Dec 29, 2011

This is a huge family favorite that we always make a Christmas time and here and there throughout the year. I LOVE them! Have you seen the Chocolate Chip Paradise Pie at Chili’s? Yep that’s magic cookie bars with ice cream on top! Yummo How about making Chocolate Chip Paradise Pie for the fraction of the price? This is a super simple recipe that anyone can make regardless of your cooking level! Give it a try and see what you think? If you are feeling extra naughty slap on some vanilla ice cream, caramel sauce, and chocolate sauce onto your bars for paradise pie!


  • 1/2 cup butter or margarine, melted
  • 1 1/2 cups graham cracker crumbs
  • 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
  • 2 cups semisweet chocolate morsels
  • 1 1/3 cups flaked coconut
  • 1 cup chopped nuts

  1. Heat oven to 350 degrees F (325 degrees for glass dish). Coat 13x9-inch baking pan with no-stick cooking spray.
  2. Combine graham cracker crumbs and butter. Press into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chocolate chips, coconut and nuts. Press down firmly with a fork.
  3. Bake 25 minutes or until lightly browned. Cool. Cut into bars or diamonds. Store covered at room temperature.
Recipe Source

Chocolate Chip Paradise Pie at Chili’s From the Chili's Website

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Dec 21, 2011

I don’t like to refer to myself as cheap so I will say I am frugal. I hate spending big bucks on things we use every day.  I love to have foaming hand soap in the bathroom, but I hate to pay refill prices. In the kitchen I have the Lysol No-Touch Hand Soap System which I refill myself also. I decided to find a way to refill my foaming hand soap dispenser that I purchased at Target. I paid around $2.50 for the initial foaming soap dispenser and of course it came filled, but I wasn’t going to pay the money they wanted to refill it. After 2 minutes of research I found a “recipe” and instructions on how to make my own. I walked to the bathroom with a measuring spoon, cup, and dish soap and 1 minute later I had foaming soap! Simple Simple Simple! Cheap! If you want something that smells better than dish soup you can use Bath and Body Works Shower Gel or even the Body Shop Shower Gel. Whatever makes you happy! I made pumpkin spice soap today using the Body Shop Shower Gel. 

You will need:
  • 1 empty foaming hand spa dispenser
  • 3 TBS Clear (very important) liquid soap (body wash, hand soap, dish washing soap, shampoo)
  • 2/3 Cup water

1.      Add the 3 TBS of clear liquid soap to your foaming hand soap dispenser
2.     Add the 2/3 Cup of water
3.     Close up your your foaming hand soap dispenser and gently move the soap and water around so that they will mix well. Do not shake! Gently combine the water and the soap.
4.     Test your foaming hand soap dispenser to insure it works
5.     Enjoy!

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    Dec 20, 2011

    I have heard over and over just how great buttermilk is! “OH NICOLE you have to try buttermilk pie.” Finally I made a buttermilk pie and I must say it was pretty good. I will admit I do NOT like anything eggy! For instance I do not like frittata, omelets, bread pudding or eggs in general. To me this was on the border line of almost too eggy! Don’t get me wrong I loved it! The flavor was incredible. It comes together quick and easy and served warm its heaven. Severed hot it’s lethal. Let it cool!!  This is a keeper!

    • 1/2 cup butter or 1/2 cup margarine , melted
    • 1 1/2 cups sugar
    • 3 tablespoons flour
    • eggs , beaten
    • 1 pinch salt
    • 1 teaspoon vanilla
    • 1 cup buttermilk
    • 1 deep dish pie shell (I used Pillsbury)

    1. Preheat oven to 400°F.
    2. Beat the butter and sugar together until light.
    3. Add the eggs and beat; then beat in vanilla.
    4. Sift the dry ingredients together and add to the batter alternatively with the buttermilk; beat until smooth.
    5. Pour into a deep dish pie shell and bake at 400F for 10 minutes, reduce heat to 350F and bake for 50-60 additional minutes.
    6. Pie should turn a nice golden brown and a knife inserted should come out clean.
    7. I think it is absolutely best when it is just still warm. 
    Original Recipe Source

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    Dec 17, 2011

    I love sweet potatoes and I love sweet potato pie, but I had never made a sweet potato pie myself. After Thanksgiving I had a ton of sweet potatoes left over. I kind of went sweet potato crazy at the store the night before Thanksgiving because they had sweet potatoes 6 pounds for $1! I ended up with 12 pounds… my husband looked at me like I was losing my mind when I started loaded up the cart with them, but I had a plan… kind of….

    After looking for just the right sweet potato pie recipe I found this one and boy I am happy I did! It turned out fantastic! Just perfect!! I am guilty of using a Pillsbury pie crust because I didn’t have time to make one from scratch, but everything else was all me.  If you like sweet potato pie then this is a recipe for you!


    • 1/3 cup butter or 1/3 cup margarine , softened
    • 1/2 cup sugar
    • eggs , lightly beaten
    • 3/4 cup evaporated milk
    • 2 cups mashed sweet potatoes
    • 1 teaspoon vanilla extract
    • 1/2 teaspoon ground cinnamon
    • 1/2 teaspoon ground nutmeg
    • 1/4 teaspoon salt
    • 9 inches unbaked pie shells

    1. In a mixing bowl, cream butter and sugar.
    2. Add eggs; mix well.
    3. Add milk, sweet potatoes, vanilla, cinnamon, nutmeg, and salt; mix well.
    4. Pour into pie shell.
    5. Bake at 425 degrees for 15 minutes.
    6. Reduce heat to 350 degrees; bake 35-40 minutes longer or until pie tests done.
    7. Cool; Store in refrigerator or eat warm! It’s fantastic warm!

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    Dec 14, 2011

    We are finally moved in, but that doesn’t mean we are settled in. It is amazing how much stuff you have that you don’t need, and it’s amazing how much stuff I have already donated.  Here is a picture of what the entrance of our house looked like a few days after we moved in. Stuff was everywhere!

    As you can see below we haven’t progressed a lot! We are in the middle of finals right now, but I am praying that everything will be done this weekend, so that we can decorate for Christmas. As you can see in the picture below we are progressing just at a slow place. The two boxes and laundry basket by the water and cat litter are being donated so that will remove a big mess. My husband decided to stock up on soda last night so you will see a large display of soda and pretty much everything else just needs to be put away. See the gigantic box of cleaning supplies.... I have no idea what the heck to do with all of that UGH!

    If you are asking yourself right now where is all of their furniture you are in luck because I have an answer and the answer is….  We threw it all away! HA! Yes we will be getting new furniture after the holidays because our furniture had seen its better days! So as we can we will be refilling the house!

    Happy Wordless Wednesday!!

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    Dec 9, 2011

    I found this on and thought I would share it. I cut recipes in half all the time or can't find a measuring cup or spoon that I need. I never want to take the time to figure out the conversions or what else I can use so I consult this really great chart! Also is a great website to find a lot of wonderful recipes. Here is the direct link.

    measuring cups

    Commonly Used Measurements and Equivalents

    Allrecipes Staff
    How much is a peck, a pint, or a pinch?

    1/2 teaspoon

    = 30 drops
    1 teaspoon

    = 1/3 tablespoon or 60 drops
    3 teaspoons

    = 1 tablespoon or 1/2 fluid ounce
    1/2 tablespoon

    = 1 1/2 teaspoons
    1 tablespoon

    = 3 teaspoons or 1/2 fluid ounce
    2 tablespoons

    = 1/8 cup or 1 fluid ounce
    3 tablespoons

    = 1 1/2 fluid ounce or 1 jigger
    4 tablespoons

    = 1/4 cup or 2 fluid ounces
    5 1/3 tablespoons

    = 1/3 cup or 5 tablespoons + 1 teaspoon
    8 tablespoons

    = 1/2 cup or 4 fluid ounces
    10 2/3 tablespoons

    = 2/3 cup or 10 tablespoons + 2 teaspoons
    12 tablespoons

    = 3/4 cup or 6 fluid ounces
    16 tablespoons

    = 1 cup or 8 fluid ounces or 1/2 pint
    1/8 cup

    = 2 tablespoons or 1 fluid ounce
    1/4 cup

    = 4 tablespoons or 2 fluid ounces
    1/3 cup

    = 5 tablespoons + 1 teaspoon
    3/8 cup

    = 1/4 cup + 2 tablespoons
    1/2 cup

    = 8 tablespoons or 4 fluid ounces
    2/3 cup

    = 10 tablespoons + 2 teaspoons
    5/8 cup

    = 1/2 cup + 2 tablespoons
    3/4 cup

    = 12 tablespoons or 6 fluid ounces
    7/8 cup

    = 3/4 cup + 2 tablespoons
    1 cup

    = 16 tablespoons or 1/2 pint or 8 fluid ounces
    2 cups

    = 1 pint or 16 fluid ounces
    1 pint

    = 2 cups or 16 fluid ounces
    1 quart

    = 2 pints or 4 cups or 32 fluid ounces
    1 gallon

    = 4 quarts or 8 pints or 16 cups or 128 fluid ounces

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    Dec 6, 2011

    I found this article by Emily Hsieh, of Shine staff to be very interesting, and it explains why sometimes I have to re-wash things in my dishwasher. My husband loads the dishwasher just like hers. I guess I never thought about a proper technique for loading my dishwasher. Original article link.

    My husband and I are divided when it comes to loading the dishwasher. My methodology is aimed at space efficiency: I line up all the plates on one side, all the cups on the other, and anything random/big in the middle. His technique, or lack of, is completely haphazard—he just throws things in the machine in the first empty spot he sees (which means only about half as many dishes fit). And as it turns out, as was reported in The New York Times, there is actually a science to this, and my approach could use some finessing too. Here are some pointers from the Consumer Reports Home and Garden blog to help your dishwasher perform at its best, and to prevent your dishes from chipping:

    1.      Load large items at the sides and back of the dishwasher, so that they don't block water and detergent from reaching other dishes.
    2.     Place the dirtier side of dishes toward the center of the machine to provide more exposure to the spray. Don’t let dishes or utensils nest, or rest side by side, which can prevent water from reaching all surfaces.
    3.     Use the top rack for plastic and delicate items that are dishwasher safe.
    4.     Rest glassware on prongs to prevent breakage. And to prevent chipping, make sure that china, crystal, and stemware don’t touch other items. Don’t machine-wash brass, bronze, cast iron, disposable plastics, gold-colored flatware, gold-leaf china, hollow-handle knives, pewter, tin, or anything made of wood or with a wood handle. 
    5.     Load silverware with handles down but place knives with the handles up. If your dishwasher has an open basket, mix spoons, forks, and knives to prevent them from sticking together.
    6.     Place items with baked-on food facedown and toward the sprayer in the bottom rack.

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    Dec 5, 2011

    I am always looking for ways to clean that don't cost too much, and that are better for my family. I love how bleach cleans, but it doesn't seem to like me. I sneeze like crazy using it. Molly passed this website on to me, and I wanted to share it with you. 1001 Uses for White Distilled Vinegar

    My favorite tips is:
    Deodorize the garbage disposal by pouring in 1/2 cup baking soda and 1/2 cup hot white distilled vinegar. Let sit for 5 minutes then run hot water down the disposal.

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    Dec 4, 2011


    We are notorious for letting bread get stale. We don’t each a lot of sandwich bread. We always have it, but it doesn’t always get eaten. My husband eats it when he makes a peanut butter sandwich, but that is pretty much it. Typically we eat everything else on other types of bread. I always feel guilty when I have a bag of bread that goes stale. I hate wasting food, and worse money.

    I decided that wasn’t happening anymore we were spending too much money on things we were not eating. I wasn’t going to stop buying the bread because my husband likes to have it when the PB is calling his name. I had to think of alternative ways of preserving it, and I have. I often take the bread and dry it out beyond belief. It’s brick hard when I am done with it. A 400 degree oven for 15+ minutes can work wonders.

    I make:
    • Bread crumbs (They are much better than anything you can buy in a store)
    • Stuffing (Any turkey would love this stuffing)
    • Croutons (A few spices, olive oil, garlic powder they become restaurant quality)
    • Toast (Sure why not?)
    You can keep each one of these items for weeks with an air tight container. Why waste food you have already paid for, then turn around and pay for it again in the store in a new form like bread crumbs.

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    Dec 3, 2011


    This is a great video! I would love to be able to fold my laundry this fast, but to be honest I can't even follow this guy because he is moving so fast, but I do love how these t-shirts turn out! Give it a try and see if you can follow this guy! You could end up being a laundry speed demon!

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    Nov 30, 2011

    I started with a recipe I found on Once the pot pie filling was made I tasted it and I was pretty disappointed in how bland it tasted to me.

    I decided that this recipe was just not going to cut it. It's nothing personal against it's creator I just needed more pazazz! Or as my Granny always said it really needed “doctoring up”! I looked through a ton of recipes to see what they were adding and I added a little of this and a little of that until I got potpie filling that actually has a great flavor! I made these pot pies in egg roll wrappers so they would turn out crisp with a gooey filling. To shape the pot pies I used cupcake pans. Excellent and fun!

    • 1/2 cup potato, diced
    • 1/2 cup onion, diced
    • 1/4 cup celery, diced
    • 1/2 cup carrot, diced
    • 1/4 cup melted margarine
    • 1/4 cup all-purpose flour
    • 1 cup chicken broth
    • 3/4 cup half-and-half
    • 1/3 cup dry white wine
    • 1/2 teaspoon salt
    • 1/8 teaspoon pepper
    • 1/4 teaspoon garlic powder
    • 1/16 teaspoon sage
    • 1/8 teaspoon ground thyme
    • ¼ teaspoon season salt
    • 2 cups chicken, cooked and chopped
    • 1 package of egg roll wrappers

    1. Preheat oven to 400°F.
    2. Sauté onion, celery, carrots and potatoes in margarine for 10 minutes.
    3. Add flour to sautéed mixture, stirring well, and cook one minute stirring constantly.
    4. Add broth, white wine, and half and half.
    5. Gradually stir into vegetable mixture.
    6. Stir in salt, pepper, garlic powder, sage, thyme, and season salt
    7. Cook over medium heat stirring constantly until thickened and bubbly.
    8. Add Chicken and stir well
    9. At this point I allowed the filling to cool and I refrigerated it overnight. This allowed all the spices to mingle and get happy. You can certainly skip this step. I was using this as a make ahead meal.
    10. If you are putting this together at a later time you will need to heat up your pie filling bringing it to a bubble
    11. Using a cupcake pan take individual egg roll wrappers and place them in each cup laid out one at a time and full each cup with 1/4 cup of mixture. 
    12. Bring each egg roll wrapper corner to the middle and press together. They will seal up for the most park while they bake.
    13. When the are golden brown they are ready!!

    Original Source

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    Nov 26, 2011


    Through Pinterest I found this recipe, and I am in love with it. It’s not that it’s anything extraordinary, but it’s fun, easy, inexpensive, visually impressive, and a great way to use up leftovers. Saturday night we had spaghetti for dinner. I just used spaghetti sauce out of the jar. I was short on time, and let’s face it… its easy!

    I had remembered seeing this recipe on Pinterest and I decided to make a little extra spaghetti up to give this recipe a try. Admittedly I was a little intimidated at the idea of ‘braiding’ the bread, but in truth it’s really not braiding more like laying lol! I can handle that! I have included the original link so that you can see the step by step pictures the original poster posted. The original recipes comes from the Rhodes bread recipe book.
    My Variation of Ingredients:
    • 1 jar of spaghetti sauce (I used the store brand 4 cheese)
    • 1 small package of spaghetti noodles
    • 8 oz. package of mozzarella cheese
    • 1 loaf of frozen bread (Rhodes, or Bridgford)
    • 1 egg
    • 2 TBS Parmesan cheese
    • Dry parsley
    • ½ tsp. Garlic powder

    My Variation Directions:
    **Using Left Over Spaghetti** I used leftover spaghetti which already had sauce on it. I weighed out 14oz of spaghetti with the sauce already on it. I added an additional 1 cup of spaghetti sauce to the left over spaghetti and mixed it in well. This will help prevent the spaghetti from drying out as its baking. You will want to make sure your spaghetti is very saucy. I also took a knife and fork and cut the spaghetti into 1 inch pieces to make sure it would work easier with the dough and serving it.***

    Follow these wonderful step by step directions CLICK HERE

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    Nov 23, 2011

    Me when I was a baby

    My Mom is an amazing commercial artist. In her spare time she is a freelance artist and draws pencil portraits for people. She does amazing work and has been very successful with it. This is just a small collection of her pieces. She has done wedding pictures, babies, military photos, and so on.

    Many of the pictures end up being heartbreaking because they are pictures of people’s loved ones that have passed away. One of my favorites was of a US Marine that was killed in a car accident. She captured him so well that his eyes would follow you in the room creepy yet amazing. He truly left an impression on both of our hearts.

    As hard as it is for her to draw a picture of someone who has passed on my Mom feels like this is her way of being able to give someone a unique portrait of their loved one.  

    My Papa and Nana

    My Great Grandmother

    My Uncle Alfred, Nana, and Uncle Carl

    My 18th Birthday Gift "Lars Ulrich" from Metallica 
    I was in love with him LOL!

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    Nov 18, 2011

    I really loved this recipe, my husband on the other hand did not. I couldn’t get out of him what he didn’t like, but I thought it was great. I was more work than I really wanted to do that night, but the end results were worth it. The meatballs were tender, but not mushy, and the gravy was super creamy and simply delicious!

    Meatball Ingredients:
    • 1 1/2 lbs. ground beef
    • 1 large egg, slightly beaten
    • 1/2 cup grated parmesan cheese
    • 1/3 cup breadcrumbs (I used Panko)
    • 1 tablespoon garlic powder
    • 1 -2 teaspoon season salt
    • 1 teaspoon fresh ground black pepper
    • 1/3 cup milk
    • 2 tablespoons dried parsley

    Gravy Ingredients:

    • 1/4 cup butter or margarine
    • 1/4 cup chopped onion
    • 1/4 cup flour
    • 2 cups beef broth
    • 1/4 teaspoon pepper
    • 1 teaspoon dried thyme

    1. Mix all ingredients meatball ingredients together in a large bowl (I used my Kitchen Aid Mixer to save time)
    2. Shape into small meatballs and set aside to get your gravy started.
    3. In medium saucepan, melt butter
    4. Once the butter is melted add the onions. Sauté onion until the onions are translucent.
    5. Whisk in flour and cook until bubbly, then whisk in beef broth. This should all be done slowly to avoid lumps.
    6. Bring to a boil, and add remaining gravy seasoning.
    7. Reduce heat and simmer.
    8. Add your meatballs to the simmering gravy.
    9. Gently place meatballs in gravy. Do not stir for at least 20 minutes (this is a must) or you will risk breaking the meatballs.
    10. After the 20 minutes are up you may begin gently stirring your gravy.
    11. Continue cooking in the gravy for another 20 minutes, and the meatballs will be thoroughly cooked.

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    Nov 17, 2011

    I love roasted vegetables, and for some reason I have grown to really enjoy cabbage. It’s taken awhile to get there, but here I am. It must be the German blood line in me creeping out. I still can’t stomach sauerkraut… maybe someday.

    I was looking on Penterest a few days ago and discovered a cabbage recipe I had never thought of and one that was a must try. I wasn’t in favor of the recipe itself so to speak, but I was definitely in favor of the concept of roasting cabbage.

    The original recipe called for lemon to be drizzled over the cabbage, but I am not a huge lemon fan. I love the smell of lemon!  I just don’t really care for eating it unless it’s for dessert.

    I took the concept of roasting the cabbage and ran with it. I just so happened to have a half head of cabbage that needed to be used up, so the timing was perfect, and so was this recipe!

    I love how this roasted cabbage turned out. I had no idea how good it would be in truth it was a shot in the dark, but one well worth taking. This will definitely be a recipe I will be making over and over again! It’s easy, and fantastic!  

    • ½-1 head of cabbage depending on your needs
    • Olive oil (or any type of oil I used pecan oil)
    • Salt and pepper to taste

    1. Pre-heat your oven to 450 degrees
    2. Line a jelly roll pan with tin foil for easy clean up.
    3. Slice cabbage into ½ inch slices and place each slice on your lined pan. Remove most of the stem, but leave enough to insure your pieces would stay together.
    4. Drizzle oil on each side of the cabbage and rub in. As stated in the original recipe you can use a pastry brush to easily spread the oil.
    5. Generously add salt and pepper to each side, then place in the oven.
    6. Bake for 15-20 minutes until the cabbage is brown enough for you. I loved the browner areas, they were bursting with flavor. 
    Original Recipe

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    Nov 16, 2011

    I was in the mood for fried chicken, but in all honestly I was being too lazy to be bothered with frying it so I decided to make dinner easy and go for oven “fried” chicken.

    Most recipes I found online required you to use plain bread crumbs, but I only had Italian bread crumbs, and I wasn’t in the mood for those spices.  I decided to use up some panko I had on hand and a few other ingredients and see how it turned out.

    To my surprise this speedy recipe turned out fantastic! The chicken had a wonderful flavor, it was crispy, and very moist inside. I typically don’t have a lot of faith in baked chicken because it’s just not as good as fried chicken, but this recipe really turned out excellent! 

    • 3-4 boneless/skinless chicken breasts
    • 1 cup of plain panko
    • ½ cup parmesan cheese
    • 1 tbsp. garlic powder
    • Salt and pepper to taste
    • 2 eggs
    • Cooking spray

    1. Pre-heat oven to 350 degrees
    2. Spray a baking dish or jelly roll pan down with Pam or some other type of cooking spray. For easy clean up line your pan or baking dish with foil, then spray the foil with cooking spray.
    3. In a shallow dish add panko, parmesan cheese, garlic powder, salt and pepper, and mix together.
    4. In a separate bowl add eggs and scramble up with a fork until the eggs are frothy.
    5. One at a time take each chicken breast and add it to the egg dip, then add each chicken breast to the panko dish and evenly coat the chicken breast with the panko spice mixture.
    6. Place the chicken on the sprayed pan, then bake for 30 minutes or until the chicken is cooked in the center.
    7. It’s that’s simple!

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    I think Wordless is being too kind to my office… disaster zone, nightmare, disgusting, embarrassing!

    My office is a complete mess. As you can see from the table below I have
    • Food in bags ready to go to the food pantry on Friday
    • Towels waiting to be washed that were used to clean up a split drink
    • Jell-O because I was making sure I had what I needed to Thanksgiving and somehow it managed to follow me from the kitchen to the office,
    • Vitamins because I can never remember to take them. Mind you they have been on my desk for three weeks and I haven’t taken one yet even though they are right in front me
    • Magazines, circulars, coupons, pens, paper, recipes, paper clips, general use clips, hairbrush, soda cap, philosophy book, pencil box, check to be deposited, water bottle and of course my trust backpack.

    Can you say…. This person needs a vacation from school? LOL What a nightmare!! I have 6 days off from school for Thanksgiving my goal is to have a clean, and PACKED office for the move!!

    Happy Wordless Wednesday!

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    Nov 15, 2011

    After listening to my husband's friend Paul talk about his wonderful cottage pie recipe I had to give it a try. I listened closely to what he was saying and wrote the recipe down as soon as I got home. I hope I didn’t forget anything, but I can’t imagine that I did. 

    This recipe turned out perfect! I don’t know that there would have been anything else I could have done to make any better! It’s hard to top perfection! After all Paul is English so I suppose he would know how to make a rockin’ cottage pie!

    This recipe is terribly easy!  You could certainly make this in advance as a freezer meal, or even make the meat and mashed potatoes up ahead of time and have everything ready to throw together as a quick and easy meal.

    We all loved this recipe! It definitely takes comfort food to a whole new level!!

    • 1 Bell Pepper diced
    • 1 Onion diced
    • 1lb. Ground Beef
    • 3 Cloves of Garlic
    • Salt and Pepper to tastes
    • 1 Can Campbell’s Chunky Vegetable Soup (Hearty Soup not the condensed)
    • 1 tbsp. Montreal Steak Seasoning
    • 1 pound of potatoes peeled, diced, boiled, and mashed
    • 1 cup cheddar cheese.

    1. Bring a pot of cold water to a boil.
    2. To the boiling water add peeled and diced potatoes boil until the potatoes are fully cooked, drain, and mash.
    3. Add salt, pepper, and sour cream if desired to the mashed potatoes. (I did to make the potatoes creamy)
    4. In a skillet add ground beef, bell pepper, onion, and garlic, cook until meat is browned then drain off excess grease.
    5. To the ground beef add Montreal Steak Seasoning, salt and pepper, and mix together well.
    6. To a baking dish ( I used 2 ½ quart baking dish)  add the ground beef mixture, top the ground beef mixture with Campbell’s chunky Vegetable Soup be sure to spread out evenly
    7. Over the vegetable soup add mashed potatoes, and spread out evenly.
    8. Top the cottage pie with shredded cheddar cheese.
    9. Bake on 350 for 20-30 minutes until the cottage pie is bubbling.
    10. Allow to set for about 5 minutes before serving.
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