1 onion, sautéed
2 Tbsp. butter
3 c. boiling water
5 chicken bouillon cubes
1 pkg. frozen broccoli, cut up
5 oz. finer noodles
3 c. milk
½ lb. Velveeta
Sauté onion in butter. Dissolve bouillon cubes in water. Add onion, butter and broccoli. Cook 5 minutes. Add noodles and cook 5 minutes. Add milk and cheese. Stir until cheese melts. Thicken with cornstarch if desired. Serves 6.
I typically double the recipe. I have also added pieces of rotisserie chicken and mushrooms in it if you want to change it up a bit.
By the Mu Lambda Chapter Beta Sigma Phi of Fairfax.
Tuesday, January 26, 2010
Monday, January 18, 2010
Egg in a Hole
We have a new breakfast favorite in our house now! Hubby gave me the Pioneer Woman's Cookbook for Christmas and I tried the recipe for an Egg in a Hole on Saturday morning.
It was a HUGE hit for the two of us! We loved them so much we came home from church yesterday and made them again. And it is so easy.
Click here to see the recipe as she does it with picture illustrations.
It is so much better than just having toast and eggs....it's all combined into one....to make it even yummier...go ahead and make some bacon and have some orange juice...you will thank me. LOL!
It was a HUGE hit for the two of us! We loved them so much we came home from church yesterday and made them again. And it is so easy.
Click here to see the recipe as she does it with picture illustrations.
It is so much better than just having toast and eggs....it's all combined into one....to make it even yummier...go ahead and make some bacon and have some orange juice...you will thank me. LOL!
Thursday, January 7, 2010
Scrumptious Beef
With all the crazy weather lately, I have been trying some crockpot recipes. Here is one I tried last night and it was delicious served over noodles.
2 lbs stewed beef
1 package dried onion soup mix
1 can of cream of mushroom soup
1 can of cream of celery soup
1 container of mushrooms
1/2 tsp onion powder
1 onion chopped
1/4 tsp black pepper
1 1/2 cups beef broth
Combine and place in crock pot. Cook on low heat for 7-8 hours. Serve over noodles/rice.
Enjoy!
2 lbs stewed beef
1 package dried onion soup mix
1 can of cream of mushroom soup
1 can of cream of celery soup
1 container of mushrooms
1/2 tsp onion powder
1 onion chopped
1/4 tsp black pepper
1 1/2 cups beef broth
Combine and place in crock pot. Cook on low heat for 7-8 hours. Serve over noodles/rice.
Enjoy!
Friday, January 1, 2010
Thursday, December 10, 2009
Gingerbread Boys and Girls
Looks like I will be making more too! Hubby was so devastated this morning when he found out that they were all going to be exchanged for something else!
Not as good as Grandma's....but sure close!
Sunday, November 1, 2009
Oklahoma Beef Noodle Bake
Some of my favorite cookbooks are from the Gooseberry Patch. Here is a new recipe we tried yesterday!
1 lb. ground beef, browned and drained
15-1/4 oz. can corn, drained
10- 3/4 oz. can of cream of chicken soup
10-3/4 oz. cream of mushroom soup
8-oz. container sour cream
1/4 c. pimentos
1/2 t. salt
1/4 t. pepper
3 c. wide egg noodles, cooked
1 c. bread, buttered and torn
Combine all ingredients except noodles and bread in a lightly greased 13"X9" baking pan. Stir in noodles. Sprinkle bread pieces evenly over top of casserole. Bake, uncovered, at 350 degrees for 30 minutes. Makes 6 servings.
1 lb. ground beef, browned and drained
15-1/4 oz. can corn, drained
10- 3/4 oz. can of cream of chicken soup
10-3/4 oz. cream of mushroom soup
8-oz. container sour cream
1/4 c. pimentos
1/2 t. salt
1/4 t. pepper
3 c. wide egg noodles, cooked
1 c. bread, buttered and torn
Combine all ingredients except noodles and bread in a lightly greased 13"X9" baking pan. Stir in noodles. Sprinkle bread pieces evenly over top of casserole. Bake, uncovered, at 350 degrees for 30 minutes. Makes 6 servings.
Low Fat Tortellini Soup
One of the cookbooks I got from my Grandma's collection was a Kiwanis Cookbook. I got this recipe from it and tried it today. It was very flavorful!
2 T. olive oil
2 cloves garlic minced
1 med. onion chopped
1 green pepper chopped
1 red pepper chopped
2 lg. carrots chopped
1 stalk celery chopped
2 (28 oz. total) diced tomatoes
1 c. dry white wine
5 c. chicken broth
9 oz. chicken tortellini
1 1/2 T. dried basil
Parmesan cheese (opt)
Heat oil in large Dutch oven or soup pot. Add garlic. Saute 3 minutes. Add onion. Saute' 5 more minutes. Stir in 28 ounces tomatoes (liquid included), wine, chicken broth and basil. Bring to boil and simmer 30 minutes. Cook tortellini separately according to package. Add tortellini to soup 5 minutes before serving. Parmesan cheese may be sprinkled on each serving if desired. Serves 6 to 8.
2 T. olive oil
2 cloves garlic minced
1 med. onion chopped
1 green pepper chopped
1 red pepper chopped
2 lg. carrots chopped
1 stalk celery chopped
2 (28 oz. total) diced tomatoes
1 c. dry white wine
5 c. chicken broth
9 oz. chicken tortellini
1 1/2 T. dried basil
Parmesan cheese (opt)
Heat oil in large Dutch oven or soup pot. Add garlic. Saute 3 minutes. Add onion. Saute' 5 more minutes. Stir in 28 ounces tomatoes (liquid included), wine, chicken broth and basil. Bring to boil and simmer 30 minutes. Cook tortellini separately according to package. Add tortellini to soup 5 minutes before serving. Parmesan cheese may be sprinkled on each serving if desired. Serves 6 to 8.
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