Tag Archives: kitchen

Beef stroganoff in the crockpot recipe

Posted on 07/05/2013 | 8 comments

This is a quick and easy recipe that uses up leftover roast. We make it in the crockpot to avoid “heating up the house” in the warm summer.

In crockpot, add about 1 lb shredded chopped leftover roast. Cover meat with water, add beef bouillon to taste– about 1-2 T,one chopped onion, and 2 cans cream of mushroom soup.

Mix together, then add 1-16 oz container of sour cream.

Cook 2 pkg wide curly ribbon noodles till almost but not quite done. Add to crockpot, then turn on low for 2 hours.

Very simple easy summer meal.

8 Comments

Posted in casseroles, In my kitchen

Tagged crockpot, easy, kitchen, recipes

Club sandwiches

Posted on 07/05/2013 | 1 comment

This has become one of our families favorite sandwiches to make and take on the go. Simple and easy to make.

You will need the following ingredients: (amounts depend on how many you want to make)

* Bread, toasted
* Miracle whip
* Turkey or chicken lunch meat
* Cheese slices or we use shredded cheese
* Pickles
* Turkey bacon, cooked
* Tomatoes if in season

My daughter, who is the club sandwich maker in our household makes them as follows:

First start with layer of toasted bread, spread with miracle whip and topped with lunch meat.

Next add cheese

Top with another layer of toasted bread and miracle whip

Cut a slice of bacon into 3 sections and place on next

Top with lettuce

Sliced pickles

Lastly top with another slice of bread, toasted, with miracle whip.

Yummy. We pack these for an easy lunch after church.

1 Comment

Posted in In my kitchen, sandwiches

Tagged kitchen, sandwiches

Easy strawberry freezer jam lower sugar recipe

Posted on 07/04/2013 | 7 comments

I love to can and freeze foods. Some see it as more work to be done, I see it as a challenge I am willing to do. It gives me a sense of accomplishment to see all of the rows of jars on the countertop. Also knowing that I am preparing nutritious foods that do not contain high fructrose corn syrup or any other perservative for my children.

We eat many peanut butter and jam sandwiches around here. Most everyday for lunch that is what we have. We make a very simple, low sugar, homemade freezer jam that my children love.

We had a good time picking strawberries yesterday. Every year I think to myself, “Why am I doing this?” because it can get a little frazzled at times, but I know that we are creating memories that my children will always remember.

Our adventure included these little facts:

we were there for 3 hours
took 3 potty breaks to the van
2 snack breaks
the 3 and 4 year old grew tired of picking and decided to pick the newly planted strawberry plants
the 3 year old boy, decided to use the bathroom right out in the open field.
the 2 year old, stumbled twice on the box of picked berries, resulting in smashed ones
the baby was stained red as he was enjoying eating out of the boxes we had already picked.
We picked 4 flats of berries, not bad considering we had a 1,2,3,4,6,8,12, and 15 year old

We had a good time, and had a nice fellowship day with another family. We came home and threw in a dvd and watched a show while we hulled the strawberries.

Easy strawberry freezer jam recipe

measure 5 cups of berries into your food processor or blender.

Add 3 cups of raw sugar—that is all we use and find that the taste is sufficient for our family. pulse until mixed

Pour into a large container.

In small saucepan boil 3/4 cups of water and a package of pectin. we use the bulk package so we measure out 1/3 cup of pectin. Boil this for 2 minutes, whisking quite rapidly.

Mix into your pureed strawberry mixture.

pour into plastic containers and cover. Let sit for 24 hours on countertop.

Set in freezer and you have a nice supply for the next coming year. We did 47 pints of jam this year.

This is also good over yogurt, on homemade waffles or on popovers.

7 Comments

Posted in In my kitchen, preserving

Tagged kitchen, low sugar, preserving, strawberry

Stuffed Pizza Shells recipe

Posted on 07/04/2013 | 9 comments

We made 3 pans of this last evening and was able to be a blessing to a couple families so they wouldn’t have to make dinner tonight. It goes together quick and is a nice change from lasagna or pizza casserole. Try it tonight with your family.

If you know me and my cooking, I cook by tasting everything to see how the flavors mold together, I suggest you do the same, experiment see what flavors and things you would like to add to this dish.

Ingredients

1 lb ground beef with onion and garlic to taste
2 cans diced tomatoes
1/2 package of pepperoni cut up
2 cups mozzarella cheese, divided
1 cup parmesan cheese
1/2 cup bread crumbs
flavorings, chopped onions, minced garlic, basil and oregano add all of these into it, start small and add more as you like
1box jumbo shells
1 jar of spaghetti sauce

start by browning your hamburger, at this point you can add onion and garlic. Add 1/2 of a chopped onion and a Tablespoon of minced garlic as your meat is browing.

Keep a low to medium heat, then add chopped up pepperoni slices.

Add 2 cans of diced tomatoes.

Add 1 cup parmesan cheese, and 1/2 cup bread crumbs to mixture.

then, 1 cup mozzarella

Stir

Meanwhile cook pasta according to package directions and rinse in cool water.

Fill your shells with the pizza ingredients

Layer into a baking dish

Top with 1 jar of spaghetti sauce and mozzarella cheese.

Very good.

Variations

you can add chopped green pepper to the filling
mushrooms would make a nice complement as well

Serve with some breadsticks and a veggie. A complete meal.

9 Comments

Posted in casseroles, In my kitchen

Tagged italian food, kitchen, recipes

BLT Chicken and pasta salad minus the “L”

Posted on 06/27/2013 | 1 comment

I came across this summer salad recipes on the web and I tweeked it a bit to fit our taste. Most everything I make I do on a “taste test” basis, meaning if it doesn’t taste good then I modify and add until I am happy with the results. That was the case with this salad. It has become a favorite of everyone in the family, and with 12 different opinions, that says a lot. Make it for your next potluck.

4 large boneless, skinless chicken breasts, cooked and chopped
1 pkg turkey bacon, cooked and chopped into bite sized pieces
2 -12 ounce corkscrew pasta, cooked and drained
2-14.5 oz cans of diced tomatoes, drained
1 1/2 cups of miracle whip
4 Tablespoons of BBQ sauce–we use sweet baby rays
2-3 green onions chopped
salt and pepper to taste

This recipe makes a nice sized bowl, great for large families or for picnics.

cook ,drain, and rinse your noodles in cool water set aside

chop your chicken in food processor or with a knifeadd drained diced tomatoes add chopped bacon add green onion add miracle whip, bbq sauce, salt and pepper mix all togetheradd your noodles and mix

Variations:

This would be really good with a packet of dry ranch powder mixed into the miracle whip.
Tweak the BBQ sauce a bit, depending upon what your preferences are.
You can make it healthier by adding a container of nonfat plain yogurt plus 2 Tablespoons of miracle whip, in place of the 1 1/2 cups salad dressing.
chop up some sweet bell peppers
if tomatoes are in season, by all means use them instead of canned
you can eat this warm or cold, tastes great either way

Easy and delicious.

1 Comment

Posted in In my kitchen, salads

Tagged kitchen, salads