I have to brag a little here....
I WON A CHILI CONTEST AT WORK!!!!!!!!! 1st out of 6 entries.
I have come up with a 3-Meat chili that doesn't have any beans in it.
However, I did use the chili 'broth', if you want to call it that, that Pam made with the tomatoes and peppers from the garden but I'm pretty sure I know exactly how I will make it all from scratch using Rotel, but I just need to make it that way once to ensure I have the recipe down.
I will give a little glimpse into my Award Winning Chili- the three meats are Hamburger, Pork Sausage and Cocktail Weiners! (when you have a bite with the Cocktail weiner in it it tastes like you are eating a chili dog, good idea, huh!)
And the story on how I came up with this recipe... Taylor told me he invited 20 guys over for chili after a flag football tournament... UMMM... how do I fill 20 hungry guys... LOTS and LOTS of meat! I pulled out all the stuff from the freezer and my Chili is now famous! YEAH!
Nov 20, 2009
Nov 8, 2009
Cheesy Rice and Ham Hotdish
Ingredients:
3 cups of large cubed ham chunks, I had a fresh ham and cubed it, or you can buy a package of the pre-cubed ham chunks and one package will be plenty
1 package of frozen broccoli and cauliflower
1 8 ounce package of Velveeta, cubed
1 can of cream of chicken soup
1/2 can of water and 1/2 can of milk
2 cups of rice
Salt and Pepper to taste
Preheat oven to 350 degrees. Mix all ingredients together well and put into a large glass baking dish. Bake for 30 minutes, stir hotdish two times while cooking so the rice on top doesn't get hard. Remove from oven and let stand for 5 minutes. Serve with garlic and butter dinner rolls.
Enjoy!
3 cups of large cubed ham chunks, I had a fresh ham and cubed it, or you can buy a package of the pre-cubed ham chunks and one package will be plenty
1 package of frozen broccoli and cauliflower
1 8 ounce package of Velveeta, cubed
1 can of cream of chicken soup
1/2 can of water and 1/2 can of milk
2 cups of rice
Salt and Pepper to taste
Preheat oven to 350 degrees. Mix all ingredients together well and put into a large glass baking dish. Bake for 30 minutes, stir hotdish two times while cooking so the rice on top doesn't get hard. Remove from oven and let stand for 5 minutes. Serve with garlic and butter dinner rolls.
Enjoy!
Oct 5, 2009
Mindi’s No Bean Chili- So Far
Ingredients:
1 ½ pounds of Hamburger- browned
1 can of Rotel- (Undrained) can be found next to the other canned diced tomatoes
1 can of Tomato soup
1 can of water using the Tomato soup can
2 cans of Tomato sauce
¼ cup of Ketchup
2 tablespoons of Chili Powder
In a crock pot combine all of the above ingredients and simmer on low for 2-3 hours or on high for an hour. Serve with saltine crackers and cinnamon rolls.
I say this recipe is ‘So Far’ because I don’t feel I’ve 100% perfected it yet. I’m thinking next time I may try it with 2 full pounds of hamburger and add in a can of Tomato Paste or I may put some chili powder and water into the pan with the hamburger to let the meat really soak up the chili flavor, kind of like you would taco meat. I’ll update my recipe as I try new things with it. I would say using the can of Rotel in my chili is what makes it my signature dish as Rotel seems to be in a lot of my favorite things, it gives it a nice little kick!
Rotel can also be used for a simple chip dip that we have very frequently. 1 can of Rotel per ½ pound of Velveeta, or can add 2 cans per ½ pound to really give it some zing. Cube the Velveeta in a microwave safe dish and drain the Rotel and add to the cheese and microwave and stir every 2 minutes until melted.
1 ½ pounds of Hamburger- browned
1 can of Rotel- (Undrained) can be found next to the other canned diced tomatoes
1 can of Tomato soup
1 can of water using the Tomato soup can
2 cans of Tomato sauce
¼ cup of Ketchup
2 tablespoons of Chili Powder
In a crock pot combine all of the above ingredients and simmer on low for 2-3 hours or on high for an hour. Serve with saltine crackers and cinnamon rolls.
I say this recipe is ‘So Far’ because I don’t feel I’ve 100% perfected it yet. I’m thinking next time I may try it with 2 full pounds of hamburger and add in a can of Tomato Paste or I may put some chili powder and water into the pan with the hamburger to let the meat really soak up the chili flavor, kind of like you would taco meat. I’ll update my recipe as I try new things with it. I would say using the can of Rotel in my chili is what makes it my signature dish as Rotel seems to be in a lot of my favorite things, it gives it a nice little kick!
Rotel can also be used for a simple chip dip that we have very frequently. 1 can of Rotel per ½ pound of Velveeta, or can add 2 cans per ½ pound to really give it some zing. Cube the Velveeta in a microwave safe dish and drain the Rotel and add to the cheese and microwave and stir every 2 minutes until melted.
Football Chip Dip
Ingredients:
½ pound of Hamburger
½ pound Velveeta-cubed
1 can diced tomato with green chilies (undrained)
½ red onion- chopped small
½ green pepper- chopped small
1 jalapeno- chopped small
In a fry pan brown the hamburger and turn to medium low. Add in Velveeta and diced tomatoes, onion, green pepper and jalapeno and stir occasionally until cheese is melted. Serve with chips or over a baked potato to create a super stuffed baked potato.
½ pound of Hamburger
½ pound Velveeta-cubed
1 can diced tomato with green chilies (undrained)
½ red onion- chopped small
½ green pepper- chopped small
1 jalapeno- chopped small
In a fry pan brown the hamburger and turn to medium low. Add in Velveeta and diced tomatoes, onion, green pepper and jalapeno and stir occasionally until cheese is melted. Serve with chips or over a baked potato to create a super stuffed baked potato.
Sep 21, 2009
Creamed Eggs-with a Twist
This recipe I believed was pasted down from my Grams to my mom and now to me and I of course put my own twist to it!
Ingredients:
1 pound of bacon cut into pieces
1 pound of spicy pork sausage (my twist to it)
1 dozen hard boiled eggs sliced into pieces (like you were making egg salad)
About a cup for flour
About 2-4 cups of milk
Toast or biscuits
Salt and Pepper to taste
Start off by browning your sausage in one pan and cooking your pieces of bacon in a large tall sided skillet. Once the sausage is done remove from heat, once the bacon is crispy remove the bacon and keep the grease in the pan. You are now going to add flour to the grease and mix, some bacons make more grease than others so you may need more or less flour. You are going to add flour and mix with the grease until you make a paste. Then you are going to add milk- this recipe was handed down to me by measuring with my eye- so I’m guessing 4 cups of milk is about right, if once you get all the ingredients in there and feel it needs more milk add more. Stir the milk and paste together and heat up, you will need to stir often to get the paste to dissolve into the milk. After 5 minutes of heating on the stove add in the salt, pepper, bacon, eggs and sausage and mix well. Let stand on a medium low heat stirring occasionally. If it feels too soupy you can add in some corn starch to thicken it up. To do that take about a tablespoon and a half and add in a couple table spoons of water and try to mix it the best you can and slowly add that into the mix, you should feel it thicken up quickly. Heat thoroughly and let stand for five minutes on no heat before serving. Then serve over toast or biscuits. And it stores nicely in the fridge and is even better heated up the next day.
Ingredients:
1 pound of bacon cut into pieces
1 pound of spicy pork sausage (my twist to it)
1 dozen hard boiled eggs sliced into pieces (like you were making egg salad)
About a cup for flour
About 2-4 cups of milk
Toast or biscuits
Salt and Pepper to taste
Start off by browning your sausage in one pan and cooking your pieces of bacon in a large tall sided skillet. Once the sausage is done remove from heat, once the bacon is crispy remove the bacon and keep the grease in the pan. You are now going to add flour to the grease and mix, some bacons make more grease than others so you may need more or less flour. You are going to add flour and mix with the grease until you make a paste. Then you are going to add milk- this recipe was handed down to me by measuring with my eye- so I’m guessing 4 cups of milk is about right, if once you get all the ingredients in there and feel it needs more milk add more. Stir the milk and paste together and heat up, you will need to stir often to get the paste to dissolve into the milk. After 5 minutes of heating on the stove add in the salt, pepper, bacon, eggs and sausage and mix well. Let stand on a medium low heat stirring occasionally. If it feels too soupy you can add in some corn starch to thicken it up. To do that take about a tablespoon and a half and add in a couple table spoons of water and try to mix it the best you can and slowly add that into the mix, you should feel it thicken up quickly. Heat thoroughly and let stand for five minutes on no heat before serving. Then serve over toast or biscuits. And it stores nicely in the fridge and is even better heated up the next day.
Aug 27, 2009
Cheesy Chicken Pot Pie
Ok- I’m stealing this recipe from the Kraft Foods Magazine, this is my most favorite cooking magazine by far!
Cheesy Chicken Pot Pie
Ingredients:
• 3 cups diced chicken
• 1 bag of frozen mixed veggies
• 1 can of Cream of Chicken soup
• ½ lb of 8oz Velveeta Cheese cubed in ½ chunks (don’t use the whole thing, I did by accident, it’s good, but really cheesy)
• 1 can of Crescent Rolls
Preheat oven to 375 degrees
In a greased 13x9 glass baking dish combine the first four ingredients and mix well (chicken, veggies, soup, cheese) then open the Crescent Rolls and do not separate, simply lay the whole piece of dough on top of the mixture as your crust. Bake for 20-25 minutes.
Serve with a nice dinner salad with Raspberry Vinaigrette dressing and a brownie for dessert and you have yourself quite the tasty meal!
Enjoy!
**Thank you Kraft Foods Magazine**
Cheesy Chicken Pot Pie
Ingredients:
• 3 cups diced chicken
• 1 bag of frozen mixed veggies
• 1 can of Cream of Chicken soup
• ½ lb of 8oz Velveeta Cheese cubed in ½ chunks (don’t use the whole thing, I did by accident, it’s good, but really cheesy)
• 1 can of Crescent Rolls
Preheat oven to 375 degrees
In a greased 13x9 glass baking dish combine the first four ingredients and mix well (chicken, veggies, soup, cheese) then open the Crescent Rolls and do not separate, simply lay the whole piece of dough on top of the mixture as your crust. Bake for 20-25 minutes.
Serve with a nice dinner salad with Raspberry Vinaigrette dressing and a brownie for dessert and you have yourself quite the tasty meal!
Enjoy!
**Thank you Kraft Foods Magazine**
Jul 31, 2009
Two Cheese Baked Penne
Ingredients:
Italian Sausage- browned
Penne Noodles- Boiled
1 Can of Tomato sauce
2 Cans of Diced Italian Tomatoes
1 Chunk of Cream Cheese- I use the 1/3 less fat kind
Shredded Mozzarella cheese- 1 bag
As you boil the noodles and brown the sausage, in another pot melt the cream cheese, do this on low heat and stir often, once it is half way melted or if it appears that it may start burning put in the 1 can of tomato sauce and 2 cans of Diced Italian tomatoes and stir together and heat through. Once all items are cooked drain the noodles and mix noodles, sausage and sauce all together and add half the bag of Mozzarella cheese and mix well. Pour it all into a sprayed cake pan and add remaining Mozzarella cheese to the top. You can then either refrigerate to bake another day or toss in the oven at 350 for 10 minutes. If you refrigerate bake for 20-30 minutes on 350 or until heated through.
Serve with Garlic toast and a side salad.
**Note- not many people think of melting cream cheese and adding it to a sauce but it really makes it quite tasty, it's creamy and subtly cheesy.
ENJOY!
Here is a picture of it being mixed together.
Italian Sausage- browned
Penne Noodles- Boiled
1 Can of Tomato sauce
2 Cans of Diced Italian Tomatoes
1 Chunk of Cream Cheese- I use the 1/3 less fat kind
Shredded Mozzarella cheese- 1 bag
As you boil the noodles and brown the sausage, in another pot melt the cream cheese, do this on low heat and stir often, once it is half way melted or if it appears that it may start burning put in the 1 can of tomato sauce and 2 cans of Diced Italian tomatoes and stir together and heat through. Once all items are cooked drain the noodles and mix noodles, sausage and sauce all together and add half the bag of Mozzarella cheese and mix well. Pour it all into a sprayed cake pan and add remaining Mozzarella cheese to the top. You can then either refrigerate to bake another day or toss in the oven at 350 for 10 minutes. If you refrigerate bake for 20-30 minutes on 350 or until heated through.
Serve with Garlic toast and a side salad.
**Note- not many people think of melting cream cheese and adding it to a sauce but it really makes it quite tasty, it's creamy and subtly cheesy.
ENJOY!
Here is a picture of it being mixed together.
Jul 23, 2009
Mom's Sloppy Joes
Simple recipe but yummy! And I do have to tell you- I LOVE sloppy joes- but I don’t really like the fancy kind when there are all kinds of veggies and stuff in there- just give me some meat and sloppy gravy and I am 100% satisfied!
Ingredients:
1 pound of hamburger
Minced Onion- amount to your discretion
1 can of Tomato Soup
¼ cup of ketchup
3 tablespoons of mustard
1 tablespoon of sugar
Few shakes of salt and pepper
Brown the hamburger, then add in the tomato soup, ketchup, mustard, sugar, salt and pepper and mix well. Simmer for about 5 minutes to help blend the flavors stirring a couple times. Serve on a bun or bread and enjoy! Some enjoy their sloppy joe to be topped with pickles and/or onions to dress it up a bit. Have the napkins handy- cause they are sloppy good!
Ingredients:
1 pound of hamburger
Minced Onion- amount to your discretion
1 can of Tomato Soup
¼ cup of ketchup
3 tablespoons of mustard
1 tablespoon of sugar
Few shakes of salt and pepper
Brown the hamburger, then add in the tomato soup, ketchup, mustard, sugar, salt and pepper and mix well. Simmer for about 5 minutes to help blend the flavors stirring a couple times. Serve on a bun or bread and enjoy! Some enjoy their sloppy joe to be topped with pickles and/or onions to dress it up a bit. Have the napkins handy- cause they are sloppy good!
Jul 7, 2009
Sandwich Salad
Here is the salad that I dreamed up one night that I made for the 4th of July, it is really refreshing.
Ingredients:
1 box of Pasta Shells
1 package of Diced Ham
1 container Cherry Tomatoes
Chunked Cheese (I took a cube and cut it into chunks)
1 container Sprouts
Baby Dill Pickles- about 20
2 Dried Ranch packet seasoning
To make the Ranch packet you will need 2 cups of milk and 2 cups of light miracle whip
**As you can see all of the ingredients are items you would find in a sandwich**
Cook your pasta shells as directed.
I put my shells in the fridge to cool and got another bowl to mix together the add-ins together.
Toss in the Ham and cherry tomatoes
Cut your cheese into chunks and add to bowl
Chop up the sprouts and add to bowl
Cut the pickles in half the short way (we call it the hamburger way not the hot dog way) and add to bowl and mix all of the ingredients together.
In a separate bowl add the 2 cups of milk and 2 cups of Light Miracle Whip and 2 packets of Ranch seasoning and mix well with a whisk.
Then toss all of your add-ins in with the pasta and mix well, then top with the dressing. I found it best to add in half of both the add-ins and dressing at first and mix well, then add the other half. Then chill over night to let the flavors mix and Enjoy!!
Ingredients:
1 box of Pasta Shells
1 package of Diced Ham
1 container Cherry Tomatoes
Chunked Cheese (I took a cube and cut it into chunks)
1 container Sprouts
Baby Dill Pickles- about 20
2 Dried Ranch packet seasoning
To make the Ranch packet you will need 2 cups of milk and 2 cups of light miracle whip
**As you can see all of the ingredients are items you would find in a sandwich**
Cook your pasta shells as directed.
I put my shells in the fridge to cool and got another bowl to mix together the add-ins together.
Toss in the Ham and cherry tomatoes
Cut your cheese into chunks and add to bowl
Chop up the sprouts and add to bowl
Cut the pickles in half the short way (we call it the hamburger way not the hot dog way) and add to bowl and mix all of the ingredients together.
In a separate bowl add the 2 cups of milk and 2 cups of Light Miracle Whip and 2 packets of Ranch seasoning and mix well with a whisk.
Then toss all of your add-ins in with the pasta and mix well, then top with the dressing. I found it best to add in half of both the add-ins and dressing at first and mix well, then add the other half. Then chill over night to let the flavors mix and Enjoy!!
Jun 26, 2009
Butternut Squash Ravioli
I don't have any photos for this one but I still wanted to share this yummy meal.
Ingredients:
In the freezer section of your grocery store look for:
Frozen Butternut Squash Ravioli
1 can of Diced Italian Tomatoes
1 can of Tomato Sauce
(if you have Wildtree products) Wildtree's Spaghetti sauce seasoning.
You can also just use Italian seasoning found in the spice section or buy a small jar or spaghetti sauce for the even easier route
Fill a large pot with water and bring to a rolling boil, adding some salt to your water can help it boil quicker, tip I learned from Grams. :)
Once the water is boiling add in the ravioli and turn down to medium heat.
While that is cooking, in a sauce pan pour in the can of Diced Italian Tomatoes and can of Tomato Sauce and a couple tablespoons of your spaghetti sauce seasoning/Italian seasoning and stir occasionally until heated through.
Stir the ravioli occasionally and as soon as the ravioli's are floating at the top of the water they are finished, drain and return to pot, pour in your sauce and stir.
For the meat lovers, you can also brown some Italian sausage in a separate pan and add that to the pot as well which gives it a little something more. Add a side salad and some garlic bread and you have yourself a well rounded meal!
I like it mostly because I can get some vegetables in Miley, she just loves this meal!
Enjoy!
Ingredients:
In the freezer section of your grocery store look for:
Frozen Butternut Squash Ravioli
1 can of Diced Italian Tomatoes
1 can of Tomato Sauce
(if you have Wildtree products) Wildtree's Spaghetti sauce seasoning.
You can also just use Italian seasoning found in the spice section or buy a small jar or spaghetti sauce for the even easier route
Fill a large pot with water and bring to a rolling boil, adding some salt to your water can help it boil quicker, tip I learned from Grams. :)
Once the water is boiling add in the ravioli and turn down to medium heat.
While that is cooking, in a sauce pan pour in the can of Diced Italian Tomatoes and can of Tomato Sauce and a couple tablespoons of your spaghetti sauce seasoning/Italian seasoning and stir occasionally until heated through.
Stir the ravioli occasionally and as soon as the ravioli's are floating at the top of the water they are finished, drain and return to pot, pour in your sauce and stir.
For the meat lovers, you can also brown some Italian sausage in a separate pan and add that to the pot as well which gives it a little something more. Add a side salad and some garlic bread and you have yourself a well rounded meal!
I like it mostly because I can get some vegetables in Miley, she just loves this meal!
Enjoy!
May 26, 2009
Guacamole
This is an easy one- I took the recipe off the back of the seasoning packet and added a twist. I do have to say that my Mom actually made this batch as I watched and chatted with her, but I make this all the time.
Ingredients:
Avocados- 2 per packet of seasoning
Tomatoes
Onions
Cilantro- Fresh
Lime juice
Packet of Guacamole seasoning
Cut open the avocados and scoop the middles out into a bowl, mash up a bit. I find a potato masher works wells. Now, the following items are optional, I add them if I have them- if not- it still tastes just as tasty without them. Chop up tomato and onion into small pieces and add as many as you would like. Cut up the fresh cilantro- I now add this to it EVERY time- to me, it is an essential item, it really gives it a good flavor. Mix this up with the avocado a bit more, then toss in the packet of seasoning- stand back when you pour it in, it is pretty strong stuff. Mix well. Add two cap fulls of lime juice, to prevent browning and gives it a nice taste. Refrigerate for at least an hour before serving.
To store guacamole- put it in a dish and even if you use a Tupperware it is crucial that you put plastic wrap over the dish and push it down on top of the guacamole so there is no air getting to it, this will also help prevent browning. Note: guacamole is meant to be eaten right away, this is not something you can make a few days in advance.
You can buy the package of seasoning at any grocery store, you can find it in the produce department. This is mild, but we also enjoy Extra Spicy.
ENJOY!!!
(Even though this picture looks gross it is OH SO GOOD!!!)
Ingredients:
Avocados- 2 per packet of seasoning
Tomatoes
Onions
Cilantro- Fresh
Lime juice
Packet of Guacamole seasoning
Cut open the avocados and scoop the middles out into a bowl, mash up a bit. I find a potato masher works wells. Now, the following items are optional, I add them if I have them- if not- it still tastes just as tasty without them. Chop up tomato and onion into small pieces and add as many as you would like. Cut up the fresh cilantro- I now add this to it EVERY time- to me, it is an essential item, it really gives it a good flavor. Mix this up with the avocado a bit more, then toss in the packet of seasoning- stand back when you pour it in, it is pretty strong stuff. Mix well. Add two cap fulls of lime juice, to prevent browning and gives it a nice taste. Refrigerate for at least an hour before serving.
To store guacamole- put it in a dish and even if you use a Tupperware it is crucial that you put plastic wrap over the dish and push it down on top of the guacamole so there is no air getting to it, this will also help prevent browning. Note: guacamole is meant to be eaten right away, this is not something you can make a few days in advance.
You can buy the package of seasoning at any grocery store, you can find it in the produce department. This is mild, but we also enjoy Extra Spicy.
ENJOY!!!
(Even though this picture looks gross it is OH SO GOOD!!!)
Fried Zucchini
This is a collaboration of several recipes I found online and then of course, added my own twist!
Ingredients:
Zucchini
Flour
Egg
Lemon Pepper
Garlic salt/powder
Season Salt
Oil
First start off by peeling and slicing your zucchini
Then fill a little bowl with flour and another with egg, I find I start off with 2 eggs and then add another as I need to.
In the flour mix in the lemon pepper and garlic salt/powder. This is my first recipe. The second recipe I just mix season salt in the flour. I don't measure- so I just toss in some, mix it in the flour, and add more as I see fit. I find that I like to be able to look at the flour and be able to see the seasoning in it.
Then you take the zucchini and dip it in the flour, then into the egg and then back into the flour and coat well. I do half the zucchini in the Lemon Pepper mix and the other half in the Season salt. Then lay it on a plate and let them sit for at least 15 minutes, this allows for the flour and egg to set up.
After that has set up I pour in some oil into a fry pan- enough to cover up to the sides of the zucchini. Once that is hot I start putting in the zucchini. 3 minutes on each side. It seems as I go along- the first batch might need closer to 4 minutes on each side and the last batch is closer to 2 minutes on each side since the oil keeps getting hotter.
Then set on a paper towel when you take them out to soak up any extra oil. Then put them on your serving plate. We enjoy them with ranch for dipping.
A little time consuming with the dipping but they taste really yummy. Miley even enjoys them!! But then again, she loves anything she can dip!! I plan on trying fried pickles with this same type of recipe next, maybe I'll try a ranch or dill seasoning mixed in the flour... Humm... maybe I'll attempt that this weekend...
Enjoy!
Ingredients:
Zucchini
Flour
Egg
Lemon Pepper
Garlic salt/powder
Season Salt
Oil
First start off by peeling and slicing your zucchini
Then fill a little bowl with flour and another with egg, I find I start off with 2 eggs and then add another as I need to.
In the flour mix in the lemon pepper and garlic salt/powder. This is my first recipe. The second recipe I just mix season salt in the flour. I don't measure- so I just toss in some, mix it in the flour, and add more as I see fit. I find that I like to be able to look at the flour and be able to see the seasoning in it.
Then you take the zucchini and dip it in the flour, then into the egg and then back into the flour and coat well. I do half the zucchini in the Lemon Pepper mix and the other half in the Season salt. Then lay it on a plate and let them sit for at least 15 minutes, this allows for the flour and egg to set up.
After that has set up I pour in some oil into a fry pan- enough to cover up to the sides of the zucchini. Once that is hot I start putting in the zucchini. 3 minutes on each side. It seems as I go along- the first batch might need closer to 4 minutes on each side and the last batch is closer to 2 minutes on each side since the oil keeps getting hotter.
Then set on a paper towel when you take them out to soak up any extra oil. Then put them on your serving plate. We enjoy them with ranch for dipping.
A little time consuming with the dipping but they taste really yummy. Miley even enjoys them!! But then again, she loves anything she can dip!! I plan on trying fried pickles with this same type of recipe next, maybe I'll try a ranch or dill seasoning mixed in the flour... Humm... maybe I'll attempt that this weekend...
Enjoy!
May 19, 2009
Family Favorite
Cheese Pizza Hot Dish
I do have to credit the Kraft Foods Magazine for this recipe but it is one of our family favorites and SUPER easy to make that I just had to share it.
All you need is 3 easy ingredients:
1 pound of hamburger
1 jar of pizza sauce
1 box of Deluxe Mac & Cheese
(side note, Deluxe is really not that good when you just make it to eat it as Mac & Cheese but it totally makes this recipe delicious and I would not recommend making it with regular Mac & Cheese, weird huh!)
Brown your meet in a large fry pan.
At the same time boil noodles.
Drain noodles and pour into browned hamburger, add cheese sauce and jar of pizza sauce.
Mix well and Enjoy!!!
How easy huh!!! And it is SUPER DUPER Delicious!! It is very similar to goulash but not quite as it has that creamy cheesy flavor to it. Miley LOVES it. We eat it with bread and butter and it makes for a tasty dinner, and the leftovers for lunch the next day are just as tasty!
I do have to credit the Kraft Foods Magazine for this recipe but it is one of our family favorites and SUPER easy to make that I just had to share it.
All you need is 3 easy ingredients:
1 pound of hamburger
1 jar of pizza sauce
1 box of Deluxe Mac & Cheese
(side note, Deluxe is really not that good when you just make it to eat it as Mac & Cheese but it totally makes this recipe delicious and I would not recommend making it with regular Mac & Cheese, weird huh!)
Brown your meet in a large fry pan.
At the same time boil noodles.
Drain noodles and pour into browned hamburger, add cheese sauce and jar of pizza sauce.
Mix well and Enjoy!!!
How easy huh!!! And it is SUPER DUPER Delicious!! It is very similar to goulash but not quite as it has that creamy cheesy flavor to it. Miley LOVES it. We eat it with bread and butter and it makes for a tasty dinner, and the leftovers for lunch the next day are just as tasty!
My Hobby
I wanted to start this blog with some background. My Grams was a WONDERFUL cook! When I lived next door to her I was the lucky one to always get to taste test her new recipes. It was a lot of fun discussing the recipe's with her and trying new things that I eventually caught the cooking bug and started trying new things of my own and bringing over samples for her and my Gramps to try. Since then I have really decided that cooking, Not baking, cooking, is offically a hobby of mine. I actually have a Hobby!! Grams had a few of her recipe's published in magazines and I just think that is really neat and quite an honor. I hope to one day have one of my recipe's published as well.
Last night as I was again trying something new the light bulb turned on- I told Taylor, my husband, that I am going to combine both of my hobbies, cooking and blogging, and create a blog of all the new things I come up with!
My recipe's all start with ideas that I read about and then I just add a touch of 'Mindi' to them. This blog will be my little cookbook for all my blogger followers. I will include some recipes that I found in other places that are our family favorites and mostly recipes that I have created and/or added my personal touch to. I hope to include photos of all my dishes as well so you can really get a feel for the meal. I hope you find this blog as fun as I do and try some new recipes. As I get older my palate for food is expanding and I encourage everyone to try something new. Life is too short, you should go down knowing you experienced the world!
Enjoy and Bon Appétit!
Last night as I was again trying something new the light bulb turned on- I told Taylor, my husband, that I am going to combine both of my hobbies, cooking and blogging, and create a blog of all the new things I come up with!
My recipe's all start with ideas that I read about and then I just add a touch of 'Mindi' to them. This blog will be my little cookbook for all my blogger followers. I will include some recipes that I found in other places that are our family favorites and mostly recipes that I have created and/or added my personal touch to. I hope to include photos of all my dishes as well so you can really get a feel for the meal. I hope you find this blog as fun as I do and try some new recipes. As I get older my palate for food is expanding and I encourage everyone to try something new. Life is too short, you should go down knowing you experienced the world!
Enjoy and Bon Appétit!
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