4 teaspoon cayenne pepper
  • 1 stick unsalted butter, cut up into small chunks
  • 2 tablespoons milk

Place flour, cheese, cayenne pepper and butter in a food processor and process until well blended and mixture forms a ball.

Shape dough into a log, wrap in plastic wrap, and place in an airtight container.  Refrigerate at least 8 hours and up to 2 days.

Preheat oven to 350 degrees.  Line a baking sheet with parchment paper.

Remove the dough from the wrapping, cut into 1/4-inch slices, and transfer to the prepared baking sheet.  Brush each slice with milk and bake until golden brown, 12 to 14 minutes.  Set aside to cool.

Makes 2 dozen.

“No Christian is anonymous to God.”

 

Oct18

Skillet Spaghetti

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This is another quick and easy recipe to fix.  The spaghetti cooks in its own sauce.  Yummy!  I didn’t have any spaghetti pasta so I used angel hair.

  • 1 pound ground beef
  • 1/2 cup onion, diced
  • 1 clove garlic, minced
  • 2 tablespoons olive oil
  • 1 (15-oz.) can tomato sauce
  • 3 cups hot water
  • 7 ounces spaghetti, broken in half
  • 1 (1 1/2-oz.) pkg. spaghetti seasoning mix

In large skillet over medium-high heat, brown beef, onion and garlic in oil, stirring now and then.  Add tomato sauce, water, uncooked spaghetti and seasoning mix.  Cover and simmer 30 minutes, or until spaghetti is tender, stirring often.  (Mine was ready in about 10 minutes, probably because I used angel hair pasta.)

Serves 4 to 6.  (Depending on the size of your eaters.)

“Jesus is your most trusted Friend.”

 

 

 

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Oct15

Garlic Cheese Bread

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Garlic Cheese Bread

This is very quick and easy to make to serve with your soup.

  • 1 loaf French bread
  • 1/4 cup olive oil
  • 5 cloves garlic, minced
  • 1 cup shredded Mozzarella cheese

Preheat oven to 450 degrees.

Slice French bread 1/2-inch wide in long angles.  Approximately 10 slices.

Mix olive oil and garlic in small bowl.

Brush the oil mixture over each slice of bread, using all of the garlic.  Sprinkle Mozzarella cheese on each slice.

Bake for 5 to 10 minutes or until cheese has melted and is slightly browned.

“The gains of heaven will more than compensate us for the losses of earth.”

Oct15

Creamy Hot Dog and Potato Soup

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Creamy Hot Dog and Potato Soup

This is a really quick and easy soup to make.  Serve with some French bread for a hearty meal.

  • 1 (28-oz) package frozen Potatoes O’Brien
  • 6 cups water
  • 2 (10 3/4-oz) cans Healthy Request Cream of Chicken Soup
  • 8 ounces shredded cheese, (I used Co-Jack)
  • 1 cup sour cream
  • 1 package Angus hot dogs, sliced in chunks
  • Salt and pepper to taste

Combine potatoes and water in a large stock pot.  Bring to a boil and then reduce heat and add soup and cheese.  Stir until cheese is melted.  Add remaining ingredients.  Cook and stir until heated through, but do not boil.  Serve.

Serves 4 to 6.

“An intimate walk with God lifts our eyes from today’s trials and into eternity’s triumphs.”

Oct6

Beef Taco Bake

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Beef Taco Bake

If you can’t find Ro-Tel tomatoes, substitute one 14.5-ounce can diced tomatoes and one 4-ounce can chopped green chiles.

  • 2 (10-ounce) cans Ro-Tel tomatoes, drained, 1/2 cup juice reserved
  • 1 (16-ounce can refried beans
  • 1 tablespoon hot sauce
  • 1/4 cup chopped fresh cilantro
  • 3 cups shredded Mexican cheese blend
  • 1 1/2 pounds lean ground beef
  • 1 (1.5-ounce) package taco seasoning mix
  • 12 taco shells

Heat oven to 475 degrees.  Combine half of tomatoes, beans, hot sauce, and cilantro in bowl.  Spread evenly in 9 by 13-inch baking dish.  Sprinkle with 1 cup cheese.

Cook beef in large nonstick skillet over medium-high heat until no longer pink, about 5 minutes.  Pour off fat, then stir in taco seasoning, remaining tomatoes, and reserved tomato juice.  Simmer over medium-low heat until thickened and nearly dry, 5 to 7 minutes.

Spoon 1 tablespoon cheese into each taco shell and top with beef mixture.  Arrange tacos upright in bean mixture, cover with foil, and bake until bubbling, about 10 minutes.  Remove foil, top with remaining cheese, and bake until cheese is melted, about 6 minutes.

Serves 4 to 6.

“No Christian is anonymous to God.”