Tuesday, March 24, 2009

Hungarian Goulash

UPDATE: (May 09)We loved this!!! Would definitely double the meat part next time but I wouldn't double the noodles...just add a bit.
I got this from the 'zaar. It's going in the freezer as soon as it cools. I would double this if I made it again(if we like it)...will have to have a large salad or other side to be sure everyone gets full. Oh and I used 1/4 cup butter instead of shortening.

Hungarian Goulash Recipe #59805
3 hours 30 min prep


1/4 cup shortening
2 lbs beef chuck or beef round steak, cut into 1 inch cubes
1 cup sliced onion
1 garlic clove, minced
1/4 cup catsup
2 tablespoons worcestershire sauce
1 tablespoon brown sugar
2 teaspoons salt
2 teaspoons paprika
1/2 teaspoon dry mustard
1 dash red cayenne pepper
1 1/2 cups water
2 tablespoons flour
1/4 cup water
3 cups hot cooked noodles
Melt shortening in large skillet.
Add beef, onion and garlic; cook and stir until meat is brown and onion is tender.
Stir in catsup, Worcestershire, sugar, salt, paprika, mustard, cayenne and 1 1/2 cups water.
Cover; simmer 2 to 2 1/2 hours.
Blend flour and 1/4 cup water; stir gradually into meat mixture.
Heat to boiling, stirring constantly.
Boil and stir 1 minute.
Serve over noodles.
To freeze: Assemble as directed. Cover and freeze.
To serve: Thaw in the fridge. Re-heat, covered at 350 degrees for 35-40 minutes.

Sterling Burgers

This recipe is from my sweet sweet friend Shar. Once she puts it up on her blog I'll link to it:) I made this freezer friendly and will put those instructions at the end.

1 pound ground beef
1/2 cup bread crumbs
1 egg
1 chopped onion
BBQ sauce to taste
Cheddar cheese

Mix together beef, bread crumbs, egg and onion in a bowl. Form patties. Fry in skillet (or on the BBQ) until done (15-20min) in the last minute, add a spoonful of BBQ sauce on top of each burger, then a slice of cheddar cheese on each. Melt.. serve!

Freeze after making patties. Put wax paper between the patties and put them in a gallon ziploc. Then write this on the bag: Defrost in the fridge overnight. In the last minute of grilling add a spoonful of BBQ sauce on top and a slice of cheddar cheese.

Monday, March 23, 2009

Swiss Chicken Casserole

LOVE this!!!  I used double the cheese...

Swiss Chicken Casserole

6 skinless, boneless chicken breasts
6 slices Swiss cheese
1 (10.75 ounce) can condensed cream of chicken soup
1/4 cup milk
2 cups herb-seasoned stuffing mix
1/4 cup butter

Preheat oven to 350 degrees F. Arrange chicken in a greased
12x8x2-inch baking dish. Top with Swiss cheese slices.
Combine soup and milk and stir well. Spoon mixture over
chicken and sprinkle with stuffing mix. Drizzle butter over
crumbs. Cover and bake for 50 minutes. Makes 6 servings.

Chilidog and tots casserole

I added 8 cut up hot dogs,, put it all in a 9X13 disposable casserole dish and froze it whole. The original recipe is below from the 'zaar.
*made this 4-27-09* The entire casserole is gone in one meal! I liked it but everyone else absolutely loved it.

Chili Tots Casserole Recipe #143773
There's something about the combo of these two fast food favorites. However, when you're scraping up pennies to afford rent, eating out isn't an option. This dish is affordable and great because you can make two and freeze one. Also, you can make this a Chili dog and tots casserole by adding bite-sized hot dog pieces to the chili and serving with buns.
by Redneck Epicurean
50 min | 15 min prep

2 casseroles

1 lb ground beef (optional)
2 (15 ounce) cans chili without beans
2 cups shredded cheddar cheese
1 (32 ounce) bag tater tots
Cook the beef and drain.
Stir in the chili and heat through.
Pour into 2 8" sprayed square baking dishes.
Sprinkle with the cheese and top with the tater tots.
Cover and freeze one casserole for up to three months.
Cover and bake the remaining casserole at 350 degrees for 35-40 minutes or until heated through.
To use the frozen casserole: Remove from the freezer 30 minutes before baking (do not thaw). Cover and bake at 350 degrees for 1 1/4 - 1 1/2 hrs or until heated through.

King Ranch Casserole

This made a really good sized casserole dish full. I'm not sure about the chili powder but the rest looks really good!
Made 4/9/09--wouldn't make this again...it wasn't bad but it was spicy and the tortillas didn't hold up well to freezing and baking.

1 cup Onions -- diced
1 cup Green Bell Peppers -- diced
1/2 pound Mushrooms
1/4 cup Butter or Margarine
1 can Cream of Mushroom soup
1 can Cream of Chicken soup
1 pound Cheddar Cheese -- shredded
2 cups Chicken -- cooked and diced
1 can Tomatoes with Green Chilis
1 clove Garlic -- minced
2 tablespoon Chili Powder
1 tablespoon Chicken Broth
12 Corn Tortillas -- torn into quarters

In a large pan, sauté onion, bell pepper, and mushrooms in butter, Add soups, tomatoes & chilies, garlic, chili powder, and chicken broth. Line bottom of a 9x13 inch pan with pieces of tortillas. Spread half the chicken over the tortillas and top with half of the sauce, then half of the cheese. Cover with another layer of torn corn tortillas, and repeat the chicken, sauce and cheese layers. Bake at 350 degrees F for 30 minutes or until bubbly.

Serves 6

(When freezing, put in freezer after assembling casserole, and bake when ready to eat.)

Noodle Stroganoff(OAMC)

1 lb (I use 2c.) cooked ground beef seasoned with onion and garlic
1 large can (6.5) canned mushrooms
1 can beef broth (1 3/4 cup)
3 Tblsp Lemon Juice
3 Tblsp apple juice or red wine

Bag together, label, date and freeze.
Write the name and these instructions on the bag:
Defrost and add 3 cups noodles. Cook until noodles are tender then stir in 1 C. sour cream. Warm and serve.

Onion Soup burgers(OAMC)

Onion Soup Burgers

2 pounds ground beef
2 envelopes onion soup mix (I use the mix I make)

Mix beef and dry soup mix together in a large bowl.
Form into 8 burgers. Place each burger on a piece of wax paper, plastic wrap or foil. Place wrapped burgers in a zipper bag and freeze flat. Thaw unwrapped burgers on a plate in the fridge. Grill and enjoy!

Saturday, March 21, 2009

Freezer time

It's time to stock the freezer for after baby meals.

Crockpot meatloaf(2 meals)
Onion soup burgers(1 meal)
Noodle stroganoff(2 meals, 1 meal gone)
Chili tot casserole--one 9X13 pan
Sterling burgers(2 meals)
Hungarian Goulash(1 meal-will need large sides because it didn't make a big dish)
King ranch chicken(1 meal)

Already bought:
3 premade italian meals that need nothing or just spaghetti sauce
(1 lasagna, 1 manicotti, 1 stuffed shells)
2 packages premade meatballs
Big box 80 hot dogs
hamburger buns

Other meals only partially done in the freezer or throw together meals with items on hand:
Tasting is believing chicken--just need rice -
Crockpot burritos--have the burritos in the freezer

14 pounds precooked beef for:
manwiches(6 cans) -2 cans left
Tacos/add taco seasoning
Taco soup

Tuesday, March 17, 2009

Oven Ribs

The full name of these ribs is Beth's Melt in Your Mouth Barbecue Ribs and it's recipe #107786 on recipezaar. They are SO good!! We aren't big rib eaters but these lived up to their name! Yummmmm! I used Cattlemens barbecue sauce because it's our fave here:) And when I put the bbq sauce on I also heavily salted the ribs too.

4 lbs pork ribs
3/4 cup light brown sugar
1 teaspoon hickory smoke salt
1 tablespoon paprika
1 tablespoon garlic powder
1/2 teaspoon ground red pepper (optional)
2 cups of your favorite barbecue sauce (mine is Sweet Baby Ray)
Preheat oven to 300 degrees f.
Peel off tough membrane that covers the bony side of the ribs.
Mix together the sugar and spices to make the rub.
Apply rub to ribs on all sides.
Lay ribs on two layers of foil, shiny side out and meaty side down.
Lay two layers of foil on top of ribs and roll and crimp edges tightly, edges facing up to seal.
Place on baking sheet and bake for 2-2 1/2 hours or until meat is starting to shrink away from the ends of the bone.
Remove from oven.
Heat broiler.
Cut ribs into serving sized portions of 2 or 3 ribs.
Arrange on broiler pan, bony side up.
Brush on sauce.
Broil for 1 or 2 minutes until sauce is cooked on and bubbly.
Turn ribs over.
Repeat on other side.
Alternately, you can grill the ribs on your grill to cook on the sauce.

Upside-Down Caramel Apple Biscuits

This recipe came straight from the Pillsbury site. These were fun to make and tasty too:)

1/4cup LAND O LAKES® Butter
1/2cup SMUCKER'S® Caramel Ice Cream Topping
1/4cup packed dark brown sugar
6cups sliced peeled Granny Smith apples (about 4 medium)
1/2cup Fisher® Chef's Naturals® Chopped Pecans
1can (16.3 oz) Pillsbury® Grands!® Flaky Layers Butter Tastin'® refrigerated biscuits (8 biscuits)
1.Heat oven to 350°F. In 12-inch nonstick skillet, cook butter and caramel topping over medium-high heat, stirring occasionally, until melted and bubbly. Stir in brown sugar and apples. Cook over medium-high heat 12 to 15 minutes, stirring occasionally, until apples are tender.

2.Meanwhile, spray 8 (10-ounce) custard cups or 8 (12-ounce) ramekins with CRISCO® Original No-Stick Cooking Spray. Sprinkle 1 tablespoon pecans in each cup. Spoon about 1/3 cup caramel-apple mixture evenly over pecans in each cup.

3.Separate biscuits; gently stretch each biscuit until large enough to cover caramel-apple mixture. Place biscuits on top of caramel-apple mixture in each cup. Place cups on large cookie sheet with sides.

4.Bake 18 to 23 minutes or until golden brown. Place cups on cooling rack; cool 5 minutes. Place heatproof serving plate upside down on each cup; carefully turn plate and cup over to remove cakes. Serve warm.

Sunday, March 15, 2009

Bean and Beef Dish

I got this from the miserly moms site and everyone here loved it...we actually ran out so to make it again I need to figure out a way to double it. I used grands biscuits again and had to bake it about 30 minutes to get them to not be doughy. I'm putting the prices I actually paid...just lucked out with these deals:)

Bean & Beef Dish
1# ground beef (99cents per pound)
1 can beans with MOLASSES (about 1.19--I couldn't find molasses so I got honey)
1 cup ketchup
1 cup brown sugar
2 small biscuit tubes ( I used most of one can of grands and got them on sale with a coupon for .25)
1/2 cup shredded cheddar cheese ( about 99 cents)

Brown ground beef. Drain and place in ungreased, round 1 1/2 qt casserole dish. Stir in beans, ketchup and brown sugar. Mix well. Take biscuits and cut in half so that one side is flat. Place in two rows around the casserole dish. ( LEAVE the middle open or the biscuits will not cook right). Sprinkle with cheese.Bake at 350 until the biscuits are done. ( about 20 minutes)

Submitted by: Anna Benneta

Saturday, March 14, 2009

BBQ Cups

I doubled this one and it's a good thing because there were no leftovers even doing that! I used two pounds of meat just because all my meat is in the freezer in 1 pound packages. I also used Grands biscuits and cooked them for 14 minutes at 350 before upping the temp and adding the filling. It was more like a biscuit at the bottom than a "cup" doing it that way but it tasted the same:)

BBQ Cups
3/4 lb. hamburger meat
1/2 cup BBQ sauce
2 tlbs. brown sugar
1 tlbs. minced onions
1 can Pillsbury biscuits
3/4 cup shredded cheddar cheese

Brown beef, drain. Add bbq sauce, brown sugar and onion. Place individual biscuits into muffin pan - ungreased, press them out all around each muffin pocket. Put meat mixture into the biscuits and topwith cheese. Bake at 400 degrees for 10-15 minutes

Thursday, March 12, 2009

Biscuit Taco Cups

These are still part of my "biscuit" theme...expect plenty more of these posts:) Everyone loved these! Hunter even said he'd happily have them the next night too;)

1 1/2 lb lean (at least 80%) ground beef
1 (15-oz.) can spicy chili beans, undrained
1 package (1.25 oz) Old El Paso® 40% less-sodium taco seasoning mix
1/2 cup water
1 can (16.3 oz) Grands!® refrigerated buttermilk biscuits
1 cup shredded Cheddar cheese (4 oz)
1/2 cup shredded lettuce, if desired
1/2 cup chopped tomato, if desired
1/2 cup sour cream, if desired
1/2 cup Old El Paso® Salsa, if desired
1. Heat oven to 375°F. Brown ground beef in large skillet over medium-high heat until thoroughly cooked, stirring frequently. Drain.
2. Add chili beans, taco seasoning mix and water; mix well. Reduce heat to medium; simmer 10 minutes or until ground beef mixture is slightly thickened, stirring occasionally.
3. Meanwhile, spray outside bottom and sides of 8 (6-oz.) custard cups lightly with nonstick cooking spray. Separate into 8 biscuits. Roll or pat each biscuit to form 4 1/2-inch round. Place rounds over outside of sprayed cups; press to fit over bottom and part way down sides of cups. Place cups, upside down, in ungreased 15x10x1-inch baking pan.
4. Bake at 375°F. for 14 to 16 minutes or until deep golden brown. Remove pan from oven. Carefully remove biscuit cups from custard cups. Place biscuit cups, right side up, in same baking pan. Spoon beef mixture evenly into each cup.
5. Top with cheese, lettuce, tomato, sour cream and salsa.

Friday, March 06, 2009

Pizza dough in the breadmaker

I use one batch of this dough to make two smaller pizzas.  The younger kids can split one but my older son has a whole one.  My mom gave me a marble rolling pin that helps get the crust thin.
Or I make a thick crust one...

I blogged this with another recipe before but it's getting it's own post to make it easier to find:) I added some flax seed to this one in the picture. Also when it was done I stretched it in the pan and then came back a little later and stretched some more. Did that a few times until it filled the pan and then poked it all over with a fork to not have any bubbles and I plan to do this everytime. Also this one is lightly prebaked to make it easier to use when a recipe called for a store bought prebaked crust.

Breadmaker crust
1 cup water
3 cups all-purpose flour
1 tsp. salt
2 Tbs. olive oil
1 Tbs. sugar
2 tsp. yeast

After the dough has risen in the machine, grease a 14" pizza pan or baking pan. Stretch the dough to fit. Spread your favorite sauce, sprinkle on grated mozzarella (and Cheddar if you like), add toppings, and bake at 450 for 15 - 20 minutes.

Crock barley, bean and corn burrito filling

I needed something to throw in the crockpot since the kids had classes downtown and I never know when we'll get back from those. This is also a meatless recipe. Hubby and I really liked this and the kids ate it without complaining. It definitely needed salt and I only liked them with cheese and sour cream.

1 (15 ounce) can black beans, rinsed & drained
1 (15 ounce) can tomatoes and green chilies, undrained
1 cup barley, uncooked
2 cups vegetable broth
3/4 cup frozen corn
1 medium onion, chopped
1 tablespoon lime juice
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon ground red pepper
1 garlic clove, minced
1Place all ingredients in crock pot. Stir well. Cover, and cook on low setting 4-5 hours.
2Serve with tortillas, cheese, cilantro, lettuce, salsa, sour cream--your favorite toppings

Thursday, March 05, 2009

Sugar Cookies

I was craving sweets tonight but didn't have any "special" ingredients on hand so I needed something simple. This did get close to making me run out of flour.

I got this recipe off the zaar and it's for once a month cooking. I intended to bake some and freeze some but the kids kept eating so I just baked them all:) They are delicious! Super soft and very delicate.

45 min 30 min prep
6 dozen
1 cup granulated sugar
1 cup powdered sugar
1 cup butter, softened
1 cup oil
2 eggs
1 teaspoon vanilla
1 teaspoon salt
1 teaspoon cream of tartar
1 teaspoon baking soda
4 1/2 cups flour
Place sugars, butter, and oil in a large bowl. Beat until fluffy.
Add eggs and vanilla. Beat until incorporated.
In a medium bowl, mix together the flour, salt, cream of tartar and baking soda.
Add to butter mixture and mix until combined.
To freeze:.
Line a large cookie sheet with parchment paper.
Roll dough into 1-1/2" balls and place on sheet. continue until all dough is used. Place in freezer and freeze until dough is firm, about 1 hour. Transfer dough balls to a large freezer bag. Seal and freeze.
To bake:.
Preheat oven to 350 degrees.
Spray cookie sheet with cooking spray or line with parchment paper.
Place dough balls on sheet about 2 inches apart.
Bake for 10-15 minutes or until edges are starting to turn golden brown.
Remove and cool on a rack.
If baking immediately after mixing dough, reduce baking time to 8-10 minutes.
You don't want the whole cookie to brown, just the edges.

Wednesday, March 04, 2009

White Pizza

This is one of Tee's recipes for her week on recipechallenge.
I would make this again and not even put chicken on it. Very yummy:)
Also I made the crust and probably doubled most everything on it because it was a big crust.


1 12inch store bought pizza crust (or make your own)
1 cup pesto
1 cup cooked diced chicken
1 cup shredded mozzarella cheese
2 tablespoon pine nuts

Preheat oven to 450. Place pizza crust on large baking sheet and spread with pesto. Top with chicken, cheese and pine nuts. Bake 8 to 10min until cheese melts and crust is golden brown.

Spinach and Artichoke Lasagna

I really liked this...the kids ate it and said it was good(although not great). I can't decide if I'd like it even more with the sauce portion doubled...it just didn't seem like as much sauce as a lasagna should have. I probably used a lot more than 3 cups of cheese too:)

Spinach & Artichoke Lasagna

9 lasagna noodles (uncooked)
1 large onion, chopped
3 cloves garlic, chopped
2 Tbsp. extra virgin olive oil
1 can artichoke hearts (drained and chopped)
1 package frozen spinach (thawed and squeezed)
1 jar Alfredo sauce
3 C mozzarella cheese, divided

Cook lasagna noodles according to package. Saute onion and garlic in olive oil until tender. Add Alfredo sauce, spinach and artichokes and heat through. Spread ¼ of the sauce on the bottom of greased 9x13 baking dish. Top with 3 noodles and ¾ C cheese. Repeat with 2 remaining layers. Bake covered at 350 for 40 minutes. Remove cover and bake until cheese starts to brown. Let set 5 minutes before cutting.

Monday, March 02, 2009

Bubble Pizza

I didn't bother taking a picture of this. There are pics all over the net. But I do want to save the recipe because it was so easy and so good. The whole pan full was gone in no time!
3 pkgs. refrigerator biscuits (I used two cans of Grands)
1 can or jar of spaghetti sauce
Shredded mozzarella
Pizza toppings--I just used pepperoni this time
Cut biscuits into quarters and place in a 9x13 baking dish. Add sauce, stir to coat, and spread evenly in bottom of pan. Top with cheese, then toppings, (3 toppings or less).
Bake at 375 degrees for about 35 minutes. Be sure to check middle to make sure all the dough is cooked through. I turned the temp down to 350 and continued cooking another 10 minutes to make sure the middle dough was done.

Hunter's birthday cake

I got this off the Zaar but lost the link for it. It was really easy and pretty and tasted good too!

1 (18 1/4 ounce) package devil's food cake mix
1 (4 ounce) package instant chocolate pudding mix
2 cups semi-sweet chocolate chips
1 3/4 cups water
2 eggs, beaten
1 teaspoon vanilla extract
Chocolate Glaze
3 tablespoons cocoa
2 tablespoons butter, melted
1 cup powdered sugar (10X)
2-3 tablespoons hot water
Cake: Preheat oven to 350°.
Grease and flour bundt pan, set aside.
In large mixing bowl, combine cake mix, pudding mix and chocolate chips.
In another bowl, combine water, eggs, and vanilla mixing well.
Add egg mixture to dry mixture and mix with spoon until just blended.
Pour into prepared pan.
Bake for 50 to 55 minutes or until cake tests done when wooden pick in center comes out clean.
Cool 15 to 20 minutes before removing cake from pan.
When completely cool, drizzle cake with Chocolate Glaze.
Chocolate Glaze: Combine all ingredients in bowl.
Mix with spoon until smooth.