May 31, 2012

Lately I have been experimenting making my own salad dressings. It’s amazing how much better salad dressing is when you make it fresh. The bottled dressing is great and quick and easy, but you can certainly tell the difference when it’s homemade. I loved this dressing, but then again I like sesame seeds. Yummy! You don’t want to look at the calorie count, but it’s a great dressing!

  • 1 cup mayonnaise
  • 1 large egg
  • 1/4 cup grated parmesan cheese
  • 2 tablespoons water
  • 2 tablespoons vegetable oil
  • 1 garlic cloves, minced very fine
  • 2 teaspoons sugar
  • 1 1/2 tablespoons of toasted sesame seeds
  • 1/2 teaspoon black pepper, coarsely ground
  • 1/4 teaspoon salt
  • 1/4 teaspoon parsley, freeze-dried and crushed

Combine all ingredients in a blender and blend until all the ingredients are blended well. Chill and serve when ready!

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May 29, 2012

I have to say I love the name of these meatballs almost as much as I love these meatballs. They turned out fantastic! I was actually able to get 20 1oz meatballs out of this recipe. Yes, I measured them all on my scale! I am anal about a few things and things like this are when anal Colie takes over!  I wasn’t sure what to expect with these meatball but I loved them so much. Talk about easy I stuck everything in my KitchenAid Mixing bowl turned it on and BOOM they were ready to be rolled! LOVE that! I highly recommend giving these a try. The next time I make them I am going to make meatball subs with them. I know they will be fantastic!

  • 1 pound extra lean ground beef
  • 1/2 teaspoon sea salt
  • 1 small onion, diced
  • 1/2 teaspoon garlic salt
  • 1 1/2 teaspoons Italian seasoning
  • 3/4 teaspoon dried oregano
  • 3/4 teaspoon crushed red pepper flakes
  • 1 dash hot pepper sauce, or to taste
  • 1 1/2 tablespoons Worcestershire sauce
  • 1/3 cup skim milk
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup seasoned bread crumbs


  1. Preheat an oven to 400 degrees F (200 degrees C).
  2. Place the beef into a mixing bowl, and season with salt, onion, garlic salt, Italian seasoning, oregano, red pepper flakes, hot pepper sauce, and Worcestershire sauce; mix well. Add the milk, Parmesan cheese, and bread crumbs. Mix until evenly blended, then form into 1 1/2-inch meatballs, and place onto a baking sheet.
  3. Bake in the preheated oven until no longer pink in the center, 20 to 25 minutes. 
  4. If you are making a sauce like I did just stick them in the sauce, but don't stir them for 20 minutes so that the meatballs can set (if you stir them before they start firming up they will break to pieces). After 20 minutes you can stir them, then they should be completely cooked within another 10-15 minutes.

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May 27, 2012

We all really enjoyed this recipe. It’s very easy to make and would be easy to make ahead. The only complaint that I have read on this recipe is that some people said that the crescent rolls were too doughy. If you cook them long enough this will not be a problem. I cooked them for 40 minutes and they were perfect. I suggest watching for the rolls to rise up. When they have risen they are ready! Like I said this is a great recipe. The filling reminds me of chicken salad. If you have left over chicken salad this would be a great way to use it up!


  • 1 (8 ounce) cans Pillsbury Refrigerated Crescent Dinner Rolls
  • 1/2 (10 3/4 ounce) can cream of chicken soup, undiluted
  • 1/2 (10 3/4 ounce) can cream of celery soup, undiluted
  • 3/4 cup grated cheddar cheese
  • 1/4 cup 18% table cream (or use whipping cream)

  • 2 ounces cream cheese (very soft)
  • 2 tablespoons butter (very soft but not melted)
  • 1/2 teaspoon garlic powder (optional)
  • 1/3 cup onion, finely chopped (can use green onions)
  • 1 small can of chicken breasts
  • 1/2 cup finely grated cheddar cheese
  • 1/4 teaspoon seasoning salt
  • 1/4 teaspoon ground black pepper (or to taste)
  • 2 tablespoons mayonnaise or whipping cream
  • 1 cup grated cheddar cheese (for topping)

  1. Set oven to 350°F.
  2. Butter a casserole dish (any size to hold crescent rolls).
  3. In a saucepan, mix half and half cream, 3/4 cup grated cheese (can use more cheese if desired) and undiluted chicken soup (can season with black pepper if desired).
  4. Heat just until the cheese melts (do not boil).
  5. For the filling --- (make certain that the cream cheese and butter are very soft) in a bowl, mix the soft cream cheese with butter until very smooth, then add in garlic powder (if using).
  6. Add in the chopped chicken, onion and cheddar cheese; mix well until combined.
  7. Add in 2 tablespoons whipping cream or mayonnaise; mix to combine (add in a little more if the mixture seems too dry).
  8. Season with seasoned salt or white and black pepper to taste.
  9. Unroll the crescent rolls.
  10. Place 1 heaping tablespoon chicken mixture (or a little more) on top of each crescent triangle, then roll up starting at the thicker end.
  11. Drizzle a small amount of soup mixture on the bottom of the dish.
  12. Then place the crescent rolls seam-side down on top of the creamed mixture in the casserole.
  13. Drizzle the remaining sauce on top (you don't have to use the full amount of cream sauce, just use as much as desired) and sprinkle with 1 cup (or more) grated cheese, or amount desired.
  14. Bake for about 30-40 minutes.
Recipe Source

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May 26, 2012

This recipe is delicious, very flavorful and so easy to make. It certainly makes a nice presentation because of the color! I have been trying and trying to find a good recipe that uses sugar snap peas. I found a recipe (see bottom) that sent my recipe juices flowing. My recipe is similar with a few (ok maybe a lot) changes. We all really enjoyed this and my sugar snap peas didn’t go to waste. I was afraid they would go bad before I could find a recipe to use them up in. 

  • 1 4oz can of sliced mushrooms
  • 1 tbs. margarine
  • 1 small onion, thinly sliced
  • 1 tablespoon sesame oil
  • 1/4 pound fresh or frozen sugar snaps peas
  • 3/4 cup water
  • 1 beef bouillon cube
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons of toasted sesame seeds

  1. In a skillet Sauté sliced onion in margarine until onion becomes soft.
  2. To the sautéed onion add drained can of mushrooms, sesame oil, sugar snap peas, water beef bouillon cube, garlic powder, salt and pepper
  3. Cover your skillet and steam on a medium heat for 15 to 20 minutes or until liquid has mostly evaporated and sugar snap peas are tender.
Adapted From Original Recipe

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May 25, 2012

  • 1 cup onion diced
  • 2 garlic cloves minced
  • 1 poblano chili pepper sliced and diced
  • 2 cups of pre-cooked salad shrimp
  • 12 flour tortillas
  • 8 ounces of mozzarellas cheese
  • ½ teaspoon of ground chipotle pepper
  • Salt and pepper to taste

Sautee onion, garlic, and poblano chili once the vegetables are tender add shrimp and cook until the shrimp are warm. If you are using fresh shrimp cook until they turn pink.
Add chipotle, salt, and pepper and cook for an additional few minutes

To a flour tortilla add a tablespoon of the vegetables and a few shrimp then top with grated mozzarella cheese

Fold over the tortilla and place on a warm skillet and turn when needed until the cheese is well melted.

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May 24, 2012

My family and I love coconut crusted shrimp so when I found this recipe I knew we were going to love it. Not only is it fantastic it’s earth shaking! I had this horrible feeling that the recipe would be sweet since you use sweetened coconut flakes, but frying it takes away the sweetness of the coconut. You are left with a little sweet, but nothing to be concerned with. I absolutely love this recipe and so did everyone else in my family. YUMM-O! 

I must admit that I wasn't sure about the Spicy Apricot Sauce I tried it right after I made it and I didn't think it was that great. When I tried it was the chicken I loved it. Everyone else admitted that they were unsure about the sauce also until they tried it and everyone thought it was fantastic! 

  • 1/2 cup cornstarch
  • 3/4 teaspoon salt
  • 1 teaspoon cayenne pepper
  • 1/2 teaspoon fine grind black pepper
  • 3 large egg whites
  • 2 cups (possibly more) shredded sweetened coconut
  • 1 1/2 lbs chicken tenders
  • vegetable oil (for frying)

  1. Mix cornstarch, salt, Cayenne Pepper and Black Pepper in shallow bowl; set aside.
  2. Beat egg whites in medium size mixing bowl until frothy.
  3. Place coconut in a shallow bowl.
  4. Dredge chicken tenders in cornstarch mixture; shake off excess.
  5. Dip chicken in egg whites, then press chicken into coconut.
  6. Turn over and press into coconut again to coat both sides.
  7. Heat oil in heavy skillet (oil should be about 2 inches deep - add more oil if needed) or deep fat fryer to 350º F.
  8. Add chicken to the hot oil in batches.
  9. Deep fry until cooked through, about 2 to 3 minutes.
  10. Drain. Serve hot with Spicy Apricot Dipping Sauce.

Spicy Apricot Sauce:
  • 1 cup Apricot Preserves.
  • 2 tablespoons cider vinegar.
  • 1-2 teaspoons hot pepper sauce.
  • 1 teaspoon chili powder.
  • 1 clove garlic, minced.
For Spicy Apricot Sauce Mix all ingredients together 

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May 23, 2012

I can’t even begin to tell you just how amazing this is! The key ingredient in this recipe is Napa Valley Bistro - Porcini Mushroom Pasta Sauces! I strongly encourage you to use this pasta sauce because it really does make this dish. I will admit this sauce is a little pricey but it’s well worth it. This is a quick and easy recipe to put together and makes a great freezer recipe. This is only a half recipe the full recipe which would require you to double everything below would be cooked in a 13X9 pan.

  • 1/4 lb. lean ground beef
  • ¼ lb. Italian sausage
  • ½ onion, chopped
  • ½ bell pepper, chopped
  • 2 garlic cloves, minced
  • 1/2 teaspoons salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon red pepper flakes
  • 1/2 teaspoon dried oregano leaves
  • 1/2 (32 ounce) Jar Napa Valley Bistro - Porcini Mushroom Pasta Sauces
  • ½ cup chicken broth
  • 8 ounces package ziti pasta, cooked and drained
  • Shredded mozzarella cheese
  • 1/2 cup grated parmesan cheese
  • Small can of mushrooms

  1. Preheat oven to 350 degrees F.
  2. In a large skillet, cook ground beef, sausage, bell pepper onions, and garlic over medium-high heat for 6 to 8 minutes or until meat is browned and the vegetables are tender; stirring frequently.
  3. Stir in spaghetti sauce, chicken broth, and oregano, red pepper flakes, salt and pepper.
  4. Reduce heat and simmer for 10 minutes.
  5. Stir 1 cup of the sauce into the cooked ziti noodles.
  6. Spoon 1/2 of the ziti mixture into a pie plate or a medium size baking dish.
  7. Sprinkle with 1 1/2 cups mozzarella cheese and 1/2 cup Parmesan cheese.
  8. Top with 2 cups sauce, then remaining ziti mixture and remaining sauce.
  9. Cover and bake 30 minutes.
  10. Sprinkle with remaining mozzarella and Parmesan cheese.
  11. Return to oven and bake uncovered for 10 minutes or until heated through.

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May 22, 2012

This recipe is ridiculously fantastic! If you love dressing and you love (naughty) cream dressing you will love this masterpiece!
The creamy bacon is just wonderful. Even better than the flavor is the ease of the recipe. It is sooooo super easy.   I put everything in the magic bullet and gave it a few whirls and it was ready to go. No doubt you could use a blender or Ninja too. I can’t wait to make it again!  

  • 1/2 cup of bacon bits (NOT Bacos) I used Hormel
  • 1/2 cup mayonnaise
  • 1/2 small onion, finely grated (I Just stuck the half in the blender)
  • 1 1/2 tablespoons olive oil (I used Pecan)
  • 1 1/2 tablespoons red wine vinegar
  • 1 tablespoons sugar
  • 1 1/2 teaspoons brown mustard
Add all of the ingredients to a blender and blend thoroughly. I added this to a fresh spinach salad topped with sliced boiled eggs and it was perfection. I can't tell you how many recipes were requested that night! Remember that this is a mayo based recipe so it must be refrigerated. 

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May 20, 2012

We have this recipe quite a bit in our house. If I can find a roast on sale that is small enough I like to make the cheesesteaks for a week night meal. The whole process goes very quickly. You could probably cut the meat up over the weekend then freeze it until you need it. That would make the entire process go supper fast. 

We really love these sandwiches they are easy and fantastic!  


  • 2 lbs. Chuck Roast (or any roast you choose)
  • Meat tenderizer
  • 1 large onion sliced
  • 2 garlic cloves minced
  • 1 large bell pepper sliced
  • 1 large can of mushroom or fresh mushrooms
  • 1 package of dry Lipton Beefy Mushroom Soup or Beef or Onion Soup
  • 6 rolls
  • Grated mozzarella or provolone cheese

  1. Slice roast into ½ inch slices until the entire roast is sliced. Lightly coat roast in meat tenderizer. Allow to rest at least 10 minutes.
  2. To a skillet add sliced, onions, bell pepper, and garlic and begin to sauté add roast and mix well.
  3. Cook until the meat is cooked and the vegetables are tender
  4. Add mushroom and beefy mushroom soup mix well
  5. Cook for 15 minutes until the mixture is heated through
  6. Stuff rolls with meat and cheese
  7. Heat in oven to melt cheese if you desire 

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May 19, 2012

A few days ago we had our water off for most of the day because of a broken pipe that was being fixed. I had one dinner planned, but at the last minute I changed it up for something a little easier like frozen egg rolls. I needed to make something that didn’t require the use of water. I had enough bottled water to wash my hands, but not enough to cook with. I didn’t want to pick anything up for dinner because we are still doing our “no eating out for a month” challenge.  Frozen egg rolls would be perfect!

I needed something to go with the egg rolls, but I didn’t have a clue what to make. I remembered that we had a box of rice noodles in the pantry that I had been meaning to use. I wasn’t sure what to do with them. I received the box in the mail to try. After looking online for a while at a few different recipes I decided to take what I liked and what I had on hand and put them all together.

Everyone in our house loved this. Actually raved about it! This was the first time I have ever had rice noodles and I must say I love them, and I love this recipe!!

  • 1 cup salad shrimp cooked or precooked
  • 1 tbsp. vegetable oil
  • ½ medium onion chopped
  • 2 cloves garlic minced
  • 8 oz. box Pad Thai Rice Noodles (such as Annie Chuns)
  • 4oz can of mushrooms drained
  • 1 teaspoon pure black sesame oil
  • 3 + tablespoons of soy sauce adjust to taste (you may want to use reduced salt)
  • 1 teaspoon sugar
  • 1 egg

  1. In a large bowl soak rice noodles for 10 minutes in extremely hot water. If your tap water doesn’t get very hot you may want to soak them in water than has been boiled.
  2. As the noodles are soaking sauté chopped onion in oil in a large skillet until it starts getting a golden hue, then add the garlic. Sauté until the garlic becomes fragrant.
  3. Add mushroom, shrimp, sesame oil, sugar and soy sauce cook for about 5 minutes or until the shrimp are cooked then add drained rice noodles
  4. Mix well so that the noodles and the other ingredients are well blended together. This can be a challenge because initially the rice noodles are not very cooperative!  Cook an additional for 5 minutes or so making sure that the dish is well heated, then add additional soy sauce if needed.

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May 18, 2012

When I was a kid my Dad would make my Mom stuffed peppers occasionally because she loved them so much. Unfortunately when my Dad passed away his stuffed pepper recipe went with him. I have never found any place he had written it down. After a lot of looking around and my Mom and I putting our heads together we think we have come up with my Dads recipe.

Like I said before they are my Mom’s favorite so I decided to surprise her with an early Mother’s Day dinner of stuffed peppers. She was so surprised and so happy. She said they were fantastic and just like my Dad’s. 

  • 4 medium green bell peppers
  • 1 lb ground round
  • 1 cup chopped onion
  • 1 cup frozen corn kernels
  • 1 cup cooked rice
  • 1 (14 1/2 ounce) can stewed tomatoes
  • 1 small can tomato sauce
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  •  1 teaspoon dried basil
  • 1/2-1 teaspoon garlic powder
  • Salt and black pepper, to taste
  • 1 cup shredded sharp cheddar cheese grated

  1. Preheat oven to 350 degrees
  2. Wash bell peppers then cut them in half.  Bring to a boil a large pot of water and place the pepper halfs into the water. Steam the peppers in the water for 15 minutes until the peppers are soft.
  3. After the peppers are soft remove them from the water and allow them to dry off.
  4. Place a skillet on a medium high and brown your ground beef. Once the meat is browned drain, then add the onion, and cook until the onion is tender.
  5. Next add corn, rice, stewed tomatoes,  tomato sauce, salt, pepper, basil,  garlic powder, salt, and pepper . Mix together well and heat for an additional five minutes.
  6. Remove your skillet from the heat
  7. Place each of your pepper halves in a baking pan and being to stuff peppers. Fill each pepper half to the top, and then top with cheddar cheese
  8. Bake at 350 degrees for 35 or until heated through

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May 16, 2012

Our long hair blue lynx Siamese 
Piggy Hill named after Peggy Hill from King of the Hill. She is more of a Piggy than a Peggy!

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May 10, 2012

  • 3 cups bread flour
  • 3 tablespoons Sugar
  • 3 tablespoons nonfat dry milk powder
  • 1-1/2 teaspoons salt

  • 1 cup water (70° to 80°)
  • 2 tablespoons butter or margarine, softened
  • 1-1/2 teaspoons active dry yeast
  • Beaten egg white, Kosher Salt, Melted Margarine optional

  1. Combine the first four ingredients. Store in a re-sealable plastic bag.
  2. Yield: 1 batch (3-1/3 cups total).
  3. To prepare pretzels: Place water in bread machine pan. Add mix. Top with butter and yeast. Select dough setting (checks dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). When cycle is completed, turn dough onto a lightly floured surface. Punch down; cover and let stand for 10 minutes. Divide into 12 portions; shape each into a ball. Place on lightly greased baking sheets. Cover and let rise in a warm place for 1 hour. Roll and twist into pretzel shapes if desired, brush tops with egg white and sprinkle with Kosher Salt. Bake at 350° for 8 minutes or until lightly browned. Brush with melted margarine. Serve warm, and Enjoy!

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May 9, 2012

This is fantastic sweet banana bread. The Nilla Wafers truly made the bread fantastic. This was like eating a bread version of banana pudding. It was a bit labor intensive crushing the Nilla wafers, but a Ziploc bag and a rolling pin did the trick. I love this recipe and can’t wait to make it again. Fantastic doesn’t even being to describe it. You can’t beat it nice and warm.

  • 1-1/2 cups flour
  • 35 NILLA Wafers, finely crushed (about 1-1/4 cups crumbs)
  • 2-1/4 tsp. Baking Powder
  • 1/2 tsp. salt
  • 1/2 cup (1 stick) margarine or butter, softened
  • 3/4 cup sugar
  • 2 eggs
  • 2 medium ripe bananas, mashed (about 1 cup)
  • 1/2 cup milk
  • 3/4 cup Walnut Pieces, divided
  1. PREHEAT oven to 350°F. Mix flour, wafer crumbs, baking powder and salt; set aside.
  2. BEAT margarine and sugar in medium bowl with electric mixer on medium speed until creamy. 
  3. Add eggs; beat until light and fluffy. Blend in bananas. 
  4. Add flour mixture alternately with milk, beating well after each addition. 
  5. Stir in 1/2 cup of the walnuts. 
  6. Spread into greased 9x5-inch loaf pan. 
  7. Sprinkle with remaining 1/4 cup walnuts.
  8. BAKE 1 hour 10 min. or until toothpick inserted in center comes out clean. 
  9. Cool 10 min. Remove from pan
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May 8, 2012

Visually this is not a very appealing recipe, but it’s a fantastic side dish. I made this to go along without Easter dinner and everyone would crazy over it. I received more compliments than I expected too, and a ton of recipe request. This recipe is called comfort casserole for a good reason. Who needs a hug when you can add potatoes? Add a little ham in there and it would be comfort casserole. We all really enjoyed this recipe and I bet you will too!

  • 2lbs Red Potatoes cubed
  • 6 slices of bacon
  • 1/2 cup green onions
  • 4 ounces of sour cream
  • 4 ounces of cream cheese
  • 3/4 cup cheddar cheese
  • Salt and Pepper
  1. Boil 2lbs of cubed red potatoes until tender. 
  2. Pan fry 6 slices of bacon then allow the bacon to cool, and dice.
  3. Reserve one tablespoon of bacon
  4. Remove all of the bacon grease from the pan, but one tablespoon.
  5. To the one tablespoon of bacon grease and remaining bacon add a half cup of sliced green onions sauté until soft.
  6. To the bacon and the green onions add a half of cup of sour cream and mix diligently, then add salt and pepper to taste.
  7. Fold potatoes into the cream sauce, and coat evenly.
  8. Add the diced potatoes mixture to a baking dish
  9. Sprinkle cheese and reserved bacon to the top of the potato mixture
  10. Bake on 350 for 15-20 minutes 
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May 4, 2012

I was in a hurry so this was taken with my phone

Last night I was running very late getting home and of course keeping with our no eating out had to make dinner. I had purchased some frozen egg rolls from Sam’s Club that I decided I was going to stick in the oven to have for a quick and easy dinner. I really wanted to serve fried rice with dinner, but I figured it would be too much trouble or I wouldn’t have everything I needed. To my surprised I had just about everything. With a little modification of the original recipe I was able to whip up this recipe in just a matter of minutes.

I actually had left over brown right in the refrigerator which never happens except a few days ago I didn’t think I made enough so I made more and actually ended up making too much so that worked out. I had everything else I needed on hand that I wanted to use. The original recipe calls for meat, but I just wanted vegetable fried rice so with a little modification I was able to serve this with the egg rolls.

I must say it turned out fantastic! Much better than the fried rice I pay $5 for at our favorite Chinese restaurant. I will never buy fried rice again after making this recipe! Yummy! 

  • 3/4 cup finely chopped onion
  • 1 tablespoons oil
  • 2 eggs, lightly beaten
  • 6 drops soy sauce
  • 6 drops sesame oil
  • 1 cup of frozen peas and carrots (I used frozen, peas, carrots, corn, green beans)
  • 3 cups cold cooked brown rice (I used left overs)
  • 2 tablespoons light soy sauce (add more if you like)

  1. Heat 1 tbsp. oil in skillet add chopped onions and stir-fry until onions turn brown , about 8-10 minutes
  2. Add 6 drops of soy and 6 drops of sesame oil to the skillet and cook for a minute
  3. Push everything in your skillet to one side then add egg mixture to the empty side working quickly, stirring eggs until they are cooked, when eggs fluff, chop them into small pieces and mix them into the other ingredients in your pan.
  4. Add carrots, peas, or any other vegetables and cooked for 2 minutes.
  5. Add rice and mix well cooking for 3 more minutes.
  6. Add and additional 2 tbsp. of light soy sauce or additional sesame oil until you have the desired flavor; stir-fry for 1 minute more, if desired add salt for flavor.

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May 2, 2012

This pic was taken in a quick hurry with my cellphone
so it doesn't do the recipe justice, but it's worth trying!
This was a Kraft recipe that I revamped. The reviews were OK on it, but it was obvious why they were just OK. With a little revamping this recipe is excellent. It’s super simple and actually tastes great. I love the concept of this recipe because it’s a one pot recipe. During the week it’s a breeze to make. Its not the most calorie friendly because of the cheese, but to help with calories and fat I used Fat free cream of mushroom soup and it was great. We didn’t miss the extra fat at all.

  • 1 lb. ground beef
  • 2.5 cups beef broth
  • ½ chopped onion
  • 2 cloves of garlic minced
  • 3 cups medium egg noodles, uncooked
  • 5 oz. VELVEETA®, cut into 1/2-inch cubes
  • 1 can (10-3/4 oz.) condensed cream of mushroom soup
  • ¼ tsp. black pepper
  • Salt

  1. Brown your ground beef in a large skillet then drain the oil from it
  2. Add onion and garlic to the ground beef and cook until onion is tender
  3. Stir in beef broth, and then bring to boil. Stir in noodles; cover. Simmer on medium-low heat 8 min. or until noodles are tender.
  4. Add Velveeta, cream of mushroom soup, salt and pepper; cook 5 min. or until Velveeta is melted and mixture is well blended, stirring frequently.
  5. If needed you can thin with extra beef broth 
*Note: I think this recipe is one that you could do so many things with. I think one huge change besides the fat free cream of mushroom soup is the cheese. I think you could add some really amazing mixtures of cheese like Gouda, Havarti, or even goat cheese for the creaminess.*

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