Tuesday, January 29, 2013

Snow Ice Cream

I'm not a fan of cold weather, bring on the heat.  But if I'm going to have to deal with cold, let's at least bring on snow, am I right?  Much prettier to look at then the cold/brown of winter!

So, if you're lucky enough to be where it is snowing, here's a fun recipes for you and be sure to take pictures and send to me so I can at least enjoy some snow too :)

Snow Ice Cream found here
7-8 cups unpacked snow
1 c. milk
1/2 tsp. vanilla
1/2 c. sugar
Mix together and serve. Eat it fast because it melts quickly!

Monday, January 28, 2013


I am sooooo sick of making the same things to eat around here.  This past weekend I dug out a couple of cookbooks.  I am not one to really follow a recipe, so I combined a few and put my own pizzzazzzz on it.

The guys in the neighborhood were shooting pool in the garage and I took a plate of these babies out there hot and fresh and ohhhhhh they couldn't stop eating them.  Plate was empty in no time.

Simple Sliders

What you need:
1 Package of french bread dinner rolls (you can use hoagies)
1 cup sliced mushrooms
1 cup diced/sliced onions
2 sticks of butter
1 family pack of cube steak
1/4 cup worcheshire sauce
2 Tablespoons Tabasco Sauce
1 Cup Cheese

Easy Smeezy to make:
First I slathered my buns with butter and toasted them in a large skillet. (the package of buns/rolls, not actually my own) Then set those aside.

Next I put a stick of butter in the skillet with the mushrooms and onions and cooked until they were tender and brown. Then set those aside.

You will want to slice up the cube steak(against the grain).  I placed that with the left over butter in the skillet along with the Worcheshire and Tabasco and cook until browned.

Next you just assemble the sandwiches with meat topped with the onions and mushrooms and sprinkle the cheese on top.  I then stuck them in the microwave long enough to melt the cheese.

I also cut the sandwiches in half to make them more "slider" style.

Sunday, January 27, 2013

Garlic Cheese Dip

1 (10 ounce) container Savory Garlic Cooking Creme
2 cups shredded Sharp Cheddar cheese
8 ounces Velveeta, cubed
1/2 pound thick cut bacon, cooked crisp and crumbled
1/4 cup beer
1/4 teaspoon red pepper flakes
2 green onions, chopped

Place cooking creme, sharp cheese and velveeta into a crock-pot. Pour in beer. Top with bacon and onions. Cook on low and stir frequently to combine and melt. Serve with pretzel chips or corn chips!

*Sometimes instead of the red pepper flakes & green onions, I will throw in a can of mexican rotel.
This is cooking creme:
If you have not tried it yet.... you should.  YUMMO!

Tuesday, January 22, 2013

Cream of Mushroom Soup - Gluten Free

One of my friend's daughters has had to go Gluten Free so around these parts, we're all learning what that means.  Recently there was something (can't even remember what) that she wanted to make but Cream of Mushroom soup has Gluten in it so she went on a search for Gluten Free Cream of Mushroom soup.  OMG this soup is so yummy and it is super fast.  You won't go back to the store bought stuff.... 

adapted from here


  • 8 ounces fresh sliced mushrooms
  • 1/4 cup finely diced sweet onions
  • 2 minced garlic cloves
  • 3 tablespoons butter
  • 4 tablespoons gluten-free sweet rice flour
  • 1 cup low sodium gluten-free chicken broth
  • 1 cup light cream or whole milk
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon pepper or to taste
  • Garnish with fresh sliced basil (optional)


Saute mushrooms, onions and garlic with butter in a 3 quart saucepan over medium heat for about 3 minutes. Sprinkle gluten-free sweet rice flour over vegetables and stir to blend the rice flour into the mixture. Continue to cook vegetables with sweet rice flour while stirring for 2 minutes.
Gradually stir in gluten-free chicken broth and stir to blend. Add cream or milk and continue to cook over medium heat until soup thickens. Season with salt and pepper to taste.
Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.

Monday, January 21, 2013

Cheesey Beef Noodles

Cheeseeeee Beef & Noodles

1-1/4 lb. beef flank steak, cut across the grain into thin slices
1 medium onion, sliced
1-1/2 cups water
3 cups egg noodles, uncooked
1/2 lb. (8 oz.) Velveeta cut in squares
1 can (10-3/4 oz.) condensed cream of mushroom soup
1/2 tsp. black pepper

What to do:

Spray large skillet with Pam. Add steak and onions; cook and stir on medium-high heat 4 minutes or until steak is no longer pink.
Stir in water. Bring to boil. Add noodles; return to boil. Reduce heat to medium-low; cook 7 minutes or until noodles are tender, stirring frequently.
Then add remaining ingredients; stir. Cook until velveeta is completely melted and mixture is well blended. 

Different Ideas: Try adding broccoli or carrots.

Sunday, January 20, 2013

Red Roast

From time to time, Roast may need a new twist. My Grandmother used to make what she called "Red Roast". I think I prefer the red roast to the regular roast.... Anyhow, this is an EASY crockpot recipe, so give it a try!

What you need:

3 LB Beef Roast of your choice (approx.)
3 cans tomato soup
2 Onions, Sliced
2 Green Bell peppers, Sliced
1/4 Cup Mustard
1/4 Cup Ketchup
Teaspoon Of each:
Garlic Powder
Onion Powder

Add all the ingredients in the crockpot and cover. Cook over night on low, or 6-8 hours.

Monday, January 14, 2013

Black Eyed Pea Dip

Need  Yummy Dip for corn chips? This is a VERY simple recipe...

2 Cans Black Eyed Peas
1 Can of Corn
1 Can of Diced Tomato or rotel
2 Bell Peppers
1 Large Onion
1 Cup Jalapeno Slices
3/4 Bottle of Italian Dressing

Drain the black eyed peas, corn and rotel and mix in a bowl.

Dice the bell peppers, onion and jalapeno and add to the mix.

Next add the italian dressing.  I then place the dip in a bag and place it in the fridge for at least 4 hours for the flavors to marry. Next place the dip in a bowl and serve.  Pretty simple and totally YUMMY!

Sunday, January 13, 2013

Chipotle Ranch Dip

Chipotle Ranch Dip

1 Cup Mayo
1 Cup Sour Cream
2 1/2 tablespoons Dry Ranch Mix
3 diced Green Onions
1 clove minced garlic
1 chipotle pepper from a can, diced
1 Tablespoon fresh lime juice

Mix it all together and serve!

You can also omit the mayo and use 2 cups sour cream....
add more chipotle to spice it up more....

Monday, January 7, 2013

Beef Enchiladas

Beef Enchiladas

What you need:1 lb hamburger
1 pkg taco seasoning
1 pkg flour tortillas (soft taco size)
1/2 cup water
1 lb Velveeta cheese
1 can rotel
1 can refried beans
2  cans enchilada sauce
1 onion (chopped)
1 pkg grated cheddar cheese

1. Brown hamburger and 1/2 of the chopped onion in a skillet.
2. Drain grease, add taco seasoning and water.
3. Simmer until the mixture thickens.
4. In a microwave dish, put chopped Velveeta cheese and rotel and heat until Velveeta is completely melted into cheese sauce.
5. In a small microwave-safe bowl, heat refried beans.
6. Take tortilla and spoon refried beans over the middle. Spoon meat mixture over the beans. Spoon cheese sauce over meat.
7. Roll tortilla up and place in a greased baking pan. Repeat process as long as meat, bean and cheese mixtures exist.
8. Pour enchilada sauce over rolled tortillas making sure to cover all of the tortilla. Place grated cheese over the top of the tortillas.
9. Bake at 350 degrees for 20 minutes.

Sunday, January 6, 2013

Green Chili Corn Bread

Green Chili Cornbread

2 boxes Jiffy cornbread mix
1 onion, chopped
1 stick butter
1 small can green chili, drained
1/2 cup sour cream
2 eggs
1 can creamed corn
1/2 pound sausage, cooked and crumbled
2 cups mexi blend cheese
1. Preheat oven to 400 degrees. In a skillet saute chopped onion in butter till translucent. In a large bowl, combine Jiffy cornbread mix, onions and butter and 2 eggs. Mix together till all combined. Add in creamed corn, green chili's, sausage and cheese. Stir till well combined. Place in a well greased 9x13 pan and bake for 45 minutes or until done! Cut and serve with chili!

Wednesday, January 2, 2013

Loaded Baked Potato Soup

I know I have posted an EASY potato soup on here, but if you have time for a crockpot potato soup.... this will knock your socks off for sure!

This recipe is for a serving of 6, I often double into a super large crockpot.


6 large baking potatoes, peeled, cut in 1/2-inch cubes
1 large onion, chopped
1 quart chicken broth
3 cloves garlic, minced (or pressed)
1/4 cup butter
2 1/2 teaspoons salt
1 teaspoon pepper
1 cup cream or half-and-half cream
1 cup shredded sharp Cheddar cheese
3 tablespoons chopped fresh chives
1 cup sour cream (optional)
8 slices bacon, fried & crumbled
cheese, for sprinkling


Combine first seven ingredients in a large crockpot; cover and cook on HIGH for 4 hours or LOW for 8 hours (potato should be tender). 

Mash mixture until potatoes are coarsely chopped and soupy is slightly thickened. Stir in cream, cheese and chives. 

Top with sour cream (if used), sprinkle with bacon and more cheese.