Bacon Dressing

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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Easy Cheesesteak Sandwiches

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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Shrimp and Mushroom Pad Thai Noodles

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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Dad's Stuffed Peppers

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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Wordless Wednesday -Piggy Hill

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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Soft Pretzels

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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Nilla Wafer Banana Bread

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.

Ingredients:

• 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

 Preparation:

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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Country Comfort Potato Casserole

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!

Ingredients:

• 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

Directions:

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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Quick and Easy Fried Rice

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! 

Ingredients:

• 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)

Directions:

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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One Skillet Beef Stroganoff

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.

Ingredients:

• 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

Directions:

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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