Saturday, May 23, 2015

Main Dish: Goulash for a Bunch Recipe

Goulash for a Bunch

Goulash gets better the longer you have it. That is a problem at our house, it does not last long. This is a quick and easy recipe to fix, add a salad and a chunk of cornbread and you're all set for a hearty meal. Enjoy!

Ingredients you will need:


  • 2 pounds ground beef
  • 1 large bell pepper, chopped
  • 1 ½ cups onions, chopped
  • 2 tablespoons chili powder
  • 1 ½ tablespoons salt
  • 3 cans diced tomatoes
  • 2 cans whole kernel corn
  • 2 cans Ranch-style beans.

Let get to cooking:


  1. In a large skillet or pot brown and separate ground beef.
  2. Chop bell pepper and onion.
  3. Sauté in hot skillet; add to meat.
  4. Add chili powdered, salt, tomatoes, corn with juice, and beans.
  5. Stir all together until piping hot.

Now, how easy was that!




Dessert: Chocolate Poke Cake Recipe





Chocolate Poke Cake is made with a chocolate cake mix, instant chocolate pudding, and cool whip. It is so moist and yummy with the pudding dripping through the cake.


Ingredients



1 box chocolate cake mix ( I used devil food cake)
2- 3-ounces box chocolate pudding mix
1-8-ounce Cool Whip

Directions


Bake cake according to the box, except I doubled the oil amount, this makes the cake very moist.
When cake is done, let cool a few minutes, using the handle of a wooden spoon, poke holes all over the cake, make sure you poke all the way to the bottom.
Mix the pudding mix with 3 ½ cups milk, you can use 4 cups like it calls for if you like. I just like my pudding thicker!
Pour pudding mix all over the cake so it covers all the holes well.
Cover with plastic wrap and place in refrigerator for a couple of hours.
Before serving cover the cake with the cool whip or you could use whipped cream if you like.


Also looks great with shaved chocolate on top!

Image Source





Thursday, May 21, 2015

Main Dish: Easy Way Chicken Pot Pie Recipe

Easy Way Chicken Pot Pie Recipe


I am all for easy when cooking, sometimes I am just flat lazy. Always looking for shortcuts. Assemble for this recipe is made easy with convenient resources. Enjoy.

Ingredients:


2 cans Cream of Potato Soup
1-16 ounce can Veg-All, drained
2 cups cooked, diced chicken
½ cup milk
½ teaspoon black pepper
1 box refrigerated pie crust


Directions:


Line one, of the pie crust in a pie dish.
Combine soup, Veg-All, chicken, milk and black pepper.
Spoon into pie crust.
Cover with other pie crust; crimp edges to seal.
Slit top crust.
Bake at 350 degrees Fahrenheit for one hour.


Video  ChickenPot Pie Crescent Braid









Monday, May 18, 2015

Appetizer: Baked Jalapeño Poppers Recipe




I love Jalapeño Popper, some jalapeños are hotter than others. I always take the membrane and seeds out of mine. There are several ways you can make these poppers, hope you like this one.

Beware, when handling jalapeño pepper you should wear disposable gloves, or you will burn your hand and it really hurts!


Ingredients:


  • 4 slices bacon, chopped
  • ½ cup onion, chopped fine
  • ½ cup mushrooms, chopped fine
  • 8-ounces cream cheese
  • ½ cup Monterrey Jack cheese
  • ½ cup Mozzarella cheese
  • 10-12 jalapeños depend on their size

Instructions:


  1. Slice jalapeño pepper in half and remove membrane and seeds, do not forget your gloves.
  2. Set aside.
  3. Fry the chopped bacon, onion and mushrooms until bacon is crisp; drain and let cool.
  4. Mix all ingredients well.
  5. Stuff pepper with mixture and place in baking pan.
  6. Bake at 350 degrees for about 15 minutes.

Image Source





Sunday, May 17, 2015

Main Dish: Easy Empanadas Recipe

Easy Empanadas Recipe


These delightful little pies are made from Grand's biscuits. This is a recipe for a savory filling, but you can use a sweet one also. Great for appetizers, snacks or anytime. Enjoy.

Ingredients:


  • 1 pound ground beef or chicken
  • 1 can fiesta corn, drained
  • 2 cans Grand's biscuits
  • 1 cup shredded Monterey Jack cheese
  • 1 package taco seasoning
  • 1 can diced tomatoes
  • ½ small onion, finely chopped


Directions:


  1. Brown meat and onion in a medium saucepan.
  2. Add corn, tomatoes and taco seasoning.
  3. Let simmer for 15 minutes on low to medium heat.
  4. Take individual biscuits and roll them out into larger circles.
  5. Take meat mixture and fill the dough.
  6. Place the shredded cheese on top of the meat.
  7. Make sure you leave enough room and fold the circle of dough in half.
  8. Take a fork and press the edges together to form a tight seal.
  9. Follow the baking instructions on the can of biscuits.
  10. Each individual biscuits make one empanada.

Image Credit





Dessert: Easy Peach or Apple Cobbler Recipe

 

Easy Peach or Apple Cobbler Recipe

I dearly love cobbler with just about any fruit. I am not good with pie crust, so I cheat a little and buy the refrigerated pie dough, it is so good. If you do not have the fresh fruit use frozen or canned. This is fast to assemble and a cherish dessert. Serve with a large scoop of vanilla ice cream. Enjoy Easy Peach or Apple Cobbler!

Ingredients:


  • 1 box refrigerated pie crust (comes two to a box, use both)
  • 1 quart of fresh peaches or desired fruit
  • 1 cup sugar
  • ½ cup butter


Directions:


  1. Unroll pie crust, cut into two-inch strips
  2. Line the bottom of a 9-inch x 13-inch pan with strips.
  3. Spread the peaches mixed with one cup sugar, over crust.
  4. Sprinkle lightly with ground cinnamon if you like.
  5. Dot with ¼ cup butter.
  6. Unroll remaining pie crust and cut into two-inch strips.
  7. Cover fruit with strips.
  8. Dot crust with remaining ¼ cup butter.
  9. Sprinkle lightly with sugar.
  10. Bake in a 400-degree oven for 30-40 minutes, until golden brown.