Monday, September 24, 2012

EASY Potato Soup

1 pound baking potatoes, cut into cubes
1 (14.25 ounce) can chicken broth
1 cup milk
3 slices bacon, cooked, crumbled and divided
3/4 cup Shredded Cheddar Cheese, divided
2 tablespoons sliced green onions, divided
1/4 cup Sour Cream
1/2 Stick of Butter

Place cubed potatoes in large microwaveable bowl and cover with seran wrap; microwave on HIGH 5 min., stirring every 2-1/2 min. Add broth, butter and milk to bowl; stir. Microwave on HIGH 15-20 min., stirring after 5 min. Crush potatoes with a potato masher.
Reserve 2 Tbsp. each of the bacon and cheese and 1 Tbsp. of the onions for topping; set aside. Add remaining bacon, cheese and onions to soup.
Serve topped with reserved bacon, cheese, onions and sour cream.

Tuesday, September 18, 2012

Nanner Bread {aka Banana Bread}

So Earlier this year I was on a mission to find the best banana bread recipe.  I was trying all different kinds and having issues. 

Then Lourie directed me to her Grandma Jo's banana bread.  I can tell you I haven't looked back since!

1/2 cup butter
1 cup sugar
2 eggs
2 ripe bananas
2 cups of flour
1/2 tsp salt
1 tsp baking soda
1/2 to 1 cup of chopped walnuts (I don't use the nuts so the amount is up to you)

In a small bowl smash bananas and set aside. Cream butter well. Add sugar and cream together with butter thoroughly. Add eggs one and at a time and mix well. Stir in crushed bananas. Add dry ingredients. Pour into greased bread pan and bake at 350* for 45 minutes. Stick a toothpick or cake tester in the center to see if it is done.

I usually end up turning my oven off at 45minutes and then leaving the loaf in for another 15.

Monday, September 17, 2012


So, I was getting a little tired of pouring Alfredo sauce from the jar. It never seemed to taste right to me. I searched and combined and came up with the perfect and simple recipe for Alfredo sauce that my whole family enjoys. Chicken Alfredo has become Kobi's absolute favorite meal.

What you need:

1/4 stick of butter
1/4 stick of margarine
2 cups whipping cream
1/2 cup Parmesan cheese
1 cup mozzarella cheese
1 teaspoon white pepper
1/2 tablespoon garlic powder

1. First in a large sauce pan, melt the butter and margarine
2. Next add white pepper, garlic powder, whipping cream and Parmesan cheese 
to the melted butter.
3. Stir continuously over a medium heat. Keep heating until cheese has melted 
and sauce thickens just a bit.
4. Next add the mozzarella cheese. Continue to stir until all the cheese has 
melted and the sauce is smooth and creamy. If sauce is not as thick as you 
would like, add a little more mozzarella to thicken it up.

Add this Alfredo to just about any kind of pasta. I have topped it with grilled chicken and even grilled shrimp and scallops.....YUMMY!

Tuesday, September 11, 2012

Chinese Cabbage Salad

Chinese Cabbage Salad
 {For the dressing}
1/2 cup vegetable oil
1/4 cup sugar
3 tbsp white vinegar (although I have used apple cider vinegar because that's what I had, works just fine)
1 pkg beef flavoring from noodles

Mix all ingredients well.  Add just before you are ready to serve the salad.

{Salad Ingredients}
1 pkg coleslaw (or 1 head cabbage chopped fine)
1/2 cup sunflower seeds
1/2 cup toasted slivered almonds
1 bunch green onions sliced thinly
1 pkg beef ramen noodles  

{directions}Place the cabbage in a large bowl.

Here my grandma had me use a nut mix vs using the above version.  But here you would add the sunflower seeds and the slivered almonds

Crush your Ramen noodles.  Make them as small of pieces as you can.  Works really well if you have frustrations to take out :)

Add your green onions.  Just grab a bunch.  Some people like more, some like less.  Use your best judgement. (haha and no my hands didn't age really fast, that's grandma's hands :))

Toss together.

Again, right before you are ready to serve, add the dressing.  Now my mom says you can't save it for later, but in college, I begged to differ.  Yeah it makes the noodles a little soggy and the nuts aren't quite as crispy, but oh my goodness, I think it's still awesome.  So use your best judgement. I'll leave you with this:
Dirty Dishes
Thank God for Dirty Dishes,
They have a tale to tell;
While others may go hungry,
We're eating very well.
With home and health and happiness,
I shouldn't want to fuss;
For by the stack of evidence,
God's been very good to us.
~Author Unknown

Monday, September 10, 2012

Taco Soup (crockpot)

1 lb. ground beef
1 onion
1 can mexican rotel
1 can petite diced tomatoes
1 can chili beans
1 can pinto beans
1 can corn
1 package old el paso original taco seasoning
1 package Hidden Valley Ranch dressing Mix

First dice the onion.

Brown the hamburger with the onion.

Drain any grease and place into a crockpot.

Add the remaining ingredients (do not drain) to the crockpot and simmer for about 4 hours.

Tuesday, September 4, 2012

Sausage Cheese Balls

My husband and I have weird conversations to say the least.  Well one day I was telling him about these sausage ball thingys (yes real techinical, that's how I roll) that my grandma used to make.  Well I searched high and low for her recipe and like always came up short.  Finally though, I came up with A recipe.  We tried them.  They were ok but a little dry.  Then I came across this recipe on the Betty Crocker website.  Bingo, here's the recipe :)

Sausage Cheese Balls via Betty Crocker

cups Original Bisquick® mix
pound bulk pork sausage
cups shredded Cheddar cheese (16 ounces)
cup grated Parmesan cheese
cup milk
teaspoon dried rosemary leaves, crushed
1 1/2
teaspoons chopped fresh parsley or 1/2 teaspoon parsley flakes
Barbecue sauce or chili sauce, if desired 
  1. Heat oven to 350ºF. Lightly grease bottom and sides of jelly roll pan, 15 1/2x10 1/2x2x1 inch.
  2. Stir together all ingredients, using hands or spoon. Shape mixture into 1-inch balls. Place in pan.
  3. Bake 20 to 25 minutes or until brown. Immediately remove from pan. Serve warm with sauce for dipping.
Makes About 8 1/2 dozen cheese balls 
Btw, today is my 2 Year Wedding anniversary!  Stop by my main blog to see what my husband has to say about me :)

Monday, September 3, 2012

Black Bean Salsa Dip

2 (15 ounce) cans black beans, drained
1/4 cup finely chopped white onion
3/4 cup finely chopped tomatoes 
1 can white corn, drained
1 clove garlic, finely chopped
4 jalapenos, finely chopped
2 tablespoons fresh lime juice
1/4 cup chopped cilantro
1/2 teaspoon salt
1/2 teaspoon Tabasco sauce

Add all the ingredients together and stir up for a yummy salsa dip!