Tag: Recipe

Recipes

Bacon Dressing

Nicole

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!  

Ingredients:
  • 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

Directions:

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. 

Original Recipe Source

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Recipes

Easy Cheesesteak Sandwiches

Nicole

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!  

Ingredients:

  • 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

Directions:
  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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Recipes

Shrimp and Mushroom Pad Thai Noodles

Nicole


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!!


Ingredients:
  • 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

Directions:
  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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Recipes

Dad’s Stuffed Peppers

Nicole

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. 

Ingredients:
  • 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

Directions:
  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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Recipes

Soft Pretzels

Nicole


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

ADDITIONAL INGREDIENTS:
  • 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

 Directions:
  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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